• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.237-243
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• 2006

This study investigated the development of increased health promotion and higher quality of Gardenia jasminoides noodles. Gardenia jasminoides powder was extracted with water and 70% ethanol, after which their electron donating ability (EDA) and nitrite scavenging ability (NSA) were tested. EDA at $300{\sim}1,000$ ppm of water extract ranged from 65% to 86% and that of ethanol extract from 69% to 91%. NSA of water extract was 79% and ethanol extract was 88% at 1,000 ppm both peaked at pH 1.2. NSA was increased with increasing concentration of extracts and decreasing pH. The quality characteristics of Gardenia jasminoides noodles were evaluated by shelf life, color and sensory evaluation. Total viable cells in Gardenia jasminoides noodles during storage at 5? were $0.2{\sim}0.3$ log cycles, which were lower than those of the control and the shelf-life was expanded. Redness (a) of the dried and cooked noodles was decreased with increasing Gardenia jasminoides concentration (p<0.05). Yellowness (b) of the noodles was increased with increasing Gardenia jasminoides concentration in both the dried and cooked noodles. In sensory evaluation, dried and cooked noodles with $0.2{\sim}0.3%$ Gardenia jasminoides powder d significantly higher scores in overall acceptability(p<0.05).

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.597-604
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• 2016

This study was performed to investigate the quality characteristics of lotus root tea (LT) prepared with Gardenia jasminoides powder (GLT) and Rubus coreanus Miquel powder (RLT). The proximate compositions, physicochemical properties, mineral contents, and sensory evaluations of samples were measured. GLT sample showed higher contents of crude protein, crude fat, crude ash, and moisture (p<0.001) as well as pH (p<0.001) compared to LT and RLT. In terms of color, lightness (L) and yellowness (b) of GLT were the highest among the samples, whereas redness (a) of GLT was the lowest. The results of mineral analysis showed that the mineral contents of K, Ca, and Fe of LT were the highest, whereas the content of Mg of GLT was the highest. The results of browning color intensity of all samples showed that LT had the lowest. GLT showed higher contents of water soluble solids than LT and RLT. In the sensory evaluation, the scores of color, flavor, aftertaste, feeling of throat, and overall preference of LT and GLT were significantly higher than those of RLT. From the findings, this study suggests that addition of Gardenia jasminoides powder was effective for preparation of lotus root tea in the aspects of consumer acceptability.

• Journal of Fashion Business
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• v.7 no.3
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• pp.36-44
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• 2003

Chitosan treatment of textile fabrics has been studied to improve fabric characteristics and functions. Natural dyestuffs have been more actively employed in environment-conscious finishing products. In this study, chitosan treated cotton and nylon fabrics were prepared for dyeing with a few natural dyestuffs. These were Caesalpina sappan, Gardenia jasminoides, and cochineal in the form of powder. Hand-related physical and mechanical properties and luster characteristics were examined using the KES-FB series instruments and a set of luster measuring equipment. The chitosan treatment seemed to be more effective in terms of increasing stiffness for cotton fabric. Since cotton fibers have more -OH groups in the molecules, they provide more linkage sites with the chitosan than the nylon 6 fibers do.