• Food Science and Preservation
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• v.22 no.2
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• pp.211-217
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• 2015

In this study, the quality characteristics of cookies with the addition of Spergularia marina Griseb powder (SMGP) were investigated and analyzed by through chemical and sensory evaluation. Cookies were prepared with different levels of SMGP (0, 1, 3, and 9%). Their moisture and crude protein contents decreased after the addition of SMGP, as did their spread factor (p<0.05). Their Hunter's color L and a values significantly decreased with the increase in SMGP level, whereas their b value increased (p<0.05). In the texture analysis, the hardness of the cookies increased according to the increase in concentration of SMGP and showed a significantly high level in the cookies with the addition of 9% SMGP (p<0.05). In the sensory evaluation, the cookies with the addition of 3% and 9% of SMGP had the highest scores in flavor, taste, and texture (p<0.05). The cookies with 3% SMGP addition had the best score in total acceptability. This study suggests that SMGP is a good ingredient for improving the acceptability and functionality of cookies.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.563-568
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• 2008

The principal objective of this study was to determine the optimal ratio of mesangi added to bread. In our experiments, the mesangi was added at levels of 0, 1, 2, 3, 4%. The properties of the prepared breads were analyzed in terms of volume of dough, specific volume, CrumbScan, color and sensory evaluation. The volume of the dough to which 1% mesangi has been added was the greatest and the specific volume of the bread to which 2% mesangi was added was also greater than that of the control bread. The bread to which 4% mesangi has been added evidenced the highest elongation at 1.39, the most profound thickness(0.05 cm) and the most prominent chromaticity of the skin. With regard to color values, as more mesangi was added the L value decreased. As the result of the sensory evaluation, the bread to which 1% mesangi was added was found to be the most preferable in terms of moistness, softness, taste and overall acceptability.

• Food Science and Preservation
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• v.16 no.6
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• pp.915-923
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• 2009

For preparation of high-quality salted mackerel using enzymatic extracts from Ecklonia cava (EEC) to process fresh mackerel caught off Jeju Island, the optimal concentration of EEC was investigated. There were no differences in proximate composition, salinity, Escherichia coli level, pH, volatile basic nitrogen content, histamine level, or peroxide value between salted mackerel samples prepared with different concentrations of EEC. However, the antiradical properties of salted mackerel, assayed by scavenging of DPPH free radicals, hydroxyl radicals, hydrogen peroxide, and alkyl radicals, increased with increasing concentrations of EEC. The optimal concentration of EEC for preparation of high-quality salted mackerel was 2% (w/w). Salted mackerel soaked in 2% (w/w) EEC was superior to commercial salted mackerel in antiradical properties, biogenic amine content, and other relevant chemical properties.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.180-188
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• 2009

This study investigated the quality of rice noodles containing different amounts of mesangi (Capsosiphon fulvescens) powder. The noodles were prepared with ratios of 1.9, 3.8, and 5.7% (w/w) of mesangi powder based on the flour weight. The noodles containing mesangi powder had lower moisture contents compared to the control, while amounts of ash were higher than in the control. For the cooking properties of the noodles, weight, volume, and turbidity were significantly higher in the mesangi rice noodles than the control (p<0.0001). The mesangi rice noodles had lower L- and a- values than the control, and these values decreased with increasing amounts of mesangi powder while the b- value increased. Texture profile analysis of the cooked noodles showed significantly higher levels of hardness (p<0.0001) and adhesiveness (p<0.05) in the mesangi rice noodles compared to the control, while cohesiveness (p<0.05), springiness (p<0.05), and gumminess (p<0.0001) values were lower than those of the control. However, the values for hardness, adhesiveness, cohesiveness, and springiness were not significantly different among the mesangi rice noodle groups. The pH of the rice noodles gradually decreased over 8 days of storage time. The 3.8% mesangi rice noodles had lower total and fungus plate counts than the other noodles during 15${\sim}$24 days of storage. However, the 3.8% masangi noodles showed the highest overall acceptability score(p<0.05).

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.44-50
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• 1997

Comparative study was performed on noodle characteristics among three domestic wheat varieties (Geurumil, Eunpamil and Alchanmil) and imported one (ASW: Australian Standard White). For the noodle-related characteristics, crude protein, ash and gluten contents were measured, and rheological properties of dough, flour color difference, particle size distribution, cooking properties and sensory properties were evaluated. Crude protein content of Geurumil, Eunpamil and Alchanmil flour were 12.8%, 14.2% and 11.2%, respectively, whereas that of ASW flours was 9.1%. Ash content was the highest in Geurumil (0.56%). The yield of patent flour was the highest in Eunpamil (53.4%) among all the varieties. Higher dough stability with farinogram and maximum viscosity with amylogram were shown in Eunpamil and Alchanmil than those of ASW. The cutting force of cooked noodle from ASW was the lowest maximum, that was measured by texture analyzer. Fairly good color and sensory scores were obtained in cooked noodle of Alchanmil. Studies of noodle-related characteristics indicated that domestic Eunpamil was higher in protein content and flour yield, and Alchanmil was higher dough stability and color, when compared to those of imported ASW. Alchanmil and ASW had good scores in sensory evaluation, especially appearance and color.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.667-672
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• 2003

Low-fat, precooked high quality Wanjajun was prepared by treating natural antioxidant herbs and hydrocolloids for quantity production of cook/chill system in foodservice. The proposed Wanjajun was formulated under the consideration of flavor and fat level. Wanjajun was prepared with hydrocolloid such as sodium alginate, car-boxymethyl cellulose (CMC), carrageenan and xanthan gum. Cooking yield, fat retention and water holding capacity of Wanjajun containing hydrocolloidal gums were higher than those of control. L-value of raw product was low in comparison with cooked product, but a-value was higher than that of other cooked product. Colors of raw and cooked products were not different among five kinds of products. pH value of cooked product was higher than that of raw product pH range of cooked products revealed to 6.10~6.23. There was no considerable change in pH value during storage. The coliform group and Staphylococus aureus were not detected during storage. Total bacteria1 counts were close to microbial guidelines for safe condition. Hardness, springness, cohesiveness, gumminess and brittleness of low-fat products were generally lower than those of control product. Hardness, gumminess and brittleness of reheated products were higher than those of preheated products. Flavor, tenderness, juiciness and overall quality were not different between precooked and reheated products. Textural characteristics of products were superior in the order of sodium alginate, xanthan gum, CMC, carrageenan and control product.

• Journal of the Korea Convergence Society
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• v.11 no.8
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• pp.183-194
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• 2020

Recently, in Korea, financial institutions such as banks are most severely affected by the universalization of the Internet and smartphones. On the other hand, the use of online systems by financial institutions keeps increasing; the convenience of online services has a significant influence on the attraction and the retention of financial customers; consumer needs are also diversely expressed. This paper deduces from the precedent researches a mechanism that online financial system enhances the trust of customers -the medium of the online system and other customers- and its perceived easiness affects its perceived effectiveness and then all these internal variables induce satisfaction. Plus, this paper aims at verification of the hypothesis in terms of an extended technology acceptance model, based on the hypothesis that word of mouth and repurchase are significantly linked to this mechanism. Through this study, the researchers tried to check how the online service quality and emotional factors of financial institutions affect the users in accordance with the trend of changes in the service usage method of financial institutions, and confirmed that the hypothesis was not rejected.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.2
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• pp.115-120
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• 1994

To find out the effects of preharvest sprouted degrees of barley on yield, grain quality and germination rate, various sprouted grains were planted. The grains sprouted upto 2 mm and 4mm of root lengths showed regerminating rates of 68% and 49% respectively, and those above 4mm of root length decreased seriously in regerminating rate. First of all, the PI (promptness index) of sprouted barley compared with that of intact barley decreased conspicuously even in 2mm of root length. Grain yield decreased inversely with the growth of root lengths of sprouted grains. The times required to polish the naked barley up to polishing yield of 72% and husked one upto that of 64% were shortened inversely with the root lengths of sprouted grains. The rate of split kernel against sound one after polishing increased greatly by 17.6% to 36% in sprouted barley compared to 2% to 3.5% of the control which presoaked in water for 2 hours. Whiteness indexes of polished kernels of the sprouted barley and the control were higher than that of intact one. The index, however, was lowered inversely with root lengths in sprouted barley.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.55-60
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• 2007

This study used glucomannan as a fat substitute to produce low-fat patties with chicken meat, of which consumer consumption is increasing. In the case of a cooked meat patty, the crude fat content of the group treated with glucomannan was higher than that of a control when cooked. The cooking loss and reduction rate in the diameter of the control patties were higher than those of the group treated with glucomannan. Cohesiveness and chewiness of the group treated with glucomannan were higher than those of the control. As a result of sensory evaluation, there were no significant differences in the tenderness, color, odor and overall taste among the patties, but the juiciness of the group treated with glucomannan was lower than that of the control. There were no big differences in the pH of the patties during the frozen storage period. The volatile basic nitrogen (VBN) content of all of the types of patties gradually increased up to 7.97-8.56 mg% at the fourth week of storage, but these VBN values are hygienically safe. From these results, there was no large quality difference between a low-fat chicken patty to which glucomannan was added and a control. Therefore, it was confirmed that a good quality low-fat chicken patty can be made by controlling the fat and glucomannan content.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.295-298
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• 2007

In order to sterilize Bacillus cereus and Enterobacter sakazakii in rice flour, hot-air drying ($65^{\circ}C$/15 min, HT) and microwave drying (700 watt/30 sec, MT) treatments were evaluated and a storage study performed. Color changes (${\Delta}E$) appeared to be less in the MT rice flour than in HT treated rice flour. The effectiveness of the MT treatment showed reduced growth rates for B. cereus (0.54 log CFU/g) and E. sakazakii (1.45 log CFU/g). The populations of B. cereus in the control (NT) rice flour greatly increased during storage at 4, 10 and $20^{\circ}C$ as storage times increased. However, the growth of B. cereus was minimized in the MT rice flour. In conclusion, MT treatment is considered to be a good drying method when substituted for HT treatment to assure microbial safety in rice flour.