• Asian-Australasian Journal of Animal Sciences
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• v.32 no.12
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• pp.1933-1941
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• 2019

Objective: This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. Methods: Pork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (control), 3:1 (T1), 1:1 (T2), 1:3 (T3), 0:4 (T4), and pickled samples with 0.012% sodium nitrite (PC, positive control) and nitrite free brine (NC, negative control) were considered as the control. Results: The pH values of cured pork loins with FSC were decreased with increasing addition level of FSC. Cooking loss was not significantly different among all treatments. T4 had the lowest value in moisture content and lightness value and the highest value in curing efficiency. The redness value of T4 was not significantly different from that of PC in raw. After cooking, however, it was higher than that of PC. The yellowness value of cured pork loin added with FSC was increased with increasing level of FSC. Volatile basic nitrogen content of cured pork loin added with FSC was higher than PC and NC. Thiobarbituric acid reactive substance value of cured pork loin added with FSC was decreased with increasing FSC level. Residual nitrite level and shear force were increased with increasing FSC level. In the sensory evaluation, sensory score for flavor, off-flavor, chewiness, juiciness, and overall acceptability were not significantly different among all treatments. However, sensory score for color was increased when the concentration of FSC added to pork loin was increased. Conclusion: The FSC solution had a positive effect on redness and lipid oxidation. As shown by the results in protein deterioration and sensory, Swiss chard can replace sodium nitrite as natural curing agent.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.477-487
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• 2006

The quality characteristics of dough and French breads containing dietary fibers, which were resistant starches (RS3 and RS4 types) and commercial non-starch polysaccharides (cellulose, pectin and chitosan), were investigated. The pH of the dough containing all dietary fiber except pectin was greater than that of control and was increased with increasing addition level. There was no correlation between pH and the expansion ratio of dough. As the level of added dietary fibers became high, the bread baking loss decreased, and the order of specific bread volume was 5% cellulose < 5% pectin < control bread, with no significant difference in specific volume. When a high level of dietary fibers was added to wheat flour, a complex phase appeared due to the formation between the network structure of additives and wheat gluten, and starch granules were heavily masted by the increased development of gluten-network matrix after the first fermentation like a wide spread net. Comparing the colorimetric changes of breads with the same added ratio (10%) of dietary fibers, the cellulose and RS4 addition breads had lower levels and the pectin-added bread had the highest value in the redness, while the chitosan-added bread had the highest value in the yellowness. Breads with a high level of dietary fibers showed increased hardness, gumminess, and brittleness and decreased springiness and cohesiveness. By sensory data, breads with 5% NSP and 10% RS addition showed high overall acceptability, with higher sensory RS score, compared to NSP addition. In conclusion, it was suggested that bread with lower than 10% RS or 5% NSP addition based on the amount of wheat flour, was acceptable with no considerable change in preference/overall quality and processing in bread-making.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.126-132
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• 2004

To develop health food using old pumpkin, freeze-dried old pumpkin powders were added into wheat flour in the ratio of 0, 1, 2, 4, and 8% and the quality characteristics of the baked products were investigated. Moisture content and water activity of breads with added pumpkin powders were raised from 42.22 and 0.528 in 1% addition ratio to 0.576 and 44.39% in 9% addition ratio compared to 40.69% and 0.521 in the bread of non-added, respectively and these increases were due to the effect of the added pumpkin powders. Water holding capacity of the added pumpkin powders raised the weight of the breads while the specific volume was decreased at that time. In the Hunter's color values, as the pumpkin powders content increased, 'L' and 'a' values were decreased while 'b' value was increased from ＋29.44 in 1% addition ratio to ＋45.58 in 8% addition ratio of freeze-dried old pumpkin powders compared to ＋12.65 in the bread of non-added. In the texture properties, hardness, fracturability, springiness, cohesiveness, gumminess and chewiness were increased by the added content of pumpkin powders hardness to 561 g in the bread withof 8% added pumpkin powders from 248 g in the bread of non-added. Judging from texture, taste and overall acceptability of the product, the recommended substitution level for freeze-dried old pumpkin powders in bread was 4% or less

• Culinary science and hospitality research
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• v.14 no.1
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• pp.152-160
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• 2008

The purpose of this study was to investigate the sensory characteristics of brown sauce made with different ratios of Jubak. In the brown sauce made from Jubak, the followings showed changes according to the amount of Jubak. The content of crude lipid increased, that of crude protein and moisture decreased, and that of crude ash and reduced sugar increased. Brown sauce made from Jubak contained more reduced sugar than general brown sauce, and the content of reduced sugar increased. pH increased from initial pH 4.32 to 5.42 respectively, and viscosity increased. The "L" value expressing brightness of samples had a tendency to increase with Jubak added. "a" value had a tendency to increase in case of no Jubak added, and "b" value had a tendency to decrease according to the amount of Jubak. In the sensory evaluation, color and flavor decreased and viscosity increased with the amount of Jubak. Overall, it was the highest in 0% Jubak. From the above results, an addition of 25% Jubak to brown sauce is recommended for commercial use.

• Journal of the Korea Concrete Institute
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• v.14 no.5
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• pp.789-795
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• 2002

To evaluate the bind rate and behavior of two types chloride ion-one is the chloride ion added in mixture when un-washed sea sand is used as fine aggregate, one is the chloride ion admitted in the new version of concrete standard specification, pore solution extracted in cement paste were analyzed. The results are follow. 1 As passing the time, the chloride concentration in the pore solution decreases with the Increase in the chloride content absorbed by the hydrate products. As compared with chloride contents in mixing water, the bound ratio of chloride at 49 days is 64∼90％. 2. The bound ratio of chloride in cement paste considering evaporable water as pore solution is obtained. In case of Pl∼P3(added chloride content wt of cement 0.046∼0.16 ％), the bound ratio of chloride is 91.8∼93.5 ％. P4(added chloride wt of cement 0.3％) is 89.1％, but P5(added chloride wt of cement 0.617％) bound is only 77％. 3. The bound ratio of chloride to wt of cement is 0.015∼0.475％ with adding chloride. In case chloride added over 0.091 ％ wt of cement, the bound chloride content increases 1.7∼1.8 times in spite of added chloride increase twice. The bound ratio of chloride to wt of cement decreased with the increase in the chloride content. 4. The more increase added chloride content, the more increase the bound ration of chloride. But the absolute value of chloride content in pore solution increased.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.401-407
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• 2012

Baked black soybean has great nutritional value, so it is a great potential ingredient in cake. To find an acceptable ingredient ratio, baked black soybean powder was to wheat flour in different experimental groups. The control was pure wheat flour, and the experimental groups had 0 (control), 10%, 20%, 30%, and 40% baked black soybean powder added. The baked black soybean powder consists of moisture (4.88%), crude protein (34.46%), crude fat (11.35%), crude ash (4.84%), and carbohydrates (44.47%). The specific gravity, spreadability, and baking loss increased with an increase in the amount of baked black soybean powder, but specific volume decreased. The 'L' and 'b' chromaticity values of a sponge cake decrease with increased amounts of added baked black soybean powder. The texture becomes more hard and stuff with added baked black soybean powder, but springiness decreases. A sensory test found the best experimental group to be that of 20% powder added.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.810-819
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• 2010

The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.571-580
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• 2003

The purpose of this study was to assess the optimum coating ratio for rice, using various ratios of mulberry leaves extract, 1.0, 1.5, and 2.0%, and to determine the optimum ratio of added water, in proportion to the total weight of mulberry rice. The moisture content of the soaked rice, and the optimum water uptake rate, moisture content of the cooked rice, as well as its blue and color values, mechanical characteristics, internal structure and sensory evaluation, were analyzed. The statistical data analyses were completed using the SAS program. The results are summarized as follows: The moisture content of mulberry rice was less than that of raw rice. The average optimum water uptake of the soaked mulberry rice at the different water temperatures, 10, 20 and 30, was 20% of the total weight of the raw mulberry rice. As for the results of the sensory evaluation,; 140% water, in proportion to the total weight of raw mulberry rice, was judged to be the optimum. The average moisture content of the cooked mulberry rice was 45∼50%, but there was no significant difference in the various coating ratios. The blue value of the cooked mulberry rice awas highest on the first day of cooking. The L- and a-values decreased with increasing coating ratio, but the b-value increased under the same conditions. As for the mechanical characteristics,; the adhesiveness, hardness and springiness decreased during 2 days of storage. The internal structure of the mulberry rice, observed by SEM, showed a close structure on increasing the coating ratios of mulberry leaves extracts. It was concluded that the optimum coating ratio of mulberry rice and ratio of added water for cooking wereas 1.5 and 140%, respectively, in proportion to the total weight of raw mulberry rice.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.103-112
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• 2010

This study was preformed to make high quality fish cake made with silver pomfret, which is one of the savory, soft and delicious fishes by adding wasabi powder (WP). WP as natural additives was added to the ratio of 0.6%, 1.2%, 1.8%, 2.4%, 3%, a color values, texture, folding test, sensory evaluation, peroxide value, TBA value, and viable cell count were analyzed. L and a value were decreased significantly by the increase of the ratio of WP. However, b value was increased. In the folding test to show the flexibility of fish cake, it was measured AA in the all samples. As the result of measuring texture, hardness was increased significantly by the addition of WP, cohesiveness was the highest in 1.8 WP and 0.6 WP, Springiness showed no significant difference among samples. However gumminess and chewiness of fish cake adding wasabi powder were significantly higher comparing with control group. In sensory evaluation, 1.8 WP had the best score in overall acceptability. Fish cakes had lower peroxide value, TBA value and viable cell count after frying compared to the one without WP. These results indicate that fish cake could be prepared by adding the WP for high quality and functionality. Consequently, wasabi can be applied as a food preservative or additive in fish cake.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.13 no.1
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• pp.72-80
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• 2020

The information security industry is increasing in importance and market size due to the development of the fourth industry such as artificial intelligence, IoT and etc. This paper was analyzed the impact of the increasing information security industry on the domestic economy by using the Input-Output table. It was classified industrial sectors into information security products and information security services industries, and then reclassified the Input-Output table into 35 industries. And it was estimated the production inducement coefficient, the value-added inducement coefficient, employment inducement coefficient, and etc. The production inducement coefficients of the information security product and service industry are each 1.571, 1.802, and the value-added inducement coefficients of them are each 0.632, 0.997, and the employment inducement coefficients of them are each 2.494, 7.361. Only the value-added inducement coefficient of the information security service industry is slightly higher than the total industry, and the remaining inducement coefficients are all lower than the total industry. In addition, the information security product industry has no the forward and backward linkage effect, and the information security service industry has no the backward linkage effect. But it has the forward linkage effect. As a result of analyzing the economic ripple effect of the information security industry, the production inducement amounted to 359.9 trillion won, value-added inducement amounted to 164.8 trillion won, and employment inducement amounted to 803 thousand people.