• Journal of Food Hygiene and Safety
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• v.19 no.1
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• pp.31-37
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• 2004

This study was performed to investigate the changes of amino nitrogen, total amino acids, free amino acids, and cole. of traditional Korean soybean paste (doen-jang) during the ripening and storage for 12 months. All of the preparation methods for soybean paste followed the recommendations of the Korea Food Research Institute. The components of soybean paste were analyzed at 0, 6, and 12 months. The content of amino nitrogen of soybean paste was significantly higher than that of soybeans or meju (soybean cakes) at the initial stage of storage (p〈0.05), and decreased during the storage. The composition of total and free amino acids and their ratios of soybean paste were changed during the storage. The ratios of free to total amino acids of soybeans, meju, and soybean paste were 0.8%, 17.3%, and 20.4∼32.9%, respectively. Glutamic acid, which represents the savory taste, was detected the most abundantly in soybean paste during the storage. The ratios of free to total amino acids of glutamic acid were 21.1∼41.5% in soybean paste. Lightness, redness and yellowness of Hunter color of soybean paste decreased over time (p〈0.05). The results of this study indicate that the ratios of fee to total amino acids of soybean paste were much higher than those of soybeans, although its contents of total amino acids were much lower than those of soybeans. The results also indicate that this comes from the preparation and fermentation of meju. It was suspected that the organoleptic quality of soybean paste derived from these three components might be inferior over 1 year of storage time.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.695-701
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• 2012

The aim of this study was to determine the optimum amount of apricot paste to add to rice flour for the preparation of Sulgidduk. As the apricot paste level of the Sulgidduk increased, the moisture contents of samples increased (40.10-43.71%), The color of L-value decreased, while the a- and b-values increased, with increasing amounts of added apricot paste Sulgidduk. According to the mechanical evaluation results, as the apricot paste level of Sulgidduk increased, the hardness decreased. The cohesiveness was highest in the 16% apricot paste sample, and the springiness, gumminess, chewiness, and adhesiveness were highest in the 0% apricot paste sample. From the sensory evaluation results, the 12% apricot paste adding Sulgidduk received the highest overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 12% apricot paste added to rice flour.

• Food Science and Preservation
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• v.13 no.5
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• pp.581-588
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• 2006

Dynamic changes of free sugar and amino acid in the mixture of red bean paste sediment by corn syrup concentration and heating conditions were monitored. Glucose and fructose contents of red bean paste increased with an increasing blown color intensity. Amino acid content was affected by the heating temperature, increased with an increase in browning color intensify. Browning color intensity of each samples increased up to $95^{\circ}C$, but decreased above $95^{\circ}C$. This result was the same tend as changes of glucose and amino acid. The result of correlation coefficients among free sugar amino acid and browning color intensity show that increase in browning color intensity was not correlated directly with changes of free sugar and amino acid content. It seems that the contents of free sugar and amino acid resolved from saccharides and protein were much mote than contents nea for browning reaction.

• Restorative Dentistry and Endodontics
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• v.44 no.1
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• pp.10.1-10.11
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• 2019

Objectives: The objective of this study was to assess coronal discoloration induced by the following intracanal medicaments: calcium hydroxide (CH), a mixture of CH paste and chlorhexidine gel (CH/CHX), and triple antibiotic paste (3Mix). Materials and Methods: Seventy extracted single-canal teeth were selected. Access cavities were prepared and each canal was instrumented with a rotary ProTaper system. The specimens were randomly assigned to CH, CH/CHX, and 3Mix paste experimental groups (n = 20 each) or a control group (n = 10). Each experimental group was randomly divided into 2 subgroups (A and B). In subgroup A, medicaments were only applied to the root canals, while in subgroup B, the root canals were completely filled with medicaments and a cotton pellet dipped in medicament was also placed in the pulp chamber. Spectrophotometric readings were obtained from the mid-buccal surface of the tooth crowns immediately after placing the medicaments (T1) and at 1 week (T2), 1 month (T3), and 3 months (T4) after filling. The ${\Delta}E$ was then calculated. Data were analyzed using 2-way analysis of variance (ANOVA), 3-way ANOVA, and the $Scheff{\acute{e}}$ post hoc test. Results: The greatest color change (${\Delta}E$) was observed at 3 months (p < 0.0001) and in 3Mix subgroup B (p = 0.0057). No significant color change occurred in the CH (p = 0.7865) or CH/CHX (p = 0.1367) groups over time, but the 3Mix group showed a significant ${\Delta}E$ (p = 0.0164). Conclusion: Intracanal medicaments may induce tooth discoloration. Use of 3Mix must be short and it must be carefully applied only to the root canals; the access cavity should be thoroughly cleaned afterwards.

• Journal of the Korean Society of Industry Convergence
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• v.6 no.3
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• pp.247-252
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• 2003

This study is to research on two phase printing method by use of colorants extracted from sappan wood. As for the research, printing effect of printing paste, streaming time, optimal mordant concentration, change of surface color and colorfastness were measured. This experiment showed that modified starch were best on surface color among the modified starch, sodium-alginate, guar gum. And the surface color was best when the steaming time was 60 minutes, mordant concentration 8%(ow.f). And for colorfastness experiment, colorfastness to drycleaning was good, but colorfastness to light and colorfastness to washing showed no desirable result.

• Journal of Applied Reliability
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• v.6 no.3
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• pp.205-212
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• 2006

The purpose of this article is about the accelerated product-reliability-test method of the changing colors of mobile products, which are majorly from the frequent touching of sweating fingers. Such problems of changing colors of mobile products have found mostly In metallic paint containing aluminum paste pigments. Also we found that the color of Al Paste is changed by human sweat. Therefore, the accelerated experimental method has been tested as follow: applying the various concentration of lactic acid, which is the changing color components from human sweat, and deeping the testing sample under temperature of $60^{\circ}C$ in dilutelactic acid with water. From the series of tests, the most optimum concentration of lacticacid has been obtained in 10wt% and the sample is observed to be almost same effect as natural changing of colors by human touching after the test. It has been also confirmed from the cross-sectional analysis. In detail, the testing sample has changed its color in 48hr by changing color effect of Alpaste with 10 wt% of lactic acid, and the digit of $\Delta$ E has measured 10.9 after the test.

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.40-44
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• 2008

Response surface methodology (RSM) was used for analyzing the manufacturing process of Prunus mume extract-added vinegared red pepper paste (maesil chokochujang) with respect to sensory quality properties. Experiments were carried out according to a central composite design, selecting the amount of kochujang, amount of maesil extract, and type of sugar in the mixture as independent variables; sensory attributes such as flavor, taste, color, and mouthfeel viscosity as response variables. The polynomial models developed by RSM for sensory color and mouthfeel viscosity were highly effective to describe the relationships between the factors studied and the responses. The estimated response surfaces confirmed that the amount of kochujang had a positive effect on color (p<0.001) whereas the amount of maesil extract had a positive effect on mouthfeel viscosity (p<0.001). Increase in the amount of kochujang led to a sharp increase of the sensory score on color at all the maesil extract and sugar type levels. On the other hand, increase in the amount of maesil extract caused a sharp increase in the mouthfeel viscosity value regardless of kochujang concentration and type of sugar. The differences among samples made with different types of sugar were not significant (p>0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.642-646
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• 2000

Fish paste was prepared to enhance physiological functions by adding 2.5, 5 and 10% dietary fiber isolated from ascidian (halocynthia roretzi) tunic. Hardness, adhesiveness, gumminess, chewiness and shear force of the fish paste were increased with addition of the dietary fiber. Water activity and Hunter's color values of the fish paste were not significantly changed by addition of the dietary fiber. Results of sensory evaluation indicated that no difference was observed in color, texture and overall acceptance (p<0.05). However, the fish paste with 5% dietary fiber scored the highest and was generally preferred by sensory panels.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.8-14
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• 2017

The purpose of the study is to examine the physicochemical and quality characteristics of fermented soybean paste sauce containing lotus leaf powder at concentrations of 0% (control), 2%, 4%, 6% and 8%. The color of increasing the amount of concentrated lotus leaf powder in the fermented soybean paste sauce tended to increase the pH, total soluble solids, saltinity and viscosity. It also tended to increase total polyphenol, flavonoids content and DPPH radical scavenging ability. The total bacteria numbers increased with storage period, and those of fermented soybean paste sauce with 4% lotus leaf powder were lower compared to the other samples. The results of this study suggest that lotus leaf is a beneficial ingredient for increasing quality characteristics and the functionality of fermented soybean paste sauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.10-15
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• 1998

In order to establish the quality standard of commercial soybean paste, pH, color, moisture, crude protein, isoflavone, free amino acid and organic acid contents of the fermented soybean food in both traditional and commercial products were analyzed. The crude protein contents were from 5.0 to 11.9% in commercial soybean pasted of Samjang and traditional soybean paste of Chungugjang, and the latter showed higher value than those of the former. The contents of isoflavones in commercial soybean paste were less than those of traditional soybean paste. Total contents of free amino acids were distributed from 301 to 4,602mg%, respectively, in which Chungugjang showed the smallest value of 301mg% and the traditional soybean paste showed the most abundant one of 4,602mg%. The ratio of glutamic acid to total free amino acids were 15.9% and 30.1% in traditional soybean paste and commercial soybean paste, respectively. The major organic acid both commercial soybean paste and Samjang was citric acid containing 109.9~196.5mg%. On the other hand, that of traditional soybean paste and Chungugjang was oxalic acid containing 82.8~130.1mg%. This results might be caused by the differences of brewed periods, microflora, processing methods and used raw materials.