• 한국식생활문화학회지
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• 제23권5호
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• pp.639-645
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• 2008

The objective of this study was to assess the quality characteristics of morning-rolls containing various levels (0, 4, 8, and 12%) of bamboo leaf powder. The results demonstrated that morning-roll volume decreased with increasing amounts of bamboo leaf powder, and as the bamboo leaf powder content increased, the Hunter's color 'L', 'a' and 'b' values were significantly reduced (p<0.05). For the amylogram characteristics, the addition of bamboo leaf powder to the flour reduced peak viscosity, holding strength, final viscosity, and setback. The results of the sensory evaluation demonstrated that control (0%) and 8% addition of bamboo leaf powder had the best scores in taste, color, flavor, texture, appearance, softness, wetness, residual mouth feel, and overall acceptability. Thus, it appears that by using 8% additions of bamboo leaf powder, the functionality, nutritional composition, taste, color, and flavor of morning-rolls containing bamboo leaf powder can be developed. This result will support the development of better quality bamboo-leaf morning-rolls.

• 한국식생활문화학회지
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• 제33권3호
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• pp.283-290
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• 2018

This study examined the quality characteristics and anti-oral microbial activity of bamboo leaf jelly prepared with different 5 levels (0, 10, 20, 30, and 40%) of bamboo (Phyllostachys nigra var. henonis) leaf extract. The sugar contents of bamboo leaf jelly were increased significantly by increasing the level of bamboo leaf extract. The luminance and Hunter's a values of the jelly samples increased with increasing bamboo leaf extract, but the 40% bamboo leaf jelly had the lowest Hunter's b values. The hardness, adhesiveness, gumminess, and chewiness increased significantly with increasing bamboo leaf extract. Among the mechanical properties, only the flavor of the jelly with 30 and 40% bamboo leaf extract were increased significantly. The extract of bamboo leaves had strong antimicrobial activity against S. mutans, S. sobriuns, P. gingivalis, and P. intermedia at a concentration of 40%. These results suggest that bamboo leaf extract can be useful in the production of high quality jelly.

• 한국식생활문화학회지
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• 제29권4호
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• pp.355-363
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• 2014

The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

• 한국작물학회지
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• 제39권3호
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• pp.223-231
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• 1994

콩의 내한발성 품종육성 및 선발에 대한 기초자료를 얻고자 팔달콩, 새알콩 및 단엽콩을 공시하여 수경재배에서는 수경액을 PEG처리로, pot 실험에서는 단수처리하여 수분부족을 유기하고 PEG 농도, 품종 및 생육시기별로 엽의 수분 potential, 질산환원효소의 활성 및 ABA 함량을 조사하였다. 1. 엽의 수분 potential은 PEG의 농도가 높을수록 낮았으며 생육시기에 따라서는 제1엽기보다 제3엽기와 제5엽기에 높았는데, 품종간에는 차이가 없었다. 엽의 수분 potential은 단수처리 3일후에 무처리에서보다 약 2.2배가 감소되었다. 2. 질산환원효소의 활성은 PEG의 농도가 높을수록 낮았고 제1엽기보다 제3엽기와 제5엽기에 높았으며, 품종간에는 팔달콩이 새알콩과 단엽콩 보다 높았다. 단수처리에서는 처리 3일후에 질산환원효소의 활성이 무처리에서보다 약 47%가 감소되었다. 3. ABA의 함량은 PEG의 농도가 높을수록 높았고 제1엽기와 제3엽기보다 제5엽기에 높았으며 품종간에는 팔달콩이 새알콩과 단엽콩보다 높았다. 단수처리에서는 처리 3일 후에 ABA의 함량이 무처리에서보다 약 1.7배가 증가하였으며 생육후기보다 생육초기에 더욱 증가하였다.

• 한국작물학회지
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• 제38권4호
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• pp.366-370
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• 1993

본 연구는 기내에서 두릅의 잎조직배양을 통한 효율적인 종묘대량증식체계를 확립하기 위한 기초연구로서 엽내으로부터 캘루스 유기 및 식물체 재분화를 시도한 결과이다. 1. 유연조직으로부터 캘루스 유기는 1.0mg/1 Thidiazuron 첨가배지에서 70%의 유기율을 보였다. 2. 0.1～0.2mg/1 Dicamba 및 1.0mg/1 Picloram 첨가가 캘루스의 증식에 효과가 있었다. 3. 호르몬 첨가배지에서는 식물체 재분화가 이루어지지 않은 반면 Hormon-free 배지에서 shoot 및 root의 분화가 이루어져 완전한 식물체를 얻었다.

• 한국식생활문화학회지
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• 제27권4호
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• pp.374-382
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• 2012

We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter's color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness, adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, and 5-hydroxymethyldihydrofuran-2-one.

• 한국자원식물학회지
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• 제18권3호
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• pp.450-455
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• 2005

아그로박테리움을 이용한 형질전환연구에 기초자료로 활용코자 기내배양중인 땅나리, 하늘나리, 대만나리의 잎절편으로부터 식물체를 유도하였다. 땅나리 잎절편으로부터 다수의 배양체를 얻기 위해서는 MS배지에 $0.2\;mg{\cdot}L^{-1}\;BA$와 $0.5\;mg{\cdot}L^{-1}\;NAA$를 첨가하여 암조건에서 배양하는 것이 효과적이었고, 하늘나리 잎 재분화에는 $0.2\;mg{\cdot}L^{-1}\;BA$와 $2.0\;mg{\cdot}L^{-1}\;NAA$ 혼용처리하는 것이 효과적이었으며, 대만나리의 잎 재분화에는 $1.0\;mg{\cdot}L^{-1}\;BA$와 $1.0\;mg{\cdot}L^{-1}\;NAA$ 혼용처리가 우수하였다.

• 한국식생활문화학회지
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• 제27권1호
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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.

• 한국식생활문화학회지
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• 제24권3호
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• pp.315-320
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• 2009

This study was conducted to investigate the quality characteristics of tofu prepared with different concentrations of lotus leaf powder. The determined values for moisture, crude ash, carbohydrate, crude protein, and crude lipid in were 2.97%, 8.09%, 65.18%, 22.83%, and 0.93%, respectively. The yield rates of the tofu samples did not differ significantly according to the level of added lotus leaf powder; however, there was a significant decrease in pH and a significant increase in acidity. The L- and a-values of samples decreased as the amount of lotus leaf powder in the formulation increased, whereas the b value increased. Furthermore, hardness significantly increased as the level of lotus leaf powder increased. In terms of overall acceptability, the preferred tofu samples were the control and that containing 0.2% lotus leaf powder.

• 한국식생활문화학회지
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• 제24권5호
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• pp.552-560
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• 2009

Bamboo leaf powder was added to Chiffon cake to increase its neutraceutical effects and storage periods. Specifically, 0, 7, 10 and 13% leaf powder was added to the cakes. The content of total dietary fiber in the bamboo leaf powder was 65.57%. The moisture content did not differ significantly among groups. The cake containing 10% bamboo leaf powder had the greatest volume, whereas the control group (0% bamboo leaf powder) had the lowest volume (p<0.05). The Hunter's L and a values decreased significantly as the amount of bamboo leaf powder increased. The b value of the control was lowest among the groups (p<0.05). Evaluation of the consumer acceptance of flavor revealed that the cakes containing the added bamboo leaf had greater consumer acceptance than the control. However, when the color was evaluated, the 13% group showed the lowest acceptance (p<0.05). Other factors such as texture, taste and overall acceptance did not differ significantly among groups. Additionally, the elasticity did not differ among groups, while the air cells were most uniform in the control. The strength of bamboo leaf aroma, bitter taste and aftertaste increased as the amount of bamboo leaf powder added increased. Cakes containing 10% and 13% added powder had the greatest moisture content, while the control had the lowest content (p<0.05). As in previous studies, the results of this study indicated that 10% bamboo leaf powder was the optimal level for the preparation of Chiffon cake. To evaluate the storage of cakes, the 10% group and the control were inoculated with Aspergillus oryzae and then incubated at $30^{\circ}C$ for 6 days. The microbial colony counts in the control group were dramatically increased after 48 hrs; however, the fungal concentration of the 10% group did not increase for 4 days. In conclusion, the addition of 10% bamboo leaf powder to Chiffon cake increased the storage time while maintaining adequate consumer acceptance.