• Food Science of Animal Resources
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• v.39 no.5
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• pp.742-755
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• 2019

Cacao bean husk (Theobroma cacao L.) contains a high level of dietary fiber and therefore can be used as raw material in food processing. The objective of the present study was to measure the physicochemical properties and sensory traits of emulsion-type pork sausages with various levels of cacao bean husk powder (0.25%, 0.5%, 0.75%, 1%, and 2%). The moisture content in cooked sausages increased as the level of cacao bean husk power increased, whereas the protein content decreased (p<0.05). With respect to color, as the level of cacao bean husk power increased, there was a decrease in lightness and yellowness, but there was a considerable increase in redness (p<0.05). Cacao bean husk powder exhibited a positive effect on emulsion stability and apparent viscosity. In the sensory evaluation, increased level of cacao bean husk increased flavor acceptability; the 0.75% and 1% treatment groups showed significantly high overall acceptability (p<0.05). The thiobarbituric acid reactive species content of cooked sausages indicated that with the addition of cacao bean husk powder significantly inhibited lipid oxidation in the sausages during refrigerated storage (p<0.05). Overall, the findings of the present study suggest that adding 0.75% and 1% cacao bean husk powder as a natural ingredient in sausages can help develop meat products with excellent qualities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1327-1335
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• 2017

This study was carried out to determine the effect of cacao bean addition on the physicochemical properties of extruded rice flour. Rice-based cacao beans (0, 20, 40, 60%) were extruded at a die temperature of $130^{\circ}C$, screw speed of 200 rpm, and moisture content of 25%. As the content of cacao beans increased from 20% to 60%, expansion index decreased, while piece density and specific length increased. The water soluble index and water absorption index of the extrudate increased through extrusion cooking. Lightness decreased as cacao bean content increased while redness increased. As the content of cacao beans increased, paste viscosity decreased. Cold peak viscosity was observed in all extrudates of raw roasted cacao beans. ${\alpha},{\alpha}$-Diphenyl-${\beta}$-picrylhydrazyl (DPPH) radical-scavenging activity increased upon extrusion and cacao bean addition. As content of cacao beans increased, non-roasted cacao beans had higher total phenolic contents than roasted cacao beans. This study showed that addition of cacao beans to extruded rice snack improved antioxidant activity.

• Journal of Crop Science and Biotechnology
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• v.11 no.1
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• pp.23-30
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• 2008

The relationship between three phenological parameters and somatic embryogenesis was investigated during a two-year period. Staminodes and petals from six hybrids and two clones as controls were sowed on three distinct primary callus growth media. Flowering level, fructification level, and leaf thrusts rhythm as phenological parameters were measured simultaneously during the weekly harvest of flower buds. Mean and coefficient of variation of the measured parameters highlighted stable phenological phases. The relationship between phenological parameters and somatic embryogenesis was investigated first by comparing the variation of somatic embryogenesis and that of the phenological parameters, and second by using Pearson's linear correlation. Except for the fructification level in both control clones the first year, the other parameters recorded stable phenological phases, regardless of the genotype and year. Favorable and unfavorable phases for the somatic embryogenesis were identified. In hybrids, favorable phases included February, August, September, and October. In both control clones, time interval propitious to embryogenesis stretched from February to December. The significance of the coefficient of correlation seemed to establish a relationship between somatic embryogenesis and phenology. However, a causal link could not be established. Leaf thrusts rhythm was revealed to be the phenological parameter most linked to somatic embryogenesis. Attempts to optimize embryogenesis during unfavorable phases, showed that a correction of 2.4 D/TDZ concentration is not the solution.

• Journal of Life Science
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• v.32 no.7
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• pp.523-531
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• 2022

The purpose of this study was to evaluate the effect of antioxidant and anti-adipogenic activities in ethanol extracts from herb mixture (Ephedra sinica, Atractylodes lance, Gypsum fibrosum, and Theobroma cacao). DPPH, ABTS⁺ radical and xanthine oxidase scavenging activities were measured for antioxidant activity. Extracts of the herb mixture had 75.0, 100.8, and 79.5% scavenging activities at 1,000 ㎍/ml concentration, respectively. We investigated the inhibition of adipogenesis and adipocyte differentiation with an extract of an herb mixture in 3T3-L1 preadipocytes. An extract from the herb mixture at concentrations between 0 and 50 ㎍/ml did not affect 3T3-L1 cell viability. Treatment with herb mixture extracts of 25, 50, and 75 ㎍/ml in 3T3-L1 preadipocytes inhibited lipid accumulation in a dose-dependent manner. As a result of a Western blot experiment, it was shown that the herb mixture inhibited the differentiation transcription factors, PPARγ and C/EBPa, by 44.2 and 77.6%, respectively, at a concentration of 75 ㎍/ml in MDI-induced differentiated 3T3-L1 cells. As a result of RT-PCR, the gene expression of C/EBPa, SREBP-1c, and PPARγ was significantly inhibited by 43.4%, 59.6%, and 55.3%, respectively, at the concentration of 75 ㎍/ml of the herb mixture compared with the MDI-treated group. In addition, the expression of fatty acid synthase (FAS), a fatty acid synthesis regulator, was suppressed. These results can be applied to develop a functional food for anti-obesity with a herb mixture.