• Food Science and Biotechnology
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• 제18권6호
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• pp.1464-1469
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• 2009

Jiwhang (Rehmannia glutinosa), one of the most widely used medicinal herbs, was dried with various methods such as sun drying, hot air drying, vacuum drying, and freeze drying methods, and their effects on the antioxidant capacity in relation with the content of total phenolic compounds were studied with a steamed-and-dried rehmannia (sookjiwhang) for comparison. Generally, total phenolic contents decreased significantly by all of the drying treatments except the steamed-and-dried rehmannia, in which total phenolic contents increased 2.4 fold compared with fresh rehmannia. Content of verbascoside, a functional phenolic compound, was the highest in the freeze-dried rehmannia ($177.97{\pm}0.02\;{\mu}g/g$ d.m.) followed by vacuum-dried ($105.55{\pm}0.07\;{\mu}g/g$ d.m.), hot air-dried ($23.01{\pm}0.02\;{\mu}g/g$ d.m.), and sun-dried ($4.89{\pm}0.13\;{\mu}g/g$ d.m.) ones comparable to the fresh rehmannia ($80.15{\pm}1.26\;{\mu}g/g$ d.m.). Antioxidant capacity determined by both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethyl-benzthiazoline-6-sulphonic acid) (ABTS) methods agreed with the result of total phenolic contents, that is, the antioxidant capacity was the highest in the steamed-and-dried rehmannia followed by fresh rehmannia, vacuum-dried, hot air-dried, sun-dried, and freeze-dried ones. Conclusively, the total phenolic contents and antioxidant capacity of rehmannia were greatly affected by the drying methods used.

• International Journal of Industrial Entomology and Biomaterials
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• 제35권2호
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• pp.89-96
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• 2017

Various health promoting effects of steamed and freeze-dried mature silkworm powder (SMSP) have been reported. However, it is not still clear which substances in SMSP are responsible for those health promoting effects yet. In this study, we examined and compared the quantities of phytochemicals in SMSP and freeze-dried mulberry leave powder (FMLP). To investigate the optimal solvent for extracting phytochemicals from SMSP and FMLP, we used four different solvents. Among them, 80% ethanol extracts from SMSP and FMLP contained the highest amount of five flavonoids examined. In addition, FMLP had high contents of flavonoids compared with those of SMSP. The amounts of rutin, isoquercetin, astragalin, quercetin, and kaempferol in FMLP were $5.078{\pm}0.187mg/g$, $5.162{\pm}0.083mg/g$, $2.989{\pm}0.061mg/g$, $3.317{\pm}0.236mg/g$, and $2.243{\pm}0.237mg/g$, respectively, while the amounts of rutin, isoquercetin, astragalin, quercetin, and kaempferol in SMSP were $0.171{\pm}0.024mg/g$, $0.252{\pm}0.032mg/g$, $0.374{\pm}0.031mg/g$, $0.645{\pm}0.063mg/g$, and $0.0512{\pm}0.047mg/g$, respectively. Taken together, SMSP could be a source for providing various and readily absorbable flavonoids.

• 동아시아식생활학회지
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• 제16권2호
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• pp.180-185
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• 2006

To develop a new instant pumpkin gruel food, this study investigated the dried powder and gruel quality characteristics depend on drying method. The pumpkin powder was dried by infrared and freeze drying, and then milled to 80 mesh, after which the manufactured gruel was mixed with glutinous rice by heating. The gruels prepared by dried pumpkin powder were compared with steamed and freeze dried powder as a control, the crude protein and total sugar contents were high in the infrared drying powder, but freeze drying kept more carotenoid content. Soluble solid of gruel was higher in the freeze dried powder, and steam treated powder showed increased L and b values. Sensory test was carried out to select proper drying methods with 5-point scale. The gruel with freeze dried powder gained the highest score in overall quality. These results suggest that freeze drying could be used for manufacturing high quality instant pumpkin gruel.

• 한국식품저장유통학회지
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• 제31권2호
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• pp.218-226
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• 2024

The oriental melon poses challenges in terms of long-term storage and distribution. Addressing these issues requires an extension of the storage life through appropriate processing. In this study, pretreated hot-air dried oriental melon slices (steamed and freeze-thawed) were prepared, and their physicochemical and organoleptic properties were examined. The control group (CON) consisted of hot-air dried oriental melon slices without pretreatment, while the steamed group (STG) and freeze-thawed group (FTG) consisted of hot-air dried oriental melon slices pretreated using steaming and freeze-thawing methods, respectively. The moisture contents detected in the CON, STG, and FTG groups ranged from 15.96% to 27.30%, with variations of 7.53 to 8.40 °Brix for the soluble solid contents. The CON group showed the highest Hunter color value for lightness (L^*) and the lowest value for redness (a^*). The texture profile analysis revealed the highest hardness and chewiness in the order of STG > CON > FTG. Considerable differences were observed in springiness and adhesiveness in the FTG group compared to the other groups. The organoleptic evaluation showed that the CON group had the highest sensory scores for overall preference. These findings indicate that the properties of hot-air dried oriental melon slices were influenced by physical pretreatments and that manufacturing these slices without pretreatment is the most effective method in terms of processing simplicity and cost efficiency.

• 대한본초학회지
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• 제27권6호
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• pp.139-145
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• 2012

Objectives : This study aimed to investigate value differences among Gastrodiae Rhizoma samples(GM, GC, G1, G2 and G3) in various characteristics as well as to provide basic guideline for various processes such as steaming and drying of Gastrodiae Rhizoma. Methods : Gastrodiae Rhizoma were steamed and dried at different temperature and times. They were divided into samples (GM; cultivated, steamed and dried in Muju, GC; cultivated and dried in China, G1; steamed and dried at $55^{\circ}C$ for 60 hours, G2; steamed and dried at $55^{\circ}C$ for 120 hours, G3; steamed and dried at $70^{\circ}C$ for 120 hours) for experiment. They were extracted using water, freeze dried and powdered to analyze gastrodin content, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma had a little bit differences. Phenolic and flavonoid content of samples were increased by increasing drying temperature and times. Gastrodin content had different values by drying method and G3 was the highest in comparison with others. Increasing drying times led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, G3 was selected as the best sample according to its highest hedonic score mean (6.11/7) among all samples for appearance, color, flavor, overall acceptability. Conclusions : The results indicated that G3 sample was effective in views of antioxidant activity, gastrodin content and sensory characteristics. Moreover, Gastrodiae Rhizoma cultivated in Korea were investigated with higher antioxidant activity, gastrodin content and sensory characteristics than those cultivated in China.

• International Journal of Industrial Entomology and Biomaterials
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• 제39권1호
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• pp.1-8
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• 2019

Steamed and freeze-dried mature silkworm powder (SMSP) is a natural food containing a large amount of various functional materials and has various health promoting effects. SMSP is known to increase the life expectancy and healthspan, simultaneously. The accomplishment of extension of healthspan should be possible to achieve by activating various signaling pathways delaying aging in various tissues, not by regulating only a few signaling pathways. Consistent with this notion, SMSP increased the resistant to Parkinson disease by enhancing olfaction and mitochondrial activity in neurons of animal models. In addition, SMSP could enhance the gastrointestinal functions. The animals consumed SMSP showed enhanced alcohol metabolisms, reduced cholesterols in bloods, increased resistance to carcinogens causing liver cancers, and protective effects in alcohol induced stomach ulcers. Furthermore, SMSP was also effective in appearance. The SMSP consumed animals showed reduced skin pigmentations and more hair growth compared with control animals. Taken together, the functional enhancement effects of SMSPs in various tissues and organs, which have been discovered to date, are combined to extend healthspan. Therefore, SMSP can be regarded as calorie restriction mimetics. Further studies in the health promoting effects of SMSP will contribute to identifying new applicable diseases, resulted in increased sales of SMSP and incomes of sericulture farmers.

• 대한본초학회지
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• 제29권6호
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• pp.55-62
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• 2014

Objectives : The objective of this study is to determine the best numbers of steaming-drying cycles of Gastrodiae Rhizoma for both efficacy and taste. We investigated various characteristics among Gastrodiae Rhizoma samples (GSD1, GSD3, GSD5 and GSD7) through the number of steaming-drying cycles increased. Methods : Gastrodiae Rhizoma were steamed and dried at different repeated numbers. They were divided into samples (GSD1; steamed and dried once, GSD3; steamed and dried three times, GSD5; steamed and dried five times, GSD7; steamed and dried seven times) for experiment. They were extracted using water, freeze dried and powdered to analyze proximate composition, free sugar amount, functional components, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma did not have meaningful differences among samples. Phenolic and flavonoid content of samples were increased by increasing steaming-drying numbers. Gastrodin content had different values and GSD7 was the highest in comparison with others. Increasing steaming-drying numbers led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, GSD5 was selected as the best sample according to its highest hedonic score mean (5.54/7) among all samples for appearance, color, taste and overall acceptability. Conclusions : The results indicated that 5th-cycling sample was effective in views of functional components, antioxidant activity and sensory characteristics. Moreover, it was suggested that steaming-drying process improved remarkably the effects of Gastrodiae Rhizoma.

• 한국식품과학회지
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• 제43권6호
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• pp.696-701
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• 2011

토란분말의 가공 활용도를 높이기 위해서 열풍건조, 동결건조, 건조 후 로스팅 및 증자 후 건조 처리하는 가공공정을 이용하여 토란분말을 제조하였으며, 이들의 영양성분 및 이화학적 특성의 변화를 관찰하여 가공적성을 검토하였다. 토란분말의 수분함량과 식이섬유 함량은 열풍건조 온도가 높아질수록 감소하였고 비타민 C 함량은 동결 건조한 토란분말에서 가장 높았다. 건조 후 로스팅하거나 증자 후 건조 처리한 토란분말의 식이섬유 함량은 열풍 건조나 동결 건조한 분말에 비해 감소하였다. 수분흡수지수는 상대적으로 증자 후 건조 처리한 분말에서 높게 나타났고 수분용해 지수는 열풍건조 및 동결 건조한 토란분말에서 높게 나타났다. DSC를 이용한 토란분말의 호화 중 열역학적 특성은 열풍건조와 동결 건조한 토란분말에서 유의성 있는 차이를 보이지 않았으며, 건조 후 로스팅 처리 온도가 높아질수록 호화개시온도와 최대호화온도는 감소하였다. RVA 특성에서는 열풍 건조 시 온도가 높아질수록 호화개시온도가 점차 낮아지고 최고점도는 증가하였으며 전분입자가 붕괴되기 쉬운 정도를 나타내는 breakdown과 냉각 후 노화의 정도를 나타내는 setback의 수치도 높게 나타났다. 반면 증자후 건조 처리한 토란분말은 최고점도가 높게 나타났으나 breakdown 및 setback의 수치는 낮게 나타났다. 이상의 결과를 종합하여 볼 때, 열풍 건조한 토란분말의 경우 식이섬유 함량이 높으며, 호화 시 점도가 높아 반죽제품의 점도부여에 적합할 것으로 판단되며, 증자 후 건조 처리한 토란분말의 경우 수분흡수지수가 다른 처리분말에 비해 높고 호화 시 점도가 높으면서 노화를 지연시키는 작용을 하기 때문에 죽이나 후레이크 같은 분말제품이나 dough의 첨가제로 활용할 수 있을 것으로 기대된다.

• 한국식품영양과학회지
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• 제28권1호
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• pp.145-152
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• 1999

To explore the possibility of using freeze dried loach for instant choo o tang(Korean traditional loach soup), protein qualities and fatty acid composition were evaluated on boiled and steamed loach. Total lipid and ash content were lowered in both heated(boiled and steamed) loaches due to deboning and eviscerating during cooked meat preparation. Profiles of total amino acids were not changed seriously by the type of cooking, but the amount of essential amino acids were comparable in all samples. Two times more free amino acids were quantified in cooked samples compared to raw meat. Available lysine was marginally decreased by cooking, and that caused some measurable change in typsin indigestible substrate(TI) in streamed whole loach. In vitro protein digestibility of the heated loaches was not altered drastically and the protein quality determined as computed protein efficiency ratio(C PER) was similar for the raw, boiled and steamed loach. The ratios of unsaturated to saturated fatty acids changed measurably in heated whole loach. The results shows that heating caused apparent oxidative deterioration of the polyunsaturated fatty acids.

• 한국식품저장유통학회지
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• 제23권7호
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• pp.923-930
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• 2016

열풍건조 오미자 분말(DP), 열풍건조 오미자 추출물(DE), 동결건조 오미자 분말(FP), 동결 오미자 추출물(FE)을 각각 1% 첨가한 설기떡을 $25^{\circ}C$에서 5일간 저장하며 이화학적 특성, 기능성 성분 및 항산화 활성을 연구하였다. pH는 동결 오미자 추출물 첨가 설기떡이 4.19로 낮은 값을 나타냈으며, 대조구는 6.43으로 높은 값을 나타내었다. 대조구는 저장기간 중 낮아지는 경향을 나타냈으나, 오미자 분말 및 추출물 첨가구는 유의적 차이가 없었다. $L^*$ value는 가공 직후 대조구의 값이 가장 높았으나, 저장기간 중 감소하였다. $a^*$ value는 동결건조 오미자 첨가구가 열풍건조 오미자 첨가구보다 높은 값을 나타내었으며, $b^*$ value는 열풍건조 오미자 첨가구가 동결 오미자 첨가구 보다 높은 값을 나타내었다. 총 페놀 함량 및 FRAP 활성은 동결 오미자 첨가구가 열풍건조 오미자 첨가구 보다 높은 함량을 나타내었다. Anthocyanin 및 schisandrin은 대조구에서 검출되지 않았다. 안토시아닌 함량은 열풍건조 오미자 첨가구 보다 동결 오미자 첨가구에서 높은 함량을 나타내었다. Schisandrin 함량은 오미자 분말 첨가구보다 오미자 추출물 첨가구에서 높은 함량을 나타내었다. 이상의 결과를 토대로 기능성 성분 및 항산화능을 고려하여 볼 때 동결 오미자 추출물을 설기떡에 첨가하면 우수한 설기떡을 제조할 수있을 것으로 판단된다.