• Korean journal of food and cookery science
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• v.24 no.6
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• pp.876-881
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• 2008

The aim of this study was to evaluate the quality characteristics and antioxidant activities of green tea garlic paste added calcium. Garlic was heated with green tea and charcoal at high temperature ($120^{\circ}C$) and high pressure ($1.5\;kgf/cm^2$) for 20 min, and then added several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium, calcium powder). Calcium carbonate, mixed calcium or calcium powder significantly increased pH of green tea garlic paste (p<0.05). All kinds of calcium sources significantly increased the viscosity of green tea garlic paste (p<0.05). Solid soluble content of green tea garlic paste was increased only in calcium citrate and calcium powder groups. Lightness, redness and yellowness of green tea garlic paste with calcium were increased, compared with control group (green tea garlic paste without calcium). The antioxidant activities by DPPH and hydroxyl radical scavenging activity of green tea garlic paste added calcium citrate, calcium lactate or calcium carbonate group were much higher than those of the other control groups. The garlic odor and garlic taste by sensory test were significantly weaker in calcium carbonate or calcium citrate group (p<0.05). Based on these results, it was suggested that calcium carbonate or calcium citrate is appropriate material for deodorizing and fortifying agent for green tea garlic paste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.195-200
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• 2009

This study was performed to investigate the quality characteristics and antioxidant activity of garlic yanggaeng added with several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium and calcium powder). The pH and lightness of calcium-added garlic yanggaeng decreased compared with control. Lightness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was similar with that of control. As for texture profile analysis, hardness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was increased compared to control. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities of the garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder were significantly higher than those of control. The pungent and taste of garlic were reduced in garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder. Consumer test showed that the score of overall acceptance was higher in the garlic yanggaeng added with calcium lactate and calcium carbonate, compared to those of other calcium sources. Based on these results, it was suggested that garlic paste added with calcium carbonate or calcium lactate may be useful materials to improve quality of garlic yanggaeng.

• The Korean Journal of Community Living Science
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• v.18 no.1
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• pp.55-62
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• 2007

The purpose of this study was to determine the usefulness of Shiitake mushroom, which was rich in vitamin $D_2$ through UV irradiation. For the practical use, we prepared the cold buckwheat noodles using UV irradiated Shiitake mushroom powder and seaweed derived calcium. The time required to acquire $2.5 J/cm^2$ of UV was 30-45 minutes, when the mushrooms were disposed 18 cm below within 1 cm from the UV light. Among the texture profiles detected by texture analyzer, adhesiveness and chewiness were significantly influenced by addition of mushroom powder and/or calcium. Adhesiveness appeared in only 3% mushroom powder noodle, and chewiness was significantly decreased by both of mushroom powder and seaweed calcium. Shiitake powder lowered lightness(L) and yellowness(b), but these deminishing effect on L and B value were compensated with addition of seaweed clacium. With cooking, the value of L was increased and redness(a) and yellowness(b) were decreased in comparison with raw noodle. According to sensory evaluation, addition of Shiitake and calcium increased the preference scores of color and overall acceptance of cold buckwheat noodles, but flavor, taste and texture were not influenced by those ingredients. We concluded that addition of 5% Shiitake and/or calcium to cold buckwheat noodles might give advantages for born health without bad effects on characteristics of those noodles.

• Food Science and Preservation
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• v.11 no.4
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• pp.472-477
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• 2004

This study was carried out to investigate the effect of liquid calcium(LC) on the quality of kimchi during fermentation. LC retarded the decreasing rate of pH and the increasing rate of titratable acidity during fermentation at $10^{\circ}C$, and the effect was more conspicuous at $7.0\%(v/w)$ than at $3.5\%(v/w)$ in each LC type. Microbial counts of total and lactic acid bacteria were lower in LC added kimchi than control before 8 days but higher in LC added kimhi after 8 days. Changes in color of a value were gradually increased, but L and b value were decreased. Calcium content of added LC on kimchi; A concentration $3.5\%(v/w),\;7.0\%(v/w)$ were $103{\sim}110\;mg\%,\;145{\sim}163\;mg\%$ and B concentration $3.5\%,\;7.0\%$ were $140{\sim}151\;mg\%,\;210{\sim}220\;mg\%$.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.995-1000
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• 1996

The present study was attempted to preprare calcium-fortified soymilk using proteases to improve calcium intolerance of soymilk protein and to evaluate its nutritional properties. The protease from Bacillus polymyxa was chosen as an enzyme source because it produced the least bitter taste and calcium-aggregation of soymilk among various enzymes. The optimum treatment time was 10 minutes at $50^{\circ}C$ for the best result. In vitro protein digestibility of calcium-fortified soymilks was comparable with that of control soymilk. Calcium in the digested soymilks was mostly in the ionic form and the amount of ionic calcium increased in accordance with the amount of fortified calcium in soymilk. This suggests that fortified calcium in the soymilk is bioavailable.

• Food Science and Preservation
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• v.11 no.1
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• pp.34-37
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• 2004

Calcium powder from whey (WCF) was added to enrich the calcium content of kimchi, and the mixing ratios of it to salted Chinese cabbage were 0.5, 1.0 and 1.5％. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation at 10$^{\circ}C$. Kimchi samples with WCF showed a higher level in pH and titratable acidity than that of control during fermentation. Kimchi having higher WCF maintained a higher in pH and titratable acidity, and titratable acidity was above 1.0％ about 12 days in kimchi sample with 0.5％ WCF. Reducing sugar content was steadily decrease after 5 days, and control maintained a higher than others. Microbial load was similar until 10 days, but control was lower than kimchi samples with WCF. Based on the titratable acidity, kimchi with WCF had a limitation in shelf life.

• Journal of the korean academy of Pediatric Dentistry
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• v.32 no.3
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• pp.454-460
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• 2005

The purpose of study was to observe the effect of calcium and citric acid on the dental erosion of human premolar enamel. Enamel specimens were demineralized in 0.1%, 0.3%, 0.5%, or 1.0% citric acid solutions with 0.05%, 0.1%, or 0.2% calcium for 5, 15, 30, and 60 minutes, and then the surface microhardness of the enamel was measured. The hardness decreased as the concentration of citric acid and the demineralization time increased. Hardness after 5 minutes was 76~90% in case of no calcium and the inhibition of dental erosion by calcium addition was 2??15%. Hardness after 15 minutes was 65~84% in case of no calcium and the inhibition of dental erosion by calcium addition was 3~17%. Hardness after 30 minutes was 53~72% in case of no calcium and the inhibition of dental erosion by calcium addition was 6~22%. Hardness after 60 minutes was 43~66% in case of no calcium and the inhibition of dental erosion by calcium addition was 7~19%. The inhibition was the highest in 1.0% citric acid and 0.2% calcium. In 0.1% citric acid the inhibition increased as the demineralization time increased, but in 0.3% to 1.0% citric acid the inhibition was most high at 30 minutes and decreased a little at 60 minutes. These results suggest that calcium has a inhibitory effect on the citric acid induced dental erosion.

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.4
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• pp.624-629
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• 2004

The purpose of study was to observe the effect of fluoride and calcium on enamel remineralizaton in vitro. Human premolar enamel specimens were prepared by demineralization in $0.1{\sim}l.0%$ citric acid for 60 minutes. They were remineralized for 6 hours in one of the 1311owing solutions : (1) artificial saliva, (2) artificial saliva with 100ppmF, (3) artificial saliva with 1000ppmF, (4) artificial saliva with 1000ppmCa, and (5) artificial saliva with 100ppmF and 1000ppmCa. No significant remineralization was occurred in artificial saliva and artificial saliva with 100ppmF. Significant remineralization was observed in artificial saliva with 1000ppmF at 3 hours, and in artificial saliva with 1000ppmCa and artificial saliva with 100ppmF and 1000ppmCa at 3 and 6 hours(P<0.05). The remineralization effect of artificial saliva with 100ppmF and 1000ppmCa was greater than that of artificial saliva or artificial saliva with 100ppmF. Addition of F to 100ppm or 1000ppm, addition of Ca to 1000ppm, and increasing the concentration of F from 100ppm to 1000ppm did not significantly increase the remineralization.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.99-105
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• 1999

The preparation and the functional properties of methylcellulose (MC) and hydroxypropyl-methylcellulose (HPMC) edible films with and without calcium were investigated. All the prepared films exhibited transparent and whitish color with $2.38{\sim}3.55$ haze intensity. Tensile strength of MC films were stronger than HPMC films with and without calcium, and moreover addition of calcium increased tensile, but elongation of HPMC film was specially lower than the other films. Solubility of films did not differ with calcium addition but decreased with increasing viscosity in HPMC films. water vapor transmission rate (WVTR) of HPMC and MC film were not affected by calcium, but viscosity of film's raw material was important to determine WVTR in HPMC. Oxygen permeabilities of MC films were lower than those of HPMC films, and became lower with calcium addition. According to scanning electron microscope (SEM) observation on the surface characteristics, MC film with calcium had relatively uniform and smooth surface than HPMC films.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.2
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• pp.153-159
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• 2000

The effect of boiling with apple vinegar and citric acid on the dissolution of Ca, Mg, and P out of pork rib bone during stew preparation was investigated. As the concentration (0, 1, 2. 4%) of apple vinegar and citric acid increased, the amount of Ca, Mg, and P dissolved out of the rib bone increased compared with the control. The increase in boiling time(3, 6, 9, 12 hour) also showed the same result. Between the two acid condiments citric acid extracted more Ca, Mg, and P than the apple vinegar at the same concentration. The pH of the pork rib bone stew added with the acid condiments increased gradually during the boiling process. Between the two acid condiments the apple vinegar extracted more amino acids and protein than citric acid at the same concentration.