• Culinary science and hospitality research
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• v.24 no.3
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• pp.83-92
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• 2018

Sweet pumpkin yanggaeng were produced with stevia leaf powder as a partial sugar replacer(0 to 20% sucrose weight) and antioxidant. Characteristics of the yanggaeng were compared in moisture, total soluble solids, pH, color, texture, antioxidant properties, and preference scores. Moisture and total soluble solids were proportionally increased with increasing addition of stevia leaf powder(p<0.001). pH of control (without stevia) and SLP20(with 20% replacement of sucrose) were 7.05 and 6.82, respectively. L-value, a-value, and b-value were decreased with increasing amount of stevia leaf powder (p<0.001). Antioxidant activities (total polyphenols and DPPH radical scavenging activity) were gradually increased as more stevia leaf powder included in the yanggaeng(p<0.001). SLP20 being significantly different from others (p<0.001) had the highest values of hardness and chewiness, but there was no significant difference between cohesiveness and adhesiveness among samples. SLP4 had the highest preference in appearance and texture, otherwise SLP8 did the highest scores in flavor, sweetness and overall preference. SLP8, in which 8% sucrose was replaced with stevia leaf powder, was considered to be the most desirable for production of sweet pumpkin yanggaeng.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.56-61
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• 2006

This study investigated the quality characteristics of jelly using sericultural products which were manufactured with various addition levels(0.5, 1, 1.5, 2%) of mulberry leaf powder. To establish the additional amount of mulberry leaf powder, physicochemical, sensory, and texture results were analyzed. The moisture and crude protein content of Pongnipjelly were higher than that of the control(p<0.05). The mineral content was increased with increasing addition levels of mulberry leaf powder. The color of Pongnipjelly darkened with increasing addition levels of mulberry leaf powder. As for the texture analyser, the hardness, gumminess, and chewiness increased with increasing addition of mulberry leaf powder(p<0.05), whereas the springiness decreased. Therefore, the optimal added amount of powder for the manufacture of Pongnipjelly was determined to be 1.5% of the total weight.

• Journal of the Korean Society of Clothing and Textiles
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• v.28 no.3_4
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• pp.444-451
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• 2004

This study was carried out to investigate the chemical and dyeing properties of Petasites japonicus leaf extract under the various extracting and dyeing conditions such as temperature, time, the ratio of water and pH, repetition of dyeing in silk and cotton fabrics with Petasites japonicus leaf. The results were as follows: 1. It was found that λ$_{\max}$ of color solution extracted by Petasites japonicus leaf has two peaks at 290nm and 323nm. 2. The optimum extracting conditions were studied at 10$0^{\circ}C$, 40min., pH 7 and 1 : 20(the ratio of water and Petasites japonicus leaf), the optimum dyeing temperature, dyeing time, dyeing pH and repetition of dyeing were 10$0^{\circ}C$, 60min., pH 7, repetitions of three times, respectively. 3. Silk and cotton fabrics dyed with Petasites japonicus leaf extract were colored yellowish orange. The colory Petasites japonicus leaf extract in silk and cotton fabrics were deeped by same-mordanting with aluminum potassium sufate and cupric sulfate. 4. Washing fastness of silk fabrics was 4∼5 grade, but cotton fabrics was 3∼4 grade, so washing fastness of silk fabrics washed with neutral detergent was excellent.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.335-343
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• 2015

The aim of this investigation was to examine the antioxidation, physicochemical, and sensory activity of a Korean steamed-rice cake, Sulgidduk, fortified with water extracts from Moringa oleifera (M. oleifera) leaf. M. oleifera leaf extracts were added to rice powder at rations of 0.1%, 1% and 10%. To examine antioxidation properties, the scavenging activities of DPPH radicals, hydroxyl radicals, ABTS+ radicals, and ferric ion reducing antioxidant power were investigated. M. oleifera extracts significantly increased the antioxidation activities of Sulgidduk in a dose dependent manner (p<0.05). Physicochemical characteristics were measured by proximate composition, color, texture profile analysis, and sensory evaluations. As the concentration of M. oleifera leaf extracts increased, L-values and a-values significantly decreased while b-values increased. Texture profile analysis demonstrated that the control groups showed significantly higher values for hardness, cohesiveness, chewiness, and adhesiveness as compared with groups containing M. oleifera leaf extract (p<0.05). In the sensory evaluation, the sample containing 0.1% of M. oleifera leaf extract obtained the best results in overall preference. Taken together, these results suggest that M. oleifera leaf may have the potential to increase the consumer acceptability and the functionality of Sulgidduk.

• Journal of the Korean Society of Tobacco Science
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• v.20 no.2
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• pp.139-143
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• 1998

The occurrence and physico-chemical properties of flat leaves found in 1997 curing trial related to the prevention of occurrence of flat leaves at bulk curing of flue-cured tobacco were investigated and compared with those of normal leaves. Cured leaves of NC82 were separated into 4 classes of none, slight, fair and severe symptoms of flat leaf by the percentage of flattened parts to whole leaf area. The flat leaves were mostly found among the leaves of lower stalk position, and it was estimated that growth rate of lower leaves also influenced on the occurrence of flat leaves. In chromatic aberration of cured leaf, flat leaves showed remarkably lower b and L values than in those of normals but there was no difference in a value. On the other hand, in chemical analyses of flat leaf samples, nicotine, total sugar, ether extract and total nitrogen contents were decreased with the degree of flat symptoms. In physical properties, filling capacity of cured leaves was decreased with the degree of flat symptoms comparing with those of normal leaves, while shatter index was showed a reverse tendency, and then within the same leaf, flat parts were decreased in total sugar, ether extract and filling capacity compared with those of normal ones, but remarkably increased in shatter index, and there was no difference in nicotine and total nitrogen contents.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.82-88
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• 2012

In this study, the effects of yacon (Smallanthus sonchifolius) leaf on the quality characteristics of cookies were examined. In order to investigate its effects, four different amounts (0%: Control, Y-0.5, Y-1.0, Y-1.5) of yacon leaf powder were added to the cookie dough. Among the physicochemical and sensory characteristics, the density and pH of the dough, spread factor, color value, firmness, consumer acceptability, and Pearson's correlation coefficients were measured. Although there was no significant difference in pH of the doughs among the groups, density significantly decreased with increasing amount of yacon leaf powder (p<0.05). While the L, a, b values, and hardness decreased significantly, DPPH free radical scavenging activity increased significantly as the content of yacon leaf powder increased (p<0.05). Overall acceptability, appearance, taste, and texture between the control and Y-0.5 groups showed no significant differences. This study suggests the possibility of yacon leaf as an ingredient that increases the functionality of cookies.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.3
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• pp.199-202
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• 2000

The leaf color varies with the contents of pigments, especially chlorophylls and carotenoids. Teichung 65 (T.65), a japonica rice, with pgl(pale-green leaf) gene exhibits pale green color on the whole plant from seedling to harvest. This study conducted to evaluate the agronomic characters and examine the chloroplasts of 'pgl' plants in parents and BC$_1$F$_2$ of T.65(pgl) xSuweon ${345}^2$. The average grain yield of pale-green-leaf individuals in F$_2$ was the same as T.65(pgl) but that of green-leaf individuals was much higher than that of Suweon 345. The contents of chlorophyll a(Ca), chlorophyll b(Cb) and total chlorophyll content(Ct) of T.65(pgl) in flag leaf were lower than those of Suweon 345, but the Ca/Cb ratio of T.65(pgl) was higher than that of Suweon 345 during from 15 days after heading (DAH) to 60 DAH. The SPAD value of T.65(pgl) in flag leaf was lower than that of Suweon 345, but that in the second and the third leaves was similar to that of Suweon 345. The SPAD value of pale-green-leaf individual group was lower than that of green individual group in upper three leaves. The structural difference of chloroplasts in flag leaf between T.65(pgl) and Suweon 345 through TEM at 20 DAH was not detected, but the number of osmium granules in chloroplast of T.65(pgl) were higher than that of Suweon 345.

• Korean Journal of Plant Resources
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• v.33 no.1
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• pp.40-49
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• 2020

The objectives of this study were to evaluate total phenolic content (TPC) and individual phenolic compounds in leaves of perilla genetic resources, assess whether they could be used as distinguishing factor among germplasms, and evaluate their relationship with some quantitative and qualitative morphological characters. TPC and individual phenolic compounds were determined using Folin-Ciocalteu method and UPLC-PDA system, respectively. Wide variations in TPC (7.99 to 133.70 mgGAE/g DE), rosmarinic acid (ND to 21.05 mg/g DE), caffeic acid (ND to 1.17 mg/g DE), apigenin-7-O-diglucuronide (ND to 2.21 mg luteolin equivalent (mgLUE)/g DE), scutellarein-7-O-glucuronide (ND to 5.25 mg LUE/g DE), and apigenin-7-O-glucuronide (ND to 2.81 mg LUE/g DE) were observed. Intensities of green pigment at abaxial and adaxial leaf surfaces were positively correlated with phenolic compounds whereas leaf length and width had negative correlation. Purple pigmented accessions were shorter in leaf length and width but exhibited higher amount of phenolic compounds compared to green pigmented accessions in most cases. Leaf shape was not related with content of phenolic compounds, color of leaves, and length/width of leaves. TPC and individual phenolic compounds along with morphological characters could be useful distinguishing factors for perilla genetic resources.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1040-1049
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• 2016

In this study, we aimed to develop a mixed tea prepared with roasted mulberry leaf and fruit using response surface methodology (RSM). Roasting of mulberry leaf was by 6 stages, as shown in Fig. 1; and mulberry fruit was roasted in 4 stages, as shown in Fig. 2. Subsequently, physicochemical measurements such as total polyphenol content, nitric oxide production content, and ${\alpha}$-glucosidase inhibitory effect were obtained for each sample. Central composite design was applied to prepare samples containing varying contents of roasted mulberry leaf (RoML) and roasted mulberry fruit (RoMF); subsequently, sensory evaluation was conducted. The total polyphenol content of roasted samples (RoML and RoMF) were significantly higher than that of raw samples (RaML and RaMF), respectively. The nitric oxide (NO) production of roasted samples were significantly lower than that of control (LPS induced RAW 264.7 cell). The ${\alpha}$-glucosidase inhibitory effect of roasted samples was significantly higher than that of raw samples, respectively. Based on the RSM estimation for determination of optimum ratio by sensory evaluation (taste, color, and flavor) among 13 mixed samples, the optimum mixing ratio of RoML and RoMF for taste, color, and flavor were 1.64 g (RoML) and 0.88 g (RoMF), 1.35 g (RoML) and 0.92 g (RoMF), 1.65 g (RoML) 1.03 g (RoMF), respectively. Based on results of three sensory evaluations, mixing ratio comprising 1.54 g of RoML and 0.92 g of RoMF is desirable for delicious tea with functionality.

• Journal of Radiation Industry
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• v.8 no.2
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• pp.111-121
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• 2014

This study was aimed to select useful mutants of rapeseed (Brassica napus L.) and leaf mustard (Brassica juncea L.), the seeds of three lines S-14, S-27, and S-28 were treated with gamma-ray and EMS. The optimum ranges of gamma-ray dose and EMS concentration to enlarge the characteristic morphological variations were also separately investigated. The survival rates of S-28 only linearly decreased with increasing the gamma-ray dose. The overall growth parameters decreased of gamma-ray dose in all three lines of S-14, S-27, and S-28. The reduction dosage 50 of gamma-ray was identified as 1,200 Gy for S-14 leaf mustard, while those of S-27 and S-28 rapeseed lines were appeared as same 1,000 Gy. The emergence rates of S-14 and S-27 showed no significant differences by EMS treatment, while the growth of all three lines were significantly decreased. The reduction concentration 50 in S-14 could not be determined, demonstrating that this leaf mustard line is presumably insensitive to mutagenic EMS, while those in S-27 and S-28 were identified as 3.0 and 2.5%, respectively, showing that these rapeseed lines possess higher sensitivity to EMS than S-14. Various morphological characteristics of $M_1$ generation obtained from mutagen treatment were elaborately investigated for further maintenance of $M_2$ generation. In $M_2$ generation variants showing short stem, yellow color in seed coat, chlorophyll deficiencies in leaf or pod, abnormal flower color were selected as potentially useful mutants for breeding.