• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.759-767
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• 2014

This study examined the effect of Momordica charantia L. (bitter melon: BM) on lipid and hepatic antioxidative enzyme levels in diabetic rats. Diabetes mellitus was induced in male Sprague-Dawley rats by injection of streptozotocin (STZ), and rats were fed for 4 weeks with experimental groups divided into four groups: a normal control group, STZ-control and STZ-BM 5% & STZ-BM 10% treated groups. Levels of free fatty acids (FFA), high-density lipoprotein cholesterol (HDL-chol), triglycerides (TG) in plasma and malondialdehyde (MDA) & protein in liver, catalase (CAT), superoxide dismutase (SOD), glutathione-S-transferase (GST), and xanthine oxidase (XOD) were measured in liver cytosol. Level of HDL-chol significantly increased in the STZ-BM 5% diabetic group. TG & FFA levels were significantly higher in all diabetic groups compared to the control group. MDA and protein levels were significantly higher in the STZ-BM 5% group compared to all other experimental group. CAT level was higher in the supplementary group with BM compared to the STZ-control group, although the difference was not significantly different. SOD level was not significant in any experimental groups. GST level was significantly higher in the BM-treated groups compared to the STZ-control group. XOD level was significantly lower in the BM 5% group and significantly decreased in all experimental groups. These results show that supplementation of BM fruit powder may have beneficial effects on diabetic complications and damage caused by oxidative stress.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.182-194
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• 2015

The aim of this study was to propose a mixing proportion by adding Rubus suavissimus powder, and to determine the characteristic of the product. The spread factor and the hardness, moisture contents, and soluble solids content of the cookies significantly increased with an increase in Rubus suavissimus powder, although the pH of the dough, and L values of the cookies decreased when increasing the Rubus suavissimus powder content (p<0.001). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased when more Rubus suavissimus powder was added. The antioxidant activity was highly correlated with the total phenolic composition of sweet tea leaf cookies(r=0.976). Additionally, the consumer acceptability scores for the 6% sweet tea leaf cookie groups ranked significantly(p<0.001) higher than those of the other groups in overall preference. In conclusion, the results of this study suggest that Rubus suavissimus powder is a good ingredient for increasing the functionality of cookies.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.81-88
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• 1987

Rheological properties of rehydrated suspensions of two kinds of freeze dried Kochujang powders, processed at different freezing rates, were compared with raw Kochujang using Brookfield wide-gap rotational viscometer at $25^{\circ}C-60^{\circ}C$. Shear rates ranged from $0.1965\;sec^{-1}$ to $1.9650\;sec^{-1}$ and solid content ranged from 47% to 56%. Rehydrated suspensions of quickly frozen Kochujang powder and slowly frozen Kochujang powder, and raw Kochujang exhibited pseudoplastic behaviors with yield stress and presented thixotropic properties which followed the second-order kinetic behavior proposed by Tiu. Suspensions of Kochujang powders exhibited considerably higher decaying rates than raw Kochujang. The dependency of the equilibrium structure parameter on the shear rate was weak, and there were no significant differences among the values of structure parameters of three samples. The temperature dependency of the apparent viscosity of Kochujang suspension was fully expressed by Arrhenius equation and activation energies of suspensions of quickly frozen Kochujang powder and slowly frozen Kochujang powder, and raw Kochujang were 2.21, 2.18, and 2.32 Kcal/g.mole respectively. Consistency indices of three samples increased with solid content and decreased with temperature. Flow behavior indices of three samples showed no considerable dependency on the temperature and solid content. There were no significant differences in the rheological properties between two Kochujang powders.

• Journal of Sericultural and Entomological Science
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• v.48 no.1
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• pp.11-15
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• 2006

Antheraea yamamai silk fibroin powder was prepared by treatment with HCl. The prepared A. yamamai fibroin hydrolysate was characterized by gel filtration chromatography, amino acid analysis, X-ray diffractometry, circular dichroism analysis, differential thermal analysis, and thermogravimetry. The average molecular weight of A. yamamai powder was about 430 and the major amino acids composed of the powder were Ala and Ser. According to XRD analysis, A. yamamai silk powder showed sharp diffraction peaks at $2{\theta}=20.34^{\circ}\;and\;31.5^{\circ}$. CD spectrum showed a peak around 220 nm and a should 215 nm, assigned to ${\alpha}-helix\;and\;{\beta}-sheet$ structure, respectively. DSC and TGA showed that the maximum degradation temperature of powder was around $250{\sim}270^{\circ}C$. Moreover, no harmful heavy metal was contained in the A. yamamai silk fibroin hydrolysate.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.499-508
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• 2014

The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% bitter melon powder. The specific gravity of muffins prepared by adding bitter melon powder was higher than that of the control group. The height of the control group was higher than that of the samples with bitter melon powder. The weight of muffins was not significantly different between all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of bitter melon powder. The baking loss rate of muffins was not significantly different between all sample groups. The moisture content of the samples with bitter melon powder was higher but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 26.86%, whereas the samples with bitter melon powder ranged from 41.35~74.91%. In crumb color, the L value was decreased, but a and b value were increased significantly by the addition of bitter melon powder. The hardness, springiness, cohesiveness, chewiness and brittleness of textural properties of muffins were significantly decreased by the addition of bitter melon powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of bitter melon powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the bitter melon powder would be proper to make muffins.

• Korean Journal of Materials Research
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• v.9 no.6
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• pp.577-582
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• 1999

In order to make the electroconductive $Si_3N_4$-TiN composities, the Si-Ti(N) compacts were nitrided at $1450^{\circ}C$ for 20hours, and then they were post-sintered by a gas-pressure-sintering technique at 1TEX>$1950^{\circ}C$ for 3.5 hours. As starting powders, commercial si powder of about $10\mu\textrm{m}$, two types of Ti powders of 100 and 325 mesh, and fine-sized TiN of $2.5\mu\textrm{m}$ powders were used. In the $Si_3N_4$-TiN sintered bodies used Ti powders, the relative density and fracture strength and electrical conductivity are low due to the existence of large amounts of coarse pores. However, in the $Si_3N_4$-TiN composite used TiN powder, the fracture toughness, fracture strength and electrical resistivity were $5.0MPa{\cdot}m^{1/2}$, 624MPa and $1400{\omega}cm$, respectively. The dispersion of TiN particles in the composite inhibited the growth of $Si_3N_4$ in the shape of rod and made strong strain field contrasts at the $Si_3N_4$-TiNinterfaces. It was recognized that microstructural control is required to improve the electrical conductivity and mechanical properties of $Si_3N_4$-TiN composites by dispersing TiN particles homogeneously.

• Journal of Sericultural and Entomological Science
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• v.51 no.1
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• pp.41-47
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• 2013

In this study, silkgland powder of silkworm were investigated to see possibility for cosmetic powder materials. To test possibility as a baby powder cosmetics, total content rate of amino acids, DPPH free radical scavenging assay, MTT assay, and clinical trial were done. According to the result of the analysis of the amino acids of silkgland powder, serin (26.77%) content was the highest and asparatic acid (15.47%), and glycine (9.62%) were followed. DPPH free radical scavenging activity of silkgland powder was lower than vitamin C by 82.3% and 97%, respectively, which is relatively good. And the moisture and elasticity effect were increased in silkgland powder compared to control cosmetics by 210% and 185%, relatively. Thus, these results suggest that silkgland powder of silkworm may have beneficial properties as a material for cosmeceuticals.

• Journal of Sericultural and Entomological Science
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• v.43 no.1
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• pp.41-48
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• 2001

The purification, dissolution and powdering of stained waste silk obtained from weaving and dyeing process were studied for the surface modification of textile fabric and plastic materials. The whiteness of stained waste silk could be improved through degumming and bleaching with sodium hydrosulfite. The water-soluble fibroin solution can be obtained by dissoving the degummed waste silk in a boiling solution of 50% calcium chloride for 60 minutes. The salts and heavy metals contained in fibroin solution were removed by electric dialysis, wool fiber filtration and gel filtration chromatography. The fibroin powder was prepared by using a fine grinder after the alkali treatment for weakening the silk fiber. The fine fibroin powder of particle size around 30 ㎛ was obtained with a ultra fine-mill, while it was finer below 10 ㎛ with a ball-mill. The dissolved or powdered silk was applied to the surface of fabric with addition of the binder (a urethane resin). The moisture content of polyester and nylon fabrics treated with the silk solution was improved due to hygroscopic property of silk. The fine fibroin powder mixed with the binder ws coated on the surface of synthetic film by use of the air pressed sprayer. It was revealed that the hygroscopicity as well as the softness of fibroin powder coated film was much improved. Therefore, it is thought that the fine silk fibroin powder is applicable as an coating agent for the surface modification of plastic and synthetic leather.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.665-673
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• 2012

The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.176-182
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• 2017

This study evaluated th physicochemical and sensory characteristics of teriyaki sauce added with bitter melon (Momoridaica charantia L.) roasting powder. Teriyaki sauce containing Momoridaica charantia L. roasting powder at concentration of 0% (control), 2% (RMT2), 4% (RMT4), 6% (RMT6), 8% (RMT8). Color of teriyaki sauce added with Momoridaica charantia L. roasting powder were lower than the control. The pH of the sauce ranged from $4.31{\pm}0.01{\sim}4.87{\pm}0.01$. As the amount of added Momoridaica charantia L. roasting powder was increased, total soluble solid content and viscosity of teriyaki sauce increased. DPPH and ABTS radical scavenging activities of Momoridaica charantia L. added teriyaki sauce increased. The sensory evaluation was performed with scoring test s for color, flavor, taste, bitter taste, and overall acceptability by 50 professional panelists. In sensory evaluation, teriyaki sauce added with 4% Momoridaica charantia L. roasting powder concentrate high score in sensory preference. Based on the results, 4% should be recommended as the optimum level of Momoridaica charantia L. roasting powder concentrate to be added for the preparation of teriyaki sauce.