• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.11
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• pp.1318-1329
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• 2003

The purpose of this study was to examine the effects of the structural characteristics of men's suit fabrics on the texture image and the preference, and to analyze the relationship between the preference and the practical sales ratio. In addition, the texture images and the preference of fabric and jackets made of the same fabrics were compared. As specimen, jackets for men's suit of 2002' S/S and their fabrics were collected. Questionnaires composed of 22 sensibility related and 21 fabric image related adjectives were developed. For the subjective evaluation of the texture image, both jackets and fabric samples were tested. Tests were performed with 100 female subjects in clothing department and apparel industry. For the objective evaluation, structural characteristics such as fiber contents, yarn twist, fabric count, thickness and weight were analyzed. Total Hand Value were calculated from mechanical properties determined by the KES-FB system. Factor analysis showed sensibilities were classified into 6 categories; "surface roughness", "weight", "density", "stiffness", "elasticity" and "wetness". Fabric images were classified into 4 categories; "classic", "original", "practical", and "stuffy". Depending on the method to show the specimen to the subjects, whether it is suit or fabric, statistically significant differences were observed with a number of adjectives for sensibilities and fabric images. The results of THV of KES did not agree with the preference of subjects, which suggests that we should be careful when using the KES system, which was developed for Japanese people. Price was considered to be another factor besides the texture image that influenced on purchase.

• Journal of the Korean Applied Science and Technology
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• v.38 no.2
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• pp.434-440
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• 2021

This study aimed to understand the effects on the improvement of hair texture by producing a hair texture improvement agent with milk thistle oil, and then applying it to the damaged hair. Each sample before and after application was measured. To understand the effects on the improvement of hair texture, the tensile strength, absorbance with the use of methylene blue, and gloss were measured. In the results of measuring the tensile strength to understand the effects on the improvement of hair texture, In the results of analyzing the absorbance with the use of methylene blue, the value after application was decreased than the value before application. In the results of measuring the gloss, none of the samples showed huge differences. In the results of this study, the milk thistle oil showed the effects on the texture improvement of damaged hair.

• Journal of Sericultural and Entomological Science
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• v.43 no.1
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• pp.21-25
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• 2001

Jeung-pyun added to mulberry leaves powder was tested to prove in inorganic ingredients, physical function, chromaticity and rheometer. For cake, mulberry leaves powder were added to rice flour in the ratio of 0%, 1%, 2%, and 3% respectively. In inorganic ingredients test, the amounts of calcium, magnesium and potassium were increased according to adding levels of mulberry leaves powder. But the amounts of iron, copper and zinc, were not correlated with it. Calcium, magnesium and potassium are anti-hypertension inorganic substances. Thus, it is considered that food with plenty amountsz of inorganic ingredients is an effective diet for the patients who suffer from cardiovascular disease. In physical evalution test, the ratio of mulberry leaves powder was not correlated with the appearance of Jeung-pyun. The value of color decreased as the ratio of mulberry leaves powder increases. In texture, Jeung-pyun. The value of color decreased as the ratio of mulberry leaves power increase. In texture, Jeung-pyun added with 2% mulberry leaves powder had the highest value. In moisture, as the level of mulberry leaves powder was increased, the value was decreased. In rheometer test, Jeung-pyun 0% mulberry leaves powder had the highest value in hardness. While the ratio of mulberry leaves powder was not correlated with cohesiveness. Jeung-pyun added to 1% mulberry leaves powder had the highest value. In gummines and brittleness, 0% Jeung-pyun had the highest value, but the ratio was not correlate with cohesiveness.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.229-236
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• 2001

This study was conducted in order to set the shelf life of Rice Yoogwa, Sesame Yoogwa and Yackwa to marketed in department store. It was investigated acid value, peroxide value, microbiological test and sensory evaluation for 50 days. Acid value of Rice Yoogwa, Sesame Yoogwa and Yackwa were not significantly different during storage period. Peroxide values of Rice Yoogwa and Yackwa were significantly increased after 30 days of storage but there was no different in Sesame Yoogwa. Fungus were appeared Sesame Yoogwa of A company, Rice Yoogwa and Yackwa of B company after 40 days of storage. In sensory evaluation, odor, taste, texture and overall acceptability after 40 days were significantly lower than 10 days of storage and rancid odor was gradually increased with preservation period in all materials. Correlation of acid value and peroxide value were positive throughout whole preservation period and rancid odor was increased. Odor, taste, texture and overall acceptability of Yoogwa and Yackwa were negative correlation with preservation period. In view of the above results, it came to the conclusion that shelf life of Yoogwa and Yackwa was 40 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.886-891
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• 1997

The interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage was examined to compare the varietal difference in maintenance of rice bread quality. Twelve rice materials showed big varietal difference on physicochemical properties of rice starch such as amylose content(0.0~29.2%), gel consistency(20~98mm), and alkali digestion value(2.0~7.0). Rice bread made from milled rice of Jungwonbyeo, AC 27 and IRAT 177 exhibited soft texture and late retrogradation of rice bread during cold storage(4$^{\circ}C$). The amylose content of milled rice was closely associated with gel consistency negatively and with springiness of rice bread positively. The retrogradation of rice bread texture during cold storage was correlated with gel consistency of rice flour positively and with alkali digestion value of milled rice negatively.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.323-331
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• 2017

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

• Journal of the Korean Dietetic Association
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• v.27 no.3
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• pp.191-200
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• 2021

This study was carried out to investigate the effect of the addition of Taraxacum coreamm powder (TCP) (1%, 3%, 5%, 7%) on the quality of pound cake. The specific gravity of the pound cake increased, but the pH of the pound cake significantly decreased with the addition of Taraxacum coreamm powder. The weight of the pound cake slightly increased, whereas the volume and specific loaf volume decreased with the addition of TCP. The texture analysis showed that hardness, chewiness, and gumminess were higher with the addition of TCP than in the control group. The L and a value of the pound cake decreased, whereas the b value increased with the addition of TCP. The moisture content and the DPPH radical scavenging activities of the pound cake increased as percentages of TCP significantly increased.

• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.321-326
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• 2023

Noodles were manufactured using chickpea powder to evaluate quality characteristics. Compared to noodles made of wheat flour, noodles made with chickpea powder showed higher contents of protein, lipids, ash, and dietary fiber. Among noodle cooking characteristics, weight, moisture absorption rates, volume, and turbidity decreased significantly as the added amount of chickpea powder increased. Comparisons made of the color of noodles with raw noodles after cooking showed that the brightness (L value) of raw noodles tended to decrease as more chickpea powder was added after cooking, and levels of red (a value) and levels of yellow (b value) tended to increase as more chickpea powder was added after cooking. The texture of noodles with added chickpea powder tended to increase as more chickpea powder was added, such as hardness, springiness, gumminess, cohesiveness, and chewiness.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.3_4
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• pp.101-111
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• 1973

To study the effect of freezing rate on the duality of frozen abalone(Haliotis gigantea, GMELIN) liquid nitrogen spray freezing, air blast freezing, semi-air blast freezing, and still air freezing were carried out. The rheological change, protein denaturation, and free water content of frozen and thawed abalone were examined at the period of 0, 1, 2, and 3 month during cold Storage at $-20^{\circ}C$. The results are summarized as follows : 1. The onset and duration of rigor mortis of fresh abalone was faster and shorter as compared to that of fishes. 2. There was no difference in compression value and shear value between freezing methods but they varied with a slight decrease in storage period. 3. Gradual decrease in extractibility of salt soluble protein was observed in all samples except those frozen with liquid nitrogen. 4. The free water of the foot muscle remained constant during the storage while that of the adductor muscle tended to increase. 5. A significant correlation was observed among the changes of panel texture and free water (P< 0.01), protein denaturation (P<0.05), and compression value (P<0.01).

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.168-177
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of injulmi made with dry glutinous rice flour according to the punching time (1, 4, 7, 10 min) and the frozen storage period (0, 1, 7, 30 days) as compared with the control made by the traditional method. Methods: Moisture content, texture profile, and sensory evaluation were measured in triplicate and color was measured five times. Results: The moisture content was highest in the sample prepared with 7 min of punching time and the control. As the punching time for injulmi increased, moisture content tended to increase. The L-value increased with increased punching time and the L-value was highest in the samples with 5 min and 7 min of punching time whereas the L-value showed no constant trend with frozen storage. The texture profile analysis indicated that adhesiveness, and gumminess decreased significantly with increased punching time, and punching for 7 min resulted in the highest hardness. The results of an acceptance test, showed that the injulmi prepared with dry glutinous rice flour had higher scores for color, flavor, and taste, texture than the control made with the traditional method. The whiteness of injulmi prepared with dry glutinous rice flour increased with longer punching times and, the sample with 10 min punching time and 7 days of frozen storage had the highest score in the acceptance test. Conclusion: These results can be used as primary data for research on the texture of injulmi made with dry glutinous rice flour.