• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.306-312
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• 2013

The purpose of this study was to evaluate the physicochemical and sensory characteristics of white bread and added 2%, 4%, 6%, or 8% Hallabong powder. Dough pH of the control group was 5.65, and it decreased as increasing amounts of Hallabong powder were added. Also, total titratable acidity of dough significantly increased with increases in Hallabong powder. The fermentation power and dough expansion significantly increased with increasing incubation time; the control was highest at 98.67%. White bread pH, specific volume, and baking loss decreased significantly as with increased Hallabong powder content. The bread moisture content was not significantly different between samples, differing only from 40.61~41.83%. Water activity was 0.960 Aw in the 6% Hallabong powder mixture, which was the highest in samples. In color, lightness of crust significantly decreased with increased Hallabong powder content, whereas redness showed the reverse effect. Lightness of crumbs significantly decreased, with increased Hallabong powder content, whereas redness and yellowness showed the reverse effect. In texture, hardness and fracturability significantly increased, while resilience showed the reverse effect. In the sensory evaluation, citrus flavor, bitterness, astringency, and off-flavor significantly increased with increased Hallabong powder content, and the control sample showed the highest score in color, flavor, softness and overall acceptability. The 2% and 4% samples showed more than average scores. Based on these results, Hallabong powder could be considered a functional material. The optimum amount of Hallabong powder to add for baking bread would be 2~4%.

• Journal of the Korean Applied Science and Technology
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• v.30 no.1
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• pp.71-77
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• 2013

Aluminium powder as reductant in aluminothermy process needs a fine particle size under 200 mesh, but it is not easy economically to make that because of its high ductility and powder production cost. In order to reduce the production cost of fine aluminum powder as reductant of $Mn_3O_4$ waste dust, therefore, the properties of aluminium alloy powder were investigated. Aluminium alloy ingot containing large amount of manganese can be crushed easily because of its intermetallic compounds having brittle properties. The manganese is also main element in ferro-manganese. We can obtain economically Al-15%Mn alloy powder by mechanical comminution process. And the result of thermite reaction using Al-15% Mn alloy powder instead of pure Al powder showed the fact that can be obtained the ferro-manganese which have a high purity in case of using pure aluminium powder as reductant. The recovery of manganese from $Mn_3O_4$ waste dust with Al-15%Mn alloy powder was higher level of about 70% than about 65% in case of using aluminium powder, that is due to lower spatter loss.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.581-585
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• 2011

This study investigated the quality of muffin prepared with various concentrations of freeze dried-perilla leaves (Perilla frutescens var. japonica HARA) powder. Muffin was prepared by addition of 0, 3, 6 and 9% powder to the flour of basic formulation. The weight of muffin decreased with increase in freeze dried-perilla leaves powder concentration, but no constant tendency in the bottom and upper dimensions by its addition was found. The height and baking loss rate of the muffin increased with increase in the powder concentration but with no significant differences. Lightness and yellowness of muffin decreased as the concentration of the powder increased, whereas no significant differences in the redness was found with increased powder concentration. The hardness of muffin increased, and springiness decreased with increase in the powder concentration, although not significant. The cohesiveness, gumminess and chewiness showed no consistent tendency by addition of the powder. The antioxidative activity measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffin increased as the concentration of the powder increased. The muffin contained 0~6% freeze dried-perilla leaves powder had acceptable sensory properties, such as color, taste, and overall acceptability. Results indicated that optimal concentration of freeze dried-perilla leaves powder into the muffin formula was 3~6% (w/w).

• Food Science of Animal Resources
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• v.36 no.3
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• pp.397-404
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• 2016

The objective of this study was to determine the effect of dietary supplementation with whey powder (WP, 1g/kg feed) from weaning to slaughter (150 d) on dry-aged loin quality of pigs. Fifty-eight pigs were randomly divided into two dietary treatment groups (seven replications of four pigs per treatments). Basal diet with 0.1% whey powder was supplied to the WP group. Basal diet was used for the control group (CON). Diet whey protein did not appear to influence the moisture or protein contents. However, ash and fat contents were significantly (p<0.05) decreased in the WP group compared to the control group. Drip loss was significantly (p<0.05) lower in the WP group than that of the control group. Increasing redness with decreasing lightness was found in the inner loin of the WP group. Calcium and iron contents in the WP group were significantly higher than those in the control group. Protein degradation was higher in the WP group than that in the control group (p<0.05), whereas shear force was lower in the WP group than that in the control group (p<0.05). In conclusion, the basal diet supplemented with 0.1% whey powder influence negatively the lipid oxidation of meat whereas the texture property and mineral composition of meat from whey powder fed pigs are developed.

• International Journal of Industrial Entomology and Biomaterials
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• v.24 no.2
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• pp.63-68
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• 2012

Osteoporosis is characterized by the reduced density of mineralized bone matrix. The loss of bone has been attributed to an imbalance between bone formation and bone resorption. The silkmoth is one of the famous traditional tonic medicines. Silkworm pupa was evaluated for its antiosteoporotic activity in an ovariectomized rat model of osteoporosis. The rats were ovariectomized at 6weeks of age and divided into 7 groups. All the groups were fed without calcium diet. The OVX rats were treated with water and silkworm powder for 6 weeks. In OVX rats, the body weight, feeding and water intake quantity did not show a significant change, but the silkworm pupa powder immediately before the eclosion of Yeonrokjam was significantly increased the bone mineral density in the femoral bone. The silkworm pupa powder increased the bone with increasing calcium in serum. These results also showed its protective action through promotion of bone formation. The silkworm pupa powder has a definite antiosteoporotic effect; similar to estrogen, it is especially effective for the prevention of bone fracture induced by estrogen deficiency. The silkworm pupa powder is a promising anti-osteoporotic agent that can prevent bone fractures in osteoporotic patients. The silkworm pupa powder does not show serious side effects because natural herbal medicine origin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.4
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• pp.51-55
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• 1986

The general bag for powder materials such as sugar, salt and detergent used at present is a simple rectangular bag. In the practical uses, it has a lot of faults: it is difficult to reseal after partial usages, occurrence of loss in the case of sharing or adding, difficult for measured uses. Author made a new type of the measuring bag for powder materials in order to improve the problems. The new type of the bag for powder materials consists of a body, fall-induced tube with length scale line, and a pin to open and reseal. It shows various effectiveness: measured use$({\pm}0.6g)$ of powder materials, eatings don't occur during long period after opening, and no skin contamination during use of detergent. Consequently, the new one Is suitable for the measured use of powder materials such as sugar, salt, detergent, MSG and so on.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.177-184
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• 2013

This study was conducted to investigate the effects of acorn (fruits of Quercus species) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts (0, 0.5, 1, 3 and 5% to the flour quantity) of acorn powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in acorn powder and cookies. For analyzing quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The moisture contents, a values, total phenolic acid content and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder (p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder (p<0.001). The consumer acceptability score for the 3% acorn cookie groups ranked significantly (p<0.05) higher than the other groups in overall preference, appearance, flavor, taste and color. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Journal of Periodontal and Implant Science
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• v.30 no.4
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• pp.821-836
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• 2000

The Peri-implantitis causes inflammation of periodontal tissue and bone loss. It contaminates surface of implants. Therefore, guided bone regeneration has been used for the treatment of this disease. For the reosseointegration of the exposed surface, various mechanical and chemical methods have been used for cleaning and detoxication of implant surface. Among these methods, air-powder abrasive and oversaturated citrate are known to be most effective. However, these treatments may deform implant surface. In this research, changes of surface roughness they were examined. 10 experimental machined titanium cylinder models were fabricated to be used for control groups. Each of them was air powder abraded for 1 minute and they were named group 1. And then, group 1 were burnished with cotton pellets soaked with citrate for 30 seconds(Group 2), 1 minute(Group 3), 3 minutes(Group 4), and 5 minutes(Group 5) burnishing were applied for grouping respectively. Each group were examined with SPM, and their surface roughness were measured and analyzed. 1. Surface roughness of titanium decreased when it was air-powder abraded for 1 minute. It was statistically significant. 2. When Air-powder abraded titanium were treated with citrate for 3 minutes, Their surface roughness was the lowest. Titanium treated for 1 minute was the second lowest and 30 seconds was the third and titanium burnished for 5 minutes was the highest. 3. Surface roughness of titanium which was treated with citrate was decreased till 3 minutes, which was statistically significant. There was no statistical significance from 30 seconds to 1 minute and from 1 minute to 3 minutes, and there was statistical significance from 30 seconds to 3 minutes. 4. Oxide layer was formed when titanium is exposed to air, and it was removed when air-powder abraded. It was made when treated with citrate. It is thought that citrate treatment is necessary after the air-powder abrasion, and 1 minute is clinically and qualitatively adequate for burnishing time of citrate.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1589-1595
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• 1999

Reverse osmosis(RO) and rotary evaporation, freezer drying and spray drying as concentration and dehydration methods were, respectively, employed to investigate their effect on the flavor quality of ginger powder. Rotary evaporation and spray drying methods were more effective to restrict the browning of ginger powder than RO and freezer drying methods. Concentration methods had no effect on the free amino acids and free sugar contents of ginger powder, but freezer drying resulted in the less quality loss than spray drying. And the powder prepared from enzymatically hydrolyzed extract contained less crude protein, crude ash, browning and the changes in free amino acids, but had more the crude fat, solubility and free sugars than that from ginger extract obtained by filter press. Sensory results indicated that quality of ginger powder prepared by RO concentration and freeze drying of enzymatically hydrolyzed extract was as good as that without enzyme hydrolysis

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.599-613
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• 2020

The purpose of this study was to evaluate the quality characteristics of white pan bread added with wheat sprout powder without treatment (WP) and wheat sprout powder with only enzyme treatment (WPE), only lactic acid bacteria treatment (WPL) and enzyme and lactic acid bacteria treatment (WPE&L). The three different powder concentration levels of 1%, 3%, and 5% were added to flour to produce the white pan bread. The bread volume and specific volume of the WPE&L group were the highest among all the addition groups. The bread weight, a-value, and b-value of the WP group was highest among all the addition groups, but the bread baking loss and the L-value of the WP group was the lowest among all the addition groups. The texture measurements indicated that the hardness, gumminess, and chewiness values of the bread were the highest in the WP group. The sensory evaluation test showed that bread in the WPE&L group with 3% wheat sprout powder was the best among all the samples studied. Based on our findings, we suggest that the enzyme and lactic acid bacteria pretreated wheat sprout powder is an effective ingredient for improving the overall quality of white pan bread.