• Journal of the Korean Society of Food Culture
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• v.36 no.6
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• pp.640-648
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• 2021

In this study, when manufacturing Yakgwa, 0, 25, or 50% of embryonic rice flour (ERF) was substituted for wheat flour (WF) to make the dough. After making Yakgwa by hot air frying (HF) or deep-fat frying (DF) methods, physicochemical characterization and acceptance tests were conducted. ERF had a higher water-binding capacity and a lower fat-binding capacity than WF (p<0.05). Yakgwa prepared by HF had lower crude fat contents, peroxide values, and expansion rates, but higher hardnesses, lightnesses, and rednesses (p<0.05) than that prepared by DF. Higher ERF substitution ratios reduced acid values and expansion rates and increased hardness (p<0.05). Acceptance testing showed 0% ERF Yakgwa prepared by HF had a significantly higher acceptance than Yakgwa prepared by DF. HF was found to have a positive effect on product acceptability. Yakgwa prepared with the DF method by substituting WF with ERF resulted in better flavor and overall acceptability than Yakgwa prepared with WF alone (p<0.05).

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.16-33
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• 2022

The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.332-343
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• 2006

This study was designed to investigate the possible utilization of mugwort as a source of functional ingredients. The approximate composition for mugwort powder was 5.06% moisture, 1.98% crude protein, 4.65% crude fat, 5.85% ash and 82.46% carbohydrate. The highest mineral content was potassium. The contents of total phenolic compounds and condensed tannin were 114 mg% and 11,000 mg%, respectively. The highest electron donating ability(EDA) was observed from the ethyl acetate and butanol fractions of mugwort powder but the lowest was shown by the hexane fraction. In color values, with increasing mugwort powder content, the 'lightness', 'redness' and 'yellowness' decreased in the crust, while in the crumb bread the 'lightness' decreased and the 'redness', and 'yellowness' increased. With the addition of mugwort powder as a substitute for strong flour over the range from 2.5% to 10.0%, the ratio of the volume and specific volume of white bread decreased while its weight increased. In the texture measurements for white breads, the hardness decreased slightly with the addition of 2.5% mugwort powder, but then increased with further additions of mugwort up to 10.0%. The addition of 2.5% mugwort powder increased the springiness and gumminess of white bread. The highest sensory scores for color, flavor, taste, texture and overall acceptance as evaluated by a student sensory panel were obtained from white bread with 2.5% mugwort powder and from the control. The highest sensory scores as evaluated by a baker sensory panel were obtained from white bread with 2.5% mugwort powder. In ranking test, overall acceptability of white bread was the highest in the control. Overall acceptance scores by sensory evaluation of white bread with 2.5% mugwort powder were not significantly different from those of control.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.586-590
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• 1999

Pumpkin rice cakes were prepared by different amounts of pumpkin and then instrumental analysis and sensory evaluation were performed to measure quality characteristics of the cakes and to determine adequate amounts of pumpkin. Moisture contents of pumpkin rice cake increased in accordance with the addition of pumpkin. In Hunter's color value, lightness decreased by the addition of pumpkin, whereas redness and yellowness increased. In texture profile analysis, hardness, gumminess, and chewiness of pumpkin rice cake increased by pumpkin addition. In sensory evaluation, all categories except flavor were significantly different at p<0.05. Overall the rice cake with 30% of pumpkin showed high sensory scores and preferable acceptability in color, taste, moistness, consistency, and overall acceptance.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.203-210
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• 2013

In this study, cod bone were used as the main ingredient of a stock that can be eaten with Korean dried noodles. The stock was produced with heating for 30, 40, 50, 60, or 70 minutes using high-pressure extraction methods. Moisture content, chromaticity, pH, sugar content, salinity, mineral contents, quantitative analysis, and overall acceptance were studied to determine the optimal heating time. In our result, S1 the showed highest water contents 98.10%, while S5 showed the lowest moisture content (97.47%). There were no significant difference in pH between samples, while salinity and sugar content increased with increases in heating time. In terms of mineral contents, sodium and potassium showed proportional difference with increases in heating time, however, magnesium, calcium, and iron did not change. The results from a quantitative analysis test showed that transparency, fishy smell, delicate flavor, savory flavor, salt taste, and umami taste became stronger with increases in heating time increase. From the above results, the overall taste of the stock increases with increases in high-pressure heating time. Specifically, S4 high-pressure heating scored the highest on appearance, flavor, taste, after-taste, and overall acceptance. Thus, 60 minutes of high-pressure heating time is most desirable when producing stock with cod bones as a main ingredient.

• Fisheries and Aquatic Sciences
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• v.25 no.3
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• pp.175-186
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• 2022

Sea mustard (Undaria pinnatifida), an important edible seaweed belonging to the brown algal family of Alariaceae, contains copious physiologically active substances. It has long been popular in Korea as a food and is frequently consumed in the form of soup. It is also commercially available as a home meal replacement. In this study, we developed a seasoning key base with a high degree of sensory preference from sea mustard using the extrusion cooking process. Extrusion cooking conditions were optimized through response surface methodology. Barrel temperature (X₁, 140℃-160℃) and screw speed (X₂, 158-315 rpm) were set as independent variables, and overall preference was determined as the dependent variable (Y, points). An optimal condition was obtained at X₁ = 148.5℃ and X₂ = 315 rpm, and the dependent variable (Y, overall acceptance) was 7.95 points, similar to the experimental value of 7.81. Umami taste had a relationship with the overall acceptance of sea mustard seasoning. In the electronic nose and tongue, increased sourness and umami intensities were associated with the highest sensory score. The samples were separated well by each characteristic via principal component analysis. Collectively, our study provides imperative preliminary data for the development of various seasonings using sea mustard.

• Journal of Korean Society of Rural Planning
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• v.26 no.1
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• pp.69-75
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• 2020

In this study, the value of reservoir landscape improvement among agricultural infrastructures was analyzed using the CVM(contingent valuation method). The results can be summarized as follows. First, in the decision to pay for all types of large, medium and small scales, the probability of acceptance decreased as the price range increased, and the probability of acceptance increased as the interest in landscape increased. Second, the WTP(willingness to pay) to improve landscape derived from logistic estimation was 29,284 won per year for large reservoirs, 20,736 won per year for medium reservoirs, and 16,682 won per year for small reservoirs. Third, conservative estimates using the economically active population to estimate the overall value of the reservoir landscape improvement show that large reservoirs were 955 billion won per year, medium reservoirs were 600 billion won per year, and small reservoirs were 468 billion won per year.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2003.11a
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• pp.261-265
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• 2003

This paper proposes acceptance requirements and the corresponding implementation strategy for the near-surface repository of low- and intermediate-level radioactive wastes. The proposed requirements include details on waste classification and radionuclide concentration limitation and inventory analysis. The strategy considers a relevant linking between predisposal waste management, disposal safety assessment and the overall disposal system.

• Proceedings of the KSR Conference
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• 2009.05a
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• pp.1480-1483
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• 2009

The KNR wayside and onboard subsystem has completed commissioning tests applicable to the Pilot Line section by BOMBARDIER. Andreas Hardt/Assessor and Rod Muttram/VP, Quality & safety approved the Automatic Train Protection(ATP) System. However additional evidences are necessary to come to a Specific Application, which is mandatory to approve the Generic Applications included for commercial running on the overall main line railway with ATP. According to Factory Acceptance Test plan, CBC, CBF, LEU(Line Electronic Unit) made by domestic factory is tested by official recognition test Standards-Setting Agency. It is important to verify quality which form checklist during Factory Acceptance Test. In this paper, review the process, test item, norm and checklist for the CBC, CBF, LEU.

• Preventive Nutrition and Food Science
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• v.20 no.3
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• pp.204-209
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• 2015

To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (P<0.05). Baking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, $L^*$-and $b^*$-values significantly decreased while $a^*$-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.