• Title/Summary/Keyword: Texture Activity

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Comparative Analysis of the Physicochemical Properties of Sun-dried and Natural Cyclic Freeze-Thaw Dried Alaska Pollack

  • Kim, Jong-Hwan;Choi, Hee-Sun;Lee, Sang-Hyun;Hong, Jeong-Hwa;Kim, Jae-Cherl
    • Food Science and Biotechnology
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    • v.16 no.4
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    • pp.520-525
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    • 2007
  • The physicochemical properties of sun-dried and cyclic freeze-thaw dried Alaska pollack were analyzed to compare the 2 drying processes. The moisture content and water activity of sun-dried Alaska pollack were higher than cyclic freeze-thaw dried and 1 year-aged cyclic freeze-thaw dried Alaska pollack (hwangtae). The relatively low temperatures used in cyclic freeze-thaw drying retards lipid oxidation compared to sun drying based on the acid and peroxide values, and the levels of thiobarbituric acid-reactive substances (TBARS) in the dried fish. The water holding capacity of cyclic freeze-thaw dried Alaska pollack aged for 1 year (hwangtae) under ambient conditions at the drying location was higher than that of sun-dried Alaska pollack. The swelling of myofibrilar filaments during cyclic freeze-thaw drying may be responsible for the softening of the dried muscle protein. Aging the cyclic freeze-thaw dried Alaska pollack for 1 year contributed to an increased yellowish color of the hwangtae.

Optimization of Cookies Prepared with Mori cortex radicis Powder (상백피 분말 첨가 쿠키의 제조조건 최적화)

  • Park, Young Il;Joo, Nami
    • The Korean Journal of Food And Nutrition
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    • v.27 no.3
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    • pp.522-531
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    • 2014
  • The purpose of this study was to investigate the antioxidant effects of Mori cortex radicis powder and to determine the optimal composite recipe by testing different amount of Mori cortex radicis powder and sugar in cookies prepared with Mori cortex radicis powder. In regard to its antioxident effects, Mori cortex radicis powder had a total phenolic content and DPPH free radical scavenging activity of 149.56 mg GAE/g and $137.77{\mu}g/mL$, respectively. The response surface methodology was used to obtain ten experimental points (including two replicates for Mori cortex radicis powder and sugar) and Mori cortex radicis cookie formulation was optimized using rheology. The results of the sensory evaluation produced significant values for color (p<0.05), texture (p<0.05), sweetness (p<0.01) and overall quality (p<0.05), and the results of instrumental analysis showed significant values in sweetness (p<0.001), redness (p<0.01) and spread ratio (p<0.5). As a result, the optimum formulations obtained by numerical and graphical methods were found to be 16.84 g of Mori cortex radicis powder and 64.42 g of sugar.

Preparation of Fe-ACF/TiO2 Composites and their Photocatalytic Degradation of Waste Water

  • Oh, Won-Chun;Bae, Jang-Soon
    • Journal of the Korean Ceramic Society
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    • v.45 no.11
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    • pp.667-674
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    • 2008
  • In this study, we prepared Fe-activated carbon fiber(ACF)/$TiO_2$ composites with titanium (VI) n-butoxide (TNB) as the titanium source for ACF pre-treated with iron compounds through the impregnation method. In terms of textural surface properties, the composites demonstrate a slight decrease in the BET surface area of the samples and an increase in the amount of iron compounds treated. The surface morphology of the Fe-ACF/$TiO_2$ composites was characterized by means of SEM. The composites have a porous texture with homogenous compositions of Fe and titanium dioxide distributed on the sample surfaces. The phase formation and structural transition of the iron compounds and titanium dioxide were observed in X-ray diffraction patterns of the Fe-ACF/$TiO_2$ composites. The chemical composition of the Fe-ACF/$TiO_2$ composites, which was investigated with EDX shows strong peaks for the C, O, Fe and Ti elements. The photo degradation results confirm that the Fe-ACF/$TiO_2$ composites show excellent removal activity for the COD in piggery waste due to photocatalysis of the supported $TiO_2$, radical reaction by Fe species, and the adsorptivity and absorptivity of ACF.

Geological Study on the Rocks of the Stone-Monuments-at the around the weonju City, Weonju-gun, Hwoengseong-gun and Hongcheon-gun (석조문화재의 암석에 관한 지질학적 조사 연구 (I)-원주시, 원주군, 횡성군 및 홍천군 지역을 중심으로)

  • Lee, Sang-Hun
    • 보존과학연구
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    • s.13
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    • pp.14-36
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    • 1992
  • The investigation has been made on the rocks consisting the pagoda(12), Buddhist Statues(9) Buldaejwa and cakra(2, rewpectively), stele(5), and Flagpole wupport and stupa(6) which are stood in Weonju city, Weonju-gun, Hwoengseong-gun and Hongcheon-gun, Kangweondo. These rock-monuments range mostly in age from late Shilla Kingdom to middle Korye Kingdom. The geology around this region is mainly composed of Precambrian metamorphic rocks and mesozoic granitic rocks. The granitic rocks are largely divided into Jurassic and cretaceous ones which are slightly different in rock phase. The main rock phase consisting the monumentsare are coarse biotite granite with minor amount of hornblende in Jurassic age. Variation in rock phase is abserved even in part of the stone used in the monuments. Inclusions composed of biotite and hornblende, porphyritic texture with microcline phenocryst, igneous lineation and exfoliation according to weathering are observable in all rocks in these monuments. In the case of stele whose a body and a capstone is remained, one is composed of black slate and the other white limestone. But the turtle shaped pedestal is constituted of coarse biotite granite. These stone-monuments are strongly weathered and exfoliated out about 1∼2mm.In case of exfoliated weathering along igneous lineation, some are taken off about 3∼5mm thick. In some monuments, the degree of weathering is somewhat different according to position, grade of sculpture, and biological activity.

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Facile Preparation of ZnO Nanocatalysts for Ozonation of Phenol and Effects of Calcination Temperatures

  • Dong, Yuming;Zhao, Hui;Wang, Zhiliang;Wang, Guangli;He, Aizhen;Jiang, Pingping
    • Bulletin of the Korean Chemical Society
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    • v.33 no.1
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    • pp.215-220
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    • 2012
  • ZnO nanoparticles were synthesized through a facile route and were used as ozonation catalysts. With the increase of calcination temperature ($150-300^{\circ}C$), surface hydroxyl groups and catalytic efficiency of asobtained ZnO decreased remarkably, and the ZnO obtained at $150^{\circ}C$ showed the best catalytic activity. Compared with ozonation alone, the degradation efficiency of phenol increased above 50% due to the catalysis of ZnO-150. In the reaction temperatures range from $5^{\circ}C$ to $35^{\circ}C$, ZnO nanocatalyst revealed remarkable catalytic properties, and the catalytic effect of ZnO was better at lower temperature. Through the effect of tertbutanol on degradation of phenol and the catalytic properties of ZnO on degradation of nitrobenzene, it was proposed that the degradation of phenol was ascribed to the direct oxidation by ozone molecules based on solidliquid interface reaction.

Texture & Water Content Changes by Freeze Drying of Kiwi (참다래의 동결건조에 따른 텍스츄어와 수분함량의 변화)

  • Jung, Yeon-Tae;Lee, Soo-Il;Lee, Ha-Na;Kim, Young-Mi;Je, Hong-Il;Ha, Young-Sun
    • 한국포장학회:학술대회논문집
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    • 2006.11a
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    • pp.127-132
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    • 2006
  • 건강기능성 식품으로 각광을 받고 있는 키위과일의 건조 중 유효성분의 손실을 최대한 줄일 수 있는 진공동결건조법을 이용하여 키위과일을 동결건조하고 생키위, 동결건조키위 및 해동공정을 거친 해동키위를 시료로 하여 텍스츄어와 수분함량의 변화를 조사연구 하였다. Freeze Drying Kiwi는 생Kiwi보다 수분함량이 크게 감소되어 텍스츄어(hardness, firmness, stiffness) 수치가 전체적으로 매우 높게 나타났으나, 해동(Re-Hydration Kiwi)시킨 경우에는 텍스츄어가 생키위의 $1.2{\sim}l.3$배 정도로 나타나 동결건조법으로 건조하면 키위의 복원성이 매우 좋은 것으로 나타났다. 키위는 동결건조에 의해 수분함량이 크게 줄어 식품의 부패요소 중 중요요소인 수분활성도(Aw; Water Activity)가 크게 낮아져 식품의 원형이 비교적 그대로 유지되면서 유통기한(Shelf life)이 크게 연장되는 것을 알 수 있었다.

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Quality Characteristics of Cookies Made with Added Wheat Sprout Powder (밀싹 분말을 첨가한 쿠키의 품질특성)

  • An, Sang-Hee
    • Korean journal of food and cookery science
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    • v.31 no.6
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    • pp.687-695
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    • 2015
  • The purpose of this study was to investigate the quality characteristics of cookies prepared with wheat sprout powder substituted at varying proportions (0%, 2%, 4%, 6%, and 8%) for wheat flour. The bulk density of cookie dough with wheat sprout powder were higher than that of the control group and the pH decreased. The moisture content of the groups with wheat sprout powder was higher than the control group. Width and thickness of finished cookies containing wheat sprout powder were lower than those of the control group. The spread ratio of the group with 8% wheat sprout powder was higher than that of the control group. In color, the L and a value decreased significantly with addition of wheat sprout powder. The hardness of the study groups was lower than that of the control group. DPPH radical scavenging activity of the control group was 24.90%, whereas the study groups ranged from 27.53~38.76%. Sensory evaluation scores in terms of appearance, texture, taste and overall preference of groups with 2% and 4% of wheat sprout powder did not show any significant difference when compared to the control group. Based on the above results, using less than 4% of the wheat sprout powder would be appropriate for use in cookies.

Content Changes of Pigments and Antioxidants of Dried Samnamul (Aruncus dioicus) and Daraesoon (Actinidia arguta) during Rehydration and High Temperature Cooking (건조 삼나물과 다래순의 재수화와 고온 가열조리 중 색소와 산화방지성분의 함량 변화)

  • An, Haechun;Choe, Eunok
    • Korean journal of food and cookery science
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    • v.32 no.4
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    • pp.383-389
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    • 2016
  • Purpose: This study was conducted to evaluate the effect of rehydration and subsequent heating at high temperature on the pigments and antioxidants of dried samnamul (Aruncus dioicus) and daraesoon (Actinidia arguta). Methods: Rehydration included 16 h-soaking in cold water, and 30 min-boiling and 1 h-infusion in water. Rehydrated samnamul and daraesoon were heated at $180^{\circ}C$ for 10 or 20 min with or without perilla oil addition (10%) for cooking. Pigments and antioxidants were determined by HPLC and spectrophotometry. Results: Rehydration caused decreases in pigment and polyphenol contents, but increase in tocopherol content. Cooking by heating without addition of perilla oil resulted in increases in chlorophyll and carotenoid contents, but decreases in polyphenol and tocopherol contents. Decrease in tocopherol content by heating at $180^{\circ}C$ was reversed by the addition of perilla oil. Conclusion: This study strongly suggested that cooking of samnamul and daraesoon at $180^{\circ}C$ with perilla oil could improve color, texture, and potential health functionality by recovering the loss of antioxidants and pigments with antioxidant activity.

Quality Characteristics of Cookie with Burdock (Arctium lappa L.) Powder (우엉분말을 첨가한 쿠키의 품질특성)

  • Kim, Hyun-Yong;Kim, Kyoung-Hee;Yook, Hong-Sun
    • Korean journal of food and cookery science
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    • v.33 no.3
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    • pp.325-332
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    • 2017
  • Purpose: The study investigated the quality characteristics of cookies prepared 0, 10, 20 and 30% burdock (Arctium lappa L.) powder. Methods: Cookies were manufactured with 0%, 10%, 20%, and 30% wheat flour substituted for burdock powder. Results: Density of the dough showed no significant differences with increasing amount of burdock powder, whereas pH of the dough decreased with increasing burdock powder content. The pH of cookies decreased with increasing burdock powder content, whereas $^{\circ}brix$ of cookies increased with burdock powder content. The moisture contents of cookies increased with increasing burdock powder content. The spreadability of cookies decreased with increasing burdock powder content. The L-value of cookies decreased, a-value increased, and b-value decreased with increasing burdock powder content. The hardness of cookies decreased with increasing burdock powder content. Total polyphenol contents and DPPH radical scavenging activity increased with increasing burdock powder content (p<0.05). In the sensory evaluation, appearance, color, flavor, and texture were highest in the control group, whereas sweet taste and savory taste were highest in the added group. For overall acceptance of cookies, 10% burdock powder cookies showed higher values than the control and other samples. Conclusion: Results suggest that cookies manufactured with 10% burdock powder are the most optimal product.

Effect of NaCl, Gum Arabic and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar Proteins

  • Davaatseren, Munkhtugs;Hong, Geun-Pyo
    • Food Science of Animal Resources
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    • v.34 no.6
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    • pp.808-814
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    • 2014
  • This study investigated the effect of gum arabic (GA) combined with microbial transglutaminase (TG) on the functional properties of porcine myofibrillar protein (MP). As an indicator of functional property, heat-set gel and emulsion characteristics of MP treated with GA and/or TG were explored under varying NaCl concentrations (0.1-0.6 M). The GA improved thermal gelling ability of MP during thermal processing and after cooling, and concomitantly added TG assisted the formation of viscoelastic MP gel formation. Meanwhile, the addition of GA decreased cooking yield of MP gel at 0.6 M NaCl concentration, and the yield was further decreased by TG addition, mainly attributed by enhancement of protein-protein interactions. Emulsion characteristics indicated that GA had emulsifying ability and the addition of GA increased the emulsification activity index (EAI) of MP-stabilized emulsion. However, GA showed a negative effect on emulsion stability, particularly great drop in the emulsion stability index (ESI) was found in GA treatment at 0.6 M NaCl. Consequently, the results indicated that GA had a potential advantage to form a viscoelastic MP gel. For the practical aspect, the application of GA in meat processing had to be limited to the purposes of texture enhancer such as restructured products, but not low-salt products and emulsion-type meat products.