• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.578-584
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• 2000

Three kinds of the mashes of 15%, 20% and 25% of boiled wax gourd containing 20% of sugar were fermented by yeast at 5~1$0^{\circ}C$ for 100 days. After fermentation, total sugar content of the 15% mash was 8.0%, 20% mash 8.6%, and 25% mash 8.3%, respectively. Also, it revealed that in reducing sugar content, 15% mash was 7.4%, 20% mash 7.6%, and 25% mash 7.4%, respectively, In protein content, 15% mash was 10.3mg/ml, 20% mash 9.8mg/ml, and 25% mash 11.3mg/ml, and in amino acid content, 15% mash was 0.13 $\mu$mo1/ml, 20% mash 0.03 $\mu$mo1/ml, and 25% mash 0.03 $\mu$mo1/ml, each. In case of pH, 15% mash was 3.88, 20% mash 3.99, and 25% mash 3.97, respectively. In acidity, 15% mash was 0.37, 20% mash 0.44. and 25% mash 0.43, respectively. In the number of yeast cell, 15% mash was 8.33 logCFU/ml, 20% mash 8.56 logCFU/ml, and 25% mash 8.57 logCFU/ml. respectively. In ethanol content, 15% mash was 13.4%, 20% mash 14.9%, and 25% mash 15.5%, respectively. In organic acid content, acetic acid, pyruvic acid, citric acid, and lactic acid were produced, and succinic acid content ranges from 1,407~1,800 mg/l. Five-grade scoring test of sensory evaluation showed that in its taste degree, 15% mash was 3.93, 20% mash 3.66 and 25% mash 3.40, respectively.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.226-233
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• 2013

The optimal amount of loquat leaf extract (LLE, $18^{\circ}$ Brix), fructose, and cream were determined to develop a rice beverage supplemented with LLE. The loquat leaves were extracted by water at $80^{\circ}C$ for 6 hrs and then concentrated to 18% of solid for 1 hr at the same temperature to extraction. To investigate the optimal concentration of the additives, the response surface methodology (RSM) was employed for the experimental design. The addition amounts of the additives were coded. Sweetness, bitterness, off-taste, color, taste preference, and total preference were affected significantly (P<0.05) by the addition of LLE, fructose, and cream. Cream masked the bitterness and off-taste. The total preference of the LLEsupplemented rice beverage showed a lower score than the commercialiy available rice beverages. To achieve the preference level of the commercial rice beverages, the regression between fructose and LLE concentration was calculated as: fructose= $0.618{\times}(LLE)^2+0.406{\times}(LLE)$. Conclusively, cream had an effect of masking the bitterness of rice milk, and the preference was highly related to the addition amount of fructose.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.157-162
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• 2007

Emulsification sausages were prepared in 3 different ways: T1: fat added after ice, T2: fat added before ice, T3: all ingredients added together. Each sample was ground for 4.5 min by a silent cutter at $15^{\circ}C$ and emulsified batters were stuffed into fibrous casing and then cooked for 40 min at $78^{\circ}C$ to determine the effect of the order of ingredient addition on the qualities of emulsion type sausage. The pH of T1 sausage was significantly higher, whereas the pH of T3 was significantly lower compared with the other samples(p<0.05). The shear force was significantly higher in T1 sausage, however the hardness and gumminess were significantly lower in T1 sausage compared with other two types(p<0.05). With regard to sensory evaluation, the relative amounts of flavor can be summarized as T2>T1>T3, and the color was significantly higher in T1 and T2 compared with T3(p<0.05). There was no significant difference among the test sausages with regard to aroma, juiciness, tenderness and overall acceptability(p>0.05). There were no significant differences in free moisture, water holding capacity(WHC), meat color and texture properties such as brittleness, cohesiveness, springiness and chewiness. As a result of this study, the sausage were much for sausage prepared by adding the fat after the ice(T1) than the other sausage samples in which fat was added after ice to make emulsion type sausages.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.114-120
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• 2009

This study was conducted to determine the effect of feeding complex of wild chrysanthemum powder, probiotics and selenium on meat quality in finishing pigs ($LY{\times}D$). 25 pigs were randomly alloted to two treatments; C (basal diet), T (C diet added 0.3% wild chrysanthemum powder, 0.1% probiotics and 0.1% selenium). Pigs were slaughtered at approximately 110 kg final weight and chemical composition, physico-chemical characteristics, fatty acid composition and sensory test were measured in pork loin. Proximate composition, pH, water holding capacity, cooking loss, shear force and color were no differences among the tested samples. Texture properties of hardness in treatment were significantly higher than the control (p<0.05). Fresh meat of overall acceptance and cooked meat of tenderness, juiciness and overall acceptability in T were significantly higher than the control. Fatty acid compositions of myristic acid, palmitoleic acid, oleic acid, unsaturated fatty acid and monounsaturated fatty acid in T were significantly higher than the control.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.6 no.3
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• pp.477-492
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• 1999

The disease patterns among the Korean was shifted from acute and infectious diseases to chronic diseases. According to the these disease patterns trends, people have concerned about the health promotion and health behaviors. Pender's(1996) revised health promotion model(HPM) is consist of three categories; Individual characteristics and experiences, Behavior-specific cognitions and affect, behavioral outcome. Of these categories, individual characteristics and experiences, this category of variables is considered to be of biological, psychological and socio-cultural personal factors, especially, individual fatigue. Futhermore. these variables constitute a critical core for nursing intervention, as they are subject to modification through nursing actions. But there is no few the research of the relationship between the fatigue and health promotion. Therefore, the purpose of this study is to investigate the correlation between the fatigue and health promoting life style among a rural college students. Additionally, this descriptive correlational study identified the relation of demographic factors and fatigue, health promoting life style. From June 20 to 26, 1998, a convenience sample of 270 college students completed the questionnaire of the fatigue and health promoting life style profile which were developed by the Yoshitake(1978) and Walker, et al.(1987), respectively. The descriptive correlational statistics, mean, t-test, ANONA, Pearson correlation coefficient were used to analyze the data gathered with SAS pc+ program. The results were as it follows: 1. The average fatigue score of the subjects was $64.93{\pm}12.89$. Fatigue scores by subcategory were physical symptoms($23.5{\pm}4.87$). psychological symptoms($22.11{\pm}4.66$) and neuro-sensory symptoms($19.32{\pm}5.14$). With the respect to the demographic characteristics of the subjects, there were statistically significant differences between the demographic factors and fatigue, especially, sex(t==3.69 p<0.01), major(t=-2.89 p<0.01). the experience of family illness(t=2.76 p<0.01). 2. The average health promoting life style item score of the subjects was $2.33{\pm}0.33$. In the subcategories, the highest degree of performance was self-actualization(2.94), following interpersonal support(2.81). stress management(2.33), exercise(2.20), nutrition(2.10), and the lowest degree was health responsibility(1.73). There were the significant differences on the learning of health education(t=2.00 p<0.01). religion(F=3.01, p<0.05), circle activity(t=2.07, p<0.05), nutrition control(t=5.25, p<0.01) of demographical factors with the health promoting life style. 3. The correlation between the fatigue and health promoting life style made statistically no significance(r=-0.09731, p>0.05). But there was negative significant relationship between health promoting life style and psychological symptom as a fatigue subcategory(r=-0.15721, p<0.05). The self-actualization showed negative significant correlation with all fatigue subcategory. The health responsibility showed significant relationship with total fatigue(r=0.13050. p<0.05). For further research, it suggests to replicate the correlational and causal study between the fatigue and the health promoting life style using the another fatigue scale which is able to measure the subjective and objective fatigue degree. And it needs to develop the nursing intervention program for maintaining and promoting the health behavior as well as for decreasing the college students's fatigue.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.745-751
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• 2012

The purpose of this study was to investigate the quality characteristics and antioxidative effect of Yukwa prepared with Lycii fructus powder (LFP). The Yukwas were stored at $50^{\circ}C$ for 40 days. Yukwa dough prepared with 5% LFP demonstrated higher pH and density value compared to the other groups and control. For color values, as more LFP was added, the L-value decreased, whereas the a-value and b-value increased. The hardness of Yukwa made with 7% LFP was the highest among all samples. The results of a sensory evaluation test showed that Yukwas with 5% LFP was most preferable in terms of overall acceptability compared to the others. The acid, peroxide, and thiobarbituric acid values were lower in Yukwa prepared with 5% LFP compared to Yukwa prepared with 3% or 7% LFP, as well as control Yukwa.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.369-375
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• 2012

In this study, muffins were made with the addition of 50% acorn jelly powder and 0, 0.1, and 0.5% acorn ethanol extract powder. The moisture content of muffins decreased with an increase in the acorn ethanol extract powder concentration. Baking loss rate decreased with an increase in powder concentration. The lightness and yellowness of muffins decreased as the concentration of powder increased. Redness increased as the concentration of powder increased. The hardness of muffins increased, and cohesiveness decreased with an increase in powder concentration. Gumminess, and chewiness decreased by the addition of powder. The results of a sensory test showed that the texture quality of the muffin increased as the amount of added acorn increased. The taste of muffins increased with an increase in the powder concentration, but 1.0% acorn ethanol extract powder decreased. In terms of the overall acceptability, 0.1% acorn ethanol extract powder had the highest preference level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.431-438
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• 2014

Eogeul-tang is a traditional Korean soup dish made from dried pollack, minced beef, and tofu. This comparative study analyzed the quality characteristics of Eogeul-tang by varying the added amounts of cow gristle. The objective of this study was to analyze Eogeul-tang to promote its functionality and increased consumer preference. Collagen contents were $18.08{\pm}0.13g$ and $22.17{\pm}0.14g$ per 100 g of dried pollack skin and knee cartilage of cow, respectively. The overall collagen content was higher in the knee cartilage of cow. Different amounts of cow gristle (25%, 50%, 75%, and 100%) were added to traditionally cooked Eogeul-tang, and the general composition of Eogeul-tang was analyzed. Significant differences were exhibited in the amounts of water content, crude protein, crude fat, and crude ash depending on the added amounts of cow gristle. Moreover, the collagen content also significantly increased as the amount of gristle content increased. In particular, significant increases in the amounts of collagen components, including proline, glycine, and alanine were observed with increasing amount of gristle. When a sensory test was conducted on Japanese, overall preference values were highest for Eogeul-tang composed of 25% beef and 75% gristle compared to traditionally cooked Eogeul-tang. In conclusion, the study results promote the functionality of collagen as well as the increased quality of Eogeul-tang added with cow gristle manufactured by traditional cooking methods.

• Journal of the Korean Society of Costume
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• v.62 no.4
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• pp.46-57
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• 2012

Consumers currently show cross-channel shopping behavior between the Internet and store-based retail types when searching information and purchasing sensory products such as fashion items to reduce risks. As consumers compare both types of stores before making a purchase decision, the Internet retail type and store-based retail type started conflicting/competing each other as the combined retail evolution theory proposed(Kim & Kincade, 2006). The purpose of this study is to examine consumers' cross-channel shopping behavior between the Internet and store-based retail types and their importance and satisfaction with information provided by the Internet retail stores. This study employs a quantitative research method using a survey. Demographics, types of stores used for purchase, satisfaction with the type of stores, Internet shopping behavior, importance and satisfaction with product information in the Internet retail stores were asked. MANOVA and descriptive statistics were used to test hypotheses. The result shows that a majority of participants(36.2%) shows cross-channel shopping behavior between the two retail types. Also, most participants(72.4%) decide on their purchase and are satisfied only after cross-channel shopping between the two retail types. Participants were grouped based on their information search and purchase behavior. Significant differences among the groups were found in importance and satisfaction with product information provided by the Internet stores. In measuring participants' satisfaction, a majority of participants(42.1%) showed satisfaction with their purchase at store-based retail stores after information search via the internet, followed by the satisfaction with the purchase at the internet retail stores after information search at store-based retail stores(30.3%). Fifty one point nine percent of participants search information via the internet(vs.48% at store-based retail stores), and they especially look for fiber contents and design details with pictures(37.4%). The satisfaction with price information provided by the Internet retail stores is the highest (m=3.70 out of 5.0) among fashion product information followed by design information(m=3.48). On the other hand, size information, refund/exchange and fiber content information received low satisfaction scores(m=2.81, 2.71, 2.57 in turn). This research suggests the Internet retail stores should provide more variety of information in detail using technology and improving customer services. This study could provide the Internet retail stores a guideline to establish a satisfactory information delivery system.

• Korean Journal of Adult Nursing
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• v.13 no.1
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• pp.40-52
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• 2001

The ratio of the elderly population is rapidly growing due to socio-economic development and better medical services. As the average life-span of the Korean elderly becomes longer, the proportion of the elderly is increasing. Therefore, the elderly need to sustain a high quality of life. However, all these factors, such as sensory loss, decreased endurance, mobility limitation, and a loss of independence, act to diminish the quality of life among the elderly. It is necessary for elders to adapt themselves to aging, to maintain their physical functions and especially, it is important to keep their independence in activity of daily living and self care. Therefore, this study was designed to identify the degree of activity in daily living and exercise of a self-care agency and to investigate the relationship between activity of daily living and self-care agency. Also, this research aimed to contribute to nursing interventions that maintain and promote quality of life of the elderly and to enable themselves to live independently. The subject of this study were 160 elders, over age 65, who were sampled in C city. Data were collected by observation and questionnaires from May,1999 to December, 1999. The measurement tools were Barthel Index(1979), Lawton & Brody(1969) for activity of daily living and Kearney & Fleischer(1979) for self-care agency. Data were analyzed by SAS PC+ package and included descriptive analysis, t-test, ANOVA, Pearson correlation coefficient, and Cronbach's alpha. The conclusions of this study are summarized as follows; 1. The mean of ADL and IADL was 96.09 and 16.38, respectively. The score described activity of daily living among the elders in C province as moderate. Particularly, in the items of IADL, the item of medication was the highest score. 2. The mean for exercise of self-care agency was 76.48, a moderate degree. 3. The degree of ADL and IADL according to demographic characteristics was significantly different statistically in pocket money, the presence of disease, perceived health status and in occupation, pocket money, family type, the presence of disease, and perceived health status, respectively. 4. The dagree of selt-care agency according to demographic characteristics was significantly different statistically in gender, education level, economic status, and pocket money. 5. There was a significant positive correlation between activity in daily living and self-care agency. Based on these results, further research is suggested to discover the variables influencing the activity of daily living and self-care agency to develop nursing strategies for improving self-care and activity of daily living among the elderly.