Antioxidant Activity and α-Glucosidase Inhibitory Effect of Jerusalem Artichoke (Helianthus tuberosus) Methanol Extracts by Heat Treatment Conditions

2011 ◽  
Vol 19 (4) ◽  
pp. 257-263 ◽  
Author(s):  
Hyeon-Ju Jeong ◽  
Ju-Sung Kim ◽  
Yeo-Jin Sa ◽  
Myeong-Ok Kim ◽  
Jinfeng Yang ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Jerusalem Artichoke ◽  
Inhibitory Effect ◽  
Helianthus Tuberosus ◽  
Methanol Extracts ◽  
Treatment Conditions

Characterizing Texture, Color and Sensory Attributes of Cookies Made with Jerusalem Artichoke (Helianthus tuberosus L.) Flour Using a Mixture Design and Browning Reaction Kinetics

2016 ◽  
Vol 12 (2) ◽  
pp. 107-126 ◽  
Author(s):  
Youn Ju Lee ◽  
Dan-Bi Kim ◽  
Ok-Hwan Lee ◽  
Won Byong Yoon
Keyword(s):  
Antioxidant Activity ◽  
Reaction Kinetics ◽  
Jerusalem Artichoke ◽  
Mixture Design ◽  
Helianthus Tuberosus ◽  
Quality Indices ◽  
Texture Properties ◽  
Browning Reaction ◽  
Optimum Formulation ◽  
Optimal Formula

Abstract Effect of interactions between Jerusalem artichoke flour (JF), wheat flour (WF) and sugar (S) on the texture properties of cookies was investigated. JF was the most influential component on the dough and cookies, possibly due to inulin in JF. To develop an optimum formulation using mixture design, the constraint values for the quality indices were: hardness (12 N), adhesiveness (10 mJ), and cohesiveness (0.27) of dough, and maximum force of cookie (73 N). Optimum values of WF, JF and S in the mixture were found to be 151.89 g, 55.33 g and 87.78 g, respectively, with a desirability of 0.943. Two experimental cookie formulas, similar to the optimal formula, were tested for their sensory properties and resulted in highly acceptable scores. As baking time increased, the browning and antioxidant activity of all cookies increased; however, the browning and antioxidant activity of samples containing JF was significantly higher than the others.

Antioxidant Activity in Water and Methanol Extracts from Korean Edible Wild Plants

2011 ◽  
Vol 40 (1) ◽  
pp. 29-36 ◽  
Author(s):  
Young-Min Lee ◽  
Ji-Hyun Bae ◽  
Ho-Young Jung ◽  
Jae-Hyun Kim ◽  
Dong-Sik Park
Keyword(s):  
Antioxidant Activity ◽  
Wild Plants ◽  
Methanol Extracts ◽  
Edible Wild Plants
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