• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.278-289
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• 2012

This study investigated the quality characteristics of $Jajang$ noodles with added spinach (20%, 30% and 50% based on water). Significant increases ($p$<0.05) were found in cooked weight, water absorption of cooked noodles, turbidity of soup, while soup volume did not changed in proportion to the addition of spinach. Decrease of L and a values and an increase of b values were shown with the increase of spinach concentration. For textural properties, hardness was the lowest in 50% spinach noodles and the highest in 20% spinach noodles. The cohesiveness and springiness values of 20% and 30% spinach noodles were superior to those of the control, but a rise in spinach concentration (50%) lead to a reduction these values. In a sensory evaluation, the most acceptable sample was the 30% spinach noodle sample. These results suggest an addition of 30% spinach is suitable for spinach $Jajang$ noodle processing.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.249-257
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• 1999

Jeung-Pyun is a traditional fermented Korean food with rice flour, water, sugar, salt and unrefined rice wine(Takju). In order to investigate how the addition of soybean has an influence on Jeung-Pyun fermentation, changing to adding amount of soybean 0%, 5%, l0%. 15%, 20% based on rice weight, we carried out sensory evaluation and measured the physicochemical properties, instrumental characteristics and degree of gelatinization. The specific volume of Jeung-Pyun was increased as the more soybean was added. The pH of Jeung-Pyun batter was decreased as the fermentation time was longer, but it was increased as more soybean was added. The degree of gelatinization of Jeung-Pyun was decreased as storage day was longer, but it was high as more soybean was added compared to control(0%). In sensory evaluation, Jeung-Pyun added 5∼10% of soybean was good generally. Correlation coefficient between hardness and degree of gelatinization was high. In instrumental characteristics, hardness was increased only in control for room temperature storage(20$^{\circ}C$), but at 4$^{\circ}C$ it was less increased than control(0%) as more soybean was added. Cohesiveness was decreased generally as storage day was longer at 4$^{\circ}C$, but it was less decreased as more soybean was added. In brittleness at 4$^{\circ}C$, Jeung-Pyun of adding soybean was higher compared to control. In surface structure of Jeung-Pyun observerd by SEM. air pore size was small and distributed regularly as more soybean added. In conclusion. it can be suggested that the addition of soybean improve the quality of Jeung-Pyun.

• Food Engineering Progress
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• v.13 no.1
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• pp.50-55
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• 2009

The effect of active gluten supplementation on the quality properties of rice bagel was investigated. Water hydration capacity of rice flour increased as the amount of gluten increased, whereas alkaline water retention capacity decreased. Pelshenke value and sedimentation value were incerased as the amount of gluten increased, but these values are lower than those of strong wheat flour. Peak viscosity, setback, peak height, and peak width decreased as the amount of gluten increased. When the active gluten of 23% was added to the rice flour, the specific loaf volume of bagel increased more that two times compared with the active gluten of 11%. Hardness, gumminess, and chewiness were decreased as the amount of gluten increased. Specific loaf volume of bagel showed highly positive correlation in water hydration capacity, Pelshenke value, and sedimentation value of which values were r=0.962, r =0.964, and r =0.966, respectively.

• Advances in concrete construction
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• v.11 no.2
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• pp.151-161
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• 2021

The major shortcoming of concrete in most of the applications is its high self-weight and thermal conductivity. The emerging trend to overcome these shortcomings is the use of foam-concrete, which is a lightweight concrete consisting of cement, filler, water and a foaming agent. This study aims at the development of a cost-effective high-volume fly-ash foam-concrete insulation wall cladding for existing buildings using natural fiber like rice straw in different proportions. The paper reports the results of systematic studies on various mechanical, acoustic, thermal and durability properties of foam-concrete with and without replacement of cement by fly-ash. Fly-ash replaces 60 percent by weight of cement in foam-concrete. The water-solid ratio of 0.3, the filler ratio of 1:1 by weight, and the density of 1100 kg/㎥ (approx.) are fixed for all the mixes. Rice straw at 1%, 3% and 5% by weight of cement was added to improve the thermal and acoustic efficiency. From the investigations, it was inferred that the strength properties were increased with fly-ash replacement up to 1% rice straw addition. In furtherance, addition of rice straw and fly-ash resulted in improved acoustic and thermal properties.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.681-691
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• 2020

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing chlorella powder(0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%). In the farinograph test, the addition of chlorella powder changed water absorption, development time and mixing tolerance index for making bread. As the amount of chlorella powder increased, the water absorption increased, mixing tolerance index and the development time decreased. In the extensograph test, the degree of extension and resistance was decreased with increasing of chlorella powder content. In the amylograph test, the maximum viscosity was slightly decreased with increasing of chlorella powder contents. The colors of L value in bread crumb was significantly decreased as the chlorella powder addition. After fermentation treatment, The dough with 2.5% chlorella powder showed the lowest dough raising power compared to the other doughs. The addition of the chlorella powder had significant effect on bread texture. The bread consisting of 0.5% chlorella powder showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding chlorella powder.

• Membrane and Water Treatment
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• v.13 no.4
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• pp.183-189
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• 2022

This study seeks towards an optimal way to control sulfate ions in semiconductor wastewater effluent with potential eco-toxicity. We developed a system based on ettringite (Ca₆Al₂(SO₄)₃(OH)₁₂·26H₂O). The basic idea is that the pH of the water is raised to approximately 12 with Ca(OH)₂. After, aluminium salt is added, leading to the precipitation of ettringite. Lab-scale batch and continuous experiment results with real semiconductor wastewater demonstrated that 1.5 and 1 of stoichiometric quantities for Ca²⁺ and A³⁺ with pH above 12.7 could be considered as the optimal operation condition with 15% of sludge recycle to the influent. A mixed AlCl₃ + Fe reagent was selected as the beneficial Al³⁺ source in ettringite process, which resulted in 80% of sludge volume reduction and improved sludge dewaterability. The results of continuous experiment showed that with precipitation as ettringite, sulfate concentration can be stably reduced to less than 50 mg/L in effluent from the influent 2,050 ± 175 mg/L on average (1,705 ~ 2,633 mg/L).

• Journal of the Korean Society of Food Culture
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• v.37 no.6
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• pp.510-518
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• 2022

This study compares the quality characteristics of Jeung-pyun prepared by supplementing with rice mash of various cultivars. Results showed high contents of crude protein and crude ash in Saeilmi. The highest and lowest amylose contents were obtained in Goami4 and Baekjinju, respectively. Saeilmi had the highest water absorption index (WAI) of rice flour, whereas the highest water-soluble index (WSI) was obtained in Baekokchal. Maximum viscosity, minimum viscosity, and breakdown were high in Baekjinju, and high cooling viscosity and setback levels were determined in Goami4. The sugar content, total free sugar, and pH of the rice mash were highest in Baekjinju. The highest volume of Jeung-pyun was obtained with Saeilmi supplementation, whereas the specific volume was highest in Baekokchal. Evaluation of L, a, and b color values of Jeung-pyun revealed the maximum L value in Saeilmi, a value in Goami4, and b value in Baekjinju. The physical properties of Jeung-pyun were lower in all supplemented groups compared to the control group for hardness, adhesiveness, and chewiness. The lowest chewiness was obtained in Baekokchal-supplemented Jeung-pyun. We conclude that supplementation with different varieties of rice affects the quality characteristics of Jeung-pyun, which are important factors for manufacturing processed foods.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.222-231
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• 2006

Deoxynivalenol (DON)-contaminated barley was treated with 0.1 M $Na_2CO_3$ solution to reduce DON content. DON content of barley was reduced from 2.08 to 0.67 ppm. Bread was made with 10, 20, and 30% DON-reduced barley flour added to white wheat flour. Farinogram showed water absorption and arrival time increased, while stability and mechanical tolerance index decreased when DON-reduced barley flour was added to white wheat flour. Gelatinization temperature, temperature at maximum viscosity, and maximum viscosity increased in amylogram with increasing addition of DON-reduced barley flour. Loaf volume of bread decreased with increasing amount of DON-reduced barley flour, while loaf weight increased. Barley flour pH increased by treatment with$Na_2CO_3$, and pH reduction decreased fermentation rate of yeast. Volume and size of gluten matrix decreased and crumb hardened in bread made with DON-reduced barley flour. Acceptabilities for color and texture were low in bread made with DON-reduced barley flour. Addition of DON-reduced barley flour at 30% reduced overall acceptability, whereas no significant difference in overall acceptability was observed when DON-reduced barley flour was added at 10 and 20%.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.782-793
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• 2005

This study investigated the effect of $2\%$ addition of pectin and alginate on the Physicochemical and retrogradation Properties of Jeungpyun, a Korean traditional fermented rice cake. The volume of batters with alginate and Pectin was significantly larger than that of control. Jeungpyun samples with Pectin and alginate had a larger volume with uniform and smaller cell size. All samples showed largest foaming capability after second fermentation. Foaming capability of the control ($0\%$ addition of pectin and alginate) was significantly larger than that of the treated samples. The amount of reducing sugar tended to increase during fermentation but decreased after steaming, which was due to the increase in hydrolysis of starch. On the contrary, the content of free sugar was slightly decreased during fermentation but slightly increased after steaming. The control contained the largest amount of free sugar after steaming. The microstructure of starch particles after fermentation showed completely dispersed starch granules with air bubbles. After steaming, the structure was sponge-like in all samples. Samples with added alginate and pectin had significantly higher water binding capacity than those of the control. All samples showed noticeably increased solubility and swelling power at $70^{circ}C$ with the control being significantly lower than the treated samples. Retrogradation was measured with $\alpha$-amylase and the retrogradation process of the sample with added alginate and pectin proceeded slower than that of the control. The relative crystallinity was observed through X-ray diffraction method and samples with added alginate and pectin had smaller crystallinity and delayed retrogradation compared to the control. Thus, Jeungpyun with the addition of alginate and Pectin demonstrated improved functionality and dietary fiber addition effect. The storage period of was extended as the retrogradation rate was delayed by the addition of dietary fibers.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.328-334
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• 2000

A study was conducted to investigate the effect of ACAMS(Autoclaved-cooled amylomaize VII) and ACNMS(Autoclaved-cooled normal maize starch) containing resistant starch(RS) on ASW (Australian wheat flour) rheology and noodle quality. The water absorption in farinograph increased with the addition of ACAMS and ACNMS, but the dough stability decreased with the addition. The ACNMS added flours showed the highest initial pasting temperature and the lowest peak viscosity in RVA. The addition of ACAMS and ACNMS were not effective on the weight and volume of cooked noodles during cooking time for 5 min. However, as the cooking time increased, noodle weight and volume were the highest in control(no RS added flour) and the lowest in ACNMS added flours. Noodle texture was evaluated using rheometer. The hardness of RS(ACAMS, ACNMS) added noodles was higher than that of control. Cohesiveness was significantly different between control and ACAMS added noodles, but the cohesiveness of ACNMS added noodles was similar to other noodles. The elasticity of ACNMS added noodles in sensory test was lower than that of control but the smoothness and overall acceptibility were higher.