• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.551-560
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• 2007

This study was performed to determine the optimum ratio of ingredients in the Sulgidduk with barley(Hordeum vulgare L.) sprout powder. A mathematical analytical tool was employed for optimization of the typical ingredients. The canonical form and trace plot showed the affect of each ingredient in the mixture against the final product. Mixture design showed 14 experimental points, including 4 replicates for three independent variables. The three independent variables selected for the experiment were: water($15{\sim}22%$), barley sprout powder($1{\sim}4%$), and sugar($12{\sim}19%$). The optimum responses variables such as color values(L, a, and b), instrumental texture parameters(hardness, gumminess, and chewiness), and sensory characteristics(appearance, color, smell, taste, softness, moistness, and overall acceptability) were evaluated. The Hunter colorimetric L- and a-values of the Sulgidduk decreased with an increasing amount of barley sprout powder. As more barley sprout powder was added, a higher b-value resulted. Textural hardness, gumminess, and chewiness were lowered by the addition of barley sprout powder. The optimum formulation obtained by both numerical and graphical methods showed similar results. The representative optimal ingredient ratio commonly obtained by both methods were: 18.2% water, 2.0% barley sprout powder, and 14.8% sugar.

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.332-340
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• 2010

This study was conducted to develop an optimal composite recipe for nutritional cookies containing beet powder. Flour was substituted with whole wheat flour containing germinated brown rice powder. The sensory optimal composite recipe was determined by making cookies containing two levels of beet powder (A) or butter (B) according to Central Composite Design (CCD) and by conducting the sensory evaluation and instrumental analysis according to Response Surface Methodology (RSM). Using CCD, the results of physical measurement for ten conditions with two variables were obtained. The values of lightness (L), redness (a), and yellowness (b) were in the range of 36.65~49.03, 22.15~29.31, and 13.96~19.34, respectively. Lightness decreased significantly (P<0.001) and redness increased significantly (P<0.01) upon an increase in beet powder. The results of sensory evaluation showed very significant values in color (P<0.05), texture (P<0.05), flavor (P<0.01), taste (P<0.05), and overall quality (P<0.05), whereas those of the instrumental analysis showed significant values in lightness (P<0.001), redness (P<0.01), spread ratio (P<0.01), and hardness (P<0.05). As a result, the optimal sensory ratio of beet cookie was calculated for beet powder 7.75 g and butter 77.88 g.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.501-509
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• 2013

This study shows the quality changes of Sulgidduk added Cheonnyuncho fruit powder during storage. Sulgidduk was prepared with freeze-dried Cheonnyuncho, rice flour, sugar syrup and salt. The Sulgidduk, which was made with various amounts (0,3,6,9,12%) of added Cheonnyuncho, was examined by the quality of duration during storage. The pH of Cheonnyuncho Sulgidduk decreased as the amounts of Cheonnyuncho fruit powder increased, and also showed a significant decrease as the storage increased. As the amounts of Cheonnyuncho fruit powder increased, lightness (L) decreased while redness (a) and yellowness (b) increased. During the storage period, the lightness (L) and yellowness (b) were increased, but redness (a) was decreased. In the texture profile analysis, the hardness and springiness were decreased with increasing Cheonnyuncho fruit powder, whereas cohesiveness, gumminess and brittleness were increased. However, the tendency of the changes of characteristics during storage was opposite except for springiness. In conclusion, it is suitable to extend the storage period of Sulgidduk added Cheonnyuncho fruit powder.

• Journal of the Korea Concrete Institute
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• v.11 no.3
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• pp.123-130
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• 1999

In a preceding study(1), the using method of garnet powder has been studies through the various investigation of basic material properties on garnet powder, industrial by-products generated in Yungju, Kyungpook. In this study, the various properties of concrete mixed with garnet powder are examined as following condition : Unit weight of water (170kg/㎥), water-binder ratio W/B (53, 55 and 58%), sand-aggregate ratio (S/A) (43, 45 and 48%), substitutional ratio of garnet powder of 0, 5, 10, 15 and 20%. Slump increased a little as the substitutional ratio of garnet increased. Air content decreased a little at the substitutional ratio of 10%. or more. Though there is a little difference in compressive strength according to the W/B and the substitutional ratio, compressive strength of concrete using garnet exceeded that of plain concrete a little in the range of the substitutional ration of 5 to 15%. Also, There is a similar tendency in the tensile and flexural strength. Therefore, the use of garnet powder with industrial by-products is expected to improve the workability and the strength of concrete.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.844-852
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• 2011

The purpose of this study was to determine the optimum chemical composition, color value, salinity, pH, total acidity, and texture for the production of short-term Green Gochujang using Cheongyang pepper powder and Meju powder. The results were as follows. The moisture content for Green Gochujang made from Cheongyang pepper powder was 33.50% for CON, and 27.21% for GG1. Crude fat and crude protein contents increased as the amount of added Meju powder increased (p<0.001). GG1 and CON contained 9.47% and 9.05% crude ash contents. Water activity was between 0.89 to 0.90. A higher amount of added Meju powder resulted in an increased color L value (p<0.001). CON showed the highest a value and b value compared to GG4, which had the lowest a and b values. Salinity was between 5.10% to 5.83%, which was lower compared to a former study. CON had a pH of 5.25, and GG4 had a pH of 6.06. Regarding total acidity, CON had a total acidity of 0.85, and GG4 had a total acidity of 0.44. Hardness value was highest in GG1 (1535.63), and lowest in CON (422.07) (p<0.001). GG1 showed the highest value in the adhesiveness property test, whereas CON showed the lowest value. GG1, which contained the highest amount of Cheongyang pepper powder showed the highest gumminess value (698.47). In an acceptance test, CON and GG3 showed the best appearance and scent value. GG3 received the highest interest in taste, texture, and overall quality. Through these results, GG3 made with 150 g of Chengyang Green pepper powder, 200 g of Meju powder, 600 g of starch syrup, 500 g of water, and 75 g of salt showed fine overall sensory interest, and therefore can be used for the production of fine Green Gochujang and Gochujang sauce.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.197-207
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• 2011

To evaluate the effect of arrowroot(Puerariae Radix) powder on dasik, rice dasik was prepared after supplementation with different ratios (0% 3% 6% 9% and 12% respectively, w/w) of the arrowroot powder. No significant difference in the moisture content was observed among the groups. The pH value was reduced when the arrowroot powder was added. The lightness(L-value) and the yellowness(b-value) of the control group was higher than that of dasik with the arrowroot powder, whereas the redness(a-value) of the control group was lower than that of dasik with the arrowroot powder. In the mechanical evaluation, the hardness of the control group was higher than that of dasik with the arrowroot powder. However, no significant difference in cohesiveness, adhesiveness, gumminess and chewiness was observed. The intensity of the color and flavor of dasik with the arrowroot powder was higher than that of the control group. Dasik with the arrowroot powder was significantly higher in taste and overall acceptability than the control group. In conclusion, 6%(w/w) of the arrowroot powder might be appropriate for arrowroot dasik.

• The Journal of Advanced Prosthodontics
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• v.7 no.5
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• pp.400-405
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• 2015

PURPOSE. The purpose of this study is to mix dental ceramic powder in varying ratios and evaluate the effect of the mixing ratio on color and translucency. MATERIALS AND METHODS. The ceramic powder of shade A3 of the same product was mixed with the shade A2 of three products: IPS e.max Ceram (Ivoclar Vivadent, Schaan, Liechtenstein), Vintage Halo (SHOFU Inc., Kyoto, Japan), and Ceramco 3 (Ceramco-Dentsply, Burlington, NJ, USA) in the following fixed ratios (0 wt%, 25 wt%, 50 wt%, 75 wt%, and 100 wt%) and then fired. A total of 150 specimen of ceramic fired were manufactured in a regular size (W: 8.5 mm, L: 10.5 mm, and H: 1.5 mm). For color and translucency, $L^*$, $a^*$, and $b^*$ were measured and Two-way analysis of variance (ANOVA) and One-way analysis of variance (ANOVA) were used for data analysis (${\alpha}$=0.05). RESULTS. The higher the mixing ratio was, $L^*$, $a^*$, and $b^*$ of IPS e.max Ceram were all increased, and $L^*$ of Vintage Halo was reduced and $a^*$ and $b^*$ were increased. $L^*$ and $a^*$ of Ceramco3 were reduced and $b^*$ of Ceramco3 was increased. Color difference (${\Delta}E^*ab$) was increased in all three products as the mixing ratio got higher. Increased mixing ratios resulted in decreased translucency parameter (TP) values for IPS e.max Ceram but increased TP values for Vintage Halo and Ceramco3. CONCLUSION. In this limited study, CIE $L^*$, $a^*$, and $b^*$ were influenced by the mixing ratio of the A3 powders and porcelain powder mixtures represented a various color and translucency.

• Journal of Powder Materials
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• v.22 no.5
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• pp.344-349
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• 2015

$MgB_2$ bulk superconductors are synthesized by the solid state reaction of ($MgB_4$+xMg) precursors with excessive Mg compositions (x=1.0, 1.4, 2.0 and 2.4). The $MgB_4$ precursors are synthesized using (Mg+B) powders. The secondary phases ($MgB_4$ and MgO) present in the synthesized $MgB_4$ are removed by $HNO_3$ leaching. It is found that the formation reaction of $MgB_2$ is accelerated when Mg excessive compositions are used. The magnetization curves of $Mg_1+_xB_2$ samples show that the transition from the normal state to the superconducting state of the Mg excessive samples with x=0.5 and x=0.7 are sharper than that of $MgB_2$. The highest $J_c-B$ curve at 5 K and 20 K is achieved for x=0.5. Further addition of Mg decreases the $J_c$ owing to the formation of more pores in the $MgB_2$ matrix and smaller volume fraction of $MgB_2$.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.178-187
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• 2016

The principal objective of this study was to investigate the quality characteristics of Yukwa prepared with chlorella powder. The tested concentrations of chlorella powder were 0, 1, 2, and 3%. As more chlorella powder was added, spread ratio, moisture content, and volume increased, whereas L-value and a-value decreased and b-value increased. The hardness of Yukwa made with 3% chlorella powder was highest among the samples. The results of the sensory evaluation test show that Yukwa with 1% chlorella powder was significantly more preferable in term sof overall acceptability. The acid value and peroxide values were lower in Yukwa prepared with chlorella powder than the control. Yukwa prepared with chlorella powder showed strong inhibition of lipid oxidation. Thiobarbituric values were lower in Yukwa prepared with 2% chlorella powder compared to Yukwa prepared with 1% and 3% chlorella powders and control Yukwa. These results suggest that chlorella powder can be applied to Yukwa for high quality and functionality.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.220-225
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• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.