• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.534-542
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• 2006

The protein contents of soy protein isolate (SPI) and soft wheat flours were 83.5% and 8.5%, respectively. The addition of SPI increased the protein content but decreased the sedimentation value. Alkaline water retention capacity (AWRC) value increased with SPI addition and was highly correlated with protein content. Increasing SPI flour content significantly decreased the maximum, minimum and final viscosities. Mixograph peak time was positively correlated with protein content and AWRC. The PH and specific gravity of the cake batter increased with increasing SPI content. The SPI addition reduced the loaf and specific loaf volume compared with soft wheat flour. The lightness of the cake crust decreased, while the redness and yellowness increased, with SPI flour addition. SPI addition resulted in a decrease of overall acceptability, but an increase in hardness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.648-652
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• 2002

Removing shup from oyster by aeration method and coating with edible coating materials were investigated to improve oyster quality for the retort processing. Aeration rate and pore size of nozzle were critical factors to remove shup by aeration method. Optimum aeration rate and nozzle size were 45 L/min and 0.4 mm, respectively, when aeration was peformed two times and each operation maintained for 1 minute. Sodium alginate (SA) was used for oyster as the basal coating material. However, SA affected mouth-feel when it was applied at high concentrations. Sub-coating materials including skim milk, waxy corn starch, Purity CSC, white corn starch and carboxymethylcellulose (CMC) in decreasing order showed a positive effect on improving coatability and mouth-feel. Therefore, it is suggested that 1.5% SA and 0.9% skim milk should be the optimum composition of coating materials for oyster. Browning and syneresis of the porridge containing the coated oyster were considerably inhibited as compared with the sample without the coated oyster.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.430-435
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• 2012

This study was carried out to investigate the rheological effects of black garlic extracts on the bread dough. 0, 5, 10 and 15% of black garlic extracts were added in the bread flour. Falling number, RVA (Rapid visco analyser), farinograph and alveograph were analyzed. Falling number was lowered by increasing the amount of the extract added in the wheat flour. The pasting characteristics of the dough by RVA, value of pasting temperature, peak viscosity, holding strength, final viscosity, break down and set back were increased compared to the control. In the Farinograph analysis, the consistency and the water absorption ratio were elevated with the increase of the extract added. However, the rapid decrease of stability and the time to breakdown values were observed by increasing the extract addition amount compared to the control. However the mixing tolerance index (MTI) was rapidly increased as the amount of the extract addition was increased, and the highest farinogram quality number was observed in the control. Through the alveograph analysis, $P_{max}$ value was found to show the highest value in the control, while the L and G values were higher but W values was lowered in the dough with added 15% black garlic extract. As a result of the analysis, there was no significant bad effect until 5% of black garlic extracts was added to the bread dough.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.997-1001
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• 2003

Addition of synnemata of Beauveria bassiana on the baking qualities of bread was studied. There were no differences in the loaf volume of bread made of composite flour blended with the synnemata powder at level of 1%, 3% from that of control, but that of 5% was lower than the control. The addition of synnemata powder caused a decrease in the lightness of bread crumb and an increase in the redness and yellowness. The hardness of bread made of composite flour blended with synnemata powder at level of 1% and 3% was similar to that of control, while 5% addition was higher than the control. There were no differences in the springiness, gumminess and chewiness of bread made with synnemata powder at level of 1%, 3% from those of control. In sensory evaluation, the addition of the synnemata powder at level of 1% and 3% did not affect appearance, flavor, taste, texture and overall acceptability, while 5% addition significantly decreased those values.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.633-638
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• 1999

This study was conducted to investigate the effect of quality preservatives on minimally processed white radish for Kkakttugi, hot radish Kimchi, preparation during storage at $4^{\circ}C$ and $20^{\circ}C$. The firmness of minimally processed white radish decreased during storage at $4^{\circ}C$ and $20^{\circ}C$. However 1% $CaCl_2$ and 2% NaCl+2% sucrose treatments were effective to maintain the firmness of cut radishs. For color, Hunter L values decreased more in the samples stored at $20^{\circ}C$ than at $4^{\circ}C$, while a values showed a slight increase at both storage temperatures. The b values (browning index) showed a notable increase during storage at $4^{\circ}C$ and $20^{\circ}C$. Vitamin C content decreased during storage at both temperatures by 10.4% ~ 95.9%. At both storage temperatures, vitamin C content was highest in the samples treated with 1% NaCl+1% sucrose. For organic acid, while the content of malic acid decreased those of lactic and acetic acid increased during storage.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.219-226
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• 1981

To enable off-season peach canning, peaches were halved and processed into solid packs. Following variables were compared in relation to storage stability of solid packs. First as pretreatment-dipping in citric and ascorbic solution after lye peeling; second as pasturization in pouch and hot fill process; third as packaging method-2 ply(PET/PE) and 3 ply(PET/Al/PE) plastic film pouch and metal container; fourth as storage condition $-20^{\circ}C\;and\;-5^{\circ}C$. After 25 weeks storage test, all peaches in different packs were processed into canned peaches just like commercial products, and then quality was organoleptically evaluated from the viewpoint of processing and storage variable of solid packs. The results are follows; 1. Ascorbic acid dipping in 3 ply pouch and citric acid dipping in 2 ply pouch had better quality retention effect than any other pretreatments in respective packing. 2. Pasteurization method gave great effect on the color and texture of the solid pack during storage, but not on the quality of the final canned peach. 3. Can and 3 ply packing were better than 2 ply pouch in storage of solid pack and quality of final canned peach. 4. The $5^{\circ}C$ storage gave better quality than $20^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.681-690
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• 2000

For scientification of commercial fermented radish products the study on physicochemical and processing properties of various radish cultivars should be proceeded and needed. Moisture contents of 3 parts of root ranged from 91.3 to 94.0%. Although, the upper part showed less content of moisture and ash than other parts, the upper part contained higher amount of crude protein and soluble solids. The sugar contents of Baekkwang grown on spring was the lowest$(5.0^{\circ}Brix)$ and that of Taebaek grown on autumn was the highest $(6.6^{\circ}Brix)$ among 6 cultivars. Significant difference of acidity was shown in various cultivars but not in each parts. The most abundant soluble sugars in radish root was glucose ranging from 15.8 to $27.3\;{\mu}mole/g\;f.w.$ fresh weight, f.w. and followed by fructose ranging from 16.4 to $23.1\;{\mu}mole/g\;f.w.$ However, the content of sucrose ranging from 0.7 to $2.7\;{\mu}mole/g\;f.w.$ was the lowest compared to others. Hardness of fresh root was the highest in Taebaek $[93.4{\sim}156.9N/m^2(\times10^3)]$, followed by Dongja and Chudong, and the lowest in Baekkwang. Changes in rigidity of roots during brining were determined. Although the rigidity was drastically reduced during initial 60 min., it was reversely increased during further storage. Sensory acceptabilities of Taebaek and Dongja were the best among 7 cultivars. Optimal time of radish fermentation at pH of 4.2 and acidity of 0.6% was between 24 and 28 days of storage.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.436-441
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• 2003

The physiochemical properties of wheat flour dough added with onion powder were investigated. The color value of mixed onion powder was added and had low values of lightness and redness, as well as high value of yellowness. Water absorption of the wheat flour dough decreased with the increase in the onion powder. Both development time and stability of the wheat flour dough with onion powder added were less than those of the control. An increase in the added amount of onion powder resulted in an increase of weakness. The maximum viscosity gradually decreased with the increase the amount of onion powder, while the temperature of gelatination did not change. The wheat flour dough extensibility decreased, and the resistance of extension and area under the curve increased in the onion powder. It is of considerable note that the pH of the wheat flour dough decreased in the process of fermentation with an increase in the amount of onion powder.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.238-244
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• 1983

The cooking quality of irradiated chestnut after longterm storage were evaluated. 1. Color degree and tannin content of irradiated chestnut were slightly increased with the storage, but there was a little difference according to the radiation dose after nine months storage. 2. The main component of free sugars in the irradiated chestnut were identified as sucrose, glucose, fructose and the amino acids of chestnut were identified in the decreasing order of glutamic acid, aspartic acid, leucine, arginine, glycine, alanine, serine, pheylalanine, threonine, valine, isoleucine, tyrosine, methionine and cystein. Free sugars and amino acids of 25 Krad irradiated group showed a little difference compared with those of control group after nine months storage. 3. The calorie of candied chestnut prepared from nine months stored was marked 199 Kcal/100g of edible parts compared with 159 Kcal of raw chestnut. 4. Texture and sensory evaluation of candied chestnut prepared from nine months stored were better in 20-25 Krad irradiated group than in control group.

• Journal of dental hygiene science
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• v.15 no.2
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• pp.153-158
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• 2015

The aim of this study was to provide practical information regarding career exploration to dental hygiene students. This study interviewed 15 senior dental hygienists (graduates of Y University Dental Hygiene program) who have worked in non-clinical fields for about three months from January 14, 2014 to April 28. The most frequently mentioned pieces of information that the senior dental hygienists wanted to convey to dental hygiene students were as followed. Contrary to popular belief, clinical experience was also required in non-clinical fields as the importance of clinical experience was quite often and widely emphasized and applied in such fields. High academic excellence and clinical performance were expected of junior dental hygienists and the senior dental hygienists expressed their hope for their juniors to pioneer new fields and areas of work that a dental hygienist can do. Most of the senior dental hygienists pointed out that to develop technical tools for career exploration as early as possible, such as during undergraduate years and to think about which career path to take, whether it is clinical or academic were significantly important factors for desirable career outcomes. Based on the results of this study, undergraduate dental hygiene students should be provided with opportunities to consider and explore various career paths during their undergraduate years and to communicate with their seniors for hands-on experience-based advices. This would in turn broaden each student's perspective beyond their knowledge or thought about the professional filed of dental hygiene. It was found that the majority of the senior dental hygienists agreed that their clinical experience was the source of their self-competence as a dental hygienist. Our study could be utilized as a valuable resource for future dental hygienists who wish to work in non-clinical fields.