• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.214-218
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• 2005

Breads were prepared from wheat flour supplemented with oyster mushroom (Pleurotus ostreatus) powder, and effects of the supplementation of oyster mushroom powder on dough rheology and bread quality were examined. The initial pasting temperature in viscoamylograph increased, but peak and final viscosities decreased with the increased amount of oyster mushroom powder. The gradual increase of water absorption, dough development time and mixing tolerance index, and decrease of dough stability with the increased amount of oyster mushroom powder were obtained by farinographs. The supplementation of oyster mushroom powder had an effect on the bread making, resulting in an increase of loaf weight and a decrease of loaf volume. The rough and coarse crumb texture with dark color was observed with the increased amount of oyster mushroom powder. The firmness of bread crumb containing oyster mushroom powder was increased during storage periods. Sensory evaluation revealed that the addition of $1\%$ oyster mushroom powder could be supplemented to make an acceptable quality of bread.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.66-73
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• 2011

Physicochemical and sensory properties of Dioscorea opposita Thunb. (yam) powder-added yogurts (1, 3, 5, and 7%, w/v) were examined when stored at $4^{\circ}C$ for 16 d. When the yam concentration increased, the pH increased with 16 d storage. The lactic acid bacteria counts in all yogurt samples showed an increase during storage period, and the highest counts were appeared with 7% yam powder addition. The dramatic decrease was found in viscosity with higher concentrations of yam powder-added yogurt samples. No change was found in allantoin and diosgenin contents for 16 d storage periods. A significantly strong bitterness and astringency and decreased viscosity were found with 5 and 7% yam powder addition. However, less than 3% yam powder-added yogurt samples did not show a significant difference compared with the control (p>0.05) and overall acceptability score was the highest in 3% yam powder-added yogurt throughout the storage. The present study indicated that the concentrations (1 and 3%, w/v) of yam powder could be used to produce yam powder-added yogurt without significant adverse effects on physicochemical, microbial and sensory properties, and enhance functional components from the supplementation.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.25-32
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• 2012

This study was conducted to evaluate the quality characteristics of Sulgidduk prepared with different amounts of Hasuo (Polygoni Multiflori Radix) powder. Proximate composition analysis showed that the moisture content, pH, acidity, and volume of Sulgidduk decreased with a rise in the level of added hasuo powder. The L-value decreased, while a and b values increased, with increasing amounts of hasuo powder. In mechanical evaluation of physical properties, hardness decreased while springiness, chewiness, cohesiveness, and brittleness increased with increasing hasuo powder content. Scanning election microscopy indicated that the number of air cells decreased as the ratio of hasuo powder increased. Sensory evaluation showed that moistness and springiness decreased significantly when the amounts of hasuo powder increased. The sample containing 30 g hasuo powder scored the highest for sweet taste, savory taste, springiness, chewiness, swallowing, and in overall acceptability scores. Next, the sample containing 60 g hasuo powder scored higher than control. The optimum concentration indicate that addition of 30~60 g hasuo powder to Sulgidduk resulted in highest quality.

• Journal of Powder Materials
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• v.21 no.4
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• pp.251-255
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• 2014

In this study, we optimized dissolution the dissolution conditions of porous amorphous powder to have high specific surface area. Porous metallic glass(MG) granules were fabricated by selective phase dissolution, in which brass is removed from a composite powder consisting of MG and 40 vol.% brass. Dissolution was achieved through various concentrations of $H_2SO_4$ and $HNO_3$, with $HNO_3$ proving to have the faster reaction kinetics. Porous powders were analyzed by differential scanning calorimetry to observe crystallization behavior. The Microstructure of milled powder and dissolved powder was analyzed by scanning electron microscope. To check for residual in the dissolved powder after dissolution, energy dispersive X-ray spectroscory and elemental mapping was conducted. It was confirmed that the MG/brass composite powder dissolved in 10% $HNO_3$ produced a porous MG granule with a relatively high specific surface area of $19.60m^2/g$. This proved to be the optimum dissolution condition in which both a porous internal granule structure and amorphous phase were maintained. Consequently, porous MG granules were effectively fabricated and applications of such structures can be expanded.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.282-289
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• 2017

This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.217-221
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• 2007

In order to determine the effects of ginseng powder on the antioxidant enzyme activities of hepatotoxicity in $benzo({\alpha})pyrene[B({\alpha})P]-treated$ mice, the mice were divided into 5 groups. Ginseng powder was injected intraperitoneally once a day for 5 successive days, followed by the administration of $B({\alpha})P$ treatment on the fifth day. We also evaluated the relationship existing between lipid peroxidation and ginseng powder on oxidative stress. The increased activities of superoxide dismutase, catalase, and glutathione peroxidase observed following $B({\alpha})P-treatment$ were reduced as the result of ginseng powder treatment. Whereas, the glutathione content and glutathione S-transferase activity depleted by $B({\alpha})P$ were increased significantly, but the $B({\alpha})P-associated$ elevation of cytochrome P-450 activities and lipid peroxide content were reduced as the result of ginseng powder treatment. These results indicate that ginseng powder may exert a protective effect against $B({\alpha})P-induced$ hepatotoxicity in mice.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.400-405
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• 2007

This study was carried out to investigate the quality characteristics of sponge cakes added with Grifola frondosa powder. The specific gravity, viscosity, and dough weigh tended to increase as the ratio of mushroom powder increased. The sponge cake volume, specific volume, baking loss rate, and height had a tendency to decrease according to the addition of mushroom powder. The color of the cake crust and crumb became darker as the amount of mushroom powder increased, and the addition of mushroom powder increased the hardness, gumminess, and brittleness of the cake. Finally, the overall acceptability of the sponge cake was the best when the cake contained 5% mushroom powder.

• Journal of Powder Materials
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• v.29 no.6
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• pp.459-467
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• 2022

Soft magnetic powder materials are used throughout industries such as motors and power converters. When manufacturing Fe-based soft magnetic composites, the size and shape of the soft magnetic powder and the microstructure in the powder are closely related to the magnetic properties. In this study, Fe-Si-Al-P alloy powders were manufactured using various manufacturing process parameter sets, and the process parameters of the vacuum induction melt gas atomization process were set as melt temperature, atomization gas pressure, and gas flow rate. Process variable data that records are converted into 6 types of data for each powder recovery section. Process variable data that recorded minute changes were converted into 6 types of data and used as input variables. As output variables, a total of 6 types were designated by measuring the particle size, flowability, apparent density, and sphericity of the manufactured powders according to the process variable conditions. The sensitivity of the input and output variables was analyzed through the Pearson correlation coefficient, and a total of 6 powder characteristics were analyzed by artificial neural network model. The prediction results were compared with the results through linear regression analysis and response surface methodology, respectively.

• Journal of Powder Materials
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• v.24 no.4
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• pp.308-314
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• 2017

$Fe_3O_4$/Fe/graphene nanocomposite powder is synthesized by electrical wire explosion of Fe wire and dispersed graphene in deionized water at room temperature. The structural and electrochemical characteristics of the powder are characterized by the field-emission scanning electron microscopy, X-ray diffraction, Raman spectroscopy, field-emission transmission electron microscopy, cyclic voltammetry, and galvanometric discharge-charge method. For comparison, $Fe_3O_4$/Fe nanocomposites are fabricated under the same conditions. The $Fe_3O_4$/Fe nanocomposite particles, around 15-30 nm in size, are highly encapsulated in a graphene matrix. The $Fe_3O_4$/Fe/graphene nanocomposite powder exhibits a high initial charge specific capacity of 878 mA/g and a high capacity retention of 91% (798 mA/g) after 50 cycles. The good electrochemical performance of the $Fe_3O_4$/Fe/graphene nanocomposite powder is clearly established by comparison of the results with those obtained for $Fe_3O_4$/Fe nanocomposite powder and is attributed to alleviation of volume change, good distribution of electrode active materials, and improved electrical conductivity upon the addition of graphene.

• Environmental Engineering Research
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• v.21 no.4
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• pp.341-349
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• 2016

To improve the utilization rate of construction waste as mine backfilling materials, this paper investigated the feasibility of using recycled powder as mine paste backfilling cementitious material, and studied the pozzolanic activity of recycled construction waste powder. In this study, alkali-calcium-sulfur served as the activation principle and an orthogonal test plan was performed to analyze the impact of the early strength agent, quick lime, and gypsum on the pozzolanic activity of the recycled powder. Our results indicated that in descending order, early strength agent > quick lime > gypsum affected the strength of the backfilling paste with recycled powder as a cementitious material during early phases. The strength during late phases was affected by, in descending order, quick lime > gypsum > early strength agent. Using setting time and early compressive strength as an analysis index as well as an extreme difference analysis, it was found that the optimal ratio of recycled powder cementitious material for mine paste backfilling was recycled powder:quick lime:gypsum:early strength agent at 78%:10%:8%:4%. X-ray diffraction analysis and scanning electron microscope were used to show that the hydration products of recycled powder cementitious material at the initial stages were mainly CH and ettringite. As hydration time increased, more and more recycled powder was activated. It mainly became calcium silicate hydrate, calcium aluminate hydrate, etc. In summary, recycled powder exhibited potential pozzolanic activities. When activated, it could replace cementitious materials to be used in mine backfill.