• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.461-466
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• 1991

For the purpose of improving storability and process adaptability of potato, we carried out an experiment to investigate the effects of microwave heating on the total lipid content and fatty acid composition of the potatoes in storage. The samples were made by powdering potatoes exposed to the microwave energy in a 560W, 2,450MHz oven for 0, 60, 120 and 180 seconds respectively. From the examination of the samples stored at th temperature of $25{\pm}1^{\circ}C$ for 12 months, the following results were obtained. As an over-all tendency, the longer the samples were heated and the longer they were stored, the total lipid content decreased but the microwave-heated samples showed decreasing rates less than those of the controls for the whole storage periods. As major fatty acids of the potato flour, linoleic acid (30.92 %), palmitic acid (29.34 %), linolenic acid (8.90 %) and stearic acid (8.23 %) were detected from the samples. The longer the samples were exposed with microwave, unsaturated fatty acids like 18:2, 18:3 increased. generally with the lapse of storage time, saturated fatty acids increased while unsaturated ones decreased. But in the samples heated with microwave, we observed an apparent suppression of the increasing rate of the saturated fatty acids and the decreasing rate of the unsaturated fatty acids, and the suppressing effects turned out to be proportional to the length of microwave heating.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.72-80
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• 2007

This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.

• Science of Emotion and Sensibility
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• v.23 no.4
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• pp.33-40
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• 2020

As the number of automobile registrations increases and luxury expectations grow, consumers are increasingly interested in indoor environment of vehicles. Therefore, manufacturers have an increasing interest in improving the indoor comfort as well as automobile performance. Research on indoor automobile comfort can help manufacturers increase driver satisfaction and reduce driver stress and discomfort, thereby reducing the risk of traffic accidents. Using electroencephalogram (EEG) measurements, we investigated the change in comfort and comfortable temperature according to the ventilating seat temperature change for both men and women. Results showed that the sensation of comfort was statistically significantly higher at 25℃ than at 28℃. Secondly, there was no statistically significant difference in temperature-based comfort feeling between male and female subjects. In the future, if the correlation between the driver's comfort feeling and the change in ventilating seat temperature is analyzed, it is possible to reduce traffic accidents caused by human error and reduce the electric energy consumption of the automobile.

• International Area Studies Review
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• v.12 no.3
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• pp.153-169
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• 2008

This paper examines the recently empirical test for the two types of endogenous growth models, which one is more fitted to real data. We adopt the non-stationary panel data methodologies for seeking empirical implication by using productivity and R&D data in the OECD over the past two decades. The Empirical tests show that there is a robust relationship Total Factor Productivity and R&D variables implied by semi-endogenous growth model. The relationship suggested by fully endogenous growth theory, however, is sensitive to R&D variables. Therefore, the estimation results provide empirical evidence in favour of endogenous growth theory of R&D expenditure role for sustaining economic growth. The sustained Total Factor Productivity, however, is maintained by more increasing R&D inputs for overcoming diminishing return to R&D efforts.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.127-132
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• 2019

This study investigated the quality of Jeungpyun based on variety, milling method and fermentation time. Rice flour (wet-milled Samkwang and dry-milled Seolgaeng) was used for these experiments. The expansion ratios of wet-milled Samkwang and dry-milled Seolgaeng after 6 h of fermentation showed similar values of 160.66 and 159.52%, respectively, while the specific volume was found to be 1.12 mL/g for both. Hardness values of 475.57 g in dry-milled Seolgaeng and 550.40 g in wet-milled Samkwang were determined to be the lowest values after 6 h of fermentation. Numerous pores were found in wet-milled Samkwang, whereas large-sized pores were found in dry-milled Seolgaeng. Thus, these results show no significant difference between the quality of Jeungpyun produced using dry-milled Seolgaeng or wet-milled Samkwang rice flours. However, dry- milled Seolgaeng without the wet-milled process is considered more suitable for Jeungpyun production.

• Journal of Life Science
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• v.28 no.11
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• pp.1285-1289
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• 2018

Soybean [Glycine max (L.) Merr.] seed is an important dietary source of protein, oil, carbohydrates, isoflavones, and other nutrients for humans and animals. But, antinutritional factors in the raw mature soybean are exist. Kunitz trypsin inhibitor (KTI) protein and stachyose are main antinutritional factors in soybean seed. The genetic removal of the antinutritional factors will improve the nutritional value of soybean seed. The objective of this research was to breed a new yellow soybean strains (rs2rs2titi genotype) with the traits of lacking of KTI protein and low content of stachyose. Breeding population was developed from the cross of "Jinyangkong" and 15G1 parents. Presence or absence of KTI protein was detected based on Western Blot technique. Content of stachyose in mature seed was detected by HPLC. Total four new strains (603-1, 603-2, 625, and 694) with KTI protein free and low content of stachyose were selected. Four strains (603-1, 603-2, 625, and 694) have yellow seed coat and hilum. Plant height of 603-1 strain was 65 cm and 100-seed weight was 29.2 g. Plant height of 603-2 strain was 66 cm and 100-seed weight was 26.2 g. Plant height of 625 strain was 64 cm and 100-seed weight was 27.1 g. Content of stachyose for four new strains was 3.0~3.50 g/kg. Four strains selected in this research will be used to improve new yellow soybean cultivar with KTI protein free, and low content of stachyose.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.587-593
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• 2018

This study was carried out to investigate the effect of roasted rice bran (RRB) on the rheological properties of bread dough. According to farinograph analysis, the consistency of the control sample was greatest. There were no significant differences in water absorption (p<0.05). Lower values of development time, stability, and time to breakdown, which were affected, by the addition of RRB, were observed for RRB-containing dough samples, compared to the control dough sample. Addition of RRB significantly increased the mixing tolerance index (MTI). According to rheofermentometer analysis, the values of H'm, $T^{\prime}_1$, and retention volume decreased with increase in the amount of RRB added. According to the rapid visco analyzer (RVA) analysis, peak viscosity, holding strength, and setback values were greater in the control than in the RRB-containing samples. The addition of RRB to the flour influenced rheological properties like fermentation volume and acidity. The total acidity increased with the increase in the amount of RRB added. The present study has indicated that there was no significant difference between the rheological properties of the control and 5% RRB-containing dough samples. Therefore, the addition of 5% RRB could be an effective way to produce functional flour bread without affecting its desirable physical properties.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.109-113
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• 2019

The soft rice varieties, Hangaru and Singil, were developed via mutation breeding using N-methyl-N-nitrosourea treatment to obtain dry-milled rice flours. The physicochemical, morphological, and pasting properties of these starches were compared with those of Seolgaeng and Chuchung starches. Singil starch was found to exhibit the highest amylose content and initial pasting temperature, whereas Hangaru starch exhibited the highest water binding capacity and swelling power. Hangaru starch's granule size at $d_{50}$ was the largest among the four different starch types. Some Seolgaeng, Hangaru, and Singil granules were observed to have a round-faced polygon shape. Furthermore, the crystallinity of all four starch types was type A. The peak, trough, and final viscosities of the soft rice starches were also lower than those of normal starches. Notably, Hangaru starch showed the highest breakdown viscosity, but the lowest total setback viscosity among the four starches. From these results, the starch characteristics of the soft rice flours were discovered to be different based on the rice variety.

• Journal of Digital Convergence
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• v.20 no.4
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• pp.637-643
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• 2022

Beauty in the modern society is a professional occupation in which art and science are fusion-integrated, and in order to enter as a beautician, obtaining a national technical certificate is a routine customs clearance procedure. As it is time to present objective data on the national technology license and employment fields preferred by prospective beauticians, it is a time to analyze the perceptions and trends of the national technical license of the beautician preferred by beauty academy students who design success in the future beauty industry. Did. As a result of the analysis, the preferred national skill certificate and the desired employment field showed a very high correlation, and the personality and interests of the male, younger, unmarried, and student groups were selected as the priority, while the 30s or older, married or divorced, self-employed, and office workers, Housewives had a much higher rate of employment prospects. Through this study, it is possible to seek the essential tendency and development direction of beauty talents, and it is thought that it will set a desirable direction for R&D for education of national technical qualifications in the future and greatly contribute to the activation of the beauty academy market.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.253-258
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• 2011

To increase utilization of Korean sweet persimmon, white breads containing sweet persimmon were prepared and those characterizations were evaluated. WB (white bread without persimmon), FPB (white bread containing 30% (w/w) persimmon flesh), and WPB (white bread containing 30% (w/w) whole persimmon) were prepared by straight dough method. Specific volumes of WB, FPB, and WPB were 3.51, 2.99 and 3.21 $cm^3$/g, respectively. Loss of bread of WB, FPB, and WPB were 9.81, 7.78, and 8.86%. With addition of sweet persimmon in bread, the lightness (L) was decreased, and the redness (a) and the yellowness (b) were increased. DPPH radical scavenging activity, one of antioxidant activity, of WB, FPB, WPB at concentration of 10 mg/mL was $12.39{\pm}0.135$, $14.57{\pm}0.01$, and $19.57{\pm}0.44%$, respectively. Total phenolic contents of WB, FPB and WPB were $177.05{\pm}5.52$, $185.26{\pm}0.79$, and $216.24{\pm}5.47$ mg GAE/g. Hardness of WB were 175.33 Dyne/$cm^3$, and the value was decreased in FPB and WPB. In sensory test, FPB acquired relatively high points in texture, flavor, taste, and overall acceptance.