• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.815-824
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• 2006

This study was performed to determine the optimum ratio of each ingredient in the steamed foam cake with barley (Hordeum vulgare L.) sproutling powder. The experiment was designed according to the D-optimal design of mixture design, which showed 14 experimental points including 4 replicates for three independent variables (sugar 112${\sim}$139%, barley sproutling powder 1${\sim}$8%, and oil 5${\sim}$25%). The compositional and functional properties of test were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each ingredient on the mixture final product. The results of F-test, volume, color values (L, a, b), textural properties (hardness, gumminess, chewiness) and sensory characteristics (softness) decided a linear model, while the sensory characteristics (color, smell, taste, overall acceptance) decided a quadratic model. The volume of steamed foam cake was increased by sugar addition, and a negative effect was exerted by barley sproutling powder and oil. L and a of color values increased but the b value decreased with increasing sugar and oil content, whereas barley sproutling powder tended to decrease all color values. The addition of barley sproutling powder also had a positive effect on the textural properties (hardness, gumminess, chewiness). Sensory characteristics (color, smell, softness, taste, overall acceptance) could suffer counter results with the excessive addition of sugar, barley sproutling powder, and oil. The optimum formulations by numerical and graphical methods were similar: sugar, barley sproutling powder, and oil were 130.4%, 4.0%, and 10.7% by numerical method, compared to 130.4%, 4.0%, and 10.7% by graphical method, respectively.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.248-258
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• 2013

This study aims to research the quality characteristics of rice cookies added with 0%, 10%, 20% and 30% guava(Psidium guajava L.) powder, and the results are as follows. Their moisture contents ranged from $5.90{\pm}0.12$ to $6.02{\pm}0.13%$. The L value and b value decreased significantly with more guava powder added. The spread factor decreased significantly, while the hardness of rice cookies increased with increased addition of guava powder. The 20% guava powder cookies added with rice powder received the highest scores in the sensory factors(color, taste, flavor, texture, overall acceptability, top grain score). The results showed that rice cookies added with 20% guava powder were considered the best.

• Journal of Powder Materials
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• v.19 no.2
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• pp.105-109
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• 2012

Magnetic properties and the microstructures of magnets prepared by spark plasma sintering were investigated in order to enhance magnetic properties by grain size control. Nd-Fe-B magnets were fabricated by the spark plasma sintering under 30 MPa at various temperatures. The grain size was effectively controlled by the spark plasma sintering and it was possible to make Nd-Fe-B magnets with grain size of 5.9 ${\mu}m$.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.1033-1034
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• 2006

Metallic compound of ternary Al-B-C system was prepared by mechanical alloying (MA) using Al, boron and graphite powders as starting materials. MA was carried out using Spex 8000 mixer/mill for 50 hours in an argon atmosphere without process control reagent such as methyl alcohol. The MA powders obtained were heat-treated in vacuum at the temperature of 873 and 1273 K for 5 hour. Pure ternary Al-B-C compound was obtained in the chemical content of Al:B:C=55:27:18. The ternary compound obtained in this study has a new phase whose crystal structure is not identified yet.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.1286-1287
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• 2006

[ $Nd_2Fe_{14}B/{\alpha}-Fe$ ] nanocomposite powders with a nominal composition of $Nd_{12}Fe_{82}B_6$ were prepared by HDDR combined with mechanical milling. The microstructure was studied by Mossbauer spectrometry and TEM. The magnetic properties were investigated by VSM using bonded magnet samples. The results showed that the annealing temperature had significant influence on both the recombination kinetics and the grain size of the $Nd_2Fe_{14}B$ and ${\alpha}-Fe$ phases, and the bonded magnets presented the best magnetic properties when the nanocomposite powders were prepared by annealing at $760^{\circ}C$ for 30 min.

• 한국초전도학회:학술대회논문집
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• 2008.08a
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• pp.61-61
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• 2008

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.365-373
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• 2013

This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter's color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.760-767
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• 2013

This study investigated the quality of noodles containing different amounts of collagen powder. Noodles were prepared at ratios of 1, 3, 5 and 7% collagen power based on flour weight. The water binding capacity of the collagen powder was higher than that of flour. The rate of weight increase and volume increase of the noodles as well as the pH and turbidity of the soups were significantly increased with increasing amounts of collagen powder. The noodles showed decreased L and a values, and increased b values with increasing collagen powder in the flour composite. Hardness, springiness and chewiness of cooked noodles increased significantly with the increase in collagen powder content. cohesiveness and brittleness decreased with increasing amounts of added collagen powder. DPPH radical scavenging activity was improved significantly the addition of the collagen powder. Finally sensory evaluation results indicated that the noodles containing 1, 3% collagen powder had higher quality as compared to the other samples. Overall the results suggest that collagen powder is effective for improving the appearance and texture of noodles.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.778-788
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• 2013

The objective of this study was to investigate the effects and availability of arrowroot powder in making white bread. The characteristics of pasting, farinogram and alveogram of the dough containing arrowroot powder were analyzed. Further, the physicochemical properties of white bread were analyzed by different mixing ratios (0, 3, 5 and 7%) of arrowroot powder during storage periods. When 7% of arrowroot powder was added, the initial pasting temperature of the dough by using a RVA (rapid visco analyzer) was significantly increased. Peak viscosity, holding strength, break down, final viscosity and set back were decreased by increasing added arrowroot powder. With the increasing amounts of arrowroot powder, the values of farinogram and alveogram parameter for the dough showed a tendency to decrement. The texture profile analysis of the white bread revealed that hardness, springiness, cohesiveness and gumminess were increased by adding arrowroot powder and further, the storage time was longer. By increasing the amount of added arrowroot powder, the L value of the white bread was decreased, whereas the a, b value were increased. In the sensory evaluation, the white bread of the control and that of the added 3% arrowroot powder showed the highest preference in total score.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.