• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.577-586
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• 2013

This study investigated black garlic and mugwort extracts have anti-stress activity. The antioxidant activities of extracts from black garlic (BEP), mugwort (MEP), and three mixtures (MPA, 95:5; MPB, 90:10; MPC, 85:15, w/w% for BEP and MEP, respectively) were tested in vitro. DPPH and ABTS radical scavenging activities for the mixtures (MPA, MPB and MPC) were significantly elevated in a dose-dependent manner by the amount of mugwort extract. A restraint stress was imposed on six groups of Sprague-Dawley rats supplemented with an AIN-93 diet (RSC) or one of five kinds of hot water extract drinks containing (black garlic, RS1; mugwort, RS2; and mixtures of black garlic : mugwort at 95:5, RS3; 90:10, RS4, and a mixture of black garlic : mugwort : apple extract : xylitol=90.25:4.75:2:3, RS5; v/v%) for 4 weeks. The normal group was fed with the AIN-93 diet and not exposed to restraint stress. Food intake was higher in the group fed with garlic extract (RS1), while the body weight gain and food efficiency ratio did not significantly change. The total serum cholesterol content in the RS1 and RS2 groups was significantly lower than the RSC group (control), and the RS5 group was not significantly different compared to the RS3 group. The serum triglyceride content was significantly higher RS3~RS5 groups than RS1 and RS2 groups. In terms of HDL-C and LDL-C contents, AI and CRF in the serum were not significantly different between RS3 and RS5 groups. AST and ALP activities of RS1~RS5 groups were significantly lower than the RSC group. The liver total lipid and cholesterol contents of RS1~RS5 groups were significantly lower than RSC group, and triglyceride content was significantly lower in the RS1 group. Glycogen in the liver tissue was significantly higher in the RS2 and RS3 group compared to the RSC group. These results show that the intake of a mixture of black garlic and mugwort extracts may be effective in the alleviation of hyperlipidemia caused by restraint stress.

• Journal of Life Science
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• v.12 no.1
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• pp.8-15
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• 2002

In this paper we dealt with processing of sausage using duck mechanically deboned meat(duck-MDM). The results may be summarized as follows : 1) after semi-thawing of freezing duck-MDM at $25^{\circ}C$ for 3 hours and cutting as thin, 2) alkali washing at low temperature for 4 hours by 0.2% NaHCO$_3$and 0.15% NaCl, 3) curing at low temperature for 4 hours, 4) after washing and dehydrating(moisture 80%), 5) grinding at low temperature for 55 minutes by silent cutter such as 1st grinding for 10 minutes added only dehydrated meat, 2rd grinding for 30 minutes added salt in 1st grinded meat and 3rd grinding for 15 minutes added other additives, 6) after quick casing in PVDC film and heating at 9$0^{\circ}C$ for 80 minutes, 7) cooling to below room temperature. The additives added at 3rd grinding process were Polymix-CA(0.3%), Polymix-CS(0.3%), polyphosphate(0.3%), sugar(4.2%), potato starch(8.0%), pyre-phosphates(0.3%), isolated soy protein(7.0%), MSG(0.2%), onion powder(0.5%), garlic powder(0.1%), nutmeg (1.5%), potassium sorbate(<0.1%), food red no.40(0.0075%), egg albumin(7.0%) and gluten(3.0%).

• Journal of the Korean Society for Nondestructive Testing
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• v.34 no.4
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• pp.283-289
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• 2014

This study was conducted to develop a non-destructive detection method for adulterated powder products using Raman spectroscopy and partial least squares regression(PLSR). Garlic and ginger powder, which are used as natural seasoning and in health supplement foods, were selected for this experiment. Samples were adulterated with corn starch in concentrations of 5-35%. PLSR models for adulterated garlic and ginger powders were developed and their performances evaluated using cross validation. The $R^2_c$ and SEC of an optimal PLSR model were 0.99 and 2.16 for the garlic powder samples, and 0.99 and 0.84 for the ginger samples, respectively. The variable importance in projection (VIP) score is a useful and simple tool for the evaluation of the importance of each variable in a PLSR model. After the VIP scores were taken pre-selection, the Raman spectrum data was reduced by one third. New PLSR models, based on a reduced number of wavelengths selected by the VIP scores technique, gave good predictions for the adulterated garlic and ginger powder samples.

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.177-182
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• 2020

This study evaluated the effect of steam heating, gamma irradiation, and ultraviolet (UV) irradiation on microorganism reduction in order to determine an effective sterilization method for red pepper powder. The effect of each treatment on the reduction of thermoduric bacteria and total aerobic bacteria in red pepper powder were as follows: 10 kGy gamma irradiation, reduction of 4 log and 6 log CFU/g, respectively; 12 mW/㎠ UV irradiation (264 nm UV-C), reduction of less than 1 log CFU/g; steam heating at 120℃ for 40 s, reduction of approximately 2 log CFU/g. High-temperature short-time processing at 110℃ for 30 s reduced the total bacterial count in Gochujang solution from 5.70 log CFU/g to 2.26 log CFU/g; at 121℃, the solution was commercially sterile. Steam heating resulted in 1, 2, and 4 log microbial inactivation in garlic, onion, and pepper powder, respectively. Steam sterilization, which consumers prefer over other methods, may be an effective method for reducing microorganisms in spice powders, including those in red pepper powder.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.485-491
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• 2008

This study investigated the quality characteristics of the white pan breads with garlic powder. Three different powder concentration levels of 1%, 2% and 3% were added to flour to make the breads. The contents of moisture and crude fat of the breads added with garlic powder were lower than that of control group. However, ash content was not significantly different among groups. The pH increased with increasing garlic powder concentration. The weight of breads increased with increasing garlic powder concentration, while the volume and baking loss rate of breads decreased. In color values, with increase of garlic powder concentration, L value decreased, but a and b values increased. The water activity in the breads decreased by increasing garlic powder concentration was the highest in the control group. In the texture analyzer measurement, hardness of the breads increased with increases of garlic powder concentration, but springiness decreased. In the results of sensory evaluation, the quality of the 1% garlic powder breads showed the highest in taste, flavor and overall acceptability. The color, appearance, mouth feel and texture of the breads decreased with the increasing garlic powder content. From the results of this study, the white breads with 2% garlic powder content was shown to have the best quality.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.772-780
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• 2010

This study investigated the quality of rice noodles containing different amounts of Allium victorialis powder. Rice noodles were prepared at ratios of 1, 3 and 5% Allium victorialis powder based on flour weight. The rice noodles containing Allium victorialis powder had higher moisture contents than that of control, whereas the levels of water binding capacity were lower. Regarding the cooking properties of the rice noodles, weight and water absorption were significantly lower in the 1, 3% Allium victorialis rice noodles compared to control. : 5% Allium victorialis rice noodle showed the highest score. Further, volume of the 5% Allium victorialis rice noodle showed the highest score. Allium victorialis rice noodles had lower L-values and a-values than those of control, and these values decreased with increasing amounts of Allium victorialis powder while the b-value increased. Sensory evaluation showed that high quality cooked noodles could be produced by 1, 3% inclusion of Allium victorialis powder. The pH of the rice noodles decreased gradually over 15 days of storage time. Rice noodles with added Allium victorialis powder had lower total and fungus plate counts than that of control during 15 days of storage.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.737-744
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• 2010

This study was performed to examine the quality and antioxidant activity of muffin containing black garlic extract powder that was stored for 9 days at room temperature. Black garlic extract powder was added to the muffin batter at concentrations of 0, 1, 4, 8, and 12%. Specific gravities of muffin batters increased as black garlic extract powder increased, whereas, height and specific volume of the muffins decreased. For the color of muffin crust and crumb, lightness decreased as the level of garlic extract powder increased, whereas redness and yellowness increased. For sensory evaluation, the color, flavor, softness, and chewiness of the muffins containing 1% black garlic extract powder were superior compared to those of other samples. Scores for taste and overall acceptability were the highest in muffin containing 4% black garlic extract powder. The antioxidant activity of muffins measured by DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay increased as the level of black garlic extract powder increased. Further, the TBARS(thiobarbutric acid reactive substance) content of the muffins containing various levels of black garlic extract powder was lower than that of control.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.1025-1031
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• 2009

This study was conducted to investigate the effects of garlic powder on medium and cake flours using falling number and RVA tests, as well as alveograms and farinograms. The garlic powder was added to the medium and cake flour bases at 2 and 4%, respectively. Falling numbers increased with the addition of garlic powder. The peak viscosity of the medium flour containing 2% garlic powder was highest while that made with 4% garlic powder showed a decrease in peak viscosity. The addition of garlic powder increased the set-back value, thus the garlic powder did not have an anti-retrogradation effect. The alveographic P values of the treatment were lower than that of the control, but the L value was not significantly different. On the farinogram, water absorption was decreased in the flours containing garlic powder and development time was increased. In conclusion, the addition of 2% garlic powder is recommended to improve the volume and stability of cake.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.309-318
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• 2003

In order to improve the quality of low-grade seasoned ribs, kiwi powder, pear powder and phosphates were studied. To seasoned ribs, 0.1%, 0.3% or 0.5% of kiwi powder was added and their MFI(Myofibrillar Fragmentation Index) values were 341.4, 368.3 and 405.1, respectively. As the amount of kiwi increased, MFI value increased(p<0.001). Also, when 0.5%, 1.0% or 3.0% of pear powder was added to seasoned ribs, their MFI values were increased as the addition levels of pear powder increased. As the amount of kiwi and pear powder were increased, WHC(Water Holding Capacity) decreased(p<0.001). On the other hand, as the amount of phosphates added increased, WHC increased. In drip loss, as the amount of kiwi and pear powder increased, it increased. However, drip loss was decreased as the amount of phosphates increased. For meat color, ‘L’ values of pear treatment groups were similar to those of control and ‘a’ values were higher in the treatment groups of 0.1${\sim}$0.3% kiwi powder, 0.5${\sim}$1.0% pear powder and 0.3${\sim}$0.5% phosphate than those of control. In sensory evaluation, treatment group of 0.3% kiwi powder and 0.5% phosphate showed the highest values in juiciness, tenderness and acceptability among the treatments(p<0.01).

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.195-203
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• 2001

The purpose of study was to improve the storage time of breads with spices. The quality of breads with garlic, ginger and cinnamon powder containing 1 % concentration were investigated using sensory and mechanical evaluation. For 14 days, total microbial count and chemical properties were analyzed at 18$^{\circ}C$. The result of sensory evaluation was not significantly different between control and breads with spices powder. But breads with spices powder were significantly higher than control in texture and acceptability. Especially, bread with cinnamon powder was most favorable in acceptability. The result of total microbial count showed that breads with spices powder were reduced with storing time passed and bread with cinnamon powder was most reduced in breads with spices powder. ks storing time passed, moisture contents and pH range were decreased and L, a and b value were decreased in all breads. Hardness, gumminess and brittleness of torture analysis were increased as storing time passed, but springiness and cohesiveness were decreased. A negative correlation was observed between the sensory and mechanical properties in general. Sensory Properties of springiness and swelling were positively correlated with the acceptability. In the analysis of correlation between the chemical and mechanical properties showed that lightness of mechanical properties had positive correlation with pH range and moisture contents. Moisture contents of chemical properties had negative correlation with hardness, but had positive correlation with cohesiveness of mechanical properties.