• Applied Biological Chemistry
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• v.43 no.4
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• pp.271-276
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• 2000

Dry noodles were prepared with wheat flour and immature Rubes coreanus (Bogbunja) powder, and the effects of added immature bogbunja powders on dough rheology and noodle quality were examined. Particle size distribution of immature bogbunja powder ranged from 0.04 to $500\;{\um}m$, which was different from that of wheat flour. The initial pasting temperature, peak and final viscosities as well as setback increased in amylograph with the increase of immature bogbunja powder. The water absorption and dough development time increased, but the dough stability decreased in farinograph with the increase of immature bogbunja powder. Decrease of L and b values and increase of a value were shown with the increase of immature bogbunja powder in wheat flour-immature bogbunja powder composite as well as dry noodles. The cooked weight and volume of noodles decreased, but the cooking loss increased with the addition of immature bogbunja powder. Most of texture parameters (hardness, cohesiveness, chewiness, gumminess and tension) of cooked noodles decreased with the addition of immature bogbunja powder. From the result of sensory evaluation, dry noodles containing 1 and 2% immature bogbunja powder were rated as higher quality dry noodles than the others.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.341-347
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• 2011

To develop a healthy functional food containing Rubus coreanus fruit (RCF) powder with different degrees of ripening, the composition, physicochemical properties, and antioxidant activity of native RCF during ripening were investigated and compared with Rubus occidentalis fruit (ROF). Ripened RCF was bright red in color, whereas ripened ROF was dull and dark red in color. The seeds of RCF were softer and smaller than those of ROF. Crude protein, crude lipid, and total sugar content of RCF powder increased with increased ripening time, whereas ash and total dietary fiber contents decreased with increased ripening time. Color differences increased with Increased ripening. Eighteen types of amino acids were analyzed from RCF, and glutamic acid had the highest content. RCF powder had the highest level of potassium and calcium and did not contain any hazardous metals. Mineral and organic acid contents decreased according to ripening.

• Journal of Dairy Science and Biotechnology
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• v.33 no.2
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• pp.159-166
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• 2015

We investigated the anti-obesity effects of Lactobacillus acidophilus C isolated from kimchi and red ginseng and black raspberry mixture fermented by this strain. Experimental samples were prepared with 10% skim milk, 1% red ginseng extract and 1% immature black raspberry powder and without red ginseng extract and black raspberry fermented by this strain at $37^{\circ}C$ for 24 hour. Male C57BL/6J mice were randomly divided into 4 groups (a normal diet group (N), a high-fat diet group (HF), a high fat diet with L. acidophilus C (C), and a high fat diet with fermented mixture (CEx)) and were orally administered daily for 6 weeks at concentration of 2,000 mg/kg body weight. The results showed that weight gain, weight of periepididymal fat and perirenal fat, adipocyte size, lipid accumulation in liver, serum glucose concentration, serum GOT and GPT concentration and serum leptin were decreased and concentration of HDL-cholesterol and serum adiponectin were increased compared to HF group. These results suggest that fermented mixture (CEx) might be helpful in improvement of high-fat diet-induced obesity than only L. acidophilus C intake.