• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.598-603
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• 2003

This study was accomplished to investigate the effect of dietary fiber purified from Cassia Tora on the quality characteristics of the bread compared to hydroxypropyl methyl cellulose (HPMC) and xanthan gum (XG). The bread-making flour was prepared with wheat flour/rice flour (75/25) and added with 3% various dietary fibers. Dietary fiber of Cassia Tora (CT fiber) showed the highest volume expansion and the volume of bread with XG was the lowest. The values of lightness in both the crust and crumb color were the highest in the bread with XG. There was no significant difference in the score of sensory evaluation about color. As a result of texture measuring by Texture Analyzer, springiness and cohesiveness were not affected by the addition of CT fiber. However the significant decrease of gumminess, hardness and chewiness were observed from the bread containing CT fiber. Overall acceptance scores by sensory evaluation of baked bread with CT fiber were not significantly different from those of control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.64-68
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• 2002

This study was conducted to investigate en the quality characteristics and palatability of beef patties containing various gums such as carrageenan, xanthan gum and guar gum. Moisture contents of raw and cooked patties of control were lower than those of the gum-added Patties, and fat content of control patty was higher than that of the gum-added patties. Protein content of gum-added patties was higher than that of the control patty. Hunter's $L^{*}$ value (lightness) of raw patty of control was higher than that of the gum-added patties, hut Hunter's $a^{*}$(redness) and $b^{*}$(yellowness) values were not different among four kinds of patties. Hunter's $L^{*}$, $a^{*}$ and $b^{*}$ values of cooked patties showed no significant difference among patties. Cooking yield, fat retention and water holding capacity of gum-added patties were higher than those of the control patty. Hardness and chewiness of patties showed no significant difference among patties, but gumminess of gum-added patties was higher than that of the control patty. Aroma, juiciness and palatability were not different among four kinds of patties, but texture of gum-added patties was higher than that of the control patty.l patty.tty.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.667-672
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• 2003

Low-fat, precooked high quality Wanjajun was prepared by treating natural antioxidant herbs and hydrocolloids for quantity production of cook/chill system in foodservice. The proposed Wanjajun was formulated under the consideration of flavor and fat level. Wanjajun was prepared with hydrocolloid such as sodium alginate, car-boxymethyl cellulose (CMC), carrageenan and xanthan gum. Cooking yield, fat retention and water holding capacity of Wanjajun containing hydrocolloidal gums were higher than those of control. L-value of raw product was low in comparison with cooked product, but a-value was higher than that of other cooked product. Colors of raw and cooked products were not different among five kinds of products. pH value of cooked product was higher than that of raw product pH range of cooked products revealed to 6.10~6.23. There was no considerable change in pH value during storage. The coliform group and Staphylococus aureus were not detected during storage. Total bacteria1 counts were close to microbial guidelines for safe condition. Hardness, springness, cohesiveness, gumminess and brittleness of low-fat products were generally lower than those of control product. Hardness, gumminess and brittleness of reheated products were higher than those of preheated products. Flavor, tenderness, juiciness and overall quality were not different between precooked and reheated products. Textural characteristics of products were superior in the order of sodium alginate, xanthan gum, CMC, carrageenan and control product.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.682-687
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• 2010

The effects of various coating materials (alginate, 0.3%; xanthan gum, 0.05%; chitosan, 0.8%) and storage temperatures (4, 12, $25^{\circ}C$) on the shelf-life of Lentinus edodes mushroom were investigated in terms of weight loss, color, polyphenoloxidase (PPO) activity, and texture profiles. Out of the three coating materials tested in this study, chitosan was effective in maintaining the color, PPO activity, and texture of the mushrooms during storage for 6 days at $12^{\circ}C$. Moreover, when stored at 4, 12, and $25^{\circ}C$ for 6 days, the chitosan spray-coated mushrooms stored at $4^{\circ}C$ had higher Lvalues and lower ${\Delta}E$. Also, lower temperature storage inhibited PPO activity in the mushrooms and prevented the loss of textural properties during storage. Therefore, the shelf-life of Lentinus edodes mushroom can be further extended two-fold by spray-coating with chitosan and storing at a lower temperature ($4^{\circ}C$).

• Journal of the Korean Geotechnical Society
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• v.40 no.4
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• pp.61-68
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• 2024

Monitoring the injection degree of biopolymers in soils is required in estimating the performance of biopolymer-treated grounds. In this study, the degree of saturation and injection process of biopolymer solutions in sandy soils were evaluated using electrical resistivity. To assess the changes in electrical resistivity according to the contents of the biopolymer solutions, electrical resistivities were measured for Jumunjin sand-xanthan gum biopolymer solution (weight concentration of 0.5%) mixtures with different degrees of saturation of 20%, 40%, 60%, 80%, and 100%. In addition, electrical resistivities were measured at eight layers in oven-dried Jumunjin sand during the upward injection of the xanthan gum biopolymer solution to monitor the injection process. Experimental results showed that the electrical resistivity decreased as the degree of saturation of the mixture increased, and their relationship was constructed. During the injection of the xanthan gum biopolymer solution into the sandy soils, the electrical resistivity decreased and converged and the degree of saturation at each layer could be estimated on the basis of the above-constructed relationship. This study demonstrated that electrical resistivity may be an effective physical property for monitoring the injection degree of biopolymer solutions in the ground.

• Proceedings of the Korean Society of Rheology Conference
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• 2001.09a
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• pp.157.1-157
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• 2001

• Korea-Australia Rheology Journal
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• v.13 no.3
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• pp.109-123
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• 2001

A stress jump, defined as the instantaneous gain or loss of stress on startup or cessation of a deformation, has been predicted by various models and has relatively recently been experimentally observed. In 1993, Liang and Mackay measured shear stress jump data of xanthan gum solutions, and in 1996, Orr and Sridhar reported extensional stress jump data of Boger fluids. Shear stress jumps of suspensions and liquid crystal polymers have also been observed. In this contribution, experimental work as well as a variety of theoretical models, which are able to predict a stress jump, are reviewed.

• Proceedings of the Korean Society of Rheology Conference
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• 2006.06a
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• pp.143-147
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• 2006

• Proceedings of the Korean Society of Rheology Conference
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• 2006.06a
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• pp.101-106
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• 2006

• Journal of Pharmaceutical Investigation
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• v.35 no.4
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• pp.233-241
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• 2005

Ursolic acid (UA), a bioactive triterpene acid, has been known to increase collagen content in human skin in addition to other actions such as anti-inflammatory, skin-tumor prevention and anti-invasion. However, it is poorly soluble in water. Therefore, we firstly prepared microemulsion system with benzyl alcohol, ethanol and Cremophor EL, RH 40 and Brij 35 as surfactant in order to increase solubility of UA and then prepared microemulsion was dispersed in o/w cream base for the topical delivery of UA in an effort to improve anti-wrinkle effect. The pseudo-ternary phase diagrams were developed and various microemulsion formulations were prepared using benzyl alcohol as an oil, Cremophor EL, RH 40 and Brij 35 as a surfactant. The droplet size of microemulsions was characterized by dynamic light scattering. The accumulation of VA in the skin from topical cream was evaluated in vitro using hairless mouse skins. The mean droplet size was $26.8{\pm}6.6$ nm for microemulsions II with Cremophor EL. All UA creams showed pseudoplastic flow and hysterisis loop in their rheogram, depending on the type of materials added in topical creams. The in vitro accumulation data demonstrated the UA topical cream prepared with the combination of Poloxamer 407 and Xanthan gum as a copolymer showed higher accumulation percentage than those prepared with either Poloxamer 407 or Xanthan gum. These results suggest that UA topical cream using microemulsion systems may be promising for the topical delivery of UA.