• 한국식생활문화학회지
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• 제33권5호
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• pp.444-450
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• 2018

This study was conducted to optimize the level of sugar added (20 (control), 15, 10, 5%) during the preparation of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi without affecting the degree of preference. The salinity and sugar content during storage of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi decreased significantly as the level of sugar added decreased. The moisture content was found to increase as the level of sugar added decreased. Additionally, the pH increased, while hardness decreased as the level of sugar added decreased during 3 weeks of storage. The L value (lightness) was not different from that of the control group until the addition of 10% sugar, while the a value (redness) and b value (yellowness) increased. The antioxidant activity of vitamin C content and DPPH radical scavenging activity increased as sugar content decreased. Upon sensory evaluation of mushrooms (Pleurotus eryngii) jangachi, the highest value in appearance was observed for the 5 and 15% treatments, while 5% had the highest flavor value, 15 and 10% had the highest taste values, 10 and 15% had the highest texture values, the control and 5% had the greatest clarification values, and the 15 and 10% groups had the greatest overall acceptance. These results suggest that a sugar level of 15% can be used without significantly affecting the overall acceptance.

• 동아시아식생활학회지
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• 제26권1호
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• pp.34-43
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• 2016

This study was performed to improve the quality index of paprika by assessment of instrumental test and sensory attributes. Red paprika (11 cultivars), orange paprika (9 cultivars), and yellow paprika (10 cultivars) were provided by GyeongNam (GN) and JeonBuk Agricultural Research and Extension Services (JB). We measured hardness and color values using a colorimeter and TPA as well as developed new terminology such as cucumber taste, grass taste, green pepper flavor and appearance (size, color size, color, and glossiness), texture (hardness, juiciness), and taste (sweetness, pungency, sourness) to describe paprika quality attributes by trained panels. a* value of red 'Nagano' cultivar provided by JB was significantly low, and only b* value of orange paprika was significantly different among the samples. In the case of yellow paprika, b* values were not significantly different, and hardness was significantly different. Overall color values were different among samples provided by GN. Oranos, orange paprika, L value, b value, and hardness were different among the samples. Bitterness was negatively correlated with sweetness and positively correlated with green pepper aroma (p<0.05). Overall acceptability was positively correlated with size, juiciness, and sweetness (p<0.01) and negatively correlated with pungent (p<0.05) and bitterness (p<0.01). In conclusion, negative attributes such as bitterness and pungentness as well as positive attributes such as size, juiciness, and sweetness must be considered as important factors for consumer preference and breeding of new cultivars.

• Current Research on Agriculture and Life Sciences
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• 제30권1호
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• pp.51-59
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• 2012

Fresh oyster mushrooms (Pleurotus ostreatus) were gamma-irradiated at 0, 1, 2, and 3 kGy. The effects on various quality attributes were determined during storage at $5{\pm}1^{\circ}C$. Color changes were more prominent in the cap region than the stem part. At the start of storage increase of Hunter's L-value (lightness) was observed in the caps of 2 and 3 kGy-irradiated samples. The L-value was higher in the all irradiated samples during storage. The trend was different in the case of stem region, where L-value decreased upon irradiation, but remained high throughout storage. The ${\alpha}$-value declined, whereas the b-value increased following irradiation. Irradiation showed a dose-dependent effect on the firmness, which was clearer during storage, but the samples irradiated at 1 kGy maintained an overall better texture than other irradiated samples. The weight loss was also higher in the all irradiated samples during storage. The samples irradiated at 1 kGy showed good physical appearance without any fungal attack at the end of storage; however color change in cap region was quite apparent. The ultra-structural drastic effect of irradiation was understandable using scanning electron microscopy. E-nose analysis demonstrated a clear change in the volatile profiles of all irradiated samples. Although the effect of irradiation on quality characteristics was quite clear but the all irradiated samples were free from fungal attack that was observed in the case of control sample.

• 한국식품영양학회지
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• 제26권4호
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• pp.655-662
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• 2013

This study was carried out to investigate the changes in the quality properties of red pepper Yukwa (red pepper liquid fermented with lactic acid bacteria was added to the Yukwa) during the storage period. To determine the shelf life of red pepper Yukwa, the rice Yukwa (control) and red pepper Yukwa were stored at 15, 25, and $35^{\circ}C$ for 70 days. Also, the quality properties of red pepper Yukwa, such as acid value, peroxide value, texture, color, and sensory evaluation were measured. Although the acid value of rice Yukwa and red pepper Yukwa increased during storage, the red pepper Yukwa showed a lower acid value score (1.09mg KOH/g) than that (1.19mg KOH/g) of the rice Yukwa. Nevertheless, these values did not exceed the guideline maximum values of 2.0 g KOH/g specified in the Korean Food Code. The peroxide values of samples had significantly increased after 42 days. Especially, the peroxide value scores for the rice Yukwa and red pepper Yukwa were the highest at 146.49 and 126.79 meq/kg at $35^{\circ}C$, respectively. Hardness and brittleness in textural properties increased up to 70 days. The sensory values for the red pepper Yukwa for overall acceptance, taste;texture and appearance were the highest. The results indicated that by using the 'Visual Shelf life Simulator for foods' of the Korea Food and Drug Administration (KFDA) the shelf life of red pepper Yukwa is estimated to be 274.78 days.

• 한국염색가공학회지
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• 제18권1호
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• pp.33-43
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• 2006

The purpose of this study was to eximine the effect of different yam twisting methods on mechanical properties and 3D CAD images of plain knitted fabrics made of composite yarns. Six yams were used in this study: four different composite yams of the six consist of acetate and functional polyester (Poly-m) with the ratio of 70:30, and the rest two are the original acetate $100\%$ yam and the poly-m $100\%$ yarn. The four kinds of composite yarns were processed in combinations of twisting processes such as interlacing, false twisting, two for one twisting, combined twisting and single covering, and the two original yams were knitted without any twisting process. Sixteen mechanical properties of all the six knitted fabrics, knitted under the same knitting conditions, were measured by KES-FB system with the outer knit condition. The results were as follows; 1) When the sample applied with the false twisting process at the temperature as high as $220^{\circ}C$, ENT, B, HB, G and RC values of samples increased which leads to increasing dimensional stability. 2) To gain the high bending and shear properties in the single covering process, selecting the core yarn with such properties is the most important factor. 3) Interlacing process effected to increase RC value. 4) False twisting process after interlacing process gave bulkiness and un-interlaced part in yam was increased SMD value. The SMD value of the kilted fabric of the composite yarn, which was put through the combined twist process, was higher than those of which simple process such as the two for one twist or the single covering process applied. In order to achieve the silk-like surface feel of knitted fabric, the sin91e covering process is recommended. 5) Examining the simulation images of the knifed fabrics of composite yarn, which were generated by the 3D CAD system based on the mechanical properties of the fabric, led that appearance could be changed as different twisting methods were applied.

• 동아시아식생활학회지
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• 제20권2호
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• pp.254-262
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• 2010

Quality characteristics of griddled miljeonbyeong containing vegetable juice were assessed by conducting sensory tests and measuring texture and color. When varying amounts of carrot/or spinach juice was added to miljeonbyeong, the sensory preferences of appearance and texture were higher in miljeonbyeong containing a small amount of carrot and spinach vegetable juice, and the preferences of smell and taste were higher in miljeonbyeong containing a large amount of carrot and spinach juice. Overall, preference was highest in miljeonbyeong supplemented with 30 g carrot juice and 10 g spinach juice. Overall preference correlated significantly with appearance (r=0.44) and texture (r=0.47). In miljeonbyeong containing vegetable juice, tensile strength decreased significantly with increasing amounts of carrot juice (34.98~30.82) or spinach juice (40.84~37.07). In all miljeonbyeong samples, tensile strength increased slightly in 1 hour but rapidly increased after 2 hours. Lightness progressively decreased. A-value increased (3.46~9.63) and b-value increased with increasing amounts of vegetable juice added. No difference in the b-value increase was evident between carrot juice (15.19~26.43) and spinach juice(18.19~24.40). Tensile strength was markedly lower in miljeonbyeong amended with carrot juice (34.98~30.82g) or spinach juice (39.05~32.67 g), which contained fat-soluble pigment, as compared with vegetable-free miljeonbyeong (44.81 g), but the addition of beet juice (45.30~44.78 g) containing water-soluble pigment did not lower the tensile strength of miljeonbyeong compared to vegetable juice. In order to improve the texture of miljeonbyeong containing vegetable juice, tensile strength was measured in miljeonbyeong prepared with 30 g carrot juice or 10 g of spinach juice, which produced the highest sensory test scores, and additionally amended with potato starch, corn starch, glutinous rice flour, strong flour or yam powder with a consequent reduction in the content of wheat flour. Improvement was noted in carrot juice-containing samples prepared with 6 g corn starch, 15 g potato starch and 15 g hard wheat flour, and in spinach juice-containing samples prepared with 6 g corn starch, 6 g potato starch, 6 g hard wheat flour and 15 g dried yam powder.

• 한국식품조리과학회지
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• 제28권6호
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• pp.763-771
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• 2012

Physicochemical and sensory characteristics of pound cakes containing Angelica gigas NAKAI(Korean Angelica) with various levels of rice flour were investigated in this study. There were significant differences in the specific gravity of dough, and it had the lowest value of 0.848 in the control group. The weight of pound cakes was significantly increased by addition of rice flour, but the volume, specific volume and baking loss rate were significantly decreased by addition of rice flour. The moisture content and pH of pound cakes were found to increase with increasing rice flour content. DPPH radical scavenging activity of the control group was 51.02%, whereas pound cakes with rice flour ranged from 51.90~55.75%. The L value of brightness was increased, but a and b values were decreased significantly by addition of rice flour. In all of items of texture, the control group was higher than those of the pound cakes prepared with various levels of rice flour. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 50% and 75% substituted sample groups were higher than those of the other groups. The results of this study suggest that addition of 50~75% rice flour is the best substitution ratio for Korean Angelica pound cakes.

• 한국조리학회지
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• 제12권4호
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• pp.299-319
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• 2006

The purpose of this study was to investigate the changes of hardness and microstructure of Dongchimi cooked with various sources of sugar(xylitol, xylose, sugar, pear juice). It was fermented at $10^{\circ}C$ for 60 days. The changes of pH in Dongchimi used different kinds of sugar decreased in all samples during the fermentation period, and then showed a slow decrease after 12 days of fermentation. The total acidity of Dongchimi using xylitol arrived slowly at the best tasting condition($0.3\sim0.4$ point) compared with other conditions. The changes of salt content were showed high as compared with other test conditions in 0 day, the day of fermentation. At the early stage of fermentation, the changes of turbidity of Dongchimi using sugar, pear juice were showed high as compared with those of Dongchimi using xylitol, xylose for $5\sim15$ days of fermentation. The maximum cutting force of Chinese radish Dongchimi showed the highest value among al at the 25 th day of ripening and then decreased gradually. The maximum cutting force of Dongchimi using sugar showed the lowest. The calcium and magnesium contents of Dongchimi juice and Chinese radish Dongchimi juice using xylitol were observed high at the early stage of fermentation and showed the highest value during the fermentation period. The microstructure showed disintegration appearance of middle lamella and cell wall during the fermentation period.

• 한국농공학회지
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• 제16권3호
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• pp.3477-3491
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• 1974

Following are the results of the study on the property of falling permeation of stratified soil in the close state under existence of stagnant water on a soil layer. 1. When on the stratified soil a least permeating layer was put on the soil layer the load Pressure was present owing to appearance of saturation close state driving decrease of the pressure in the lower layer, on the other hand when the least permeating layer was placed under the layer the lower least permeating layer pressure was decreased. 2. In the case of least permeating layer the variation of current gradient according to the respective level after treating the layer was enormous and due to usal storage phenomena for the Kl layer which was coarse that was trifle. 3. The permeability of the respective layer of stratified soil in the close state died not always coincide with that of single layer. 4. Generally Zunker's equation of average permeability was valid but actually calculated permeating velocity after treating the layer of stratified soil was seriously differ from the measured value owing to the variation of current gradient, especially when the pressure head at the layer boundany was discontinuous the validity of the equation of average permeability was seemed to be doubtful. 5. The permeating velocity of stratified soil was regulated by the least permeating layer, i.e. it is thought to be rational to estimate the value by calculating the current gradient with its proper permeability, pressure headon the layer and its thickness.

• 한국조리학회지
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• 제24권3호
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.