• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.312-319
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• 2008

The principal objective of was to assess the effects of herb extracts on the antioxidant activity and quality characteristics of Maejakgwa. The total phenolic and flavonoid contents were found to be the highest by a significant degree in the rosemary, lavender, thyme, lemon balm and olive samples, in order. With regard to electron donating ability, increasing concentrations of added herbs resulted in a more significant rise in the DPPH radical scavenging effect in a range of concentrations of between $100{\sim}1000{\mu}g/m{\ell}$. In particular, the rosemary, lavender, and thyme samples were shown to be lower in antioxidant activity than ascorbic acid, but higher than a-tocopherol, thus the antioxidant activities detected in the rosemary, lavender, and thyme samples were considered to be excellent. With regard to reducing ability, increases in the concentration of added herb extract resulted in significant growth. However, the anti-oxidative activity detected in the rosemary extract was indicated to be superior even to that of $\alpha$-tocopherol when added to concentrations of $500{\sim}1,000{\mu}g/m{\ell}$. In our assessment of external appearance, color, flavor, texture, and overall quality, the highest preference was seen in the control group and in the group with 2% added rosemary extract. The lowest score was earned in the group with a 5% addition of rosemary. The functional ingredients and antioxidant activities of the samples were excellent. Our results appear to indicate that rosemary has some value as a natural antioxidant that can prevent oxidation in food.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.899-904
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• 2008

Dasik is a type of Korean traditional confectionery that is kneaded with various grains, nuts or herb flour and honey and then pressed with a decorative press. Soybeans are a rich in protein, lipids, dietary fiber, minerals and fat soluble vitamins. Spirulina is a functional food that contains protein, lipids, carbohydrates, minerals, vitamins, dietary fiber and pigments. In this study, soybean Dasik containing spirulina was developed in an attempt to provide an easy method of incorporating spirulina into daily dietary life. In addition, we evaluated the quality characteristics of the soybean Dasik with spirulina that was developed here. Specifically, 0, 10, 20 and 30% spirulina was added to the soybean powder that was used to prepare soybean Dasik. Soybean Dasik that contained 30% spirulina had a higher moisture content and lower hardness when compared to other groups. In addition, the L, a and b value decreased as the level of spirulina increased. Furthermore, the antioxidant activity of soybean Dasik increased according to the increase in the addition of spirulina. Specifically, the $IC_{50}$ values of the DPPH and hydroxyl radical scavenging activity of the control group were 76.6 mg/mL and 100.7 mg/mL, respectively, whereas these values were 26.3 mg/mL and 32.9 mg/mL, respectively, in Soybean Dasik that contained 30% spirulina. When a sensory evaluation was conducted, the overall preference decreased as the level of added spirulina increased. When the buying intension was evaluated, the control group had the highest score (7.8), followed by that of the Dasik that contained 20% spirulina (7.2) The buying intention was lowest for the Dasik that contained 30% spirulina. In conclusion, Soybean Dasik that contained up to 20% spirulina would be maketable.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.523-530
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• 2016

This study investigates the effect of bovine heart surimi-like material (BHSM) used as a back fat replacer, on the physicochemical and sensory characteristics of frankfurter-type sausages. Frankfurter-type sausage with added BHSM had a higher moisture content and lower fat content than the control. In addition, the samples with added BHSM had higher pH, cooking loss and 2-thiobarbituric acid-reactive substance (TBARS) value and lower water exudation than the control. The sausage formulation with 40% BHSM was more effective in delaying lipid oxidation without affecting cooking loss compared to the 60% BHSM treatment sample. Results showed that hardness values increased upon replacement with BHSM, and sausages manufactured with 40% BHSM had higher lightness and lower redness values. Panelists found there were no differences in color, odor, and tenderness scores and the overall acceptability score found that treatment samples containing 20% and 40% BHSM were preferable to the control after storage for 14 d. These results indicate that fat replacement with BHSM was beneficial to the quality of frankfurter-type sausages, and acceptable reduced-fat products can be produced when back fat is replaced with up to 40% BHSM.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.52-56
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• 1993

Flavor compounds formed in the ramyon fried in palm oil at $148-150^{\circ}C$ for 1 minute during storage at $65^{\circ}C$ were isolated and identified by gas chromatography-mass spectrometry. Their changes in the amount when the ramyon was stored at 20, 40 and $65^{\circ}C$ were also studied by using static headspace gas chromatography. Pentane, hexane, butanal, heptane, 1-pentanol, hexanal, and octane were formed during $65^{\circ}C$ storage of the ramyon and they were thought to be from linoleic and oleic acid present in ramyon. Formation of the flavor compounds was shown to increase with the storage temperature and/or storage time. Hexanal showed the highest correlation with the sensory score(r=0.87).

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.648-654
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• 2006

This study investigated the effect of adding germinated brown rice extract powder (GBREP; 0, 0.67, 3.35, 6.70%) during the fermentation of Korean cabbage kimchi. From the result, pH was decreased and total acidity was increased. Total sugar was decreased steadily during the fermentation and reducing sugar were increased at 3 days of fermentation but then decreased steadily. Counts of total microbe and Leuconostoc sp. were increased rapidly from the beginning and reached the highest level at 12 days of fermentation, after then decreased slowly. Counts of Lactobacillus sp. were increased until 12 days of fermentation, and then maintained stably. In sensory evaluation test, the overall acceptability of Korean cabbage kimchi with 3.35% GBREP gained the highest score.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.977-983
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• 1999

This study was conducted to investigate the effects of emulsifiers on the quality of steamed bread. initial pasting temperature of the flour was decreased from $63.8^{\circ}C$ to $59.40{\sim}62.95^{\circ}C$ by adding 1% of emulsifiers such as monoglyceride, lecithin, sugar ester and diacetyl tartaric acid esters of mono- and diglycerides (DATEM). But other rheological properties of the doughs were varied with different emulsifiers. Flour with 1% sugar ester showed the lowest value of final viscosity and set back, therefore sugar ester might be effective for retard the retrogradation of bread. By alveogram test, flour with 1% DATEM showed the highest value of P (tenacity) but the lowest value of L (extensibility), that means DATEM might be effective for strengthening tenacity of dough but it lowered extensibility. After 72 hours of storage test, the steamed bread based on the flour with 1% monoglyceride showed the best crumb softness and the highest score of sensory test.

• Food Science and Preservation
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• v.13 no.2
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• pp.241-245
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• 2006

The biofunctional properties of traditional Doenjang supplemented with the extract of herb medicines (refer as DHM) were examined DHM divided to four groups, I, II, III and IV according to herb medicines were added. Nitrite scavenging-activities from all 4 groups of DHMs were significantly higher than that of control. Also hydrogen donating-activities from all 4 groups of DHMs were slightly higher than that of control. Antibacterial activities against pathogenic bacteria such as Streptococcus mutant and Salmonella enteritidis and fibrinolytic activity of all DHMs on fibrin plate were higher than those of control. On the other those of groups III and IV were higher in sensory score, biofunctional and antimicrobial activities than those of group I, II and control. Therefore, the usage of extract of Korean herb medicines instead of water to make Doenjang will effective in development of traditional soybean Doenjang with the biofunctional properties.

• Archives of Plastic Surgery
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• v.45 no.4
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• pp.367-374
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• 2018

Background This analysis presents patient-reported outcomes of breast augmentation procedures performed in Singapore using an inframammary fold incision and the "5 Ps" best practice principles for breast augmentation. These data are the first of their kind in Southeast Asian patients. Methods Through a retrospective chart review, patients who underwent primary breast augmentation with anatomical form-stable silicone gel breast implants using an inframammary fold incision were followed for ${\geq}6$ months postoperatively. The BREAST-Q Augmentation Module (scores standardized to 0 [worst] - 100 [best]) and Patient and Observer Scar Assessment Scale (POSAS; 1 [normal skin] to 10 [worst scar imaginable]) were administered. Responses were summarized using descriptive statistics. Patient-reported events were collected. Results Twenty-two Southeast Asian patients (mean age, 35.1 years) completed ${\geq}1$ postoperative BREAST-Q and POSAS assessment and were assessed 11 months to 5.5 years postoperatively. The mean postoperative BREAST-Q satisfaction with breasts and psychosocial well-being scores were 69.2 and 84.0, respectively. The mean POSAS score for their overall opinion of the scar was 4.2; the mean scores for all scar characteristics ranged from 1.2 to 4.2. Over 90% of patients (20/22) said that they would recommend the procedure. Patient complaints following surgery included anisomastia (possibly pre-existing; n=2), sensory loss at the nipple (n=2) or around the nipple (n=3), scarring (n=4), and slight capsular contracture (n=1). No patients required reoperation. Conclusions Southeast Asian patients reported high long-term satisfaction scores on the BREAST-Q scale and with their scar characteristics following breast augmentation using an inframammary fold incision, and nearly all said they would recommend this procedure. No reoperations were necessary in patients assessed for up to 5.5 years postoperatively.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.436-446
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• 2012

A study was undertaken to examine the effect of the addition of coriander leaves(Coriandrum satovim L.) and brocolli stem powder addition on the quality attributes of pound cakes. Coriander leaves & brocolli stem powder was added to the batter, at a ratio of 10, 12.5 and 15%, respectively. The antioxidant activity was estimated by a DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in coriander leaves & brocolli stem powder and pounds cakes. Antioxidative activity had correlated highly with the total flavonoids contents of coriander leaves & brocolli stem powder of pound cakes, respectively(r=0.9096). The quality characteristics of coriander leaves & brocolli stem powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust, and the sensory quality of the cakes. The specific volume decreased significantly, with increasingly substituted level of coriander leaves & brocolli stem powder(p<0.01). The lightness was significantly decreased with increases in the coriander leaves & brocolli stem powder of pound cake crust and crumb(p<0.01). The hardness, chewiness and gumminess tended to reduce, and the cohesiveness decrease in both of powder. The consumer acceptability score for 10% coriander leaves & brocolli stem powder of pound cakes ranked significantly(p<0.01) higher than those of the other groups in taste, flavor and color. These results showed that coriander leaves & brocolli stem powder are good ingredients to increase the consumer acceptability and the health.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.361-366
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• 1996

Acceptable fish noodles of better nutritional and sensory values than conventional noodle made only wheat flour were prepared by mixing wheat flour and ground tile fish (Branchioste gus japonicus). In oder to mask a distinctive fish odor, various herbs and spices, such as ginger (Zingiber officinale), curry (Chalcas koenigii), nutmeg (Myristica Pagrans), garlic (Ailium sativum), black pepper (Piper nigrum), lemon (Cirtus limon) or sodachi (Citrus sudachi) were added to the basic tile fish noodle. Also, for the purpose of enhancing eating qual ify and nutritional value of basic noodle were combined some agricultural or fishery products of Cheju island, citrus fruits; danyooja (Citrus danyooga), hagul (C. natfudaidai), medical plants; angelica utilis (Angelica keiskei), ginseng (Panax ginseng), cactus (Opuntia dillenii), vegetable; carrot (Daucus carota), dropwort (Oenanthe jnvanica), seaweeds; fusiforme (Hizkia fusiforme), gulfweed (Sargaceae hlvelium). The optimal mixing ratio for preparing the basic tile fish noodle amounted to ground tile fish 135 g: tile fish stock 139 $m\ell$: wheat flour 450 g: salts 10 g. The mixture of curry powder (2.5 g) and nutmeg powder (2.5 g) was proved to be the most effective combinations for masking unfavorable fish odor. The optimal amounts of materials to be added to the prepared basic noodle were 25 g citrus zest and 80m1 citrus juice for citrus fruits noodles, and ca. 140 g puree for noodles from medical plants, vegetables and seaweeds, respectively. The preference score obtained from consumer preference test, on a 9-point scales, were in oder of i) danyooja > carrot, angelica, ginseng > fusiforme, ii) hagul > dropwort, cactus > gulfweed. The shelf-life of tile fish noodle based on bacterial counting was estimated to be 7-days at 5$^{\circ}C$.