• 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.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.653-664
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• 2017

This study added stevia leaf powder at ratios of 0.5, 1.0, 1.5, and 2.0 percent to Omija-pyun (Schisandra chinensis Jelly) as a natural low-calorie sweetener instead of sugar which is added to Omija-pyun in considerable amounts to evaluate quality characteristics and antioxidant activities compared to the control group with the addition of sugar. Moisture content of Omija-pyun expanded by increasing the measurement of stevia leaf powder (p<0.001), pH (p<0.01) and sugar content (p<0.001) decreased. L-values and b-values revealed a tendency to increase by adding more stevia leaf powder, but a-value revealed a tendency to decrease (p<0.001). Hardness (p<0.001) and chewiness (p<0.05) decreased by adding more stevia leaf powder. Based on the consumer preference evaluation, Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of color and flavor (p<0.001). The control group and Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of taste and texture (p<0.001). There were significant differences in the organoleptic properties except hardness between the samples by quantitative descriptive analysis. The control group revealed the highest preference in terms of redness and transparency, and redness and transparency tended to decrease by adding more stevia leaf powder (p<0.001). Organoleptic properties on bitterness and sourness were enhanced by adding more stevia leaf powder in the principal component analysis (PCA). Regarding antioxidant properties, total phenol compounds and flavonoid contents of Omija-pyun increased by adding more stevia leaf powder, and DPPH radical scavenging capacity also increased (p<0.001). Based on results, it is preferable to serve Omija-pyun with the addition of 1.0 percent stevia leaf powder instead of sugar within the context of quality and antioxidant activity.

• Korean Journal of Plant Tissue Culture
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• v.25 no.5
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• pp.347-351
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• 1998

Plant regeneration via organogenesis from leaf and stipule explants of micropropagated shoots of strawberry (Fragaria $\times$ ananassa cv. Suhong) was achieved. Leaf and stipule explants were detached from shoot-tip cultured shoots and cultured on MS medium with various combinations of BA and NAA under light or dark condition. Shoot regeneration from leaf explant was observed after 3 weeks in culture and was good at the high ratio of BA and NAA among various combination treatments. The highest shoot regeneration frequency from leaf explants was obtained with 1.0 mg/L BA and 0.1 mg/L NAA, in which 31.1% shoot regeneration frequency(1.7 shoots per leaf explant) was yielded. In case of stipule explants, shoot regeneration was largely affected by plant growth regulators during incubation under dark condition for initial 4 weeks but not under continuous light condition. The combination treatment with 2.0 mg/L BA and 0.1 mg/L NAA showed the most excellent shoot regeneration from stipule explants, where 44.4% regeneration frequency(4.0 shoots per explants) obtained. Regenerated shoots were rooted on MS medium with 0.1 mg/L NAA after shoot elongation, and the plantlets regenerated were transferred to soil mixtures with vermiculite and perlite for acclimation.

• Advances in Traditional Medicine
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• v.7 no.1
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• pp.46-50
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• 2007

Callus cultures of Convolvulus microphyllus Sieb. was induced on Murashige and Skoog's medium supplemented with 2,4-dichloro phenoxy acetic acid, 6-benzyl adenine, indole acetic acid and kinetin (1 ppm each). Methanolic extracts of whole plant, leaf, stem and leaf and stem calli were tested for anticonvulsant activity against standard drug phenytoin using maximal electroshock model on mice. It was observed that the animals treated with methanolic extracts of stem callus, leaf callus and whole plant (200 mg/kg, oral) showed significant protection against tonic convulsions induced by transcorneal electroshock. Anticonvulsant activity of methanolic extract of stem callus was comparable to that of standard drug phenytoin.

• Korean Journal of Plant Resources
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• v.7 no.2
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• pp.171-175
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• 1994

The effects of medium, hormones, and PFP on the proliferation of red callus in leaf tissue cultures of Garden orach(Atriplex hortensis L.) was investigated. As a result,88% of leaf tissues formed eallus on MS nledium containing 2mg/$\ell$ 2,4-D. Fresh weight of callus was higher on MS medium than on Bsand NN media. It was also found that 2, 4-D was more effective than Dicamba and Picloram. The op-timum concentrations of hormones for callus proliferation depended on culture media. Isolated red cal-lus grew markedly both on MS medium supplemented with 1-2mg/$\ell$ 2, 4-D and Bs medium contain-ing 2-4111g/$\ell$ 2,4D. Callus proliferated on B5 and NN media containing Dicabma Img/$\ell$ as well as onthe same media containing 2mg/$\ell$ Picioram. The addition of PFP concentrations of 2, 5, and 40mg/ $\ell$rcspectiely to culture medium caused increase of callus fresh weight, especially under light condition.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.32-39
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• 2011

The effects of additions of lotus leaf (0.1 and 0.5%) and barley leaf powder (0.1 and 0.5%) on the lipid oxidation and microbiological analysis of raw minced pork were investigated after 1, 4, 7, and 10 d at chilled storage. Days of storage caused (p<0.05) decreases in pH values in samples with lotus leaf (LP) and barley leaf powder (BP). $L^*$ and $a^*$ values decreased, and $b^*$ values increased in the treatments with increasing lotus leaf and barley leaf powder contents, respectively. The decrease in $a^*$ values was lowest (p<0.05) in the treatment with 0.1% BP. Thiobarbituric acid reaction substance values and free fatty acids in 0.5% LP were lowest (p<0.05) on day 10. Thus, the addition of lotus leaf powder significantly improved lipid oxidative stability in the raw minced pork during chilled storage of 10 d. Furthermore, the raw minced pork treatments with LP and BP presented low peroxide values and total microbes as compared to control (-) (without LP and BP). These results indicate that LP and BP can be incorporated into raw minced pork as natural additives to retard oxidation.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.103-110
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• 2002

Mulberry Leaf (Morus-alba) is effective on reducing blood sugar increase and cholesterol in the blood. The objective of this study is to elucidate the sensory and physicochemical attributes of Mulberry Leaf Boogag with different amounts of glutinous rice paste and ginger juice. Mulberry Leaf Boogag, steamed for 90 seconds, was made by puffing the glutinous rice paste and ginger juice. The ratio of glutinous rice paste is made of a double, quintuple, and octuple proportion of water to the weight of the glutinous rice paste. The ratio of ginger juice is at a rate of one, three and five percent. According to the sensory evaluation, hardness and crispiness increased as the glutinous rice paste did, and ginger flavor, bitterness and sourness increased as the ginger juice did. Optimal conditions(p<0.05) were set when the value of hardness was more than five, and the value of bitterness and bitingness, lower than five. The optimal condition of Mulberry Leaf Boogag was established when the ratio of water to glutinous rice paste was 5.5, and in addition, 3.75 percent of ginger juice must be in proportion.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.521-527
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• 2012

This study was conducted to examine the quality characteristics of tofu prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder (LLP). Moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of Loquat leaf powder were 10.25, 6.72, 69.54, 8.23, and 5.26%, respectively. The yield rates, turbidity, and total acidity of tofu increased according to the quantity of added LLP, whereas pH level decreased. The L- and a-values of samples decreased as the amount of LLP increased, whereas b-value increased. With regard to textural characteristics, LLP addition increased hardness, chewiness, and brittleness, as well as reduced springiness and cohesiveness. In terms of overall acceptability, the most preferred tofu samples were the control and 0.3% LLP addition groups.

• Plant Resources
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• v.6 no.3
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• pp.233-241
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• 2003

The shoot tip and young leaf of Rhodiola sachalinensis were cultured to invest the plant growth regulator condition for callus induction, shoot and root regeneration. When the shoot tip was sterilized in 2.0% of NaOCl for 20min., the contamination rate was the lowest. And the survival rate of the culture material was good in carbenicillin 500mg/L treatment group. Callus was obtained from shoot tip and young leaf segments. NAA 0.1-1.0mg/L and 2,4-D 0.1-0.5mg/L alone treatment were shown to have a good response on callus induction from shoot tip culture. In the case of young leaf culture, NAA and 2,4-D 0.1-0.5mg/L alone treatment were good in callus induction. In culturing shoot tip NAA 0.5mg/L and BA 0.5mg/L, NAA1.0mg/L and BA 0.lmg/L combination treatment was good in shoot regeneration. The regenerated shoots were rooted on MS medium supplemented with NAA and BA combination treatment. Especially, NAA 1.0mg/L and BA 0.1mg/L combination treatment was effective for root regeneration.

• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.226-234
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• 2003

The effects of dried green tea leaf powders on serum lipid concentrations were evaluated in rats. Sixty male Sprague-Dawley rats weighing $100{\pm}10g$ were divided into six groups and fed high fat diets for six weeks. Experimental groups were administered with following diets; Normal fat diet and normal and high fat diets with 1% dried green tealeaf powders. Tissue weights of liver, lung, stomach, heart, kidney and spleen of high fat diet exposed rats were reduced by dried green tea leaf powders groups. The concentrations of serum triglyceride in rats fed the dried green tea leaf powders were lower than those in other groups. The concentrations of total cholesterol in green tea leaf powders the were lower than those in high fat diet groups. The concentrations of HDL-cholesterol in serum of the dried leaf powders green tea were significantly higher than those of other groups. The levels of LDL-cholesterol in serum of the dried green tea leaf powders groups were tended to be lower than those of other groups. GPT and GOT were decreased in dried green tea leaf powders groups and than in the high fat group. LDHase was lower in the dried green tea leaf powders groups than in the high fat group. These results suggest that dried leaf powders green tea groups may reduce elevated levels of serum lipid concentrations in rats fed high fat diets.