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Development of rice-based gluten-free muffins enriched with tigernut dietary fiber
나유진,이부쿠눌루와 폴라 올라위,조하성,누룰사아닷빈티세이드,이원영 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.6
The effects of tigernut dietary fiber (TDF: 5, 10, and 20% w/w) inclusion in rice muffin formulations on the functional and pasting properties of composite powders, as well as the nutritional and sensory properties of muffins were investigated. The results showed a significant (p<0.05) proportional increase in the water and oil holding capacity as TDF increased in the powder blends. Moreover, pasting viscosity was found to decrease with the inclusion of TDF. TDF muffins showed improved nutritional quality, with increased protein (~14%), insoluble fiber (~128%) and total fiber (~34%) contents compared to 100% rice muffins. Also, TDF-muffins had lower baking losses (~22%) and better texture, including firmness and chewiness. Sensory scores of TDF-muffins (up to 10% w/w) showed similar consumer acceptability for all parameters considered. Overall, this study suggests tigernut fiber as a functional additive that balances the growing consumers’ demands for healthy and quality gluten-free rice muffins.
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작약 뿌리의 유용성분 추출을 위한 초음파 추출조건 최적화
박광덕,박종진,이부쿠눌루와 폴라 올라위,윤준현,이소현,최원석,이창호,이원영 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.2
Peony root is a medicinal plant containing potent bioactive compounds. This study used response surface methodology (RSM) to optimize ultrasonic-assisted extraction (UAE) conditions of antioxidant compounds from peony roots. A central composite design consisting of extraction temperature (30-70℃), ethanol concentration (20-100% v/v), and extraction time (15-55 min) was used to determine the significance of each extraction condition on the total polyphenol, paeoniflorin, and myricetin contents and 2,2¢-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)- scavenging activity of the extracts. The ABTS-scavenging activity and myricetin content increased with an increasing extraction temperature. Further, at low ethanol concentrations, paeoniflorin and myricetin contents increased. Superimposition of 4D graphs revealed that an extraction temperature of 60-65℃, ethanol concentration of 40-50%, and extraction time of 40-50 min were optimal extraction conditions for peony root. A validation experiment was conducted using 45% ethanol at 63℃ for 45 min. Under these UAE conditions, the experimental values of total polyphenol, paeoniflorin, and myricetin contents, and ABTS-scavenging activity were 101.80 mg GAE/g, 46.87 mg/g, 184.30 mg/g, and 23.13%, respectively. The validation experiment revealed slight differences between the experimental and predicted values (less than 10%), confirming the optimal UAE conditions for obtaining peony root antioxidant compounds via RSM. This study provides valuable information in developing functional food, medicine, and cosmetic using peony root extracts.
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