• Title, Summary, Keyword: Rubus coreanus

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A Study on Quality Characteristics of Jeungpyeon with Added Rubus coreanus Miquel (복분자 증편의 품질특성에 관한 연구)

  • Choi, Jin-Joo;Seo, Bong-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.1
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    • pp.52-61
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    • 2012
  • This study sought to develop a healthier type of jeungpyeon, or Korean rice cake, by adding Korean black raspberry powder (Rubus coreanus). The moisture content, color, volume, symmetry, uniformity, texture, and sensory quality characteristics were evaluated in order to determine the optimal amount of raspberry powder to add to rice flour in order to get the best-tasting, healthiest food. We substituted 0.5%, 1.0%, 1.5% and 2.0% of rice flour with Rubus coreanus powder and mixed 3%, 6%, 9% and 12% Rubus coreanus concentrate with water to make dough. The result was stored for up to 48 hours at $20^{\circ}C$, and then evaluated. Jeungpyun with Rubus coreanus powder and Rubus coreanus concentrate had the right flavor, color, fermentation, and taste, compared to the other groups. Consequently, in overall acceptability, the highly rated Rubus coreanus powder-PW(1.5%) and Rubus coreanus concentrate - BA (6%) will be the most desirable.

Quality Characteristics of Pound Cake with Added Rubus coreanus Miquel Concentrate (복분자 농축액을 첨가한 파운드케이크의 품질 특성)

  • Ji, Joung-Lan;Jeong, Hyun-Chul
    • Journal of the East Asian Society of Dietary Life
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    • v.23 no.3
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    • pp.341-348
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    • 2013
  • The Rubus coreanus Miquel concentrate was added in 0 (control), 10, 20, 30, and 40% substitution ratios by weight per sugar. The specific gravity and water content in pound cake batter tended to increase specific gravity according to the added Rubus coreanus Miquel concentrate. The volume, weight, and specific loaf volume in pound cake tended to decrease by according to the addition Rubus coreanus Miquel concentrate. Moisture contents in pound cake tended to increase long the addition Rubus coreanus Miquel concentrate. Brix and pH also decreased. 'L' and 'b' along with the increase in 'a' values were followed in proportion to the substitution ratio. Typical textural parameters like hardness, gumminess, and chewiness were increased in proportion to the substitution ratios, but springiness decreased. Adhesiveness and cohesiveness did not show any considerable differences between the pound cakes. The sensory evaluation showed a high preference for pound cake made with 30% Rubus coreanus Miquel concentrate.

Optimization of Jelly Made with Rubus coreanus (Bokbunja) Using Response Surface Methodology

  • Joo, Na-Mi;Lee, Sun-Mee;Jeong, Hee-Sun
    • Preventive Nutrition and Food Science
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    • v.14 no.2
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    • pp.148-155
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    • 2009
  • The purpose of this study was to find new applications for Rubus coreanus and to produce new products. Jelly prepared with Rubus coreanus was studied and analyzed with regard to its composition, rheology and sensory evaluation. The technique of response surface methodology was used to analyze the results, which showed 16 experimental points including 2 replicates for Rubus coreanus juice, gelatin and sucrose. Rheological characteristics such as lightness, redness, yellowness and hardness, springness, chewiness and gumminess were shown to be significant, and these were mostly influenced by the content of Rubus coreanus juice. Significant sensory characteristics such as color, flavor, transparency, taste and the overall quality were also found to be greatly influenced by Rubus coreanus juice and gelatin in general. Based on the overlapping categories of factors that satisfied all sensory categories, the maximally optimized point was taken as the middle point. This value was determined to be 43.28 g of Rubus coreanus juice and 9.19 g of gelatin for every 140.00 g of sucrose.

Comparison of Some Antioxidative Activities of Feeding Honey from the Mixture of Extract of Rubus Coreanus Miquel and Sugar with Three Types of Honeys on the Market (복분자 추출액 급이 사양꿀과 일부 시판꿀의 항산화활성 비교)

  • Oh, Hae-Sook
    • The Korean Journal of Community Living Science
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    • v.21 no.4
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    • pp.641-649
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    • 2010
  • To make sure of the usefulness of extract of Rubus coreanus Miquel for producing functional feeding honey, we compared some antioxidative indicators of feeding honey using extract of Rubus coreanus Miquel with acacia honey, SueBee Clover honey(USA), feeding honey on the market. The water content of four honeys were 16.6~26.5%, pH were 3.18~3.70, and titratable acidity ranged 0.018~0.022%. The phenolic compound contents of SueBee Clover honey and feeding honey using extract of Rubus coreanus Miquel were 8.3 mg/100 g and 7.3 mg/100 g, respectively, and were significaltly higher thgheacacia honey and feeding honey on the market. The flavonoid contents per 100 g of honey ranged from 2.3 mg(acacia honey) to 15.0 mg(SueBee Clover honey). DPPH anion scavenging activity of four honeys were not high. 0.5~2.0 g/ml of feeding honey using extract of Rubus coreanus Miquel was 16~36% and showed a concentration-reliant figure. At the concentration of 0.25~0.75 mg/ml, the reducing power of four honeys increased concentration-dependently, and the power of 0.25 mg/ml of feeding honey using extract of Rubus coreanus Miquel was corresponding to thgt of $150{\mu}g$/ml of a vitamin C solution. ABTS radical scavenging activity of feeding honey using extract of Rubus coreanus Miquel was 43.3~68.4%; the highest activity amongst all samples. When plotting the dose-response curve, ABTS radical scavenging activity also increased as their concentration increased from 62.5 mg/ml to 500 mg/ml. The heat treatment reduced the phenolic compound contents of acacia honey and feeding honey using extract of Rubus coreanus DPPH anion scavenging activity of feeding honey on the market and feeding honey using extract of Rubus coreanus Miquel did not changed significaltly after heating for 20 min, and the three honey except SueBee Clover honey maintained the reducing power with the same treatment.

The Effects of Anti-Oxidant and Phototoxic Inhibitory Activity of Rubus coreanus Fruits (복분자의 항산화 및 광독성 억제활성에 미치는 영향)

  • Lee, In-Su;Kim, Yong-Min;Kim, Hee-Taek
    • The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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    • v.28 no.1
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    • pp.1-10
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    • 2015
  • Objectives : Oxidation by active oxygen in the body, phototoxicity and photoallergic interest has grown, antioxidant and phototoxicity inhibiting substances for research progress. The purpose of this study was to examine the effects on antioxidant and phototoxicity of Rubus coreanus Fruits. Meterial and Methods : Hs68 cell lines using the DPPH radical scavenging activity, cytotoxic, phototoxic inhibitory activity and apoptosis were measured. Results : 1. In MTT assay, the concentrations of Rubus coreanus Fruits that were used on the test had no cytotoxicity. 2. In DPPH radical scavenging activity, the concentration of $50{\mu}g/ml$, $100{\mu}g/ml$ anti-oxidant effect of Rubus coreanus Fruits was statistically significant increased than control group in dose-dependantly. 3. In phototoxic inhibitory activity, Rubus coreanus Fruits dose-dependently increased the cell viability of Hs68 cell lines. 4. The concentration of $50{\mu}g/ml$ Rubus coreanus Fruits inhibited the enrichment of nucleus in the Hs68 cell stimulated with UVB. Conclusions : These results indicate that Rubus coreanus Fruits has anti-oxidant effects and Phototoxic Inhibitory Activity. If further study is performed, the use of Rubus coreanus Fruits will be valuable and beneficial in the therapy of skin aging and damage.

Quality Evaluation of Sulgidduk added with Rubus coreanus Miquel Leaf Powder (복분자 잎 첨가 설기떡의 품질 특성)

  • Rha, Young-Ah;Kang, Byong-Nam
    • Culinary science and hospitality research
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    • v.20 no.6
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    • pp.128-135
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    • 2014
  • The purpose of this study was to determine the desirable mixture ratio of Rubus coreanus Miquel leaf powder to rice flour for the preparation of sulgidduk. The moisture of samples raged from 41.92% to 38.21%. The addition of Rubus coreanus Miquel leaf powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). With increasing Rubus coreanus Miquel leaf powder level, the hardness of the samples decreased and their springiness, cohesiveness and chewiness increased. In sensory evaluation, the addition of 5% Rubus coreanus Miquel leaf powder showed the best score in taste and overall preference. Therefore, these results suggested that the addition of 5% Rubus coreanus Miquel leaf powder could be applied for making Rubus coreanus Miquel leaf powder sulgidduk.

Quality Characteristics of Yukwa Prepared with Rubus coreanus Miquel Extract Using Different Puffing Process Methods (팽화방법을 달리한 복분자 추출물 첨가 유과의 품질 특성)

  • Lee, Min-Suk;Kim, Mun-Yong;Chun, Soon-Sil
    • Korean journal of food and cookery science
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    • v.24 no.3
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    • pp.382-391
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    • 2008
  • Yukwa samples, made with additions of 0, 10, 20, and 30% Rubus coreanus Miquel extract, were puffed by different puffing methods(convection oven, microwave oven, and fryer) and were then examined for quality characteristics such as moisture content, expansion rate, color, hardness, and sensory qualities, in order to determine the optimal ratio of Rubus coreanus Miquel extract in the formulation and the optimal expansion of Yukwa. The moisture contents of Yukwa base increased as the level of Rubus coreanus Miquel extract increased. And the Yukwa puffed by convection had higher moisture than the samples puffed by microwave oven or frying, with the exception of the sample containing 20% Rubus coreanus Miquel extract. When comparing the expansion rates of samples, no significant differences were found between the control and extract-containing samples puffed by convection, microwave, and frying methods, respectively. However, the sample puffed by frying had the highest expansion rate, whereas the convection-, microwave-puffed samples showed no significant differences. In the convection-, microwave-, and fryer-puffed samples, lightness and yellowness decreased, but redness increased, as the level of Rubus coreanus Miquel extract increased. And the sample puffed by microwave oven had greater lightness as compared to the samples puffed by convection and frying. In terms of hardness, no significant differences were found the control and extract-containing samples puffed by convection and microwave methods. However, hardness was maximal in the sample puffed by convection and lowest in the sample puffed by frying, in which it increased according to the addition of Rubus coreanus Miquel extract. In the consumer acceptance evaluations and characteristics intensity rating tests, the samples puffed using convection and microwave methods showed higher scores for the majority of evaluated characteristics as compared to the samples puffed by frying. And the samples containing Rubus coreanus Miquel extract obtained fairly good scores. In conclusion, the results indicate that additions of 10$\sim$20% Rubus coreanus Miquel extract are optimal for Yukwa that is puffed by convection and microwave methods, as this range provides good physiological properties and reasonably high overall consumer acceptability.

Quality Characteristics and the Optimization Recipes of Chocolate Added with Bokbunja (Rubus coreanus Miquel) (복분자를 첨가한 초콜릿의 최적 배합비)

  • Yu, Ok-Kyeong;Kim, Min-A;Rho, Jeong-Ok;Sohn, Hee-Sook;Cha, Youn-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.9
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    • pp.1193-1197
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    • 2007
  • The purpose of this study was to find the optimal mixing condition of Rubus coreanus extracts, Rubus coreanus powder, and Rubus coreanus flavor for preparation of the Bokbunja chocolate. The physico-chemical characteristics of the Bokbunja chocolate were analyzed and evaluated. The sugar concentration of the Bokbunja chocolate had a tendency to increase as the addition of Rubus coreanus extracts decreased, but there was no significant differences. The hardness was increased with the decreasing Rubus coreanus extracts and increasing Rubus coreanus powder. The L (lightness) value increased with increasing Rubus coreanus extracts and decreasing Rubus coreanus powder, whereas a (redness) and b (yellowness) values increased by Rubus coreanus powder addition. The optimum mixing condition for the Bokbunja chocolate was decided by sensory evaluation. According to the results of sensory flavor, color, sweetness, texture and overall acceptability, the Bokbunja chocolate which was added Rubus coreanus extracts 30 g, Rubus coreanus powder 5 g, Rubus coreanus flavor 0.3 g obtained the best score overall.

Optimization of Macerating Enzymatic Extraction Process and Components Change of Extract of Rubus coreanus Miq. Fruit (복분자의 효소 추출 공정의 최적화 및 성분 변화)

  • Ryu, Il Hwan;Kwon, Tae Oh
    • Korean Journal of Medicinal Crop Science
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    • v.21 no.2
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    • pp.97-104
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    • 2013
  • The objective of this study is to investigate the optimal condition for macerating enzymatic extraction process that leads to the highest yield and the largest extracted amount of bio-active contents from Rubus coreanus Miq. fruit. The optimal extraction conditions were found as the following: The initial amount of the water added to the fruit was 20 ~ 30% by weight. The mixing ratio used for the macerating enzyme was 4 : 1 : 2 (w : w : w) for cellulase:pectinase:amylogucosidase, and the amount of the macerating enzyme added was 2% by weight. The extraction process was done at a temperature of $45{\sim}50^{\circ}C$ for 10 hours. The extraction yields on Rubus coreanus Miq. fruit by macerating enzymatic extraction process was increased by 84.3% compared to that of hot-water extraction process. The amounts of organic acids and vitamin found in the extract were also higher. The amount of polyphenol and anthocyanin contents in the extract were 185% and 257% of those from hot-water extraction, respectively. These results suggest that macerating enzymatic extraction is an effective method to boost extraction yield and to increase the amount of extraction of bio-active contents from Rubus coreanus Miq. fruit.

A Triterpene Glycoside in Berries of Rubus coreanus (복분자(覆盆子)의 Triterpene 배당체)

  • Kim, Eun;Kim, Young-Choong
    • Korean Journal of Pharmacognosy
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    • v.18 no.3
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    • pp.188-190
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    • 1987
  • A triterpene glycoside was first isolated from berries of Rubus coreanus Miquel in the family of Rosaceae, which have been used as a tonic in chinese drug. The compound was identified as $28-{\beta}-D-glycopyranosyl$ ester of $2{\alpha},3{\beta},19{\alpha},23-tetrahydroxyurs-12-en-28-oic$ acid by IR, MS, $^{1}H-NMR$, $^{13}C-NMR$ spectra.

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