• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.260-270
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• 2016

The quality characteristics of Yangha pickles soaked in different concentrations of soy sauce (0~40%) for 90 days were investigated. As a result, the pH and sweetness levels of pickles significantly increased with an increasing concentration of soy sauce in soaking solution (p<0.05). Saltiness was maintained at levels of approximately J1 0.10~0.30%, J2 0.47~0.90%, J3 0.90~1.60%, J4 1.43~2.30%, and J5 1.77~3.07% during the storage periods. These results show that the saltiness of Yangha pickles was substantially lower than that of commercial pickles. Total cell number decreased until 45 days, after which it gradually increased. We observed no visible changes in reducing sugars during storage. The hardness increased with an increasing amount of soy sauce. J2 pickle (add 10% soy sauce) showed the highest scores for taste, flavor, texture, and overall acceptability.

• The Journal of Bigdata
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• v.5 no.1
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• pp.209-225
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• 2020

This study tried to establish a base level for the form of ginseng in order to prevent fraud in which novice consumers, who have no information on ginseng and mountain ginseng, regard ginseng as mountain ginseng. To that end, researchers designed a service design in which when a consumer takes a picture of ginseng with an APP dedicated to a smartphone, the photo is sent remotely and the determined results are sent to the consumer based on machine learning data. In order to minimize the difference between the data set in the research process and the background color, location, size, illumination, and color temperature of the mountain ginseng when consumers took pictures through their smartphones, the filming box exclusively for consumers was designed. Accordingly, the collection of mountain ginseng samples was made under the same controlled environment and setting as the designed box. This resulted in a 100% predicted probability from the CNN(VGG16) model using a sample that was about one-tenth less than widley required in machine learning.

• Food Science and Preservation
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• v.22 no.1
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• pp.78-83
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• 2015

This study was conducted to promote the utilization of fish paste with 0, 2, 3, and 4% added Curcuma aromatica powder. The moisture, crude protein, crude lipid, and crude ash contents of the used Curcuma aromatica powder were 11.15, 6.25, 2.36, and 9.98%, respectively. For the Hunter color values, the L, a values of the fish paste decreased with increasing concentrations of Curcuma aromatica powder, while the b values appreciated. In the folding test, whose results reveal the flexibility of the fish paste, all the test samples showed AA results. In the texture meter test, the hardness, cohesiveness, and springiness increased with increasing concentrations of Curcuma aromatica powder, but the gumminess and brittleness of the fish paste were reduced. In the sensory evaluation, the color and taste of the fish paste with 3% added Curcuma aromatica powder were preferred over those of the other fish pastes. These results suggest that Curcuma aromatica powder can be applied to fish paste to achieve high quality and functionality.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.401-407
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• 2017

This study investigated the effect of roasted rice bran (RRB) on bread quality. Bread containing RRB showed small and specific loaf volumes. Baking and cooling loss rates of bread with RRB were lower than bread without RRB. The pH of bread decreased and total titratable acidity increased with increase in the amount of RRB. Water activity (Aw) and moisture contents of bread increased with RRB levels in bread. Bread containing RRB presented lower L value and higher redness (a) and yellowness (b) values. Crumb hardness, springiness, and gumminess increased, whereas cohesiveness decreased upon addition of RRB. Addition of 5% RRB resulted in higher scores in sensory evaluation than the control, however, bread with 15% RRB had the lowest score. Therefore, 5% RRB can be used in bread production.

• Food Engineering Progress
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• v.15 no.3
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• pp.235-242
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• 2011

This study was conducted to investigate the quality characteristics of cookies added with different levels of flaxseed powder. Cookies were prepared with four different levels (0%, 6%, 12% and 18%) of flaxseed powder and the physicochemical properties were examined. The pH of cookie dough was higher in cookies containing flaxseed powder. The spread factor of control cookie was lower than that of cookies containing 6%, 12% and 18% of flaxseed powder. The incorporation of flaxseed powder in cookies lowered lightness and yellowness but increased redness values. Rheology testing showed that cookies with 6%, 12% and 18% flaxseed powder had significantly lower hardness value than control cookies (p < 0.05). Consumer acceptance test revealed that overall preference score was the highest in cookies containing 12% flaxseed powder. During storage at $55^{\circ}C$ for 60 days, peroxide value increased until 30 days of storage and decreased thereafter, while acid value steadily increased and there was no significant difference in peroxide value and acid value between control cookies and flaxseed added cookies.

• Korean Journal of Cognitive Science
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• v.35 no.2
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• pp.113-127
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• 2024

Attention and emotion interact intimately. Anxiety, for example, modifies attentional mechanisms to enhance the processing of threat-related information. But how can it modulate attention? Studies of the emotional Stroop task showed clearly that color naming was interfered with more by negative word distractors than by neutral distractors in anxious participants. However, few studies have investigated in what stage an emotional stimulus biases attention. The present study investigated the locus of interference in the emotional Stroop task by manipulating the SOA (Stimulus Onset Asynchrony) between the word distractor and the color target (0ms, 120ms, or 240ms). Results showed that interference occurred only with 0ms of SOA for anxious participants, whereas for non-anxious participants, there was no interference effect. These results support the view that the attentional mechanism was modulated in early stage of information processing by anxiety.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.395-402
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• 2005

White layer cakes with 10-50% content of domestic millet and waxy millet were carried out to determine how the content of millet and waxy millet affected Quality and properties of a product. The 10% content of waxy millet resulted in the greatest volume, which decreased with the increase in the content of millet and waxy millet; up to 40% content of millet and waxy millet made no significant difference in weight from the control one. The specific loaf volume decreased with the increase in the content of millet and waxy millet. In terms of crum color, as the content of millet and waxy millet increased, the value of L tended to decrease, making it darker, and there was a significant increase in the value of a and b. As for crust color, the value of L, a, and b tended to increase with the increase in the content of millet and waxy millet, making it darker, but with no significant difference from the control one. In terms of texture, 10% content of millet and 10-20% content of waxy millet made no significant difference in hardness from the control one; as for retrogradation, waxy millet tended to make greater increase in hardness than millet. 5℃ storage resulted more rapidly in retrogradation than 25℃. The sensory evaluation showed that with the increase in the content, waxy millet, millet, and the control in order served to make it darker and harder in terms of external properties, with small pores, uneven texture, and reduced flavor in terms of internal properties. There was no significant difference between the cake with 10-20% content of millet and waxy millet and the control one in making a white layer cake by adding millet and waxy millet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1103-1108
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• 2013

This study was conducted in order to determine the effect of autoclave and microwave treatments on cookies. Wheat dough was treated in an autoclave (30 min), a microwave (1 min), and both autoclave and microwave (30 min/1 min). The treated dough was baked or non-baked and cookies quality was assessed. The pH, moisture content, color, and texture were measured, and sensory evaluation was performed. The pH showed a slight increase when dough was treated in a microwave (before baking) and decreased in both the autoclave and autoclave/microwave (after baking) treatments. The moisture content showed a significant increase, compared to the control, in autoclave treatments. Regarding surface color of cookies, lightness was decreased in all treatments and redness was higher compared with the control, except for microwave (before baking), and yellowness was lower compared to the control, except for microwave treatment (after baking). Hardness, gumminess, chewiness, and shear force showed a significant increase when dough was treated in an autoclave/microwave (after baking) compared to the control. In the sensory evaluation, color, taste, texture, shape, and overall preference of cookies treated with an autoclave/microwave (after baking) showed a low score. These results suggest that autoclaving and microwaving may reduce the quality of bread and that preparation of countermeasures is necessary.

• Journal of Bio-Environment Control
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• v.21 no.3
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• pp.252-260
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• 2012

This study was carried out to compare the storability in MA storage and quality of paprika fruits among 9 cultivars grown in 2011 and 12 cultivars in 2012. 'Mosanto 7044' was the most proper cultivar in red-type paprika has grown in 2011 for MA storage, because it showed relatively higher fruit weight, firmness, soluble solid content, and the lowest ethylene production rate, as well as the second longest shelf life. 'Stayer' was suitable cultivar in yellow-type paprika cultivated in 2011, because it showed higher firmness, soluble solid content and lower ethylene production rate than other cultivars. 'Nagano' was the most proper cultivar in red-type paprika has grown in 2012 for MA storage. Because it showed relatively higher fruit weight, firmness, flesh thickness and the lowest ethylene production rate and decay ratio, although the shelf life of 'Nagano' was the third longest (28 days). 'Freestar' was the excellent cultivar in yellow-type paprika cultivated in 2012, because it showed higher firmness, vitamin C content and lower respiration rate than other cultivars and the longest shelf life of 26 days. The shelf life had a high correlationship with ethylene production rate (r = -0.5504), and soluble solid (r = 0.6112), as comparing with the shelf life and the fruit characteristics of 21 cultivars paprika has grown in 2011 and 2012.

• Food Science and Preservation
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• v.11 no.3
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• pp.304-312
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• 2004

Early harvested Satsuma mandarin (Citrus unshiu) was treated with hot air at 45$^{\circ}C$ for 2, 4, and 6 hours and stored at 5$^{\circ}C$ for 3 weeks and additional one week at 18$^{\circ}C$ (simulated shelf-life) in order to examine the effect of mild heat treatment on the storage quality of the citrus fruits. Quality attributes of the sample fruits evaluated during storage included the respiration rate, internal gas composition, pH, titratable acidity, soluble solids content, flesh weight loss, firmness, peel color, decay ratio, and sensory properties. The initial respiration rates, just after hot air treatment, were significantly higher in the heat-treated fruits compared to the untreated. However, during storage at 5$^{\circ}C$, the respiration rates showed a similar level in all treatments. Internal gas composition exhibited no significant difference between the heat-treated and untreated samples. Hot air treatment also exerted no significant effects on the pH, titratable acidity, soluble solid contents, flesh weight loss, firmness, and peel color of the fruits during the whole storage period. The decay ratio was manifestly lower in the heat-treated fruits than the untreated. For sensory attributes including visual and organoleptic quality, no significant difference was observed among sample fruits. Results suggested that mild heat treatment with hot air at 45$^{\circ}C$ for 4-6 hours could be used as an effective preconditioning method to keep the postharvest quality of Satsuma mandarin by reducing the decay incidence remarkably during storage.