• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.521-528
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• 2008

This study examined the effects of 2% Lycii fructus powder (LFP) supplementation on lipid metabolism in rats. Male Sprague-Dawley rats were administered 1% cholesterol and 0.25% sodium cholate to induce hypercholesterolemia. Then, 40 rats were divided into four diet groups: a normal diet group (NC), high cholesterol diet group (HC), normal diet plus 2% Lycii fructus powder (NC-LFP) group, and high cholesterol diet plus 2% Lycii fructus powder (HC-LFP) group. The HC group presented higher growth rates and liver weights than NC and NC-LFP however, growth rates and liver weights in the 2% LFP administered groups gradually decreased. HC also showed increased serum triglyceride, total cholesterol, free cholesterol, and LDL-cholesterol levels and decreased atherogenic index values, HDL-cholesterol, and phospholipid levels, whereas LFP group showed decreased serum triglyceride, total cholesterol, free cholesterol, and LDL-cholesterol levels as compared to HC. There were no differences in serum triglyceride, phospholipid, LDL-cholesterol, HDL-cholesterol, and free cholesterol concentrations between the normal diet groups (NC and NC-LFP). The high cholesterol diet groups (HC and HC-LFP) had significant increases in serum alanine aminotransferase (ALT), asparate aminotransferase (AST), alkaline phosphatase (ALP), and lactate dehydrogenase (LDHase) activities. And the 2% LFP administered groups had lower hepatic concentrations of total cholesterol and triglycerides than the HC groups. Overall, the results suggest that Lycii fructus powder has hypochloesterolemic effects by reducing serum and liver cholesterol contents.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.586-595
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• 2010

This study was conducted to examine the quality characteristics of tofu prepared with Lycii fructus powder(LFP) during storage for 15 days at $5{\pm}1^{\circ}C$. The moisture content, yield rate, tofu whey content and turbidity of soaking solutions of tofu prepared with LFP increased upon the addition of LFP. The pH of tofu prepared with LFP decreased while the acidity increased lightly; however, the acidity of the tofu did not differ significantly according to the level of added LFP. The L value of tofu decreased as the amount of LFP in the formulation increased, whereas the a and b values increased. The color value of tofu prepared with LFP did not depend upon the storage period. The hardness increased significantly with the level of LFP, but it did not differ significantly according to the storage period. The microbial count of tofu prepared with LFP was lower than that of control tofu during the storage period. In terms of overall preference, the preferred tofu contained 1.0% LFP tofu.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.94-102
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• 2005

The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder(LFP). The cookies were stored at $50^{\circ}C$ for 40 days. The LFP additive increased the moisture, ash, crude protein and volume of the cookies. When LFP was added at $5\%$ into the cookies, the spread ratio was higher than for the control, the $10\%$ and the $20\%$ LFP cookies. As more LFP was added, the L-value decreased, and the a--values and b-values increased for the color values. For the textural characteristics, springiness and cohesiveness of the control cookies were the highest among the samples, the other side, brittleness and gumminess were higher in cookies made with LFP than in the control cookies. Overall, the cookies made with $5\%$ LFP were preferred more than the other cookies, as tested forby sensory evaluation. The cookies made with LFP contained mostly palmitic acid (C16:0) followed by oleic acid (C18: 1) and stearic acid (C18:0). The acid value, peroxide value, and thiobarbituric acid value were lower in cookies made with $5\%$ and $10\%$ LFP than in those cookies made with $20\%$ LFP and the control cookies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.745-751
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• 2012

The purpose of this study was to investigate the quality characteristics and antioxidative effect of Yukwa prepared with Lycii fructus powder (LFP). The Yukwas were stored at $50^{\circ}C$ for 40 days. Yukwa dough prepared with 5% LFP demonstrated higher pH and density value compared to the other groups and control. For color values, as more LFP was added, the L-value decreased, whereas the a-value and b-value increased. The hardness of Yukwa made with 7% LFP was the highest among all samples. The results of a sensory evaluation test showed that Yukwas with 5% LFP was most preferable in terms of overall acceptability compared to the others. The acid, peroxide, and thiobarbituric acid values were lower in Yukwa prepared with 5% LFP compared to Yukwa prepared with 3% or 7% LFP, as well as control Yukwa.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.22-28
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• 2008

This study was performed to aid promotion of fish paste containing Lycii fructus powder as a food. The tested concentrations of Lycii fructus powder were 0, 1, 3, 5, and 7%. All the fish paste samples had 37% water content. The L values of the samples decreased as the concentration of Lycii fructus powder increased(p<0.001), and the a- and b-value increased(p<0.001). All samples with 3 mm of thickness had good flexibility and did not break even after four times of folding. In texture meter tests, the cohesiveness increased, but gumminess and brittleness decreased according to increasing concentration of Lycii fructus' powder. In the sensory evaluation, scores for color, flavor, pleasant taste, hardness and adhesiveness increased with increasing powder concentration; however oily taste was decreased. The 3% Lycii fructus powder sample had the highest acceptance scores in terms of appearance, flavor, taste, texture and overall acceptability. The results suggest that Lycii fructus powder can be applied to fish paste for both quality and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1314-1319
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• 2005

The purpose of this study was to investigate the antioxidative effects of Lycii fructus powder (LFP) solvent extracts and Maejakgwa made with LFP. The solvent extracts of LFP were added to soybean oil in the quantity of $0.05\%$. The solvents used were methanol, ethanol, ethyl acetate and petroleum ether. Soybean oil without the addition of LFP was used as a negative control. Soybean oil with $0.02\%$ butylated hydroxytolune (BHT) and $\alpha$-tocopherol were used as positive controls. Each sample was stored at $50^{\circ}C$ for 30 days. The oxidation level of these samples was determined by measuring the acid value, peroxide value and thiobarbituric acid (TBA) value. The oxidation level of solvent extracts of $0.05\%$ LFP was lower than both the negative control and $\alpha$-tocopherol. Especially, methanol extract of $0.05\%$ LFP was the lowest. The methanol extract (320 min) and ethanol extract (316 min) demonstrated longer induction periods, compared to the control (253 min), $\alpha$- tocopherol (255 min) and BHT (309 min) by Rancimat method. Acid value of Maejakgwa was increased during the storage time, but it was lower in Maejakgwa made with LFP than in the control group. Peroxide value was increased rapidly for 30 days and then decreased. TBA value was lower in Maejakgwa made with 3, 6, $9\%$ LFP than in those made with $15\%$ LFP and the control.