• The Korean Journal of Food And Nutrition
• /
• v.25 no.3
• /
• pp.664-670
• /
• 2012

In this study, we investigated the quality characteristics and the sensory evaluation for madeleine added with peach (Prunus persica L. Batsch) juice. The pH and specific volume of madeleine were decreased with increase of peach juice, whereas the moisture and loss rate were increased. In the color of madeleine crust, L and b value were decreased with increase of peach juice, and these results showed significant differences compared to control(p<0.05). The other hand, the colors of madeleine crumb showed less significant changes compared to the control. On texture of madeleine with increase of peach juice, the hardness, chewiness, gumminess and cohesiveness were increased, whereas the adhesiveness was decreased. In the sensory evaluation with taste, color, flavor and overall preference, the madeleine with 20%(w/w) peach juice showed the highest value. Consequently, these results should provide the possibile use of peach processing in bakery industry because the addition of peach juice enhanced the quality and sensory characteristics of madeleine.

• Journal of the Korean Applied Science and Technology
• /
• v.30 no.2
• /
• pp.280-289
• /
• 2013

Various vehicles have been studied in order to protect skin ageing and sustain constantly moisturization. Recently, in relation to maintain of moisture, absorption and penetration of active materials, there has been introducing many preparing methods such as liposome, liquid crystal and multilamellar emulsion. We developed multilayer lamellar vesicle using cetearyl alcohol/ceteth-20 phosphate/dicetyl phosphate as analogy of phospholipid according to variation of shear rate and pH. These multilayer lamellar vesicles were confirmed by cross polarizing microscope. As results, morphologies of lamellar vesicle were not uniformed at low shear rate and pH. Also, stabilities for encapsulation of retinol were observed at $42^{\circ}C$ during two months. As a result, quantitative content of retinol decreased at low pH. Multilayer lamellar vesicle decreased 14% of transepidermal water loss compared with O/W emulsion. We compared multilayer lamellar sun cream to O/W sun cream using in vitro SPF test of water resistance and concluded that multilayer lamellar sun cream is similar to O/W sun cream in water resistance.

• Korean Journal of Food Science and Technology
• /
• v.36 no.6
• /
• pp.924-929
• /
• 2004

Quality characteristics of functional bread added with different concentrations of potato juice and processed by basic formulation were investigated. Specific volume and baking loss of bread added with 20% potato juice (potato juice : water = 20 : 80) were the highest. Moisture and crude protein contents increased with increasing content of potato juice, while crude lipid content decreased. Lightness (L value) and yellowness (b value) of bread decreased with increasing content of potato juice, while redness (a value) increased. Texture measurement showed springiness, cohesiveness, and brittleness increased with increase of potato juice content. Highest sensory scores for color (p < 0.001), flavor, and taste (p < 0.05) were obtained from bread added with 20% potato juice, while appearance (p < 0.01) and texture (p < 0.01) of control bread were highest. Glycoalkaloid contentsof bread added with 50 and 100% potato juice were 2.85 and 5.79 mg%, respectively.

• Applied Biological Chemistry
• /
• v.49 no.2
• /
• pp.103-107
• /
• 2006

Effects of temperature and relative humidity on fat soluble vitamin contents in two commercial vitamin tablets ('Multivitamin Dandelion' and 'vitamin E Yarrow') were investigated. When they stored at different temperature (25, 35, and $45^{\circ}C$) with cap and stored at low relative humidity (11% RH) without cap, all fat soluble vitamins (vitamin A acetate, vitamin E acetate and vitamin E) were stable during 24 weeks of storage period. However, when they stored at high relative humidity (75% RH and 100% RH) without cap, vitamin A acetate and vitamin E acetate dramatically disintegrated at the early stage of storage. On the other hand, vitamin E gradually decreased during storage. Therefore, stability of some fat soluble vitamins, which exist as acetate form, was highly dependent on relative humidity rather than storage temperature. Water may act as a plasticizer and increased the mobility of molecules in vitamin tablet resulting in relatively fast disintegration of some fat soluble vitamins.

• Korean Journal of Food Science and Technology
• /
• v.35 no.5
• /
• pp.856-864
• /
• 2003

The purpose of this study was to examine the quality variations of cake and cake batter when either butter or soybean oil was added in plain sponge cake batter. Soybean oil or butter was added to the batter at ratios of 20, 40, and 60% at 20, 35, 60, and $80^{\circ}C$. The physico-chemical properties of cake batter and cake were measured to evaluate the effects of ratio and temperature of butter and soybean oil. At higher ratios of butter or soybean oil and lower temperatures, the specific gravity of the cake batter increased while the interrelations among weight, volume, and specific loaf volume decreased. L- and b- values were the same, but a-value increased remarkably with higher ratios of butter. The effect of adding butter or soybean oil on hardness was shown to be lowest at 40% and $80^{\circ}C$. Baking loss in the baking process with soybean oil decreased with increasing oil quantity and temperature. Moisture content did not change with temperature, but did decline with increasing amounts of butter or soybean oil. These results show that the optimum condition for sponge cake would be 40% soybean oil at $80^{\circ}C$.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.2 no.1
• /
• pp.19-29
• /
• 1994

The purpose of this study was to investigate the feasibility of composting of vegetable wastes containing high moisture. The parameters investigated were the effect of energy source addition, difference in bulking agent and recirculation of leachate produced during composting. Laboratory scale composting reactors were used in this study. Chinese cabbages were used as a vegetable waste. Dog food was added to the vegetable waste as a energy source. Wood chips and leaves of platan were used as bulking agents. There may be an appropriate amount of energy source to be added for composting high moisture content vegetable waste. In this study, the appropriate amount of energy source was 20% of the vegetable waste by weight basis. Recirculation of total amount of leachate produced each day on the same day may not be an appropriate approach due to the significant heat-quenching effect. When the total amount of leachate produced was equally devided and recirculated everyday through the whole composting period, the heat-quenching effect was comparatively less significant. There were no notable differences in the temperature profile and the $CO_2$ evoluation rate when leaves were used instead of wood chips as bulking agents. Considering waste recycling, it is desirable to use leaf waste as bulking agents if available, because the leaves are also wastes to be disposed of.

• Korean Journal of Food Science and Technology
• /
• v.50 no.1
• /
• pp.69-75
• /
• 2018

This study was performed to examine the quality characteristics and antioxidant activities of the sponge cakes containing different concentrations (2-10%, w/w) of aronia powder (AP). The specific gravity of the dough and the baking loss rate were significantly increased with higher AP content. The specific volume, height, volume index, and pH were significantly decreased with the increase in AP. The lightness and redness values increased, while the yellowness values decreased with increasing amounts of AP. Textural characteristics, such as hardness, gumminess, and chewiness significantly increased on addition of AP. The DPPH radical scavenging activities of the cakes increased significantly with the increase in concentration of AP. In sensory evaluation, the group with cakes containing AP at 2% concentration was ranked higher than other cakes with respect to all parameters, except for color. Therefore, the results of this study suggest that sponge cakes prepared with 2% AP is the most suitable product, based on its sensory characteristics and antioxidant activities.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.41 no.1
• /
• pp.73-83
• /
• 2015

Dendropanax morbifera Leveille (Araliaceae) is an endemic species growing in the south-western part of South Korea and has been used in folk medicine. However, the effects of Dendropanax morbifera Lev. on skin biology remain to be elucidated. In this study, we isolated 1-tetradecanol and ${\beta}$-sitosterol from the n-hexane fraction of Dendropanax mobifera Lev. and To investigate the whitening effect of the fraction, we tested the inhibition of tyrosinase activity of 1-tetradecanol. The results show that the inhibitory effect of the 1-tetradecanol was higher than water extract and n-hexane fraction. And 1-tetradecanol significantly reduced melanin contents of B16F10 cells compared to more than water extract and n-haxane fraction dose-dependantly without cell cytotoxicitiy (below $100{\mu}g/mL$). We also investigated the skin moisturizing effect using HR-1 hairless mice. The transepidermal water loss (TEWL) in the 1-tetradecanol treated group was significantly smaller than that in the other groups. To investigate the effect of the preventing hair loss by ${\beta}$-sitosterol, we observed HR-1 hairless mice through periodic growth feature. The results suggest that hair loss of mice by ${\beta}$-sitosterol was delayed and it's hair density showed the highest. These data provide evidence that Dendropanax morbifera Lev. may be a potent candidate for the improvement of both skin whitening, moisturizing and alopecia from the point of cosmetic industry view.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.27 no.1
• /
• pp.25-33
• /
• 2021

This experiment was conducted to determine the effects of the pre- and post-harvest variable factors on the processed product of kimchi cabbage cultivated in semi-highland at summer time. Kimchi cabbage cultivar 'Chun Gwang' was grown in an open field and/or under a plastic greenhouse condition; it was stored at 0? after harvesting with low-density polyethylene (LDPE) film packaging. The pre-harvest characteristics growth parameters, fresh weight, head weight, no of leaves, leaf thickness, firmness, moisture content etc. were evaluated. The evaluated postharvest characteristics were fresh weight loss, appearance, trimming loss, SPAD value, moisture content and hue angle. The results show that the fresh weight and leaf thickness were higher in 'Chun Gwang' kimchi cabbages grown in the greenhouse than those in the field. However, the other evaluated factors were not affected by the type of cultural method. During the storage, the cabbage continued to decrease in fresh weight loss, trimming loss and moisture content. When compared to the kimchi cabbage showed significant difference in the fresh weight loss, trimming loss and moisture content during storage. It was confirmed that both cultural methods indoor- and outdoor did not show head growth parameters of 'Chun Gwang' kimchi cabbages on semi-high land at summer time. Although no difference in the growth before storage was observed, the evaluated characteristics like fresh weight loss etc. were influenced by cultural method as a pre-harvest factor. This study suggests that there were to be affected by pre-harvest factor during storage after harvest. In this study, an integrated management system combining relationship between processed agricultural products and their pre- and post-harvest factors.

• Food Engineering Progress
• /
• v.21 no.1
• /
• pp.64-71
• /
• 2017

This study investigated the effects of the mixing ratio of tofu paste and normal corn starch on the characteristics of gluten-free (GF) muffins. Soft wheat flour for wheat flour-based muffins (control) was replaced with the mixture of tofu paste and normal corn starch (NCS). The mixing ratios of tofu paste and NCS were 1:6.4 (S100), 1:5.1 (S80), 1:3.8 (S60), 1:2.6 (S40), 1:1.3 (S20), and 1:0 (S00), based on their total solid contents. GF muffins of S40-S100 developed the porous, sponge-like structure without crumb collapse. The weight and baking loss did not significantly differ in the control and GF muffins. By decreasing NCS in GF muffin batters, the moisture content, firmness, and crumb redness/yellowness of GF muffins increased, while their volume, specific volume, and crumb lightness decreased. Nevertheless, these characteristics (except for firmness) of S100 were much closer to those of the control. In the preference test, however, S60 (possessing lower attributes than S100 and S80) was most favored among GF muffins, and was very similar in all evaluations (except for appearance) to the control. Overall, the mixture of tofu paste and NCS would be a potential material to replace soft wheat flour in muffins.