• 한국식품영양과학회지
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• 제30권6호
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• pp.1102-1107
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• 2001

호박추출물, 고춧가루 및 메주를 이용하여 호박고추장을 제조할 때 가장 우수한 관능적 품질의 배합조건을 설정하고자 중심합성계획에 의한 반응표면분석법으로 모니터링하였다. 호박고추장의 색상에 대한 관능평점의 최대 배합비율은 호박추출물 함량 433.63 g, 고춧가루 함량 81.76 g 및 메주 함량 17.03 g 에서 그 관능점수가 가장 높았다 향에 대한 최적 관능조건은 호박추출물 함량 437.07 g, 고춧가루 함량 83.65 g, 메주 함량 11.90 g에서, 맛에 대한 관능평점은 호박추출물 함량 382.94 g, 고춧가루 함량 63.44 g, 메주 함량 13.10 g에서, 전반적인 기호도에 대한 관능평점은 호박추출물 함량 442.04g, 고춧가루 함량 62.58 g, 메주 함량 16.30 g에서 그 관능점수가 가장 높았다. 호박고추장의 최적 배합비율은 호박추출물 442.04 g, 고춧가루 62.58 g 메주가루 16.30 g이었다.

• 한국식품저장유통학회지
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• 제10권3호
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• pp.308-313
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• 2003

반응표면분석법을 이용하여 음료의 제조조건에 따른 늙은 호박의 품질 특성을 모니터링하고 음료 배합비를 설정하였다. 제조조건에 따른 음료의 색상, 향, 맛, 조직감과 전반적인 기호도를 회귀분석한 결과, $R^2$는 각각 0.7682, 0.9046, 0.9364, 0.9110, 0.8765이었고 pH, brix 그리고 점도에 대한 $R^2$는 0.9264, 0.7135, 0.9906으로 나타났으며 색상과 brix를 제외한 다른 품질에서는 5～10%이내의 수준에서 유의성이 인정되었다. 호박 음료의 품질에 대한 영향에서는 호박 추출액 함량에 가장 영향을 받았으며 다음으로 잔탄검 함량 마지막으로. 식초 함량인 것으로 나타났다. 호박 파우치 음료제조의 최적 배합비 범위를 얻기 위해 유의성이 인정된 향, 맛, 조직감, 전반적인 기호도 그리고 점도 등의 contour map을 superimposing한 결과, 호박 추출액 함량 86.5～87.5%, 잔탄검 함량 0.36～0.42%, 식초 함량 9%로 예측되었다.

• Journal of Crop Science and Biotechnology
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• 제10권2호
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• pp.117-122
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• 2007

Distributions of physiological inhibitors of a tau-type pumpkin glutathione S-transferase(CmGSTU3) have been investigated in different organs of pumpkin plants, including the onion bulb and water hyacinth root. Inhibitory effects were observed in alcoholic extracts of all plant parts, but the extracts prepared from the roots of either water hyacinth or pumpkin plant showed the highest effect on CmGSTU3 toward 1-chloro-2,4- dinitrobenzene(CDNB). Results of various chromatographies indicated that a number of inhibitory substances were present in the alcoholic extract of each plant organ. Some macromolecules in the plant extracts exhibited inhibitory effects; however, the extracts might contain a large number of unknown low-molecular-weight inhibitory substances. Some of the low-molecular-weight inhibitors in water hyacinth root extract showed characteristics fluoresce under UV light.

• 대한영양사협회학술지
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• 제15권4호
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• pp.343-355
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• 2009

To elucidate the effect of a 4 week dietary supplementation with pumpkin water extract on serum lipid and fasting glucose levels, 41 female collegians residing in the Gyeonggi area were recruited. The subjects were divided into three groups: placebo-control (PC, n=11), treatment A (TA, 100 ml/day, n=13), and treatment B (TB, 300 ml/day, n=17). Total serum cholesterol, high-density lipoprotein (HDL)-cholesterol, low-density lipoprotein (LDL)-cholesterol, triglyceride (TG), and fasting glucose were analyzed. The average age, height, weight, and body mass index of the subjects were 21.3 years, 161.1 cm, 53.0 kg, and 20.4 $kg/m^2$, respectively. The average total cholesterol, HDL-cholesterol, LDL-cholesterol, TG, and fasting glucose level (mg/dl) were 171.4${\pm}$26.1, 63.5${\pm}$11.4, 92.6${\pm}$22.9, 76.8${\pm}$32.0, and 89.1${\pm}$8.2, respectively. There were no significant differences among the three groups in any measured parameters, and between the pre- and post-study values of the all parameters. The results indicated that the 4 week pumpkin water extract supplementation (100 ml, 300 ml) did not influence the serum total cholesterol, HDL-cholesterol, LDL-cholesterol, TG and fasting glucose level in female collegians.

• 한국식품영양학회지
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• 제33권3호
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• pp.317-321
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• 2020

Pumpkin sweet potato (Ipomoea batas L.) has been known as a traditional remedy and food source, not only in South Korea but worldwide. It is rich in fiber, potassium, vitamin C, and other minerals and vitamins, making it a nutritional food loved by many. showed that pumpkin sweet potato had antioxidant biological effects. The in vitro study showed that both splenocytes and cytokine production byactivated peritoneal macrophages increased when water extracts were supplemented at 100 and 250 μL/mL. Notably, the production of IL-1β, TNF-α, and IFN-γ by splenocytes was significantly increased at 100 μL/mL. The results suggest that supplementation with pumpkin sweet potato (Ipomoea batas L.) water extract may enhance immune function by stimulating splenocyte proliferation and improving cytokine production, activating macrophages in vitro.

• 한국식품조리과학회지
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• 제27권6호
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• pp.803-814
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• 2011

The new version of sikhye(sweet rice drink) was prepared by adding sweet pumpkin (SP) in order to improve customers' preferences for sikhye by modifying the color, and flavor, as well as health functionality. The independent variables were sweet pumpkin amount(0, 2, 4, 6, and 8% malt powder extract) and storage periods(0, 3, 6, 9, and 12 days). Each sample was measured by using physicochemical and sensory evaluations, and results were statistically tested to examine significant differences among samples. pH increased with higher amounts of added pumpkin. As additional levels of sweet pumpkin increased, the Hunter's L value decreased, whereas the b value increased. In a consumer acceptance test, all characteristics except for sweetness were significantly different at p<0.05. The overall acceptability, including yellowness, malt aroma, and sweetness in the pumpkin added sample was estimated to be better than the comparative sample was. There was no significant difference between SP4, SP6, and SP8, but SP2 showed a lower preference than other samples.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1027-1033
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• 1998

Stewed pumpkin juice(SPJ) has recently become popular as a health drink, and its consumption is growing rapidly. Well ripened pumpkin was heated in a pressure cooker and squeezed to an extract and then packed in retort pouches. The ingredient of ginger, onion, jujube and boxthorn was added to samples of SPJ in order to observe the effect on the composition of SPJ during production and storage at 28oC for 60 days. The level of the main mineral(K) in pumpkin varied when the ingredients were added. The pH of control SPJ showed more changes than the SPJs with ingredients added, and there was almost no change in the samples with boxthorn. During storage, titrable acidity decreased in all samples, and the SPJs with ginger and jujube showed relatively little change compared to the samples of control SPJ and SPJ with onion. As for soluble solid and reducting sugar, the SPJs with jujube and boxthorn showed the highest reading. For carotenoid, the SPJs with jujube, ginger, boxthorn and onion listed according to the amount of carotenoid contained more total carotenoid than the control SPJ. Most of the carotenoid in pumpkin and its extract was found to be carotene by HPLC and Chandler's method. Sensory evaluation of the SPJ samples with ingredients revealed preference for the taste of the SPJs with jujube, ginger and boxthorn in declining order of preference. The taste of SPJs with ingredients added was generally preferent over the control SPJ except the case of SPJ with onion.

• 한국식품조리과학회지
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• 제24권6호
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• pp.849-855
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• 2008

DPPH radical scavenging activities were 66.80% by hot water extract and 41.86% by 80% methanol extract. Inhibitions of angiotensin I-converting enzyme (ACE) were 91.09% by hot water extract and 75.20% by 80% methanol extract. In this study, Sulgidduk samples were prepared with 1, 3, 5, and 7% concentrated sweet pumpkin powder (CSPP), and a control were examined for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of CSPP in the formulation. The samples containing CSPP exhibited significantly higher moisture content than the control group. Water activity was not significantly different among the Sulgidduk samples. For the color, the control group presented significantly higher lightness as compared to the samples containing CSPP. The samples containing 1 and 3% CSPP had significantly higher greenness than the samples containing 5 and 7% CSPP. Yellowness increased as the level of CSPP content increased. In terms of textural characteristics, hardness, gumminess, and chewiness were highest at the 1% substitution level, while lowest at the 3% level. The CSPP samples presented significantly higher adhesiveness, springiness, and cohesiveness than the control group. In the consumer acceptance and characteristic intensity rating test, the control group showed significantly higher color and flavor as compared to the CSPP samples. Pumpkin flavor, delicious taste, and off-flavor increased with increasing amounts of CSPP. Softness, overall acceptability, and gumminess were not significantly different among the various samples tested. Sweetness was highest at the 5% substitution level, while lowest at the 1% level. In conclusion, the results indicate that substituting $3{\sim}5%$ CSPP to Sulgidduk is optimal, providing good DPPH radical scavenging activity and inhibition of ACE as well as reasonably high overall acceptability.

• 한국식품저장유통학회지
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• 제10권3호
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• pp.302-307
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• 2003

본 연구에서는 늙은 호박의 효소처리 조건에 따른 추출특성을 조사하였다. 그 결과, pectinase에 의한 영향에서는 효소제 처리를 한 모든 구가 대조구보다 품질 특성이 우수하였으며, 특히 0.15%(w/w) pectinase 처리구의 품질특성이 가장 높게 분석되었다. 혼합 효소제 처리에서는 pectinase와 cellulase의 단독 처리구에 비해 pectinase와 cellulase의 혼합 효소제의 추출율이 높게 나타났다. 최적 효소제 처리조건 설정을 위한 늙은 호박의 추출조건(I～IV)에서 추출물의 수율은 pectinase와 cellulase를 혼합 처리한 구(III)에서 86.94%로 가장 높게 나타났으며, 가용성 고형분 및 pH는 모든 처리구에서 비슷한 경향을 보였다. 환원당과 전당 함량은 각각 2.81, 4.60%로 나타난 효소제 혼합 처리구(III)가 높았으며 total carotene은 pectinase 처리구가 5.36mg%로 높은 함량을 나타내었다. 모든 처리구에 대한 아질산염소거능 결과는 pH 6.0을 제죄한 pH 1.2, 3.0, 4.0에서 소거능이 있는 것으로 나타났고 유리 아미노산 분석에서는 총 함량이 176.85, 171.89 mg%인 II, III 처리구가 무처리구에 비해 높은 함량으로 분석되었으며 citrulline은 I, IV 처리구에서는 분석되지 않았으나 II, III 처리구에서는 1.61, 1.4l mg%로 분석되었다. 이상의 결과로 늙은 호박의 추출조건으로는 무처리구보다는 효소제를 처리한 구에서 높은 수율 및 품질의 우수성이 인증되었으며 그 중 III 처리구인 pectinase와 cellulase(0.15 : 0.05, %)를 혼합하여 추출함으로써 추출율 및 품질특성이 우수한 추출물을 얻을 수 있을 것으로 생각된다.

• 한국식품영양학회지
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• 제10권1호
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• pp.31-36
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• 1997

늙은 호박의 기능성 검토를 위하여 껍질, 과육, 섬유상 물질 및 가식부의 4 부위를 열수, 70% 아세톤, 70% 메탄올을 이용하여 환류 추출하여 추출물을 제조하였다. 수율은 과육의 경우 63.7∼68.2%를 나타내었다. pH는 70% 아세톤 추출물에서 5.01∼5.45였고, 열수 추출물이 5.78∼6.22로 나타났으며, 부위 중에서 과육부가 가장 높은 것으로 나타났다. 가용성 고형분 함량은 메탄올 추출물, 부위는 과육이 가장 높은 것으로 나타났다. 색도는 섬유상 부위, 총당은 과육, 섬유상, 껍질의 순으로 그 함량이 높은 것을 나타났으며 총폴리페놀과 플라보노이드 함량은 껍질 부위에서 함량이 가장 높았다. 아질산염 소거작용은 용매 종류를 볼 때 껍질, 과육 부위의 경우 열수 추출물, 섬유상, 가식부의 경우 아세톤과 메탄올로 추출할 경우 아질산염 소거작용은 비교적 높은 것으로 나타났다. 과육과 가식부는 메탄올, 섬유상 물질은 아세톤 추출물에서 높은 것을 나타났다. 특히 열수 추출물의 전자공여작용의 크기는 총폴리페놀 함량과 관련이 있는 것으로 나타났다.