• Korean journal of food and cookery science
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• v.26 no.4
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• pp.381-389
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• 2010

In this study, we investigated the quality characteristics of cookies containing mesangi powder (MP). The cookies were stored at 30 $^{\circ}C$ for 28 days. The pH of the dough decreased significantly upon the addition of MP. The spread factor of the cookies also decreased significantly with more MP added to the cookie recipe. The loss rate of cookies was significantly higher in 3% and 5% cookies than in control and 7% cookies. The leavening rate was significantly decreased upon the addition of MP. Hardness was significantly higher in 5% and 7% cookies than in control cookies. The L, a, b values of cookies were significantly reduced at higher MP content. The results of sensory evaluation showed that cookies made with MP did not differ significantly from the control, except in color and moistness. The mineral contents of cookies increased in dose-dependent fashion with MP concentration. The acid and peroxide values were lower in cookies with 5% MP than other cookies.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.334-342
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• 2003

The quality characteristics of the bread prepared with black soybean powder(BSP) were evaluated. Breads were prepared by the addition of 0, 5, 10, 15, and 20％ of BSP to the basic formulation. The pH's of dough with BSP were ranged from 5.13 to 5.77 and that of the control was 5.43. The volume of dough, loaf volume and loaf volume index of the bread with 5％-BSP was the highest. The peak viscosity of the doughs with BSP (200~545 BU) measured by the Amylograph were lower than that of the control (1077 BU). Color $L^{*}$ value of the bread crust and crumb with BSP decreased, and color $a^{*}$ values of the bread crumb with BSP increased, but $a^{*}$ and $b^{*}$ values of the crust with BSP decreased. The hardness, cohesiveness, springiness, and gumminess increased as the concentration of BSP increased. Degree of retrogradations(2.60~4.07) of the bread with BSP was lower than that(6.00) of the control after 48 hrs. From the result of the sensory evaluation, the overall quality score of the bread with 5％-BSP, 4.37, was the highest among samples compared with.ith.ith.

• KSBB Journal
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• v.22 no.2
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• pp.73-77
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• 2007

The effects of Fucoidan extracted from Ulva lactuca on carbon tetrachloride ($CCI_4$)-induced dysfunction in $CCI_4$-posttreated rats were investigated. Ulva lactuca fucoidan (ULF) of 100 mg/kg concentration was intraperitoneally administered into rats at dose of 1 ml/kg for 14 days. On the day 15, 3.3 ml/kg of $CCI_4$ dissolved in olive oil (1 : 1) was injected 12 hours before anesthetization. We examined the levels of glutamate oxaloacetate transaminase (GOT), glutamate pyruvate transaminase (GPT) in serum of rats, superoxide dismutase (SOD) in mitochondrial fraction and catalase (CAT), glutathione peroxidase (GPx), malondialdehyde (MDA) in liver of rats. SOD, CAT, GPx decreased, and GOT, GPT, MDA increased in the $CCI_4$-treated group. But SOD, CAT, GPx increased, and GOP, GPT, MDA decreased in the ULF and $CCI_4$-treated group. These results showed that ULF had the protective effects on the liver dysfunction of $CCI_4$-treated rats.

• Food Science and Preservation
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• v.13 no.1
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• pp.95-101
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• 2006

Quality characteristics of Cheongbukjangs with $1\~3\%$ desalted and dried sea tangle powder were investigated after fermentation for 48 hr at $40^{\circ}C$. Addition of sea tangle, irrespective of concentration, did not affect pH and slime content of Cheongbukjang. Color L* and a* values were generally decreased with increasing sea tangle concentration. There were no significant differences in total microbe, amino nitrogen content, and protease and amylase activity between control and Cheongbukjangs with up to $2\%$ sea tangle. However, addition of $3\%$ sea tangle resulted in decreased total microbe, amino nitrogen content, and enzyme activity compared with those of control. Fiber content increased with increasing sea tangle concentration and hardness increased by 1.5 times at $2\%$ sea tangle and by 2.6 times at $3\%$ sea tangle compared with that of control. Results for sensory evaluation revealed that addition of $2\%$ sea tangle was the optimum concentration in view of reducing bitter taste and odor, and improving overall acceptability.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.539-545
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• 2003

The physiological and sensory properties of breads, prepared with wheat flour substituted with various herbs, were evaluated. The specific gravities and maximum heights of the breads increased when the wheat flour was supplemented with 1% rosemary, lemon balm or lavender, and with 3% rosemary, but not with 3% lemon balm or lavender. The fermentation and cooling losses of the breads with added herbs were smaller than those of the control, but there was no significant difference in the baking loss. The lightness of the breads decreased with increases in the herb contents. In the texture measurements for the breads, the hardness decreased slightly on the addition of 1% of the herb powders, but increased on the addition of 3% of the herb powders. As for the results of the sensory evaluation, the overall acceptances of the breads with 3% added herbs were higher than those of the control and 1% added herb breads. The addition of herbs to the breads inhibited the growth on fungi, and the more herbs substituted, the higher the degrees of this inhibition. The moisture contents were slightly increased, and the staling rates during storage at 25 decreased, in breads with added herbs. These results suggest that the shelf-lives of the breads were extended by the addition of herbs.

• Journal of Yeungnam Medical Science
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• v.10 no.1
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• pp.91-102
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• 1993

This study was carried out to assess medical care expenditure of residents in urban poor area. The study population included 377 family members of 85 households in the poor area of Daemyung 8-Dong, Nam-Gu, Taegu and 442 family members of 96 households in a control area. The data was collected through self-administered questionnaires completed by housewives. The survey was conducted from March 1 to May 31, 1992. The mean age was 31.1 years in the poor area and 37.1 years in the control area. The average number of households per house was 4.5 in the poor area and 4.5 in the control area. The frequency of medical care utilization per household in a one month period was 4.6 in the poor area and 4.3 in the control area. The average number of days of utilization was 12.9 in the poor area and 12.5 in the control area. The average monthly income of a househlod in the poor area was 848,600 Won compared to the control area's 1,752,300 Won. The average monthly consumption expenditure of a household in the poor area was 568,800 Won and that in the control area 1,238,400 Won. The average medical care monthly expenditure per household was 34,500 Won in the poor area and 58,400 Won in the control area. The proportion of the medical care expenditure to monthly income and to monthly consumption expenditure was 4.1% and 6.1% respectively in the poor area, and 3.3% and 4.7%, respectively in the control area. The premium of medical insurance was 1.5% in both areas. The proportion of cost for drug was 57.4%, for medical appliance was 1.2%, and for medical treatment was 41.1% in the poor area and in the control area 52.4%, 1.9%, 45.7%, respectively. The highest proportion of medical care expenditures in the poor area was herb clinic utilization (36.9%), while hospital and clinic(37.8%) was the highest proportion in the control area. Mean medical care expenditure per visit was 7,400 Won in the poor area and 12,600 Won in the control area. Mean medical care expinditure per day was 2.800 Won in the poor area and 6,300 Won in the control area.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.100-119
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• 2014

In this study, rice was used with naturally fermented extract to compare and analyze the physico-chemical characteristics and investigated how to make pan bread made with domestic wheat flour added with naturally fermented rice extract. Also, it examined quality characteristics of pan breads prepared with 0, 10, 30, 50, 70% naturally fermented rice starters. As the fermentation time of rice starters increased, pH of bread doughs decreased. On farinograph, water absorption, development time and stability of rice starters samples were lower than the control. RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing rice starters content. The weights of pan breads containing rice starters were higher than that of control. The moisture content of pan breads containing rice starters decreased as storage time increased. In analyzing of visible mold colony during 7 days of storage at $28^{\circ}C$, pan breads containing rice starters was retarded mold growth. In the texture analyzer measurement, hardness of breads containing rice starters significantly increased as storage time increased, which was higher than that of control. The result of sensory properties was no significant difference between the group containing 50% naturally fermented rice starters and control group, such as appearance, flavor, taste and overall quality.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.655-661
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• 2005

This study was carried out to evaluate the effects of black sesame powder on bread quality. Breads were prepared by the addition of 0, 2.5, 5.0 and 7.5% of black sesame powder to the basic formulation. The weight of bread with black sesame powder ranged from 522.0 to 532.0 g and that of the control was 516.0 g. The volume of the bread prepared by adding 2.5, 5.0 and 7.5% black sesame powder was 2250.0, 2290.0, and 1800.0 mL, respectively. The water absorptive rate of bread with added black sesame powder decreased 3.83 to 2.48 and that of the control was 5.28. The lightness, redness and yellowness values of the bread decreased with the increase of black sesame powder. The hardness increased with the addition of black sesame powder, and was the highest for the bread with added 7.5 % black sesame powder. The sensory quality of the black sesame powder-bread as estimated by taste, and overall acceptability was better than that of the control product, and especially the quality of the bread with the addition of 2.5% black sesame powder was the best.

• Korean Journal of Environment and Ecology
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• v.28 no.6
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• pp.634-641
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• 2014

In order to elucidate the ecological and phenological responses of bean under global warming situation, we investigated leafing and flowering phenomena and growth traits of Baktae and Seomoktae in control plot (ambient $CO_2$ concentration and temperature) and warmed plot (elevated $CO_2$ concentration and increased temperature than control) in green house. Average $CO_2$ concentration and temperature were set 540 ppm in treatment and higher $2.2^{\circ}C$ in treatment than control. The appearance of leaf unfolding and the initiation of blooming and fruit maturing in Seomoktae were late in treatment than control. In case of Baktae, the number of total pods and seeds per plant in treatment was fewer than that in control. For Seomoktae, the number of total pods per plant and weight of total seeds per plant were decreased in treatment than in control. Thus, the number of pods and seeds of Baktae declined and the production of Seomoktae was decreased under global warming condition. This result indicates that site selection and crop yield for cultivating of the bean may be changed into new area due to global warming condition.

• Journal of Animal Science and Technology
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• v.46 no.2
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• pp.209-216
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• 2004

This study was carried out to investigate the effects of addition of mugwort powder 0.7%, 10/0, 2%) on the quality characteristics of emulsion-type sausages. The pH, color, TBARS, textural properties, minerals content and sensory evaluation were evaluated. The pH values of sausage containing mugwort powder were significantly lower as compared to control during 20 days of storage, but there were higher than those of control at 40 days of storage. The $L^*$ and $a^*$ values of sausage containing mugwort powder were significantly lower as compared to control, but the $b^*$ values were significantly higher in the sausage containing mugwort powder. The TBARS values of sausage containing mugwort powder were significantly lower than those of control at 20 and 45 days of storage. The hardness values of sausage containing mugwort powder were significantly lower than those of control. The Na content of sausage containing mugwort powder were significantly lower as compared to control, but Mg, Ca, Mn and Fe contents were significantly higher in the sausage containing 2%l mugwort powder. Sensory panels evaluated that sausage containing mugwort powder had the higher preference scores in mugwort flavor.