• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.502-510
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• 2007

This study investigated the utilization of turmeric (Curcuma aromatica Salab.) for tofu manufacture and its effects on the quality characteristics and shelf-life. Various concentration (0.000%, 0.005%, 0.010%, and 0.015%) of turmeric were used to evaluate the shelf-life during tofu storage for 12 days at $10^{\circ}C$. The pH decreased with an increasing storage period, but the 0.010% and 0.015% tofu showed lower pH value than the 0.000% tofu, the acidity decreased with an increasing storage period. The water content of the turmeric tofu decreased with an increasing storage period. The turbidity gradually increased until 6 days of storage, and then rapidly increased at 12 days of storage. The microbial count of the 0.015% tofu was lowest during the storage period. In measuring the turmeric tofu color, the L- and a--values decreased during the storage period, while the b--value increased. In the texture analysis, hardness, gumminess, and brittleness of the turmeric tofu decreased 12 days of storage. Cohesiveness and springiness increased with an increasing storage period. In the sensory evaluation, Smoothness, after taste, and overall taste were highest for the 0.010% tofu. For the overall acceptability, the 0.010% tofu (with 0.45% mixed coagulant) attained the highest score.

• 한국식품과학회지
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• 제50권5호
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• pp.457-463
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• 2018

본 연구에서는 압출성형 처리에 의한 강황의 화학적 특성과 쿠쿠미노이드 색소의 안정성을 분석하였다. 강황을 $150^{\circ}C$에서 스크루 속도를 500, 1,000, 1,300, 1,600 rpm 으로 달리하여 압출성형하고 infusion시료와 에탄올 추출물을 제조하였다. 물로 infusion한 시료의 수율은 대조군의 21.3%에서 1,300 rpm 시료에서 27.5%까지 증가하였다. 압출성형 후 강황의 색도는 처리 전과 비교하여 명도가 감소하였고, 갈색도는 증가하였다. HPLC 분석 결과, 쿠쿠미노이드의 함량은 스크루 회전 속도에 따라 유의적으로 감소하여 1,600 rpm 압출성형 강황에서는 약 70%가량 감소하였으나, 3가지 쿠쿠미노이드의 감소 정도에는 큰 차이가 없었다. 압출성형 후 강황 추출물의 단백질, 폴리페놀, 플라보노이드 함량은 처리전과 비교하여 유의적인 감소를 보였고, DPPH와 ABTS 라디칼 제거 활성 또한 현저히 약화되었다. 본 연구 결과는 압출성형 과정 중의 고온과 고압으로 인하여 강황의 색소성분을 포함한 생리활성 성분이 파괴되며, 보다 적절한 강황 압출성형 조건에 대한 연구가 필요함을 시사한다.

• 한국산학기술학회논문지
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• 제19권1호
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• pp.609-614
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• 2018

인터넷 기술의 급격한 성장으로 우리들은 언제 어디에서나 다양한 장치를 이용하여 온라인에 접속할 수 있으며, 실시간, 대용량의 영상 및 사진들이 인터넷상에 올려지고 있다. 이러한 영상들의 대부분은 영상에 관련된, 영상을 인식할 수 있는 간단한 주석을 갖는다. 그럼에도 아직도 주석이 없는 단일 영상이나 잘못된 주석이나 태그 정보 때문에 우리가 원하는 영상을 찾는데 문제점이 있어 이러한 문제해결을 위해서는 영상의 올바른 정보를 태깅하는 것이 필수적이다. 대부분의 태그는 문서나 주석의 형태를 가지므로 주석이나 문서의 정보가 올바르지 않으면 원하는 영상을 찾는데 많은 어려움이 따른다. 그리하여 더 나은 영상 탐색 결과와 올바른 영상 주석을 위해서 작가에 의한 주석뿐만 아니라 올바른 영상분석 또한 아주 중요하다. 영상 특징을 추출하는 것은 신뢰성 있는 영상 주석을 위해 필수 불가결한 요소이다. 따라서 본 논문에서는 다양한 불특정 영상으로 부터 계층적 텍스트 추출 방법을 사용하여 신뢰성 있는 영상 주석을 얻는다. 다양한 영상으로 부터 영상이나 사진 속에 포함된 텍스트 정보를 추출하는 방법을 제안하였으며, 실험결과 제안한 텍스트 추출기법이 대부분의 영상으로부터 정확하게 텍스트 특징을 추출하는 결과를 보여주었고, 성능 평가 결과 최소 0.04부터 최대 0.52의 높은 평가결과를 보여주었다. 또한 정확도 측면에서도 다른 기법들 보다 최소 18.1%부터 최대 37.9%의 높은 정확도를 보여주었다.

• 한국식생활문화학회지
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• 제28권2호
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• pp.204-211
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• 2013

The purpose of this study was to determine the optimal mixing conditions for two different amounts of turmeric (Curcuma longa L.) powder and olive oil for the processing of chicken sausage. The experiment was designed according to the central composite design of response surface methodology, with ten experimental points, including two replicates for turmeric powder and olive oil. The physicochemical and mechanical analysis of each sample, including water holding capacity, moisture content, lightness, redness, yellowness, hardness, chewiness, gumminess, and cohesiveness, showed significant differences. The results from sensory evaluations also showed very significant differences in color, flavor, tenderness, chewiness, and overall quality. The optimal formulation, calculated by numerical and graphical methods, was 1.89 g of turmeric powder and 9.77 g of olive oil. Under these conditions, the model predicted pH-6.01, salinity-0.20, WHC-94.88, $L^*$ value-61.13, $b^*$ value-37.45, hardness-$36.66{\times}10^2$ (N), springiness-8.70 (mm), chewiness-$26.88{\times}10^3$ ($N{\times}mm$).

• 한국축산식품학회지
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• 제37권6호
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• pp.889-897
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• 2017

In this study, a nanoemulsion formulation for encapsulating turmeric extract was developed and its physicochemical characteristics including particle diameter, zeta potential, polydispersity index, and stability were determined. The turmeric nanoemulsion (TE-NE) droplets exhibited small diameter (165 nm), low PDI (0.17), and high zeta potential (-31.80 mV), all desirable characteristics in nanoemulsions, as well as stability in a wide range of pH. The TE-NE was spray-dried as a means to allow its incorporation into food products and reduce potential transport and storage costs. The resulting powder exhibited a pale yellowish appearance and had a curcuminoids content of 0.39 mg/g. The spray-dried TE-NE powder was incorporated into minced pork to make canned ham, and the sensory characteristics of the ham were evaluated. As a result, the canned ham incorporating TE-NE powder received the same overall acceptability score as the control, and only exhibited slight yellowing. By contrast, ham incorporating turmeric extract exhibited substantial yellowing, and its appearance was considered less acceptable by the panelists. Therefore, the TE-NE formulation could be incorporated into canned ham and other meat products without substantially affecting their sensory qualities.

• 생약학회지
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• 제43권3호
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• pp.250-256
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• 2012

In order to extract the curcuminoid such as curcumin, demethoxycurcumin (DMC), and bisdemethoxycurcumin (BDMC) in turmeric (Curcuma longa), solvent extraction methods (dipping and ultrasonic extraction method) and solid-phase extraction (SPE) were used. RP-HPLC (reverse-phase high-performance liquid chromatography) and TLC (thin-layer chromatography) were used for identification and analysis the three curcuminoid. From the experimental results, it is evident that the percentage of curcuminoid extracted from turmeric by ultrasonic extraction method was higher than dipping method. The percentage of curcumin extracted from turmeric by pure methanol was higher than any aqueous methanolic composition. Moreover, the total peak area of three curcuminoid was above 92% in RP-HPLC using solid-phase extraction. These results will form a database for investigating the constituents of natural products and the resources of pharmaceutical, nutrition, and cosmetic products.

• 한국환경과학회지
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• 제28권4호
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• pp.393-401
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• 2019

The present study were conducted to determine physiological activities and antioxidant effects [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity, reducing power, Ferric Reducing Antioxidant Power (FRAP) and Fe2+ (ferrous ion) chelating capacity] of 70% methanol, chloroform:methanol, 2:1 volume ratio (CM) and ethyl acetate extract of turmeric (Curcuma longa L.). Bioactive compound of tannin $0.125{\pm}0.007mg$ Catechin Equivalent (CE)/g dry weight. Turmeric extracts yield were 70% methanol 16.54%, CM 5.64% and ethyl acetate 4.14%, respectively. Antioxidant activity of the samples exhibited a dose-dependent increase. Results showed that extraction solvent had significant effects on total flavonoid content and antioxidant effects of ethyl acetate. But ferrous ion-chelating capacity of 70% methanol extract was higher than CM and ethyl acetate extract. From the results of this study, turmeric can be utilized as a valuable and potential nutraceutical for the functional food industry.

• 한국의류학회지
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• 제29권6호
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• pp.868-876
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• 2005

Silk fabrics were dyed with yellow natural materials. Gardenia, turmeric, amur cork tree, safflower, Japanese pagoda tree, and onion were used as natural materials. Color image of natural dyed silk fabrics was classified by 4 factors(Cheerfulness, Comfortness, Pastrol, Revealation). Cheerfulness factor affected significantly with color image. Amur cork tree or turmeric dyed fabrics were shown as light and cute, safflower or gardenia dyed fabric shown as comfort, and onion dyed fabrics shown as mature and simple. Color image with specialty was significant difference in Preference and Revelation factor. Preference was appeared as amur cork tree>turmeric>gardenia>safflower>Japanese pagoda tree>onion.

• 한국의류학회지
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• 제31권6호
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• pp.859-868
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• 2007

퇴색된 출토복식의 염료를 판정하기 위한 장기적인 프로젝트의 일환으로서 본 연구에서는 울금뿌리로부터 추출한 염료와 추출염료로 염색한 직물을 실험실 조건에서 28일간 퇴화시킨 후 그로부터 생성되는 퇴화 화합물을 가스 크로마토그라피 질량분석법(GC-MS)을 이용해 분석하였다. 2-propenoic acid, 3-(2-hydroxyphenyl)-는 오븐 퇴화시킨 울금추출액 전체에서 지속적으로 검출되었으며, 그 양은 7일 퇴화시료 까지 급격히 감소하다가 그 후 28일까지는 서서히 평형을 유지하였다 울금추출액의 오븐 퇴화 결과 위의 다섯 개 화합물 외에 isovanillin과 vanillic acid가 새롭게 검출되었다. 28일간 퇴화시킨 PER시료에서는 isovanillin과 그 외에 feruloylmethane, 2-propenoic acid, 3-(2-hydroxyphenyl)-, benzoic acid, and vanillic acid가 검출되었다. 울금추출액으로 염색한 직물로부터는 feruloylmethane과 2-propenoic acid, 3-(2-hydroxyphenyl)-가 퇴화물로 검출되었다. PER 방법에서 검출된 isovanillin과 feruloylmethane, 2-propenoic acid, 3-(2-hydroxyphenyl)-, benzoic acid, vanillic acid등은 출토복식 중 울금으로 염색된 직물을 확인하는 데 주요한 대조구 화합물로 사용될 수 있을 것으로 사료된다.

• 급식외식위생학회지
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• 제2권1호
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• pp.44-50
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• 2021

Physicochemical and antioxidant properties of the three different calorie types of HMR curry rice using fermented turmeric were analyzed in this study. The general tumeric added sample groups showed significantly higher carbohydrate content than the fermented turmeric sample group. In all sample groups, the ratio of protein, fat, and carbohydrate was found to be appropriate according to the nutritional composition ratio as one meal recommended by the Ministry of Health and Welfare. The brightness L value of the general turmeric-added sample group was measured to be significantly brighter than the fermented turmeric-added sample group. The fermented turmeric sample group showed a slightly lower pH value than the general sample group due to organic acids generated during fermentation. As a result of analyzing the radical scavenging activity of ABTS, LFTC, MFTC, and HFTC of the fermented turmeric group were 40.20, 40.46, and 36.16%, respectively, compared to those 32.41, 37.75, and 36.16% of LNTC, MNTC and FNTC of the general sample groups, respectively, consistently indicating that more free radicals were generated in the fermented sample group (p<0.01). Relatively unstable to heat and acid, DPPH scavenged radicals showed similar results to those of ABTS radical scavenging activity in terms of activity. Similar results were also shown in the measurement of total flavonoid and phenol content, which are known to have antioxidant antiviral and anticancer effects. Thus we could conclude that pilot products of the high quality varied calorie levels of HMR Bibimbap set with tumeric, which is helpful for antioxidant action have been developed to meet various customer needs.