• 한국식품조리과학회지
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• 제24권1호
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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.

• 한국환경과학회지
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• 제25권5호
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• pp.745-748
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• 2016

Ninety ducks (one-day-old Pekins, 45 males and 45 females) were used to evaluate the effects of supplementing diets with Houttuynia cordata powder on the fatty acid profiles of duck breast meat. The ducks were allotted to one of the three treatment diets using a completely randomized design, each treatment-group containing three replicate pens with ten birds each (five of each gender). The experimental diets were: 1) Control (basal diet), 2) T1 (Control+ 1% Houttuynia cordata) and 3) T2 (Control+2% Houttuynia cordata). In spite of significant difference, the addition of Houttuynia cordata resulted in higher unsaturated fatty acid and lower saturated fatty acid contents than in the Control group. However, no remarkable difference was observed between 1% and 2 % Houttuynia cordata groups for fatty acid profiles.

• 한국환경과학회지
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• 제27권1호
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• pp.59-61
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• 2018

This study made an economic evaluation of duck using Houttuynia cordata (H. cordata) powder as feed additives after 6 weeks. A total of 300 ducks (Pekins) were randomly assigned to one of the three treatments (0%, 0.5% and 1% H. cordata powder), with 5 replicates of 20 ducks each. After 6-week feeding trial, an economic improvement in all the treatments was found in following order: T2 (1% H. cordata powder) > T1 (0.5% H. cordata powder) > control. The results suggested that the addition of H. cordata powder to duck diets provided significantly greater economic benefits, indicating sustainable environmental management of the duck industry.

• 한국환경과학회지
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• 제26권2호
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• pp.265-268
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• 2017

The objective of this study was to evaluate the characteristics of duck litter in ducks fed diets containing Houttuynia cordata powder. One-day-old ducklings (Pekin) were randomly divided into two groups and fed a control or 1% H. cordata powder-containing diet for an experimental period of three weeks. The results showed that pH for 1-2 weeks and total nitrogen for 1-3 weeks in duck litter were affected by dietary treatments with 1% H. cordata powder (P < 0.05). For Volatile Fatty Acids (VFAs), there was no significant difference (P > 0.05) between ducks fed 1% H. cordata and control diets, as shown in the results for acetic acid and propionic acid in duck litter over three weeks; but, this was not the case for propionic acid at 3 weeks. The inclusion of 1% H. cordata powder in the diet had a the positive effect on increasing the total nitrogen and decreasing pH and VFAs in duck litter.

• 한국환경과학회지
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• 제24권10호
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• pp.1309-1313
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• 2015

The effects of Houttuynia cordata powder on the growth performance of ducks were investigated. Ninety ducks were assigned into one of three dietary treatments as a completely randomized design for 6 weeks: feeds supplemented with 1% or 2% H. cordata and a control group. No significant difference was observed in feed conversion among the three groups (p > 0.05), but addition of H. cordata had a significantly positive effect (p < 0.05) on initial and final body weight, weight gain, and feed intake of the ducks. Furthermore, the effects of chemical treatment (comprising 50 g and 100 g aluminum chloride [$AlCl_3$] per kilogram litter) on the ammonia ($NH_3$) flux in duck litters were also investigated. Duck litter was treated with $AlCl_3$ at a depth of 8 cm by top-dressing; this resulted in a significant difference on $NH_3$ flux (p < 0.05) during the experimental period (but not at 2 weeks). $NH_3$ flux at 6 weeks were reduced by 25.4% and 37.5% by treatment with 1% and 2% H. cordata, respectively, compared with the control groups. In conclusion, enriching the diets of the ducks with 2% H. cordata and adding 100 g $AlCl_3$ to their litter has beneficial effects on increasing their growth performance and reducing $NH_3$ flux in their environment.

• 한국식품저장유통학회지
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• 제21권1호
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• pp.34-39
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• 2014

국수를 만들 때 다양한 기능성을 가진 어성초의 적절한 첨가 비율을 알아보기 위하여 어성초 분말을 첨가한 복합분의 점도 특성, 국수를 만든 다음 조리시험, 관능검사를 실시하였다. 어성초 분말을 첨가한 복합분은 대조구에 비하여 호화개시 온도, 최고점도, $95^{\circ}C$에서의 점도가 낮아졌다. 그러나 최고점도와 $95^{\circ}C$에서 15분 후의 점도와의 차이는 그다지 크지 않았다. 어성초 분말을 첨가한 조리면은 대조구에 비하여 중량과 부피가 감소하였으나 어성초 분말 0.5%, 1.5% 첨가구는 중량에 있어서 대조구와 유의적인 차이를 나타내지는 않았다. 어성초 분말을 0.5% 첨가한 국물의 흡광도는 대조구보다 낮았으나 다른 어성초 분말 첨가구는 대조구보다 높았으며, 유의적인 차이를 나타내었다. 어성초 분말의 첨가량이 많을수록 조리면의 L값은 감소하였으나 a값과 b값은 증가하는 것으로 나타났다. 관능검사에서는 어성초 분말을 첨가한 시험구의 색도가 대조구보다 낮았으며, 유의적인 차이를 보였으나 전체적인 기호도에 있어서는 대조구, 어성초 분말 0.5%, 1.5%가 유의적인 차이를 보이지는 않는 것으로 보아 어성초 분말을 첨가한 국수 제조시에 0.5%까지 첨가하는 것은 국수의 품질에 큰 영향을 주지 않을 것으로 생각된다.

• 한국환경과학회지
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• 제27권5호
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• pp.345-348
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• 2018

The influence of various forms of Houttuynia cordata with fermented red koji as feed additives on the performance of duck livestock was evaluated through a field study. Two hundred and forty ducks (Pekins) aged 0-38 d were used. They were randomly assigned to four treatment groups (0%, 1% H. cordata powder with fermented red koji, 1% H. cordata pelleted with fermented red koji, and 1% H. cordata coated with fermented red koji) with four replicates (15 ducks per replication). Foreconomic evaluation, the data (a total of 240 duck) obtained from each treatment were applied to 10,000 ducks per treatment 38-d after the feeding trial. Overall, the results of economic evaluation were the highest in the treatment with 1% H. cordata coated with fermented red koji, followed by 1% H. cordatapelleted with fermented red koji, 1% H. cordatapowder with fermented red koji, and control. In conclusion, using 1% H. cordatawith fermented red koji as coating and pellet type duck diets might be of economic advantage for sustainable environmental management.

• 한국식품영양학회지
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• 제22권3호
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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.

• 한국식품영양과학회지
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• 제27권6호
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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.

• 한국식품영양과학회지
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• 제27권6호
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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.