• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.5
• /
• pp.463-471
• /
• 2004

The objectives of this study were to investigate quality characteristics of Yukwa which containing 0, 1, 3, 5% of safflower chemical properties showed that degree of expansion of Yukwa were decreased as the amount of safflower increased, while fat absorption increased. Fatty acid of Yukwa were increased as the amount of safflower increased. Sensory properties showed that cripsness of Yukwa were significant difference(P<.001) in the Yukwa with Safflower. L-value decreased by the addition of safflower, while a-value and yellowness increased. The mechanical properties showed that hardness and brittleness was the highest in the Yukwa with 5% safflower. Later 4 weeks and 6 weeks of storage, 3% and 5% safflower containing Yukwa showed decrease peroxide value and acid vale. respectively.

• Elastomers and Composites
• /
• v.50 no.4
• /
• pp.304-313
• /
• 2015

In this study, the anionic emulsified asphalt was prepared by dispersing asphalt particles evenly into water with combination of anionic and nonionic surfactants. Effects of NaOH and $CaCl_2$ on the phase stability of the emulsified asphalt were also investigated through zeta potential value and rheology behavior; the emulsified asphalt added with NaOH and $CaCl_2$ showed higher zeta potential value than that the asphalt with addition of only anionic and nonionic surfactants. In addition, with regard to shear thinning behaviors, it was found that pH of the emulsified anionic asphalt and $Ca^{2+}$, counter ion, affected the phase stability. SBR (styrene-butadiene-rubber) latex, EPD (water dispersed Epoxy), PU (polyurethane) and RI-10S, SBS (styrene-butadiene-styrene)-based property improvement additive, were used and studied to enhance the adhesion properties with the aggregates. RI-10S, however, was found to be only compatible with the anionic emulsified asphalt; the coating rate, adhesion and compression strength were increased with the RI-10S content.

• Corrosion Science and Technology
• /
• v.4 no.4
• /
• pp.121-129
• /
• 2005

Basic design concept of the future steel structure requires environmental compatibility and maintenance free capability to minimize economic burdens. Recent trends in alloy design for advanced weathering steel include addition of various alloying elements which can enhance formation of stable and protective rust layer even in polluted urban and/or high $Cl^{-}$ environment. The effects of Ca, Ni, W, and Mo addition on the corrosion property of Ca-modified weathering steel were evaluated through a series of electrochemical tests (pH measurement and electrochemical impedance spectroscopy: EIS) and structural analysis on rust layer formed on the steel surface. Ca-containing inclusions of Ca-Al-Mn-O-S compound are formed if the amount of Ca addition is over 25 ppm. Steels with higher Ca content results in higher pH value for condensed water film formed on the steel surface, however, addition of Ni, W, and Mo does not affect pH value of the thin water film. The steels containing a high amount of Ca, Ni, W and Mo showed a dense and compact rust layer with enhanced amount of ${\alpha}-FeOOH$. Addition of Ni, W and Mo in Ca-modified weathering steel shows anion-selectivity and contributes to lower the permeability of $Cl^{-}$ ions. Effect of each alloying element on the formation of protective rust layer will be discussed in detail with respect to corrosion resistance.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2004.07b
• /
• pp.744-747
• /
• 2004

[ $0.96[Bio_{0.5}(Na_{0.84}K_{0.16})_{0.5}TiO_3]+0.04SrTiO_3+0.3wt%Nb_2O_5+0.2wt%La_2O_3+xwt%MnO_2$ ], were studied in order to develope the superior dielectric and piezoelectric properties of Lead-free Piezoelectric ceramics. With increasing amount of $MnO_2$ addition, density showed the maximum value of $5.79[gcm^3$] at 0.1wt% $MnO_2$ addition, and electromechanical coupling factor($k_p$) and dielectric constant decreased, and mechanical quality factor($Q_m$) increased and showed the maximum value of 161 at 0.3wt% $MnO_2$ addition.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2005.11a
• /
• pp.193-195
• /
• 2005

[ $0.96[Bi_{0.5}(Na_{0.84}K_{0.16})_{0.5}TiO_3]+0.04SrTiO_3+0.3wt%Nb_2O_5+0.2wt%La_2O_3+xwt%ZnO$ ], were studied in order to develope the superior piezoelectric properties of Lead-free piezoelectric ceramics. With increasing amount of ZnO addition, density showed the maximum value of 5.79(g/$cm^3$) at 0wt% ZnO addition, and electromechanical coupling factor($k_p$) and dielectric constant decreased, and mechanical quality factor($Q_m$) increased and showed the maximum value of 280 at 0.4wt% ZnO addition.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.1
• /
• pp.55-61
• /
• 2018

This study examined the quality of bread made from a wheat flour, oat powder, and wild carrot powder mixture. The lightness and redness values decreased with increasing amount of wild carrot powder addition, while the yellowness was increased significantly. In a sample of wild carrot powder addition, the total volume was lower than the control. The texture profile analysis of oat bread, such as hardness, gumminess and cohesiveness decreased significantly with increasing amount of wild carrot powder addition. In the case of springiness, the value was not significant. The sensory evaluation of oat bread was significantly different in all analyses. Oat bread (BCB2.0) containing 2.0% (w/w) wild carrot powder showed the highest value in the four sensory evaluation items. Therefore, the 2.0% (w/w) addition of wild carrot powder addition was appropriate. An analysis of the physicochemical active component and DPPH scavenging activity of oat bread revealed a higher total flavonoid and total polyphenol content than normal bread. The DPPH scavenging activity was also 20.3% compared to the wild carrot powder. The availability of wild carrot powder in oat bread could be identified.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.4
• /
• pp.681-690
• /
• 2015

In this study, gluten-free noodles were developed and the physicochemical quality of gluten-free noodles added with nondigestible maltodextrin (NMD) was also investigated. The gluten-free noodles were prepared by addition of 0, 5, 7, and 9% NMD of total ingredients except water. Inhibition activities for ${alpha}$-amylase and ${alpha}$-glucosidase according to the addition amounts of NMD were evaluated. As a result, activities of carbohydrate-digestive enzymes decreased with an increase of the added NMD amounts. Water binding capacity and solubility of raw noodles increased upon NMD addition. Swelling power also increased as temperature rose. L value of raw noodles decreased with the addition of NMD, but b value increased. Texture profile analysis of cooked noodles showed reduction of hardness, springiness, and chewiness of noodles with NMD. On the other hand, tensile strength of cooked noodles containing up to 7% NMD was not significantly different from that of noodle without NMD. In the sensory evaluation, elasticity of noodles with 9% NMD was lower than that of other noodles, whereas other characteristics of noodles were not significantly different among noodles. Therefore, it was confirmed that the addition of 5~7% NMD had little effect on the sensory quality of noodles.

• The Korean Journal of Food And Nutrition
• /
• v.35 no.4
• /
• pp.231-238
• /
• 2022

As cholesterol intake increases, the prevalence of hypercholesterolemia is also increasing. With increasing food selection considering health, consumption of functional foods that can help health is also expected to increase. Ginger is rich in minerals (such as potassium and magnesium) and antioxidants. Antioxidants have been shown to be effective in lowering blood cholesterol levels. Therefore, we would like to produce madeleines helpful for hypercholesterolemia by adding ginger syrup to madeleines recently consumed as desserts. In this study, the quality and characteristics were analyzed after making madeleine by adding ginger syrup at 0%, 5%, 10%, 15%, and 20%. Baking loss was significantly reduced as the addition amount increased (p<0.001). The pH value decreased as the addition amount increased except for the 5% added group (p<0.001). The b value of the chromaticity showed a significant increase from the 5% addition group (p<0.001). Regarding textures, hardness (p=0.006), gumminess (p=0.001), and chewiness (p=0.001) all decreased as the addition amount increased. Regarding antioxidant activity, polyphenol, DPPH, and ABTS values were significantly increased as addition amount increased (p<0.001). Consequently, Madeleine using ginger syrup rich in antioxidants is expected to help health.

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

• The Research Journal of the Costume Culture
• /
• v.23 no.3
• /
• pp.468-483
• /
• 2015

Fast fashion brand marketers should develop marketing strategies that effectively satisfy the values consumers seek when purchasing fast fashion brands. This study aimed to identify the consumption value factors of fast fashion brands and to reveal the value factors that influence attitudes toward purchasing fast fashion brands. Data were gathered by surveying university students in the Seoul metropolitan area using convenience sampling. Three hundred and five questionnaires were used in the statistical analysis, which consisted of exploratory factor analysis using SPSS and confirmatory factor analysis and path analysis using AMOS. The factor analysis revealed the following six value factors: Emotional value, social value, price/value for money, durability value, eco-value, and consistency value. The fit statistic for the six-factor model was quite acceptable. Two of the six value factors, emotional value and price/value for money, positively influenced attitudes toward purchasing fast fashion brands. The overall fits of the revealed model suggested that the model fit the data well. The results suggested that fast fashion marketers need to understand the value factors that motivate consumers to purchase fast fashion brands. In addition, marketers should focus their efforts on satisfying emotional value and price/value for money in order to establish their brands in the increasingly competitive fast fashion industry.