• Culinary science and hospitality research
• /
• v.23 no.3
• /
• pp.174-185
• /
• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.1
• /
• pp.92-100
• /
• 2013

This study investigated the quality and antioxidative properties of a Korean fried rice cake, Gaeseong-Juak (doughnut of waxy rice) added with Prunus yedoensis Matsumura (PYM) extract, vitamin C and BHT. Gaeseong-Juak was prepared by adding PYM extract at 0, 0.5, 1, and 2% of waxy rice powder. The moisture contents of Gaeseong-juak added with PYM extract varied between 17.50% and 21.70%. Among the samples, the lowest moisture content was 2% Gaeseong-juak added with PYM extract. The contents of the samples obtained from crude protein, crude fat, crude ash were 4.47~4.73, 11.15~12.50, and 0.73~0.82%, respectively. The as the content of PYM extract increased, L-values significantly decreased while a-value and b-value significantly increased (p<0.001). The texture profile analysis of the Gaeseong-Juak was not significantly different at the samples. In the sensory test, the sample containing 0.5% PYM extract obtained good scores. The antioxidative effect of the Gaeseong-Juak significantly increased as the addition level increased, compared to the original Gaeseong-Juak (p<0.001). From these results, we suggest that PYM is a good ingredient for increasing the consumer acceptability and the functionality of Gaeseong-Juak.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2020.06a
• /
• pp.29-30
• /
• 2020

As the modern society enters, the building becomes sealed and the public's interest in the environment increases, so the interest in indoor air pollution increases and the environmental pollution is raised as an important issue not only outdoors but also indoors. In addition, the emergence of sick house syndrome (SHS) has increased the interest in formaldehyde and is a cause of deteriorating indoor air quality. Accordingly, this study prepared a functional paint by incorporating a photocatalyst in an aqueous paint, and conducted formaldehyde adsorption experiments and functional evaluation. As a result of the experiment, as the photocatalyst was added, the formaldehyde adsorption performance tended to increase. In addition, as a result of measuring the impact resistance and alkali resistance according to the KS standard, there is no difference in residual cracks and cracks between the water-based paint without the photocatalyst and the water-based paint with the photocatalyst added. Therefore, it is considered that the water-based paint added with a photocatalyst can improve the indoor air quality by adsorbing formaldehyde and can be used as a functional paint because the functionality is not different from that of a general water-based paint.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.5
• /
• pp.598-604
• /
• 2008

This study was carried out to develop a new traditional alcoholic beverage by using lily scale in order to utilize lily scale as a new matter for nutritious foods. The condition of alcohol fermentation was investigated by the addition of 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0% dried lily scale and 10, 20, 30, 40 and 50% raw lily scale into mash, respectively. The maximum amount of ethanol was produced when 15% dried lily scale and 20% raw lily scale were added to cooked rice at $25^{\circ}C$ for 10 days. In overall acceptability of sensory evaluation, the LSD-5 alcoholic beverage (added 5% dried lily scale into mash) and LSR-20 alcoholic beverage (added 20% raw lily scale into mash) showed the best acceptability. Physiological functionalities of LSD-5 and LSR-20 alcoholic beverage were investigated. Electron donating ability by DPPH solution ($16.5{\sim}23.2%$), SOD-like activity ($20.4{\sim}24.7%$), ACE inhibitory activity ($24.7%{\sim}78.2%$) and tyrosinase inhibitory activity ($57.4{\sim}62.6%$) of LSD-5 and LSR-20 alcoholic beverage were better than the control (non-added liquor). Moreover, acceptability and physiological functionalities of LSD-5 alcoholic beverage are better than LSR-20.

• KSBB Journal
• /
• v.17 no.3
• /
• pp.266-270
• /
• 2002

Alcohol fermentation conditions for the production of Chinese quince wine were investigated. Ethanol was produced maximally when 5% Saccharomyces cerevisiae was added to Chinese quince iuices and fermented at $25^{\circ}C$ for 10 days. Physiological functionalities of the Chinese quince wines were determined and compared with those of Chinese quince liquors made by seating of Chinese quince in a mixture of commercial soju and 10% sugar for 30 days and 60 days. Angiotensin-converting enzyme inhibitory activity and fibrinolytic activity of the Chinese quince wine were 36.7% and 24.0 U, respectively. Tyrosinase inhibitory activity and nitrite scavenging activity of the Chinese quince liquors were 96.7% and 52.7%, respectively and it were similar to those of the Chinese quince liquor trade from soaking of 60 days. Chinese quince wine was showed strong antibacterial activities against Staphylococcus aureus (8.5 mm of clear zone) and Klebsiella pneumonia(4.0 mm of clear zone).

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.1
• /
• pp.153-161
• /
• 2015

This study measured the functionality and quality characteristics of rice noodles pulverizing Cedrela sinensis leaves, whose antioxidant effects and various bioactive components were confirmed, and then producing rice noodles with different amounts of Cedrela sinensis powder. Total phenolic contents of Cedrela sinensis rice noodles, the control group lowest phenolic content, significantly increased as the amount of Cedrela sinensis powder increased. DPPH free radical scavenging activity was lowest in the control group and significantly increased as Cedrela sinensis powder content increased. In the sensory evaluation, all items significant differences, and 1% content specimen showed the highest values overall acceptability including color, appearance, taste and texture but not flavor. The possibility of developing rice noodles with Cedrela sinensis powder and rice noodles with functionality were confirmed through the above results.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.28 no.11
• /
• pp.1384-1394
• /
• 2004

The purposes of this study were to investigate the current performance of 119 rescue uniforms and to improve them in terms of fitness, mobility, functionality, and convenience. This study was conducted a questionnaire survey on rescuers in 22 rescue squads in Seoul through direct. observations and face-to-face interviews to investigate the dissatisfaction of their uniforms. According to the results of this survey, respondents were highly dissatisfied with the fitness of uniforms, design, and functionality. liking into consideration of the problems found through this survey, an experimental uniform was developed as follows. The girth and width of the experimental uniform were designed to be more ample than the current uniforms and the jacket could be worn over pants. And the size and the number of pockets were increased in both the Jacket and trousers. In addition, the hems of the sleeves and trousers as well as the fly front of the jacket were improved. Furthermore, darts were added to the front and back of the knees to improve knee movement. Then an experimental uniform was evaluated through three sequences of wearing tests to compare it with the current uniforms: the evaluation of the appearance, mobility. and performance at field activity. According to these tests, the experimental uniform was found to be more satisfactory than former one.

• Journal of the Korean Society of Costume
• /
• v.66 no.6
• /
• pp.32-45
• /
• 2016

The purpose of this study is to propose changes that can be made to improve nurse uniforms in terms of outfit and functionality based on actual wearing conditions and nurse's preference. The proposed nurse uniform was composed of a blouse and pants. The design was as follows: the blouse had short set-in sleeve with China collar, a princess line, and it came down to middle hip. Armhole action pleats and back inverted pleats were embedded for convenient arm movements. The pants waist had a rubber band at the back waist, and the crotch length and the knee width were increased for activity. To make the pocket more accommodative, separate pocket slots treated with silicone were added to prevent belongings from coming out of the pocket. The pink tone of the uniforms, as well as the stripes on the blouses and spandex incorporated pants were based on nurses' preference. the nurse uniforms were produced after measuring the size of women in the age of 25 to 29, and the uniform patterns were corrected after two wearing experiments. Wearing test was examined in terms of appearance and functionality. For appearance, experts gave the uniforms a mean rating of 4.30, and nurses gave a mean rating of 4.00. Functionality was evaluated in terms of ease of activity and storage aspects. The total mean of ease of activity in nursing service was 4.30, whereas the evaluation of storage in terms of pocket position and convenience was 3.80.

• Korean Journal of Food Science and Technology
• /
• v.46 no.5
• /
• pp.538-543
• /
• 2014

A sandwich enzyme-linked immunosorbent assay method (sELISA) for detecting the presence of shrimp in processed foods was developed using rabbit polyclonal antibodies against tropomyosin produced by black tiger prawns (shrimp). Based on the standard curve derived using this method, the detection range of shrimp was determined to be $1-100{\mu}g/mL$. The cross-reactivity of these antibodies toward black tiger prawns, fleshy prawns, cocktail prawns, lobster, and blue crab was 100, 73, 155, 18, and 0%, respectively. When shrimp was heated for 10 min, the mean assay recovery of tropomyosin was 121-221% at $70-100^{\circ}C$ and 7.8% at $121^{\circ}C$. When shrimp was added to cream soup, weaning food, sausage, fish paste, and sauce, the mean assay recovery was 397, 639, 168, 234, and 0%, respectively. In sample tests involving 14 commercial items, the coincidence ratio of assay results and reference was 79%.

• Korean journal of food and cookery science
• /
• v.24 no.4
• /
• pp.501-510
• /
• 2008

In this study, we evaluated the quality characteristics of sweet potato Sulgidduk produced with varying amounts of fresh sweet potato, after three days of storage. The more fresh sweet potato was added, the higher were the levels of crude protein and crude lipid; however, crude ash contents were lowest in the control sample, and no significant differences in this value were detected among the samples to which fresh sweet potatoes were added. Moisture contents evidenced a tendency to decrease with increases in the amount of added fresh sweet potato and increased storage time, but pH rose with increases in the amount of added sweet potato. Total cell counts showed a tendency toward decrease with increases in the amount of added fresh sweet potato. L values tended to be low with increases in the amount of added fresh sweet potato and a values were lowest immediately after its production, although no consistent tendencies were noted in correlation with the amount of added fresh sweet potato. b values tended to increase directly with the amount of added sweet potato . With increasing storage time, the L and a values decreased, whereas the b value tended to increase. Upon textural assessment, it was observed that hardness, adhesiveness, springiness, gumminess, and chewiness(all textural components except for cohesiveness) increased with increasing quantities of added fresh sweet potato, and these factors also tended to increase with the progression of storage time. After observation via scanning electron microscopy(SEM), it was noted that the cohesiveness also increased with increasing amounts of added sweet potato. With regard to the sensory evaluation, the samples to which 15% fresh sweet potato had been added evidenced the highest acceptability in terms of color, flavor, and s0weetness, and softness and moistness in these samples decreased with increasing percentages of added sweet potato. It has been previously demonstrated that the addition of 15% fresh sweet potato resulted in optimal overall acceptability. In accordance with the aforementioned results, it has been verified that the use of fresh sweet potato in Sulgidduk is possible and probably desirable, and an addition of 15% sweet potato appears to be the optimal approach in terms of overall quality and functionality.