• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.552-560
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• 2009

Bamboo leaf powder was added to Chiffon cake to increase its neutraceutical effects and storage periods. Specifically, 0, 7, 10 and 13% leaf powder was added to the cakes. The content of total dietary fiber in the bamboo leaf powder was 65.57%. The moisture content did not differ significantly among groups. The cake containing 10% bamboo leaf powder had the greatest volume, whereas the control group (0% bamboo leaf powder) had the lowest volume (p<0.05). The Hunter's L and a values decreased significantly as the amount of bamboo leaf powder increased. The b value of the control was lowest among the groups (p<0.05). Evaluation of the consumer acceptance of flavor revealed that the cakes containing the added bamboo leaf had greater consumer acceptance than the control. However, when the color was evaluated, the 13% group showed the lowest acceptance (p<0.05). Other factors such as texture, taste and overall acceptance did not differ significantly among groups. Additionally, the elasticity did not differ among groups, while the air cells were most uniform in the control. The strength of bamboo leaf aroma, bitter taste and aftertaste increased as the amount of bamboo leaf powder added increased. Cakes containing 10% and 13% added powder had the greatest moisture content, while the control had the lowest content (p<0.05). As in previous studies, the results of this study indicated that 10% bamboo leaf powder was the optimal level for the preparation of Chiffon cake. To evaluate the storage of cakes, the 10% group and the control were inoculated with Aspergillus oryzae and then incubated at $30^{\circ}C$ for 6 days. The microbial colony counts in the control group were dramatically increased after 48 hrs; however, the fungal concentration of the 10% group did not increase for 4 days. In conclusion, the addition of 10% bamboo leaf powder to Chiffon cake increased the storage time while maintaining adequate consumer acceptance.

• Journal of the Korean Wood Science and Technology
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• v.48 no.2
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• pp.245-252
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• 2020

This study was performed to analyze the mechanical properties of tropical hybrid cross-laminated timber (CLT) with bamboo laminated board as the core layer in order to evaluate the possibility of its use as a CLT material. Bamboo board was used as the core layer and the tropical species Acacia mangium willd., from Indonesia, was used as the lamination in the outer layer. The modulus of elasticity (MOE), modulus of rupture (MOR), and shear strength of the hybrid CLT were measured according to APA PRG 320-2018 Standard for Performance-Rated Cross-Laminated Timber. The results show that the bending MOE of the hybrid CLT was found to be 2.76 times higher than SPF (Spruce Pine Fir) CLT. The reason why the high MOE value was shown in bamboo board and hybrid CLT applied bamboo board is because of high elasticity of bamboo fiber. However, the shear strength of the hybrid CLT was 0.8 times lower than shear strength of SPF CLT.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.179-186
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• 2006

To investigate the production of yogurt added with desalted bamboo shoots, the component analysis was conducted. Desalted bamboo shoots contained 82.59 % of moisture, 4.56 % of protein, 0.52 % of lipid, 0.50 % of ash and 11.72 % of total dietary fiber. The main mineral elements were Ca, P, S, Na, Mg and K. Yogurt base fermented with 0.005 % ABT-5 starter inoculum at $40\;^{\circ}C$ for 13 hr. For the preparation of bamboo shoots yogurt, various sugaring bamboo shoots were added to the yogurt base. Results of sensory evaluation of the yogurt containing bamboo shoots indicated that color, odor, taste, flesh size, flesh amount, mouth feel, and overall acceptability of the 15 %(w/v) bamboo shoots dicing $(5{\times}5{\times}5\;mm)$ showed higher preference than others. When bamboo shoot yogurt was kept at $4\;^{\circ}C$ for 15 days, pH, titratable acidity, viable counts of lactic acid bacteria and Bifidobacterium bifidum of yogurt were not changed.

• Composites Research
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• v.35 no.6
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• pp.456-462
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• 2022

Since natural fibers are highly flammable, it is not easy to make them flame retardant. In this study, a liquid flame retardant based on phytic acid, APTES, and Thiourea, which are flame retardant candidates derived from nature, was prepared and its performance was verified through flame retardant treatment and flame retardancy evaluation of bamboo fibers. When a liquid flame retardant is used, it is possible to treat a large amount of natural fibers with flame retardant treatment. Nine types of flame-retardant treated bamboo fibers were prepared according to the Taguchi design of experiment method. Thereafter, vertical burning test and microcalorimeter test were performed for flame retardancy evaluation, and the surface of natural fibers before and after flame-retardant treatment was compared using scanning electron microscope. The results show that phytic acid has a significant effect on improving the flame retardancy of natural fibers. Through microstructure analysis, it was assumed that the phytic acid helps flame retardant to uniformly adhere to the surface of natural fibers. If such research results are utilized, it is possible to make a large amount of natural fibers high flammability in an eco-friendly way, which is expected to be advantageous for the application of prototypes.

• Textile Coloration and Finishing
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• v.24 no.4
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• pp.247-252
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• 2012

The objective of this study was to find an appropriate method and process for protecting the green color in bamboo leaves and subsequent extraction of the green colorants, chlorophyll. Various inorganic salts including cupric sulfate, ferric sulfate, and zinc chloride were employed as green color protectors. Accordingly, the effects of metal salts and treatment conditions on color protection were investigated to find appropriate protector and conditions. And also, the efficacy of bamboo colorants as a natural green dye was evaluated through dyeing and colorfastness tests. Antimicrobial activity of dyed fabrics was measured by shake flask method in terms of bacterial reduction rate using Staphylococcus aureus(ATCC 6538). On the basis of experimental results for stabilizing bamboo leaves colorants, it was confirmed that Cu was the most appropriate metal type considering dye uptake, photostability and light fastness, and its optimum concentration was 0.025%. After the stabilization, the colorants were extracted efficiently at NaOH aqueous solution of 1.00%. It was concluded that bamboo leave has a high potentiality as new resources to produce a natural green dye with antimicrobial functionality.

• Science of Emotion and Sensibility
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• v.21 no.2
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• pp.89-100
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• 2018

This study was performed to develop face towel fabrics that reflect consumer's tactile preferences. Three different kinds of pile fiber (100% cotton, 50% cotton/50% bamboo, 100% bamboo) of the towel fabrics were selected for the test. The towels were laundered one, five and 10 times repeatedly in a normal washing condition, and fabric softeners were applied to the towels that were laundered 10 times. The flexibility and absorbency (absorption rate and water absorptivity) were evaluated by laundering times of the face towels. Male and female university students evaluated their subjective sensations of the face towels. The flexibility of towel fabrics showed no significant difference according to type of pile fiber or laundering time. The absorbency of the towels was significantly different according to the type of pile fiber and laundering time. The absorption rate was higher in 100% bamboo fiber, and water absorptivity was higher for cotton fibers. There were no significant differences in subjective sensation according to the type of pile fiber of towels before laundering. As the frequency of laundering increased, the tactile preference for the towel slightly decreased. The 100% bamboo towel was rated the most comfortable among the three kinds of towels. The tactile preference for the towels was influenced by smoothness, fabric softness, and softener treatment, in that order.

• Food Science and Preservation
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• v.22 no.3
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• pp.322-327
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• 2015

Bamboo sprout powder was added to Jeonbyeong dough for improving its quality and functional properties. Crude protein and ash content increased as the amount of bamboo sprout powder increased, while the crude fat content was decreased. As the content of bamboo sprout powder increased, total amino acid content also increased. As bamboo sprout powder content increased, Hunter's L, a and b values decreased whereas sugar-free content increased. The addition of bamboo sprout powder to Jeonbyeong increased its dietary fiber contents. The sensory score of Jeonbyeong containing 300 g of bamboo sprout powder showed the highest score among all other tested Jeonbyeong. Based on the results, the addition of bamboo sprout powder could improve the quality and sensory characteristics of Jeonbyeong.

• Journal of the Korean Wood Science and Technology
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• v.46 no.3
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• pp.231-240
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• 2018

Bamboo is one of the major biomass resources that have many advantages such as fast growing, easy cultivation, short rotation, and a relatively lower price. In this study, the anatomical characteristics of Moso bamboo (Phyllostachys pubescens) by age from one-year-old to five-year-old were examined by optical and scanning electron microscopy. Also, the crystalline properties such as relative crystallinity and crystallite width were investigated by an X-ray diffraction method. In one-year-old bamboo xylem, a few vascular bundles showed missing bundle sheath in near the intercellular space. Moreover, one-year-old bamboo had the shortest fiber length and the smallest values in vessel diameter, width of vascular bundle, and thickness of inner layer. One-year-old bamboo also showed the smallest values in the crystallinity and crystallite width. Near epidermis samples had longer fiber length and greater vascular bundle spacing than near pith samples. Relative crystallinity and crystallite width near the epidermis were also higher than near the pith. This study revealed significant differences in qualitative and quantitative anatomical characteristics between one-year-old and two-year- or more old Moso bamboos. It is concluded that the structural differences by bamboo age can be used to differentiate the characteristics of juvenile and mature bamboo.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.32 no.3
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• pp.39-47
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• 2000

This study was carried out to investigate the effect of the type of base papers containing Sw-BDP, HW-BDP and Bamboo-BKP on the properties and printabilities of coated papers. Also it was intended to evaluate the effect of coated paper prepared with anionic and amphoteric latex based coating color. The results obtained from this study were as follows. The fiber length of Bamboo-BKP was observed longer than that of the Hw-BKP and shorter than that of the Sw-BKP. This has effect on physical properties. Therfore the results of mea-suring physical properties were higher ratio of Sw-BKP physical properties tended to be slightly higher with the increase I the mixing ratio. Considering the optical properties of base papers the highest opacity was obtained in case of the Hw-BKP and the second appeared Bamboo-BKP. On the other hand smoothness roughness and air permeability of Bamboo-BKP were lower than those of wood pulp and the optical properties of coated papers tended to show the similar with those of base papers. The ink receptivity and print gloss of the coated papers for Bamboo-BKP were lower than those of wood pulp. As the mixing ratio of Sw-BKP was increased the properties and printabilities were improved slightly. Meanwhile amphoteric latex was improved the optical properties and printability of coated papers.

• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.137-148
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• 2021

The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat on the quality of fried pork loin batter was investigated. Quality evaluation included proximate composition, pH, color, viscosity, coating and frying yield, electronic nose, and sensory evaluation. Regarding proximate composition of fried batter and fried pork loin, the water content of the dietary fiber treatments was significantly higher than that of the control (p < 0.05), whereas fat content was significantly lower than that of the control (p < 0.05). The lightness of non-fried batter with dietary fiber treatments was significantly higher than that of the control (p < 0.05), whereas the yellowness was significantly lower than that of the control (p < 0.05). The lightness, redness, and yellowness of fried pork loin with dietary fiber treatment were significantly lower than those of the control (p < 0.05). The viscosity and coating and frying yield of dietary fiber treatments were significantly higher than those of the control (p < 0.05). The volatile compounds of dietary fiber treatments were decreased "tallowy" flavor and increased "buttery" and "milky" flavor. The principal components of bamboo and oat fiber treatments were clearly distinguishable from those of the control; however, similar principal components as those of the control were obtained with wheat fiber treatment. Regarding sensory evaluation, the color, texture, and overall acceptability of wheat and oat fiber treatments were significantly higher than those of the control (p < 0.05), and the flavor of the wheat fiber treatment was significantly higher than that of the control (p < 0.05). These results show that wheat and oat fibers are suitable for fried pork loin batter and improve its quality.