• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.83-89
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• 2007

This study was carried out to investigate the quality characteristics of sponge cake with mesangi(Capsosiphon fulvescens) powder added to give a control 0(control), 2, 4, 6 and 8% by weight per wheat flour. The crude protein was 33.37% for mesangi on a dry basis. Batter specific gravity, viscosity and baking loss increased with increasing mesangi powder content, whereas the specific loaf volume tended to decrease. Values of L and B decreased with increasing mesangi powder content while a value was minimized for the 4% mesangi powder. Hardness, cohesiveness, springiness, gumminess, and brittleness of sponge cakes with added mesangi powder content. The sensory tests indicated that aircell uniformity, firmness, sweetness and overall preference were not affected by the addition of 2 and 4% mesangi powder compared to control. Therefore, the addition of 4% mesangi powder to sponge cake was suggested as bing suitable to improve the quality.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.430-436
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• 2009

This study was carried out to investigate the quality of white pan breads as affected by various amounts of Terminalia chebula Retz (TC) powder, in which the breads were prepared with 0, 2, 4, and 6% TC powder. The samples and a control bread were compared in terms of bread quality characteristics, including pH, baking loss rate, loaf volume index, moisture content, TBARS values, texture, color, and sensory qualities in order to determine the optimal amount of TC powder in the formulation. The pH levels of the bread samples containing TC powder ranged from 5.30 to 5.44, while the control bread had a pH of 5.68. The loaf volume index values of the samples prepared with 2~6% TC powder were lower than that of the control. After 7 days storage, the moisture content of the control bread had decreased by 14.4%, while the moisture contents of the breads with added TC powder had decreased by approximately 8~10%. The breads with TC powder had lower TBARS values as compared to the control bread. For texture characteristics, hardness increased with the addition of TC powder, and was especially increased in the sample containing 6% TC powder. Cohesiveness and springiness, however, decreased with the addition of TC powder. For color, lightness of the bread crust and crumb decreased with the addition of TC powder, whereas redness and yellowness increased. In terms of sensory quality, the bread containing 2% TC powder was preferred over the control bread, as estimated by appearance, crust color, taste, and overall quality, while the 6% TC bread had the lowest preference scores. These results suggest that the addition of 2% TC powder to white pan bread had optimal effects for improving shelf-life and enhancing bread quality.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.239-248
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• 2014

This study investigated the physicochemical and sensory characteristics of pound cake prepared with various amounts of dropwort powder. According to the results, the specific gravity of batter prepared with dropwort powder was increased, whereas the pH of batter was decreased significantly with the addition of dropwort powder. Furthermore, the weight of the pound cake prepared by adding 8% dropwort powder had the lowest among all samples. The volume and specific loaf volume of pound cakes prepared by adding dropwort powder were higher than those of the control. The baking loss rate of the control was 5.45% and that of pound cakes prepared by adding dropwort powder was 5.08~7.08%. In addition, the moisture content of pound cakes was found to increase with an increased in the amount of dropwort powder, whereas the pH of pound cakes was found to decrease with an increase in the dropwort powder content. The DPPH radical scavenging activity of the control group was 23.58%, whereas that of pound cakes prepared by adding dropwort powder ranged from 38.77~77.60%. However, the L, a and b values were decreased significantly by the addition of dropwort powder. The hardness, springiness, chewiness and brittleness of pound cakes were decreased significantly by the addition of dropwort powder. Overall, the sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes were conveyed to be higher in 4~6% of substituted sample groups than those of others. Hence, the results of this study suggest that addition of 4~6% dropwort powder is the best substitution ratio for pound cakes.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.346-354
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• 2001

Physicochemical properties of dough and bread supplemented with onion (Allium cepa L.) powder were investigated. Farinographic characteristics of dough showed that addition of onion by 2% and 4% increased water absorption, however, as the onion added more the water absorption decreased. Addition of 2% onion delayed time for development of dough a little, while more than 4% onion shortened the development time significant1y. A reduction in stability and an Increase in weakness of dough were observed by addition of onion. Addition of onion powder resulted in a reduction of extendibility and an increase in resistance to extension of dough as measured by extensograph. Amylographic analysis showed that addition of onion increased gelatinization temperature and decreased maximum viscosity. Moisture content, baking loss, height and volume of bread tended to decrease with the addition of onion powder. Lightness of bread crust and crumb decreased as the onion powder added more, while redness and yellowness increased. Bread tilth onion powder had mode free amino acid. especially, Arginine. aspartic acid, glutamic acid and alanine, than control. The addition of onion hardness of bread increased, but springiness decreased as the onion added more. Sensory evaluation of bread indicated that addition of 2% and 4% onion powder enhanced springiness, mouth feeling, appearance, hardness, moistness and overall acceptability.

• 연구논문집
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• s.34
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• pp.121-129
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• 2004

The influence of powder size and ball-milling time on the magnetic properties of $Fe_{73}Si_{16}B_7Nb_3Cu_1$ nanocrystalline alloy powder was investigated. Flake-shaped powders were produced by pulverizing the ribbons annealed at $550^\circC$ for 1 hour. The powders were classified and consolidated into core shapes at a pressure of 18ton/$cm^2$. The initial permeability at 100kHz of the inductor core produced using $53-75\mum$ powders showed the highest value although its consolidated density showed the lowest one. The reason for the result is due to the cracking of the particles larger than $75\mum$ during the consolidation process. The ball-milling of powders for 2-4 hours improved the consolidation density and the initial permeability of the cores. The intrinsic coercivity of the powder decreased as well, resulting from the stress relief of the powder by a short-time milling.

• The Korean Journal of Food And Nutrition
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• v.11 no.6
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• pp.657-661
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• 1998

Green tea powder (3%, 6%, 9%) was added to green tea bread and physicochemical characteristics of green tea bread were investigated. As the result of measuring the pH of the dough, the pH of control was 5.6 and the pH of the investigated. As the result of measuring the pH of the dough, the pH of control was 5.6 and the pH of the samples were 5.34, 5.29 and 5.26 each. As it is seen above, there is no big difference in the pH of the three different dough. Therefore, it could be that the pH of the dough doesn't really affect on the volume of the bread. As the amount of the green powder was changed, the weight of bread, volume of bread, baking loss rate, the color of the surface, the tenderness of the crumb were affected. The 9% of the green powder gave the most distinguishable affect on these factors. As the amount of thee green tea green tea powder caused the change of color. The result of the sensory evaluation showed that the addition of the green tea powder affected significantly on the quality of the bread. Considering the result of the test, 3% of the green tea powder bread is the best for the production of the bread.

• Korean Journal of Poultry Science
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• v.44 no.2
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• pp.135-141
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• 2017

This study was carried out to investigate physical properties of chicken emulsion sausage containing various amount of buckwheat powder. The fat content and apparent viscosity were observed gradually raised with level of buckwheat powder. The buckwheat powder contents influenced to improvement of emulsion stability. Increasing of buckwheat powder contents induced statistically decreasing of cooking loss and increasing of moisture contents of cooked sausage. However, hardness of cooked sausage was increased with level of buckwheat powder, it was due to gelatinization between protein and starch. In this study, it was suggested that addition of buckwheat powder contained higher dietary fiber changed physical properties of meat products.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.70-77
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• 2013

This study was conducted to evaluate the effects of chestnut powder on antioxidant activity and quality characteristics of cookies. Cookies were prepared using different amounts of chestnut powder (0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by measuring DPPH free radical scavenging activity and the total phenolic content in chestnut powder and cookies. In addition, the quality characteristics of the chestnut cookies were estimated based on: the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The spread ratio, a values, total polyphenol contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut powder (p<0.001), while the leavening rate, L values, b values and hardness of the cookies significantly decreased with increasing chestnut powder (p<0.05). The sensory evaluation scores for the 15% chestnut powder cookie groups ranked significantly higher (p<0.05) than the other groups in overall preference, appearance, taste, color, chestnut taste, oily flavor, and aftertaste. Taken together, the results of this study suggest that chestnut powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.83-90
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• 2015

This study was performed to evaluate the effects of adding aronia powder on the antioxidant activities and physicochemical properties of pork patties. The patties were prepared by adding 0%, 1%, 2%, and 3% of aronia powder. Water and ethanol were used to extract the antioxidant compounds from aronia. Total phenolic compounds of the water and ethanol extract of aronia were 164.55 mg/g and 221.08 mg/g, respectively. The total phenol contents and DPPH free radical scavenging activity of patties were significantly increased with the increasing amount of aronia powder. Moisture content in control group was 60.61%, and it was significantly different from the aronia powder groups. The cooking loss rate and reduction ratio significantly decreased with the increasing amount of aronia powder. The hardness, chewiness, and gumminess of the control group were lower than those of the treatment group. In the sensory evaluation, the addition of 1% aronia received the best score in appearance, color, and overall preference. We suggest that aronia powder may be a useful ingredient in pork patties to improve the quality characteristics and antioxidant potential.

• Journal of the Korean Society of Food Culture
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• v.30 no.4
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• pp.457-462
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• 2015

The goal of this study is to show that the investigate is preference of beetroot cookie is preferred by consumers and can help to replace calcium, which is depleted because of the stress. As the amount of beetroot powder is increased, pH value, spread factors, loss and leaving rates, and texture properties of cookies were decreased. As a result of the measuring of colorimetric characteristics, the values of "L", "a", "b" were all decreased as the amount of beetroot powder was increased. The cookies containing 30% of beetroot powder was estimated as the most suitable to eat because of the flavor, color, and taste of the beetroot. But cookies having 20% of beetroot powder were estimated as the best to eat because of the texture, sticking power, hardness, and general preference. According to the results, the cookies containing 20% of beetroot powder were selected as the most suitable cookies to eat.