• Korean Journal of Medicinal Crop Science
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• v.10 no.5
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• pp.384-391
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• 2002

To analyze the genetic relationships among 23 accessions of Asparagus cochinensis $L_{OUR}$, random amplified polymorphic DNA(RAPD) analysis was performed using artificially synthesized 10 primers. The range of polymorphism was $42.9{\sim}91.7%$ with an average of 72.9% in 85 randomly and specifically amplified DNA fragments. On the. basis of similarity coefficient analysis by unweighed pairgroup method, arithmetic average method(UPGMA), 23 accessions of Asparagus cochinensis $L_{OUR}$ could be classified into 6 groups at the similarity coefficient value of 0.82. Group I contained 5 accessions, Group II contained 6 accessions, Group III contained 6 accessions, GroupIV contained 2 accessions, Group V contained 2 accessions and Group VI contained 2 accessions. The range of total genetic similarity coefficient value of 23 accessions of Asparagus cochinchinensis $L_{OUR}$ was $0.47{\sim}0.92$ and average value was 0.76. To obtain more exact data from PCR, we also tried to develope enhanced RAPD techniques using Bovine Lacto Transfer Technique Optimizer(BLOTTO). In RAPD analysis of Asparagus cochinensis $L_{OUR}$, we could obtain better RAPD results by adding BLOTTO at a final concentration of 1%.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.117-133
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• 2016

This study was to investigate the quality characteristics of sourdough bread made with 4 kinds of kamut sour starter. Kamut sour starters were made according to dough yield of sour starter and yeast adding on sour starter. We exmanined pH level, fermentation rate, specific volume, CrumbScan, moisture content, color value, texture analyzer, shelf-life test and sensory evaluation for observing quality characteristics of sourdough bread. From the results of pH measurement, kamut sourdough breads had lower pH value in dough and crumb pH than CON. In the experiment of dough's fermentation rate, CON had the rapidest fermentation rate among the samples initially, but the experimental groups also expanded as much as CON grew in spite of its slow fermentation. Specific volume and CrumbScan results suggested that CON had the largest volume. In addition, CM and TM had smaller volume than Pool and Biga. The sample that had the highest moisture content was Pool because its sour starter had the most amount of water. In color value test, CON had lighter crumb and crust color than other specimens. As a result of the TPA and shelf-life tests, CON had the softest hardness after 24 hours. However, Pool had similar hardness with CON after 72 hours. The result of the acceptance test of sourdough breads indicated that people prefered Pool and Biga to TM and CM. Difference test showed similar results with prior experiments. As the final outcome, Poolish was chosen as the optimal formula for kamut sour starter.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.129-142
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• 2015

As an effort to increase the use of tomato as a food ingredient, this study prepared noodle with adding tomato powder and measured its quality characteristics. In the noodle containing tomato powder (0.5~2% of flour in volume), the water content was lower in the 1.5% and 2% tomato powder addition groups, and with increase in the tomato powder addition ratio the crude protein content and the crude fat content decreased and the carbohydrate content increased. The weight and volume of boiled noodle decreased with increase in the tomato powder addition ratio, and the pH of the water that boiled the noodle decreased and its turbidity increased with increase in the tomato powder addition ratio. Value L went down, and as to value a, the tendency of (-) green was stronger in the tomato powder addition groups than in the control. In addition, value b went up with increase in the tomato powder addition ratio. All the measurements of mechanical texture became significantly higher with increase in the tomato powder addition ratio, and DPPH radical scavenging activity and the total polyphenol content also went up. As to sensory palatability, the tomato powder addition groups were significantly higher than the control group in color, chewiness, and overall palatability. Specifically, palatability in terms of color and chewiness was highest in the 1.5% and 2% tomato powder addition groups, and overall palatability was highest in the 1.5% tomato powder addition group.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.69-77
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• 2013

Jujube is a functional food, containing medicinal ingredients without side effects. Jujube can relieve digestive upset, inhibit tumor growth and protect the liver. It includes sterols, alkaloids, saponins, vitamins, organic acids, and amino acids. Jujube has also received attention as an anticancer agent and as a diet food. However, it is rare to find yogurt made with jujube, so we considered adding jujube powder to yogurt to popularize it as a new health food. We made yogurt with jujube powder at 0, 1, 2, 3, and 4%. We measured pH, acidity, color properties (brightness, redness, yellowness), viscosity, sensory qualities (color, flavor, taste, overall quality). We also experimented with storage stability at intervals of 1, 5, 10, 15, and 20 days. The results showed that pH increased significantly (p<0.001) with increasing amounts of added jujube powder. The pH also rose significantly with longer storage, but tended to decrease after 20 days. Acidity was reduced during the storage period. Viscosity was highest with 1% added jujube powder (p<0.001) on day 5 of storage (p<0.001). The L color value decreased as the amount of added jujube powder increased, whereas the a-value (redness) and b-value (yellowness) increased (p<0.001). In an sensory test, color in samples with 0, 1, and 2% jujube powder exhibited the highest values (p<0.01), but no significant differences in flavor or texture were observed. Sweetness and sourness were highest in the yogurt with 3% jujube powder (p<0.05). Overall quality tended to be higher for yogurt with 3% jujube powder, but the difference was in significant. Taken together, our results indicate that yogurt with 3% jujube powder may the most suitable for manufacturing purposes.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.549-555
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• 2010

This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with pine mushroom powder. The moisture content of the Sulgidduk ranged from 34.79 to 36.93%. Increasing the amount of pine mushroom powder in the Sulgidduk tended to decrease the pH value, but to increase the $brix^{\circ}$ value. Increasing the amount of pine mushroom powder in the Sulgidduk tended to decrease the lightness(L) in Hunter color value, but to increase the redness(a) and yellowness(b). For the textural characteristics, the addition of pine mushroom powder decreased the adhesiveness and springiness. In sensory evaluation, the addition of 3% pine mushroom powder had the best score in appearance, odor, taste and overall preference. Therefore, this results suggest that adding 3% pine mushroom powder would be feasible for making pine mushroom Sulgidduk.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.772-778
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• 2016

To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization ($120^{\circ}$, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn. In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.78-92
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• 2016

This study investigated the quality characteristics of white pan bread with banana addition. This analysis was through mixograph and stickiness of dough, fermentation rate, TPA, crumbScan image analysis, color, moisture contents and acceptance test. Mixograph peak time presented 4~5 minutes on every sample. However, CON, B10 and B20 sample presented more than 60%, and B30, B40 presented less than 60% at peak value (%). The result indicated that banana addition increased as the stickiness decreased. The fermentation rate generally increased, but the sample B40 decreased after 75 minutes. The result of crust and inside color, CON was the highest on lightness L value, B40 was the highest on both red a value and yellow b value. The result of pH showed that B40 was the lowest, and more banana addition made pH decreased. Thus, adding banana influences negatively on volume and cost of the product. The image analysis through crumbScan did not show any significant difference on crust thickness and distortion of crumb fineness. On the other hand, CON value was 774.33 that was the lowest, and B40 value was 927.66 which is the highest on the density of crumb fineness. Hardness showed a significant difference; B40 was the lowest, and Control was the highest. Moisture contents generally had a noticeable difference; CON value was the highest, and banana addition increased as the value decreased. At the result of acceptance test, one of the sensory tests, B20 showed the highest grade, and B40 showed the worst. Based on the above results of characteristic difference, banana addition could influence volume of the bread negatively.

• Asia pacific journal of information systems
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• v.16 no.2
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• pp.123-141
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• 2006

Mobile games have emerged as the most innovative entertainment technology, adding new revenue streams, taking advantage of the potential of wireless applications and service offerings. Mobile games, as well as PC games, Video games and online games, offer a unique value for users in providing an exciting digital experience in virtual worlds. The overall trend for mobile games is towards bigger, more colorful, more involving and exciting contents, which might build upon the developing capabilities of mobile phones and networks, in order to bring new styles, concepts and experiences of game play to the users. In this paper, we investigate the factors influencing the usage and acceptance of the mobile games, based on the extended version of the Technology Acceptance Model (TAM). Based on data collected from online survey, we show that perceived usefulness, ease of use are the major determinants for mobile game users to play games. Four factors, including ease of use, self-expressiveness, visibility, and innovativeness are empirically shown to determine the level of perceived usefulness; additionally, innovativeness and facilitating conditions are shown to directly affect ease of use. Based upon the statistical results, some useful guidelines for game development and market penetration strategies are also provided.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.8 no.5
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• pp.13-19
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• 2008

A mobile ad-hoc network routing protocols for transmission of multimedia contents need to have low delay time and to maintain the established route because it should secure quality of service(QoS) of the network. In this paper, the proposed protocol, termed HODMRP (History-based On-Demand Multicast Routing Protocol), is enhanced On-Demand Multicast Routing Protocol (ODMRP) by adding the criterion which is the session history for establishing route. The characteristic of this protocol is that data can be transmitted using the redundant route which is already selected by session history, if it occurs that the route is broken, HODMRP have better Packet Delivery Ratio (PDR) value and lower delay time than ODMRP by the simulation results.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.28-40
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• 2014

This study was conducted to investigate the effect of Tofu powder on the quality properties of hamburger patties. Thus, this study analyzed the physicochemical and sensory characteristics of hamburger patties containing Tofu powder(25%, 50%, 75%, 100%) instead of bread crumb. The result was as followed. Increasing the amount of Tofu powder in hamburger patties tended to increase the pH. Moisture content of control was higher than other hamburger patties when containing Tofu powder. Increasing the amount of Tofu powder in hamburger patties tended to decrease the moisture content. There were no significant differences in cooking loss rate regarding the weight. The addition of Tofu powder decreased the cooking loss rate of the diameters and increased the thickness. It also increased the lightness (L), the redness (a), and the yellowness (b) in the hunter color value of the hamburger patties. For the textural characteristics, the addition of Tofu powder increased the hardness, elasticity and gumminess of the hamburger patties; however, it decreased the brittleness. In the sensory evaluation, an addition of 100% Tofu powder had the best score in appearance, taste and the overall preference. Therefore, this result suggests that adding Tofu powder amount of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes. Furthermore, it is believed that the development of healthy patty-type Tofu powder products may resolve worries about fast food and quality-related problems in hamburger patties.