• Applied Biological Chemistry
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• v.48 no.1
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• pp.60-64
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• 2005

Yogurt base was prepared from skim milk added with $0.2{\sim}1.0%\;(w/v)$ chlorella powder and fermented with lactic acid bacteria (the mixed strain of Lactobacillus acidophilus, Bifidobacterium longum and Streptococcus thermophilus) at $40^{\circ}C$ for $12{\sim}18\;h$. Quality characteristics of the yogurt were evaluated in terms of acid production (pH and titratable acidity), number of viable cells, viscosity and sensory properties. The addition of chlorella powder stimulated the growth of lactic acid bacteria and remarkably enhanced the acid production. After 12 h incubation, titratable acidity of chlorella yogurt was $1.16{\sim}1.33%$ and was higher than that (1.02%) of yogurt made with only skim milk. However, the viscosity of yogurt was decreased by the addition of chlorella powder. The sensory score of yogurt added with 0.2% chlorella powder was similar to ordinary yogurt in taste and overall acceptability. When chlorella yogurt was kept at $4^{\circ}C$ for 15 days, its quality-keeping properties except for number of viable cells were relatively good. According to sensory score and storage ability, the optimum concentration of chlorella powder was around 0.2%.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.1
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• pp.1-11
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• 2014

This study was carried out to investigate nutritional and physiologically active characterizations of sikhae and the seasoned products from the sea squirt Halocynthia roretzi. The total taste values of sikhae fermented for 4 and 5 days were 10.9 and 15.4, respectively, which was lower than for commercially seasoned sea squirts. The sikhaes contained mostly glutamic and aspartic acids. The total amino acid contents of sikhaes fermented for 4 and 5 days were 5.5 and 6.0 g/100 g, respectively, which were lower than those of commercial seasoned-sea squirts or similar. An amount of 100 g of sikhae and its seasoned products contained P, K, Mg and Fe, and these minerals, which are deemed good for our health, were at 10% above the recommended daily requirements. The functional properties of sikhae fermented for 4 and 5 days were as follows: for ACE inhibiting activity, 69 and 69.5%, respectively; for antioxidative activity, 28.9 and 29.3%, respectively; for xanthine oxidase inhibitory activity, 52.8 and 53.1%, respectively; and for ${\alpha}$-glucosidase inhibitory activity, 2.4 and 1.4%, respectively. Antimicrobial activity of the 5 day fermented sikhae against Vibrio parahaemolyticus and Staphyloccus aureus was detected in 8 mm and in 7 mm against Escherichia coli.

• Korean Journal of Human Ecology
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• v.23 no.3
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• pp.443-452
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• 2014

In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 3, 6, 9 and 12%) of baekbokrung powder(BBP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, total polyphenol content, DPPH radical scavenging activity and sensory properties were measured. Moisture content, a value, hardness, total polyphenol content, and DPPH radical scavenging activity of the cookies significantly increased with increasing content of BBP, whereas pH and density of the dough, spread factor, L and b value of the cookies significantly decreased. The results of sensory properties showed that cookies made with 3% and 6% BBP did not differ significantly from the control, in color, taste and overall quality. Texture scores for the 3% and 6% BBP group ranked significantly higher than those of the other groups. Taken together, the result of this study suggest that BBP is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Journal of Nutrition and Health
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• v.14 no.4
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• pp.175-181
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• 1981

This study was carried out to investigate the feasibility of production of soy yogurt, which is inexpensive and high protein product with an acceptable flavor, from soy milk using lactic acid bacteria. Utilization of various carbohydrates by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus bulgaricus was stuied. Sucrose, the major carbohydrate in soymilk, was fermented by L. acidophilus and S. thermophilus. None of the testing microorganisms was able to ferment melibiose and raffinose. Growth of lactic acid bacteria in soymilk was examined every 4 hour. L. acidophilus exhibited the highest growth rate during the early stage. After 16 hours of incubation, however, all the cultures with the exception of L. bulgaricus grew at nearly equal rates. Microscopic examination of mixed cultures showed that the presence of S. thermophilus was much more pronounced than that of L. bulgaricus. All the cultures with the exception of L. bulgaricus formed acid rapidly during 16 hours of incubation, bringing the titratable acidity to 0.6% and pH to 4.3, which was sufficient to cause coagulation of soymilk. L. bulgaricus produced acid to a much lesser extent and caused coagulation of soymitk after 30 hours at earliest. Three kinds of yogurts were prepared from 100% soymilk, 100% milk and 50% soy-50% milk combination by S. thermophilus and were evaluated by taste panel. Soy yogurt received a significantly lower mean odor score than milk yogurt. Soy yogurt had custardlike texture, while milk yogurt was syrupy. However the scores for texture as well as those for color and flavor did not differ significantly among the treatment. The mean total scores for yogurts were not significantly different and were equivalent to ratings between good and high fair.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.3
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• pp.400-407
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• 2017

This study investigated the antioxidant properties of yangha(Zingiber mioga Rosc) and quality characteristics of kimchi with added yangha during a 21-day fermentation process at $4^{\circ}C$. Yangha was added to salted cabbage at concentrations of 0, 5, 10, and 15% (w/w). The quality characteristics of kimchi with added yangha were determined by measuring pH, salinity, mineral contents, lactic acid bacteria amounts, color value and sensory evaluation. From the results, total phenolic ($3.85{\mu}M$ quercetin equivalent/g) and total flavonoids ($0.49{\mu}M$ quercetin equivalent/g) contents were measured in yangha. The number of lactic acid bacteria of kimchi with added yangha significantly increased with increasing yangha content, especially 10%. The brightness value increased with increasing yangha content. However, the redness tended to decrease by the addition of 10% and 15% yangha. The consumer acceptability score for the kimchi with added 10% yangha ranked significantly higher than that of the other groups in overall acceptability, taste, flavor, and color(p<0.05). From these results, we suggest that yangha may be used as a natural antioxidant and that it is a good food ingredient for increasing the functionality and consumer acceptability of kimchi.

• Food Science and Preservation
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• v.19 no.1
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• pp.159-166
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• 2012

To investigate the characteristics of $Gammakgeolli$ to which processed forms of persimmon were added, $Gokkam$, $Gammalaengi$, whole powder, peel powder, and paste were used as various processed forms. The moisture, total polyphenol, and soluble-solid contents of the persimmon used for making $Gammakgeolli$ showed a big difference according to the processed form of persimmon, and influenced the total polyphenol and alcohol contents of the $Gammakgeolli$. The pH and total acid of the $Gammakgeolli$, which were 3.7~4.1 and 0.20~0.29% (w/v), respectively, were similar to those of commercial $Makgeolli$. The amino acidity increased on the fifth day after fermentation from that on the third day, and showed relatively high levels in the whole power, peel power, and paste. The volatile-acid contents of the $Gammakgeolli$s were within the range of 80~100 ppm and showed the highest level in the persimmon-paste-treated sample. Among the major organic acids of $Gammakgeolli$ (oxalic, citric, tartaric, malic, succinic, lactic, and acetic acid), lactic acid had the highest concentration. The $Gammakgeolli$ to which hole power or paste was added showed a high level of yellowness and a good color in the sensatory evaluation. In the sensory evaluation (selection rate) of the taste and overall acceptability, the $Gammakgeolli$ treated with $Gammalaengi$ was the best.

• Journal of architectural history
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• v.11 no.2 s.30
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• pp.7-22
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• 2002

Architectural style is said to be product reflecting political, social and cultural condition. Especially, in colony, architectural style is strongly related to political condition or policy. After colonization in 1910, public buildings with western historical architectural style in Japanese version were widely built by Japanese colonial government in Korea. And in the late 1920s, modernism style in architecture became dominant in Korea as like other countries. In this situation, curious buildings in strange architectural styles came out. One example is railroad station buildings with traditional Korean architectural style and timber house station having a steep roof which is widely used in North Europe such as Alps area with good sights and mountains. Generally, the colonizer says that colonization is the only way to save the colony at crisis defined by colonizer and they insist that they can help the colony modernize. To justify colonization, the colonizer attributes the colonization to the characteristics of the nation and stagnation of the traditional culture etc.. Accordingly, the colonizer tries to depreciate colony's traditional value and culture. In case of colony which has similar cultural background historically (in this case, economical exploitation is less important than other Asian colony by European power), this depreciation of traditional value and culture in Korea was done more strongly than others. At this time, we should understand special relation between Korea and Japan historically. Even though, colony's locality is adopted by the colonizer in public fields, which is based on political purpose or exotic taste etc.. In early days of Japanese ruling period, Japan never use the Korean traditional facts in public. Therefore there is no use of Korean traditional architectural style in public field. In late 1920s, some railroad station buildings were constructed in new styles without precedence in modern Korea. One is railroad station buildings in Korean traditional architectural style, the other is railroad station buildings in timber house stations having a steep roof which is different form western historical architectural style. It was mystery that Japan had constructed railroad stations in Korean traditional style which Japan had tried to destroy together with Western style railroad station buildings. This paper is made to solve the mystery why the colonizer(Japan) constructed entirely different types of railroad stations at the same time in the late 1920s and 1930s. The key point to solve this mystery is tourism. In this paper, to solve this mystery, I try to use terminology' 'Colonial Tourism' in architecture why colonial power had constructed railroad stations with colony's traditional architectural style and Western style having a steep roof which can be seen north European region.

• Journal of the Korea Convergence Society
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• v.6 no.6
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• pp.221-229
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• 2015

This study aims to identify and analyze the main factors that determine the properties and buying behavior in the premium bottled select and analyze the degree of impact on the relevant variables are premium water demand. When applied to the truncated negative binomial model to derive the study results: The results of estimating the variables that affect the demand for premium mineral water are as follows. Premium bottled water demand of this group my purchases with a choice between buying behavior variables are significantly higher than the relative population. To also do a good ingredient water, it appeared to be on a statistically significant positive effect on the demand for the more groups you purchase a premium bottled water for the purpose of receiving special feeling, just buy purpose is called to drinking water does not significantly affect to be analyzed. Among demographic characteristics it showed that demand for premium bottled water purchases are significantly higher in women than in men, professional / clerical job, such as the military, college graduates were more consumer research as significant in comparison to the relative population. Taste and package design factors of premium bottled mineral water among the select attribute factors are having a significant positive impact on the purchasing demand, local conditions and cost factors have been estimated to be insignificant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.152-157
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• 2004

Physicochemical characteristics of rice milled by newly designed abrasive milling machine were studied. Crude protein and crude lipid contents were 7.81∼8.50% and 1.07∼0.95%, respectively, and they showed a tendency to decrease with milling times. However, they showed higher values than that of polished rice. Major fatty acids of crude lipid were palmitic acid, oleic acid, and linoleic acid. Whiteness of tested samples was higher than brown rice but lower than polished rice. The remain rate of rice germ of four pass-through and polished one time sample (FPS) was 39.33%, and it was higher than that of polished rice (4.00%). One thousand grain weight of samples over than three pass-through was significantly different from brown rice (p<0.05). FPS had smooth surface similar to polished rice and it showed some residual rice germ by scanning electron microscopy. Sensory evaluation showed that the taste of three pass-through rice, four pass-through rice, and FPS was not significantly different from polished rice, whereas their color, odor, texture, and overall acceptability had lower score than polished rice but higher than brown rice. Therefore, we estimate that rice ground over three pass-through by newly designed abrasive milling machine might be a good source having nutritive value.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.169-184
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• 2011

This study tried to know the effect of selection attributes for chicken specialty stores on customer satisfaction and loyalty. IPA analysis on relation between the attributes and the satisfaction showed that most quality-related product attributes such as 'the taste and quality of chicken', 'proper portion', and 'fresh ingredients' had high levels of perceived importance and satisfaction. It indicates that the stores need to keep the current good quality. On the other hand, customers showed lower levels of satisfaction in 'reasonable prices', 'quick delivery'(certainty factors), and 'kindness of employees', so that those attributes need improving. The hypothesis testing showed that supplementary product factors such as 'side dishes offered with chicken', 'use of neat and convenient wrapping package', and 'coupon offers' among the customer selection attributes had a significant impact on customer satisfaction and loyalty. Therefore, the owners of chicken specialty stores need to choose a reasonable price to make customers satisfied and shorten delivery time directly related to quality. Also, they need to differentiate their services by continuous employee training and education and provide additional services in order to enhance customer satisfaction for their repurchase.