• Food Science and Preservation
• /
• v.21 no.5
• /
• pp.668-675
• /
• 2014

This study investigated the quality characteristics and antioxidant activity of muffins prepared with different amounts (0%, 5%, 10%, and 15%) of aronia powder. The moisture content was higher in the groups that contained aronia powder than in the control muffin. The specific volume of the muffins was lowest in the group with 15% aronia powder added. The lightness and yellowness values decreased, while the redness values increased with increasing amounts of the aronia powder. The hardness of the control group was lower than that of the 10% and 15% treatment groups. The consumer acceptance test revealed no significant differences in the taste and texture of the muffin samples, but the overall acceptability scores were lowest for the muffins with 15% aronia powder added. The substitution of wheat flour for the aronia powder yielded muffins with a higher polyphenol content and total flavonoid content. The antioxidant activity measured via the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, metal chelating effect, and reducing power increased as the concentration of the aronia powder increased. The results showed that up to 10% aronia powder can be incorporated into muffins to meet the sensory quality and functional needs of consumers.

• Food Science and Preservation
• /
• v.24 no.5
• /
• pp.600-607
• /
• 2017

This study was conducted to develop radish as a food product for home meal replacement using superheated steam (SHS). Also, the change of quality characteristics was studied during their storage. The radish cuts were treated with SHS for 0, 3, 5, and 7 min, respectively, followed by complete drying at $80^{\circ}C$ for 6 hours. The results showed that radishes restored with mixed solution (drinking water:sugar:vinegar:salt=2:1:0.8:0.1) were harder than those restored with drinking water. All radishes were stored at 5, 10 and $15^{\circ}C$ for 56 days to investigate the changes of quality characteristics during the storage. Radishes in the control group, restored with drinking water and stored at $15^{\circ}C$, were spoiled after 7 days of storage. The radish in the experimental group did not show any change in the water content; except an increase on the first day of storage. The hardness of radish decreased with an increase in the storage period. It was found that microbial growth was inhibited due to low pH of the mixed solution, in which radishes of the experimental group were immerse.

• Journal of the Korean Wood Science and Technology
• /
• v.22 no.4
• /
• pp.19-25
• /
• 1994

The purpose of this study was to determine the technical feasibility of making 3-dimensional thin hardboard panels for overlay substitutes of low grade particleboard and plywood panels. Experimental studies were directed at assembling bench-top apparatus, learning the characteristics of different types of lignocellulosic waste papers, for making thin hardboard with several combinations of them with and without resin addition. The raw materials used are waste corrugated cartons, cereal boxes, and old magazines which contain substantial amount of lignin in it. The experimental results showed that satisfactory thin(0.21~0.16cm) hardboard could be made from the residential mixed waste papers that have selected properties comparable to commercial 0.32cm hardboard. The significant mixing ratio effect of the waste papers was present on the thickness swelling, water absorption, linear expansion, and modulus of elasticity including Taber abrasion tests of the thin hardboard made. The mixing ratio of waste papers and resin in the thin hardboard prominently affected the specific gravity of it, which led to affect modulus of elasticity and those physical properties sensitively. And it was shown that the hardboard containing those physical properties can be used for overlay substitutes of low grade plywood and particleboard panels.

• Journal of Life Science
• /
• v.19 no.11
• /
• pp.1679-1683
• /
• 2009

This study was performed to investigate the effects of Cheonggukjang (traditional soybean food, CK) and Cheonggukjang added with Phellinus linteus myceria (CKP) on the lipid metabolism, growth, food intake, and food efficiency ratio(FER) in adult female rats. Sprague-Dawley rats were fed a high fat diet (control diet: 0.1% cholesterol, 10% Lard) for 4 weeks. The rats were randomly assigned to each treatment group: control, and two kinds of CK and CKP (powders of CK and CKP as dietary protein sources). After 4 weeks of experimental diet consumption, the body weights and the uterine fat pad weights of the CK and CKP diet groups were more significantly decreased than those of the control diet group. The hepatic cholesterol, triglyceride and total lipid levels were significantly lower in both the CK and CKP diet fed groups than those in the control group. The concentrations in serum triglyceride and LDL-cholesterol were significantly decreased in the CK and CKP diet groups compared to those in the control group. Fecal total lipid, moisture and wet weight excretion in the CK and CKP diet groups were more increased than those in the control group. These results showed that feeding of cheonggukjang and cheonggukjang added with Phellinus linteus myceria both the triglyceride and LDL-cholesterol in serum, as well as the triglyceride and cholesterol in the livers of the rats.

• Journal of Life Science
• /
• v.19 no.11
• /
• pp.1605-1610
• /
• 2009

The purpose of this study was to investigate the effects of combined exercise program and garlic pill intake on Body Composition, CRP and Adiponectin in obese high school male students. Twenty-one male students in city B volunteered to participate, and the signed consents were received before the study. Experimental groups were garlic pill intake with combined exercise group (n=7), combined exercise group (n=7), control group (n=7). The total experimental period was 16 weeks. The combined exercise group exercised 3 times a week for 16 weeks with intensity of RPE 7~15. Each exercise was 70 minutes long. A 5 g garlic pill was consumed after lunch and dinner every day. For statistics, two-way repeated test within the group was conducted through SPSS 12.0; for post-examination, Scheffe was utilized; and for inter-group examination, a paired t-test was used. The conclusions of this study are as follows. Between groups, combined exercise with garlic pill group had a significant decrease in %body fat. Within each group, combined exercise with garlic pill group had a significantly greater decrease in %body fat than the control group. Between groups, combined exercise with garlic pill group had a significant decrease in LBM. Between groups, combined exercise with garlic pill group had a significant decrease in CRP. Between groups, combined exercise with garlic pill group, combined exercise and control group showed a decrease in adiponectin. In conclusion, regular exercise and garlic pill intake improved % body fat in obese high school male students.

• The Korean Journal of Food And Nutrition
• /
• v.10 no.4
• /
• pp.521-527
• /
• 1997

A liquefied seasoning material was manufactured by using the enzymatic hydrolysis for the benefit of highly effective utilization of cockle shell by-product, and their quality was investigated. The weight ratio of by-product to whole cockle shell was 32.7%, and the contents of moisture and crude protein in the raw cockle shell by-product were 83.1% and 10.7%, respectively. The optimal concentrations of protease such as Protease N. P.(Pacific Chemical Co.) and Alcalase(Noo co), used in order to reduced the hydrolysis period, were effective at 4%(w/w), and optimal hydrolyzing time was 8 hours and after 8 hours were little changed. To improve flavor of the liquefied seasoning material, by Maillard reaction used thermal treatment, addition of glucose was very effective. And addition in hydrolysate with 10% glucose, 9% table salt, 2% starch and 0.5% caramel were suitable for promotion of taste. Total nitrogen and amino type nitrogen in the product were 1,607mg% and 1,264mg%, respectively. And the ratio of amino type nitrogen to the total nitrogen was 78.6%. The major free amino acid were glutamic acid, lysine, leucine, valine and aspartic acid, and content of glutamic acid was 1,027.5mg%.

• Food Science of Animal Resources
• /
• v.25 no.1
• /
• pp.32-38
• /
• 2005

Effects of supplemental charcoal powder and vitamin A on physico-chemical properties in 24 Hanwoo steers were investigated. The Hanwoo steers were randomly assigned to one of the three dietary treatments : 1) Control (commercial feed) 2) T1 (commercial feed supplemented with 2% charcoal powder and 0.2% vitamin A) 3) T2 (commercial feed with 2% charcoal powder). Crude fat content of proximate chemical composition in longissimus muscle was increased at control but moisture of control was rather lower than that of treatment groups (p<0.05). The WHC (water holding capacity) in longissimus muscle was tended to increase in control and shear force was higher in T2 (p<0.05). However, effects of diets charcoal power and vitamin A on pH were not found (p>0.05). Tenderness and flavor of sensory evaluation was improved significantly in control with peculiar and savory taste of Hanwoo being more emphasized. But Juiciness were not difference by treatments. When Hanwoo steers were fed with dietary charcoal powder and vitamin A, the palmitoleic acid and linoleic acid contents were higher compared with that of control (p<0.05), but oleic acid was higher in control than others.

• Food Science of Animal Resources
• /
• v.26 no.3
• /
• pp.337-342
• /
• 2006

A total of 120 pigs (Berkshire) were used to investigate the effect of dietary supplementation with artificial culture medium of wild ginseng (CWG) on the physico-chemical characteristics of pork About $60{\pm}3kg$ pigs were randomly assigned to 4 pens based on sex and diet (C: commercial diet feed or T: commercial diet+1 L CWG per day for 70 days). Pigs were slaughtered at approximately 110 kg live weight, and proximate composition and physico-chemical characteristics were measured in pork loin. The moisture content, hardness and chewiness of pork were higher in gilt fed CWG than in gilt fed the control diet, but the water-holding capacity of pork and $L^*$ values of fat color were lower. The shear force and $a^*$ values of pork were higher in barrow fed CWG than in harrow fed the control diet. The crude fat content, hardness, cohesiveness, chewiness of pork and $a^*\;and\;b^*$ values of fat color were lower in barrow than in gilt, but the pH was higher. These results imply that the proximate composition and physico-chemical characteristics of pork could be affected by dietary supplementation with CWG and the sex of the pig, while the texture properties and at values of pork may be improved with dietary CWG.

• Korean Journal of Food Science and Technology
• /
• v.26 no.4
• /
• pp.393-397
• /
• 1994

The study was carried out to develop the powdered smoked-dried anchovy products as a natural flavoring substance. The processing conditions, chemical and taste compounds of products were as follows: The raw anchovy were washed, and then boiled 5 minutes in $5{\sim}6%$ NaCl and 1.0% sodium erythorbate solution. Boiled anchovy were smoked in smoking house at $40^{\circ}C$ for 4 hours as the first stage, and then increased temperature up to $80^{\circ}C$ as the second stage, and finally smoked 8 hrs at $80^{\circ}C$ to maintain the moisture content between 9 and 10 percent. The smoked-dried anchovy were pulverized and screened to be 50 mesh of particle size, and finally packed in PET/Al/CPP film bag. The moisture, crude lipid content and salinity of powdered smoke-dried anchovy were 9.4%, 9.6% and 6.9%, respectively. Fatty acid composition of product was mainly consisted of polyenes (43.4%) such as 22 : 6 and 20 : 5, followed by saturates (36.9%), monoenes (19.7%). The principal taste compounds of product were IMP, 466.5 mg/100g; free amino acids such as His, Tau, Pro, Lys, Ala and Glu, 1179.2 mg/100g; non-volatile organic acids such as lactic acid and succinic acid, 617.9 mg/100g; total creatinine, 595.9 mg/100g; small amount of betaine and TMAO. To make a instant soup, it was desirable for taste of products that powdered smoked-dried anchovy were mixed with 20% salt, 4.0% sugar, 3.0% MSG, 1.0% onion powder, 1.0% garlic powder and 1.0% black pepper.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
• /
• v.16 no.1
• /
• pp.83-91
• /
• 2018

While using an electrokinetic method to analyze the characteristics of cement solidification of radioactive wastes from decontaminated uranium soil and concrete, the compressive strength, pH, electrical conductivity, irradiation effects, and volume expansion were measured for the solidified cement specimens. The workability of cement solidified from radioactive waste was about 170-190%. After the solidified cement was irradiated, the compressive strength decreased by about 15%, but met the criteria ($34kgf{\cdot}cm^{-2}$) of KORAD (Korea Radioactive Waste Agent). According to the results of SEM-EDS for solidified cement, the aluminum phase was well combined with cement, while the calcium phase was separated from cement. The volume of solidified cement in radioactive wastes was dependent on the waste-to-cement ratio and the amount of water, and increased by about 30% under the conditions used in this study. Therefore, it was concluded that permanent disposal of electrokinetically decontaminated radioactive wastes is appropriate.