Quality Characteristics and Antioxidative Activity of Mung Bean Starch Gels Added with Carrot, Spinach and Mulberry Juice |
Cha, Ye-Ji
(Dept. of Food Science and Technology, Catholic University of Daegu)
Jung, Yeon-Sook (Dept. of Food Science and Technology, Catholic University of Daegu) Kim, Jae-Won (Dept. of Food Science and Technology, Catholic University of Daegu) Youn, Kwang-Sup (Dept. of Food Science and Technology, Catholic University of Daegu) |
1 | Park SW, Jung YS, Ko KC (1997) Quantitative analysis of authocyanins among mulberry cultivars and their phamacological screening. HEB 38: 722-724. |
2 | Hong JY, Choi YJ, Kim MH, Shin SR (2009) Study on the quality of apple dressing sauce added with pine mushroom (Tricholoma matsutake Sing) and chitosan. Korean J Food Preserv 16: 60-67. |
3 | Kang YS, Cho TO, Hong JS (2009) Quality characteristics of Jeolpyon with added mulberry fruit powder. Korean J Food Cookery Sci 25: 513-519. |
4 | Kim AJ, Lim YH, Kim MH, Kim MW (2002) Quality characteristics of mung bean starch gels added with mulberry leaves powder, yellow soybean powder and mugwort powder. Korean J Soc Food Cookery Sci 18: 567-572. |
5 | Kim EM (2009) Quality characteristics of mung bean starch jellies made with different levels of white lotus steam juice. J East Asian Soc Dietary Life 19: 943-949. |
6 | Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature 26: 1199-1200. |
7 | Carr MC (2003) The emergence of the metabolic syndrome with menopause. J Clin Endocrinol Metab 88: 2404-2411. DOI ScienceOn |
8 | Song ES, Chung HK, Kang MH (1993) Effects of various gelling agents on textural properties of Omija Pyun. Koran J Dietary Culture 8: 289-293. |
9 | Saeedeh AD, Asna U (2007) Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chem 102: 1233-1240. DOI ScienceOn |
10 | Shin SR, Hong JY, Nam HS, Yoon KY, Kim KS (2006) Antioxidative effects of extracts of Korean herbal materials. J Kor Soc Food Sci Nutr 35: 187-191. DOI |
11 | Zhu QY, Hackman RM, Ensunsa JL, Holt RR, Keen CL (2002) Antioxidant activities of oolong tea. J Agric Food Chem 50: 6929-6934. DOI ScienceOn |
12 | Chang KM (2007) Manufacturing of functionalized color mook by addition of the color and flavor from natural foods. Korean J Food Culture 22: 365-372. |
13 | Koo SJ (1985) Study on the rheological properties and effects of tannin components of acorn starch gel. J Korean Home Econ Assoc 23: 33-47. |
14 | Krinsky NI (1988) The evidence for the role of carotenes in preventative health. Am J Clin Nutr 7: 107-110. |
15 | Maeda N, Hada T, Murakami-Nakai C, Kuriyama I, Ichikawa H, Fukumory Y, Hiratsuka J, Yoshida H, Sakaguchi K, Mizushina Y (2005) Effects of DNA polymerase inhibitory and antitumor activities of lipase-hydrolyzed glycolipid fractions form spinach. J Nutr Biochem 16: 121-128. DOI ScienceOn |
16 | Choi EJ, Oh MS (2001) Changes in retrogradation characteristics of mungbean starch gell during storage. Korean J Soc Food Cookery Sci 17: 391-398. |
17 | Choi SR (2008) A study on the quality characteristics of cowpea starch Mook weht Sunggumcho. MS Thesis Sejong University. pp 10-56. |
18 | Park JH, Kim EM (2010) Changes in the quality characteristics of mung bean starch jelly with white lotus(Nelumbo nucifera) root powder added. The Korean Journal of Culinary Research 16: 180-190. |
19 | Marklund S, Marklund G (1974) Involvement of superoxide anion radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biol Chem 47: 468-474. |
20 | Park GS, Kwon JH, Huh SM (1999) Quality characteristics of Salku-Pyun with various starches. J East Asian Soc Dietary Life 9: 452-460. |
21 | Aoshima H, Tsunoue H, Koda H, Kiso Y (2004) Aging of whiskey increases 1,1-diphenyl-2-picrylhydrazl radical scavenging activity. J Agric Food Chem 52: 5240-5244. DOI ScienceOn |
22 | Chung KM, Lee WJ (1997) Properties of starch gels mixed with mugwort juice. Korean J Food Sci Tehnol 29: 693-699. |
23 | Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50: 3010-3014. DOI ScienceOn |
24 | Hill JO, Lin D, Yakubu F, Peter JC (1992) Development of dietary obesity in rats: Influence of amount andcomposition of dietary fat. Int J Obes Relat Matab Disord 16: 321-333. |