• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.551-560
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• 2007

This study was performed to determine the optimum ratio of ingredients in the Sulgidduk with barley(Hordeum vulgare L.) sprout powder. A mathematical analytical tool was employed for optimization of the typical ingredients. The canonical form and trace plot showed the affect of each ingredient in the mixture against the final product. Mixture design showed 14 experimental points, including 4 replicates for three independent variables. The three independent variables selected for the experiment were: water($15{\sim}22%$), barley sprout powder($1{\sim}4%$), and sugar($12{\sim}19%$). The optimum responses variables such as color values(L, a, and b), instrumental texture parameters(hardness, gumminess, and chewiness), and sensory characteristics(appearance, color, smell, taste, softness, moistness, and overall acceptability) were evaluated. The Hunter colorimetric L- and a-values of the Sulgidduk decreased with an increasing amount of barley sprout powder. As more barley sprout powder was added, a higher b-value resulted. Textural hardness, gumminess, and chewiness were lowered by the addition of barley sprout powder. The optimum formulation obtained by both numerical and graphical methods showed similar results. The representative optimal ingredient ratio commonly obtained by both methods were: 18.2% water, 2.0% barley sprout powder, and 14.8% sugar.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.192-198
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• 2013

The quality characteristics of Korean rice cakes (Karedduk) with a mixture of maltooligosaccharide and OSA (octenyl succinic acid starch) added, after 2 and 24 hr of storage at $5^{\circ}C$, was analyzed. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of maltooligosaccharide (x) and OSA (y). Maltooligosaccharide was added at 0, 3, 6, 9, and 12% levels, and OSA added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness and cohesiveness (p<0.01), chewiness, gumminess and hardness (p<0.001) were significantly different after 24 hr of storage at $5^{\circ}C$. The effect of retarding retrogradation of Korean rice cakes with added mixtures of maltooligosaccharide and OSA showed an increasing trend as the amount of maltooligosaccharide increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% maltooligosaccharide and 0.6% OSA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

• Journal of Animal Environmental Science
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• v.12 no.2
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• pp.75-84
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• 2006

The effects of the mixture ratios of swine manure and food wastes when vermicomposed on earthworm(Eisenia foefida) growth, the production amounts and the chemical properties of casts for plant growth media were evaluated to optimal mixture ratio. Earthworms were grown in swine manure, substituted with 0%, 20%, 40%, 60%, 50% and 100% food wastes. All of earthworm grown in swine manure substituted with 60%, 80%, and 100% food wastes died, therefore the process of swine manure substituted with 60%, 80%, and 100% food wastes by vermicomposting were impossible in this experiment. Worm cast produced from swine manure substituted with 0%, 20% and 40% food wastes after vermicomposting sufficiently contained required quantities of available phosphorus, exchangeable potassium, exchangeable magnesium, and cation exchange capacity. The survival rates of earthworm in swine manure substituted with 0% and 40% food wastes was significantly higher than those in swine manure substituted with 20%, 40% food wastes. Casts weight and proportion of casts weight in 100% swine manure were significantly higher than those in swine manure substituted with 20% food wastes, but was no significant difference between those in swine manure substituted with 40% food wastes. Therefore 100% swine manure was estimated to be superior than the others treatments. However an adequate mixture ratio of food wastes for processing mixture of swine manure by vermicomposting was estimated to be 40%. Because there was no significant difference in mean flesh weight, increasing rate, casts weight, proportion of casts weight, and reduction rate of volatile solids among 3 treatments and survival rate and conversion efficiency(CE) in swine manure with substituted 40% food wastes were significantly higher than the other treatments.

• 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.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.473-477
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• 2013

The aim of this study was to identify the optimal ingredient-mixing ratio of Job's-tear and wheat flour subjected to extrusion. A modified distance-based mixture design analysis was chosen for the experimental design. The results showed that the bending failure force, the a-value, and the water absorbtion index (WAI) value had no correlation with the mixture ratio of Job's-tear and wheat flour. However, the diameter of the extrudates, the L- and b-values, and the water solubility index (WSI) value were all found to be correlated to the mixture ratio. While the first three values were determined using a linear model, the WSI value was determined using a quadratic model. The diameter and color had an inverse correlation to the mixture ratio: the higher the ratio of Job's-tear to wheat flour, the lower the diameter and darker the color. The L- and b-values were found to change in accordance with the mixture ratio of Job's-tear to wheat flour. The lowest WSI value was obtained at a 40:60 ratio of Job's-tear to wheat.

• Proceedings of the Korean Society for Quality Management Conference
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• 2009.10a
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• pp.15-22
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• 2009

Quality variations in mixture products such as medicine, food, engineering chemicals, and alloy materials can be caused by their own sub-components. For instance, discharging characteristics of a lithium-ion rechargeable battery depend upon the mixture ratio of ethylene, dimethyle, and ethyle-methyle, all of which consists an electrolyte solution in the battery. Thus it is important to determine tolerances of mixture components in maintaining the product quality at a desired level. This paper proposes a simple but efficient approach to a mixture tolerancing method with multi-response variables. We use a response surface method for empirical modelling between mixture components. An illustrative example of the proposed method is given.

• Journal of Korean Society for Quality Management
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• v.38 no.4
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• pp.580-586
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• 2010

Performance variations in mixture products such as medicine, food, and chemicals can be caused by their own subcomponents. For instance, a discharge capacity of a lithium-ion battery depends upon the mixture ratio of ethylene, dimethyle, and ethyle-methyle, all of which are subcomponents of an electrolyte solution in the battery. Thus it is crucial to determine tolerances of the mixture ratio in order to maintain the product quality at a desired level. This paper is concerned with the tolerance design of the mixture ratio. In particular, minimizing variance around the mixture ratio is adopted as a decision criterion in this paper. An illustrative example with multiple quality characteristics is given as well.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1212-1219
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• 1999

The oils were extracted from the mixture of roasted(for 20 min at 190oC) perilla seeds(RPS) and roasted (commercially) peanuts(RPN) by solvent extraction(SE) and mechanical expression(ME). The effects of mixing ratio on physicochemical characteristics and oxidative stability of their oils were investigated. Yields of both SE and ME oils were increased as the RPN ratio in the mixture increased. In all the SE and ME oils, the major fatty acids were oleic, linoleic and linolenic acid, and total saturated fatty acids increased gradually, but total unsaturated fatty acids decreased gradually as the RPN ratio in the mixture was increased. The specific gravity and refractive index of both SE and ME oils decreased as the RPN ratio in the mixture was increased. Acid value, saponification value and iodine value of SE oils decreased as the RPN ratio in the mixture increased, whereas acid value and iodine value of ME oils decreased and saponification value increased. The colors of ME oils were darker brownish than SE oils. The oxidative stability of SE oils was decreased as the RPN ratio in the mixture increased, whereas that of ME oils was increased. Sensory evaluation of all the oils extracted from the mixture with various mixing ratio showed significant differences in flavor, taste, color and overall acceptance(p<0.01). The oil extracted from the mixture of the mixing ratio of 8:2(RPS:RPN) showed slightly higher preference regardless of extraction method.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.164-171
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• 2002

The purpose of this study was to evaluate inhibitory activity of a bacteriocin mixture from lactic acid bacteria(LAB) against foodborne pathogens. Each bacteriocin solutions were prepared by growing nine strains of bacteriocin producers in MRS broth for 18~24 h followed by centrifugation(8000$\times$g, 20 min, 4$^{\circ}C$). Bacteriocins were purified from ammonium sulfate precipitation and were resuspended in 50 mM phosphate buffer(pH 7.0). Nine bacteriocins were mixed together and then allowed to freeze at -2$0^{\circ}C$. The mixture of nine bacteriocins showed enhanced inhibitory activity compared to each of bacteriocins and inhibited the Gram negative pathogens including Escherichia coli 0157:H7, Klebsiella pneumoniae, Pseudomonas chlororaphis and Shigella sonnei. The mixture of bacteriocin solutions was significantly lower than controls when a freeze-dried bacteriocin mixture was added to frank sausage, Mozzarella cheese and pork loin. With addition of bacteriocin mixture, total mesophilic bacteria in pork loin were constant over storage period, whereas total mesophilic bacteria in Mozzarella cheese and frank sausang slightly increased. Total viable cells of control group increased during storage without bacteriocin treatment. Volatile base nitrogen content of pork loin during storage also increased significantly without bacteriocin treatment. The bacteriocin mixture was capable of inhibiting pathogenic and spoilage microorganisms and extending the shelf-life of cheese and meat products during storage.

• Journal of Mushroom
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• v.8 no.3
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• pp.91-95
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• 2010

The acute toxicity of a crude extract of maitake mushroom(Grifola frondosa practical compound: GFPC) and the mixture of maitake mushroom extract and white jelly mushroom extract(Tremella fuciformis practical compound: TFPC). For acute oral toxicity test, male and female ICR mice were randomly assigned to five groups, consisting of 12 animals each, six males and six females, received either GFPC or the mixture of GFPC and TFPC, at dose of 0, 2,000 and 5,000mg/kg b.w. by orally(10ml/kg b.w.). For the period of 48hr, clinical signs, body weight and food intake were measured. All animals survived during the study and did not show any clinical signs. Food intake was mildly decreased in both GFPC and the mixture of GFPC and TFPC treated groups, however, body weight gain showed no significant difference among the groups. It is suggested that LD50 of GFPC and the mixture of GFPC and TFPC by oral administration was estimated to be over 5,000mg/kg in both sexes of mice. These results conform that GFPC and the mixture of GFPC and TFPC are safe and no toxic at average dietary level.