• The Korean Journal of Food And Nutrition
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• v.34 no.1
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• pp.114-122
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• 2021

The purpose of this study was to evaluate of black carrot on the antioxidant activity and quality characteristics of Sulgidduk. Sulgidduk was prepared with different amounts (0, 1, 2, 3, 4%) of black carrot. As the amount of added black carrot increased, the moisture content (p<0.05) and pH were decreased (p<0.001). Sugar content results showed the increase with the addition of black carrot (p<0.01). L (lightness) values and b (yellowness) values decreased whereas a (redness) values increased with an increased concentration of black carrot powder (p<0.001). The mechanical texture of Sulgidduk was decreased by the addition of black carrot considering hardness, chewiness and gumminess (p<0.001) while those of springiness, cohesiveness increased. Consumer acceptability test revealed that the 2% black carrot groups had a higher score than the other groups in respect to color, flavor, taste, texture, overall palatability. To examine antioxidant activities of Sulgidduk, total phenolic, DPPH radical scavenging activity, and total anthocyanin were tested. Total phenolic, DPPH radical scavenging activity, and total anthocyanin showed good vitality as amounts of black carrot powder increased (p<0.001). Based on the various aspects of results, 2% of black carrot added into Sulgidduk showed the best functionality and sensory qualities.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.581-590
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• 2013

This study investigated the quality characteristics and antioxidant effects of black sesame gruel made with different concentrations of 15 minutes of treatment at $100^{\circ}C$ roasted black sesame. Total lignans showed the highest levels with 15 minutes of treatment at $100^{\circ}C$ roasted black sesame. With regard to lecithin's antioxidant effects, 15 minutes of treatment at $100^{\circ}C$ roasted black sesame showed a higher oxidation restriction rate. Hydroxyl radical scavenging, a similar scavenging activity to tocopherol, and a comparatively higher scavenging activity than sesamol, was shown with 15 minutes of treatment at $100^{\circ}C$ roasted black sesame and showed scavenging abilities of 90% and higher. For black sesame gruels, roasting can be used in a variety of ways in cooking in order to enhance functionality and preference. The most appropriate ratios of $100^{\circ}C$, 15minutes roasted black sesame in black sesame gruels, with regard to the overall quality characteristics, are as follows: The results of the sensory test showed that the overall preference was highest for glutinous rice-black sesame gruel, glutinous brown rice-black sesame gruel, and glutinous black rice-black sesame gruel, which were deemed best with 50% black sesame. From the above results, it could be seen that glutinous rice, glutinous brown rice, and glutinous black rice black sesame gruels, which are made by adding 50% roasted black sesame, contributed to enhancing the function of antioxidant activation and development quality.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.633-637
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• 2005

The effects of adding hull powders of black soybean on quality characteristics of tobu were studied. Proximate composition of the black soybean hull powders was crude ash, crude protein, crude fat, and carbohydrate at 2.60, 11.35, 2.18, and 73.97%, respectively. The addition of 5% black soybean hull powder decreased the production of whey and consequently increased the yield of tobu. Texture properties of evaluation hardness, adhesiveness, chewiness were the best in tobu which was made with 5% black soybean hull powders. Sensory evaluation showed texture, firmness were not significantly different among tobu with yellow soybean, black soybean, and added to 0.5% black soybean hull powders. At the beginning of the period of storage, there were not differences of microbial cell count as increasing black soybean hull powders, but observed after passing 5 days. The results of total microbial cell count showed that adding 5% black soybean hull powders in processing tobu extend storage time.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 2008.10a
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• pp.197-200
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• 2008

본 연구에서는 Ketjen black을 이용한 DSCs (Dye-sensitized solar cells)용 다공질의 $TiO_2$ nano-powder 제작기술을 제안한다. $TiO_2$ powder는 sol-gel연소법에 의해 Ti-isopropoxide와 2-propanol을 사용하여 제작되었으며, Ketjen black의 함량($0g{\sim}2g$)을 달리하여 제작된 $TiO_2$ nano-powder의 다공성과 입자의 크기 결정성등의 특성을 고찰하였다. 또한 이러한 $TiO_2$ powder를 paste로 만들어 다른 열처리 온도($100^{\circ}C{\sim}600^{\circ}C$)에서 $TiO_2$ 박막을 이용한 DSCs를 제작한 후 그 효율을 측정하였다. 그 결과 Ketjen black 1g을 함유시켜 만들어진 $TiO_2$ powder의 다공성과 입자 크기가 가장 우수한 것으로 FE-SEM의 측정결과 나타났으며 또한 이 때의 $TiO_2$ powder는 FT-IR의 측정 결과, Ti-O-Ti의 결합구조를 가진 성분과 $H_2O$ 성분으로 구성되어 있음을 알 수 있었다. 그리고 여러 온도에서 제작된 DSCs 실험 셀 중 $500^{\circ}C$의 열처리 공정을 거적 제작된 셀의 효율이 가장 높은 효율이 5.46%를 나타내고 있음을 확인할 수 있었다.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.472-479
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• 2014

The objective of this study was to determine the quality, characteristics, and antioxidant activities of black rice cookies prepared with different amounts of dried lave powder. Flour was substituted with dried laver powder used in different amounts as follows: 1.25, 6.25, and 8.75%. The moisture, ash, and crude protein contents of cookies were increased when using higher amounts of dried laver powder. The total polyphenol contents increased with the increasing levels of dried laver powder. The antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than the control, and it proportionally increased as the amount of dried laver powder increased. Finally, the sensory evaluation showed that the cookies made with 6.25% dried laver powder had the highest score. Based on these results, it was suggested that dried laver may be a useful ingredient for improving the quality and antioxidant potential of cookies.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.78-84
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• 2013

Powders prepared from three different varieties of Korean ginseng (white, red and black) are consumed daily by many Koreans as a functional food material. These variants exert a variety of physiological effects. The principal objective of this study was to evaluate the quality characteristics of Yanggaeng prepared with three different types of ginseng powder. We conducted tests for ginsenosides content, Hunter's color values, mechanical characteristics, and sensory evaluation analysis. The ginsenosides of black ginseng were higher than those of white and red ginseng. The lightness of the black ginseng Yanggaeng was significantly less than the white, red, and control samples (p<0.05). We noted significant differences in Hunter's a and b values. With regard to the mechanical properties of the samples, we noted significant differences in gumminess (p<0.05), but no differences in hardness, springiness, chewiness, and cohesiveness were detected. The results of sensory evaluation showed that there were significant differences in the color, flavor, and overall quality of the samples (p<0.05), but there were no significant differences in taste and texture. Overall, red ginseng Yanggaeng appeared to have the most commercial value for improving the Yanggaeng product.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.28 no.12
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• pp.1-5
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• 2014

Since the "Light Pollution Prevention Act" was executed, the installation of the light cutoff panel to the security lightings which caused light trespass has been increased in the local government. The light cutoff panel is effective in reducing the light trespass in term of the cost-benefit. Because the installation of the light cutoff panel is inexpensive than the change of the security lighting. But the reflected light from the surface of the light cutoff panel has been regarded as another light pollution problem to solve. Therefore, we try to improve light cutoff panel by changing the light reflectivity characteristic of the surface of the light cutoff panel. First, we laminated the surface of light cutoff panel by black powder to reduce the light reflectivity of the light cutoff panel. After the black powder lamination, the light reflectivity on the light cutoff panel improved from 85% to 5%. And we compared reflected light caused by black powder laminated light cutoff panel with the one of no surface treatment cutoff panel. The vertical illuminance was measured at 3, 6, 9m in front of the security lighting and 3, 6, 9, 12, 15, 18m in back of the security lighting to evaluate the reflected light. And the measurement height was determined of 1.5m considering the height of the 1th floor of an apartment house. In this study, we found that the reflected light from the light cutoff panel can be reduced about 90% by the black powder lamination method. The results derived from this study will be helpful to develope the various kind of light cutoff panel which minimize the adverse effect like reflected light of light cutoff panel.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.17-26
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• 2020

This study was conducted to evaluate the functionality of fermented black garlic extracts under various conditions. Black garlic powder was prepared by aging for 0~72 hours at 80℃ depending on relative humidity (RH). It showed the highest antioxidant effects among the samples; the total antioxidant activity of black garlic powders at RH 75%, 84%, and 90% for 72 hours was increased 31.9 times, 28.2 times, and 22.6 times compared with that of the fresh garlic powder, respectively. Also, the alliin content was gradually decreased. S-ally-L-cysteine and S-ethyl-cysteine levels were increased; the highest values were 495.9 ㎍/g and 1,769.7 ㎍/g after aging for 72 hours at RH 75%. Aspartate transaminase (AST) and alanine transaminase (ALT) levels were increased following high fat diet feeding, but the rise was obviously reduced by administration of black garlic extract. The total cholesterol, LDL/VLDL-cholesterol, and triglyceride contents in serum were significantly lower in methionine and choline deficient (MCD) diet treatment groups than in the positive control group. The concentration was increased following the intake of black garlic and fermented black garlic extracts. Therefore, black garlic extracts could be an ideal material as a dietary supplement in healthy functional foods to improve the effects on fatty liver.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1727-1735
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• 2013

This study is carried out to investigate the analysis of nutrition and antioxidants of soybean Chungkukjang powder (SCP), Yak-Kong Chungkukjang powder (YCP) and Yak-Kong Chungkukjang powder added black foods (YCBP) for the management of Alzheimer's disease. The water content of YCBP was higher than that of SCP and YCP. The soluble and crude protein contents of YCP were the highest among three Chungkukjang powders. In SCP, YCP and YCBP, the ratios of unsaturated and saturated fatty acids were 5.17, 5.76, and 5.78, respectively. The mineral content of SCP was higher than that of YCP and YCBP. Antioxidants analysis showed that the content of diadzein was the highest in YCP and genistein, and anthocyanin contents were higher than the others in YCBP. In conclusion, YCP and YCBP had higher contents than SCP in soluble and crude proteins, and unsaturated fatty acids, which are needed for composition and function of the brain tissue. Also, it was found that the contents of diadzein, genistein and anthocyanin with outstanding antioxidative ability were high. Thus, this study suggests that Chungkukjang powder, which is made with Yak-Kong, black sesame, black rice and sea tangle, can be utilized for in vivo experiment for the control of oxidative stress, reported as cause and therapy for Alzheimer's Disease.

• Macromolecular Research
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• v.10 no.4
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• pp.181-186
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• 2002

The displacement of carbon black to polypyrrole as a catalyst supporter in the fuel electrode of a direct methanol fuel cell was investigated. Polypyrrole was obtained as a black powder by the chemical polymerization of pyrrole with three different oxidants. The synthesized polypyrroles were pasted on carbon paper and transformed to the fuel electrodes with electrochemically deposited platinum. The prepared fuel electrode was assembled and mounted in a unit cell using a membrane and cathodic electrode film. In comparison with the carbon black fuel electrode, the performance of the unit cell was analyzed in relation to the state of the catalyst, the type of oxidant, and the morphology of the polypyrrole powder.