• Korean journal of food and cookery science
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• v.23 no.5
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• pp.696-702
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• 2007

The effect of different steamed garlic powder concentrations on sponge cake quality were investigated by analyzing both physicochemical and sensory properties. The sponge cakes were mixed with either steamed and freeze-dried garlic powders at different ratio [0, 2, 4, 6, 8 and 10 % (w/flow w)]. The density of the prepared dough increased with increasing amounts of steamed garlic powder when the concentrations were over 4%. The heights of the sponge cakes ranged from $3.53{\pm}0.12{\sim}3.60{\pm}0.15cm$ in the $4{\sim}8%$ steamed garlic powder samples, and were significantly higher than the control. The specific loaf volume of the cake was $3.86{\pm}0.07mL/g$ the highest in the 4% steamed garlic powder samples. When the garlic powder concentration was over the 6%, the specific loaf volumes of the sponge cakes decreased with increases in garlic powder contents. The measured L- and b-values of the crust were significantly decreased with increasing garlic powder concentration while the a-value gradually increased. The L-value of the crumb increased with increasing steamed garlic powder concentration, especially at concentrations greater than 4%. The a-values were higher in the steamed garlic powder treatments than in the control. however, no significant differences were found in the concentrations over 4%. The hardness of the control was $812.42{\pm}56.69g/cm^2$, whereas it ranged from $1005.36{\pm}43.65{\sim}1522.78{\pm}204.95g/cm^2$ in the experimental groups. Hardness increased with increasing garlic powder concentration. When considering moistness, overall acceptability, and other characteristics, the optimal concentration of steamed garlic powder was found to be 4%.

• Applied Biological Chemistry
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• v.47 no.3
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• pp.370-372
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• 2004

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.677-684
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• 2010

The purpose of this study was to investigate the effects of black foods (black rice and black garlic) and the ratio of black garlic on the quality of Sulgiddeok. Pasting properties as measured by a rapid visco analyzer (RVA) were lower for black rice flour than white rice flour. Colorimetric analysis revealed that L, a, b values were dependent on the type of rice. For texture profiles, texture was associated with RVA profiles. During storage, hardness of black rice Sulgiddeok increased to a lesser degree than that of control. After observation via scanning electron microscopy (SEM), black rice Sulgiddeok showed a honeycomb-like network structure. In sensory analysis, black rice Sulgiddeok showed a tendency to prefer the control. The addition of appropriate black garlic (BG1) helped to improve the quality. In accordance with the aforementioned results, decreased retrogradation related to black rice Sulgiddeok and black foods (black rice and black garlic) could result in quality products with high nutritional value.

• Applied Biological Chemistry
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• v.51 no.3
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• pp.183-187
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• 2008

Alkyl thiosulfi(o)nates, analogs of allyl-2-propene-1-thiosulfinate isolated from Allium sativum and having antibacterial activity, were chemically synthesized and their biological activities were investigated. Alkyl thiosulfinates were prepared by oxidation of corresponding disulfides with organic peroxy acid, while alkyl thiosulfonates could be obtained by oxidation of the alkyl thiosulfinates using sodium periodate. All synthetic thiosulfi(o)nates showed antibacterial activity against Staphylococcus aureus B33 and antifungal activity against Candida utilis ATCC42416. Further more synthetic alkyl thiosulfonates displayed antioxidant activity and have also prevention effect of platelet aggregation induced by collagen in rat.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.466-471
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• 1996

In order to investigate the compression characteristics on the some vegetables-cucumber, garlic, ginger, potato, and radish-compression force, distance, and time were measured with a Struct-O-Graph and correlations between them were investigated. Force-distance and distance-time curves were showed simply and reflection points were showed rarely. The time to rupture point was long of 11.7sec at the compression speed of 60mm/min and of 6.16sec at the compression speed of 120mm/min in potato, and short of 9.65, 4.55sec at the different compression speed in garlic, respectively. The rupture force was large of 16.64~20.00N at the different compression speed in potato and radish, and the sample at rupture point was showed crushing behavior under probe. These phenomena were suggested because compression strength of sample was different. In the result of regression analysis for force-time and distance-time to the rupture point, the correlation coefficients were above 0.96, and difference of among samples was small. The slopes of force-time were large of 1.772~3.385 in cucumber and small of 1.743~3.338 in potato, and the slopes of distance-time were obtained with reverse results.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.273-278
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• 1997

In order to investigate the punch properties of some vegetables-cucumber, radish, garlic, ginger and potato-force, distance, and time were measured with a texturometer, and the correlations between compositions and cell characteristics of samples were characterized. Many reflection and rupture points on the force-distance and distance-time curve were observed, and these points appeared when the cells of sample were resisted and yielded against the applied force. They were big and clear at the slow crosshead speed. The regression analysis for force-time and distance-time to the rupture point showed $R^{2}>0.95$. The rupture time and rupure force were 5.63 sec, 4.88 N in ginger and 4.15 sec, 2.00 N in cucumber. The rupture forces become large values at the fast crosshead speed. As cell sizes were increased, the moisture content and rupture distance were increased, while the viscosity of juice, density, regularity of cell, and slope of force-time were decreased. Rupture force, time and distance were decreased at the large specific gravity of samples. The slopes of distance-time curve were inversely proportional to slope of force-time curve.

• Food Science and Preservation
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• v.16 no.6
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• pp.875-883
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• 2009

We investigated the effects of manufacturing method on the quality of beef jerky using electron micrography. Six types of beef jerky were prepared by the addition of sugar (A), licorice (B), one of three kinds of spice extract (clove: C, fennel fruit: D, and Chungyang green pepper extract: E), or a mixture of all spice extracts (F). Microstructural changes in beef jerky during preparation by drying, with respect to drying method and the nature of the added spice extract, were observed by scanning electron micrography (SEM) and transmission electron micrography (TEM). The latter technique showed that the microstructure of fresh meat showed actin and myosin in myofibril lines, and also mitochondria and inner membranes. Beef muscle structure was broken at many myofibril lines and decomposition of inner membrane material was evident after seasoning. SEM of air-blast dried beef jerky with added medicinal herb extracts showed both large spaces and regular myofibrils, whereas hot air-dried beef jerky had no spaces and the muscle myofibrils were still evident. After review of all available micrographs from SEM and TEM, we concluded that use of medicinal herb extracts could be helpful in preserving the muscle myofibril structure during drying, and the air-blast drying method is recommended to optimize the textural quality characteristics of beef jerky.