• Clinical Nutrition Research
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• 제13권2호
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• pp.89-95
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• 2024

Thickened beverages or swallowing aid jelly (SAJ), commonly used as tablet-swallowing aids for dysphagic patients, may influence the disintegration of orally administered tablets. With this in mind, we evaluated the disintegration times of therapeutic tablets immersed in thickened beverages or SAJ compared to immersion in ones without them. Thickened beverages and SAJs were prepared with various beverages (water, orange juice, and milk) using food thickeners and SAJ powders marketed in Korea. The tablet disintegration times were the same in thickened beverages and SAJs, and there was no statistically significant difference associated with the thickness levels of the thickened beverages. The disintegration times of Tylenol immersed in orange juice or milk were slightly higher compared to those immersed in water. Moreover, there was no difference in disintegration time when using the thickened beverages and SAJs. The disintegration times of Aspirin were similar in all of the thickened beverages or SAJs, and there were no differences between non-immersed and immersed tablets. These results demonstrate that the disintegration of Tylenol and Aspirin is not greatly affected by immersion in any of the thickened beverages and SAJs.

• Preventive Nutrition and Food Science
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• 제19권3호
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• pp.242-245
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• 2014

The flow behaviors of three thickened fruit juices (orange, apple, and grape juice) prepared with a commercial instant xanthan gum (XG)-based thickener that is marketed in Korea were investigated at different thickener concentrations (1.0%, 1.5%, 2.0%, 2.5%, 3.0%, and 3.5%) and setting times (5 and 30 min) using a rheometer and a line-spread measurement method. The flow distance values measured by the line-spread test (LST) were compared with the apparent viscosity (${\eta}_{a,50}$) values measured with a sophisticated computer-controlled rheometer. The ${\eta}_{a,50}$ values of the juices increased as thickener concentration increased, whereas their flow distances decreased. The ${\eta}_{a,50}$ values at the 30-min setting time were much higher than those at the 5-min setting time, indicating that the setting time before serving or consuming thickened juices can affect viscosity values. Plots comparing ${\eta}_{a,50}$ values to LST flow distances revealed strong exponential relationships between the two measures ($R^2$=0.989 and $R^2$=0.987 for the 5- and 30-min setting times, respectively). These results indicate that the LST can be a suitable instrument for evaluating the viscosity of thickened fruit juices prepared with different XG-based thickener concentrations and setting times for the dysphagia diet.

• 한국식품저장유통학회지
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• 제1권1호
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• pp.9-14
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• 1994

Soluble solids($^{\circ}$Brix), acid content and edible part ratio of Citrus unshiu collected at sorting Places in south Cheju area wee more lowered, and peel thickness was more thickened with increasing fruit size. Compared to early variety of Citurs unshiu(C. unshiu Miyakawa Mar), peel thickness of medium variety of Citurs unshiu(C. unshiu Hayashi Mar) was more thickened, and edible part ratio was more lowered with increasing fruit size. Soluble solids of medium variety of Citurs unshiu were lowered, and acid contents were increased compared to early variety. Processing properties for pressing concentrated juice was good for early variety of Citurs unshiu, especially on fruit diameter of 50-65mm. Soluble solids, acid contents and juice ratio were decreased with increasing peel thickness. The quality properties for fresh fruit with peel thickness had a good correlation on early variety of Citurs unshiu, and these data are supposed to be applied to the quality evaluation of Citurs unshiu produced in Cheju.

• 한국임상수의학회지
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• 제29권1호
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• pp.87-92
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• 2012

A six months old, male Shih Tzu dog was referred to the Veterinary Medical Teaching Hospital at Kangwon National University, for lethargy, respiratory embarrassment. Survey radiography revealed enlarged cardiac silhouette due to displacement of gas-filled intestine in the pericardium. Although there were no specific clinical signs, this case was diagnosed as peritoneopericardial diaphragmatic hernia (PPDH) based on the results of positive contrast radiography and thoracic ultrasonograpic findings. In addition, the thickened gall bladder wall observed in ultrasonography, increase of alkaline phosphatase and neutrophils indicated cholecystitis. Two hepatic lobes and gall bladder were severely necrotized and adhere to the diaphragm. Direct reduction of the herniated organs might cause hepatic hemorrhage and bile juice leakage which may induce very poor prognosis. To solve the problems, the adhered organs were dissected with part of diaphragm, and lobectomy with cholecystectomy was performed for prevention of some possible complications including peritonitis. This is case report describing resection of part of diaphragm adhered to herniated organ reduce the risk of possible hepatic hemorrhage during surgical correction of PPDH followed bycholecystectomy and lobectomy.

• 한국식품영양과학회지
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• 제46권7호
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• pp.833-840
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• 2017

다양한 생리 기능성을 가지며 우리나라 전 지역에서 쉽게 재배가 가능한 깻잎의 활용 범위를 넓히고자 깻잎착즙액(squeezed perilla leaf juice, SPLJ) 첨가량을 달리하여 제조한 식빵의 물리 화학적 및 관능적 특성을 확인하였다. 깻잎착즙액을 첨가한 반죽의 특성을 farinigraph로 분석하였을 때 견도와 반죽형성에 도달하는 시간은 대조구와 거의 차이가 없었으나 반죽의 안정도는 깻잎착즙액의 양이 증가할수록 반죽안정도 시간이 길어지는 경향을 나타내어 깻잎착즙액 고형분 함량을 2% 미만 첨가할 경우에는 깻잎착즙액의 첨가가 반죽 특성을 좋게 하였다. 반죽의 발효 팽창력은 깻잎착즙액 첨가량이 많을수록 줄어드는 경향을 나타내었다. 깻잎착즙액의 첨가량을 달리하여 제조한 식빵의 부피, 비용적, 굽기손실률은 깻잎착즙액의 첨가량이 증가할수록 줄어들었으며, 색도는 깻잎착즙액의 첨가량이 많을수록 청록색이 진해졌다. 물성 특성은 깻잎착즙액 첨가량이 많을수록 탄력성과 점착성은 낮은 값을 나타냈으며, 깨짐성, 씹힘성과 경도성은 높아지는 경향을 나타내었다. 깻잎착즙액의 첨가량을 달리하여 제조한 빵의 강도에 대한 관능평가를 시행한 결과 깻잎착즙액의 첨가량이 많을수록 기공이 균일한 정도와 부드러운 조직감은 낮아지는 경향을 나타내었고, 빵 표면의 녹갈색 정도, 깻잎냄새, 깻잎맛과 쫄깃한 조직감은 높아지는 경향을 나타내었다. 전체적인 기호도는 1.5% SPLJ가 가장 높은 소비자 기호도를 나타내었으나 1.5%와 1.0% SPLJ 사이에는 통계적 유의차가 없었다. 관능평가 강도 측정 결과(undependent variable)와 소비자 기호(dependant variable)도 사이의 관계를 부분최소제곱(partial least squares, PLS)을 이용하여 회귀 분석한 결과, 본 실험에 참가한 소비자들은 깻잎착즙액의 양을 달리하여 제조한 빵에 대하여 초록색이 있으며 깻잎 향과 맛이 느껴지는 부드럽고 쫄깃한 느낌을 갖는 빵을 선호함을 알 수 있었다. 본 실험의 결과로 물리적 특성은 0.5%가 적당하였으나, 기호성은 1.5%까지도 적당함을 알 수 있었다. 결론적으로 깻잎착즙액을 이용하여 식빵을 만들 때 반죽특성은 좋으나, 발효력 및 부피팽창이 낮아 물리적 특성이 바람직하지 못함을 알 수 있었다. 하지만 기호성은 우수한 것으로 평가되어 깻잎식빵을 제조하기 위한 제빵 적성을 높이는 연구가 필요함을 알 수 있었다.