• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.1
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• pp.47-53
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• 2014

Varietal difference of eating quality by milling degree was investigated for total nine rice varieties comprised of three varieties each as excellent, good, and normal according to sensory evaluation results of cooked rice. Nine varieties were analyzed for their physicochemical properties and for the sensory evaluation according to five different degree of milling(5.5~13.5% based on brown rice). Overall score obtained through sensory evaluation was found the best in the milling degree at 9.5% and 11.5%. The overall score by rice variety was categorized into type A that showed high score at milling degree 9.5%, type B at milling degree 11.5%, and similar type C at both milling degrees 9.5% and 11.5%. The best eating quality was observed in Ilmibyeo and Koshihikari having overall eating quality excellent at milling degree 9.5% and in Chucheongbyeo and Dongjinbyeo having overall eating quality good at milling degree 11.5%. While, Palgongbyeo and Nonghobyeo having eating quality normal showed the best eating quality at milling degree 9.5% and 11.5%. Correlation analysis between overall score and physicochemical properties and five sensory evaluation items by three types of rice showed that Mg content and stickiness of type A, protein content and taste of type B, and K content and appearance of type C were highly significant correlation on overall score by panel test. Therefore, Mg contents might have affected on the stickiness of cooked rice in type A, protein contents on the taste in type B, and K contents on the appearance in type C, respectively.

• Journal of Animal Science and Technology
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• v.45 no.4
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• pp.593-606
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• 2003

This study was conducted to develop effective manufacturing methods of a total mixed ration(TMR) composed of broiler litter(BL) and bakery by-product(BB) for ruminants. Five experiments included a small-scaled manufacture of TMR using a deepstacking method(Exp. 1), its pelletization(Exp. 2), its field-scaled manufacture(Exp. 3), a field-scaled manufacture using an ensiling method(Exp. 4), and a mixing process of deepstacked BL and BB prior to feeding(Exp. 5). BL and BB were mixed at a ratio which makes total digestible nutrients of the TMR 69%. For each experiment, temperature, appearance and physico-chemical properties were recorded and analyzed. The chemical composition data revealed that the mixture of BL and BB showed nutritionally additive balance which resulted from a considerable increase(P<0.05) of organic matter and a desirable decrease(P<0.05) of protein and fiber up to the requirement level for growing ‘Hanwoo’ steers. Deepstacking of BL and BB in Exp. 1 and 3 resulted in a sufficient increase of stack temperature for pasteurization, little chemical losses, appearance of white fungi on the surface, and partial charring due to excess stack temperature. For Exp. 2, its pelleting, which was successful using a simple, small-scaled pelletizer, resulted in a little loss(P<0.05) of organic matter and an increase(P<0.05) of indigestible protein(ADF-CP). Ensiling the mixture in Exp. 4 made little effect on chemical composition; however, one month of the ensiling period was not enough for favorable silage parameters. Deepstacking BL alone in Exp. 5 tended(P<0.1) to decrease true protein : NPN ratio and hemicellulose content and increase ADF-CP content due to the heat damage occurred. Deepstacking or ensiling of BL-BB mixtures and simple incorporating of BB into deepstacked BL prior to feeding could be practical and nutrients-preservative methods in TMR manufacture for beef cattle, although ensiling needed further hygienic evaluation.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.481-489
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• 2010

This study was conducted to identify the optimal mixing ratios of turmeric powder or beet powder for the production of jelly. To establish the amount of turmeric powder or beet powder that could be added to jelly, physicochemical sensory characteristics and textural properties were measured. Specifically, jellies were prepared using gelatin containing turmeric powder or beet powder at ratios of 0.5, 1, 1.5 and 2%(w/w). Sensory evaluation of color, appearance, sweetness, chewiness, springiness, hardness, transparency and overall acceptability of jelly prepared using 0.5% turmeric powder resulted in a high score. Similarly, the color, appearance, sweetness, chewiness, springiness, transparency and overall acceptability of jelly prepared using 1% beet powder received a high score. Taken together, the results of this study suggest that turmeric and beet can be useful in the production of high quality jelly.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.4
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• pp.275-284
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• 2017

Rice quality should be considered as a primary consumer requirement. Regarding marketing, characteristics such as appearance, physicochemical properties, and palatability of brand rice are of high economic importance. Therefore, this study was conducted to select the optimal rice cultivars representing the commercial rice brands of Gyeongsangbuk-do province in Korea. Various rice grain quality components, grain appearance, several physicochemical properties of rice grain, and texture or palatability of cooked rice grains of ten cultivars (namely 'top quality rice') cultivated at three different locations, such as inland mountainous and southern plain areas of Gyeongsangbuk-do province in 2013~2014, were evaluated, and the obtained data was analyzed. 'Hiami' showed slightly higher protein contents and lower palatability of cooked rice than the other rice cultivars. Rice production and head rice yield produced at Gumi were the highest. The protein content of milled rice produced at Andong, an inland mountainous region, was approximately 0.3% point lower than that from other locations, whereas the amylose content of milled rice was approximately 1% point higher than those from the other plain regions, Daegu and Gumi. We evaluated the texture, Glossiness value determined using a Toyo teste meter and palatability of cooked rice of ten cultivars. The hardness of cooked rice produced in Andong was slightly lower than that produced in Daegu and Gumi, and additionally, the palatability of cooked rice produced in Andong was the best, followed by that producted in Gumi and Daegu. Considering rice yield and grain quality in the major rice cultivation areas of Gyeongsangbuk-do province, the rice cultivars that may be suitable for each region could be recommended mid-late maturation: 'Younghojinmi' and 'Mipum' in Daegu, 'Daebo', 'Samgwang', Chilbo' and 'Younghojinmi' in Gumi, 'Samgwang', 'Jinsumi' and 'Sukwang' in Andong. These results obtained in this study imply that the selected cultivars with high yield and quality could be recommended with high priority to rice farmers in the regions.

• Journal of dental hygiene science
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• v.11 no.2
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• pp.121-127
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• 2011

This study was conducted to improve patients satisfaction by comparing patients expectation prior to the implant therapy to patient satisfaction after the implant therapy. The data of 158 patients with dental implant in Seoul, Gyeonggi-Do and Cheonan city was obtained. The results are as follows : 1. 40.5% of patients placed one implant and 36.1 % of patients answered that the average cost for each implant is from 1,500,000 to 2,000,000won. 23.4% of them answered they decided to have implant because no tooth preparation is required. 2. Overall, the expectation level for implant therapy in general properties, women showed higher level of expectation than men. Especially, 'Implant has a longer life than other denture' showed significant difference between women(4.29) and men(3.87). Expectation by age, 'Implant has similar color and shape' was found the highest in age 20(4.38). Satisfaction by general properties, 'No tooth preparation required' was found the highest in age 20(4.57) and was statistically significant(p<.002). 3. Comparing patients' expectation prior to implant therapy to satisfaction afterward, 'Implant prevents jawbone resorption and keeps facial appearance' showed 3.7 of expectation but satisfaction was found increased to 3.87(p=.020). No tooth preparation required' was found 3.95 in expectation prior to implant therapy but after therapy it was found 4.23 in satisfaction (p<.001). 4. Overall satisfaction in implant therapy was found 4.25, recommendation to other patients was found 4.18 and repurchase was found 4.17.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.381-388
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• 2017

This study was performed to evaluate the effects of Liriopis tuber (SLT) extracts on cookie production conditions for reduction of sugar usage through response surface methodology (RSM). The experimental conditions were designed according to the central composite design with 17 experimental points, including three replicates for three independent variables such as the amounts of SLT extracts, butter, and sugar. The experimental data on quality and sensory evaluation of cookies were fitted with various models, and accuracy of the equations was analyzed by ANOVA. Among various responses, spread ratio, sugar content, lightness, redness, hardness, and sensory properties of color, texture, sweetness, appearance, and overall quality showed significant correlations with the contents of three independent variables. From these results, the optimum formulation of cookies for reduced usage of sugar was calculated as SLT extract 6.84 g, butter 47.20 g, and sugar 36.02 g. Optimized cookies showed improved sensory properties but no difference in sweetness compared to control cookies.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.40-52
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• 2015

This study investigated the quality characteristics of cookies containing Kale 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, 3, 5, 7 and 9%) of kale powder(KP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, DPPH radical scavenging activity and sensory properties were measured. The spread factor and DPPH radical scavenging activity of the cookies significantly increased with increasing concentrations of KP, whereas pH and density of the dough, L value of the cookies significantly decreased. The results of sensory properties showed that cookies made with 3% and 5% KP did not differ significantly from the control in color, taste, and overall quality. Texture scores for the 3% and 5% KP groups ranked significantly higher than those of the other groups. Taken together, the results of this study suggest that KP is a beneficial ingredient for increasing the consumer acceptability and functionality of cookies. The quality characteristics of the 3% and 5% 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.

• The Journal of Engineering Geology
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• v.19 no.2
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• pp.119-129
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• 2009

In relation to slope stability analysis, geologic characteristics and engineering properties of the discontinuities in three slopes selected are compared and analyzed by both square-inventory method and scanline survey. The aim of the study is in evaluating which method is applied better in slope stability analysis by comparing results of the two methods with those of direct observation on outcrop of slope failures generated. In each slope, results of comparative analysis among geologic and engineering properties are analyzed similarly one another. However, results of orientation analysis in slope 2 are different each other, which indicates orientation of joints in slope 2 depends on persistency and frequency of each joint and also indicates appearance of new joint set with different orientation. Probability density distribution and spacing in slope 3 are high in comparison to those in slope 2 and 3. The reasons are that distribution of psammitic rocks and development of minor folds in slope 3 unlike slope 2 and 3 are closely associated with development of joints. The research data indicate that the square-inventory method predicts more precise failure aspects and is more effective way than scanline survey in analyzing slope stability of the study area.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.134-142
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• 2009

This study was conducted to identify the optimal mixing ratios of pomegranate powder or Opuntia humifusa powder for the production of jelly. To establish the amount of pomegranate powder or Opuntia humifusa powder that could be added to jelly, physicochemical sensory characteristics and textural properties were measured. Specifically, jellies were prepared using gelatin that contained a ratio of 0.5, 1, 1.5 and 2%(w/w) pomegranate powder or Opuntia humifusa powder. Sensory evaluation of the sweetness, chewiness, springiness, hardness, transparency and overall acceptability of jelly prepared using 0.5% pomegranate powder resulted in a high score. Similarly, the appearance, sweetness, chewiness, springiness, hardness, transparency and overall acceptability of jelly prepared using 0.5% Opuntia humifusa powder received a high score. Taken together, the results of this study suggest that pomegranate and Opuntia humifusa can be useful in the production of high quality jelly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1453-1459
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• 2011

This research was performed to determine the quality characteristics of cookies made from flour added with 0, 1, 3, and 5% sea mustard (Undaria pinnatifida Suringer) powder. The quality characteristics of the cookies, including pH and density of the dough, moisture content, spread factor, loss rate, leavening rate, color, mineral content, texture properties, and sensory properties, were estimated. The density of the dough, water content, spread factor, loss rate, leavening rate, a and b values of color scale, and mineral content of the cookies significantly increased while those of pH, L value, and hardness decreased with higher content of sea mustard powder. With the exception of flavor, consumer acceptability scores in terms of appearance, taste, texture, and overall preference for cookies made from 3% sea mustard powder significantly ranked the highest. Taken together, the results of this study suggest that addition of 3% sea mustard powder to flour is effective for increasing the consumer acceptability and functionality of cookies.