• Korean journal of food and cookery science
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• v.26 no.4
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• pp.381-389
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• 2010

In this study, we investigated the quality characteristics of cookies containing mesangi powder (MP). The cookies were stored at 30 $^{\circ}C$ for 28 days. The pH of the dough decreased significantly upon the addition of MP. The spread factor of the cookies also decreased significantly with more MP added to the cookie recipe. The loss rate of cookies was significantly higher in 3% and 5% cookies than in control and 7% cookies. The leavening rate was significantly decreased upon the addition of MP. Hardness was significantly higher in 5% and 7% cookies than in control cookies. The L, a, b values of cookies were significantly reduced at higher MP content. The results of sensory evaluation showed that cookies made with MP did not differ significantly from the control, except in color and moistness. The mineral contents of cookies increased in dose-dependent fashion with MP concentration. The acid and peroxide values were lower in cookies with 5% MP than other cookies.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.627-634
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• 2009

In this study, the physicochemical and sensory characteristics of jellies prepared with various types and amounts of garlic were investigated; jellies with dried garlic powder (0.5%, 1%, 1.5%, 2%), jellies with $50^{\circ}$ brix fresh garlic extract (0.5%, 1%, 1.5%, 2%), jellies with $15^{\circ}$ brix black garlic extract (5%, 10%, 15%, 20%). The total polyphenols, flavonoids and crude protein contents of the black garlic extract were similar to those of the fresh garlic extract. The ability of the black garlic extract to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzthiazoline-6 -sulfonate) (ABTS) radicals were significantly (p<0.01) higher than those of the fresh garlic extract. The Hunter b values decreased as the amount of added garlic increased. In addition, the hardness and gel strength of texture also decreased as the amount of added garlic increased. The flavor preference of jellies prepared with the dried garlic powder (1% and 1.5%) was significantly lower compared to normal jelly (p<0.05). Jelly prepared with 20% black garlic extract showed the highest texture preference of all the tested jellies (p<0.05). There were no significant differences in color, taste and overall preference between normal jelly and garlic jellies.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.148-160
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• 2014

This study was performed to find out the optimum condition of a thickening agent for brown sauce. Four thickening agents of non-glutinous rice, glutinous rice and potato starch, and roux as control thickeners were tested with various concentrations of each thickener to investigate the quality characteristics of brown sauce samples. The moisture contents of the brown sauce samples thickened with non-glutinous rice, glutinous rice and potato starch showed higher than that of the brown sauce samples thickened with roux. The brown sauce samples thickened with non-glutinous rice and potato starch had higher viscosity than the samples with glutinous rice and roux. The brown sauce with roux showed the highest on Hunter's color L and b value and the brown sauce with non-glutinous rice showed the highest a value. The brown sauce samples with 11% of roux, 11% of non-glutinous rice powder, 12% of glutinous rice powder and 6% of potato starch showed significantly higher scores in the acceptance test. The brown sauce with 6% potato starch resulted in the highest score in brown color, gloss, and transparency, and the brown sauce with 11% of roux showed the highest roast smell. The brown sauces with 6% potato starch and 11% of roux showed higher viscosity than the samples with 11% of non-glutinous rice and 12% of glutinous rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.575-580
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• 2011

Sulgidduk samples were prepared with substitutions of 5, 10, 15, and 20% Queso blanco cheese powder (QBCP) to rice flour basic formulation, along with a control, were then compared in terms of quality characteristics including moisture content, external surface appearance, color, textural characteristics, and sensory analysis, in order to determine the optimal ratio of formulation. Moisture contents were not significantly different among the Sulgidduk samples. For external surface appearance, as QBCP content increased, darkness and yellowness increased. With regard to color, lightness decreased with increasing QBCP content, while redness and yellowness increased. In terms of textural characteristics, hardness, gumminess, and springiness increased as QBCP content increased. The control group had significantly higher fracturability than the QBCP samples. Adhesiveness was highest at the 5% QBCP substitution level, while lowest at the 20% level. Cohesiveness was minimal the 10% QBCP sample, not significantly different among the QBCP samples. Chewiness and resilience were not significantly different among the QBCP samples. In sensory evaluation, color, flavor, and overall acceptability decreased, while softness not significantly different among the QBCP samples. Cheese flavor, saltness, milk fat taste, moistness and off-flavor increased with increasing QBCP content.

• Food Science and Preservation
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• v.16 no.5
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• pp.714-718
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• 2009

Polyphenols are naturally occurring antioxidants and play many important roles in human health. Grape leaves have not yet been reported to contain the antioxidants. In this study, the physicochemical properties of powders from young grape leaves, obtained after hot-air or vacuum freeze drying, were analyzed. Weight loss rangedfrom 76-80%, but no difference was found between samples prepared by hot-air orvacuum freeze drying. The L-, a-, and b- values of grape powder all fell upon hot-air drying. Quercetin, resveratrol, catechin, and epicatechin were detected in all cultivars. The contents of the four polyphenols were generally higher in powders obtained by vacuum freeze dryingthan in those prepared by hot-air drying, indicating that vacuum freeze drying is better for optimal preservation of polyphenols. None of three polyphenols assayed was found in some cultivars or after certain drying treatments. Based on physiochemical properties, our findings suggest that powders obtained after vacuum freeze drying are optimal for industrial use.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1228-1235
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• 1997

This study was conducted to standardize the proper ingredient ratios of chinese cabbage kimchi by the sensory evaluation, chemical properties, and functional properties of antimutagenic effect and inhibitory effect on the growth of cancer cells from the ratios obtained from literatures. The standardized ratios of ingredient from the literatures was 13.0 of radish, 2.0 of green onion, 3.5 of red pepper powder, 1.4 of garlic, 0.6 of ginger, 2.2 of anchovy juice, 1.0 of sugar and the final salt concentration 2.7 in the proportion of 100 salted chinese cabbage. The standardized ratio of the ingredients exhibited better overall acceptability and less moldy smell and moldy flavor than any other ratio of ingredient in the sensory evaluation. The standardized kimchi with the above ratios of the ingredients, at final salt concentration of 2.5%, showed high reducing sugar contents and Leuconostoc sp. counts. All juices of the chinese cabbage kimchi showed not only high antimutagenicity against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also strong inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in SRB assay, especially these functional properties were the most effective at each standardized ratio of the ingredients. From the taste, chemical and functional properties, the standardized ratios of ingredients was 13.0 radish, 2.0 green onion, 3.5 red pepper powder, 1.4 garlic, 0.6 ginger. 2.2 anchovy juice, 1.0 sugar and the final salt concentration 2.5 in the proportion of 100 salted chinese cabbage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.500-505
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• 2002

Many studies have shown that hyperglycemia leads to an increase of lipid peroxidation in diabetic patients and animals, reflecting a rise reactive oxygen species production. It is increasingly recognized that brain is another site of diabetic organ damage. Accordingly, this study was to investigate the effect of dandelion on oxygen free radical generating and scavenging system of brain in streptozotocin (STZ)-induced diabetic rats. Male Wistar rats were divided into diabetic (control) and diabetic-dandelion supplemented groups. Dandelion was supplemented for 4 weeks with dandelion leaf and root powder (DLP, DRP) or dandelion leaf and root water extract (DLW, DRW) based on 11.4 g of raw dandelion/kg diet. Diabetes was induced by single injection STZ (55 mg/kg B.W., i.p.)in a citrate buffer. Oxygen free radical generating enzymes, cytochrome P-450, amino-pyrine N-demethylase, aniline hydroxylase and xanthine oxidase, were lowered in dandelion supplemented-groups compared to the control group. Superoxide dismutase, catalase and gluthathione peroxidase activities of brain were also lower in dandelion leaf and root supplemented-group than in the control group, whereas glutathione S-transferase activity and gluthathione content were increased in dandelion supplemented-groups compared to the control group. With regard to the lipid peroxidation products, the malondialdehyde content of brain was lower in dandelion supplemented groups. Therefore, it could be suggested that powder and water extract of dandelion leaf or root are beneficial in preventing diabetic complication from lipid peroxidation and free radical in brain of diabetic rat brain.

• Food Science and Preservation
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• v.19 no.4
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• pp.525-531
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• 2012

This study was conducted to evaluate the quality and anti-oxidant characteristics of different granule tea variants (WSMGT: granule tea prepared from sea mustard hot water extract; ASMGT: granule tea prepared from sea mustard autoclave extract; WSTGT: granule tea prepared from sea tangle hot water extract; and ASTGT: granule tea prepared from sea tangle autoclave extract) from sea tangle and sea mustard powder. The Color of WSTGT showed the highest $L^*$, $b^*$ values, and the lowest $a^*$ value. The water absorption binding agents in ASMGT were higher than those in WSMGT, WSTGT. and ASTGT. Binding agents on water absorption in ASMGT were higher than those of WSMGT, WSTGT, and ASTGT. The alginic acid content of ASMGT was highest. The total polyphenol and total flavonoid contents of ASMGT and ASTGT were highest. The electron donating ability and ferrous ion chelating activity in WSTGT greatly increased compared to those in the other granules tea variants. These results suggest that pressure extraction can be used in functional foods.

• Journal of Sericultural and Entomological Science
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• v.43 no.2
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• pp.83-87
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• 2001

This study was carried out to investigate the optimal medium and optimal dextrose concentration of 12 entomopathogenic fungi. The colonies of Cordyceps gracilioides, C. sp.(J23), Paecilomyces farinosus(J5), P tenuipes, Paecilomyces sp.(J4), Beauveria bassiana and B. brongniartii on SLA(silkworm larva agar) medium are similar to those on PDA(Potato dextrose agar) medium. On the contrary, the colonies of 5 fungi are very various according to its medium. The optimal medium for 1 1 fungi was SLA-A medium, which was better than PDA medium with regard to the mycelial growth. The optimal concentration on mycelial growth was superior to 6% for 6 fungi. When silkworm larvae was injected with P. tenuipes on SLA medium for fruiting body production. Infection rate, fruiting body formation rate, synnemata number and synnemata length were 91.3 $\pm$ 1.5%, 88.6 $\pm$ 2.3%, 56.6 $\pm$ 3.2 and 33.4 $\pm$ 2.88 ㎜ respectively. In economical analysis, the prototype medium can reduce 61.9% of production cost per 1 liter compared with PDA medium.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.121-138
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• 2019

In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz. Control (without any tenderizer), T1 (1.25% calcium chloride replacing salt in formulation), T2 and T3 (1.5% each of pineapple rind and fig powder, replacing binder in the formulation) were developed in pre-standardized formulation. Vacuum tumbling was performed for 2.5 h and cooked product (RSHS) was assayed for quality attributes. Samples were packaged in aerobic conditions, stored for 21 days under refrigeration ($4{\pm}1^{\circ}C$) and were evaluated for pH, oxidative and microbial quality parameters at regular interval of 7 days. Water holding capacity of T2 was recorded the highest and significantly higher (p<0.05) than all other samples. The textural attributes of T2 were comparable to T1 but significantly higher (p<0.05) than C and T3. The colour attributes ($L^*$, $a^*$, and $b^*$ value) of T2 and T3 were improved due to use of natural tenderizers. During sensory evaluation, tenderness scores for T2 samples were recorded the highest. Throughout storage period, thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) followed an increasing trend for control as well as treated products; however, T2 showed a significantly (p<0.05) lower value than control and other treated samples. It can be concluded that good quality RSHS with better storage stability could be prepared by utilizing 1.5% pineapple rind powder as natural tenderizer.