• 동아시아식생활학회지
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• 제16권6호
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• pp.677-683
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• 2006

Glutinous rice cake(Chalduk) was made by varying the hours of soaking time of glutinous rice in the water(0, 4, 8, 12, 24 hours). After storage for various periods, the sensory and physical characteristics and the degree of gelatinization were examined in order to determine the effect of glutinous rice soaking period on the quality of Chalduk. The results of the study are summarized as follows. In the sensory test, 8-hour water soaking produced the significantly highest score for salty taste, while 0-hour water soaking had the lowest score. Four-hour water soaking had the significantly highest score for the degree of chewiness. Eight-hour water soaking had the significantly highest score for overall desirability. For the moisture content of Chalduk covered with bean flour, 8-hour water soaking produced the highest moisture content but the difference was not significant. For the degree of gelatinization, 8-hour water soaking had the highest maltose content, which confirmed the suitability of 8-hour water soaking glutinous rice. Eight-hour water soaking had the lowest hardness. With increasing storage period, the hardness sharply increased. Elasticity was higher for the long-period immersed samples than for the non-immersed samples. In conclusion, an 8-hour soaking time for glutinous rice in water was proposed to maximize the Chalduk quality.

• 한국지역사회생활과학회지
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• 제16권2호
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• pp.17-26
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• 2005

This study was conducted to investigate the usefulness of a hot water extract of licorice root as a source for production of healthy food. The electron donating capacity of the hot water extract of licorice root was very strong. This activity decreased by $6.9\%$ after keeping it in 5 days of cold storage, but it was not significantly different. Ten types of licorice jellies were prepared, using agar, agar-pectin, agar-cellulose, 2 different proportions of agar-pectin-cellulose as a gelling agent, and 2 levels of sugar. Among the 5 jellies containing $10\%$ sugar, the elasticity and overall acceptance of the agar jelly obtained the highest sensory score, but the color and flavor were not affected by the type of gelling agents. As the sugar concentration increased to $15\%$, the elasticity of the agar jelly was also evaluated as being the best one among the 5 jellies, but the overall acceptance was not significantly different from the others.

• 한국생활과학회지
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• 제17권1호
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• pp.151-158
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• 2008

This study examines the cooking quality, rheology, and sensory characteristics of ramyon noodles made from Korean wheat and arrowroot starch. The control was made from Australian standard wheat(ASW) and the sample was made from Korean wheat. The ratios of arrowwood starch in the sample group were 0%, 5%, 10%, 15%, 20%, 25%, and 30% respectively, and the result was as follows: the yield of the arrowwood starch was 18.8% and moisture level was 14.2%. The lightness(L), redness(a), and yellowness(b) of ASW were 92.07, 1.44, 10.22 respectively, whereas those of Korean wheat were 92.05, 1.55, 11.01, which means the two kinds of wheat showed very little difference in lightness, but Korean wheat had higher degrees of a and b than ASW. The color value of arrowroot starch is L 72.65, a 3.44, b 12.92, so it has a lower degree of lightness and higher degrees of a and b than two kinds of wheat. Dried ramyon displayed a lower degree of lightness and higher degrees of a and b than cooked ramyon, but the first decreased and a increased as we increased the ratio of arrowroot starch in it. The weight of dried ramyon did not show a significant difference among the groups. On the other hand, the weight, volume, water absorption, and the turbidity of cooked ramyon increased as we increased the amount of arrowroot starch in it. The maximum weight, solidity, and elasticity of the control group were greater than those of ramyon made from Korean wheat, but its brittleness was lower. The two groups showed the same degrees of hardness, adhesiveness, and cohesiveness. The maximum weight, solidity, and adhesiveness of the control group increased as we increased the amount of arrowroot starch in it, and the hardness and brittleness were great when the ratio of arrowroot starch was 20%; elasticity was greatest when the ratio of arrowroot starch was 15, 20, and 25%; its adhesiveness and cohesiveness did not depend on the amount of arrowroot starch in it. In the sensory characteristics evaluation, the items that showed significant differences include: appearance (p<0.01), color(p<0.01), smell(p<0.001), transparency(p<0.05), and overall acceptability(p<0.05). The ramyon earned the highest score in appearance when the ratios of arrowroot starch were 5%, 15%, and 20%. As for color and smell, it earned the highest score when it contained 20 and 25% of arrowroot starch. The transparency decreased as we increased the amount of arrowroot starch, and overall acceptability was highest when the ratio of arrowroot starch was 15%. There was a significant difference in overall acceptability between the control and the sample group. As for the loosing speed and chewiness, there was no significant difference between the two groups. When we look at the result of various tests to evaluate the cooking quality, rheology, and sensory characteristics of ramyon noodles, ramyons that contained 15 to 25% of arrowroot starch earned the high scores, and of these the one with 20% of arrowroot starch earned the highest score on all accounts.

• 한국간호교육학회지
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• 제23권2호
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• pp.205-213
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• 2017

Purpose: This study observes the degrees of perfectionism (both self-oriented and socially-prescribed perfectionism), academic resilience, and satisfaction with major in nursing students and identifies the influence of perfectionism and academic resilience on satisfaction with major. Methods: Data from 115 second or third-year students in a nursing were collected for two months at different three universities. The data were analyzed with descriptive statistics, independent t-test, one-way ANOVA, Pearson correlation coefficient, and hierarchical multiple regression. Results: Satisfaction with major was higher for second year students compared to third year students. And the satisfaction was higher for those with a higher Grade point average (${\geq}_-3.5$) compared to those with a lower. Self-oriented perfectionism had a higher score than socially-prescribed perfectionism and academic resilience based on self-control was rated the highest score of the subcategories. The degree of satisfaction was positively correlated with Self-oriented perfectionism and academic resilience. The final regression model showed that grade and academic resilience accounted for 34.2% of the variance in predicting the level of satisfaction with major. Conclusion: The results suggest that it is crucial to find a strategy that could enhance academic resilience, especially designed for upper-year university students, to improve the level of satisfaction with major.

• 한국식품조리과학회지
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• 제26권1호
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• pp.54-61
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• 2010

This study was performed to determine the optimal manufacturing conditions adding green laver, which has a rich aroma and unique taste, to Sulgidduk. The variables in green laver Sulgidduk production were amounts of green laver powder and water. Six sensory characteristics were used for sensory evaluations, including color, green laver flavor, green laver taste, moistness, softness, and elasticity. The optimal amounts of the powder and water were found to be 6.84 g for green laver powder and 31.08 g for water, satisfying a target sensory score (7.0/9.0) according to a response surface method. Sulgidduk with these optimal amounts of green laver and water was tasted by 118 consumers and showed a high acceptability score (6.94). Older consumers ($\geq$30 years old) preferred the color and flavor of green laver significantly more than younger consumers ($\leq$29 years old) did (p<0.01). Color analysis results of green laver Sulgidduk were significantly different in brightness, redness, and yellowness from those of Sulgidduk (control)(p<0.01). Texture analysis scores of green laver Sulgidduk were significantly lower than those of Sulgidduk (control) in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness, and they were significantly different in adhesiveness and chewiness (p<0.05).

• 한국식생활문화학회지
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• 제21권3호
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• pp.311-318
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• 2006

This study aims to investigate the quality characteristics of breads with the addition of sweet pumpkin powder. Farinogram showed that the absorption rate of the dough decreased, the development time and stability became shortened, and the degree of attenuation tended to be grown along with increasing the amount of pumpkin powder. From the amylogram, it was found that the gelatinization starting temperature and the maximum viscosity of pumpkin powder added dough seemed to be decreased as the amount of pumpkin powder was increased. Extensogram showed that there was a decrease in the degree of extension of the dough added with increasing the amount of pumpkin powder, while an increase in the degree of resistance and resistance/extensibility. The lightness (L value) and redness (a value) of bread was found to be decreased with increasing the amount of pumpkin powder, while the yellowness (b value) increased. In terms of the dough texture, for which the hardness, cohesiveness and gumminess of the dough were measured, there were no significant differences between groups, while the dough added with 8.0% pumpkin powder showed a significant decrease in the elasticity. The results of sensory evaluation showed that the highest score of color (p<0.05) and taste (p<0.05) were obtained from the bread added with 6.0% and 8.0% pumpkin powder, while the highest score of texture in control and 3.0% pumpkin bread. In addition, the highest score of flavor (p<0.05) and overall acceptance (p<0.05) were observed in bread added with 6.0% pumpkin powder. Upon the results of this study, it was assumed that the development of food products using pumpkin are prospective in response to health-oriented consumers.

• 혜화의학회지
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• 제21권1호
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• pp.1-9
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• 2012

Objectives : The aim of this experiment is to find out relationship between the effect of cosmetics and 4 types of pattern identification about fluid-humor, which are based on the general idea of traditional oriental medicine, Qi-Blood and deficiency-excess. Methods : Korean female volunteers in good health (n=25, $23.12{\pm}2.83$) participated in this experiment. Three Korean medical doctors classified them into 4 groups: Blood-deficiency: group A; Blood-excess: group B; Qi-deficiency:group C; Qi-excess:group D). Cosmetics that contains herb extract for Blood deficiency were given to all volunteers and they used the cosmetics for 4 weeks. Volunteers were assessed non-invasively with the skin measuring devices before and after using cosmetics. And we analyzed the correlation of skin physiological parameters with 4 groups. Results : Three doctors diagnosed participants and classified them into 4 groups ; group A(n=8),group B(n=7), group C(n=3), group D(n=5) as highest score. After 4 weeks, facial skin moisture showed no significant difference in comparison between 4 groups. Sebum showed significant increase in Group A and significantly decreased Group B. Measurement of facial skin elasticity tended to increase in Group A, C, D but skin elasticity was decreased significantly in Group B. Conclusions : In case of a group that pattern identification about fluid-humor corresponds to herb extract in cosmetic, skin improving effect was better than the other group that pattern identification oppose to properties of herb in cosmetic. Therefore, from the view of traditional oriental medicine, it is very important to understand user's pattern of identification or physical conditions and properties of herbs in cosmetics on the matter of safety and efficacy.

• The Journal of Korean Physical Therapy
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• 제31권4호
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• pp.176-183
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• 2019

Purpose: The purpose of this study was to investigate the short term effects of ASEJ (ankle strengthening with emphasis on jumping) for 3weeks on strength, mechanical properties, and balance and to compare the balance with and without HH(high-heel) condition. Methods: ASEJ (a combined exercise of squat, heel raise up, and jumping) were performed for the subjects in 11 female ankle instability young females ($21.7{\pm}2.0yrs$ Cumberland ankle instability score $19{\pm}6.5$). To investigate the effect of ASEJ, investigator used dynamometer for measuring strength, MyotonPRO for measuring mechanical properties(tone, stiffness, and elasticity of the muscles), I-Balance test for static balance, and Y-balance test for dynamic balance between the condition with and without HH condition. All data were normally distributed and analyzed using the SPSS 22.0 statistical program. Comparing pre- and post-intervention and the condition with and without HH conditions data were examined using the paired t-test. The level of significance was chosen as 0.05 for all the analyses. Results: 3wks of ASEJ would strengthen leg muscles and increasing muscle tone and stiffness in most muscles however there was decreasing muscle elasticity of gastrocnemious. In addition, the ASEJ improves the static balance for ankle instability young females and increases the dynamic balance when wearing the heels especially. Conclusions: the ASEJ could recommend to improve the strength and balance for ankle instability young females. Also, measuring the balance with HH conditions well represents the risk of ankle damage in female.

• 대한영상의학회지
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• 제81권1호
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• pp.176-189
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• 2020

목적 선천성 근육성 사경의 추적검사에서 근육의 탄성도 측정을 기반으로 한 실시간 탄성초음파 검사의 임상적 유용성을 알아보고자 한다. 대상과 방법 2012년 11월부터 2014년 12월까지 선천성 근육성 사경을 가진 34명의 환아(남자 23명, 여자 11명)를 대상으로 초음파와 탄성초음파 검사를 실시하였다. 목빗근의 두께, 모양(종물형, 방추형, 전체적으로 두꺼운 형)을 회색조 영상에서 평가하였으며, 탄성초음파 검사에서 색상 패턴(파란색, 50% 미만 또는 이상으로 초록색이 혼재, 초록색과 빨간색)을 분석하였다. 변형률 비도 Q-lab 소프트웨어를 통해 측정하였다. 한 명의 임상의가 목 회전과 측면 굴곡 결손을 각도를 기반으로 5등급으로 분류하였다. 초음파 소견과 임상적 소견의 상관관계를 통계적으로 분석하였다. 결과 22명은 오른쪽, 12명은 왼쪽 근육성 사경을 보였다. 선형회귀 분석에서 병측/반대측의 근육 두께 차이, 모양, 탄성 색상 패턴과 변형률 비가 임상적 점수와 통계적으로 유의미한 상관관계를 보였다. 특히 탄성 색상 패턴이 가장 유의미한 인자였다. 결론 실시간 탄성초음파 검사는 선천성 근육성 사경의 추적검사에서 신뢰할 만한 결과를 보였다.

• 한국축산식품학회지
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• 제28권4호
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• pp.463-469
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• 2008

The objective of the present study was to compare the chemical, rheological and sensory properties of regular process cheese (control) and cholesterol-reduced block-type process cheese. The cholesterol-reduced process cheese was made by accelerated ripened cholesterol-reduced Cheddar cheese and cholesterol-reduced butter treated by crosslinked $\beta$-cyclodextrin ($\beta$-CD). The composition of the block-type process cheese was similar to the control cheese. Approximately 91.0% of cholesterol removal was observed when treated by crosslinked $\beta$-CD. The production of total free amino acids was significantly higher in cholesterol-reduced process cheese in all storage periods compared with those in the control. In sensory analysis, a significantly higher score of acidic, salty and bitterness. and lower score of elasticity were found. However, no difference was found in free fatty acids, rheological properties, and TBA test between the control and cholesterol-reduced process cheese. Therefore, the present study indicated that even though some of the significant difference was observed in sensory properties in the cholesterol-reduced block-type process cheese, most of chemical and rheological properties were comparable to the control process cheese.