• Korean journal of food and cookery science
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• v.31 no.3
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• pp.304-317
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• 2015

For the production of pumpkin paste with respect to heating conditions, we steamed the pumpkin for roughly 15 min, heated it with high pressure treatment for 0 min (A), 10 min (B), 20 min (C), 40 min (D), and subsequently investigated the quality characteristics. Generally a significant difference was observed between the pumpkin paste treated with and without high-pressure heat. The values of water content, crude protein and crude fiber of the high-pressure heat-treated groups B, C, D were decreased compared with untreated group A. The soluble fiber in experimental group B sweet-pumpkin paste treated with high-pressure heat for 20 min was higher than the control, and the highest value at 2.02. Experimental group D sweet-pumpkin paste treated with high-pressure heat for 40 min was found to have a decreased soluble fiber content relative to the control. The L value for the color of the group A untreated control sweet-pumpkin paste (no high-pressure heating) decreased as the time increased from 10 min to 40 min, with L values of 50.33, 49.46, and 48.06, respectively. The b value for the color of the sweet-pumpkin paste also decreased, showing a significant difference. Taking into account all the results, we chose experimental group B in order to prepare sweet-pumpkin latte. We used 0.2% gum (xanthan gum, locust bean gum, guar gum) as a stabilizer. Sweet-pumpkin latte with xanthan and locust bean gum has a suspension stability effect that lasts 90 min. The L and b values of sweet-pumpkin latte with gums increase and a value decrease compared with the control. In terms of the overall acceptance of the sweet-pumpkin latte, the experimental group with xanthan gum scored the best.

• Applied Biological Chemistry
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• v.31 no.1
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• pp.65-78
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• 1988

This study aims effective use of soymilk residue, by-product of soymilk production, and making noodles by mixing soymilk residue with wheat flour. The results of viscosity property, cooking test of dry noodles, texture test of cooked noodles, and sensory test of cooked noodles were as follows. The color of cooked noodles were slightly shifted to yellowness according to the mixing of soymilk residue. The mixing of soymilk residue resulted in the decrease of texture and the loss of solids due to the decrease of visccelasity. Na-alginate, Na-C.M.C., guar gum, and crude gluten were added to improve the texture of noodles mixed with soymilk residue. As the results, either Na-alginate or guar gum was very effective in increasing the viscosity of composite flour and either guar gum or crude gluten was very effective in improving cooking quality. The texture of noodles supplemented by Na-alginate 1.0%, Na-C.M.C. 2.0%, guar gum 0.5%, or crude gluten 2.0% was similar to that of wheat flour noodles. Complex additives mixed with two different additives were very effective in improving noodle-making characteristics. Especially, the properties of the soymilk residue mixed noodles supplemented by crude gluten 1.0% and Na-C.M.C. 1.0% or crude gluten 1.0% and gum 0.5% were nearly the same in the texture organoleptic properties compared with those of wheat flour noodles.

• KSBB Journal
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• v.11 no.5
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• pp.565-571
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• 1996

Medium optimization for ${\beta}$-mannanase production by Aspergillus oryzae ATCC 2114 was performed. Effect of carbon source (locust bean gum) concentration on ${\beta}$-mannanase production was investigated. Above 20 g/L locust bean gum, a lag time for ${\beta}$-mannanase production was appeared because high concentration of locust bean gum caused high viscosity which made the mixing of medium poor. As the locust bean gum concentration in the medium increased, ${\beta}$-mannanase activity and cell growth increased proportionally. Effect of various nitrogen sources on ${\beta}$-mannanase production was also studied. (NH4)2SO4 and malt extract were the most effective for ${\beta}$-mannanase production among the inorganic nitrogenous compounds and organic nitrogen nutrients. Inorganic compounds such as KH2SO4, NaCl, Na2CO3, and MgSO4, on ${\beta}$-mannanase production were optimized for ${\beta}$-mannanase production. Locust bean gum of 10 g/L, malt extract of 3 g/L, (NH4)2SO4 of 2 g/L, KH2SO4, of 10 g/L were selected as the optimal medium. Culture in a fermentor by using the optimal medium was carried out. Lag time of ${\beta}$-mannanase production was shorter due to the better mixing of the fermentor. The maximum ${\beta}$- mannanase activity of 9.7 unit/mL and specific ${\beta}$-mannanase activity of 1.9 unit/mg-cell could be obtained at 27 hours and the productivity of ${\beta}$-mannanase was 0.36 unit/mL$.$h.

• Food Science and Preservation
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• v.20 no.4
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• pp.502-509
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• 2013

This study was conducted in order to monitor the extraction conditions for a gel-state beverage development of the Opuntia ficus-indica stem. Moreover, the organoleptic properties of the beverage prepared by the extract were optimized using the response surface methodology (RSM). The determination coefficient ($R^2$) value for the extraction yield of the stem was 0.95 (p<0.01). The maximum extraction yield was obtained at an extraction temperature of $93.02^{\circ}C$, 123 min of extraction time and 22.57 mL/g of water to sample. The beverage was prepared with the addition of xanthan gum, sugar and persimmon vinegar to the extract with a central composite design. The maximum organoleptic color of the beverage was obtained at 0.38% xanthan gum, 7.91% sugar and 0.76% persimmon vinegar. The maximum organoleptic flavor was obtained at 0.30% xanthan gum, 7.06% sugar and 1.26% persimmon vinegar. The maximum organoleptic taste was obtained at 0.22% xanthan gum, 10.36% sugar and 0.90% persimmon vinegar. The maximum overall palatability (3.92 score) of the gel-state beverage was obtained at 0.35% xanthan gum, 10.83% sugar and 1.21% persimmon vinegar.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.212-218
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• 2009

This study was carried out to determine the quality characteristics of Jeju mandarin orange jellies containing sugar (control) and sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol) to be consumed by the elderly. The gelling agents were carrageenan and gellan gum at the concentration of 0.27%, respectively. The average age of the subjects for the acceptance test was 78. The lightness (L), redness (a), and yellowness (b) values of the carrageenan gel were higher than those of the gellan gum gel using the same sugars. The L, a, and b values of the carrageenan gel made with sugar derivative sweeteners were higher than those of the respective gel made with sugar. Whereas there were almost no differences between the color values of the gellan gum gels made with sugar and sugar derivative sweeteners, respectively. The gelling and melting temperatures of the carrageenan gel with erythritol were highest and those of the respective gel with xylitol were lowest among the sugar derivative sweeteners. The gelling and melting temperatures of the gellan gum gels with erythritol and isomaltooligosaccharide, respectively, were lower, and those of the respective gel made with xylitol were higher compared to that with sugar. There was no break down in the gellan gum gel. The break down rate of the carrageenan gel made with isomaltooligosaccharide was highest and that of the respective gel with xylitol was lowest among the sugar derivative sweeteners. The hardness, adhesiveness, springiness, and chewiness of the gellan gum gel were greater compared to the carrageenan gel. The adhesiveness levels of the carrageenan gels made with sugar derivative sweeteners were lower, and their springiness was higher than the respective gel with sugar. All the TPA characteristics of the gellan gum gels made with erythritol and xylitol, respectively, were higher than the respective gel with sugar. The rupture properties of the gels were the same as their TPA characteristics. The sensory acceptance of the carrageenan and gellan gum gels made with sugar were highest among all the sweeteners. There were no significant differences in the sensory acceptance scores of the carrageenan gels made with xylitol, erythritol, and sugar, respectively, and there were also no significant differences in the sensory acceptance scores of the gellan gum gels made with xylitol, sorbitol, and sugar, respectively. Xylitol was preferred in both the carrageenan and gellan gum gels. Thus, xylitol appears to be an appropriate alternative sweetener to sugar in Jeju mandarin orange jelly for consumption by the elderly, with regard to the acceptability and stability of the gel.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.790-797
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• 2023

Guar gum is an edible starch extracted from Cyamopsis tetragonolobus and used as an auxiliary ingredient to enhance the viscosity and adhesiveness of food and improve its emulsification stability. Here, characteristics of fish surimi mixture with various added amounts (0, 0.23, 0.45, 0.67, and 0.89 wt%) of guar gum were analyzed. In unheated surimi with guar gum, the pH decreased as the content increased. In the color values analysis, only the b^* (yellowness) increased depending on the amount of added guar gum. The firmness increased with increasing guar gum content, and no significant difference in adhesiveness was observed. In heated surimi, a^* (redness) and b^* decreased in a content-dependent manner, and L^* (lightness) was higher than that of unheated surimi. Regarding physical properties, the highest values of hardness, gumminess, and chewiness were observed in the heated surimi with 0.67 wt% of guar gum. However, no significant change was observed in springiness and cohesiveness. Results of sensory evaluation indicated that with higher guar gum content, only the hardness increased slightly, and significant differences were absent in the remaining parameters. Thus, surimi with 0.67 wt% of guar gum is considered to be optimal for 3D printing.

• Applied Biological Chemistry
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• v.33 no.3
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• pp.209-215
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• 1990

For the improvement of the nutritive value of extruded noodles, soybean flour(SF) was mixed with wheat flour. The effects of the addition of SF on the viscosity of wheat flour and the quality of cooked noodles were evaluated. As the proportion of SF addition was increased, the viscosity of composite flour was decreased, And so were the texture and cooking quality of noodles. To improve noodle-making characteristics of extruded noodles with 10% SF, Na-alginate, Na-car-boxymethyl cellulose, guar gum, crude gluten and xanthan gum were added. Then, the noodlemaking characteristics were examined. The viscosity increased with the increase in the concentration of additives and xanthan gum was the most effective. The texture of noodles supplemented by Na-alginate 2.0%, Na-carboxymeihyl cellulose 2.0%, guar gum 2.0%, xanthan gum 1.0% was similar to that of wheat flour noodles. The results of sensory test(color and texture) was coincidal with the results of instrumental tests.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.181-185
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• 2017

Senior-friendly strawberry jelly was developed using strawberry juice, sugar, xanthan gum, and locust bean gum. The experimental variables included strawberry juice (30.0-40.0%, w/w) and sugar (7.5-10.0%, w/w) concentrations and the xanthan gum/locust bean gum ratio (0.3-4.0), and interactions among these variables were predicted using a response surface methodology. The optimal concentrations of strawberry juice and sugar and the ratio of xanthan gum/locust bean gum, determined against jelly hardness, were found to be 40.0, 10.0, and 1.5%, respectively. The hardness, gumminess, and chewiness of strawberry jelly increased significantly during storage at 5 and $15^{\circ}C$ (p<0.05). The lightness of the gum decreased significantly at both temperatures (p<0.05), whereas the hue angle increased during storage at $15^{\circ}C$. The zero-order kinetics was used to predict the shelf-life of the prepared jelly ($R^2=0.89-0.96$), which was determined to be 38 and 26 days at 5 and $15^{\circ}C$, respectively.

• Journal of Nutrition and Health
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• v.23 no.7
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• pp.492-503
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• 1990

This study was performed to investigate nutritional effect of various dietary fibers on lead absorption, and protein and lipid metabolisms in growing rats. Sixty male rats of Sprague-Dawley strain weighing 140$\pm$1.1g were blocked into 10 groups according to body weight and fed 10 kinds of diet different with fiber sources [non-fiber, cellulose, pectin, guar gum or carboxymethylcellulose(CMC)] and lead levels (0 or 1%) for 4 weeks. Results were summerized as follows : 1) Food intake, weight gain, FER and PER were remarkably decreased in lead(Pb)-added groups. Weight gain, FER and PER in Pb-added pectin group were significantly lower than those in Pb-added non-fiber group. 2) Liver and kidney weights, femur weight and length, hematocrit and hemoglobin content were decreased in Pb-added groups. Especially femur and liver weights in pectin groups were the lowest among groups. 3) Total protein content in serum was significantly decreased in Pb-added groups but was not different with dietary fiber sources. Total lipid content in serum was not different with dietary Pb levels and fiber sources, but cholesterol content in serum of guar gum group was significantly decreased by Pb addition. 4) Nitrogen, lipid and cholesteol contents in liver were significantly decreased in Pb-added groups, and lipid content in liver of pectin and CMC groups was lower than other groups. 5) Daily urinary and fecal excretions of nitrogen, kipid and cholesterol were decreased in Pb-added groups, and fecal nitrogen was significantly increased in Pb-added groups, and fecal nitrogen of cellulose and guar gum groups was significantly higher than other groups. Fecal excretions of lipid and cholesterol were increased by dietary fibers, and especially fecal lipid was remarkably increased in pectin and guar hum group. 6) Pb contents in liver and femur were decreased by dietary fibers. Especially Pb contents in liver, kidney and femur were significantly decreased in guar gum group. 7) Daily urinary and fecal excretions of Pb were significantly increased in cellulose and guar gum groups, and fecla excretion of Pb in guar gum group was twice of non-fiber group. Pb absorption ratio was significantly decreased in guar gum group. In conclusion, dietary fibers have effect on protein and lipid metabolisms, and decreased intestinal absorption of Pb by increasing fecal excretion. But the degree of effect was different with dietary fiber sources.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.1
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• pp.8-12
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• 1976

The major subjects of this experiment are to evaluate the mechanical properties of the curing gum for prevention of vibration and to study for related problems. In the prevention of vibration by the curing gum, the results are as follows. When the value of forced frequency over natural frequency is less than $\sqrt{2}$, it may well be used that the value$(1\%-2\%,\;4\%-5\%)$ of damping coefficient over critical damping coefficient of the curing gum is large. When the value of forced frequency over natural frequency is larger than $\sqrt{2}$, it may well be used that the value $(2.5\%-3.5\%)$ of the curing gum is low. If the larger value of logarithmic decrement may be used, the low curing gum is preferred. The conductive range of sulphur contents of the curing gum is $3.3\%-3.5\%$ in the light of phase angle, resilience, and damping coefficient over critical damping coefficient.