• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1918-1922
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• 2015

The feasibility of incorporating Hallabong powder (HP) as a value-added food ingredient into convenient food products was investigated using yanggaeng as a model system. HP was incorporated into yanggaeng at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of cooked white beans and HP. pH level decreased while soluble solid content increased significantly with increasing levels of HP (P<0.05), whereas moisture content was not directly affected by level of HP incorporation. In terms of color, lightness decreased while redness and yellowness increased significantly (P<0.05) with increasing levels of HP. Hardness increased significantly when HP content exceeded 4% in the formulation (P<0.05). ABTS and DPPH radical scavenging activities were significantly elevated by HP addition, and they increased significantly as HP concentration increased in the formulation (P<0.05). Finally, consumer acceptance test indicated that the highest levels of HP incorporation (8%) had an adverse effect on general consumer preferences. In contrast, yanggaeng with moderate levels of HP (2%) is recommended based on its overall scores to take advantage of the antioxidant properties of HP without sacrificing consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1443-1449
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• 2005

Quality characteristics and functional properties of Korean wheat noodle with brassica oleracea L. powder were investigated to develop health promoting and high quality product. Brassica oleracea L. powder was extracted with water and $70\%$ ethanol, and the extracts were tested its electron donating ability (EDA) and nitrite scavenging ability (NSA). Quality characteristics of the noodle were evaluated by its color, flavor, moisture, softness, texture and taste evaluation. Microbiological Quality was also tested counting total viable cells. EDA was highest at 1000 ppm of both water extract ($64\%$ of EDA) and ethanol extract ($76\%$ of EDA). NSA was highest pH 1.2 of both water extract ($42\%$ of NSA) and ethanol extract ($46\%$ of NSA). In antimicrobial activity test, Korean wheat noodle with $3\%$ pine pollen powder displayed $0.5{\~}1$ log cycle of total viable cell counts lower than that of control at 5 days of storage. Sensory evaluation of Korean wheat dried and cooked noodles with $3\%$ Brassica oleracea L. powder showed significantly higher scores in overall.

• Journal of the Korean Society of Clothing and Textiles
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• v.14 no.3 s.35
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• pp.183-195
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• 1990

The author has studied the effect of clothes design to mask the dorsal curvature that is one of the commonest changes in elderly women. Body measurements including the body type and the status of dorsal curvature were perfor-med on 153 women of over 60 years of age, and then a body form to fit to the mean measure-ments was made to evaluate the effects of various designs to it. With 31 pattern designs modified by changing in their slash lines and gathers using darts, the diminishing effect of the rounded back were evaluated by means of sensory test. The results of this study can be summarized as follows: I . Results from the body measurements 1) The mean body type in elderly women was that of obesity. 2) With the advancement of age, the angle to indicate the degree of dorsal curvature as well as the angle to indicate the posture are increased. II . Concerning to the clothes design to diminish the shape of dorsal curvature 1) Among the designs by the position of darts, the basic pattern (Fig. 5-1-(1)) showed the best effect to mask the shape of dorsal curvature. 2) Out of the applied designs of princess lines, that in which the slash line is pointing toward the shoulder point (Fig. 5-2-(1)) seemed to be most effective. 3) What has angled princess line (Fig. 5-3-(1)) had the most diminishing effect among the waist darts and armhole princess lines. 4) Among the V-shaped designs, the slashed at the shoulder point (Fig. 5-4-(1)) had the best effect to lessen the shape of the dorsal cuuature. 5) Wider angle yoke had better effect to the narrow angle one among the designs with straight yoke, and that with downward direction (Fig. 5-5-(1)) showed the best effect. 6) Between straight wide angle yoke and curved yoke, that of curved one with downward direction (Fig. 5-6-(1)) had better effect as far as the masking effect of dorsal curvature is concerned. 7) Gathers around the neck showed better effect to those around the shoulder, and the more amount of gathers (Fig. 5-7-(1)), there was better effect. 8) The design with midline gathers at the level of horizontal slash line of armhole (Fig. 5-8-(1)) showed better effect to that with seperated gathers. 9) In case of design with gathers at the horizontal line of armhole, it showed the better effect with less amount of gathers in midline ones, but with more amount in the side ones. 10) Considering all 7 different designs with better effect in covering the shape of dorsal curvature, it was evident that the design with gathers was far better than the design with application of slash lines.

• Journal of Korean Society of Environmental Engineers
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• v.30 no.10
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• pp.1006-1012
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• 2008

The effect of small and medium scale shipyard operations on environmental pollutions related with civil appeal of nearby residential areas was estimated. PM-10(particles with an aerodynamic diameter less than or equal to 10 $\mu$m) concentrations were higher, as the sampling sites were nearer from shipyards. PM-10 concentrations of sampling sites closer to shipbuilding companies were higher during the normal operation periods than on vacation at which only small works were done. The larger amount of dry deposition was observed as the sampling sites were closer to shipyards. The odor intensity was highly influenced by ambient temperature. Almost all odor intensities measured by air dilution sensory test went over the emission standard in summer. Odor properties measured by instrumental analysis were observed to exceed the emission standard enforced to the shipyards. Odor compounds such as ammonia, sulfur compounds and trimethylamine went over the standard. Concentrations of styrene and aldehydes were lower than the olfactory threshold. All equivalent sound levels measured at daytime except the value of SP-3 pont were in excess of the environmental standard. Almost all sound levels at nighttime in all measuring sites were higher than the environmental standard. The results of this study shows counterplans need to be established for reducing the civil appeal related pollutions in the research areas.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.626-632
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• 2008

In an effort to improve the quality and palatability of kochujang, the physicochemical and microbial characteristics of kochujang were assessed when different quantities of citrus concentrate were added during fermentation. The moisture content of kochujang increased throughout the entire fermentation process. The pH of kochujang was reduced gradually, but the titratable acidity was increased to 10 weeks of fermentation. The amino-nitrogen and reducing sugar contents of kochujang to which citrus concentrate was added were higher than those of the control, and these values increased with increasing fermentation time. As the ratio of added citrus concentrate increased, the color of the kochujang brightened. The total cell and yeast counts were unaffected by the addition of citrus concentrate. Our sensory evaluation test showed that the addition of 6% citrus concentrate was the optimal condition for improving the quality of kochujang. In conclusion, the addition of citrus concentrate was desirable for the improvement of the quality and palatability of kochujang.

• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.569-573
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• 2016

The effectiveness of various additives in reduction of an unpleasant odor and inhibition of Bacillus cereus growth in Cheonggukjang (CKJ) was investigated. Sensory evaluations of unpleasant odor intensity and taste preference for CKJ were conducted with a 5-point scale. Raw CKJ was rated to have the highest unpleasant odor intensity, followed by CKJ-salt, CKJ-wood vinegar salt, CKJ-red pepper seed oil, and CKJ-bamboo salt in the given order. The test panel had a greater preference for CKJ-red pepper seed oil than for the other CKJ products. The addition of bamboo salt to CKJ was the most effective in inhibition of B. cereus growth in comparison to the other three additives. Volatile compounds in CKJ and CKJ-bamboo salt were identified by GC/MS analysis. 1-Ethoxy-1-methoxy-ethane was responsible for the pleasant odor and its level significantly increased in CKJ-bamboo salt. Consequently, adding bamboo salt to CKJ not only masked and reduced the unpleasant odor, but also inhibited B. cereus growth in CKJ.

• Journal of Life Science
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• v.18 no.12
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• pp.1758-1763
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• 2008

To increase the functional properties of black soybean, we prepared the Chungkukjang with black bean at $40^{\circ}C$ after its germination according to the time course. The black soybean was soaked for 3 hr and dried three times with 2 hr interval. The germination ratio reached 50% for 12 hr germination and 80% for 24 hr, respectively. The optimum temperature of the germination was $18^{\circ}C$. The general composition of the germinated black soybean were not different from the control black soybean. During germination and growth, protease activity decreased slightly, whereas glucoamylase activity increased. On the other hand, content of isoflavone was increased to two times when the germinated leaf was 20 mm length. Absolute amount of the isoflavone was about 260 ${\mu}g$/g. When we estimated the sensory test of the Dua-chungkukjang, the color and mucoid formation was not different from traditional chungkukjang but bad flavor was decreased compared to traditional chungkukjang. And the same result was detected in the Dua-chungkukjang soup.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.141-146
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• 1995

For the effective utilization of skipjack tuna viscera, a study was carried out to investigate the applicability of viscera protein hydrolysate (VPH) as a protein supplement in the processing of imitation sauce and bread. The optimum extraction and hydrolyzation conditions for the production of viscera protein concentrate (VPC) and viscera protein hydrolysate (VPH) were determined. Boiled viscera could be extracted by ethyl alcohol without significant deterioration as a raw material for the further processing. High quality of VPH could be obtained by hydrolysis with 1% pepsin under its optimum condition $(pH\;1.65,\;37^{\circ}C)$. The solubilities of VPC and VPH were 40% and 90%, respectively, and the essential amino acid contents in two products were 48.7% and 63.2%, respectively. Especially, the content of taurine, a physiologically important amino acid, was 9.4% in VPH. In experimental preparations of imitation sauce and bread, panel test showed that the supplementation of 10% of VPH in imitation sauce and $3{\sim}5%$ of VPH in bread was well accepted in sensory characteristics such as color, flavor, taste and texture.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.546-551
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• 1993

Rice flour obtained by four different milling methods, Pin mill. Colloid mill, Micro mill, and Jet mill, were used to investigate physico-chemical properties and product. Crude fat, ash, and protein contents of rice flours between different milling methods were similar. Blue value, amylose content, and damaged starch which related to properties of rice flour were reduced in the order that of Jet mill, Micro mill, Colloid mill, and Pin mill. Water absorption index, water solubility index, and water retention capacity increased as damaged starch increased. Hardness of gel(15%) is the highest value for Pin mill. The finer granules (Jet mill) had lower gelatinization onset(To) and peak(Tp) than any other rice flours. Those result are simillar with amylogram properties. Enthalpy of gelatinization increased as damaged starch increased. Jet mill had the highest score (p<0.05) of overall test in sensory evaluation and good paste properties.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.229-234
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• 2003

The traditional kochujang supplemented with mushrooms (Pleurotus ostreatus and Lentinus edodes) was prepared, and changes in quality characteristics during fermentation at ambient temperature were investigated. The moisture content of kochujang increased by addition of mushroom. The titratable acidity of mushroom-added kochujang was gradually increased during fermentation. Ethanol contents of mushroom-added kochujang decreased with the addition of oyster mushroom, but increased with the addition of oak mushroom. The amino-nitrogen contents increased gradually during fermentation, resulting in significantly higher contents of 9% mushroom-added kochujang than others. The a value of kochujang decreased greatly during fermentation, but L, a and b values showed significantly higher than the control. The growth of bacteria in kochujang was delayed by the addition of mushrooms. Bacterial and yeast counts at the end of fermentation were not influenced by the addition of mushrooms. Sensory evaluation test revealed that color and flavour of kochujang were improved by the addition of mushrooms, and higher score was obtained from the addition of oyster mushroom compared to oak mushroom.