• Culinary science and hospitality research
• /
• v.24 no.3
• /
• pp.188-195
• /
• 2018

The objective of this study was to evaluate the quality characteristics of moringa powder enrichment in sponge cake. The developed product can be a promising inclusion in the functional foods. Moringa powder was added to sponge cake batter (in the ratios of 0, 3, 6, 9, 12% of the total flour), called MP3, MP6, MP9, and MP12 respectively. The effect of moringa supplementation on physical, chemical and sensory quality of cakes were evaluated and analyzed statistically using SPSS program. The pH of cake was decreased as the concentration of moringa powder added. The specific volume of cake samples decreased with increasing levels of moringa powder in the formulation. Colour measurements showed that lightness and yellowness were decreased with an increased level of moringa powder. But redness result revealed and increasing in redeness with the increasing morigna powder level, compared to the control sample. The results of texture profile analysis showed hardness, springness, cohesiveness of the moringa cake that were higher than control sample. In sensory evaluation, MP3 was selected as the most acceptable sample. In the conclusion, moringa powder was incorporated in the formulation to enrich sponge cakes and was suggested for development of functional foods.

• The Journal of Dong Guk Oriental Medicine
• /
• v.11
• /
• pp.41-51
• /
• 2008

Dietary supplements are used by more than one-half of the adult US population. By contrast, herbal products in Germany are carefully regulated by the same standards as drugs, and efforts are under way to standardize their regulation in the entire European Union. Most herbal users do not inform their physicians that they are taking these supplements, and most physicians do not inquire. Although some herbal products have clinically proven benefits, it is increasingly apparent that many contain potentially toxic substances, particularly in relation to interactions with drugs. Hence, it is essential that practicing physicians develop a working knowledge of herbals-specifically, about claims for their usage and potential or proven efficacies and toxicities-and that they incorporate such knowledge into the evaluation and management of their patients. By contrast, functional foods-integral components of the diet that are understood to contribute added health benefits-are the subject of intense and widespread research in food and nutritional science. Examples include many polyphenolic substances, carotenoids, soy isoflavones, fish oils, and components of nuts that possess antioxidant and other properties that decrease the risk of vascular diseases and cancer. Practicing physicians are advised to stay abreast of these emerging findings in order to best advise their patients on the value of health-promoting diets in disease prevention.

• Korean Journal of Medicinal Crop Science
• /
• v.18 no.5
• /
• pp.305-310
• /
• 2010

Taxifolin-3-O-$\beta$-D-xylopyranoside and quercetin-3-O-$\alpha$-L-rhamnopyranoside were isolated from an EtOAc-soluble extract of the leaves of Chamaecyparis obtuse. Quercetin-3-O-$\alpha$-L-rhamnopyranoside was found to possess a potent inhibitory activity of human recombinant aldose reductase in vitro, its $IC_{50}$ value being $11.5\;{\mu}M$. Kinetic analysis showed that quercetin-3-O-$\alpha$-L-rhamnopyranoside exhibited uncompetitive inhibition against DL-glyceraldehyde. Also, quercetin-3-O-$\alpha$-L-rhamnopyranoside suppresses sorbitol accumulation in rat lens under high glucose conditions, demonstrating the potential to prevent sorbitol accumulation in vivo. These results suggest that this compound may be a promising agent in the prevention or treatment of diabetic complications.

• Proceedings of the Korean Society for Applied Microbiology Conference
• /
• 2001.06a
• /
• pp.158-158
• /
• 2001

• Journal of East-West Nursing Research
• /
• v.2 no.1
• /
• pp.62-82
• /
• 1997

If we eat long time foods that don't suit our constitution, health is broken and we take a disease. Therefore, care of foods and taking medicine by constitutional notion have a object that is normal control of constitution. It is attained when we maintain an adequate balance of Jang and Bu(臟腑) organs functional deflection. Theory of SaSang constitution by Lee-Jae Ma provides us a proper base of theory. But, later foods and drugs classified by constitution, that is suggestied by many scholars, is some different. Therefore, it is doubtful whether choice of foods and drugs suitable to constitution is right. If we use foods and drugs suitable to constitution exactly, we can decrease a side effect arisen from unsuitableness. On this, I study by literatures in order to provide foundational data. Lee-Jae Ma classified four species constitution, I compared twelve literatures by constitution, classified profit and harmful foods, and arranged and classify drugs that literature writer suggests in common. On base of this study, I suggest that foods and drugs classified by constitution is as follows. 1. Lee-Jae Ma made SaSang constitution medicine, but didn't suggestied use of foods, therefore, commoness of foods constitutional classification must be arranged. 2. Also commoness of drugs constitutional classification must be arranged. 3. Other literatures must be compared and analyzed except those of this study, because I didn't analyze many SaSang literatures.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.6
• /
• pp.558-566
• /
• 2018

This study examined the consumers' perception of edible insect foods and carried out importance-satisfaction research on the choice attributes of edible insect foods. Through this, the potential of food materials as future food resources was evaluated and foundational data was provided to devise marketing strategies required to develop products made from edible insect foods. According to the results, females had more information on edible insect foods than males (p<0.05), and males gained higher points in trying new foods (p<0.001), overall satisfaction (p<0.001), and purchase intention (p<0.01) than females. Both importance (p<0.05) and satisfaction (p<0.001) about the mean of the choice attributes of edible insects were higher in males than females. The sustenance area showed high importance and high satisfaction, including taste, smell, freshness, sanitation, safety, and shelf-life. Accordingly, to understand edible insect foods properly, it is important to deliver information constantly and publicize them aggressively. In addition, it is necessary to develop various kinds of food made from edible insect foods and functional foods utilizing their nutritive value.

• The Journal of the Korea Contents Association
• /
• v.13 no.6
• /
• pp.459-468
• /
• 2013

This paper is 1) to find out how they recognize medicinal foods, 2) to analyze what make it select for functional restaurants, then which attributes affect on satisfaction and recommendation, 3) and to suggest distinguished guidelines for attracting core customers continuously. The questionnaires are distributed 200 who had only visited in medicinal restaurants and used for data analysis 181 except 19. The findings are summed up as follows; 1. All three factors which are showed 'health managing & prevention', 'functional foods', and 'cuisine presentation' had significant on satisfaction, recommendation, and revisited intention in medicinal restaurant. Among them, 'health managing & prevention' factor had significant highly. 2. Satisfaction variable had affected strongly on recommendation, and also, recommendation had affected on revisited intention.

• Journal of Marine Bioscience and Biotechnology
• /
• v.1 no.1
• /
• pp.9-21
• /
• 2006

Foods and related substances from diverse sources known to have a potential for disease risk reduction are called functional foods, while nutraceuticals are bioactive compounds isolated from food and sold in dosage form. Nutraceutical and functional food industries are rapidly growing in recent years and most of the cases development of these functional materials involves certain biotransformation processes. A number of bioactive compounds has been identified up to date and isolated from seafood related products through enzyme-mediated hydrolysis. The enzymatic bioconversion process require suitable biocatalysts and appropriate bioreactor systems to incubate byproducts with digestive enzymes. Membrane bioreactor technology is recently emerging for the development of bioactive compounds from seafood processing byproducts.

• Food Science and Biotechnology
• /
• v.17 no.6
• /
• pp.1289-1293
• /
• 2008

Fresh egg yolk (EY) was enzymatically modified using phospholipase $A_2$ ($PLA_2$) to produce an enzymatically modified-egg yolk powder (EM-EYP). The EM-EYP offered significantly higher emulsifying activity, emulsion stability, protein solubility, and mayonnaise stability than the control EYP. By employing $PLA_2$ in the enzymatic modification process, structural changes occurred in the phospholipids and lipoproteins of the yolk, and cleavage of apo-high density lipoprotein (HDL) components (Mw 105 kDa) was detected by sodium dodecyl sulfate-polyaerylamide gel electrophoresis (SDS-PAGE). Based on its functional properties, EM-EYP has great potential as a replacement for fresh EY in the production of processed food products such as mayonnaise.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.2
• /
• pp.274-282
• /
• 2007

This study was performed to make new products rising Pimpinella brachycarpa N., one of the Korean aromatic medicinal plant called chamnamul, which is a perennial plant of the Umbelliferae family. New products were natural chamnamul spice, chamnamul soup, chamnamul tea, and chamnamul mook as functional foods. The masking effect of Pimpinella brachvcarpa N., on fishy and meaty odor were investigated to test the usefulness of chamnamul as a natural spice. It could be concluded that the effect of added amounts of chamnamul on the cream soup increases the taste and appearance, and improves the flavor and color by the sensory evaluation. The chamnamul tea prepared by a filtration method is better than that by a leaching method on the preference test. In the texture properties of chamnamul mooks by a texture analyzer (XT-RA, Texturometer), the cohessiveness of them was higher than that of the white one.