• Culinary science and hospitality research
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• v.24 no.3
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• pp.188-195
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• 2018

The objective of this study was to evaluate the quality characteristics of moringa powder enrichment in sponge cake. The developed product can be a promising inclusion in the functional foods. Moringa powder was added to sponge cake batter (in the ratios of 0, 3, 6, 9, 12% of the total flour), called MP3, MP6, MP9, and MP12 respectively. The effect of moringa supplementation on physical, chemical and sensory quality of cakes were evaluated and analyzed statistically using SPSS program. The pH of cake was decreased as the concentration of moringa powder added. The specific volume of cake samples decreased with increasing levels of moringa powder in the formulation. Colour measurements showed that lightness and yellowness were decreased with an increased level of moringa powder. But redness result revealed and increasing in redeness with the increasing morigna powder level, compared to the control sample. The results of texture profile analysis showed hardness, springness, cohesiveness of the moringa cake that were higher than control sample. In sensory evaluation, MP3 was selected as the most acceptable sample. In the conclusion, moringa powder was incorporated in the formulation to enrich sponge cakes and was suggested for development of functional foods.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.190-199
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• 2016

This study was conducted to evaluate the effect of mugwort powder on the quality characteristics of sponge cake. Mugwort powder sponge cake was prepared with different ration of mugwort powder(0, 5, 10, 15, 20%). The specific gravity, baking loss rate and cake weight increases as the ration of mugwort powder. The sponge cake's a, b level increased with the increasing level of mugwort powder 20% appeared to be the highest. In terms of textural characteristics, the samples containing 5, 10, and 20% mugwort powder had significantly higher hardness than the control samples. The substance's level of springiness, and cohesiveness decreased as the mugwort powder added. In sensory evaluation, overall acceptability and taste of the cake was better than the others when 10% mugwort powder was added. The results indicated that substituting 10% mugwort powder to sponge cake is optimal for quality and provides a product with reasonable high overall acceptability.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.573-582
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• 2006

The perception and attitude of dietitians on processed meats with seasoning were investigated. Questionnaires were distributed to 176 dietitians at school foodservice operations in Kyungnam province. In the survey results, about half (Ed-better to give the exact number of percentage) of the dietitians answered that it is ‘necessary’ to develop processed meats with seasoning. Regarding desired product characteristics, the dietitians were asked about-reduced additive use, good hygienic quality, nutritious and healthy quality, low salt content and adequate supply of nutritional information. Over half of the dietitians-(65.5%) preferred Korean style processed meats with seasoning. The cooking types chosen as new developments for Korean processed meats with seasoning were grilled (36.2%), fried (19.8%), and roasted (18.6%). The dietitians wanted no or only a little increase in the price compared to current commercial products, 1kg (50.6%) size as the package unit and 7 days (45.1%) shelf life under refrigerated or frozen storage.(Ed-confirm the highlighted changes) A majority of the dietitians (64.2%) responded positively to buy the processed meats with seasoning if the products meet their needs.

• International Journal of Advanced Culture Technology
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• v.10 no.1
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• pp.230-235
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• 2022

This study is to select an optimal object detection algorithm for designing a self-checkout counter to improve the inconvenience of payment systems for products without existing barcodes. To this end, a performance comparison analysis of YOLO v2, Tiny YOLO v2, and the latest YOLO v5 among deep learning-based object detection algorithms was performed to derive results. In this paper, performance comparison was conducted by forming learning data as an example of 'donut' in a bakery store, and the performance result of YOLO v5 was the highest at 96.9% of mAP. Therefore, YOLO v5 was selected as the artificial intelligence object detection algorithm to be applied in this paper. As a result of performance analysis, when the optimal threshold was set for each donut, the precision and reproduction rate of all donuts exceeded 0.85, and the majority of donuts showed excellent recognition performance of 0.90 or more. We expect that the results of this paper will be helpful as the fundamental data for the development of an automatic payment system using AI self-service technology that is highly usable in the non-face-to-face era.

• Journal of Animal Environmental Science
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• v.11 no.2
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• pp.125-134
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• 2005

This study was conducted to evaluate changes of microbial population, pepsin digestibility of protein and in vitro digestibility of nutrients of food waste mixture pasteurized and cured using a rotary drum system. A pasteurization process (30 min at $80^{\circ}C$) tended to decrease microbial populations and eliminated (P<0.05) molds in food waste mixture. The subsequent curing process increased (P<0.05) lactic acid bacteria counts which were reduced by the heated pasteurization process. The heated pasteurization process decreased (P<0.05) pepsin digestibility of protein in food waste mixture. In vitro digestibilities of dry matter and organic matter were high in the order of bakery by-product, wheat bran, food waste (=barley bran). These results indicate that food waste mixture pasteurized and cured using a semi-dehydration rotary drum system may be an effective animal feed resource.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.231-243
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• 2011

The purpose of this research is to investigate the variability of mulberry fruit products with the trend of increasing number of Mulberry farms and their fields. For this study, a survey on the number of usages of similar manufactured fruit products was conducted, and its results showed that 41.7% of industrial workers drink fruit products 3-6 times per week. The findings from the survey implies that industrial workers preferred the products in the order of syrup, frozen furee and jam while culinary students extracts, jam and syrup. Based on these research results, the primary product form of mulberry fruit for development would be syrup, sugar-free extracts and jam in order. As for bakery products, developing refrigeration products, bread and cake using mulberry fruit is highly required. When mulberry fruit products were used in food items, industrial workers and culinary students preferred vegetable and meat dishes, which means the necessity of developing dressings and sauces using mulberry fruit.

• Journal of Life Science
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• v.18 no.11
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• pp.1521-1531
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• 2008

After pigs was fed by commercial diets supplemented with various concentrations (0, 0.5, 1, and 1.5%) of the fermented mushroom by-product of Pleurotus eryngii, the meat qualities and the serum lipid compositions of the individual pig groups were investigated. The levels of total lipid, total cholesterol, and triglyceride in the serum were significantly lower when the pigs were fed with the diet supplemented with 1.5% fermented mushroom by-product than those of the control pigs. HDL-, LDL-, and VLDL-cholesterol contents in the serum exhibited no significant difference between the pig group fed by the diet containing the fermented mushroom by-product and the control group. In comparison to the control group, the pig group fed by the diet supplemented with 1.5% fermented mushroom by-product showed significantly lower level of AI, CRF, GOT, and LDH values in the serum, whereas the difference in the level of antioxidant activity of the serum was not significant. Sensory evaluation regarding color, off-flavor, tenderness, juiciness, and overall acceptability also showed that the pork from the pig group fed by the diet supplemented with the fermented mushroom by-product ($0.5{\sim}1.5%$) was better than that from the control group. Although enhancement in the lghtness ($a^*$) value of the pork was significant in 20 days of storage at $4^{\circ}C$, the redness ($L^*$) value was not significantly differential during the storage periods regardless of the supplementation of the fermented mushroom by-product into the diet. The cooking loss of the pork from the pig group fed by the diet supplemented with the fermented mushroom by-product (1% and 1.5%) decreased in the storage 10 days, but it increased in the storage 20 days. After storage for 20 days at $4^{\circ}C$, shear force of the pork obtained from the pigs fed by the diet supplemented with $1%{\sim}1.5%$ fermented mushroom by-product appeared to become significantly lower than that of the control. There were, however, no significant changes between two groups in the level of moisture content, crude lipid, and pH during the storage period. Although the TBARS content was enhanced in all groups during the storage period, the enhancement appeared to be more significant in the pork from the pig group fed by the diet containing the fermented mushroom by-product in comparison to the control. On the other hand, the ratio of UFA/SFA for the pork obtained from the individual pig groups showed no considerable diet-associated alterations during the storage period.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.221-235
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• 2011

This study focuses on the qualitative characteristics of mackerel marinated with herb extracts. By differentiating the amounts of garlic, ginger and basil, the optimal amount of each ingredient to he added has been found. According to the result of the experiment, the highest level of preference has been shown for the combination of 3% of garlic, 3% of ginger and 2% of basil, generating the optimal amounts to be added. Since the pH change shown by the mackerel marinated by adding the optimal combination of 3% of garlic, 3% of ginger and 2% of basil is included in the range of pH 6.2-6.4, which is the initial point of decomposition for red-fleshed fish, it can be considered to be appropriate for the qualitative characteristics of the product. According to the differences test, GA3 bas shown the lowest level of strength, making it soft. Also, GA3 has shown the highest level of elasticity together with the characteristic of being moist. As a result, it can be said that garlic is better than ginger and basil. According to the preference test, GA3 has shown the highest level of preference in terms of appearance, flavor, texture, taste and overall preference. By considering the above results of the experiment, GA3 (3% of garlic) can be regarded as the optimal amount to be added.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.5
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• pp.445-453
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• 2012

This study examined microbial contamination during seasoned and dried squid Dosidicus gigas processing, including the apparatus, machines, and employee's gloves at each step in processing at two companies. The numbers of bacteria floating in air in each processing area were also examined. The numbers of Staphylococcus aureus (3.6-6.0 log CFU/g) and Escherichia coli (1.3-1.4 log MPN/100 g) in domestic and imported daruma (a semi-processed product of seasoned and dried squid) at companies A and B exceeded the regulatory limits of the Food Sanitary Law of Korea (S. aureus, ${\leq}2.0$ log CFU/g; E. coli, negative). S. aureus in both daruma was reduced to below the detection limit or 3.6 log CFU/g after the roasting step, but increased again to 3.3 and 5.5 log CFU/g after the mechanical tearing step at companies A and B, respectively. E. coli showed similar tendencies at both companies. The surfaces of the apparatus, machines, and employee's gloves that contacted daruma were also contaminated with S. aureus (1.0-5.5 log CFU/$m^2$) and E. coli (negative-to 3.5 log MPN/$m^2$). The numbers of bacteria floating in air were high (1.7-5.1 log CFU/$m^3$) at both companies. These results suggest that sanitation standard operating procedures (SSOP) must be developed to control of microbial cintamination in seasoned and dried squid.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.221-230
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• 2011

This study aims to examine the quality characteristics of mackerel marinaded with different amounts of dry rosemary extract as there is increasingly higher interest in functional food. The changes of pH were appropriate for the quality characteristics of the product, and hardness and color difference were suitable for quality of mackerel. According to salimetry, it was found that mackerel marinaded with dry rosemary extract had lower salt content than that of traditional Andong mackerel; therefore, salt consumption could be reduced by adding dry rosemary extract. Moreover, mackerel marinaded with dry rosemary extract made its storage period much longer. As the reference test showed that R 2 got the best taste and overall acceptance, the optimum addition was found to be 2% of dry rosemary extract.