• Title/Summary/Keyword: Dangmyon

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Indirect Measurement of the Amounts of Casein Phosphopeptides Added to Dangmyon (Starch Vermicelli or Glass Noodle) as a Calcium-Absorption Enhancer

  • Choi, Jong-Woo;Kim, Sung-Heung;Kyung, Jung-Soo;Yoon, Ho-Seok;Kim, Jae-Yoo;Yoo, Ik-Je;Ham, Young-Jae;Kim, Seong-Tae;Park, Ki-Moon
    • Journal of Dairy Science and Biotechnology
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    • v.40 no.4
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    • pp.173-181
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    • 2022
  • Industrial-scale Ca-fortified Dangmyon was manufactured with added casein phosphopeptides (CPP) to increase Ca adsorption in the intestine. Very low P content in eggshell Ca (egg Ca) and Dangmyon could make it possible to indirectly measure CPP content in Dangmyon. Partitions of the whole P present in Dangmyon were made into sweet potato, egg Ca, and CPP. The CPP content was obtained by multiplying CPP per P by the amount of P partitioned into CPP. It was found that 88.46% of CPP was obtained. However, when milk Ca, which was much higher in P, was added to fortify Dangmyon with CPP, it was found that the CPP content was either under- or over-estimated. Care must be taken when a much higher content of P as a Ca source is selected using this method. It was discovered that the added Ca and CPP were retained after cooking at boiling temperature; therefore, Dangmyon could be an excellent Ca and CPP carrier for humans.

A Study on the Physicochemical Activities of Dangmyon (starch vermicelli) Added with Mulberry Leaves Powder (뽕잎분말을 첨가한 당면의 생리활성 평가)

  • Jeon, Seo Young;Kim, Ae Jeong;Rho, Jeong Ok
    • Korean Journal of Human Ecology
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    • v.24 no.5
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    • pp.713-723
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    • 2015
  • This study was performed to investigate the physicochemical activities such as mineral contents, antioxidantant activities, ${\partial}$-glucosidase activity, and angiotensin I-converting enzyme(ACE) inhibitory effect of Dangmyon (starch vermicelli) prepared with mulberry leaves powder. Mulberry leaves powder was added in ratio (w/w) of 0% (CON), 0.5% (MD1), 1.0% (MD2), 1.5% (MD3), and 2.0% (MD4), and then mineral contents, total polyphenol contents, antioxidant, antidiabetic, and antihypertensive activities of the Dangmyon were measured. The mineral contents were significantly increased by the addition of mulberry leaves powder (p<0.001). The total polyphenol contents and antioxidant activities of Dangmyon were significantly increased by the addition of mulberry leaves powder (p<0.05). In terms of antidiabetic and antihypertensive activities showed MD1~MD4 samples higher contents of ACE and ${\alpha}$-glucosidase compared to control (p<0.05). Our findings suggest that addition of mulberry leaves powder to Dangmyon may improve the effects of anti-oxidation, anti-DM, and anti-hypertension and provide health benefits of consumers.

A Study on Quality Characteristics of Dangmyon(starch vermicelli) added with Mulberry Leaves Powder (뽕잎분말을 첨가한 당면의 품질특성에 관한 연구)

  • Jeon, Seo-Young;Lee, Young-Sook;Rho, Jeong-Ok
    • Korean Journal of Human Ecology
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    • v.24 no.3
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    • pp.437-449
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    • 2015
  • The purpose of this study was to investigate the quality characteristics of Dangmyon(starch vermicelli) prepared with mulberry leaves powder. Mulberry leaves powder was added in ratios (w/w) of 0% (CON), 0.5% (MD1), 1.0% (MD2), 1.5% (MD3). and 2.0%(MD4), and then proximate compositions, physicochemical properties, RVA, SEM, texture and sensory evaluations of the Dangmyon were measured. MD1~MD4 samples showed higher contents of moisture, crude lipid, crude protein and crude ash as well as pH compared to control (p<0.001). In terms of color, lightness (L), yellowness (b), and redness (a) decreased as the mulberry leaves powder increased. The results of RVA properties analysis on all samples showed that control had the highest. With regard to the texture of Dangmyon samples, the scores of hardness, adhesiceness, gumminess, chewiness, resilience of CON was significantly higher than the samples MD1~MD4 (p<0.001), but the scores of springiness, cohesiveness was not significantly among samples. The result of observation on the cross section of Dangmyon added with mulberry leaves powder showed that number, size of cavity more increase compared to the control. In sensory evaluation, the scores of appearance, flavor, taste and overall preference for MD3 were significantly higher than the samples (CON, MD1, MD2, and MD4). From the findings, this study suggests that 1.5% addition of mulberry leaves powder was effective for preparation of Dangmyon in the aspects of the consumer acceptability.