• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.5
• /
• pp.882-887
• /
• 2001

The purpose of this study was to investigated quality properties of breads prepared from wheat flour with persimon leaf power. Results showed that the volume of bread was lessened, the weight of bread went up, and baking loss rate diminished as persimmon leaf powder content incremented. The experiment showed that bread was maintained in the low level of springiness and cohesiveness was relatively reduced as time lapsed, whereas 3.0 and 5.0% test group remained significantly high level. There was a rapid increment in chewiness and gumminess, which tended to show significantly low as compared to control group, Results of sensory evaluation showed that the preference scores decreased as the persimmon leaf powder contents increased (p<0.05), flavor made no significant differences up to 3.0% test group, however, 5.0% test group containing elutionsuch as catechin or tannin produced sour and bitter taste so strongly that made if feel uncomfortable with. The augment of content indicated a low prederence in terms of texture, in an overall preference had no significant differences as compared to the control group, and 0.5% test group. Through the results of these of these experiments, we can conclude that the highest quality of persimmon leaf powder content is no more than 0.5% in making bread added with persimmon leaf powder.

• Food Science and Preservation
• /
• v.18 no.6
• /
• pp.830-835
• /
• 2011

This study was conducted to evaluate the effects of the substitution of flour with young-barley-leaf powder on the quality characteristics of yellow layer cake. The physical properties of the cakes (i.e., viscosity, specific gravity, specific volume, cake index, and color) were measured, and the changes in hardness during the three-day storage at $22^{\circ}C$ were measured. Sensory evaluation was done with five-scale acceptance test. Both the viscosity and specific gravity of the batter were significantly influenced by the substitution. Nonetheless, no significant difference was shown in the specific volumes of the cakes. The volume indices of the cakes containing young-barley-leaf powder were higher than those of the control. The lightness, redness, and yellowness values of the crusts decreased with the addition of young-barley-leaf powder. While the lightness values of the crumbs decreased, the redness and yellowness values increased. The substitution of more than 6% flour with young-barley-leaf powder kept the hardness of the cakes lower than that of the control during the three-day storage. The cakes containing 2, 4, and 6% young-barely-leaf powder showed no significant differences from the control in the acceptance test, except in the crumb color.

• Food Science and Preservation
• /
• v.19 no.6
• /
• pp.841-848
• /
• 2012

Response surface methodology was applied to the processing conditions to investigate the physicochemical properties of ramie porridge. In the processing conditions based on the central composite design with the addition of ramie leaf powder (0-4 g) and water (700-1100 g), the coefficients of determination (R2) of the models were above 0.9141 for the physicochemical properties, above 0.7627 for the Hunter color parameters, and above 0.8975 for the rheological properties. The soluble solid content, viscosity, and gumminess of the sample decreased significantly with an increase in the water added, whereas the spreadability and adhesiveness increased significantly. The Hunter color L value of the sample decreased significantly with an increase in the amount of ramie leaf powder added, whereas the Hunter b value increased significantly. The estimated maximum viscosity of the ramie porridge was shown to be 24,643 cp when 1.90 g ramie leaf powder and 700.24 g water were added; the estimated maximum lightness of the ramie porridge was shown to be 59.11 when 0.02 g ramie leaf powder and 869.30 g water were added; and the estimated maximum gumminess of the ramie porridge was shown to be 21.46 g when 2.12 g ramie leaf powder and 700.35 g water were added.

• Food Science and Biotechnology
• /
• v.14 no.2
• /
• pp.196-199
• /
• 2005

Antimicrobial activity of persimmon leaf tea methanol extracts on Klebsiella pneumoniae and Staphylococcus aureus was examined through paper disk diffusion bioassay. K. pneumoniae and S. aureus showed 87.64 and 99.35% growth inhibitions by addition of steamed tea methanol extracts (10 mg/ml), respectively. The number of microorganisms in rice cakes was significantly reduced when leaf tea powder was added during production of rice cakes. Addition of 1% steamed leaf teas to rice cakes decreased the number of microorganisms by over 50%, and over 70% reduction was observed when final 2% (dried weight w/w) steamed leaf tea was added, whereas no significant effect was observed over 2%. These results indicate that different microorganisms were detected from persimmon leaf and rice cake, and persimmon leaf can inhibit normal microbial growth in rice cake.

• Journal of Sericultural and Entomological Science
• /
• v.42 no.2
• /
• pp.78-82
• /
• 2000

In this study, a comparative removal of chlorine from aqueous solutions of mulberry leaf powder(MLP) and activated carbon(AC) was investigated. The chlorine removal capacities of MLP and AC were shown as a function of contact time, pH and initial chlorine concentration. Optimum contact time and removal pH value of MLP were determined as 2 hr and pH 10, respectively. Chlorine removal increased with increasing initial chlorine concentration up to 1.3g/L. Both Langmuir and Freundlich adsorption models were suitable for describing the short-term removal of chlorine by MLP and AC. According to Freundlich adsorption isotherms, the maximum removal capacity of MLP(0.264 mg Cl$_2$/mg) was nearly two times greater than that of AC(0.56 mg Cl$_2$/mg). These results suggested that MLP might potentially be used as an alternative to traditional water treatment materials for removal of residual chlorine in drinking water or process wastewater.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.6
• /
• pp.837-844
• /
• 2014

This study was conducted to promote the utilization of fish paste containing loquat leaf powder (LLP). The tested concentrations of LLP were 0, 3, 5 and 7%. The pH of samples ranged from 6.75 to 6.89, and moisture content ranged from 75.23 to 76.95%. The L values of samples decreased as the concentrations of LLP decreased, and a and b values increased. In the folding test, all test samples with AA showed good flexibility. In the texture meter test, hardness, strength, springiness, gumminess and chewiness increased according to increasing concentrations of LLP. In the sensory evaluation, fish paste prepared with 5% LLP was preferred over other fish pastes. These results suggest that LLP can be applied to fish paste for the purpose of high quality and functionality.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.6
• /
• pp.795-801
• /
• 2012

This study was conducted to investigate the effects of loquat (Eriobotrya japonica Lindl.) leaf powder (LLP) on quality characteristics of dumpling shells. Dumpling shell samples were prepared with wheat flour containing different amounts of LLP, and their characteristics were then investigated. Amylography revealed that the gelatinization temperature of the LLP-wheat flours composite increased, while the initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity, all decreased with increasing LLP content. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased. Moreover, the addition of LLP increased hardness, cohesiveness, and adhesiveness, while it reduced springiness. Overall, sensory evaluation revealed that dumpling shells with 5% LLP were preferred more than other samples.

• Journal of Food Hygiene and Safety
• /
• v.25 no.4
• /
• pp.354-359
• /
• 2010

In the present study, we investigated the chemical composition, antioxidant activities and nitrite scavenging ability in leaf and root of Youngia sonchifolia Max. The leaf powder contained 4.3% of water, 53.9% of crude carbohydrate, 21.6% of crude protein, 3.5% of crude fat and 16.7% of crude ash. The root powder contained 4.8% of water, 65.9% of crude carbohydrate, 17.4% of crude protein, 3.2% of crude fat and 8.7% of crude ash. The major mineral elements both in leaf and root powder were potassium, calcium, and magnesium. Contents of unsaturated fatty acids were higher than those of saturated fatty acids both in leaf and root powder. Total polyphenol and flavonoid contents of methanol extract in leaf were 3,922.4 mg/100 g and 1,903.2 mg/100 g respectively. In comparison, total polyphenol and flavonoid contents of methanol extract in root powder were 1,898.4 mg/100 g and 359.8 mg/100 g. The antioxidative activities of several solvents extract of leaf and root powder were investigated by measuring electron-donating ability using 1,1-diphenyl-2-picrylhydrazyl (DPPH). Of the each extracts, ethyl acetate extract of leaf and root powder showed relatively higher antioxidant activity; 94.3% in the leaf powder and 92.9% in the root powder. Nitrite scavenging ability was also highest in the ethyl acetate extract of leaf (45.4%) and root powder (28.8%). These results suggest that ethyl acetate extract of Youngia sonchifolia Max. can be used as a functional materials.

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.567-574
• /
• 2010

Pork patties were formulated with either steam-dried green tea power or freeze-dried raw tea leaf powder, and the quality characteristics of these products were monitored. Proximate analysis of tea powder contained 17.80~19.85%, 4.70~5.73%, and 5.60~5.77% (as is) crude protein, crude fat, and crude ash, respectively. There were no significance differences in pH among the samples. Chromaticity tended to decrease brightness ($L^*$) and redness ($a^*$), and there were significant differences in yellowness ($b^*$) as the added amount of tea power was increased. For texture, hardness increased as more green tea powder was added. Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values increased after storage for 12 days, whereas samples formulated with green tea powder showed lower TBARS and VBN values compared to control groups. Sensory panelists showed preference for samples with green tea powder added compared to the control group.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.35 no.7
• /
• pp.736-747
• /
• 2011

This study investigates the current status and dyeing properties of various natural indigo powder dyes in the domestic market. Products from India, China, Europe are sold in the market and only a few manufacturers provide recommendation for the method of dyeing and information on the additives. Through the market research and the preliminary investigation on 21 products, 11 were selected for the dyeing experiment which include 3 Indian, 3 Chinese, 2 German, and 1 Pakistani origin indigo reduced powders, and 2 Indian origin dried indigo leaf powder. The two dyeing methods used were the precipitation method and the fresh juice method, both at $10^{\circ}C$, $25^{\circ}C$, and $60^{\circ}C$. Color difference, K/S value, and colorfastness of dyed cotton fabrics were examined. Indian reduced indigo powder showed the highest K/S value, deep dyeing, and the best color fastness. Chinese reduced indigo powder resulted in a more greenish and bluish color. Powders of dried indigo leaves were easy to use but resulted in a pale color due to low dye uptake.