• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.131-141
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• 2020

This purpose of this study was to investigate the quality characteristics of jellies added with lemon myrtle extract. Lemon myrtle leaves were extracted for 0, 3, 5, 7, 9 minutes, respectively, in 90℃ water and used for jelly preparation. The moisture content of control showed the lowest value and the content increased significantly as the extraction time of lemon myrtle increased. The pH of L0 was significantly high and increased significantly with the increase of extraction duration time. The lightness value was the lowest in the L3. The redness showed the lowest value in the L9. The yellowness showed the lowest value in the L0. In texture properties the hardness of L9 showed the highest value and the lemon myrtle extraction duration increased significantly. The cohesiveness was highest in the L0 and lowest in the L5. Gumminess and chewiness increased significantly with increasing extraction duration. Total polyphenol content was the highest in the L5 and the jellies with lemon myrtle extracts were significantly higher than the L0. DPPH radical scavenging activities increased significantly with increasing extraction duration. The ABTS radical scavenging activity of the L0 was the lowest. In the sensory evaluation overall preference, color, sweetness, texture, and lemon myrtle flavor did not show any significant differences among the samples.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.813-820
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• 2012

To develop the high quality gluten-free rice products with health functionality and desirable texture with moistness, the physicochemical properties of extruded rice flours prepared from the mixture of germinated brown and white rices were investigated. The domestic organic Samgwangbyeo was used to make white and germinated brown rices. White rice (WR) was dried after soaked for 6 h at $15{\pm}3^{\circ}C$ and mixed with germinated brown rice (GBR) with different mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100). The operating conditions of twin screw extruder were 250 rpm of screw speed, $120^{\circ}C$ of barrel temperature, and 25% moisture content of rice flour. The ash, crude protein and crude lipid contents were significantly different (p<0.05) and those of extruded GBR were the highest values, but those of extruded WR were the lowest. The color difference of extruded WR based on white plate showed the lowest among them. The water binding capacity (334.16%), swelling power (8.83 g/g), solubility (33.13%), and total starch (79.50%) were the lowest in extruded GBR. The viscosities of all extruded rice flours by RVA were maintained during heating. The peak and total setback viscosities of extruded rice flours ranged 127-352 and 58.0-85.5 cP, respectively. The novel food biomaterial from germinated brown rice as well as white rice was developed by twin screw extruder. The extruded rice flours control the moistness to improve the texture and also have functional materials, dietary fiber, GABA, and ferulic acid, etc to increase quality of gluten free rice products.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.761-771
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• 2010

The purpose of this study was to determine the most desirable mixture ratio of Maesil (Prunus Mume) concentrate torice flour for the preparation of Sulgidduk. The five different levels of Maesil (Prunus Mume) concentrate were 0%, 4%,8%, 12%, and 16% and were stored over 3 days. The results of this study were as follows. First, the water activity of Sulgidduk was significantly increased upon addition of Maesil(Prunus Mume) concentrate to rice flour. However, in terms of mechanical texture characteristics, the hardness of Sulgidduk was decreased, Maesil(Prunus Mume) concentrate was added to Sulgidduk. The control was $764.58{\pm}5.3\;g/cm^2$. Each amounts of added Maesil(Prunus Mume) concentrate to rice flour (4%, 8%, 12%, and 16%) resulted in hardness levels of $633.44{\pm}13.0\;g/cm^2$, $617.64{\pm}16.2\;g/cm^2$, $585.31{\pm}27.5\;g/cm^2$, and $350.98{\pm}10.2\;g/cm^2$, respectively. In addition, both gumminess and cohesiveness of Sulgidduk increased with increasing amounts of added Maesil (Prunus Mume) concentrate to rice flour. Regarding the color value of Sulgidduk, with added Maesil(Prunus Mume) concentrate the L-value decreased, while both a-and b-value increased. In the sensory evaluation, surface color, taste, and flavor were improved with increasing amounts of Maesil(Prunus Mume) concentrate, whereas texture decreased. Based on sensory evaluation, Maesil (Prunus Mume) concentrate resulted in intensified color, taste, and flavor of Sulgidduk. Consequently, 4% to 8% Maesil (Prunus Mume) concentrate to rice flour was determined to the best formula for improving Sulgidduk in terms of sensory qualities such as moistness, color, taste, flavor and so on.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.171-179
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• 2010

The objectives of this study were to investigate the antioxidative activity of crackers made with a guava(Psidium guajava Linn.) leaf extract harvested in Korea. Guava leaf extraction using boiling water showed significantly higher antioxidative activities than extracting using 70% ethanol based on the higher total phenolic contents, FRAP, and ABTS assays(p<0.05). The crackers containing 1% guava leaf extract, and 0.075% BHT were stored at $63^{\circ}C$ for 7 days for the Schaal oven test, and the oxidative stability(AV, POV), antioxidative activity(DPPH, FRAP, ABTS assay), and sensory evaluation were compared. The crackers containing 1% guava leaf extract were found to have a higher oxidative stability than the control due to a lower acid value and peroxide value after 7 days of storage. The antioxidative activities of the crackers containing 1% guava leaf extract was the highest after 7 days as determined in the DPPH and ABTS assay, and was lower than crackers containing 0.075% BHT after 4 days as assessed by the FRAP assay. In the sensory evaluation, the crackers containing the 1% guava leaf extract had the highest scores in terms of taste, texture, and overall palatability than others at increasing storage time. As a result, the addition of 1% guava leaf extract harvested in Korea increased the antioxidative effect as well as the sensory acceptability of crackers.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.599-603
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• 2013

Tarak is our own traditional fermented milk made through lactic acid fermentation by using makgeolli as inoculum for milk or using already made tarak as inoculum but it is hardly known to people as its related studies are also insufficient. Accordingly, the purpose of this study was to manufacture jelly by using tarak and analyze its quality characteristics for the diversification of consumption promotion and demand of traditional fermented milk tarak. Tarak jelly that was made according to the percentage of adding tarak showed a tendency that the content of crue protein, crude fat and crude ash except for moisture water meaningfully increased as the amount of tarak added increased (P<0.05). In the case of pH, it declines as the amount of tarak added was high. The chromaticity measurement result of tarak jelly was 54.32 in the case of control group for L, and it increased as the amount of tarak added increased. In the case of a, it decreased as tarak was added, whereas b meaningfully increased. There was meaningful difference between samples in the case of chewiness, fracturability and adhesiveness (p<0.05). The sensory test result showed that there was meaningful difference between samples in their appearance and taste but there was no meaningful difference in the case of overall preference, scent and texture.

• Journal of the Korean Society for Precision Engineering
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• v.18 no.5
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• pp.57-64
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• 2001

The high speed in the wire-drawing process to meet the demands for the increased productivity has a great effect on the heat generated due to plastic deformation and friction between the wire and the drawing dies. During the high carbon steel wire drawing process, the temperature rise gives a great influence to the fracture of wire. In this paper, to control the temperature rise in the wire after the deformation through the drawing die, the calculation method of the wire temperature, which includes the temperature rise in the deformation zone as well as the temperature drop in the block considering the heat transfer among the wire, cooling water and surrounding air, is proposed. These calculated results of the wire temperature at the inlet and exit of the drawing die at each pass are compared with the measured wire temperatures and verified its efficiency. So, using the program to predict the wire temperature, the isothermal pass schedule program was developed. By applying this isothermal pass schedule program to the conventional process condition, a new isothermal pass schedule is redesigned through all passes. As a result, the possibility of wire fracture could be considerably reduced and the productivity of final product could be more increased than before.

• Journal of Korean Society of Rural Planning
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• v.8 no.1 s.15
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• pp.105-113
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• 2002

This investigation aims to provide basic data for rural village planning and rehabilitation planning. Public infrastructures of forty selected villages have been surveyed. Provision of facilities, user satisfaction, perceived problems, and conditions of maintenance have been surveyed for three classified types of infrastructures; 1) public utility spaces such as community hall, and parking lots, 2) public production infrastructures such as warehouses, and irrigation facilities, and 3) public infrastructures for living environments such as roads, water supply, and sewage system. All twenty smaller villages (ki-cho-ma-ul) had problems of poor conditions and insufficient spaces with community halls. Most of the smaller villages suffered from lack of public production infrastructures, or had problems of insufficient spaces and poor maintenance conditions. They also lacked good access roads with adequate right of ways. Only three villages were provided with sewage systems. In the twenty larger villages (myun-bo-ma-ul), though public utility spaces were provided for most of them (as an example, sixteen villages had welfare centers), they were not large enough and they were maintained in poor condition too. On the one hand twelve of the larger villages had farm machine service centers, only a few villages were equipped with warehouses. Many more public infrastructures for living environments were found in larger villages. However, only a few villages had pollution control facilities. Multidimensional scaling revealed groups of distinctive characteristics, in terms of public infrastructures, among smaller villages. It did not show any noticeable distinctions among larger villages.

• International Journal of Industrial Entomology and Biomaterials
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• v.22 no.1
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• pp.17-20
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• 2011

The average life expectancy has continuously increased with the development of medical industry. As women get older, they experience the deficit of estrogen caused by decreased function of ovarian. Specifically, they suffer from temporary fever because of unstable vasomotion and, in the long term experience, degeneration of urogenital organs, tooth loss, arteriosclerosis, demantia, snores and so on. Because of these symptoms the estrogen medical supply is getting required. Along with this, many studies have conducted to find out substitutional medicals without any side effects. This research was carried out to find out such substitutable materials. For the purpose of study, we examined the change of estrogen using the rats fed with the pupa powder immediately before the eclosion, eclosed adult, the pupa extract immediately before the eclosion, and the silkworm powder prepared at $3^{rd}$ day of $5^{th}$ instar. The result showed no significant chance in weight, feeding and water intake quantity among variables. However, the estrogen hormone secretion effects was very high at 73 pg/ml in the rats fed with the freeze-dried powder of the Yeonnokjam male pupa prepared immediately before the eclosion, compared with the control at 59 pg/ml. The next was Yangwonjam male adult at 71 pg/ml.

• International Journal of Industrial Entomology and Biomaterials
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• v.23 no.1
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• pp.143-146
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• 2011

Some of men have been suffered from the insufficient secretion of testosterone causing by physical factors, social and psychological factors. Testosterone is an essential steroid hormone controlling male reproductive function. Alternative medicines in plants, fungi, and insects have been studied to enhance sexuality. $Cordyceps$ species including $Cordyceps$ $sinensis$ (CS) and $C.$ $militaris$(CM) has been used as for the enhancement of sexual functionfor hundreds of years in Far East Asian. In the present study, we determined the effect of fruiting bodies of $C.$ $militaris$ which cultured on bee drone medium (CMD) and brown rice medium (CMB) on testosterone concentration in Sprague-Dawley rats. Eighteen rats per group were housed to regular diet or diet supplemented with CMB and CDD, respectively for 4 weeks. Serum was collected from 6 rats per group. Results showed that changes of the body weight, food and water intake of the rats were not observed in this study. However, both CMB and CDD increased the serum testosterone concentration in rats. Furthermore, CMD significantly stimulated testosterone production (p <0.05) compared to the control. Hence, it suggests that $C.$ $militaris$ fruiting bodymight be developed as a complementary medicine to improve sexual hormones.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.3
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• pp.785-791
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• 2005

Corydalis Tuber has traditionally been used for the treatment of water retention in the body. Administration of the aqueous extract of Corydalis Tuber has been known to be effective for the control of pain and treatment of arthritis. It was reported that Corydalis Tuber possesses anti-inflammatory activity and modulates the intestinal immune system. The effect of Corydalis Tuber against LPS-stimulated expressions of COX-2, iNOS, and $IL-1{\beta}$ in cells of the murine RAW 264.7 macrophages was investigated using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, reverse transcription-polymerase chain reaction (RT-PCR), $PGE_2$ immunoassay, and NO detection. The aqueous extract of Corydalis Tuber was shown to suppress $PGE_2$ production by inhibition on the LPS-stimulated enhancement of COX-2 enzyme activity, $IL-1{\beta}$, and iNOS expression in the RAW 264.7 macrophages. Present results suggest that Corydalis Tuber exerts anti-inflammatory and analgesic effects probably by suppressing of COX-2, iNOS, and $IL-1{\beta}$ expressions, resulting in inhibition of $PGE_2$ synthesis. Corydalis Tuber has anti-inflammatory and analgesic effects probably by suppressing of COX-2, iNOS, and $IL-1{\beta}$ mRNA expressions, resulting in inhibition of $PGE_2$ and NO synthesis.