• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.449-454
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• 2015

This study investigated the quality of noodles added with different amounts of freeze-dried fish scale collagen mixture powder (FDCMP). Freeze-dried fish scale collagen mixture was prepared by mixing ingredients (fish scale collagen : herb extracts : dextrin : distilled water=1:0.75:0.25:2), which were freeze-dried. Noodles were prepared by adding 0.5, 1.0, 1.5, and 2.0% (w/w) FDCMP based on flour weight. Cooked noodle weight and volume decreased with increasing amount of FDCMP, whereas turbidity of soups significantly increased. The water-binding capacity of FDCMP was higher than that of flour. Uncooked and cooked noodles showed reduced L values as well as increased a and b values increasing amount of FDCMP in the flour composite. Hardness and chewiness of cooked noodles significantly decreased with increased FDCMP content. Adhesiveness, cohesiveness, and gumminess increased with increased FDCMP content. Springiness and resilience were not significantly different between the control and FDCMP group. Finally, sensory evaluation results indicated that texture, mouthfeel, and overall preference of noodles containing 0.5% FDCMP were higher compared to those of the other samples. Based on cooking properties and sensory evaluation, freeze-dried fish scale collagen mixture powder up to 0.5% could be substituted for wheat flour to improve noodle quality.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.18-23
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• 2019

An enzymatically saccharified tapioca and hulled barley (TB) raw mixed solution was used to examine alcohol fermentation characteristics. The TB mixture was liquefied with 0.04% ${\alpha}-amylase$ "Spezyme-Fred" and saccharified using an enzyme mixture (GPB), which consisted of glucoamylase (G), protease (P), and ${\beta}-glucanase$ (B). After the TB mixture (7:3, w/w) saccharified for 150 min at $50^{\circ}C$, its glucose content was 12.9% and viscosity was 26 cp. The use of GPB for the saccharification of TB was appropriate because the addition of ${\beta}-glucanase$ increases the glucose yield and decreases the viscosity of the saccharification liquid. The TB ratio was optimized to 7:3 (w/w) on the basis of the lower viscosity and the higher glucose content after saccharification. After TB mixture with 300% (w/w) water content was better condition than others for alcohol fermentation when it was carried out at $30^{\circ}C$. The alcohol and glucose contents of the TB mixture fermented for 72 h were 9.0 and 0.02%, respectively, and the pH and total acidity were 4.3 and 0.3%, respectively.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.20-26
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• 2007

The characteristics of sponge cake were investigated with various flour types and amounts of ginseng powder. Sponge cake made with medium flour in combination with 2 and 4% mixtures of ginseng powder was found to be optimal as a cake flour control, being unaffected by the addition of ginseng powder. The results of alveogram showed that increment of ginseng powder decreased over pressure(P), extensibility(L) and swelling index(G) value. Farinogram, consistency, water absorption, stability, time to breakdown and the farinograph quality number all decreased with increasing ginseng powder however, the longest development time was the medium flour with a 2% ginseng powder mixture. Water activities were not significantly affected by addition of ginseng powder, however the 2% ginseng powder mixture showed a slight decrease in water activity. Addition of ginseng powder caused an increase in darkness, as well as redness and yellowness. The results of the sensory test suggest that the 2% ginseng powder mixture was preferable for the cake flour control.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.656-663
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• 2001

The most representative nitrosamine derived from nicotine, nitrosamine-4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone(NNK), has been reported to cause lung cancer in A/J mice. It has been also demonstrated that NNK-induced lung tumorigenesis involves $O^6-methylguanine(O^6MeG)$ formation, leading to $GC\;{\rightarrow}\;AT$ transitional mispairing during DNA replication. Our in vitro experiment, modified from the method of DBA assay, examined the ability of phyto-extract mixture to inhibit the metabolism of nicotine to nitrosamines. The production of nitromorpholine from morpholine was inhibited about 75% at the concentration of 20 mg/mL of phyto-extract mixture, which was lower than vitamine C and green tea powder. NNK, which is a pro-carcinogen in laboratory animals, is hydroxylated primarily in liver and lung by CYP 1A2, 2A6 and 3A4. A critical phase. of NNK activation is its change to an unstable metabolite methyl-diazohydroxide via CYP-mediated ${\alpha}-hydroxylation$; and then it provides a methyl group to the DNA to form DNA adducts which can easily induce mutations. $Aroclor^R$ 1254 was used to induce CYPs in the liver of a Sprague-Dawley rat. The ability of various test samples to inhibit CYPs that participate in NNK activation was evaluated, following the removal of the liver from the rat. Microsomal CYPlA2 catalyzing the conversion of NNK into strong carcinogenic chemicals was inhibited more efficiently by phyto-extract mixture than green tea powder. These results indicate that phyto-extract mixture can be used to reduce $O^6MeG$ DNA adducts for chemoprevention.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.19-26
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• 1983

A study was designed to investigate the sorption characteristics of binary mixtures of NaCl and sucrose or glucose stored at various relative humidities ranging from 46% to 92%. At low relative humidity below RH 65%, the sorption equilibrium was easily achieved, whereas at higher relative humidity values over 73%, all of the mixtures tended to cintinously absorb moisture with increase in storage time. A linear equation of log $({\frac{dw}{dt}})$ = a log(t) + log(b) was found to be valid between the sorption rate and storage time with respect to storage humidities. In sucrose-NaCl mixture, the slope showed a increasing tendency as the percentage of NaCl increased in the mixture, while that of glucose-NaCl mixture failed to show a definite trend. Plateaus were obtained when the amount of water absorbed was plotted on the X axis and the percent composition of mixture on the Y axis at different storage time. The shape of plateau was varied with respect to the kind of sugar-NaCl mixture, composition of the mixture and relative humidities. A linearity was found between log(1-Aw) and the amount of water absorbed over the Aw range 0.73-0.92 and the slope was affected by the kind and composition of sugar-NaCl mixtures.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.247-253
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• 1995

The proximate composition and calorie of kidney bean sediment, amylogram, color, texture and sensory evaluation of Yanggaeng mixed with kidney bean sediment. Significant differences in the protein and fat contents were noticed among kidney bean sediment samples. The amylograms of sediment mixed with sugar and/or agar showed no peak and increase of viscosity compared with the control. When the Yanggaeng was prepared from the mixture of sediments of red bean and kidney bean, noticiable color changes were observed at 30% level of kidney bean sediment. Hardness and cohesiveness of Yanggaeng were increased but elasticity decreased as the proportion of kidney bean sediment increased. Sensory evaluation of Yanggaeng stored at $4^{\circ}C$ for 24 hr revealed that the product prepared from the mixture of red bean sediment (70%) and kidney bean sediment (30%) was not significantly different (p<0.05) compared with that from the 100% red bean sediment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.1019-1025
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• 1998

Proteins and polysaccharides are major food macromolecules. Generally, the mixture of these macromolecules can be separated into two phases because of their thermodynamic incompatibility. Phase separ-ation is explained by equilibrium phase diagram, which comprises binodal curve, critical point, phase separation threshold, tie-line and rectilinear diameter. Phase separation of protein-polysacc-haride solution is affected by pH, temperature, ionic strength, molecular weight, molecular structure, etc. Membraneless osmosis has been developed to concentrate protein solutions, using the phase diagram constituted by proteins and polysaccharides. Protein-polysaccharide mixtures are very promising fat mimetics because solution of mixtures forms water-continuous system with two phase-separated gels, which give plastic texture and a fatty mouthfeel.

• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.224-229
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• 2001

We investigated the effects of bean sprouts (Glycine max), dropwort (Oenanthe javanica), and radish (Raphanus sativus var. hortensis for. acanthiformis) extracts on alcohol dehydrogenase (ADH). The extracts from three kinds of vegetables were prepared by extracting with boiling water, distilling water, and ethyl alcohol. Among extracts, boiling water extract showed the highest activating effect on ADH, respectively and distilled water extract had a greater effect on ADH activation than that of alcohol extract. The ADH facilitating effect of bean sprout extract by distilled water was significantly higher than dropwort or radish, hut the effect of the bean sprout extract by ethyl alcohol was lower than others. The facilitating effect on ADH of mixture extracts of bean sprout and dropwort were mixed at 1 : 1 mixture of boiled-water extract showed the highest effectiveness. And bean sprout extract separated below 3000 molecular weight (MW) range of extract fraction had greater ADH activity than large MW parts.

• Korean Journal of Food Science and Technology
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• v.53 no.2
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• pp.126-132
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• 2021

Cheonggukjang (CGJ) is a famous traditional Korean food that is typically produced by fermenting steamed soybean seeds and has a unique flavor and taste. The objective of this study was to evaluate the effect of addition of lotus seeds on the quality and antioxidant activities of CGJ. Color value, 1,1-diphenly-2-picrylhydrazyl radical scavenging potential, and the amounts of total polyphenol, total flavonoid, mineral, and free amino acid were evaluated. The CGJ sample produced with lotus alone or a mixture of soybean and lotus produced in Korea showed relatively high antioxidant potential. The amount of essential and total free amino acids was also high in the sample prepared with lotus seeds grown in Korea. On the other hand, the total mineral content was low in the lotus-based samples. The results indicated that a mixture of an equal proportion of soybean and lotus seeds could be a good option to prepare nutritious CGJ.

• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.84-88
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• 1973

The antioxidant activity of some extracts from various stages of a Mailard type browning reaction mixture, a 0.2 M glucose + 0.2 M glycine solution heated at $100^{\circ}C$, was determined, using edible soybean oil as a substrate. The activity was compared with the length of reaction times, and also with the intensity of color of the reaction mixture at various stages. The absorbance, at $490\;m{\mu}$, of the reaction mixture appeared to increase almost in proportion to the length of the reaction times. All the extracts from the reaction mixture exhibited considerable antioxidant activity. However, unlike the Absorbance of the reaction mixture, the antioxidant activity of the extracts from the reaction mixture did not appear to increase in proportion to the length of the reaction times. The activity of the extract from the reaction mixture heated for 30 hours was indeed greater than that of the extract from the reaction mixture heated for 2 hours, but the difference of the activity was not so great as one might expect. The results appear to indicate that most of effective antioxidative compounds formed during the Mailard type browning reaction could not be brown-colored pigments formed during the reaction.