• Journal of Applied Biological Chemistry
• /
• v.53 no.4
• /
• pp.219-224
• /
• 2010

This study was conducted to investigate the effect of medical herbs extracts on physicochemical characteristics of cooked rice. Three types (CLP 1, CLP 2, CLP 3) of extracts were prepared using 11 medicinal herbs, respectively. Polished rice was cooked with different concentration of medicinal herbs extracts by electric cooker. The moisture contents in cooked rice were decreased by increased concentration of herbs extracts, while total polyphenol contents were significantly increased. DPPH radical scavenging activities of cooked rice obviously were increased as herb extracts level increased. The consistency and setback value of the rice flour was reduced at all of the extracts, while breakdown and initial pasting temperature was increased. Color of cooked rice was shown different comparing to the control. However, the hardness, adhesiveness, springiness, cohesiveness and gumminess of cooked rice was increased depending on the concentration of extracts. These results showed that medicinal herbs extracts, which can benefit human health, is inducing the changes of physicochemical characteristics of cooked rice.

• Food Science and Preservation
• /
• v.18 no.2
• /
• pp.165-170
• /
• 2011

The physicochemical properties and cooking quality of Saechalssal bori (25% pearled ratio), which is a naked waxy barley, were investigated. The amylose, insoluble dietary fiber (IDF), soluble dietary fiber (SDF), total dietary fiber (TDF), and ${\beta}$-glucan contents of Saechalssal bori were 5.2, 10.8, 9.5, 20.3, and 3.7%, respectively. Pasting temperature, peak and final viscosity, and setback of Saechalssal bori were $66.5^{\circ}C$, 383.2, 231.3, and 55.6 RVU, respectively. The water absorption, expansibility, and soluble solid of Saechalssal bori were 232.2, 405.3, and 3.5%, respectively. As the ratio of water to grain increased, L value increased, whereas a and b values were decreased. The sensory evaluation showed that wateriness and overall acceptability increased with increasing ratio of water to grain, resulting in determining 2.1 times as the optimum ratio of water to grain. The cooked Saechalssal bori prepared using optimum condition had hardness (1.2 kg), cohesiveness (4.0), springiness (1.0), gumminess (5.1), chewiness (5.3), adhesiveness (0.2 kg), and A/H (0.8), respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.2
• /
• pp.287-293
• /
• 2010

Regarding the physical properties of wheat flour added with lily's root powder, elasticity in farinograms tended to increase as the ratio of added lily's root powder increased. However, viscoelasticity, absorptivity, absorption time, and stability tended to decrease after an initial increase when a certain ratio of lily's root powder was added to the wheat flour. Results from the rapid viscosity analyzer (RVA) indicated that the retention strength, final viscosity, break down, set back value, $P_{max}$ value of the alveogram, and falling number value decreased. As for gaseous release, measured with a rheofermentometer, the total amount of $CO_2$ gas generated and retained tended to decrease. As for the gelatinizing properties in terms of differences in the granularity and the amount of lily's root powder (bulbs) added to wheat flour, the initial gelatinization temperature had no effect regardless of the type or amount of general grinding and minute (ultra-fine, $10\;{\mu}m$) lily's root powder. Meanwhile, the peak viscosity and peak viscosity time exhibited significant differences in 3, 5% general grinding lily's root powder additive groups. On the other hand, there was no significant difference between 3, 5% minute lily's root powder additive groups. This is likely because the activity of the enzyme in wheat flour decreased relatively and differences in the lily's root powder granularity resulted in a variation in water absorptivity. In the preference test, flavor retention of the functional bread increased according to the granularity of lily's root powder and the ratio of added lily's root powder, thus resulting in significant differences in the mouth feel and flavor; the texture and crumb color, however, did not exhibit significant differences.

• Food Science and Preservation
• /
• v.14 no.3
• /
• pp.276-280
• /
• 2007

This study investigated the physicochemical properties of traditional Olbyeossal(Korean-style parboiled waxy rice) and other rices(dried cooked rice, germinated brown rice, and waxy brown rice). Olbyeossal had a moisture content of 12.7% a crude fat level of 1.0%, a crude ash content of 0.9%, and a crude protein value of 6.3%. The color values were 58.63(L value), 0.83(a value) and 21.73(b value). The water adsorption index(WAI) of Olbyeossal was 6.2g/g after 40 min steeping at room temperature, which was much higher than the WAI of the other rices. The hardness of Olbyeossal(10.5 kgf) was higher than those of other rices($7.5{\sim}8.9$ kgf). The initial pasting temperatures of Olbyeossal, dried cooked rice(DCR), germinated brown rice(GBR) and waxy brown rice(WBR) were $39.5^{\circ}C,\;43.5^{\circ}C,\;65.0^{\circ}C,\;and\;64.5^{\circ}C$, respectively. The breakdown and total setback viscosities of Olbyeossal(70 B.U., 50 B.U.) and WBR(10 B.U., 30 B.U.) were lower than those of DCR(120 B.U., 275 B.U.) and GBR(142 B.U., 340 B.U.).

• Archives of Plastic Surgery
• /
• v.36 no.5
• /
• pp.611-616
• /
• 2009

Purpose: The rate of fistulas occuring followed by resection of oral cavity, oropharyngeal, hypopharyngeal, and laryngeal cancer are reported to be 9 ~ 23% according to various documents. Neglected treatment of the fistula can result in a setback in proper treatment with restrictions in oral intake leading to delayed return to daily life. Furthurmore, in severe cases, it may injure important vessels and adjacent structures of the neck area. The author reviewed previously reported cases of treatment methods for fistulas recurring after diverse head and neck operations and with sharing the treatment experiments of our patients, we tried to present a treatment algorism for different fistula types. Methods: Our study was based on retrograde analysis of 64 patients who were clinically diagnosed with fistula after operation for cancer of the head and neck from 1997 to 2008 at Severance Hospital. Their primary sites of cancer were 8 oral cavity, 22 oropharynx, 25 hypopharynx, and 9 larynx. The patients were aged 45 to 75 years and the male to female ratio was 11 to 1. The patient's operation records and progress notes were evaluated for determination of degree of fistula and treatment methods. Results: Most fistulas were clinically suspected after postoperative 5 days and symptoms noted for detection of the fistula were erythema, purulent discharge, edema, tenderness, and fluctuation. The fistula was definitely diagnosed at postoperative 2 weeks with barium test and treatment method ranging from conservative management to operative procedure were applied to each patients. Total 21 patients were managed with conservative protocol. In 15 cases, direct repair of the fistula was done and more stable repair of the fistula was possible with using of TachoComb$^{(R)}$. Pharyngostoma was performed in 14 patients. Among them, 4 patients healed spontaneously, 5 patients were taken direct closure, 4 patients were taken pectoralis major musculocutaneous flap, and one patient was taken esophageal transfer. The other 14 patients were taken 11 pectoralis major musculocutaneous flaps and 3 free flaps without pharyngostoma formation. Conclusion: Fistula is a troublesome complication resulting after resection of head and neck cancer. Early detection and adequate treatment according to the period and condition of the fistula may prevent further complications and reduce the pain of the patient.

• Korean journal of food and cookery science
• /
• v.22 no.5 s.95
• /
• pp.659-665
• /
• 2006

The effects of resistant starches on the quality characteristics of cookies were investigated by the physicochemical, instrumental and sensory properties of RS-added flours and cookies. Retrograded RS3 by autoclaving-cooling cycle and cross-linked RS4 after annealing treatment were used. The protein content of RS-added flour decreased, but the ash content of RS4-added flour increased slightly with increasing RS content. The RS levels of wheat flour, RS3- and RS4-added flours were 7.0%, 9.6-13.4% and 11.5-17.9%, respectively. The swelling powers of RS-added flours at 80$^{\circ}C$ decreased, but the solubility of RS3-added flour increased by 2-3 fold compared to that of control flour. Initial pasting temperature increased, but peak, holding, and final viscosities decreased with increasing RS content. The retrogradation degree of RS-added flours was lowered, because of the decreased consistency and breakdown viscosity. The yellowness of RS3-added flour increased with increasing RS3 content which induced browning reaction during baking. On the sensory test, RS-added cookies were significantly different in shape, color and overall quality (p<0.05), and their texture also affected. Overall quality was higher in peanut cookies than in AACC standard cookies and RS addition (up to 30%, w/w), regardless of the RS type, improved the cookie quality.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.1
• /
• pp.31-40
• /
• 2017

This study was undertaken to evaluate the quality characteristics and antioxidant characteristics of commercially available mixed grains in Korea. The quality characteristics of mixed grain products studied were the mixing ratio, water binding capacity, water solubility, swelling power, and pasting characteristics. The antioxidant characteristics assessed the total polyphenol, flavonoid contents, DPPH and ABTS radical scavenging activities. The mixing ratio of commercially available mixed grain products consisted of 5~25 kinds of grains, with maximum products containing 15-grain products. The water binding capacity, water solubility, and swelling power in commercially available mixed grain products were 99.83~122.83%, 6.91~39.26% and 7.76~86.92%, respectively. The peak, trough, breakdown, final and setback viscosity were $31.53{\pm}20.17RVU$, $25.24{\pm}13.22RVU$, $6.29{\pm}7.43RVU$, $50.27{\pm}25.84RVU$ and $18.74{\pm}8.68RVU$, respectively. Total polyphenol and flavonoid contents were $817.14{\sim}2,524.29{\mu}g\;GAE/g$ and $106.36{\sim}1,099.09{\mu}g\;CE/g$, respectively. The DPPH and ABTS radical scavenging activities were 31.91~151.70 mg TE/100 g and 28.09~119.92 mg TE/100 g, respectively. Products with high phenol content and radical scavenging activity were found to contain greater proportion of brown rice, colored rice, barley and soybean.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.58 no.4
• /
• pp.424-431
• /
• 2013

Consumption of waxy corn is steadily increasing due to consumer preference for natural food. However, availability of waxy corn is limited because most of them are used for steamed waxy corn. It is therefore important to create new demands of waxy corn using food processing technology. There is little prior research about characteristics of milled kernel in waxy corn. This study examined the physicochemical and cooking properties of milled kernel using nine waxy corn hybrids. Colored hybrids (Heukjinju, Miheukchal, and Eolrukchal1) showed high milling yield and low change of grain length after milling process compared to other hybrids. The total starch content ranged from 62.1 to 68.4% and the gelatinization temperature of starch was lowest in Yeonnong1 ($69.9^{\circ}C$). The breakdown viscosity of Yeonnong1, Miheukchal and Heukjinju was higher than those of tested hybrids, whereas setback viscosity of those hybrids was lower. In cooking properties of milled waxy corn, water absorption and volume expansion rate were high in Yeonnong2 (84.9, 219.3%), Miheukchal (85.9, 211.4%), and Heukjinju (80.9, 203.7%). In the sensory test, the overall preference was significantly higher in Heukjinju and Miheukchal. Thus, Heukjinju, Yeonnong2, and Miheukchal showed good scores in milling yield, cooking properties, and the preference of sensory test. These results will provide fundamental information to extend milled waxy corns usage.

• Korean Journal of Environmental Agriculture
• /
• v.36 no.3
• /
• pp.175-183
• /
• 2017

BACKGROUND:The Aromatic rice which is characterized by the flavor of Nurungji when cooked rice, and consumption is increasing recently. The purpose of this study was to investigate the physicochemical characteristics and aroma components of five aromatic rice cultivars according to transplanting time. METHODS AND RESULTS: Quantitative analysis of protein, fat, fatty acid and essential amino acid for five aroma rice cultivars(Hyangmibyeo 2 ho, Aromi, Mihyang, Aranghyangchal, Heughyang)and transplanting time was analyzed by crude protein analyzer, gas chromatography (GC), liquid chromatography (LC) and viscosity analysis was done by using rapid viscosity analyzer (RVA). The content of 2-acetyl-1-pyrroline (2AP) was determined by gas chromatography mass spectrometer. (GC-MS) As a result, the average protein and lipid contents were 6.5% and 2.4%, respectively. The content of essential amino acid showed the highest content at 104.4mg/g. There was no significant change in normal nutrients during the transplanting time. By RVA, cv.Hyangmibyeo 2 ho showed the highest peak and total setback viscosities and lowest breakdown viscosity in early transplantation. The content of 2AP in flavor varieties and transplanting time was quantitatively analyzed by GC-MS. Among the cultivars, Aromi showed the highest 2AP contents at $66.7{\mu}g/100gin$ normal transplanting time. CONCLUSION: cv.Aromi and Hyangmibyeo 2 ho were excellent physicochemical properties and 2AP components contents amongaromatic rice cultivars tested. Theiroptimaltime to transplant was at the beginning of June in the area of Miryang.

• The korean journal of orthodontics
• /
• v.29 no.1 s.72
• /
• pp.113-127
• /
• 1999

The purpose of this study is to investigate the stability of counterclockwise rotation of mandible by sagittal split ramus osteotomy to correct the skeletal Class III malocclusion with anterior open bite. Twenty five skeletal Class III open bite patients(mean age 20.6 years) who were treated by the sagittal split ramus osteotonues with rigid fixation were examined in this study. Cephalometric radiographs were taken for each Patients Preoperative(T1), ewly Postoperative(T2), and late postoperative Period(T3). Mean postoperative period was 8.0 months. Cephalometric analysis was done and data from T1, T2, and T3 were analyzed statistically by Paired t-test and Pearson correlation analysis. The following results were obtained. 1. Mandibular plane angle decreased $2.9^{\circ}$ and mandibular occlusal plane angle related to SN Plane decreased $2.7^{\circ}$ after orthognathic surgery(T2). At 6 months after orthognathic surgery(T3), mandibular plane angle increased $1.0^{\circ}$, but mandibular occlusal plane angle did not changed. 2. The amount of horizontal relapse long time after orthognathic surgery(T3) was 1.6 mm at B point and it was $22\%$ of the total posterior movements. There was no vertical relapse in the anterior facial height. 3. The related factor with horizontal relapse at late postoperative period was mandibular plane angle(p<0.01). The related factors with decreasing posterior facial height were amount of mandibular setback(p<0.01), increasing of mandibular ramus height(p<0.01), and decrease of the mandibular plane angle during operation(p<0.01). 4. There was no relationship between the amount of changes in mandibular occlusal plan angle during operation and the amount of relapse after surgery.