• Korean journal of food and cookery science
• /
• v.12 no.2
• /
• pp.207-213
• /
• 1996

Effects of replacement of corn starch with Amylomaize Vll starch and addition of enzyme-resistant starch on texture characteristics of com bread (CON) were investigated. Amylomaize-substituted corn bread (AMZ) was made by replacing corn starch with Amylomaize Vll starch. 15% (RSl5) and 30％ (RS30) of butter, was replaced with enzyme-resistant starch (RS) from Amylomaife Vll starch, respectively. Textu,e describing terms were classified according to their physical properties. Result of sensory evaluation characteristics showed that the size of air cells increased as butter replacement level decreased and that hardness increased but springiness decreased as com starch was replaced with Amylomaize Vll starch. The results of Texture Profile Analysis with deformation of 30% and 50% showed that hardness inclosed but cohesiveness decreased as cooling time increased.

• Korean Journal of Human Ecology
• /
• v.23 no.2
• /
• pp.317-328
• /
• 2014

In this study, differences of texture image and preference for men's suit fabrics according to mechanical properties, hand and fabric information were investigated. 55 subjects evaluated texture image and preference of 12 kinds of wool blended fabrics. For statistical analysis, t-test and pearson correlation coefficients were used. The results were as follows: Most of mechanical properties effected on texture images, and bending property and shearing property were effected on tactile preference and purchasing preference. For hand, objective hand values showed correlations with subjective texture images and preferences, but THV had almost no correlations. In sensory images according to presence of fabric information, fabrics were evaluated thinner, lighter, more pliable and smooth by cognition of wool blending ratio. For sensibility images, fabrics were evaluated more refined, intellectual, dignified and less practicable after recognize of wool blending ratio. In preferences, tactile preference was increased and purchasing preference was decreased after recognize fabric information. Therefore, significant differences of texture image and preference were observed according to presence of fabric information.

• Journal of the Korean Society for Heat Treatment
• /
• v.21 no.3
• /
• pp.144-149
• /
• 2008

It has been reported that copper and copper alloys have a large anisotropy of functional properties such as electrical, thermal and mechanical properties, which means that the texture of polycrystalline alloy should be considered to achieve better properties. In this study, the determination of grain growth orientation and texture formation in the cold-rolled, heat-treated and Ni-plated hybrid copper sheets was investigated. Grain growth direction and texture formation were analyzed by the X-ray pole figure. The influence of texture on the mechanical properties could be quantitatively confirmed by the results from the orientation distribution function and the tensile test. The heat-treated texture in the cold-rolled hybrid copper sheet is also investigated and discussed.

• KSII Transactions on Internet and Information Systems (TIIS)
• /
• v.12 no.1
• /
• pp.454-475
• /
• 2018

This paper presents a novel Android malware classification model planned to classify and categorize Android malicious code at Drebin dataset. The amount of malicious mobile application targeting Android based smartphones has increased rapidly. In this paper, Restricted Boltzmann Machine and Deep Belief Network are used to classify malware into families of Android application. A texture-fingerprint based approach is proposed to extract or detect the feature of malware content. A malware has a unique "image texture" in feature spatial relations. The method uses information on texture image extracted from malicious or benign code, which are mapped to uncompressed gray-scale according to the texture image-based approach. By studying and extracting the implicit features of the API call from a large number of training samples, we get the original dynamic activity features sets. In order to improve the accuracy of classification algorithm on the features selection, on the basis of which, it combines the implicit features of the texture image and API call in malicious code, to train Restricted Boltzmann Machine and Back Propagation. In an evaluation with different malware and benign samples, the experimental results suggest that the usability of this method---using Deep Belief Network to classify Android malware by their texture images and API calls, it detects more than 94% of the malware with few false alarms. Which is higher than shallow machine learning algorithm clearly.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.1
• /
• pp.98-106
• /
• 2013

This study examined the quality characteristics of goami Mandupi. To determine the optimal amount of rice powder for baking and goami powder (100, 90:10, 80:20, 70:30, 60:40), the weight, volume, texture, moisture contents, color values and sensory evaluation were measured. The weight of Mandupi dough made with 100% wheat flour, was heavier, whereas the moisture content was highest in the dough made with 40% goami In addition L-values and b-values were highest with 40% goami, whereas the a-values were lowest in the dough made with 40% goami. The spinginess was highest in the dough made with 100% rice powder for baking. The gumminess and cohesiveness were highest with the dough containing goami. The cooked weight and volume of Mandupi were lightest when made dough containing goami. The Hardness and adhesiveness was highest in the dough containing 100% rice powder. In a sensory evaluation the appearance, flavor, taste, texture and overall preference were was the highest for goami.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.6
• /
• pp.737-742
• /
• 2012

This study examined the quality characteristics of Gondre tofu containing 0, 0.1, 0.2, and 0.3% Cirsium setidens powder. Quality and sensory tests of Gondre tofu were performed. The yield rate of tofu decreased with the addition of Cirsium setidens powder. The pH of tofu decreased after the addition of Cirsium setidens powder. During 8 days storage, the addition of Cirsium setidens powder to tofu did not effectively inhibit the number of total aerobic bacteria. The L, a and b values of tofu decreased with increasing amount of Cirsium setidens powder added. In the texture properties, the hardness, cohesiveness, gumminess and brittleness increased, whereas the springiness decreased. The results of sensory evaluation showed that tofu containing 0, 0.1, and 0.2% Cirsium setidens powder had a higher taste, texture preference and overall acceptability than 0.3% Cirsium setidens powder. Therefore, the addition up to 0.2% Cirsium setidens powder positively affects the sensory evaluation of Gondre tofu. The addition 0.2% Cirsium setidens powder might be considered the most appropriate choice for manufacturing Gondre tofu.

• The Research Journal of the Costume Culture
• /
• v.17 no.1
• /
• pp.15-27
• /
• 2009

The purpose of this study was to find texture which suitable for the acryl knitted jacket of women in the middle age. The study was carried out 2 parts. The first part was to choose the pattern fitted in the body shape of women in the middle age, and the second part was wearing test with 3 different textured acryl knitted jacket(half milano, milano, jacquard). The usable data of the test were coded for further statistical analysis including descriptive statistics (frequency and one way-ANOVA test, Student-Newman-Keuls Multiple Range Test) by using SPSSWIN 12.0. The results were as follows: It was found that first evaluation for the appearance test on fitness, pattern B(Brand: Morado) were better than the rest of them(pattern A: Trieste, pattern C: Escalier). It was found that second evaluation for the test, jacket with jacquard were better than the rest of them. Acryl knitted Jacket of women in the middle age should made of jacquard. Therefore it should be designed as possible as considering the physical characteristics of knitted materials. It was found that third evaluation for the test, it was opposite results that a general knitted fabric pattern was made smaller than a woven jacket. So, it was necessary that the acryl knitted jacket of women in the middle age follow a similar site tolerance such as a woven jacket. This result was due to a radical change of a middle age women's body shape.

• Korean journal of food and cookery science
• /
• v.19 no.6
• /
• pp.772-776
• /
• 2003

This study was performed to determine the quality characteristics of lemon pyun with various kinds of getting agents: agar, gelatin, sweet Potato starch, corn starch and Potato starch. Lemon Pyun was made with lemon juice(21.4％), gelling agent(6.7％), water(53.3％), sugar(13.3％) and honey(5.3％). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. (Ed- as this is an abstract this introductional clause is unnecessary) The PH of lemon pyun showed no significant difference among the different gelling agents. Lightness was significantly(p＜0.05) lowered in the agar and gelatin groups, a value was significantly(p＜0.05) lowered in the sweet potato starch and potato starch groups, and b value was significantly(p＜0.05) lowered in the sweet potato starch group. In texture profile analysis, chewiness, gumminess and hardness were significantly(p＜0.05) increased in the sweet potato starch group. According to sensory evaluation, elasticity and hardness of the sweet potato starch and cornstarch groups were stronger(p＜0.05) than of other gelling agent groups. Lemon pyun containing sweet potato starch was most preferable in terms of Vitamin C provision.

• Korean journal of food and cookery science
• /
• v.7 no.1
• /
• pp.35-43
• /
• 1991

Ssooksulgis made with different levels of Mugworts were tested to investigate the texture characteristics by sensory evaluation and mechanical test in this study. As a result of the sensory evaluation for Ssooksulgis with the levels of 0%, 10%, 20%, 30% and 40% , the consistency, texture, moistness and flavor were increased according to the increase of the added Mugworts. In view of color and overall quality, 30% Ssooksulgis was preferable than those of other mixing levels. In the texturometer measurement for Ssooksulgis, hardness tend to decrease, while springiness and cohesiveness tend to increase according to the increase of the added Mugworts. As for Ssooksulgis, the consistency and moistness in sensory evaluation correlated significantly with the cohesiveness and correlated negatively with hardness, chewiness, gumminess in mechanical test (p<0.01).

• Culinary science and hospitality research
• /
• v.23 no.4
• /
• pp.125-134
• /
• 2017

This study aimed to examine quality properties of muffin by the amount of addition of Korean whole wheat flour (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in the healthy food. The effect of Korean whole wheat flour were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins when storage (1, 3, 5 days) was measured. As the ratio of Korean whole wheat flour increased, the baking loss rate and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The addition of Korean whole wheat flour increased lightness (L value) of crust and crumb decreased, whereas redness (a value) and yellowness (b value) increased. The control group (CON) showed the highest springiness lowest hardness. The muffin with 25% of Korean whole wheat flour (WHF25) in test group showed the high springiness low hardness. According to the sensory evaluation, the control group showed the highest score in terms of taste, however WHF25 showed the highest score in appearance, color, flavor, texture and overall acceptance, WHF25 showed the best result and the optimum addition of Korean whole wheat flour. Furthermore, this study proposes the possibility of development of various confectionery with using Korean whole wheat flour.