• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.2
• /
• pp.267-273
• /
• 2011

The study investigated the quality of pound cake added with various concentrations of perilla leaves (Perilla frutescens var. japonica HARA) powder. Pound cake were prepared by addition of 0, 5, 10 and 15% powder to the flour of basic formulation. The pH of the batter and cake decreased with increasing perilla leaves powder concentration. The baking loss rate of the pound cake tended to increase by 7.13~7.42%. The height of pound cake added with perilla leaves powder decreased with increasing powder concentration. The lightness, redness, and yellowness values were significantly decreased with increases in perilla leaves powder except for redness of pound cake crumb. The pound cakes containing 5% perilla leaves powder had acceptable sensory evaluation, such as flavor, taste, moistureness, and overall preference. The hardness and gumminess tended to increase, while springiness and cohesiveness decreased with increases in perilla leaves powder. The retrogradation degree of pound cake prepared with perilla leaves powder for 7 days at $25^{\circ}C$ was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake added with 10% and 15% added perilla leaves powder showed high antioxidant activities. The results exhibited that adding the perilla leaves powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 5% (w/w) of perilla leaves powder into the pound cake formula.

• Culinary science and hospitality research
• /
• v.17 no.2
• /
• pp.209-220
• /
• 2011

This research intends to research on the optimal cooking techniques by adding perilla leaves to raw noodles, in which it has various effects and functions in sterilization. The water content measured in the dough added with raw perilla leaf juice came out high as more perilla leaves were added. More freeze-dried perilla leaf powder decreased water content. The pH of the dough increased significantly as the added ingredients increased with significant differences among the samples. The chromaticity of the dough deliberately decreased in both a and b as the amount of raw perilla leaves in dough increased. The L value of raw noodles with freeze-dried perilla leaves tended to decrease as more ingredients were added. The result of the RVA analysis on the dough with raw perilla leaves showed that the gluten decreased with more raw perilla leaves added. The result of the RVA analysis on the dough with freeze-dried perilla leaf powder indicated that the initial pasting tempo tended to increase significantly with more powder added except for 5% and 7% of powder added with no significant difference. The values dropped as the freeze-dried powder was added Minimum viscosity tended to decrease definitely as more freeze-dried perilla leaf powder was added. The dough's measurement results of WRC showed that water absorbing power of both dough with raw perilla leaves and that with freeze-dried perilla leaf powder reduced significantly as more perilla leaf powder were added.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.4
• /
• pp.581-585
• /
• 2011

This study investigated the quality of muffin prepared with various concentrations of freeze dried-perilla leaves (Perilla frutescens var. japonica HARA) powder. Muffin was prepared by addition of 0, 3, 6 and 9% powder to the flour of basic formulation. The weight of muffin decreased with increase in freeze dried-perilla leaves powder concentration, but no constant tendency in the bottom and upper dimensions by its addition was found. The height and baking loss rate of the muffin increased with increase in the powder concentration but with no significant differences. Lightness and yellowness of muffin decreased as the concentration of the powder increased, whereas no significant differences in the redness was found with increased powder concentration. The hardness of muffin increased, and springiness decreased with increase in the powder concentration, although not significant. The cohesiveness, gumminess and chewiness showed no consistent tendency by addition of the powder. The antioxidative activity measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffin increased as the concentration of the powder increased. The muffin contained 0~6% freeze dried-perilla leaves powder had acceptable sensory properties, such as color, taste, and overall acceptability. Results indicated that optimal concentration of freeze dried-perilla leaves powder into the muffin formula was 3~6% (w/w).

• Journal of Nutrition and Health
• /
• v.32 no.5
• /
• pp.540-551
• /
• 1999

This study was performed to investigate the effects of dried leaf powders and ethanol extracts of Perilla frutescens(perilla leaf), Artemisia princeps var. orientalis(mugwort) and Aster scaber(chamchui) on lipid metabolism and antioxidative capacity in rats. Forty-nine male Sprague-Dawley rats weighing 105.9$\pm$1.7g were blocked into seven groups according to body weigth and raised for four weeks with diets containing 5% dried powders of perilla leaf, mugwort and chamchui, or ethanol extracts from the same amount of each dried leaf powder. Food intake was higher in the control and chamchui powder groups than the other remaining groups. Weight gain was not significantly different among all experimental groups. Food efficiency ratio was highest in the perilla leaf powder group. Plasma total lipid and cholesterol, liver total lipid and triglyceride levels were highest in the perilla leaf powder group. In contrast, dried powders of mugwort and chamchui showed hypolipidemic effects in plasma and liver. Plasma and liver TBARS levels in both dried powder and ethanol extract groups of the three plants were lower than control. There was also no significant difference between corresponding dried powder and ethanol extract groups. Catalas and GSH-Px activities in erythrocyte and liver were not different among all the experimental groups. However, SOD activities were significantly different among the esperimental groups. In erythrocyte. SOD activiteis of all dried powder and ethanol extract groups except the perilla leaf powder group were higher than control, and the chamchui power group showed the highest activity among them. In liver, all the plant groups showed higher SOD activities than control. There was no significant difference between corresponding dried powder and ethanol extract groups. In conclusion, the dried chamchui powder and liver. All the dried plant powder and ethanol extract were effective in decreasing the TBARS levels of liver and particularly plasma. Among the antiocidative enzymes, SOD activity was most responsive to the experimental diets. All the plant groups showed increases in liver SOD activities and there were more increments in dried powder groups. Since the effects of dried powder groups on lipid metabolism were better than those of extract groups, it is plausible that the high dietary fiber level in dried powders was effective. Antioxidative effects were not significantly different between corresponding dried power and extract groups, and it was thought that ethanol extracts from three plants also had similar antioxidative effects as dried powderers.

• Culinary science and hospitality research
• /
• v.19 no.3
• /
• pp.142-155
• /
• 2013

This study investigates perilla seed powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15%, and 20%. Perilla seed powder consists of 9.41% of moisture content, 9.14% of crude protein, 1.12% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the perilla content increased. The farinograph measurement result of the bread made with perilla seed powder showed that consistency, water absorption and tolerance index have increased as the perilla content increased. The amylograph measurement result of the bread made with perilla seed powder showed that T, P, H, F, P-H and F-H have decreased as the perilla content increased. Baking loss and specific loaf volume have decreased as the perilla content increased. The chromatic 'L' and 'b' values were reduced as more perilla was added to more pan bread, while the chromatic 'a' value increased. The texture measurement result showed that the hardness of bread have increased as the ingredient contents increased. Their cohesiveness, spinginess, and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high preference for the bread made with 15% perilla seed powder.

• Journal of Nutrition and Health
• /
• v.30 no.5
• /
• pp.499-505
• /
• 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.

• Korean Journal of Agricultural Science
• /
• v.45 no.3
• /
• pp.475-484
• /
• 2018

Nitrite is an essential additive for the manufacture of cured meat products. This study was conducted to investigate the curing effect of the plasma treated juice of red Perilla in meat batter. The nitrite content in the juice of red Perilla was increased by the indirect treatment of atmospheric pressure plasma, and the lyophilized powder of red Perilla juice contained 9,133 ppm of nitrite. A meat batter without a nitrite source was prepared as a negative control (NC), and the meat batters cured with sodium nitrite (PC), celery powder (CP), and the lyophilized powder of red Perilla juice treated with atmospheric pressure plasma (PTP) at 70 ppm level of nitrite were prepared. The PTP showed the highest pH and the lowest cooking loss among the treatments. There were no significant differences in the nitrosyl-hemochrome content in the cooked meat batters of the PC, CP and PTC. However, the PTP had a lower CIE $a^*$-value compared to the PC and CP. The malondialdehyde content in the cooked meat batters was significantly lower in the CP and PTP than in the NC while there was no significant difference between the NC and PC. Based on the results of this study, the plasma treated juice of red Perilla can be used as a new natural nitrite source for cured meat products.

• Journal of the East Asian Society of Dietary Life
• /
• v.4 no.3
• /
• pp.97-102
• /
• 1994

The oxidative stability of perilla oil were examined by measuring peroxide value. The induction period of perilla oil for each storage temperature was measured by POV and indicated that it was 80 days for 45$^{\circ}C$, 22.5 days for 65$^{\circ}C$, 9.5 days for 85$^{\circ}C$ and 5 days for 105$^{\circ}C$ respectively. Also, the induction period of the perilla oil with different concentration of ginger powder at 85$^{\circ}C$was studied and has been found that 9.4 days for 6% ginger powder, 11.9 days for 4% and 11days for 2% ginger power. The relative antioxidant effectiveness of ginger power was 99% for 6% ginger power, 125% for 4% ginger power, 122% for 2% ginger power. The induction period of perilla oil with gingerol at 85$^{\circ}C$ was 13.5days for 2% crude gingerol, 11.7days for 0.2% crude gingerol and 12.0 days for 0.02% BHT. The elativi antroxidant effectiveness of perilla oil gingerol at 85$^{\circ}C$was 142% for 2% crude gingerol, 123% for 0.2% crude gingerol, 126% for 0.02% BHT.

• Culinary science and hospitality research
• /
• v.19 no.3
• /
• pp.73-86
• /
• 2013

This study produced hot-air-dried perilla leaf to add Korea's popular perilla leaf to fresh noodles to examine their value as food and get the best fresh noodle recipe by adding 0%, 3%. 6%, 9%, and 12% of perilla leaf to flour. The moisture content of the dough was highest at 34.41% for the control group with 0% perilla leaf, whereas the pH was lowest at 5.59 for the dough with 12% perilla leaf. As a result of WRC analysis of the dough, moisture absorption increased with greater perilla leaf content. The moisture content of fresh noodles was lowest for the control group with 0% perilla leaf, whereas the pH was highest for the control group. The L, a, and b values of the dough were highest for the group with 0% perilla leaf powder. Hardness and cohesiveness were lowest for the 0% group and springiness tended to decrease with increased amounts of hot air-dried perilla leaf. The number of microorganisms decreased significantly with greater perilla leaf content on the third and fourth days. As a result of the sensory test, the 6% dough showed the highest scores for all items including appearance, flavor, color, taste, and texture. Overall acceptability was also highest at 7.20 for the 6% dough and lowest at 3.27 for the 12% dough. Based on the above results, when producing fresh noodles by adding hot-air-dried perilla leaf powder, inhibition of microorganisms improved with greater perilla leaf content for longer storage, but the sensory properties were best when 6% perilla leaf content was added.

• Korean journal of food and cookery science
• /
• v.12 no.2
• /
• pp.146-152
• /
• 1996

Determining the optimal mixing ratio of pumpkin, water, glutinous rice powder, red bean, kidney bean in preparing Hobakjook has been attempted and on the basis of it, Hobakjook with glutinous rice powder was set to be A group, and the one that glutinous rice powder was replaced by brown glutinous rice powder for the purpose of enhancing preference and nutrition was set to be B group. A group and B group with additional 0％, 5％, 10％, 15% perilla powder of pumpkin weight was labeled as Al-A4 and Bl-B4 respectively, and then analyzed nutritionally. Optimal material mixing ratio and preference was investigated by use of sensory evluation and instrumental test. As a result, the optimal material mixing ratio was determined as pumpkin 400 g, water 60 cc, glutinous rice powder 40 g, red bean 30 g, kidney bean 30 g, salt 4 g, sugar 10 g. In sensory evaluation significant difference (P < 0.05) was shown among the samples in color., flavor.1, falvor. II and overall quality. And A3 in viscosity, A2 in color, A4 in sweetness, B2 in flavor 1, Al and B2 in flavor 11, and B2 in overall quality was preferred most. Instrumental measurement shows that B4 in viscosity and A4 in sweentness was highestly recorded and showed significant difference (p<0.05). As the addition of perilla powder increased, the viscosity and sweetness was increased. In color measurement A4 in L value, A3 in a value, and Bl in b value was highestly recorded. And as perilla powder was added, L value and a value was increased while b value was decreased. Color in sensory evaluation was significantly correlated to b value in instrumental measurement. In summary, Hobakjook with brown glutinous rice was superior to the one with glutinous rice in preference and proximate composition, and as the addition of perilla powder was increased, proximate composition was increased but preference was rather decreased, and Hobakiook with 5％ addition of perilla powder to brown glutinous rice powder was preferred most.