• Culinary science and hospitality research
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• v.22 no.7
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• pp.173-186
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• 2016

This study was conducted to investigate quality characteristics of white pan bread with Cudrania tricuspidata leaf powder having functional components. Mixograph, pH, TPA, volume, specific volume, moisture, CrumbScan, color value, sensory evaluation and shelf-life test were performed on the white pan bread with Cudrania tricuspidata leaf powder. The obtained results are as follows. Mixogram analysis results showed that the dough with Cudrania tricuspidata leaf powder was suitable for baking quality. The more Cudrania tricuspidata leaf powder was added in the dough, the higher dough pH was and the lower pH values after fermentation and of the final productwere. TPA analysis results showed that higher amounts of Cudrania tricuspidata leaf powder resulted in increased hardness, chewiness, and gumminess of the white pan bread. Volume and specific volume of white pan bread were decreased with increased amounts of Cudrania tricuspidata leaf powder. CrumbScan images showed that fineness of grain, crust thickness, and volume of the bread were significantly different depending on the amount of Cudrania tricuspidata leaf powder. While color value analysis showed that increasing the amount of Cudrania tricuspidata leaf powder resulted in low L and a values. The results of the acceptance test showed that CLP3 had better scores in the appearance and texture characteristics than the control, while taste and overall acceptance were higher in the CLP2 compared with the control. According to the results of the shelf-life test, the white pan bread with 1~2% of Cudrania tricuspidata leaf powder had a significantly lower hardness when compared with the control. It was judged that a lower amount of Cudrania tricuspidata leaf powder could help in maintaining the softness of bread crumbs. Moisture content in the white pan bread decreased with the increased amounts of Cudrania tricuspidata leaf powder, but there were no significant differences among specimens.

• Food Engineering Progress
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• v.15 no.4
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• pp.376-381
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• 2011

The baking performance of Cudrania tricuspidata leaf powder as a value-added food ingredient was investigated in a model system of sponge cakes. Cudrania tricuspidata leaf powder was incorporated into cake batter at 5 levels (0, 5, 10, 15, and 20%, w/w) by adding equivalent amount based on total weight of wheat flour. The specific volume, height, moisture content, volume index, and symmetry index of sponge cakes decreased significantly with the increase in Cudrania tricuspidata leaf powder content (p < 0.05). Sponge cakes became darker and firmer with increase in Cudrania tricuspidata leaf powder content (p < 0.05), as indicated by decrease in the $L^*$ and increase in the firmness measured by the texture measuring instrument. Total polyphenol content also increased gradually as the Cudrania tricuspidata leaf powder content increased. Finally, the consumer acceptance test indicated that addition of Cudrania tricuspidata leaf powder up to 10% in the formulation of sponge cakes did not significantly influence the consumers' acceptability with respect to taste and flavor. In addition, the overall acceptability was not different from each other for control and 5% sample (p > 0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.766-773
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• 2012

This study investigates the effects of diets with mulberry leaf and Cudrania tricuspidata leaf supplements on blood glucose-related biomarkers in streptozotocin-induced diabetic rats. Male diabetic Sprague-Dawley rats were divided into groups and fed several diets. Group A was fed a diet with a 10% supplement of mulberry leaves. Group B was fed a diet with a 10% supplement of mulberry leaves and an additional 10% supplement of Cudrania tricuspidata leaves. Group C was fed a diet with a 10% supplement of mulberry leaves and an additional 30% supplement of Cudrania tricuspidata leaves. Group D was fed a diet with a 10% supplement of Cudrania tricuspidata leaves. Group E was the DM control. All diets were based on AIN-93G diet and they all lasted 6 weeks. The blood glucose levels of groups B and C stayed similar to initial levels (reference blood glucose) for the experimental period, which was significantly lower than levels in groups A, D, and E at the 6th week (p<0.05). And the area under the blood glucose curve (AUC) was also significantly lower in groups B and C than in groups D and E (p<0.05). The fasting blood glucose level after the experiment was significantly lower in groups B and C (p<0.05), and the C-peptide content of group C was as high as 50 pmol/L on average. The HbA1c content was also significantly lower in groups A and B than in group E (p<0.05). The serum TG, AST, and ALT levels were significantly decreased in groups A, B, and D than in group E (p<0.05). From the findings, it is shown that a diet of 1:1 mulberry and Cudrania tricuspidata leaf supplements could improve blood glucose-related biomarkers.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.990-998
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• 2012

This study investigated the effects of the diet with Cucurbita moschata (CM), adlay seed (AS), and Cudrania tricuspidata leaf (CTL) mixed-powder on the visceral fat, fecal amount, and serum lipid profiles in rats fed a high-fat diet (HFD). The mixed ratio of CM, AS, and CTL as a functional food ingredient was 1:1:1 on a weight basis. Male Sprague-Dawley rats were fed a high-fat diet (D12492; 45 kcal fat) for 5 weeks during the first phase. In the second phase, which lasted 5 weeks, the rats were divided into six experimental groups. The groups were: a high-fat diet group as a control during the 10 weeks of experimental period; and a high-fat diet with 5, 10, 15, 20, and 30% mixed-powder supplement group. The adipose tissue (RFP, EFP) weights were significantly decreased in the 20% and 30% mixed-powder supplement groups than in the HFD group (p<0.05). The fecal weight produced by the 15%, 20%, and 30% mixed-powder supplement groups was significantly increased during the second phase compared to the first phase (p<0.05). In terms of serum lipids, TG (triglyceride) content was decreased in the 10% and 15% mixed-powder supplement groups. The blood glucose levels were significantly decreased in all experimental diet supplement groups than in the HFD group (p<0.05). The findings show that the high supplement groups could improve the visceral fat accumulation, fecal amount, and blood glucose content compared to the HFD group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.943-949
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• 2012

This study investigated the effects of diets with a supplement of Job's tears (JT) and Cudrania tricuspidata leaf (CTL) powder as a functional food ingredient on obesity and lipid profiles in diet-induced obese rats. Male Sprague-Dawley rats were fed a high-fat diet (D12492, 45 kcal fat) for 5 weeks during the first phase. In the second phase, which lasted 5 weeks, the rats were divided into four experimental groups. The groups were a high-fat diet group as a control (HFD), a high-fat diet with 10% JT powder supplement group (JT-10), a 10% CTL powder supplement group (CTL-10), and a 20% JT and CTL 1:1 mixed-powder supplement group (MIX-20). The adipose tissue (RFP, EFP) weights were significantly decreased in the CTL-10 and MIX-20 groups than in the HFD group (p<0.05). The fecal weight produced by the MIX-20 group was highest among all experimental groups (p<0.05), and it was significantly increased during the second phase compared to the first phase (p<0.05). The serum total cholesterol content was significantly decreased in the CTL-10 and MIX-20 groups, and the LDL-cholesterol content was significantly low in the JT-10 and MIX-20 groups than in the HFD group (p<0.05). The blood glucose levels were significantly decreased in all experimental diet supplement groups than in the HFD group (p<0.05). The findings show that a diet of mixed JT and CTL could improve lipid metabolism.