• Food Science and Preservation
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• v.13 no.3
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• pp.285-291
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• 2006

The effects of sorbitol mixture as plasticizers on moisture sorption property (MSP), water vapor permeability (WVP), color, tensile strength (TS), elongation at break (E), and total soluble matter (TSM) of soy protein isolate (SPI) films were investigated. Two different types of sorbitols, aqueous and crystalline, were added to film-forming solutions in various ratios of crystalline to aqueous (0:1, 0.25:0.75, 0.5:0.5, 0.75:0.25, or 1:0, based on weight). In addition, the characteristics of the SPI films plasticized by sorbitol mixtures and glycerin were compared with moisture sorption rate against time. Sorbitol-plasticized films had higher in TS, but lower in WVP and E than the glycerin-plasticized films. However the properties of SPI films did not differ appreciably by the type of sorbitol added to film-forming solutions. To explain the high solubility and low WVP of sorbitol-plasticized films, cumulative amounts of moisture content gained during adsorption and lost during desorption of films were compared between sorbitol and glycerin-plasticized films. The result suggest that use of sorbitol as a plasticizer for preparing SPI films improves moisture barrier properties of the films. However the high solubility of sorbitol-plasticized films needs to be reduced for improving the functionality of SPI films in potential packaging applications.

• Food Science and Preservation
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• v.23 no.4
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• pp.488-494
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• 2016

Cheonggukjang was prepared by addition of peanut (Arachis hypogaea L.) powder in order to improve its quality and functional properties. The physicochemical and sensory properties of Cheonggukjang added peanut powder were investigated, after adding the peanut powder with the amount of 5, 15 and 25% (w/w). The proximate composition of peanut powder was as follows: moisture, 1.80%; crude protein, 24.9%; crude lipid, 48.3%; crude ash, 2.90%; and carbohydrates, 22.1%. Crude protein and lipid content of Cheonggukjang increased with increaes in the amounts of peanut powder, while the moisture content decreased. Calcium and amino acid contents showed disparity depending on the increasing addition of peanut powder. Cheonggukjang containing 15% (w/v) peanut powder was found to be highest calcium contents. The major amino acids of Cheonggukjang were glutamic acid, aspartic acid, lysine, leucine, arginine and proline. Depending on increasing amounts of peanut powder, the L and b values (measured using Hunter's color values) were decreased, while the a value was increased. In addition, pH was decreased as the amount of peanut powder was increased. Sensory scores of Cheonggukjang containing 15% (w/v) peanut powder were best when considering both quality characteristics and sensory evaluation. This study suggested that peanut powder could enhance the quality and functionality of Cheonggukjang further.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.77-82
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• 2017

The purpose of this study was to evaluate the quality of crackers added with different concentrations (0%, 3%, 5%, 7%, and 10%) of tomato concentrate. The study results found that pH and baking loss rate of crackers of the control were higher than those of the samples. On the other hand, density and moisture of crackers with 10% tomato concentrate were higher than those of the samples. Hunter L values of crackers decreased as concentration of tomato concentrate increased, whereas a and b values of crackers increased. In the texture analysis, hardness of crackers decreased according to concentration of tomato concentrate. DPPH free radical scavenging activity of crackers increased as concentration of tomato concentrate increased. In the sensory evaluation, taste, color, flavor, texture, and overall acceptability of crackers added with 5% tomato concentrate were higher than those of other samples. Therefore, the results suggest that addition of 5% tomato concentrate is effective for increasing consumer acceptability and functionality of crackers.

• Journal of Korean Ophthalmic Optics Society
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• v.20 no.3
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• pp.285-291
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• 2015

Purpose: The hydrogel lenses have been functionalized with HA(Hyaluronic Acid) using two different methods: construction of an IPN(Interpenetrating Polymer Networks) and formation of CCB(Chemical Covalent Bonding). The lysozyme adsorption and physical properties such as optical transmittance and water content of the hydrogel lenses have been investigated in order to determine whether method is suitable for the application potentials in contact lens industry. Methods: HA have been added to the hydrogel lenses prepared in the Lab using the two different method, e.g. IPN and CCB. The optical transmittance was measured in the wavelength range of 300~800 nm. The water content was measured by the gravimetric method using 0.9% NaCl saline solution. The amounts of adsorbed lysozyme on the contact lenses was analyzed by HPLC after incubation for 12h in artificial tears. Results: The water content of the HA added hydrogel contact lenses was increased, and the lens made by IPN method showed higher water content than the lens made by CCB method. The optical transmittance was over 90% both before and after addition of HA. Comparing the lysozyme adsorption reduction ratio, contact lens manufactured by IPN method was 60.0%, and the lens made by CCB method was 40.4%. Conclusions: CCB method is appropriate to distribute the functional material evenly throughout the lens, whereas IPN method is effective for the case of giving the functionality on the lens surface without phase separation.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.947-953
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• 2007

This study was conducted to promote the utilization of fish paste with added lotus leaf powder as a food. The tested concentrations of lotus leaf powder were 0, 0.5, 1, 1.5, and 2%. All the samples of fish paste with added lotus leaf powder had 37% water content. For the Hunter color values, the L, a and b values of the fish paste decreased with increasing concentrations of lotus leaf powder. And the folding test presented a good score(AA). In the texture meter test, the gumminess, and brittleness decreased according to increasing concentrations of lotus leaf powder. However, the hardness, cohesiveness, and springiness of the fish paste were not significantly changed by the addition of lotus leaf powder. In the sensory evaluation, the lotus leaf flavor, hardness, and adhesiveness increased as the concentrations of lotus leaf powder increased. The fish paste with 0.5% lotus leaf powder(0.5 LP) showed the highest acceptance scores in terms of pleasant taste and springiness. The fish paste with 0.5% lotus leaf powder(0.5 LP) also showed the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Therefore, the results suggest that lotus leaf powder can be applied to fish paste to increase its quality and functionality.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.736-742
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• 2009

The purpose of this study was to improve the quality of yellow layer cake by adding the Adenophora remotiflora powder. The effects of the Adenophora remotiflora powder in on the final product quality of yellow layer cake and the optimum amount of the Adenophora remotiflora powder in the yellow layer cake formula were investigated. The more increased amounts of Adenophora remotiflora powder was added to the samples, the resulted in "L", and Hunter's "a" and "b" values of the crust color of yellow layer cake were significantly decreased (p<0.05). In the case of crumb color, the more increased levels of Adenophora remotiflora powder led to the samples, the "L" and "a" values were significantly decreased (p<0.05), but "b" value increased significantly (p<0.05). As more Adenophora remotiflora powder was added to the cake samples, the Hardness, Gumminess and Chewiness were significantly increased (p<0.05), but Springiness and Cohesiveness were did not. The results of sensory evaluation showed revealed that the addition of 2% of Adenophora remotiflora powder of overall acceptability were most preferred. Larger scanning electron microscopy revealed the presence of numbers of greater concentrations of cells with different sizes were observed for in samples from products that received 1 % Adenophora remotiflora powder addition. Collapsed cells and cell coalescence with big large and irregular shapes were shown observed in samples that were amended with at 2, 4, and 8% addition Adenophora remotiflora power. The addition of Adenophora remotiflora powder was shown to improved the functionality and quality characteristics such as color, taste and flavor of yellow layer cake. Therefore, it was expected that the 2% addition of Adenophora remotiflora powder will improve the preference to the yellow layer cake.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.928-932
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• 2005

Effects of sangwhang mushroom (Phellinus linteus) extract on quality and functionality of ramyon (deep-fried noodle) were investigated by adding 17.5(v/w; II) and 35%(v/w; III) sangwhang mushroom extracts. Although little differences were generally observed in chemical compositions of ramyon samples II, III, and control, potassium contents of samples II and III were lower than control. Content of $(1{\rightarrow}3),\;(1{\rightarrow}4)\;and\;(1{\rightarrow}6)-{\beta}-D-glucan$, major functional component of sangwhang mushroom, increased in proportion to amount of extract added, 2.04 and $3.69{\mu}g/g$ in samples II and III, respectively, much higher than $0,09{\mu}g/g$ of control. Lightness (L) decreased, whereas redness (a) and yellowness (b) increased with increasing amount of extract added. Ramyons containing extract showed higher preference than control in texture analysis (hardness and tension) and sensory evaluation (taste and texture).

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.485-489
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• 2008

In this study, the fried fish paste was prepared from Alaska pollack meat paste added with propolis. The quality characteristics were analyzed by peroxide value, gel strength, color, viable cell count and sensory evaluation. The fried fish paste product had lower peroxide value and viable cell count after frying compared to the one without propolis. The antioxidant and antispoiling ability of propolis in fried fish paste increased with content of propolis. Gel strength increased with increasing addition of propolis. L-value decreased but a-value and b-value increased with the addition of propolis. In sensory evaluation, 0.17% propolis had the best score in overall acceptability. These results indicate that the fish paste could be prepared by adding the propolis for high quality and functionality. Consequently, propolis can be applied as a food preservative or additive.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.521-530
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• 2009

Perilla leaves powder was added to cookies to determine a practical use for the herb, which has been shown to have medical benefits and functionality. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts (as ratios of 0.5%, 1%, 3%, 5% to the total materials) of perilla leaves powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic compound content in perilla leaves powder and cookies. The quality characteristics of the perilla leaves cookie were estimated in terms of the bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. While the bulk density and pH of the dough as well as total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased, the spread factor, loss rate, leavening rate and L value of the cookies decreased with increasing perilla leaves powder content(p<.05). The consumer acceptability scores for the $1{\sim}3%$ perilla leaves cookie groups ranked significantly(p<.05) higher than those of the other groups in appearance, taste, flavor, texture, and overall preference. This study suggests that perilla leaves powder is a good ingredient to increase the consumer acceptability and the functionality of cookies.

• Applied Chemistry for Engineering
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• v.31 no.2
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• pp.115-124
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• 2020

Sustainable plastics can be mainly categorized into (1) biodegradable plastics decomposed into water and carbon dioxide after use, and (2) biomass-derived plastics possessing the carbon neutrality by utilizing raw materials converted from atmospheric carbon dioxide to biomass. Recently, biomass-derived engineering plastics (EP) and natural nanofiber-reinforced nanocomposites are emerging as a new direction of the industry. In addition to the eco-friendliness of natural resources, these materials are competitive over petroleum-based plastics in the high value-added plastics market. Polyesters and polycarbonates synthesized from isosorbide and 2,5-furandicarboxylic acid, which are representative biomass-derived monomers, are at the forefront of industrialization due to their higher transparency, mechanical properties, thermal stability, and gas barrier properties. Moreover, isosorbide has potential to be applied to super EP material with continuous service temperature over 150 ℃. In situ polymerization utilizing surface hydrophilicity and multi-functionality of natural nanofibers such as nanocellulose and nanochitin achieves remarkable improvements of mechanical properties with the minimal dose of nanofillers. Biomass-derived tough-plastics covered in this review are expected to replace petroleum-based plastics by satisfying the carbon neutrality required by the environment, the high functionality by the consumer, and the accessibility by the industry.