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Sensory and mechanical characteristics of Okgalseobyung by Different ratio of Ingredient (옥갈서병의 재료배합에 따른 Texture 특성)

  • 이효지;허수연
    • Korean journal of food and cookery science
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    • v.16 no.6
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    • pp.538-547
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    • 2000
  • Ok-gal-seo-byung is a steamed rice cake which is made from rice flour mixed with com powder, sugars and cinnamon powder. This study aimed for exploring the best recipe of Ok-gal-seo-byung to popularize it. The most desirable recipe was determined after sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. In case of mixing rice flour with yellow com powder, the best result on each item was obtained in the following conditions: 15% of yellow com powder with honey for color, 15% of yellow com powder with sugar for flavor and sweetness, 5% of yellow com powder with honey for graininess, 5% of yellow com powder with sugar for moistness and chewiness, and 10% of yellow corn powder with sugar for overall quality. When glutinous com powder was used, the conditions giving the best results were as follows: 20% of glutinous com powder with sugar for color, graininess and chewiness, 30% of glutinous com powder with sugar for flavor, 10% of glutinous com powder with sugar for moistness and sweetness, 20% of glutinous com powder with sugar for overall quality. The best condition for each textural property was as follows: 10% of yellow com powder with sugar and 20% of glutinous com powder with sugar for springiness, 5% of yellow com powder with sugar and 30% of glutinous com powder with sugar for cohesiveness, 15% of yellow com powder with sugar and 20% of glutinous corn powder with honey for chewiness, 15% of yellow com powder with sugar and 30% of glutinous com powder with oligosaccharides for gumminess, 5% of yellow com powder with sugar and 10% of glutinous corn powder with sugar adhesiveness, 15% of yellow com powder with sugar and 30% of glutinous com powder with oligosaccharides for hardness. Moisture content in Ok-gal-seo-byung with yellow com powder and with glutinous corn powder which gave the most desirable results were 46.108% and 43.623%, respectively. As a result of colorimetry, the highest L value was obtained from 10% yellow com powder or glutinous com powder with oligosaccharides. The highest a value was obtained from 10% yellow com powder or glutinous corn powder with honey. The best b value was obtained from 15% yellow com powder with oligosaccharides and 30% glutinous corn flour with honey. Based on the results, the best recipe for Ok-gal-seo-byung was determined as follows: in case of using yellow corn powder, rice flour 315g, yellow com powder 35g, sugar 60g, water 100$m\ell$, cinnamon powder 0.5g, salt 3.5g, and in case of using glutinous com powder, rice flour 280g, glutinous com flour 70g, sugar 50g, water 110$m\ell$, cinnamon powder 0.5g, salt 3.5g.

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Difference in Filling Property between Two Types of Binder Treated Powders Made of Atomized or Reduced Iron Powder

  • Uenosono, Satoshi;Ozaki, Yukiko
    • Proceedings of the Korean Powder Metallurgy Institute Conference
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    • pp.175-176
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    • 2006
  • The filling property of the binder treated iron based powder made of atomized iron powder was compared with that of the one made of reduced iron powder. The latter one showed a better filling property than the former one, although the original reduced powder showed a worse flow rate. Changing the particle size distribution of the original atomized powder from wide to narrow like the original reduced iron powder, improved the filling property of the binder treated powder. As a result, the particle size distribution of the original iron powder was found to strongly affect the filling property of the binder treated powder.

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Improvement of Powder Feeding Characteristics of Fine$5\mu\textrm{m}$ $Al_2O_3$ Powder by Modification of the Powder Feeding Systems and Characterization of the Coating Layer depending on Plasma Spraying Conditions (분말송급장치의 개조에 의한 미세$5\mu\textrm{m}$ $Al_2O_3$분말의 송급 특성개선 및 플라즈마 용사조건에 따른 코팅층의 특성분석)

  • 설동욱;김병희;정민석;임영우;서동수
    • Journal of Welding and Joining
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    • v.15 no.1
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    • pp.116-124
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    • 1997
  • A scope of this study is to establish the optimum plasma spray conditions for fine ($5\mu\textrm{m}$) $Al_2O_3$ powder. However, the flowability of the $Al_2O_3$ powder is not so good because of irregular particle shape and fine particle size. Therefore, powder feeding system was modified by 1) change of powder feeding line material from polymer to copper 2) shorten the powder feeding tube length 3) heating the powder feeding system to $80^{\circ}C$4) vibrating the powder feeding line continuously, in order to feed the fine powder homogeneously. The homogeneous powder feeding conditions were obtained with the modified powder feeding system by controlling the powder carrier gas flow and the powder flow rate indicator. The best plasma spraying conditions for the fine $Al_2O_3$ powder were found out as 40kw gun power, 80 g/min. powder feed rate and 50 mm working distance after characterizing the microstructure, hardness and wear loss of the $Al_2O_3$ coating layer.

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A COMPARATIVE STUDY OF THE PHYSICOCHEMICAL PROPER TIES AND BOND STRENGTH TO METAL BETWEEN THE REGULAR OPAQUE POWDER AND CORE POWDER (도재소부전장금관용 Opaque 분말과 도재전장관용 core 분말의 물리화학적 성질 및 금속과의 결합력에 대한 비교연구)

  • Lim, Jang-Seop;Chung, Chang-Mo;Jeon, Young-Chan
    • The Journal of Korean Academy of Prosthodontics
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    • v.35 no.1
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    • pp.144-164
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    • 1997
  • The purpose of this study were to investigate the chemical composition, mean particle size, linear thermal expansion coefficient and metal-bonding strength of the regular opaque powder and core powder. In this study, 4 types of ceramic powders, namely Duceram Jacket Opaque powder, Duceram Opaque powder, Vita Hi-Ceram powder, Vita VMK Paint On-88 powder were used. Chemical composition was evaluated by EDS(Energy Dispersive X-ray Spectrophotometer, Oxford QX-2000, England), particle size was measured by MALVERN Instruments(MALVERN Instruments SB. OC., U.S.A.. ad linear thermal expansion coefficient was measured by dilatometer(Motoyama, Japan). Bond strength was measured by the Universal tsting machine(Istron Co., Ltd., U.S.A.). The Results were as follows : 1. Through recognition of the relative difference in chemical composition between the core powder and the regular opaque powder, the difference in the proportion of $Al_2O_3$ in each type of material is demonstrated ; Duceram Jaket Opaque powder : 30.16%, Duceram Opaque powder : 16.60%, Vita Hi-Ceram : 63.64%, Vita VMK Paint-On 88 : 16.16%. 2. There was no significant difference in the proportion of metal-bonding materials between the core powder and the regular opaque powder. 3. In the regular opaque powder, alkaline materials were incoporated in order to increase the coefficient of thermal expansion. 4. In the particle size analysis, there was no significant difference in mean particle size or in the particle size distribution between the core powder and the regular opaque powder. 5. In the thermal expansion test for temperature range of $25-600^{\circ}C$, the regular opaque powder had higher coefficient of thermal expansion than that of core powder. 6. In the 4 point flexural bending test, there was no statistically significant difference in the mean bond strength between the core powder and the opaque powder among the Duceram products.

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Effects of Job s Tears Powder and Green Tea Powder on the Characteristics of Quality of Bread (율무 및 녹차의 첨가 함량을 달리한 식빵의 품질특성)

  • 박금순;이선주
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.6
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    • pp.1244-1250
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    • 1999
  • Job,s tears powder and green tea powder were added to bread mixture and their effects on the quality of bread were investigated using sensory evaluation and some physical tests. Sensory evaluation showed that flavor, hardness and chewiness were increased as the amount of Job's tears powder and green tea powder was increased. Lightness and redness values decreased with the addition of Job's tears powder and green tea powder, while yellowness values increased. Texture measurement showed that springiness was highest in bread with 3% green tea powder among the batches tested, while gumminess showed highest in control. Hardness of 3% green tea powder was lower than that of control. It appears that the higher the moistness, the higher the value of redness. Chewiness was positively correlated with yellowness. Gumminess was negatively correlated with color and flavor. Bread with 1% green tea powder and 10% Job's tears powder showed good overall preference. Scanning electron microscopy revealed that the addition of Job's tears powder and green tea powder to bread exhibited small pores and crude surface.

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Quality Characteristics of Soybean Dasik Supplemented with Chlorella Powder (클로렐라 분말 첨가 콩다식의 품질특성)

  • Kim, Joo-Hyun;Sung, Suk-Kyung;Chang, Kyung-Ho
    • Journal of the East Asian Society of Dietary Life
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    • v.17 no.6
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    • pp.894-902
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    • 2007
  • This study was performed to observe the quality characteristics of Eunhakong dasik and Small Black Soybean dasik prepared with different addition rates of chlorella powder. For the Hunter's color values, the $L^*,\;a^*,\;and\;b^*$ values of both dasiks decreased with the addition of chlorella powder. The cohesiveness and gumminess of both dasiks were not dependant on the chlorella powder additions. However, the hardness of the Eunhakong dasik with 8% chlorella powder increased. The springiness and brittleness of the Eunhakong dasik had a tendency to decrease as the addition rate of the chlorella powder increased. In terms of sensory quality, both the dasiks were improved by the addition of 4% chlorella powder. Therefore, in subsequent examinations, the chemical characteristics of both dasiks were determined for the 4% addition of chlorella powder. The moisture and crude lipid contents of both dasiks were not influenced by the addition of chlorella powder. Carbohydrate content was highest in the Eunhakong dasik with 0% chlorella powder, and in the Small Black Soybean dasik with 4% chlorella powder. Conversely, crude protein content was highest in the Eunhakong dasik with 4% chlorella powder, and in the Small Black Soybean dasik with 0% chlorella powder. The crude lipid content of the Small Black Soybean dasik with 4% chlorella powder was lower than that of the control without chlorella powder. For mineral content, the K content of both dasiks was not influenced by the addition of chlorella powder. The Ca, Mg, and P contents of both dasiks with 4% chlorella powder, respectively, were lower than those of the dasik with 0% chlorella powder. Finally, the total amino acid content of the Eunhakong dasik tended to decrease, while that of the Small Black Soybean dasik incrased, with the 4% addition of chlorella powder.

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Production of Ni-Cr Metal Powder by Selective Laser Melting for Dentistry to Observation of Characteristics (치과 SLM용 Ni-Cr 금속분말 특성 관찰)

  • Hong, Minho
    • The Journal of Korean Academy of Dental Technology
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    • v.37 no.1
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    • pp.23-29
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    • 2015
  • Purpose: The selective laser melting (SLM) process for dentistry, which is one of the additive manufacturing technologies (AM) allows for rapid production of a three-dimensional model with complex shape by directly melting metal powder. This process generates detailed items of a three-dimensional model shape through consolidation of a thin powder layer by utilizing both selective melting and laser beam simultaneously. In regard to SLM process, Fe-base powder, Ti-6AI-4V powder, AI-base powder, etc. have been researched. It is believed that the aforementioned technologies will be widely utilized in manufacturing metal parts using metal powder of raw material. This study chose Ni-Cr-Mo metal powder in order to manufacture metal powder materials that would be used in the selective laser melting for dentistry. Methods: This study manufactured metal powder using mechanical alloying technique (MA) among those metal powder manufacturing techniques. Moreover, this study aimed to utilize the metal powder manufactured after observing the characteristics of powder as preliminary data of Ni-Cr-Mo metal powder. This study could obtain the following conclusions within the experimental limitations. Results: As a result of mechanically alloying Ni-Cr-Mo powder over time, its mean particle size was $66.93{\mu}m$ $54.4{\mu}m$ and $45.39{\mu}m$ at 10h, 20h and 30h, respectively. The gtain form of metal powder by mechanical alloying technique was a sponge-like shape of irregular plate; however, the gtain form manufactured by high-pressure water aromization process had the following three types: globular type, chain type and oval type. Conclusion: This study found $37.65{\mu}m$ as the mean particle size of Ni-Cr-Mo metal powder, which was manufactured using water atomization technique under the following conditions: water atomization flux of 300 liter/min, hydraulic pressure of $400kgf/cm^2$ and injection angle of $45^{\circ}$. This study confirmed that the grain form of powder (solid particle form) would vary depending on the manufacturing process.

Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products

  • Choi, Jae Hyeong;Bae, Su Min;Jeong, Jong Youn
    • Food Science of Animal Resources
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    • v.40 no.4
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    • pp.636-648
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    • 2020
  • This study investigated the effects of the addition levels of white kimchi powder and acerola juice powder, as natural sources of sodium nitrite and sodium ascorbate, on the quality of cooked ground pork products. Freeze-dried white kimchi powder was prepared and used after fermentation for 2 wk. Six treatments were included: control (100 ppm sodium nitrite and 500 ppm sodium ascorbate), treatment 1 (0.2% white kimchi powder, 0.02 % starter culture, and 0.1% acerola juice powder), treatment 2 (0.2% white kimchi powder, 0.02% starter culture, and 0.2% acerola juice powder), treatment 3 (0.4% white kimchi powder, 0.04% starter culture, and 0.1% acerola juice powder), treatment 4 (0.4% white kimchi powder, 0.04% starter culture, and 0.2% acerola juice powder), and treatment 5 (0.4% celery powder, 0.04% starter culture, and 0.2% acerola juice powder). The pH values were decreased (p<0.05) because of lower pH of acerola juice powder, resulting in lower cooking yields (p<0.05) in these treatments. CIE L* and CIE a* values of indirectly cured meat products were not different (p>0.05) from the sodium nitrite-added control. However, indirectly cured meat products showed lower (p<0.05) residual nitrite contents, but higher (p<0.05) nitrosyl hemochrome contents and cure efficiency than the control. Treatments 2 and 4 had higher (p<0.05) total pigment contents and lipid oxidation than the control. This study indicates that white kimchi powder coupled with acerola juice powder has substantial potential to substitute synthetic nitrite to naturally cured meat products, which could be favored by consumers seeking clean label products.

Quality Characteristics of Cookie with Burdock (Arctium lappa L.) Powder (우엉분말을 첨가한 쿠키의 품질특성)

  • Kim, Hyun-Yong;Kim, Kyoung-Hee;Yook, Hong-Sun
    • Korean journal of food and cookery science
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    • v.33 no.3
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    • pp.325-332
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    • 2017
  • Purpose: The study investigated the quality characteristics of cookies prepared 0, 10, 20 and 30% burdock (Arctium lappa L.) powder. Methods: Cookies were manufactured with 0%, 10%, 20%, and 30% wheat flour substituted for burdock powder. Results: Density of the dough showed no significant differences with increasing amount of burdock powder, whereas pH of the dough decreased with increasing burdock powder content. The pH of cookies decreased with increasing burdock powder content, whereas $^{\circ}brix$ of cookies increased with burdock powder content. The moisture contents of cookies increased with increasing burdock powder content. The spreadability of cookies decreased with increasing burdock powder content. The L-value of cookies decreased, a-value increased, and b-value decreased with increasing burdock powder content. The hardness of cookies decreased with increasing burdock powder content. Total polyphenol contents and DPPH radical scavenging activity increased with increasing burdock powder content (p<0.05). In the sensory evaluation, appearance, color, flavor, and texture were highest in the control group, whereas sweet taste and savory taste were highest in the added group. For overall acceptance of cookies, 10% burdock powder cookies showed higher values than the control and other samples. Conclusion: Results suggest that cookies manufactured with 10% burdock powder are the most optimal product.

Effect of Mulberry Leaf(Morus alba Linne) Powder Addition on Quality of Yukwa (유과 제조 시 뽕잎 분말 첨가가 품질에 미치는 영향)

  • Seo, Jae-Sil
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.4
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    • pp.643-650
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    • 2015
  • The principal objective of this study was to evaluate the quality of Yukwa prepared with mulberry leaf (Morus alba Linne) powder. The moisture, crude protein, crude lipid, crude ash, dietary fiber, and rutin contents of used mulberry leaf powder were 6.65%, 19.50%, 3.26%, 18.24, 38.91 and 0.54%, respectively. The tested concentrations of mulberry leaf powder were 0, 3, 5, and 7%. The Yukwa were stored at $45^{\circ}C$ for 40 days. Yukwa dough prepared with mulberry leaf powder had a lower pH compared to the control group. As more mulberry leaf powder was added, the spread ratio, moisture content, and volume increased. As more mulberry leaf powder was added, L-value decreased while a and b values increased with increasing mulberry leaf powder content. The hardness of Yukwa made with 7% mulberry leaf powder was the highest among the samples. In the sensory tests, Yukwa with 5% mulberry leaf powder received the highest scores. The acid value and peroxide values were lower in Yukwa prepared with mulberry leaf powder than control. Yukwa prepared with mulberry leaf powder strongly inhibited oxidation of lipids. The thiobarbituric values were lower in Yukwa prepared with 5% mulberry leaf powder than in Yukwa prepared with 3% and 7% mulberry leaf powders and control Yukwa. These results suggest that mulberry leaf powder can be applied to Yukwa to achieve high quality and functionality.