• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.225-231
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• 2010

The principal objective of this study was to evaluate quality characteristics of dried noodles when different concentrations of lotus leaf powder (LLP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity were measured, and then a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to have an increased, viscosity at $95^{\circ}C$ after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples were decreased as the LLP content was increased. As well, when increased amounts of LLP were added, both the L and a values were reduced, whereas the b value was increased. The color values, weight and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, according to the results of our sensory evaluation, the noodles prepared with 5% LLP were preferred over the other noodles.

• Human Ecology Research
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• v.53 no.1
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• pp.17-27
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• 2015

This study was performed to investigate the antioxidative properties of sea buckthorn (Hippophae rhamnoides L.; leaf, fruit and stem) and the quality characteristics of brown rice sulgidduk prepared using a powder of sea buckthorn leaves. First, the antioxidative activities of sea buckthorn were measured to choose the most effective part of this plant. By analyzing the measured values, we concluded that the effective part of sea buckthorn was its leaves. The $IC_{50}$ value of the DPPH radical scavenging activity and the ABTS radical scavenging activity in sea buckthorn leaves were $7.78{\mu}g/mL$ and $264.04{\mu}g/mL$, respectively. The total polyphenol and total flavonoid contents of sea buckthorn leaves were 3.80 mg/mL and .19 mg/mL, respectively. Therefore, the brown rice sulgidduk was prepared using a powder of sea buckthorn leaves in the weight ratio of 0%, .5%, 1.0%, 1.5%, 2.0% and 2.5%. For analyzing the quality characteristics of the prepared sulgidduk, proximate compositions, color and texture profiles were measured and a sensory evaluation was conducted. With an increase in the added content of the sea buckthorn leaf powder (SBLP), the L-value significantly decreased while the a-value and the b-value increased. In the case of texture profiles, the control group (control A) had a higher score for hardness than the case groups in which the SBLP was added. However, springiness, chewiness and adhesiveness were not significantly different among the groups. In the sensory evaluation, the sample containing 1.5% SBLP yielded the best results. Therefore, we suggest that the powder of sea buckthorn leaves is a good ingredient for increasing the consumer acceptability and functionality of sulgidduk.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.1-8
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• 2013

The effects of adding goldenrod leaf powder (GLP) and goldenrod stem powder (GSP) (0.1% and 0.5%) to raw ground pork on antioxidant activity were examined. The following six treatment groups were used: Control (without antioxidant), GLP1 (with 0.1% GLP), GLP2 (with 0.5% GLP), GSP1 (with 0.1% GSP), GSP2 (with 0.5% GSP) and AS (with 0.05% ascorbic acid). The chemical compositions, pH values, instrumental color, conjugated diene (CD), free fatty acids (FFA) and thiobarbituric acid-reactive substance (TBARS) value were measured during 15 d of storage at chilled temperatures. The addition of GLP and GSP showed no effect on moisture, protein and fat contents of the samples. However, adding 0.5% GSP increased the ash contents of ground pork (p<0.05). The pH values of treated samples decreased until day 7, and then increased thereafter. The addition of GLP and GSP decreased the $L^*$ and $a^*$ values and increased the $b^*$ value (p<0.05). The CD, FFA and TBARS value of the control were higher (p<0.05) than samples containing GLP and GSP. The addition of GLP and GSP resulted in a significant decrease in CD, FFA and TBARS values. Overall, this study demonstrated that GL and GS could be used as an antioxidant of raw ground pork.

• Korean Journal Plant Pathology
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• v.10 no.3
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• pp.181-191
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• 1994

Occurrence of diseases in economic resource plants in Korea is poorly known. This paper reports short descriptions on symptom, occurrence condition, pathogen, and some phytopathological notes for each 10 fungal plant diseases new to Korea; leaf spot of Rosa multiflora with Seimatosporium discosioides causing leaf spot and defoliation, leaf blight of Equisetum arvense with Titaeospora equiseti causing leaf spot to leaf blight, leaf blight of Setaria viridis with Phyrenochaeta setariae causing leaf spot of Aster tataricus with Septoria astericola causing leaf spot and black spot, powdery mildew of Clematis fusca var. coreana with Erysiphe ranunculi causing powdery mildew and dwarfing, powder mildew of Ligularia stenocephala with Erysiphe galeopsidis causing powdery mildew and dwarfing, powdery mildew of Phlox subulata with Erysiphe cichoracearum causing powdery mildew and defoliation tar spot of Lonicera japonica with Rhytisma lonicericola causing tar spot and dwarfing, white rust of Pharbitis nil with Albugo ipomoeae-pandulatae causing white rust and deformation, and white rust of Achyranthes japonica with Albugo achyranthis causing white rust and defoliation.

• Journal of the Korean Home Economics Association
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• v.12 no.1
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• pp.472-479
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• 1974

In order to study the influence of sulphur-compound on the vitamin C contents of different vegetables-i.e. Korean green pepper, leaf, Bilum, leaf, Soybean sprouts, Mung bean sprouts, Cucumber-the garlic powder and minced garlic were used while the vegetables were cooked. The results garlic juice during scaling the vegetables the vitamin C contents of them were higher as much as 9.2~12.7% 2. When the scaled vegetables were seasoned the vitamin C contents were higher as much as 8.9~`17.5% by adding garlic powder and 7.3~14.9% by adding minced garlic. 3. Vitamin C loss of the cooked vegetables with room condition for 30 min, was higher as much as 15.2~34.5% compared to just cooking. 4. Vitamin C contents of vegetables after 30 min from cooking, compared to just cooking were higher of vegetables after 30 min from cooking, compared to just cooking were higher as much as shown below. 1) ~13.3% by adding garlic powder. 2) 4.0~9.3% by adding minced garlic.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.783-791
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• 2011

This study was carried out to investigate the effects of adding lotus root and leaf powder on the quality characteristics of cooked pork patties. The patties were of four types: unadulterated (control, T0), 0.5% lotus root powder (T1), 0.25% lotus root and 0.25% lotus leaf powder (T2), and 0.5% lotus leaf powder (T3). We found that the moisture content was highest in T1 group, and that the protein and fat contents were lowest in T1 (p<0.05). The ash content was lowest in T0 (p<0.05). The cooking yield and moisture retention level were not significantly different among the samples, but fat retention was the highest in T3 (p<0.05). The hardness, springiness, cohesiveness and chewiness were also highest in T3, and the gumminess was lowest in T0 (p<0.05). The $L^*$ values tended to increase with longer storage periods, and that of T0 was the highest after nine days of the storage (p<0.05). By contrast, the $a^*$ values decreased with longer storage periods (p<0.05), with that of T3 being the lowest (p<0.05) during storage periods. The water holding capacity decreased with longer storage periods, and that of T1 was the highest (p<0.05) during storage periods. The pH of T1 decreased, and those of T2 and T3 increased with a longer storage period (p<0.05). TBARS values increased with a longer storage period, and those of T0, T1, T2 and T3 were 8.69, 2.95, 0.88 and 0.55 mg/kg, respectively, after nine days of storage (p<0.05).

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.323-329
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• 2010

The objective of this study was to investigate the effects of supplementation diets with Kalopanax pictus leaf powder on performance, proximate composition, carcass characteristics and blood characteristics of chicken meat. Broiler chicks were fed diets containing Kalopanax pictus leaves with concentration of 0% (Control), 0.5% (T1), 1.0% (T2), and 2.0% (T3) for five weeks. There were no significant differences in performance among treatment, however there were significant decrease in mortality within treatment. The crude fat of chicken meat was increased in diets by addition of Kalopanax pictus leaf powder than control, but moisture, crude protein, and crude ash were no significant differences. The abdominal fat was significantly increased by the supplementation of Kalopanax pictus leaf powder compare to the control (P<0.05). The total cholesterol, LDL-cholesterol and triglyceride of control were higher than treatment groups, and the HDL-cholesterol and glucose of control were lower than treatment groups (P<0.05). Especially, T2 and T3 were significantly (P<0.05) more effective in improving cholesterol compare to other treatment groups. In conclusion, these data indicate that supplementation of 1.0% Kalopanax pictus leaf powder (T2) were most effective in decreasing total cholesterol, LDL-cholesterol and triglyceride and increasing HDL-cholesterol.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.33-40
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• 2012

This study was carried out to investigate the effect of the addition of lotus (Nelumbo nucifera) root and leaf powder on the quality characteristics of pork patties. The pork patties were of four types: nothing added (CTL), 0.5% lotus root powder added (LRP), 0.25% lotus root and 0.25% lotus leaf powder added (LRLP), and 0.5% lotus leaf powder added (LLP). There was no significant difference in $L^*$ value (whiteness), cohesiveness, gumminess, chewiness, water holding capacity, VBN content, and total bacterial amount. The moisture was highest in CTL, protein was highest in LRLP, fat was highest in LRLP and LLP, and ash was highest in LRLP (p<0.05). The total polyphenol content of the CTL, LRP, LRLP, and LLP were 3.34, 3.64, 3.90 and 3.90 mg/100 g, respectively. The $a^*$ value was highest in CTL, and the $b^*$ value of LRLP and LLP were higher than those of CTL and LRP (p<0.05). The hardness of CTL and LRP were higher than those of LRLP and LLP, and springiness was lowest in LLP (p<0.05). The cooking loss, thickness change, diameter changes, and pH were highest in CTL (p<0.05). The TBARS was highest in CTL, and was lowest in LLP (p<0.05).

• Korean Journal of Organic Agriculture
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• v.6 no.1
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• pp.109-116
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• 1997

This experiment was carried out to examine the effect of various functional materials such as bioceramic podwers, crushed shells and elvanites supplemented to the each substrate on the seedlings growth of cucumber, watermelon and tomato. The seedlings were grown in pots filled with substrates of bioceramic podwers, crushed shell and elvanites. The growth of cucumber seedlings in terms of plant height, stem diameter, leaf width, leaf area, plant fresh and dry weight was promoted by adding the bioceramic. powder (1 to 2g/kg), crushed shells (20 to 80g/kg) or elvanites (20 to 80g/kg). Watermelon seedlings in terms of plant height, number of leaves and leaf area were greater than those of the control by adding bioceramics (1 to 2g/kg). Plant height was also promoted by the adding of bioceramic power from 16 days after treatment. But leaf area was increased from 8 days after treatment, while stem diameter was not affected. Watermelon seedlings were also influenced by adding curshed shells (20 to 80g/kg) and elvanites (20 to 40g/kg) into each substrate. The growth of characteristics of tomato seedlings were promoted by adding 1 to 3g/kg of bioceramics, 10 to 80g/kg of crushed shell or 20 to 40g/kg of elvanites, respectively. Especially, root growth was greatly influenced by bioceramic powder, whereas the shoot growth(leaves and stem) was stimulated by crushed shells and elvanites suppemented into substrate.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.977-986
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• 2007

This study was conducted to evaluate the mechanical (texture and color) and sensory characteristics of mulberry leaf sulgi (MLS) and lotus leaf sulgi (LLS) that contained different ratios of ingredients. MLS and LLS with final concentrations of 0%, 1%, 3% and 5% of powdered mulberry and lotus leaf respectively, were prepared. The texture characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness), color values (lightness, redness, yellowness), and sensory characteristics (color, flavor, moistness, taste, brittleness, chewiness and after-taste) of the different sulgis were then measured and compared. With the exception of gumminess and chewiness, the texture characteristics of 0% MLS, 1% MLS and 3% MLS were not significantly different. The sensory characteristics of 0% MLS had the highest scores, whereas those of 5% MLS were the lowest for all factors except for brittleness. However, with the exception of chewiness, the scores obtained from 0% and 1 % MLS did not differ significantly. In addition, 1% MLS and 3% MLS were not significantly different from each other. Furthermore, the texture characteristics of 0% LLS and 1 % LLS were not different significantly, although the characteristics of 1% LLS were significantly different from those of 3% and 5% LLS when springiness, cohesiveness, and chewiness were considered. Additionally, the sensory characteristics of 0% LLS and 1% LLS were not significantly different, with the exception of brittleness, and the characteristics of 1% LLS and 3% LLS were not significantly different, with the exception of taste and after-taste.