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Antioxidant Effects of Kochujang with Added Omija (Schizandra chinensis) By-product Extract Powder (오미자박 압착액 분말을 첨가한 고추장의 항산화 효과)

  • Kim, Jinkyung;Kang, Soon Ah
    • The Korean Journal of Food And Nutrition
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    • v.31 no.3
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    • pp.388-394
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    • 2018
  • This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

Quality Characteristics and Antioxidant Properties of Omija-pyun (Schisandra chinensis Jelly) added with Stevia Leaf Powder (스테비아 잎 분말 첨가 오미자편의 품질 특성 및 항산화 특성)

  • Park, Suk-Hyun;Sim, Ki Hyeon
    • The Korean Journal of Food And Nutrition
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    • v.30 no.4
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    • pp.653-664
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    • 2017
  • This study added stevia leaf powder at ratios of 0.5, 1.0, 1.5, and 2.0 percent to Omija-pyun (Schisandra chinensis Jelly) as a natural low-calorie sweetener instead of sugar which is added to Omija-pyun in considerable amounts to evaluate quality characteristics and antioxidant activities compared to the control group with the addition of sugar. Moisture content of Omija-pyun expanded by increasing the measurement of stevia leaf powder (p<0.001), pH (p<0.01) and sugar content (p<0.001) decreased. L-values and b-values revealed a tendency to increase by adding more stevia leaf powder, but a-value revealed a tendency to decrease (p<0.001). Hardness (p<0.001) and chewiness (p<0.05) decreased by adding more stevia leaf powder. Based on the consumer preference evaluation, Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of color and flavor (p<0.001). The control group and Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of taste and texture (p<0.001). There were significant differences in the organoleptic properties except hardness between the samples by quantitative descriptive analysis. The control group revealed the highest preference in terms of redness and transparency, and redness and transparency tended to decrease by adding more stevia leaf powder (p<0.001). Organoleptic properties on bitterness and sourness were enhanced by adding more stevia leaf powder in the principal component analysis (PCA). Regarding antioxidant properties, total phenol compounds and flavonoid contents of Omija-pyun increased by adding more stevia leaf powder, and DPPH radical scavenging capacity also increased (p<0.001). Based on results, it is preferable to serve Omija-pyun with the addition of 1.0 percent stevia leaf powder instead of sugar within the context of quality and antioxidant activity.

Quality Characteristics of Sponge Cake with Omija Powder (오미자 분말을 첨가한 스펀지케이크의 품질 특성)

  • Lee, Young-Ju;Lee, Hyun-Ju;Kim, Young-Suk;Ahn, Chang-Bum;Shim, Sun-Yup;Chun, Soon-Sil
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.2
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    • pp.233-238
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    • 2012
  • We prepared sponge cakes consisting of 1.5%, 3%, 4.5%, or 6% Omija powder. The specific gravity and viscosity of sponge cake batter were measured. Also, the moisture content, color, volume index, weight and texture of the sponge cake were determined. Consumer preference tests of the sponge cakes were also conducted. The viscosity of cake batter tended to decrease as the ratio of Omija powder increased. The specific gravity of the control batter was 0.41, and there was no significant difference between the control and the cakes baked with 1.5%, 3%, 4.5%, and 6% Omija powder. The moisture content and weight of the cakes were not significantly different between the control and those made with Omija powder. Hunter 'L,', 'a,' and 'b' values of the crust decreased significantly as the amount of Omija powder in the cake increased. Hunter 'L' and 'b' values of the crumbs were low in the cakes with Omija powder, while 'a' values were high. Hardness and fracturability did not show any differences between the cakes. Adhesiveness and resilience of the control were high. The control sample showed the highest sensory score in overall preference. However, cakes made with 1.5% Omija powder obtained the highest values in color, softness, and flavor scores. Omija powder flavor and astringency scores increased as the amount of Omija powder increased, and sweetness did not show any differences among cakes. Intensity scores of egg flavors significantly decreased as the amount of Omija powder increased. Sensory scores of off-flavor significantly increased as the amount of Omija powder increased. Based on the results, 1.5~3% should be recommended as the optimum level of Omija powder to be added for the preparation of sponge cake.

Evaluation of the Quality Characteristics in Omija (Schizandra chinensis Baillon) Powder Tea (가공방법을 달리한 오미자 분말차의 품질 특성 분석)

  • Lee, Hyeon-Jeong;Sung, Jun-Hyung;Choi, Ji-Young;Cho, Jeong-Seok;Lee, Yeong-Min;Chung, Hun-Sik;Moon, Kwang-Deog
    • Korean Journal of Food Science and Technology
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    • v.48 no.1
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    • pp.42-47
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    • 2016
  • The purpose of this study was to evaluate the quality characteristics in different types of Omija (Schizandra chinensis Baillon) powder tea. Raw Omija was prepared in three ways: 1) freeze-dried powder of whole Omija (FD), 2) freeze-dried powder of pressed Omija juice (PF), and 3) granules of pressed Omija juice (PG). Dried Omija was extracted and prepared in three ways: 4) freeze-dried powder (EF), 5) granules (EG), and 6) spray-dried powder (ES). The total soluble solid contents and turbidity were higher in PG, EG, and ES than those in other samples. $L^*$ value, pH, and reducing sugar contents were higher in PG and EG than those in other samples. Finally, $a^*$ value, $b^*$ value, total phenolic compounds contents, antioxidant activities, total anthocyanin contents, and schizandrin contents were lower in PG and EG than those in other samples. These results show that FD, PF, EF, and ES are more effective in outstanding redness and antioxidant activities compared to other Omija powder products.

Acceptability Characteristics of Omija Dasik according to the Kinds of Sugar (당 종류에 따른 오미자 다식의 기호도 특성)

  • 정외숙;안상희
    • Journal of the East Asian Society of Dietary Life
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    • v.12 no.3
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    • pp.210-217
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    • 2002
  • This study was carried out to investigate the possibility of improving the texture and the flavor of Dasik made of the Omija extract, various sugars and rice powder. Sensory quality and mechanical characteristics of Dasik were compared. The moisture content of the Croup of tile Dasik added with Omija extract was higher than that with non-Omija extract The Omija Dasik containing molasses showed the highest value (23.5%) in moisture content. In sensory quality, Omija Dasik containing honey and symp showed the highest score in overall acceptability (6.2 and 6.0, respectively). The Rice Dasik containing syrup showed the highest values in lightness (L) and yellowness (b) in color. The Omija Dasik containing syrup showed the highest values in redness (a) in color. The Dasik added with honey and syrup were lower in hardness, but higher in cohesiveness, springiness, gumminess and brittleness of textural characteristics. When sensory quality and mechanical characteristics of the Dasik were compared with, the gumminess and brittleness in mechanical characteristics were positively correlated with the appearance and the taste acceptability in sensory quality (p<.01, p<.05). The springiness was negatively correlated with the tooth packing in sensory quality (p<.001). The Omija Dasik was more desirable in flavor, taste and overall acceptability, especially those added with honey and syrup. From the above results, the honey might be replaced by the less expensive syrup, when making the Omija Dasik.

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Exfoliation of abalone, Haliotis discus hannai using edible plants (식용작물을 이용한 전복 박리)

  • Kim, Wi-Sik;Kim, Jong-Oh;Oh, Myung-Joo
    • Journal of fish pathology
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    • v.30 no.1
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    • pp.63-66
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    • 2017
  • Twenty nine edible plants were selected in order to study their exfoliation effect on abalone Haliotis discus hannai from its substrate. Exfoliation was observed in spearmint Mentha spicata, lemon balm Melissa officinalis, rose flower, onion Allium cepa, wasabi powder, mustard powder, omija Schizandra Chinensis, and hibiscus Hibiscus sabdariffa solutions. In particular, both the omija and hibiscus solutions exfoliated over 90% of the abalone. In field tests, 3% and 4% omija solutions exfoliated 93.6% (850/908) and 97.1% (810/834) of abalone, respectively, whereas 3% and 4% hibiscus solutions exfoliated 96.1% (780/812) and 97.4% (700/719), respectively. The detached abalone were recovered within 1 min 39 seconds. These results indicate that the omija and hibiscus solutions (3% and 4%) may be useful in the exfoliation of abalone.

Confirmation of Schizandrin as a Marker Compound in Jangsu Omija Powder (HPLC를 이용한 기능성 원료 지표성분으로서 장수 오미자 분말 중 Schizandrin의 분석법 개발)

  • Kim, Yunjeong;Ha, Na;Han, Song-Hee;Jeon, Ji-Young;Hwang, Minho;Im, Yong-Jin;Lee, Sun Young;Chae, Soo-Wan;Kim, Min-Gul
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.2
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    • pp.244-248
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    • 2013
  • We studied the development of schizandrin as a marker compound in Jangsu Omija. Schizandrin was validated for its LOD (limit of detection), LOQ (limit of quantitation), precision, accuracy, and recovery by HPLC relative to Omija powder. It showed a high linearity in the calibration curve with a coefficient of correlation ($R^2$) of 0.9990. The LOD and LOQ were 0.2 ${\mu}g/mL$ and 0.5 ${\mu}g/mL$, respectively. The intra- and inter-day precision of schizandrin calibration standards was 0.06~0.66% and 0.13~1.19%, respectively, and the intra- and inter-day accuracy of schizandrin was 98.35~103.30% and 98.35~103.00%, respectively. Overall, schizandrin was validated through our analytical methods as a marker compound in Jangsu Omija.

Sensory Properties and Consumer Acceptance of Dasik (Korean Traditional Confectioneries) (다식의 관능적 특성 및 소비자 기호도 분석)

  • Yang, Jeong-Eun;Lee, Ji-Hyeon;Choi, Soon-Ah;Chung, Lana
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.6
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    • pp.836-850
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    • 2012
  • This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

Effects of Additive materials on the Quality Characteristics of Dasik (다식의 제조시 첨가하는 부재료와 품질특성)

  • 정외숙;박금순
    • Korean journal of food and cookery science
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    • v.18 no.2
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    • pp.225-231
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    • 2002
  • This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice powder. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p〈0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p〈0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p〈.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.

Development of Functional Misutkaru Drink Added with Several Medicinal Herbs Extracts (약용식물추출물을 첨가한 건강미숫가루음료 개발)

  • 이가순;이진일;이종국;이종수;박원종
    • Korean Journal of Food Preservation
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    • v.11 no.2
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    • pp.154-159
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    • 2004
  • In order to develop of health-oriented convenience foods for rice consumption, functional Misutkaru drink was made by adding several medicinal herbs extracts to fundamental Misutkaru based cereal powder(rice, barley and soybean). Fundamental Misutkaru drink was prepared with the ratio of cereal mixed rice(5g), barley(5g) and soybean(5g) on water (100 mL) and several medicinal herbs extracts. Liriopis Tuber(50%), Omija(15%), Ginseng(10%) and Jujube(25%) were mixed to fundamental Misutkaru as functional Misutkaru. And then it was extracted to added water of 10times during 36hrs at 75$^{\circ}C$. For instant Misutkaru drink of health-oriented convenience foods, mixture of them was made with fundamental Misutkaru drink(80%), extract of several medicinal herbs(20%), and it's sensory score was high. Autoclaved functional Misutkaru drink for long storage period was changed rheological type badly. Overall acceptability and storage period of nonautoclaved functional Misutkaru drink to added extract of several medicinal herbs was higher than fundamental Misutkaru drink.