• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.872-879
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• 2016

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 1%, 3%, 5%, and 7%) of moringa (Moringa oleifera Lam.) leaf powder (MLP). The weight of muffins increased as the amount of MLP increased. The height and pH of muffins significantly decreased as the amount of MLP increased (P<0.05). The moisture content was higher in groups containing 3% MLP. The hardness was higher at 0% MLP. Cohesiveness decreased as the amount of MLP increased (P<0.05), whereas springiness was not significantly different among all samples. Chewiness and brittleness decreased with increasing MLP concentration. Substitution of wheat flour with MLP yielded muffins with a higher 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and total polyphenol content (P<0.05). Alcohol dehydrogenase and acetaldehyde dehydrogenase activity significantly increased upon addition of MLP (P<0.05). In the sensory evaluation, appearance scores of muffins were higher in groups containing 7% MLP, whereas taste, flavor, texture, and overall acceptability scores were lowest in muffins with 7% MLP. Therefore, up to 3% MLP can be incorporated into muffins to satisfy the sensory quality and functional needs of the consumer. Furthermore, this study proposes the possibility of development of various products using MLP.

• Proceedings of the Korean Society of Developmental Biology Conference
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• 2003.10a
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• pp.115-115
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• 2003

아미노산은 수정란의 체외생산에 있어서 배발달에 유효하게 작용한다. 이러한 이유로 체외배양 단계에 아미노산 첨가에 관한 보고는 많지만, 체외성숙 단계에서의 아미노산 효과와 관련된 보고는 소수이다. 본 실험에서는 먼저 체외성숙 배지에 NEAA와 EAA군들의 첨가 농도가 PB 출현율, 배발달율 그리고 생산된 배반포의 세포수에 미치는 영향과 더불어 새로운 아미노산원으로 LAH의 효과를 검토하였다. 체외성숙을 위한 난포란은 도축 한우 난소에서 2-8mm의 가시난포로부터 회수하였다. 체외성숙용 배지는 10% FBS가 첨가된 CRlaa 용액을 사용하였고, 실험1에서는 NEAA와 EAA(20$\mu l$/ml)군을 각각 $\times$l (NEAA:10$\mu l$/ml, EAA:20$\mu l$/ml), $\times$2 및 $\times$4를, 실험2에서는 LAH를 각각 1, 5 및 10 mg/ml를 첨가하였다. 체외수정은 fer-TALP 용액을, 체외배양은 CRlaa 용액을 배양 2일째까지는 0.3% BSA를, 그 이후에는 10% FBS와 난관상피세포를 첨가하여 사용하였다. 그리고 배양 8일째 확장배반포의 세포수를 조사하기 위하여 이중형광염색을 실시하였다. 통계분석은 $X^2$-test를 이용하였다. 실험 1에서 NEAA와 EAA 첨가 농도에 따른 PB 출현율은 $\times$l 첨가군(46.6%)이 대조군(29.9%)에 비하여 유의적으로 높았다. 수정을, 8세포기 및 배반포까지 발달율은 비슷한 경향이었으나, $\times$l 첨가군이 가장 높았다. 한편 ICM 세포수가 아미노산 첨가 농도의 높을수록 증가하는 경향이었고, 특히 $\times$4 첨가군($23.9 \mu 3.9$)이 대조군($14.8 \mu 2.5$)에 비하여 유의적(P<0.05)으로 높았다. 실험 2에서 LAH 첨가에 따른 핵성숙율은 5mg 첨가군, 배반포까지 발달율은 1mg 첨가군(25.9%)이 각각 가장 높았다. 배양 8일째 배반포의 세포수에 있어서 총세포수와 TE 세포수는 차이가 없었으나, ICM 세포수가 l0mg 첨가군에서 가장 높았다. 본 실험 결과에서 체외성숙 배지에 NEAA와 EAA 첨가가 배발달율에는 효과가 없었지만, 첨가농도의 증가에 따라 ICM 세포수가 증가하였다. 한편 체외성숙 배지에 LAH 첨가는 첨가 농도가 높을수록 배발달율은 낮았지만 ICM 세포수는 증가하였다.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 1989.11a
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• pp.16-40
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• 1989

엔진오일 첨가제는 오일 전체의 성질에 영향을 주는 것과 윤활 부품의 표명 성질에 영향을 미치는 것으로 크게 구분할 수 있다. 표면 작용용 첨가제 들의 상호작용은 기대이하의 성능을 발휘하는 경우가 있고 그 원인은 첨가제의 상호작용에 의한 것으로 볼 수 있으므로 가능한 범위내에서 실험적으로 살펴보기로 한다. 현대자동차의 엔진과 변속기에 요구되는 윤활유 성능 특성을 만족시키기 위해서는 기유에 요구되는 적당한 성능을 발휘하기 위한 특수한 첨가제를 넣어주어야만 한다. 그러나 첨가제를 개발하는 과정에서 한가지 첨가제의 특성은 그 자체를 실험한 경우와 매우 상이한 결과가 완전히 혼합된 오일에서 나타남을 경험하게 된다. 이것은 첨가제들 자체의 상호작용에 의한 원인으로 암시되지만 이들에 관련된 연구나 지식은 상당히 제한되어 있다. 따라서 첨가제으 상호작용에 관한 실례를 찾아보고 관련자료를 검토해 보는 것은 의미있는 일이라 생각된다. 윤활오일 첨가제가 오일 자체의 성질에 영향을 주는 것으로 점도 시수향상제, 산화 방지제 같은 것이 있고 마찰 표면 특성에 영향을 미치는 내마모성 첨가제, 극압첨가제, 청정제, 분산제, 마찰 계수 감소제 등으로 크게 구분된다. 오일자체에 영향을 미치는 첨가제는 서로 별개로 작용하지만 그래도 상호 반응을 할 수 있다. 예를 들면 자유기 억제제와 과산화물 분해형식의 산화억제제의 혼합물은 산화억제 성능을 최대화 시켜준다.

• Food Science and Preservation
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• v.22 no.2
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• pp.204-210
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• 2015

This study investigated the quality characteristics of sponge cake by introduction of buckwheat powder (BP). Cake batter was prepared by substituting wheat flour with an equivalent amount of BP based on weight. Sponge cakes were prepared with different amounts of BP (0, 10, 20, and 30%, respectively). Their physicochemical and sensory properties were tested. The specific gravity was not affected by the addition of BP (10~30%) (p<0.05). The lightness (L value) and yellowness (b value) of the crumb significantly decreased with the increase in the BP contents (p<0.05), whereas the redness (a value) increased (p<0.05). As the increase in the amount of BP addition, the hardness, cake volume (mL), baking loss rate (%), and specific volume (mL/g) significantly decreased (p<0.05). On the contrary, the cake weight increased. In the sensory evaluation, no significant differences in terms of color, taste, texture, flavor, and overall acceptance were observed among the different amout of BP addition (0~20%) (p<0.05). Overall, the sponge cake prepared with the addition of 20% BP was recommended to use due to its advantages in functional property.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.1
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• pp.34-38
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• 2004

This study was carried out to evaluate the effects of Kimchi homogenate product(KHP) on dough characteristics and quality of bread. Breads were prepared by the addition of 0, 7, 14 and 21％ of KHP to the basic formulation. The pH of dough with KHP were ranged from 5.19 to 5.30 and pH of the control was 5.58. Loaf volume index of the bread prepared by adding 7∼21％ KHP increased by 5.4∼17.2％. Color L value of the bread crust and crumb with KHP decreased, color a value of the bread crumb with KHP increased, and b value of the crumb with KHP decreased. The hardness decreased with the addition of KHP, but the cohesiveness and springiness increased with the addition of KHP. Sensory quality of the Kimchi hamburger bread estimated by shape, flavor and overall quality was better than that of the control bread. Especially, the Kimchi hamburger bread quality with addition of 14％ KHP was the best.

• Journal of Nutrition and Health
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• v.21 no.3
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• pp.164-172
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• 1988

This study was performed to investigate the effects of sources and levels of dietary fiber on lipid metabolism in rats. Male weanling rats of Sprague-Dawley were fed ad libitum a diet containing perctin or cellulose at 5%, 10% and 20% for 4 weeks. Rats fed pectin gained significantly less weight than rats fed cellulose. Feed efficiency ratio was decreased at 10% and 20% group rats of pectin compared to control rats. Pectin was effective in lowering liver cholesterol, total lipid and triglyceride content at all levels. Whereas the cellulose supplementation had no effect to reduce serum and liver lipids. Cellulose led to an accumulation of serum and liver cholesterol. The least accumulation of lipid was in fed a cholesterol free diet. It is likely that lipid metabolism is quite different between pectin and cellulose feeding.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.664-670
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• 2007

This study was carried out to evaluate the effects of buckwheat powder on bread quality. Different breads were prepared with additions of 0%, 15%, 30%, and 45% buckwheat powder in place of wheat flour. The weights of the breads with buckwheat powder were in the range of 430.3 - 441.5 g, and the control was 421.3g. The volumes of the breads prepared with 15%, 30%, and 45% buckwheat powder were 2432.3 mL, 2219.3 mL, and 2090.8 mL, respectively. The water absorption rates of the breads with added buckwheat powder increased with the addition of buckwheat powder. Hardness increased with the addition of buckwheat powder, and was highest for the bread made with 45% buckwheat powder. The overall sensory quality of the buckwheat powder bread, which was tested by color and taste, was better than that of the control; specifically, the quality of the 30% buckwheat powder bread was the best.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.334-342
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• 2003

The quality characteristics of the bread prepared with black soybean powder(BSP) were evaluated. Breads were prepared by the addition of 0, 5, 10, 15, and 20％ of BSP to the basic formulation. The pH's of dough with BSP were ranged from 5.13 to 5.77 and that of the control was 5.43. The volume of dough, loaf volume and loaf volume index of the bread with 5％-BSP was the highest. The peak viscosity of the doughs with BSP (200~545 BU) measured by the Amylograph were lower than that of the control (1077 BU). Color $L^{*}$ value of the bread crust and crumb with BSP decreased, and color $a^{*}$ values of the bread crumb with BSP increased, but $a^{*}$ and $b^{*}$ values of the crust with BSP decreased. The hardness, cohesiveness, springiness, and gumminess increased as the concentration of BSP increased. Degree of retrogradations(2.60~4.07) of the bread with BSP was lower than that(6.00) of the control after 48 hrs. From the result of the sensory evaluation, the overall quality score of the bread with 5％-BSP, 4.37, was the highest among samples compared with.ith.ith.

• 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.210.3-211
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• 2003

흑미가루를 0%, 10%, 15％, 20%, 25％로 첨가량을 다르게 하여 제조한 흑미를 첨가한 인절미의 관능적 특성, 수분 함량, 색도, 기계적인 특성을 비교 검토하였다. 관능검사에서 전체적인 조화도는 흑미가루 15% 첨가군이 가장 높게 나타났고, 흑미가루 10% 첨가군이 그 다음으로 높게 나타난 것으로 보아 유색인절미로서 흑미가루의 첨가량이 15%가 이하일 때 가장 적당한 것을 알 수 있었다. 단단한 정도, 조직의 거친 정도, 씹힘성, 향미는 흑미가루의 첨가량이 증가할수록 높은 점수를 나타내었다. 수분함량은 각 시료간의 큰 차이는 없었으나 흑미가루 첨가량이 증가할수록 수분 보유량이 증가하는 것은 흑미의 식이섬유소 때문으로 추정한다. 색도는 흑미가루의 첨가량이 증가할수록 명도는 낮아지고, 적색도와 청색도가 증가함을 알았다. 기계적 검사에서는 경도, 씹힘성, 껌성은 흑미가루의 첨가량이 증가할수록 그 값이 높아졌고, 응집성과 탄력성은 모든 시료가 거의 비슷한 수치를 나타내었으며, 부착성은 흑미가루의 첨가량이 증가할수록 그 값이 높아졌다. 즉, 흑미가루 비첨가군에 비해 흑미가루 첨가량이 증가할수록 더 단단해지고, 탄력성이 감소하였음을 알 수 있었다. 관능적 특성에서 단단한 정도, 조지의 거친정도, 씹힘성은 기계적인 특성에서 경도, 응집성, 씹힘성과 비교해 볼 수 있는데, 두 가지의 검사의 결과 모두 흑미가루의 첨가량이 증가할수록 그 값이 커져 그 결과가 일치함을 알 수 있었다.

• Journal of the Korean Society of Food Culture
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• v.13 no.3
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• pp.191-196
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• 1998

The influence of organic acid dips on the quality properties, color, cooking quality, textural and sensory properties, and reducing microbial population of LL(Long Life) noodles was studied. The contents of organic acid used were 0.2% based on flour weight and LL noodles were treated by dipping in pH $2.5{\pm}0.1$ for $60{\sim}90sec$. The whiteness of LL noodles treated with dl-malic acid was higher than that of others. The shear extrusion force and hardness of LL noodles treated with dl-malic acid were shown much higher value than those of others except treated with dl-malic acid. acetic acid(=1:1). At cooking quality examination of LL noodles treated with organic acids, weight of cooked LL noodles treated with dl-malic acid was decrease but volume was appeared in vice versa. Extraction amounts of LL noodles treated with dl-malic acid, dl-malic acid : acetic acid(=1:1) during cooking were much smaller than those of others. Total counts of microorganism of LL noodles treated with dl-malic acid,dl-malic acid. acetic acid(=1:1) were disappeared during storage at $30^{\circ}C$ but treated with latic acid, acetic acid were increase during storage. Sensory properties of cooked LL noodles which was treated with dl-malic acid showed quite acceptable.