• 한국식품영양학회지
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• 제21권1호
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• pp.43-50
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• 2008

This study used Omija extract as a natural congelation to compare and analyze soybean curd's physicochemical and sensory quality characteristics in order to improve functional benefits and taste of soybean curd. When Omija extract concentration increased, protein content went up considerably while crude fat and yield significantly decreased. In the pH change, the group with Omija extract were lower than control and the change was not much noticeable but slightly checked as the storage period was extended. The turbidity tended to increase as the storage period was longer. In the acidity change, the group with 0.5% Omija extract showed rapid increase on the 4th day after starting storage, and it can be interpreted that decomposition started at the moment. As the storage period was extended, brightness and yellowness remarkably decreased and redness considerably enhanced: higher concentration Omija extract worked to decreased brightness and to increase yellowness and redness. In accordance with the storage period, hardness, brittleness and gumminess increased and springness decreased, but there was no considerable change in cohesiveness: in accordance with the concentration, hardness, brittleness and gumminess significantly increased, but there was no considerable change in cohesiveness. In terms of sensory quality, the group with 1% of Omija extract showed the best appearance, flavor, taste and after swallowing results. The group with 1% Omija extract was the most preferred, $4.89{\pm}0.32$ in the overall preference. In conclusion, adding Omija extract can improve soybean curd's physicochemical and sensory quality characteristics. Moreover, the extracts can be expected to play an important role in encouraging Omija's value and widening its appliances to various food.

• 한국과학교육학회지
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• 제30권1호
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• pp.68-79
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• 2010

이 연구에서는 중학생의 과학 교실 학습 환경에 대한 인식을 알아보고, 남학생과 여학생, 교실 학습 환경에 대한 선호도가 높은 집단과 낮은 집단의 인식이 어떤 차이를 나타내는지를 조사하였다. 서울시에 소재한 7개 중학교의 3학년 14학급 587명(남학생 264명, 여학생은 323명)을 연구 대상으로 하였으며, 교실 학습 환경 설문 도구는 What Is Happening In this Class (WIHIC)을 사용하였다. 7개 항목 중 학생들 간의 단결, 과제 지향, 협동성, 평등성 항목에서는 긍정적인 인식을 나타내었으나, 수업 참여, 탐구 활동, 교사 지원 항목에 대한 인식은 다소 부정적이었다. 성차에 대한 과학 교실 학습 환경 인식을 보면 전체적인 결과에서는 차이가 나지 않았으나, 항목별로는 학생들 간의 단결과 협동성 두 항목에서 여학생들이 평균 점수가 유의미하게 높게 나타났다. 교실 학습 환경에 대한 선호가 낮은 집단에서는 교사 지원 항목이 과제 지향, 수업 참여, 탐구 활동 항목과 모두 유의미한 상관을 나타내었고 수업 참여-과제 지향-탐구 활동 항목들이 서로 높은 상관을 나타내었으나, 상위 집단에서는 교사 지원과 평등성 항목만 유의미한 상관을 나타내었다.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2006년도 6th International Meeting on Information Display
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• pp.1158-1161
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• 2006

The toner type paper-like display (PLD) has been developed with two polymer particles having opposite polarity which is composed of polymer, colorant and external additives (nano-sized silica). Nano-sized silica with triboelectric charge was used for the charge control agent (CCA) and influenced on the electrostatic properties of the silica-coated polymer particles. The PLD cell using silica-coated particles (200 seconds) had shown a good white appearance and low driving voltage. The result could be explained in terms of the surface morphology and the cohesiveness depending on the silica coating time.

• Journal of Information Display
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• 제8권1호
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• pp.14-17
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• 2007

The toner type paper-like display (PLD) has been developed with two polymer particles having opposite polarity composed of polymer, colorant and external additives (nano-sized silica). Nano-sized silica with triboelectric charge was used for the charge control agent (CCA) and influenced on the electrostatic properties of the silica-coated polymer particles. The surface morphology and the cohesiveness of silica-coated polymer particles were changed with the silica coating time. From these results, it was verified that the PLD cell using silica-coated particles (200 seconds) shows a good white appearance and low driving voltage.

• 한국식생활문화학회지
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• 제27권1호
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• pp.89-94
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• 2012

This study was conducted to evaluate the effects of sweet pumpkin (Cucurbita Maxima D.) powder on the quality characteristics of cookies. The cookies were made with various sweet pumpkin powder levels (10%, 20%, and 30%). The pH of the dough increased while the density of the dough decreased as the amount of sweet pumpkin powder increased. The width of cookies determined by water content in dough increased with increasing sweet pumpkin powder level. The L value of cookies was significantly the largest in the control group. The b value was the highest for the 30% substituted sample group. According to textural measurements, the hardness, cohesiveness, springiness, and brittleness of the cookies with sweet pumpkin powder were higher in concentration than those of the control group. According to the sensory evaluation, the appearance, color, flavor, and texture of cookies with 10-20% sweet pumpkin powder were higher compared to those of the control group. The overall most acceptable cookie group was that with 10% added sweet pumpkin powder.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.173-179
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• 2007

The effects of fermentation agent and fermentation temperature on the quality of Bori-sangoedduk We examined the effects of fermentation agent and fermentation temperature on the quality characteristics of Bori-sangoedduk a traditional dduk(rice cake) from Jeju, Korea. Bori-sangoedduk was prepared by mixing wheat flour, barely flour, and Borisul or Takju as the fermentation agent the mixture was then fermented at 30, 35, and $40^{\circ}$C. for 3 hr, and steamed. The L- value of the Takju group was higher than that of the Borisul group, and the samples fermented at $30^{\circ}$C in each group had higher than L-values than those fermented at $35^{\circ}$C and $40^{\circ}$C . The a- and b-values did not differ significantly by the fermentation agents and fermentation temperatures. The loaf volume of the Borisul group was higher than that of the Takju group however, there were no significant differences according to fermentation temperature. The values of hardness, springiness, and cohesiveness were lower in the Borisul group than in the Takju group due to a greater number of pores and surface cracks. Hardness, springiness, and cohesiveness values were highest at fermentation temperatures of 30, 35, and $40^{\circ}$C , respectively, in both groups, compared to samples at other temperatures. In the acceptance test, the Takju group was preferred over the Borisul group for appearance, texture, taste, flavor, and overall preference. There were also statistically significant preferences in taste, flavor, and overall preference for samples fermented at $40^{\circ}$C , in both groups, compared to those fermented at $30^{\circ}$C and $35^{\circ}$C. In the descriptive test, there were no differences in color according to fermentation agent and fermentation temperature, however, the Takju group was shinier than the Borisul group. In addition, the Takju group was harder and springier than the Borisul group, and had less sour taste and flavor than the Borisul group. Finally, in terms of overall preference, we found that Bori-sangoedduk made with Takju and fermented at $40^{\circ}$C for 3 hr was the best formula, due particularly to its taste and flavor.

• 동아시아식생활학회지
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• 제11권4호
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• pp.305-314
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• 2001

The study was conducted to investigate the effect of added green tea and black tea powder on the quality of bread during storage. Tea bread was prepared with 0.1% and 2% concentration of green tea (GT) and black tea(BT) powder. The crude fat contents of GT 2% group and BT 2% group were significantly higher than those of control group. GT l% group and BT l% group. The loaf weight of the control group was the lowest and its loaf volume was the highest. Especially, GT 2% group had the lowest loaf volume. The internal lightness value of control group was the highest. the redness value of BT 2% group and the yellowness value of GT 2% group were the highest. GT 2% group was significantly higher in hardness and gumminess and BT l% group was higher in cohesiveness and springiness. After 5 day storage, the retrogradation of GT 2% group was the highest and that of BT 2% group was the lowest among groups. After 5 day storage. pH. titratable acidity and total colony count of GT 2% group was the lowest and those of control group was the highest. The sensory score of control, GT l% and GT 2% group were evaluated higher than others. The shelf-life of tea breads were prolonged to 1~3 days by adding green tea powder and black tea powder as compared with the control group. but It must be considered the way to increase the quality of bread in loaf volume and retrogradation.

• 한국조리학회지
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• 제11권3호
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• pp.179-189
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• 2005

The purpose of this study was to investigigate the effects of different tapioca powder on the quality of Chol-Pyon. As the result of the sensory evaluation, 5% addition groups showed good preference in chewness, moistness, softness, adhesiveness, after flavor. 10% addition groups showed good preference moistness, softness, after flavor. In texture profile, gumminess, cohesiveness, adhesiveness of Chol-Pyon was not different significantly among all the groups. All groups was getting higher by addition level. Softness was 5%, 20% addition groups had the higher. Tapioca Chol-Pyon seemed to increase hardness slightly. 5% addition group had the highest values in chewness. The desireable water content in 5%, 10% Tapioca Chol-Pyon was not different significantly among all the groups(p<0.05). 15%, 20% addition group was significantly different from all the groups. Hunter's rotor values higher redness and yellowness was 20% tapioca powder addition group more than the other groups but lightness were lowest value. Above results indicated that 5% tapioca powder addition level to give the best quality.

• 한국축산식품학회지
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• 제20권2호
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• pp.139-145
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• 2000

This study was conducted to investigate the storage and quality characteristics of vegetable hot dog. The b-value of sausage was increased significantly, but the color of bread was not changed during storage. The hardness, springiness, cohesiveness and chewiness of sausage were not changed, but the gumminess was increased during storage. The hardness, springiness, cohesiveness and gumminess of bread were not changed, but the chewiness was decreased during storage. The moisture content of sausage was not changed, but that of bread was decreased during storage. The pH of vegetable hot dog showed 5.67~5.71 during storage. The TBA of sausage was increased from 0.13 to 0.29mg/kg, the VBN was increased from 4.24 to 5.46mg% during storage. The total plate counts showed $3.5\times$104 CFU/g 8 days of storage. The coliform group, Staphylococcus aureus. Salmonella and Vibrio parahaemolyticus were not detected during storage. The vegetable hot dog was found to be fresh by sensory scores such as taste, aroma, color, texture and palatability, and the appearance of mold and slime was not detected during storage.

• 동아시아식생활학회지
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• 제6권1호
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• pp.69-76
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• 1996

This study examined the distinctive character and level of preference of SsookGae-Dduck which was produced with making 2, 3, 4, 5% of difference, adding 30% mugwort. In the sensory evaluation for SsookGae-Dduck, the bitterness, hardness and flavor were highly evaluated as the amount of mugwort powder was increasing. The sweetness and color showed the highest number in the adding group of 2% mugwort powder. In the being moistness degree, the 30% adding group of mugwort was the highest one, and 3% adding group in the mugwort powder. And the chewiness was highly marked in the adding group of 30% mugwort, and 5% adding group was highly marked in the mugwort powder. In the mechanical evaluation of SsookGae-Dduck, the hardness and adhesiveness were highly marked in the adding group of 5% mugwort powder, the adding group of 4% showed the highest number in the springiness, cohesiveness, gumminess and chewiness. Through these all studies, the mugwort powder should be used in the multi way of our food life and it was really necessary to be studies and to be taken interest in this area constantly.