• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.261-265
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• 1992

To improve preservation and utilization of radish juice concentrates, radish juice were concentrated by reverse osmosis(RO) and thin layer evaporator(TLE) and their rheological properties were investigated. Radish juice concentrates were considered as nowtonian fluids. The apparent viscosity of conc. 1 (Heat treatment radish juice, concentrated by TLE), conc. 2 (Raw radish juice, concentrated by TLE), conc. 3 (Heat treatment radish juice, concentrated by RO) were 0.0503, 0.0578 and 0.0655 Pa.s at 10(1/s), respectively. The yield stress of these concentrates were ranged from 0.0001 to 0.0580 Pa. The activation energy for the flow of the radish juice conc. 1 were increased from 2.7057 to $4.1159{\times}10^4KJ/kg.mol$ by increasing concentration of radish juice.

• The Korean Journal of Food And Nutrition
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• v.6 no.4
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• pp.281-286
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• 1993

Strawberry pulp was separated into serum and Insoluble pulp by centrifugation. The serum was concentrated in vacuo at 55~58$^{\circ}C$ and 10% aroma recovered. Two folds concentrated strawberry pulp was prepared by mixing concentrated serum, aroma fraction and Insoluble pulp. To develop aroma-rich jam, the strawberry jam was prepared by filling mixture of concentrated pulp, sucrose, citric acid and pectin into retortable pouches and by heating them after heat-seating. The color and flavor quality of the jam prepared by new method were better than the jam prepared by conventional method, as Indicated by GC, GC/MS data, surface color and anthocyanin contents. These results were confirmed by the sensory evaluations. Flavor off-flavor, color intensity and overall acceptance were superior to the conventional method.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.511-516
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• 2008

In this study, composite flour and dough were prepared with concentrated sweet pumpkin powder(CSPP) at varying concentrations of 3, 6, 9, 12, and 15%. The samples and a control were then compared with regards to quality characteristics, including moisture, protein, and ash contents, farinogram characteristics, amylogram characteristics, and falling number of flour and extensogram characteristics of dough, in an effort to determine the optimal ratio of CSPP in the formulation. As the CSPP content increased, the moisture and protein contents of the flour increased, whereas the ash contents decreased. With regard to the farinogram characteristics of flour, water absorption, development time, and stability decreased with increasing CSPP content, while weakness increased. The control group evidenced a significantly higher beginning temperature of gelatinization as compared to the CSPP samples. The temperature of maximum viscosity, maximum viscosity, and falling number of flour decreased with increasing CSPP content. With regard to the extensogram characteristics of dough, extensibility decreased with increasing testing time and CSPP content, whereas resistance, maximum resistance, and R/E ratio increased. In conclusion, these results show that $6{\sim}9%$ CSPP may prove very useful as a substitute for wheat flour in the production of hardroll bread, and may provide good nutritional and functional properties.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1996.06a
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• pp.18-18
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• 1996

• Proceedings of the Korean Society of Toxicology Conference
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• 2001.10a
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• pp.118-119
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• 2001

The anti-cardiovascular effect of estrogen replacement therapy in postmenopausal women is known to be associated with its role as an antioxidant, its ability to protect cells from DNA damage. Genistein concentrated polysaccharide (GCP) is a functional food produced by fermentation of soybean isoflavone extracts with Basidiomycetes, containing rich content of genistein aglycones. The aim of this study was to investigate the effect of GCP on oxidative DNA damage and plasma total antioxidant potential, comparing to the effect of estrogen.(omitted)

• Food Science of Animal Resources
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• v.34 no.6
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• pp.784-791
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• 2014

The aim of this study was to ascertain the effects of beef on the quality characteristics, such as color, texture profile, water absorption ratio, volume, turbidity, and sensory evaluation, of noodle products. Various types of beef were added to the flour at a mixture ratio of ground beef (BG) 10, 15, 20, 25%; concentrated beef (BC) 9, 11, 13, 15%; and powdered beef (BP) 1, 3, 5, 7%. Each treatment was analyzed and compared with a 100% flour noodle as a control. With increasing BG, BC, and BP ratios, the L and b values for color decreased, while the a value increased, from that in the control. The hardness of the noodles treated with BG increased with increasing mixture ratios, but hardness decreased in the BC and BP treatments with increasing mixture ratios (p<0.05). The noodles with the largest beef composition in the mixtures of each treatment exhibited the highest turbidity scores, which was believed to be because the solid contents would be transferred to the soup during heating. In the sensory evaluation of cooked noodles, the BG 10%, BC 9%, and BP 1% treatments exhibited the best color. In an overall preference test, 20% of BG and 3% of BP could be added to the noodles. The best palatability was exhibited by the BG 10%, BC 13%, and BP 3% treatments.

• Food Science and Preservation
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• v.17 no.3
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• pp.398-404
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• 2010

It is known that onions, or bioactive compounds therein, providehealth benefits. The present study was designed to investigate whether a concentrated onion extract lowered blood lipid levels in rats fed a high-fat diet. Initially, male Sprague-Dawley rats were housed singly in an environment in which temperature and light duration were controlled, and had free access to a nutritionally adequate AIN-93G diet and deionized water. After an acclimatization period, rats were weight-matched and assigned to one of the following five groups: 1) a control group, fed the AIN-93G diet mixed with 10% (w/v) lard and 0.7% (w/v) cholesterol to induce hyperlipidemia (control); 2) three experimental groups, fed the AIN-93G diet mixed with a high-fat source plus concentrated onion extract at three different levels (termed the low-dose, medium-dose, and high-dose groups); and, 3) a placebo group, fed the AIN-93G diet with fats plus the same concentrated extract but devoid of onion-derived material. All five groups freely ingested their respective diets over 6 weeks. At 0, 3, and 6 weeks, blood samples were collected from the orbital sinus following overnight food deprivation. At 6 weeks, livers were collected. Both control and experimental groups continually gained body weight throughout the study. No significant differencein body weight gain was observed among groups. However, the serum concentrations of triglycerides, total cholesterol, and non HDL-cholesterol were significantly reduced by ingestion of concentrated onion extract. Also, the hepatic levels of total lipids and total fatty acids, especially C18:1 (oleic acid), were significantly decreased in rats fed a high level of concentrated onion extract, compared with the control and placebo groups. These results provide clear evidence that ingestion of a concentrated onion extract has a profound inhibitory effect on serum lipid levels in rats fed a high-fat diet. Our findings indicate that a concentrated onion extract may be used to alleviate hyperlipidemia by lowering serum cholesterol and triglyceride levels.

• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.477-482
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• 2000

For the purpose of explaining the dewatering phenomena of potato slice soaked in concentrated solution three models were proposed. Earlier model cannot explain the dewatering phenomena of potato slice in concentrated solution because of limiting its condition which is necessary to build a model. Therefore other three models were suggested and a model based on Fick\`s second law of mass transport at infinite plate conditions and numerical analysis was test model for explaining dewatering phenomena of potato soaked in concentrated solution. Apparent diffusion coefficient of water could be readily estimated from model III, and it could explain adequately the difference of the dewatering phenomena of various soaking conditions.

• Fibers and Polymers
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• v.7 no.2
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• pp.129-138
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• 2006

Using a strain-controlled rheometer, the steady shear flow properties of aqueous xanthan gum solutions of different concentrations were measured over a wide range of shear rates. In this article, both the shear rate and concentration dependencies of steady shear flow behavior are reported from the experimentally obtained data. The viscous behavior is quantitatively discussed using a well-known power law type flow equation with a special emphasis on its importance in industrial processing and actual usage. In addition, several inelastic-viscoplastic flow models including a yield stress parameter are employed to make a quantitative evaluation of the steady shear flow behavior, and then the applicability of these models is also examined in detail. Finally, the elastic nature is explained with a brief comment on its practical significance. Main results obtained from this study can be summarized as follows: (1) Concentrated xanthan gum solutions exhibit a finite magnitude of yield stress. This may come from the fact that a large number of hydrogen bonds in the helix structure result in a stable configuration that can show a resistance to flow. (2) Concentrated xanthan gum solutions show a marked non-Newtonian shear-thinning behavior which is well described by a power law flow equation and may be interpreted in terms of the conformational status of the polymer molecules under the influence of shear flow. This rheological feature enhances sensory qualities in food, pharmaceutical, and cosmetic products and guarantees a high degree of mix ability, pumpability, and pourability during their processing and/or actual use. (3) The Herschel-Bulkley, Mizrahi-Berk, and Heinz-Casson models are all applicable and have equivalent ability to describe the steady shear flow behavior of concentrated xanthan gum solutions, whereas both the Bingham and Casson models do not give a good applicability. (4) Concentrated xanthan gum solutions exhibit a quite important elastic flow behavior which acts as a significant factor for many industrial applications such as food, pharmaceutical, and cosmetic manufacturing processes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.116-120
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• 2009

Response surface methodology (RSM) was applied to optimize alcohol fermentation of concentrated grape juice. Sugar concentration ($X_1$), agitation rate ($X_2$) and fermentation time ($X_3$) were chosen as the independent variables of the central composite design (CCD). Dependent variables were alcohol content ($Y_1$) and total acidity ($Y_2$). To optimize two dependent variables, desirability function was defined as $Y_1$=10.0% and $Y_2$=minimum. The optimum conditions for alcohol fermentation were $19.98^{\circ}Bx$ (sugar concentration), 104.1 rpm (agitation rate) and 89.67 hr (fermentation time). The predicted responses were 10.0% in alcohol content and 0.86% in total acidity. The coefficients of determination ($R^2$) were 0.948 and 0.958, which indicate that the model fit was highly significant (p<0.001). The experimental values were 10.1% for alcohol content and 0.88% for total acidity. These values were similar to the predicted values from RSM.