This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but △E increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.

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.

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.

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.

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.

Graphene oxide (GO) powder processed by Hummer's method is mixed with p-type Bi2Te3 based thermoelectric materials by a high-energy ball milling process. The synthesized GO-dispersed p-type Bi2Te3 composite powder has a composition of Bi0.5Sb1.5Te3 (BSbT), and the powder is consolidated into composites with different contents of GO powder by using the spark plasma sintering (SPS) process. It is found that the addition of GO powder significantly decreases the thermal conductivity of the pure BSbT material through active phonon scattering at the newly formed interfaces. In addition, the electrical properties of the GO/BSbT composites are degraded by the addition of GO powder except in the case of the 0.1 wt% GO/BSbT composite. It is found that defects on the surface of GO powder hinder the electrical transport properties. As a result, the maximum thermoelectric performance (ZT value of 0.91) is achieved from the 0.1% GO/BSbT composite at 398 K. These results indicate that introducing GO powder into thermoelectric materials is a promising method to achieve enhanced thermoelectric performance due to the reduction in thermal conductivity.

Black tomato (Lycopersicum esculentum) is known to have more β-carotene, lycopene, and vitamin C than general redcolored tomatoes. In this study, we evaluated the quality properties, antioxidant activities and sensory characteristics of black tomato cookies. Cookies were prepared by replacing 0, 1, 3, 5, and 7% of flour with black tomato powder. Density of black tomato cookies tended to be decreased between control (1.20) and 3% added groups (1.12). pH value was decreased from control (6.66) to 7% added group (5.16). Spread factor and loss rate were increased with increasing amounts of black tomato powder. Hardness was gradually increased from 107.77 g/cm2 in control to 170.50 g/cm2 in 7% added group. Color measurement indicated that L-value (brightness) was highest in control (70.46) and lowest in 7% added group (45.23); whereas, a-value (redness) increased while b-value (yellowness) tended to decrease with increasing amounts of black tomato powder. Total polyphenol contents and DPPH radical scavenging activities were directly proportional to the amount of black tomato powder. Consumer preference scores in color and flavor of black tomato powder added group were higher than those of control. Characteristic strength test was not significantly different among the groups. Overall, the results indicated that adding 5% black tomato powder is desirable for making black tomato cookies.

본 연구에서는 기능성 제빵제품 개발의 일환으로 라디치 오 분말을 첨가하여 스펀지 케이크를 제조하고, 분말 첨가 비 율(1~7%)에 따른 스펀지 케이크의 품질 특성 및 항산화 활성을 분석하여 적절한 라디치오 분말 첨가량을 제시하고자 하 였다. 라디치오 스펀지 케이크의 pH는 라디치오 분말을 첨가 함에 따라 유의적인 차이를 보이지 않았다으나, 감소하는 경 향이 나타났다. 스펀지 케이크의 비중은 유의적으로 증가하 는 결과를 보였다. 수분 함량은 감소하였으며, 굽기 손실률은 증가하는 경향을 보였다. Crust의 색도는 라디치오 분말의 첨 가 수준에 따라 L, a, b값이 유의적으로 감소하였고, Crumb의 색도는 L값과 b값이 감소하고, a값은 증가하는 경향을 보였 다. 조직감 측정에서는 경도와 씹힘성이 점차 감소하였고, 응 집성과 탄력성은 유의적인 차이가 없었다. 라디치오 분말 첨 가량에 따라 총 폴리페놀 함량이 유의적으로 증가하였고, DPPH 라디칼 소거능 측정에서 IC50은 점점 감소하여 라디치 오 분말을 첨가할수록 스펀지 케이크의 항산화력이 높아지 는 것으로 나타났다. 관능검사 결과, 향미, 단맛, 촉촉함, 씹힘 성 등이 분말 첨가에 따라 감소하였으나, 3% 첨가군에서 색 상 및 전반적인 기호도에서 높은 점수를 받아, 라디치오 분말 을 첨가한 스펀지 케이크 제조 시 밀가루의 3%를 라디치오 분말로 대체하는 것이 가장 적절한 것으로 사료된다.

레몬그라스 분말을 첨가한 머핀의 품질특성 및 항산화를 측정하기 위하여 레몬그라스 분말 0%, 1%, 3%, 6%, 9%를 첨 가하여 머핀을 제조하였다. 머핀의 높이, 부피 및 비체적은 분말의 첨가량이 증가할수록 감소하였다. 레몬그라스 분말 첨가군의 수분 함량과 점도는 대조군과의 유의적 차이가 나 타내지 않았으며, 색도 측정 결과, 명도와 황색도는 레몬그라 스의 농도가 증가할수록 유의적으로 감소하였으나, 적색도는 증가하였다. Texture를 측정한 결과, 레몬그라스 분말의 씹힘 성은 첨가량이 증가할수록 감소하였다. 관능검사는 색, 향, 맛, 조직감, 기호도를 측정했으며, 그 결과 3% 첨가군에서 가 장 높은 관능검사 결과를 보여주었다. 레몬그라스 머핀의 DPPH 라디칼 소거능 측정 결과, 레몬그라스의 농도가 증가함에 따라 유의적으로 항산화 활성이 증가하였으므로, 레몬그라스의 첨 가가 머핀의 기능성에 좋은 영향을 나타낼 것으로 사료된다.

Fe-base superalloy powders with Y2O3 dispersion were prepared by high energy ball milling, followed by sparkplasma sintering for consolidation. High-purity elemental powders with different Fe powder sizes of 24 and 50mm were usedfor the preparation of Fe-20Cr-4.5Al-0.5Ti-O.5Y2O3 powder mixtures (wt%). The milling process of the powders was carriedout in a horizontal rotary ball mill using a stainless steel vial and balls. The milling times of 1 to 5 h by constant operation(350 rpm, ball-to-powder ratio of 30:1 in weight) or cycle operation (1300 rpm for 4 min and 900 rpm for 1 min, 15:1) wereapplied. Microstructural observation revealed that the crystalline size of Fe decreased with an increase in milling time by cyclicoperation and was about 15nm after 3 h, forming a FeCr alloy phase. The cyclic operation had an advantage over constantmilling in that a smaller-agglomerated structure was obtained. The milled powders were sintered at 1100oC for 30 min invacuum. With an increase in milling time, the sintered specimen showed a more homogeneous microstructure. In addition, ahomogenous distribution of Y-compound particles in the grain boundary was confirmed by EDX analysis.

To develop and industrialize functional foods containing peanut sprout extract (PSE) and powder (PSP), the present study investigated the quality characteristics and antioxidant effects of breads prepared with 0, 0.5, 1, 2, 2.5, 5, 7.5, and 10% PSE and PSP. The expansion ratio of the dough, the quality characteristics such as volume, weight, specific volume, baking loss, color, texture, and sensory preference were evaluated. There were significant differences in the bread volume and specific volume among the control, PSE and PSP groups (p<0.001). Additionally, the weight and baking loss were decreased with an increasing amount of PSP (p<0.001). As the amount of PSE and PSP were increased, the L value of the crumb decreased, whereas the a and b values of the crumb significantly increased (p<0.001), suggesting that the crumb color of the bread may be significancy (p<0.001). As the amount of PSE and PSP increased, the hardness of bread significantly and rapidly increased from 5%. Meanwhile, there was no significance in springiness among the control, PSE and PSP groups. The total resveratrol content and DPPH free radical-scavenging activity of the bread significantly increased depending on the amounts of PSE and PSP (p<0.001). In the overall acceptance test, no significant differences were observed in the color, flavour, or texture, however, the taste and overall acceptance were significantly decreased between the control and the PSE group. All the sensory characteristics in the PSP group were significantly reduced compared with the control. Considering the above results, it can be expected that the suitable amount of PSE and PSP substituted for wheat flour will be from 1.0 to 2.5%. Furthermore, follow-up studies are being carried out continuously.

The GaN-powder scrap generated in the manufacturing process of LED contains significant amounts of gallium. This waste can be an important resource for gallium through recycling of scraps. In the present study, the influence of annealing temperatures on the structural properties of GaN powder was investigated when the waste was recycled through the mechanochemical oxidation process. The annealing temperature varied from 200oC to 1100oC and the changes in crystal structure and microstructure were studied. The annealed powder was characterized using various analytical tools such as TGA, XRD, SEM, and XRF. The results indicate that GaN structure was fully changed to Ga2O3 structure when annealed above 900oC for 2 h. And, as the annealing temperature increased, crystallinity and particle size were enhanced. The increase in particle size of gallium oxide was possibly promoted by powder-sintering which merged particles to larger than 50 nm.

Anodic aluminum oxide (AAO) has been widely used for the development and fabrication of nano-powder with various morphologies such as particle, wire, rod, and tube. So far, many researchers have reported about shape control and fabrication of AAO films. However, they have reported on the shape control with different diameter and length of anodic aluminum oxide mainly. We present a combined mild-hard (or hard-mild) anodization to prepare shape-controlled AAO films. Two main parameters which are combination mild-hard (or hard-mild) anodization and run-time of voltage control are applied in this work. The voltages of mild and hard anodization are respectively 40 and 80 V. Anodization was conducted on the aluminum sheet in 0.3 mole oxalic acid at 4oC. AAO films with morphologies of varying interpore distance, branch-shaped pore, diameter-modulated pore and long funnel-shaped pore were fabricated. Those shapes will be able to apply to fabricate novel nano-materials with potential application which is especially a support to prevent volume expansion of inserted active materials, such as metal silicon or tin powder, in lithium ion battery. The silicon powder electrode using an AAO as a support shows outstanding cycle performance as 1003 mAh/g up to 200 cycles.

This study investigated the quality characteristics and antioxidant activities of wet noodles as well as their cooking properties following the addition of peanut sprout extract (PSE) and powder (PSP), which are known to contain a significant level of resveratrol. Wet noodles were prepared with 0, 2.5, 5, 7.5 and 10% PSE and PSP. Quality characteristics such as increasing volume of noodle, water ratio, turbidity of cooking water and color, texture, and sensory evaluation were then assessed. Additionally, the total resveratrol content in the cooked noodles was analyzed by HPLC and DPPH free radical scavenging capacity. As the amount of PSE and PSP increased, the L value of wet and cooked noodles significantly decreased, whereas the a and b values increased (p<0.001). The L value of cooked noodles was significantly lower compared to wet noodles (p<0.001) whereas the a and b values were higher. For the cutting intensity properties of the cooked noodles, hardness was reduced with increasing amounts of PSE (p<0.001), and was significantly increased in proportion to the amount of PSP (p<0.05). Meanwhile, springiness was not significantly different in all groups. Total resveratrol content and free radical scavenging activity significantly increased in proportion to the amounts of PSE and PSP (p<0.001), especially in noodles containing 5%, 7.5% and 10% PSE and PSP. Finally, sensory evaluation of PSE noodle revealed that color, flavour, taste were significantly decreased (p<0.05). But there was no difference in overall acceptance among cooked noodles with 2.5% to 5% PSE comparison to the control. Sensory characteristics in the PSP noodle showed similar results. In conclusion, these findings suggest that peanut sprout extract and powder could be potentially used as functional food ingredients. In addition, up to 5% PSE and PSP can be substituted for wheat flour.

This study was conducted to verify the effects of Erigeron annuus powder on serum lipid levels of high-fat diet-induced mice from a nutritional viewpoint. Erigeron annuus powder has been used as a folk remedy since ancient times in Korea. There was no significant difference in the weight of the kidneys and spleens of the mice. The high-fat diet group had a significantly higher kidney weight compared to other groups (p<0.05). In the group of mice fed 20% Erigeron annuus powder with a high-fat diet, the concentration of serum LDL-cholesterol was high (p<0.05), whereas the concentration of triglyceride was remarkably lower compared to other groups (p<0.05). The group fed 10% Erigeron annuus with a high-fat diet had the lowest concentration of blood phospholipids (p<0.05) as well as the highest alkaline phosphatase and alanine aminotransferase levels in blood (p<0.05). There was no difference in blood insulin concentration. However, blood leptin concentration was significantly higher (5.88±3.53 ng/dL) in mice fed a high-fat diet compared to other groups (p<0.05). Measurements of Erigeron annuus revealed that TPC, ABTS+ radical scavenging activity of trolox, DPPH radical scavenging activity, and the measured value of FRAP were higher in the ethanol extract than in the water extract. Especially, the antioxidant activity effects were excellent for the ABTS+ radical scavenging activities of trolox and FRAP values of Erigeron annuus. Therefore, Erigeron annuus powder showed antioxidant activity. Hence, Erigeron annuus powder drastically lessened triglyceride concentration in blood in high-fat diet-induced mice. Thus, the powder is considered to have utility in the food processing industry. Additional related experiments are ongoing.

Since Korean ancient times, powder of Rosa rugosa Thunberg has been used as a folk remedy. This study was conducted to verify the effects of Rosa rugosa Thunberg powder on in vitro antioxidant properties and serum lipid levels of high-fat diet-induced mice from a nutritional viewpoint. In the case of Rosa rugosa Thunberg powders, measurement of TPC, ABTS radical scavenging activity of trolox, DPPH radical scavenging activity, and measured value of FRAP were higher in ethanol extract than water extracts. For LDL-cholesterol concentration, mice fed 10% powder of Rosa rugosa Thunberg with high-fat diets showed a high numerical value compared with other groups (p<0.05). When testing for triglyceride concentrations in blood, mice fed 10% and 20% powder of Rosa rugosa Thunberg with high-fat diets showed the lowest numerical values (p<0.05). When testing for blood insulin concentrations, the high-fat diet group showed higher levels than compared to the control group (p<0.05). When testing for blood leptin concentrations, the high-fat diet group was 5.88±3.53 ng/dL, whereas mice fed 10% powder of Rosa rugosa Thunberg with high-fat diets showed a blood leptin level of 10.36±5.96 ng/dL (p<0.05). Therefore, results prove that powder of Rosa rugosa Thunberg reduces triglyceride concentrations in the blood, and could be used as an excellent natural antioxidant in the future.

As well-known wrought stainless steel, sintered stainless steel (STS) has excellent high-temperature anticorrosion even at high temperature of 800ºC, and exhibits good corrosion resistance in air. However, when temperature increases above 900ºC, the corrosion resistance of STS begins to deteriorate and dramatically decreases. In this study, the effects of phase and composition of STS on high-temperature corrosion resistances are investigated for STS 316L, STS 304 and STS 434L above 800ºC. The morphology of the oxide layers are observed. The oxides phase and composition are identified using X-ray diffractometer and energy dispersive spectroscopy. The results demonstrate that the best corrosion resistance of STS could be improved to that of 434L. The poor corrosion resistance of the austenitic stainless steels is due to the fact that NiFe2O4 oxides forming poor adhesion between the matrix and oxide film increase the oxidation susceptibility of the material at high temperature.

A precipitation behavior of nano-oxide particle in Fe-5Y2O3 alloy powders is studied. The mechanically alloyed Fe-5Y2O3 powders are pressed at 750oC for 1h, 850oC for 1h and 1150oC for 1h, respectively. The results of Xray diffraction pattern analysis indicate that the Y2O3 diffraction peak disappear after mechanically alloying process, but Y2O3 and YFe2O4 complex oxide precipitates peak are observed in the powders pressed at 1150oC. The differential scanning calorimetry study results reveal that the formation of precipitates occur at around 1054oC. Based on the transmission electron microscopy analysis result, the oxide particles with a composition of Y-Fe-O are found in the Fe-5Y2O3 alloy powders pressed at 1150oC. It is thus conclude that the mechanically alloyed Fe-5Y2O3 powders have no precipitates and the oxide particles in the powders are formed by a high temperature heat-treatment