• The Korean Journal of Food And Nutrition
• /
• v.34 no.4
• /
• pp.347-355
• /
• 2021

This study evaluated the quality and antioxidant activities of pork patties after adding Cirsium nipponicum powder in a ratio of 0%, 1%, 2%, 3%, and 4%, and the potential of Cirsium nipponicum as a functional food. The moisture content increased with an increase in the Cirsium nipponicum powder content while the pH, cooking loss rate, diameter loss rate decreased. The L and b values decreased with increase in the Cirsium nipponicum powder content while the a value increased; this trend was observed before and after heating the patties. The hardness, chewiness, and gumminess increased with increase in the Cirsium nipponicum powder content. Consumer acceptability test revealed that the 2% Cirsium nipponicum powder group had a higher score than the other groups in respect to color, flavor, taste, texture, and overall acceptance. Notably, as the Cirsium nipponicum powder content increased, there was an increase in the antioxidant activities; increased total pheonlic, flavonoid, DPPH radical scavenging activity and ABTS radical scavenging activity. Based on the present study results, adding 2% of Cirsium nipponicum powder into pork patties achieved the best functionality and sensory qualities.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.1
• /
• pp.1-14
• /
• 2021

This study evaluated the antioxidant activity and quality characteristics of rice cookie with added butterbur powder in a ratio of 0, 5, 10, 15, and 20% to confirm the possibility of butterbur as a functional food. The moisture content, spread factor, leavening rate, and hardness of rice cookies increased with an increase in the amount of butterbur powder; whereas a decrease in the pH and baking loss rate was observed. The L and b values decreased as the amount of butterbur powder increased, but the value was the lowest when 5% of butterbur powder was added. The sensory liking score showed the highest preference for 10% butterbur powder regarding appearance, flavor, taste, texture, and overall preference. In the principal component analysis (PCA), the addition of 10% butterbur powder positively affected the measure of food acceptance in terms of organoleptic properties of butterbur. Besides, as the amount of added butterbur powder increased, the antioxidant activity of rice cookies increased. Based on these results, it appears that the addition of butterbur powder to rice cookies in a 10% ratio can produce rice cookies with excellent antioxidant activity, overall quality, and high preference.

• Korean Journal of Agricultural Science
• /
• v.48 no.4
• /
• pp.761-770
• /
• 2021

A study was undertaken to identify variations in the level of awareness, the information collection status, the level of acceptance, and the characteristics of information collection as it pertains to agricultural biotechnology based on information collection in the field of agricultural biotechnology. When examining subjective awareness, objective awareness, and interest in agricultural biotechnology, the results showed that the levels of all three variables were higher in cases where information exploration of agricultural biotechnology had been experienced. Among the participants who have experience in voluntarily collecting information about agricultural biotechnology, helpful information at a rate of 51.6% and harmful information at a rate of 42.0% were acquired, values much higher than the 37% and 30% corresponding rates for participants who had no experience. However, it was also found that harmful information has a significantly greater impact on perceptions of the future. The characteristics of information collection for agricultural biotechnology indicated that those with experience in voluntary information collection particularly preferred the Internet, whereas those without any experience showed little difference with regard to television and/or the internet. According to a survey of participants' interest areas in agricultural biotechnology and their level of information acquisition, "Safety of human bodies" was rated the top interest area at 36.9%, which also had the highest level of information acquisition at 30.0%. In providing and sharing information in the future, this is a direct reference to the priorities and proportions of each field.

• Culinary science and hospitality research
• /
• v.22 no.3
• /
• pp.1-10
• /
• 2016

The study was conducted to evaluate the effect of substitution of flour with Suaeda asparagoides(at the levels of 0%, 2%, 4%, and 6%) on the characteristics of sponge cake. The specific gravity of batter increased significantly as the content of Suaeda asparagoides increased. The specific volume and baking loss rate of cake decreased significantly as the content of Suaeda asparagoides increased. The volume and weight of batter increased significantly as the content of Suaeda asparagoides increased. Texture analysis showed that the control had the lowest hardness and highest springiness. According to sensory evaluation, the experiment groups scored higher points in texture acceptance than the control. Above all, the 2~4% samples scored the highest points in aroma, taste, appearance, and overall acceptance.

• Korean Journal of Human Ecology
• /
• v.22 no.5
• /
• pp.519-528
• /
• 2013

To evaluate the effect of Ulmus devidiana powder, muffins with Ulmus devidiana powder were made after supplementation with Ulmus devidiana powder(0, 5, 10 and 15%(all w/w)). Proximate composition of Ulmus devidiana powder was 7.49% moisture, 2.33% crude protein, 0.84% crude lipid, 66.74% carbohydrate, 14.09% crude fiber and 8.5% crude ash. The sample with 15% of Ulmus devidiana powder showed significantly lower volume compared to other groups. The symmetry of the sample with 5% of Ulmus devidiana powder was significantly lower than that of control group. No significant uniformity changes were observed. The height and baking loss rate of muffins with 15% Ulmus devidiana powder showed lower than that of other groups. But the weight of muffins with 15% Ulmus devidiana powder showed heavier than that of other groups. In color, L value and b value of muffins were decreased as the increase of the Ulmus devidiana powder. a value of muffins with Ulmus devidiana powder were higher than that of the control group. Hardness, gumminess and chewiness of groups with Ulmus devidiana powder were increased significantly as the increase of the amount of Ulmus devidiana powder. No changes of springness and cohesiveness were observed. Color, hardness, root odor and bitter taste intensity increased significantly with the increased addition of Ulmus devidiana powder. Acceptance of appearance, taste and overall acceptability of groups with 10% of Ulmus devidiana powder were significantly higher than that of the control group. As a result, 10% of Ulmus devidiana powder will be ideal to make muffins.

• Korean journal of food and cookery science
• /
• v.30 no.1
• /
• pp.51-63
• /
• 2014

A microbiological quality evaluation on cooked food, food materials and cooking equipment was conducted in 14 school food services in Changwon area, South Korea for Ojingeochaesomoochim (vegetable salad with blanched squid) which went through cooking process after heating treatment. Only 5 schools out of the 14 (35.7%) observed the sanitization criteria of the Korean School Meals Sanitization Management for raw vegetables (concentration of chlorine solution: 100ppm, immersion time of sanitizing: 5 min). The acceptance rates regarding the microbial standards for Korean school meals showed improvement before and after of sanitization: for onions 57.1% vs 71.4%; cucumber 42.9% vs. 78.6%. However, garlic showed adverse sanitizing effect as the acceptance rate went down from 42.9% to 35.7%. Blanched squid and red pepper paste was acceptable in all 14 schools (100%), while squid seasoned with red pepper powder was acceptable in only 42.9% of the schools. Microbial results for knives, cutting boards, mixing bowls were satisfactory, however 35.7% of sanitary gloves that were put on right before the seasoning showed poor sanitization, and this indicated high probability of cross-contamination from the gloves. We calculated that 57.1% of the cooked foods were in accordance with the microbial standards for Korean school meals. Therefore, it is strongly recommended to have verification process, especially on the effectiveness of sanitization of raw vegetables, in cooking foods through cooking process after heating treatment in HACCP system of school food service.

• Korean journal of food and cookery science
• /
• v.30 no.1
• /
• pp.1-10
• /
• 2014

To evaluate the effect of dried barley sprout powder on muffins, muffins were made after they had been supplemented with barley sprout powder (0, 10, 20 and 30%(all w/w)). The moisture content, crude protein and crude lipid were reduced with an increase in barley sprout powder. The content of crude ash and crude fiber in the control group was significantly lower than those of the samples with barley sprout powder. The pH in the sample with barley sprout powder was lower than that of the control group. The highest specific gravity in the group with 30% of barley sprout powder was 0.84. No significant weight and baking loss rate changes were observed. The sample with no barley sprout powder showed the highest volume. The sample with 30% of barley sprout powder showed the highest uniformity. In color, the L-value and a-value of the control group were significantly higher than those of the other groups. Hardness, gumminess and chewiness of the control group showed the lowest value rather than the other groups. Springness and cohesiveness of the control group were significantly higher than those of the other groups. Crumb color, grass odor and bitter taste showed significant difference among groups. Acceptance of appearance, flavor, taste and total acceptability of groups with 10% and 20% of barley sprout powder did not show any significant difference when compared to the control group. Based on the above results, less than 20% of barley sprout powder would be proper to make muffins.

• Proceedings of the KWS Conference
• /
• 2002.10a
• /
• pp.355-360
• /
• 2002

ElectroSlag Strip Overlaying (ESSO) process has been around since 1970. ESSO process had limited acceptance due to a few problems associated with the use of this process in its very early stage. Limited knowledge and, most significantly, poor quality of the equipment and welding flux gave the ESSO process a bad name. However, this process is well accepted today and used in North America, Europe and Japan. The ESSO process provides low dilution overlays at high deposition rates, excellent and consistent deposit chemistry with excellent surface quality, and virtually no defects. Capitan has taken this process one step further through extensive research and development of the process itself as well as the equipment. The improvement brought to the process warranted the issuance in May 2000 of an US patent. This study demonstrates the feasibility of this process with immediate positive production results. The main achievements of this work are as follows: $\textbullet$ Development of six various strip-flux combinations on three different base materials: carbon steel, $\frac{1}{4}$ Cr/.5 Mo and 2 $\frac{1}{4}$ Cr/l Mo, fully tested with: penetrant, ultrasound, bends, hardness, overlay chemistry, corrosion and hydrogen disbonding. $\textbullet$ 12" dia. 90 hot formed elbows from straight pipe electroslag overlayed with "1 layer" and "2 layer" Alloy 625 $\textbullet$ a very unique development of miniaturized overlaying equipment able to perform overlay in pipe with diameters as low as 10" (254 mm). This development has large applications in the field of offshore, petrochemical, refining, pulp and paper and power generation industries. The aftermath of this development was its immediate acceptance by major end users with the completion of four projects of overlayed pipe in the USA and Far East Asia.

• 모자간호학회지
• /
• v.4 no.1
• /
• pp.68-79
• /
• 1994

This study measured variables influencing the breast feeding patterns of lactating mothers over a 40 day period In 1993 in the Jeonla area. The Methodology used was a questionnaire covering 92 items based on statistical discriminant analysis. The results were as follows : The successful group was measured against the unsuccessful group over a 4month lactation period ; The successful group was measured over a 4month lactation period ; the unsuccessful less than 4month lactation period. Principal factor analysis was used to generate comparative data factors which were ; 1) nonunderstanding of mother's breast feeding, 2) physical and psychological stress, 3) insufficient milk supply, 4) mother's negative acceptance of baby, 5) lack of spousal support, 6) sore nipple and breast pain, 7) baby's negative acceptance, 8) lack of familial support, 9) baby's diarrhea and watery milk. Discriminant statistical analysis of sever factors included ; 1) insufficient milk supply 2) sore nipple and breast pain, 3) pre-natal planning of breast feeding method, 4) mother's occupation 5) breast feeding method of previous infant, 6) nipple type, and 7) infant birth order. This analysis predicted a 78.9% successful breast feeding. Criterion correlation analysis revealed ; D=-1.780+.165$\times$(Fac3)+.135$\times$(Fac6)+.927$\times$(prenatal planning of breast feeding method)+.900$\times$(mother's occupation)+.675$\times$ (breast feeding method of previous infant)+1.0l4$\times$(nipple type)+.378$\times$(infant birth order). We classified the unsuccessful group as more than .63937 and the successful group less than -.82742 of the D value obtained from the above criterion correlation in order to check the success or the non-success of breast feeding mothers. The rate of correct classification of the grouped cases employing a statistical discriminant analysis was significantly improved to 78.9% when these cases were compared with the actual grouped classification.

• The Journal of Information Systems
• /
• v.29 no.2
• /
• pp.95-110
• /
• 2020

Purpose This paper attempts to explain the recent expanding trend in Mobile Grocery Shopping(MGS). More specifically, the authors have applied the Post Acceptance Model(PAM) in order to examine the conceptual structure among the four constructs of 'Expectation Confirmation', 'Perceived Usefulness', 'User Satisfaction', and 'Continuance Intention to Use' in Mobile Grocery Shopping. Design/methodology/approach Through a survey agency, data were collected from a sample of 312 consumers who had the previous experience in Mobile Grocery Shopping. The Structural Equation Modeling(SEM) analysis was conducted with the survey data using AMOS 22.0. Subsequently, 8,200 real customer data from an open market site were collected in order to find out their revisit and repurchase behavior. Findings This study supported the causal relationships of Expectation Confirmation → Perceived Usefulness, Expectation Confirmation → User Satisfaction, Perceived Usefulness → User Satisfaction, and User Satisfaction → Continuance Intention to Use, but did not support the direct effect of Perceived Usefulness on the Continuance Intention to Use Mobile Grocery Shopping. This implies that consumers with any experience in Mobile Grocery Shopping would not consider repurchase, unless they are satisfied with the experience even though they perceive its usefulness. Also, Expectation Confirmation has much larger effect on User Satisfaction than Perceived Usefulness. In addition, the real customer data showed that the revisit and the repurchase rate of mobile grocery shoppers were higher than those of online grocery shoppers, although the rates of adding to shopping carts, coupon downloads, and adding to favorites are similar.