• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.2
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• pp.133-138
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• 2012

The purpose of this study was to examine the correlation between physical properties of dried coacervate films and dry feel for shampoo composition. Simple shampoo compositions were made of two different cationic charge density polymers in the same surfactant compositions. The simple shampoo compositions were diluted with distilled water to make coacervate. Formed coacervate was collected by centrifuge (3,000 rpm, 30 min). Coacervate was coated on the glass plates and dried in drying oven (for 1 h, $50^{\circ}C$) to make the thin film. We carried out an experiment on measurement of contact angle, moisture loss ratio and SEM image analysis of the dried coacervate film. Dry feelings of the shampoos were evaluated by panel using hair tresses. Results show that the properties of dried coacervate films affect the dry feel of the after shampooing.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.40 no.1
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• pp.79-86
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• 2003

A new quantization constraint set based on the theory of Projection onto Convex Set(POCS) is proposed to reduce blocking artifact appearing in block-coded images. POCS-based postprocessing for alleviating the blocking artifact consists of iterative projections onto smoothness constraint set and quantization constraint set, respectively. In general, the conventional quantization constraint set has the maximum size of range where original image data can be included, therefore over-blurring of restored image is unavoidable as iteration proceeds. The projection onto the proposed quantization constraint set can reduce blocking artifact as well as maintain the clearness of the decoded image, since it controls adaptively the size of quantization constraint set according to the DCT coefficients. Simulation results using the proposed quantization constraint set as a substitute for conventional quantization constraint set show that the blocking artifact of the decoded image can be reduced by the small number of iterations, and we know that the postprocessed image maintains the distinction of the decoded image.

• Science of Emotion and Sensibility
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• v.4 no.2
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• pp.79-88
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• 2001

The objectives of this study were to investigate the relationship of sound parameters with subjective sensation and physiological responses, and to figure out the interrelationship between the subjective sensation and physiological responses. Sound parameters calculated were LPT, ΔL, Δf, loudness[Z], and sharpness[Z]. Subjective sensation was evaluated in 7 aspects(soft-hard, loud-quiet, pleasant-unpleasant, sharp-dull, clear-obscure, rough-smooth, high-low) by thirty participants. We acquired physiological responses when each fabric sound was presented to 10 participants. Physiological signals obtained in this study were electroencephalogram(EEG), pulse volume(PV), skin conductance level(SCL), and LF/HF of heart rate variability. The larger the values of loudness[Z] and LPT, the louder and the rougher the subjective sensation of the perceived fabric sound. Also, the larger the values of loudness[Z] and LPT, the harder, the duller, and the less pleasant. As LPT increased, PV decreased. Loudness[Z] increased in proportion to SCL and so did sharpness[Z] to LF/HF. As the sound perceived to be quieter and clearer, the relative power of slow alpha rose. As the sound perceived to be more pleasant and smoother, PV rose.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.65-71
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• 2003

The objective of this study was to compare the textural properties and sensory evaluation of Injulmi, a traditional Korean waxy rice cake, added with 10, 20 and 30% of RS3-type resistant starch. RS3-type resistant starch was prepared from nonwaxy rice(Odaebyeo) starch by autoclaving-cooling cycle. The RS yield of RS3-type resistant starch was 9.10%. By increasing the addition level of RS3-type resistant starch, the hardness and adhesiveness of Injulmi increased as measured by using a rheometer. Hunter color L and a values of Injulmi added with RS3-type resistant starch were increased, but b value was decreased. In case of sensory evaluation, the hardness of Injulmi added with RS3-type resistant starch was higher than that of non-added Injulmi. The overall duality of Injulmi added with RS3-type resistant starch by sensory evaluation was negatively correlated with the hardness measured by rheometer(p＜.0.05).

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.928-933
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• 1995

Sensory and instrumental characteristics of mixed starch gels of defatted corn starch and mung bean starch were examined in terms of the effects of various additives such as textured soy protein(TSP), soybean oil(S0), carboxymethyl cellulose(CMC) and pectin(PC). Gels were prepared by storing the paste at room temperature for 24 hrs and 72 hrs. The additives were used 1% or 2% on the starch basis. The ratio of defatted corn starch and mung bean starch was selected 60 : 40(to, w/w), where the acceptability was the highest. The cohesiveness and springiness of the mixed starch gels stored 24 hrs increased, but the brittleness and acceptability decreased with all the additives. Textural characteristics of the mixed gels stored 72 hrs were different according to the type and content of additives, whereas hardness and cohesiveness increased in all case. Unlike the sensory evaluation, the textural properties of mixed gels tested by a Instron Universal Testing Machine showed no difference in hardness, but the cohesiveness and springiness increased.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.871-876
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• 2003

Yellow layer cakes were prepared with flour that was partially substituted with mulberry leaf powder (at the levels of 4, 8, 12, 16 and 20%). Batter viscosity increased with increasing substitution levels while specific gravity decreased. The specific volume of the cake increased as batter viscosity increased, except at 20% substitution. Substituting mulberry leaf powder for flour also resulted in decreased lightness and yellowness and increased redness of the cake crumbs. The volume index and uniformity index were not influenced by the addition of mulberry leaf powder, while the symmetry indexes of cakes with 16% and 20% powder were lower than the control. The hardness of cakes substituted with mulberry leaf powder was lower than that of the control during 10 days of storage. Sensory characteristics, including cell size and cell uniformity, were adversely affected with substitution levels of 16% and 20%. The addition of mulberry leaf powder did not influence softness, but affected moistness significantly.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.147-147
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• 2003

홍국 추출물로서 기능성을 조사하고 홍국 첨가한 국수를 제조하기 위하여 관능검사를 통하여 적정제조조건을 설정한 후 국수를 제조하여 품질특성을 조사하였다. 홍국을 물과 70%에탄올로 추출한 후 항산화작용과 아질산염소거능을 조사하였다. 홍국 추출물의 전자공여능은 물추출물 500ppm에서 46%, 1,000ppm에서 49%의 전자공여능을 나타내었으나 에탄올추출물은 500ppm에서 51%, 1,000ppm에서 56%로서 물추출물보다 높은 전자공여능을 나타내었다. 홍국 추출물의 아질산염소거능은 물추출 1,000ppm pH 1.2에서 32% 정도의 소거능을 나타내었으며 에탄올추출물 1,000ppm은 pH 1.2에서 37%의 아질산염소거능을 나타내었다. 홍국 추출물의 황산화능과 아질산염소거능 모두 에탄올추출물이 물추출물보다 우수하였다. 홍국을 0~4% 첨가한 홍국국수의 관능검사에서 건면에 대하여 색, 향, 맛, 뒷맛, 총괄평가 등을 7점법으로 관능검사를 실시한 결과, 색상은 홍국 4% 첨가한 것을 가장 선호하였으며(p＜0.05) 향, 맛, 뒷맛은 각 첨가군간에 유의적 차이가 없었다. 건면에 대한 총괄평가는 3%와 4% 첨가한 국수를 가장 선호하였다(p＜0.05). 한편 삶은 홍국국수에 대한 관능검사를 실시한 결과에서, 색상은 4% 첨가국수를 가장 선호하였으나(p<0.05) 향, 부드러움, 맛, 뒷맛은 홍국 첨가농도간에 유의적 차이를 나타내지 않았다. 촉촉한 정도는 4%에서 유의적으로 기호도가 높았으며(p<0.05) 총괄평가는 각 농도의 홍국 첨가군 간에 유의적 차이를 나타내지 않았다. 건면과 생면의 관능검사 결과를 종합해 볼 때, 홍국국수의 제조시에 홍국을 3~4% 첨가하는 것이 가장 바람직한 것으로 판단된다. 홍국국수(생면)를 5$^{\circ}C$에 4주간 저장했을 때의 균수는 저장 2주까지는 생균수가 증가하였으나 2주후부터 감소하는 경향을 나타내었다. 저장초기의 균수는 홍국을 첨가한 국수가 대조구에 비하여 총균수와 효모.곰팡이수가 많았으나 저장 1주일 후부터 3주까지 홍국 첨가구가 대조구에 비하여 균수가 적었으며 홍국 첨가농도에 비례하여 감소하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.403-407
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• 2005

A study was conducted to evaluate the effect of substitution of the flour with Lycium chinense powder on the characteristics of yellow layer cake. Physical properties including specific gravity, specific volume, cake index and color were measured. Also, the hardness change during 6 storage days at 22℃ were measured. Even though the specific gravity of batter decreased significantly with respective addition of 12%, 16% and 20% Lycium chinense powder, the specific volume of cakes did not show difference except the case of 20% addition. The addition of Lycium chinense powder did not influence on cakes' appearance negatively except that of 20% cake. The crust became darker as the level of Lycium chinense powder increased. The crumb color turned into dark orange with addition of Lycium chinense powder, and the intensity became stronger as the level of Lycium chinense powder increased. Both 4% and 8% Lycium chinense powder cakes were scored as same as control in moistness and softness. And they were favored as much as control.

• Food Science and Preservation
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• v.10 no.2
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• pp.200-205
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• 2003

The purpose of this study was to investigate the effect of Opuntia ficus-indica var. Saboten powder on the quality of noodles. Noodles containing 04.5% of Opuntia ficus-indica var. Saboten powder were prepared for test the quality of mechanical and sensory characteristics. Moisture content of noodles with or without Opuntia ficus-indica var. Saboten powder was 32∼33%. In Hunter's color values of noodles of control, the lightness(L) was 74.21, redness(a) was -2.40 and yellowness(b) was 5.52. The lightness(L) of noodles was decreased by the increasing concentration of Opuntia ficus-indica var. Saboten powder. The redness(a) and yellowness(b) were increased by the increasing concentration of Opuntia ficus-indica var. Saboten powder. In mechanical characteristics of noodles, strength, hardness and brittleness were increased with increasing concentration of Opuntia ficus-indica var. Saboten powder. In sensory evaluation, color of noodles in C group(0.3％) and D group(0.5%) addded Opuntia ficus-indica var. Saboten powder were significantly higher score than control group(p＜0.05). Overall, Noodle added 0.3% of Opuntia ficus-indica var. Saboten powder showed the highest preference in sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.750-756
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• 2009

Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in muffin manufacturing at different concentrations from 0, 3, 5, 7, and 10% (w/w). Muffin was evaluated for their sensory property and physical quality. The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of muffin increased as the concentrations of cherry powder increased. As the concentration of cherry powder increased, the mechanical characteristics of the muffin, such as hardness increased, but gumminess and chewiness decreased. Lightness (L) and yellowness (b) of muffin decreased as the concentration of cherry powder increased, whereas the redness (a) increased. The muffins containing 3, 5, 7, and 10% cherry powder had acceptable sensory properties, such as color, flavor, taste, softness, moisture, and overall acceptability. The results exhibited that adding the cherry powder into the muffin increased antioxidant activity. The highest quality improvement was obtained by incorporating 5% (w/w) of cherry powder into the muffin formula.