• 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.

• 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.

• 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.

• 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.

• 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.

• Journal of Microbiology and Biotechnology
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• v.31 no.9
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• pp.1256-1261
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• 2021

Rubus coreanus Miquel (bokbunja), Korean black raspberry, is known to possess various phytochemicals that exert antioxidative, anti-inflammatory, and anti-cancer effects. However, most studies on Rubus coreanus Miquel have been performed with the solvent extracts and/or a single component to demonstrate the efficacy, while studies evaluating the effect of the whole fructus of Rubus coreanus Miquel are limited. In this study, therefore, we employed the isoproterenol (IPN)-induced myocardial infarction model and investigated the effect of freeze-dried powder of Rubus coreanus Miquel (RCP) on oxidative stress and prevention of organ damage. Oral administration of RCP reduced the level of toxicity markers, alanine transaminase (ALT), aspartate transaminase (AST), and lactate dehydrogenase (LDH) without affecting body weight and diet intake. The oxidative stress marker glutathione (GSH) increased about 45% and malonaldehyde (MDA) decreased about 27% compared to the IPN group with RCP-H (3%) administration. By histological analysis, IPN induced significant myocardial damage in the heart and vascular injury in the liver, and RCP administration ameliorated the damages in a dose-dependent manner. Taken together, RCP activated the antioxidant system leading to prevention of damage to organs by IPN in rats, making it possible to expect beneficial efficacies by consuming the whole fructus of Rubus coreanus Miquel.

• Fashion & Textile Research Journal
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• v.8 no.4
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• pp.476-480
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• 2006

For the purpose of application to new natural dyestuff, the dyeability of Rubus coreanus Miquel extract was analyzed. It was dyed in silk fabric according to various dye concentration, dyeing temperature, dyeing time, and dyeing repetition. And the effects of mordanting conditions were examined as color differences and color fastnesses. The maximum absorbance of Rubus coreanus Miquel extract was at 521 nm. The dyeaffinities were increased gradually as were increased dye concentration, dyeing temperature, dyeing time, and dyeing repetition. The dyeaffinity was increased at pre-mordanted condition, and color difference was increased distinctly at post mordanted condition. The hues of mordanted silk fabrics were RP, P, PB, BG where as non mordanted silk fabric was R. Lightfastness was the best at pre-Sn mordanted and the worst at Post-Al mordanted. Washing and perspiration fastnesses were improved on pre and post-Sn mordanted.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.195-205
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• 2006

In this study, we investigated the quality characteristics of curd yogurt with different content of Rubus coreanus Miquel juice. Yogurt was fermented with three kinds of lactic acid bacteria(Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei). The changes of quality characteristics were investigated during fermentation and an acceptance test was performed after fermentation. The pH was decreased on the whole, and titratable acidity was gradually increased during fermentation. The number of viable cells was increased in case of yogurt with 1% to 4% Rubus coreanus Miquel juice, while it was inhibited in the sample with 6% and 7%. There was similar content in composition of protein, lactose, FFA, TS and NFS of curd yogurt after fermentation. Color value of curd yogurt with Rubus coreanus Miquel juice was higher in L(brightness), a(redness) and b(yellowness), compared with the control. Sensory attributes of color, odor, taste, after taste and overall acceptability of the curd yogurt with 3% Rubus coreanus Miquel juice showed highest preference among samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1021-1025
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• 2001

Physicochemical properties of Rubus coreanus Miquel were examined. Unripened fruit, ripened fruit and leaf of Rubus coreanus Miquel were used as samples. The contents of water, crude protein, crude fat, crude fiber, dietary fiber, and crude ash were studied. The pH, soluble solid content, acidity and color were also measured. In terms of free sugar composition, concentration of glucose and fructose found in unripened fruit had increased in ripened fruit and sucrose was contained in ripened fruit. The major free sugars of leaf were glucose, fructose and sucrose. Citric acid, succinic acid and fumaric acid were found in all three sample groups, unripened fruit, ripened fruit and leaf. The citric acid showed the highest concentration in the unripened fruit as the concentration of 1.21%. Fifteen types of amino acids were analysed from the unripened and ripened fruit of Rubus coreanus Miquel. The leaf contained methionine in addition to those fifteen type amino acids in fruits. The glutamic acid contents of unripened fruit, ripened fruit and leaf were 411, 246.59 and 898.42 mg%, respectively. Among the minerals studied in this research Rubus coreanus Miquel held high level of potassium. The potassium concentrations of unripened fruit, ripened fruit and leaf were 645.07, 216.53 and 815.78 mg%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.683-688
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• 2007

Total polyphenolic compounds, DPPH radical scavenging activity, superoxide dismutase (SOD), vitamin A, C, E, flavonoid and anthocyanin of Rubus coreanus Miquel during maturation were investigated to expand the utilization of Rubus coreanus Miquel as functional food material. Physiological activities of unripened, middle-ripened and ripened fruit of Rubus coreanus Miquel were examined. The ripened fruit included higher contents of total polyphenolic compound compared with those of the other sample groups, unripened and middle-ripened fruit. SOD of unripened, middle-ripened and ripened fruit were 59.15, 80.05 and 95.03%, respectively. Scavenging concentration ($SC_{50}$) of unripened and middle-ripened fruit for 0.4 mM DPPH (1,1-diphenyl 2-picryl hydrazyl) was 2.3 mg/mL by weight, but only 1.6 mg/mL for ripened fruit. The vitamin A content of the Rubus coreanus Miquel was found to be lower as the fruit ripened; however, vitamin E showed the reverse pattern. In addition Rubus coreanus Miquel is a fruit which has a high vitamin C content regardless of maturity. The flavonoid contents of Rubus coreanus Miquel were in order of ripened fruit ($49{\mu}m/mg$)>middle-ripened fruit ($16.4{\mu}m/mg)$>unripened fruit ($15.4{\mu}m/mg$). Also, the contents of anthocyanin in ripened fruit were $394.50{\mu}m/mg$, which were higher than those of middle-ripened ($12.43{\mu}m/mg)$ and unripened fruit ($7.89{\mu}m/mg$).