• 제목/요약/키워드: functional ingredients

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A Study on the Preference and the Actual Using Patterns of the Bakery Products using Functional Ingredients (기능성 재료를 이용한 베이커리 제품의 선호도와 이용실태에 관한 연구 - 수원 지역 여성을 중심으로 -)

  • Hwang, Yoon-Kyung;Woo, In-Ae;Lee, Yoon-Shin
    • Culinary science and hospitality research
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    • v.12 no.4
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    • pp.116-130
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    • 2006
  • This research was accomplished to analyze the preference and the actual using patterns of the bakery products using functional ingredients by subjects' age. This survey was examined by the self-administered questionnaire method for 374 female subjects in Suwon. All respondents preferred breads than confectionaries with functional ingredients. As for the products of cooking ingredients, cookies, roll-cake, cake, chocolate, the preference of teenagers was higher than those of the other groups. Subjects preferred potatoes, fruits, rice and green tea as functional ingredients. Over thirties showed the high preference over beans, vegetables, mushrooms, ginseng and oriental herbs while fruits were highly preferred in teenagers and twenties. The ratio of using the bakery products with functional ingredients once or twice a week was higher in over thirties than those of the other groups. Subjects answered that they generally spent $3,000won\sim5,000won$ on those products. Functionality of products was considered as the more important factor in thirties than in the other groups. The lack of information about these products and functional ingredients was reported by teenagers and twenties. These results would be basic data for marketing or improvement of baking products with functional ingredients.

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Effects of Functional Ingredients Supplementation as a Bulking Agent in Composting of Swine Manure (돈분의 퇴비화에 있어 악취 제거 기능성 물질의 첨가 효과)

  • 이상환;김인호;홍종욱;권오석;김정우
    • Korean Journal of Organic Agriculture
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    • v.9 no.4
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    • pp.113-121
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    • 2001
  • This study was conducted to evaluate the effects of functional ingredients with supplementation as a bulking agent in composting of swine manure. Treatments were T1 & T5 ; Swine mature+Vermiculite, T2 & T6 ; Swine manure+Perlite, T3 & T7 ; Swine manure+Vermiculite+Perlite, T4 & T8 ; Swine manure+Bark. T1, T2, T3 and T4 were supplemented with functional ingredients on d 0 of composting, T5, T6, T7 and T8 were supplemented with functional ingredients on d 3 of composting. Functional ingredients were Fermkito and Yucca. During the composting period, changes of temperature were showed traditionally composting trend. Volatile fatty acids were decreased regardless of treatments in functional ingredients supplementation. Organic matter, T-N and C/N ratio were showed higher bark treatments than other treatments. pH and EC were net differences among the treatments. P$_2$O$_{5}$ and $K_2$O were showed level of 1-3%. In heavy metal, Cr were showed higher in vermiculite treatment than other treatments. In conclusion, vermiculite and perlite treatments were greater composting effects than bark.

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Application of Microbial Transglutaminase and Functional Ingredients for the Healthier Low-Fat/Salt Meat Products: A Review (건강지향의 저지방/저염 식육가공품을 위한 Microbial Transglutaminase와 기능성 소재 이용 기술)

  • Lee, Hong-Chul;Chin, Koo-Bok
    • Food Science of Animal Resources
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    • v.30 no.6
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    • pp.886-895
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    • 2010
  • The level of fat and salt can affect the product quality and storage stability of processed meats. Additionally, consumers' demands require dietary guidelines for developing low-fat/salt functional foods. Microbial transglutaminase (MTGase), which enhances textural properties by catalyzing protein-protein cross-linkages, was introduced to develop healthier lowfat/salt meat products. The potential possibilities of low-fat/salt processed meats were reviewed under optimal conditions for functional ingredients from several previous studies. The addition of non-meat protein (e.g. sodium caseinate and soy protein isolates), hydrocolloids (e. g. konjac flour, carrageenan, and alginates), and MTGase alone or in combination with other functional ingredients improved textural and sensory properties similar to those of regularly processed meats. When MTGase was combined with hydrocolloids (konjac flour or sodium alginate) or other functional ingredients, gelling properties of meat protein were improved even at a low salt level. Based on these reviews, functional ingredients combined with new processing technologies could be incorporated into processed meats to improve the functionality of various low-fat/salt meat products.

The development of new functional ingredients for menopausal women and cardiovascular health (갱년기 여성 및 심혈관 건강을 위한 새로운 기능소재의 개발)

  • Choi, Eun Hye;Park, Kum Ju;Kang, Jung Il;Lee, Sang Yun
    • Food Science and Industry
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    • v.53 no.4
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    • pp.374-381
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    • 2020
  • As Korea became the aged society, people pay more attention to their health and disease prevention. For a better and healthy aging, it is even more important for active seniors to manage their health. The development of functional ingredients targeted for active seniors, which may improve cardiovascular and menopausal women's health, and their certification as individually recognized functional materials could serve as a new growth engine for the functional foods industry as well as contribute to the improvement of public health.

Management Strategy For Health Functional Food Containing Several Functional Ingredients (두 가지 이상 기능성원료를 복합하여 함유하고 있는 건강기능식품의 안전 관리 방안)

  • Kim, Ji Yeon;Kwon, Oran
    • Journal of Food Hygiene and Safety
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    • v.27 no.4
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    • pp.395-400
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    • 2012
  • In this study, we analyzed the database for items reported to Korea Food and Drug Administration as for manufactured health/functional food during 2010. There were 183 health functional food products manufactured in domestic having over 2 functional ingredients (hereinafter, combinational health functional food) among total 7319 products. Among 183 products, there were 177 products having over two kinds of functional ingredient and 6 products were over 3 ingredients. The most commonly used functional ingredients in the combinational health functional food were Garcinia cambogia extracts which were used in 41 products, Octacosanol and Saw Palmetto extract. When we searched the safety information for the pair of ingredients used in combinational health functional food using several database, there were no reports for safety concern. However, as there are still safety concerns when intake various functional ingredients at once, we suggested to enforce the reporting system of adverse event in order to strength safety management of health functional food. With these complement, the safety management of health functional food might be achieved including a combinational products.

Rutin and Functional Ingredients of Buckwheat and Their Variations (메밀의 Rutin 및 기능성 물질의 종류와 변이)

  • Choi, Byung-Han;Kim, Sun-Lim;Kim, Sung-Kook
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.41 no.spc1
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    • pp.69-93
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    • 1996
  • In Korea, buckwheat has historically held a very important position because it has been used as a food and traditional medicine. The objectives of this report were to mainly review the up to present papers includings 75 references about buckwheat's rutin, functional ingredients and their variations. Buckwheat provides an abundance of such nutrition as protein, amino acids, vitamin($B_1,\;B_2$, E, P), minerals(Fe, Zn, Mn, Mg, P, Cu, Ca, Se) and dietary fiber. Buckwheat's essential amino acid, lysine, is notably higher amount than cereals. Rutin(vitamin P), one of a group of flavonoids, is abundant in buckwheat and noted for its beneficial function of reducing every kinds of radiation and vascular diseases, diabetes mellitis and retinal hemorrhage, etc. Rutin also acts as a pigment stabilizer and acetone extracts of buckwheat have a potent tyrosinase inhibitory activity.

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Functional Ingredients of Maize and Their Variation (옥수수 기능성 물질의 종류와 변이)

  • Kim Sun Lim;Choi Byung Han;Park Seung Ue;Moon Hyun Guey
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.41 no.spc1
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    • pp.46-68
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    • 1996
  • The objective of this report is to review the up to present papers including 79 references about functional ingredients in maize and their variations. Maize is a good source of such antioxidants as ${\alpha}-,\;{\gamma}-tocopherols,\;{\alpha}-,\;{\beta}-carotene,\;{\beta}-cryptoxanthin$, zeaxanthin, quercetin and chlorogenic acid. Unsaponifiable standard extracts of Zea mays L. (ZML) have a beneficial effect on various dental diseases. Flavonoids, flavonoid biosynthetic pathway and their controling genes were also reviewed in this report. Flavonoids are required for successful fertilization in maize pollen, and maysin has a potent antibiotic activities to earworm and fall armyworm in maize silks. Maize silks have been used in traditional medicine for diuretic, vascular diseases and diabetes, etc. and boiling water extracts of maize silk have hemodynamic effects, but their ingredients still remain obscure.

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Functional Ingredients of Curcumae longae Rhizoma Extracts and Preparation of PVA Nanofiber Containing Extracts (강황 추출물의 기능성 성분과 강황 추출물을 함유하는 PVA 나노섬유의 제조)

  • Kang, Sam;Lee, Jung-Soon
    • Textile Science and Engineering
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    • v.56 no.4
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    • pp.198-207
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    • 2019
  • The purpose of this study was to analyze the functional ingredients of Curcumae longae Rhizoma extracts and to confirm the possibility of producing polyvinyl alcohol (PVA) nanofibers using these extracts. Distilled water and ethanol were used as extraction solvents. Terpene and its analogues as well as various volatile and essential oil components were detected in the distilled water and ethanol extracts. The total polyphenol content and flavonoid content showed that the Curcumae longae Rhizoma ethanol extract was higher than distilled water extract at $242.33{\mu}g/ml$ and $166.65{\mu}g/ml$, respectively. PVA nanofibers containing Curcumae longae Rhizoma ethanol extract were electrospun in a relatively uniform manner without the occurrence of beads as a whole. As the content of Curcumae longae Rhizoma ethanol extract increased, the diameter of the fiber increased as well; the range of approximately 330 to 610 nm was added with a 0.25-1.5% addition. The hydrogen bonding between the Curcumae longae Rhizoma extracts and PVA, as well as the resulting degrees of crystallinity, melting point, and increase in heat capacity were identified through a Fourier-transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry analysis. Therefore, it was verified that the developed Curcumae longae Rhizoma/PVA nanofiber was created in a state wherein the bond between the molecules were smoothly achieved.

Functional Ingredients of Perilla Frutescens L. Britt Extracts and Preparation of PVA Nanoweb Containing Extracts (자소 추출물의 기능성 성분과 자소 추출물을 함유하는 PVA 나노 섬유의 제조)

  • Wang, Qian Wen;Lee, Jung-Soon
    • Textile Coloration and Finishing
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    • v.29 no.4
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    • pp.256-267
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    • 2017
  • The purpose of this study was to analyze the functional ingredients of Perilla Frutescens L. Britt extracts and to confirm the possibility of producing PVA nanofibers using extracts. Distilled water, 3% aqueous sodium hydroxide solution and ethanol were used as extraction solvents. The electrospinning was carried out at a PVA concentration of 12%, an applied voltage of 10 kV and a tip to collector distance of 15cm. The contents of volatile substances, essential oils, total polyphenols and flavonoids of the extracts were measured to examine the constituents of functional materials. Flavor components and esters were identified in 3% sodium hydroxide and ethanol extracts. The content of polyphenols and flavonoids in ethanol extracts was higher than that of medicinal plants. 1wt.% of Tween 20 was added to disperse the essential oil components of the ethanol extract. Addition of a dispersant made it possible to produce a homogeneous mixture by having some compatibility with the ethanol extracts and the PVA molecule. When the concentration of the ethanol extract was 0.25 and 0.5wt%, relatively uniform PVA nanofiber having an average diameter of 350 to 365nm could be produced. The results of FT-IR, XRD and DSC analysis confirmed that Perilla Frutescens L. Britt ethanol extract was well mixed with PVA molecules and was electrospun.