• Korean journal of food and cookery science
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• v.19 no.6
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• pp.777-782
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• 2003

This study was carried out to investigate the characteristics of mulberry fruit seolgidduk. Four percent additions of mulberry were evaluated as the most suitable concentration for seolgidduk, in order to improve the color of gum metal gray and sour smell. Therefore, in order to improve the preference, citric acid was added. The acidity of mulberry fruit seolgidduk increased and its pH decreased significantly by increasing the amount of citric acid. The moisture content of mulberry fruit seolgidduk showed no significant difference between the groups with added citric acid and the control group. The L value decreased as the citric acid concentration increased. Color a and b (Ed-define 'a' and 'b') values increased significantly by increasing the mont of citric acid. The hardness, cohesiveness, springiness, gumminess and brittleness decreased as the citric acid was added. From the sensory evaluation, mulberry fruit seolgidduk with 0.01％ citric acid added was the most preferred in taste, chewiness and overall acceptability. These results indicated that mulberry fruit stolgidduk with 0.01％ citric acid added showed the best quality.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.94-98
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• 1994

Hardness and elasticity for SurichwijuIPyun(Korean rice cake supplemented with Surichwi) made with various levels of Surichwi(O∼40%) boiled in 1% sodium bicarbonate added water were decreased by increasing additional rate of Surichwi, but adhesiveness and cohesiveness didn't show constant increase or decrease. Guminess and chewiness showed significant differences by decreasing additional rate of Surichwi. As a results of sensory evaluation of Surichwiiulpyun, Julpyun supplemented with 20fs Surichwi showed the most favorite tendency in color, flavor and overall acceptability. Textural characteristics of Surichwijulpyun supplemented with 20 and 30% Surichwi in storing at 20$^{\circ}C$ showed less change than those of 0 and loft group. Gumminess and chewiness showed similar trend to hardness, and there were significant differences in additional rate of Surichwi and storage time.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.35-49
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• 2013

The purpose of this study was to develop Mozzarella cheese analogues by using dairy products in the form of WPC 34, WPC 80, whey protein, demineralized whey powder, and lactose powder along with soy milk. Soy milk was separately blended with 5% WPC 34 (A), WPC 80 (B), DWP (C), WP (D), and LP (E) and also with 10% WPC 34 (F), WPC 80 (G), DWP (H), WP (I), and LP (J). Blending of soy milk and whey products showed that increase in the proportions of whey products (WPC 34, WPC 80, DWP, WP, and LP) led to increase in the protein, lactose, and SNF levels of the admixture. A decrease in fat content was observed for all cheeses prepared from mixtures, relative to those for the control cheese. The nitrogen content within analogue samples was higher than that in the control cheese and increased with increase in the proportions of whey products within soy milk. Higher water soluble nitrogen levels were observed in cheese prepared from whey-product-blended soy milk than in the control cheese. The non-protein nitrogen level within the control Mozzarella cheese was significantly lower than that in the Mozzarella analogues, and, in the case of cheese analogues, it increased with increase in the proportion of whey products in soy milk. With regard to the physicochemical and sensory qualities of the Mozzarella cheese analogues and control cheese, the pH of all analogue samples, with the exception of the cheese prepared from group G, was lower than that of the control Mozzarella cheese. Rheological studies showed that the hardness of Mozzarella cheese analogues was lower than that of the control Mozzarella, while the elasticity, cohesiveness, and brittleness of the analogues was higher. The control sample had a higher meltability level than any of the Mozzarella analogues. Mozzarella cheese prepared with the traditional method had higher browning and stretching levels than all the cheese analogues, but a lower oiling-off level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1826-1831
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• 2015

The study investigated the quality characteristics of white breads prepared 0, 5, 10, and 15% burdock (Arctium lappa L.) powder. Density of the dough was reduced with increasing burdock powder content, whereas pH of the dough increased with increasing content of burdock powder. The baking loss rate of bread decreased as the amount of burdock powder increased. As powder concentration increased, L and a values of crust and L value of crumb decreased, whereas a and b values of crumb increased. The hardness and chewiness of breads increased upon addition of burdock powder, whereas fracturability, cohesiveness, and springiness decreased. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity and total polyphenol contents were significantly elevated by addition of burdock powder (P<0.05). In a sensory evaluation, color and flavor were highest in the control group while sweet taste, savory taste, moistness, and chewiness were lowest. The overall acceptability of bread added with 5% burdock powder was higher than both the control and other samples.

• Korean Journal of Adult Nursing
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• v.12 no.4
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• pp.690-705
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• 2000

This ethnography was based on Kleinman's explanatory model of a health care system. It is conducted to make thick discription of illness conception of the elderly in a sociocultural context. The basic assumptions were as follows. 1) A health care system is a cultural system, and as with any other cultural system, it is a system of symbolic meanings anchored in a particular arrangement of social institutions and patterns of interpersonal relationships; 2) In all societies health care activities are more or less interrelated. Therefore, they need to be in a holistic manner as socially organized responses to disease that constitute a special cultural system; health care system; 3) Health and illness experiences are the natural process of disease. Individuals who recognized a for state of health, their family, neighbors, and communities define the state, search for causes of the health problems, and response to it. According by, they proceed to search for healing stratagies. So, understanding of the illness experience is the starting point for health care. The study participants were 12 elders aged 60 or more. The fieldwork was conducted in an agricultural clan village of Namwon city. The data collection and analysis were cyclic, from descriptive observation, domain analysis, focused observation, taxanomic analysis, selected observation, componential analysis, and finally cultural themes were all analysed. Proxemic and text analysis techniques were used according to the characteristics of the data. The data of sociocultural context and descriptive data were collected from 1990 to 1992. Informations on illness concepts were collected during 1994 using focused observation. Data confirming and contrast observations were conducted from 1997 and 1999. Illness concepts of the elderly were taxonomized supernatural cause, non-supernatural cause, immediate cause, and ultimate cause. The supernatural ones were ancestors, god of home, god of village, and ghost such as 'sal(evil force of dead man)' and 'gagqui(ghost of begger)'. The non-supernatural ones were Ki, natural phenomenones, natural objects, foods, human and human behaviors. Immediate ones were insufficiency and overflows, discretion and consolidation, disorder and out of order, cloudness and contamination, and fluctuation and stagnation of supernatural cause and non-supernatural ones. Ultimate causes were intrusion and loss of supernatural and nonsupernatural ones. The cultural themes of illness concepts of the elderly are: 1) illness concepts are not based on causality principle, but on reciprocal principle; 2) illness concepts are affected by social level and charicteristics of the patients; 3) the causes of disease are recognized as imposed both positive and negative effects on health based on interpretation of the indiviuals; 4) illness concepts reflects on principles of everyday life of the society members such as hierachial structure and group cohesiveness; 5) illness concepts are ruled on principle of reciprocity and spread; 6) illness concepts are interrelated with physical environment of the participants. It can be concluded that the illness concepts of the elderly in a traditional clan village are a component of health care system as a cultural system based on these results. The these results can be a useful basis for gerontological nursing practice and education.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.87-94
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• 2008

In this study, a nanatural fermentation starter formulation was developed for manufacturing bread products by substituting baker's yeast with naturally fermented raisin extract and sourdough. Four experimental groups containing 2.5, 5.0, 7.5, 10% naturally fermented raisin extract per 2,000 g of flour were compared based on quality characteristics, including the fermentation power on dough expansion, specific volume, baking loss, water activity, color, textural characteristics, and internal surface appearance. The activities of the naturally fermented raisin extract were examined in terms of pH changes, total titratable acidity, brix, and viable yeast counts. The raisin extract, which was cultured for 7 days at 30$^{\circ}C$, smelled of alcohol and produced $CO_2$. Yeast were also found in the extract after separation. As the incubation time of the raisin extract and sourdough increased, pH decreased, while total titratable acidity increased. The brix of the raisin extract increased until the $2^{nd}$ day of fermentation, and viable yeast counts increased until the $5^{th}$ day however, these gradually decreased by the $7^{th}$ day. The fermenting power on dough expansion increased in the bread with increasing incubation time. The bread samples containing 7.5% and 10% raisin extract had significantly higher specific volumes than the other samples. Baking loss was minimal with the 2.5% extract substitution. In analyzing the crumb, water activity, redness, and yellowness were highest in the 10.0% raisin extract bread samples, and lightness was maximal in the 5.0% group. In terms of textural characteristics, hardness was lowest with the 2.5% extract substitution. Gumminess, springiness, and chewiness were not significantly different among the bread samples. Cohesiveness was highest at the 7.5% extract substitution level, and resilience was lowest at the 10% level. In conclusion, based on the results, a natural fermentation starter formulated with 2.5% naturally fermented raisin extract (1 part raisins and 1.5 parts water) and 70% sourdough (1 part rye flour and 1 part water) has high potential as a baker's yeast substitute for making naturally fermented bread.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.869-874
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• 2006

This study investigated the effect of bamboo leaf powder, added at content of 0%, 3%, 6%, 9% and 12%, on the quality and sensory characteristics of rice cake imprinted with flower pattern (Ed-there is no respecitive comparison here) The chemical composition as a whole was 3.07${\pm}$0.12% of moisture, 5.87${\pm}$0.02% of crude protein, 2.52${\pm}$0.05% of crude fat, 23.70${\pm}$0.07% of crude fiber and 7.73${\pm}$0.02% of crude ash. With increasing amount of added bamboo leaf powder, the hardness and chewiness of the cake were significantly increased(p<0.05), while the cohesiveness, springiness and adhesiveness were decreased. In chromaticity, the L-value, the indicator of brightness, was significantly decreased with increasing bamboo leaf powder content. The a-value, the indicator of redness, was significantly lower than the chlorophyll color (p<0.05). The b-value, the indicator of yellowness, was increased indirect proportion to the content. In sensory test, the sensory characteristics such as color, flavor, taste and chewiness were all stronger with increasing powder content, whereas the softness and dampness were weaker. The greatest overall satisfaction was achieved by the sample group of cake with 6% preference added powder.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.256-266
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• 2012

The purpose of this study is to decide the optimum amount of ginger, which draws attention as a functional food nowadays, to make ginger muffins and to serve the basic data for functional bakery products added with ginger juice. As measurement items for quality characteristics, I tested height, weight, volume, specific volume, moisture, pH, chromaticity, texture and organic functions of muffin by adding 10%, 20% and 30% ginger juice respectively comparing with general ingredients plus water amount used to make muffins. Height decreased with the amount of the addition increased, and there was no significant difference in weight. The volume and specific volume measurements of the muffins showed a lower value with the amount of the addition increased, which showed a significant difference. The moisture contents of the muffins increased with the amount of the addition increased. In the pH measurement, 0, 10, and 20% showed no significant difference while 30% showed a significant difference. Color measurement found that lightness and yellowness decreased with the amount of the addition increased, which showed a significant difference; redness showed high values, which indicated significant differences among all the samples. Texture measurement found that hardness showed significant differences among all the samples; cohesiveness showed a significant difference between the control and the treatment group; resilience/springiness increased with the amount of the addition increased. There were no significant differences in gumminess while chewiness increased with the amount of the addition increased. The sensory evaluation showed the lowest color with the amount of the addition increased; 10% addition was most preferred in flavor and taste; there was no significant difference in texture; there was no significant difference in 0, 10, 20% additions in overall acceptability. Taking the quality assessment and the sensory evaluation together, it is considered that general tastes of ginger muffins can be improved when ginger juice addition is 10% of water amount used.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.575-580
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• 2011

Sulgidduk samples were prepared with substitutions of 5, 10, 15, and 20% Queso blanco cheese powder (QBCP) to rice flour basic formulation, along with a control, were then compared in terms of quality characteristics including moisture content, external surface appearance, color, textural characteristics, and sensory analysis, in order to determine the optimal ratio of formulation. Moisture contents were not significantly different among the Sulgidduk samples. For external surface appearance, as QBCP content increased, darkness and yellowness increased. With regard to color, lightness decreased with increasing QBCP content, while redness and yellowness increased. In terms of textural characteristics, hardness, gumminess, and springiness increased as QBCP content increased. The control group had significantly higher fracturability than the QBCP samples. Adhesiveness was highest at the 5% QBCP substitution level, while lowest at the 20% level. Cohesiveness was minimal the 10% QBCP sample, not significantly different among the QBCP samples. Chewiness and resilience were not significantly different among the QBCP samples. In sensory evaluation, color, flavor, and overall acceptability decreased, while softness not significantly different among the QBCP samples. Cheese flavor, saltness, milk fat taste, moistness and off-flavor increased with increasing QBCP content.

• Food Science and Preservation
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• v.16 no.1
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• pp.23-32
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• 2009

This study evaluated quality characteristics of spirulina (0.63, 1.25, and 2.5%, all w/w) added noodles during storage at 4C. Total bacterial counts in raw spirulina added noodles were higher than those of the control during storage, but no bacteria were detected in cooked noodles. Escherichia coli was not detected in any group. The weight loss, volume loss, and moisture absorption of spirulina added noodles were somewhat greater than control values. Moisture contents of spirulina added noodles both before and after cooking decreased as the spirulina level increased. During storage, moisture loss from spirulina added noodles was a little greater than from the control. Hunter color values for L (lightness), a (redness), and b (yellowness) decreased during storage. The spirulina added noodles had significantly greater hardness, cohesiveness, gumminess, and chewiness compared with the control. The antioxidant activity of spirulina added noodles increased with spirulina level. A sensory preference test revealed that noodles with 1.25% spirulina received the highest scores for chewiness, overall preference, and buying intention. It is suggested that spirulina could be added to noodles at a concentration of up to 1.25% to improve quality.