• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.349-356
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• 2005

For the purpose of making a new type of functional drinkable yoghurt, skim milk containing $0.5\~2.0\%$(w/v) green tea powder was fermented by the mixed stains of Streptococcus thermophilus and Lactobacillus acidophilus. Quality characteristics of the drinkable yoghurts were evaluated in terms of quality-keeping properties(number of viable cells, pH, titratable acidity) and sensory properties. When the drinkable yoghurts added with $0.5\~2.0\%$ green tea powder were kept at $4^{\circ}C\;and\;20^{\circ}C$ for 20 days, the number of viable cell counts of the lactic acid bacteria($2.1\times10^8\~6.2\times10^8$ CFU/mL). pH($4.16\~4.22$) and titratable acidity($0.792\~0.881\%$) were not significantly changed for all drinkable yoghurts during the storage at $4^{\circ}C\;and\;20^{\circ}C$ days, but the number of viable cell counts($4.2\times10^3\~1.8\times10^5$ CFU/mL), pH($3.82\~3.92$) and titratable acidity($1.057\~1.174\%$) were markedly changed f3r the storage at $20^{\circ}C$ for 20 days. Therefore the keeping quality of the drinkable yoghurts with addition of green tea powder was relatively good at $4^{\circ}C$ for 20 days. The results of sensory evaluation of the drinkable yoghurts containing peen tea powder indicated that flavor, sweet taste, mouthfeel and aftertaste of the drinkable yoghurt with $0.5\%$ green tea powder showed higher preference than others. And the drinkable yoghurt containing $0.5\% green tea powder added $20\%$(v/v) oligosaccharide had the higher sensory scores in sweet taste, aftertaste and overall acceptability among the treatments.

• Food Science and Preservation
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• v.22 no.2
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• pp.211-217
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• 2015

In this study, the quality characteristics of cookies with the addition of Spergularia marina Griseb powder (SMGP) were investigated and analyzed by through chemical and sensory evaluation. Cookies were prepared with different levels of SMGP (0, 1, 3, and 9%). Their moisture and crude protein contents decreased after the addition of SMGP, as did their spread factor (p<0.05). Their Hunter's color L and a values significantly decreased with the increase in SMGP level, whereas their b value increased (p<0.05). In the texture analysis, the hardness of the cookies increased according to the increase in concentration of SMGP and showed a significantly high level in the cookies with the addition of 9% SMGP (p<0.05). In the sensory evaluation, the cookies with the addition of 3% and 9% of SMGP had the highest scores in flavor, taste, and texture (p<0.05). The cookies with 3% SMGP addition had the best score in total acceptability. This study suggests that SMGP is a good ingredient for improving the acceptability and functionality of cookies.

• Horticultural Science & Technology
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• v.33 no.3
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• pp.443-447
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• 2015

Fragaria ${\times}$ ananassa (Duch.) cultivars, 'Wongyo 3 115' a nd 'Wongyo 3 116', we re bre d as a n inte rme diate parent l ine using heterosis of $F_1$ hybrids in octoploid strawberry. These two new cultivars were developed as inbred lines ($S_9$ generation) propagated from both seed and runners/stolons. 'Wongyo 3115', an inbred line derived from the 'Benihoppe' cultivar, has a semi-upright plant shape showing a vigorless growth habit, weaker than the original 'Benihoppe' cultivar; it has early flower bud differentiation and produces 10 flowers per cluster when grown from healthy seed. 'Wongyo 3115' has low yields of conical type fruit with pink colored skin; average fruit weight is approximately 11 g. The important characteristic of 'Wongyo 3115' is its excellent fruit firmness, firmer than the original variety. 'Wongyo 3116', an inbred line derived from the 'Doyonoka' cultivar, has an upright plant shape, vigorless growth habit, weaker than that of the original 'Doyonoka' cultivar; it has early flower bud differentiation and produces 8 flowers per cluster when grown from healthy seed. 'Wongyo 3 116' has oblate type fruits with red skin and an ave rage weight of approximately 12 g. The important characteristics of 'Wongyo 3116' are excellent fruit shape and higher yield than other inbred lines, although it produces small fruits compared to the original cultivar. Both cultivars have excellent taste, high sugar/acid ratio, and good texture. In regards to disease and pest resistance, 'Wongyo 3115' and 'Wongyo 3116' have a tendency to be sensitive to powdery mildew, anthracnose and the two-spotted spider mite.

• Horticultural Science & Technology
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• v.33 no.3
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• pp.448-452
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• 2015

'Seeberry' is a short-day $F_1$ hybrid strawberry for seed propagation, that was released by the Protected Horticulture Experiment Station (RDA, Republic of Korea) in 2013. Inbred lines derived from domestic germplasms and selected varieties were used to develop this cultivar. 'Seeberry' originated from a cross of two inbred lines: a male parent 'Wongyo 3115' with high firmness and a female parent 'Wongyo 3116' with excellent fruit shape and high yield. 'Seeberry' cultivar should be grown with a crown diameter of over 10 mm to reveal its unique characteristics. 'Seeberry' has an upright plant shape with elliptic leaves, 12-15 flowers per cluster, vigorless growth habit, and average flower bud differentiation compared to vegetatively propagated cultivars. Fruits of 'Seeberry' are conical, having light skin color and approximately 15-16 g in average weight. Yield of this cultivar is about 92% lower than that of 'Akihime', but 'Seeberry' has excellent taste, sugar content of $9.7^{\circ}Bx$, acidity of 0.6%, and good texture. With regard to disease and pest resistance, 'Seeberry' is sensitive to powdery mildew, aphids, and the two-spotted spider mite, and is resistant to anthracnose.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.451-458
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• 2013

The physicochemical properties and cooking qualities of four rice varieties (Goami, Giant-embryonic rice, Baegjinju, Aranghyangchal) which grown under ecofriendly farming as development of material for chronic disease tailored instant rice and porridge, respectively, were investigated. The contents of crude protein, crude lipid and crude fiber were the highest in Goami. The water absorption rate of Aranghyangchal at $85^{\circ}C$ was higher than other rice. However on rice flour, the water absorption rate and solubility of all functional rices at $85^{\circ}C$ were higher than control (brown rice flour). In addition viscosity of all functional rices at $100^{\circ}C$ were higher than control (brown rice flour). In spite of brown rice, Aranhyangchal showed no significant differences about hardness of Ilpum (white rice). The sensory evaluation was shown that Aranghyangchal was the highest in glossiness, flavor, roasted nutty taste, cohesiveness and overall preference. Although Giant-embryonic rice and Baegjinju were brown rice, overall preference was higher than Ilpum (white rice). These study results were showed that the functional rices could be good to make instant rice.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.575-581
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• 2010

Kidney bean was used in the brewing of Takju. The Takju formed varied the percentage of kidney bean used; that is, 0%(only rice) in $T_{-1}$, 100%(only kidney bean) in $T_{-2}$, 90% in $T_{-3}$, 80% in $T_{-4}$, 70% in $T_{-5}$, 60% in $T_{-6}$, and 50% in $T_{-7}$. We determined the total sugar, pH, reducing sugar, alcohol production, acidity, and DPPH free radical scavenging activity of Takju. The acidic value of $T_{-1}$ was above that of $T_{-6}$, and the pH of $T_{-2}$ was above that of $T_{-1}$. Both satisfy the food code parameters (namely, below 0.5 in acidity, 3.8~4.7 in pH). The alcohol production of $T_{-1}$ was above that of $T_{-2}$. For 2 days of fermentation, the reducing sugar of $T_{-1}$ totaled 2, down from 4.96%. After fermentation, there was not much difference from 4 to 12 days. The antioxidative effect of $T_{-1}$ proved to be much better than those of the other. Thus, we can be seen that these results thus indicate that the role of kidney bean added to Takju show good antioxidative activity. From the result of sensory test, we also concluded that the taste of Takju kidney bean is very similar to that of Takju with rice.

• Journal of the Korean Applied Science and Technology
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• v.34 no.2
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• pp.394-399
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• 2017

The goal of this study is to suggest the technology and the way of developing ergonomic shampoo device, which is able to adjust the height and to be devided, and it uses ozone water. As a result of developing the device, it can complete better the effect of preventing water splash than existing devices by making neck holding part higher. And it is also made with ergonomic design, therefore, the head of shampoo candidate can be drawn into it more easily. By adjusting water temperature($38^{\circ}C$) to candidate's taste through water heater attached to water bucket, when a candidate is being shampooed, it can help keep warm shampooing without delaying. We could know the process through temperature sensor. And we could also know the utility of its own sterilization(1PPM) and purification. Finally, ozone water was measured for 20 minutes and the ozone concentration was measured to be less than 1 PPM to ensure stability. All parts of the mobile shampoo stand together with the hot water device and the ozonated water conversion device were designed so as not to be inconvenient for the user to use.

• Korean Journal of Agricultural Science
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• v.41 no.4
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• pp.433-440
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• 2014

This study was conducted to investigate the effect of age on the contents of carnitine, free amino acid, and nucleotide-related compound in Holstein calf meat. Twenty calves were allocated into four age groups (3, 6, 9, or 12 mon of age; n=5/group), and ribeye (M. longissimus dorsi) and top round (M. semimembranosus) were excised from left side of each carcass on day 1 post-mortem. Carnitine contents for ribeye and top round were 0.79~1.16 and 0.65~1.26 mg/100 g, respectively, and those showed a tendency to be the highest in 3 mon group. The contents of majority of free amino acids were the highest (p<0.05) in ribeye and top round from 12 mon group. The contents of adenosine monophosphate, inosine monophosphate, and inosine were the highest (p<0.05) in ribeye and top round from 12 mon group, but hypoxanthine content was the lowest (p<0.05) in those from 12 mon group. These findings suggest that age decreases the carnitine content but increases free amino acid and good taste-related nucleotides contents in Holstein calf meat.

• Food Science and Preservation
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• v.21 no.6
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• pp.824-830
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• 2014

In this study, the quality characteristics of cookies with added purple kohlrabi (Brassica oleracea var. gongylodes) powder were investigated and analyzed through chemical and sensory evaluation. Samples were prepared with different levels (0, 1, 3, and 5%) of freeze-dried kohlrabi powder. The addition of Kolarbi powder decreased the moisture and fat contents, but the ash content was significantly increased (p<0.05). The pH and density of the cookie dough decreased significantly with the increasing levels of kohlrabi powder added (p<0.05). The spread ratio of the cookies generally decreased as more kohlrabi powder was added, but the decrease was not statistically significant. The hardness of the cookies increased significantly, however, with the increasing levels of kohlrabi powder added (p<0.05). The Hunter's color L, a, and b values significantly decreased with increasing kohlrabi powder compared to those of the control (p<0.05). In the sensory evaluation, the cookies to which 3 and 5% kohlrabi powder were added showed remarkably higher values for color, taste and appearance. These results suggest that purple kohlrabi powder is a good ingredient for improving the sensory and quality characteristics of cookies.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.47-55
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• 2009

Gochujang sauces were prepared with 5, 10, 15, and 20% concentrated pomegranate juice(CPGJ) and analyzed with the control for quality characteristics such as proximate composition, viscosity, pH, acidity, $^{\circ}Brix$, $^{\circ}Brix$/acidity ratio, color, and sensory qualities in order to determine the optimal ratio of CPGJ in the formulation. Moisture content, crude ash, viscosity, pH, Brix/acidity decreased, while acidity, Brix increased with increasing CPGJ content. In terms of color, lightness and yellowness decreased as CPGJ content increased however, the control group had significantly(p<0.05) higher redness than the CPGJ samples. For the sensory evaluation, color was not significantly(p>0.05) different among the samples. As the CPGJ content increased, flavor, viscosity, and overall acceptability decreased, whereas sourness, acrid taste, bitterness, astringency, and off-flavor increased. In conclusion, the results indicate that the addition of 10% CPGJ to Gochujang sauce is optimal, and provides good physiological properties as well as reasonably high overall acceptability.