• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.299-306
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• 2010

This study was carried out to investigate the quality of white pan bread as affected by various amounts of Sunsik powder, in which the breads were prepared with 0, 5, 10 and 15% Sunsik powder. The samples compared quality characteristics, including proximate composition, weight and height, fermentation time, baking loss rate, texture, sensory evaluation in order to determine the optimal amount of Sunsik powder in the formulation. The moisture content of control bread was higher, in the breads made with Sunsik powder. The baking loss rate decreased with increasing Sunsik powder concentration. The fermentation time of the bread increased with increasing Sunsik powder content. In sensory quality, the bread containing 5% Sunsik powder was preferred over the control bread, by color, taste, flavor and softness, while the 15% Sunsik powder bread had the lowest preference scores. Textural properties by TPA(texture profile analysis) showed that hardness, gumminess, chewiness increased with increased Sunsik powder concentration.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.157-162
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• 2007

Emulsification sausages were prepared in 3 different ways: T1: fat added after ice, T2: fat added before ice, T3: all ingredients added together. Each sample was ground for 4.5 min by a silent cutter at $15^{\circ}C$ and emulsified batters were stuffed into fibrous casing and then cooked for 40 min at $78^{\circ}C$ to determine the effect of the order of ingredient addition on the qualities of emulsion type sausage. The pH of T1 sausage was significantly higher, whereas the pH of T3 was significantly lower compared with the other samples(p<0.05). The shear force was significantly higher in T1 sausage, however the hardness and gumminess were significantly lower in T1 sausage compared with other two types(p<0.05). With regard to sensory evaluation, the relative amounts of flavor can be summarized as T2>T1>T3, and the color was significantly higher in T1 and T2 compared with T3(p<0.05). There was no significant difference among the test sausages with regard to aroma, juiciness, tenderness and overall acceptability(p>0.05). There were no significant differences in free moisture, water holding capacity(WHC), meat color and texture properties such as brittleness, cohesiveness, springiness and chewiness. As a result of this study, the sausage were much for sausage prepared by adding the fat after the ice(T1) than the other sausage samples in which fat was added after ice to make emulsion type sausages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.957-963
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• 2013

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 4%, 8%, or 12%) of apricot powder. The moisture content was higher in groups containing 8% and 12% apricot powder. The specific volume of muffins decreased as the amount of apricot powder increased. The lightness value was lower in groups containing apricot powder, with redness and yellowness values increasing with increasing amounts of apricot powder. Rheology tests showed no significant differences in hardness, springiness, and cohesiveness between control muffins and muffins with apricot added. Scanning electron microscopy showed that the number and size of air cells decreased with increasing levels of apricot powder. The substitution of wheat flour with apricot powder yielded muffins with a higher DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity and total polyphenol content. Consumer acceptance tests revealed no significant differences in appearance, smell, and texture between muffin samples, but the taste and overall acceptability scores were lowest for muffins with 12% apricot added. Therefore, up to 8% apricot powder can be incorporated into muffins to meet the sensory quality and functional needs of the consumer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.865-871
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• 2016

This study investigated the quality characteristics of Yanggaeng added with lentil bean sediment. Yanggaeng was prepared by addition of 0, 25, 50, and 75% (w/w) lentil bean sediment to white bean basic formulation. For the proximate composition measurement, lentil bean sediment consisted of 15.63% moisture, 17.31% crude protein, 0.92% crude ash, and 0.31% crude fat. The sediment yield of lentil beans was 54.25%. The moisture content of Yanggaeng significantly increased with increasing lentil bean sediment content. The total soluble solid content ($^{\circ}Brix$) of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas the pH was not significantly different between the control and experimental groups. The lightness of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas redness and yellowness significantly increased with increasing lentil bean sediment content. The springiness, gumminess, and chewiness of Yanggaeng decreased with increasing lentil bean sediment content, whereas hardness and cohesiveness was not significantly different between the control and experimental groups. The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity significantly increased with increasing lentil bean sediment content. Yanggaeng containing 25% lentil bean sediment had acceptable sensory properties, such as taste, texture, and overall preferences. Thus, our results suggest that Yanggaeng containing 25% lentil bean sediment could improve the sensory properties and antioxidant activities of Yanggaeng.

• Polymer(Korea)
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• v.28 no.2
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• pp.135-142
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• 2004

Poly(vinyl acetate) (PVAc) prepared by emulsion polymerization has broad applications for additives such as paint binder, adhesive for wood and paper due to its low glass transition temperature which help to plasticize substrate resins. Since emulsion polymerization has a disadvantage that surfactant and ionic initiator degrade properties of the product polymer, poly(vinyl acetate-co-butyl acrylate) (VVc-BA) was synthesized using potassium persulfate as catalyst and poly(vinyl alcohol) (PVA) as protective colloid to prevent the degradation. The copolymer latex product was internally plasticized and has enhanced colloid stability, adhesion, tensile strength and elongation. During VAc-BA emulsion polymerization, no coagulation and complete conversion occur with the reactant mixture of 0.7wt% potassium persulfate, 15wt% poly(vinyl alcohol) (PVA-217), and the balanced monomer that the weight ratio of vinyl acetate to butyl acrylate is 19. As the concentrations of PVA increase, the copolymerization becomes faster and polymer particles are more stable, resulting in enhanced mechanical stability of the VAc-BA copolymer. However, the size of the polymer particles decreases with increasing PVA contents. Properties of the VAc-BA copolymer, such as minimum film formation temperature, glass transition temperature, surface morphology, molecular weight and molecular weight distribution, tensile strength and elongation, were characterized using differential scanning calorimeter, transmission electron microscope and other instruments.

• Journal of Veterinary Clinics
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• v.26 no.2
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• pp.134-137
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• 2009

Although there is circumstantial evidence that infectious bronchitis(IB) in the Korean layer industry has contributed to severe economic losses, the seroprevalence against IB virus(IBV) and risk factors associated with seropositivity are not well known. During May to October 2007, 820 blood samples were randomly collected from 41 laying hen flocks(20 birds in each flock) with $\geq$ 3,000 birds of 18 week of age or older in three provinces of Korea. The samples size was determined considering a flock-size range of 3,000-65,000 birds, an expected bird-level seroprevalence of $\geq$ 15%, and a 95% level of confidence. Serum samples were examined using a hemagglutination inhibition test for antibodies to IBV. The overall apparent flock-level seroprevalence was 46.3%(95% CI, 31.1-66.6) with no statistically significant differences among provinces(X=1.205, p>0.05). There were 19 positive flocks with one to eight seropositive birds, and 11 of these had one or two seropositive birds. None of the measured parameters were significantly associated with seropositivity against IBV in a subsequent multivariable logistic regression analysis. A longitudinal risk factor studies considering management and vaccination characteristics possibly associated with the IBV flock prevalence would be beneficial.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.80-85
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• 2004

This study was performed to provide basic quality characteristics data of Kimchi by storage containers that will be applied for Kimchi storage container development of new material. In all storage containers, pH was decreased with increased storage days, while acidity was increased with increased storage days, The changes of pH and acidity by storage containers were alumina < stainless < bio < plastic. Salt content was same to all containers. In all storage containers, reducing sugars of Kimchi at first were 22.65${\pm}$0.04$\^$a/ mg/mL. But as these of alumina, stainless, bio and plastic at storage after 31 days were 11.18${\pm}$0.15$\^$a/ mg/mL, 5.39${\pm}$0.02$\^$b/, 3.74${\pm}$0.10$\^$c/, and 3.14${\pm}$0.02$\^$d/ mg/mL, respectively. The hardness, cohesiveness and gumminess of Kimchi by storage containers decreased with increased storage days. And the changes ratio of these were alumina < stainless < bio < plastic. The desirable organoleptic characteristic such as sourness, fresh cabbage taste and firmness were long time maintained at alumina container A significant evidence was detected that the alumina container showed less quality change than that of bio, stainless and plastic containers as storage days increased.

• Polymer(Korea)
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• v.35 no.2
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• pp.161-165
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• 2011

This study is related to the preparation of biocompatible gold nanoparticles (AuNPs) which are stable in aqueous solutions for a long time. Ultrasmall polyethyleneimine (PEI)-capped AuNPs (PEI-AuNPs) with limited agglomeration were prepared in aqueous solutions at room temperature, which were based on the roles of PEI as a reductant and a stabilizer. PEI-AuNPs with an average size of 8~12 nm formed highly stable nanocolloids with an average hydrodynamic cluster size of around 50 nm in aqueous media. At a low concentration of metal precursor hydrogen tetrachloroaurate (III), the particle size was reduced noticeably. The typical peaks of gold were observed in the X-ray diffraction pattern of AuNPs. The cell viability of 98% was obtained in the case of PEI-AuNPs, while PEI was cytotoxic. The PEI-AuNP is considered to be a potential candidate as a contrast agent for computed tomography.

• Food Science and Preservation
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• v.22 no.6
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• pp.823-830
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• 2015

Physicochemical properties of five commercial rice products were investigated in order to select the appropriate rice varieties for the preparation of frozen fried rice. Among the evaluated rice varieties, Onnuri (16.06%) had the highest amylose content, while Beakjinju (11.83%) had the lowest. The water absorption index ranged from 1.45 to 1.65 g/g. Regarding the Hunter's color values, the L and a values of all rice varieties decreased while the b value increased with freezing-storage following the cooking process. The initial pasting temperature showed no significant differences among the five rice varieties. The highest viscosity (peak, trough, and final) and setback were found in the Sindongjin, while the lowest breakdown was found in the Baekjinju variety. Hardness, chewiness, and cohesiveness of all five cooked rice varieties decreased while their adhesiveness increased after freezing-storage. Under electron microscopy scanning, pores were observed inside the tissue of frozen cooked rices manufactured from Baekjinju and Hopum varieties, while substantially smooth tissue structure was observed in Sindognjin, Onnuri, and Ilmi rice varieties.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.142-155
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• 2013

This study investigates perilla seed powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15%, and 20%. Perilla seed powder consists of 9.41% of moisture content, 9.14% of crude protein, 1.12% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the perilla content increased. The farinograph measurement result of the bread made with perilla seed powder showed that consistency, water absorption and tolerance index have increased as the perilla content increased. The amylograph measurement result of the bread made with perilla seed powder showed that T, P, H, F, P-H and F-H have decreased as the perilla content increased. Baking loss and specific loaf volume have decreased as the perilla content increased. The chromatic 'L' and 'b' values were reduced as more perilla was added to more pan bread, while the chromatic 'a' value increased. The texture measurement result showed that the hardness of bread have increased as the ingredient contents increased. Their cohesiveness, spinginess, and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high preference for the bread made with 15% perilla seed powder.