• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.278-285
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• 2004

The effects of water, rye flour and vital gluten on the sensory properties of bread were studied by response surface methodology and sensory evaluations. A response surface model was used to evaluate the effects observed and to determine the optimum variations for rye bread. The study included 12 combinations of the following independent variables: Water(57, 62, 67%), Rye flour(0, 10, 30, 50%), and Vital gluten(0, 1, 3, 5%). Bread quality attributes determined were specific volume, color, texture, appearance, taste, chewiness, moisture, overall. Rye bread specific volume, sensory evaluation values and Instrumental testing results were significantly affected by variety (water, rye flour and vital gluten). Rye bread with a high specific volume was produced using water 67%, rye flour 10% and vital gluten 3%. Whereas, rye breads with a high overall sensory evaluation were water 62 %, rye flour 10 % and vital gluten 5%. And Specific volume predicted and overall preference also was shown high. It was shown that the experimental design used provided information about the rye bread of variation of water, rye flour and vital gluten and can be a useful supplement to standardized and optimized formulas in rye bread making. The results suggest that water, rye flour, vital gluten can be combined in rye bread making at various levels, contributing to optimize the functional properties of rye bread. These result represents that breads loaf volume related to directly consumer preference.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.258-263
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• 1999

Kimchi prepared with various amounts of leek (4. 8, 12%) were fermented at 15$^{\circ}C$ for 9 days and the changes in the contents of pectic substance and minerals were determined. Textural properties and sensory characteristics of kimchi were also evaluated after 3rd and 9th days of fermentation. During fermentation, the cutting force increased up to 7th day and then decreased slowly and that of control was higher than those of others. While the control kimchi showed an increase of hot-water-soluble pectin (HWSP) and decrease of HCI-soluble pectin (HCISP), the leek-added kimchi showed an opposite trend. In all kimchi samples, the contents of Ca, Mg and K decreased gradually, whereas that of Na increased slowly during fermentation. As the addition of leek increased in kimchi, the weaker the sourness and the better the appearance. Hardness of leek-added kimchi tended to be higher than that of control as measured by sensory evaluation. In overall acceptability, 12%-leek-added kimchi showed the highest score both at 3rd and 9th days of fermentation. These results suggested that the addition of leek improves the textural qualities of kimchi and enhances the sensory attribute such as flavor during fermentation.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.193-199
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• 2014

The purpose of the study was to investigate the quality characteristics and sensory properties of fresh and boiling pork shoulder at different feed ration of zeolite (0, 0.5, 1.0 and 2.0%). All of the dietary zeolite groups had significantly higher pH than the control; 0.5% zeolite (6.14) had the highest pH. Cooking loss was significantly higher in the control compared to other treatments; further, the loss, increased as the feed ratio of zeolite addition increased. The cooking loss of fresh pork shoulder fed with 0.5% zeolite (22.47%) was significantly lower than other treatments. The dissolution crude lipid of 0.5% zeolite was the lowest, but was not significant. In the Hunter's color value of fresh pork shoulder, the L and a values were significantly higher in 0.5% zeolite compared to other treatments, whereas the b value was significantly higher in 2.0% zeolite. In the Hunter's color value of boiling pork shoulder, the L and b values with 0.5% zeolite were significantly higher compared to other treatments; however, the a value was not significantly different between groups. The hardness, springiness, cohesiveness, gumminess and chewiness of fresh pork shoulder were significantly increased as the feed ration of zeolite increased. These properties, except for springiness in boiling pork shoulder were significantly increased as the feed ration of zeolite increased. Furthermore, sensory characteristics of color, taste, flavor, appearance and overall preference were significantly higher in boiling pork shoulder with 0.5% zeolite compared to other treatments. Also, texture preference, which was decreased as the feed ratio of zeolite increased, was higher in the control compared to other treatments. In conclusion, the quality characteristics and sensory properties of pork shoulder meat were enhanced with the dietary supplementation of zeolite.

• Korean Journal of Human Ecology
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• v.9 no.3
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• pp.89-98
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• 2006

The purpose of this study was to investigate the properties of Seolgiddeok by mixed ratio of jujube powder and sugar. The proximate composition, water holding capacity, Hunter's color values, texture, and sensory evaluations were examined in this study. The results are as follows. Among the proximate composition of the Seolgiddeok that was made of different ratio of Jujube powder and sugar, moisture content of the control group was 43.93%. As the amount ratio of Jujube powder increased, moisture content slightly increased, and content of crude protein and crude ash was higher. The water holding capacity of Seolgiddeok by mixed ratio of jujube powder and sugar was lower as the amount ratio of Jujube powder increased. The L value, which is Hunter's color values of Seolgiddeok by mixed ratio of jujube powder and sugar, was the highest in the control group. The a and b value was the lowest in the control group and became high as the amount ratio of the jujube powder increased. As amount ratio of jujube powder increased, the hardness, the springiness, the cohesiveness, the gumminess, and the chewiness, of Seolgiddeok became high, but adhesiveness became low. In a sensory evaluation of Seolgiddeok by mixed ratio of jujube powder and sugar, the preference of texture, mouth-feel, and appearance was the highest in the control group. The preference of color, flavor and overall preference were the highest in Seolgiddeok by mixed ratio of jujube powder of 75.0g and sugar 57.6g.

• Journal of Conservation Science
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• v.36 no.5
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• pp.405-420
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• 2020

A convergence research was conducted on glass beads excavated at the ruins of Hapgang-ri, Sejong, using the archeology and conservation approach. The period of appearance of Jugu Towangmyo in the ruins of Hapgang-ri can be estimated to begin in the late 2^nd century; for Jugu Towangmyo No. 15, the period spans from the late 2^nd to early 3^rd century. Form, color, and manufacturing techniques of complete glass beads were examined, and the cross-sections and chemical composition of 16 samples were observed. Based on these analyses, the glass beads were divided into blue, purple, and red colors. The blue-colored beads could be further sub-divided based on their gloss and brightness; in contrast, the red-colored beads were highly uniform with regard to these parameters. Based on the stripe and bubble arrangement on the surface of the glass beads, their drawing technique was identified. Traces of heat treatment or polishing were observed at the ends of the beads. According to their chemical composition, the 16 samples were classified into 3 potash glass and 13 soda glass groups; in the latter, the properties of the stabilizers were divided according to the blue and red bead colors. The stabilizers of the red beads are unique in that they allow the distinction among beads excavated in other areas in South Korea owing to their compositional differences. Colorants in blue- and red-colored beads are cobalt (containing MnO), and copper and iron, respectively.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.179-189
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• 2016

This study investigated the quality characteristics of cookies containing Aronia powder, which is well known for its various functions and biological activity. In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 2, 4, 6 and 8%) of Aronia powder(AP). To analyze quality characteristics, pH of dough, moisture content, color(L, a, b), hardness, and sensory properties were measured. Qualities, such as moisture content, redness and yellowness and hardness increased significantly (p<0.001). whereas pH and lightness of the cookies significantly decreased (p<0.001). The antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than the control, and it proportionally increased as the amount of AP increased (p<0.001). The results of sensory properties showed that cookies made with 2% and 4% AP did not differ significantly from the control in color, taste, and overall quality. Texture scores for the 2% and 4% AP groups ranked significantly higher than those of the other groups. Taken together, the results of this study suggest that AP is a beneficial ingredient for increasing the consumer acceptability and functionality of cookies. The quality characteristics of the 4% added samples exhibited significantly similar or higher values as compared to those of the controls, raising the possibility of developments in health-functional cookies. The results of the sensory evaluation produced very significant values for color, appearance, texture, and overall quality of instrumental analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.973-980
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• 2000

This study was conducted to evaluate the quality of the cold air dried anchovies (CA), and compared with those of sun-dried anchovies (SA) and hot air dried anchovies (HA). Peroxide value increased, while ratio of percentage of (20:5+22:6) to that of 16:0 decreased during boiling and drying. The extents of change were CA>SA>HA in the order. In the case of CA, lightness was higher, but redness, yellowness and degree of browning was lower than in SA and HA. From the results of lipid properties, color test and sensory evaluation on color and rancidity odor, lipid deterioration was the lowest in CA of all boiled dried anchovy. Favorite properties such as a hot-water soluble nitrogen content and sensory evaluation on color and appearance of CA was superior to that of SA and HA. The nutritional properties (total amino acid contents, mineral contents and fatty acid compositions) of CA was similar to that of SA, but was superior to that of HA. Consequently, CA was recognized as a boiled dried anchovy with the most quality.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.1
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• pp.81-87
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• 2018

The objective of this article is to provide analytical tools for the scattering of stratum corneum (SC) and to check whether the optical clearing agents (OCAs) could be applied in optics affecting the scattering reduction. Dark field images of tape striped corneocyte separates scattered light of the SC from others in vitro. Several optical clearing agents were tested to reduce the scattering. Physical properties of SC such as water contents, keratin configuration and volume after OCAs treatment were investigated by FT-IR and 3D laser microscope. Several reducing sugars, monomeric sugars, sugar alcohol, and hyaluronic acid, which were used as humectants in cosmetic field, also reduced scattering. However, unlike dehydration in optics, water penetrated into the keratin in SC and scattering was decreased at low concentration of OCAs. In that condition, the volume of corneocyte was increased and stiffness seemed to decrease. The analyzing of tape-stripped SC, showed the change of optical and physical properties of corneocyte by optical clearing agents. The hydration of SC layer by optical clearing agents decreased the scattering of corneocyte and thus improved the skin appearance and moisturizing effect, which are important benefits in the cosmetic field and could provide new possibility to develop skin care study targeting at SC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.286-293
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• 1986

The purpose of this study was to investigate the effect of withering on mechanical properties for optimizing the condition of transportation and storage of fresh leafy vegetables which they would be easily able to be suffered the physical damage. Experimental material used were spinaches and leeks which were easily apt to be withered. The breaking stress, elastic modulus and viscosity were measured in the range of temperature $3{\sim}37^{\circ}C$ and water content $70{\sim}95%$ by the four element model, being used the creep tester made by author. As a result of this study, while water content was decreased, breaking stress was increased. The elastic modulus and viscosity of the specimens were not influenced on temperature, but on water content. In reversibility test of the withering, the appearance, water content and elastic modulus of the specimens were completely recovered to the initial freshness, but the viscosity was not.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.467-473
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• 2009

The principal objective of this study was to assess the quality characteristics of Topokki with different amounts of curry powder[0%(CT0), 2%(CT2), 4%(CT4), 6%(CT6) and 8%(CT8)], based on the amount of rice flour. The L values of the uncooked and cooked Topokki decreased significantly with increases in the amount of added curry powder. The a and b values of cooked Topokki increased significantly with increases in the amount of added curry powder. The weight gains(%) of CT0(11.40%), CT2(11.67%) and CT4(10.93%) were significantly higher and the volume increases(%) of CT2(12.53%) and CT4(12.23%) were higher than those of the other samples. Textural properties such as hardness, cohesiveness, springiness and gumminess were also assessed. Our sensory evaluation test demonstrated that the appearance of CT2(4.24), the color of CT2(4.24) and CT4(4.26), the flavor of CT2(4.34) and the overall acceptability of CT2(4.24) and CT4(4.26) were superior to those of the others. CT4, CT6 and CT8 evidenced more profound antimicrobial activities than the others. In conclusion, the addition of $2{\sim}4%$ curry powder to the rice flour proved the most acceptable for the preparation of Topokki with curry powder.