• Food Science and Preservation
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• v.11 no.1
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• pp.122-125
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• 2004

Factor analysis is estimated using housewives's intention data in Seoul province. Rice consumers considered safety, high nutritive value, shape and cultivation region as important factors in buying rice. The factors of food safety are brand and quality certification mark. The differences of two housewife groups on safety factor are caused by residence type, employment existence and residence region. The marketing strategies for rice containing food safety target housewives living in apartment, Gang Nam region. Also selling extension for target consumers housewives should be employed.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.35-41
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• 2019

The sensory characteristics of eight commercial ready-to-drink (RTD) cold brew coffees were compared by descriptive analysis. The cold brew coffee samples were analyzed for hunter color values, brown color, turbidity, pH, titratable acidity, soluble solids, total phenolic content, and chlorogenic acid content. Three appearances, nine aroma, five flavor/taste, and four texture/mouth-feel related sensory attributes were evaluated by a panel of nine judges. The results of three-way analysis of variance of descriptive data showed that all sensory attributes except "fruit" aroma, "dark chocolate" aroma, "bitter" aroma, and "sweet" taste had significant differences among the samples (p<0.05). Based on the principal component analysis (PCA) of the descriptive data, the samples were primarily separated by first and second principal components, which accounted for 81.78% of the total variance among the samples with high intensities of "nutty aroma", "grain aroma", and "grain taste" versus "earth aroma", "sour aroma", "sour taste", "astringent", "smoothness", and "residual". In the correlation analysis of sensory terms and physicochemical parameters, titratable acidity and soluble solids showed significant positive correlations with earth aroma and smoothness characteristics.

• Korean Journal of Breeding Science
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• v.50 no.4
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• pp.529-533
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• 2018

Hyowon6, a mid-late maturing, good eating quality rice variety with multi-resistance, was developed by the rice breeding team of Pusan National University in 2013. This variety was derived from a cross between Hwayeong (as a multi-resistant parent) and Koshihikari (as a good eating quality parent). Selection by the pedigree breeding method was carried out until the $F_8$ generation. A promising line, JS14-12-36-8-5-3-1-1-1, was developed and designated as HY103 in 2013. This variety headed on August 22, which was 11 days later than that of Hwayeong. The culm length and panicle length of Hyowon6 was 85.7 cm and 21.1 cm, respectively. The number of panicles per hill was 14.5 and the number of grains per panicle was 101.7. The ratio of ripened grain was approximately 92% and the 1,000-grain weight was approximately 21.36 g for brown rice, which were similar to those of Hwayeong. Hyowon6 was moderately resistant to lodging and also to neck blast, leaf blight, and stripe virus. The glossiness value of Hyowon6 was 83, which was considerably higher than that of Hwayeong.

• The Journal of the Korea Contents Association
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• v.22 no.1
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• pp.646-655
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• 2022

This study was conducted to investigate the quality characteristics of Kimchi during fermentation and storage according to containers with native plant extract. The containers used in the experiment were antimicrobial polypropylene containers(KAPP) developed with the addition of native plant extracts, and it was tested by comparing the microbial changes and sensory characteristics of the existing commercial containers, such as polypropylene containers(KPP), stainless steel containers(KST), and porcelain containers(KPC). Change in total microbial cell were similar for each container. Coliform maintained the lowest level from 15 days after storage to 50 days. Leuconostoc spp. and Lactobacillus spp. showed a rapid increase in all four storage containers until the 15th day of storage and then decreased. The KAPP container maintained its highest level. The sensory evaluation was carried out on Kimchi optimal condition(storage 40 days). The sensory scores of KAPP were generally higher than those of other experimental samples in characteristics of appearance, odor, taste and overall preference. As a result, KAPP container has an excellent antibacterial effect as compared with the three commercially available storage containers, is effective for fermentation of lactic acid.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.8-16
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• 2022

Rice (brown rice: milled rice=50:50) was cooked using different concentrations of hyaluronic acid (HA) solution (0.1, 0.3, 0.5, and 0.7%, respectively) as the cooking water, and the properties of the cooked rice were compared. As the HA content increased, the moisture content of the cooked rice significantly increased, and the textural properties, including hardness, cohesiveness, and adhesiveness, except springiness, significantly decreased. For color, as the HA amount increased, the L^* value decreased, whereas the b^* values increased. The free radical scavenging effect and total polyphenol content also increased significantly as the amount of HA increased. In the sensory test, the hardness of the samples containing HA was higher than that of the control; however, there was no significant difference in the overall acceptability. Based on the above results, much softer cooked brown rice could be produced using HA solution (up to 0.7%) as the cooking water, and additional beneficial characteristics, such as antioxidant effect, can be obtained.

• Food Science and Preservation
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• v.30 no.5
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• pp.896-904
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• 2023

The texturization characteristics of textured vegetable protein (TVP) were investigated based on the extent of soybean decoating during the pretreatment of defatted soybean flour used for TVP. The raw materials for TVP consisted of 50% defatted soybean flour, 30% gluten, and 20% corn starch. The weight ratios of soybean seed coat to soybean flour were 9%, 6%, 3%, and zero. Extrusion was performed using an extruder equipped with a cooling die, maintaining a barrel temperature of 190℃ and screw speed of 250 rpm, Water was injected at a rate of 9 rpm using a metering pump. Regarding the textures of the extruded TVPs produced from defatted soybean flour, an increase in the soybean seed coat content led to a decrease in the apparent fibrous structural layer and an increase in hardness. However, there were no significant changes in elasticity and cohesion. Moreover, as the soybean seed coat content increased, the pH of TVPs decreased. A higher soybean seed coat content also tended to lower the moisture content, increasing water absorption, solids elution, and turbidity. These results suggest that an increased seed coat content reduces the proportion of protein, and the fibers present in the seed coats prevent texturization.

• Journal of the Korea institute for structural maintenance and inspection
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• v.13 no.6 s.58
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• pp.192-203
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• 2009

In the new Seoul-Busan high speed railroad construction specially in area of city center passage the roadbed establishment is recommended the staibility for the existing subway tunnel segments of Busan subway 1st and 2nd lines regarding the appearance condition, a quality condition and the durability of the objective facility, and it evaluates the numerical analysis using MIDAS/GTS which leads the stability of the objective facility and investigatesd tunnels. Fundamental issues in tunneling under high groundwater table are discussed and the effect of groundwater on tunnel excavation was examined using a 3D stress-pore pressure coupled Finite-Element Method. Based on the results the interaction mechanism between the tunnelling and groundwater is identified. In the both of 1st and 2nd Line the maximum sinkage, unequal sinkage and the lining stress from numerical analysis are within permission and the damage degree is appearing to be disregarded. But it enforces necessary Pre-grouting in order to minimize an actual tunnel face conduct and when the tunnel is excavated it is also necessary to minimize the outflow possibility.

• Korean Journal of Breeding Science
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• v.51 no.3
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• pp.263-276
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• 2019

'Sinjinbaek' is a bacterial blight (BB)-resistant, mid-late maturing rice cultivar with high grain quality. To diversify the resistance genes and enhance the resistance of Korean rice cultivars against BB, 'Sinjinbaek' was developed from a cross between 'Iksan493' (cultivar name 'Jinbaek') and the F₁ cross between 'Hopum' and 'HR24670-9-2-1' ('HR24670'). 'Jinbaek' is a BB-resistant cultivar with two BB resistance genes, Xa3 and xa5. 'Hopum' is a high grain quality cultivar with the Xa3 resistance gene. 'HR24670' is a near-isogenic line that carries the Xa21 gene, a resistance gene inherited from a wild rice species O. longistaminata, in the genetic background of japonica elite rice line 'Suweon345'. 'Sinjinbaek' was selected through the pedigree method, yield trials, and local adaptability tests. Using bioassay for BB races and DNA markers for resistance genes, three resistance genes, Xa3, xa5, and Xa21, were pyramided in the 'Sinjinbaek' cultivar. 'Sinjinbaek' exhibited high-level and broad-spectrum resistance against BB, including the K3a race, the most virulent race in Korea. 'Sinjinbaek' is a mid-late maturing rice cultivar tolerant to lodging. It has multiple disease resistance against BB, rice blast, and stripe virus. The yield of 'Sinjinbaek' was similar to that of 'Nampyeong'. 'Sinjinbaek' showed excellent grain appearance, good taste of cooked rice, and enhanced milling performance, and we concluded that it could contribute to improving the quality of BB-resistant cultivars. 'Sinjinbaek' was successfully introgressed with the Xa21 gene without the linkage drag negatively affecting its agronomic characteristics. 'Sinjinbaek' improved the resistance of Korean rice cultivars against BB by introgression of a new resistance gene, Xa21, as well as by pyramiding three resistance genes, Xa3, xa5, and Xa21. 'Sinjinbaek' would be suitable for the cultivation in BB-prone areas since it has been used in breeding programs for enhancing plants' resistance to BB (Registration No. 7273).

• Food Science and Preservation
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• v.16 no.6
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• pp.900-907
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• 2009

Chiffon cakes were prepared using various concentrations of aloe gel to develop functional baking procedures. The quality characteristics of chiffon cakes prepared after addition of 20%, 40%, or 60% (w/w) aloe gel, substituting for the same levels of wheat flour, were investigated. No significant weight difference between cakes was observed. The height of cakes containing aloe gel was significantly greater than that of control cakes. The baking loss rate (BLR) of aloe gel decreased as the amount of gel increased, and cakes prepared using 60% (w/w) aloe gel had the lowest BLR. Moisture contents of cakes prepared using aloe gel were higher than that of control cakes. Cakes with 60% (w/w) aloe gel had the highest moisture content. The pore size of cakes with 60% (w/w) aloe gel was the smallest of all groups. Crumb color became whiter as the proportion of aloe gel increased. Lightness (L value) of control cake was lower than that of cake containing aloe gel. Redness (a value) of aloe chiffon cakes increased as the proportion of aloe gel rose. Yellowness (b value) of cakes with 40% (w/w) aloe gel was significantly higher than that of the control group. Other cakes showed no difference in b value compared with control cake. Hardness in all cakes prepared with aloe gel was significantly lower than that of the control group. Adhesiveness of control cake was significantly lower than that of other cakes. No significant between-group difference in springiness was observed. The cohesiveness of cakes with 40% (w/w) aloe gel was significantly lower than that of the control group and that of cakes with 20% (w/w) aloe gel. The gumminess and chewiness of control cakes were significantly higher than those of other cakes. The yellowness of cake with 60% (w/w) aloe gel was significantly lower than that of the other groups. Pore size decreased after the addition of aloe gel. There was no significant difference in appearance among cakes thus, all cakes were acceptable to potential consumers. Although no perceptible difference in aloe odor was evident, cakes with 60% (w/w) aloe gel scored significantly lower in flavor acceptance compared with other cakes. No significant between-cake difference in taste acceptance, perceived moisture level, or texture acceptability was observed. Cakes with 40% and 60% (both w/w) aloe gel were of significantly higher density than other cakes. Overall, the acceptability of cakes with 60% (w/w) aloe gel was lower than that of other cakes. Ultimately, the results indicated that quality can be enhanced by adding less than 40% (w/w) aloe gel to chiffon cakes as a substitute for wheat flour.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.547-553
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• 2007

The physicochemical and functional properties of tofu prepared with kanghwang(Curcuma aromatica Salab.) were investigated, in order to study the effects of six different commercial coagulants. The coagulant concentrations were determined as 0.3% GDL, 0.3% $MgCl_2$, 1.0% $CaCl_2$, 1.5% $CaSO_4$, 0.45% mixed coagulant, and 1.5% Milky-Mg by pre-experiments. Also, the optimum concentration for the added kanghwang(Curcuma aromatica Salab.) was chosen as 0.01%. The yields of the kanghwang tofu prepared with Milky-Mg, mixed, and GDL coagulants were higher than those prepared with $MgCl_2$, $CaCl_2$, and $CaSO_4$. The pH of the kanghwang tofu prepared with the $MgCl_2$ coagulant was higher than when made with the other coagulants. The turbidity of the kanghwang tofu was highest when it was coagulated with GDL, and moisture content was highest or the of kanghwang tofu coagulated with $CaCl_2$. In the color analysis of the kanghwang tofu, the $L^{***}$ value was highest with the Milky-Mg coagulant, while the $a^{***}$ value was highest and the b value lowest with the GDL coagulant. For the textural properties, the hardness results were in the order of $CaSO_4$ > $CaCl_2$ > $MgCl_2$ > mixed > GDL > Milky-Mg, springiness, gumminess, and brittleness were highest in the tofu coagulated with Milky-Mg. For the overall acceptability of the sensory properties, the Kanghwang tofu that was made using the mixed coagulant had the highest score.