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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.6
- 수록면
- 578 - 590 (13page)
- DOI
- 10.9799/ksfan.2017.30.3.578
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이 논문의 연구 히스토리 (4)
2017
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초록· 키워드
오류제보하기
An agricultural waste, pomegranate (Punica granatum L.) peel is known to be rich in total phenolics, which are flavonoids having strong antioxidant effects. In this study, pomegranate peel sponge cakes were prepared with varying ratios of freeze dried pomegranate peel powder (0, 1, 3, 5, 7% (w/w)) to examine their effect on quality characteristics, retrogradation and antioxidant activities. The specific gravity and moisture contents of 3, 5, and 7% pomegranate peel powder showed higher values than the control and 1% group. Addition of pomegranate peel powder increased the batter yield, while there was a significant decrease in baking loss. Increasing pomegranate peel powder content significantly decreased the lightness (L) (from 75.03 to 57.04) and pH values, whereas redness (a), yellowness (b) and ?E were increased. Increasing concentration of the peel powder also increased the hardness and chewiness, while the springiness and cohesiveness decreased. Considering the Avrami equation, Avrami exponene (n) decreased from 1.8055 (control) to 0.9199 (7% pomegranate peel powder). Time constant (1/k) was lowest in control (at 17.64) and highest in the 7% group (39.84). Total polyphenol, flavonoid content, DPPH and ABTS radical scavenging activities significantly increased with increments in the content of pomegranate peel powder. A sensory evaluation by the 7-point scaling method showed that the sponge cake containing 7% pomegranate peel powder had the highest scores in color, flavor, sweetness, chewiness and overall acceptability. Hence, it is considered that sponge cake supplemented with 7% pomegranate peel powder is the most appropriate for quality characteristics, retrograda- tion and antioxidant activities.
목차
등록된 정보가 없습니다.
참고문헌 (66)
참고문헌 신청
AACC International / 2000 / Approved Methods of Analysis. 10th ed. Method 10-15
Akay S / 2011 / Effects of process parameters on supercritical CO2 extraction of total phenols from strawberry(Arbutus unedo L. )fruits : an optimization study / J Sep Sci 34:1925~1931
Al-Zoreky NS / 2009 / Antimicrobial activity of pomegranate(Punica granatum L. )fruit peels / Int J Food Microbiol 134:244~248
Altunkaya A / 2013 / Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder / Food Funct 4:722~727
안호기 / 2016 / 나문재를 첨가한 스펀지케이크의 품질 특성 / Culinary Science & Hospitality Research 22(3):1~10
Akay S / 2011 / Effects of process parameters on supercritical CO2 extraction of total phenols from strawberry(Arbutus unedo L. )fruits : an optimization study / J Sep Sci 34:1925~1931
Al-Zoreky NS / 2009 / Antimicrobial activity of pomegranate(Punica granatum L. )fruit peels / Int J Food Microbiol 134:244~248
Altunkaya A / 2013 / Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder / Food Funct 4:722~727
안호기 / 2016 / 나문재를 첨가한 스펀지케이크의 품질 특성 / Culinary Science & Hospitality Research 22(3):1~10
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