• Culinary science and hospitality research
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• v.20 no.6
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• pp.80-90
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• 2014

This study was conducted to investigate the effects of bitter melon (Momordica charantia L.) powder on the quality characteristics. The bulk density of cookie dough of the test groups containing bitter melon powder did not show any significant difference compared to the control group. The pH of cookie dough and cookies decreased with the addition of bitter melon powder. The moisture content of the groups containing bitter melon powder was higher than that of the control group. The spread ratio of the groups containing bitter melon powder was higher but the loss rate of cookies was lower than those of the control group. In color, the L value was decreased significantly by addition of bitter melon powder, but the a and b values did not show any significant differences compared to the control group. The hardness of the test groups containing bitter melon powder was lower than that of the control group. For DPPH radical scavenging activity, the control group measured 20.69%, whereas the test groups containing bitter melon powder ranged from 38.37~69.48%. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of the group containing 3% of bitter melon powder did not show any significant differences compared to the control group.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.701-707
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• 2003

Kimchi was prepared with the addition of 2.5％ and 5.0％ Monascu purpureu koji(MPK) paste (20％) and were fermented at 20$^{\circ}C$ for 18 days. The quality and sensory characteristics of the kimchi were evaluated by analyzing the pH, acidity, number of viable cells, the concentration of reducing sugar, and sensory properties during fermentation. The pH and titratable acidity of the kimchiprepared with MPK(MPK kimchi) were higher and lower, respectively, than those of the control kimchi. The MPK kimchi showed high 'L' and 'b' values during storage, but the 'a' values were low. The contents of the reducing sugar of the MPK kimchi tended to increase during fermentation, particularly after six days. The number of total microbial cells, lactic acid bacteria and yeast in the MPK kimchi were lower than those of the control kimchi until 3 days of fermentation. However, the number of these bacteria in the MPK kimchi and the control kimchi after six days of fermentation was similar. The sensory score of the kimchi with 2.5％ and 5.0％ added MPK paste were significantly higher than the control groups in terms of the sweetness and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.784-789
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• 2015

This study investigated the quality of muffins prepared with various concentrations of wheat sprout powder. Muffins were prepared by adding 0, 1, 3, 5, and 7% wheat sprout powder to flour of the basic formulation. The weight of muffins increased upon addition of 3~5% wheat sprout powder. Height and volume index of the muffins containing 1~5% wheat sprout powder were higher than those of the control. The pH, lightness, and redness of muffins decreased with 3~5% wheat sprout powder, whereas yellowness and moisture contents increased. The hardness of muffins increased upon addition of wheat sprout powder, but there was no significant difference among the sample groups. The total polyphenol contents and antioxidative activity as measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffins increased as the concentration of wheat sprout powder increased. Muffins containing 1~5% wheat sprout powder showed acceptable sensory properties, including color, flavor, taste, and overall acceptability. Results indicate that the optimal concentration of wheat sprout powder in the muffin formula was 3~5% (w/w).

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.470-476
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• 2014

This study was performed to evaluate the quality characteristics and antioxidant activity of sikhe prepared using various concentrations of hot water extracts roasted coffee ground residue (CR-sikhe; 0.2, 0.4, 0.6, 0.8, and 1.0%). The pH increased with increasing CR concentration. The reducing sugar content after 5 h saccharification was the highest when 0.8% CR extract was used. Total polyphenol and flavonoid contents increased in a concentration-dependent manner reaching maximum levels when 1.0% CR-extract was used. The antioxidant activities of CR-extracts were higher than that of the control and increased dose-dependently. The CR-0.6 showed the best taste (4.28), color (4.56), flavor (4.08), and overall acceptability (4.28). After 10 day of storage at $4^{\circ}C$, the total cell count in CR-sikhe was approximately 1-2 log cycle, which was less than that in the control.

• The korean journal of orthodontics
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• v.36 no.2 s.115
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• pp.114-124
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• 2006

The purpose of this study was to evaluate the tooth color changes of resin bonding sites and their adjacent sites on orthodontic bracket bonding. Sixty extracted sound premolars were used and the tooth color was recorded according to the CIE $L^*a^*b^*$ color system using a spectrophotometer. The tooth colors of the twenty premolars were measured and compared before bracket bonding and after removal. On a further twenty premolars, the tooth color was measured before and after only primer application. In the change of $L^*$ values, according to the bracket bonding and primer application, the lightness was decreased, and in the change of $a^*\;and\;b^*$ values, the color was changed into a more yellowish color The color differences $({\Delta}E^*)$ were calculated from the $L^*a^*b^*$ values and compared with the standard value of clinical detection $({\Delta}E^*=3.7)$. The color differences between before the bracket bonding and after removal noted exceeded the standard value and those of between before and after the primer application were not larger than the standard value. Toothbrushing was performed after application of the primer to evaluate the color changes according to the primer abrasion. As a control, toothbrushing was performed on the last twenty premolars. The color differences noted were larger than the standard value after toothbrushing. Also, to evaluate the color changes of the tooth which is exposed to sun irradiation after bracket removal, additional photoaging was performed and the color was measured for all teeth. The additional color differences after photoaging were smaller than the standard value. The above results suggest that the tooth color changes after fixed orthodontic treatment.

• Restorative Dentistry and Endodontics
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• v.35 no.5
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• pp.387-394
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• 2010

Objectives: The purpose of this study was to evaluate the whitening efficacy and longevity of home bleaching. Materials and Methods: A total of 28 patients were divided into either experimental group (Opalescence F; 15% carbamide peroxide) or control group randomly. The patients in experimental group were instructed to wear individual trays applied with bleaching gel for 2 hours a day for 4 weeks. Any treatments weren't applied to the patients in control group. The color measurements of central incisors, lateral incisors & canines of upper and lower arch were recorded at base line, immediately after the finishment of treatmemt (4 weeks), 8 weeks and 12 weeks using Colorimeter (Chroma Meter, 2600d Konica Minolta co.) and Vitapan classical shade guide (Vita Zahnfabrik). Results: A significantly stronger color change was observed for overall teeth samples in experimental group immediately after treatment (at 4 weeks) compared to ones in control group (p < 0.05). There was also a significant difference between baseline and 8 weeks or 12 weeks separately though color rebouncing phenomenon occurred as time went by (p < 0.05). Conclusions: The clinical effecacy and longevity of home bleaching without combined application of in-office bleaching was observed through this experiment.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.642-648
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• 2012

In the present study, yakju was developed added with 100~400 g of meoru (Vitis coignetiae). We analyzed the volatile flavor compounds and investigated the sensory properties of meoru yakju. The volatile flavor compounds were isolated from in fusions by Porapak Q column adsorption. The concentrated flavor extract was analyzed and identified by GC (gas chromatography) and GC-MS (gas chromatography-mass spectrometry) analyses. Thirty-five compounds, including five alcohols, nine esters, seven acids, four hydrocarbons, three ketones, and seven other compounds, were identified. The total number and content of volatile flavor compounds in control yakju were the highest, but they decreased as the amount of added meoru increased. On the other hand, yakju containing 200 g of meoru was characterized by the highest content of ester compounds, and it was the most preferred in terms of flavor, color, taste, and over all acceptability. Based on these results, addition of 200 g of meoru to 1,715 g of control yakju was determined to be the optimal condition for making meoru yakju.

• Journal of the Korea Fashion and Costume Design Association
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• v.12 no.1
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• pp.117-130
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• 2010

The main objective of this research was to understand the characteristics of contrast color coordination through the analysis of modern woman fashion color coordination as they appear in the 'Collections' from '04 SS to '09/'10 AW. Data collection of 122 was done through review of '$pr{\hat{e}}t$-$\grave{a}$-porter Collections' of four cities; Milan, London, New York, Paris. Statistical analysis of frequency and qualitative interpretation of contrast color coordination characteristics were completed. The main findings were as follows; (1) The combined color type of 'red+blue' and 'yellow+blue' were the most frequently appeared in the same ratio, and followed by 'green+violet', 'red+yellow', 'green+orange', and 'orange+violet'. The contrast tone showed the most, and followed by the similarity and identity, and the type of tone harmony used differently according to the type of contrasting color combination. (2) The general characteristics of contrasting color harmony were as follows,; Some contrasting colors looked harmonious when used light colors and the contrast between light and dull colors which made the hues even more harmonious. Also combinations of dull colors which work well with other dull colors or vivid colors. Light & vivid color or light & dark color, however, often showed too much contrast and using two contrasting vivid colors presented awkward and restless look. When used one vivid color and one dark color, a little easier to looked at, but still not particularly elegance or effectively harmonious. (3) The types of contrasting color harmony showed some differences between seasons. Contrasting color harmony showed more frequently in the S/S collections than in A/W collections.

• Food Science and Preservation
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• v.10 no.1
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• pp.41-46
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• 2003

To prove the extension of shelflife of soybean curd(Tofu) steeped in the diluted solution of botanical antimicrobial agent and stored at 20$^{\circ}C$, such chemical ＆ microbial properties as the contents of moisture, crude protein and crude fat, colony count and surface color of Tofu were investigated in comparison with the control. Tofu treated with botanical antimicrobial agents showed higher contents of moisture, crude protein and crude fat compared to those of the control Tofu through all the storage period. After 7 days of the storage period, cell count of coliform bacteria reach 75 x 103CFU/m1 in the control Tofu, whereas 13∼39 CFU/ml in Tofu treated with botanical antimicrobial agent Treatment of Tofu with botanical antimicrobial agent seemed to be a potential method to prolong the shelflife of processed Tofu.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.299-310
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• 2010

To find the optimum proportion of perilla leaves for sulgidduk, rice cakes were prepared with different quantities of perilla leaves(0% 10% 20% 30% and 40% all w/w) for mechanical and sensory examinations. Moisture content of the control group was lower than that of the groups with perilla leaves. In color, L-value of the control group was higher than that of the other groups while a-value and b-value of the control group were significantly lower than that of the other groups(p<0.05). Springness, gumminess, and chewiness of the control group showed the highest value rather than those of the other groups. Hardness and adhesiveness of the control group was highest among the groups. Preference of color, taste, and total acceptability of sulgidduk with 20% perilla leaves was higher than that of the other groups. As a results above, perilla leaves can increase the acceptability of sulgidduk and 20% of perilla leaves would be proper to make sulgidduk.