Effect of Ecklonia cava hot water extracts on shelf-life and quality of muffin

Journal of the Korean Society of Food Science and Nutrition

Volumn 39, Issue 11, 2010, Pages 1672-1677

  Jung, Kyong Im ^a   Choi, Young Ju ^a   Cho, Eun Kyung ^b  

^a Dept of Bioscience ^*  (South Korea)

^b Silla University   (South Korea)

Author keywords

Ecklonia cava hot water extracts; Muffin; Preservation; Quality

Indexed keywords

ECKLONIA CAVA;

EID: 80052385082     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2010.39.11.1672     Document Type: Article

References (28)

1. Kim E, Kim MS, Kim SY, Kim HA. 2008. Effect of Ecklonia cava on the blood glucose, lipids, and renal oxidative. Korean J Food Cult 23: 812-819.
2. Lee CJ, Choi JS, Song EJ, Lee SY, Kim KBWR, Kim SJ, Y SY, Lee SJ, Park NB, Jung JY, Kwak JH, Kim TW, Park NH, Ahn DH. 2010. Effect of Myagropsis myagroides extracts on shelf-life and quality of bread. Korean J Food Sci Technol 42: 50-55.
3. Kim KH, Lee SY, Yook HS. 2009. Quality characteristics of muffins prepared with flowering cherry fruit powder. J Korean Soc Food Sci Nutr 38: 750-756.
4. Lee SM, Joo NM. 2008. Optimization of muffin with dried Rhynchosia molubilis powder using response surface methodology. Korean J Food Cookery Sci 24: 626-635.
5. Jung HO, Lee JJ, Lee MY. 2008. The characteristics of cookie and muffin made with soybean paste powder and sun-dried salt. Korean J Food Preserv 15: 505-511.
6. Johnson FCS. 1990. Characteristics of muffins containing various levels of waxy rice flour. Cereal Chem 67: 114-119.
7. Clark R, Hohnson S. 2002. Sensory acceptability of foods with added lupin (Lupinus angustifolius) kernel fiber using pre-set criteria. J Food Sci 76: 356-362.
8. Baixauli R, Salvador A, Guillermo Hough, Fiszman SM. 2008. How information about fibre influences consumer acceptance of muffins. Food Qual Preference 19: 628-635.
9. Shin JH, Yeon RS, Lee SM, Heong HS, Paik JE, Joo NM. 2008. Optimization of formulation condition for muffins with added broccoli powder. Korean J Food Cult 23: 621-628.
10. Kim YS, Choi HS, Woo IA, Song TH. 2004. The effect on the sensory and mechanical characteristics of functional muffin using Glycyrrhizae radix extract. Korean J Food Cookery Sci 20: 95-99.
11. Kim JA, Lee JM. 2004. The changes in the chemical components and antioxidant activities in Ecklonia cava according to the drying methods. Korean Acad Family Medicine 42: 193-203.
12. Kang SR, Kim MH. 2009. The effect of Ecklonia cava extracts on bone turnover markers in ovariectomized rats. J Life Sci 19: 1841-1846.
13. Hong JH, Son BS, Kim BK, Chee HY, Song KS, Lee BH, Shin HC, Lee KB. 2006. Antihypertensive effect of Ecklonia cava extract. Korean J Pharmacogn 37: 200-205.
14. Kang HS, Chung HY, Kim JY, Son BW, Jung HA, Choi JS. 2004. Inhibitory phlorotanins from the edible brown alga Ecklonia stolonifera on total reactive oxygen species generation. Arch Pharm Res 27: 194-198.
15. Kang K, Park Y, Hwang HJ, Kim SH, Lee JG, Shin HC. 2003. Antioxidative properties of brown algae polyphenolics and their perspectives as chemopreventive agents against vascular risk factors. Arch Pharm Res 26: 286-293.
16. Ahn MJ, Yoon KD, Min SY, Lee JS, Kim JH, Kim TG, Kim SH, Kim NK, Huh H, Kim JW. 2004. Inhibition of HIV-1 reverse transcriptase and protease by phlorotanins from the brown alga Ecklonia cava. Biol Pharm Bull 27: 544-547.
17. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1198-1200.
18. Marklund S, Marklund G. 1974. Involvement of superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47: 469-474.
19. Joo SJ, Kim KS, Yoon HS, Hong JS, Kim SJ. 2004. Quality characteristics on sprouted brown rice-bread added with pumpkin powder. Korean J Food Preserv 11: 503-507.
20. Park SH, Lim SI. 2007. Quality characteristics of muffin added red yeast rice flour. Korean J Food Sci Technol 39: 272-275.
21. Joo SY, Choi MH, Chung HJ. 2004. Studies on the quality characteristics of functional muffin prepared with different levels of grape seed extract. Korean J Food Cult 19: 267-272.
22. Lim EJ, Lee YH, Huh CO, Kwon SH, Kim JY, Han YB. 2007. Rheological properties of bread dough added with Enteromorpha intenstinalis. Korean J Food Sci Technol 39: 652-657.
23. Kwon EA, Chang MJ, Kim SH. 2003. Quality characteristics of bread containing Laminaria powder. J Korean Soc Food Sci Nutr 32: 406-412.
24. Lee SY, Kim KBWR, Song EJ, Kim JH, Kim AR, Kim JF, Moon JH, Kang HM, Lee HD, Hong YK, Ahn DH. 2008. Effect of extracts from Sargassum siliquastrum on shelflife and quality of bread. J Korean Soc Food Sci Nutr 37: 490-496.
25. Kim JS, Park JS. 2002. Effect of green tea extract on quality of fermented pan bread. Korean J Food Nutr 15: 12-15.
26. Lee MK. 2001. A study on the quality of fermented pan bread added aloe powder. J Kwangju Health College 26: 217-227.
27. Song HN. 2006. Preparation of water soluble powder of propolis and the quality changes of its bread during storage. Korean J Food Cookery Sci 22: 905-913.
28. Lee HY, Kim SM, Kim JY, Youn SK, Choi JS, Park SM, Ahn DH. 2002. Effect of addition of chitosan on improvement for shelf life of bread. J Korean Soc Food Sci Nutr 31: 445-450.