• The Journal of the Korea Contents Association
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• v.10 no.11
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• pp.235-242
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• 2010

The purpose of this study was to evaluate tooth whitening and microhardness after treatments with tooth bleaching agents containing dicalcium phosphate dihydrate (DCPD) and 35% hydrogen peroxide (HP) which were used in-office bleaching. Thirty enamel specimens were obtained from human premolars and randomly divided into 3 groups(n=10). Tooth bleaching agents were prepared with DCPD (0 g for controls, 0.1 g and 1 g for experimental groups) and HP solution (35% HP). All groups were applied to enamel surfaces for 60 min for 1 day. The pH of each tooth bleaching agent was measured. Tooth color, microhardness of enamel surfaces were also measured. The tooth bleaching agents containing DCPD showed a significant increase in pH compared to the ones without DCPD(p<0.05). Paired t-tests showed significant difference in color values of enamel before and after bleaching in all the groups(p<0.05). As a result, changes in color, containing DCPD group does not contain a statistically significant difference between groups was observed.(p>0.05). In all groups, tooth hardness after bleaching showed a significant decrease in microhardness (p<0.05). However, the DCPD concentration increased in the bleaching, microhardness values slightly decreased. Based on the above results, tooth bleaching agents containing DCPD and 35%HP were equally effective. Due to increases in pH and effective reduction of tooth surface decalcification, the surface characteristics are exposed to a reduced degree of negative effects, resulting in fewer constituent enamel alterations. Thus, commercial availability of the constituents of tooth whitening materials can be achieved.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.121-126
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• 2003

Lentinus ededes were irradiated with Utraviolet-B(UV-B) at 0, 2.5, 5.0 J/$\textrm{cm}^2$ levels while culturing in sawdust medium, and the changes in vitamin D$_2$ content, color and flavor of the mushroom were analysed by high-performance liquid chromatography (HPLC), Hunter-Lab Chromatometer and Gas Chromatography-Surface Acoustic Wave (GC-SAW) electric nose, respectively. Irradiation of 0, 2.5, 5.0 J/$\textrm{cm}^2$ doses of UV-B increased the content of vitamin D$_2$ in the mushroom significantly, which was 157∼206% higher than the control group. There was a significant difference in L value between the control group and UV-B irradiated (2.5 and 5.0 J/$\textrm{cm}^2$) groups. The changes of flavor pattern were detected by GC-SAW electric nose. But the color and flavor changes were not detrimental to the quality of the mushroom. The results suggested that UV-B irradiation is a good way to increase the vitamin D$_2$ content of Lentinus edodes during cultivation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.311-318
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• 2016

This study conducted a 4-week clinical trial on 30 males suffering from seborrheic dermatitis and hair loss symptoms to examine the effects of rooibos extract on the seborrheic dermatitis improvement of 30-50 year old middle aged males. The comparison group used shampoo with no rooibos extract while experiment group 1 used shampoo including rooibos extracts, and experiment group 2 used shampoo and scalp enhancer including the rooibos extracts. The results showed that there were no meaningful changes on the scalps of the comparison group while experiment group 2, which used both shampoo and scalp enhancer including rooibos, showed better improvement on seborrheic dermatitis than experiment group 1 which only used shampoo including rooibos. These results imply that shampoo and scalp enhancer including rooibos extracts effectively improve the oil-moisture balance on seborrheic dermatitis and effectively deals with scalp itchiness redness and the color tone of the scalp, suggesting its use in scalp cosmetics that include antioxidation activation elements, which are effective in improving seborrheic dermatitis.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.401-407
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• 2017

This study investigated the effect of roasted rice bran (RRB) on bread quality. Bread containing RRB showed small and specific loaf volumes. Baking and cooling loss rates of bread with RRB were lower than bread without RRB. The pH of bread decreased and total titratable acidity increased with increase in the amount of RRB. Water activity (Aw) and moisture contents of bread increased with RRB levels in bread. Bread containing RRB presented lower L value and higher redness (a) and yellowness (b) values. Crumb hardness, springiness, and gumminess increased, whereas cohesiveness decreased upon addition of RRB. Addition of 5% RRB resulted in higher scores in sensory evaluation than the control, however, bread with 15% RRB had the lowest score. Therefore, 5% RRB can be used in bread production.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.386-392
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• 2001

Quality characteristics of conventional and whey noodles were investigated by studying the textural properties. cooking properties, and sensory characteristics. The whey noodles were prepared by mixing whey powder with the wheat flour before noodle production, with the mixture ratio ranging between 1 and 7% in volume. The results are summarized as follows : the addition of whey powder noticeably improved the textural characteristics of the cooked noodles, i.e. hardness, gumminess, and chewiness. The best results were obtained using the following percentage of whey in the mixture: the hardness with 1% added, the gumminess and chewiness with 3% added, and the elasticity with a 7% addiction. The tension force also increased with addition of whey powder, The highest tension force was obtained when 3% of the whey was mixed. While the cooking water of the general noodles displayed a light reddish tint, the cooking water of the whey noodles had a yellow-greenish tint. The cooking water of the whey noodles was more turbid than that of the conventional noodles. The whey noodles increased in volume more than the conventional noodles. after cooking. There was no difference in weight increase and water absorption rates between both types of noodles. More favorable results were shown for appearance, color, texture, and sensory acceptability in the whey noodle than in the conventional noodles.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.158-163
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• 2006

This study developed rosemary Jeungpyun to increase the functional value and flavor of traditional Jeungpyun by adding rosemary Powder. Rosemary Jeungpyun containing 0%, 0.5%, 1%, 1.5% and 2% of rosemary powder was prepared and the moisture content, pH, color, texture and sensory properties of the samples were measured. With increasing rosemary powder content, the moisture content of rosemary Jeungpyun decreased, pH increased significantly, L-value decreased, and Hunter a and b-values significantly increased. Textural profile analysis showed that the hardness and brittleness were significantly increased but adhesiveness was decreased with increasing rosemary powder content. Sensory evaluation showing the highest value on air cell uniformity, flavor and overall acceptability of 0.5% rosemary Jeungpyun, which suggested the Possibility of rosemary Jeungpyun with improved sensory characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1427-1433
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• 2005

This study investigated the quality characteristics of sponge cakes with addition of corn starch. The corn starch was added with 0 (control), 10, 20, 30, and $40\%$ substitution ratios by weight per wheat flour, followed by measuring physical and sensory characteristics of product during storage Periods. Batter specific gravity decreased with increasing substitution levels while viscosity increased. The volume tended to increase according to the addition of corn starch. As storage progresses, hardness and chewiness increased in all treatments. $30\%$ treatments showed lower values, compared to other treatments throughout the storage period. Adhesivness increased as the amount of corn starch increased. The results of sensory evaluation showed that the overall acceptability of sponge cakes containing $20\%\;and\;30\%$ corn starch were higher than that of control without corn starch. Therefore, it can be suggested that of corn starch $30\%$ added to tile sponge cake for the quality improvement and functional element.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.753-758
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• 2013

The physicochemical, sensory, and functional properties of Codonopsis (C.) lanceolata tea with different amounts of sugar (25%, 50%, 75%, and 100%) were investigated. There were no significant changes in crude protein, crude fat, and ash contents of C. lanceolata tea with different amounts of sugar. In contrast, carbohydrates decreased and moisture content increased in C. lanceolata tea with different amounts of sugar. The natural presumption is that carbohydrates increase with increasing amounts of sugar. In terms of color, the L-value decreased and the b-value increased with increasing amounts of sugar. Although there were no significant changes in total dietary fiber, soluble dietary fiber increased and insoluble dietary fiber decreased with increasing amounts of sugar. The total phenolic and flavonoid content increased, while saponin content remained constant with increasing amounts of sugar. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall preference were 5.77, 5.82, 5.72, and 5.95, respectively, with the addition of 75% sugar.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.69-75
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• 2018

This study was performed to examine the quality characteristics and antioxidant activities of the sponge cakes containing different concentrations (2-10%, w/w) of aronia powder (AP). The specific gravity of the dough and the baking loss rate were significantly increased with higher AP content. The specific volume, height, volume index, and pH were significantly decreased with the increase in AP. The lightness and redness values increased, while the yellowness values decreased with increasing amounts of AP. Textural characteristics, such as hardness, gumminess, and chewiness significantly increased on addition of AP. The DPPH radical scavenging activities of the cakes increased significantly with the increase in concentration of AP. In sensory evaluation, the group with cakes containing AP at 2% concentration was ranked higher than other cakes with respect to all parameters, except for color. Therefore, the results of this study suggest that sponge cakes prepared with 2% AP is the most suitable product, based on its sensory characteristics and antioxidant activities.

• Analytical Science and Technology
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• v.22 no.2
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• pp.159-165
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• 2009

The thermochromism of fluoran has been examined. The DCF exists as a colorless lactone in aprotic solvents. However, the DCF exists in the form of an equilibrium mixture of a colored zwitter-ion and a colorless lactone in protic solvents. When an acid is added to the solution, the DCF exists an equilibrium mixture as a colorless lactone and a colored cation even in aprotic solvents. In order to understand the interaction between the DCF and the solvent, absorption spectra of the DCF in various solvents were measured. The thermodynamic parameters of the DCF have also been investigated. From the variation of absorbance with temperature, the standard enthalpy changes ${\Delta}H^0$ of the equilibrium between the lactone and the zwitter-ion in various solvents have been determined. The standard enthalpy change ${\Delta}H^0$ is approximately -2.0 kJ/mol in protic solvents. In acidic solution, the standard enthalpy change is measured to be to zero in protic solvents within the experimental error. When the carboxylic group is protonated in acidic solution, a poor interaction between the dye and the solvent is expected.