• Journal of Distribution Science
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• v.22 no.6
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• pp.45-56
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• 2024

Purpose: This study utilizes value chain analysis to investigate the distribution of benefits in the snubnose pompano product value chain, aiming to ascertain how these benefits are obtained by the farmers. Research design, data and methodology: The study approaches the assessment components from the economic analysis framework of the value chain. It investigates the various actors involved in the value chain of snubnose pompano fishery products in the South-Central Coast region of Vietnam from 2020 to 2022. Data collection is conducted through direct interviews with the actors utilizing survey questionnaires. Results: The results indicate that farmers, traders, and processors are key actors in the chain. The distribution of benefits between farmers and other actors has improved and tended towards greater harmony over the years. However, farmers receive benefits that are not commensurate with their value-added contribution. Farmers contribute the greatest value-added, but their profit margin share is not commensurate with the ratio of their value-added contribution to the chain. Farmers suffer the highest degrees of losses caused by price fluctuation and production risks, while other actors face smaller risks. Conclusions: The study offers some recommendations to adjust the distribution of benefits and risks among participants in this value chain.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.1-7
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• 2009

In this study, we assessed the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 5, 7 and 9%) of leek powder. The L values of cookies containing leek powder were significantly lower than those of the controls. The spread ratio decreased proportionally with the quantity of leek powder added to the cookie recipe. The loss rate and leavening rate of samples to which 3% and 5% leek powder was added evidenced a higher value than the samples to which 7% and 9% leek powder was added. The L value of brightness was significantly reduced when leek powder was added to the cookie recipe. The a and b values were also significantly reduced with the addition of leek powder. Hardness evidenced significantly high levels in the samples to which 3% and 5% leek powder was added. The results of our sensory evaluation evidenced significantly better appearance, flavor, color, texture and overall acceptability as compared to the 3% and 5% added samples. The observed quality characteristics of the 3% leek powder added samples and 5% leek powder added samples indicated the possibility that leek cookies might be developed.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2000.11a
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• pp.369-372
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• 2000

ESO(Evolutionary Structural Optimization) method is known that elements involved low stress value are removed from the previous model or that elements are added around elements involved high stress level on it and then the optimized model is obtained with required weight. Rejection ratio/addition ratio and evolutionary ratio are predefined and elements having lower/higher stress than reference stress, which average Mises stress on edge elements times rejection ratio, are deleted/added. In this study, when the plate having a cutout is subjected various in-plane load, a cutout shape is optimized using ESO method. ANSYS is used to analyse a finite element model and optimization procedure is made by APDL (ANSYS Parametric Design Language). ESO method is useful in rather than a complex structure optimization as well as a cutout shape optimization.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.436-442
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• 2008

Buckwheat leaves and young parts of the plant are consumed as a vegetable in certain countries. The quality characteristics of Sulgidduk withadded buckwheat vegetable powder(BVP)(0, 0.2, 0.5, 1.0, 1.5% w/w) were assessed in this study. Weobtained the following results: The water contents of Sulgidduk on the first day evidenced no differences according to the ratio of BVP addition, whereas the water contents of Sulgidduk decreased with increasing storage time and increasing amounts of added BVP. As the amount of BVP increased, both the L value(Lightness) and the a value(Redness) decreased, whereas the b value(Yellowness) increased. In terms of the mechanical texture characteristics, the hardness of the Sulgidduk increased with addition of both 0% and 0.5% BVP, with increases in storage time. The springiness of Sulgidduk was reduced as the quantities of BVP increased. We detected no significant differences in the chewiness of Sulgidduk according to the ratio of BVP addition. Also, the chewiness of Sulgidduk increased with BVP additions of 0% and 0.2% with increases in storage time, whereas no differences were detected in the group to which 0.5% BVP was added. The cohesiveness of the Sulgidduk decreased with increases in BVP and storage time. In our sensory evaluation of the color and flavor characteristics, the optimal quality was reported in conjunction with the Sulgidduk to which 1.0% and 1.5% BVP was added(p<0.05), whereas we noted no significant differences in texture and taste(sweetness) according to the ratio of BVP addition. Sulgidduk with 1% of BVP evidenced the best characteristics in our overall sensory evaluation.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.181-188
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• 2017

Aronia is a superberry that contains antioxidants. Due to its nutritional value, it has received much attention and has been widely researched. In this study, the proportion of aronia powder applied to spelt wheat flour was measured with the pH ratio of the additive and respondents' preference was examined for the preferred addition to the additive population. As a result of the acidity measurement, the pH value tended to decrease as the amount of aronia powder was increased. As for the fermentation expansion rate, the volume of the dough added with aronia powder was measured to be slightly smaller than that without addition of aronia powder. Preference of breads with aronia powder added showed higher preference when 6% was added compared to when 3% of aronia powder was added. As a result of preference survey of breads containing aronia powder, the most preference was given to taste when 3% of aronia powder was added. Color, fragrance, and overall acceptance were the most preferred when 6% of aronia powder was added. Based on these results, the optimal mixing ratio of aronia powder to spelt flour bread was selected to be 6% of aronia powder.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.1-7
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• 2006

In this study we investigated physicochemical and sensory characteristics of cookies with various levels(0, 3, 6, 9, 12%) of bamboo leaves powder. Spread ratio of control and 3% added sample showed significantly higher value than $6{\sim}12%$ bamboo leaves powder added samples. Loss rate of control showed significantly higher value than other samples. The 'L' and 'b' value was significantly lowed by the addition of bamboo leaves powder. The 'a' value of bamboo leaves powder added samples were significantly lower than control. Share force was increased in proportion to bamboo leaves powder addition level, which had no significance between control and 3% added sample. But Share force showed significantly high level in 9% and 12% added samples. The result of sensory evaluation for color showed the highest preference in 9% added sample and the lowest preference in 3% added sample. Preference of taste was the highest in 9% added sample, hardness was lower by bamboo leaves addition. Overall acceptability was higher in 6% and 9% added samples than others, but they had no significance.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.343-352
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• 2019

The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.380-388
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• 2016

This study investigated the quality characteristics of waffles added with coconut powder. Coconut powder was substituted into waffles at 0, 5, 10, 15, 20, and 25% weight amounts based on the total weight of wheat flour. The viscosity of batter tended to increase as the ratio of coconut powder increased whereas the measures of spreadability were not significantly changed. Baking loss rates tended to increase as the ratio of coconut powder increased while moisture contents were not significantly changed. The L-value and b-values decreased gradually while a-value increased. Among the textural characteristics hardness, springiness, chewiness, and gumminess tended to increase in proportion to the amount of coconut powder while cohesiveness and resilience were not significantly changed. The results of the sensory evaluation show that waffles made with 20% coconut powder were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• Journal of the Korean Wood Science and Technology
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• v.34 no.5
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• pp.79-87
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• 2006

Value-added utilization of the disposed ash trees due to the infestation by Emerald Ash Borer (EAB) was explored by converting them into particleboards (PBs) and wood-plastic composites (WPCs). The experimental result showed that PB panels could be successfully manufactured from the ash wood but compaction ratio need to be higher than 1.3 in order to meet the standard requirements listed by American National Standards Institute (ANSI). Ash wood plastic composites with high density polyethylene (HDPE) and polypropylene (PP) were also prepared with additives by extrusion. Physical and mechanical properties of ash wood plastic composite compared favorably to those made of pine and maple.

• Food Engineering Progress
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• v.15 no.1
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• pp.34-40
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• 2011

As an attempt to develop a value-added food product, purple sweet potato powder was added in a model system of steamed bread as a healthy food ingredient and physicochemical properties such as moisture content, specific volume, spread ratio, color, texture as well as consumer preferences on the attributes such as uniformity, color, flavor, elasticity, chewiness, taste, and overall preference were evaluated. Moisture content ranged from 44.16 to 44.55% (wet basis) and appeared independent on the level of purple sweet potato (PSP) powder incorporation. As a result of the addition of PSP powder, the specific volume of steamed bread decreased from 3.22 to 2.55 mL/g, and value of 4.5% sample was significantly lower than other samples (p<0.05). On the other hand, spread ratio ranged from 2.01 to 2.53, and appeared to decrease as the PSP powder concentration increased (p<0.05), indicating a significant improvement. Lightness $(L^*)$ decreased significantly as the PSP powder content increased (p<0.05) for both dough and skin of the steamed bread. In addition, an increasing trend in redness ($a^*$-value) and a decreasing trend in yellowness ($b^*$-value) were noticed. Firmness increased significantly with the addition of PSP powder regardless of concentration (p <0.05); however, firmness was not significantly different among samples containing 1.5-4.5% PSP powder (p>0.05). Consumer acceptance test indicated that incorporation of 3% PSP powder in the formulation of steamed breads would be recommended.