• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.642-647
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• 2002

This study aimed to find optimum addition of jujube powder to glutinous rice in the preparation of daechu injeolmi (rice cake). The daechu injeolmi added with 10% jujube powder gave the highest moisture content of 52.9% among treatments. Higher amount of jujube powder up to 14% resulted in lower 'L' and higher 'a' values of the cake. Hardness of the cake showed the lowest value for the 10% jujbe-added cake during the storage of 24 hours, while it was so for 14% jujube-added cake after 36 hour storage. Little change was observed with time in the cohesiveness for the cake added with jujube powder in more than in the 8% level. 10% addition of the jujube powder was found to be the best recipe based on the sensory qualities of softness, chewiness, moistness and overall acceptability, which were also well correlated with physical properties.

• Journal of Korean Society of Forest Science
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• v.95 no.4
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• pp.453-458
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• 2006

To determine the properties for juice preperation of Black Omija (Schizandra nigra MAXIM.) and Omija (Schizandra chinensis BAILL.), yield of extraction, chromaticity and lightness, pH and soluble solid of the extract were investigated. When Schizandra nigra was extracted for 3 hr at $80^{\circ}C$ using 20% aqueous ethanol, the yield of extracts was highest. For the desirable chromaticity coordinates, the optimum extraction time and temperature of Schizandra nigra were 3 hr at $80^{\circ}C$. The lightness of the extract was low of the value when extraction time and temperature was long and high. The sugar content of the extract of Schizandra nigra was ranged between 2.0 and 2.6% Brix, which is lower than that of Schizandra chinensis. Although the pH of the extract from Schizandra nigra was a low in comparison with that of water extract the pH range was proper to maintain the stability of color of extract from the Schizandra chinensis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.323-327
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• 2014

This study was carried out to provide basic data on the anion, element, chromatic and antioxidant activities of commercial dried lavers cultivated from Seocheon, Wando, Goheung and Busan in Korea. The highest concentrations of several anions ($Cl^-$, $NO_3{^-}$, $SO_4{^2-}$, and $PO_4{^3-}$ per 100 g of dried laver) were 412.00 mg in Wando, 545.90 mg in Goheung, 297.35 mg in Seocheon, and 79.70 mg in Wando, respectively. The highest concentrations of N, C, and S were 6.40%, 41.36%, and 0.98%, respectively, in dried laver cultivated from Wando. Hunter's color values were significantly high in the order of Seocheon < Goheung < Busan < Wando for lightness, Wando < Busan < Goheung < Seocheon for redness, and Goheung < Seocheon < Busan < Wando for yellowness in the dried lavers. Total phenolic content and DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activities showed highest values of 166.10 mg/100 g and 28.48%, respectively, in dried laver cultivated from Wando.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.865-871
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• 2016

This study investigated the quality characteristics of Yanggaeng added with lentil bean sediment. Yanggaeng was prepared by addition of 0, 25, 50, and 75% (w/w) lentil bean sediment to white bean basic formulation. For the proximate composition measurement, lentil bean sediment consisted of 15.63% moisture, 17.31% crude protein, 0.92% crude ash, and 0.31% crude fat. The sediment yield of lentil beans was 54.25%. The moisture content of Yanggaeng significantly increased with increasing lentil bean sediment content. The total soluble solid content ($^{\circ}Brix$) of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas the pH was not significantly different between the control and experimental groups. The lightness of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas redness and yellowness significantly increased with increasing lentil bean sediment content. The springiness, gumminess, and chewiness of Yanggaeng decreased with increasing lentil bean sediment content, whereas hardness and cohesiveness was not significantly different between the control and experimental groups. The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity significantly increased with increasing lentil bean sediment content. Yanggaeng containing 25% lentil bean sediment had acceptable sensory properties, such as taste, texture, and overall preferences. Thus, our results suggest that Yanggaeng containing 25% lentil bean sediment could improve the sensory properties and antioxidant activities of Yanggaeng.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.988-993
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• 2012

The objective of this study was to investigate the physicochemical properties of Yukwa bases with different quantities of Soju during long-term storage. We examined Yukwa bases with 5 different quantities (0%, 25%, 50%, 75%, and 100%) (v/w) of Soju after intervals of 10 days up to 50 days at $30{\pm}1^{\circ}C$. The L and a values of all Yukwa bases decreased as storage time increased. The b value of Yukwa bases with 0% Soju increased as storage time increased, but Yukwa bases with 25~100% Soju decreased. The compression and shared force decreased as storage time increased for all subjects, but those with bases of 50% and 75% Soju changed less during storage. The acid values of all Yukwa bases increased significantly during storage. In addition, the peroxide values of all Yukwa bases significantly increased during storage time. Yukwa bases with 0% Soju showed great change of the peroxide value during long-term storage. The peroxide values of all Yukwa bases changed less as the quantity of Soju increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.982-987
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• 2012

In this study, the quality characteristics of Topokkidduk, a traditional Korean rice cake, containing different amounts of garlic powder (0, 1, 3, 5, 7 w/w %) were investigated. The moisture content of Topokkidduk containing garlic ranged from 45.72~46.74% and was significantly higher than Topokkidduk in the absence of garlic. The Hunter color L value decreased with an increase in the amount of added garlic powder, whereas the a and b values increased. Texture analysis revealed that the hardness of uncooked Topokkidduk was significantly lower than Topokkidduk not containing garlic (p>0.05). The adhesiveness and springiness of both uncooked and cooked Topokkidduk did not vary significantly at the different garlic concentrations (p>0.05). The chewiness of Topokkidduk tended to decrease with an increase in the amount of added garlic powder. For the sensory evaluation, the intensity (color and flavor) and acceptability (color, flavor and taste) were lower for Topokkidduk containing 7% garlic powder than the other samples. The chewiness intensity was highest for Topokkidduk containing 1% and 3% garlic powder (p>0.05). The Topokkidduk containing no garlic powder and 3% garlic powder had the highest overall acceptability score (p>0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1497-1506
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• 2008

In relation to making tofu with red ginseng extract, the effects of added red ginseng extract on the storage and antioxidant activity of tofu were investigated. When red ginseng extract was added in $0.5%{\sim}2%$ of dried soybean, differences in texture, color and sensory properties were compared. The textural properties of tofu slightly increased depending on the added amount of red ginseng extract in terms of the hardness and springiness: significant difference was demonstrated in the tofu with 2% red ginseng extract, and the color properties also significantly increased in terms of the values of L, a, and b. As a result of sensory evaluation, although the preference to color tended to diminish, as the peculiar taste of red ginseng was significantly perceived, the overall preference did not show any statistical difference. Therefore, the addition of red ginseng extract may be interpreted as not having negative effect on the preference of consumers. There was no change at the early stage of storage in pH, turbidity and total microbial count when the tofu was stored at $15^{\circ}C$. However, the changes in pH and in turbidity, and total microbial counts according to the addition of red ginseng extract took place from the second day and from the sixth day of storage, respectively, suggesting that the shelf-life of tofu may be extended due to its antimicrobial effect. Especially, the highest antimicrobial effect was observed tofu with 2% red ginseng extract. Concerning the antioxidant activity of tofu using oxygen radical absorbance capacity (ORAC) assay, the antioxidant activity significantly increased along with the increase in concentration of red ginseng extract. In ORACOH.assay, the pro-oxidant activity was shown in the tofu added with red ginseng extract.

• Investigative Magnetic Resonance Imaging
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• v.6 no.2
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• pp.166-172
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• 2002

Purpose : To evaluate the usefulness of diffusion-weighted imaging(DWI) and quantitative apparent diffusion coefficient (ADC) maps in the patients with spinal cord infarction. Materials and methods : We studied 6 patients presented symptoms with spinal cord infarction, retrospectively (3 men and 3 women). We obtained multi-shot echo planar-based, DWI using 1.5T MR scanner at 5.4 mean days after the onset of ischemic symptoms. In six patients, signal intensity was acquired at conventional b value $1000s/\textrm{mm}^2$). The ADC value for the normal spinal cord and for infarcted lesions was measured from the trace ADC maps by using regions of interest positioned over the spinal cord. We analyzed signal intensity of lesion on MRI and DWI, and compared with ADC values in infarcted lesions and normal site. Results : T1-weighted MR image showed isosignal intensity in four of six patients and low signal intensity in two of six. T2-weighted MR image demonstrated high signal intensity in all of six. All DWI were considered to be diagnostic. All of six depicted a bright signal intensity on DWI. ADC values of infarcted lesion were measured lower than that of normal spinal cord on ADC map. The differences in ADC values between infarcted and normal spinal cord were significantly different (p＜0.05). Conclusion : It is possible to obtain DWI and ADC map of the spinal cord and DWI may be useful in the early diagnosis and localization of lesion site in patients with spinal cord infarction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1579-1585
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• 2005

The aim of this study was to propose utilization of tofu whey concentrates separated by ultrafiltration (UF) for yogurt production. The curd yogurt was prepared from whole milk added with skim milk Powder in which UF powder was substituted 0$\%$, 6.25$\%$, 12.5$\%$ or 25$\%$ for skim milk powder. The quality characteristics of yogurt in terms of pH, titratable acidity, viscosity, color and viable cell counts were evaluated. There were no significant differences in pH and titratable acidity between control (yogurt added with only skim milk powder) and yogurt added with UF powder after 24 hr of fermentation at 37$^{\circ}C$. Apparent viscosity of yogurt added with UF powder was lower (2,623 $\∼$ 3,189 cps) than that of the control yogurt (3,196 cps). Lightness and redness value of yogurt added with UF powder were not significantly different from control yogurt, while yellowness value increased as the amount of UF powder increased. Addition of UF powder stimulated the growth of lactic acid bacteria. Gas chromatographic analysis detected acetaldehyde, diacetyl, and organic acids, and more volatile compounds were detected in yogurt added with UF powder. Sensory analysis showed that yogurt added with UF powder were evaluated as acceptable as control yogurt. Therefore, UF powder could be substituted for skim milk powder without depressing yogurt qualify.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1586-1592
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• 2005

In order to develop Houenia dulcis with natural food application the effect of Hovenia dulcis fruits powder content the physical, textural and sensory properties of noodles were examined. The analysis of the contents of free amino acids showed that 17 kinds of amino acids were detected and highest in 3$\%$ Hovenia dulcis fruits powder contents. The weight and the volume of cooked noodle were highest in control the more added of Houenia dulcis fruits powder contorts lessen the weight and the volume (p < 0.01, p < 0.001), the water absorption ratio was highest in control group. Hunter color value of noodle showed that L value was 7.62 in control, a and b values were highest in 5$\%$ added group. More added Houenia dulcis fruits powder contents increased a and b values (p < 0.001). Hardness, cohesiveness (p < 0.05), gumminess and brittleness (p < 0.001) were highest in control, springiness was highest in 1$\%$ added group (p < 0.001). Scanning electron micrographs of noodle showed that more added of Houenia dulcis fruits powder contents made the particle uniform, so softer and larger. Sensory properties showed that color of noodle and herb flavor were thicker in more added of Houenia duzcis fruits powder contents (p < 0.001). The taste was highest in 3$\%$ added Houenia dulcis fruits powder contents. Overall acceptability was also highest in 3% added group (p < 0.01).