• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.78-88
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• 2009

The mechanical characteristics (texture and color) and consumer preference of Doraji Yanggengs using different pre-treatments and added levels of Doraji were presently evaluated. Three kinds of Doraji Yanggengs were made with differing amounts of Doraji powder (DPY; 30, 50, or 70 g), ground raw Doraji (GRDY; 100, 200, or 300 g), and Doraji juice (DJY; 100, 200, or 300 g). Texture characteristics (hardness, adhesiveness, springiness, chewiness, gumminess, cohesiveness) and color values (lightness, redness, yellowness) were measured three times in three experiments conducted with each formulation. Preference was measured with a nine-point hedonic scale for Yanggengs once every three experiments. Consumer preference was measured with color, flavor, taste, appearance, texture, and overall acceptability. Significant differences according to the amount of Doraji powder were evident with DPY for hardness (p<0.001), adhesiveness (p<0.05), and cohesiveness (p<0.001). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.01), and gumminess (p<0.01) of 100 g GRDY displayed higher scores than 200 g and 300 g GRDY, but displayed significantly lower scores in cohesiveness (p<0.01). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.001), gumminess (p<0.01), and cohesiveness (p<0.05) of DJY showed significant differences according to amount of Doraji juice. The highest score in a preference test among DPYs was evident for 30 g DPY. There were no significant differences in preference among GRDYs and DJYs. Color, flavor, taste, appearance, texture, and overall acceptability were significantly (p<0.01) correlated in all Yanggengs. DJY was preferred more than DPY and GRDY. Women in their forties and fifties preferred Yanggeng more when compared to women in their twenties and thirties.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.422-427
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• 2013

The physicochemical properties of raw and black doraji were examined with the goal of increasing the utilization of doraji. Raw and Black doraji contained similar amounts of crude ash, crude fat, and crude protein, but raw doraji had higher level of fiber. Arginine was the major free amino acid in both types of doraji. Free sugar and organic acid contents of doraji increased after steaming heat treatment. Potassium was a prominent mineral in both raw and black doraji, constituting 85% of total minerals. Black doraji contained almost twice as much crude saponin as did raw doraji. Black doraji showed lower values of L (lightness), a (redness), and b (yellowness). The hardness and chewiness of raw doraji were higher than those of black doraji. Black dorai showed a higher amount and extraction rate of saponin, even though nutrient value of doraji slightly decreased after steaming heat treatment. Therefore, black doraji can be a valuable ingredient in functional foods.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.196-203
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• 2018

This study was examined the quality characteristics of dough liquid according to the additional ratio of Doraji in seaweed snack manufacturing. Firstly, the results of Doraji type (dry & powder) were as follows: Carbohydrates 77.57~79.29, crude protein 9.10-9.25, crude fat 0.96~1.33 and calories 355~366 kcal, pH 5.42~5.45, sugar $3.53{\sim}3.96^{\circ}brix$, color 33.82~44.25 (L), 2.27~3.52 (B) and total free amino acids 2,200~2,699 mg/100 g. Total polyphenol contents had dry extracts 1,931.18 mg% and powder extract 1,382.43 mg%, DPPH and ABTs radical scavenging activities tended to increase with higher treatment concentration. Next, the results showed that dough liquid for seaweed snack manufacture which was added Doraji were as follows: Color became deep poppy red with increased addition of Doraji. The texture of adhesiveness, cohesiveness, chewiness, and brittleness tended to decrease with addition of Doraji. The springness showed the opposite tendency. Accordingly, these results suggest that 20% of dry Doraji extract is a proper proportion so that it can be added to the rice dough liquid to produce form Doraji (dry and powder) containing seaweed snacks.

• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.696-700
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• 2019

In this study, sulgidduk was prepared by addition of varying amount of black doraji extract and the physicochemical quality characteristics and antioxidant activities were investigated in order to explore the commercialization potential of sulgidduk supplemented with black doraji extract. The moisture content of sulgidduck supplemented with black doraji extract exhibited a significant decrease compared to the control. The pH of sulgidduck tended to decrease with increasing concentration of black doraji extract, and the reducing sugar content increased significantly from 0.33% to 3.51%. With an increase in the content of black doraji extract, a decrease in lightness (L^⁎) and increase in redness (a^⁎) was observed. A significant increase in the total polyphenol content and antioxidant activity (DPPH and ABTS radical scavenging activity) was observed with the addition of the black doraji extract. Consequently, it is proposed that black doraji extract can be used for recipe development and commercialization of various rice cakes.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.37-48
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• 2020

In this study, the quality characteristics and antioxidant activities of wet noodles added with doraji (Platycodon grandiflourm) powder at concentrations of 1%, 2%, 3%, and 4%, respectively, were investigated. The crude protein, crude fat, crude ash, crude fiber, and moisture contents of the dried doraji powder were 11.00%, 0.95%, 4.10%, 29.64%, and 6.21%, respectively. As the added amount of doraji powder increased, weight, volume, and water absorption of the wet noodles after cooking decreased. However, the turbidity of the soup increased. Color L values of wet and cooked noodles decreased, while a and b values increased by the addition of doraji powder. Texture measurement indicated that hardness, cohesiveness, springiness, and chewiness of the cooked noodles decreased by addition of doraji powder. The total polyphenol contents and DPPH radical scavenging activity in wet noodles added with doraji powder increased with increasing amounts of doraji powder. Finally, sensory evaluation of wet noodles added with doraji powder revealed that taste significantly decreased. However, flavor, color, texture, appearance, and overall acceptance scores for the 1% addition group ranked significantly higher than those of the other groups. In conclusion, these findings suggest that doraji powder could be used as functional food ingredients.

• Food Science and Preservation
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• v.20 no.4
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• pp.510-517
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• 2013

This study was conducted to investigate the antioxidant and antimicrobial activities of the hot-water and methanol extracts of raw and black Doraji to increase its utilization. In order to prepare the black Doraji, it was steamed for 15 days at a temperature of $60^{\circ}C$ and then it was dried at a temperature of $30^{\circ}C$ for 3 hr. The methanol extract from the black Doraji (BM) contained the highest levels of total polyphenols among the extracts, and the total polyphenol content of the extract from a black Doraji was higher than that of the extract from a raw Doraji. The total flavonoid contents of the hot-water extract from a black Doraji (BW) was the highest (7.94 mgQE/g) among the samples. The DPPH and ABTS radical scavenging activities increased according to the increase in the concentrations of the Doraji extracts. The BM has the highest radical scavenging activity among the extracts. Each extract showed a slight difference in the antibacterial activity according to the tested strains. The Black Doraji showed a higher antimicrobial activity compared to the raw Doraji. The hot-water extracts demonstrated higher activities than the methanol extracts, and the BW revealed the strongest activity. In this study, the black Doraji showed more effect of the antioxidant and anti-microbial activities than the raw Doraji. These results will provide fundamental data for improving the sitological value and the black Doraji can be used as a valuable resource for the development of nutraceutical foods.

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.113.3-114
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• 2003

The increased deposition of extracellular matrix by hepatic stellate cells following liver injury in a process known as activation is considered a key mechanism for increased collagen content of liver during the development of liver fibrosis. In this study, we investigated the protective effects of an aqueous extract from the roots of Platycodon grandiflorum A. DC (Campanulaceae), Changkil (CK), on hepatic fibrosis in hepatic stellate cells. We report that CK reduces the accumulation of collagen in acetaldehyde-induced hepatic stellate cells. (omitted)

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1550-1557
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• 2015

This study was conducted to evaluate the improvement effects of bitter taste of doraji (Platycodon grandiflorum) with different freezing temperature conditions ($-5^{\circ}C$, $-10^{\circ}C$, $-20^{\circ}C$, and $-70^{\circ}C$). After freezing for 4 h, frozen doraji was thawed and dehydrated. Doraji frozen at $-20^{\circ}C$ showed higher contents of crude fat, crude protein, crude ash, crude fiber, and nitrogen free extract. Moisture, crude saponin, and total polyphenol contents of doraji frozen at $-5^{\circ}C$ were higher than in other samples. Weight loss of doraji was significantly different as freezing temperature decreased and the process repeated. Doraji frozen at $-5^{\circ}C$ showed higher contents of saponin and phenol than the control. Hardness of doraji increased as freezing temperature decreased. According to the preference test, Doraji frozen at $-5^{\circ}C$ showed higher preference and less bitter taste intensity than other samples. These results mean that doraji frozen at $-5^{\circ}C$ with less bitter taste could be utilized widely as a food material.

• Korean Journal of Pharmacognosy
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• v.50 no.3
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• pp.219-225
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• 2019

This study was done to examine immunomodulative effects of aged doraji (AD) in the immune-suppressed mice induced by cyclophosphamide. The immune-stimulating effects of ethanol AD extract in in vivo at 75 and 150 mg/kg body weight (BW) for AD and 2AD groups were evaluated and compared to the normal doraji group (2ND, 150 mg/kg BW) treated with a doraji without aging process. After the 10 days of oral supplement, body and immune related organ weights, serum immunoglobulin G (IgG) and cytokines levels, splenocytes proliferation rate, and splenic NK cell activity were measured as immune-related biomarkers. Body weight and serum IgG level increased in the 2AD group. But, the serum Th2 cytokine (IL-6, $TNF-{\alpha}$) levels were lower in the AD and 2AD groups, respectively. Splenic T cell and B cell proliferation and NK cell activity increased in the doraji groups and the significant increases were found only in the 2AD group. Thus, the aged doraji extract may affect body weight, serum IgG level, splenocytes proliferation, and splenic NK cell activity, and normalize the Th2 cytokine levels in the immune-suppressed mice. The results suggest that the aged doraji improves effectively immune system rather than the normal one.

• Food Science and Preservation
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• v.8 no.2
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• pp.146-150
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• 2001

The candy was prepared from starch syrup and sugar added with puree, extract and powder of Doraji, respectively. When three times extracted with 95% ethanol for 12 hours at $25^{\circ}C$ and 4 hours at 51$^{\circ}C$ and 78$^{\circ}C$, the extract contents were 22.6%, 25.8% and 25.3%, respectively. L-value of candy which was made of puree and extract of Doraji was lower than that of control. As the content of puree and extract of Doraji is increased, L-value was decreased. In case of added with puree, extract and powder, a and b-values were higher than those of control. Quality of the candy in sensory evaluation was the best when 20% of puree, 2% of extract and 5% of powder were added to the starch syrup and sugar, respectively. The result of preference test with various model, Bokjumony (Korea traditional purse) was the best in eye freel and ellipse was the best in mouth feel. The calories of candy were 2999.6 ㎉/100g in puree 20%, 358.3 ㎉/100g in extract 2% and 352.1 ㎉/100g in powder 5%.