• The Korean Journal of Food And Nutrition
• /
• v.21 no.2
• /
• pp.127-134
• /
• 2008

The purpose of this study was to analyze the anthocyanin content of black rice crude extract according to different extraction methods, as well as to compare the effects of stabilizers(${\beta}$-cyclodextrin, maltodextrin) and sugars(sucrose, maltose) on anthocyanin color deterioration, which was examined at $100^{\circ}C$ for $120{\sim}180$ min. In the water extract, C3G (cyanidin-3-glucoside) was detected, 3.22 ppm and 3.29 ppm of C3G respectively. In the $60^{\circ}C$ water extract, anthocyanin color deterioration was retarded by 10% sucrose and 1% maltose and the thermal color deterioration was retarded by the additions of 1% maltodextrin and 1% ${\beta}$-cyclodextrin.

• Korean Journal of Food Science and Technology
• /
• v.25 no.5
• /
• pp.417-420
• /
• 1993

Changes in color intensity of Hololeion maximowiczii(HM) roots which were treated with freeze drying (FD), $50^{\circ}C$ hot air drying (HAD) and $50^{\circ}C$ hot air drying after steam blanching (HADB) were investigated in this study. Color of HADB was yellow-green while other treatments showed bright brown color. In brown color intensity, optical density at 420 nm of FD treatment was highest but HADB treatment showed the highest value in ultra violet spectrum. Water soluble pigment of HM in state of aquous solution was more unstable for heat treatment than that in state of powder. Activation energy for decomposition of the pigment was 20.9 kcal/mole between $90{\sim}100^{\circ}C$ but 50.6 kcal/mole between $80{\sim}90^{\circ}C$.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.4
• /
• pp.586-593
• /
• 2015

The baking properties of gluten-free rice bread with different percentages of corn starch and waxy corn starch were investigated. The specific gravity and color (L, a, b) of the dough as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. Replacement of rice flour with 1, 2.5, 5, 7.5 and 10% corn starch did not have a significant effect on the specific gravity and color of the dough. The volume and specific volume of the rice bread showed an increasing trend as the amount of added corn starch increased. The chewiness, gumminess and hardness of the rice bread showed a decreasing trend as the amount of added corn starch increased. Replacement of rice flour with 1, 5 and 10% waxy corn starch did not have a significant effect on the specific gravity and color of the dough. The color of the rice bread showed an increasing trend as the amount of added waxy corn starch increased. These results suggest that replacement of rice flour with 7.5% corn starch or 1% waxy corn starch is effective for gluten-free rice bread.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.2
• /
• pp.299-306
• /
• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.26 no.1
• /
• pp.14-24
• /
• 1999

The purpose of study was to develop new dental plaque disclosants which could replace erythrosine. Three food coloring agents(Red No.40, Blue No.1, and Mixed Green), erythrosine and fluorescein were tested for their color difference, antibacterial property, and biocompatibility. Color difference of Red No.40 was greater than that of erythrosine as concentration of solution increased. Color differences of Blue No.1 and Mixed Green were smaller than that of red dyes. Erythrosine showed obvious antibacterial property, but food coloring agents showed almost no antibacterial property. The taste and sensation of erythrosine was the worst, and the taste of Red No.40 and the sensation of Mixed Green were the most tolerable. Erythrosine stained dental plaque and oral soft tissue most deeply and long, and Blue No.1 was the next in the depth and longevity of stain.

• Preventive Nutrition and Food Science
• /
• v.3 no.2
• /
• pp.105-110
• /
• 1998

Color characteristic of thawed samples of frozen cooked soybean pree of selected cultivar (Gomultong) depending upon cooking temperature an dtime as well as freezing conditions were evaluated . Samples were either cooled in 4$^{\circ}C$ refrigerator (control), or frozen at - 4$0^{\circ}C$ deep freezer for 12 hrs and then stored in 4 $^{\circ}C$ refrigerator , or immersed in liquid nitrogen (LN2) and then each samples were cooked for 5, 10, 20 and 40 min at 65, 80 and 95$^{\circ}C$, respectively. Freezing effect was not significant for all color characteristics except for b. Significant cooking temperature by cooking time interacts were found for all characteristics excepts for L.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.8
• /
• pp.1114-1121
• /
• 2016

This study investigated the food components and antioxidant activities of dried Jerusalem artichoke (Helianthus tuberosus L.) with white and purple colors. For the proximate composition of dried Jerusalem artichoke, regardless of color, carbohydrate content was highest, followed by crude protein, ash, and moisture contents, and breed-specific differences were not detected. The highest mineral content of dried Jerusalem artichoke was potassium, followed by calcium, magnesium, sodium, and iron. The major minerals of white color sample were calcium, magnesium, and zinc, whereas those of the purple color sample were potassium, sodium, copper, and manganese, and no significant differences between the samples were detected. The main amino acid of dried Jerusalem artichoke was arginine, regardless of color, followed by asparagine, aspartic acid, and ${\gamma}-amino-n-butyric$ acid in order. Cysteine, leucine, and tyrosine were significantly (P<0.05) more abundant in the purple color sample than in the white color sample. In contrast, phosphoethanolamine was significantly (P<0.05) higher in the white color sample than in the purple color sample. Antioxidant activity was higher in the purple color sample than in the white color sample for all activities except the 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assay methodology. Ferric-reducing antioxidant power and oxygen radical absorbance capacity assays at low concentrations of extracts found no differences between the two samples, although the purple sample at high concentration showed relatively high antioxidant activities.

• 축산식품과학과 산업
• /
• v.9 no.1
• /
• pp.67-69
• /
• 2020

• Journal of the Korean Society of Food Culture
• /
• v.20 no.2
• /
• pp.261-272
• /
• 2005

The color and its coordination should intensify the customer's memory and awareness in a brand website, through the consistent communication strategy by which a variety of brand identification in the offline could be expressed efficiently. We evaluated top 5 brand-valuable family restaurants in this study, how they made the best use of the website as a new communication channel, and how they constructed the brand identification by the coloring of a website. We found out that they employed colors with a dynamic and lilting feelings matching the concept of a family restaurant. In addition, A color scheme was well designed for the specific character of a brand, though web-safe colors were seldom employed. This report can be a guide to a corporation for the color and its coordination in the website, when existing brand images need to be intensified and enhanced, or when a new brand image need to be constructed.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
• /
• 1994.06a
• /
• pp.41-49
• /
• 1994

The meanings, classification, and regulatory status of 'natural food colorants' are discussed. Nowadays the technological advances for processing Cochineal color is flourishing here and aboard, makes highly concentrated products (e.g., 95% Carminic acid) is comercially available. Application of carminic acid for a food system needs target-specific formulation, mixing with alumn, tartaric acid, and other salts to stabilize the color hue in food system. On the other hand, carmine, the aluminium-lake of carminic acid, is more convenient product to be used and would give more strong color. Of these reasons Carmine is much popular product than Cochineal extract in Western and European countries. We insist that carmine should be also certified as natural colorant together with Cochineal extract in Korea. Authors expect that several kinds of anthraquinone colorant (Lac and Kermes) would be introduced in Korean market in near furture.