• Korean journal of food and cookery science
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• v.24 no.1
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• pp.23-30
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• 2008

Sulgidduk samples made with additions of 2, 4, 6, 8, and 10% Houttuynia cordata Thunb. powder, and a control were examined for quality characteristics such as moisture content, water activity, color, gelatinization properties, textural characteristics, and sensory qualities in order to determine the optimal ratio of Houttuynia cordata Thunb. powder in the formulation. The moisture contents among the samples ranged from 41.98% to 44.97%, and increased as the content of Houttuynia cordata Thunb. powder increased. The water activities of the samples were not significantly different. As the Houttuynia cordata Thunb. powder content increased, the redness and yellowness of the samples also increased, but lightness decreased. For the gelatinization properties, the additions of Houttuynia cordata Thunb. powder caused decreases in peak viscosity (P) and holding strength viscosity (H). Furthermore, final viscosity (F), setback, and time to peak viscosity decreased with increasing Houttuynia cordata Thunb. powder content; however, breakdown and temperature to peak viscosity were not significantly different among the samples. Hardness and gumminess decreased with increasing Houttuynia cordata Thunb. powder content, and adhesiveness, cohesiveness, chewiness, and resilience also tended to decrease; however, springiness was not significantly different among the samples. In the consumer acceptance test, as the content of Houttuynia cordata Thunb. powder increased, the scores of all evaluated characteristics decreased; while the characteristic intensity ratings showed the reverse effect, and the 2 and 4% Houttuynia cordata Thunb. powder samples obtained fairly good scores. In conclusion, the results indicate that adding $2{\sim}4%$ Houttuynia cordata Thunb. powder to Sulgidduk is optimal, providing good physiological properties and reasonably high overall consumer acceptability.

• Food Science and Preservation
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• v.21 no.1
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• pp.34-39
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• 2014

The purpose of this study was to evaluate appropriate concentrations of Houttuynia cordata Thunb. powder, which has various functions, to dried wheat flour noodles. The viscosity of the composite flour and cooking quality of the noodle samples were measured, and sensory evaluations were conducted in this study. When measured by the amylograph, the composite flour had lower viscosity in the gelatinization points, maximum viscosity, and viscosity at a temperature of $95^{\circ}C$ than those of control. However, the gap between the maximum viscosity and viscosity after 15 minutes at a temperature of $95^{\circ}C$ was not great among all of the samples. While cooked noodles containing H. cordata Thunb. powder had lower weight and lower volume than those of control, the weight of two cooked noodle samples with 0.5% and 1.5% of H. cordata Thunb. powder was insignificantly different. Cooked noodles had higher concentrations of H. cordata Thunb. powder; therefore, the L value of cooked noodles decreased, while a and b color values of the noodles increased. Color, flavor, taste, and overall acceptability of the samples with H. cordata Thunb. powder were lower than those of wheat flour noodles via sensory evaluation. In the overall acceptability, however, samples with 0.5% and 1.5% of H. cordata Thunb. powder were insignificantly different from control. As a result, it was finally suggested that optimum level of the H. cordata Thunb. powder in the product was below 0.5%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1391-1396
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• 2011

Houttuynia cordata Thunb powder (0.05 g) was placed in a stainless vessel containing 10 mL of water, and subcritical water (SCW) extraction was carried out at various temperatures (50, 100, 200, and $300^{\circ}C$) for 10, 30, and 60 min. SCW treatment significantly affected physiologically important compounds, antioxidant activity, and acetylcholinesterase inhibitory activity of H. cordata Thunb extracts. H. cordata Thunb extracted at $300^{\circ}C$ for 30 min had the highest quercetin content, DPPH radical scavenging activity, total phenolic content, and acetylcholinesterase inhibitory activity, whereas the extract at $100^{\circ}C$ for 10 min possessed the highest flavonoid content. The highest ABTS radical scavenging activity was found in H. cordata Thunb extracted at 200 and $300^{\circ}C$ for 60 min. These results indicate that SCW extraction might be a useful processing method for obtaining valuable materials from H. cordata Thunb.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1230-1235
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• 1998

For the investigation to the effects of H. cordata on prevention of hypercholesteromia, dietary hypercholesteromic rats were fed for 4 weeks with basial diet containing 5, 10, 15, 20% H. cordata powder, 5, 10 and 15% H. cordata juice. Total cholesterol and triglyceride contents of livers were significantly lower in experimental groups than in control group. Phospholipid contents in livers were not significant difference between control and experimental groups. Contents of free cholesterol in livers were ranged from 0.4$\pm$0.2 to 0.7$\pm$0.5mg/kg and cholesteryl ester contents were lower in H. cordata juice added groups than H. cordata powder added groups. Total cholesterol content in brains were not significant difference between cholesterol not added, H. cordata powder added at 15, 20% and its juice added group at 15%. The more powder and juice of H. cordata were added to basial diets, the lower contents of triglyceride and phospholipid were detected in brains. Contents of free cholesterol and cholesteryl ester in brains were not significance in all experimental groups. In kidneys, total cholesterol contents were not significant in control group and H. cordata powder of 5% was added group. Triglyceride, phospholipid and cholesteryl ester contents in kidney were not significant in all groups. Contents of free cholesterol in kidney were equally significant between cholesterol free and 15% H. cordata juice treated group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1223-1229
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• 1998

This study was designed to observe the effects of feeding Houttuynia cordata juice and powder on the improvement of the lipids in the serum of dietary hypercholesterolemic rats. Experimental groups such as 5% cellulose for control group, 5%, 10%, 15%, 20% H. cordata powder for group 2, 3, 4, 5, respectively, and 5%, 10%, 15% H. cordata juice for group 6, 7, 8, respectively, were admi nistered to the male rats of the Sprague Dawley for 4 weeks. Concentrations of total cholesterol in serum were significantly lower in all experimental groups than in the control group, and particularly, the lowest in group 8. The ratio of HDL cholesterol to total cholesterol was the highest in group 5. Atherosclerotic index was lower in group 5 and 8. Concentrations of free cholesterol and cholesterol ester in serum were significantly lower in all experimental groups than in the control group, and then concentrations of free cholesterol and cholesterol ester were the lowest in group 5 and 8, re spectively. Concentrations of triglyceride and phospholipid were the lowest in the group 5. Con centrations of chylomicron and VLDL were significantly lower in all experimental groups than in the control group. And the concentration was remarkably the lowest in group 5. Concentration of glucose in blood was not significantly different, but lower in the group 5 and 8. Concentrations of Ca, P, Mg, Fe were not significantly different in all experimental groups. The GOT and GPT activites were lower in all experimental groups than in the control group, especially the lowest in group 7 of GOT and group 8 of GPT. The LDH activity was the lowest in group 8.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.332-337
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• 2009

This study was performed to investigate the physiochemical and sensory characteristics of Kimchi with added Houttuynia cordata Thunb(HC). According to measurements for physicochemical characteristics, the three groups of tested Kimchi(HC juice, HC powder, control) did not show any significant differences in pH and hardness. However, the acidity of the Kimchi with added HC juice was found to be significantly higher. Regarding lightness, L values were not different among the three groups, while a and b values showed significant decreases. In descriptive analysis, Kimchi redness was lowest in the HC juice group, and difference in redness was identified between the HC juice and powder groups. One survey indicated that the Kimchi with added HC juice had a unique odor, but no difference was found between the HC powder group and the control group. Also, a survey on preference characteristics indicated there were no differences between the three groups. For the saltiness and acidity of the Kimchi with added HC, there was a significant negative correlation(p<0.05), in which stronger saltiness lower acidity. On the other hand, acidity and HC odor showed a significantly positive correlation(p<0.05). Furthermore, the L value showed a significantly negative correlation(p<0.05) with HC odor.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.75-80
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• 2015

This study was carried out to investigate the quality characteristics of bread containing Houttuynia cordata Thunb. powder (HTP; in ratios of 0, 0.3, 0.5 and 1.0% of the total flour). We found that addition of HTP decreased the pH of dough, whereas the pH of bread remained unchanged. HTP caused no significant change in dough volume during fermentation. Baking loss did not show significant difference between HTP containing bread and control. However, we found changes in bread volume with the most pronounced decrease observed in bread containing 0.1% HTP. Lightness and redness of the inner crumb were decreased by the addition of HTP, whereas yellowness was increased. 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity and total polyphenol contents were increased significantly by the addition of HTP. The overall acceptability of bread containing 0.5% HTP was better than that of control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.222-227
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• 2007

This study was carried out to investigate the influence of feeding eosungcho (Houttuynia cordata Thunb) powder on the meat quality of porks at chilled storage. Experimental groups were divided into control group (0%, C), 5% (T1) and 10% (T2) eosungcho powder feeding group, and then administered for 12 weeks. The results of sensory evaluation for softening value and scorched smell showed the highest preference in T1 group. Overall acceptability was also the highest in T1 group than the others. Physicochemical components were analyzed for pork loins that were stored at $4^{\circ}C$ for 23 days after vacuum packing. The moisture contents of pork loins were higher in T1 group than the others. Crude lipid contents were lower in T1 and T2 groups than the control group. The pH values were not significantly different in experimental groups during storage days. The Hunt L and a values increased significantly according to storage days. The Hunt b value was increased for the initial storage days but it did not change after 9 storage days. The Warmer-Bratzler share force of all experimental groups were greatly decreased between 2 and 9 storage days and then little exchanged afterwards.

• Food Science and Preservation
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• v.17 no.3
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• pp.343-350
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• 2010

Cheongkukjang was prepared by addition of medicinal herb powder (from Lentinus edodes, Codonopsis lanceolata BENTH et HOOK, or Houttuynia cordata THUNB) to improve Cheongkukjang quality and functional properties. Redness and yellowness (measured using Hunter’s color values) increased with increasing amounts of medicinal herb powder, whereas lightness (the third Hunter's color value) and pH decreased. Crude protein and lipid levels of Cheongkukjang decreased with increasing amounts of added medicinal herb powder, whereas powder addition did not affect either the moisture or crude ash content of Cheongkukjang. The major organic acids of Cheongkukjang were lactic acid, acetic acid, succinic acid, and citric acid, and acid levels increased as the proportion of medicinal herb powder in the Cheongkukjang preparation increased. The major amino acids of Cheongkukjang were glutamic acid, aspartic acid, leucine, arginine, and lysine and the principal fatty acids were linoleic acid, oleic acid, palmitic acid, and linolenic acid. Addition of medicinal herb powder to Cheongkukjang increased both crude saponin and quercetin contents. Sensory scores of Cheongkukjang containing 2% (w/v) medicinal herb powder were optimal in terms of both quality characteristics and sensory evaluation.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.103-109
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• 2006

This study was designed to investigate the influence of Eosungcho (Houttuynia cordata Thunb) mixture on the plasma lipids of pigs. Experimental groups were divided into 3 groups: control group(0%), 5% and 10% Eosungcho feeding groups. Plasma concentration of total cholesterol, atherosclerotic index, free cholesterol and cholesteryl ester were significantly lower in the Eosungcho powder 5% and 10% feeding groups than control group. Plasma contents of HDL-cholesterol, cholesteryl ester ratio, triglyceride and phospholipid were significantly different between 10% Eosungcho feeding group and control group. Plasma concentration of LDL-cholesterol was significantly love in 10% Eosungcho feeding group($76.5{\pm}5.4mg/dL$) than in control group($86.5{\pm}5.6mg/dL$). Plasma concentration of VLDL and chylomicron were showed similar tendency to LDL-cholesterol. Also, blood sugar, GOT and GPT concentration were significantly lower in 10% Eosungcho feeding group than in control group. In control group, the ratio of saturated fatty acid to unsaturated fatty acid was 58.1 : 51.9, but in 5% and 10% Eosungcho feeding groups, those were 42.1 : 57.9 and 41.0 : 59.0, respectively. The component of main fatty acid was different between control group and Eosungcho feeding groups. In Eosungcho feeding groups, main unsaturated fatty acids were oleic acid(18:1) and linoleic acid(18:2). From the results, addition of Eosungcho powder might be effective in improving the plasma lipid components in pigs.