Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Powder on Quality Characteristics, Antioxidant Activities, and Retarding Retrogradation by Shelf-Life of Sulgidduck (Rice Cake)

Song, Ka Young; Hyeonbin, O; Zhang, Yangyang; Joung, Ki Youeng; Kim, Young Soon

doi:10.3746/jkfn.2016.45.12.1792

Cited by 13 publications

(3 citation statements)

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“…Akgun et al (2016) found that TS content (protein and fat), milk composition, and acidity influence syneresis, namely, that an increase in solids content reduces pore size and results in a finer structure of the yogurt gel. The protein and fat have fairly high WHC, and pH affects syneresis where alkaline pH may result in larger pores and then cause an increase in syneresis (Song et al, 2017). The FFY and LFY had the lowest and SY had the highest syneresis among the controls during storage (Figure 3).…”

Section: Syneresismentioning

confidence: 99%

The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute

Kim

Hyeonbin

Lee

et al. 2020

Journal of Dairy Science

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This study investigated the use of basil seed gum (BSG) as a fat substitute on the physicochemical properties and antioxidant activities of yogurt. A 0.5 and 1% BSG solution was supplemented to reduced-fat and nonfat yogurts, and their physicochemical properties, quality properties, antioxidant activity, and sensory evaluation were compared with each control group. We prepared 3 yogurts as controls and 4 yogurt samples containing BSG as follows: FFY (yogurt made from full-fat milk: a control group), LFY (yogurt made from reduced-fat milk: a control group), SY (yogurt made from nonfat milk: a control group), LFY 0.5% (0.5% BSG added to reduced-fat yogurt), LFY 1.0% (1.0% BSG added to reduced-fat yogurt), SY 0.5% (0.5% BSG added to nonfat yogurt), and SY 1.0% (1.0% BSG added to nonfat yogurt). The pH of LFY 0.5% and LFY 1.0% was decreased compared with LFY control, whereas pH of SY 0.5% and SY 1.0% had no significant difference. The titratable acidity showed no significant increase. The viscosity was the highest in FFY among the control groups and increased with the concentration of BSG in the SY group. The L-value (brightness) and b-value (yellowness) were the highest in FFY at 85.05 among the control groups. The L-value and bvalue of LFY 0.5% and SY 0.5% showed higher values than LFY 1% and SY 1%. The a-value (redness) was the highest in SY 0.5% at −2.36, and ∆E (total color difference) was the highest in SY 1% at 7.33. The moisture content of SY was the highest among the control groups and addition of 1% BSG to SY was highest among the BSG-added group. Total contents of phenol and flavonoid slightly increased as the concentration of BSG increased (increase in the contents of phenol and flavonoid). The results of ferric reducing antioxi-dant power were similar to the findings of phenol and flavonoid content (an increase as the concentration of BSG increased). The overall acceptability of sensory characteristics was improved in all groups of samples when BSG 1% concentration increased. Application of BSG for the production of nonfat yogurt can enhance physicochemical properties, antioxidant activity, and sensory characteristics of reduced-fat and nonfat yogurt. Addition of BSG to reduced-fat and nonfat yogurt can improve their physical and antioxidant properties to the level of FFY.

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Section: Syneresismentioning

confidence: 99%

The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute

Kim

Hyeonbin

Lee

et al. 2020

Journal of Dairy Science

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“…Nevertheless, the factors which involve the antioxidant effect of C. moschata showed high genetic variability for synthesising phenolic compounds, carotenoids, and antioxidant activity [ 70 ]. While the ABTS radical scavenging activity of pumpkin tended to increase according to the level of pumpkin leaf powder [ 71 ], the fruit acetone extract has an antioxidant effect of being higher in C. maxima lines than in C. moschata lines [ 14 ], and the antioxidant activity is more affected by the type of cultivar than by the pumpkin species [ 13 ]. Furthermore, numerous studies have shown that administering antioxidants to diabetic rats increases the number of β cells [ 42 , 59 ].…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Antidiabetic and Antioxidant Activities of Fruit Pulp Extracts of Cucurbita moschata Duchesne and Cucurbita maxima Duchesne

Suwannapong

Talubmook

Promprom

2023

The Scientific World Journal

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Objective. To evaluate and compare the antidiabetic and antioxidant activities of fruit pulp extracts from Cucurbita moschata (PCMOS) and Cucurbita maxima (PCMAX). Methods. The antidiabetic activity was carried out in vivo by orally and daily giving the extracts at a dose of 500 mg/kg·b.w. to the streptozotocin-induced diabetic male albino Wistar rats for six weeks. After the period of administration, blood glucose levels, body weight, serum insulin, morphology of islets of Langerhans, biochemical parameters, and haematological values of the rats were determined. Meanwhile, the antioxidant activity was carried out in vitro by determination of total phenolic and flavonoid contents, DPPH radical scavenging activity, and ferric reducing antioxidant power. Results. PCMAX significantly ( p < 0.05 ) reduced blood glucose levels but increased the body weight, serum insulin levels, size and number of islets of Langerhans, and β-cell number of the treated diabetic rats more than PCMOS did. However, they did not alter biochemical parameters and haematological values of the treated diabetic rats. PCMAX possessed total phenolic and flavonoid contents and showed DPPH scavenging and FRAP reducing antioxidant power more significantly ( p < 0.05 ) than PCMOS. Conclusions. According to the obtained results, it is indicated that PCMOS and PCMAX possess antidiabetic and antioxidant activities. PCMAX possesses more potent antidiabetic and antioxidant activities than PCMOS. These are probably due to PCMAX providing polysaccharide and total phenolic and flavonoid contents more than PCMOS.

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“…The color of the milk protein gel was quantified from the midsection by Song, O, Zhang, Joung, and Kim (). The L * (lightness), a * (redness), and b * (yellowness) of the color were determined using a color‐measuring spectrophotometer (CR‐400, Minolta, Tokyo, Japan) set to Hunter's value.…”

Section: Methodsmentioning

confidence: 99%

Effect of mucilage extracted from Basil ( Ocimum basilicum L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel

Song

Kim

2019

J Food Process Preserv

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This study investigated the properties of low‐fat milk protein gels using basil seed mucilage (BSM). Gel strength was significantly increased as 69.39–238.01 g/cm2 in BSM groups. Strain showed high in T3, T4, and T5 as 0.89–1.0%. L‐value tended to be significantly decreased with the amount of BSM increased. pH was the lowest in C0 as 7.32. Brix tended to be increased significantly compared to that of C0, and T5 was the highest as 22.63%. For syneresis, T5 was 0.49% and had the lowest syneresis for the complete storage period among all the samples. As a result, BSM is considered to be able to improve the quality of low‐fat milk protein gels with its high gel strength and low strain effects. Practical applications Basil seed mucilage is popular in Asia regions on dessert such as beverage for diet. Specially, it gives feeling of fullness and is widely used in diet foods. Therefore, we applied to reduce calories of milk protein gel with low‐fat milk and polysaccharide such as basil seed mucilage for better textural properties. The application of basil seed mucilage helped improving the rheological properties and showed the decrease of syneresis with high gel strength. It is expected that basil seed mucilage will provide benefits to dietary effect with human health and as new materials for the food industry.

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Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Powder on Quality Characteristics, Antioxidant Activities, and Retarding Retrogradation by Shelf-Life of Sulgidduck (Rice Cake)

Cited by 13 publications

References 12 publications

The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute

The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute

Evaluation of Antidiabetic and Antioxidant Activities of Fruit Pulp Extracts of Cucurbita moschata Duchesne and Cucurbita maxima Duchesne

Effect of mucilage extracted from Basil ( Ocimum basilicum L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel

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