• Food Science and Preservation
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• v.20 no.5
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• pp.621-627
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• 2013

This study was conducted to investigate the effect of Curcuma longa L. powder (CLP) on the quality characteristics of a dumpling shell. Dumpling shell samples were prepared with wheat flour and different amounts of CLP were added to them, after which their instrumental characteristics and sensory evaluation were investigated. The gelatinization temperature of the CLP-wheat flours composite increased, whereas its initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min and maximum viscosity all fell with the increasing CLP content, as measured via amylography. As increasing amounts of CLP were added, the L value decreased, whereas the a and b values increased. With regard to the textural characteristics, the CLP additive became harder, more cohesive and adhesive, and less springy. The DPPH free radical scavenging activity increased significantly as the CLP content increased (p<0.05). Overall, the dumpling shells with 3% CLP were preferred over the other samples, as tested via sensory evaluation.

• The Korean Journal of Zoology
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• v.16 no.2
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• pp.127-137
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• 1973

Monosodium glutamate(MSG) is a widely used food additive. Some reports descried its positive effect and the others, negative effect on mouse, monkey, human or drosophilid flies. Because of the conflicting reports the present investigation was undertaken to study the effects of MSG on the development of Drosophila melanogaster. The two strains of D. melanogaster, Oregon-R and Sinchon-I were used and MSG as well as cane sugar (as the second control) media were prepared by adding MSG or cane sugar at various concentrations to the standard food media for the present study. Ten flies (Male 5, Female 5) were placed in each vial and the numbers of $F_1$ flies emerged from it were counted. The results are presented below: 1. The numbers of $F_1$ flies decrease as the concentrations of MSG increase, implying that MSG has an inhibitory effect in the development of D. melanogaster. 2. The effects of cane sugar show an enhancing effect rather than an inhibitory one. 3. The numbers of $F_1$ fies produced in the Sinchon-I strain are greater than in the Oregon-R. This may be due to the difference in the length of inbred period. 4. The Muller-5 test shows a negative result, suggesting that MSG may be not mutagenic.

• Food Science and Preservation
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• v.24 no.5
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• pp.666-672
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• 2017

The purpose of this study was to examine the effects of long-term endurance exercise and salvia miltiorrhiza vinegar on body composition and insulin resistance of high-fat diet (30% carbohydrate, 50% fat and 20% protein) induced obese rats. After 8 weeks of high fat diet (50% of total calories), rats were divided into 4 groups (sedentary group, n=10; exercise group, n=10; Salvia miltiorrhiza vinegar group, n=10; exercise+Salvia miltiorrhiza vinegar group, n=10) for 8 weeks. Body weight, body composition, diet intake volume, oral glucose tolerance test, plasma total cholesterol were measured. The results showed that Salvia miltiorrhiza vinegar plus endurance exercise training for 8 weeks significantly improved body weight control, visceral fat weight, and insulin resistance. However, only Salvia miltiorrhiza vinegar treatment did not significantly improve body composition and insulin resistance. In addition, there was no additive by the combination of Salvia miltiorrhiza vinegar and endurance exercise in insulin, body fat, and total cholesterol. The reduction of body fat, glucose, insulin and cholesterol by combination was resulted from the exercise. These results suggest that Salvia miltiorrhiza vinegar has slight effect on anti-hyperglycemia and anti-obesity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.322-328
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• 2002

This study was carried out to investigate antimutagenic and anticancer effects of ethanolic extract of Korean traditional doenjang added sea tangle. Most of the mineral content of doeniang was increased by addition of sea tangle. In the Ames test, the antimutagenic effect of ethanol extract of Korean traditional doenjang added 5% sea tangle was higher than that of control (no additive), 10%, and 15% sea tangle additions. The inhibition rate of ethanol extract (200$\mu\textrm{g}$/plate) of doenjang added 5% sea tangle in the S. typhimurium TA100 strain showed 97.0% inhibition against the mutagenesis induced by MNNG. In addition, the suppression of ethanol extract (200$\mu\textrm{g}$/plate) of doenjang added 5% sea tangle in the S. typhimurium TA98 and TA100 strains showed 60.2% and 69.1% inhibition respectively, against the mutagenesis induced by 4NQO. The suppressions under the same condition against B($\alpha$ )P and Trp-P-1 in the TA98 and TA100 strains were 71.7% and 87.3%, and 66.6% and 80.8%, respectively. In the anticancer effects, the cytotoxicity of doenjang added 5% sea tangle on the cell lines with human lung carcinoma (A549), human hepatocellular carcinoma (HepG2), and human gastric carcinoma (KATOIII) were inhibited with increasing the extract concentration. The treatment of 1.0 mg/mL Doenjang added 5% sea tangle showed strong cytotoxicity of 56.4%, 87.67%, and 89.5% against A549, HepG2, and KATOIII, respectively.

• Korean Journal of Agricultural Science
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• v.19 no.2
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• pp.179-186
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• 1992

This experiment was carried out to study the drying characteristics of model foods containing moisture, protein and starch on different concentration of additives such as sodium chloride and sucrose. Textural properties of model foods were measured by using UTM(instron). The results obtained are summaried as follows: As starch content and solute concentration of model foods increase, drying time was extended. The multiple regression equations for drying characteristics of additive concentration ($X_1$, %), drying time ($X_3$, hr), drying temperature ($X_2$, OC), starch content($X_4$, %) are : $$E(MC)=58.282-5.197X_3-15.151X_4-0.145X_2+2.672X_1\;R^2=0.798\;(NaCl)$$ $$E(MC)=56.651-7.253X_3-0.183X_2-42.844X_1+3.025X_4\;R^2=0.858\;(Sucrose)$$ As starch content, drying temperature and solute concentation increased, he hard ness of model foods increased.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.246-254
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• 2004

Physicochemical properties of bread dough added with silkpeptide were investigated. Protein content of silkpeptide was 90.83%. In amino acid analysis, glycine content was highest at 18,760.04 mg%. Alanine, serine, and tyrosine contents were much higher in silkpeptide flour than wheat flour. Mixed silkpeptide showed low lightness and redness values and high yellowness. Farinograph water absorption decreased as silkpeptide content increased. Both arrival and development times of silkpeptide-added dough were longer than those of wheat flour, As silkpeptide content increased, degree of weakness increased, Maximum viscosity of amylograph decreased gradually with addition of silkpeptide, while gelatinization temperature was not affected. Extensograph showed extensibility and resistance to extension of dough increased, while ratio of resistence to extensibility highly increased with increasing amount of silkpeptide. Silkpeptide added to bread dough showed oxidation effect, indication that it could be used as natural additive for improving bread dough quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1426-1432
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• 2013

Changes in the textural properties of rice cookies as a result of using roasted soybean flour (RSF) as an additive were investigated in this study. RSF was replaced as 3, 6, 9, 12, 15 and 20% of 100 g of rice flour. The addition of RSF increased the hardness of dough and cookies as measured by texture analyzer (TA), whereas moisture content of dough and cookies decreased upon addition of RSF. Further, the addition of RSF led to an increase in the L value of dough and cookies, but to a decrease in the a and b values. In addition, the bulk density of cookies decreased upon addition of RSF, whereas bulk density of dough also declined when compared to control. The spreadability of cookies was found to be lower in comparison to control. The values of ${\Delta}bulk$ densities (BD) and ${\Delta}hardness$ of cookies also increased upon addition of RSF. From the point of view of sensory evaluation, addition of 9% RSF to rice cookies showed the highest score in terms of overall acceptability and softness. A 12% RSF addition to rice cookies led to the highest score in sandiness. As a result, we conclude that the crispy texture of the rice cookie can be improved by adding RSF.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.422-426
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• 1997

The effect of sucrose fatty acid ester(SE,{\;}$0{\sim}5%,{\;}w/w)$ and oligosaccharide(OS,{\;}$0{\sim}1.0%,{\;}w/w)$ additions on texture properties, hardness(H), stickiness(-H), stickiness/hardness(-H/H) and elastic recovery (b/a) of cooked rice stored at $20^{\circ}C$ were studied. The H of stored cooked rice decreased with increasing storage time. The addtion of SE and OS showed lower H value than control throughout the storage period up to 12hrs and after 8hrs of storage time, respectively. The -H of stored cooked rice increased with increasing storage time. The -H value of SE added cooked rice showed much lower than that of the control in the early stage of the storage and then almost the same value as that of control. The control and SE or OS added cooked rice resulted the value of -H/H between 0.15 and 0.20, which had been found as acceptable textural parameters, after 10hrs of storage at $20^{\circ}C$. The b/a of stored cooked rice decreased with increasing storage time, but was not significantly affected by additives. After 15 days of storage at $4^{\circ}C$, the addition of SE had greater effect on the reduction of hardness of stored cooked rice than that of OS.

• Journal of Life Science
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• v.26 no.7
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• pp.805-811
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• 2016

The present study was performed to evaluate the anti-oxidant and anti-proliferating activity of the water extract mixture of Cordyceps militaris (CM) and Allium tuberosum (AT). The water extract mixture rate of CM and AT was optimized by means of a sensory evaluation test. The optimized mixture rate were decided at 70% of CM, 30% of AT, and 10% of apple concentrate as an additive. The values of total acidity, pH, sugar contents, and turbidity of the water extract mixture were 0.1%, 4.28, 9.10 °Brix, and 1.48 respectively. The water extract mixture had effective DPPH radical scavenging activity, reducing power effect, and ABTS radical activity. DPPH radical activities of the water extract and the water extract mixture were 43.2% and 51.7% respectively; their reducing power (OD₇₀₀) was 1.14 and 1.43 respectively; and ABTS^.+ radical activities were 47.1% and 62.2% respectively. Also, the water extract mixture showed a higher anti-proliferating effect than the AT extract on human prostate cancer cells. These results provided experimental evidence that the water extract mixture of CM and AT is a better source of anti-oxidant and anti-cancer ingredients than a single extract of CM. In conclusion, the water extract mixture of CM and AT will be beneficial in development of a functional drink.

• Journal of Life Science
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• v.28 no.12
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• pp.1501-1506
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• 2018

Edible insects have recently been increasingly promoted as a source of protein. As the number of farms rearing these insect increases, it is important to develop safe and nutritious feed sources to improve their commercial quality. The aim of the current study was to determine the effect of food by-products as feed supplements for the Korean rhinoceros beetle, Allomyrina dichotoma, which has been registered as a general food ingredient in Korea. We compared the effects of waste citrus peel, soybean curd cake, soybean oil meal, and brewers' dried grain on the growth of third instar larvae of A. dichotoma. Groups of larvae were fed with fermented sawdust and nine different combinations of the above by-products and the effects on their growth were measured until pupation. The highest survival rate was with feed supplemented with 10% brewers' dried grain (66.7%, p<0.05), and these larvae were also 26% heavier (p<0.05) than the control group that received no supplementation. In the 10% brewers' dried grain group, the larval period of third instar was shortened by almost 28 days (p<0.01) compared to the control group. Of all the groups, only that which was fed the brewers' dried grain supplement showed more than a 90% pupation rate (p<0.05). Therefore, brewers' dried grain may be useful as a source of feed for A. dichotoma.