• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.667-672
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• 2003

Low-fat, precooked high quality Wanjajun was prepared by treating natural antioxidant herbs and hydrocolloids for quantity production of cook/chill system in foodservice. The proposed Wanjajun was formulated under the consideration of flavor and fat level. Wanjajun was prepared with hydrocolloid such as sodium alginate, car-boxymethyl cellulose (CMC), carrageenan and xanthan gum. Cooking yield, fat retention and water holding capacity of Wanjajun containing hydrocolloidal gums were higher than those of control. L-value of raw product was low in comparison with cooked product, but a-value was higher than that of other cooked product. Colors of raw and cooked products were not different among five kinds of products. pH value of cooked product was higher than that of raw product pH range of cooked products revealed to 6.10~6.23. There was no considerable change in pH value during storage. The coliform group and Staphylococus aureus were not detected during storage. Total bacteria1 counts were close to microbial guidelines for safe condition. Hardness, springness, cohesiveness, gumminess and brittleness of low-fat products were generally lower than those of control product. Hardness, gumminess and brittleness of reheated products were higher than those of preheated products. Flavor, tenderness, juiciness and overall quality were not different between precooked and reheated products. Textural characteristics of products were superior in the order of sodium alginate, xanthan gum, CMC, carrageenan and control product.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.5 no.2
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• pp.181-195
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• 1998

This study is to evaluate the decubitus ulcer healing effect of occlusive dressing with hydrocolloid and traditional dry dressing for home care nursing clients. Study design was quasi-experimental pre-post test design. Control group(15 person) was treated decubitus wound with traditional dry gauze dressing, and experimental group(17 persons) was treated decubitus ulcer with occlusive dressing with hydrocolloid and calcium alginate(17 persons). Study period was from 8/1/97 to 12/31/97. Subject subjects was 17 males and 15 females with 2nd phase over decubitus ulcer aged 30 to 70 who have been registered as home care nursing clients in Nurse's Association in Seoul city. Outcome variables were stages, size of decubitus ulcer, pain at dressing time and exudate amount. Study result as follows. Occlusive dressing with hydrocolloid was superior to traditional gauze dressing decreasing ulcer size and phase, and shortening treatment period. Dressing change of occlusive dressing was easier than that of traditional gauze dressing. In conclusion, occlusive dressing was recommended to treat decubitus ulcer in home care patients even if hydrocolloid is expensive to gauze dressing because of treatment effect and easeness of dressing.

• Archives of Plastic Surgery
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• v.32 no.6
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• pp.782-786
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• 2005

Pressure sores are a common complication of hospitalized patients. However, It is often impossible to correct surgically because the general conditions of these patients are poor. It is known that the hydrogel has a powerful autolytic effect by providing moist environments and facilitates wound healing and hydrocolloid dressing is also known to promotes granulation tissue formation and epithelialization. The patients were treated with hydrogel(Purion $gel^{(R)}$, Coloplast A/S, Denmark) and hydrocolloid dressing (Comfeel Plus Transparent $Dressing^{(R)}$, Coloplast A/S, Denmark) after surgical debridement of pressure sores progressed to stage III(n=2) and IV(n=7). This combination treatment could facilitate to debride the nectrotic tissue and promote granulation tissue formation epithelialization simultaneously. We could achieve complete healing of pressure sores using the combination treatment without requiring surgical correction. In conclusion, hydrogel in combination with hydrocolloid dressing is effective in acheiving complete healing of progressed pressure sores.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.964-968
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• 2013

This study investigated the formation of rice dumpling skins with various food additives to improve their texture. Rice (Millyang260 and Hanarum) was obtained from the Rural Development Administration. Rice was milled through an air classifying mill (ACM), and hydroxypropyl methylcellulose (HPMC), xanthan gum, guar gum, carrageenan, or propylene glycol alginate (PGA) was used as food additives. The effects of hydrocolloids on textural were evaluated and rice dumpling skin prepared with additives showed significantly higher values than the control for cooking properties and texture. The presence of hydrocolloids in rice dumpling skin appeared to decrease its weight and volume after cooking. Textural properties of rice dumpling skin with hydrocolloids were similar to the control regardless of cooking condition.

• Applied Biological Chemistry
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• v.51 no.1
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• pp.6-10
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• 2008

This study was carried out to investigate rheological properties of bread dough by adding hydrocolloids such as arabic gum, pectin and carboxyl methyl cellulose (CMC). 0.2% and 0.5% of each hydrocolloid were added to the dough. Farinograph, pH of dough, extensograph, fermometer and amylograph were analyzed. In farinograph, water absorption rate of dough was increased by adding hydrocolloids and the highest water absorption resulting in 70.8% was shown by adding 0.5% of CMC. Dough development time increased but stability decreased. pH of dough was lowered by adding hydrocolloids and pH of dough with 0.5% of pectin was the lowest. In extensograph, resistance of dough decreased but extensibility increased and R/E value lowered. In fermometer, $CO_2$ gas production increased and dough with 0.2% of CMC showed the largest gas production. In amylograph, initial gelatinization temperature increased by $0.5-1.5^{\circ}C$, but temperature for maximum viscosity was lowered by $1-1.5^{\circ}C$ and maximum viscosity was increased.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.203-209
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• 1999

The effect of several hydrocolloids on the rheological behavior of wheat flour was investigated. The influence of the selected hydrocolloids (alginate, carrageenan, CMC, guar, locustbean and xanthan) on wheat flour was tested by using two different techniques; amylograph and texture analyzer. In order to have a general overview of their effects hydrocolloids were chosen from different sources implying a broad diversity of chemical structures. The hydrocolloid addition decreased the brightness(L) but increased yellowness(b). The interaction between hydrocolloid and flour produces a slight modification of the amylogram parameters, being the most clearly affected parameter breakdown, which is increased by carrageenan, guar and xanthan. Hardness and cutting force were augmented by hydrocolloid addition, while springeness was decreased except guar and locustbean. In summary, when looking for the improvement of the noodle texture, guar, locustbean are the best candidate additives due to their effects on pasting and texture properties. These hydrocolloids increase the hardness, cutting force, gumness, chew-ness, so were thought to increase the eating quality. So, each tested hydrocolloid affected in a different way the rheological properties of wheat flour, the results obtained are important for the appropriate use of these hydrocolloid as ingredients in the noodle making process.

• The Journal of Korean Academy of Prosthodontics
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• v.29 no.2
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• pp.59-66
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• 1991

This study was designed to investigate the marginal accuracy of resin temporary crown with different matrix in indirect technique. Matrices were made from irreversible hydrocolloid impression material, putty type of vinyl polysiloxane silicone rubber and vacuum formed plastic sheet. The marginal discrepancies of the temporary crowns were measured using a measuring microscope. The obtained results were as follows 1. The marginal accuracy temporary crown using vinyl polysiloxane silicone rubber or vacuum formed plastic form was better than that of the temporary crown using irreversible hydrocolloid impression material. 2. The marginal accuracies of the temporary crown using the irreversible hydrocolloid impression material and putty type of the vinyl polysiloxane silicone rubber obtained the best results at the distal measuring point. 3. The vacuum formed plastic form was recorded a more acceptable marginal accuracy at the distal and mesial measuring points.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.246-253
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• 2004

This study was carried out to examine softening stability, exponent of Avrami equation, color change, sensory characteristcs during storage when hydrocolloid was added to the sea tangle paste treated with acetic acid and heat treatment. Rate constant of solidification showed the least value of 0.05 in Avrami equation. In addition hardness of the softened sea tangle paste was not changed after two days of storage in case of carrageenan. Rate of hardness in the softened sea tangle paste formulated with carrageenan exhibited the lowest value of 0.28 kg/mm/day. Heat melting spreadability of the softened sea tangle paste showed the highest value in case of carrageenan and its fluid behavior was rheopectic. Viscosity change in the sea tangle paste formulated with carrageenan was the least during storage and its significant difference at the level of p < 0.05 was exhibited. Change of L, a and b value of softened sea tangle formulated with carrageenan during storage was significantly different at level of p<0.05. Color preference, odor, cohesiveness, softerness, process compatibility and overall acceptance of softened sea tangle were revealed to be in best when carrageenan was added. When hydrocolloid was added to the softened sea tangle paste, it showed the positive result in quality and storage stability of softened sea tangle paste. It was extremely effective on softening stability when carrageenan was added to the softened sea tangle paste.

• Bulletin of Food Technology
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• v.15 no.1
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• pp.27-33
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• 2002

• Food Industry And Nutrition
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• v.2 no.2
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• pp.41-50
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• 1997