• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.591-599
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• 2006

The purpose of this study was to investigate the effect of the addition of various concentrations of sea mustard powder on the quality characteristics of Bacsulgi. The sea mustard powder was added to rice powder at ratios of 3, 5, 7, and 9%(w/w). The moisture contents and salinity of Bacsulgi were increased with the addition of sea mustard powder. The incorporation of sea mustard powder in Bacsulgi lowered the lightness values but increased the blueness and yellowness values. Rheology test showed that hardness was significantly (p<0.05) decreased with increasing sea mustard powder content. The springiness and cohesiveness were decreased, whereas the adhesiveness was increased, with increasing sea mustard powder content. Scanning electron microscopy showed that the size of the air cells increased and the surface of rice powder swelled with increasing sea mustard powder content. The result of sensory evaluation showed that there were significant (p<0.05) differences in the scores of smell and taste sensory characteristics among the samples. The overall eating quality was the highest in the control and decreased with increasing sea mustard powder level. The study results suggested that Bacsulgi prepared with up to 5% addition of sea mustard powder was as acceptable as Bacsulgi prepared without sea mustard powder.

• Food Science and Biotechnology
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• 제15권2호
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• pp.298-302
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• 2006

Kochujang was fermented using hot red pepper, meju prepared with soybean and rice, and malt-digested syrup. To reduce salt content, mustard powder (1.2%, w/w) was added to Korean traditional kochujang with 4-10% salt, and microbial characteristics, enzyme activities, and gas formation in kochujang were evaluated during fermentation for 120 days at $25^{\circ}C$. Yeast numbers of all treatments maintained 2.43-2.86 log CFU/g up to 60 days fermentation, indicating salt concentration had no effect on yeast count. Activities of ${\alpha}$- and ${\beta}$-amylases, and neutral and acidic proteases of kochujang added with mustard powder were slightly higher than those of control group. Total accumulative volume of gas produced during fermentation of kochujang without mustard powder (control group) was 5,892 mL/pack, but decreased to 34-99 mL/pack in low-salted kochujang (4 and 6% salt) added with mustard powder. Major gas produced was carbon dioxide (79-80%) with oxygen content less than 1.25%(v/v). Results indicate salt concentration of kochujang could be lowered up to 6-8% by addition of mustard powder without gas formation and quality alteration during distribution.

• 한국식품영양과학회지
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• 제30권2호
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• pp.215-221
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• 2001

Mustard leaf kimchi added different ratios of pumpkin powder(P) and green tea powder(G) were investigated by measuring changes of physicochemical, microbiological and sensory characteristics during fermentation at 5℃. The pH and total acidity were changed slowly until 20 days, and then changed rapidly for 20∼40 days in all mustard leaf kimchi groups. The pH and acidity of mustard leaf kimchi added 0.5% G was the most slowly changed compared to the other groups. Reducing sugar content was highest in mustard leaf kimchi added 0.5% P at early stage of fermentation, but the reduing sugar content of this mustard leaf kimchi group was decreased more rapidly than those of the other groups during fermentation. The numbers of lactic acid bacteria and total bacteria were highest in 0.5% P added group and lowest in 0.5% G added group. The mustard leaf kimchi added 0.3% P and 0.2% G was relatively high in number of Leuconostoc sp., on the contrary low in Lactobacillus sp. compared to the other groups during fermentation. Changes of Hunter's color values, especially yellowness, and hardness were smaller in each mustard leaf kimchi added 0.5% G, and 0.3% P and 0.2% G than the other groups. Sensory scores of taste, odor and overall acceptability were highest in mustard leaf kimchi added 0.3% P and 0.2% G. Based on these results, it is suggested that mustard leaf kimchi added 0.3% P and 0.2% G was the best group among mustard leaf kimchi groups.

• Journal of Nutrition and Health
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• 제30권5호
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• pp.499-505
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• 1997

This study was conducted to investigate the effect of various types of calcium sources on calcium metabolism. Sprague-Dawley male rate weighing approximately 82g were divided into 6 groups and fed experimental diets containing about 0.2% calcium for 4 weeks. Perilla leaves, dried sea mustard, mulberry leaves, loach, skim milk powder, and CaCO3 were used as calcium sources for this study. Food intake of experimental groups showed no significant difference from that of control group, but food efficiency ratio were higher in group fed loach as a calcium source. Apparent calcium absorption from perilla leaves, and skim milk powder groups as good as that in CaCO group. Femur length showed no significant difference among exjerimental groups with different calcium sources. The breaking force of bone was higher in loach and dried sea mustard groups. Weight, ash weight, and calcium content of the femur were higher in the loach diet group than in the others. Thus, calcium from not only skim milk powder but also perilla leaves, dried sea mustard, mulberry leaves, and loach appears readily available and all of these can be recommended as calcium sources.

• 한국식품영양과학회지
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• 제28권3호
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• pp.534-541
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• 1999

This study was undertaken to examine the effect of sea tangle and sea mustard on physiochemical and sensory characteristics of cakes and the possibility commercialization of these functional cakes. The moisture contents of cakes prepared with sea tangle and sea mustard were higher than those of control, and a positive correlation between water holding capacity(WHC) and moisture contents was observed(r=0.836). As addition level of sea tangle and sea mustard was increased, volume of cakes were decreased, whereas hardness was increased slightly and color became deep. Hardness was strongly correlated to the volume of cakes(r= 0.914). Visual observation by photomicrography showed that, as addition level of sea mustard and sea tangle was increased, formation of air cells were prohibited and thus volume of cakes was decreased. The microstructural observation by scanning electron microscopy(SEM) showed that air cells of cakes were well developed up to 5% addition of sea tangle powder. As a result of the sensory evaluation for the cakes prepared with sea tangle and sea mustard, no significant difference was observed between control and those addition levels up to 5%. Flavor was proved to be the most important factor in determining overall acceptability and hedonic hardness score was inversely correlated to the objective hardness value(r= 0.853).

• 한국조리학회지
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• 제12권4호
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• pp.131-139
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• 2006

겨자 분말의 가공조건을 표준화하여 겨자 분말의 품질을 향상시키고 부산물로 얻어지는 겨자유를 재활용하고자 본 연구를 시도하였다. 겨자 분말과 겨자유의 매운맛 정도는 이에 함유되어 있는 매운맛 성분인 AITC 함량을 측정하여 비교하였다. 원두로부터 기름의 채유는 가능한 한 낮은 온도에서 행하는 것이 좋았으며, 원두에 전혀 열처리를 행하지 않은 $30^{\circ}C$에서 채유 할 때 겨자 분말에 잔류한 AITC 함량은 0.54%인데 비하여 $230^{\circ}$로 열처리 후 채유한 겨자 분말에서는 0.42%가 잔류하여 품질적인 차이를 나타내었다. 그러나 겨자유에 잔류한 AITC 함량은 동일한 처리온도 조건에서 각각 92 ppm, 139 ppm으로 반대의 경향을 나타내었다. 겨자 분말의 수분 함량은 4.5%일 때 가장 높은 0.54%의 AITC 함량을 나타내었고, 이러한 현상은 겨자 분말과 겨자유에 함유되어 있는 휘발성 기름 함량에서도 유사한 경향을 나타내었다. 따라서, 겨자원두에서 기름 성분의 채유는 낮은 온도에서 행하는 것이 겨자 분말 및 재활용을 위한 겨자의 품질을 동시에 고려할 때 가장 바람직한 것으로 나타났다.

• Journal of Nutrition and Health
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• 제29권3호
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• pp.278-285
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• 1996

Contents of insoluble(IDF), soluble dietary fiber (SDF), and total dietary fiber(TDF) of 30 foods which are consumed commonly by 80 Koeran male college students were determined by Prosky and colleagues' enzymatic-gravimentric method. Foods with highest intake frequency were rice, Kimch'i, and red pepper powder. TDF, IDF, and SDF contents of rice were 0.96, 0.59 and 0.37g/100g wet wt., respectively and tose of Kimch'i were 3.07, 2.19 and 0.88g/100g wet wt., respectively. Red pepper powder contained high amount of TDF(39.37) and IDF (33.13g/100g wet wt.). The TDF content of the 30 foods ranged from 0.70 to 39.37g/100g wet wt. Red pepper (39.37), dried laver(31.36), and dried sea mustard (37.77g/100g wet wt.) contained high amounts of TDF. The IDF content of the 30 foods ranged from 0.13 to 33.13g/100g wet wt. Red pepper powder (33.13), dried laver(15.55) and sesame(15.43g/100g wet wt.) contained high amounts of IDF. SDF of the 30 foods ranged from 0.01 to 25.66g/100g wet wt. Dried sea mustard(25.66), dried laver(15.81), coffee powder (13.17), and garlic(8.72g/100g wet wt.) were good sources of SDF. % ratio of SDF to TDF of the 30 foods was lower than 50% except soybean curd(94.27%), coffee powder (88.93%), garlic(86.17%), dried sea mustard(67.94%), and dried laver(50.41%). It is recommended to increase intake of seaweeds in order to supply TDF adn SDF properly.

• Fisheries and Aquatic Sciences
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• 제13권3호
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• pp.197-205
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• 2010

This study investigated the inhibitory effects of sea mustard on high-fat diet-induced obesity and hyperlipidemia in Sprague-Dawley rats. Sea mustard (Undaria pinnatifida) powder, sea mustard ethanol extract, and sea mustard ethanol-extracted residue were tested. The ethanol extracted residue had the most beneficial anti-hyperlipidemic activity. Alginate in the sea mustard was considered to be the key component. The ethanol-extracted residue of sea mustard also had antioxidant activity, which may be effective in preventing hyperlipidemia by increasing the enzymatic activity of superoxide dismutase, which can remove active oxygen from the bloodstream.

• 한국수산과학회지
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• 제36권6호
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• pp.563-567
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• 2003

Various bacterial strains were isolated from rice field ditch water, and their seaweed degrading activities were investigated. They were incubated in a liquid medium of sea tangle (Laminaria iaponica) and sea mustard (Undaria pinnatifida) powder for 3 weeks. Ratios of reduced sugar to total sugar of the liquid medium were measured once a week. Ratios of reduced sugar to total sugar of 27A311, 27C221 27A111 and 27B121 strains were highest. Accordingly, these four strains were incubated in 3 different liquid media of sodium alginate, sea tangle powder, and sea mustard powder for 3 or 4 weeks. The ratios of reduced sugar to total sugar and cell growth were measured once a week. Cell growth was higher in 27A111 and 27C221. Ratios of reduced sugar to total sugar was higher for 27C221 in the liquid mediums with sodium alginate and sea mustard powder, and for 27A111 in the liquid medium with sea tangle powder.

• 한국식품영양과학회지
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• 제40권10호
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• pp.1453-1459
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• 2011

쌀 쿠키에 생리활성물질이 함유된 미역분말을 첨가하여 쿠키를 제조한 후, 미역분말 쿠키의 다양한 품질특성 평가를 통한 기능성 쿠키를 개발하고자 하였다. 쿠키 반죽의 pH는 6.98~7.13의 범위로 미역분말의 첨가량이 1%, 3%, 5%로 증가됨에 따라 pH는 유의적(p<0.05)으로 감소하는 경향을 보였다. 반죽의 밀도는 4.62~4.90으로 미역분말의 첨가량이 증가될수록 유의성(p<0.05)있게 증가되는 경향을 보였다. 쿠키의 수분함량을 조사한 결과, 대조군에서는 6.33을 보인 반면 미역분말 첨가량이 증가될수록 각각 6.55, 6.76, 6.90%로 유의적(p<0.05)으로 증가되는 경향을 보였다. 미역분말쿠키의 퍼짐성은 대조군에 미역분말 첨가량이 증가될수록 퍼짐성이 증가되는 경향을 보였으나 유의적(p>0.05)인 차이는 나타나지 않았고, 손실률과 팽창률은 미역분말 첨가량이 증가될수록 유의적(p<0.05)으로 증가하는 경향을 보였다. 쿠키의 색도 분석에 따른 L값(lightness)은 미역분말 첨가량이 증가될수록 유의적(p<0.05)으로 낮아지는 경향을 보인 반면 a값(+red/-green)과 b값(+yellow/-blue)은 유의적(p<0.05)으로 증가되는 경향을 나타냈다. 미역분말을 첨가한 쿠키에 함유된 무기원소로는 나트륨, 칼륨, 칼슘, 마그네슘의 함량이 많았으며, 미역분말의 첨가량이 증가될수록 무기원소의 함량은 유의적(p<0.05)으로 증가하는 경향을 보였다. 쿠키의 조직감을 나타내는 경도는 미역분말 첨가량이 증가될수록 감소되는 결과를 나타냈다. 쿠키의 관능평가를 종합해본 결과, 쌀 쿠키에 미역분말을 3% 첨가하는 것이 기호도가 가장 우수함을 확인할 수 있었다.