• Korean Journal of Plant Resources
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• v.17 no.3
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• pp.297-303
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• 2004

This study was carried out to investigate into the dyeability of ramie fabrics using the extract of native plant, red-dye madder (Rubia akane Nakai) in different conditions. Surface color of ramie fabrics dyed with extracts from red-dye madder plants showed an order of descent YR. However, it was changed by the different mordants. Surface color of ramie fabrics treated with FeSO$_4$, SnCl$_4$, and tartaric acid was an order of descent Y, and that treated with the ashes of common camellia, and bean straw was an order of descent R. At higher temperatures, surface color and coloring matter concentration of ramie fabrics were as follows that values of a increased, however, values of b decreased and values of L lowered. Coloring matter concentration increased in the order of 7$0^{\circ}C$, 9$0^{\circ}C$, and 6$0^{\circ}C$, and so on. Dyeing colors on the ramie fabrics showed an order of descent Y by pH 4 and 9 in dyestuffs solutions. Coloring matter concentration in terms of K/S values, more or less, was increased at strong acids. Surface color by the concentration of dyestuffs solutions showed an order of descent YR irrelevant to the concentration of dyestuffs solutions. Coloring matter concentration was increased at higher concentrations of dyestuffs solutions. Ten minutes was sufficient for the dyeing of ramie fabrics in terms of surface color and coloring matter concentration.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.55-64
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• 2014

This study was performed to determine the effects of drying methods on the quality and physiological activities of blueberry. Blueberries(Vaccinium ashei) were dried by hot-air ($60^{\circ}C$), cyclic low pressure ($50^{\circ}C$), and freeze drying methods. They contained high properties of carbohydrates(68.48~80.00%), crude protein(1.63~5.41%), crude fat(0.58~1.25%), and ash(0.71~1.11%) regardless of the drying methods. There were no differences in pH according to the drying methods. Browning index increased as the drying temperature increased. The L, a values of the freeze-dried sample were higher than those of the other dried samples, whereas the b value of the cyclic low pressure dried sample was higher than that of the other samples. The free sugar contents of the hot-air sample were higher than those of the other samples. Vitamin C content of the freeze dried sample was higher than that of either the hot-air or cyclic low pressure dried sample. The contents of total polyphenols and anthocyanins were higher in the freeze dried sample. The DPPH radical scavenging activity of freeze drying sample was higher than that of either the hot-air or cyclic low pressure dried sample. The result indicated that there were no differences in product quality depending on the freeze-drying and cyclic low pressure drying methods.

• Food Engineering Progress
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• v.13 no.4
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• pp.289-296
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• 2009

The purpose of this study was to investigate the effect of dextrinization methods (dry oven and roaster) and the ratio of dextrinized rice on the quality of Backsulgi during storage. The moisture content significantly increased with increasing the amount of dextrinized rice regardless of dextrinization methods. As the ratio of dextrinized rice increased, the L value of the Backsulgi decreased, but the a and b values increased. The a and b values of dry oven method were higher than those of roaster method due to their thermal denaturalization. However, there were no significant pattern's change in sample's colors during storage. In the texture profiles, the hardness, cohesiveness, gumminess and chewiness significantly decreased with increasing the amount of dextrinized rice depending on the dextrinization methods and the ratios. The time constant (1/k) of the Backsulgi with dextrinized rice comparatively higher than that of control and appeared to be the highest in the Backsulgi formulated by 100% of dextrinized rice. In the sensory evaluation, Backsulgi with dextrinized rice over 30% after 1day storage showed higher value in overall quality and lower value in hardness than control. The addition of 30% dextrinized rice made by roaster showed the most effective on the quality and retrogradation of Backsulgi.

• Food Engineering Progress
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• v.15 no.4
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• pp.362-369
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• 2011

This study was conducted to investigate the physicochemical and sensory characteristics of the fish paste prepared with Astragalus membranaceus powder (0-2.0%). The pH of the samples ranged from 6.75 to 6.86 and the moisture content ranged from 77.19 to 80.18%. Increasing amount of Astragalus membranaceus powder in the fish paste tended to increase the redness and yellowness in Hunter color value. Textural property analysis indicated that the strength of the sample paste increased and its springiness decreased with an increasing amount of Astragalus membranaceus powder. The fish paste prepared with Astragalus membranaceus powder (2.0%), especially, showed the highest values in cohesiveness, brittleness, and gumminess. In addition, all the samples had good flexibility. In sensory evaluation, the addition of 1.0% Astragalus membranaceus powder had the best score in color, texture, taste, and overall preference. Therefore, this results suggest that 1.0% Astragalus membranaceus powder can be applied to produce fish paste with high functionality and sensory preference.

• Food Engineering Progress
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• v.15 no.4
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• pp.338-345
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• 2011

The pH, acidity, protein, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of Takju containing 100% short grain rice (100 S), 100% long grain rice (100 L), 50 S+50% puffed rice powder (50 P) and 50 L+50 P were examined. After a drastic decrease during the initial stage of fermentation, the pH gradually increased except 100 L. Protein peaked at day 1 and decreased. A higher protein was noticed in puffed samples than in rice samples (p < 0.05). The Hunter "L" value decreased after a rise during the beginning of fermentation. Puffed samples showed higher reducing sugar than rice at day 0. Total sugar was similar to reducing sugar. A drastic increase in alcohol concentration was detected at day 2. Higher alcohol was observed in short grain than long grain and also in puffed samples than in rice (p < 0.05). A significant difference between 100 S and 100 L was observed in a sensory evaluation (p < 0.01); while no preference was detected.

• Food Engineering Progress
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• v.14 no.3
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• pp.235-242
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• 2010

This study was to investigate the combined effect of enzyme and trehalose addition on the retrogradation rate and quality changes in a Korean traditional rice cake, Backsulgi. As for the enzyme, a commercial maltogenic amylase, Novamyl, was used. From texture profile analysis and sensory tests, the optimum enzyme content for the preparation of Backsulgi was determined to be 0.1%. Backsulgi was prepared with the fixed content of Novamyl (0.1%) and different ratios (5, 10, 15%) of trehalose, and physicochemical and sensory properties were examined for 3 days of storage at ${25^{\circ}C}$. As trehalose content increased, the water activity of Backsulgi decreased. In Hunter's color value, L- and a-values of trehalose-added samples were significantly lower than those of control. In texture profile analysis, hardness of Backsulgi decreased with trehalose content. During storage, a increase in hardness and a decrease in cohesiveness were typically observed for all samples. However, those changes were significantly reduced with trehalose content. The retardation of retrogradation with the enzyme and trehalose addition was confirmed using calculated Avrami rate and time constants. These results revealed that combined treatments of 0.1% Novamyl and 10% trehalose could produce Backsulgi of better sensory quality with retarded retrogradation compared to separated treatment.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.614-620
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• 2018

A rice bran physically treated to increase the residual gamma amino butyric acid (GABA) content (200 mg/100 g) or its hot-water extract (200 mg/100 g) was added into a white pan bread, and changes in the physical properties including color, and volume and texture changes during storage at room temperature were examined. The addition of bran powders had negative effects on bread quality and storage stability whereas that of rice bran extract (RBE) improved the storage stability of bread. The lightness of bread crumbs decreased but the volume of bread slightly increased after addition of the RBE. The increase in crumb hardness during storage was retarded by the RBE addition. The residual concentration of GABA in bread was increased 38-fold when 20% of RBE was added. The addition of RBE to white pan bread improved the resistance to staling and health-promoting function because of GABA.

• Journal of Bio-Environment Control
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• v.28 no.1
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• pp.55-65
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• 2019

The effects of stigma removal from floral organ and treatment of auxin on those regions were evaluated on the fruit growth and quality in strawberry (Fragaria ananassa Duch.). The removal of stigma reduced the fruit weight, fruit length, and fruit width, while fruit growth declined as the number of removed stigma increased. The removal of stigma also resulted in reduced fruit firmness, sugar content, and total anthocyanin content, and decreased value of Hunter a for red color and increased value of Hunter b for yellow. The number of seeds deceased as the regions of removed stigma increased. The treatment of auxin on the region of removed stigma improved fruit size, while it reduced fruit firmness, sugar content, and anthocyanin content. The delay in fruit ripening was observed from both stigma removal and auxin treatment. The incidence of malformed fruits increased as the regions with removed stigma increased. The treatment of auxin also promoted fruit malformation.

• Korean Journal of Environmental Biology
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• v.36 no.4
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• pp.620-625
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• 2018

Pyropia yezoensis is one of the most extensively cultivated seaweeds used as food in Korea. However, the quality and yield of Pyropia farms are frequently affected by outbreaks of thallus discoloration. The objective of this study was to develop a simple and rapid method to evaluate P. yezoensis discoloration caused by nutrient deficiencies. A colorimeter was used to quantify the color of P. yezoensis in nutrient deficient media over 10 days. Quantitative values of lightness (L), redness (a), and yellowness (b) measured with a colorimeter were used as indicators of P. yezoensis discoloration. The vacuoles of P. yezoensis were observed at 4 days and swelled gradually from 6 days onward. The three colorimeter parameters L, a, and b values showed significantly different values with culture period. The lightness (L) value was darker initially, and continued to lighten over culture period. The yellowness (b) value increased, but the redness (a) value decreased throughout this study. The a/b ratio and redness (a) values from the colorimeter were important P. yezoensis color change indicators. The discoloration group of P. yezoensis had quantitative values for parameters of L above 70, a below 2.6, and b above 15.0. The results of this study showed that quantitative colorimetric measurements can be used as tools for simple and rapid detection of P. yezoensis discoloration.

• 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.