JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Properties of jeonbyeong prepared with Artemisia annua L. powder
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Properties of jeonbyeong prepared with Artemisia annua L. powder
Moon, Eun Woo; Park, Hun Jo; Park, Jung Suk;
  PDF(new window)
 Abstract
This study was conducted to investigate the effects of addition of Artemisia annua L. powder in jeonbyeong. Contents of crude ash increased as the amount of Artemisia annua L. powder increased, whereas crude fat contents decreased. According to increasing contents of Artemisia annua L. powder, total amino acid contents significantly increased. Hunter`s L value increased as contents of Artemisia annua L. powder increased, whereas total free sugar contents decreased. Addition of Artemisia annua L. powder to jeonbyeong increased dietary fiber contents. The sensory score of jeonbyeong containing 100 g of Artemisia annua L. powder was the highest of all jeonbyeong tested. According to the results, addition of Artemisia annua L. powder could improve the quality and sensory characteristics of jeonbyeong.
 Keywords
Artemisia annua L. powder;jeonbyeong;dough;properties;sensory characteristics;
 Language
Korean
 Cited by
 References
1.
A.O.A.C. 1990. Official Methods of Analysis. 15th ed, Association Official Analytical Chemists. Washington DC, USA

2.
Avery MA, Chong WKM, Jennings-White C. 1992. Stereoselective total synthesis of (+)-artemisinin, the antimalarial constituent of Artemisia annua L. J. Am. Chem. Soc., 114(3):974-979 crossref(new window)

3.
Choi SR, You DH, Kim JY, Park CB, Ryu J, Kim DH, Eun JS. 2008. Antioxidant and antimicrobial activities of Artemisia capillaris Thunberg. Korean J. Med. Crop. Sci., 16(2):112-117

4.
Choi HC, OH SK. 1996. Diversity and function of pigments in colored rice. Korean J. Crop. Sci., 41(suppl1):1-9

5.
Gancedo M, Luh BS. 1986. HPLC analysis of organic acids and sugars in tomato juice. J. Food Sci., 51(3):571-573 crossref(new window)

6.
Judd DG, Wyszecki G. 1964. Applied colorific science for industry and business. Diamond Co., Japan, pp 333-334

7.
KFDA. 2005. Food Code. A separate volume, Munyoung sa, Seoul, Korea, pp 3-29

8.
Kim HC, Kil BS, Lee YH. 2001. The antifungal activity of chemical substances from Artemisia annua. Korean J. Ecol., 24(3):137-140

9.
Kim KB, Yoo KH, Park HY, Jeong JM. 2006. Anti-oxidatives activities of commercial edible plant extracts distributed in Korea. J. Korean Soc. Appl. Biol. Chem., 49(4):328-333

10.
Kim HC, Kil BS, Lee YH. 2001. The antifungal activity of chemical substances from Artemisia annua. Korean J. Ecol. 24(3):137-140

11.
Klayman DL. 1985. Qinghaosu (Artemisia): An antimalarial drug from China. Science, 228(4703):1049-1055 crossref(new window)

12.
Lee CB. 1997. Korea botanical book. Jinmyung Publication Co., Seoul, Korea, pp 292

13.
Lee JH, Park CB, Park CG, Son YD, Moon SG. 2010. Studies on Major Agronomic Characteristics of Korean Artemisia annua L.. Korean J. Med. Crop. Sci., 18(1):46-50

14.
RDA. 2006. Food Composition Table 7th ed.. National Rural Resources Development Institute, Suwon, Korea, pp 150-151

15.
Romero MR, Serrano MA, Vallejo M Efferth T, Alvarez M, Marin JJ. 2006. Antiviral effect of artemisinin from Artemisia annua against a model member of the Flaviviridae family, the bovine viral diarrhoea virus (BVDV). Planta Med., 72(13): 1169-1174 crossref(new window)

16.
Ryu JH, Kim RJ, Lee SJ, Kim IS, Lee HJ, Sung NJ. 2011. Nutritional properties and biological activities of Artemisia annua L. J. Korean Soc. Food Sci. Nutr., 40(2):163-170 crossref(new window)

17.
Singh NP, Lai H. 2001. Selective toxicity of dihydroartemisinin and holotransferrin toward human breast cancer cells. Life Sci., 70(1):49-56 crossref(new window)

18.
Schmid G, Hofheinz W. 1983. Total synthesis of qinghaosu. J. Am. Chem. Soc., 105(3): 624-625 crossref(new window)

19.
Waters Associates. 1990. Analysis of amino acid by PICO.TAG System. Young-in scientific Co., Ltd., Seoul, Korea, pp 41-46