• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.61 no.4
• /
• pp.227-234
• /
• 2016

In this study, we analyzed seed storage proteins in order to investigate the main factors related to the eating quality of japonica and tongil-type rice varieties. Sensory evaluation was performed by a trained panel to assess the appearance (color and glossiness), flavor, taste, stickiness, texture, and overall score of nine japonica and three tongil-type rice cultivars. Moreover, the pattern of variation in rice storage proteins was examined by electrophoresis of protein extracts. The electrophoretic pattern of rice proteins showed 16.4 kDa albumin, 26.4 kDa globulin, 34-39 kDa and 21-22 kDa glutelin, and 14.3 kDa prolamin. In terms of storage protein, the varietal differences between japonica and tongil-type rice were found in albumin, globulin, and the ${\alpha}-1$, and ${\alpha}-2$ sub-units of acidic glutelin. Furthermore, the overall sensory evaluation score was observed to be positively correlated with albumin ($0.495^{**}$) and globulin ($0.567^{**}$), and negatively correlated with ${\alpha}-1$ glutelin ($-0.612^{**}$). Therefore, the results indicated that albumin, globulin, and ${\alpha}-1$ glutelin can affect the eating quality of japonica and tongil-type rice varieties, with the latter having lower eating quality than the former.

• Archives of design research
• /
• v.14 no.2
• /
• pp.67-76
• /
• 2001

Children's Picture Book is the literature with which children face for the first time as a form of close harmony between text and picture. The picture book shows what is happening and also what may happen mn the children's surroundings and takes great Influence on their creativity, thinking ability, emotion, and Intellectual ability by delivering affluent story through the pictures. The color expressed in the children's picture book is as much important as other formative elements such as shape and texture, and the expression of color on the basis of color emotion is much more Important In that It appeals to the children's feeling. The color which is expressed through the illustration of children's picture book conveys distinctly the motion and feeling of characters who are expressed un the picture book as well as distinction of theme and background and expresses persuasively the whole process of plot and atmosphere so that it might convey various emotions such as delight, sorrow, pleasure, wonder, and fear to children. This thesis alms at analyzing various effects of color contrast, process of color, hue variation, and use of color according to the atmosphere of each cut and the process of plot by selecting the children's picture books which were published abroad and home on the basis of color concept, emotion, and image association which children feel In order to Investigate and analyze the symbolism of color and emotional effect expressed through the illustration of children's picture book, and presenting a direction of color use to produce high-level children's picture book with illustrators individuality and artistry.

• Korean Journal of Food Science and Technology
• /
• v.36 no.6
• /
• pp.924-929
• /
• 2004

Quality characteristics of functional bread added with different concentrations of potato juice and processed by basic formulation were investigated. Specific volume and baking loss of bread added with 20% potato juice (potato juice : water = 20 : 80) were the highest. Moisture and crude protein contents increased with increasing content of potato juice, while crude lipid content decreased. Lightness (L value) and yellowness (b value) of bread decreased with increasing content of potato juice, while redness (a value) increased. Texture measurement showed springiness, cohesiveness, and brittleness increased with increase of potato juice content. Highest sensory scores for color (p < 0.001), flavor, and taste (p < 0.05) were obtained from bread added with 20% potato juice, while appearance (p < 0.01) and texture (p < 0.01) of control bread were highest. Glycoalkaloid contentsof bread added with 50 and 100% potato juice were 2.85 and 5.79 mg%, respectively.

• Korean journal of food and cookery science
• /
• v.15 no.6
• /
• pp.652-658
• /
• 1999

Arrowroot Mook was prepared as a trial to develop new food items from natural resources, and its rheological properties were measured. 1. The starting point of gelatinization of 7% arrowroot starch solution was $67.5^{\circ}C$ as measured by amylograph. The viscosity of arrowroot starch reached the maximum 375 B.U. at $95^{\circ}C$ and decreased to 315 B.U. while holding at $95^{\circ}C$ for 15 min. When the temperature dropped to $50^{\circ}C$, the viscosity increased again to 530 B.U. 2. The gelatinization enthalpy of arrowroot starch was 15.603 J/g. 3. For the color, there were significant differences in b value for the arrowroot Mook made of arrowroot starch and in L value for the Mook made by the addition of arrowroot juice. 4. In descriptive analysis, $S_3$(14% arrowstarch) was most favored in color, and $S_1$(10% arrowstarch)was most favored in transparency, brittleness, fineness, and shininess. There were no significant differences in hardness, adhesiveness, and astringency. 5. On the contrary to mechanical measurement, there were no significant differences in hardness of samples as the addition of arrowroot juice increased, although there appeared a tendency to be softer in descriptive analysis. 6. The Mook prepared with 12% arrowroot starch was most favored by sensory evaluation. In case of adding arrowroot juice, the Mook containing 3% of arrowroot juice was most favored. Overall, arrowroot Mook showed a potential as a new food item.

• Journal of the Korean Society of Food Culture
• /
• v.19 no.5
• /
• pp.566-572
• /
• 2004

This study was carried out to examine the changes of pH, chlorophyll, chlorophyll patterns and ascorbic acid contents, and sensory evaluation in Oi-Kimhi by the different periods of storage. The contents of chlorophyll a and b were 52.2% and 14.44% at storage 0 days, 20.67% and 16.99% at storage 11 days,0% at storage 14 days, and decreased with storage times increased. But, phephorbide a and b were increased with storage times increased until storage 11 days, and were 28.44% and 1.25% at storage 0 days,42.63% and 15.79% at storage 11 days,0% at storage 12, 14 days. The contents of ascorbic acid were increased until storage 4 days, but afterwards were decreased with storage times increased, and were 2.57mg% at storage 0 days, 5.49mg% and 2.95mg% at storage 11 days, 0% at storage 14 days. Sensory evaluations of appearance, flavor, taste, texture, overall acceptability showed the highest at storage 8 days, and disliked after storage 10 days.

• Korean Journal of Food Science and Technology
• /
• v.15 no.3
• /
• pp.238-244
• /
• 1983

The cooking quality of irradiated chestnut after longterm storage were evaluated. 1. Color degree and tannin content of irradiated chestnut were slightly increased with the storage, but there was a little difference according to the radiation dose after nine months storage. 2. The main component of free sugars in the irradiated chestnut were identified as sucrose, glucose, fructose and the amino acids of chestnut were identified in the decreasing order of glutamic acid, aspartic acid, leucine, arginine, glycine, alanine, serine, pheylalanine, threonine, valine, isoleucine, tyrosine, methionine and cystein. Free sugars and amino acids of 25 Krad irradiated group showed a little difference compared with those of control group after nine months storage. 3. The calorie of candied chestnut prepared from nine months stored was marked 199 Kcal/100g of edible parts compared with 159 Kcal of raw chestnut. 4. Texture and sensory evaluation of candied chestnut prepared from nine months stored were better in 20-25 Krad irradiated group than in control group.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.7
• /
• pp.999-1008
• /
• 2014

We evaluated the quality characteristics and antioxidative activities of cookies containing different types of egg yolk (LEY, Liquid Egg Yolk; FEY, Fresh Egg Yolk) and percentages of blueberry powder (5, 10, and 15%). As the amount of blueberry powder increased, the levels of antioxidants based on ABTS and DPPH radical scavenging activities increased in general. Within the 15% group, contents of polyphenols and flavonoids were higher in the FEY group, whereas content of anthocyanins was higher in the LEY group. Measurement of ABTS radical scavenging activity showed that the FEY group had a higher value within the 10% group, whereas the LEY group scored higher within the 15% group. Comparison of sensory properties showed no significant difference between the two egg yolk types. If commercialized, manufacturing cookies with FEY or LEY will not make a significant difference. Regardless, 15% blueberry powder would be the most appropriate, as it scored the highest in terms of antioxidant activity and sensory characteristics.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.7
• /
• pp.1042-1047
• /
• 2014

This study examined the quality characteristics of Yanggaeng added with tomato powder (0, 5, 10, 15, and 20%) and oligosaccharides instead of red beans and sugar. The moisture content of tomato Yanggaeng was 45.89~33.64% and was highest in the control group. The pH ranged 3.96~6.24 and significant decreased with the addition of tomato powder. Hunter's color value, lightness (L value) were the highest in Yanggaeng added with 20% tomato powder. Redness (a value) increased with tomato powder content, except for 20% tomato powder. Yellowness (b value) significantly increased with tomato powder content (P<0.05) but decreased with 20% tomato powder. In the texture profile analysis, hardness, cohesiveness, gumminess, and chewiness significantly decreased (P<0.05) with the addition of tomato powder. Total soluble solid content ($^{\circ}Brix$) was the highest (5.16) in the control group, whereas that of tomato Yanggaeng ranged 4.46~4.92 and significantly decreased (P<0.05) with the addition of tomato powder. The antioxidative activity based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of Yanggaeng increased with the concentration of tomato powder, although those of Yanggaeng added with 15% and 20% tomato powder were not significantly different (P<0.05). Yanggaeng added with 5 and 10% tomato powder showed acceptable sensory properties, including color, flavor, sweet taste, sour taste, and overall quality. In terms of sensory evaluation and antioxidant activity, the results show that Yanggaeng added with 10% tomato powder was the best, but more research should be conducted in order to improve sensory acceptability.

• Culinary science and hospitality research
• /
• v.18 no.4
• /
• pp.209-221
• /
• 2012

The purpose of this study is to apply molecular gastronomy and its spherification methodology to persimmon desserts. We prepared persimmon calcium alginate beads and investigated physical and sensory characteristics of beads according to the different concentration of calcium chloride(0.5, 0.75, 1.0%) and reaction time(2, 4, 6, 8, 10 min). Lightness and yellowness were decreased significantly as both calcium chloride concentration and reaction time increased. However, redness was increased significantly as the concentration of calcium chloride and reaction time increased. Hardness, springiness, chewiness, cohesiveness, and resilience except for adhesiveness tended to increase as the concentration of calcium chloride and reaction time increased. The thickness of beads also increased as the concentration of calcium chloride and reaction time increased. Quantitative descriptive analysis showed that voluminosity, springiness, hardness, chewiness, and residue tended to increase as the concentration of calcium chloride increased. Overall acceptability reached a peak at the persimmon bead containing 0.5% calcium chloride. The result of this study showed that the concentration of calcium chloride and reaction time influenced the overall characteristics of calcium alginate beads.

• Journal of Digital Convergence
• /
• v.15 no.9
• /
• pp.533-541
• /
• 2017

In the rapidly changing 21st century, image management has become more important. Under these circumstances, as a lot of hair colors and beaching agents are used to create diverse hair colors, hair damage resulting from frequent chemical hair coloring has been inevitable. This study investigated how to reduce morphological changes in hair and hair damage after dividing hair into healthy hair('Group A') and damaged hair('Group B'), using the following bleaching agents: basic bleaching agent(a), beaching agent diluted with water(b), oil ingredient-added bleaching agent(c), water-shampoo mixed bleaching agent(d). The results found that even though hair damage can be prevented by a bleaching agent diluted with a mixture of diverse additives, there were better effects on hair texture in both 'Group A(4.83)' and 'Group B(4.41)' at a sensory test when hair was bleached with an addition of Camellia oil, according to blinded experiment, in particular. As a result, hair damage could be reduced. Therefore, this study expects that hair bleaching with an addition of Camellia oil to the mixture of a bleaching agent would bring the development of diverse new materials which can minimize hair damage as well as regulate hair brightness and make a contribution to the development of cosmetology market.