• Korean journal of food and cookery science
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• v.26 no.6
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• pp.772-780
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• 2010

This study investigated the quality of rice noodles containing different amounts of Allium victorialis powder. Rice noodles were prepared at ratios of 1, 3 and 5% Allium victorialis powder based on flour weight. The rice noodles containing Allium victorialis powder had higher moisture contents than that of control, whereas the levels of water binding capacity were lower. Regarding the cooking properties of the rice noodles, weight and water absorption were significantly lower in the 1, 3% Allium victorialis rice noodles compared to control. : 5% Allium victorialis rice noodle showed the highest score. Further, volume of the 5% Allium victorialis rice noodle showed the highest score. Allium victorialis rice noodles had lower L-values and a-values than those of control, and these values decreased with increasing amounts of Allium victorialis powder while the b-value increased. Sensory evaluation showed that high quality cooked noodles could be produced by 1, 3% inclusion of Allium victorialis powder. The pH of the rice noodles decreased gradually over 15 days of storage time. Rice noodles with added Allium victorialis powder had lower total and fungus plate counts than that of control during 15 days of storage.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.738-745
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• 2005

This study was conducted in order to promote the utilization of fish meat paste added mulberry leaf powder(EPM) as food. The tested concentrations of mulberry leaf powder were 0, 0.1, 3, 0.5 and Ito The weight of the fish meat paste with FPM was heavier than the control(p<0.001). Oil absorption was the highest in the one with $0.3\%$ mulberry leaf powder, The It a and b values of the fish meat paste were decreased as increasing the concentration of mulberry leaf powder in Hunter color value(p<0.001). Good flexibility was shown not only in the control but also in the one with FPM in folding test. In texturometer test, the hardness was increasing, but the cohesiveness, springiness, gumminess, and brittleness were decreasing in according to increasing the concentration of mulberry leaf powder. In sensory evaluation, color and oily taste were getting higher as increasing the concentration of mulberry leaf powder. The fish meat paste added with $0.5\%$ mulberry leaf powder showed the highest acceptance scores in flavor, texture and overall quality. The result suggest that mulberry leaf powder can be applied to fish meat paste for both quality and functionality.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1014-1021
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• 2008

The principal objective of this study was to assess the quality characteristics of cookies prepared with oddi powder (0, 1, 3, 5, 7%). The highest dough density value was 1.49, which was also observed in the 7% added group. The pH of the cookie dough was significantly reduced in at all oddi powder groups as compared to the controls. The spread factor of the cookies evidenced an inverse relationship with the concentration of oddi powder as compared to the controls (7.52). Hunter's color L, a, and b values in the cookies were reduced with increases in the level of added oddi powder. Hardness decreased, but chewiness increased, with increasing oddi concentrations as compared to the controls. In the sensory evaluation, the color of the cookies increased in a dose-dependent fashion with increasing concentrations of oddi powder. The taste scores were higher with a 3% addition of oddi powder. The cookies with $3{\sim}5%$ of the flour substituted for oddi powder scored highest on scores in appearance, flavor, taste, texture, and overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.25-32
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• 2012

This study was conducted to evaluate the quality characteristics of Sulgidduk prepared with different amounts of Hasuo (Polygoni Multiflori Radix) powder. Proximate composition analysis showed that the moisture content, pH, acidity, and volume of Sulgidduk decreased with a rise in the level of added hasuo powder. The L-value decreased, while a and b values increased, with increasing amounts of hasuo powder. In mechanical evaluation of physical properties, hardness decreased while springiness, chewiness, cohesiveness, and brittleness increased with increasing hasuo powder content. Scanning election microscopy indicated that the number of air cells decreased as the ratio of hasuo powder increased. Sensory evaluation showed that moistness and springiness decreased significantly when the amounts of hasuo powder increased. The sample containing 30 g hasuo powder scored the highest for sweet taste, savory taste, springiness, chewiness, swallowing, and in overall acceptability scores. Next, the sample containing 60 g hasuo powder scored higher than control. The optimum concentration indicate that addition of 30~60 g hasuo powder to Sulgidduk resulted in highest quality.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.512-520
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• 2017

This study was carried out to develop concentrate of residual jujube flesh around the seed as a thickening agent of Bulgogi sauce. Quality characteristics and sensory test of Bulgogi sauces added with jujube concentrate (30%, 35%, 40%, 45%, 50%) were evaluated in comparison with control sauce containing xanthan gum as a thickening agent. Moisture content of Bulgogi sauce added with 30% jujube concentrate was the highest (74.59%). As content of jujube concentrate increased, moisture contents in Bulgogi sauces significantly decreased. Sugar content of control sauce ($30.82^{\circ}Bx$), was lowest among the sauces. As content of jujube concentrate increased, Sugar content of sauces significantly increased ($33.00{\sim}34.38^{\circ}Bx$). Salinity (%) was highest in control sauce (1.38%), and there was no difference in salinity among the sauces depending on the amount of jujube concentrate. Viscosity was highest in sauce added with 50% jujube concentrate (43.33 cP) and lowest in sauce with 30% jujube concentrate (13.20 cP). As content of jujube concentrate increased, viscosity tended to increase significantly. Spreadability was highest in sauce added with 30% jujube concentrate (8.88 cm). As the amount of jujube concentrate increased, spreadability of sauce tended to decrease significantly. Color value was different according to the contents of jujube concentrate in sauces. L-, a-, and b-values of control sauce were highest at 40.19, 1.5, and 24.57, respectively. The results of the sensory test for Bulgogi sauce showed that overall preference was significantly highest in sauce added with 35% jujube concentrate. Moreover, sauce added with 35% jujube concentrate was preferred the most in terms of appearance, taste, and fluidity. Meanwhile, the results of the differentiation test showed a significant difference in color intensity, jujube flavor and taste, sweet taste, and salty taste. However, no significant difference was observed in fluidity. The results of the preference test for Bulgogi seasoned with sauces added with jujube concentrate showed that overall preference and flavor, taste, and texture preference were highest in Bulgogi seasoned with sauce added with 35% jujube concentrate. However, no significant difference was observed in preference towards appearance among the samples.

• Journal of Navigation and Port Research
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• v.35 no.8
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• pp.649-656
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• 2011

Marina industry is growing as a higher value-added business. This study aims to develop a tool that measures marina service quality from marina users' perspective. As the result of empirical analysis, five of marina service quality aspects including physical facilities, support services, activity programs, employees' attitude, and safety were drawn. In addition, 20 measurement items whose reliability and validity were verified were suggested. The scale developed by this study is not only an important tool to measure marina service quality but also contributes to marina service quality control, and seem, to provide useful information for establishing marketing strategies.

• Journal of the Korea Society of Computer and Information
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• v.10 no.3 s.35
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• pp.339-344
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• 2005

Currently the credit card settlement system which is used from off-line credit card joining point is composed of the credit card settlement terminal, the VAN company which do settlement relay service and the credit card company. When the credit card company occurs obstacle, the service VAN company executes as proxy an approval and it controls. When the service VAN company occurs obstacle, the credit card settlement service does not become accomplished in the normality. The dissertation which it sees when the service VAN company occurs obstacle, the possibility of doing a settlement relay service from the different VAN company in order to be, proposed the credit card settlement system which uses the Switching Agent.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.406-412
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• 2010

This study was conducted to investigate the effects of saltwort on the quality characteristics of tofu. In addition, we examined the potential for commercialization of tofu containing saltwort. For this study, saltwort was added to tofu at 0%, 4%, 8%, 12%, 16% and 20% and quality and sensory tests were administered. Analyzing the mineral contents of saltwort juice, K was present in the greatest amount, followed by Mg, P, Ca, and F (in decreasing order). There were significant differences in yield rates and turbidity between the groups. Acidity was highest in the control group, and acidity and volume of tofu tended to decrease with an increase in saltwort powder. L value and a value decreased as the content of slaltwort powder increased, but b value increased with increasing saltwort powder concentration. Hardness, chewiness, and gumminess were rated higher in the control and the 4% supplement groups than the others groups. In the sensory evaluation, cross section and soybean flavor were the highest in the 4% saltwort supplement group, and the presence of an "off-flavor" increased with the content of saltwort powder. The saltiness score was highest in the 20% supplement group. The 4% and 8% supplement groups were favored in the "feel after swallowing" assessment. Softness was the lowest in the 20% supplement group, and the 4% supplement group had the highest overall acceptability. As demonstrated by these results, the addition of saltwort positively affected the overall sensory evaluation of tofu and supplementation with saltwort at 4% and 8% might be considered the most appropriate choices. In conclusion, saltwort tofu expected to increase the functionality of new products, particularly with respect to product variety and health improvement.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.234-241
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• 2008

The purpose of this study was to evaluate antioxidant effects of oriental herbs in the pork meat Wanja(0.5${\times}$5 cm, 20 g) baked at 180$^{\circ}C$ for 5 min and reheated 30 see in microwave oven after storage at 4$^{\circ}C$ for 4 days. The moderate amount of freeze dried powder of oriental herbs included in Wanja were 1.0% in CN(Cinnamomum lureitri Nees), 0.5% in AS(Acanthopanax sessiliflorus Seed), and in AN(Angelica gigas Nakai), respectively. In sensory evaluation, the Wanja added with AS was the most preferred significantly. The Wanja without oriental herbs was the least preferred because of its the highest level in off-flavor. During storage at 4$^{\circ}C$ in the refrigerator for 10 days, the Wanja without oriental herbs was increased rapidly in acid value after 6 days, but the Wanja made with 1.0% CN powder was increased after 8 days, and with 0.5% AS and 0.5% AN were after 10 days. The Peroxide value of Wanja without oriental herbs was increased to unedible level after 8 days. But those of Wanjas made with CN, with AS, and with AN were increased to low level enough to eat till 10 days. The result in peroxide value between of Wanjas with and without oriental herbs was the same tendency in TBA value.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.589-597
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• 2001

This study was conducted to develop a standardized Korean cold noodle stock recipe which can be used in food service establishments. The qualities of three kinds of stock made of beef rib only(B group), beef rib added with chicken(BC group), and beef rib added with chicken and vegetable(BCV group) were investigated by using sensory evaluation and instrumental analyses for free amino acids and nucleotides during heating (2, 3, 4, and 6 hr) at 90$\pm$ 5$\^{C}$ The highest amino acid contained in B, BCV, and BCV groups was arginine followed by alanine, glycine, and glutamic acid. B and BC groups was extracted to the best contents of amino acids by heating for 4 hours but BCV group for 3 hours. Nucleotides were extracted from B and BC group between 3 and 4 hours of heating but in BCV group between 2 and 3 hours. In sensory evaluation, BCV group obtained the highest score for overall preference. In the measurement of color difference, BCV group was the lowest in L value(lightness) but the highest in b value(yellowness).