• Journal of the Korean Society of Food Culture
• /
• v.27 no.6
• /
• pp.695-701
• /
• 2012

This study was conducted to improve the quality of Kongsulgidduk prepared with soyflour and sweeteners. The quality was affected by the type of sweeteners used (sugar, syrup, honey), as well as the amount used (5-20%). Rheological properties showed that when more sugar was added to Kongsulgidduk, the hardness, gumminess and brittleness were lower. In addition, more than 10% sugar led to a significant decrease in hardness, gumminess and brittleness. The addition of honey increased the hardness, but decreased cohesiveness and brittleness of Kongsulgidduk. When color was evaluated, the L-value and a-value decreased, but the b- value increased as sugar was added. The addition of honey resulted in a decreased L-value. Sensory evaluation revealed that the addition of sugar resulted in better overall quality. The color score was highest when 5% sugar was added, while the flavor, moisture and chewiness scores were best when 10% sugar was added. Sweetness and consistency were good when 20% sugar was added. Honey improved the color, flavor and chewiness of Kongsulgidduk; however, sugar produced the best moisture, consistency and overall scores.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.41 no.1
• /
• pp.116-130
• /
• 2017

This study analyzed the effects of consumption value of outdoor female consumers on relationship quality and long-term relationship orientation as well as differences in consumption value, relationship quality and long-term relationship orientation by demographic characteristics. A survey was conducted from May 15-22, 2016; subsequently, 336 responses were used in the analysis. Statistical analysis methods consisted of frequency analysis, factor analysis, reliability analysis, t-test, ANOVA, and regression analysis. The results indicate that the consumption value of outdoor female consumers was composed of functional value, emotional value, epistemic value, situational value, and social value. Relationship quality was composed of satisfaction, commitment, and trust. Consumption value (functional value, emotional value, epistemic value, situational value, and social value) of outdoor female consumers positively affected satisfaction. Emotional value, epistemic value and situational value positively affected commitment; in addition, functional value and emotional value positively affected trust. Satisfaction, commitment, and trust about outdoor brand also positively affected the long-term relationship orientation; in addition, consumption value positively affected long-term relationship orientation. There were significant differences in the consumption value and relationship quality by age and marital status. The study results provide useful information for the marketing strategies of outdoor brands that consider female consumers.

• Journal of Environmental Science International
• /
• v.31 no.8
• /
• pp.727-733
• /
• 2022

The contingent valuation method (CVM) is one of the most commonly used and effective methods to evaluate non-use value of resources. Reasonable application of CVM to value the cultural heritage is the key process of evaluation. CVM was used to evaluate the non-use value of cultural heritage of Taishan Mountain combined with questionnaire survey and field research in this study. The results indicated that the importance of the degree of the three components of non-use value was heritage value ranked highest (40.22%) > followed by existence value (38.58%) >then option value (21.20%). In addition, the rate of willingness to pay was 54.52%, the average and median values of per person were 40.17 CNY·a^-1 and 20.00 CNY·a^-1 and the non-use values of Taishan Mountain cultural heritage was 33 million CNY·a^-1. The median value of WTP was consistent with Asian countries but was lower than European and American countries. Factors influencing WTP showed that monthly income and satisfaction with Taishan Mountain were correlated to WTP, and family location and willingness to revist were correlated remarkably with WTP. In addition, monthly income was correlated remarkably with WTP value, however other factors were not. The results showed the importance and necessity of protective development of Taishan Mountain cultural heritage, which would be used as an important reference for decision makers.

• Culinary science and hospitality research
• /
• v.22 no.2
• /
• pp.78-92
• /
• 2016

This study investigated the quality characteristics of white pan bread with banana addition. This analysis was through mixograph and stickiness of dough, fermentation rate, TPA, crumbScan image analysis, color, moisture contents and acceptance test. Mixograph peak time presented 4~5 minutes on every sample. However, CON, B10 and B20 sample presented more than 60%, and B30, B40 presented less than 60% at peak value (%). The result indicated that banana addition increased as the stickiness decreased. The fermentation rate generally increased, but the sample B40 decreased after 75 minutes. The result of crust and inside color, CON was the highest on lightness L value, B40 was the highest on both red a value and yellow b value. The result of pH showed that B40 was the lowest, and more banana addition made pH decreased. Thus, adding banana influences negatively on volume and cost of the product. The image analysis through crumbScan did not show any significant difference on crust thickness and distortion of crumb fineness. On the other hand, CON value was 774.33 that was the lowest, and B40 value was 927.66 which is the highest on the density of crumb fineness. Hardness showed a significant difference; B40 was the lowest, and Control was the highest. Moisture contents generally had a noticeable difference; CON value was the highest, and banana addition increased as the value decreased. At the result of acceptance test, one of the sensory tests, B20 showed the highest grade, and B40 showed the worst. Based on the above results of characteristic difference, banana addition could influence volume of the bread negatively.

• Korean journal of food and cookery science
• /
• v.26 no.1
• /
• pp.32-40
• /
• 2010

This study was performed to determine the quality characteristics of mugwort-Sulgi with added chemical leavening agents. Mugwort-Sulgi was prepared with different levels of baking soda (0.3, 0.6, and 0.9%) and baking powder (0.3, 0.6, and 0.9%) and stored for 4 days. The a value significantly decreased with the addition of baking soda, and the b value significantly decreased over storage time. The pH value was significantly increased by the addition of baking soda, and significantly decreased with baking powder. The rate of swelling and poring was significantly increased with the addition of baking powder, and significantly decreased with baking soda. Hardness, springiness, cohesiveness, and gumminess were significantly increased with the addition of baking soda, while it significantly decreased with the addition of baking powder. According to sensory evaluation, taste, texture, and overall acceptance were highest in mugwort-Sulgi with 0.6% baking powder.

• Culinary science and hospitality research
• /
• v.23 no.5
• /
• pp.121-128
• /
• 2017

This study investigated the physicochemical, antioxidant activity, and sensory properties of yanggaeng (white bean jelly) prepared with various amounts of maca(Lepidium meyenii) powder. According to the results, $^{\circ}Brix$ value and pH of yanggaeng were decreased significantly by adding maca powder. Moisture contents of groups with 1% and 3% of maca powder were higher than that of control group. At the result of color measurement, L value of groups by the addition of maca powder was lower than that of control group, but b value of groups by the addition of Chinese artichoke powder was higher. Texture measurement score in terms of hardness, chewiness, and brittleness for yanggaeng was decreased significantly by the addition of maca powder. DPPH radical scavenging activity of groups by the addition of maca powder were higher than that of control group. NSA of groups with 7% of maca powder was higher than that of control group. As maca powder increased, antioxidant activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 3% and 5% of maca powder did show significant differences when compared to the control group. The results of this study suggested that addition of 5% maca powder was the best substitution ratio for yanggaeng.

• Journal of the Korean Wood Science and Technology
• /
• v.52 no.3
• /
• pp.234-242
• /
• 2024

In this study, the effect of carbonization temperature and mixing ratio of ceramics manufactured from sawdust, chaff and charcoal on sound absorption performance and density profile was investigated. The density profile of ceramics prepared by the addition rates of sawdust, chaff and charcoal showed the highest value at 91.00% when the ratio of sawdust, chaff and charcoal was 50:25:15. However, the difference in density profile according to the addition rate was insignificant. The density profile of ceramics manufactured according to the carbonization temperature showed the highest value of 88.06% when manufactured at 800℃. However, it does not show any particular trend, so it is understood that the effect of the carbonization temperature on the density gradient is small. On the other hand, the sound absorption coefficients of ceramics prepared by the addition rates of sawdust, chaff and charcoal is between 0.3 and 0.4 at almost all frequencies when the addition rates of sawdust, chaff and charcoal are 50:30:10 and 50:35:5, respectively. Therefore, as the chaff particles increased, the sound absorption performance was improved. In addition, the sound absorption coefficients of the ceramics manufactured at each carbonization temperature showed the highest value in the ceramics manufactured at 1,200℃.

• Journal of Veterinary Clinics
• /
• v.19 no.2
• /
• pp.125-131
• /
• 2002

The present experiment was performed in order to know the therapeutic effect of laserpuncture and aquapuncture with methionine on recovery in artificially induced hepatic damaged rats by carbon tetrachloride. The animals were divided into control, laserpuncture and aquapuncture groups. The changes of serum enzyme activities(ALT and AST), serum total protein contents, protein fractions(ALB and GLB) and A/G ratio were examined before and after application of laserpuncture and aquapuncture. In change of serum ALT activity, recovery with treatment in laser and aquapuncture groups was more rapid than that of control. The significant decreased value was shown on 3rd(P < 0.05) and 7th day(P < 0.01) after treatment in laserpuncture group and on 7th day(P < 0.05) after treatment in aquapuncture group. In addition, significance was detected on 2nd day(P < 0.05) between laserpuncture and aquapuncture groups. In change of serum AST activity, recovery with treatment in laserpuncture and aquapuncture groups was more rapid than that of control. The significant lower values on 7th day(P<0.01) in aquapuncture groups. In addition, significant low value was detected on 7th day(P < 0.05) in aquapuncture group comparing with that of laserpuncture group. The change of serum TP contents showed similar pattern in control, laser and aquapuncture groups. The significances were detected on 7th day(P < 0.05) in both experimental groups. In addition, significant high value was detected on 2nd day(P < 0.05) in laserpuncture group comparing with that of aquapuncture group. The change of serum ALB content with treatment in laser and aquapuncture groups was more rapid than that of control. The significant high value was shown on 2nd(P < 0.01), 5th(P < 0.05) and on 7th day(P < 0.01) in laserpuncture group. In addition, significant high value was detected on 3rd day(P<0.01) only in aquapuncture group comparing with laserpuncture group. The change of serum GLB content showed similar pattern among groups. The significant low values were detected on 2nd day(P < 0.05) in aquapuncture group. In addition significant high value was detected on 5th day(P < 0.01) only in laserpuncture group comparing with that of aquapuncture group. In change of A/G ratio laser and aquapuncture groups showed higher values than that of control. The significant high values were detected on 1st day(P < 0.Of) and 2nd day(P < 0.05) in laserpuncture group, and on 1st day(P < 0.05) and 2nd day(P < 0.01) in aquapuncture group. In addition, significant high value was detected on 5th day(P < 0.05) in aquapuncture group comparing with that of laserpuncture. Considering above findings collectively, it was considered that both laserpuncture and aquapuncture were effective; aquapuncture was more effective than laserpuncture for recovery of hepatic damage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.6
• /
• pp.1049-1055
• /
• 2004

The effects of ethanol extract of onion (EEO) on the qualify of fried fish paste were investigated. EEO was added at 0, 1, 3 and 5% level. Quality attributes including moisture content, pH, acid value, TBA value, volatile basic nitrogen, color value, viable cell count and sensory evaluation were analyzed. Moisture content was not changed by addition of EEO. Increasing the amount of EEO, pH, acid value and TBA value of fried fish paste tended to decreased but volatile basic nitrogen increased. L-value was decreased and a-value and b-value were increased by addition of EEO. Viable cell count was decreased by addition of EEO. In sensory evaluation, the higher amount of EEO obtained higher favorite score in flavor and taste, and 3% EEO had the best score in overall acceptance. These results suggest that EEO can be applied to fried fish paste for the purpose of high quality and functionality.

• Korean journal of food and cookery science
• /
• v.19 no.1
• /
• pp.46-59
• /
• 2003

Backsulgi were prepared with the addition of nutriprotein powder at 0%, 2%, 4%, 6%, 8%, and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textural characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. In the sensory evaluation, Backsulgi with 4% nutriprotein powder showed the highest score in overall quality. In the measurement of color changes, L value (lightness) was decreased, but a value (redness) and b value (yellowness) increased as the addition of nutriprotein powder increased. In textural characteristics, the hardness, gumminess and cohesiveness of Backsulgi were decreased by the increase of nutriprotein powder. The hardness and gumminess were increased as the storage time increased.