Browse > Article

Dispersion Stability Determination of Saengshik Beverage by Optical Methods  

Lee, Ju-Yeon (Erom R&D Center)
Mok, Chulkyoon (Department of Food Science and Biotechnology, Kyungwon University)
Publication Information
Food Engineering Progress / v.14, no.1, 2010 , pp. 41-48 More about this Journal
Abstract
An optical method was introduced to investigate the dispersion stability of Saengshik beverages (SB) containing 3.7-11.7% Saengshik powder (SP). Time course changes in backscattering light flux (BSLF) from SB were monitored by a Turbiscan. BSLF in the bottom and top layers of SB increased by forming sediment and foam, respectively, while that in the middle layer decreased by clarifying. With SP levels, sedimentation in SB was retarded, but the height of total sedimentation layer was increased. A logarithmic model was developed to fit to the changes in BSLF with time, showing determination coefficients of 0.979-0.988. The levels of SP in SB influenced the migration speed of the clarification front as well as the numbers of separated layers; 2 layers in SB containing 3.7% SP, 3 in 5.7-9.7%, and 4 in 11.7%. Formation of clear layers started after 17-29 min and continued for 22-53 min. The clarification was retarded most in SB containing 7.7% SP, indicating the most stable SP level for the SB preparation.
Keywords
saengshik; beverage; dispersion stability; optical method; sedimentation; clarification;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Conde-Petit B, Escher F. 1995. Complexation induced changes of rheological properties of starch systems at different moisture levels. J. Rheology 39: 1497-1518   DOI   ScienceOn
2 Figura LO, Teixeira AA. 2007. Food Physics. Physical Properties-Measurement and Applications. Springer-Verlag GmbH. Berlin, Germany. pp. 108-112
3 Microsoft Corporation. 2007. Microsoft Office Excel 2007, Microsoft Corporation, Redmond, WA, USA
4 Closs CB, Conde-Petit B, Roberts ID, Tolstoguzov VB, Escher F. 1999. Phase separation and rheology of aqueous starch/galactomannan systems. Carbhyd. Polym. 39: 67-77   DOI   ScienceOn
5 Durand A, Franks GV, Hosken RW. 2003. Particle sizes and stability of UHT bovine, cereal and grain milks. Food Hydrocolloids 17: 671-678   DOI   ScienceOn
6 Yoon OJ. 1991. Approach to the nutritional status for uncooked food for vegetarian, vegetarian, non-vegetarian and evaluation of uncooked powdered foods. Ph.D thesis, King Sejong University, Seoul, Korea
7 Chanamai R, McClements DJ. 2000. Impact of weighting agents and sucrose on gravitational separation of beverage emulsions. J. Agric. Food Chem. 48: 5561-5565   PUBMED
8 Food and Beverage News. 2005. Food and Beverage News. No. 421(2005. 5. 2.). Food and Beverage News Co. Seoul, Korea
9 Ha KS. 1998. The study on the exchange of weight, blood exponents and circulation function before and after exercise to the people who ate uncooked food. MS thesis, Cheju National University, Cheju, Korea
10 Kil JH. 2001. Studies on cancer preventive raw diet. MS thesis. Pusan National University, Pusan, Korea
11 Yoo BS, Noh WS. 2000. Effect of fermentation temperature on rheological properties of traditional Kochujang, J. Korean Soc. Food Sci. Nutr. 29: 860-864
12 Chun JK, Kim KH, Mok C, Lee SJ, Kwon YA. 2002. Food Engineering. McGraw-Hill Korea, Seoul, Korea, p. 365
13 Kim HY, Hong SG, Hwang SJ, Mok CK, Park MH, Lee JY. 2007a. Effect of Saengshik on blood glucose response in healthy subjects. J. Korean Soc. Food Sci. Nutr. 36: 1553-1559   DOI   ScienceOn
14 Lee JY, Mok C. 2009. Development of Saengshik beverage products and their physico-chemical properties. Food Eng. Prog. 13: 341-347
15 Mandala I, Michon C, Launay B. 2004. Phase and rheological behaviors of xanthan/amylose and xanthan/starch mixed systems. Carbhyd. Polym. 38: 285-292
16 Lee E, Kim WJ, Lee YJ, Lee MK, Kim PG, Park YJ, Kim SK. 2003. Effects of natural complex food on specific enzymes of serum and liver and liver microstructure of rats fed a high fat diet. J. Korean Soc. Food Sci. Nutr. 36: 256-262
17 Weltman RN. 1943. Breakdown of thixotropic structure as a function of time. J. Appl. Phys. 14: 343-350   DOI
18 KFDA. 2005. Food Codes. Korea Food and Drug Administration. Seoul, Korea. p. 510
19 Kim JH, Hong SG, Kim WY, Jung JS, Hwang SJ, Mok CK, Park MH, Lee JY. 2007b. Effects of long-term administration of Saengshik on growth increment, BMD and blood IGF-1 concentration in growing rats. J. Korean Soc. Food Sci. Nutr. 36: 439-446   DOI   ScienceOn
20 Park SH, Han JH. 2003. The effects of uncooked powdered food on nutrient intake, serum lipid level, dietary behavior and health index in healthy women. Korean J. Nutr. 36: 49-63
21 Kalichevsky MT, Ring SG. 1987. Incompatibility of amylose and amylopectin in aqueous solution. Carbhyd. Res. 162: 323-328   DOI   ScienceOn