• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.210-215
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• 2009

In this study, we evaluated the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 5, 7 and 9%) of broccoli (Brassica oleracea var. italica Plenck) powder. Cookies containing broccoli powder evidenced significantly lower L value than were noted in the control. The L values of brightness decreased significantly with the addition of broccoli powder to the cookie formula. The a values also decreased significantly with the addition of broccoli powder. The b value of yellowness increased significantly with increasing amounts of broccoli powder added to the cookie formula. The spread ratio increased proportionally with the quantity of broccoli powder added to the cookie formulation. The loss rate and leavening rate of the samples to which 7% and 9% broccoli powder was added were higher than those noted in the samples to which 3% and 5% broccoli powder was added. In terms of hardness, the values were significantly reduced in accordance with the amount of added broccoli powder. The results of our sensory evaluation demonstrated that the sample to which 7% powder was added was significantly more preferable in terms of overall acceptability than others. The quality characteristics of the 7% added samples evidenced significantly similar or higher values as compared to those of the controls, raising the possibility of developments in health-functional cookies.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.873-880
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• 2010

The purpose of this study was to investigate the quality characteristics of sponge cake with broccoli (Brassica oleracea var. italica Plenck) powder. Broccoli powder was mixed with wheat flour at various ratio (3, 5, 7, 9%, w/w) for physical and sensory evaluations. The specific gravity of bread dough increased with added broccoli powder. The moisture of the sponge cakes with added broccoli powder was higher than that of control. In the crumb color values, lightness (L) and redness (a) decreased upon broccoli powder addition, whereas yellowness (b) significantly increased (p<0.05). In the texture analysis hardness, cohesiveness, springiness and gumminess were reduced by addition of broccoli powder. When we evaluated the sensory characteristics of five subareas (color, flavor, texture, taste, and overall acceptability), 7% broccoli sponge cake showed the highest sensory properties except for flavor (p<0.05). Therefore, the results suggested that 7% broccoli sponge cake could be helpful in improving physical quality and taste.

• Journal of Life Science
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• v.22 no.3
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• pp.347-353
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• 2012

The purpose of this study was to research the cosmeceutical activity of 70% ethanol extracts when Brassica oleracea var. italica Plenck (BO) was dried under red lighting (RLD), blue lighting (BLD), red+blue lighting (RBLD), or white lighting (WLD). The electron-donating abilities of 70% ethanol extracts from drying BO under RLD, BLD, RBLD, and WLD were 62.8%, 68.1%, 60.9%, and 69.9%, respectively, at a concentration of 500 ppm. The superoxide dismutase (SOD)-like activities of 70% ethanol extracts from drying BO under RLD, BLD, RBLD, and WLD were 39.2%, 47.2%, 19.6%, and 21.6%, respectively, at a concentration of 1,000 ppm. In terms of xanthine oxidase inhibition effects, the proportions of 70% ethanol extracts after drying BO under RLD, BLD, RBLD, and WLD were 45.1%, 56.2%, 38.8%, and 53.3%, respectively, at a concentration of 1,000 ppm. The tyrosinase inhibition effects of 70% ethanol extracts when BO was dried under RLD, BLD, RBLD, and WLD were 21.0%, 13.1%, 26.0%, and 19.1%, respectively, at a concentration of 1,000 ppm. The collagenase inhibition effect of 70% ethanol extracts when BO was dried under RLD, BLD, RBLD, and WLD were 47.4%, 20.8%, 54.6%, and 37.2%, respectively, at a concentration of 1,000 ppm. The astringent inhibition effects of 70% ethanol extracts when BO was dried under RLD, BLD, RBLD, and WLD were 21.5%, 39.6%, 40.0%, and 51.6%, respectively, at a concentration of 5,000 ppm. All of these findings suggest that BO extracts dried under RLD, BLD, RBLD, and WLD have great potential as a cosmeceutical ingredient with good biological activity.

• Journal of Life Science
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• v.19 no.2
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• pp.192-197
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• 2009

This study was conducted to investigate the major chemical components of dried broccoli (Brassica oleracea var. italica Plenck) sprouts. The proximate compositions of broccoli sprouts as dry matter basis were 2.04% of moisture content, 22.04% of crude protein, 12.80% of crude fat, 6.25% of crude ash, and 56.87% of carbohydrate, respectively. The major free sugars were identified as ribose, glucose and fructose. Analysing total amino acids, 15 kinds of components isolated from broccoli sprouts. The essential amino acid contained in broccoli sprouts accounted for 45.62% of total amino acid, while the non-essential amino acid accounted for 54.38%. Fatty acids were 3.19% of saturated fatty acids, 14.42% of monounsaturated fatty acids and 82.39% of polyunsaturated fatty acids. Cis-11,14-eicosatrienoic acid, linoleic acid and oleic acid were the major fatty acids among 14 fatty acids detected in dried broccoli sprouts. Lactic acid was the major organic acids. The contents of vitamin A and vitamin E were 0.06 mg% and 0.82 mg%, respectively. The mineral contents of dried broccoli sprouts were greater in order of Cu

• Korean Journal of Plant Tissue Culture
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• v.25 no.4
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• pp.251-256
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• 1998

The effect of several factors on efficiency of anther culture of broccoli was studied. The medium supplemented with 14% sucrose, 125mg/L of silver nitrate and 0.1mg/L of each of NAA and 2,4-D was best in embryogenesis in all varieties tested. The effect of auxin was affected by silver nitrate, that is, it lowered embryogenesis when the concentration of NAA and 2,4-D was low, but it enhanced when their concentrations were high. Benzyl aminopurine increased embryogenesis in some varieties, but decreased in others. Although microspore embryogenesis was observed in anthers of which heigest was 1 to 0.6 - 1.0 of petal heigest in the bud, which corresponds to the early uninucleate to early binucleate stage of the microspores, it was much better when the ratio of heigest was 1 : 0.8. More embryos ware inducted from culture in March than in February in general. Because there was a big yearly variation, it was assumed that microspore embryogenesis was influenced greatly by the culture condition and the physiological condition of donor plants.