• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.229-234
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• 2017

For elderly individuals with swallowing difficulties, texture-modified food containing thickeners is needed. The plant materials freeze-dried yam, lotus root, and artichoke were evaluated for their potential use as thickeners and compared to a commercial thickener (corresponding to 0.5, 1, or 2 bag viscosity, respectively). Yam powder showed a high peak viscosity, corresponding to that of rice starch. Although artichoke showed no pasting viscosity, it may be useful as a thickener when combined with xanthan gum. The certain amount of yam, lotus root, and artichoke powders added to commercial soup showed similar viscosities as the addition of 0.5 or 1 bag commercial thickener at $60^{\circ}C$. However, sufficient viscosity corresponding to that of 2 bags of commercial thickener was not achieved by using the plant material itself. Sensory tests by elderly subjects revealed that the soup with yam powder was preferred compared to soup made with other materials.

• Food Engineering Progress
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• v.23 no.2
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• pp.125-133
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• 2019

The characteristics of extracts and precipitates after extraction at different water temperature (25, 50, 75, 95℃), ethanol ratio (25, 50, 75, 100%), and extraction method (stir, soak, autoclave) of yam powder and raw yam were investigated. The total polyphenol content was the highest in the 50% ethanol extract of yam powder. The DPPH radical scavenging activity was the highest in the 75% ethanol extraction and the crude saponin content was the highest in the 95℃ water extraction. Tyrosinase inhibitory activity was the highest in 95℃ water extraction, low concentration of ethanol extraction, and autoclave extraction. The peak viscosity, trough, and final viscosity of the precipitates increased after ethanol extraction, whereas decreased after the 95℃ water extraction and the autoclave, indicating the destruction of starch granules. This was confirmed by observing the starch granules broken using the SEM. The significance of this study was to investigate the possibility of the use of yam resources as a material, processing product development, skin beauty functional food and cosmetic material.

• Journal of Powder Materials
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• v.20 no.1
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• pp.37-42
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• 2013

$YAG:Ce^{3+}$ phosphor powders were synthesized using a $Al_2O_3$ seed (average particle size: 5 ${\mu}m$) by the polymer solution route. PVA solution was added to the sol precursors consisting of the seed powder and metal nitrate salts for homogeneous mixing in atomic scale. All dried precursor gels were calcined at $500^{\circ}C$ and then heated at $1400^{\circ}C{\sim}1500^{\circ}C$ in $N_2/H_2$ atmosphere. The final powders were characterized by using XRD, SEM, PSA, PL and PKG test. All synthesized powders were crystallized to YAG phase without intermediate phases of YAM or YAP. The phosphor properties and morphologies of the synthesized powders were strongly dependent on the PVA content. Finally, the synthesized $YAG:Ce^{3+}$ phosphor powder heated at $1500^{\circ}C$, which is prepared from 12:1 PVA content and has an average particle size of 15 ${\mu}m$, showed similar phosphor properties to a commercial phosphor powder.

• Journal of the Korean Ceramic Society
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• v.40 no.11
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• pp.1120-1126
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• 2003

Yttrium Aluminum Garnet (YAG) powders were prepared by precipitation of Y hydroxides during milling of alumina powders. The powder calcined at 1200$^{\circ}C$ for 4 h contained a small amount of Yttrium Aluminum Monoclinic (YAM) in addition to YAG. However, phase-pure YAG was obtained in the compact of the milled powder with an average particle size of 0.57 ${\mu}$m at 1300$^{\circ}C$, which is much lower than those (l500∼1600$^{\circ}C$) for a mixed oxide method. The powder was found to exhibit an excellent sinterability regardless of the addition of a sintering aid, SiO$_2$(350 ppm Si). The undoped sample were sintered to a relative density of 98% at l600$^{\circ}C$. In contrast, the addition of SiO$_2$ caused a considerable densification to occur at 1500$^{\circ}C$ and the relative density reached 97.7%. But the sintering aid had little effect on the densification at 1600$^{\circ}C$, showing a similar relative density to the undoped sample.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1571-1578
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• 2014

This study compared the production of functional Ssukgaen Dduk containing yam, mugwort, glutinous rice and Goami 2 rice, which is rich in dietary fiber and prevents diabetes and adult disease. To enhance the chewiness and softness of Goami Ssukgaen Dduk, the dough was kneaded various times. When Ssukgaen Dduk was made with various amounts of yam and glutinous rice (25:5%, 20:10%, 15:15%, 10:20%, and 5:25%) to Goami 2 rice, the control group (non-glutinous rice Ssukgaen Dduk) showed the highest preference level in sensory test. Of the yam and glutinous rice additives groups, YG4 (10% yam and 20% glutinous rice) showed higher preference. As glutinous rice additives increased and yam additives decreased, preference level significantly increased. Of the yam and glutinous rice groups, G40 kneaded 40 times, showed a significant difference (4.17 compared to control group). G40 also indicated appropriate characteristics in terms of taste, texture, chewiness, softness, and delicacy of texture. G60 and G80 kneaded 60 and 80 times, respectively, showed remarkably lower scores than other samples in terms of general preference. Thus, quality characteristics of Ssukgaen Dduk decreased when amount of kneading increased, hardness significantly decreased. In conclusion, Ssukgaen Dduk should contain 10% yam and 20% glutinous rice added to 70% Goami 2 rice powder mixed with mugwort, kneaded about 40 times.

• Korean Journal of Microbiology
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• v.47 no.2
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• pp.151-157
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• 2011

This study was to examine the quality characteristics and biological activities of the yogurt containing dual fermentation MFCY (Monascus-Fermented Chinese Yam) powder. Six different contents (0, 0.1, 0.3, 0.5, 1.0, and 2.0%, w/v) of MFCY powder were added to raw milk and 5% skim milk followed by fermentation with lactic acid bacteria at $37^{\circ}C$ for 12 h, and then the biological activities of the samples were investigated. Biological activities of the prepared yogurt were evaluated for acid production (pH, titratable acidity), number of viable cells, total polyphenol contents, DPPH radical scavenging activity, reducing power, angiotensin converting enzyme inhibitory effects and GABA contents. In this study, the results show that after fermentation in raw milk and 5% skim milk added with MFCY powder. The yogurt can produced pH, titratable acidity, number of viable cells, total polyphenol contents, DPPH radical scavenging activity and reducing power at 4.12-4.25 (pH), 0.94-0.97% (TA), $7.50{\times}10^9-1.14{\times}10^{10}$ CFU/ml, 161.4-329.9 (TP, mg/L), 54-94% (DPPH), and 1.13-1.53 (R.P), respectively. In addition, the showed ACE inhibitory activity and GABA contents was 67.1-87.7% and 304.6-685.4 (mg/L).

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.596-602
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• 1994

To separate and concentrate mucilage from yam(Dioscorea batatas DECNE), yam was dried, microparticulated using impact mill and air-classified at different air classifying wheel speed(ACWS) in classifier. As ACWS increased from 5,000 rpm to 22,500 rpm, the contents of dietary fiber, protein and lipid of air classified microparticles(ACM) increased remarkably. Especially the ACM with ACWS over 15,000 rpm showed 36.41% dietary fiber and 16.66% protein. The dietary fiber and protein components were concentrated to $2.5{\sim}9.0$ times as compared with whole yam powder. Concomitantly the non-fibrous carbohydrate decreased from 88.31% to 16.84. The damaged starch(%), WSI and WAI of ACM of ACWS over 15,000 rpm were $1.5{\sim}3.0$ times higher than those of ACM under ACWS 15,000 rpm. The apparent viscosity of ACM was 0.0800 Pa s over ACWS 15,000 rpm and 0.0080 Pa s under ACWS 15,000 rpm. Judging from viscosity of ACM, the mucilage component of yam was concentrated to 10 times. In conclusion, the optimum process to separate and concentrate the mucilage from yam consisted of the microparticulation to $5{\sim}30{\mu}m$ and the air-classification at ACWS over 15,000 rpm.

• Journal of Powder Materials
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• v.13 no.4 s.57
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• pp.243-249
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• 2006

Yttrium aluminum garnet (YAG) powders were synthesized via mechanochemical solid reaction using $Y_2O_3$ with three types of aluminum compounds. $Y_2O_3$ reacted mechanochemically with all A1 compounds and formed YAM (yttrium aluminum monoclinic), YAG and YAP (yttrium aluminum perovskite) phases depending on the starting materials. The ground samples containing ${\gamma}-A1_2O_3$ showed the best reactivity, whereas the ground sample containing A100H, which had the largest surface area, exhibited pure YAG after calcination at $1200^{\circ}C$. The sample containing Al had the least reactivity, producing YAP along with YAG at $1200^{\circ}C$. The types and grinding characteristics of the starting materials and grinding time are believed to be important factors in the mechanochemical synthesis of YAG.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.254-262
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• 2010

Quality characteristics of griddled miljeonbyeong containing vegetable juice were assessed by conducting sensory tests and measuring texture and color. When varying amounts of carrot/or spinach juice was added to miljeonbyeong, the sensory preferences of appearance and texture were higher in miljeonbyeong containing a small amount of carrot and spinach vegetable juice, and the preferences of smell and taste were higher in miljeonbyeong containing a large amount of carrot and spinach juice. Overall, preference was highest in miljeonbyeong supplemented with 30 g carrot juice and 10 g spinach juice. Overall preference correlated significantly with appearance (r=0.44) and texture (r=0.47). In miljeonbyeong containing vegetable juice, tensile strength decreased significantly with increasing amounts of carrot juice (34.98~30.82) or spinach juice (40.84~37.07). In all miljeonbyeong samples, tensile strength increased slightly in 1 hour but rapidly increased after 2 hours. Lightness progressively decreased. A-value increased (3.46~9.63) and b-value increased with increasing amounts of vegetable juice added. No difference in the b-value increase was evident between carrot juice (15.19~26.43) and spinach juice(18.19~24.40). Tensile strength was markedly lower in miljeonbyeong amended with carrot juice (34.98~30.82g) or spinach juice (39.05~32.67 g), which contained fat-soluble pigment, as compared with vegetable-free miljeonbyeong (44.81 g), but the addition of beet juice (45.30~44.78 g) containing water-soluble pigment did not lower the tensile strength of miljeonbyeong compared to vegetable juice. In order to improve the texture of miljeonbyeong containing vegetable juice, tensile strength was measured in miljeonbyeong prepared with 30 g carrot juice or 10 g of spinach juice, which produced the highest sensory test scores, and additionally amended with potato starch, corn starch, glutinous rice flour, strong flour or yam powder with a consequent reduction in the content of wheat flour. Improvement was noted in carrot juice-containing samples prepared with 6 g corn starch, 15 g potato starch and 15 g hard wheat flour, and in spinach juice-containing samples prepared with 6 g corn starch, 6 g potato starch, 6 g hard wheat flour and 15 g dried yam powder.

• Journal of Pharmacopuncture
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• v.19 no.2
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• pp.145-154
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• 2016

Objectives: The aim of this paper is to investigate the activities of Malaysian local herbs (Clinacanthus nutans Lindau, Strobilanthes crispus, Murdannia bracteata, Elephantopus scaber Linn., Pereskia bleo, Pereskia grandifolia Haw., Vernonia amygdalina, and Swietenia macrophylla King) for anti-hypertensive and vasorelaxant activity. An infrared (IR) macro-fingerprinting technique consisting of conventional fourier transform IR (FTIR), second-derivative IR (SD-IR), and two-dimensional correlation IR (2D-correlation IR) analyses were used to determine the main constituents and the fingerprints of the Malaysian local herbs. Methods: The herbs were collected, ground into powder form, and then macerated by using three different solvents: distilled water, 50% ethanol, and 95% ethanol, respectively. The potentials of the extracts produced from these herbs for use as vasorelaxants were determined. Additionally, the fingerprints of these herbs were analyzed by using FTIR spectra, SD-IR spectra, and 2D-correlation IR spectra in order to identify their main constituents and to provide useful information for future pharmacodynamics studies. Results: Swietenia macrophylla King has the highest potential in terms of vasorelaxant activity, followed by Vernonia amygdalina, Pereskia bleo, Strobilanthes crispus, Elephantopus scaber Linn., Pereskia grandifolia Haw., Clinacanthus nutans Lindau, and Murdannia bracteata. The tri-step IR macro-fingerprint of the herbs revealed that most of them contained proteins. Pereskia bleo and Pereskia grandifolia Haw. were found to contain calcium oxalate while Swietenia macrophylla King was found to contain large amounts of flavonoids. Conclusion: The flavonoid content of the herbs affects their vasorelaxant activity, and the tri-step IR macro-fingerprint method can be used as an analytical tool to determine the activity of a herbal medicine in terms of its vasorelaxant effect.