• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.17 no.7
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• pp.718-723
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• 2004

Crystal structure of $(Ba-{1-x}La_x)[Mg_\frac{1+x}{3}}Nb_\frac{{2-x}{3}}]O_3$ (BLMN) ceramics with 0\leq1x \geq was investigated using synchrotron X-ray powder diffraction (XRD) and high reso(B $a_{l-x}$L $a_{x}$)[M $g_{(1+x)}$3/N $b_{(2-x)/3}$］ $O_3$lution transmission electron microscopy (HRTEM). When the La content, x, is above 0.1, the 1:2 ordered hexagonal structure found in Ba($Mg_\frac{1}{3}Nb_\frac{2}{3}})O_3$(BMN) was transformed into 1:1 ordered cubic structure. The 1:1 ordered cubic structure was maintained up to x=0.7. When x exceeded 0.7, however, BLMN was transformed into 1:1 ordered structure which has cation displacement and in-phase and anti-phase tilt of octahedra.

• Food Science and Preservation
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• v.14 no.3
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• pp.301-307
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• 2007

To efficiently use Korean mung beans, the functional characteristics of mung bean powder(A), unhydrolyzed mung bean flour(B), and mung bean flour hydrolyzed under optimum conditions(C), were compared. The contents of protein, fat, carbohydrate, ash, and water, did not vary greatly with different treatment methods. The color values of (B) and (C) were similar, while the L value of (A) was higher than those of the other samples. Thereducing sugar content of (C) was highest at 292.63 mg%, while the total phenol contents of (A) and (C) were similar at 38.63 mg% and 38.38 mg%, respectively. The molecular weight of (A) was under 17 kDa by SDS-PAGE, and was lower than the molecular weights of the other samples (B, C), which generally ranged from 17 kDa to 72 kDa. The free sugar content of (C) was highest at 1,125.16 mg%, while (A) and (B) yielded values of 86.36 mg% and 54.20 mg%, respectively. Total free amino acid contents were in the order(C)(B)(A), and were 22,116.35 mg%, 2,731.29 mg%, and 578.54 mg%, respectively. The amino acid content of (C) was 8,231.42 mg% and was higher than those of (A) or(B). The DPPH free radical scavenging abilities of (A) and (C) were high, at 62.1% and 57.63%, respectively, while (B) showed a lower value at 19.26%. Fibrinolytic activity was highest(24.01%) in (C), and was 20.69% in (A) and 18.06% in (B). The above results indicate that mung bean flour hydrolyzed under optimal conditions (C) had the highest functional and quality characteristics, in comparisonh with unhydrolyzed flour (B) and mung bean powder (A). Diverse applications of hydrolyzed mung bean flour are anticipated.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.173-180
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• 2017

This study evaluated the characteristics of rice cookies with varying amounts (0, 250, 500, and 750 mg) of dandelion complex powder. Dandelion powder is considered a functional food with skin-moisturizing and atopic skin improvement effects by KFDA. Quality characteristics of AF343 and rice cookies were measured by determining antimicrobial activities, physical characteristics, sensory evaluation values, and antioxidant activities. An antibiotic susceptibility test of the powder showed positive activities in Escherichia coli (O157:H7), Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes. Rice cookie containing 250-500 mg powder showed significantly increased antioxidant activities compared to controls (p<0.05). However, sensory intensities between the two sample groups were not significantly different. Thus, rice cookies containing 250-500 mg dandelion complex powder were successfully developed to improve antioxidant and antimicrobial qualities. These products may attract the attention of health-conscious consumers in the highly competitive cookie industry.

• Food Science and Preservation
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• v.23 no.7
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• pp.945-952
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• 2016

This study was carried out to investigate the quality characteristics and antioxidant activity of Sulgidduk (oriental-style rice cakes) prepared with different amounts (0%, 2%, 4%, or 6%) of maquiberry (Aristotelia chilensis) powder. The moisture content of treated Sulgidduk ranged from 37.75% to 38.79%, with no significant differences between treatment groups. The pH gradually decreased with the increasie in maquiberry powder. The soluble solid content did not show significant differences between groups. The lightness (L) value decreased, while redness (a) value increased with the increase in added maquiberry powder. Hardness of the control group was lower than those of the treatment groups. Consumer acceptance test results revealed no significant differences in smell, taste and overall acceptability scores. The total polyphenol and total anthocyanin contents were 8.66~262.71 mg GAE/100 g amd 0.01~9.76 mg C3G/100 g), respectively. Moreover, the polyphenol and anthocyanin levels increased with increasing levels of added maquiberry powder. In addition. reducing power and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities significantly increased with increase in added maquiberry powder. Based on the above results, addition up to 6% maquiberry powder incorporated into Sulgidduk will meet the taste and functional needs for consumers.

• Bulletin of the Korean Chemical Society
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• v.10 no.1
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• pp.8-12
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• 1989

The polycrystalline powder of (BaLa)(MgMo)$O_6$ has been prepared at $1350^{\circ}C$ in a nitrogen flowing atmosphere. The powder X-ray diffraction pattern indicates that (BaLa)(MgMo)$O_6$ has a cubic perovskite structure ($a_0$ = 8.019(3) $\AA)$ with 1:1 ordering or $Mg^{2+}$ and $Mo^{5+}$ in the oxide lattice. The infrared spectrum shows two strong absorption bands with their maxima at 600(${\nu}3$) and 365(${\nu}4$) cm-1, which are attributed to $2T_{1U}$, modes of molybdenum octahedra MoO6 in the crystal lattice. According to the magnetic susceptibility measurement, the compound shows a paramagnetic behavior which follows the Curie-Weiss law below room temperature with the effective magnetic moment 1.60(1){$\mu}B$, which is consistent with that of spin only value ($1.73{\mu}B$) for $Mo^{5+}$ ($4d^1$ electronic configuration). From the thermogravimetric and X-ray diffraction analyses, it has been found that (BaLa)(MgMo)$O_6$ decomposes gradually into $BaMoO_4$, $MoO_3$ and unidentified phases above $900^{\circ}C$ in an ambient atmosphere, absorbing about 0.25 mole $O_2$ per mole of Mo ion, which also supports that oxidation state of $Mo^{5+}$ in the (BaLa)(MgMo)$O_6$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.893-898
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• 1996

This study is a continuous work for the standardization of children's kimchi preparation. In order to find out the proper red pepper powder for children's kimchi, four kinds of red pepper powder(A, B, C, D) sold in Kyungsang province were used as samples. The proximate composition, color value, capsaicinoids concentration and sugar content in four kinds of the red pepper powder were determined, and sensory evaluation of kimchi Prepared with those was carried out for different fermentation times. Moisture contents of red pepper powder A, B, C and D were in the range of 11.59~13.48%. Lipid and ash contents of samples were in the range of 7.59~8.39% and 4.34~7.45%, respectively. In comparision of color values measured by a Hunter colorimeter, red pepper powder A showed the highest value for a and b values. Also A showed the brightest color as measured in ASTA color and L value. Capsaicin concentration of D and dihydrocapsaicin concentration of C were found to be the highest among the sanlples. The capsaicin equivalent was in tile order of D>C>A>B. The content of total sugar was in the order of B>A>D>C. In the sensory evaluation of children's kimchi prepared with four kinds of red pepper powder, the color and total acceptability of kimchi prepared with A were found to be the best. The results of sensory evaluation between kimchi prepared with A and school supplied kimchi showed that the former was better. And the composition of A red pepper powder was as follows: capsaicin equivalent 24.l5mg%, total sugar content 15.79% and ASTA color value 178.2.

• Journal of Microbiology and Biotechnology
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• v.16 no.12
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• pp.1940-1946
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• 2006

The influence of environmental conditions on the ganoderic acid (GA) content in the fungus Ganoderma lucidum was investigated using a one-factor-at-a-time design and orthogonal design. Among the various medium components examined, sucrose, soybean powder or peptone, ferrous sulfate, and pH 6.0 were the most suitable carbon source (factor A), nitrogen source (factor B), mineral source (factor C), and initial pH (factor D), respectively, for the GA content in the one-factor-at-a-time design. According to the orthogonal design, the order of effect for the four factors on the GA content was A>C>D>B. The best level of factor A was $A_2$ (sucrose) with a value of +0.34 mg/100 mg DW. The optimal treatment combination was $A_2B_1C_3D_1$ with which the GA content reached up to 2.63$\pm$0.011 mg/100 mg DW. The interactions between the mineral ion and the nitrogen source, and the mineral ion and the pH were both highly significant (P<0.01). The highest interaction effect was ($B_2{\times}D_2$) with a value of +0.19 mg/100 mg DW, which was higher than the level effect value for $B_2$ (peptone) and D$_2$ (pH 5.0). Therefore, the results proved that interactions between factors cannot be ignored. The results also indicated the importance of the interactions between the factors, which may help to understand the metabolic pathway leading to triterpene biosynthesis and the expression and regulation of the key enzymes involved.

• Culinary science and hospitality research
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• v.24 no.2
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• pp.96-102
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• 2018

The objective of this study was to assess the quality characteristics of Sulggitteok prepared with different ratios of chestnut powder: 0%, 5%, 10%, 15%, and 20%. The moisture content of the chestnut Sulggi without added chestnut powder was 38.24% than that of any other chestnut powder added groups and gradually decreased from 33.34~26.27% based on the addition of chestnut powder. In terms of color, the lightness (L) decreased significantly but redness (a) and yellowness (b) significantly (p<0.001) increased with increasing contents of chestnut powder. The total polyphenol content and DPPH free radical scavenging activity increased as the amount of chestnut powder increased and decreased. Total phenol contents of phenol contents was higher in the 10% added group (347.50 mg GAE/100 g) and DPPH radical scavenging activity was significantly higher in the 5% added group ($69.35{\pm}2.02%$) and 10% added group ($74.33{\pm}2.29%$). Texture profile analysis showed that the hardness, adhesiveness, chewiness were higher than that of the control. The result of sensory evaluation test and the overall acceptability showed that the taste, color, flavor, chewiness, softness and overall acceptability were the highest in the 10% added group while the color and flavor showed no significant different group. Based on these results, it is suggested that chestnut Sulggi with up 10% added chestnut powder can be developed as products.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.374-381
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• 2018

This study evaluated the quality characteristics of wet noodles added with sword bean powder(0, 5, 10, 15%) to determine the most preferred noodle recipe for consumer's desire. The proximate composition of the sword bean powder was as follows: Moisture contents were $13.4{\pm}0.08%$, protein $30.2{\pm}0.12%$, fat $0.3{\pm}0.09%$, protein $1.0{\pm}0.11%$ and carbohydrates $55.1{\pm}0.12%$, respectively. Total amino acid content of sword bean powder was measured 23,054.266 mg/100 g, especially in the order of histidine, glutamic acid and aspartic acid. The flavonoid content of sword bean powder was 17.9750 mg%. Water-binding capacity increased as the level of sword bean powder increased. When viscosity of wheat flours containing sword bean powder was measured by amylograph, the gelatinization point increased significantly as the level of sword bean powder increased, but peak viscosity decreased. As the level of sword bean powder increased, L value decreased, whereas a and b values increased. Weight, water absorption and volume of cooked noodles prepared with wheat flours containing sword bean powder decreased, whereas turbidity of soup increased. For textural properties, addition of sword bean powder increased hardness, springiness, chewiness of cooked noodles, whereas adhesiveness decreased. According to sensory evaluation such as appearance, color, flavor, taste, texture, overall preference, it was revealed noodles with 10% sword bean powder was the most preferred. According to the results, the addition of sword bean powder positively affects the overall sensory evaluation of wet noodle, and 10% is the optimal level for addition.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.204-205
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• 2003

Change in Quality properties of the Kochujang Prepared with the powder of Paecilomyces japonica and extract of p. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Kochuiang made with p. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Amino nitrogen of Kochujang made with P. japonica was higher than control group and was highest on 30 days and 60 days by 179.2mg% and 282.2mg% respectively. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Kochujang made with P. japonica was lower and in particular that of Kochujang made with P. japonica powder was lowest. from the result of sensory evaluation test, the color of control group was similar to“clear red”but that of Kochojang made with powder of P. japonica was close to“dark reddish brown”and that of Kochujang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, the Kochujang by P. japonica addition was stronger and Kochujang made with extract was stronger than that made with powder. In hot taste, the Kochujang made with P. japonica was weaker than control group and the Kochujang made with P. japonica was scored higher in flavor than control group and Kochujang made with powder of P. japonica was the highest in score. In overall preference, the Kochujang made with P. japonica was better than control group like the result of flavor but expecially Kochujang made with water extract of P. japonica among the extract was best one unlike the result of flavor.