• Korean journal of food and cookery science
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• v.24 no.4
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• pp.494-500
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• 2008

The principal objective of this study was to assess the quality characteristics of Sprouted Brown Rice Dasik(SBRD) manufactured with various addition levels of honey and Yujacheong(Yuja syrup and Yuja sarcocarp) in accordance with the traditional method for the preparation of Korean Dasik(a kind of cookie). The nutritional components, color value, physical tests, volatile compounds, and sensory evaluation of SBRD to which Yujacheong was added were conducted. The results were summarized as follows. In SBRD to which Yujacheong had been added, the moisture contents and crude fat content did not differ significantly among the sample groups, and the contents of crude protein and crude ash increased with increasing additions of Yuja syrup and Yuja sarcocarp. The pH(p<0.001) and sweetness(p<0.001) were significantly higher in sample D1 than in samples D2 and D4. The L color value was highest in D2, the a value was highest in D3, and the b value was highest in sample D2. The texture property analysis showed that the cohesiveness, springiness, gumminess, and chewiness of SBRD to which Yujacheong was added were all significantly higher compared to sample D1. According to the results of our volatile analysis, the D1 and other experimental groups evidenced different flavors and antibacterial compositions. According to the results of our sensory evaluation, the appearance of the D1 sample was superior to the other samples. However, flavor, taste, texture, and overall preference were higher in the samples to which Yuja syrup and Yuja sarcocarp were added. These results indicate that SBRD to which Yujacheong was added, and particularly those to which Yuja syrup was added, is superior to Dasik prepared with honey in terms of flavor and taste, and this method will improve the flavor and preparation time, due to its lower pH.

• Journal of Ginseng Research
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• v.11 no.2
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• pp.111-117
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• 1987

The phase and times on the development of dormancy bud in seedling, and those of flower organs in 2-year-old ginseng are different to those of over 2-,3-year-old plant, respectively. The growing aspects of dormancy bud in seedling were investigated from rooting stage (April, 8) to Mid-June, and those of flower organs in 2-year-old plant had done once in two days late in April after compound leaves were unfolded. Firstly, the formation of dormancy bud in seedling was begun on Mid-late in March. This is early about one month compare with those of over 2-year-old plant. Fine bud in seedling was formed between cotyledons, at W spot under young shoot. Secondly, development of flower organs in 2-year-old plant was completed from late of April to early of May after compound leaves of transplanted plant were unfolded. In tare, this is very different characteristics because plants of any other ages form the flower organs one year ago. Thirdly, flower organs of ginseng plant, over 3-year-old plant, always develop in the rhizome formed one year ago, but those of 2-year-old plant develop in apical shoot meristem.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.836-850
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• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

• Korean journal of applied entomology
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• v.36 no.2
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• pp.156-165
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• 1997

Host plants and host preference of brown chafer, Adoretus tenuimaculatus Waterhouse (Coleoptera: Scarabaeidae) were investigated in fields and laboratory. 66 kinds of plants in 25 fanlilies were recorded as host during the field survey and 14 kinds in 5 families were verified to be eaten by artificial plant supply. Thus, host plants of A. tertuimaculatus were 186 kinds in 42 families in total including 136 kinds of plants in 32 families from literatures. 50 plants in 19 families were newly recorded as host of A. tenuimaculatus in this study. A. tenuimaculatus was the most frequently visited to J14glans sinensis and Caztanea crenata was the highest damaged plant. C. crenata, Robinia pseudoacasia, Malus sieboldii, J. sinensis, Quercus mongolica, and Q. aliena were considerably highly preferered host plant. However, A. tenuimaculatus never visited to Diospyros lotus, J. nigra, Fraxinus mandshurica, F. rhynchophylla, Pyracantha angustqolia, Paulownia coreana, and Celtis sinensis. Even the same host plant of A. tenuimaculatus. preference was different according to observed place and damage level was also different depending on observed place and time.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.188-193
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• 2005

As the modern medicine develops, the physique and average life span are increasing. In proportion to that, modern diseases of adult people such as cancer, obesity, arteriosclerosis, cardiac disorder become great social issues. In the meantime, as the development of a new diet brings a new attention, the study is designed to examine the availability of functional food by adding Korean traditional food, soybean Dasik, mulberry leaf. For this study, mulberry leaf was added 0, 5, 10, and $15\%$ respectively to soybean Dasik in proportion to the total weight of soybean power. These are compared with the soybean Dasik itself in relation to the nutritional composition, sensory evaluation, and mechanical characteristics. The results of the research were as follows. Nutritional composition showed that mulberry leaf soybean Dasik increased Na, Ca, K, crude fiber, and ash. As for the result of sensory evaluation of mulberry leaf soybean Dasik, the followings were turned out to be good : color - $10\%$, mulberry leaf smell - $5\%,\;10\%,\;15\%$, bitterness - $5\%,\;10\%$, softness and moistness - $0\%,\;5\%,\;10\%$, and sweetness and overall quality - all the added food group. As the test results of mechanical characteristics, mulberry leaf soybean Dasik showed statistically significant difference only in the hardness, especially high on $5\%,\;10\%,\;and\;15\%$. There were no significant differences in other characteristics. In color, mulberry leaf soybean Dasik showed that L, a and b values decreased as the percentage of addition of mulberry leaf went up. Therefore, the appropriate amount of addition for the production of mulberry leaf soybean Dasik was $5\~10\%$ mulberry leaf in proportion to the weight of soybean power.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.137-151
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• 2005

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.71-79
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• 1987

The sensory quality characteristics of 5 different types of traditional Korean cookies, i.e. Yackwa, Gangjung, Sanja, Dasik and Yutgangjung were investigated. A total of 77 questionnaires were collected and over 90 different terms describing the sensory characteristics of Hankwa were appeared, among which 58 terms were explained in Korean Dictionary. The important quality characteristic of Korean cookies were identified from the frequency of the appearance of sensory describing terms. The cookies were stored at room temperature for 10 days in various relative humidity of $0{\sim}68%$, and the changes in the quality characteristics were examined organolleptically by scalar scoring test. The changes in overall acceptance were evaluated by hedonic test. The results were shown by quantitative descriptive analysis(QDA) diagram The QDA diagram could visualize the effects of storage relative humidity on the sensory quality profile of the cookies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1172-1177
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• 2006

This study was conducted to investigate the effects of Araliaceae water extracts on lipid concentrations in streptozotocin(STZ)-induced diabetic rats. The Male Wistar rats were divided into normal and diabetic group. The diabetic group was futher subdivided into the control group(DM) and the Araliaceae water extracts supplemented group: Aralia elata(AE), Acanthopanacis cortex(AC) and Ulmus davidiana(UD). The extracts were supplemented with 1.14% of raw Araliaceae/kg diet for 7 weeks. Diabetes was induced by injecting STZ(55 mg/kg B.W., i.p.) once 2 weeks before sacrifying. The net weight gain and feed efficiency ratio were significantly lower in the STZ-induced diabetic group than in the normal group. However, all of the Araliaceae water extracts supplemented groups resulted in an increase of body weight compared to the DM group. The triglyceride, total cholesterol and free cholesterol concentrations in plasma and liver were significantly higher in the DM group than in the normal group. However, the supplementation of Araliaceae water extracts increased plasma HDL cholesterol concentration, while decreased plasma VLDL, LDL-cholesterol concentra-tions in Araliaceae water extracts supplemented group.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.498-505
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• 2021

This study tried to develop Jinmal dasik using pine nuts leaf powder with antibacterial and antioxidant properties. After preparing the Jinmal dasik in proportions of 0%, 2%, 4%, 6%, and 8% by varying the ratio of pine needle powder, the moisture, color, physical properties, antioxidant properties and sensory quality were measured. Except for the 8% Jinmal dasik, the L value of chromaticity significantly decreased as the amount of pine needle powder increased (p<0.001). In addition, the value significantly decreased with increased density (p<0.001). Based on our physical properties evaluation results, the hardness, cohesiveness, and elasticity decreased significantly as the amount of pine needle powder increased (p<0.001), but adhesion and chewiness increased significantly with an increase in the amount of pine needle powder (p<0.001). Total polyphenol content was significantly increased except for the 8% Jinmal dasik (p<0.001). DPPH and ABTS also increased significantly as the amount of pine needle powder increased (p<0.001). Our sensory evaluation, showed the 2% Jinmal dasik to have the highest degree of preference, however, there was no significant difference among the proportion groups (p=0.053).

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.33 no.6
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• pp.321-332
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• 2021

The crown wall with parapet on top of the rubble mound breakwater represents a relatively economic and efficient solution to reduce the wave overtopping discharge. However, the inclusion of parapet leads to increased wave pressure on the crown wall. The wave pressure on the crown wall is investigated by physical model test. To design the crown wall the wave loads should be available, and the horizontal wave pressure is still unclear. Regarding to the horizontal wave pressure on the crown wall, a series of experiments were conducted by changing the rubble mound type structure and the wave conditions. Based on these results, pressure modification factors of Goda's (1974, 2010) formula have been suggested, which can be applicable for the practical design of the crown wall of the rubble-mound breakwater covered by tetrapods.