• Korean journal of food and cookery science
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• v.29 no.6
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• pp.653-660
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• 2013

Acaiberry(Euterpe oleracea Mart.) was partially substituted from the formula for juak and the subsequent effects on the physiochemical and physical characteristics. And this study was carried out to standardize the recipe of acaiberry-juak. Acaiberry powder was added in 0(control), 1, 3 and 5% substitution ratios by weight per glutinous rice flour. Also, acaiberry puree was added in 3, 6 and 9% substitution ratios by weight water. The moisture contents showed juak with addition of acaiberry contents were lower then control. The diameter of the juak decreased with increasing levels of the added acaiberry powder and puree, whereas the height increased with increasing amount of the powder and puree. The Hunter colorimeteric L-values of the dough and acaiberry-juak decreased as the amount of acaiberry powder and puree increased. Hunter a and b-values both increased with increasing levels of the acaiberry powder and puree. Textural characteristics there were increase in hardness, springiness, chewiness as the amount of acaiberry powder and puree increased(p<.001). Cohesiveness were not significantly different as the level of acaiberry powder and puree increased(p<.001). The anti-oxidant capacity results, anthocyanin, DPPH radical scavenging activity, SOD-like activity, Nitrate-scavenging ability tended to increased by according to the addition acaiberry powder and puree(p<.001). As measured DSC, the onset temperature and enthalpy were accordingly increased during storage period as the acaiberry contents were higher then control. According to sensory evaluation results, the after swallowing, appearance, flavor, taste and texture of juak was acaiberry powder 1% and acaiberry puree 6% proper score is recorded. Overall acceptability of acaiberry juak powder 1%, puree 6% percent of the additives are also the highest mark in the sensory characteristics. Also aciberry powder addition of more than demonstrate a good reputation in the development juak will suggest more appropriate form of puree.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.446-452
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• 2017

This study was conducted to evaluate the quality characteristics and antioxidant activities of salad dressing prepared with acaiberry powder (0, 1, 3, and 5%). The pH and titratable acidity increased as the acaiberry powder increased. The sugar content showed no significant differences between samples. The viscosity was lowest in the controls and increased with increasing amounts of the acaiberry powder. The lightness and yellowness values decreased, while the redness values increased with increasing amounts of acaiberry powder. The total polyphenol content ranged from 10.26-45.19 mg GAE/100 g, increasing with increased acaiberry powder levels. The antioxidant activities measured via DPPH radical scavenging activity, reducing power and FRAP also increased with increasing acaiberry powder concentrations. Finally, a consumer acceptance test revealed that up to 3% acaiberry powder could be added to salad dressing to provide high antioxidant activity without sacrificing sensory quality.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.133-146
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• 2015

The quality characteristics of Yanggaeng with 0%, 2%, 4%, 6%, and 8% acaiberry (Euterpe oleracea Mart.) powder added were analyzed for physicochemical, antioxidant effects, and sensory preferences. The moisture contents of the Yanggaeng added with acaiberry powder were significantly(p<0.001) increased as the acaiberry powder levels (0%, 2%, 4%, 6%, and 8%) increased. The pH and $^{\circ}brix$ values of Yanggaeng added with acaiberry powder were significantly reduced as the acaiberry powder levels(0%, 2%, 4%, 6%, and 8%) increased (p<0.001). According to the hunter color of Yanggaeng added with acaiberry powder, the L-value(lightness) and the b-value(yellowness) significantly decreased(p<0.001), whereas the a-value(redness) increased as the acaiberry powder levels increased(p<0.001). For the textural characteristics, the addition of acaiberry powder decreased the hardness(p<0.001), gumminess(p<0.001), cohesiveness(p<0.05), and chewiness(p< 0.01), whereas springiness not significantly changed. The total polyphenol contents and DPPH radical scavenging activities were significantly increased aciberry powder(p<0.01, p<0.001). In sensory evaluation, Yanggaeng addition with 4% acaiberry powder had excellent scores in taste and overall sensory preference. These results suggest that acaiberry powder may be a useful ingredient in Yanggaeng for the improvement of sensory preference and antioxidant potential. Considering both the functional and sensory preference aspects of the acaiberry Yanggaeng, the 4% acaiberry powder dosage level can be considered ideal.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.90-99
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• 2015

This study was to examine the quality characteristics of sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder. Rice powder was added to acaiberry (Euterpe oleracea Mart.) powder at ratios of 0, 3, 6, 9, 12 and 15%. The moisture content of sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder ranged from 36.25% to 39.21%. According to the ratios of acaiberry (Euterpe oleracea Mart.) powder decreased the pH value. The addition of acaiberry (Euterpe oleracea Mart.) powder tended to decrease the L-value and the b-value of the color, but to increase the a-value of the color. In texture analysis, the hardness, gumminess and chewiness increased with increasing acaiberry (Euterpe oleracea Mart.) powder contents, but cohesiveness decreased. According to sensory evaluation, sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder 9% had the highest values at color, flavor, texture and overall acceptability. These results suggested that sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder 9% were considered the best.

• Food Science and Preservation
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• v.21 no.5
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• pp.661-667
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• 2014

The quality characteristics of cookies with 0%, 2%, 4%, 6%, and 8% acaiberry (Euterpe oleracea Mart.) powder added were analyzed through chemical and sensory evaluations. The moisture contents of the cookies were insignificant (p<0.05) as the acaiberry powder levels (0%, 2%, 4%, 6%, and 8%) increased. The pH values of the cookies were significantly reduced in all the acaiberry powder groups compared to the controls. According to the Hunter color of the cookies, tbe L-value (lightness) and the b-value (yellowness) significantly decreased (p<0.05), whereas the a-value (redness) increased when the acaiberry powder was added at different levels (0%, 2%, 4%, 6%, and 8%). The spread factor decreased significantly (p<0.05) with the acaiberry powder addition levels (0%, 2%, 4%, 6%, and 8%). The hardness of the cookies significantly decreased (p<0.05) according to the increase in the acaiberry powder level (0%, 2%, 4%, 6%, and 8%). The sensory evaluation of the cookies showed that those with 6% acaiberry powder added had the greatest of the color, taste, flavor, texture, and overall acceptability. These results showed that up to 6% acaiberry powder can be added to cookies.

• Journal of the Korea Convergence Society
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• v.9 no.11
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• pp.417-424
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• 2018

The purpose of this study was to examine how combined exercise and acaiberry intake make effects on insulin and glycated hemoglobin of middle-aged women. The middle-aged women in their 40s and 50s were classified into three groups - group A which only had acaiberry intake, group B which both had acaiberry intake and combined exercise, and group C which only underwent the combined exercise. The combined exercise was held three times a week for 8 weeks, each for 60 minutes including warming up and cooling down. The aerobic exercise was carried out for 20 minutes with a treadmill walk with HRmax 50-60% and the resistance movement was carried out for 20 minutes with a strength of 50-60% based on 1RM. The participants were told to have the acaiberry drink before breakfast and dinner, by melting 5g of acaiberry powder to water. 2-way RGRM ANOVA was carried out to process the data for comparing each groups. In conclusion, the 8-weeks of combined exercise and acaiberry ingestion therapy did not improve the insulin and glycated hemoglobin. It is more likely to show clear changes in both elements with longer treatments and controlling the amount of ingestion and exercise intensity.