• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1042-1047
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• 2014

This study examined the quality characteristics of Yanggaeng added with tomato powder (0, 5, 10, 15, and 20%) and oligosaccharides instead of red beans and sugar. The moisture content of tomato Yanggaeng was 45.89~33.64% and was highest in the control group. The pH ranged 3.96~6.24 and significant decreased with the addition of tomato powder. Hunter's color value, lightness (L value) were the highest in Yanggaeng added with 20% tomato powder. Redness (a value) increased with tomato powder content, except for 20% tomato powder. Yellowness (b value) significantly increased with tomato powder content (P<0.05) but decreased with 20% tomato powder. In the texture profile analysis, hardness, cohesiveness, gumminess, and chewiness significantly decreased (P<0.05) with the addition of tomato powder. Total soluble solid content ($^{\circ}Brix$) was the highest (5.16) in the control group, whereas that of tomato Yanggaeng ranged 4.46~4.92 and significantly decreased (P<0.05) with the addition of tomato powder. The antioxidative activity based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of Yanggaeng increased with the concentration of tomato powder, although those of Yanggaeng added with 15% and 20% tomato powder were not significantly different (P<0.05). Yanggaeng added with 5 and 10% tomato powder showed acceptable sensory properties, including color, flavor, sweet taste, sour taste, and overall quality. In terms of sensory evaluation and antioxidant activity, the results show that Yanggaeng added with 10% tomato powder was the best, but more research should be conducted in order to improve sensory acceptability.

• Food Science and Preservation
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• v.24 no.2
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• pp.303-311
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• 2017

This study was performed to evaluate the quality characteristics and the antioxidant activities of yanggeng added with the aged black chestnut inner shells (ACI). The levels of ACI addition to Yanggeng were 0%, 1%, 3%, or 5%. The moisture content and the reducing sugar contents of Yanggeng increased with the amount of ACI. The pH of Yanggeng with ACI decreased with the amount of ACI, but the acidity increased. Depending on the amount of ACI added, the lightness (L) and yellowness (b) values of Yanggeng with ACI decreased in the Hunter color system, and the redness (a) value increased. Textural properties by TPA showed that hardness, springiness and chewiness decreased as increase in the amount of ACI added. Total phenol content in the Yanggeng added with ACI increased with the amount of ACI added. Increasing amount of ACI addition enhanced antioxidant activities of Yanggeng, as evidenced by DPPH radical scavenging activity and hydroxyl radical scavenging activity assays. In the preference test, Yanggeng added with 3% ACI showed the highest overall preference and texture. Based on these results, when 3% ACI was added to Yanggeng the quality characteristics, antioxidant property and sensory properties were excellent.

• Korean Journal of Plant Resources
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• v.33 no.6
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• pp.604-614
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• 2020

Chronological aging and photoaging affect appearance, causing wrinkles, pigmentation, texture changes, and loss of elasticity in the skin. Phragmites communis is a tall perennial herb used for its high nutritional value and for medicinal purposes, such as relief from fever and vomiting and facilitation of diuresis. In this study, we investigated the effects of ethanol extract of P. communis rhizome (PCE) on skin aging. The total flavonoid and total phenolic content in PCE were 2.92 ± 0.007 ㎍ of quercetin equivalents (QE) and 231.8 ± 0.001 ㎍ of gallic acid equivalents (GAE) per 100 mg of dried extract (n = 3). The half-maximal inhibitory concentration (IC50) values of PCE for 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and hydrogen peroxide scavenging activities were 0.96 and 0.97 mg/mL, respectively. PCE showed inhibitory effects on tyrosinase when L-tyrosine (IC50 = 1.25 mg/mL) and L-3,4-dihydroxyphenylalanine (IC50 = 0.92 mg/mL) were used as substrates. PCE treatment up to 200 ㎍/mL for 24 h did not cause any significant cytotoxicity in B16F10 melanocytes, human dermal fibroblasts (HDFs), and HaCaT keratinocytes. In B16F10 melanocytes, PCE (25 and 50 ㎍ /mL) inhibited melanin production and cellular tyrosinase activity after challenge with α-melanocyte-stimulating hormone (α-MSH; p < 0.05). In HDFs, PCE suppressed the mRNA expression of matrix metalloproteinase-1 (MMP-1) and reduced the activity of elastase (p < 0.05). In addition, ultraviolet B (UVB)-mediated downregulation of hyaluronic acid synthase-2 gene expression in HaCaT keratinocytes was also effectively suppressed by PCE treatment. Overall, our results showed that PCE has potential anti-skin aging activity associated with the suppression of hyperpigmentation, wrinkle formation, and reduction in dryness. PCE is a promising candidate for the development of an anti-skin aging cosmetic ingredient.

• Food Science and Preservation
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• v.14 no.5
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• pp.445-450
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• 2007

This studies were engaged to investigate the potential us of Curcuma aromatica Salab. as a food ingredients. The antimicrobial activity of Curcuma aromatica Salab. extract (CE) and effect on shelf life of the cooked rice were examined. The antimicrobial activity of CE showed apparently against Bacillus cereus, B. subtilis and B. megaterium. The minimum inhibitory concentration (MIC) of CE was 0.15% for B. cereus md 0.2% for B. subtilis and B. megaterium. The antimicrobial activity of CE remained relatively high after heat treatments(30 min at 80 and $100^{\circ}C$, 15 min at $121^{\circ}C$). The shelf life of cooked rice containing above 0.05% CE increased more 1 or 2 days than that of control at $30^{\circ}C$, The texture of cooked rice was improved by addition of above 0.01% CE. The sensory quality of cooked rice with CE did not show significant difference between 0.00% and 0.05% in taste and overall acceptability but decreased above 0.10% in taste, color, flavor and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1600-1605
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• 2009

Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in dark & white chocolate manufacturing at different concentrations from 0, 3, 6 and 9%. The moisture content of the cherry powder chocolate was significantly higher than the control; however, pH of chocolate was decreased significantly with the addition of cherry powder. Lightness (L), redness (a) and yellowness (b) of chocolate decreased as the concentration of cherry powder increased. The hardness was decreased with the increasing cherry powder. As the amount of cherry powder increased, total phenol content, DPPH radical scavenging activity increased. Color, smell, taste, hardness, texture and overall acceptability of chocolate were significantly higher in the chocolate containing 3% cherry power. Results suggest that the optimal amount of cherry powder added in the manufacturing of chocolate was 3% of the total weight.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.364-371
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• 2009

The effect of gamma irradiation ($0.5{\sim}2$ kGy) on the microbiological, physicochemical and sensory properties of peaches was investigated during 6 day storage at $20{\pm}3^{\circ}C$. Total aerobic bacteria, yeasts and molds significantly decreased with increasing dose level. In Hunter's color values, L-values decreased and a- and b-values increased with increment of irradiation dose level. Hardness significantly decreased with increment of irradiation dose level whereas pH, soluble solid, and total polyphenol contents increased with increment of irradiation dose level. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity of irradiated peach was higher than that of control and its activity increased with increment of irradiation dose level. Vitamin C content was not affected by irradiation. In sensory test, overall acceptabilities of irradiated samples were higher than those of control. These results suggest that gamma irradiation on peach was effective for microbiological safety while improving the antioxidant activity, but not good on color and texture of peach.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1881-1888
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• 2014

Pre-thermal treatment is important to minimize quality changes during main cooking or storage. In this study, to optimize pre-thermal treatment of carrots, three types of pre-thermal treatments were applied to carrots and quality changes such as physicochemical, nutritional, or sensory properties were observed. Washed and sliced carrots were thermally treated by hot-water immersion ($100^{\circ}C$, 1~10 min), steaming ($100^{\circ}C$, 1~10 min), and stir-frying with oil (10~80 sec). Carrot tissue was maintained until 2 min hot-water immersion or steaming, and they were damaged by just 30 sec of stir-frying. Color and hardness were significantly affected by treatment time and temperature. Color was completely changed after 5 min and 7 min by hot-water and steam treatments, respectively. Hardness decreased to 44% compared with fresh carrot (4,500 g) after 1 min, 3 min, and 20 sec of hot-water, steam, and stir-frying, respectively. For nutritional changes, ascorbic acid, organic acid, and peroxide activity were reduced by all treatments compared with fresh carrot. Especially, succinic acid was dramatically reduced by hot-water treatment. Otherwise, free sugar contents were increased with greater treatment time in all samples. In this study, pre-thermal treatment of carrot was optimal at 2 min steaming treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.118-127
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• 2015

In this study, chiffon cakes were prepared with wild grape powder. Different amounts of the wild grape powder were tested (3%, 6%, 9%, and 12%) to determine the optimal amount. Rice chiffon cake was evaluated for quality characteristics, antioxidant properties, and sensory evaluation. The specific gravity of control batter was 0.48 g/mL, and it decreased with increasing amounts of wild grape powder, whereas viscosity showed the reverse effect. The pH of batter and cake decreased with increasing amounts of wild grape powder. The moisture content significantly increased with increasing amounts of wild grape powder, and the water activity of cakes was not significantly different between samples from 0.905~0.908. For color, lightness and yellowness deceased with increasing amounts of wild grape powder, whereas redness showed the reverse effect. For texture, hardness, fracturability, gumminess, and chewiness significantly increased with increasing amounts of wild grape powder. Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity significantly increased with increasing amounts of wild grape powder. In the sensory evaluation, the control sample showed the highest scores for color, flavor, softness, and overall acceptability. Based on these results, wild grape powder could be considered as a functional material, and 6% wild grape powder is the optimum level for manufacture of rice chiffon cake.

• Journal of Life Science
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• v.29 no.9
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• pp.955-963
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• 2019

This study evaluated the characteristics and antioxidant properties of cookies prepared with different amounts (0%, 1%, 3%, 5%, and 7%) of Lentinus edodes water extract (LEWE). The baking loss rate of cookies increased as the amount of LEWE increased (p<0.05). The pH of cookies significantly decreased when amounts of LEWE increased (p<0.05), but spread factor, leavening rate, and moisture content showed no significant difference among the samples. L value and b value of cookies significantly decreased when amounts of LEWE increased (p<0.05), but a value of cookies significantly increased when amounts of LEWE increased (p<0.05). Hardness was higher in the 7% LEWE cookies. Chewiness and brittleness increased with increasing LEWE concentration, but cohesiveness and springiness showed no significant differences among the samples. Total polyphenol content and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity significantly increased upon the addition of LEWE (p<0.05). In a sensory evaluation, the appearance, color, and taste of the cookies were rated higher in groups containing 0% LEWE, but the flavor, texture, and overall acceptability scores were highest for cookies with 1% LEWE added. These results suggest that cookies prepared by adding 1-3% LEWE achieve the best sensory evaluation and antioxidant activity.

• Analytical Science and Technology
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• v.19 no.4
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• pp.301-308
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• 2006

Pitch-coated anatase $TiO_2$ typed was prepared by $CCl_4$ solvent mixing method with different mixing ratios. Since the carbon layers derived from pitch on the $TiO_2$ particles were porous, the pitch-coated $TiO_2$ sample series showed a good adsorptivity and photo decomposition activity. The BET surface area depends on the pitch contents, which was made by changing the mixing ratios of the pitch with the raw $TiO_2$. The SEM results present to the characterization of porous texture on the pitch-coated $TiO_2$ sample and pitch distributions on the surfaces for all the materials used. From XRD data, a weak and broad carbon peak of graphene with pristine anatase peaks were observed in the X-ray diffraction patterns for the pitch-coated $TiO_2$. The EDX spectra show the presence of C, O and S with strong Ti peaks. Most of these samples are richer in carbon and major Ti metal than any other elements. Finally, the excellent photocatalytic activity of pitchcoated $TiO_2$ with Uv/Vis spectra between absorbance and time could be attributed to the homogeneous coated pitch on the external surface by $CCl_4$ solvent method.