• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.374-381
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• 2018

This study evaluated the quality characteristics of wet noodles added with sword bean powder(0, 5, 10, 15%) to determine the most preferred noodle recipe for consumer's desire. The proximate composition of the sword bean powder was as follows: Moisture contents were $13.4{\pm}0.08%$, protein $30.2{\pm}0.12%$, fat $0.3{\pm}0.09%$, protein $1.0{\pm}0.11%$ and carbohydrates $55.1{\pm}0.12%$, respectively. Total amino acid content of sword bean powder was measured 23,054.266 mg/100 g, especially in the order of histidine, glutamic acid and aspartic acid. The flavonoid content of sword bean powder was 17.9750 mg%. Water-binding capacity increased as the level of sword bean powder increased. When viscosity of wheat flours containing sword bean powder was measured by amylograph, the gelatinization point increased significantly as the level of sword bean powder increased, but peak viscosity decreased. As the level of sword bean powder increased, L value decreased, whereas a and b values increased. Weight, water absorption and volume of cooked noodles prepared with wheat flours containing sword bean powder decreased, whereas turbidity of soup increased. For textural properties, addition of sword bean powder increased hardness, springiness, chewiness of cooked noodles, whereas adhesiveness decreased. According to sensory evaluation such as appearance, color, flavor, taste, texture, overall preference, it was revealed noodles with 10% sword bean powder was the most preferred. According to the results, the addition of sword bean powder positively affects the overall sensory evaluation of wet noodle, and 10% is the optimal level for addition.

• Journal of Applied Biological Chemistry
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• v.56 no.4
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• pp.219-227
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• 2013

This study was to investigate serum triglyceride (TG), phospholipid (PL), and cholesterol concentrations after feeding the combined diets of prepared traditional Cheonggukjang (TC) or Cheonggukjang made from sword bean powder (CS), the feed, and high-fat cholesterols at certain ratio for 8 weeks in rats, and then confirmed the effects of the diets based on the changes in the tissues of livers, kidneys, and spleens. The serum TG concentrations were lower in CS group compared to that of in TC group. The increase of PL concentrations was greater in CS group than that of TC group. FChCS6 group (92% feed+2% cholesterol+6% CS) showed the lowest total-cholesterol (T-C), $60.1{\pm}8.5mg/dL$, indicating that CS was effective to lower the T-C. Both TG/PL and T-C/PL ratio tended to be decreased. As CS intake was effective in the reduction of low density lipoprotein-cholesterol level as well as the increase of high density lipoprotein-cholesterol level, it would be effective in the prevention of adult diseases and circulatory diseases. It was confirmed that there were no changes in organ appearance and tissues in the rats with CS intake. Therefore, CS intake showed superior functionalities than that of TC intake.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.221-226
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• 2013

This study aimed to examine the antioxidant, tyrosinase inhibitory, and anti-proliferative activities (A549, G361, HT-29, and MDA-MB-231) of fermented gochujang (made from sword bean cheonggukjang powder (SBC) for 90 days. Gochujang was prepared by adding 0 (SBC 0), 2 (SBC 2), 5 (SBC 5), 8 (SBC 8) and 10% (SBC 10) levels with SBC, and all experiments were measured at diluted levels of 20, 50 and 100 times. The antioxidant activity and tyrosinase inhibitory effect demonstrated that SBC 10 increased approximately 1.2 and 1.1 times compared with SBC 0, respectively, at diluted levels of 50 and 100 times. The anti-proliferative effects of A549, G361, and HT-29 presented that SBC 10 were 2.8, 1.1, and 8.9 times higher compared with SBC 0, respectively, at diluted levels of 50, 20, and 100 times. In the case of MDA-MB-231, SBC 10 was 3.7 times higher compared with SBC 5 at diluted level of 20 times. As a result, we confirmed that SBC gochujang was improved for physiological activities and anti-proliferative effects.