• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.9
• /
• pp.1310-1315
• /
• 2016

Germinated brown rice (GBR) has received great attention due to its enhanced nutritional value. Brown waxy rice was germinated at $30^{\circ}C$ for 10 h, 20 h, or 30 h with 95% humidity. The color, texture, digestibility, and sensory characteristics of waxy rice cake made by GBR were evaluated. Pasting viscosity of rice flour was substantially reduced, whereas ${\gamma}$-amino butyric acid content increased with an increase in germination time. Lightness of rice cake with GBR was lower than that with brown rice, whereas the redness and yellowness of rice cake were higher after germination. For textural properties, the hardness, gumminess, and chewiness of rice cake with GBR were lower than those with brown rice, and decreased hardness was more prominent with an increase in germination time. The in vitro starch digestibility of rice cake was elevated by germination, showing an increase in rapidly digestible starch content and decrease in resistant starch content. In the sensory evaluation, the overall acceptability of rice cake with brown rice and GBR was greater than that with white rice, whereas it was reduced with an increase in germination time.

• Journal of Distribution Science
• /
• v.13 no.4
• /
• pp.55-64
• /
• 2015

Purpose - Multi-dimensional prices comprise multiple components such as monthly payments and a number of payments rather than a single lump-sum amount. According to previous studies, an increase in the number of price dimensions leads to a massive amount of cognitive stress resulting in incorrect calculation, and deterioration in the consistency of the price judgment. However, an increase only in the level of complexity of calculating multi-dimensional prices does not always result in a corresponding decrease in the accuracy of price evaluation. Since diverse variables could affect consumers' purchase-decision-making process, the results of price evaluation would be different. In this study, an empirical analysis was performed to determine how the accuracy of price evaluation varies depending on the extent of the complexity of price dimensions using product involvement and brand preference as moderating variables. Research design, data, and methodology - A survey was conducted on 260 students, and 252 effective responses were used for analysis. The data was analyzed using t-test, one-way ANOVA, and two-way ANOVA. In this study, six hypotheses were developed to examine the effect of product involvement and brand preference on consumers' evaluation effort of multi-dimensional prices. Results - As the number of price dimensions increased, accuracy of price evaluation appeared to be low in high involvement, as expected. However, it showed no differences in price evaluation effort when the level of complexity of calculating multi-dimensional prices is low. When a small number of price dimensions are presented in both cases of high and low involvement, accuracy of price evaluation is much higher in a weak brand preference. On the contrary, a strong brand preference enhances an accuracy of price evaluation only in case of low involvement when the number of price dimensions is increased. An interaction effect of product involvement and brand preference on consumers' evaluation of multi-dimensional prices did not exist irrespective of the level of complexity of calculating prices being high or low. Conclusions - When the number of price dimensions is small, consumers' effort for price evaluation shows almost no difference without the moderating effect of involvement, and a weak brand preference leads to a higher accuracy of price evaluation in an effort to make the best selection. No interaction effect of product involvement and brand preference was found except for a main effect of brand preference. When a price is composed of multiple dimensions rendering it more difficult to calculate the final price, the effort for price evaluation was expected to decrease only slightly in case of combination of high involvement and strong brand preference. This is because people have a higher purchase intentions and trust for that particular brand. However, the accuracy of price evaluation was much lower in cases of high involvement, and there was no interaction effect between product involvement and brand preference except for a main effect of involvement and brand preference, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.7
• /
• pp.970-974
• /
• 2012

Prunus mume is said to aid in the recovery of fatigue and improvement of liver and stomach functions. To obtain the best benefits of the whole fruit, fresh green Prunus mume was de-seeded and the fruit pulp was vacuum dried. The vacuum-dried pulp was powdered and sieved through a 250 ${\mu}m$ sieve. Then the sieved green Prunus mume powder (GPP) was granulated with water (GPPGW) and with Prunus mume extract (GPPGE) with a fluid bed coater. The physicochemical and sensory properties of GPP, GPPGW, and GPPGE were then evaluated. As a result, the water dispersibility (dispersible time) of GPP, GPPGW, and GPPGE was 21.19 sec, 6.46 sec, and 4.85 sec, respectively. The powder fluency (angle of repose) of GPP, GPPGW, and GPPGE was $11.25^{\circ}$, $8.65^{\circ}$, and $9.52^{\circ}$, respectively. The overall consumer acceptance of GPP, GPPGW, and GPPGE was 3.50, 4.62 and 5.00, respectively. Inconclusion, Prunus mume can be used as granulated whole fruit pulp with good powder fluency and dispersibility.

• Journal of Navigation and Port Research
• /
• v.26 no.4
• /
• pp.373-381
• /
• 2002

There has been an interesting trend showing that the number of tankers owned by major oil company has been decreasing since the 1980s, while the number of tankers chartered by them is increasing. So do Korea oil refineries in the period 1990s. Therefore, the following question is raised： Why have oil refinery companies, national and international, been much more dependent upon chartered ships than their owned ships since 1980s\ulcorner This paper tried to answer the above question. In so, doing ten decision-making factors for fleet composition of oil tankers are drawn through literature survey on the research topic with questionnaires and interviews to the four big Korean oil refineries.

• Korean Journal of Food Science and Technology
• /
• v.35 no.6
• /
• pp.1162-1168
• /
• 2003

Development of chocolate products to improve the quality and functional properties with Bifidobacterium-fermented isoflavone powder (BFIP) was attempted. Effects of BFIP on sensory value, isoflavone contents, and microbiological characteristics of chocolate products during storage at room temperature $(24{\pm}0.5^{\circ})$ for 90 day were studied. Five different BFIP concentrations of 0, 1, 2, 3, and 4% (w/w) were added and blended into the chocolate products. Results of sensory evaluation showed that the scores for softness and bitter taste decreased as the BFIP contents increased. In sweet and sour taste, the highest score was shown at 1% BFIP treatment. In overall acceptability, 1% treatment was the most favored, followed by 2% treatment. Contents of isoflavone in chocolate products were stably maintained during 90 storage days. The viable cell numbers of Bifidobacterium remained relatively stable until 70 day, followed by a slow decrease thereafter in all treatments.

• Korean journal of food and cookery science
• /
• v.26 no.6
• /
• pp.853-859
• /
• 2010

This study was performed to evaluate the physicochemical and sensory evaluation properties of Garaetteok changed with non-glutinous at different ratios germinated brown rice(GBR). Changes in the moisture content of GBR occurred with increasing non-glutinous levels of(1~3%) increase in the level. The color value decreased by with increasing the GBR, whereas the and b values were both increased. As the result of the measurement using the texture analyzer, hardness, cohesiveness, gumniness, and chewiness of Garaetteok tended to decreased in proportion to the amount of GBR in the formula. In the sensory evaluation, 40% GBR and 60% GBR in color, hardness, springiness, chewiness and overall acceptability than that of add compared to 100% and 80% GBR. And Garaetteok with 40% and 60% GBR showed the highest overall acceptability scores in overall acceptability. Therefore, we concluded that the addition of GBR on to Garaetteok improved the sensory characteristics as well as and delayed the retrogradation.

• Korean journal of food and cookery science
• /
• v.26 no.6
• /
• pp.753-760
• /
• 2010

The purpose of this study was to develop value-added seasoning products with Korean advanced chile peppers (Capsicum annuum L.) and investigate their physicochemical characteristics based on sensory evaluation. Ninety-seven chile pepper-related products were collected from American local favorites and analyzed based on their compositions. Yeongyang's chile pepper powders were prepared to develop Korean chile pepper seasoning products and measured for total microbial content (3.36 log CFU/g), moisture content (12.43%), total carotenoids (223.46 mg/100 g), vitamin C (290.33 mg/100 g), ASTA color value (149.37), and capsaicinoids (4.06 mg/100 g). Korean chile pepper seasoning samples for beef showed higher overall acceptability compared to American local favorite seasonings. Completed Korean chile pepper seasoning products contained red pepper (20%), various herbs (26.1%), salt (11.4%), dried mushroom (8.5%), garlic (8.5%), black pepper, curry, paprika, sweet pumpkin (5.7%), and citron (2.8%). This result might show the possibility of replacing mixed seasoning products from foreign countries (USA and Europe).

• Korean journal of food and cookery science
• /
• v.30 no.5
• /
• pp.509-516
• /
• 2014

This study aimed to investigate the quality characteristics of iced pumpkin paste cookies prepared using different fat and fatty oils (butter, olive oil, soybean oil, and grape seed oil). The pH, density, and moisture content were the highest in the cookies prepared with butter dough, and the lowest in the cookies prepared with grape seed oil dough. The spread factor of the cookies prepared using with butter was the highest, and the cookie with olive oil, soybean oil and grape seed oil showed lower values. The L values of olive oil cookies, a values of soybean oil cookies, b values of grape seed oil cookies were the highest. The hardness of the cookies prepared using soybean oil was the highest. The overall sensory evaluation showed high overall acceptability for grape seed oil cookies, whereas butter cookies showed lower overall acceptability. The acid value (AV) and peroxide value (POV) were lower in the grape seed oil cookies than in the butter cookies as the storage period of the cookies had passed.

• Proceedings of the KAIS Fall Conference
• /
• 2005.05a
• /
• pp.159-162
• /
• 2005

전자빔을 이용하던 CRT(Cathode Ray Tube) 모니터에서 픽셀단위의 LCD(Liquid Crystal Display) 디스플레이 사용으로 휴대용 정보처리 장치들은 급속한 발전을 이루게 되었다. 기존의 CRT 모니터에서 전자빔을 사용하던 방식에서 픽셀(Pixel) 단위의 후면발광 디스플레이를 만들면서 CRT 모니터보다 빠른 응답특성을 나타내며 저 전력일 뿐만 아니라 디스플레이의 두께도 줄일 수 있게 되었다. 휴대가 가능한 디스플레이의 발전으로 노트북이나 PDA와 같은 실시간 정보를 활용 및 처리 할 수 있는 방법들을 제시할 수 있었지만 원활한 활용을 위해 더 적은 전력을 사용하는 방법들이 제시되어야 했다. 이에 따라 저 전력 소모, 빠른 응답특성, 넓은 시야각 그리고 경량화가 가능한 디스플레이가 되기 위한 새로운 디스플레이가 선을 보이게 되었다. 현재 차세대 디스플레이로 각광을 받고 있는 디스플레이 소자로는 OLED(Organic Light Emitting Diode)가 있다 이는 LCD 디스플레이가 가지고 있는 단점을 보완하여 우선적으로 높은 색도가 가능하며 후면발광을 사용하지 않고 자체 발광을 하기 때문에 저 전력 소모가 현실화되었다. 또한 디스플레이의 유동성이 가능하여 휘어질 수 있는 특성을 가지고 있다. 그러나 이러한 유기발광 소자의 경우 높은 발광 효율을 위한 구조적 개선이 필요하며 소자의 수명도 개선해야 한다. 이에 따라 유기발광 소자의 메카니즘에 대한 파악이 필요하게 되며 물리적 구조에 대한 이해가 필요하다. 이를 위해 물리적, 수치적 해석으로 소자의 특성을 파악해 줌으로써 개선된 유기발광 소자 제작이 가능 할 것이다.기에 대한 영향정도를 측정하여 정량적으로 도출하였다. 이를 각 구간에 대해 상호 비교 분석함으로써 대형국책사업에서의 공기지연인자에 대한 분석 방법론을 정립하였고 공기지연 분석 방법론의 현실적 적용을 위한 제언과 그에 따른 개선사항에 대해 도출하였다.있는 발판을 마련하게 된다고 추정하였다. 0.5%가 control사이에서 0.95로 가장 색차가 크게 나타났으며, 그 다음이 냉동분쇄 0.5% 0.83으로 나타나 송이의 첨가율이 높을수록 색차가 크게 나타나는 것을 알 수 있다. 색차가 가장 낮은 제품은 법동분쇄 0.3%, 동결건조 0.3%로 나타났다. 송이양갱의 색(color), 냄새(flavor), 맛(taste), 외관(appearances), 질감(viscosity), 종합적 평가(overall acceptability) 등의 관능평가를 실시한 결과 중 색에 대한 기호도는 냉동분쇄 0.1% 송이양갱이 가장 높은 것으로 나타났으나, 집단간 유의한 차이는 나타나지 않았고, 냄새는 동결건조 0.1%의 송이양갱이 3.38로 가장 점수가 높았으며, 냉동분쇄 0.3%의 송이양갱이 2.81로 가장 낮은 기호도를 나타내었다. 맛에서는 p<0.01수준에서 집단간 유의한 차이를 나타내었는데, 동결건조 0.1%가 그 중 가장 높은 기호도를 나타내었으며, 그 다음이 동결건조 0.5%였다. 가장 낮은 선호도를 나타낸 것은 열풍건조 0.5%였다. 질감은 P<.05 수준에서 집단간 유의미한 차이를 나타내었으며 동결건조 0.1%가 가장 높은 기호도를 나타내었으며, 동결건조 0.5%함유 송이양갱이 1.21로서, 현저히 낮은 기호도를 나타내었다. 종합적인 평가에서는 동결건조 0.1%함유

• The Korean Journal of Food And Nutrition
• /
• v.17 no.1
• /
• pp.41-46
• /
• 2004

This study was designed to investigate the effective ratio of healthy bread with jasmin tea powder. The weight, volume, and color difference of bread with various jasmin tea powder was measured and the picture of bread was taken and the panel test was taken. The weight of bread was increased and the volume was decreased significantly according to increase of jasmin tea powder. To avoid the decrease of volume, the active gluten was added, but there was not shown the increse of bread volume by active gluten. In the result of panel test and volume measurement, addition of 3% jasmin tea powder was appropriate. Therefore, using the jasmin tea powder, the diversity of bread by functionality, nutritional composition, taste, color, flavor of jasmin tea powder can be developed. This result will support the background the development of jasmin tea bread of good quality.