• Korean journal of food and cookery science
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• v.28 no.6
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• pp.703-709
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• 2012

Using market-selling rice flour, four rice wet noodles were prepared with three hydrocolloids: wheat flour, hydroxypropyl methyl cellulose (HPMC), and potato starch at different levels based on pre-test, and the physical and sensory properties of the noodles were measured and compared. The rice noodle with hydrocolloids showed much higher peak and final viscosity than wheat flour noodle (control). Rice noodle also showed higher hardness, cohesiveness and springiness than control in textural properties, however, the noodle with the highest hydrocolloids (wheat flour 15%, HPMC 12.5%, potato starch 17,5%) showed lowest cohesiveness and springiness values among samples. By sensory evaluation, the rice noodle with 15% wheat flour, 8.5% HPMC, 17.5% potato starch showed the highest scores in appearance, taste, texture and acceptability. HPMC in noodles seemed to influence on the noodle quality than potato starch or wheat flour. For making rice noodle, adequate level of hydrocolloids could improve noodle quality such as viscoelasticity, however, excess addition made the noodle coarse.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.836-850
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• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.10-21
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• 2014

This study is conducted to investigate the effects of Chinese artichoke powder on the antioxidant activities and the quality characteristics of tofu. Tofus are being prepared with different amounts of Chinese artichoke powder in ratios of 0, 0.2, 0.4, 0.6 and 0.8% according to the soy milk quantity. According to the increasing contents of Chinese artichoke powder, the yield and turbidity of tofus are significantly increased (p<0.001) whereas the pH levels of tofus are significantly decreased (p<0.001). In terms of color, the L, a and b values are significantly decreased with increasing Chinese artichoke powder concentrations (p<0.001). From the texture profile analysis of the tofus, the chewiness, gumminess and cohesiveness of tofus are significantly decreased (p>0.01) according to the levels of added Chinese artichoke powder content. The contents of isoflavones such as daidzin and genistin are significantly increased with increasing concentrations of Chinese artichoke powder (p<0.001). The microstructure of tofus is being examined by SEM (Scanning Electron Microscope). In the sensory test, the sample which contains 0.4% of Chinese artichoke powder is ranked significantly higher (p>0.001) than the other groups according to several sensory parameters such as appearance, color, flavor, taste, texture and the overall preferences.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.684-691
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• 2012

Glutinous rice dduk, traditional Korean rice cake, was prepared using rice(white glutinous rice, brown glutinous rice, black glutinous rice, gaba glutinous rice) as a meal alternative, and each of their quality characteristics were compared. This study had checked sensory tests, color differences, moisture contents, texture characteristics, and storage lives of dduk during storage at room temperature for 6 days. The moisture contents of black glutinous rice dduk scored the highest. For color properties, gaba glutinous rice dduk was darker with a decreased yellow value, whereas its red value was higher comparing with that of brown glutinous rice dduk. The results of the preference test showed that appearance, flavor, texture, and overall preference were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the lowest score. The results of the color difference test showed that softness, viscoelasticity, and fineness were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the highest difference in color. For individual textural characteristics, black glutinous rice dduk showed the highest score, whereas white glutinous rice dduk showed the lowest scores in hardness, chewiness, and gumminess. In the results of the textural characteristics of dduk during storage, white glutinous rice dduk showed the highest increase in hardness after 48 hours, whereas black glutinous rice dduk showed the lowest increase. White glutinous rice dduk showed the highest increases in chewiness and gumminess. Cohesiveness decreased in all glutinous rice dduk. In the results of fungal occurrence in dduk during storage, black and gaba glutinous rice dduk showed increased fungi occurrence compared with white and brown glutinous rice dduk after 6 days. In conclusion, the overall preference for glutinous rice dduk made from different rice is more affected by appearance or texture than flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.7-11
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• 2002

Hydrothermal extraction from dates was done, and then 3 groups of the date extract liquid group (A), the date puree group (B) and the jujube skin flesh group (C) were prepared. And, the omija extract liquid was added to the 3 groups at respective rates of 3:7, 5:5 and 7:3. Then, total 9 medicated diet sources were prepared by adding cinnamon, the ginger extract liquid, honey and pectin. And their physicochenmical and sensory attributes were examined. Total sugar, free sugar and pH increased in the samples of the 3 groups as the addition amount of the jujube extract increased. In chromaticity of respective samples, the "L" value did not show any difference among the 3 groups, but the "a" value was the highest in the "A"group, and "b"value was the highest in the "B"group. In the date puree group and the jujube skin flesh group, their viscosity increased as the addition amount of the jujube extract increased, but in the jujube extract liquid group, no difference was found in its viscosity. As a result of conducting the discrimination test, it was identified that the as the addition amount of the jujube extract was increased, color and sweet taste were feltto be stronger and our taste was felt to be weaker in all 3 groups. In the jujube puree group and the jujube skin flesh group, as the addition amount of the jujube extract increased, the jujube fragrance was felt to be stronger, but in the jujube extract liquid group, no difference was found in its fragrance. And, no difference was found in brightness and viscosity between samples. As a result of conducting the palatability test, no difference was showed in the appearance, but as for the overall palatability including texture, taste and fragrance, preference increased as the addition amount of the jujube extract increased.

• Fashion & Textile Research Journal
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• v.8 no.5
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• pp.552-561
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• 2006

This study was conducted to suggest an appropriate jacket bodice pattern for elderly women by comparing the developed pattern with existing ready-made jacket pattern. The developed jacket bodice pattern was produced from the basic sloper in which elderly women's somatotype was fully reflected, by using the newly developed 3D pattern design system. Subjects were 6 elderly women aged from 60 to 69 who have average somatotype in their age group. This study carried out pattern analysis and self-sensory test with three ready-made jackets(national brands) and suggested a developed jacket pattern based on the results. According to the self sensory test results of ready-made jacket, wearing fitness among brands was significantly different even though those brands were same B91 size. The results of ready-made jackets' pattern analysis, size differences among patterns have influenced wearing fitness. The basic numerical formula for the jacket pattern considered elderly women's somatotype were as follows; $B/4+2{\pm}0.2{\sim}0.5$(difference of front and back), $W/4+2{\pm}0.2{\sim}0.5$(difference of front and back), H/4+2~7(ease amount), armhole depth B/4, chest width B/6+1, back width B/6+3 and back neck width B/12+0.5. According to the results of the developed jacket's appearance evaluation, it earned higher scores in silhouette and ease amount, confirming that the developed jacket is appropriate for the elderly women. Also, in the evaluation on space length, the developed jacket pattern was evaluated to allow proper space length in all around of measurement parts.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.451-467
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• 2018

Hot pepper has anti-obesity effects by controlling appetite and reducing blood fat level. To reduce the pungency of capsaicin, red or green hot pepper juice was fermented with Bacillus licheniformis SK1230. Fermented hot pepper juice was then added into yogurt at different ratios. The pH of yogurt added with hot pepper juice was decreased from 4.61 to 4.48. Titratable acidity and counts of lactic acid bacteria were increased with increasing amount of pepper juice added. However, the viscosity was decreased significantly compared to the control. On chromaticity test, when more pepper juice was added, $L^*-value$ was decreased whereas $a^*$- and $b^*$- values were increased significantly (p<0.05). The spectrum of antimicrobial activity of yogurt was slightly changed compared to using pepper juice. Total polyphenol contents and antioxidant activity were increased with increasing amount of pepper juice added. Stirred yogurt added with fermented red pepper juice at 3% or green pepper juice at 1% showed high scores in flavor, appearance, texture, and overall acceptance in sensory test. Yogurt added with fermented pepper juice with reduced pungency showed also good palatability during storage at $4^{\circ}C$. Yogurt with added hot pepper juice can be play an important role in functional food relative to anti-obesity.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.635-640
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• 2009

In this study, muffins were made with the addition of 0%, 3%, 6% and 9% of Chungkukjang powder and, the quality characteristics, such as volume, height, appearance, chromaticity and moisture contents, were measured using SEM (Scanning Electronic Microscope) measurement, texture tests and sensory tests. In the regards to volume, as the added amount of added Chungkukjang increased, the volume also increased. There was no significant difference in the height and moisture content of the muffins at the different Chungkukjang powder concentrations. Using SEM, it was shown that as the amount of added Chungkukjang increased, the gluten content decreased, which in turn caused the formation of thick cell membranes and rough pores and reduced gluten composition capacity. Luminosity L value in Chungkukjang muffin decreased as the amount of added Chungkukjang powder increased. There was significant difference in the red chromaticity a value and yellow chromaticity b value among the samples (p<0.05). The results of the texture test showed that the hardness of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. In addition, as the amount of added Chungkukjang increased, the adhesiveness decreased. There was no significant difference in springing, chewiness and gumminess among the samples. There was a significant difference in the cohesiveness among all other samples in cohesiveness (p<0.05). The results of the sensory test showed that the wave form of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. The pore of the muffin increased as the amount of added Chungkukjang increased. The color quality of the muffin decreased as the amount of added Chungkukjang increased. In terms of overall acceptability, 6% Chungkukjang was shown to result in the highest preference level.

• Journal of the Korean Society of Clothing and Textiles
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• v.46 no.3
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• pp.424-435
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• 2022

Aesthetic impression, structural stability, functionality during exercise, freedom of movement and physiological suitability should be considered when developing aquarobic wear for middle-aged women. We conducted a visual evaluation of the commercial aquarobic wear of the five brands (ARENA, TURN, RALLY, RENOMA and ELLE) with the highest market share and selected three items: one-piece type (OPT); two-piece type (TPT) and whole-body type (WBT). These are the most worn types of aquarobic wear for each brand. The G4 showed the best results in appearance evaluation of the shoulder strap width, front neckline, armhole line, side hip line and short pants length in the OPT category. The TPT had better ratings as the shoulder strap was located in the center of the shoulder, and the front and the back necklines were not too deep. The five items of WBT clothing received similar ratings for each element, so it is considered that the advantages are evenly distributed. No single design was a clear favorite. Based on the above results, continuous research on the development of aquarobic wear that is more suitable and preferable for middle-aged women should be conducted.

• Animal Bioscience
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• v.35 no.2
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• pp.281-289
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• 2022

Objective: The aim of this study was to characterize the exopolysaccharides (EPS)-producing lactic acid bacteria from Taiwanese ropy fermented milk (TRFM) for developing a clean label low-fat fermented milk. Methods: Potential isolates from TRFM were selected based on the Gram staining test and observation of turbid suspension in the culture broth. Random amplified polymorphic DNA-polymerase chain reaction, 16S rRNA gene sequencing, and API CHL 50 test were used for strain identification. After evaluation of EPS concentration, target strains were introduced to low-fat milk fermentation for 24 h. Fermentation characters were checked: pH value, acidity, viable count, syneresis, and viscosity. Sensory evaluation of fermented products was carried out by 30 volunteers, while the storage test was performed for 21 days at 4℃. Results: Two EPS-producing strains (APL15 and APL16) were isolated from TRFM and identified as Lactococcus (Lc.) lactis subsp. cremoris. Their EPS concentrations in glucose and lactose media were higher than other published strains of Lc. lactis subsp. cremoris. Low-fat fermented milk separately prepared with APL15 and APL16 reached pH 4.3 and acidity 0.8% with a viable count of 9 log colony-forming units/mL. The physical properties of both products were superior to the control yogurt, showing significant improvements in syneresis and viscosity (p<0.05). Our low-fat products had appropriate sensory scores in appearance and texture according to sensory evaluation. Although decreasing viable cells of strains during the 21-day storage test, low-fat fermented milk made by APL15 exhibited stable physicochemical properties, including pH value, acidity, syneresis and sufficient viable cells throughout the storage period. Conclusion: This study demonstrated that Lc. lactis subsp. cremoris APL15 isolated from TRFM had good fermentation abilities to produce low-fat fermented milk. These data indicate that EPS-producing lactic acid bacteria have great potential to act as natural food stabilizers for low-fat fermented milk.