• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.4
• /
• pp.621-626
• /
• 2003

The aim of this study was to evaluate the effects of 40% sucrose replacement with oligosaccharides (fructo- orisomalto-) in sponge cakes. The 18 female college students were divided into two groups; fructooligosaccharide sponge cake group (FOS) and isomaltooligosaccharide sponge cake group (IMOS). In each group, the subjects received 50 g/d of sponge cake which contained about 8 g oligosaccharides for 2 weeks. The results were as follows: (1) Frequency of stool evacuation tended to increase after 1 week and significantly increased after 2 weeks in both groups. (2) Shape and color of stool did not change in FOS group but the IMOS group showed significant improvement. (3) The stool amounts per defecation were not significantly different in both groups. (4) The time of defecation decreased 50% after 1 week in FOS group and tended to decrease gradually in IMOS group. (5) Consistency of stool was significantly decreased after 1 week in both groups and continuously decreased until 2 weeks. (6) Effort for evacuation and comfort feeling after evacuation were significantly improved only in IMOS group after 2 weeks. (7) Gastrointestinal complaints concerning diarrhea, abdominal pains, nausea, flatulence, loss of appetite and weight and bloating were apparent. The symptoms such as abdominal pains, flatulence, and bloating in FOS group lasted for 2 weeks. However, the complaints appeared only during two or three days in IMOS group. In conclusion, our results suggest that isomaltooligosaccharide was more effective than fructooligosaccharide for preventing constipation because isomaltooligosaccharide worked safely in gastrointestinal lumen.

• Food Science and Preservation
• /
• v.16 no.2
• /
• pp.155-159
• /
• 2009

Physicochemical properties of sponge cakes prepared using various amounts of rosemary powder were evaluated. Rosemary powder was used at 0, 0.1, 0.3, 0.5, and 0.7%(w/w). The second-stage specific densities of batter increased from 0.49 to 0.54 as the amount of rosemary powder rose from 0% to 0.7%(w/w). All specific densities were within the normal range. The pH of sponge cake batters increased as rosemary powder proportion rose, with statistical significance(p<0.05). The moisture contents of cake showed no difference on the first day but significantly decreased to 38.5-39.7% after 3 days. The acid values and peroxide values fell as the proportion of rosemary powder increased. With rising rosemary powder level, antioxidative capacity increased but physiological properties were not affected in the range of rosemary powder concentrations used in this study.

• KSBB Journal
• /
• v.21 no.6 s.101
• /
• pp.439-443
• /
• 2006

Biocompatibility and tissue regenerating capacity are essential characteristics in the design of collagenous biomaterials for tissue engineering. Attachment of glycosaminoglycans to collagen may add to these characteristics by creating an appropriate micro-environment. In this study, porous type I collagen matrices were crosslinked using dehydrothermal treatment and 1-ethyl-3-(3-dimethyl aminopropyl) carbodiimide, in the presence and absence of chondroitin sulfate (CS). The scaffold like discs in 3 mm diameter were inserted into the intralamellar stromal pockets of rabbit cornea. In 8 weeks of follow up, clinical evaluation including corneal neovascularization, opacity and transparency of the graft scaffold was performed, and the inflammatory reaction and migration of corneal fibroblast were evaluated histologically. No inflammation, neovascularization and opacity in any of the implant were observed. CS increased the corneal fibroblast invasion and the transparency. It is concluded that the type I collagen sponge showed a biocompatibility in corneal stromal layer and addition of CS slightly improved the quality of the bioartificial corneal stromal layer. These results could be useful for the development of corneal substitutes.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.6
• /
• pp.873-880
• /
• 2010

The purpose of this study was to investigate the quality characteristics of sponge cake with broccoli (Brassica oleracea var. italica Plenck) powder. Broccoli powder was mixed with wheat flour at various ratio (3, 5, 7, 9%, w/w) for physical and sensory evaluations. The specific gravity of bread dough increased with added broccoli powder. The moisture of the sponge cakes with added broccoli powder was higher than that of control. In the crumb color values, lightness (L) and redness (a) decreased upon broccoli powder addition, whereas yellowness (b) significantly increased (p<0.05). In the texture analysis hardness, cohesiveness, springiness and gumminess were reduced by addition of broccoli powder. When we evaluated the sensory characteristics of five subareas (color, flavor, texture, taste, and overall acceptability), 7% broccoli sponge cake showed the highest sensory properties except for flavor (p<0.05). Therefore, the results suggested that 7% broccoli sponge cake could be helpful in improving physical quality and taste.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.9 no.6
• /
• pp.1775-1781
• /
• 2008

The effects of the type of curing agent on the swelling of the natural rubber(NR) sponge applicable to the self-sealing layer of a helicopter fuel tank were investigated. The curing systems employed were peroxide and mixed ones of sulfur and peroxide. The NR compounds were prepared in a kneader and a roll-mill. The compounds were partially cured in a press at high pressure and subsequently cured fully with expansion in another press at atmospheric pressure. The apparent density of the NR sponge was measured and the cell structure was observed with scanning electron microscopy. The swelling experiments were performed at room temperature using toluene, iso-octane, and an aircraft fuel as a solvent. More rapid volume swelling of the NR sponge cured by peroxide was achieved than cured by sulfur and peroxide with similar amount of curing agent added in rubber compounds. The apparent density and cell structure of the sponge were extremely sensitive to the amount of peroxide, which influences again the swelling behavior of the NR sponge. It is important to control properly two reactions of decomposition of foaming agent and crosslinking of NR in the mold to obtain rapid swelling of the NR sponge on contact of the fuel.

• Journal of Biomedical Engineering Research
• /
• v.21 no.4
• /
• pp.373-384
• /
• 2000

The goal of this paper is to develop a computational method to predict cancellous bone density distributions based upon continuum levels of volumetric strain. Volumetric strain is defined as the summation of normal strains, excluding shear strains, within an elastic range of loadings. Volumetric strain at a particular location in a cancellous structure changes with changes of the boundary conditions (prescribed displacements, tractions, and pressure). This change in the volumetric strain is postulated to predict the adaptive change in the bone apparent density. This bone remodeling theory based on volumetric strain is then used with the finite element method to compute the apparent density distribution for cancellous bone in both lumbar spine and proximal femur using an iterative algorithm, considering the dead zone of strain stimuli. The apparent density distribution of cancellous bone predicted by this method has the same pattern as experimental data reported in the literature (Wolff 1892, Keller et al. 1989, Cody et al. 1992). The resulting bone apparent density distributions predict Young's modulus and strength distributions throughout cancellous bone in agreement with the literature (Keller et al. 1989, Carter and Hayes 1977). The method was convergent and sensitive to changes in boundary conditions. Therefore, the computational algorithm of the present study appears to be a useful approach to predict the apparent density distribution of cancellous bone (i.e. a numerical approximation for Wolff's Law)

• Polymer(Korea)
• /
• v.28 no.2
• /
• pp.194-200
• /
• 2004

Porcine small intestine submucosa (SIS) has been widely used as a biomaterial without immunorejection responses. Crosslinked SIS sponges were characterized for the possibility of the bio-interactive wound dressings and tissue engineered scaffolds. SIS powders were dissolved in 3% acetic acid aqueous solution at 48hrs followed by pouring into mold and then fabricated by freeze-drying method. SIS sponge was prepared by crosslinked with 1-ethyl-(3-3-dimethyl aminopropyl) carbodiimide hydrochloride (EDC) solution (deionized water: ethanol=5:95) with 1-100mM concentration for 24 hrs and Iyophilized. SIS sponges were characterized by scanning electron microscopy, differential scanning calorimeter, and Fourier transform infrared spectrometer and were tested their porosity and water absorption ability. It was observed that the concentration of EDC might be exceeded 50 mM to get good physical characteristics. In conclusion, it seems that SIS sponge could be very useful for the applications of wound healing and tissue construction.

• Korean Journal of Food Science and Technology
• /
• v.42 no.4
• /
• pp.459-467
• /
• 2010

The substitution effects of broccoli powder for flour in the preparation of sponge cake were determined by physicochemical and sensory analysis. The specific gravity and viscosity of the cake batter and cooking loss of the cake increased with an increasing amount of broccoli powder, whereas specific loaf volume and moisture content of the cake decreased. Lightness, redness, and yellowness of crust and crumb decreased with increasing broccoli powder content. A texture analyses revealed that the hardness, chewiness, gumminess, adhesiveness, and fracturability of the cake tended to increase in proportion to the amount of broccoli powder in the formula. In the sensory evaluation, cake prepared with 5% broccoli powder was similar to the control in moistness, softness, chewiness, and springiness. These results suggest that adding 5% broccoli powder is the best substitution ratio for sponge cake.

• Culinary science and hospitality research
• /
• v.22 no.3
• /
• pp.11-21
• /
• 2016

This study investigated the quality characteristics and retarding retrogradation of sponge cakes made with red yeast rice (RYR) flour. RYR (Monascus nuruk) is known to help digestion, smooth blood flow, and have anti-cancer, anti-microbial, and inhibitory effects against biosynthesis of cholesterol and blood pressure. This studys aim' was to find the optimal proportion of RYR flour in sponge cake. RYR sponge cakes were prepared with various levels (0, 5, 10, 15 and 20%) replacement of wheat flour and were designated as the control (without RYR), RYR5, RYR10, RYR15 and RYR20 respectively. Specific gravity was the lowest in RYR15 at 0.57, and the baking loss rate was not significantly different among the samples (p<0.05). The dough yield was the highest in RYR15 at 96.61. The moisture contents was highest in order, control, RYR5, and RYR15 at 28.67%, 28.18%, and 26.82% respectively. The L-value of crust tended to increase according to the level of RYR, but the L-value of crumb decreased in accorddance with the the content of RYR. The a-value of crust also decreased according to the level of RYR, although the a-value of crumb increased in response to higher levels of RYR. The b-value tended to decrease with increases of RYR (p<0.05). RYR5 exhibited the highest pH at 8.63, compared with RYR15 (8.57). The hardness, which was measured after cooling for 1 hour, was the lowest in RYR15 at $163.33g/cm^2$ and the springiness was not different significantly (p<0.05). Cohesiveness was the highest in RYR10 at 133.06%. The chewiness was the highest in RYR10 at $391.63g{\cdot}cm$ and lowest in RYR15 ast $169.62g{\cdot}cm$. Avrami equation showed that RYR15 and RYR20 had the lowest Avrami exponent (n) at 0.0664 and 0.4983 respectively. Time constant (1/k) was the highest in RYR15 at 200.00. Sensory evaluation revealed that RYR15 was the highest in color (5.50), flavor (4.95), sweetness (4.90), chewiness (4.75), and overall acceptability (4.60).

• 산림경영
• /
• s.110
• /
• pp.13.2-13.2
• /
• 1995