• Title/Summary/Keyword: moisture addition

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Quality Characteristics of Sulgidduk Added with Cabbage Powder (양배추 분말을 첨가한 설기떡의 품질 특성)

  • Yang, Mi-Ok
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.5
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    • pp.729-735
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    • 2009
  • The objective of this study was to evaluate the quality characteristics of Sulgidduk added with cabbage powder. The moisture contents of Sulgidduk added with cabbage powder ranged from 37.2 to 33.7% and were significantly lower than those of the control. As the amount of cabbage powder increased, the L-value was reduced, while the a- and b-values were increased. In terms of textural characteristics, Hardness, Adhesiveness, Springiness, Cohesiveness, Gumminess, and Chewiness decreased with greater concentrations of cabbage powder. Sensory evaluation revealed that the favorite degree of color, flavor and taste received high increasing scores with increasing addition amounts of cabbage powder, while the Chewiness did not differ significantly (p<0.05) among the samples. The moistness found to be highest in the control, while it decreased as the amount of cabbage powder increased. The overall acceptance was highest as (6.00) for the Sulgidduk (CS6) that contained 6% of the cabbage powder. Overall, the results of this study indicate that adding 6% cabbage powder to Sulgidduk was produced the optimal results, and provided good quality characteristics and high overall acceptance.

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The Quality Properties Composition of Post-Daged Doenjang(Fermented Soybean Pastes) Added with Citrus Fruits, Green Tea and Cactus Powder (감귤, 녹차, 선인장 분말을 첨가하여 후숙한 된장의 품질 특성)

  • Kim, Jung-Hyon;Oh, Hyun-Jeong;Oh, You-Sung;Lim, Sang-Bin
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.2
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    • pp.279-290
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    • 2010
  • Sensory analysis and quality properties were performed on post-aged doenjang (fermented soybean pastes) in order to elucidate the contribution of citrus, green tea and cactus powder to their sensory evaluation. The doenjang added citrus fruits, green tea and cactus powder used a concentration of 0, 3 and 7% (w/w) at 4, 20, 30C respectively and analyzed the proximate composition, pH, salt, mineral and amino acid contents after 60 days. Moisture and protein changes during ripening did not show any significant difference. The pH showed lower in the doenjang added citrus and cactus powder than no added soybean paste. The glutamic acid content of doenjang added citrus fruits showed a little decreasing value although there were no differences between samples with various addition contents. Sensory evaluation of doenjang showed that there were no significant differences in preference in the case of added green tea and cactus powder; However, the flavor significantly increased doenjang added 3% citrus powder at 30C. These results showed that the preference of doenjang containing 3% citrus powder was superior to green tea and cactus powder.

Evaluation of Physical Properties and Biocompatibility of HA-Dex Fusion Hydrogel Patch for Atopic Healing Ability (HA-Dex 융복합 하이드로겔 패치의 아토피 치유 능력에 대한 물리적 특성 및 생체 적합성 평가)

  • Hong, Gyeong Sik;Choi, Jeong Yeon;Choi, Jin Hyun
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.46 no.3
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    • pp.219-229
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    • 2020
  • Recently, since atopic dermatitis is sensitive to skin irritation, it has been suggested that the development of a patch that can effectively exhibit adhesion and absorption to a specific local area while minimizing skin irritation, and capable of appropriate drug release should be given priority. In this study, we tried to develop a hydrogel patch that minimizes skin irritation, adheres effectively to a specific area, and promotes absorption. The atopic patch was formulated into a super-absorbent hydrogel sheet using a freeze drying method. Cell viability assay was carried out using keratinocytes (HaCaT cell) and fibroblasts (L929 cells). In order to investigate the physical properties, FT-IR, FE-SEM, porosity analysis and swelling behavior were investigated. As a result, the newly prepared HA-Dex hydrogel patch was verified by biocompatibility and physical evaluation. In addition, the manufactured hydrogel patch has sufficient moisture absorption capacity and can relieve itching of atopic skin, and is expected to be applied to various drug delivery products for the treatment of atopic dermatitis in the future.

Quality Evaluation of yut(Korean Traditional Candy) Prepared from Low Quality Dried-Persimmon (하품 곶감으로 제조한 곶감엿의 품질평가)

  • Kim, Jun-Han;Kang, Woo-Won;Kim, Jong-Kuk
    • Food Science and Preservation
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    • v.12 no.2
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    • pp.135-140
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    • 2005
  • This study was performed to develop yut(Korean Traditional Candy), products using dried-persimmon, with the ratio of 5, 10, 15, 20 and 25%, and the quality characteristics were investigated. The proximate compositions of dried-persimmon were 29.67% moisture, 1.76% crude protein, 0.18% crude lipids, 1.31% crude ash and 3.92% crude fiber, respectively. Brix of yut products were ranged from 81.5% to 83.0%. With increasing the amount of dried-persimmon, hunter's color values of Land b were reduced. In the texture property, the addition of dried-persimmon increased hardness, fracturability, gumminess and chewiness, while decreased adhesiveness. Judging from texture, taste and overall acceptability of the yut product, the recommended substitution level of dried-persimmons was 10%. In consumer sensory score, the twenties\~sixties gave high score of color, while the thirties\~fifties gave high score of sweetness. Overall acceptance of yut products of driedpersimmon were good in old-age consumers.

Quality Characteristics of White Bread Added with Chlorella powder (클로렐라를 첨가한 식빵의 품질특성)

  • Jeong Chang-Ho;Cho Hyun-Jae;Shim Ki-Hwan
    • Food Science and Preservation
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    • v.13 no.4
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    • pp.465-471
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    • 2006
  • The chemical components of chlorella powder and quality characteristics (texture, color and sensory evaluation etc.) of white bread added with chlorella powder in order to use as a new functional food material of chlorella powder were examined. The proximate composition was composed of crude protein 61.45%, crude fiber 13.47%, nitrogen free extract 13.15%, ash 6.35%, moisture 3.27% and crude fat 2.31%, respectively. The component of major minerals were P (1,478.94 mg%), K (250.54 mg%), Ca (147.24 mg%) and Na (107.26 mg%) and free sugar was composed of maltose 0.12%, glucose 0.09% and fructose 0.08%. The major amino acids of chlorella powder were glutamic acid(4,009.20 mg%), aspartic acid(3,017.72 mg%), proline(3,055.24 mg%), methionine(3,001.52 mg%) and histidine(2,951.06 mg%). The major fatty acids in chlorella powder were composed of linoleic acid and the amounts of those showed 34.27%. The volume tended to increase according to the addition of chlorella powder. Substituting chlorella powder with flour also resulted in decreased lightness, redness and yellowness of the white bread crust The color of white bread crust became darker as the amount of chlorella powder increased. The texture characteristics of white bread containing chlorella powder was no significant difference. The result of sensory evaluation by QDA (quantitative descriptive analysis) showed that overall acceptability of white broads containing 0.2% chlorella powder were higher than that of control without chlorella powder.

Quality characteristics and antioxidant activities of pan-fried Hwajeon added with curcuma as a functional ingredient (강황을 첨가한 팬 프라잉 화전의 품질 특성과 산화방지활성)

  • Han, Areum;Surh, Jeonghee
    • Korean Journal of Food Science and Technology
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    • v.49 no.3
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    • pp.296-303
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    • 2017
  • Curcuma powder, having a significantly higher electron donating ability than glutinous rice flour (p<0.001), was added into hwajeon at 0-5% concentrations. There was no significant difference in the moisture content of hwajeon depending on the curcuma content, which was attributed to a similar water-holding capacity of curcuma powder and glutinous rice flour when subjected to hot water. As the curcuma content increased, the redness of dough and hwajeon increased, and the lightness of hwajeon decreased to a higher degree than that of dough. With the addition of curcuma, hardness of hwajeon increased and its adhesiveness decreased, presumably due to the increased content of amylose relative to amylopectin. Sensory evaluation revealed that the strong flavor of curcuma was a negative determinant of the preference for hwajeon. Nevertheless, total reducing capacity and 2.2'-diphenyl-1-picrylhydrazyl radical scavenging activity increased in proportion to the curcuma content in hwajeon (p<0.001).

The Horse Manure Fertilizers and Pollutants Characteristics Analysis Research (말 분뇨의 비료성분 및 오염물질 특성 조사 연구)

  • Kwag, J.H.;Jeong, M.W.;Choi, D.Y.;Kim, J.H.;Kim, Y.H.;Park, J.C.;Kim, I.C.;Yang, C.B.;La, C.C.
    • Journal of Animal Environmental Science
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    • v.18 no.3
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    • pp.201-206
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    • 2012
  • Horse manure general composition and contaminants, heavy metals content analysis was investigated as follows. The moisture content of horse feces was 76.1% and 96% for horse urine. The average T-N, T-P, T-K concentrations of the racing horse were 0.18%, 0.10%, 0.22% respectively and 2.88%, 0.0015%, 0.84% for urine. And the average BODs, COD, SS concentrations were 26,906 mg/, 36,642 mg/, 89,375 mg/ respectively and 14,298 mg/, 7,484 mg/, 6,987 mg/ for urine. In addition, the Cr, Cu, Ni, Cd, Pb, Zn concentrations of feces were 2.65 mg/kg, 7.05 mg/kg, 1.24 mg/kg, 0.07 mg/kg, 0.01 mg/kg, 45.11 mg/kg respectively and 1.52 mg/kg, 1.62 mg/kg, 0.00 mg/kg, 0.03 mg/kg, 0.03 mg/kg, 4.49 mg/kg for urine on the fresh matter basis. The end of the survey was that the quality of the compost can be used as a raw material, and manure is necessary to constantly driven forward horse manure composting research.

Relation between Cultural Condition and Occurrence of Internal Cavity in Red Ginseng (재배조건(栽培條件)이 홍삼(紅參)의 내공발생(內空發生)에 미치는 영향(影響))

  • Yoon, Jong-Hyuk;Kim, Jai-Joung;Park, Hoon
    • Korean Journal of Soil Science and Fertilizer
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    • v.25 no.2
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    • pp.175-180
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    • 1992
  • The occurrence of internal cavity of in red ginseng is one of critical quality criteria. The occurrence of internal cavity mainly due to fresh ginseng character that is determined by growth conditions. Growth conditions and percent occurrence of internal cavity were investigated on various ginseng plantations for 6 years and the relation. ships among them were statistically analysed. In addition, field experiments were carried out seperately for the effect of special factors. 1. Internal cavity in red ginseng mainly occurred on area between central part and cortex part of tap root in red ginseng. It was suppose to be caused by characteristics of fresh ginseng. 2. Soil moisture decreased percent occurrence of internal cavity(PIC) above 27.5 % of PIC and increased below it. 3. The factors of shade structure with high intensity of light condition tend to increase PIC. PIC was decreased below 15.9 % of light transmittance rate and increased above it.

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Herbicidal Efficacy and Diffusibility of 500g Great Granule for Remote-Controlled Aerial Application in Paddy Rice (농용 무인항공방제용 500g 대립제의 잡초방제효과와 확산성)

  • Yoon, Cheol-Su;Lee, Sheong-Chun;Kim, Kyung-Hyun;Lee, Kye-Hwan;Seok, Chang-Soo;Kim, Hyun-Jae;Cho, Tae-Kyoung;Hwang, In-Cheon
    • Korean Journal of Weed Science
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    • v.30 no.4
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    • pp.445-453
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    • 2010
  • This study was conducted to investigate herbicidal efficacy and diffusibility of halosulfuron-methyl+mefenacet in water treated with 500 g great granule (GG) and 3 kg granule (GR). The 500 g GG was been spreading on the surface of the water within 6 minutes, 53 seconds, and it's active ingredient was diffused in the water bath of 10m2 size between 30 and 60 minutes. In addition, the diffusion of 500 g GG was influenced by moisture contents, so it have to immediately use 500 g GG in paddy fields when it was been unpacked. The herbicidal efficacy of the 500 g GG and 3 kg GR of halosulfuron-methyl+mefenacet was excellent to most weed species, but showed different efficacy for the control of Aneilema keisak and Scirpus juncoides, that was may be distribution pattern of active ingredient as different formulation.

Differences in Emergence and Growth of an Exotic Weed Quamoclit coccinea Moench under Different Environment Conditions (환경조건에 따른 외래잡초 둥근잎유홍초의 출현과 생육 차이)

  • Jang, Se Ji;Lee, In-Yong;Kuk, Yong In
    • Weed & Turfgrass Science
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    • v.7 no.2
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    • pp.111-119
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    • 2018
  • This study was carried out to investigate the differences in germination and growth of Quamoclit coccinea Moench under various temperatures, seeding depths, and levels of shading and soil moisture for effective weed management. Seed dormancy of Q. coccinea Moench was over 1 year; best results were obtained when seeds were soaked in sulfuric acid for 15 minutes in order to break the dormancy. Germination rates of Q. coccinea Moench ranged from 69 to 73% at 2535C and 26% at 15C. The germination rates ranged from 70-84% at 2, 3, 5, 7, and 8 cm of seeding depths. In addition, the germination rates were 7% and 13% at 12 cm and 15 cm of seeding depths, respectively, and showed normal growth at the both seeding depths. Q. coccinea Moench showed a high germination rate regardless of shading levels, but shoot fresh weight varied depending on the level of shading as follows: 20%>no shading=shading 35%>shading 50%>shading 75%=shading 90%. Q. coccinea Moench did not germinate when soil had a saturation rate of either 30% or 100%. However, 60-83% of seeds germinated with optimal growth when soil had saturation rates of 60% and 80%.