• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1022-1031
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• 2008

Pound cakes were prepared with Citrus mandarin powder(CMP) cultivated in JeJu Island, Korea. The impact of CMP amount level, which was incorporated into wheat flour by the ration of 0, 5, 10, 15, and 20% based on a flour weight, on the rheology and sensory profile of the pound cakes was measured. Moisture content of 13.70%, crude protein 5.12%, crude lipid 1.30%, crud ash 1.92%, respectively. Also evaluation was performed on the changes in physicochemical properties of the pound cakes during storage at 4 and $30^{\circ}C$. According to the amylogram, gelatinization temperature of the control dough was $63.35^{\circ}C$ and those of the dough with CMP were $63.85{\sim}66.55^{\circ}C$. Maximum viscosity of the dough was 686 B.U in the control, those were 575 B.U, 553 B.U, 504 B.U and 401 B.U in the dough with 5, 10, 15, and 20% CMP, respectively. The retrogradation degree(setback value) of CMP dough was $31{\sim}57%$ lower than that of the control dough under the same conditions. Water holding capacity of pound cake was increased gradually in proportion to the amount of CMP. The CMP addition decreased the brightuess(L) of pound cakes but increased redness(a) and yellowness(b). Hardness of pound cakes was significantly increased by CMP addition, while springiness, adhesiveness and cohesiveness were decreased. Based on sensory evaluation, pound cakes added with CMP were not significantly different in color and texture, while that of 10% CMP was significantly high in taste, flavor, and overall preferences, compared to the control. pH of pound cake with CMP was decreased during storage, showing that pH of CMP samples was lower than the control. Titrated acidity of pound cake with CMP was increased rapidly from storage for 10 days, which the changes in degree was fast in accordance with CMP amount. The Hunter's color value of pound cake with CMP was decreased, as the storage time proceeded. In the samples prepared with CMP, the firmness, adhesiveness, gumminess and chewiness was increased as the storage time proceeded, while springiness and cohesiveness was decreased.

• Journal of the Korea Concrete Institute
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• v.27 no.2
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• pp.127-136
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• 2015

To evaluate the effects of limestone powder and silica fume on the properties of high-strength high-volume ground granulated blast-furnace slag (GGBFS) blended cement concrete, this study investigated the rheology, strength development, hydration and pozzolanic reaction characteristics, porosity and pore size distribution of high-strength mortars with the water-to-binder ratio of 20, 50 to 80% GGBFS, up to 20% limestone powder, and up to 10% silica fume. According to test results, compared with the Portland cement mixture, the high-volume GGBFS mixture had much higher flow due to the low surface friction of GGBFS particles and higher strength in the early age due to the accelerated cement hydration by increase of free water; however, because of too low water-to-binder ratio and cement content, and lack of calcium hydroxide content, the pozzolanic reactio cannot be activated and the long-term strength development was limited. Limestone powder did not affect the flowability, and also accelerate the early cement hydration. However, because its effect on the acceleration of cement hydration is not greater than that of GGBFS, and it does not have hydraulic reactivity unlikely to GGBFS, compressive strength was reduced proportional to the replacement ratio of limestone powder. Also, silica fume and very fine GGBFS lowered flow and strength by absorbing more free water required for cement hydration. Capillary porosities of GGBFS blended mortars were smaller than that of OPC mortar, but the effect of limestone powder on porosity was not noticeable, and silica fume increased porosity due to low degree of hydration. Nevertheless, it is confirmed that the addition of GGBFS and silica fume increases fine pores.