• Culinary science and hospitality research
• /
• v.23 no.4
• /
• pp.33-42
• /
• 2017

This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of Opuntia ficus-indica var. saboten powder (as ratios of 1%, 3%, 5%, 7% to the total materials). According to the results, the pH of yanggaeng decreased significantly with the addition of Opuntia ficus-indica var. saboten powder (p<0.001). Increasing the amount of Opuntia ficus-indica var. saboten powder in the yanggaeng tended to increased $^{\circ}Brix$ value (p<0.01). For color values, lightness (L) values were reduced by increasing the amount of Opuntia ficus-indica var. saboten powder, redness (a) and yellowness (b) while values were increased significantly (p<0.001). Texture measurement scores in terms of hardness, springness, and Adhesiveness for yanggaeng showed that sample groups were lower than those of the control group. Cohesivene and chewiness were higher in the additive group than in the control group. Antioxidant activities, evaluated by DPPH radical scavenging capacity, Nitrites cavenging activity, and total phenolic substances content increased when increased the amount of Opuntia ficus-indica var. saboten powder (p<0.001). Results of descriptive analysis showed that by increasing the amount of Opuntia ficus-indica var. saboten powder, some attributes such as the intensity of the color, sweet, hardness and chewiness increased (p<0.01). It concluded that yanggaeng containing Opuntia ficus-indica var. saboten can be prepared with good sensory properties and antioxidant activities, and the addition of 3% Opuntia ficus-indica var. saboten powder was found to be ideal. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 3% of Opuntia ficus-indica var. saboten powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 3% Opuntia ficus-indica var. saboten powder may be the best substitution ratio for yanggaeng.

• Food Science and Preservation
• /
• v.10 no.2
• /
• pp.200-205
• /
• 2003

The purpose of this study was to investigate the effect of Opuntia ficus-indica var. Saboten powder on the quality of noodles. Noodles containing 04.5% of Opuntia ficus-indica var. Saboten powder were prepared for test the quality of mechanical and sensory characteristics. Moisture content of noodles with or without Opuntia ficus-indica var. Saboten powder was 32∼33%. In Hunter's color values of noodles of control, the lightness(L) was 74.21, redness(a) was -2.40 and yellowness(b) was 5.52. The lightness(L) of noodles was decreased by the increasing concentration of Opuntia ficus-indica var. Saboten powder. The redness(a) and yellowness(b) were increased by the increasing concentration of Opuntia ficus-indica var. Saboten powder. In mechanical characteristics of noodles, strength, hardness and brittleness were increased with increasing concentration of Opuntia ficus-indica var. Saboten powder. In sensory evaluation, color of noodles in C group(0.3％) and D group(0.5%) addded Opuntia ficus-indica var. Saboten powder were significantly higher score than control group(p＜0.05). Overall, Noodle added 0.3% of Opuntia ficus-indica var. Saboten powder showed the highest preference in sensory evaluation.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.1
• /
• pp.107-118
• /
• 2013

This study investigated the effects of Beaknyuncho (Opuntia ficus-indica var. saboten) powder on the quality of sponge cakes. Sponge cakes containing 0, 1, 3, and 5% of powder were prepared and stored for three days at $20^{\circ}C$. The volume of sponge cake increased up to 1% according to the amount of added powder, while the pH level decreased as the amount of powder increased. The edible period of the products could also be extended by the addition of Opuntia ficus-indica var. saboten powder; however, the lightness of crust and crumb was weaker as the amount of powder increased. Redness, hardness, gumminess, and chewiness increased whereas springiness and cohesiveness decreased with the addition of powder. In a sensory evaluation of the overall acceptance, the highest scores were for treatment with 1% Opuntia ficus-indica var. saboten powder during storage periods.

• Journal of agriculture & life science
• /
• v.45 no.6
• /
• pp.125-134
• /
• 2011

This study was carried out to investigate the effects of Opuntia ficus-indica var. saboten (OFIS) powder addition replacing nitrite on quality characteristics of sausages stored at $4^{\circ}C$ during 15 days. All samples were divided into six different treatments as follow: C (non-sodium nitrite and -O. ficus-indica var. saboten powder), T1 (0.014% sodium nitrite), T2 (0.014% sodium nitrite + 0.5% O. ficus-indica var. saboten powder), T3 (0.014% sodium nitrite + 1.0% Opuntia ficus-indica var. saboten powder), T4 (0.5% O. ficus-indica var. saboten powder) and T5 (1.0% O. ficus-indica var. saboten powder), respectively. The lightness (CIE $L^*$) of negative control (C) was higher than other treatments (p<0.05), and the redness (CIE $a^*$) of T5 treatment showed an intermediate value between T1 and T3 treatment. Yellowness (CIE $b^*$), water holding capacity (WHC) and cohesiveness, springiness and chewiness of T5 treatment were higher than other treatments (p<0.05). However moisture content, pH and whiteness of T1 treatment were the highest (p<0.05). No differences in sensory evaluation were observed between T1 and T5 treatment (p>0.05). Therefore, the results indicate that OFIS powder improves color and texture properties of sausage, however, specific study related to self-life due to the addition of OFIS powder to sausages may be conducted.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.1
• /
• pp.58-64
• /
• 2007

Antioxidative activity and functional properties of the powder obtained from ground Opuntia ficus-indica var. saboten fruit were studied. Cupcakes containing 1,3, and 5% (w/w) of O. ficus-indica vu. saboten powders were prepared and evaluated for their sensory property, textural quality, and shelf-life. The antioxidative activity, measured by DPPH radical scavenging activity of O. ficus-indica var. saboten powder, increased as the concentrations of O. ficus-indica var. saboten powder increased. No coliform bacteria, yeasts, and molds were detected in either the O. ficus-indica var. saboten powder or in the cupcakes. However, total aerobic bacteria counts were 4.41 log CFU/g in the O. ficus-indica var. saboten powder and were a negligible level (<$10^2$ CFU/g) in the cupcakes. Moisture content of the cupcakes was not significantly different in all samples. Lightness (L) and yellowness (b) of cupcake color decreased as the concentration of O. ficus-indicar var. saboten powder increased, whereas the redness (a) increased. Increasing the concentration of O. ficus-indica var. saboten powder, the mechanical characteristics of the cupcakes, such as hardness, gumminess, and chewiness, while decreasing cohesiveness and springiness. The sensory properties, such as color, flavor, taste, texture, and overall acceptability, of the cupcakes containing the 1% 0. ficus-indica var. saboten powder were superior to the control sample. The results exhibited that the adding the O. ficus-indica var. saboten powder into the cupcakes increased antioxidant activity and showed no effect on shelf-life of the cupcakes. The highest quality improvement was obtained by incorporating the 1% (w/w) of 0. ficus-indica var. saboten powder into the cupcake formula.

• Korean journal of food and cookery science
• /
• v.20 no.6 s.84
• /
• pp.637-642
• /
• 2004

Paeksulgis (Korean rice cake), containing $0\~0.5\%$ Opuntia Ficus indica var. Saboten powder, was prepared to enable the quality of the mechanical and sensory characteristics to be tested. The pHs of the Paeksulgis without and with 0.05 to $0.5\%$ Opuntia Ficus indica var. Saboten powder were 5.99 and about 5.7 respectively. With regard to the Hunter's color values of the control Paekulgis, the lightness (L), redness (a) and yellowness (b) were 94.78, -0.01 and 5.58, respectively. The lightness (L) decreased with increasing Opuntia Ficus indica var. Saboten powder concentration, whereas the redness (a) and yellowness (b) were both increased. with regard to the mechanical characteristics of Paeksulgis, the strength hardness, adhesiveness and gumminess were highest in the control group. In the sensory evaluation of Paeksulgis, the control group had the highest score for texture (p<0.05), but the addition of Opuntia Ficus indica var. Saboten powder gave higher scores for color, flavor, moisture, consistency, after taste and overall preference than the control (p<0.05).

• Journal of Life Science
• /
• v.17 no.7 s.87
• /
• pp.915-922
• /
• 2007

In order to discover physiologically active substance, we investigated a powder obtained by processing of Opuntia ficus-indica var. saboten Makino trunk. The powder was treated by sulfuric acid and then extracted by several solvents such as methanol, methylene chloride, ethanol etc. Among them, the best antimicrobial activity was showed by methylene chloride extract. To identify materials exhibiting physiological activation, the acid hydrolyzed extract was separated by 7 fractions through preparative silica gel TLC. The effective fraction exhibiting the best broad antimicrobial activity was identified, named as MBT-01108. From structural analysis of the products extracted to acid hydrolysis, a compound exhibiting the antimicrobial activities is identified to levulinic acid. Levulinic acid isolated from Opuntia ficus-indica var. saboten Makino may be applicable as a natural preservative of food or cosmetic and for prevention of bacterial diseases, an ingredient of acne, ageing and whitening cosmetics and an antimicrobial agent.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.6
• /
• pp.967-974
• /
• 2009

The effects of Opuntia ficus-indica var. saboten powder on the growth of lactic acid bacteria (LAB) were investigated in order to explore the possibility of manufacturing fermented milk containing the powder. Differences in pH, acidity, LAB counts, viscosity, and sensory evaluation were measured. Also the effects of dietary supplementation on the growth of piglets were evaluated by feeding fermented milks containing 0.1%, 0.2%, 0.5%, and 1.0% Opuntia ficus-indica var. saboten powder. Levels of pH, titratable acidity, viable LAB counts and viscosity were significantly different by the addition of the powder. When fermented milks containg 0.1%, 0.2%, 0.5% and 1.0% Opuntia ficus-indica var. saboten powder were kept at $4^{\circ}C$ for 30 days, viable LAB counts remained high after 30 days of storage. The effects of dietary supplementation of 0.2% Opuntia ficus-indica var. saboten fermented milk were investigated by examining piglet growth rate and fecal ammonia gas release. The piglets were fed 100g/herd of the fermented milk for 14 days. Average daily body weight gain was significantly (p<0.05) improved (110%) with dietary supplementation of the fermented milk, compared to a control group. More over, fecal ammonia gas emissions were reduced by dietary supplementation of the Opuntia ficus-indica var. saboten fermented milk. Sensory evaluation results showed that the samples containing 0.1% and 0.2% Opuntia ficus-indica var. saboten powder had the most parameters similar to those of the control.

• Korean journal of food and cookery science
• /
• v.27 no.3
• /
• pp.59-70
• /
• 2011

The effects of Backryeoncho (Opuntia ficus-indica var. saboten) powder addition (0, 0.4, 0.8, and 1.2%) on the pH, titratable acidity, lactic acid contents, microbial contents, texture, and sensory evaluation of cabbage Kimchi, stored at $10^{\circ}C$ for 36 days were studied to establish an optimum recipe. Upon addition of Backryeoncho powder, pH was higher than that of Kimchi without powder after 36 days of fermentation. The titratable acidity was increased by the addition of Backryeoncho powder, and 0.4% powder added Kimchi showed the slowest changing level. During the fermentation period, the degree of salinity decreased with the addition of powder from 2.52 to 2.19 to 2.10. The a value was higher in Kimchi with added Backryeoncho powder in a dose-dependent manner compared with control Kimchi. The cutting force and compression force were higher during the fermentation period, and especially addition of 0.4% powder showed the highest value of hardness. The addition of powder slowed growth of lactic acid bacteria as compared with the control samples. In the sensory evaluation of overall taste, 0.4% addition of powder improved the quality of Kimchi. Therefore, addition of 0.4% Backryeoncho powder apears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability.

• Proceedings of the Korean Society of Applied Pharmacology
• /
• 1998.11a
• /
• pp.187-187
• /
• 1998

The objective was to verify biological activities of fruit and stem of prickly pear(Opuntia ficus indica L. var, saboten Makino). We have determined inhibitory activities on enzymes, such as dopamine ${\beta}$-hydroxylase(DBH), monoamme oxidase A and B(MAO-A, B), and antioxidant activity, in vitro. We purchased dried stem powder and lyophilized fruit powder of prickly pear from CheJu Island, and prepared the extracts with 80% of methanol. The fruit extract showed stronger inhibitory effects on MAO-A and -B and antioxidant activity compared. to the stem extract, on fractionation with hexane, ethyl acetate, butanol and water. Both the stem and the fruit extracts with ethyl acetate showed stronger enzyme inhibitory and antioxidant activities than other extracts. Now we are isolating active principles from both ethyl acetate extracts.