• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.12
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• pp.5741-5747
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• 2011

The purpose of this study was to find correlation between the Berg Balance Scale which is most commonly used and the equilibrium scores from Smart Balance Master System which is used for the test of the balance ability for the patients with chronic hemiparetic stroke to predict their falling risk though examining the postural control. Twenty-two subjects who had first stroke participated in this study. Participants were measured the Berg Balance Scale and the Smart Balance Master System. The study found that there was a significant correlation between the Berg Balance Scale and the equilibrium scores from Smart Balance Master System. And there was no significant correlation at all "eye-closed and sway of surfaces" in the 6 conditions of Smart Balance Master System and there was a significant correlation with over median in the other 5 conditions. The study was uncovered that there was no meaningful correlation between the Berg Balance Scale and "eye-closed and sway of surfaces" because chronic hemiparetic stroke patients heavily relied on their vision to maintain their balance ability and the Berg Balance Scale did not properly exam it. Thus to predict their falling risk in clinical practice for the patients with chronic hemiparetic stroke, it would be more efficient ways for us to consider all the effects of sensory organs with more than one clinical evaluation method.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.3_4
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• pp.390-401
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• 2002

This study was to evaluate the fitness and the suitability of size specification of the ready made jacket for women by analysing pattern size and space between skin and clothing using 3D scanner. The results were as follows: 1. Pattern B had the lowest score and the feeling of wearing was significantly different among the given patterns even though all jacket size specification were the same. 2. Ease amount was different between each brand even though the jacket size specification was the same due to the different pattern grading rules. And increasing grading amounts were bigger in horizontal direction rather than in vertical direction. 3. We could obtain accurate a 3 dimensional figure, using 3D scanner which was very useful and more accurate than 2 dimensional data using photography method. 4. Analyzing the average space between skin and clothing of each pattern, there was no significant difference in the average space between skin and clothing among all patterns except waist part of B88 size. And analyzing the average space between skin and clothing of each measured body parts by each size, there existed a significant difference in the interscye, abdomen and hip parts.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.2
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• pp.137-143
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• 2013

This study is to develop the production method of stepwise dilution gas for the evaluation of complex odor concentration by orifice tube. The basic orifice tube for 10 and 30 times of dilution sample was made at first, and with the combination of the basic orifice tubes we can continuously manufacture the stepwise dilution sample gas for air dilution sensory test ; 10, 30, 100, 300, 1,000, 3,000 times etc. The hole size of orifice tube was 0.84 mm for 10 times of dilution sample, and was 0.34 mm for 30 times. Dilution sample gas made with the basic orifice tube have an excellent reproducibility, 2%RSD. In addition, over 90% of correlation was shown between the sample made by the orifice tube and the sample by the syringe dilution method. Because there was no concentration drift of dilution gas with changes of connected pump flow, the basic orifice tube could be mounted directly with a vacuum suction box, and could be used simply as a tool for the evaluation of odor, especially on site.

• Journal of Life Science
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• v.26 no.7
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• pp.805-811
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• 2016

The present study was performed to evaluate the anti-oxidant and anti-proliferating activity of the water extract mixture of Cordyceps militaris (CM) and Allium tuberosum (AT). The water extract mixture rate of CM and AT was optimized by means of a sensory evaluation test. The optimized mixture rate were decided at 70% of CM, 30% of AT, and 10% of apple concentrate as an additive. The values of total acidity, pH, sugar contents, and turbidity of the water extract mixture were 0.1%, 4.28, 9.10 °Brix, and 1.48 respectively. The water extract mixture had effective DPPH radical scavenging activity, reducing power effect, and ABTS radical activity. DPPH radical activities of the water extract and the water extract mixture were 43.2% and 51.7% respectively; their reducing power (OD₇₀₀) was 1.14 and 1.43 respectively; and ABTS^.+ radical activities were 47.1% and 62.2% respectively. Also, the water extract mixture showed a higher anti-proliferating effect than the AT extract on human prostate cancer cells. These results provided experimental evidence that the water extract mixture of CM and AT is a better source of anti-oxidant and anti-cancer ingredients than a single extract of CM. In conclusion, the water extract mixture of CM and AT will be beneficial in development of a functional drink.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.53-58
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• 2013

The effect of baking on the physicochemical and sensory properties was investigated using a model system of sponge cakes incorporated with pine leaf powder (PLP) as a value-added food ingredient. PLP was incorporated into cake batter at 5 levels (0, 2, 4, 6, and 8%, w/w) by adding an equivalent amount based on the weight of wheat flour. After appropriate mixing, sponge cakes were baked at $170^{\circ}C$ for 30 min in an oven. The baked cakes were cooled to room temperature for 1 h prior to all measurements. The pH, moisture content, specific volume, height, volume index, and symmetry index decreased significantly with the increase in PLP content (p<0.05). On the contrary, specific gravity of the batter and baking loss increased (p<0.05). The lightness of the cakes decreased, whereas redness increased significantly with the higher amount of PLP in the formulation (p<0.05). Hardness also increased significantly (p<0.05). Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly by the addition of PLP (p<0.05). The consumer acceptance test indicated that the addition of PLP up to 4% did not cause a significant unfavorable effect on the consumer acceptances in all attributes. The sponge cakes with 2-4% PLP would be recommended with respect to the overall acceptance score while taking advantage of the functional properties of PLP without sacrificing the consumer acceptability.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.129-138
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• 2001

In this study, development of the pine needle flavor oils and their application to foods, especially to traditional Korean foods, were investigated. The pine needle flavor oils were prepared by the autoclaving method, and their volatile flavor components(VFCs) were determined by capillary gas chromatographic method The major flavor components of the pine noddle flavor oil were a -pinene 31.1%, pentane 9.8%, tricyclene 7.5%, camphene 6.8%, hexanal 6.2%, propane 6.0%, ${\beta}$-pinene 5.6%, limonene 3.9%. The acceptability of the pine needle flavor oils, sensory evaluation including a preference test and quantitative descriptive analysis(QDA), of the pine needle flavor oil, a sesame oil, and a blended oil (pine needle flavor oil : sesame oil 50 : 50 v/v) was carried out. The blended oil and sesame oil showed much higher preference scores than the pine needle flavor oil, and blended oil was almost as acceptable as sesame oil(P ＜ 0.05). The results seem to indicate that blended oil can be used as a unique substitution for sesame oil in some foods, especially in some traditional Koran food.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.395-400
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• 2008

This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage from Alaska pollack surimi as a control by the washing method, and various mixtures of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness, breaking force, gel strength, jelly strength, sensory flavor. texture, and overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However, cohesiveness and springiness were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0. although T5 showed no significant differences relative to the control. Overall, these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.325-333
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• 2009

Beef quality indicators of off-flavor development during storage were investigated in terms of temperature dependence. The off-flavor development time (ODT) was detected using the R-index sensory test. During varying storage conditions at $25^{\circ}C$, $15^{\circ}C$, and $5^{\circ}C$, elements of beef quality were measured, such as volatile basic nitrogen (VBN), pH, color (CIE $L^*$, $a^*$, $b^*$), Warner-Bratzler shear force (WBSF), Pseudomonas spp. CFU, and lactic acid bacteria (LAB) CFU. A model with temperature dependence of ODT during storage was developed using Arrhenius-like equation, and a requirement with quality indicators was mathematically derived, resulting in similar temperature dependence. The temperature dependence of beef quality indicators was represented by the Arrhenius activation energy (Ea). Upon comparing the Ea of beef quality indicators and ODT, the temperature dependence similarity was found to be higher in the order of three groups: VBN, pH, $a^*$ value; LAB, Pseudomonas spp.; and WBSF, $L^*$ value, $b^*$ value. Therefore, VBN were determined as the most effective indicator of beef quality during off-flavor development.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.328-334
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• 2000

A study was conducted to investigate the effect of ACAMS(Autoclaved-cooled amylomaize VII) and ACNMS(Autoclaved-cooled normal maize starch) containing resistant starch(RS) on ASW (Australian wheat flour) rheology and noodle quality. The water absorption in farinograph increased with the addition of ACAMS and ACNMS, but the dough stability decreased with the addition. The ACNMS added flours showed the highest initial pasting temperature and the lowest peak viscosity in RVA. The addition of ACAMS and ACNMS were not effective on the weight and volume of cooked noodles during cooking time for 5 min. However, as the cooking time increased, noodle weight and volume were the highest in control(no RS added flour) and the lowest in ACNMS added flours. Noodle texture was evaluated using rheometer. The hardness of RS(ACAMS, ACNMS) added noodles was higher than that of control. Cohesiveness was significantly different between control and ACAMS added noodles, but the cohesiveness of ACNMS added noodles was similar to other noodles. The elasticity of ACNMS added noodles in sensory test was lower than that of control but the smoothness and overall acceptibility were higher.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1350-1357
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• 2000

Traditional Kochujang was prepared adding horseradish or mustard powder to repress the gas formation which used to cause swelling problem during distribution. The koji for Kochujang was prepared by the strains which had high amylase and protease activities with superior flavor. The gas production from Kochujang during fermentation at $25^{\circ}C$ was ceased after stopping yeast growth completely by bactericidal components from $0.6{\sim}1.2%(w/w)$ of horseradish or mustard addition. Total viable bacterial count was not affected by adding horseradish or mustard. The amino type nitrogen content in Kochujang, which was one of the most important parameters in quality of Kochujang, increased continually during fermentation. The Kochujang fermented by P-2 isolate and added with mustard was significantly higher in amino type nitrogen content than other treatments after 120 days' fermentation. ${\alpha}-Amylase$ activity was very low while ${\beta}-amylase$ activity was high in Kochujang fermented by adding horseradish and mustard powder. The protease(acid and neutral) activities gradually increased by fermentation with no difference between treatments. The color and flavor were not different, but overall palatability of the Kochujang evaluated by sensory test showed significantly high rank in Kochujang fermented by P-2 isolate and with horseradish.