• Culinary science and hospitality research
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• v.23 no.4
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• pp.1-9
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• 2017

Instant hot sauce was prepared to produce a similar product to Korean-style gochujang using different ratio of cheongguk-jang (0~20%) and red pepper powder (7~27%). Moisture content decreased from 43.21 (control: BS0) to 19.13%(maximum addition of cheongguk-jang: BS4). L value was the lowest with control (BS0), and a-value and the b-value were higher with BS4. pH tended to increase significantly as the addition amount of cheongguk-jang powder increased (p<0.001). Titratable acidity was lowest at 5.40 for BS0 and 6.30 for BS4. Salinity and soluble solids were also decreased but viscosity increased with addition of cheongguk-jang. DPPH radical scavenging activity was increased from 50.9% (BS0) to 77.6% with BS4. Overall preference was highly evaluated with the sample (BS3) prepared with red pepper, cheongguk-jang, japanese apricot extract, and water at 12, 15, 40 and 25% (w/w), respectively. Results showed that the instant hot sauce had a possibility to replace Korean-style gochujang requiring lengthy fermentation time.

• The Korean Journal of Food And Nutrition
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• v.34 no.1
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• pp.15-25
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• 2021

This study aimed to investigate the antioxidant activities and quality characteristics of jelly added with Orostachys japonicus juice. The moisture content and the soluble solids content of the jelly samples decreased significantly with increasing content of O. japonicus. The pH was highest in the control samples, and the pH significantly decreased with the addition of increasing amounts of O. japonicus. In terms of the chromaticity measurements, the lightness value and redness value was highest in the control sample, and it decreased as the amount of added O. japonicus increased, whereas the yellowness value increased with increasing levels of O. japonicus added. The gumminess and chewiness of the jelly increased with the addition of increasing amounts of O. japonicus. On the other hand, the cohesiveness and adhesiveness of the jelly did not show statistically significant changes. The total polyphenol and DPPH radical scavenging activities of the jelly with 100% O. japonicus added were significantly higher than those of the jelly with 0% O. japonicus added. Regarding the sensory evaluation, the sample with 75% O. japonicus added was perceived to have the best color, flavor, O. japonicus flavor, chewiness, and overall preference.

• Journal of Practical Agriculture & Fisheries Research
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• v.15 no.1
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• pp.45-52
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• 2013

This study was carried out to investigate the influence of black rice powder addition on quality attributes of cookies. The cookies was made with various black rice powder concentration(3%, 6%, and 9%). The specific volume of cookies didn't show significant difference, and the width determined by the water content in the dough was decreased with increasing content of black rice powder. The L value in the cookies was significantly the largest value in the control group. The a and b values were the highest in the 9% substituted sample group. According to the sensory evaluation of cookies, the scores of color, flavor, and texture were raised by the addition of black rice powder. Overall acceptance of 6% cookies showed higher value than that of the 3% and 9%.

• Journal of Ocean Engineering and Technology
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• v.23 no.3
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• pp.40-45
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• 2009

With the increase in the annealing temperature, the volume fraction of austenite phase increased and the volume fraction of ferrite phase decreased. In compliance with the addition of N, not only the volume fraction of austenite phase was increased but also the austenite structure was made larger. Volume fraction of ${\sigma}$ phase was increased by decreasing of the volume fraction of ferrite phase, with the increase in the aging time and in compliance with the addition of N. As increasing in volume fraction of ${\sigma}$ phase, tensile strength and hardness increased, while elongation and impact value decreased. Elongation slowly decreased and impact value rapidly decreased at the early stage of aging. By the added N, tensile strength, elongation, hardness and impact value was increased.

• International Journal of Industrial Entomology and Biomaterials
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• v.17 no.1
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• pp.109-113
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• 2008

Realizing the scope of utilizing by-products of silk cocoons by applying appropriate methods is the immediate crave to optimize returns. The nutritive value of pupae suits for human diet, feed for poultry, carps, fish, rabbits, piggery and dogs. The pupal skin, fat, oil, cocoon palade have applications in oleo chemical, soap, glycerin, cosmetic, artificial fibres, membranes and n-triacontanol isolation. The pupal proteins Chitin, Shinki fibroin, Serrapeptidase, glucosamine are latent precursors of post surgical, anti-carcinogenic, anti-inflammative, anti-bacterial, anti-histaminic, gastric, hepatitis, pancreatitis, leukocytopenia, neurological, ophthalmic, blood pressure, cardiac and diabetic medicines and for preparation of vitamins A, E and K. The silk and its proteins sericin and fibroin are potentially used for wound healing, diabetes, impotence, sinusitis, arthritis, edema, cystitis, epididymitis, tissue regeneration, cancer, post-surgical trauma and used as anti-oxidatives, bio-adhesives, ultra violet screens and bio-active textiles. The waste cocoons can be used in making art crafts like garlands, carpets, overcoats, decoratives and greeting cards. The in-depth research towards utility optimization and make aware this reality to sericulturists, reelers, weavers, traders, entrepreneurs, policy makers etc., is the upright want of the today's Sericulture industry.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.6
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• pp.844-849
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• 2001

This study was carried out to determine the optimum conditions for cholesterol removal from homogenized milk by treatment with saponin using a response surface methodology (RSM). The effects of temperature, reaction time, and amounts of celite or saponin added on cholesterol removal from milk were investigated. The level of cholesterol removal from milk increased with saponin concentration and varied from 57.4 to 73.3%. The optimum reaction time, amount of celite addition determined by a partial differentiation of the model equation, and amount of saponin addition were 30min, 0.95% and 1.5%, respectively. Under these conditions, the predicted cholesterol removal by RSM was estimated to be 73.4%. The experimental removal value was 73.7%. Thus, there was no appreciable difference between the experimental value and the predicted value based on RSM.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.371-377
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• 2012

This study was to investigate the effect of wheat flour dasiks added by Agaricus blasei Murill powder. The moisture content of wheat flour dasiks added by Agaricus blasei Murill powder was significantly different The L color value decreased with the addition of Agaricus blasei Murill powder, while the a-value and b-value increased with the addition of Agaricus blasei Murill powder. Hardness, adhesiveness, gumminess, and chewiness differed significantly with added Agaricus blasei Murill powder, whereas springiness and cohesiveness were not significantly different (p<0.05). The sensory quality characteristics of color, taste, flavor, and overall acceptability were the highest in wheat flour dasiks with 6% added Agaricus blasei Murill powder. In conclusion, the optimal added Agaricus blasei Murill powder for the manufacture of wheat flour dasik was 6%.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.323-331
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• 2017

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.463-471
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• 2004

The objectives of this study were to investigate quality characteristics of Yukwa which containing 0, 1, 3, 5% of safflower chemical properties showed that degree of expansion of Yukwa were decreased as the amount of safflower increased, while fat absorption increased. Fatty acid of Yukwa were increased as the amount of safflower increased. Sensory properties showed that cripsness of Yukwa were significant difference(P<.001) in the Yukwa with Safflower. L-value decreased by the addition of safflower, while a-value and yellowness increased. The mechanical properties showed that hardness and brittleness was the highest in the Yukwa with 5% safflower. Later 4 weeks and 6 weeks of storage, 3% and 5% safflower containing Yukwa showed decrease peroxide value and acid vale. respectively.

• Elastomers and Composites
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• v.50 no.4
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• pp.304-313
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• 2015

In this study, the anionic emulsified asphalt was prepared by dispersing asphalt particles evenly into water with combination of anionic and nonionic surfactants. Effects of NaOH and $CaCl_2$ on the phase stability of the emulsified asphalt were also investigated through zeta potential value and rheology behavior; the emulsified asphalt added with NaOH and $CaCl_2$ showed higher zeta potential value than that the asphalt with addition of only anionic and nonionic surfactants. In addition, with regard to shear thinning behaviors, it was found that pH of the emulsified anionic asphalt and $Ca^{2+}$, counter ion, affected the phase stability. SBR (styrene-butadiene-rubber) latex, EPD (water dispersed Epoxy), PU (polyurethane) and RI-10S, SBS (styrene-butadiene-styrene)-based property improvement additive, were used and studied to enhance the adhesion properties with the aggregates. RI-10S, however, was found to be only compatible with the anionic emulsified asphalt; the coating rate, adhesion and compression strength were increased with the RI-10S content.