• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.321-328
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• 2021

Brownies containing whey powder (WP) with different levels of substitutions for wheat flour (0, 10, 20, 30, and 40% substitution for WP 0, WP 10, WP 20, WP 30, and WP 40, respectively) were prepared, and their properties were compared. Regarding appearance, the collapse of the sample surface noticeably started from WP 30. The moisture content was higher in samples containing WP than in the control (WP 0), and the weight of the brownie increased with WP content. As the WP amount increased, both the total and specific volumes of the brownies decreased. Regarding texture, a higher amount of WP resulted in a decrease in hardness, whereas adhesiveness increased significantly. The antioxidant activity also increased with increasing WP amount (from 35.28 to 51.47%). Regarding sensory characteristics, 20 or 30% WP in brownies increased mouth-feel properties, taste, and overall preference. Based on the above results, WP could improve the quality of brownies, and a substitution level of 20% could be the most appropriate.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.1-12
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• 2015

The purpose of this study was to investigate the quality characteristics of muffins prepared with saccharin. The effect of saccharin was evaluated in terms of height, weight, volume, specific volume, baking loss rate, image analysis, color, texture, moisture contents and acceptance test. Height, weight, volume and specific volume of muffins increased with the addition of saccharin. The baking loss rate of the samples containing saccharin was lower than those of the control group. Crust thickness of muffins containing saccharin evaluated with crumbScan decreased as the content of saccharin increased. Lightness of crust decreased significantly as contents of saccharin decreased, whereas lightness of crumb increased. Control without saccharin showed the most hardness by TPA. During storage, moisture contents increased significantly as the amount of saccharin increased. According to the acceptance test, muffins with saccharin exhibited higher scores than muffins with sugar except for color of crust and flavor. In particular, Samples 1 and 2 had the highest scores. Based on the above results, the addition of saccharin would be appropriate for making muffins.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.1
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• pp.52-56
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• 1991

In 1986, at Cheju and Seoguipo, a sweet com hybrid, Golden Cross Bantam 70, was grown at 5 phosphate rates (0, 8, 16, 24 and 32 kg/l0a) to determine effects of phosphate rate on growth and yield of sweet com and to recommend the optimum phosphate rate for sweet com production in volcanic ash soils of Cheju province. Days to silking were shortened 1 to 2 days by phosphate application of more than l6kg/10a. Culm length, ear height and fresh stover yield/l0a did not differ between two locations, but linearly increased as phosphate rate was increased from 0 to 32kg/10a. Average length and weight of marketable ears were greater at Cheju than at Seoguipo and linearly increased as phosphate rate increased. The number of marketable ears per plant and per l0a did not differ between two locations, but quadratically increased as phosphate rate increased. The economic optimum phosphate rate estimated on the basis of the quadratic model, ranged 25.6 to 27.4kg/10a at various fertilizer-to-ear price ratios.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.456-464
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• 2002

This study was designed to investigates the effects of Korean pueraris radix water extract in Cd(cadmium) administered rats. Forty male Sprague-Dawley rats weighing $100{\pm}10g$ were used for this experiment and divided into following 4 groups; control group, 3% pueraria radix in water extract group, 50 ppm Cd group, 50ppm Cd group with 3% pueraria radix in water extract group. The Cd administered rats were given 50 ppm of $CdCl_2\;{\cdot}\;2H_2O$ disolved in the distilled water. The Cd content in the rats tissue of Cd administered group was lower than in the rats tissue of Cd group with 3% pueraria radix in water extract group. Plasma levels of renin activity was increased by Cd administration group, compared with 3% pueraria radix in water extract group and Cd administred group. Glutamate oxaloacetate transaminase(GOT) and Glutamate pyruvate transaminase(GPT) were increased in Cd-administered group and lower in the 3% extracts of pueraria radix in water extract group. Lactate dehydrogenase(LDHase) was lower in the 3% extracts of pueraria radix-Cd group than in the Cd group. This results suggested that pueraria radix in water extract group, has a lowering effects on the accumulation of Cd and it is belived that the pueraria radix in water extract group has some protective effects to Cd administered in rats, but the mechanism of these effects was obscure.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.297-305
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• 2022

The goal of this study was to evaluate the anti-obesity effect of radish leaf extracts (MU-C) and radish leaf extracts with 3% citric acid (MU-CA) in a high-fat diet (HFD)-induced C57BL/6 mice. The effects of radish leaf extracts on adipogenesis were also investigated using 3T3-L1 adipocytes. As determined by Oil red O staining, MU-C inhibited adipogenesis in 3T3-L1 adipocytes. Four-week-old male C57BL/6 mice were fed an HFD for 6 weeks and then treated with radish leaf extracts (500 mg/kg, p.o.) for 6 weeks. Then, the serum levels of Aspartate aminotransferase, Alanine aminotransferase, Total cholesterol, Triglyceride and low-density lipoprotein cholesterol in the mice were measured using an automatic chemical analyzer and enzyme-linked immunosorbent assay. Administration of MU-C significantly reduced the fat weight when compared with HFD controls. As confirmed by histopathologic analysis, adipose tissue size markedly decreased in mice treated with MU-C. Therefore, this study could provide a basis for investigating the clinical use of MU-C as an agent for preventing obesity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.369-375
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• 2012

In this study, muffins were made with the addition of 50% acorn jelly powder and 0, 0.1, and 0.5% acorn ethanol extract powder. The moisture content of muffins decreased with an increase in the acorn ethanol extract powder concentration. Baking loss rate decreased with an increase in powder concentration. The lightness and yellowness of muffins decreased as the concentration of powder increased. Redness increased as the concentration of powder increased. The hardness of muffins increased, and cohesiveness decreased with an increase in powder concentration. Gumminess, and chewiness decreased by the addition of powder. The results of a sensory test showed that the texture quality of the muffin increased as the amount of added acorn increased. The taste of muffins increased with an increase in the powder concentration, but 1.0% acorn ethanol extract powder decreased. In terms of the overall acceptability, 0.1% acorn ethanol extract powder had the highest preference level.

• Tuberculosis and Respiratory Diseases
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• v.39 no.2
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• pp.131-140
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• 1992

In order to investigate the changes of hydroxyproline amount and pathologic finding in rat lung which were instilled the natural coal and free silica dust intratracheally, the subjects were divided into two groups as follows. The control group was only administered intratracheally 0.5 ml of normal saline, and the experimental groups were instilled at once the turbid solution containing 10 mg, 30 mg and 50 mg of natural coal and free silica dust each, subjects were sacrified at the 3rd and the 20th week each after the experiment. Hydroxyproline amount in the right upper lung was measured by Woessner method and HPLC (modified Dunphy) method, and the pathlogic finding of lung tissue were observed for hematoxylin-eosin staining, Bielschowski method and Masson's trichrome method. The results were as follows. 1) The wet lung weights of all experimental groups excluding in the groups instilled 10 mg and 30 mg of natural coal dust at 3rd week, were significantly increased (p<0.05) compared with control group. The weight in each free silica group was markedly increased (p<0.05) at 20th week compared with the same dose of natural coal dust group, while the weight in the same dose group of free silica dust was increased significantly at 20th week compared with at 3rd week. 2) The amount of hydroxyproline were significantly increased (p<0.05) in the natural coal and free silica groups at 20th week compared with the control groups, and in each experimental group instilled the same kind and dose of dust, its amount was markedly increased (p<0.05) at 20th week compared with at 3rd week. And also the hydroxyproline in 30 mg and 50 mg free silica groups increased markedly (p<0.05) at 20th week compared with the natural coal dust of the same dose. 3) The polymorphonuclear leukocytes, fibroblasts and macrophages in interstitium and alveolar space showed the increasing tendency in the free silica group more markedly than in the natural coal dust group. The exudate in alveolar space at 3rd week was disappeared at 20th week, and pneumoconiotic nodules observed microscopically in all experimental groups at 20th week, while the nodules apeared already at 3rd week in the 30 mg and 50 mg free silica dust groups. The significant increase of Hydroxyproline content in lung tissue and pneumoconiotic nodule formation in experimental groups found in this study indicate that the observation period, dust amount and kind of dust is important factors associated with pneumoconiosis. And these findings were generally more severe in free silica dust groups than in natural coal groups.

• Journal of Nutrition and Health
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• v.39 no.4
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• pp.331-337
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• 2006

The effects of cheonggukjang(traditional fermented soybean food, CK) and cheonggukjang added Agaricus blazei (CKA) on lipid metabolism were investigated in female Sprague-Dawley rats (20 weeks old). The rats were fed a purified hyperlipidemic diet (control diet: 0.1% cholesterol, 10% fat, 18% casein) for 4 weeks. The rats were randomly assigned to each treatment group: control, two kinds of CK or CKA (powders of CK or CKA as dietary protein sources). After 8 weeks of experimental diets consumption, the body weights, and the uterine fat pad weights of CK and CKA diets groups were more significantly decreased than those of the control diet group. The liver cholesterol and triglyceride levels were significantly lower in both the CK and CKA diets groups than those in the control group. The concentrations in serum triglyceride, total cholesterol, LDL-cholesterol, and atherogenic index ratios were significantly decreased in the CK and CKA diets group s compared with those in the control group. The HDL-cholesterol/total-cholesterol ratios were significantly increased in the CK and CKA diets groups compared with those in the control group. The fecal cholesterol and triglyceride excretion in the CK and CKA diets groups were more increased than those in the control group. These results showed that both the feeding the rats with cheonggukjang and cheonggukjang added Agaricus blazei decreased the triglyceride, total cholesterol and LDL-cholesterol in serum as well as the triglyceride and cholesterol in liver, and increased the HDL-cholesterol/total-cholesterol ratio in serum.

• Journal of Aquaculture
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• v.19 no.1
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• pp.1-6
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• 2006

The tryptic enzyme activities from hepatopancreas, foregut, midgut and feces were examined to optimize the feeding method in whiteleg shrimp, Litopenaeus vannamei. The highest tryptic enzyme activity was found in hepatopancreas. The enzyme activities of hepatopancreas were 4 times higher than those of foregut per mg dry weight at 30 minutes feeding. Post feeding period, the activities of hepatopancreas increased continuously up to 30 hours after feeding. Trypsin activities of foregut showed about 3 times higher than did those of midgut. Average activity of foregut reached the pick with $303{\pm}68\;(mean{\pm}SE)$ nmol/mg/min at two hours after feeding and kept the activity up to 4 hours after feeding and thereafter the activity decreased. Average tryptic enzyme activity of midgut increased to $96{\pm}26nmol/mg/min$ up to two hours after feeding and it decreased to $52{\pm}17nmol/mg/min$ at five hours after feeding eventhough the gastric evacuation rate was still 50% by then. Foregut clearance occurred in 30 minutes after feeding and midgut weight increased up to 2 hours after feeding. Also we found that the maximal food ingestion in foregut was equivalent to the average 0.3% of its body weight by 30 minutes after feeding. Up to 5 hours after feeding, the weight ratio of midgut to body weight reduced, but still the weight ratio of foregut to body weight kept the similarity until then. These indicated that the tryptic enzyme activity and the clearance rate are different among the digestive organs and between forgot and midgut during the post feeding period in whiteleg shrimp.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.99-103
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• 2006

Hepatoprotective effects of Bulro Kugi (Lycium chinense Mill) fruit extracts on $CCl_4-administered$ rats were investigated in vivo. Administration of $CCl_4$ increased plasma glutamic oxalacetic transaminase (GOT), glutamic pyruvic transaminase (GPT), and lactate dehydrogenase (LDH) activities, induced lipid peroxidation as measured by malondialdehyde (MDA) content of rat liver, and significantly increased liver weight. Feeding of B. Kugi (Lycium chinense Mill) slightly increased body weight gain, although not significantly different from normal group. B. Kugi (Lycium chinense Mill) fruit extracts reduced blood cholesterol level and inhibited $CCl_4-induced$ increases of plasma GPT, GOT, and LDH activities, whereas increased contents of MDA and cytochrome P-450, and GST activity in liver tissue of $CCl_4-administered$ rats. Roasted B. Kugi (Lycium chinense Mill) fruit extract showed highest hepatoprotective effect among samples tested. These results suggest water extracts of B. Kugi (Lycium chinense Mill) fruit possess promising hepatoprotective activity against $CCl_4-induced$ hepatic damage in rats.