• Food Quality and Culture
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• v.3 no.2
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• pp.49-52
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• 2009

In the making of yellow layer cake, shortening was replaced with olive oil at levels of 25, 50, 75, and 100%. The hunter values of L and b showed that the crumb colors of the cakes with 50 and 75% olive oil were significantly different from that of the control. Both 50 and 75% olive cakes showed a higher specific gravity of batters, and lower specific volume of cakes, than the control. Cakes with 50 and 75% olive oil were less hard than the control during 3 days' storage at $22^{\circ}C$. Sensory evaluation showed that their characteristics-cell uniformity, crumb color, taste, softness, and moistness-were not influenced by the replacement of shortening with olive oil. And same as above for overall acceptance.

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.169-175
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• 2018

This study was conducted to investigate the quality characteristics of Yanggaeng prepared with different concentrations of mealworm powder: 0, 1, 2, and 3%. Regarding the proximate composition, moisture, crude lipid and ash contents showed no significant differences among groups, while crude protein contents increased as the mealworm powder increased. The value of lightness (L) and yellowness (b) were higher in 3% added groups than those of control groups. Consumer acceptance test showed no significant differences between the controls and added groups were observed in color, smell, taste and overall acceptability. The total polyphenol content ranged from 19.87 to 51.37 mg GAE/100 g, exhibiting the increase with increasing mealworm powder level. DPPH radical scavenging activity and reducing power increased as the amount of mealworm powder increased. In conclusion, it is suggested that mealworm powder can be incorporated into Yanggaeng up to 3% without affecting the sensory quality of Yanggaeng.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.5 no.1
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• pp.73-77
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• 2004

The effects of fructooligosaccharide addition on acidity and taste of kimchi were examined. Compared to sucrose-added kimchi, FOS-added kimchi did not show significant effects on pH and acidity changes during storage. Additionally, FOS (1％)-added kimchi provided less sour taste, better overall sensory acceptance and less off-flavor.

• International Journal of Aeronautical and Space Sciences
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• v.6 no.1
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• pp.61-70
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• 2005

The currently developed propulsion system(PS) is composed of propellant tank, valves, thrusters, interconnecting line assembly and thermal hardwares to prevent propellant freezing in the space environment. Comprehensive engineering analyses in the structure, thermal, flow and plume fields are performed to evaluate main design parameters and to verify their suitabilities concurrently at the design phase. The integrated PS has undergone a series of acceptance tests to verify workmanship, performance, and functionality prior to spacecraft level integration. After all the processes of assembly, integration and test are completed, the PS is integrated with the satellite bus system successfully. At present, the severe environmental tests have been carried out to evaluate functionality performances of satellite bus system. This paper summarizes an overall development process of monopropellant propulsion system for the attitude and orbit control of LEO(Low Earth Orbit) observation satellite from the design engineering up to the integration and test.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.81-86
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• 2002

Yackwa was prepared by the addition of different amounts of egg white, and the samples were analyzed by texture profile analysis, Hunter's colorimetry and sensory evaluation during 5 days of storage. Tn texture profile analysis, the hardness, gumminess and chewiness of Yackwa were increased in all the samples during storage and the texture parameters were increased by increasing egg white level. No significant difference was observed in the lightness, redness and yellowness (p〉0.05), but Hunter's color values were slightly increased during storage in all the samples. In sensory evaluation, no significant difference was observed among the samples during storage except the increase of crispiness and overall acceptance by the addition of egg white. The results showed that Yackwa prepared with 10 g of egg white/(100 g of other ingredients ---약과재료 얼마당 10g 첨가인지 명확히 해야 함) had an acceptable sensory quality.

• Food Science and Preservation
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• v.7 no.1
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• pp.80-83
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• 2000

The quality characteristics of bread processed with the addition of roasted safflower seed powder were evaluated Safflower seed powder was roasted at 180$^{\circ}C$ for 20 min and pulverized below 45mesh size. Bread was processed by addition of control, 1, 2, 3 and 4% safflower seed powder at basic formulation. Dough raising power was increased as the addition of safflower seed powder increase, but Hunter's L value was decreased, From the sensory evaluation of safflower seed bread, color score was decreased significantly as the addition of roaste safflower seed powder increase, but overall acceptance had no significantly difference between control and added 4% of safflower seed.

• Journal of Digital Convergence
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• v.9 no.1
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• pp.25-36
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• 2011

This paper examines user's loyalty to social network sites (SNS) from switching costs (SC) incurred by both technology and social factors. We propose a research model specifying that the perceived values of resources of the factors affect the SC and the SC determine user's loyalty. Empirical results show that technology variables of ease of use and privacy controllability, and social variables such as network size, usefulness of SNS activities, and awareness of network status have significant effect on SC. In particular, ease of use is negatively associated with SC. Since it is shown that in overall the impact of social factors is stronger than that of technology factors, we can interpret that technological superiority itself does not lead to the success of SNS. Contributions of this paper are: 1) application of SC in SNS research from the resource based perspective, which can be used for developing strategies of sustainable SNS, and 2) provision of different perspective toward the variable of ease of use, which has been considered an important factor of technology acceptance.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.423-432
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• 2010

In order to streamline bread making process that is time-consuming in regard to the characteristics of process, this study focused on microwave irradiation to dough and raising its temperature to monitor potential variations of dough properties and bread quality, and also examined optimum irradiation time to deduce effective ways for streamlining bread making process. According to analyze dough properties depending on microwave irradiation time, it was found that microwave heat (MWH) 2 showed the highest specific volume and oven spring of all and the lowest hardness (i.e. the highest softness). Moreover, MWH 2 scored the highest points in overall preference under sensory characteristics. As a result, it found that 80-second heating of 700 g bread dough, when exposed to microwave irradiation, contributed to the highest quality of bread.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.523-532
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• 2001

The Purpose of this study was to investigate the sensory and mechanical characteristics of Chicksulgi by adding arrowroot flour In the sensory evaluation of Chicksulgi, the acceptance for the color, flavor and overall quality was the best when 5% arrowroot flour was added. As a result of textural analysis, the springness, chewiness, gumminess, and hardness of Chicksulgi were decreased with the increase of added arrowroot flour. The more arrowroot flour was added, the redness and yellowness of Chicksulgi were increased. The moisture content of 5% arrowroot flour-added Chicksulgi was higher than that of 15% arrowroot flour.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.426-430
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• 2001

This experiment was carried out to investigate the effects of adding corn flour on the quality of rice cakes. Rice-corn cakes were prepared by adding corn flour at 25%, 50% and 75%, and the quality characteristics were measured. In the expansion ratio, springiness and cohesiveness of rice-corn cakes, the 25% group(C-25) was the highest and the 75% group(C-75) was the lowest. The higher the ratio of adding corn flour was, the lower the expansion ratio, springiness and cohesiveness were. In the hardness and chewiness of rice-corn cakes, the 75 % group(C-75) was the highest and the 25% group(C-25) was the lowest. But in the taste, texture and overall acceptance of rice-corn cakes, the 50% group(C-50) was the best.