• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.10
• /
• pp.1538-1542
• /
• 2015

For development of premium sauce, fermented sauces containing ferment (with wheat flour and soybean) and extract(s) of Styela clava (Korean name: miduduk) tunic and/or mulberry leaves and/or onion were prepared, and their angiotensin converting enzyme (ACE) inhibitory and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities were evaluated. All sauces containing extract(s) showed increased ACE inhibitory and DPPH radical scavenging activities. Especially, sauces containing extracts of mulberry leaves and onion showed superior activities, with 26.92% and 40.66% relatively increased ACE inhibitory and DPPH radical scavenging activities, respectively, compared to control (no extract was added). These results suggest that extracts of mulberry leaves and onion could improve antihypertensive and antioxidant activities of fermented sauce.

• Nutrition Research and Practice
• /
• v.10 no.6
• /
• pp.590-596
• /
• 2016

BACKGROUND/OBJECTIVES: The purpose of this study was to examine whether plasma lipid profiles are affected differently by snack kinds with equal calorific values. SUBJECTS/METHODS: We compared a Korean traditional confectionery (dasik) with Western confectionery (cookie) in this regard. Controlled cross-over study consisted of two 3-week snack intake phases and for separating, a 2-week washout period (3-2-3) was carried out with 30 healthy women aged between 40-59 years old. Brown rice based Korean traditional confectionery and wheat flour based Western confectionery were used. The participants consumed either dasik or cookie every day for 3 weeks, providing 93 kcal a day. RESULTS: The total cholesterol (TC) in the dasik group had decreased significantly after 3 weeks (P < 0.05). Furthermore, in the dasik group, reduction in TC and low-density lipoprotein-cholesterol were greater than those in the cookie group (P < 0.05). CONCLUSIONS: Prioritizing functional snacks like dasik improves plasma lipid profiles; this may be useful information for individuals who cannot refrain from snacking.

• Journal of the Korean Wood Science and Technology
• /
• v.12 no.2
• /
• pp.35-43
• /
• 1984

This study was carried out to investigate the block shear strength of the 2ply laminated wood composed of Pinus thunbergii with ureaformaldehyde resin as adhesives according to pressure (6, 9, 12, 15kg/$cm^2$), pressing time(5, 10, 20, 30 hrs.), amount of spread(54, 108, 217, 324g/$cm^2$), hardener(10, 20, 30, 40% of 10% $NH_4CL$ on resin) and extender(0, 5, 10, 15% wheat flour on resin), and the bending strength and bending young's modulus of laminated beam according to the number of ply. The results were summarized as follows; 1. According to pressing pressure with amount of spread 217g/$cm^2$ both dry and wet shear strength of laminated wood showed the highest in 15kg/$cm^2$, and hot-cold soaking treatment showed the highest in 9kg/$cm^2$, while all shear strength of dry, wet and hot-cold soaked laminated wood have been reduced with the increasing of pressing time. 2. According to amount of spread, adhesion strength with the dry, wet and hot-cold soaking treatments revealed the highest in 217g/$cm^2$ and have been reduced under or over 217g/$cm^2$ of spread. 3. According to addition of hardener and extender, all shear strength of laminated block with the dry, wet and hot-cold soaking treatments have been reduced in increasing of addition amount of hardener and extender. The bending strength of beam according to the number of ply showed the highest in 2ply laminated wood and horizontal loading beam to glue line had the higher in strength than the vertical loading.

• Journal of the Korean Wood Science and Technology
• /
• v.27 no.1
• /
• pp.72-78
• /
• 1999

To accelerate the curing and to improve the bonding properties of urea-melamine-formaldehyde (UMF) resin adhesives for plywood, the effects of resin compositions and additives on gelation time and bonding strength were discussed. The gelation time of UMF resin prepared by simultaneous reaction with urea(U), melamine(M) and formaldehyde(F) at M/U molar ratio 0.2 was shortened as the molar ratio of formaldehyde to urea was increased. However, at F/U molar ratios higher than 2.5, the amounts of free fomaldehyde of resin could not satisfy with KS standard, Therefore, it was difficult to increase the amount of formaldehyde in resin composition for the purpose of fast gelation time. With increasing the molar ratio of melamine to urea(M/U) from 0.3 to 0.6 at constant F/U molar ratio 3.4, the gelation time of UMF resin was slightly decreased, while gradually increased at M/U molar ratio higher than 0.6. The gelation properties of UMF resin and bonding strength of UMF-bonded plywood could be enhanced by using ammonium chloride and p-toluene sulfonic acid as a curing-agent together with wheat flour and corngluten powder as a extender.

• Journal of the Korean Society of Food Culture
• /
• v.18 no.6
• /
• pp.506-514
• /
• 2003

The effects of Japanese apricot(Prunus mume Sieb. et Zucc.) flesh on baking properties of white breads were investigated by evaluation of specific loaf volume, pH, acidity, rheological property, color and sensory quality. Bread was processed by adding 4.7%, 9.4%, 14.1% and 18.8% of Japanese apricot flesh to basic formulation. The compositions of Japanese apricot flesh were 88.19% moisture, 0.45% crude ash, 4.10% dietary fiber, 4.04% citric acid and 0.41% total sugars. The specific loaf volume of the breads was decreased from 3.274mL/g to 1.857mL/g as Japanese apricot flesh contents increased from 0% to 18.8%. The pH of the breads decreased but the acidity of those increased as the percentage of Japanese apricot flesh to wheat flour increased. Lightness(L value) of the breads decreased by the addition of Japanese apricot flesh, while yellowness(b value) and redness(a value) increased. Texture measurement showed that springiness, cohesiveness and resilience decreased with increase of Japanese apricot flesh contents. While, hardness, gumminess and chewiness were the lowest in the bread with 9.4% Japanese apricot flesh, and increased in the bread with 4.7%, 14.1% and 18.8% Japanese apricot flesh contents. In sensory evaluation, the highest sensory scores for flavor, taste, aftertaste and overall acceptability were obtained when Japanese apricot flesh content was 4.7%, and softness and chewiness was the best when 9.4% of Japanese apricot flesh was added. The moisture content of the breads containing Japanese apricot flesh was higher than that of the control to add no flesh during storage at $25^{\circ}C$. Based on physical, rheological and sensory evaluation, addition of 4.7{\sim}9.4% Japanese apricot flesh suggested to be acceptable for processing bread.

• Journal of the Korean Society of Food Culture
• /
• v.18 no.6
• /
• pp.527-535
• /
• 2003

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

• Korean Journal of Food Science and Technology
• /
• v.17 no.2
• /
• pp.95-100
• /
• 1985

Effects of number of washings with solvents on drying rates and physicochemical properties of dried soymilk residues(SMR) were investigated. The dried soymilk residue was prepared by washing the residue with acetone or ethanol, followed by drying at $60^{\circ}C$. Increase of number of washings with a residue/solvent ratio of 1/1.5 resulted in an increase in drying rate and in protein content of the residue while the lipid content decreased. The brightness of the dried residue and the properties of water and oil absorption were also improved by washing with acetone which was advantageous to ethanol for all of the properties measured. Washings more than 3 times with acetone or 2 times with ethanol were found to be less effective in terms of quality improvement. The more addition of dried residue into the mixture of SMR-wheat flour resulted in a linear increase of water and oil absorption characteristics.

• Korean journal of food and cookery science
• /
• v.26 no.2
• /
• pp.121-128
• /
• 2010

This study was conducted to develop an optimal composite recipe of nutritional cookies containing oak mushroom (Lentinus edodes) powder that has a high preference score. Oak mushroom(Lentinus edodes) is considered a significantly wholesome food. In addition, the dried oak mushroom(Lentinus edodes) has a better flavor and more nutrients than the fresh oak mushroom since vitamins are activated during the drying process. Wheat flour was partially substituted with Lentinus edodes powder to reduce its content. The optimal sensory composite recipe was determined by making iced cookies which have the advantage of long storage, at 3 concentrations of Lentinus edodes powder, yellow sugar and butter, using the central composite design. In addition, the mixing condition of Lentinus edodes powder cookies was optimized by subjecting the cookies to a sensory evaluation and instrumental analysis using the response surface methodology(RSM). The effects of the addition of the three variables on the quality of Lentinus edodes cookies were assessed in terms of texture, color, spread ratio and sensory evaluation. The results of the sensory evaluation produced very significant values for color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and the results of instrumental analysis showed significant values in lightness(p<0.05), spread ratio, hardness(p<0.01). As a result, the optimal sensory ratio of Lentinus edodes cookies was determined to be Lentinus edodes powder 10.83g, yellow sugar 61.89 g, and butter 120.0 g.

• Journal of the Korean Wood Science and Technology
• /
• v.1 no.2
• /
• pp.3-10
• /
• 1973

This study was carried out to examine the characeristics of waste sanders(S)from. plywood and pre-finishing plywood surface sanding and double saw finishing, as a new extander in urea-formaldehyde resin(UFR) in plywood adhesive, and to focus, adhesive strength using the glue extended with milled sanders(MS) as extender, leveling the optimum amount of MS to be added, and examining the physical properties of glue extended MS & S. Also economical good feasibility of substitution for wheat flour(WF) with MS as a new extender is analyzed and presented in details. Selecting three standard samples of 80, 100 and 180 mesh, sorking them in distilled water at $20^{\circ}C$, 24 hours, redrying at $105^{\circ}C$ and rescreening the sample with standard screen, again, the 3 samples of 80, 100, and 180 mesh are passed 23 percent through 80 mesh sander standard sample 27 percent through on 100 mesh and only 10.9 percent through 180 mesh, respectively. The particle size of retained parts are greater in size of redried form. It seems undoubtly that particles to be extended in glue are got swollen and become greater in size and coarser in shape. The shape of fresh S particles are irregular thin needle with small scale, as shown in Figure 5. PFS are so finer than plywood S that only 9.8 percent of the S retained on 100 mest screen, 24. 30 percent on 100-160 mesh, and 65.9% on 160-180 mesh. But particle size of the fresh S is large enough to make the viscosity of glue direct extended with S too high to apply it glue spreader. The glue extended with milled sanders(MS). 3 hours milled PFS or 6 hours milled plywood S, having particle sizes shown in Tables 7 and 8, as ratio of Reain/MS/WF/water: 100/8/8/10, indicate good viscosity of 16 to 24 ps, as shown in Figure 5, for applying direct to glue spreader, have high tensile-shear strength (adhesive strength), 102.4 kp/$cm^2$, and 94 percent wood failure.

• Korean Journal of Food Science and Technology
• /
• v.21 no.6
• /
• pp.800-807
• /
• 1989

No-time dough process utilizing ascorbic acid as an oxidant was investigated. The farinograph absorption was increased as the amount of L-cysteine increased, while stability and peak time decreased up to 40 and 30 ppm of L-cysteine, respectively. Extensibility of the dough was increased with the increment of L-cysteine, but the ratio of resistance to extensibility was significantly decreased. At the same level of L-cysteine, the addition of ascrobic acid by 1.5 times decreased the farinograph absorption. However, the stability and peak time remained relatively unchanged upon addition of ascrobic acid. Extensibility and resistance of dough were respectively decreased and increased in the presence of both L-cysteine and ascorbic acid. In the range of 30-50 ppm of cysteine, the mixing time decreased and the baking absorption was increased by 1% as the cysteine was increased by 10 ppm. The ascorbic acid had no effects on absorption and mixing time. Bread produced by no·time dough process had no break and shred. The optimum concentrations of L-cysteine and ascorbic acid for no-time dough process were 40 and 100ppm, respectively.