• 한국영양학회:학술대회논문집
• /
• 한국영양학회 1998년도 추계학술대회 초록
• /
• pp.78-78
• /
• 1998

• 한국식품과학회지
• /
• 제34권4호
• /
• pp.617-624
• /
• 2002

홍화씨 에탄올추출 동결건조분말을 이용한 건강음료의 제조와 그의 품질특성 및 항산화성을 조사하였다. 추출건조분말의 수율은 amyloglucosidase 가수분해 후 60% 에탄올추출물이 5.62%로 가장 높았다. 음료제품의 당도는 $11.4{\sim}14.2%$, pH는 $2.83{\sim}3.34$, 산도는 $0.09{\sim}0.91%$이였고, 총페놀 함량은 80% 에탄올추출 동결건조분말이 117 mg/g로, 음료제품은 SD-I이 440 ppm으로 가장 높았고, 총플라보노이드 함량은 60% 에탄올추출 동결건조분말이 49 mg/g로, 음료제품 SD-V가 138 ppm으로 가장 높았다. 또한, serotonin 화합물인 serotonin-I과 serotonin-II의 함량은 80% 에탄올추출 동결건조분말과 amyloglucosidase 가수분해 후 60% 에탄올 추출 동결건조분말에서 가장 높은 21.09 ppm과 33.56 ppm의 함량을 보였고, 홍화음료의 경우는 SD-II에서 3.83 ppm과 5.81 ppm으로 가장 높게 나타났으며, acacetin의 함량은 80% 에탄올추출 동결건조분말에서 가장 높은 13.53 ppm의 함량을 보였고, 홍화음료에서는 SD-V가 1.14 ppm으로 가장 높은 함량을 나타내었다. 또한, DPPH 소거활성은 80% 에탄올추출 동결건조분말이 94.51%로, 음료제품 SD-I이 94.88%을 나타내어 100 ppm BHA 표준용액의 93.88%보다 뛰어난 항산화 활성을 보였다. 홍화음료의 관능평가에서는 SD-I과 SD-II가 전제적 기호도, 색 및 향 등의 모든 관능평가 항목에서 전반적으로 높은 관능점수를 얻었다. 이러한 결과들은 항산화제 및 기능성식품의 소재로서의 홍화씨의 식품학적 가치를 높여 주는 역할을 할 수 있으리라 생각된다.

• 한국식품저장유통학회지
• /
• 제9권3호
• /
• pp.304-308
• /
• 2002

볶은 홍화씨 열수추출분말을 첨가한 쿠키의 제조 및 품질 특성 등은 다음과 같다. 열수추출분말은 수분 4.7%, 조지방 6.5%, 조회분 15.6%, 조단백질 32.6%로 구성되었고, oleic acid, linoleic acid 등의 불포화지방산을 많이 함유하고 있었다. 유리아미노산은 asparagine과 arginine의 함량이 각각 12.69, 2.21 mg/g으로 매우 높게 함유되어 있었고, K과 Mg이 주된 무기질 성분이었다. 쿠키 제품의 색은 열수추출분말의 첨가량이 증가할수록 L값이 감소하였고 a값은 다소 증가하는 경향이었다. 제품의 물성특성 중 견고성은 열수추출분말 첨가구가 분쇄분말 첨가구 보다는 낮았고 무첨가구 보다는 다소 높은 수준이었다. 쿠키의 두께는 분쇄분말 첨가구가 두께가 가장 얇았고, 열수추출분말 첨가구는 무첨가구 보다 다소 두꺼웠고, 0.3% 열수추출분말 첨가구가 가장 두껍게 나타났다. 관능검사 결과에서는 씹힘성, 경도, 바삭바삭함은 열수추출분말 첨가구의 경우는 거의 유사하고 분쇄분말 첨가구는 다소 높게 나타났다. 기호도 중 냄새항목에서 0.5% 열수추출분말 첨가구가 가장 높은 경향이었고, 외관, 맛 및 조직감은 0.1% 열수추출분말 첨가구가 가장 높은 수준이었다. 전체적인 기호도는 0.1% 열수추출분말 첨가구 제품이 가장 우수한 관능적 특성을 나타내었다.

• 대한지역사회영양학회:학술대회논문집
• /
• 대한지역사회영양학회 2004년도 추계학술대회
• /
• pp.147-148
• /
• 2004

• 한국식품저장유통학회지
• /
• 제7권1호
• /
• pp.80-83
• /
• 2000

The quality characteristics of bread processed with the addition of roasted safflower seed powder were evaluated Safflower seed powder was roasted at 180$^{\circ}C$ for 20 min and pulverized below 45mesh size. Bread was processed by addition of control, 1, 2, 3 and 4% safflower seed powder at basic formulation. Dough raising power was increased as the addition of safflower seed powder increase, but Hunter's L value was decreased, From the sensory evaluation of safflower seed bread, color score was decreased significantly as the addition of roaste safflower seed powder increase, but overall acceptance had no significantly difference between control and added 4% of safflower seed.

• 동아시아식생활학회지
• /
• 제15권1호
• /
• pp.78-90
• /
• 2005

The purpose of this study was to make ramyon from Korean cultured wheat by adding with hot water extract powder from safflower seed in order to add the value of it. The cooking quality, instrumental texture and sensory characteristics of ramyon were analyzed. The ramyons with 0.1%, 0.3%, 0.5%, and 0.7% of hot water extract powder(HEP) from safflower seed, control, and those with 3% and 5% of dried powder(DP) from safflower seed were compared. The yield of HEP was 7.8%. Lightness, redness, Max. weight, strength, hardness, adhesiveness, cohesiveness and springiness were measured. As the amounts of HEP and DP was increasing, ramyons smelled stronger and was getting harder and chewier, while became less transparent and had no difference in elasticity and adhesiveness. In overall acceptability, both control and ramyon with HEP had similar points. From three important factors, appearance, color and smell to make ramyon more acceptable, addition of 0.3～0.5% of hot water extract powder from safflower seed was found to be the best. However, further studies on smells are needed to make processed foodstuffs with safflower seed.

• 한국식품저장유통학회지
• /
• 제7권2호
• /
• pp.171-176
• /
• 2000

Drink and tea-bag were processed with safflower seed powder. Drinks were processed with 90$^{\circ}$C hot water extraction. Yield, soluble solid, pH and centrifugation residue of drinks were ranged in 79.2~89.3%, 0.6~0.99%, 5.98~6.40 and 1.00~1.18, respectively. Sensory score of overall acceptance in drinks were highest at that of enzyme treated drink. Tea-bag was processed with roasted safflower seed powder, alone(1.2g) and the mixtured tea-bags were consisted of persimmon leaves, pine needle and angelica gigas powder in same amount, respectively. Teas were prepared with extraction at 80$^{\circ}$C water for 2 min. Soluble solid and sensory evaluation score of teas were the highest when the tea was processed with safflower seed alone.

• 한국임상수의학회지
• /
• 제18권2호
• /
• pp.116-123
• /
• 2001

This study was undertaken to find out the effect of Korean safflower seed powder on histopathological changes of cadmium toxicity in mice. Fifty BALB/c mice were divided into a control group(A) and four experimental groups(B, C, D, E) : group A received tap water and basal diet, group B received tap water and diet supplemented with 3% Korean safflower seed powder alone, group C received basal diet and 300 $\mu\textrm{g}$/g of cadmium, group D and E received basal diet supplemented with 3% and 10% Korean safflower seed powder and 300$\mu\textrm{g}$/g of cadmium respectively. Cadmium dissolved in tap water was used, and the Korean safflower seed powder were mixed with feed. All mice were dissected on the 56th day. Histopathological changes in liver, kidney, lung, cortical osseous tissue of femoral shaft, bone trabecular of femur, and epiphyseal cartilage plate of femur were observed. Group B showed no significant changes compared with the control group. But group C showed the unclearness of specific cells in liver, the loss of architecture and focal necrosis of hepatocyte, the glomerular swelling, degeneration and necrosis of convoluted tubules, desquamation and vacuolization of the greater part of the renal tubular epithelium, the marked congestion and thickness of the wall of alveolus in lung, slightly thinning of the cortical osseous tissue in femoral shaft, reduction of cancellous bone volume and marked narrowness of bone trabecular, marked thinning of epiphyseal cartilage plate and irregular arrangement of columnar structure of cartilage cells. On the other hand, Korean safflower seed powder-treated group showed a little convalescent changes and maintained their normal architectures in liner, kidney, lung, cortical osseous tissue of femoral shaft, bone trabecular of femur and epiphyseal cartilage plate of femur.

• Journal of Nutrition and Health
• /
• 제31권6호
• /
• pp.1049-1056
• /
• 1998

This study was carried out to investigate the effects of Korean safflower(Carthamus. tinctorious L.) seed powder supplementation on bone metabolism during the recovery of rib-fracture induced by surgical operation in rats. Male Sprague-Dawley rats of 10 weeks old, weighing 370$\pm$5g, were divided into two groups after arrival : the control group(C group, AIN-76 semifurified diet) and safflower seed group(S group, AIN-76 semifurified diet+10% safflower seed powder). They were fed experimental diets for 12 days before the rib fracture operation and for 30 more days after the operation. A number 9 rib was fractured surgically and sham-operation was also performed. After the rib-fracture operation, rats were sacrificed on the 8th, 11th, 16th, 21st, and 30th day, respectively. The body weights were decreased on the 8th day after operation in both groups but recovered gradually thereafter. The fractured sections of the S group were more strongly adhered and more rapidly repaired than those of C group. Effects of safflower seed powder supplementation on indices of bone metabolism during the repairing of rib-fracture can be summarized as following. There were no differences between C and S group. In the levels of PTH and calcitonin, which regulate the concentration of plasma calcium. However, PTH level on the 8th day was significantly higher than that on the 16th day in control group. There were also no differences between groups or within groups in the levels of calcitonin. Osteocalcin levels, one of the bone-formation indices, were similar in two groups. Activities of total-ALP in plasma were highest at the 8th day in both groups and decreased thereafter, except on the 30th day in control group. The activities of bone-specific ALP that is directly related to bone calcification, showed higher levels in the S group than in the C group throughout the experimental period. They were significantly increased in the S group on the 11th, 16th, and 21st days. In comparisons of plasma calcium and phosphate levels, Ca levels were tended to be lower in the S group than in the C group and P levels showed the opposite trend. It seems that the fractured ribs were more rapidly repaired in rats supplemented with safflower seed powder than in control rats, possibly due to stimulation of bone calcification from increased activity of bone-specific ALP. (Korean J Nutrition 31(6) : 1049-1056, 1998)