• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.251-256
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• 2004

This study was conducted to find the optimum pretreatment method to improve the quality of Pleurotus eryngii pickled with the fermented soybean paste. Blanching(70 , 10min), salting(5%, 20 , 72hr) and drying(50 , 3hr) were used as pretreatment methods. The moisture loss of the mushrooms during pickling was accelerated more by salting and drying. Salinity increase was retarded by salting. Surface and internal browning of the mushrooms were suppressed by blanching. Hardness tended to increase sharply until 20 days of pickling and then slowly decreased. In the sensory evaluation, mushrooms pickled for 40 days were scored as the highest. Blanching was a superior treatment compared to the others in term of color, taste, flavor, texture and overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.819-826
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• 2014

Consumer's demand for higher dietary fiber and lower fat in processed foods are increasing. This study developed a low fat and high dietary fiber snack using egg whites and dry fermented radish powder obtained from Dongchimi fermentation. Quality characteristics, such as hardness, color, fat content and total dietary fiber, of the developed snack were conducted along with a hedonic test. As the amount of the fermented powder increased in the formulation, water content and snack hardness decreased. Up to 14.5% radish powder was added (or 9.54% dietary fiber; dry weight, w/w) to the formulation, and hedonic test found snack containing 4.8% (w/w) powder showed the highest scores for overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.52-61
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• 2012

This study sought to develop a healthier type of jeungpyeon, or Korean rice cake, by adding Korean black raspberry powder (Rubus coreanus). The moisture content, color, volume, symmetry, uniformity, texture, and sensory quality characteristics were evaluated in order to determine the optimal amount of raspberry powder to add to rice flour in order to get the best-tasting, healthiest food. We substituted 0.5%, 1.0%, 1.5% and 2.0% of rice flour with Rubus coreanus powder and mixed 3%, 6%, 9% and 12% Rubus coreanus concentrate with water to make dough. The result was stored for up to 48 hours at $20^{\circ}C$, and then evaluated. Jeungpyun with Rubus coreanus powder and Rubus coreanus concentrate had the right flavor, color, fermentation, and taste, compared to the other groups. Consequently, in overall acceptability, the highly rated Rubus coreanus powder-PW(1.5%) and Rubus coreanus concentrate - BA (6%) will be the most desirable.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.604-612
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• 2012

The quality characteristics of yackwa made with goami powder at different baking temperatures (150, 160, 170, 180) and baking times (15, 20, 25 min) and at different dipping temperatures (65 and $80^{\circ}C$) and dipping times (15 and 30 min) were evaluated. To determine the optimal temperature and time for yackwa containing goami powder, color values, preference color and pictures were determind. The baking temperatures were $150^{\circ}C$ for 25 min, $160^{\circ}C$ for 15 min and 20 min, and $170^{\circ}C$ for 15 min. The weight of yackwa was heavier at low dipping temperatures and long dipping times. L-values and b-values were the highest at short dipping times. Hardness, moisture and overall preference was the lowest at low dipping temperatures and long dipping times.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.729-735
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• 2009

The objective of this study was to evaluate the quality characteristics of Sulgidduk added with cabbage powder. The moisture contents of Sulgidduk added with cabbage powder ranged from 37.2 to 33.7% and were significantly lower than those of the control. As the amount of cabbage powder increased, the L-value was reduced, while the a- and b-values were increased. In terms of textural characteristics, Hardness, Adhesiveness, Springiness, Cohesiveness, Gumminess, and Chewiness decreased with greater concentrations of cabbage powder. Sensory evaluation revealed that the favorite degree of color, flavor and taste received high increasing scores with increasing addition amounts of cabbage powder, while the Chewiness did not differ significantly (p<0.05) among the samples. The moistness found to be highest in the control, while it decreased as the amount of cabbage powder increased. The overall acceptance was highest as (6.00) for the Sulgidduk (CS6) that contained 6% of the cabbage powder. Overall, the results of this study indicate that adding 6% cabbage powder to Sulgidduk was produced the optimal results, and provided good quality characteristics and high overall acceptance.

• Therapeutic Science for Rehabilitation
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• v.11 no.2
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• pp.77-91
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• 2022

Objective : This study aimed to assess the effects of occupation-based lifestyle intervention programs on older adults in the local community. Methods : Nine community-dwelling older individuals participated in this study using a one-group pre-post design. The occupation-based lifestyle intervention program consisted of 12 group sessions, and one individual session was conducted for seven weeks. Occupational balance, activity occupancy, activity participation, depression, health-related quality of life, and program satisfaction were assessed. Results : The average attendance rate of the nine participants was 10.11 (SD=1.36). Overall occupational balance (p=.012), activity participation status (p=.008), performance (p=.012), and satisfaction with activity participation (p=.008) were increased. Furthermore, the results showed changes in leisure time (p=.008) and rest time (p=.008). Finally, there were some improvements in the overall health-related quality of life (p=.034) and depression scores (p=.012). Conclusions : Occupation-based lifestyle intervention programs positively affected occupational balance, activity occupancy, activity participation, depression, and health-related quality of life in community-dwelling older adults. This research suggests promising benefits and feasibility of the program for community-dwelling older adults.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.621-630
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• 2014

This study presents the quality characteristics of blueberry bread. Blueberry fruit powder was added to bread dough at various concentrations ranging from 3~9%, after which physicochemical properties of dough and bread containing blueberry fruit powder were determined. The pH, loaf volume, specific loaf volume, dough volume and baking loss decreased with increasing amount of blueberry fruit powder in bread, whereas loaf weight and hardness were reduced. In particular, hardness appeared to be 1.98 times higher in the control without blueberry powder compared to the bread containing 9% blueberry powder. For color, increasing the amount of blueberry fruit powder reduced L and b values, whereas a value was increased. In the sensory evaluation, the highest overall preference score was observed in bread containing 6% blueberry powder, whereas the lowest score was observed in bread with 9% blueberry powder. From these results, blueberry bread with good acceptability has an optimum blueberry powder concentration of 6%.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.247-255
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• 2009

This study examined the quality characteristics of brown sauce prepared with rice powder in place of wheat flour, which is the commonly used thickener. With regard to the general components, as the level of rice powder increased and its ratio in the stock increased, moisture decreased and crude protein, lipid, and ash increased. Reducing sugar content was 4.72% in the control group, and as the mixing ratio of stock to rice powder increased from 100:5 (S1) to 100:13 (S5) in the rice powder-added groups, reducing sugar content increased from 3.94% to 4.82%, respectively. In terms of Hunter's color values, as more rice power was added to the beurre mani$\acute{e}$, L, a, and b values increased. Thus, a sauce of a light brown color was appropriately made. For consistency, as more rice powder beurre mani? was inserted into the analyzer, flow was reduced and viscosity significantly increased. The pH of the control (CS) was 4.94, and there were no significant differences between the control and the rice powder-added groups. In sensory evaluations, color presented its highest score as 6.47 when the mixing ratio of stock to beurre mani$\acute{e}$ was 100:7 (S2). S2 also received the highest score for flavor at 6.32. Viscosity was highest in the control (CS) at 6.26, and was not significantly different from the 100:7 (S2) or 100:9 (S3) groups. Finally, the S2 group had the highest scores for taste (6.21) and overall-acceptability (6.30). In correlation analyses between the sensory characteristics, overall-acceptability as well as the color, flavor, viscosity, and taste of the brown sauce all presented comparatively high positive correlations, in which overall-acceptability and color had the highest correlation.

• Journal of Preventive Medicine and Public Health
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• v.55 no.1
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• pp.1-9
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• 2022

An index that evaluates the health level of a population group considering both death and loss of function due to disease is called a summary measure of population health (SMPH). SMPHs are broadly divided into life year indices and life expectancy indices, the latter of which comprise healthy life expectancy (HLE). HLE is included as a policy target in various national and regional level healthcare plans, and the term "HLE" is commonly used in academia and by the public. However, the overall level of understanding of HLE-such as the precise definition of HLE and methods of calculating HLE-still seems to be low. As discussed in this study, the types of HLE are classified into disability-free life expectancy, disease-free life expectancy, quality-adjusted life expectancy, self-rated HLE, and disability-adjusted life expectancy. Their characteristics are examined to facilitate a correct understanding and appropriate utilization of HLE. In addition, the Sullivan method, as a representative method for calculating HLE, is presented in detail, and major issues in the process of calculating HLE, such as selection of the population group and age group, estimation of death probability, calculation of life years, and incorporation of health weights, are reviewed. This study will help researchers to select an appropriate HLE type and evaluate the validity of HLE research results, and it is expected to contribute to the vitalization of HLE research.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.208-216
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• 2014

The purpose of this study was the optimization of mixing ratio of rice flour, potato starch and soybean flour baking domestic rice cookies with nuts. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the optimal combination of rice flour ($X_1$), potato starch ($X_2$) and soybean flour ($X_3$). The physical properties of 16 samples were analyzed, including color L (p<0.001), color a, color b (p<0.05), spreadability (p<0.05) and hardness (p<0.05). In sensory evaluations, color (p<0.05), flavor, taste (p<0.05), crunch (p<0.05) and overall quality (p<0.05) were differed significantly among the samples. The optimal compositional ratios were 78.90 g rice flour, 18.96 g potato starch, and 15.90 g the soybean flour in 420 g total weight.