• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.2
• /
• pp.190-200
• /
• 2014

In this study, the antioxidant activity and quality characteristics of the Korean traditional food jeung-pyun made with ju-bak powder were investigated. Jeung-pyun added with 10% ju-bak powder had a total polyphenol content of 54.27%, DPPH free radical scavenging activity of 91.98%, reducing power of 0.51% and SOD-like antioxidant activity of 18.21%. Jeung-pyun added with ju-bak powder had a moisture content of 52.65 to 46.94%, crude fat content of 1.61 to 1.29%, crude protein content of 3.50 to 4.66%, crude ash content of 0.68 to 0.82% and dietary fiber content of 0.12 to 1.46%. Ju-bak powder added with jeung-pyun had a pH level from 4.86 to 4.39. As ju-bak content increased, the pH decreased significantly. Color L value were 78.82 to 68.67. As ju-bak content increased, the Color L value content decreased significantly; a value ranged from -1.89 to 0.69 and b value from 2.99 to 14.25. As ju-bak content increased, the color content significantly increased. As ju-bak content increased, the volume significantly decreased (ranged from 42.50 to 30.00 mL), hardness, gumminess and chewiness significantly increased, and cohesiveness significantly decreased. From SEM, as ju-bak content increased, the pores merged and collapsed, whereas the number of pores decreased and pore size became larger. Sensory evaluation of color, flavor, taste, texture, appearance, cell uniformity and overall acceptability for various levels of ju-bak powder showed that 10% had the highest acceptability. Therefore, 10% ju-bak power added with jeung-pyun has both high antioxidant capacity and sensory acceptability.

• Journal of environmental and Sanitary engineering
• /
• v.19 no.1
• /
• pp.42-49
• /
• 2004

The study was carried out in order to improve the quality of fermented soybean, that is, Doenjang with strain ,mold and bactea, added mulberry leaves powder were investigated and analyzed as follows. 1. The water content of samples was 38.51-50.10%, pH value 5.44-6.21 and total acidity, 2.42-3.13 2. The reducing sugar of content for samples was 7.01-7.24% on contrast mulberry added sample was 8.34-12.11%, Amino-N as contrast 5.96-7.63% mulberry added, 8.34-12.11% 3. In sensory evaluation test, excellent results was 2% added sample than others. 4. The heaby metals analyzed form samples cans, iron, tin and lead content of samples were 5.63-6.03 ppm, 31.70-35.53 ppm and trace.

• Journal of environmental and Sanitary engineering
• /
• v.22 no.1 s.63
• /
• pp.37-47
• /
• 2007

In order to improve the Quality of fermented soybean Doenjang was investigated. The samples were prepared and fermented by the koji made with A. oryzae, B. subtilis and B. natto strains, that the product added green tea powder with sanitary canned food. 1. The water content of sample was 50.30-42.14%, pH value 6.03-5.52 and total acidity, 3.01-3.87. 2. The reducing sugar content for samples was 9.35-7.81%, Amino-N, 7.96-9.21%. 3. In the sensory evaluation test, the good sensory qualify that was S-2 sample than to S-1 and S-3. 4. The heavy metals analyzed from sample cans, tin, iron and lead content were 27.31-29.04 ppm, 5.32-5.91 ppm and trace amount.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2010.05a
• /
• pp.351-352
• /
• 2010

This study is a quality evaluation using rapid water content test of concrete pavement. The estimated water content of concrete investigated less than $6.6kg/m^3$, in the laboratory, but measured more than $28kg/m^3$ on batch plant comparing to design water content. The average flexural strength shows 6.03MPa.

• Journal of environmental and Sanitary engineering
• /
• v.17 no.3
• /
• pp.14-20
• /
• 2002

In order to improve the quality and sensory evaluation of Fermented Soybean(Chungkugjang meju) were investigated. The samples were prepared and fermented by the inoculation of Bacillus strains (B. subtilis, number 1, B. natto, number 2) that the product made With sanitary canned food. 1. The water content of samples was 46.75~50.60%, pH 5.35~6.95 and total acidity 3.26~3.62. 2. The reducing sugar of content for sample was 9.49~10.05%, Amino-N, 67~396mg% and the activity of protease was 0.36~1.49unit/g. 3. The heavy metals analyzed from sample cans, iron, tin and lead content of sample were 5.32~5.84ppm, 27.31~29.04ppm and 0.019~0.021ppm. 4. Therefore, results that Chungkugjang-meju manufactured from B. natto starter induced better product Quality and sensory test than that of the B. subtilis strain.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.2
• /
• pp.194-199
• /
• 2011

The results of a study on the effects of variable chestnut content (0~25%) on the palatability of Sulgidduk or steamed rice cake were as follows: moisture content and degrees Brix increased significantly following an increase in chestnut content. L value and a value decreased significantly, whereas b value increased significantly. Sensory evaluation scores increased in the order of 15% > 10% > 25% > 20% > 0% chestnut content. Thus, we believe that the addition of 15% chestnut increases the palatability of Sulgidduk.

• 한국정보디스플레이학회:학술대회논문집
• /
• 2006.08a
• /
• pp.86-91
• /
• 2006

This paper introduces two systems for editing and evaluating 3D content. The systems, a non-linear editing system and an evaluation system, were developed to improve viewing safety and comfort for 3D content observers and provide better usability for the creators from the viewpoint of ergonomics.

• Korean journal of food and cookery science
• /
• v.5 no.2
• /
• pp.19-25
• /
• 1989

In order to maks use of Adlay widely, it was analyzed and determined the content of amylose, amylopection. And Ju-ak was made from glutinous rice flours with vairous mixing ratio of Adlay flours and then this was tested for suitability to preparation of Ju-ak. Evaluation was conducted through sensory evaluation and objcetive evaluation. The results are as follow: 1. The content of moisture, total ash, crude protein, crude fat, and carbohydrate in Adlay were shown to be about 10.58%, 84.4%, 17.3%, 3.76%, 66.52%. 2. The amylose and amylopectin content were 15.6%, 84.4%. 3. By the sensory evaluation results the taste of Ju-ak prepared with mixing of 25% and 50% Adlay flour was better than glutinous rice Ju-ak but 75% and 100% mixed flour were undersirable. 4. By the Instron measurement results that hardness tend to increass as the additon level of Adlay increased. Gumminess, Chewiness and Elasticity was not significantly different as the addition level of Adlay increased. Conhesiveness tend to decrease as the addition level of Adlay. 5. Consistency of Ju-ak had significant relationship with hardness and cohesiveness. Moistness had significant relationship with hardness, elasticity, cohesiveness and chewiness. Texture of Ju-ak had significant relationship with hardness, elasticity, cohesiveness and gumminess.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.11
• /
• pp.1562-1568
• /
• 2011

We studied the amounts of trans fatty acids and saturated fatty acids in child-favored foods. Confectioneries, breads, donuts and hamburgers were included in this study. The total fatty acid content and the amount of each type of fatty acid were determined by gas chromatography with a flame-ionized detector. Confectioneries were shown to have the highest content of crude fat. The mean content was 24.2${\pm}$6.9 (range: 4.6~41.1) g/100 g food. The mean content of crude fat in donuts, bread and hamburgers was 23.9${\pm}$5.8 (range: 14.1~39.5) g/100 g food, 15.7${\pm}$7.9 (range: 1.4~30.0) g/100 g food, and 9.5${\pm}$3.4 (range: 4.5~18.5) g/100 g food, respectively. Bread had the most trans fatty acids at 1.3 g/100 g food. This result inferred that manufacturers have tried to reduce the trans fat content. The mean content of saturated fatty acids in confectioneries, donuts, bread, and hamburgers was 11.6${\pm}$4.8 (range: 2.0~22.7) g/100 g food, 11.2${\pm}$4.0 (range: 4.8~23.2) g/100 g food, 6.9${\pm}$4.1 (range: 0.6~15.4) g/100 g food, 3.0${\pm}$1.0 (range: 1.0~5.8) g/100 g food, respectively. This content depended on crude fat. The composition of fatty acids varied according to the oil and fat used in the manufacturing process of each food, and the natural content. Foods that were fried in vegetable oil tended to be especially low in saturated fat.

• The Journal of the Korea Contents Association
• /
• v.21 no.2
• /
• pp.362-373
• /
• 2021

This study sought to explore the enhancement of the introduction of teaching and learning methods for Problem Based Learning (PBL) and the evaluation factors to evaluate them effectively through an understanding lecture in Cultural Content Planning. It was intended to incorporate a practical zero-volume education methodology of problem-oriented learning and sufficient leading learning to reflect storytelling in the entire process of completing a cultural content with culture, cultural content, and content planning. To this end, the role of teaching methods should be faithful to ensure that teamwork and cooperation can be done organically according to the educational field, practice and situation. Students who take classes were asked to meet demand, reflect it through surveys, apply real-world problems, and acquire the entire course. Learners had to cooperate with each other until planning cultural content and completing the results through classes, and they evaluated themselves and colleagues in teamwork until the last result was completed from creative ideas. The results were shared together and the students were able to investigate the necessary PBL evaluation factors for themselves, and the prior research and survey on the method of PBL evaluation was conducted to derive the factors of understanding of cultural content planning. The derived assessment elements were able to identify priorities between the assessment elements using basic statistics, word cloud analysis, and AHP analysis. The components of the assessment derived were communication skills, basic knowledge, reasoning process, expertise, and evaluation techniques. Through this article, I was able to lead the understanding of cultural content planning to problem-oriented learning classes and encourage students to be familiar and smooth.