• 동아시아식생활학회지
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• 제8권4호
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• pp.454-461
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• 1998

전통적인 백설기와 절편에 영양적 가치와 약리적 효능이 우수한 녹차분말을 농도별로 첨가하여 녹차설기떡과 절편을 제조한 후 관능검사와 조직감의 특성을 비교 검토하였다. 전반적인 기호도에서 절편은 녹차분말 농도의 3%에서 가장 좋게 평가되었으나 설기떡에서는 녹차분말의 농도가 높을수록 기호도도 높아져서 7%일 때 가장 좋게 평가되었다. 기계적 측정에서 녹차절편은 경도, 응집성, 검성, 씹힘성은 녹차분말의 농도가 증가할수록 낮아졌으며, 녹차설기떡도 경도, 탄력성, 검성, 씹힘성에서 녹차분말 농도의 증가에 따라 감소하였으며 유의적(p＜0.001)인 차이를 나타내었다. 그러나 녹차절편에서의 탄력성, 녹차설기떡의 응집성은 유의적인 차이가 없었다. 색도는 녹차절편의 명도(L)와 적색도(a)는 무첨가군이 가장 높았고 황색도(b)는 무첨가군이 가장 낮았다 녹차설기떡의 명도(L)와 적색도(a)는 무첨가군, 황색도(b)는 녹차 첨가량 3%에서 가장 높았다. 녹차절편의 관능검사와 기계적 측정의 상관관계에서는 관능검사의 향미는 기계적 측정의 명도(L)와 부적 상관관계, 황색도(b)는 정적 상관관계를 나타내었다. 녹차설기떡은 관능검사의 맛의 기호도와 기계적 검사의 탄력성과 부적 상관성을 나타내었다.

• 동아시아식생활학회지
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• 제25권2호
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• pp.278-286
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• 2015

The overall purpose of this study was to investigate the effects of Chunggukjang and Greentea-Chunggukjang on the lipid profile, lipid peroxidation and antioxidative enzyme activities of liver tissue in growing male rats fed cholesterol. Twenty seven rats were divided into three treatment groups (Control, Chunggukjang and Greentea-Chunggukjang) and were given experimental diets with 1% cholesterol for 9 weeks. All rats in this study were fed a casein-based diet. Chunggukjang groups were fed diet containing 33.1% Chunggukjang powder. The Chunggukjang and Greentea-Chunggukjang groups showed significantly lower weight gain, food efficiency ratio than the control group regardless of Chunggukjang type. Serum total cholesterol was significantly lower in the Chunggukjang group than in the control group, whereas serum triglyceride and atherogenic index were significantly lower in the Greentea-Chunggukjang group than in the control group. Hepatic triglyceride contents was not significantly different among the diets. However, hepatic cholesterol content was significantly lower in the Greentea-Chunggukjang group than in the control group. Lipid peroxidation of malondialdehyde (MDA) contents was significantly lower in the Chunggukjang and Greentea-Chunggukjang groups than in the control group. Activity of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and catalase (CAT) in liver tissue of the Chunggukjang and Greentea-Chunggukjang groups were not significantly different. It can be concluded that Chunggukjang and Greentea-Chunggukjang influence lipid profile and hepatic malondialdehyde contents in growing male rats fed cholesterol.

• Journal of Nutrition and Health
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• 제32권4호
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• pp.337-352
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• 1999

The effects of dried leaf powders and ethanol extract of persimmon, green tea and pine needle on lipid metabolism, lipid peroxidation and antioxidative activity were investigated in rats. Forty-nine male Spargue-Dawley rats weighing 107.8$\pm$1.8g were blocked into seven groups according to body weight. Rats were raised for four weeks with diets containing either 5%(w/w) dried leaf powders of one of three different Korea traditional teas, persimmon(Diospyros kaki Thunb), green tea(Camellia Sinensis O.Ktzc)or pine needle(pinus Koreansis Sieb. Et Zucc), or ethanol from equal amounts of each dried tea powder. Food intake, weight gain, food efficiency ratio, and weights of liver, kidney and epididymal fat were significantly higher in the green-tea-powder group, and significantly lower in the pine-needle-powder and pine-needle-extract groups. Persimmon-leaf powder was found to decrease plasma total lipid, triglyceride and cholesterol concentration by increasing fecal total lipid triglyceride and cholesterol excretions. Liver cholesterol concentration was significantly lower in the green-tea and pine-needle-extract groups. Red-blood-cell superoxide dismutase(SOD) and glutathione peroxidase(GSH-px) activities were significantly increased in rats fed green-tea extract. Liver SOD activity was increased in rats fed pine-needle powder or extract, and liver GSH-px activity was increased in rats fed greentea powder. Plasma and liver thiobarbituric acid reactive substance(TBARS) concentration were both decreased in rats fed dried leaf posers or extracts of persimmon or green tea. It is believed that high vitamin E levels in persimmon leaf, and high flavonoid, beta-carotene and vitamin C levels in green tea effectively inhibited lipid peroxidation. In conclusion, persimmon and green tea leaves were effective in lowering lipid levels and inhibiting lipid peroxidation in animal tissue, while pine needles were effective and lowering body weight gain. From these results, persimmon and green tea leaves can be recommended in the treatment and prevention of chronic discorders such as cardiovascular disease, cancer and aging. As ethanol extracts from these teas were also effecitive in lowering tissue lipid levels and inhibiting lipid peroxidation, we recommend the use of discarded tea grounds for this.

• 동아시아식생활학회지
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• 제22권6호
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• pp.836-850
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• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.