• Food Science and Preservation
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• v.16 no.1
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• pp.68-74
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• 2009

This study investigated the quality characteristics of breads made with addition of lotus(Nelumbo nucifera) seeds powder. Breads were prepared with 0, 5, 10, 15 and 20%(w/w) lotus seed powder instead of wheat flour. The moisture, crude protein, crude fat, crude ash and crude fiber contents of the breads increased as the proportion of lotus seed powder increased. The pH of the breads increased as lotus seed powder levels increased. The weight of breads increased with increasing lotus seed powder levels, whereas volume decreased. The specific volumes of breads with lotus seed powder were in the range of $3.59{\sim}4.68\;mL/g$, whereas the control value was 5.12 mL/g. The baking loss rates of breads prepared with 5%, 15% and 20% lotus seed powder were 8.95%, 8.17% and 7.67%, respectively. Lightness (L value) of breads was decreased by addition of lotus seed powder, whereas redness (a value) and yellowness (b value) increased in crumb and crust. Texture measurements showed that hardness and gumminess increased with increased lotus seed powder levels, but springiness decreased. In sensory evaluation, the highest scores for flavor, taste and overall preference were obtained when lotus seed powder content was 10%, and color and texture were the best when 5% of lotus seed powder was added. Thus, addition of $5{\sim}10%$ lotus seed powder may have a role in functional bread preparation, resulting in improved quality.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.1-13
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• 2018

The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decreased moisture and increased ash content of the patties. Incorporation of 5% PM (P5) increased the pH value of both uncooked and cooked patties compared to C group. Increasing levels of PM increased water-holding capacity. No significant differences were found in cooking yield and diameter change with the addition of PM. Incorporation of PM increased fat and decreased moisture retention of the samples. $a^*$ values were decreased with PM addition, where $L^*$ values did not differ among treatments and $b^*$ values were similar in C, P3 and P5 samples. Textural properties were mostly equivalent to control samples with the incorporation of PM even at higher concentrations. The addition of PM did not significantly affect any of the sensory scores tested. These results indicated that utilization of PM presents the opportunity to decrease the amount of meat besides to improve healthier profile without causing negative changes in physical, chemical and technological quality of beef patties.

• The Journal of Pediatrics of Korean Medicine
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• v.16 no.2
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• pp.187-197
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• 2002

Objective: This study was proceeded to determine to what extent the decoction recipes and distillation recipes extracted from the infusion of the apricot seed and other herbs respectively would produce an effect on the proliferation and the differentiation of Preadipocyte 3T3-L1 Model separated from C57BL/6 mouse. Method: Preadipocyte 3T3-L1 Model was formed from the fat tissue of the epididymis organ, which was removed from 4-week-old C57BL/6 mouse and then was treated with collagenase. Results: 1. Concerning the restraint effect of proliferation on Preadipocyte 3T3-L1 Model, the decoction recipes, in the state of low consistency, were proved to be more effective than the distillation recipes. 2. Concerning the restraint effect of differentiation on Preadipocyte 3T3-L1 Model, the decoction recipes were shown to be more effective.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.316-316
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• 2022

Azuki bean is the important bean crop in Korea, and is traditionally used as a filling material for red bean porridge, rice cakes, and bread, as well as for sediment. So far, the National Insititute of Crop Science has developed azuki bean varieties for various uses, such as for sediment, tea, and azuki bean sprouts. Among azuki bean elite lines, 25 strains were used to analyze the correlation between red bean quality characteristics and sediment yield. The crude protein of red beans was 25.0-28.9%, ash content was 3.8-5.3%, and fat was 0.4-1.0%. As for the appearance quality characteristics of azuki bean, one hundred seed weight was 11.1-19.5 g, the length of seed was 6.45-8.49 mm, the width seed was 4.84-6.45 mm, and the withd/lenght ratio was 0.72-0.89. When the azuki bean were boiled, the thickness of the seed coat was 0.14-0.27 mm and the length ratio of seed was 0.65-0.76 mm, showing that the length of seed was slightly larger than the width. The yield of azuki bean sediment was 239-284% for whole red bean paste, and 144-203% for fine azuki bean paste. As a result of analyzing the correlation between the quality characteristics of azuki beans, such as protein, husk and seed weight, and the yield of azuki bean sediment, the yield of whole azuki bean sediment showed a negative correlation with the seed coat thickness and the length ratio of the original grain at -0.62 and -0.45, respectively. The yield of fine sediment showed a negative correlation with the length ratio of whole azuki beans at -0.49, and a positive correlation with that of white beans at 0.41. However, protein and ash content did not show any correlation with sediment yield. In view of the above results, it is thought that it would be better to have a high seed weight or a low width/length ratio of seed to develope azuki bean cultivar for sediment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1105-1113
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• 2015

Bokbunja (Rubus coreanus) is a Korean fruit and wild black raspberry that has antioxidant, anticancer, and beauty effects due to its abundant polyphenols and anthocyanins. The purpose of this study was to investigate the blood flow improvement effect of Bokbunja seed oil (BSO) in a high-fat diet-fed mouse model. We examined improvement of blood flow and its related biomarkers in vivo. Mice were divided into four groups; Control, high fat diet control (negative control, HFD), salmon oil control (positive control, HFD+commercial n-3 fatty acid), and BSO experiment groups (HFD+2 g/2,000 kcal, HFD+4 g/2,000 kcal). After the mice were sacrificed, plasma triglyceride, cholesterol, and blood flow-related biomarkers (coagulation factor 7, 12, serotonin, TXB2, PT, and aPTT) were measured in mouse blood and organs. BSO reduced blood viscosity through improvement of blood lipids (cholesterol and plasma triglycerides) as well as levels of blood coagulation factors and blood platelet activity. BSO also delayed blood coagulation time. Thus, we confirmed that BSO inhibits excessive blood clotting of blood vessels and improves blood flow. Taken together, these results suggest that BSO decreases plasma triglycerides and cholesterol and improves blood flow by regulating biomarkers.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.99-107
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• 2009

The study was performed to evaluate the product quality and shelf-life effect of low-fat comminuted sausages (LFS) manufactured with sodium lactate (SL, 2%), grapefruit seed extract (GSE, 0.2%) and Lentinus edodes (LE) powder (0.25%) alone or in combination. Addition of LE powder lower than 0.25% did not affect the product quality and sensory characteristics (p>0.05). However, LFS containing 2% SL in combined with 0.2% GSE inhibited the growth of inoculated Listeria monocytogenes during refrigerated storage for 8 wk. During refrigerated storage, pH decreased until 2 wk of storage and then increased thereafter. In addition, lightness decreased up to the 1st wk and then increased thereafter. However, redness value was the lowest at 8 wk, and expressible moisture (%) was decreased with increased storage time. Purge loss (%) was gradually increased over 8 wk of storage. Microbial counts of Listeria monocytogenes increased as storage time increased. Based on these results, LFS could be manufactured with LE powder (0.25%) and the addition of SL (2%) in combination with GSE (0.2%) inhibited the growth of Listeria monocytogenes during refrigerated storage of LFS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.4
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• pp.470-478
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• 2009

Low trans fats were synthesized by interesterification of rice bran oil (RBO), palm stearin (PS) and high oleic sunflower seed oil (HO) using TLIM from Thermomyces lanuginosa. After 24-h reaction, physicochemical characteristics such as fatty acid and triacylglycerol composition, solid fat content, melting point, tocopherol, oryzanol and phytosterol contents were evaluated. Trans fatty acid contents of the produced low-trans fats showed less than 0.5 wt%. Mostly, triacylglycerol species in the products were palmitoyl-linoleoyl-oleoyl-glycerol (PLO), palmitoyl-oleoyl-oleoyl-glycerol (POO) and palmitoyl-oleoyl-palmitoyl-glycerol (POP). Total tocopherol contents ranged from 6.94 to 11.83 mg/100 g while $0.18{\sim}0.49$ mg/100 g of $\gamma$-oryzanol and $182.47{\sim}269.08$ mg/100 g of phytosterols were observed depending on the substrates ratios. When the content of PS in the reaction substrate was increased, solid fat content and slip melting points were increased.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.612-619
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• 2012

This study was conducted to investigate the physicochemical properties of the ethanol extracts and soluble dietary fiber from Cassia tora L. seed. The proximate composition of Cassia tora, soluble solid contents, color intensity and contents of emodin and rhein of Cassia tora extract, molecular mass distribution, sugar contents and viscosity of soluble fiber from Cassia tora were analyzed. Cassia tora contains 12.6% of moisture, 5.2% of ash, 13.4% of crude protein, 7.2% of crude fat, 8.8% of insoluble fiber and 48.3% of soluble fiber. The effects of extract condition on soluble solid contents, color intensity and contents of emodin and rhein of Cassia tora extract were investigated. The soluble solid contents were higher in 70% or 50% ethanol extracts than those in 100% ethanol extracts and showed highest value in grind sample extracts. In Hunter's color value, 100% ethanol extracts and whole Cassia tora sample extracts were higher in L and b value, but on the contrary, were lower in a value, than those of the other. The highest emodin and rhein contents were observed in 70% and 50% ethanol extracts, respectively, and showed higher value in room temperature extracts than in heating extracts. The molecular mass of soluble fiber from Cassia tora seed was estimated by gel filtration chromatography. Most soluble fiber(80%) exhibited a molecular mass range of between 50~2000 kDa. The major sugars of soluble fiber from Cassia tora seed were identified as xylose, mannose and galactose. The apparent viscosity of 0.5% soluble fiber from Cassia tora seed was 33 mPas showing a higher value than pectin or xanthan gum.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.380-387
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• 1998

The stability of red pepper seed oils during storage at 20${\pm}$3$^{\circ}C$, 40${\pm}$3$^{\circ}C$ and heating at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$ were measured to evaluate red pepper seed oil as a cooking oil. Two species of red pepper seeds (native, improved) were dried by either sunlight or heating to prepare the oil samples of NS (native, sunlight-dried), IS (improved, sunlight-dried), NF (native, heated), and IF (improved, heated). During storage at 20${\pm}$3$^{\circ}C$ or 40${\pm}$ 3$^{\circ}C$, acid values (AV) of all red pepper seed oils were higher than that of soy bean oil (SBO), however, peroxide values (POV) were similar to SBO. Antioxidative stability of NS was better than SBO but IF was not. By the heat treatments at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$, NS was identified to have better antioxidative stability than SBO and IF was the lowest. In sensory evaluation of each deep-fat fried potato-chip at 180${\pm}$5$^{\circ}C$, potato-chips fried in NS were better than that of SBO for color, taste, and flavor. NS-fried potato-chips got the highest score in overall acceptance (p<0.05), however, those of IF showed little acceptance. When blended oils (SBO: NOS, 0, 25, 50, 75%) were used, 50% blended oil was the best for taste, color, flavor, cripness, and total acceptance.

• Journal of Korean Society of Forest Science
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• v.87 no.4
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• pp.503-509
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• 1998

This research was carried out to promote the seed germination of Styrax japonica, by several pretreatments and to examine its seedling growth and seed component variations according to time and pretreatment. The results are as follows ; 1. Styrax japonica seeds are usually germinated after more than one year cold stratification. However, when the seeds were stratificated for 5 months after dipped in the solution of 70% $H_2SO_4$ for 30 minutes and also treated with $GA_3$(3000ppm), they showed 55% germination. This demonstrated that the seeds could be germinated in one year when pretreated. 2. The growth of one-year-old seedlings after pretreatment was the same as that of two-year-old seedlings when compared 160 days after seeding. 3. Before seeding, one-year-old, pretreated seeds of Styrax japonica showed increased moisture content but decreased crude fat, carbohydrate and exude ash, which were similar to the components of two-year-old seeds.