• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.903-910
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• 2012

This study was conducted to examine the applicability of muffins and the optimal ratio of batter mixture by adding mugwort with various functions and physiological active substances. In result of examining the quality characteristics of muffins after adding frozen-dried mugwort powder by 0%, 1%, 3%, 5%, or 7%, the moisture retaining capacity of muffin batter was lowest with MPM0, the control group, and the deposition was highest at $17.94m{\ell}$ with MPM0. The pH value of muffin batter was highest at 8.62 with MPM0 and moisture decreased significantly (p<0.001) when more mugwort powder was added to the sample. The brightness increased significantly (p<0.001) when the amount of frozen-dried mugwort powder decreased and redness and yellowness decreased when the addition of mugwort powder increased. The height and volume of mugwort muffins were lowest at 4.75 cm and $135.69m{\ell}$ with MPM7 with the greatest value of frozen-dried mugwort powder. The loss at baking of mugwort muffins was lowest at 2.27% with MPM7. The hardness of mugwort muffins was highest with MPM7 with the highest mugwort powder content. Coagulation and resilience was highest at 0.64 with the MPM0 control group and the chewiness increased significantly (p<0.001) with greater amount of frozen-dried mugwort powder. The appearance of mugwort muffins was highest at 6.1 with MPM5 and the most preferable color and flavors were found with MPM3. Tenderness was highest with the MPM0 control group. Overall preferability was highest with MPM3 with 3% frozen-dried mugwort powder. When adding frozen-dried mugwort powder to muffins, the 3% and control groups mostly showed the highest values, whereas the 5% group and higher groups showed lower values.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.632-636
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• 2002

Mulberry leaves noodles were prepared with composite flour by the addition of various levels of mulberry leaves powder of 100 mesh particle site. The characteristics of cooked noodle including color, texture, cooking properties were measured, and sensory evaluation was performed. The L and a values of cooked noodle decreased as more wheat flour was substiruted with mulberry leaves powder. And the b value of noodle containing mulberry leaves powder was higher than control, but b value did not increase as the ratio of powder increased. The increase in cooking weight and volume was greater with cooked noodles of higher content of mulberry leaves powder. The turbidity of soup and eluted solid content increased as the content of powder increased, indicating higher cooking loss. There was not much difference in hardness among cooked noodles, but cohesiveness and springiness decreased as the ratio of mulberry leaves powder increased, while adhesiveness increased. The results of sensory evaluation showed that cooked noodles containing 4% and 6% mulberry leaves powder were acceptable as much as wheat four noodle in terms of color, texture, taste and flavor. But the overall acceptability of mulberry leaves noodle was lower than wheat now noodle.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.947-955
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• 2015

The quality characteristics, total phenolic content, anthocyanin content, and DPPH radical scavenging activity of rice nutritional bar with added powder of aronia byproducts were investigated in this study. The rice nutritional bar was prepared by adding aronia byproducts powder at concentrations of 0%, 2%, 4%, and 6%. The pH of the rice nutritional bar batter was lowered for the control and 2% aronia byproducts powder was added. The moisture content, baking loss rate, leavening rate and specific volume of the rice nutritional bar decreased with as the aronia byproducts powder content increased. In relation to measurements of the colors of the rice nutritional bar crust and crumbs, as the content of aronia byproducts powder increased, the L and b values decreased while the a value increased. From texture analysis, the hardness and chewiness increased according to the level of added aronia byproducts powder, but the springiness and cohesiveness decreased. The total phenolic content, anthocyanin content, and DPPH radical scavenging activity showed the highest values in the rice bar with 6% aronia byproducts powder added. According to a sensory evaluation, overall preference was highest for the rice bar with 4% added aronia byproducts powder, whereas the color and taste was rated higher for the rice bar added with 4% and 6% aronia byproducts powder.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.333-339
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• 2014

The purpose of this study was to evaluate the quality properties of muffin added with different concentration (0, 1, 3, and 5%) of ginseng leaves powder, which is discarded in the process of ginseng. Density of muffin was the highest at 1.45 g/mL in control, and pH (7.41) was at the highest level as well. There was no tendency at the bottom and upper dimensions according to addition of ginseng leaf powder. The height and baking loss rate of the muffins increased with increase in the powder concentration, but there were no significant differences. The weight of muffins did not show constant tendency, according to addition ratio of ginseng leaves powder. The degree of lightness and yellowness of muffin decreased as the concentration of the powder increased, whereas no significant difference in the redness was found with increased powder concentration. The factors of hardness and chewiness were higher at the control group and cohesiveness was the highest at 0.65 in 3% group, but springiness and gumminess did notshow significant differences. DPPH free radical scavenging activity of muffins was significantly increased with increasing ginseng leaves powder (p<0.05). For the sensory evaluation in 1% group, the intensity of color, smell, taste, softness, and moistness was the lowest, whereas the overall acceptability score of color, smell, taste, chewiness, and moistness was the highest. Thesensory properties of muffin linearly decreased as the concentration of ginseng leaves powder increased. Taken together, the results of this study suggest that ginseng leaf powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.366-371
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• 2016

This study examined the quality characteristics of meringue cookies added with tomato powder (0, 5, 10, and 15%). The pH of dough significantly decreased with higher tomato powder content. Spreadability, loss rate, and expansion rate also decreased with higher tomato powder content. The lightness of meringue cookies significantly decreased with addition of tomato powder, whereas redness and yellowness increased significantly with addition of tomato powders. Hardness of meringue cookies decreased significantly with addition of tomato powder. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activities and total phenol contents significantly increased as tomato powder content increased. In the sensory evaluation, sensory scores for color, flavor, taste, and overall acceptability were highest in the 5% tomato powder meringue cookies. Thus, our results suggest that the optimum amount of tomato powder to add to cookies is 5%.

• Food Science and Preservation
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• v.15 no.5
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• pp.662-668
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• 2008

This study investigated the quality of pound cake prepared with various concentrations of mandarin powder. Pound cake was prepared by addition of 0, 5, 10, 15 and 20% (all w/v) powder to the flour of the basic formulation. The weight of pound cake increased with rising powder concentration. The volume and baking loss decreased with increases in powder. The pH of pound cake decreased with increasing powder concentration. With rising powder concentration, the L value of the crumb decreased but the a and b values increased. The texture, hardness, gumminess, chewiness, and adhesiveness of pound cake significantly increased with increasing powder concentration, but the springiness and cohesiveness significantly decreased. In sensory evaluation, when compared to control, pound cake with 10% (w/v) mandarin powder was superior in taste, flavor, and overall preference.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.113-121
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• 2008

Pork patties were made containing hot air dried sweet persimmon powder (T1: 3%, T2: 6%) and freezer dried sweet persimmon powder (T3: 3%, T4: 6%). The control (C: no addition) and each treatment were stored for 40 days at $-18^{\circ}C$. The pH value decreased (p<0.05) in all products over 30 days of storage but slightly increased thereafter. There was no significant difference in WHC between the control and treatment groups. Cooking loss and meat color (CIE L, a, b) increased significantly (p<0.05) as storage increased. The cooking loss of meat patties containing sweet persimmon powder were significantly (p<0.05) higher than the control. The L value of the control increased significantly (p<0.05) relative to the treatment groups, however the a and b values were slightly higher in meat patties containing sweet persimmon powder. In all products, the reduction ratio of diameter increased (p<0.05) with storage time. With regard to microorganisms, all samples were in good condition, containing below 4.20 log CFU/g based on total plate counts through 40 days, though total plate counts and coliform plate counts of the control were lower (p<0.05) than T3 and T4. The VBN values of T4 was significantly higher than those of other products at 15, 30, and 40 days of storage. The TBARS values of meat patties containing sweet persimmon powder were significantly (p<0.05) higher than those of the conlIol. Sensory panels determined that meat patties containing sweet persimmon powder had a higher (p>0.05) preference score for overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.908-913
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• 2008

This study was carried out to investigate the effects of Salicornia herbacea L. on baking properties of white breads. Crude fiber and crude ash contents of Salicornia herbacea L. powder were 70.02% and 25.6%, respectively. Fe and Ca contents of Salicornia herbacea L. were 176 ppm and 1,175 ppm, respectively. The pH of dough with Salicornia herbacea L. powder was similar to that of control. Salinity contents did not show any significantly differences between bread added Salicornia herbacea L. powder and control. L (lightness) and b (yellowness) value of the dough were decreased by the addition of Salicornia herbacea L., but a (redness) value was increased. The volume of dough during fermentation and the baking loss did not show significant difference between treatments and control. The weight of bread was increased by the addition of Salicornia herbacea L. but the volume was not.

• Journal of the Korean Magnetics Society
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• v.10 no.1
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• pp.11-15
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• 2000

13Cr-1.5Nb-Fe alloy powder prepared by water atomizing method is reduced with flowing hydrogen gas. The characteristics of a reduced alloy powder is investigated and magnetic cores formed by using the reduction power sintered in the vacuum of ∼10$\^$-5/ Torr. In order to study on the magnetic cores permeability and power loss in alternating magnetic field are also measured. The result of particle size distribution shows the paticle size is 70 ㎛ at volume fraction of 50 %. The saturation magnetization of the reduced alloy powder is 160 emu/g. The relative peak permeability (H$\_$a/=5Oe) of a magnetic core is 400 and the power loss (B$\_$m/=80G) 0.12 mW/cc at sintering temperature of 1,200 $\^{C}$, 10 ton/㎠ forming pressure, and 1 kHz.

• Journal of Powder Materials
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• v.16 no.4
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• pp.291-295
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• 2009

The electromagnetic wave absorption sheets were fabricated by mixing of $Fe_{73}Si_{16}B_7Nb_3Cu_1$ nanocrystalline soft magnetic powder, charcoal powder and polymer based binder. The complex permittivity, complex permeability, and scattering parameter have been measured using a network analyzer in the frequency range of 10 MHz$\sim$10 GHz. The results showed that complex permittivity of sheets was largely dependent on the frequency and the amount of charcoal powder : The permittivity was improved up to 100 MHz, however the value was decreased above 1 GHz. The power loss of electromagnetic wave absorption data showed almost the same tendency as the results of complex permittivity. However, the complex permeability was not largely affected by the frequency, and the values were decreased with the addition of charcoal powder. Based on the results, it can be summarized that the addition of charcoal powder was very effective to improve the EM wave absorption in the frequency range of 10 MHz$\sim$1 GHz.