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Functional Characterizations of Extruded White Ginseng Extracts
Krittika Norajit,Gi-Hyung Ryu 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.6
The antibacterial and antioxidant potentials of extruded ginseng extract (EGE) with 60% ethanol and methanol were investigated. The inhibitory activity of the EGE in Gram-positive bacteria was significantly higher than in Gramnegative bacteria. Higher antibacterial activity was observed with methanol ginseng extract when moisture content and barrel temperature were 20% and 115℃, respectively, that diameter of inhibition zone at 1,500 ㎎/㎖ was 15.40±0.13 ㎜ for Bacillus subtilis and 9.31±0.05 ㎜ for Salmonella typhimurium. The amount of total phenolics was highest in extruded ginseng at 20% moisture content and 115℃ barrel temperature. Especially, a positive correlation was observed between the total phenolic content and antioxidant activity of the extracts. In the 2,2-diphenyl-1-picryhydrazyl radical (DPPH) system, all tested extract of extruded ginseng at 20% moisture content exhibited very strong antioxidant properties when compared to red ginseng with percent scavenging effect of 23-35% at 20 ㎎/㎖. In conclusion, it can be said that the extracts of extruded ginseng could be used as natural antimicrobial and antioxidant agents in the food preservation.
Antimicrobial Activities of White, Red, and Extruded Ginsengs with Different Extraction Conditions
Krittika Norajit,Mi Ja Park,Gi-Hyung Ryu 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.4
White, red, and extruded ginsengs were studied against 8 strains of food-borne pathogens and/or food spoilage microorganisms. The ginseng powders were extracted with different extractants and screened for antimicrobial activity using the disc diffusion and broth dilution techniques. The results showed that the yield of extraction was higher with increase of aqueous solution content and temperature. Preliminary screening revealed that the red ginseng extracts were most active, that has been found to be highly effective against all tested microbe except Listeria monocytogenes. Moreover, Bacillus subtilis has shown highly susceptible, which the diameters of inhibition zone values of 28 extracts were between 7 and 14 mm. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) recorded for the different crude ginseng extracts against microorganism using ranged from 6.25 to 100 mg/mL, indicated that the methanol extract of ginseng were more effective than ethanol and water extracts. The 60% methanol extract of red ginseng had the greatest effects against B. subtilis with MIC and MBC values at 6.25 mg/mL.
Effects of Pellet Moisture Content on the Physical Properties of Vacuum-puffed Yukwa
Xiao-jun Shen,Krittika Norajit,Gi-Hyung Ryu 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.3
The effects of pellet moisture content on physical properties (expansion ratio, density and breaking strength) of vacuum-puffed Yukwa (non-oil puffed Yukwa) were investigated in this study. The Yukwa was made from the waxy rice steeped at 25 and 30oC for 3, 5 and 10 days with pellet drying times (6, 8 and 10.5 hr), respectively. As the drying time increased from 6 to 10.5 hr at 50oC, the highest value of pellet moisture content (29.4%) was found in the samples made from the steeped waxy rice at 25oC for 5 days after 6 hr drying, while the lowest value (16.3%) was found at 25oC for 3 days after 10.5 hr drying. Both redness and yellowness values of vacuum-puffed Yukwa increased as the drying time increased. The expansion ratio of Yukwa was greatly affected by drying time, ranging from 2.07 (26.8% pellet moisture content) to 7.01 (24.0% pellet moisture content). From the data, it was concluded that the pellet moisture content had a significant influence on the physical characteristics of vacuumpuffed Yukwa. With vacuum puffing condition of 3 min heating and 2 min puffing, the pellets with about 25% moisture content showed higher expansion ratio, and lower density and breaking strength.
Influence of Extrusion Condition and Hemp Addition on Wheat Dough and Bread Properties
Yuan-Yuan Wang,Krittika Norajit,김미환,김영호,류기형 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.suppl1
This study was to evaluate the influence of hemp addition and extrusion conditions on properties of dough and bread. The extruded and non-extruded hemp/rice flours with different hemp/rice ratio were mixed with wheat flour at 15% ratio. In those flour assays, extrusion greatly decreased the paste viscosities, while the addition of hemp inhibited the decrease of peak viscosity on the extrusion condition. The onset gelatinization temperature was extended due to the hemp addition. The test on dough properties showed that extrusion increased water absorption,arrival time, weakness, extensibility, and the volume after 105 min fermentation, and decreased the stability time and elasticity of dough, while hemp addition mainly increased the weakness and extensibility. For bread properties,extrusion decreased the specific volume, crust and crumb L value, and uniformed air cells, when the hemp addition increased the bread specific volume and decreased the hardness during storage time.
Effects of Pellet Moisture Content on the Physical Properties of Vacuum-puffed Yukwa
( Xiao Jun Shen ),( Krittika Norajit ),( Gi Hyung Ryu ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.3
The effects of pellet moisture content on physical properties (expansion ratio, density and breaking strength) of vacuum-puffed Yukwa (non-oil puffed Yukwa) were investigated in this study. The Yukwa was made from the waxy rice steeped at 25 and 30℃ for 3, 5 and 10 days with pellet drying times (6, 8 and 10.5 hr), respectively. As the drying time increased from 6 to 10.5 hr at 50oC, the highest value of pellet moisture content (29.4%) was found in the samples made from the steeped waxy rice at 25℃ for 5 days after 6 hr drying, while the lowest value (16.3%) was found at 25℃ for 3 days after 10.5 hr drying. Both redness and yellowness values of vacuum-puffed Yukwa increased as the drying time increased. The expansion ratio of Yukwa was greatly affected by drying time, ranging from 2.07 (26.8% pellet moisture content) to 7.01 (24.0% pellet moisture content). From the data, it was concluded that the pellet moisture content had a significant influence on the physical characteristics of vacuumpuffed Yukwa. With vacuum puffing condition of 3 min heating and 2 min puffing, the pellets with about 25% moisture content showed higher expansion ratio, and lower density and breaking strength.
Influence of Extruded Hemp-Rice Flour Addition on the Physical Properties of Wheat Bread
Wang, Yuan-Yuan,Norajit, Krittika,Ryu, Gi-Hyung The Korean Society of Food Science and Nutrition 2011 Preventive Nutrition and Food Science Vol.16 No.1
Functional foods play an important role in daily diet, human health and the food industry. Hemp was reported to have many advantages for nutritional and medicinal usage. In this study, extruded hemp-rice (EHR) flour, containing 30% hemp, was mixed with the wheat flour to create bread loaves at the concentrations of 5, 10 and 15%. Bread made from 100% wheat flour (with no added EHR flour) was used as a control. The physical parameters, including expansion ratio, specific volume and crust/crumb color were evaluated separately. In addition, changes in hardness of the bread during storage at ambient temperature for 3 days were also studied. The results showed that 10%-EHR bread exhibited the highest hardness value, while 15%-EHR bread presented the lowest. The bread containing EHR flour had lower specific volume and bigger air cells compared to the control. Moreover, the crust and crumb color of EHR-containing bread was significantly darker than those of the control. In this study, the 15%-EHR bread showed higher specific volume, lower hardness and bigger air cell structures.