• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.580-586
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• 2010

The effects of persimmon, mulberry and bamboo leaves addition on the fermentative and sensory characteristics of kimchi were investigated. Total polyphenol content, DPPH radical scavenging activity and lactic acid bacteria growth inhibition of EtOH extract from persimmon leaves were significantly higher than those from mulberry and bamboo leaves. From the sensory evaluation of kimchi added with three chopped plant leaves, kimchi added with chopped persimmon leaves gave the highest point in color, flavor, texture and overall preference significantly (p<0.05). When the chopped persimmon leaves were added at a ratio of 0.3% based on cabbage weight, the changes of pH and total acidity (TA) during the storage for 14 days were significantly lowered, compared to general kimchi (p<0.05). Total polyphenol content and DPPH radical scavenging activity of kimchi supplemented with chopped persimmon leaves at 0.3% also significantly increased after storage for 14 days (p<0.05), and this kimchi provided higher total polyphenol content and DPPH radical scavenging activity than general kimchi. These results suggest that the addition of perisimmon leaves have significant influences on the fermentation and sensory characteristics of kimchi.

• Journal of the Korean Institute of Landscape Architecture
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• v.15 no.1
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• pp.39-67
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• 1987

The purpose of this thesis is to suggest objective basic data for the environmental design through the quantitative analysis of the visual quality included in the physical environment of forest landscape. For this, landscape values of forest landscape have been evaluated by using the Iverson method, the images structure of forest landscape's main utilizing space have been analysed by the factor analysis algorithm, degree of visual preferences have been pleasured mainly by questionnaries and SBE method, and finally these thesis can be summarized as fallow LCP with high values of Iverson factors I and IV yield high landscape value. Specifically, Iverson factor IV has been found to play the dominant. For all experimental points, significant seasonal variations in S.D. scale values have been observed. In natural parks, where artificial structures are complementary to the natural landscape, main factors of image are S.D. scales such as the visual sequence, the formal simplicity of structures, the emphasis, the unification of heterogeneous factors and the assimilation. Factors covering the spatial image of natural parks have been found to be the overall evaluation, the individual characteristics, the tidiness, the potentiality, the dignity, the intimacy and the space volume. For all seasons, factors such as the individual characteristics, the dignity, the tidiness, the potentiality, yield high factor scores. As for factors determining the degree of visual preference, variables such as the summit, the skyline, rocks, the water and the degree of natural destruction by artificial structures yield high values for all seasons.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.13-24
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• 2013

This research intends to examine the quality characteristics of madeleines after adding drying frozen mulberries by freeze drying and hot-air drying, making them powdered. The general ingredients and physiochemical characteristics of each specimen were measured, compared and analyzed. Madeleines were made based on the recipe set in practical examination of bakery technicians, in which each specimen is added with 0%(control), 1%, 3%, 5%, 7% of mulberry powder depending on the quantity of flour. And then, pH, chromaticity and texture were measured and consumer preferences were grasped by sensory testing. The test results are as follows. First of all, pH was low in the group added with hot-air drying mulberry powder. In chromaticity, brightness(L value) was reduced in comparison with the control group as the addition rates of freeze-drying mulberry powder and hot-air drying mulberry powder increased. Red chromaticity(a value) increased more when adding hot-air drying mulberry powder rather than freeze-drying mulberry powder. Yellow chromaticity(b value) was reduced as addition of mulberry powder increased. Hardness and elasticity of the group added with freeze-drying mulberry powder showed significant differences as addition of mulberry powder increased. Cohesiveness and gumminess was reduced as the addition increased. Hardness of madeleines added with hot-air drying mulberry powder showed significant differences by addition rates of mulberry powder. Elasticity increased by the quantity of mulberry addition. Cohesiveness was reduced as the addition was reduced. Gummines increased as the addition increased. As the result of sensory test on preference, the preferences of the group added with 5% of freeze-drying mulberry powder and the group added with 7% of hot-air drying mulberry powder were the highest.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.135-148
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• 2016

This study was performed to examine the characteristics of Sulgidduk with different amounts of Momordica charantia powder (0%, 2.5%, 5%, 7.5%, and 10%). The pH of Sulgidduk was dose-dependently decreased with the addition of Momordica charantia powder (p<0.001). The lightness (L-values) of Sulgidduk was significantly decreased with the addition of Momordica charantia powder, but the redness (a-values) and yellowness (b-values) were significantly increased (p<0.001). In addition, hardness, cohesiveness, and chewiness were significantly decreased, and the springiness and gumminess were significantly decreased with the addition of Momordica charantia powder in Sulgidduk. The Sulgidduk with Momordica charantia powder presented significant DPPH radical scavenging activities in a dose-dependent manner. In sensory evaluation, the color, flavor, bitterness, sweetness, softness, and mastication of Sulgidduk were dose-dependently increased with the addition of Momordica charantia powder (p<0.001). The ranking of overall preference was 5%> 2.5%> 7.5%> 10%> 0%. Through this study, it was considered that the Momordica charantia powder can be used to make functional Sulgidduk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1760-1766
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• 2009

Physical properties of Yukwa base extruded with glutinous rice flour, rice flour, defatted soy flour, and salt using an twin-screw extruder were investigated. The ingredients were extruded at various moisture contents (16-18%), screw speeds (300 & 400 rpm) at 43.4 kg/hr feed rate. Length and specific volume of Yukwa base increased with decreasing moisture contents. Hunter's color L* values of Yukwa base was higher whereas $a^*\;and\;b^*$ values were lower with increasing moisture content. Water absorption index of Yukwa base increased with increasing moisture contents. X-ray diffraction of Yukwa base showed B type moisture content of 16% and 17% while it showed A type moisture content of 18%. Degree of crystallinity and breaking strength of Yukwa base were the lowest in the moisture content of 16% while the lowest value for hardness was found in the moisture content of 16% and of 17% with screw speed 400 rpm for all samples. In the microstructure of cross section of Yukwa base, air cell size was larger and cell wall was thicker as moisture content increased. The sensory evaluation of the Yukwa base showed that color and flavor were not significantly different among samples, while taste, appearance, mouth feel, and overall preference were higher as moisture contents decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1065-1070
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• 2013

This study evaluated the qualitative properties of Buchimgaru supplemented with JAP (Jerusalem Artichoke Powder). In Buchimgaru, JAP and wheat flour were mixed in ratios of 1:9 (10% JAP), 2:8 (20% JAP), and 3:7 (30% JAP). The values for texture profiles (hardness, chewiness, springiness, and cohesiveness) decreased when JAP was added to Buchimgae formulations. The fructan contents of Buchimgaru supplemented with 0, 10, 20, and 30% JAP were 1.52, 6.39, 10.50, and 13.71%, respectively. The total polyphenol content of Buchimgaru supplemented with JAP was significantly higher than Buchimgaru without JAP. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of Buchimgaru supplemented with 30% JAP was approximately 11 times greater than Buchimgaru without JAP. In the sensory evaluation (color, flavor, overall preference), Buchimgae supplemented with JAP showed higher sensory values than Buchimgae without JAP.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.637-642
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• 2004

Paeksulgis (Korean rice cake), containing $0\~0.5\%$ Opuntia Ficus indica var. Saboten powder, was prepared to enable the quality of the mechanical and sensory characteristics to be tested. The pHs of the Paeksulgis without and with 0.05 to $0.5\%$ Opuntia Ficus indica var. Saboten powder were 5.99 and about 5.7 respectively. With regard to the Hunter's color values of the control Paekulgis, the lightness (L), redness (a) and yellowness (b) were 94.78, -0.01 and 5.58, respectively. The lightness (L) decreased with increasing Opuntia Ficus indica var. Saboten powder concentration, whereas the redness (a) and yellowness (b) were both increased. with regard to the mechanical characteristics of Paeksulgis, the strength hardness, adhesiveness and gumminess were highest in the control group. In the sensory evaluation of Paeksulgis, the control group had the highest score for texture (p<0.05), but the addition of Opuntia Ficus indica var. Saboten powder gave higher scores for color, flavor, moisture, consistency, after taste and overall preference than the control (p<0.05).

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.409-415
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• 2009

This study was conducted to determine how well middle school students in the Ulsan area recognize trans fat and the amount of these compounds that they consume in their daily life. Students who recognized trans fat well could also identify trans fat contents on the nutrition label. However, recognition of trans fat was not associated with its intake. Students who thought it was necessary to learn about trans fat in school showed a tendency to consume less trans fat or to make more efforts to reduce its intake. Additionally, a preference for snacks had a significant influence on recognition and intake of trans fat. The overall, the following conclusions could be drawn from this study: 1) It is necessary for continuous efforts to teach students how to take snacks correctly and help them form good dietary habits both at home and school. 2) Both development of basic educational materials and the systematic education about trans fat at home and school are urgently needed to instill good dietary habits regarding trans fat. 3) It is highly recommended that the school meal service should take students' preferences into consideration and provide them with good nutrition and a balanced diet, and efforts should be made to contribute to the formation of good dietary habits.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.596-602
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• 2014

We investigate the quality characteristics and free radical scavenging ability of yanggaeng prepared with different amounts of grape juice (GJ). GJ was incorporated into yanggaeng at different levels (containing 50, 100, 150, and 200 g of GJ in yanggaeng, respectively) based on the total weight of water. Sugar contents showed a significant increase; however, pH showed a decrease with increasing levels of GJ. In terms of color, lightness and yellowness decreased significantly but redness increased with increasing levels of GJ. In a texture profile analysis, hardness were increased; however, springiness, cohesiveness, gumminess, and chewiness decreased with increasing levels of GJ. Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity increased significantly as the GJ concentration increased in the formulation. The sensory evaluation indicated that yanggaeng containing the 150 g level of GJ showed the best preference in terms of color, taste, texture, flavor, and overall acceptance. These results suggest that grape juice may be a useful ingredient in yanggaeng to improve quality and antioxidant potential.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.818-823
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• 2007

The purpose of this study was to investigate the effects of adding various concentrations of Lycil fructus powder on the quality characteristics of Jeolpyeon. The Lycil fructus powder was added to rice powder at ratios of 3, 6, 9 and l2%(w/w). The moisture contents of the Lycil fructus Jeolpyeon samples ranged from $46.3{\sim}48.9%$. For the color values the L-value decreased and the a-value and b-values incresaed with increasing amounts of Lycil fructus powder. In the textural analysis hardness was highest for the 3% Lycil fructus powder addition, however springiness and cohesiveness did not difference significantly by the addition levels. Finally the results of the sensory evaluation showed the Jeolpyeon containing 6% added with Lycil fructus powder was superior for overall preference, color, flavor, softness, chewiness and after-taste.