• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1573-1579
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• 2004

This study was conducted to develop intermediate material for new processed food from sweet pumpkin. Osmotic dehydration was carried out as pretreatment before drying. After the sweet pumpkins were pretreated under optimized osmotic dehydration conditions, they were dried by three drying methods (hot air drying, vacuum drying and cold air drying). The moisture contents of dried sweet pumpkin products by osmosis treatment (sucrose) and hot air drying, vacuum drying, and cold air drying were 14.48, 14.09 and 13.87%, respectively. Cold air drying preserved more vitamin C content and showed lower color difference than hot air drying and vacuum drying. As a result of microscopic analysis, cold air dried sweet pumpkin was observed regular tissue, while hot air and vacuum dried sweet pumpkins were observed a cell collapse following the loss of water.

• Journal of Acupuncture Research
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• v.28 no.4
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• pp.37-47
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• 2011

Objective : The purpose of this study is to evaluate the effect of sweet bee venom pharmacopuncture on the post-stroke hemiplegic shoulder pain. Methods : 40 patients with post-stroke hemiplegic shoulder pain were randomly divided into 2 groups : study group(sweet bee venom pharmacopuncture treatment group, n=21) and Control group(normal saline treatment group, n=19). They were monitored for 4 weeks, followed up with visual analog scale(VAS), pain rating score(PRS), painless passive shoulder range of movement(PROM) and Fugl-Meyer Motor assessment(FMMA) at before treatment(T0), after 2 weeks(T2) and after 4 weeks(T4). Results : 1. Study group and control group showed pain decrease, but study group showed more significant effectiveness in VAS and PRS than control group. 2. Although there is no significant difference in PROM between study group and control group, both groups showed increase of PROM, and study group had some effectiveness on abduction and flexion as the treatment progresses. 3. There is no significant difference in FMMA between study group and control group. Conclusions : This study suggests that sweet bee venom pharmacopuncture has significant analgesic effect on the post-stroke hemiplegic shoulder pain. And it seems that sweet bee venom pharmacopuncture can be applicable to improve PROM in hemiplegia patients with stroke. Further studies based on larger population and long term follow-up are needed to confirm this suggestion.

• Journal of Pharmacopuncture
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• v.11 no.2
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• pp.55-62
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• 2008

Objective Sweet bee venom is made by removing allergen from the bee venom through gel filtration chromatography and propionic acid/urea polyacrylamide gel electrophoresis. The aim of this study was to verify allergy inhibitory action in Sweet Bee Venom(SBV) and New Sweet Bee Venom(NSBV) removed enzymes and compounds of low molecular weight. Methods 84 healthy adult men and women were selected through a survey whom had never received the bee venom therapy in the past. The concentration of Normal Saline, SBV and NSBV pharmacopuncture was equally at 0.1mg/mL and the experiment was conducted as the double blind test. Results Participants of the study was comprised of 63 men and 21 women with the average age of 28.3 years. According to results of pain sense, SBV group showed significant higher score compared with NS group and NSBV group using VAS in treating time. And SBV and NSBV group showed significant higher score compared with NS group after 30 minutes. Other allergic responses were insignificant between the groups. Conclusions As a result of removed allergen and compounds of low molecular weight, NSBV significantly inhibits pain sense in treating time compared with SBV. This indicates wider and easier application of NSBV for the useful application in clinical treatment. Further comparative studies should be conducted to yield more objective verification.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.9
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• pp.1205-1212
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• 2010

The aim of the present study was to evaluate the effects of replacing 70% of the protein from fish meal by protein from ensiled or dry cassava leaves and sweet potato vines on the performance and carcass characters of growing F1 (Large White${\times}$Mong Cai) pigs in Central Vietnam. Twenty-five crossbred pigs (Large White${\times}$Mong Cai) with an initial weight of 19.7 kg (SD = 0.84) were allocated randomly to five treatment groups with 5 animals per group (3 males and 2 females). Pigs were kept individually in pens ($2.0{\times}0.8\;m$) and fed one of five diets over 90 days. The control diet was formulated with fish meal (FM) as the protein source while the other four diets were formulated by replacing 70% of fish meal protein by protein from ensiled cassava leaves (ECL), dry cassava leaves (DCL), dry sweet potato vines (DSPV) or ensiled sweet potato vines (ESPV). Animals were fed their diets at 4% of BW. Results showed that final BW, ADG, DMI and feed conversion ratio (FCR) among the experimental treatments were not significantly different (p>0.05). ECL or DCL and ESPV reduced feed cost per unit gain by 8-17.5% compared to the fish meal diet. There were no significant differences in carcass characters among the diets (p>0.05). Lean meat percentages and protein deposition ranged 41.5-45.8% and 40.2-52.9 g/d, respectively. Using ensiled or dry cassava leaves and sweet potato vine can replace at least 70% of the protein from fish meal (or 35% of total diet CP) without significant effects on performance and carcass traits of growing (20-65 kg) pigs. Including cassava leaves and sweet potato vines could improve feed cost and therefore has economic benefits.

• Food Science and Preservation
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• v.10 no.1
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• pp.6-10
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• 2003

The objective of this study was to investigate the effect of browning inhibitor and vacuum packaging on minimally processed sweet pumpkin. The browning inhibitor were lo/e of ascorbic acid, citric acid, NaCl, MgCl$_2$and their combination. For the minimal processing, sweet pumpkin was sliced and strip-cut followed by dipping in the solution of browning inhibitor. Effective browning inhibitors fer slice sweet pumpkin were ascorbic acid, NaCl and MgC1$_2$, and those fer thin strip were combination and ascorbic acid. The hardness of minimally processed sweet-pumpkin repeated increasing and decreasing and decreased in the final of storage. However the change pattern of hardness was different according to cutting method. Magnesium chloride treatment was generally high grade on sensory characteristics. Sweet pumpkin treated with citric acid was distinguished on carbon dioxide generation and oxygen exhaustion.

• Journal of Plant Biotechnology
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• v.45 no.3
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• pp.257-265
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• 2018

Sweetener is one of the additives that makes you feel sweet. Artificial sweeteners and sugar are typical examples, and sweetness proteins with sweetness characteristics have been widely studied. These studies elucidated the transformation lettuce cells with Agrobacterium method for stable production of natural sweet proteins, brazzein, thaumatin, and miraculin. In this paper, we report use of a plant expression system for production of sweet proteins. A synthetic gene encoding sweet proteins was placed under the control of constitutive promoters and transferred to lettuce. High and genetically stable expression of sweetener was confirmed in leaves by RT-PCR and Western blot analysis. Sweet proteins expressed in transgenic lettuce had sweetness-inducing activity. Results demonstrate recombinant sweet proteins correctly processed in transgenic lettuce plants, and that this production system could be a viable alternative to production from the native plant.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.363-368
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• 2020

This study was conducted to evaluate several physiological activities of 4 sweet persimmon cultivar leaf water extracts. One new cultivar ('Hongchu' (HC)]) and three traditional cultivars ('Sangseojosaeng' (UW), Japanese Uenishiwase; 'Seochonjosaeng' (NW), Japanese Nishimurawase; and 'Buyu' (FY), Japanese Fuyu) were used in this study. The HC extract showed significantly higher DPPH and ABTS radical scavenging activities, tyrosinase inhibitory activity, and acetaldehyde dehydrogenase activity than the other extracts, while the FY extract exhibited a relatively higher alcohol dehydrogenase activity. The HC extract contained higher amount of phenolics and ascorbic acid. These results suggest the possibility of high-quality persimmon leaf tea development using the new sweet persimmon cultivar, HC.

• Food Quality and Culture
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• v.3 no.1
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• pp.1-5
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• 2009

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.279-292
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• 2012

This study was performed to investigate the quality characteristics and antioxidant activity of noodle added freeze-dried purple sweet potato powder. For Hunter's color resulted, as the amount of purple sweet potato powder increased, L-value and b-value decreased, the a-value increased. Anthocyanin contents of purple sweet potato powder at concentration of (mg/100 g) were 99.62%. DPPH radical scavenging activities of purple swe et potato powder at concentration of $1,000{\mu}L/mL$ were 84.60%. The texture of cooked noodles appeared no significant differences in cohesiveness, Springiness, Hardness, Gumminess and Chewiness decreased as the am ount of purple sweet potato powder increased. The weight, volume, moisture contents of noodles were not significantly. Sensory evaluation of acceptability including color, aroma, taste, chewiness and overall-acceptabi lity appeared the 6% added group was the best for higher. According to the positively evaluated anthocyanin content, DPPH radical scavenging activities, quality characteristics and sensory evaluation, a purple sweet pota to powder content 6% appears to be most appropriate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1108-1114
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• 2001

This study was conducted to develop semi-solid infant foods using pumpkins. Purees were made from pumpkin and sweet-pumpkin, and were manufactured with blending, steaming or blanching. The moisture content of sweet-pumpkin puree was lower than pumpkin puree, but viscosity, Hunter\`s L, a, b values, $\beta$-carotene and riboflavin contents were higher. Steaming puree from sweet-pumpkin had the highest score in overall-preference and was selected as the ingredient far infant foods. In amylogram, gelatinization temperature was decreased and amylograph viscosity was increased, as the content of modified starch became high. Semi-solid infant floods were prepared with steaming puree from sweet-pumpkin, modified corn starch, rice powder and dairy products such as milk, whole milk powder and skim milk powder. After sterilization of infant foods, Hunter\`s color values were little changed. And the viscosity of infant foods were increased generally, but kept in 3% modified starch group. Sensory evaluation results showed that sweet-pumpkin puree 40%, rice flour 7%, skim milk powder 3% and water 50% was optimum ratio of infant foods.