Sheng-Dun Lin

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Verified

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• Ph.D., professor
• Professor at Hungkuang University

Tamarillo (Solanum betaceum Cav.) is rich in polyphenols, anthocyanins, and carotenoids, making it a promising candidate for functional food development. This study investigated phytochemical profiles and bioactivities in different tamarillo parts. Various parts of tamarillo were extracted using water and ethanol (0–95%), with 95% ethanol yielding...

Tamarillo (Solanum betaceum Cav.) is rich in polyphenols, anthocyanins, and carotenoids, making it a promising candidate for functional food development. Various parts of tamarillo were extracted using water and ethanol (0–95%), with 95% ethanol yielding the highest content of bioactive compounds in the peel, pulp, mucilage, and whole fruit, while...

The effects of replacing 5–25% of wheat flour (WF) with Taiwanese cocoa bean shells (CBSs) on the physicochemical, antioxidant, starch digestion, and sensory properties of the bread were studied. The lead (0.18) and cadmium (0.77) contents (mg/kg) of the CBSs were below the Codex Alimentarius specifications for cocoa powder. Ochratoxin A and aflato...

In the process of making mushrooms into vacuum-fried crisps, the resulting blanched broth (BB) and centrifuged broth (CB) are often discarded, thereby increasing the amount of wastewater and treatment costs. This study measured the proximate compositions, bioactive components, taste components, and minerals of freeze-dried BB and CB and then used f...

The effects of lyophilized tamarillo powder (TP) on the physicochemical, antioxidant, sensory, and starch digestibility characteristics of steamed breads were studied. The TP was used to substitute 5–20% of wheat flour to make steamed breads, assigned as T5, T10, T15, and T20, respectively. The results showed that TP is rich in dietary fiber (36.45...

Extractions of the underground parts of valerian were prepared with water and ethanol (25–95%) at 25–75 °C. Extraction yields, bioactive compounds, and the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability of lyophilized extracts were determined. The inhibitory effects of the extracts, valerenic acid derivatives and phenolic acids, on...

Washing and blanching are two important steps for the processing of fresh good grade small shiitake into casual snacks and prepared foods. This study explored their effects on the dimensions, weights, proximate compositions, taste and bioactive compounds of the shiitake caps and stipes. Results showed that the dimensions and weights of the caps and...

Shiitake (Lentinula edodes) is well-known for its distinct flavor and texture as well as its medicinal and nutritional properties. Small good grade fresh shiitake mushrooms are highly perishable and have a low commodity value in the Taiwan market. As a result, these are frequently used as raw materials for vacuum-fried crisps. However, manufacturer...

Bread is one of the most popular foods worldwide. Aerial parts of sweet potato (SP) are rich in dietary fiber and phytochemicals. The SP powder (cv. Simon No.1) was used to substitute 5%, 10%, and 15% (w/w) of flour to produce breads. Crude protein, fat, ash and dietary fiber of SP powder were higher than those of flour. Total phenols, caffeoylquin...

Wood ear (Auricularia polytrica) powder (WE) was used to substitute 10%–40% of wheat flour to make icebox cookies. Contents of fiber, polysaccharide, and total phenols in WE were 2.73%, 66%, and 2.49%, respectively. Hunter L, a, b, hardness, moisture, and water activity of cookies decreased with the increased WE percentages, while ash and carbohydr...

Flammulina velutipes, also called enokitake, is usually used for soup cuisine in Taiwan. For health concern to reduce the use of monosodium glutamate (MSG), mushrooms are a particular alternative of interest. Accordingly, we prepared the extract using thermal processing. Commercial protease was added before extraction. Contents of total free amino...

Background and objectives Freeze‐dried aqueous and various ethanolic (25%, 50%, 75%, and 95%) extracts of defatted red rice (mutant AM‐425) bran were prepared and designated as E0, E25, E50, E75, and E95, respectively. Phenolic constituents of extracts and the in vitro inhibitory effects of extracts against lipase, α‐amylase, α‐glucosidase, and ang...

Pleurotus eryngii (king oyster mushroom) has better pleasant aroma and culinary qualities, and it is also processed into different foods and snacks in Taiwan. The centrifuged broth obtained from the processing is usually discarded. Accordingly, the research was designed to analyze the composition of centrifuged broths from various grades of fruitin...

Black rice (BR) powders were used to substitute 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100% (w/w) of wheat flour to manufacture chiffon cakes, assigned as BR10, BR20, BR30, BR40, BR50, BR60, BR70, BR80, BR90, and BR100, respectively. The specific gravity in cake batter, and crumb a value, hardness, cohesiveness, adhesiveness, gumminess an...

The extraction yield, total phenols, caffeic acid derivatives (CAD), and antioxidant properties of 50% ethanolic Echinacea purpurea flower extract were determined. The in vitro inhibitory effects of 50% ethanolic extract and CAD on α-amylase, α-glucosidase, and angiotensin-converting enzyme (ACE) linked with type 2 diabetes were also investigated....

Two cooked brown rice and six white rice varieties were selected for assessing the variations in predicted glycemic index (pGI) determined by using in vitro starch digestion and the glycemic index (GI) determined in vivo. Marked varietal differences in apparent amylose content, dietary fiber content, pGI, and GI were observed. Most of the tested ri...

The extraction yields, active compounds and antioxidant properties of 50%-aqueous-ethanolic extracts of freeze-dried Echinacea purpurea flower with multi-steps and multi-batches extraction methods were assessed. In multi-steps extraction, the extraction yields of 1st, 2nd, and 3rd extracts were 21.52%, 9.33%, and 2.90%, and their total phenols cont...

Tea infusions were prepared from green, oolong and black teas made from the leaves of Camellia sinensis L. (cultivar Shy-Jih-Chun) using the conventional brewing procedure. Three types of tea infusions were different in pH values, soluble solids, color values and visual appearance. With regard to antioxidant activity, reducing power and scavenging...

Tea infusions were prepared from cold or hot brewed-parched or steamed green tea at 2, 6 and 10% and their color properties; several components and sensory scores were measured. Tea infusions from both green tea were comparable in contents of soluble solids, sugars, free amino acids, caffeine and antioxidant components, and had different pH values,...

Green tea (GT), oolong tea (OT) and black tea (BT) powders were used to substitute 10, 20 and 30% (w/w) of wheat flour to make chiffon cakes, assigned as GT10, GT20, GT30, OT10, OT20, OT30, BT10, BT20 and BT30, respectively. The viscosity and specific gravity in cake batter, and hardness, adhesiveness, gumminess and chewiness of baked cakes increas...

Buckwheat (Fagopyrium esculentum Moench) was used to substitute 15% of wheat flour to make husked and unhusked buckwheat bread. After baking, white bread showed higher moisture content than both buckwheat breads. During storage at 25C, the bread samples lost their moisture constantly. At day 0, the total plate counts of fresh bread were similar. Af...

Echinacea is a top-selling herbal supplement that acts as immunostimulant. It has been used to treat common cold, coughs, bronchitis and upper respiratory infections. It is also a popular product used in anticancer therapy. The cytotoxic effects of Echinacea on cancer cells are still not clear. The aims of this study were to provide a preliminary v...

This study evaluated the effects of ethanol and extraction temperature on the quality of freeze‐dried Echinacea purpurea flowers. The inhibitory effects of flower extract and cichoric acid on human colonic HCT‐116 cancer cells growth were also examined. The optimal extraction conditions for freeze‐dried flowers were 50% ethanol and 65¢XC extraction...

abstract. Fresh flowers, leaves, stems and roots of Echinacea purpurea were subjected to vacuum freeze-drying, cool wind-drying (30 °C), and hot air-drying (40, 55 or 70 °C), and then stored under different environmental conditions. The cichoric acid was the main phenolic compound detected in dried E. purpurea materials, followed by caftaric acid....

The effects of erythritol on the quality characteristics of Danish cookies were studied. Danish cookies were formulated using erythritol as a sweetener to replace 0, 25, 50, 75 and 100% sucrose. The results showed that Hunter L-values and erythritol contents of cookies increased with increasing erythritol level whereas there was no difference in th...

abstract. Green tea powder was used to substitute 0%, 10%, 20%, and 30% of wheat flour to make sponge cakes, called the control, GT10, GT20, and GT30, respectively. The viscosity and specific gravity in cake batter, and hardness, gumminess, chewiness, crumb a value, protein, total dietary fibre, ash, and various cate-chin content of baked cakes inc...

Sucrose is one of the principal ingredients of cookies. But a sucrose-rich diet is associated with lipogenesis and obesity. Erythritol is a noncariogenic, nonglycemic and low calorie sweetener that is safe for diabetics. The study explored the feasibility of utilizing erythritol in icebox cookie making. Icebox cookies were prepared with 25%, 50%, 7...

Cold and hot water extracts (2, 6 and 10%) were prepared from parching green tea and its antioxidant properties studied and potential antioxidant components determined. Yields of hot water extracts (17.53–28.63%) were significantly higher than those of cold water extracts (13.34–16.14%). The half maximal effective concentration (EC50) values in ant...

Common buckwheat (Fagopyrium esculentum Moench) was used to substitute 15% of wheat flour to make buckwheat enhanced wheat breads. Proximate composition, physical quality, functional components and antioxidant properties of buckwheat enhanced wheat breads were analysed and compared with those of white bread. Specific volumes of three breads were 6....

The extracts were prepared from cold or hot brewed steaming green tea at different concentrations (2, 6, and 10%), its antioxidant properties studied and potential antioxidant components determined. The yields of hot water extracts (17.49–28.27%) were significantly higher than those of cold water extracts (11.72–14.70%). EC50 values in antioxidant...

Cereal Chem. 85(4):515–521 Sponge cakes were formulated using isomaltooligosaccharide (IMO) syrup as a sweetener to replace 0, 25, 50, 75, and 100% sucrose. The qualities of cakes were evaluated by physicochemical, microbiological, and sensory evaluation analyses. The viscosity in cake batter, cake vol-ume, crumb Hunter a value, and IMO contents of...

Cereal Chem. 85(1):31–38 The effects of gamma aminobutyric acid (GABA) tea on the quality characteristics of chiffon cakes were studied. The viscosity and specific gravity in cake batter, and total dietary fiber, GABA, catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate contents, hardness, and c...

The effects of erythritol on physical and sensory characteristics of chiffon cakes were studied. The results showed that chiffon cakes prepared with 25%, 50%, 75%, and 100% replacement of sucrose with erythritol were lighter in crust and crumb and less sweet in crumbs than those with sucrose. There were no differences in the specific gravity of cak...

The purpose of this study was to investigate the effects of isomaltooligosaccharide (IMO) chiffon cake on serum biochemical parameters, constipation and fecal putrefactive metabolites in hyperlipidemic subjects. In the present study, 52 volunteers with serum cholesterol levels of > 200 mg/dl were recruited and randomly assigned to one of two dietar...

Cereal Chem. 82(4):405–413 The effects of Fibersol-2 (FS-2) and sucralose on the quality characteristics of chiffon cakes were studied. Replacement of 80% of the sucrose with FS-2 and sucralose resulted in a cake batter with a higher specific gravity and peak temperature (by differential scanning calori-metry), and baked cakes with a lower volume a...

本研究以低熱量質地改善劑- 聚葡萄糖和高甜度的阿斯巴甜為配方利用反應曲面法探 討低熱量金柑蜜餞的適當產制條件并評估取代蔗糖在金柑蜜餞中扮演之角色的可行性 。 一、反應曲面法 (1) 所得到之適當產制條件為: 金柑之屈折度為48°Brix( 浸漬於聚葡萄糖溶液后 ) , 阿斯巴甜溶液之濃度為1.8%, 乾燥溫度為46-46.5℃,乾燥時間為16.0-16.9 小時。 其成品之水活性、水分含量硬度、甜味分數、質地分數及整體感分數分別為0.889-0. 896,34.6-35.6%,780-817g,7.2,7.3,7.2。 (2) 在理化分析方面,L,a,b值主要是受聚葡萄糖的影響, 水活性、水分含量、硬度及 咀嚼度則同時受到聚葡萄糖、乾燥溫度及時間之影響。而在嗜好性品評方面, 同時受 到聚葡萄...