This study was performed to investigate the quality characteristics of lotus root tea (LT) prepared with Gardenia jasminoides powder (GLT) and Rubus coreanus Miquel powder (RLT). The proximate compositions, physicochemical properties, mineral contents, and sensory evaluations of samples were measured. GLT sample showed higher contents of crude protein, crude fat, crude ash, and moisture (p<0.001) as well as pH (p<0.001) compared to LT and RLT. In terms of color, lightness (L) and yellowness (b) of GLT were the highest among the samples, whereas redness (a) of GLT was the lowest. The results of mineral analysis showed that the mineral contents of K, Ca, and Fe of LT were the highest, whereas the content of Mg of GLT was the highest. The results of browning color intensity of all samples showed that LT had the lowest. GLT showed higher contents of water soluble solids than LT and RLT. In the sensory evaluation, the scores of color, flavor, aftertaste, feeling of throat, and overall preference of LT and GLT were significantly higher than those of RLT. From the findings, this study suggests that addition of Gardenia jasminoides powder was effective for preparation of lotus root tea in the aspects of consumer acceptability.

A huge amount of waste oyster shells are being produced in the southern coast of South Korea. In order to find the possibility to recycle the waste as construction materials, mechanical characteristics of oyster-shell such as compressive strength and modulus of elasticity, were investigated. Compressive strength tests for mortar specimen with varying blending ratio of cement, water, fine aggregate, and oyster-shell were compared with normal cement mortar. There was continuous decreasing tendency in compressive strength as increasing dosages of oyster-shell when used as a replacement of cement, however strength and stiffness were increased around 10% of dosages of oyster-shell when used as a replacement of fine aggregate. The experiment results demonstrate that oyster-shells can be recycled and effective in replacement of not only cement but also fine aggregates.

This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) mulberry leaf powder (MLP). The pH and density of cookie dough were not significantly influenced by the increasing levels of MLP (p>0.05), while the moisture content appeared to decrease significantly (p<0.05). The spread ratio of cookies tended to decrease with increasing levels of MLP (p<0.05). Lightness (L*), redness (a*), and yellowness (b*) decreased significantly with a higher amount of MLP (p<0.05). The use of MLP significantly increased the hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis-3-ethylbenzthiazoline- 6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that the addition of 1% MLP had a favorable effect on the consumer preferences in all the attributes. Based on the overall observations, cookies with 1% MLP can take advantage of the functional properties of MLP without sacrificing consumer acceptability.

A lean alloy is defined as a low alloy steel with a minimum amount of the alloying element that maintains the characteristics of the sintered alloy. It is well known that the addition of elements such as Cr, P, Si, or Mn improves the mechanical characteristics of the alloy, but decreases the sinterability. The mother alloy is used to avoid an oxidation reaction with the alloying elements of Cr, P, Si or Mn. The purpose of this study is to determine the change in the mechanical properties of Fe-P-Mo and Fe-P-Mn alloys as a result of the addition of Si. In this article, the Fe-P-Mo and Fe-P-Mn alloys to which Si is added are compacted at 7.0 g/cm3 and then sintered in H2-N2 at 1120℃. The P around the macropores and large grains reduces due to the formation of SiO2 as the Si content increases. This is caused by the increase in strength owing to reducing intergranular fracture by suppressing the reaction with oxygen.

In this study, ultra-fine soft-magnetic micro-powders are prepared by high-pressure gas atomization of an Fe-based alloy, Fe-Hf-B-Nb-P-C. Spherical powders are successfully obtained by disintegration of the alloy melts under high-pressure He or N2 gas. The mean particle diameter of the obtained powders is 25.7 μm and 42.1 μm for He and N2 gas, respectively. Their crystallographic structure is confirmed to be amorphous throughout the interior when the particle diameter is less than 45 μm. The prepared powders show excellent soft magnetic properties with a saturation magnetization of 164.5 emu/g and a coercivity of 9.0 Oe. Finally, a toroidal core is fabricated for measuring the magnetic permeability, and a μr of up to 78.5 is obtained. It is strongly believed that soft magnetic powders prepared by gas atomization will be beneficial in the fabrication of high-performance devices, including inductors and motors.

Noncontact direct-printed conductive silver patterns with an enhanced electrical resistivity are fabricated using a silver ink with a mixture of silver nanoparticles and nanoplates. The microstructure and electrical resistivity of the silver pattern are systematically investigated as a function of the mixing ratio of the nanoparticles and nanoplates. The pattern, which is fabricated using a mixture with a mixing ratio of 3(nanoparticles):7(nanoplates) and sintered at 200oC shows a highly dense and well-sintered microstructure and has a resistivity of 7.60 μΩ·cm. This originates a mutual synergistic effect through a combination of the sinterability of the nanoparticles and the packing ability of the nanoplates. This is a conductive material that can be used to fabricate noncontact direct-printed conductive patterns with excellent electrical conductivity for various flexible electronics applications, including solar cells, displays, RFIDs, and sensors.

In this study, TiO2 powders are synthesized from ammonium hexafluoride titanate (AHFT, (NH4)2TiF6) as a precursor by heat treatment. First, we evaluate the physical properties of AHFT using X-ray diffraction (XRD), particle size analysis (PSA), thermogravimetric analysis (TGA), and field-emission scanning electron microscopy (FESEM). Then, to prepare the TiO2 powders, is heat-treated at 300-1300oC for 1 h. The ratio of anatase to rutile phase in TiO2 is estimated by XRD. The anatase phase forms at 500oC and phase transformation to the rutile phase occurs at 1200oC. Increase in the particle size is observed upon increasing the reaction temperature, and the phase ratio of the rutile phase is determined from a comparison with the calculated XRD data. Thus, we show that anatase and rutile TiO2 powders could be synthesized using AHFT as a raw material, and the obtained data are utilized for developing a new process for producing high-quality TiO2 powder.

This study was aimed to develop a gruel using rice extrudates and to evaluate physicochemical properties of Tarakjuk (milk porridge; MP) prepared with milk (M) and rice powder (RP, control), rice extrudate (RE), or enzyme treated rice extrudates (ETR). Pasting property of ETR was significantly different from those of RP or RE with significantly low peak viscosity, breakdown and setback values in the ETR sample. Viscosity of MP prepared with ETR was also significantly low, as compared to that of control (> 900 cP). The total solids and spreadability of MP with ETR was higher than those with RP or RE. Hunter color values varied significantly depending on enzyme treatment levels in ETR samples with enzyme dose-dependent increase in b-value. Average starch digestibility of ETR sample was higher by 10.2% than that of control sample. DPPH radical scavenging activities of ETR samples were greater than those of RE or RP. These results indicated that ETR could be beneficial for preparing easy-drink and diet food with higher starch digestibility and fluidity, especially for gastric tube-fed patients.

In this study, we analyzed the biochemical factors in lotus (Nelumbo nucifera) leaf, stem, and yeonjabang and their effects on serum factor levels in mice fed a high-fat (HF) diet. The loutus leaf showed 9.47±0.30% moisture content, 8.25±0.39% ash, 21.45±1.25% crude protein, and 2.21±0.13% crude fat content; the lotus stem showed 11.84±0.43% moisture, 10.21±0.64% ash, 17.55±0.92% crude protein, and 4.16±0.23% crude fat content; and the lotus yeonjabang showed 11.86±0.50% moisture, 6.81±0.51% ash, 18.71±1.02% crude protein, and 3.95±0.15% crude fat. Blood triglyceride levels were higher in the HF group (146.43±38.81 mg/dL), and lower in the HF+yeonjabang groups (98.00±17.18 mg/dL). In particular, blood triglyceride levels were significantly lower in the groups that had 10% dry yeonjabang powder added to the high-fat diet. The inclusion of excessive high-fat diet increased concentrations of serum insulin and leptin. Serum leptin concentrations were highest in the HF group mice (3.00±1.35 ng/dL), whereas they were significantly lower in the HF+yeonjabang groups by 1.34±0.52 ng/dL (p<0.05). Thus, addition of dry yeonjabang powder to the high-fat diet was more effective in regulating the levels of serum triglycerides and leptin in mice. Additional studies would help in the development of yeonjabang as a functional food.

Using the ultrasonic pyrolysis method, spherical SiO2 powders were synthesized from aqueous SiO2 sol as a starting material. The effects of pyrolysis conditions such as reaction temperature, SiO2 sol concentration, and physical properties of precursor were investigated for the morphologies of the resulting SiO2 powders. The particle size, shape, and crystallite size of the synthesized SiO2 powders were demonstrated according to the pyrolysis conditions. Generally, the synthesized SiO2 particles were amorphous phase and showed spherical morphology with a smooth surface. It was revealed that increased crystallite size and decreased spherical SiO2 particle size were obtained with increases of the pyrolysis reaction temperature. Also, quantity of spherical SiO2 particles decreased with the decrease in the concentration and surface tension of the precursor.

This study investigated grape powder substituted for wheat flour in muffin recipes with the amounts of 0, 5, 10, 15, and 20%. Grape powder consisted of 6.76% of moisture content, 4.63% of crude protein, 4.82% of crude fat and 4.16% of crude ash. DPPH radical scavenging activity is 68.79%, total phenol content is 205.79. Specific loaf volume have decreased as the grape powder content increased. Baking loss have increased as the grape powder content increased. Moisture and brix have increased as the grape powder content increased. pH have increased as the grape powder content decreased. Chromaticity measurement result showed that the ‘L’ and ‘b’ value of muffins decreased as grape powder content increased, whereas ‘a’ value increased. The texture measurement result showed that the hardness, gumminess and chewiness of muffins increased as the grape powder content increased, whereas springiness decreased. Cohesiveness did not show any considerable differences between muffins. Overall preference scores showed high overall acceptability for the muffins made with 10% grape powder

This study was conducted to assess the quality characteristics and antioxidant activity of Yanggaeng prepared with different concentrations of blackcurrant powder (0, 1.5, 3, and 4.5%). The moisture content ranged from 41.95% to 45.38%, exhibiting no significant differences between the groups. The pH gradually decreased with increasing levels of blackcurrant powder. The lightness (L) value decreased while redness (a) value increased with an increasing amount of blackcurrant powder. Hardness of the control group was lower than those of the treatment groups. Consumer acceptance test revealed no significant differences in surface color, smell, taste, and overall acceptability scores between the control and 3% added groups. The total polyphenol contents and total anthocyanin contents were 7.58~54.88 mg GAE/100 g and 0.00~4.20 mg C3G/100 g), respectively, which increased proportionally with increasing levels of blackcurrant powder. The antioxidant activity measured based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) were significantly higher in treatment groups than the control and increased as the concentration of blackcurrant powder increased. From the above results, blackcurrant powder up to 3% can be incorporated into Yanggaeng to satisfy taste and functional needs for consumers.

우엉 분말의 첨가량을 0, 2, 4, 6, 8%로 달리하여 쿠키를 제조한 후 이화학적 품질 및 소비자 기호도를 조사하였다. 쿠키 반죽의 pH는 우엉 분말의 첨가량이 증가함에 따라 유의적으로 감소하였고(P<0.05), 밀도는 유의적 차이가 나타 나지 않았다(P>0.05). 쿠키의 퍼짐성과 수분함량은 우엉 분말이 첨가농도에 따라 증가하는 경향을 보였으나 유의적 차 이는 없었다(P>0.05). 손실률은 우엉 분말의 첨가량이 증가함에 따라 감소하였으나 일부 첨가군 사이에서 유의적인 차 이가 발견되지 않았다(P>0.05). 한편 명도(L*), 황색도(b*) 및 적색도(a*)는 우엉 분말의 첨가량이 증가할수록 유의적으 로 감소하였으며(P<0.05), 경도 또한 유의적으로 감소하였다(P<0.05). 소비자 기호도 검사 결과, 전체적인 기호도에서 2% 첨가군이 다른 쿠키에 비해 높게 평가되었으며, 따라서 쿠키의 물리적 특성과 관능적 품질 등을 고려할 때 쿠키 제조 시 밀가루에 대한 우엉 분말의 최적 대체량은 2%가 적합한 것으로 판단된다.

흰 민들레 분말의 대체량을 0, 2, 4, 6, 8%로 달리하여 제조한 쿠키의 물리·화학적 품질특성, 산화방지 활성 및 소 비자 기호도를 조사하였다. 쿠키 반죽의 pH와 수분함량은 흰 민들레 분말 첨가량이 증가함에 따라 유의적으로 감소 하였으나(P<0.05), 밀도는 유의적인 차이가 나타나지 않았다(P>0.05). 쿠키의 퍼짐성과 손실률은 흰 민들레 분말이 첨가됨에 따라 유의적으로 증가하는 경향을 보였다(P<0.05). 한편 명도(L*), 적색도(a*) 및 황색도(b*)는 흰 민들레 분말의 첨가량이 증가할수록 유의적으로 감소하는 경향을 보였으며(P<0.05), 쿠키의 경도는 유의적으로 증가하는 경 향을 보였다(P<0.05). 산화방지 활성을 나타내는 DPPH에 대한 전자공여능 및 ABTS에 대한 라디칼 소거능은 흰 민 들레 분말의 첨가량이 증가할수록 유의적으로 증가하였으며(P<0.05), 두 지표는 서로 높은 상관관계를 보였다. 소비 자 선호도 검사 결과, 전체적인 기호도에서 2% 첨가군이 다른 시료에 비해 높게 평가되었으며(P<0.05), 따라서 흰 민들레 분말의 기능적 이점과 관능품질을 고려할 때 쿠키 제조 시 흰 민들레 분말의 최적 첨가 농도는 2%가 가장 적절할 것으로 판단된다.

백년초 분말과 백년초 추출물의 항산화능과 친수성에 대한 아르곤 콜드 플라즈마(cold plasma, CP) 처리의 영향을 연구하였고, 두 특성에 대한 최적 CP 처리 조건을 결정하였다. 백년초 추출물 시료는 백년초 분말을 80% 에틸알코올 로 추출한 후 감압 농축하고 동결건조하여 얻었다. CP 처리 조건은 플라즈마 형성 전력(600-900 W)과 처리 시간 (10-40 min)을 변수로 하여 반응표면모델(response surface model, RSM) 중심합성계획법으로 설계하였다. 백년초시료의 항산화능은 α, α-diphenyl-β-picrylhydrazyl (DPPH)-라디칼 소거 활성(%)법으로 측정하였고, CP 처리 조건과 라디칼 소 거 활성의 상관관계를 RSM 분석법으로 분석하였다. 시료의 친수성 관찰은 용해도와 분산안정성측정을 통해 이루어졌 고, 각각은 수용액상에 용해된 고형분의 비율(%, W/W)과 후방 산란의 변화(delta back scattering)로 측정되었으며, 쿼 세틴 함량은 HPLC로 정량분석하였다. 백년초 분말에 대한 최적 CP 형성 전력과 시간은 항산화능을 유지시키고 (p>0.05), 용해도를 2.3%만큼 증가시키며(p<0.05), delta back scattering을 0.47%만큼 감소시킨 856 W에서 36분으로 결 정 되었고, 백년초 추출물에 대한 최적 CP 형성 전력과 시간은 항산화능을 유지시키고(p>0.05), delta back scattering을 0.14%만큼 감소시킨 644 W에서 36분으로 결정 되었다. 최적 CP 처리 조건에서 백년초 분말과 추출물의 쿼세틴 함량 은 각각 2.7 μg/mL과 6.6 μg/mL 만큼 증가하였다(p<0.05). RSM 분석 결과 백년초 추출물의 항산화능은 CP 형성 전력 과 CP 처리 시간 조건에 영향을 받음을 확인할 수 있었으나(p<0.05), 선형 상관성은 보이지 않았다. 본 연구를 통해 CP 처리가 백년초 분말과 백년초 추출물의 항산화능 저감없이 친수성을 개선하는 것을 확인하였다. 백년초 분말과 백 년초 추출물의 식품 적용성을 증대시키는 기술로서 CP 처리의 가능성을 확인하였다.

Recently, the incidence of cardiovascular diseases including high blood pressure and heart disease has increased with increased meat consumption in Korea. This study was performed to determine the optimal mixing ratio among ratios of 0, 1:0, 0:1, 1:1, 2:1, and 1:2 of mulberry leaf powder to mulberry fruit powder based on the anti-inflammatory effects. Then, the quality characteristics of the sauce for meat prepared with different mixing ratios (0, 1:1, 1:2, 1:3, 1:4, and 1:5) of mulberry leaf powder to mulberry fruit powder were assessed. The inhibitory effects of ML2MF1 (2:1 ratio of mulberry leaf powder to mulberry fruit powder) on NO and TNF-α production were superior to those of other mixing ratios. With respect to color values of the sauce for meat prepared with different mixing ratio of mulberry leaf powder to mulberry fruit powder, as the mulberry fruit powder mixing ratios was increased, redness was increased but lightness and yellowness were decreased. The sensory evaluation of ML1MF5S (1:5 ratio of mulberry leaf powder to mulberry fruit powder) sauce for meat showed the highest score with respect to color, smell, taste, harmony with meat and the overall preference. In conclusion, as the mulberry leaf powder mixing ratio was increased, the anti-inflammatory activities were increased. But sensory evaluation scores were increased as the mulberry fruit powder mixing ratio was increased. Therefore, by performing further study, the method to increase mulberry leaf powder in the mixing ratio for improving the sensory evaluation should be provided.

This study was conducted in order to investigate the antioxidant capabilities and quality characteristics of instant porridge made of foxtail millet (Setaria italica Beauv.) from different varieties with different endosperm characteristics and processing using different methods. The two foxtail millet varieties used in this study were waxy foxtail millet, ‘Samdachal’, and non-waxy foxtail millet, ‘Samdame’. The means of processing food to create instant porridge were dry cereal frying, wet cereal frying, freeze drying after steaming, popping, and no treatment. The WAI (water absorption index) of instant porridge made of waxy foxtail millet was higher than that of non-waxy foxtail millet, and popping created the highest WAI among the treatments tested. Whean we analyzed RVA characteristics of non-waxy foxtail millet instant porridge, peak viscosity and setback values were decreased in all processed foxtail millet instant porridge compared to non-waxy foxtail millet instant porridge. In waxy foxtail instant porridge, the peak and final viscosities of processed treated instant porridge increased. The viscosity just after pouring hot water into the instant porridge was higher in waxy foxtail millet porridge treated by freeze drying after steaming, popping, and wet cereal frying; the viscosity of non-waxy foxtail porridge was increased after popping as compared with the other treatments. The polyphenol contents and antioxidant activities were increased in all processed, treated-instant porridge except for freeze dried porridge after steamingnt. The popping treatment showed the highest polyphenol contents (1.5 fold), and ABTS antioxidant activity (1.2 fold), compared to no treatment. Non-waxy foxtail millet porridge produced by popping earned the highest sensory evaluation scores.