• Title/Summary/Keyword: Functional Ingredient

검색결과 545건 처리시간 0.027초

다시마 Single Cell Detritus(SCD)를 첨가한 기능성 빵의 개발 (Development of Functional Bread with Sea Tangle Single Cell Detritus (SCD))

  • 방상진;최승화;신일식;김상무
    • 한국식품영양과학회지
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    • 제38권10호
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    • pp.1430-1437
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    • 2009
  • 다시마를 Vibrio sp.로 분해하여 제조한 SCD로 기능성 빵을 만들기 위하여 mixture design을 이용한 원료의 최적 배합 비율을 구하였다. 다시마 SCD 빵의 max weight, strength, hardness 및 비용적의 값은 밀가루와 물의 첨가량이 증가할수록 감소하는 반면, SCD의 첨가량이 증가할수록 증가하였다. 밀가루와 물의 첨가량이 증가할수록 SCD의 첨가량이 감소할수록 발효팽창력의 값은 증가하였다. 밀가루의 첨가량이 증가할수록 SCD의 첨가량이 감소할수록 SCD 빵의 L(명도) 값과 b(황색도) 값은 증가하였으며, 밀가루와 물의 첨가량이 증가할수록 SCD의 첨가량이 감소할수록 다시마 SCD 빵의 a(적색도) 값은 감소하였다. ANOVA 분석에 의한 다시마 SCD 빵의 max weight, strength, hardness, 비용적, 색도 b(황색도) 값 및 수분흡착력은 linear model이 결정되었으며, distance, 발효팽창력, 색도 L(명도) 및 a(적색도) 값은 nonlinear model(quadratic model)이 선정되었다. Constraint coefficient 값의 분석 결과 SCD는 SCD 빵의 texture에 가장 큰 영향을 주었으며, 물은 발효팽창력, 비용적 및 수분흡착력에 가장 큰 영향을 미쳤다. 또한 밀가루는 SCD 빵의 색도에 가장 큰 영향을 미쳤다. Distance에서는 flour-SCD 및 water-SCD 상호작용이 있었으며, 발효팽창력에서는 flour-SCD 상호작용이 있었다. 또한 SCD 빵 색도의 L(명도)에서는 flour-SCD의 상호작용이 나타났으며, a (적색도)에서는 flour-SCD 및 water-SCD 상호작용이 있었다. Mixture(modified distance) design에 의해 결정된 다시마 SCD 빵의 밀가루, 물 및 SCD의 최적 배합비율은 각각 48.25, 30.89 및 3.86%이었다. 관능검사 결과 전해수로 처리한 SCD 빵은 시중제품보다 모든 면에서 품질이 낮았으나, 전해수 처리 SCD 빵은 대조구(전해수 미처리)보다 월등히 높은 점수를 받아 전해수로 처리된 SCD 빵의 맛, 조직감 및 향을 개선한다면 SCD의 산업화가 가능할거라 판단된다.

여주의 수확시기별 기능성성분 함량 변화 (Variation in Functional Component Levels in Bitter Gourd (Momordica charantia L.) among Different Harvest Seasons)

  • 박영희;이나겸;류수노
    • 한국작물학회지
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    • 제63권1호
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    • pp.72-75
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    • 2018
  • 본 연구는 여주의 기능성성분이 풍부한 시기를 알아보기 위하여 수행되었다. 여주의 품종은 '드레곤'을 이용하여 재배하였고 개화 수정 후 7일, 14일, 21일, 28일에 수확하여 비타민 C, 모모루데신, K, Mg, Ca의 성분을 분석하였다. 개화 수정 후 일수에 따른 여주 과실의 비타민 C 성분은 수정 7일차에서 74.7 mg/100 g으로 가장 높았고 일수가 경과할수록 감소하는 경향을 보였다. 항당뇨성분인 모모루데신은 개화후 7일차에 수확한 과실에서 개화 후 14일차에 수확한 과실에 비하여 유의성 있게 증가하였다. 반면 Ca 성분은 과실의 수확시기에 따른 유의적인 차이가 없었다. 또한 여주과실의 기능성 성분의 효율적인 이용을 위하여 수확시기를 앞당겨 수확하는 것을 검토할 필요가 있을 것으로 판단되었다.

Studies on the Antioxidant and Whitening Effects of Cheongyang Pepper based on a Bibliometric Approach

  • Eunsoo Sohn;Hyo Jin Kim;Chang Woo Ha;Sohee Jang;Jung Hun Choi;Sung Hyeok Kim;Tae-Seong Lee;Eun-Hwa Sohn
    • 한국자원식물학회:학술대회논문집
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    • 한국자원식물학회 2023년도 임시총회 및 춘계학술대회
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    • pp.41-41
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    • 2023
  • Red pepper (Capsicum annuum L.) is one of the most consumed vegetable worldwide. In this study, we tried to suggest the possibility of Cheongyang pepper as a functional cosmetic material by identifying the physiological activity, especially antioxidant and whitening effects of Cheongyang pepper through bibliometric analysis and experimental studies. A bibliometric analysis was performed through co-word analysis of 8,892 papers retrieved from SCOPUS. 4 research fields were obtained by cluster mapping from VOSviewer software, among which we noted the antioxidant activity of extracts from Capsicum annum L.. Phenol as a useful ingredient of Cheongyang pepper was analyzed using HPLC (high-performance liquid chromatography). Antioxidant and whitening effects were evaluated by measuring DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, hydrogen peroxide scavenging activity, and tyrosinase inhibitory activity. Cheongyang pepper extract showed contents of 0.106 ± 0.01 and 0.105 ± 0.02 mg/g, respectively, in the order of gallic acid and protocatechuic acid. The extract exhibited 56.95% DPPH scavenging activity and 43.97% hydrogen peroxide scavenging activity at a concentration of 1,000 ㎍/ml. In addition, 1,000 ㎍/ml of the extract inhibited tyrosinase activity by 52.44% and 42.61%, respectively in a whitening efficacy test using L-tyrosine and L-DOPA (L-3,4- dihydroxyphenylalanine) as substrates. These results suggest that Cheongyang pepper extract and its active ingredients have antioxidant and whitening effects, and the possibility of future development as a whitening functional cosmetic material.

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기능적 전기 자극과 유산소 운동이 복부비만의 피하지방과 내장지방에 미치는 효과 (The Change of The Effect on The Subcutaneous Fat Area and Visceral Fat Area by The Functional Electrical Stimulation and Aerobic Exercise)

  • 오성태;이문환;박래준
    • The Journal of Korean Physical Therapy
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    • 제16권1호
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    • pp.85-123
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    • 2004
  • Back ground : Subcutaneous fat area is the main factor involved in replacement disease and arteriosclerosis. Simple weight control is the appropriate medical treatment. It's understood that weight reduction does not only reduce the fat concentrations in blood but also reduces blood pressure, improves glucose levels in diabetes patients and reduces incidents of heart disease. there are several methods for reducing fat in the abdominal region but their effectiveness is not folly understood. one method is electrical stimulation of the problem areas. Method : From May 1st 2002 to October 31st. The 15 subjects who received medical examination were aged between 25 and 53 and were of mixed gender. The subjects were divided into two groups one to received functional electrical stimulation and the other a control group. Using Broca's criterion for judging fat grades. I analysed the differences between the two groups before and after the treatment. Subjects received functional electrical stimulation on the abdominal muscle intensity 50Hz. They received this treatment 4 days a week for 40 minutes a day. In the case of aerobic exercise, at the Treadmill, we used it with the intensity of $75\%$ maximum heart rate (220-age). Result 1)After functional electrical stimulation in the case of male subjects, the weight was reduced 1.93kg, obesity $2.60\%$, fat mass 2.73kg, Percent body fat $4.40\%$, waist circumference 6.53cm, circumference of hips 5.53cm. On the other side, the quality of muscle was increased at the rate of 1.03kg, but it's not attentional level. The subcutaneous fat area was reduced by $26.63cm^2$, the visceral fat area was reduced by $43.00cm^2$, In the female subjects, we can see the reduction of fat grade by $26.63cm^2$, the quantity of body fat by 1.5kg, percent body fat by $1.77\%$, circumference of waist by 4.02cm, circumference of hips by 3.67cm, weight by 1.40kg but was increased 0.72kg at the quantity of muscles. We can see the reduction also in the subcutaneous fat area $24.03cm^2$, the visceral fat area by $25.36cm^2$. 2)After aerobic exercise, on the male subjects, we can see reduction of weight by 3.36kg, obesity by $4.00\%$, fat mass by 2.83kg and we can see increase at the soft lean mass by 2.96kg, but we can see reduction, the percent body fat by $3.03\%$, fat distribution by $0.023\%$, circumference of waist by 3.10cm, circumference of hips by 2.23cm. The female subjects show a reduction in the weight by 2.48kg, percent body fat by $2.20\%$, show an increase in the soft lean mass by 1.54kg. We can see a reduction in the quantity of fat mass by 2.32kg, the percent body fat by $2.80\%$, the circumference of waist by 2.16cm, the circumference of hips by 2.68cm, the fat distribution by $0.016\%$, the subcutaneous fat area by $15.25cm^2$ the visceral fat area by $11.52cm^2$. After aerobic exercise, we can't see the attentional change at the total cholesterol, triglyceride, high density lipoprotein cholesterol, low density lipoprotein cholesterol. 3)After the application of functional electrical stimulation and aerobic exercise, in result of measurement on the body ingredient, we could see the weight reduction and increase the quantity of muscle with the male group who exercised aerobic. We can see the attentional rate on the electrical stimulation about abdominal fat rate, circumference of waist, circumference of hips. The other hand, I couldn't see the attentional differences between the two groups in the rate of fatness and quantity of body fat and the rate of body fat. There isn't any attentional difference in the area of fat under skin, on the contrary, There is attentional difference in the fat in the internal organs area at the electrical stimulation site. We can't see the attentional change of total cholesterol, triglyceride, high density lipoprotein cholesterol, low density lipoprotein cholesterol between electrical stimulation and aerobic exercise. 4)After execution of functional electrical stimulation and aerobic exercise, in result of measurement on change of body ingredient among female objects, We could see weight reduction, increase at muscle quantity in the aerobic exercise group. We could see the attentional differences in the rate of fatness, the rate of abdominal region, the circumference which received electrical stimulation. But, we couldn't see the attentional differences between two groups in the quantity of body fatness, the circumference of hips. The subcutaneous fat area doesn't show the attentional differences. On the Contrary, we could see lots of differences in the visceral fat area of the electrical stimulation group. Conclusion The results show that functional electrical stimulation and aerobic exercise have insignificant differences when if comes to total cholesterol, triglyceride, high density lipoprotein cholesterol, low density lipoprotein cholesterol. Though there is affirmative change in body ingredient after both electrical stimulation and aerobic exercise. Functional electrical stimulation is more effective on the subcutaneous fat area and in changing visceral fat area. There fore. It is concluded that the physical therapy is more effective in the treatment of abdominal fatness.

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어린 보릿잎을 첨가한 키위잼 재료 혼합비율의 최적화 (Optimization of the Ingredient Mixing Ratio for Preparation of Kiwifruit (Actinidia deliciosa) Jam Prepared with added Barley Sproutling Powder)

  • 장명숙
    • 한국식품조리과학회지
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    • 제25권2호
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    • pp.234-242
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    • 2009
  • This study was performed to find the optimum ratio of ingredients for the manufacture of kiwifruit jam. The experiment was designed according to the D-optimal design of RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar $35{\sim}60%$, pectin $0.1{\sim}1.0.%$, kiwifruit paste $0.37{\sim}0.90%$). The compositional and functional properties of the prepared products were measured, and these values were applied to mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attributes of the final product mixture. By use of the F-test, viscosity, color values (L, a, b), and sensory characteristics (color) were expressed by a linear model, while the L color value and select sensory characteristics (smell, taste, overall acceptance) were also expressed by a quadratic model. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method it presented as: sugar, pectin, and barley sproutling powder at 49.7%, 0.5%, and 0.6%, respectively. The above results demonstrate the feasibility of preparing kiwifruit jam added with barley sproutling powder, and therefore, the commercialization of a kiwifruit jam marketed as a functional food is deemed possible.

건강기능식품 원료로서 작약감초복합추출물(EGHB010)의 안정성 평가 (Evaluation of Stability in a Combined Extract of Paeoniae Radix and Glycyrrhizae Radix(EGHB010) as a Health Functional Food)

  • 이기만;김현종
    • 생약학회지
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    • 제50권4호
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    • pp.318-323
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    • 2019
  • This study was designed to establish the stability of EGHB010, a combined hot water extract of Paeoniae Radix and Glycyrrhizae Radix. Test of coliform groups, sensory evaluations, contents of moisture, and the amount of paeoniflorin and glycyrrhizin were determined during storage at 4, 25 and 35℃ for 6 months. Coliform groups were not observed and moisture contents were maintained about 3.0% during the storage period. Sensory characteristics including color, taste, texture and appearance were tested over 3 points throughout the entire storage period. It maintained the commercial value during the storage period. Contents of paeoniflorin and glycyrrhizin as indicator components were remained stably for the storage period. The shelf-life of EGHB010 based on a linear response to zero of sensory evaluation with the highest correlation coefficient was predicted. Finally, the shelf-life of EGHB010 was expected for about 3 years to consider in safety coefficient. The shelf-life data of EGHB010 can be used to develop a functional health ingredient.

솔잎분말을 첨가한 소시지의 품질특성 (Quality Characteristics of Sausage with Added Pine Needle Powder)

  • 권순용;신명은;이경희
    • 동아시아식생활학회지
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    • 제22권3호
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    • pp.357-364
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    • 2012
  • Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

Decolorization of Porcine Red Blood Cell Globin With Ion Exchanger Method and Modification of Its Protein Functionalities

  • Yang, Jeng-Huh;Lin, Chin-Wen
    • Asian-Australasian Journal of Animal Sciences
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    • 제13권12호
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    • pp.1770-1774
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    • 2000
  • Extended use of porcine blood in food ingredients depends on the decolorization of red blood cell concentrates and the modification of its functional properties. The purpose of this study is to compare the relative effect of cation ion exchanger for decolorization of porcine red blood globin. The globin extract is freeze-dried for determination of various functional properties, such as solubility, emulsion capability and foaming ability. Since the isoelectric point of blood globin is located at pH 6.8, which is the neutral pH ranges (6-8), so its functionalities are inferior around these pHs. This weakness has been the main reason, which limit the extended use of blood globin in food industry. Acetylation and succinylation of blood globin can be an alternative way to improve its functionalities. These results may provide new information to understand the decolorization mode by cation ion exchanger for the blood globin. With chemical, the functionalities of blood globin could be obviously improved. The above findings could enable food industry to extend the use of blood globin as a food ingredient.

백태와 흑태를 원료로 하여 제조된 두부의 기능성 성분 분석 (Functional Ingredient Compositions of Soybean Curds(Tofu) Made with Black Soybeans(Huktae) and White Soybeans(Baktae))

  • 김강성
    • 한국식품영양학회지
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    • 제20권2호
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    • pp.158-163
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    • 2007
  • The compositions of tofus made with Baktae and Huktae were compared to those made with other respective types of soybeans. The lipid and protein contents of Baktae were 20.8% and 39.7%, while those of Huktae were 15.8% and 41.1%, respectively. In both soybean types, linoleic acid(18:2), oleic acid(18:1), and palmitic acid(16:0) accounted for more than 80% of the total fatty acids. The tofu made from Baktae was whiter than the tofu made from Huktae, as exhibited by a higher Hunter's L-value. The lipid content of the Baktae tofu(4.41%) was higher than that of the Huktae tofu(3.26%). The amino acid compositions of the Huktae and Baktae tofus were similar, with glutamic acid and aspartic acid being the most abundant amino acids in both tofus. However, the content of the limiting amino acid, methionine, increased 2.5-fold in the tofus as compared to the soybeans, on a per gram protein basis. Isoflavones were lost during tofu making as contents for the tofu were 20${\sim}$25% of those for the soybeans.

Chemical Composition and Antioxidant Activity of Ramie Leaf (Boehmeria nivea L.)

  • Lee, Youn-Ri;Nho, Jin-Woo;Hwang, In-Guk;Kim, Woon-Ju;Lee, Yu-Jin;Jeong, Heon-Sang
    • Food Science and Biotechnology
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    • 제18권5호
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    • pp.1096-1099
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    • 2009
  • This study investigated change in the chemical components and antioxidant activity of ramie (Boehmeria nivea) leaves (RL) for the development of functional foods. Proximate compositions of protein, crude ash, and crude fat were 24.49, 11.41, and 4.89%, respectively. Contents of minerals of calcium (Ca), potassium (K), magnesium (Mg), and iron (Fe) were 1,874, 1,433, 362, and 16 mg/100 g, respectively. ${\alpha},\;{\beta}$, and ${\gamma}$-Tocopherol contents were 9.79, 0.18, and 1.44 mg/100 g, respectively. Linoleic and linolenic acid contents were higher than those of palmatic and stearic acid. Total phenolic and flavonoids contents showed the high level of 149 and 49 mg/g. The $IC_{50}$ values of 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, and superoxide radical scavenging of RL extracts were 688, 424, and $596{\mu}g/mL$, respectively, while the radical scavenging values by butylated hydroxylanisole (BHA) were 92, 58, and $98{\mu}g/mL$, respectively. Thus, RL has the potential to be used as a healthy and functional food ingredient.