Strawberry powder was incorporated into Baikseolgi by substituting the non-glutinous rice flour in the range of 0-8% based on the total weight of the non-glutinous rice flour and the effects on physicochemical and sensory properties were investigated. pH decreased significantly with the higher amount of strawberry powder in the formulation whereas titratable acidity showed a reverse trend (p<0.05). Moisture content also decreased significantly with the increasing amount of strawberry. Lightness (L*-value) decreased significantly with higher strawberry powder concentration, indicating that the color of Baikseolgi became dark as also indicated by the visual observation. Redness (a*-value) and yellowness (b*-value), on the other hand, increased significantly with the substitution of strawberry powders up to 8% (p<0.05). Increases in strawberry powder concentration up to 8% in the Baikseolgi formulation significantly increased the intensities of sensory color, flavor, and taste attributes; on the other hand, the intensities of sensory moistness and chewiness decreased significantly (p<0.05). Results from the consumer test revealed that control received the highest acceptability scores in all attributes but 4% sample also obtained the competitive scores. Finally, Pearson correlation analysis revealed several very highly significant linear correlation between the means used to access physicochemical, sensory properties, and consumer preferences.

감태 분말의 대체량을 0-8%로 달리하여 스펀지 케이크를 제조한 후 물리화학적 및 관능적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 감태 분말의 대체비율이 증가함에 따라 반죽의 비중은 점차적으로 증가하는 경향을 나타내었고, 케이크의 비체적은 감태 분말 대체에 따라 감소하고 굽기 손실은 증가하였다. 부피지수는 감소하는 경향을 보여 감태 분말의 비율이 높아지면 케이크의 부피가 작아짐을 알 수 있다. 밝기는 나타내는 L*값은 유의적으로 감소하였으며(p<0.05), 경도는 점차적으로 증가하였다. 관능검사 결과 감태 분말대체에 따라 대부분의 관능 특성이 뚜렷하게 구분되었다(p<0.05). 한편 상관분석 결과 감태 분말의 대체수준은 a*값과 관능적 경도(firmness)를 제외하고 모든 품질특성과 유의적인 상관관계를 나타내었다(p<0.05, p<0.01 또는 p<0.001).

저염 된장 제조를 위하여 염농도 8-14%로 달리하여 제조한 된장을 20oC에서 16주 동안 발효하여 이화학적 특성의 변화를 조사하였다. 된장의 pH는 발효기간에 따라 전반적으로 감소하였고, 발효 4주 후부터 염농도 8%와 10%의 저염 된장이 염농도 12%와 14%인 고염 된장에 비하여 낮은 pH를 보였다. 적정산도는 제조 직후 1주간 급격히 높아진 후 발효기간이 경과함에 따라 완만히 증가하는 경향을 보였으며, 염함량이 높은 된장일수록 낮은 값을 보였다. 단백질 함량은 염농도에 관계없이 발효기간에 따른 변화 없이 일정한 수준을 유지하였다. 아미노태 질소 함량은 발효기간에 따라 지속적으로 증가하는 경향을 보였으며, 저염 된장에서 높은 값을 보였다. 휘발성 염기질소는 발효 중반까지 일정한 수준으로 유지되다가 발효 후기에 급격히 증가하였으며, 염농도가 낮을수록 높은 경향을 보였다. 환원당은 발효 중기에 증가하다가 발효 후기에는 감소하였다. 염 함량을 달리하여 제조한 된장의 적정 발효기간은 염농도 8%에서 2-11주, 10%에서 3-12주, 12%에서 6-14주, 14%에서 9-15주로 염 함량에 따라 길어졌다. 된장의 관능적 품질은 낮은 염농도에서 단기간 발효한 된장이 높은 염농도로 장기간 발효한 된장에 비하여 우수하였다.

압출성형의 이점을 활용하여 영양적으로 단백질과 식이섬유가 풍부하며 조직감과 항산화 활성이 우수한 에너지바를 제조하기 위해서 탈지 삼종실 압출성형물의 팽화율, 밀도, 파괴력, 겉보기탄성계수, 수분흡착지수와 수분용해지수, 페이스트 점도를 측정하였다. 또한 압출성형물의 항산화활성을 측정하기 위해 DPPH에 의한 전자공여능을 측정하여 비교 분석하였다. 탈지 삼종실 에너지바 제조 후 품질특성 조사를 위해 수분함량, 색도, 관능검사를 측정하였다. 압출성형 공정변수는 수분함량(20, 25%), 배럴온도(110, 130oC)이였으며 수분함량 20%, 배럴온도 130oC에서 팽화율이 가장 높았으며 밀도, 파괴력, 탄성계수가 낮았다. 수분함량이 증가할수록 수분흡착지수가 증가하였으며 수분용해지수는 배럴온도 130oC에서 높은 경향을 나타내었다. 압출성형 탈지 삼종실은 페이스트 점도 값이 낮게 나타났으며 DPPH에 의한 전자공여능 값은 수분함량 20%, 배럴온도 130oC에서 항산화활성이 높게 나타났다. 탈지 삼종실 에너지바 제조 30일 후에 수분함량은 0.60-1.13% 상승하였으며 백색도와 황색도는 감소, 적색도는 증가하는 경향을 보였다. 관능평가 결과 압출성형 변수가 수분함량 20%, 배럴온도 130oC이며 탈지 삼종실이 첨가된 에너지바가 가장 좋게 평가되었다. 결론적으로 압출성형을 이용하여 삼종실을 첨가한 에너지바를 제조할 수 있었으며 중간소재인 압출성형물의 공정 변수는 수분함량 20%, 배럴온도 130oC에서 가장 좋은 조건으로 판단되었다.

The fibrous material fraction as a by-product from the commercial aloe vera gel processing was obtained and freeze dried. The physicochemical characteristics such as the proximate composition, crystalline/surface structures and several physical functionalities including the water holding capacity (WHC), swelling capacity (SW), oil holding capacity (OHC), emulsion/foam properties and viscosity properties of this powdered sample (100 mesh) were investigated and analyzed by comparison with commercial α-cellulose as a reference sample. The total dietary fiber content of powdered sample was very high as much as 87.5%, and the insoluble dietary and soluble dietary fiber content ratios were 77.6 and 22.4%, respectively. The FT-IR spectrum of powdered sample showed a typical polysaccharide property and exhibited a x-ray diffraction pattern for cellulose III and IV like structure. SW (8.24±0.15 mL/g), WHC(6.40±0.19 g water/g solid) and OHC(10.32±0.29 g oil/g solid) of freeze dried aloe cellulose were about 3.3, 1.4 and 2 times higher than those of commercial α-cellulose, respectively. Aloe cellulose (~2%, w/v) alone had no foam capacity while improved the foam stability of protein solution (1% albumin+0.5% CaCl2) by factor of 300%. Emulsion capacity of 2%(w/v) aloe cellulose was about 70% level of 0.5%(w/v) xanthan gum, but its emulsion stability was about 1.2 times higher than that of xanthan gum. Also, aloe cellulose containing CMC (carboxyl methyl cellulose) of 0.3%(w/v) showed a very good dispersity. Aloe cellulose dispersion of above 1%(w/v) exhibited higher pseudoplasticity and concentration dependence than those of α-cellulose dispersion, indicating the viscosity properties for new potential usage such as an excellent thickening agent.

기능성이 강화된 고품질 간장을 개발하고자 마늘을 첨가하여 간장을 제조하고 전통간장과 이화학적 특성 및 항산화 활성을 비교 분석하였다. 간장의 명도 (L값) 및 적색도 (a값)는 시료간의 유의차가 없었으나, 황색 도 (b값)는 전통간장에서 유의적으로 높았다. 수분과 조단백질 함량은 시료간에 유의차가 없었으나 조지방 및 회분은 전통간장에서 유의적으로 더 높은 함량이었다. pH는 전통간장이 5.02, 마늘간장이 4.91이었으며, 염도는 마늘간장에서 20.97±0.15%로 유의적으로 낮았다. 환원당과 총당 모두 마늘간장에서 유의적으로 높 은 함량이었으며, 무기물 중 Na의 함량이 월등히 높아 전체 무기물 함량의 87~89%를 차지하였다. 구성아미 노산의 총량은 전통간장이 1,563.54±10.14 mg%, 마늘간장이 1,931.41±14.49 mg%로 마늘간장에서 더 높 은 함량이었으며, 유리아미노산도 전통간장 (461.13±3.22 mg%)에 비해 마늘간장 (484.43±3.88 mg%)에 서 더 높은 함량이었다. 희석하여 농도를 달리한 간장의 전자공여능은 100 μL/mL 농도에서 전통간장과 마 늘간장이 각각 14.43±0.25%와 54.6±1.48%의 활성을 나타내었고, ABTs 라디칼 소거능은 마늘간장이 57.21±1.34%로 전통간장 (43.27±0.19%)에 비해 높은 활성을 보였다. 이상의 결과를 종합하여 볼 때 간장 제조시 마늘의 첨가는 염도 저하, 당의 함량 증가, 구성 및 유리아미노산의 함량을 증가시킴과 동시에 항산 화활성을 향상시켜 간장의 영양학적 및 기능적 특성 개선에 기여하는 바가 큰 것으로 판단된다.

In this study, we used activated carbon (AC) and titanium oxysulfate as a titanium precursor to prepare carbon/titania composites. We then mixed it with bentonite in different ratios to make a carbon/titania/bentonite monolith for use in architecture bricks by using Phenolic rosin (PR) as a bonding agent. The physicochemical properties of the prepared composites were analyzed by BET surface area, scanning electron microscopy (SEM), X-ray diffraction (XRD), energy dispersive X-ray analysis (EDX), self-cleaning effect and bactericidal tests. The BET surface areas increased as the ratio of carbon/titania composites increased. The SEM microscopy showed that the TiO2 and bentonite were coated on the surface of the AC. The XRD patterns showed a mixture structure of anatase and rutile of TiO2 with a clear SiO2 structure. The EDX spectra of the carbon/titania/bentonite monolith confirmed the presence of various elements, namely C, O, Ti and Si, as well as other, impure elements. Moreover, to determine the self-cleaning effect of the carbon/titania/bentonite monolith, we used methylene blue (MB, C16H18N3S·Cl·3H2O) in an aqueous solution under the irradiation of visible light. Accordingly, all of the samples had excellent degradation of the MB solution. Furthermore, it was observed that the composites with sunlight irradiation had a greater effect on E. coli than any other experimental conditions.

Freeze-dried broccoli powder was incorporated into cookie dough at 5 levels (0, 1, 2, 3, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170oC for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hr and packed in airtight bags prior to all measurements. The pH and moisture content were ranged 6.74-6.90 and 2.67-4.12% (wet basis) depending on the broccoli powder level, respectively. Lightness (L*-value), redness (a*-value), and hardness decreased while yellowness (b*-value) increased significantly as the broccoli powder content increased (p<0.05). Spread factor of the control was significantly lower than that of samples containing broccoli powder regardless of the concentration (p<0.05) and increased significantly with increase in broccoli powder content (p<0.05). The broccoli concentration correlated significantly with most of properties except for pH and spread factor (p<0.05 or p<0.01). Hardness correlated negatively with moisture content (p<0.05) but correlated positively with spread factor (p<0.01).

The object of this study was to investigate the effects of rice particle size on the physicochemical properties of beef-rice porridge. The pH of beef-rice porridge was decreased as compared to that of the control, while the redness of beef porridge increased according to rice particle size. The viscosity of flour in the beef-rice porridge was the highest among three porridges, at 40℃. The protein content of beef-rice porridge was increased 3-fold over that of rice porridges. The total amino acid content of the beef-rice porridge was 3071.2 mg/100 g, and that of rice porridge was 1147.5 mg/100 g. As compared to rice porridge, the maximum amounts of the amino acids Lys and Thr were increased beef-rice porridge. Sensory evaluation results showed that the beef-rice porridge with a particle size half that of rice had the highest scores in color, taste, texture, and overall preference. Based on these results, it is suggested that beef-rice porridge with a particle size half (0.7-2.5 mm) that of rice has optimal quality in terms of both physicochemical and sensory properties.

Tofu has been playing an important role in people's daily diet in most of Asia and recently in North America due to several health-promoting functions, preventing and treating a number of chronic diseases such as cancer, coronary heart disease and osteoporosis. The objective of this study was to investigate the effect of different levels of yakong incorporation (0, 5, 10, and 15%, w/w) in preparation of firm tofu. Quality parameters such as pH, titratable, moisture content, color, and consumer preference were determined, and their correlations were analysed. There were no significant differences in pH, titratable acidity, and moisture content due to different levels of yakong incorporation studied (p>0.05). A significant decrease in L* and b*-values whereas significant increase in a*-value was observed (p<0.05). Five percent yakong tofu received the most favorable mean scores with respect to color, texture, and overall acceptability. Correlation analysis revealed that yakong incorporation was well correlated with some of physicochemical properties as well as consumer preference.

함초의 저장성을 향상시키고 이를 기능성 부재료로 활용하기 위한 기초실험자료를 제공하고자 함초를 열풍건조, 진공건조 및 동결건조 등 건조방법을 달리하여 분말을 제조한 후 각 시료의 물리화학적 분말특성을 비교 검토하였다. 열풍건조하여 제조한 시료의 수분함량이 3.16%로 가장 낮았으며, 진공건조 분말이 3.42%, 동결건조 분말이 3.80%로 나타났으며 시료의 pH는 6.12-6.27의 범위값을 나타내었다. 동결건조한 시료의 명도는 다른 시료들과 비교하여 가장 높았고 적색도는 가장 낮게 나타났다(p<0.05). 주사전자현미경을 이용한 미세구조 관찰결과 동결건조된 시료의 입자가 보다 규칙적이고 치밀하게 배열된 것으로 관찰되었으나, 다공성구조는 관측되지 않았다. 또한 동결건조된 시료의 수분 용해도는 다른 시료들과 비교하여 가장 높은 반면 팽윤력은 가장 낮은 것으로 나타났다(p<0.05). 한편 총당 및 환원당의 함량은 동결건조한 시료가 가장 많은 것으로 나타났다(p<0.05).

딸기 분말의 대체량을 0-6%로 달리하여 쿠키를 제조한 후 물리화학적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 딸기 분말 대체량이 증가함에 따라 반죽의 pH와 쿠키의 경도는 유의적으로 감소하였다(p<0.05). 반죽의 수분함량은 딸기 분말의 대체에 따라 유의적인 차이를 나타내지는 않았지만 평균 수분함량은 증가하는 경향을 나타내었다. 딸기 분말의 대체량이 증가할수록 명도와 황색도는 유의적으로 감소한 반면 적색도는 증가하였다(p<0.05). 퍼짐성 지수 역시 유의적인 증가를 나타내었다(p<0.05). 한편 상관분석결과 딸기 분말 대체수준은 모든 물리화학적 품질특성과 유의적인 상관관계를 나타내었다. 또한 반죽의 수분함량과 퍼짐성 지수 사이에 양의 유의적 상관관계가 관측되었다(p<0.05).

The structural and physicochemical properties of dried aloe vera gel by DIS (dewatering impregnation soaking) process under optimum conditions were investigated. FT-IR spectra for dried samples of DIS aloes showed the typical patterns of standard aloe polysaccharide, and surface structures by SEM (scanning electron microscopy) were similar to a gel-like structure. In case of physicochemical properties of dried aloe samples by DIS process, solubilities and swelling powers of control (not osmotic treated aloe), DIS (S) and DIS (G), samples treated by osmotic solution of 60% sucrose/0.25% NaCl and 50% glucose/0.5% NaCl, were 48.3-57.3% and 8.3-11.7%, respectively, showing no significant differences among samples, but swelling power of DIS (PEG), sample treated by using 50% polyethylene glycol as an osmotic agent was about 5 times higher that of control. Also, water holding capacities of control, DIS (S) and DIS (G) were similar to each other, but that of DIS (PEG) was about 5 times higher that of control. Oil holding capacities of control and DIS aloes maintained the 50.9-86.4% levels of water holding capacities showing no significant differences among samples. Rehydration ratio of DIS (PEG) aloes were significantly dependent on the temperature of rehydrated solvent (water), and rehydration ratio of not-fileted aloe was about two folds higher than that of fileted aloe.

In order to develop a protective carrier scaffolder for the external usage of medical and hygienic materials, three essential protective elements existing in nature, i.e., algin, cellulose, and calcium phosphate apatite, were investigated. The algin is a main skeletal component of sea weeds, the cellulose is of vegetables, and the calcium phosphate apatite is of vertebral animals. In the present study we select the agarose which is a derivative from algin, the cellulose fiber obtained from skin of sea squirt, calcium oxide purified from shell powder, and tricalcium phosphate apatite purchased commercially. Consequently, the agarose-cellulose hybrid was made by the hydrogen bonds intermediating the calcium phosphate apatite between agarose and cellulose molecules. As the calcium phosphate apatite is formed by the addition of calcium hydroxide into tricalcium phosphate solution, we used calcium oxide to accelerate the hybridization between the agarose and calcium phosphate apatite and also between the cellulose and calcium phosphate apatite. In the phase contrast microscopic observation the agarose-cellulose hybrid showed more compact matrix structure than the mixture of agarose and cellulose. The agarose-cellulose hybrid showed increased storage modulus but decreased loss modulus in Rheometer test compared to those of the other materials tested in this study, representing that the agarose-cellulose hybrid has the highest elasticity among them and similar water capacity to agarose. The agarose-cellulose hybrid showed the strongest antimicrobial effect in bacteria killing assay than the other materials, and also it showed a potent blood clotting effect but no immunological hypersensitivity on the human skin. From the above results we presumed that the nobel material, agarose-cellulose hybrid, is a compact scaffolding matrix which has proper elasticity, high capacity to hold substrates, and antimicrobial and blood clotting property potent enough to carry the bio-medical and hygienic materials for external treatment safely.

This study examined the quality characteristics of Jeungpyun prepared with different additions of nano-filtered (NF) tofu whey concentrates. The initial pH values of the Jeungpyun batters ranged from 5.64 to 5.78, and decreased to 4.77-4.98 after 4 hours of fermentation at 35oC. The volume and specific volume values of the control Jeungpyun were lower than those of Jeungpyun samples prepared with 1%, 2%, and 3% NF powder. The color of the Jeungpyun became increasingly greenish-yellow as the NF powder level increased. Hardness and brittleness decreased with increasing NF powder content, while cohesiveness and springiness were not significantly different. Sensory evaluations revealed that as the level of NF powder increased, takju smell and sourness increased, but no significant differences were observed for sweetness and moistness between the control and NF powder groups. In terms of overall acceptability, the results revealed that Jeungpyun can be prepared with up to 1% NF powder in place of rice powder and be deemed as acceptable as a control Jeungpyun product.

In this study, the physicochemical and microbiological properties of market-available skate (Raja kenojei) kimchi were evaluated in comparison to long-term fermented Baechu kimchi. The comparative results for the skate (Raja kenojei) and Baechu kimchi products are as follows: salt concentrations = 3.40% and 3.95%, respectively; pH and acidity values = 4.01 and 3.90, and 0.65% and 0.82%, respectively; redox potential Eh values = 119.82 mV and 123.08 mV respectively; reducing sugars levels = 15.51 mg% and 13.23mg%, respectively; ascorbic acid levels = 24.21mg% and 22.18mg%, respectively; color L-values = 46.86 and 44.54, a-values = 15.46 and 12.28, and b-values = 29.94 and 28.36, respectively; hardness properties = 11.36 kgf and 10.23 kgf, respectively; hot water soluble pectin (HWSP) contents and sodium hexametaphosphate soluble pectin (NaSP) contents = 15.23% and 17.35%, and 32.51% and 29.64%, respectively; hydrochloric acid soluble pectin (HClSP) contents = 55.1% and 53.2%, respectively; total viable cell counts = 4.78×108 and 1.35×108, respectively; lactic acid bacteria counts = 5.18×105 and 1.32×105, respectively; and yeast levels = 8.52×105 and 5.23×105, respectively.