• Food Science and Preservation
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• v.19 no.4
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• pp.525-531
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• 2012

This study was conducted to evaluate the quality and anti-oxidant characteristics of different granule tea variants (WSMGT: granule tea prepared from sea mustard hot water extract; ASMGT: granule tea prepared from sea mustard autoclave extract; WSTGT: granule tea prepared from sea tangle hot water extract; and ASTGT: granule tea prepared from sea tangle autoclave extract) from sea tangle and sea mustard powder. The Color of WSTGT showed the highest $L^*$, $b^*$ values, and the lowest $a^*$ value. The water absorption binding agents in ASMGT were higher than those in WSMGT, WSTGT. and ASTGT. Binding agents on water absorption in ASMGT were higher than those of WSMGT, WSTGT, and ASTGT. The alginic acid content of ASMGT was highest. The total polyphenol and total flavonoid contents of ASMGT and ASTGT were highest. The electron donating ability and ferrous ion chelating activity in WSTGT greatly increased compared to those in the other granules tea variants. These results suggest that pressure extraction can be used in functional foods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.5
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• pp.409-415
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• 1993

For the use of sea mustard in snack food as the supplement of minerals and nutrients, three types of product like sweet jelly, jam and candy were prepared adding fresh sea mustard homogenates, dried sea mustard powder and sea mustard extract, respectively. That were prepared by four different ways, cold water extract, hot water extract, $1\%$ NaOH extract and $95\%$ ethanol extract. The extract contains plenty of particulary iodine and calcium in hot water extract and other nutrients. Judging by sensory evaluation, color, flavor and taste of jam, sweet jelly and candy added with sea mustard, products were satisfactory to attractive snack food for children and these could be useful as the source of minerals and nutrients.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.810-817
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• 2013

Cheonggukjang that was prepared with different concentrations of sea mustard [0% (control), 5% (SM5), 10% (SM10) and 15% (SM15)] were investigated. The pH of cheonggukjangs prepared with sea mustard was higher than that of control during fermentation for 72 hrs at $37^{\circ}C$. The total aerobes of the cheonggukjang variants reached 9.40 (control), 9.45 (SM5), 9.59 (SM10) and 9.59 (SM15) log CFU/g after fermentation for 72 hrs at $37^{\circ}C$. The amino nitrogen and viscocus substance contents of the cheonggukjang variants increased with fermentation time, SM5 showed the highest amino nitrogen content ($397.13{\mu}g/mL$) and viscocus substance content (6.53%) among various cheonggukjang after 72 hrs fermentation. The total polyphenol contents of various cheonggukjangs were increased with the sea mustard increased. The DPPH radical scavenging ability of the cheonggukjang variants were 68.09% (control), 77.91% (SM5), 80.72% (SM10) and 79.40% (SM15) and their ABTS radical scavenging ability were 86.66% (control), 89.01% (SM5), 91.32% (SM10) and 92.27% (SM15) after fermentation for 72 hrs. The sensory characteristics of the cheonggukjangs prepared with sea mustard showed higher than control in taste, flavor and overall acceptability but did not significantly differ.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1453-1459
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• 2011

This research was performed to determine the quality characteristics of cookies made from flour added with 0, 1, 3, and 5% sea mustard (Undaria pinnatifida Suringer) powder. The quality characteristics of the cookies, including pH and density of the dough, moisture content, spread factor, loss rate, leavening rate, color, mineral content, texture properties, and sensory properties, were estimated. The density of the dough, water content, spread factor, loss rate, leavening rate, a and b values of color scale, and mineral content of the cookies significantly increased while those of pH, L value, and hardness decreased with higher content of sea mustard powder. With the exception of flavor, consumer acceptability scores in terms of appearance, taste, texture, and overall preference for cookies made from 3% sea mustard powder significantly ranked the highest. Taken together, the results of this study suggest that addition of 3% sea mustard powder to flour is effective for increasing the consumer acceptability and functionality of cookies.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.325-330
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• 1995

Seaweed Jellys(Muks) were prepared with sea mustard and sea tangle, Optimum conditions for preparation of seaweed Muks with soy protein were investigated. Gel strength of Muks with sea mustard and soymilk decreased as the quantity of soy milk increased, and increased as the moisture content of soy milk had been decreased. Optimum mixing ratio of seaweed and soy milk was 7 : 1 and optimum temperature of gelation was $65^{\circ}C$. Gel strength of seaweed Muk mixed $5\%$(w/w) of soy protein isolate was higher$(900g/cm^2)$ than those of seaweed Muks with and without soy milk.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.1
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• pp.1-7
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• 1998

Uronate compositions and molecular weights of alginates from the four kinds of brown algae, sea mustard (Undaria pinnatifida), sea tangle (Laminaria japonica), gulf weed (Sargassum fulvellum), and seaweed fusiforme (Hizikia fusiforme), in regard with the harvesting season were investigated. Sea mustard contained the highest amount of alginates in the four kinds of brown algae. D-Mannuronic acid to L-guluronic acid (M/C) ratio of the alginates was high in order of seaweed fusiforme, gulf weed, sea mustard, and sea tangle, and especially in water-soluble alginate. Molecular weights of the alginates were greater with the growing period ranging in $4,500\~4,800\;kDa$ for sea tangle, $4,000\~4,200\;kDa$ for sea mustard, $3,300\~3,400\;kDa$ for seaweed fusiforme, and $3,000\~3,200\;kDa$ for gulfweed. In water-soluble alginate of sea mustard, M/G ratio was much higher in sporophyll than in midrib and blade.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.62-66
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• 2003

Physicochemical properties and mineral compositions of seaweed salts prepared with various seaweeds and concentrated sea water were determined. Ash content of sea mustard was highest (22.7%) and that of laver the lowest (9.8%). Sea mustard contained high amount of Na, while sea tangle and seaweed fusiforme contained high amounts of K and Ca. When insoluble solids were removed after incineration of dried salt, surface color of the salt whitened more due to increase in salt purity with resulting decreases in pH and oxidation-reduction potential (ORP), pH and ORP of the ashed salt decreased, and K and Ca contents increased, while Mg content decreased. Yield of seaweed salt was the highest in sea mustard, ORP was lowest in sea tangle and seaweed fusiforme, and K and Ca contents increased significantly in sea tangle and seaweed fusiforme salts. As the concentration of sea water increased, yield and purity of the salts increased with decrease in pH and ORP and increase in Ca and Mg contents. Seaweed salt showed the characteristic crystalline structure as viewed by SEM.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.278-285
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• 1996

Contents of insoluble(IDF), soluble dietary fiber (SDF), and total dietary fiber(TDF) of 30 foods which are consumed commonly by 80 Koeran male college students were determined by Prosky and colleagues' enzymatic-gravimentric method. Foods with highest intake frequency were rice, Kimch'i, and red pepper powder. TDF, IDF, and SDF contents of rice were 0.96, 0.59 and 0.37g/100g wet wt., respectively and tose of Kimch'i were 3.07, 2.19 and 0.88g/100g wet wt., respectively. Red pepper powder contained high amount of TDF(39.37) and IDF (33.13g/100g wet wt.). The TDF content of the 30 foods ranged from 0.70 to 39.37g/100g wet wt. Red pepper (39.37), dried laver(31.36), and dried sea mustard (37.77g/100g wet wt.) contained high amounts of TDF. The IDF content of the 30 foods ranged from 0.13 to 33.13g/100g wet wt. Red pepper powder (33.13), dried laver(15.55) and sesame(15.43g/100g wet wt.) contained high amounts of IDF. SDF of the 30 foods ranged from 0.01 to 25.66g/100g wet wt. Dried sea mustard(25.66), dried laver(15.81), coffee powder (13.17), and garlic(8.72g/100g wet wt.) were good sources of SDF. % ratio of SDF to TDF of the 30 foods was lower than 50% except soybean curd(94.27%), coffee powder (88.93%), garlic(86.17%), dried sea mustard(67.94%), and dried laver(50.41%). It is recommended to increase intake of seaweeds in order to supply TDF adn SDF properly.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.728-732
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• 1998

The purpose of this study was to identify off-flavor compounds in sea mustard and rice syrup sold in the markets. Naphthalenes such as naphthalene, 2-methylnaphthalene, 1-methylnaphthalene, 2,6-dimethylnaphthalene, 1,5-dimethylnaphthalene, 1,8-dimethylnaphthalene, 2,7-dimethylnaphthalene, 1,4,6-trimethylnaphthalene, 2,3,6-trimethylnaphthalene etc., were present in sea mustard, while free fatty acids such as butanoic acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid and 2-furanmethanol, 2-furancarboxaldehyde etc. in rice syrup. The former (naphthalenes) have been supposed to be contaminents from paint of ship and the latter (free fatty acids) derived from deteriorated rice for saccharification. From the results of the samples studied, formation of their off-flavor compounds seems to be related with the condition of storage, the process of production and circulation in the markets.

• Preventive Nutrition and Food Science
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• v.3 no.2
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• pp.169-174
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• 1998

Antimutagenic and anticarcinogenic effects of alginic acids extracted from sea mustard(SM) and sporophyII of sea mustard(SSM) were studied by Salmonella typhimurium assay system and cytotoxicity and transformation tests using C3H/10T1/2 cells, respectively. alginic acid-SM andalginic acid-SSM showed antimutagenic effects on aflatoxin B1(AFB1)and N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) in Salmonella typhimurium TA100 strain. The antimutagenic effect showed concentration dependent manner. At the 2.5mg/plate concentration , alginic acid-SSM exhibited 92% antimutagenicity against AFB1 ,while alginic acid-SM revealed 54% antimutagenictity ,s howing effectiveness of the alginic acid-SSM for the antimutagenicity. Alginic acidSSm also significantly decreased the cytotoxicity induced by 3-methylcholanthrene(MCA) and MNNG in C3H/10T1/2 cells (p<0.05). The type II and type IIItransformation foci formation by MCA and MNNG were also decreased when the alginic acid-SSM was treated, indicating that the alginic acid -SSM reduces the carcinogenesis induced by these carcinogens. The MCA-treated culture produced 10.5foci of type II +III in C3H/10T1/2 cells, however, MCA + 0.2mg/ml alginic acid-SSM treated culture formed only 1.8 foci of the types II + III in C3H/10T1/2 cells, however , MCA+0.2mg/ml alginic acid -SSM treated culture formed only 1.8 foci of the types II+ III(p<0.05). While MNNG-treated culture formed 13.0 foci, MNNG + 0.2mg/ml alginic acid -SSM treated one produced 3.0 foci of type II+III(p<0.05). These results suggest that alginic acid-SSM can effectively prevent the mutagenicities and also decrease cytotoxicity and transformation induced by some carcinogens.