• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.159-164
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• 2016

This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) persimmon leaf powder (PLP). pH and density of the cookie dough increased significantly with increase in PLP concentration (p<0.05). The moisture content, spread ratio, and loss rate of cookies decreased significantly with increase in PLP concentration (p<0.05). Lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) also decreased significantly with increase in PLP concentration (p<0.05). The use of PLP significantly increased the hardness of the cookies. Moreover, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that addition of PLP at a concentration of up to 2% (w/w) garnered a favorable response from consumers with respect to softness, taste, and overall preference. On the basis of the overall observations, cookies supplemented with 2% (w/w) PLP were found to benefit from the functional properties of PLP, without compromising on consumer acceptance.

• KSBB Journal
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• v.16 no.1
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• pp.48-53
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• 2001

Bovine serum albumin(BSA) was solubilized into the reverse micellar phase consisting of sodium bis(2-ethylhexyl) sulfosuccinate(AOT) and isooctane using the phase transfer method. Of particular interest in this study were the effects of pH and the added salt type and concentration on the solubilization efficiency. When univalent or divalent salts such as KCl, NaCl, $MgCl_2$, or $CaCl_2$ were added to the aqueous phase at a concentration of 0.1 M, maximum solubilization efficiency was attained at a pH ranging from 5 to 7, depending on the added salt type. Increased salt concentration up to 1 M resulted in an increased solubilization efficiency for $CaCl_2$ and NaCl, while the addition of $MgCl_2$ beyond 0.1 M showed an anomalous trend. Further, it was noteworthy that too a large extent the protein precipitated in the interface between the organic and aqueous phases at lower pHs and lower salt concentrations. The size of the reverse micelle water pool was estimated by measuring the molar ratio of the surfactant to the water, $W_0$. Irrespective of pH in the aqueous phase, the resulting value of $W_0$ was almost constant, eg., 20 for $MgCl_2$ . However, the value of $W_0$ decreased with increased salt concentration in the cases of KCl and $CaCl_2$.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.51-55
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• 2014

We investigated the feasibility of incorporating Codonopsis lanceolata (C. lanceolata) powder into cookies as a value-added food ingredient. The density and moisture content of the dough was not significantly affected by the addition of C. lanceolata powder (p>0.05); the pH ranged from 6.01-6.51. The spread ratio decreased significantly with the increasing levels of C. lanceolata powder added (p<0.05). The lightness decreased, but both browning and hardness increased significantly with the higher amounts of C. lanceolata powder in the formulation (p<0.05). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities were increased significantly (p<0.05) and correlated well with increasing amounts of C. lanceolata. In consumer acceptance tests, the addition of C. lanceolata powder, up to 10% (w/w), had a favorable effect on consumer preferences for all the attributes tested. Based on these observations, we recommend cookies with 5% C. lanceolata powder to take advantage of its functional properties without sacrificing consumer acceptability.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.97-103
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• 2017

Due to increased consumption and demand for oat-related foods and processed food, this study examined physicochemical properties, antioxidant activity, and ${\beta}-glucan$ contents of 5 Korean naked oat cultivars. Oat seeds had long-grain appearance in all cultivars except for Seonyang. The contents of main components such as protein, starch, and crude fat were significantly different among cultivars. The total ${\beta}-glucan$ content was 3.78-4.60% and the soluble ${\beta}-glucan$ ratio was 71-83%. Fatty acid composition was C18:1, C18:2, C16:0, C18:0, and C18:3. Unsaturated fatty acid (USFA) content was 75.4-81.2%. 2,2-Diphenyl-1-picrylhydrazil (DPPH) and 2,2'-azino-bis-3-ethyl-benzo-thiaxoline-6-sulfonic acid (ABTS) radical scavenging activity were significantly different for each cultivar. Daeyang had the highest ${\beta}-glucan$, USFA content, and antioxidant activity. Protein content showed a negative correlation with starch content (r = -0.775). Antioxidant activity was positively correlated with total phenol content (r =0.760). Ash content and flour whiteness showed a positive correlation (r =0.732).

• Journal of the Korean Chemical Society
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• v.26 no.3
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• pp.160-164
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• 1982

A guanidinium salt of $[U(PW_{11}O_{39})_2]^{10-}$, the solubility of which is adequate for crystal growing, has been synthesized. Using this salt or potassium salt, we have measured the stability of $[U(PW_{11}O_{39})_2]^{10-}$as a function of pH of the solution and found that the anion is stable for the pH range 3~7. We have developed a colorimetric method for determining the concentration of $U^{4+}$. In this method$PW_{11}O_{39}^{7-}$ is added to$U^{4+}$ in such a quantity that the mole ratio $PW_{11}O_{39}^{7-}/ U^{4+}$exceeds 2 and the intensity of the 22.7kK band (${\varepsilon}$1030 M-1cm-1) is measured. In order to develop a continuous method to recover uranium, we have determined the amount of recoverd$PW_{11}O_{39}^{7-}$ after decomposing $[U(PW_{11}O_{39})_2]^{10}$- by adding either a base or an oxidizing agent. The percentage of $PW_{11}O_{39}^{7-}$recovered was approximately 70% when a base was used and approximately 80% when$K_2S_2O_8$ was used. A colorimetric method for determining $PW_{11}O_{39}^{7-}$ has also been developed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1457-1461
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• 2014

The feasibility of incorporating cinnamon powder as a value-added food ingredient in cookies was investigated. Density of dough was not significantly affected by cinnamon powder (P>0.05). Moisture content, spread ratio, and loss rate of cookies decreased significantly with increasing levels of cinnamon powder (P<0.05). Lightness ($L^*$) and yellowness ($b^*$) decreased, whereas redness ($a^*$) as well as hardness increased significantly with higher amount of cinnamon powder (P<0.05). 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical scavenging activities were significantly elevated (P<0.05), and they were well-correlated. The consumer acceptance test indicated that addition of cinnamon powder to 4% had a favorable effect on consumer preferences in all attributes. Based on overall observations, cookies with 4% cinnamon powder can take advantage of the functional properties of cinnamon powder without sacrificing consumer acceptability.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.283-289
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• 2008

This study used response surface methodology (RSM) in an effort to optimize the hot water extraction conditions of dandelion leaves in order to increase antioxidant activity in the extract. A central composite design was applied to investigate the effects of independent variables, which included the ratio of solvent to sample ($X_1$), extraction temperature ($X_2$), and extraction time ($X_3$), on dependent variables of the extracts, including soluble solid ($Y_1$), total polyphenols ($Y_2$), total flavonoid ($Y_3$), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability ($Y_4$), 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging ability ($Y_5$), and superoxide radical scavenging ability ($Y_6$). The estimated optimal conditions were as follows: $83.77{\pm}1.07^{\circ}C$ of the extraction temperature, $20.85{\pm}0.24 mL/g$ of solvent per sample, and $1.59{\pm}0.12$ hr of extraction time. At the optimal conditions, the predicted characteristic values were: a yield of 38.98%, a total polyphenol level of $74.28{\mu}g/mg$, a total flavonoid level of $74.00{\mu}g/mg$, a DPPH radical scavenging ability ($IC_{50}$) of 0.14 mg/mL, a ABTS radical scavenging ability ($IC_{50}$) of 3.24 mg/mL, and a superoxide radical scavenging ability ($IC_{50}$) of 2.49 mg/mL.

• Applied Biological Chemistry
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• v.47 no.3
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• pp.300-306
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• 2004

Eight cation or anion-responsive polymer membranes were prepared by a casting procedure employing polyvinyl chloride, Bis (2-ethylhexyl)sebacate and each electroactive material in the ratio of 66 : 33 : 1. The resulting membranes were separately installed onto the sensitive area of the ionic electrodes to produce an 8-channel taste sensor array. The taste sensors of the array were connected to a high-input impedance amplifier and the amplified sensor signals were interfaced to a PC via an A/D converter. The taste evaluation system was applied to a discriminant analysis on six groups of marketed beverages like sikhye, sujunggwa, tangerine juice, ume juice, ionic drink and green tea. When the signal data from the sensor array were analyzed by principal component analysis after normalization, the 1st, 2nd and 3rd principal component explained most of the total data variance. The six groups of the analyzed beverages were discriminated well in the three dimensional principal component space. The half of the five groups of the analyzed beverages was also discriminated in the two dimensional principal component plane.

• Restorative Dentistry and Endodontics
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• v.25 no.3
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• pp.421-434
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• 2000

The purpose of this study was to evaluate the influences of incorporation of zirconium-silicate on diametral tensile strength, shear bond strength to the enamel, and depth of cure of 7 experimental composites. One group contained no filler(group 1 or control group), and the other 6 composites contain 75% filler in which zirconium-silicate(Zr-Si) were 0%, 2%, 4%, 6%, 8%, 10% with reduced contents of silica filler, respectively. Both of fillers were treated with 1% silane (${\gamma}$-methacryloxypropyltrimethoxy silane). Light curable monomers were prepared by mixing Bis-GMA and TEGDMA with 3:1 ratio and adding camphoroquinone(CQ) 0.6% with tertiary amine 0.3%. Diametral tensile strengths of specimens with $3mm{\times}6mm$ were measured with Instron (No.4467, USA) with 1mm/min crosshead speed. Shear bond strengths of composites which bonded to bovine enamel etched with 37% phosphoric acid were measured at Instron Testing Machine with as same speed as in diametral tensile strengths. Depth of cure were measured by a method that composite was filled in cylinder mold, illuminated at one side. and uncured composite was removed with acetone, and the residual thickness of composite was measured. Following results were obtained ; 1. Composites containing 0%, 2%, or 4% zirconium-silicate filler(group 2, 3 and 4) showed the statistically higher diametral tensile strength than the others. (p<0.05) 2. Increase of zirconium-silicate filler contents reduced the diametral tensile strength of experimental composites. ($r^2$=0.8721, p=0.0002) 3. Increase of zirconium-silicate filler contents did not affect the shear bond strength of experimental composites. ($r^2$=0.2815, p=0.4067) 4. Increase of zirconium-silicate filler contents reduced significantly the depth of cure of experimental composites. ($r^2$=0.9700, p<0.0001) These results mean that the mechanical properties of composites could not be improved by incorporation of small amount of zirconium-silicate filler. Also, the increased contents of zirconium-silicates fillers was found to reduce the diametral tensile strength and depth of cure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1058-1063
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• 2015

The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient into bakery products was investigated using a cookie model system. BSP was incorporated into cookies at different content: 0%, 2%, 4%, 6%, and 8% (w/w) based on the total weight of wheat flour. The spread ratio and loss rate of cookies increased significantly with increasing levels of BSP (P<0.05). All color characteristics, including lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$), decreased with a higher amount of BSP. Use of BSP significantly reduced the hardness of cookies (P<0.05), but no significant differences were found between the control and 2%, 4%, and 6% samples (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05). The consumer acceptance test indicated that addition of BSP up to 4% had a favorable effect on consumer preferences. Overall, cookies containing 4% BSP will add the advantage of the functional properties of BSP maintaining the consumer acceptability.