• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.238-246
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• 2009

The principal objective of this study was to develop a processed food using aged garlic. Pound cake samples were prepared with semi-solid aged garlic at levels of 0, 5, 10 and 15% ($25^{\circ}C$, 7 days). The pH of the batter prepared with the aged garlic ranged between 6.79 and 7.01 and the control pH was 7.21. The specific loaf volume of the pound cake prepared with the addition of 5~15% aged garlic decreased, from 2.78 to 2.51 cm3/g. The baking loss rate of the pound cake prepared with 0~15% added aged garlic also decreased by 6.91~6.42%. The lightness, redness, and yellowness values of the pound cake decreased with increases in the percentage of aged garlic. The adhesiveness, gumminess, and chewiness of the samples did not differ significantly with differing amounts of added aged garlic. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, however, was improved significantly via the addition of aged garlic. In the sensory evaluations, the pound cake prepared with 10% added aged garlic received higher acceptance scores for the properties of smell, taste, softness, moistness, adhesiveness and overall acceptability. Consequently, the optimal quality achieved in this set of experiments was with a pound cake to which 10% aged garlic had been added.

• Preventive Nutrition and Food Science
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• v.18 no.1
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• pp.67-75
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• 2013

Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars-IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p<0.05) in IM and SD cultivars. The differences in sensory characteristics between the FCR and ACR were larger than the equivalent differences between the FCR and HCR. Overall consumer acceptance ratings for FCR in overall aspect, appearance, aroma, and texture were not significantly different compared to those for HCR (p>0.05); however, in most cases these factors showed significant differences when compared with ACR (p<0.05). From partial least square regression analysis, cooked rice was positively related to sweet, transparency, glossiness, roasted, glutinousness, chunkiness, moistness, glutinous rice, adhesiveness, rice shape, rice starch, and squishiness attributes but negatively related to raw rice, old rice, old rice aroma, a particle feeling, off-aroma, white color, scatteredness, slickness, size of cooked rice, and firmness attributes.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.19 no.8
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• pp.104-109
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• 2020

Recently, vibration and noise have become an important issue in the auto industry. Asphalt vibration damping pads are used to reduce the noise and vibration of automobile bodies, and asphalt is used for many mass-produced parts due to its simple attachment process and low processing costs. In this study, the self-adhesion of asphalt pads using Joule heating was evaluated. To create the asphalt pad for the experiment, the asphalt pad was molded into a specific thickness by using SGACC material and rubber used in the vehicle body as a main component and a modified resin and filler. The SGACC material was 200 mm in length, 200 mm in width, and 0.7 mm in thickness. The asphalt pad was 200 mm in length, 100 mm in width, and 3 mm in thickness. The equipment was composed of a TR (Transformer) DC254kVA and a TC (Time controller) for a current of up to 20,000 A. The current for the Joule heating was set to 7.0 kA and a 3/1 cycle, for which the adhesion of the asphalt pad over the current flow time was evaluated.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.650-657
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• 2004

The objective of this study was to seek the best recipe for making Gamdanja. Gamdanja is a kind of rice cake made from persimmon extract and winy flour, with a little salt mixed into the waxy flour. The method involved boiling the persimmon extract and beating in the waxy rice powder until all the waxy flour had been added. The procedure was as follows: Gamdanja containing different ratios of ingredients, such as persimmon extract (23, 23.5 and 24 hrs) and waxy rice flour (160 and 180g). The most desirable recipe was determined after sensory examination and mechanical tests using texture, moisture content and colorimeter measurements. The results of the sensory evaluation showed that Gamdanja made using persimmon extracted for 23.5 hrs, with the additional of 160g of winy flour gave the higher scores for QDA profile, chewiness, delicacy and after swallowing preference than the other ratios. The results of the acceptance test also showed that the Gamdanja made using the persimmon extracted for 23.5 hrs with 160g of waxy rice flour was the best mix in every respect, such as for color and overall acceptability. In the textural analysis of Gamdanja, the hardness, adhesiveness, gumminess and chewiness were increased by the additiong of furtherway lour. The moisture content of Gamdnja with persimmon extracted for 23 hrs was higher an those extracted for 23.5 and 24 hrs. The L-, a- and values of Gamdanja were increased with decreasing waxy flour. The sensory and mechanical examinations showed the overall quality of Gamdanja had positive correlations with delicacy and color, but negative correlations with hardness, adhesiveness, gumminess, and chewiness. As a result of these tests, the most desirable recipe for the Gamdanja was persimmon extracted for 23.5 hrs with the additional of 160g of waxy rice flour, containing $1\%$ salt and a moisture content of $45.87\%$.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.480-485
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• 2016

This study was conducted to develop food for the elderly, which is easier to chew and swallow, using gelification. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dieticians (10 women) working in nursing care facilities. The sensory optimal composite recipes were determined by the central composite design (CCD). The optimum formulation of hot pepper paste stir fried pork calculated by the numerical and graphical method was 1.48 g of sugar and 18.97 g of hot pepper paste. The optimum formulation of seasoned spinach was 8.0 g of sesame oil and 5.41 g of soy sauce. Moisture content, hardness, and adhesiveness of hot pepper paste stir fried pork was 76.49%, 2.50, and -1.20, respectively. Moisture content, hardness, and adhesiveness of seasoned spinach was 83.48%, 2.27, and -1.17, respectively. This study provides the basic materials for the development of easily chewable and swallowable foods for the elderly, which can reduce the risk of food going down the wrong pipe, and the preference can be improved by eating solid food instead of porridge or liquid food. The development of food for the elderly, which takes the difficulties in chewing and swallowing among the elderly into consideration and reflects their preference and has sufficient amount of nutrients, is important to enable the elderly to enjoy their meals and it is one of the biggest challenges in Korea, as Korean society is aging rapidly.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.19-23
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• 1991

This study was conducted to compare the characteristics of reference starch gel and 5 additives-adding corn starch gels (agar, CMC, pectin, casein, gelatin). The sensory evaluation, textural analysis by Instron Universal Testing Machine were carried out The results were as follows: 1. In sensory evaluation. \circled1 The hardness of agar was significantly higher than that of control and the hardness of pectin was significantly lower than that of control. \circled2 The adhesiveness of CMC and pectin was significantly higher than that of control, and the adhesiveness of agar was significantly lower than that of control. \circled3 In acceptability, CMC and pectin were significantly higher than control and the other samples were not significantly different from control. 2. In textural analysis by Instron. \circled1 The hardness of agar was significantly higher than that of control and the hardness of the other samples was significantly lower than that of control. \circled2 The cohesiveness of agar and casein was significantly higher than that of control and the cohesiveness of gelatin was significantly lower than that of control. 3. In sensory evaluation or instrumental analysis by Instron. It was thought that the best sample-classifying characteristic was hardness.

• Applied Chemistry for Engineering
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• v.31 no.4
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• pp.390-397
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• 2020

To synthesize non-corrosive metallic gold colored α-Al₂O₃ nanoplate-TiO₂ core-shell pigments with controlled roughness, we systematically checked the morphological variation of the TiO₂ shell with the mole ratio of TiCl₄ and NaOH from 1 : 1 to 1 : 1.5, 1 : 2, 1 : 2.5, 1 : 3, 1 : 3.5, and 1 : 4. The more increased mole ratio of TiCl₄ and NaOH resulted in the smoother TiO₂ shell due to the promoted formation of anatase TiO₂ than that of the rutile one. By the heat-treatment of pigments at 500 ℃, we could improve the adhesiveness between TiO₂ shell and α-Al₂O₃ nanoplates without changing their topology and roughness. In addition, the α-Al₂O₃ nanoplate with the robust TiO₂ by heat-treatment exhibited comparable photo-stability against photo-catalytic degradation by UV exposure compared with the commercially available α-Al₂O₃/TiO₂ lustering pigment.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.785-794
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• 2013

To satisfy the consumer's interest with safety and high quality of staple foods, the physicochemical properties and cooking quality of organic rice using hairy vetch in Korea were compared. Two Korean varieties, Hopyeong and Ilmi, two Japanese varieties, Koshihikari and Hedomebore, and newly developed in Jeonnam, Mipum which cultivated in the same region and conditions were used. Physicochemical properties and cooking quality were investigated. All samples were japonica type short grains and their length/width ranged 1.74-1.84. The protein, ash, and crude lipid contents were significantly different with varieties and the protein content of Korean rice was lower than that of Japanese rice, especially, that of Hopyeong was the lowest. Amylose content and initial pasting temperature were lower in Hopyeong and Japanese rice, but peak viscosities showed reverse trends. Swelling power at $80^{\circ}C$ showed higher in Hopyeong and Koshihikari. Color values, L, a and b were significant difference with varieties and color differences of Hopyeong and Huitomebore were lower than those of others. Texture properties, hardness and adhesiveness of Hopyeong cooked rice showed the lowest values, but adhesiveness of Japanese cooked rice exhibited the highest value. On sensory evaluation of cooked rice, glossiness of Koshihikari, intactness of Koshihikari, Huitomebore, and Hopyeong, stickiness of Koshihikari and Hopyeong showed higher values (p<0.05). The overall quality score of organic cooked rices decreased as following order; Koshihikari> Hopyeong> Huitomebore> Mipum> Ilmi.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.250-258
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• 2010

This study was performed to find the most desirable mixing formula for Sulgidduk added with Cheongkukjang powder for various benefits. The optimal mixing formulas were identified by evaluations of ingredients, the color, and the sensory and textual characteristics. As the amount of Cheongkukjang powder increased, the rice cake appeared redder, yellower and less luminous. The amount of crude ash was significantly smaller in the experimental groups than in the control group, and the amount of crude protein and crude fat was significantly high. The change in texture according to the amount of Cheongkukjang powder was not statistically significant, but hardness, adhesiveness, and cohesiveness showed significant differences(p<0.05). It was also found that chewiness increased while adhesiveness decreased as storage time increased. According to the results of the sensory evaluation, scores in the color and aroma decreased as the amount of Cheongkukjang powder increased. Overall acceptability score was highest in the 5% group, consisting of 68% of rice powder, 5% of Cheongkukjang powder, 10% of sugar, and 17% of water.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.1
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• pp.13-17
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• 1988

$HF_1$(1H KOH soluble hemicellulose fraction), $HF_2$(2H KOH soluble hemicellulose fraction) $HF_3$(3H KOH soluble hemicellulose fraction) and $HF_4$(4H KOH soluble hemicellulose fraction) were fractionated from Fuji crude cell wall and purified using Sephacryl S-500 to determine the effects of these hemicellulosic fractions on the Ca- pectate gel formation. By increasing of KOH concentration, from 1 to 4N, hexose peas became higher in led, and molecula weights, especially pentose peaks in high molecular weight. Hemicellulose fractions using gel filtration were composed of $8{\sim}10$ peaks which were $10^4{\sim}143{\times}10^4$ molecular weight. Higher values of hardness, adhesiveness and gumminess were found in low molecular weight than in high molecular weight, also in hexose and uronic acid contained than in hexose contained.