• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.1
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• pp.483-492
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• 2017

This study investigated the quality characteristics of cookies made with chestnut inner peel powder and its potential as a food ingredient. Cookies were made with various levels (0, 10, 20, 30, 40%) of chestnut inner peel powder. Dough pieces were baked for 20 minutes at $180^{\circ}C$ in an electrically heated rotary oven for about 10 minutes, and all items were measured after cooling for 24 hours at normal temperature. Quality characteristics were measured by moisture content, leavening rate, loss rate, spread factor, color, texture profile analysis, and sensory evaluations. The moisture content of cookies was significantly affected by increasing chestnut inner peel powder (p<0.001). The spread factor as well as L-value and b-value of cookies significantly decreased with increasing chestnut inner peel powder content (p<0.001). However, hardness and redness (a-value) of cookies significantly increased with increasing chestnut inner peel powder content (p<0.001). The sensory score showed that cookies added with 20% chestnut inner peel powder had higher color, texture, and overall acceptability scores than other samples. As a result, quality of cookies added with 20% chestnut inner peel powder was the most suitable, and we suggest that chestnut inner peel is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• International Journal of Industrial Entomology and Biomaterials
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• v.37 no.1
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• pp.29-32
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• 2018

Silkworm powder's thermal property is an important factor for its storage and marketing. This study examined the effect of edible enzyme on the thermal property of silkworm powder using Thermogravimetric Analysis (TGA) and Differential Scanning Calorimetry (DSC). Results of the TGA showed that regardless of the enzyme treatment, the weight loss patterns of silkworm powders exhibited 3 step thermal property deterioration at approximately $80^{\circ}C$, $280^{\circ}C$, and $480^{\circ}C$ due to water evaporation and thermal degradation. This is similar with the DSC which also resulted in all samples two endothermic peaks attributed also to water evaporation and thermal degradation. These results indicated that the use of enzyme such as protease and cellulase might not affect significantly the thermal properties of silkworm powder.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.588-595
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• 2014

Aloe is an attractive potential food source because it has functional uses. It has been widely used as a well-being food and drink. The antioxidant activity was estimated by measuring DPPH free radical scavenging activity. We investigated the quality characteristics of cookies prepared by adding various concentrations of aloe powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the DPPH free radical scavenging activity, moisture content, and hardness of cookies significantly increased with increasing aloe powder, while the pH, spread factor and L and b values slightly decreased. Sensory evaluation scores in terms of texture were shown to be very similar statistically, but color, flavor, taste, and overall acceptability scores were lower than the control. As a result of this study, the quality of cookies with the addition of 1% aloe powder were the most suitable in terms of taste, flavor, texture, and sensory properties.

• Journal of Powder Materials
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• v.21 no.6
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• pp.441-446
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• 2014

In this study, we synthesize silica-core gold-satellite nanoparticles (SGNPs) for the surface-enhanced Raman scattering (SERS) based sensing applications. They consist of gold satellite nanoparticles (AuNPs) fixed on the silica core nanoparticles, which sizes of AuNPs can be tunned by varying the amount of reactants (growth solution and reducing agent). Their surface plasmon resonance (SPR) properties were characterized by using UV-vis spectroscopy, showing that the growth of AuNPs on silica cores leads to the light absorption in the longer wavelength region. Furthermore, the size increase of AuNPs exhibited the dramatic change in SERS activity due to the formation of hot spots. The optimized SGNPs showing enhancement factor ${\sim}3.8{\times}10^6$ exhibited a detection limit of rhodamine 6G (R6G) as low as $10^{-8}M$. These findings suggest the importance of size control of SGNPs and their SPR properties to develop highly efficient SERS sensors.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.224-232
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• 2012

This study was conducted to investigate the effect of chestnut inner shell powder on antioxidant activity and the quality characteristics of cookies. Cookies were prepared with different amounts of chestnut inner shell powder(in ratios of 0, 0.5, 1, 3 and 5% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in chestnut inner shell powder and cookies. For analyzing quality characteristics, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The spread ratio, a values, total phenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut inner shell powder(p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing chestnut inner shell powder content(p<0.001). The consumer acceptability score for the 3% chestnut inner shell cookie groups ranked significantly higher(p<0.01) than those of the other groups in overall preference, flavor, taste and color. From these results, we suggest that chestnut inner shell is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Journal of Power System Engineering
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• v.18 no.6
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• pp.166-173
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• 2014

In this study, a laminated composite material with dispersing aluminum oxide powder between the CFRP laminate plies, and also CFRP composites without aluminium oxide powder were fabricated for Mode I experiments using the DCB specimen and a tensile test. The behavior of the crack and the change of the interfacial fracture toughness were evaluated. Also in order to evaluate the damage mechanism for the crack extension, the AE sensor on the surface of the DCB test specimen was attached. AE amplitude was estimated for CFRP-alumina and CFRP composite. And the fracture toughness was evaluated by the stress intensity factor and energy release rate. The results showed that an unstable crack was propagated rapidly in CFRP composite specimen along with the interface, but crack propagation in CFRP-alumina specimen was relatively stable. From results, we show that aluminium oxide powder spreaded uniformly in the interface of the CFRP laminate carried out the role for preventing the sudden crack growth.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.679-686
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• 2014

This study was carried out to evaluate the quality characteristics of cookies added with various concentrations (0, 1, 3 and 5%) of ginseng leaf powder. The pH of the cookies significantly decreased with increased ginseng leaf powder concentrations (p<0.05), but the density of cookies showed no significant differences. Spread factor, loss rate, and leaving rate of cookies decreased according to the amount of added ginseng leaf powder. The lightness and yellowness of cookies decreased as the concentration of the ginseng leaf powder increased whereas no significant difference in the redness was found with increased ginseng leaf concentration. In the texture analysis, the hardness of the cookies increased according to the concentration of ginseng leaf. DPPH free radical scavenging activity of the cookies significantly increased with increased ginseng leaf concentration (p<0.05). In the sensory evaluation, sensory scores for color, taste and overall acceptability were highest in the 3% ginseng leaf cookies. Thus, our results suggested that the optimum amount of ginseng leaf powder to add to cookies was 3%.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.499-512
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• 2022

This study investigated the quality characteristics and antioxidant effects of rice cookies containing different percentage of freeze-dried plum powder (3%, 5%, 6%, and 12%). The density of the dough and the thickness of the rice cookies from the control group and the additive group were not significantly different. The pH value of the dough, its moisture content and spread factor, as well as the Hunter's L and b values of the rice cookies significantly decreased as the amount of dried plum powder added increased. However, the sweetness, hardness, thickness, Hunter's a value, total polyphenol, total flavonoid and anthocyanin contents, DPPH and ABTS free radials scavenging activity, and ferric reducing antioxidant power of the rice cookies significantly increased as the amount of dried plum powder added increased. Overall, the results of this study showed that adding dried plum power enhanced the antioxidant activities and quality characteristics of rice cookies.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.108-120
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• 2016

This study investigated the quality characteristics of jelly containing peach powder, which is well known for its various functions and biological activity. The feasibility of incorporating peach powder as a value-added food ingredient, using a model food system of jelly, was investigated. Peach powder was incorporated into jelly at 0, 5, 10, 15, and 20% levels. To analyze quality characteristics, pH of the jelly, spread factor, moisture content, color(L, a, b), hardness, DPPH radical scavenging activity, and sensory properties were measured. Qualities, such as pH content, color, hardness, and consumer preferences were determined. Lightness decreased, but redness and yellowness increased significantly (p<0.001). The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of the jelly increased as the concentrations of peach powder increased. Lastly, the consumer acceptance test indicated that the highest level of incorporation (15%) had a considerable adverse effect on consumer preferences in all attributes. The jelly with 15% peach powder is recommended (with respect to overall preference score) for taking advantage of the functional properties of peach powder without sacrificing consumer acceptability.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.248-258
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• 2013

This study aims to research the quality characteristics of rice cookies added with 0%, 10%, 20% and 30% guava(Psidium guajava L.) powder, and the results are as follows. Their moisture contents ranged from $5.90{\pm}0.12$ to $6.02{\pm}0.13%$. The L value and b value decreased significantly with more guava powder added. The spread factor decreased significantly, while the hardness of rice cookies increased with increased addition of guava powder. The 20% guava powder cookies added with rice powder received the highest scores in the sensory factors(color, taste, flavor, texture, overall acceptability, top grain score). The results showed that rice cookies added with 20% guava powder were considered the best.