Hee-Sook Cho

Antioxidative Activity and Nitrite Scavenging Effect of the Composites Containing Medicinal Plant Extracts

The composites(PM-A-PM-I) of 9 groups containing 7 kinds of hot water extracted medicinal plants were produced and evaluated its antioxidative activity. Each medicinal plants used these composites were analyzed in primer research that its anti oxidative activity was high. In the composites of medicinal plant, electron donating ability was higher than 70% in all sample. PM-D, PM-E and PM-F were significantly higher than others. Reducing power have similar tendency to electron donating ability. PM-D was the strongest in hydroxyl radical scavenging activity, followed by PM-E. In linoleic acid system, antioxidative activity of all sample was showed more than 50%, except PM-A. Especially PM-E and PM-F have significantly higher activity. Nitrite scavenging effect was significantly increased by PM-D, PM-E and PM-F added to Inula Japonica Thunberg. In these results, we suggested that high-er antioxidative activity of PM-D, PM-E and PM-F may be responsible for the contents of phenolic compounds present in Inula Japonica Thunberg. And thought to be enhanced by the synergy effect of the water extracted medicinal plants in the composite.

Quality Characteristics of Mandupi Added with Curcuma aromatica Powder

The purpose of this study was to investigate the effects of Curcuma aromatica powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour along with addition of various amounts of Curcuma aromatica powder, after which instrumental characteristics and sensory evaluations were investigated. According to the amylograph data, the composite Curcuma aromatica powder-wheat flour samples showed increased gelatinization temperatures with increasing Curcuma aromatica powder content, whereas initial viscosity at , viscosity at after 15 minutes, and maximum viscosity were reduced. In terms of Hunter`s color values, L value decreased while a and b values increased with increasing Curcuma aromatica powder content. Besides cooked weight, cooked volume and turbidity of Mandupi increased as the addition level of Curcuma aromatica powder increased. In terms of textural characteristics, addition of Curcuma aromatica powder increased springiness, chewiness, and brittleness, whereas springiness and adhesiveness decreased. Based on sensory evaluations, the overall preference of Mandupi with 3% added Curcuma aromatica powder was higher than that of control.

Quality Properties of Fish Paste Containing Green Laver Powder

Abstract This study was conducted to promote the utilization of fish paste added with green laver powder as a food product. Thetested concentrations of green laver powder were 0, 3, 5, and 7%. The pH of the samples ranged from 6.71 to 6.90, andmoisture content ranged from 70.03 to 70.57%. The L and a values of the samples decreased as the concentration of greenlaver powder increased and b value increased. Folding test in all test samples showed AA that mean good flexibility. In thetexture meter test, hardness, cohesiveness, and springiness increased according to increasing concentration of green laverpowder. However, gumminess and brittleness of the fish paste decreased upon addition of green laver powder. In thesensory evaluation, fish paste prepared with 5% green laver powder was preferred over other fish pastes. These resultssuggest that green laver powder can be applied to fish paste for the purpose of high quality and functionality.Key Words: Green laver powder, fish paste, quality properties

Quality Characteristics of Dried Noodle with Added Lagocephalus lunaris Powder

This study investigated the quality of noodles containing different amounts of Lagocephalus lunaris powder (LLP). Noodles were prepared at ratios of 0, 1, 3, 5 and 7% LLP based on flour weight, after which cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed. The gelatinization points of the composite LLP-wheat flours were shown to increase. Additionally, measurement of the viscosity at 95, viscosity at 95 after 15 minutes, and the maximum viscosity values decreased, as the LLP content increased. As increasing amounts of LLP were added, the L and a values decreased, whereas the b value increased and the color values, weight, and volume of cooked noodle increased, as did the turbidity of the soup. Finally the LLP additive increased hardness and decreased adhesiveness, cohesiveness and springiness. Sensory evaluation showed that high quality cooked noodle could be produced by inclusion of 5% LLP.

Lipid Compositions Changes of Seasoned Pork Prepared with Medicinal Plant Extracts During Storage

The seasoned porks loins manufactured using with seasoning sauce that were prepared with difference composites of medicinal plant extracts (T-0; medicinal plants extract not added, ; pork treated with mixture of 6 kinds medicinal plant, respectively). And the changes of lipids were investigated during storage at for 15 days. Content of TBARS in raw pork was MA mg/kg at beginning storage stage, in seasoned pork group (T-1), TBARS content was MA mg/kg after storage for 15 days. But TBARS contents were ranged from 0.27 to 0.3MA mg/kg in seasoned pork groups (T-1, T-2 and T-3) and it significantly lower than T-0 group. Unsaturated fatty acid content tended to increase during storage, but decreased after storage 9 days. These tendency was equally appeared in the cholesterol content of groups. In conclusion, the addition of medicinal plant composites enhanced antioxidant activity of the seasoned pork.

Quality characteristics of Maejakgwa with added Nelumbo nucifera leaf powder

The principal objective of this study was to determine the quality characteristics of Maejakgwa prepared with the addition of lotus leaf powder. The moisture, crude ash, crude protein, crude lipid, and carbohydrate contents of the used lotus leaf powder were 2.97%, 8.09%, 22.83%, 0.93%, and 65.18%, respectively. The pH of the Maejakgwas dough decreased significantly as the level of lotus leaf powder increased; however, there were no significant differences in dough values among the test groups. Furthermore, the spread factor values and water contents of the groups increased significantly as the level of the lotus leaf powder concentration. In addition, the Hunters color L, a, and b values decreased significantly with increasing amounts of lotus leaf powder. In the texture meter test, the hardness increased according to increasing concentrations of lotus leaf powder. Finally, the results of a sensory properties showed that Maejakgwas containing 2% lotus leaf powder had the highest scores. These results suggest that lotus leaf powder can be applied to Maejakgwas to achieve high quality and functionality.

Quality Characteristics and Volatile Flavor Components of Cooked Rice, Yenipsambab, with Lotus Leaf Powder

We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter`s color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness, adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, and 5-hydroxymethyldihydrofuran-2-one.

Physico-chemical Characteristics of Seasoned Pork Prepared with Medicinal Plant Extracts During Storage

The seasoned porks loins manufactured using with seasoning sauce that were prepared with differece composites of medicinal plant extracts (T-0; medicinal plants extract not added, T-1~3 ; pork treated with mixture of 6 kinds medicinal plant, respectively). And the changes of lipids were investigated during storage at 4℃ for 15 days. Content of TBARS in raw pork was 0.15±0.03 MA ㎎/㎏ at beginning storage stage, in seasoned pork group (T-1), TBARS content was 0.35±0.01 MA ㎎/㎏ after storage for 15 days. But TBARS contents were ranged from 0.27 to 0.3 MA ㎎/㎏ in seasoned pork groups (T-1, T-2 and T-3) and it significantly lower than T-0 group. Unsaturated fatty acid content tended to increase during storage, but decreased after storage 9 days. These tendency was equally appeared in the cholesterol content of T-1~3 groups. In conclusion, the addition of medicinal plant composites enhanced antioxidant activity of the seasoned pork.

Effects of Chlorella Powder on Quality Characteristics of Yukwa

The principal objective of this study was to investigate the quality characteristics of Yukwa prepared with chlorella powder. The tested concentrations of chlorella powder were 0, 1, 2, and 3%. As more chlorella powder was added, spread ratio, moisture content, and volume increased, whereas L-value and a-value decreased and b-value increased. The hardness of Yukwa made with 3% chlorella powder was highest among the samples. The results of the sensory evaluation test show that Yukwa with 1% chlorella powder was significantly more preferable in term sof overall acceptability. The acid value and peroxide values were lower in Yukwa prepared with chlorella powder than the control. Yukwa prepared with chlorella powder showed strong inhibition of lipid oxidation. Thiobarbituric values were lower in Yukwa prepared with 2% chlorella powder compared to Yukwa prepared with 1% and 3% chlorella powders and control Yukwa. These results suggest that chlorella powder can be applied to Yukwa for high quality and functionality.

Study on Quality Characteristics of Fish Paste Containing Cheonggukjang Powder

This study was conducted to promote the utilization of fish paste containing four different amounts (0%: control, 2, 4, and 6%) of cheonggukjang powder. For Hunter color values, L values of samples decreased as concentration of cheonggukjang powder increased, and a and b values increased. Folding tests for all samples showed good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of cheonggukjang powder. However, gumminess and brittleness of fish paste were reduced upon addition of cheonggukjang powder. In the sensory evaluation, fish paste prepared with 2% cheonggukjang powder was more preferred over other fish pastes. This study suggests that addition of 2% cheonggukjang powder to fish paste could be a good way to increase cheonggukjang powder without decreasing texture acceptability.