• Culinary science and hospitality research
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• v.13 no.3
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• pp.105-114
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• 2007

This study was aimed at evaluating a proper mixing ratio of making Beaknyuncho(Opuntia ficus-indica var. saboten) Sulgidduk with different types of extraction, a fruit and a stem of Beaknyuncho, and by different making methods. As a result, moisture content was the highest(43.22%) in FP1 and the lowest(38.55%) in SJ60. The low lightness and yellowness are increased with more powder and juice of both fruit and stem added. The mechanical characteristics, hardness, adhesiveness and gumminess were increased as powder and juice were added. And cohesiveness and springiness were decreased. The identification test showed that a sample containing stem juice was the most preferable for taste, chewiness, moistness and after-taste. The preference test showed that a sample containing stem juice was the most preferable for color, texture and overall quality and a sample containing stem powder was preferable for flavor and taste. Both SJ60 mixed with 60% Beaknyuncho stem juice and FP3 mixed with 3% fruit powder proved to be the most desirable in both sensory evaluation and texture characteristics.

• Natural Product Sciences
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• v.7 no.3
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• pp.90-93
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• 2001

The effects of the dried fruit powder of Opuntia ficus-indica var. saboten (OF-f) were investigated on gastric lesion and ulcer models in rats. It showed significant inhibition in HCl ethanol and HCl aspirin induced gastric lesion at a dose of 600 mg/kg, p.o. OF-f also showed significant inhibition in indomethacin induced gastric lesion at the doses of 200 and 600 mg/kg, p.o. However, it did not affect aspirin and Shay ulcer in rats. It also did not affect the gastric juice secretion, acid output and pH. These data suggest that OF-f possesses pronounced inhibitory action on gastric lesion of rats.

• Archives of Pharmacal Research
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• v.25 no.1
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• pp.67-70
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• 2002

The effects of the dried stem powder of Opuntia ficus-indica var. saboten (OF-s) were investigated on gastric lesion and ulcer models in rats. It showed significant inhibition in HCl·ethanolinduced gastric lesion at the doses of 200 and 600 mg/kg p.o. and in HCl·aspirin-induced gastric lesion at 600 mg/kg p.o. OF-s also showed significant inhibition in indomethacin-induced gastric lesion at the doses of 200 and 600 mg/kg, p.o. However, it did not affect both the aspirin-induced and Shay ulcers in rats. It also did not affect gastric juice secretion, acid output and pH. These data indicate that OF-s only possesses pronounced inhibitory action on gastric lesion without antiulcer activity in rats.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.346-353
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• 2007

The purpose of this study was to find the optimal mixing ratios of Breen tea power and Opuntia ficus indica var. saboten powder for making acorn starch moot The pH, acidity, color values(L-value, redness, and yellowness), texture properties, and sensory characteristics of the acorn starch moot made with varying contents of the additives were measured. The acorn starch mooks were prepared at different ratios using 0.5, 1, 1.5, 2%(w/w) green tea powder and Opuntia ficus indica var. saboten powder, respectively, based on 9% acorn starch. The overall optimal ratios that satisfied all the sensory properties of the acorn starch moot were 1.5% green tea power and 0.5% Opuntia ficus indica var. saboten powder. The results suggest that the use of green tea and Opuntia ficus indica var. saboten is valuable for making acorn starch moot of good quality.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.332-340
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• 2017

The aim of this study was to evaluate the quality characteristics, antioxidant activities, and sensory properties of macaron with Opuntia ficus-indica var. saboten powder (OP). Physicochemical and sensory properties of macaron with different amounts (0%, 2%, 4%, and 6%) of OP were examined. The quality of macarons was evaluated based on spread factor, baking loss rate, color, texture, antioxidant activities, and sensory evaluation. As amount of OP addition increased, spread factor and a value increased, whereas baking loss rate, and L and b values decreased (p<0.05). For texture properties, hardness, springiness, and brittleness were lower as OP content increased while cohesiveness and gumminess were not significantly different (p<0.05). For total polyphenolic contents, DPPH and reducing power significantly increased upon addition of OP at high concentrations (p<0.05). In the sensory evaluation of macarons, scores for color, flavor, taste, texture, and overall acceptance were highest with 4% OP, whereas macaron containing 6% OP showed the lowest scores for taste and texture (p<0.05). These data suggest that addition of 4% OP is the optimal concentration for making macaron.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.631-639
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• 2018

The purpose of this study was to investigate the characteristics of macaroons prepared using natural color materials (Opuntia ficus-indica var. saboten (Re-N), mulberry leaf (Gr-N), pumpkin (Ye-N), and cocoa powder (Br-N)) and corresponding artificial food colorants (red (Re-A), yellow (Ye-A), green (Gr-A) and brown (Br-A)). The moisture content of macaroons prepared using natural color material was higher compared to the macaroons prepared using artificial food colorant. DPPH and ABTS radical scavenging activity was similar in both types of macaroons. Lightness and redness of Re-N, Gr-N, Ye-N, and Br-N macaroons were lower than Re-A, Gr-A, Ye-A and Br-A macaroons. Yellowness of Re-N was higher because of the browning reaction. The texture profile analysis revealed lower hardness when natural color powder was employed. In the sensory evaluation, overall acceptability was not significantly different between natural colored and artificial colored macaroons. As a result, macaroons with the natural color material were softer and showed higher antioxidative activity, however, organoleptic properties were not much different when compared with macaroons with artificial colors. Apparently, it is stated that more studies on the development of macaroons with more enhanced physical functionality and good taste using natural materials should be performed.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.444-453
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• 2014

In this paper, we made sausages which included 1% black garlic extracts at $15^{\circ}Bx$ mixed with 0.3% dried powders of Curcuma longa L. (ST1), Opuntia ficus-indica var. saboten (ST2), Asparagus ocinals L. (ST3) and Aloe vera (ST4), respectively, and evaluated the quality of the sausage by instrumental analysis and sensory evaluation. The sausages were stored at $8^{\circ}C$ for 4 weeks. In terms of color intensity, ST2 provided the highest lightness (L) and redness (a), while the yellowness (b) was the highest in ST3. In the initial duration, the control group of sausage showed the highest texture measurement. ST4 had the lowest pH level (highest acidity). These outcomes decreased as the storage time became longer. In the initial storage duration, the ST4 had the highest total sugar content ($17.64{\pm}0.92mg/100g$), and this increased with longer storage duration. Since the contents of TBARS for the proposed sausages had been incremented, the initial contents were generally lower than those of the control sausages. The ABTS radical scavenging activity was performed as $89.11{\pm}0.66{\sim}99.22{\pm}0.09%$ at the $1000{\mu}g/mL$ level during the initial day of storage. To conclude, the sausages supplemented the black garlic with the proposed dried powders have a high chance of being a suitable commercial product for both customs and marketing eld.

• Korean Journal of Human Ecology
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• v.20 no.6
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• pp.1213-1222
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• 2011

This research evaluated antibacterial and growth inhibition effects on three kinds of lactic acid bacteria and five kinds of food poisoning bacteria using Backryencho powder, hot water, 70% ethanol, and 95% ethanol extracts. Antibacterial activity was shown against Leu. mensenteroides for 8 and 10 mg/disc of the 95% ethanol extract solution and strong proliferation inhibition effects were displayed against B. subtilis, Stap. aureus, E. coli, and S. typhimurium. High antibacterial activity according to certain clear zone formations was shown especially for the 10 mg/disc. A 3% concentration of the 95% ethanol extract showed high growth inhibition effects against lactic acid bacteria, L. brevis, L. plantarum, and Leu. mesenteroids. The measurement of viable cell counts of S. aureus, E. coli, B. subtilis, and S. typhimurium indicated suppression effects by the 3% concentration of the 95% ethanol extract, at 49.60%, 41.54%, 35.95%, 28.82%, and 26.60% respectively. The antibacterial activities of the hot water, 70% ethanol, 95% ethanol extract of Backryencho against food poisoning bacteria and Kimchi fermentation lactic acid bacteria were confirmed through various methods of antibiotic measurement. Based on these results, Backryencho extract is considered a good source for a range of applications as a natural anti-bacterial agent for the storage ability of Kimchi and as a possible food preservative.

• Journal of Life Science
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• v.17 no.9 s.89
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• pp.1278-1283
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• 2007

The 30% resistant frequencies of pathogenic bacteria were identified against generally utilizing disinfectants. Among the used disinfectants, foodsef, Taego, and Iodo 175 were dictated by lower sensitivities against pathogenic bacteria, as well as higher resistant frequencies when compared with other disinfectants. The resistant frequencies against antibiotics were also dictated by 30% through MIC (minimal inhibitory concentration) and paper disc methods. Especially, the used bacteria exhibited resistances against gentamycin, kanamycin, and streptomycin, which included in all aminoglycoside group. The MBT-01108 material, which extracted and purified from a powder obtained by processing of Opunita ficus-indica var. saboten Makino trunk, did not develop or grow resistant bacteria. Interestingly, the multi-drug resistant bacteria such as MRSA, resistant Pseudomonas aeruginosa, VRE, and E. coli 0157 did not resistant against MBT-01108 material. These results suggest that MBT-01108 material uses as an anti-microbial agent.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1604-1612
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• 1999

The study was carried out to investigate the quality of the wet noodle added with the powders of nopal and nopalitos from Opuntia ficus-indica. The wet noodles were prepared to the ratio of 3, 6 and 9% (w/w) of the nopal and the nopalitos based on a flour weight. The initial pasting temperature and final viscosity in an amylograph decreased as the increase of the nopal and the nopalitos powders. A cooked weight and volume decreased with the increase of the nopal and the nopalitos powders, while a cooking loss increased. From the sensory evaluation, the wet noodles included 3% nopalitos and 6% nopal powders were similarly evaluated as the noodle used whole wheat flour. Bacterial counts of wet noodle with the nopal and the nopalitos powders were always lower than those of the control. Bacterial counts of wet noodle slowly increased as the increase of the amount of nopal and the nopalitos powders during storage at $4^{\circ}C\;and\;20^{\circ}C$. The methanol extracts from the nopal showed antimicrobial activities against Escherichia coli, Escherichia coli O157 : H7, Salmonella typhimurium, and Bacillus subtilis, while the extracts from the nopalitos showed antimicrobial activity only against Escherichia coli.