• Culinary science and hospitality research
• /
• v.12 no.2 s.29
• /
• pp.195-205
• /
• 2006

In this study, we investigated the quality characteristics of curd yogurt with different content of Rubus coreanus Miquel juice. Yogurt was fermented with three kinds of lactic acid bacteria(Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei). The changes of quality characteristics were investigated during fermentation and an acceptance test was performed after fermentation. The pH was decreased on the whole, and titratable acidity was gradually increased during fermentation. The number of viable cells was increased in case of yogurt with 1% to 4% Rubus coreanus Miquel juice, while it was inhibited in the sample with 6% and 7%. There was similar content in composition of protein, lactose, FFA, TS and NFS of curd yogurt after fermentation. Color value of curd yogurt with Rubus coreanus Miquel juice was higher in L(brightness), a(redness) and b(yellowness), compared with the control. Sensory attributes of color, odor, taste, after taste and overall acceptability of the curd yogurt with 3% Rubus coreanus Miquel juice showed highest preference among samples.

• Korean Journal of Food Science and Technology
• /
• v.46 no.2
• /
• pp.198-204
• /
• 2014

Ultraviolet B (UV-B) irradiation is a negative factor that induces skin damage, inflammation, and aging. UVB irradiation induces the inflammatory response through interleukin (IL)-6 and IL-8 expression in keratinocytes. In addition, it induces the production of reactive oxygen species (ROS) and the activation of matrix metalloproteinase-1 (MMP-1), which plays an important role in collagen 1 degradation in the extracellular matrix. We investigated the antiaging effects of five kinds of berry in human skin keratinocyte (HaCaT) cells using juice of black raspberry (Rubus occidentalis), blueberry wild (Vacciniun angustifolium) and cultivar (Vacciniun corymbosum), black chokeberry (Aronia melanocarpa (Michx.) Elliott), and mulberry (Morus abla). HaCaT cells irradiated with UV-B exhibited increased ROS generation, as well as IL-6, IL-8, and MMP-1 gene expression, when compared to the control cells that were not irradiated with UV-B. However, pre-treatment of berry juice before UV-B irradiation significantly down-regulated the UV-B-induced ROS generation and inflammatory cytokine and MMP-1 expression. The results suggest that all berries have anti-aging effects including lowering inflammatory cytokine levels, ROS generation, and MMP-1 expression in HaCaT cells during UV-B irradiation.

• Food Science of Animal Resources
• /
• v.27 no.4
• /
• pp.432-439
• /
• 2007

This study was performed to investigate the physicochemical properties and antioxidative activities of water or methanol extracts of Bokbunja (Rubus coreanus), and pork patties containing bokbunja extract at various levels. The total phenolic content of methanol extract (6.76 g/100 g, dry base) was higher than that of water extract (3.38 g/100 g, dry base). In addition, methanol extract had higher 1,1'-diphenyl-2-picrylhdrazyl (DPPH) radical scavenging activity than water extract at low concentrations (0.025-0.1%). However, no significant differences were found at high concentrations (0.2% or higher) (p>0.05). The DPPH radical scavenging activities of methanol and water extracts were 76.97% and 74.87% at 0.2% level, respectively. The lightness and yellowness values of pork patties containing Bokbunja extract decreased with increasing concentrations. The thiobarbituric acid reactive substances (TBARS) in pork patties with Bokbunja extract were lower than that of the control (p<0.05). The antioxidative activities increased with increasing concentrations of Bokbunja extract. In conclusion, Bokbunja extract might be used as a natural antioxidant in meat products, however levels lower than 3% will be required to prevent quality defects in pork patties.

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

• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.23-35
• /
• 2013

This study aimed to determine the physicochemical and sensory qualities of yogurt dressing prepared with Bokbunja juice(0, 10, 20, 30 and 40%). As the amount of added Bokbunja juice increased, contents of organic acids(citric acid, tartaric acid, malic acid, succinic acid and acetic acid) increased. The viscosity of the control group(8306.67 cP) was higher than those of the others(1633.33~6913.33 cP). The pH of the control group(3.96) was higher than those of the others(3.90~3.85). The sweetness of the control group(14.43) was lower than 10% Bokbunja juice added group(14.93). Color L decreased significantly, whereas a value and b value increased significantly with more Bokbunja juice added. DPPH radical scavenging activity of the control group was 5.84%, whereas those of yogurt dressing samples with Bokbunja juice ranged from 39.72~88.17%. The sensory property results showed that yogurt dressing with 30% Bokbunja juice added group had the highest value in terms of color, flavor, taste, mouth feel, and overall acceptability. Overall, the result of this study indicates that the yogurt dressing containing 30% of Bokbunja juice was most preferred among the groups.

• Proceedings of the Korean Society of Life Science Conference
• /
• 2005.09a
• /
• pp.107-107
• /
• 2005

• Korean Journal of Food Science and Technology
• /
• v.46 no.1
• /
• pp.33-38
• /
• 2014

In this study, we investigated the effect of the amount of water added prior to fermentation on the quality of bokbunja (Rubus coreanus Miq.) wine produced. Water was added at 0-fold (A), 1-fold (B), 2-fold (C), 3-fold (D), and 4-fold (E) of the fresh bokbunja weight (w/w), prior to fermentation. Although the amount of bokbunja wine obtained after fermentation increased in proportion to the amount of water added prior to fermentation, the total acidity of the bokbunja wine, adjusted for the weight of bokbunja used in the fermentation process, increased. Moreover, the total phenol and flavonoid content (mg) per weight (g) of bokbunja, in (B), (C), (D), and (E) were 2.86-4.42 and 2.58-3.01 times higher, respectively, than those in (A). These data suggest that different types of bokbunja wines can be produced and different contents of total phenol can be obtained by simply changing the amount of water added prior to fermentation.

• Culinary science and hospitality research
• /
• v.22 no.2
• /
• pp.66-77
• /
• 2016

This study aimed to develop eel dipping sauce adding bokbunja(Rub coreanus Miquel) vinegar and investigated the physicochemical and quality properties of eel dipping sauce for optimization. To accomplish the objective, eel dipping sauce was created by adding bokbunja vinegar. The findings are as follows. Among the composition, moisture and crude fiber content increased as more bokbunja vinegar was added. As for crude protein and crude ash, however, their content decreased as more bokbunja vinegar was added. In terms of crude fat, there was no difference between the control group and addition group. As for pH, the content decreased as more bokbunja vinegar was added. Also. the following properties declined as more bokbunja vinegar was added: titratable acidity; sugar content; salinity; viscosity. In terms of chromaticity, however, the brightness(L), redness(a), and yellowness(b) all increased. The overall acceptability was as follows: 0% < 5% < 10% < 20% < 15% Therefore, the proper content of bokbunja vinegar to add in eel dipping sauce is approximately 15~20%.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.16 no.5
• /
• pp.3361-3369
• /
• 2015

The objective of this study was to improve the quality of black raspberry wine added with wild grape, based on selection of yeast strains and fermentation conditions. The Y1 yeast(Lalvin 71B) indicated significantly higher lactic acid, ester, fusel oil content after fermented mashing than other samples tested and had an effect on the reduction of acidity and enhanced aroma of black raspberry wine. In addition, the high fermentation temperature($25^{\circ}C$) using Y1 yeast showed much higher tendency to retain components of aroma (ethyl acetate, higher alcohols) and the highest overall preference including sensory evaluation than that of low fermentation temperture($15^{\circ}C$). Thus, the fermentation using Y1 yeast at $25^{\circ}C$ can be applied to positively improve the taste and flavor of production of black raspberry wine added wild grape.

• Journal of Life Science
• /
• v.14 no.6 s.67
• /
• pp.967-974
• /
• 2004

The osteoblastic cell activity is important for born formation, thus, this study was performed to investigation of that the effect of edible sources, Rubus coreanus Miquel (RCM), on the proliferation and differentiation of MC3T3-E1 osteoblastic like cell. The effects of RCM extract on cell proliferation were measured by MIT assay. At 1, $10\;{\mu}g/mL$ of RCM extract treated, that were elevated of cell proliferation to 103 and $142\%$ via control, respectively. And the cell differentiation were measured as alkaline phosphatase (ALP) activity at 3, 9, 18, and 27 days. As the results, the $10\;{\mu}g/mL$ was increased ALP activity more than 2.6 times compared with control, 1.4 times via positive control at 27th day (p<0.05). The optical concentration of RC extract was rechecked by ALP staining and Alizarin Red staining for investigation of the induction of ALP activity, nodule formation by mineralization. mRNA expression analysis showed that the RCM $(10\;{\mu}g/mL)$ increased in SOX9 as well as ALP in MC3T3-E1 cells. These results suggest that RC extract was stimulates the MC3T3-E1 cell proliferation and differentiation.