• 동아시아식생활학회지
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• 제23권3호
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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.

• 한국지역사회생활과학회지
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• 제21권4호
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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.

• 한국조리학회지
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• 제20권6호
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• pp.128-135
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• 2014

본 연구는 생리활성 기능을 나타내는 복분자 잎 분말을 설기떡에 첨가하여 품질특성을 조사한 결과, 수분함량은 무첨가구(42.80%)에 비해 복분자 잎 분말 첨가군(39.93~42.57%)이 낮게 나타났고, 색도는 복분자 잎 분말 첨가량이 증가함에 따라 L값은 유의적으로 감소하였으며, a값과 b값은 유의적으로 증가하는 경향을 나타냈다(p<0.05). 경도는 복분자 잎 분말첨가량이 증가함에 따라 유의적으로 감소하였으며, 탄력성과 씹힘성은 유의적으로 증가하는 경향을 보였다(p<0.05). 관능검사 결과 전반적인 기호도에서는 복분자 잎 분말 5% 첨가 설기떡 > 3% 첨가 설기떡 > 0% 첨가 설기떡 > 1% 첨가 설기떡 > 7% 첨가 설기떡 순으로 높게 평가되었다. 복분자 잎 분말첨가 설기떡 제조 시 다른 첨가군에 비해 가장 높게 평가된 복분자 잎 분말 5% 첨가구가 설기떡 제조의 가장 적합한 것으로 사료되며, 향후 다양한 제품에 복분자 잎을 이용하고자 한다.

• 한국식품조리과학회지
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• 제24권3호
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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.

• 동아시아식생활학회지
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• 제22권1호
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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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• 제31권9호
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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.

• 한국의류산업학회지
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• 제8권4호
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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.

• 한국조리학회지
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• 제12권2호
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• pp.195-205
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• 2006

복분자 착즙액을 첨가한 호상 요구르트를 제조하기 위하여 skim milk에 S. thermophilus, L. acidophilus와 L. casei를 혼합한 균주를 접종하여 복분자 착즙액이 요구르트의 품질 특성에 미치는 영향을 조사하였다. pH는 전반적으로 발효기간중 감소하는 경향을, 산도는 증가하는 경향을 나타냈다. 생균수 변화에 있어서 복분자 착즙액의 첨가는 농도에 따라 생육을 촉진하기도 하고 저해하기도 하는 것으로 나타났으나, 4% 첨가농도까지는 안정된 발효를 유도하는 결과를 보였다. 성분 분석 결과를 살펴보면, 대조구와 복분자 착즙액 첨가구별 단백질, 유당, 유리지방산 함량에서는 시료간 비슷한 값을 보였고, 복분자 착즙액의 첨가량에 따라 총고형분함량은 증가하였다. 기호도 검사에서는 3% 복분자즙 첨가구가 색, 향, 맛, 후미 및 종합적인 기호도에서 가장 높은 선호도를 나타내었다.

• 한국식품영양과학회지
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• 제30권6호
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• pp.1021-1025
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• 2001

복분자딸기 열매의 미숙과와 완숙과 그리고 잎을 사용하여 수분, 조단백질, 조지방, 조섬 유, 식이섬유, 조회분과 pH, 가용성고형분, 산도, 색도 등의 이화학적 특성을 조사하였다. 주요 유리당은 glucose와 fructose로서 미숙과보다 완숙과에서 증가하였으며, 미숙과에는 sucrose가 나타나지 않았으나 완숙과와 잎에서는 sucrose가 합유되었다. 유기산 조성은 미 숙과, 완숙과 및 잎 모두 citric acid, succinic acid, fumaric acid로 이루어져 있었고, 특히 미숙과에서 citric acid함량이 1.21 g%로 높은 값을 나타내었다. 복분자딸기 열매의 미숙과 와 완숙과에서는 16종의 아미노산이 분리되었고 잎은 여기에 methionine을 포함하여 16종의 아미노산이 분리되었다. 미숙과 및 완숙과, 잎 모두 glutamic acid의 함량이 다른 성분에 비하여 높은 411, 246.59 및 898.42 mg%를 나타내었다. 무기질은 미숙과 및 완숙과, 잎 모두 potassium의 함량이 가장 높은 값을 나타내었으며, 총무기질 함량은 잎이 완숙과나 미숙과보다 높은 값을 나타내었다.

• 한국식품영양과학회지
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• 제36권6호
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• pp.683-688
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• 2007

본 실험은 성숙시기별 복분자딸기 과실부(미숙과 및 중간숙과, 완숙과)를 70% ethanol로 추출하여 항산화 원인 물질로 여겨지는 여러 유효 성분들을 조사한 후 천연 항산화제로서의 개발 가능성을 탐색하고자 하였다. 복분자딸기 100 g당 함유되어 있는 총 폴리페놀 화합물 함량은 완숙과가 4.50g으로 미숙과(2.84 g)와 중간숙과(1.55 g)에 비하여 약 2배정도 함량이 많았으며, DPPH 라디칼 소거능도 복분자딸기 과실이 성숙할수록 높은 활성을 나타냈다. SOD 유사활성도 복분자딸기가 중간숙과 80.05%, 완숙과 95.03%로 과실이 미성숙했던 시기보다 높은 활성을 가지는 것을 알 수 있었다. 100 g당 함유되어 있는 복분자딸기의 비타민 A 함량은 미숙과가 2.37 mg으로 중간숙과와 완숙과에 비하여 높았지만, 비타민 E는 완숙과가 0.9 mg으로 미숙과 0.2 mg에 비하여 높은 함량을 가진 것으로 나타났다. 복분자딸기의 비타민C 함량은 미숙과 28.55 mg, 중간숙과 23.06 mg, 완숙과 30.79 mg으로 과실의 성숙정도와 관계없이 전체적으로 높은 함량을 가지고 있었다. 플라보노이드 함량은 복분자딸기 완숙과가 $49{\mu}m/mg$로 중간숙과($16.4{\mu}m/mg$)와 미숙과($15.4{\mu}m/mg)$에 비하여 과실이 성숙할수록 함량이 크게 증가하였다. 또한 색소성분으로 여러 기능적 역할을 수행하는 안토시아닌은 미숙과일 때 7.89 mg%에 불과하였던 것이 완숙과일때 394.50 mg%로 함량이 크게 증가하였다.