• Korean journal of food and cookery science
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• v.18 no.2
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• pp.179-184
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• 2002

This study was carried out to investigate the effects of adding prickly pear (Opuntia ficus-india var. Sabolen) on the quality characteristics of Jeung-Pyun, a traditional fermented Korean rice cake, and to find out an appropriate ratio of prickly pear powder to give a favorable color. Changes in the quality characteristics of prickly pear-added Jeung-Pyun during storage period were also studied. As the addition of prickly pear powder was increased from 1 to 3%, the degrees of expansion and gelatinization of Jeung-Pyun were increased. The degree of gelatinization and hardness were changed slowly during storage at room temperature (20$^{\circ}C$). In sensory evaluation, control Jeung-Pyun samples without prickly pear powder was preferred to that with prickly pear powder, but it was not significant up to 2% prickly pear powder. In the case of Jeung-Pyun containing 2% prickly pear powder, those stored for 12 hr received higher sensory scores than those right after being manufactured. In general, Jeung-Pyun samples with 2% prickly pear powder was favored. The addition of prickly pear powder was likely to improve the preservation property of Jeung-Pyun.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.341-348
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• 2005

The quality characteristics of bread added with the levels of $0\%,\;1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were investigated. Mixing water absorption capacity was increased by increasing amounts of prickly pear powder. Mixing time of dough was increased compared to that of wheat flour by added prickly pear powder, while it decreased as prickly pear powder content increased. Dough stability of wheat flour added with $1.0\%$ prickly pear powder was similar to wheat flour dough, while decreased by increasing amount of prickly pear powder at the range of $2.0\~4.0\%$. Pasting temperature($66.1\~66.9^{\circ}C$) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder was lower($67.8^{\circ}C$) than that of wheat flour. Peak viscosity($2,226\~2,375$ cp) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were higher(2,288 cp) than control, and increased with increasing amount of prickly pear powder Setback($797\~750$ cp) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were lower(803 cp) than that of wheat flour, and decreased with increasing amount of prickly pear powder. The volume of dough added with prickly pear powder decreased compared to that of the wheat dough. The specific loaf volume of bread added with prickly pear powder decreased($8.0\~18.5\%$) compared to that of the wheat bread. Color of crumb was deep red gradually with the increasing amount of substituted prickly pear powder. Hardness, adhesiveness, gumminess and chewiness of bread were increased gradually with the increasing amount of substituted prickly pear powder but the springiness was decreased. The sensory evaluation showed that bread of wheat flour added with $2.0\%$ prickly pew powder was superiority than the wheat flour bread.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.903-910
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• 2007

In order to make acquire a potential use for Opuntia humifusa as a natural functional food material, this study was performed to determine the quality properties of Jeung-pyun made with added Opuntia humifusa, or prickly pear powder. According to an analysis of its major components, we found that the prickly pear powder consisteds of nitrogen-free extracts (71.85%) and crude fiber (11.20%). Greater additions of prickly pear powder had resulted in significantly lower pH in the of Jeung-pyun. According to measurements on the degree of Jeung-pyun gelatinization, by means of ${\beta}$-amylase, greater additions of prickly pear powder led to the higher levels of isolated maltose, indicating that the gelatinization degree of the Jeung-pyun became higher. Also, samples with higher concentrations of prickly pear powder had a tendency toward lower water content, which allowed us to expect a longer storage duration for the Jeung-pyun. In the textural property tests the Jeung-pyun that had less hardness and greater adhesiveness (p<0.05) than the control group as the content of prickly pear powder became higher. Also, the Jeung-pyunhad lower gumminess and chewiness than the control group as the content of prickly pear powder became higher. Therefore, it is possible to prepare relatively soft Jeung-pyun using prickly pear powder. For the color differences of the Jeung-pyun samples, lower L- values, and higher a- and b -values (p<0.05) presented as the addition level of prickly pear powder became higher. According to SEM observations of the Jeung-pyun, the added prickly pear powder addition groups generally showed a smaller and more inconsistent pore size, but higher porosity, than the control group. According to sensory analyses of the Jeung-pyun, the P2 group scored highest for color item, and the P4 group generated the fermented scent. Higher additions content of prickly pear powder led to the lower score, but higher scores for adhesiveness. Finally, the P2 group achieved the highest score for overall taste.

• Journal of Nutrition and Health
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• v.34 no.2
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• pp.141-149
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• 2001

This study done to investigate the hypocholesterolemic effect of ow dietary fiber in a high cholesterol diet in aspect of cholesterol absorption and excretion using Sprague Dawley rats. After feeding diets containing 0.5% cholesterol and 5% tangerine pulp, sea tangle or prickly pear cactus for four weeks, we measured the levels of plasma and liver cholesterol and triglyceride, fecal neutral sterols and fecal radioactivity after ingestion 14(sup)C-cholesterol. We also examined platelet aggregation and histological change in liver tissues in association of hypercholesterolemia. The liver to body weight ratio was significantly(p<0.01) lower in rats fed prickly pear cactus than in other groups. The levels of plasma total cholesterol, LDL-cholesterol and triglyceride were decreased significantly(p<0.01) in the prickly pear cactus group compared with the control, while there was no difference in the liver levels of total cholesterol and triglyceride among groups. Fecal corprostanol and cholesterol were significantly(p<0.01) higher groups of control and prickly pear cactus compared to the other two groups. Radioisotope excretion after ingestion of 14(sup)C-cholesterol was higher in the control group than in tangerine pulp group or sea tangle group, with the highest in prickly pear group. Radioisotope excretion was the highest during the 2nd and 3rd days in all groups. Hematocrit and platelet aggregation were decreased in all fiber groups compared to the control, but not statistically different. Microscopic examination showed that cholesterol diet cause a fat accumulation in the liver and prickly pear cactus decreased the fat accumulation. Result indicates that prickly pear cactus has hypocholesterolemic effect by decreasing absorption and increasing excretion of cholesterol, thereby protective effect on fatty liver. Control group fed diet containing high cholesterol and low fiber seems to have a self control system in cholesterol absorption and excretion preventing hypercholesterolemia. (Korean J Nutrition 34(2) : 141-149, 2001)

• Preventive Nutrition and Food Science
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• v.5 no.1
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• pp.32-36
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• 2000

Prickly pear juice(PPJ) extracted from prickly pear fruit (Opuntia ficus-indica)was used as raw material for the production of alcoholic beverages. Prickly pear juice (PPJ) had 0.88 oBrix of soluble solid, pH 3.96 and 0.14% of total acidity. Alcohol fermentation of 25% PPJ including 22 oBrix of sugar and 1$\times$106 of inoculum was suitable for alcohol fermentation indicating the rapid decrease of sugar content. The 22 oBrix of sugar in PPJ (25%)GJ (50%) mixture was changed to 6.5 oBrix after fermentation at 3$0^{\circ}C$ for 7 days. The alcohol content was 9.2% (w/v). PPJ (70%)/GJ (30%) mixture produced alcoholic beverage with 6.9% alcohol content resulting in the gradual decrease of soluble for 7 days. On the other hand, PPJ (50%)/GJ(50%) mixture carried out completely the alcohol fermentation at 22$^{\circ}C$ for 6 days and enhanced the red color of alcoholic beverages.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.506-510
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• 1996

The stability of prickly pear color as affected by pH, metal ions, sugar and acids was studied. The color of prickly pear was most stable at pH 4 and 5. Metal ions (Fe, Cu) at a level of 100 ppm caused a decrease in stability compared to that of the control, whereas pigment of prickly pear was stable at 100 ppm of Sn ion And the color of prickly pear was stable at 0.15 M fructose. Both 100 and 500 ppm ascorbic acid had the greatest effect on stability, while citric acid, phosphoric acid and tartaric acid had no effect on stability compared to that of the control. Based on the data presented, it was concluded that under selected conditions prickly pear pigment should find application as natural food colorants.

• Journal of Nutrition and Health
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• v.45 no.5
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• pp.462-469
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• 2012

We investigated dietary effects of prickly pear cactus (Opuntina ficus-indica) on plasma lipids, platelet aggregation (PA), hemolysis, plasma TBARS and liver enzymes. Twenty eight volunteer diving women in Jeju island had daily 20 g cactus tea containing 27% prickly pear cactus (PPC) powder for 4 weeks, and data for the study subjects were analyzed, on the basis of diagnostic criteria for blood pressure (BP)(${\geq}$ 140/90 mmHg), plasma cholesterol (${\geq}$ 200 mg/dL) and triglyceride (${\geq}$ 150 mg/dL). The subjects with higher BP had higher plasma total cholesterol (TC) and triglyceride (TG) concentrations than those with normal BP. Those with higher TC also had higher TG. Subjects with normal BP or normal TC had higher initial slope of PA than their higher counterpart in BP and TC. PPC intake decreased plasma TG in those with higher BP. PPC intake significantly decreased the elevated initial slope in groups with normal BP, TC, and TG. Hemolysis after PPC intake decreased significantly in all the subjects and plasma TBARS decreased in the subjects with higher plasma TC and higher TG. Glutamic-oxaloacetic transaminase (GOT) significantly increased and total bilirubin significantly decreased in all the subjects after PPC intake. The present study with diving women showed that beneficial effects of short term intake of prickly pear cactus might differ depending on the subject conditions in term of blood pressure, and plasma lipids. However, long term usage of prickly pear cactus may provide preventive effects of cardiovascular diseases to all the population, presumably by hypolipidemic, antithrombotic, and antioxidant actions of its bioactive flavonoids and soluble fiber.

• Preventive Nutrition and Food Science
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• v.9 no.3
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• pp.206-212
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• 2004

Prickly pear extract (PPE) was fermented by Lactobacillus rhamnosus LS at 3$0^{\circ}C$ for 2 days. To improve the physicochemical properties of fermented PPE, it was fortified with food polysaccharides (0.2 %) or seaweed calcium before lactic acid fermentation. The viable cell counts, flow behavior, titratable acidity and color stability of fermented PPE were evaluated during 4 weeks of cold storage. Addition of xanthan gum or glucomannan increased the apparent viscosity and acid production, viable cell counts and red color of PPE were also well maintained during the cold storage. However, fermenting PPE with gellan gum resulted in a decrease in relative absorbance, indicating lower color stability. In particular, PPE fortified with carrageenan or alginic acid showed reduced acid production and lower viable cell counts. Addition of seaweed calcium at a 0.1 % level had positive effects on color stability, and helped maintain viable cell counts of 4.1 ${\times}$ 10$^{9}$ CFU/mL. This study demonstrated that xanthan gum could be used as a good thickening agent and stabilizer for retaining viable cell counts and red color during the cold storage in PPE fermented by lactic acid bacteria.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.733-737
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• 2002

Cooking characteristics of rice uncoated and coated with prickly pear water extracts (4% v/w for rice) were investigated. Prickly pear contained 83.22 mg% of $\alpha$-aminoadipic acid and 75.61 mg% of tyrosine as major free amino acids. After cooking, the coated rice contained 1.66 mg% of $\alpha$-aminoadipic acid which was not found in the uncoated rice. The free amino acid composition of the coated rice revealed significantly higher contents (about 2.0 to 4.2 times) of arginine, histidine, leucine, lysine and tyrosine compared with those of the uncoated rice. The major minerals in the prickly pear were Ca, K and Mg accounting for 95% of the total minerals present. After cooking, the mineral contents in the coated rice were higher by 10～45% than those in the uncoated rice. The coated rice showed lower hardness, gumminess and brittleness, and higher cohesiveness than the uncoated rice. In sensory evaluation, there were no differences in sweet taste, and overall and color acceptability between the uncoated and coated rice. However, tile coated rice showed higher scores for savory and sticky taste than the uncoated rice.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2004.04a
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• pp.21-49
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• 2004