• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.375-382
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• 2014

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Boehmeria nivea powder were added to wheat flour. Cooking quality, mechanical textural properties, and viscosity were measured, and sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Boehmeria nivea powder-wheat flours increased. The viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of the samples decreased, as the Boehmeria nivea powder content increased as measured via amylography. The L and b values decreased and a value increased with increasing amounts of Boehmeria nivea powder. Further, the color values, weight and volume of the cooked noodles increased, along with the turbidity of the soup with increasing amounts of Boehmeria nivea powder. Regarding textural characteristics, Boehmeria nivea powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, noodles prepared with 15% Boehmeria nivea powder were preferred compared to other noodles, according to the results of our sensory evaluation.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.1-10
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• 2013

This study investigates the quality characteristics of soybean dasik made by mixing roasted beans with ramie leaf(Boehmeria nivea) extract powder. The results are as follows. For soybean dasik not including(0%) ramie leaf(Boehmeria nivea) extract powder, its moisture contents has appeared the lowest to $8.39{\pm}0.98%$, while soybean dasik with 10% ramie leaf extract powder the highest moisture contents to $14.71{\pm}0.02%$. As the content of ramie leaf(Boehmeria nivea) extract powder increased, the L-value, the a-value and b-value of soybean dasik with ramie leaf(Boehmeria nivea) extract powder significantly decreased(p<0.05). Among the texture measurement items of soybean dasik with ramie leaf(Boehmeria nivea) extract powder, the hardness, the gumminess, and the chewiness significantly increased as more amount of ramie leaf(Boehmeria nivea) extract powder added, whereas the adhesiveness and the cohesiveness significantly decreased(p<0.05%). The sensory evaluation, color and taste, softness and overall acceptability of soybean dasik with ramie leaf(Boehmeria nivea) extract powder showed that the one with 8% ramie leaf(Boehmeria nivea) extract powder were the most highly preferred, and there was no significant difference in the flavor. In conclusion, the soybean dasik added with 8% ramie leaf(Boehmeria nivea) extract powder is considered the most desirable in all of color, taste, flavor, and overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.465-471
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• 2014

This study investigated the quality characteristics of tofu prepared with Boehmeria nivea powder. Moisture, crude ash, carbohydrate, crude protein and crude lipid contents were 7.71%, 20.09%, 39.01%, 31.25% and 0.93%, respectively. The yield of tofu added with BNP increased with addition of BNP, However, there was a significant decrease in pH as well as a significant increase in total acidity. In addition, L, a and b values of tofu decreased with increasing content of BNP. In terms of textural properties, hardness, chewiness and brittleness increased, whereas springiness and cohesiveness decreased, with increasing addition of BNP. In the sensory evaluation, overall preference for tofu added with 0.6% BNP was the highest. According to the results, addition of BNP positively affects the overall sensory evaluation of tofu, and 0.6% is the optimal level.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.268-275
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• 2018

This study examined the effects of Boehmerianivea powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour containing different amounts of Boehmerianivea powder. The instrumental characteristics were examined and sensory evaluations were performed. According to the amylograph data, the composite Boehmerianivea powder-wheat flour samples had increased gelatinization temperatures with increasing Boehmerianivea powder content; whereas the initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and the maximum viscosity were reduced. The L, a and b Hunter's color values decreased with increasing Boehmerianivea powder content. In addition to the cooked weight, the cooked volume and turbidity of dumpling shell increased with increasing level of Boehmerianivea powder. In terms of the textural characteristics, the addition of Boehmerianivea powder increased the chewiness, smoothness and adhesiveness. The DPPH free radical scavenging activity increased significantly with increasing content of Boehmerianivea powder (p<0.05). Finally, the results of the sensory properties indicated that 5% Boehmerianivea powder had the highest scores. These results suggest that Boehmerianivea powder can be applied to dumpling shells to achieve high quality and functionality.

• Food Science and Preservation
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• v.17 no.6
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• pp.853-860
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• 2010

We quantitated the major chemical components of ramie leaves (Boehmeria nivea L.) powder. The proximate compositions (all w/w) was 5.42% moisture, 28.15% crude protein, 6.95% crude fat, 15.27% crude ash, and 54.79% carbohydrate, respectively. The total, insoluble, and soluble dietary fiber contents were $39.66{\pm}1.84g/100g$, $20.32{\pm}2.02g/100g$, and $19.34{\pm}2.84g/100g$, respectively. The major free sugars were glucose, galactose and lactose. Seventeen amino acids were isolated. Essential amino acids constituted 44.65% of the total. When free amino acid levels were evaluated, 25 kinds of components were detected, of which 18.15% were essential. Only caproic acid methyl ester and pentadecanoic acid were detected when fatty acid examined. The contents of vitamin A, vitamin E and vitamin C were 0.0194 mg%, 0.0184 mg%, and 0.1833 mg%, respectively. The mineral contents of were in order of Cu

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.810-819
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• 2010

The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.83-90
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• 2011

This study was performed to investigate the effects of ramie (Boehmeria nivea) leaf powder on improvements in lipid metabolism in serum, liver and adipose tissue, and the anti-obesity effect in rats fed a high fat/high cholesterol diet for 4 weeks to induce a hyperlipidemic and obese model rat. Male Sprague-Dawley rats weighting 210 g were divided into four groups; a normal diet group (N), a high fat/high cholesterol diet group (HFC), a high fat/high cholesterol diet with 5% ramie leaf powder group (HFC-RL), and a high fat/high cholesterol diet with 10% ramie leaf powder group (HFC-RH). The body weight gain increased with a high fat/high cholesterol diet, but gradually decreased in the ramie leaf powder fed groups compared with the HFC group. The liver index in the HFC group was highest among the four groups, although the difference was not significant compared with the ramie leaf powder fed groups. The adipose tissues weight in the HFC group was heavier than that of the N group, whereas those of groups fed ramie leaf powder decreased gradually. Alkaline phosphatase activity was not different between the HFC groups, but serum alkaline aminotransferase and lactate dehydrogenase activities decreased significantly after ramie leaf powder feeding. Levels of serum triglyceride, total cholesterol, LDL-cholesterol, atherogenic index and cardiac risk factors tended to decrease in the ramie leaf powder fed groups compared with the HFC group, whereas serum HDL-cholesterol level decreased in the HFC group and markedly increased in the ramie leaf powder fed groups. Levels of triglyceride and total cholesterol in the liver were significantly lower in the ramie leaf powder fed groups than in the HFC group. Levels of triglyceride and total cholesterol in adipose tissues were also lower in the ramie leaves powder fed groups than in the HFC group. The activities of heparinreleasable lipoprotein lipase (LPL) and total-extractable LPL in adipose tissues increased in the HFC group compared to that of the N group, but those of the ramie leaf powder fed groups decreased significantly. These results suggest that ramie leaf powder may improve lipid metabolism in serum, liver and adipose tissue and potentially reduce lipid storage.

• Food Science and Preservation
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• v.19 no.6
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• pp.841-848
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• 2012

Response surface methodology was applied to the processing conditions to investigate the physicochemical properties of ramie porridge. In the processing conditions based on the central composite design with the addition of ramie leaf powder (0-4 g) and water (700-1100 g), the coefficients of determination (R2) of the models were above 0.9141 for the physicochemical properties, above 0.7627 for the Hunter color parameters, and above 0.8975 for the rheological properties. The soluble solid content, viscosity, and gumminess of the sample decreased significantly with an increase in the water added, whereas the spreadability and adhesiveness increased significantly. The Hunter color L value of the sample decreased significantly with an increase in the amount of ramie leaf powder added, whereas the Hunter b value increased significantly. The estimated maximum viscosity of the ramie porridge was shown to be 24,643 cp when 1.90 g ramie leaf powder and 700.24 g water were added; the estimated maximum lightness of the ramie porridge was shown to be 59.11 when 0.02 g ramie leaf powder and 869.30 g water were added; and the estimated maximum gumminess of the ramie porridge was shown to be 21.46 g when 2.12 g ramie leaf powder and 700.35 g water were added.