• Title/Summary/Keyword: Sensory-based activities

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Quality Characteristics of Baked Yakgwa Containing Different Amounts of Perilla frutescens Powder (자소엽 첨가량에 따른 구운 약과의 품질 특성)

  • Kim, Su In;Lee, Jin Seon;Son, Da Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.9
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    • pp.1106-1113
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    • 2017
  • The objective of this study was to determine the quality characteristics of fried yakgwa and baked yakgwa prepared with different amounts of P. frutescens powder. Moisture contents of fried yakgwa were 7.05%, and moisture content of baked yakgwa with different amounts of P. frutescens powder were 12.42~10.44% and decreased with higher amount of P. frutescens powder. This result can be attributed to loss of water in yakgwa in the course of the fried process. Although the degree of expansion of baked yakgwa was lower than that of fried yakgwa, size and shape of yakgwa were maintained. Yakgwa is appropriate as a cookie type product. Crude lipid contents of fried yakgwa were higher than those of baked yakgwa due to the exchange reaction of water and fat during the fried process. Energy of fried yakgwa was 501 kcal and was higher than that of baked yakgwa with different amounts of P. frutescens powder. This greatly affected the fat content of each sample. Energy of baked yakgwa increased with higher amount of P. frutescens powder due to the characteristics of the ingredients or jasoyeop. For chromaticity determination, L values of fried yakgwa were lower, but a, and b values were higher than those of baked yakgwa, and L, a, and b values decreased when P. frutescens powder increased. Texture measurement showed that hardness, cohesiveness, chewiness, gumminess increased with higher amounts of P. frutescens powder, whereas springiness decreased. The antioxidant activities of fried yakgwa measured based on DPPH scavenging activity were higher than those of baked yakgwa with 0%~0.2% P. frutescens powder and lower than those of baked yakgwa with 0.3%~0.4% P. frutescens powder. In the sensory evaluation, baked yakgwa with 0.1% addition of P. frutescens powder showed the highest preference in terms of overall acceptance, and 0% addition of P. frutescens powder showed the highest preference in terms of color and flavor. These results suggest that P. frutescens powder may be a useful ingredient in baked yakgwa to improve quality and sensory properties.

Antioxidant Activity and Fermentation Characteristics of Blueberry Wine Using Traditional Yeast (토종효모를 이용한 블루베리 발효주의 발효 특성 및 항산화 활성)

  • Yoon, Hae Hoon;Chae, Kyu Seo;Son, Rak Ho;Jung, Ji Hye
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.6
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    • pp.840-846
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    • 2015
  • We investigated blueberry wine made using traditional yeast (Saccharomyces cerevisiae M-5) and Saccharomyces cerevisiae Fermivin which is widely used in wine manufacturing, and measured its fermentative characteristics and antioxidant activity. S. cerevisiae M-5 is a traditional yeast isolated from domestically grown Black raspberry (Rubus occidentalis). Both S. cerevisiae M-5 and Fermivin were inoculated into blueberry juice (BBJ) up to $1{\times}10^9CFU/kg$, followed by incubation at $25^{\circ}C$ for 39 days. Final fermentation products of blueberry fermented with S. cerevisiae M-5 (BBM) presented 13.10% alcohol, $8.42^{\circ}Bx$ of sugar, and 1.183% acidity, and final fermentation products of blueberry fermented with Fermivin (BBF) presented 14.20% alcohol, $8.2^{\circ}Bx$ of sugar, and 1.153% acidity. The contents of total polyphenol and flavonoid compounds of BBM were higher than those of BBF and BBJ. DPPH and ABTS radical scavenging activities and reducing power of BBM were higher than those of BBF. The sensory evaluation revealed that BBM showed excellent flavor, taste, and overall acceptability compared with BBF. Based on these results, the possibility of industrial utilization of S. cerevisiae M-5 as traditional yeast was confirmed by sensory evaluation and antioxidant activity. Fermentation rate of S. cerevisiae M-5 was similar to Fermivin, which is used in the food industry.

Preparation and Characterization of Enzymatic Oyster Hydrolysates-added Yogurt (굴 효소 가수분해물 첨가 요구르트의 제조 및 특성)

  • Chung, In-Kwon;Kim, Hye-Suk;Kang, Kyung-Tae;Choi, Jong-Duck;Heu, Min-Soo;Kim, Jin-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.7
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    • pp.926-934
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    • 2006
  • The base for preparing oyster hydrolysate-added yogurt was consisted of whole milk (1,000 mL), skim milk (44.05 to 42.05 g), enzymatic oyster hydrolysates powder (OHP, 0 to 2.0 g) and pectin. The yogurt base was fermented with 7 kinds of starter cultures (3% based on yogurt volume), such as Lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus casei, Lactobacillus fermentum, Lactobacillus pentosus, Streptcoccus thermophilus and the mixed starters (L. bulgaricus and S. thermophilus) at optimal temperature. Processing condition and quality characteristics of the yogurt were evaluated by analyzing pH, titratable acidity, viscosity, viable cell count, functional properties and sensory evaluation. The results suggested that the optimal conditions for preparing the good quality yogurt revealed the mixed starters (L. bulgaricus and S. thermophilus) for starter culture, 1.0 g of 3 kDa hydrolysate for amount, and 5.5 hrs for fermentation time. The good quality yogurt showed 4.31 for pH, 1.07% for titratable acidity, 469 cps for viscosity and $4.9{\times}10^8\;CFU/mL$ for viable cell count. The hydrolysate-added yogurt was 2 times higher in ACE inhibitory and antioxidant activities than commercial yogurt, and kept good quality during storage of 15 days at $5^{\circ}C$.

Information Privacy Concern in Context-Aware Personalized Services: Results of a Delphi Study

  • Lee, Yon-Nim;Kwon, Oh-Byung
    • Asia pacific journal of information systems
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    • v.20 no.2
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    • pp.63-86
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    • 2010
  • Personalized services directly and indirectly acquire personal data, in part, to provide customers with higher-value services that are specifically context-relevant (such as place and time). Information technologies continue to mature and develop, providing greatly improved performance. Sensory networks and intelligent software can now obtain context data, and that is the cornerstone for providing personalized, context-specific services. Yet, the danger of overflowing personal information is increasing because the data retrieved by the sensors usually contains privacy information. Various technical characteristics of context-aware applications have more troubling implications for information privacy. In parallel with increasing use of context for service personalization, information privacy concerns have also increased such as an unrestricted availability of context information. Those privacy concerns are consistently regarded as a critical issue facing context-aware personalized service success. The entire field of information privacy is growing as an important area of research, with many new definitions and terminologies, because of a need for a better understanding of information privacy concepts. Especially, it requires that the factors of information privacy should be revised according to the characteristics of new technologies. However, previous information privacy factors of context-aware applications have at least two shortcomings. First, there has been little overview of the technology characteristics of context-aware computing. Existing studies have only focused on a small subset of the technical characteristics of context-aware computing. Therefore, there has not been a mutually exclusive set of factors that uniquely and completely describe information privacy on context-aware applications. Second, user survey has been widely used to identify factors of information privacy in most studies despite the limitation of users' knowledge and experiences about context-aware computing technology. To date, since context-aware services have not been widely deployed on a commercial scale yet, only very few people have prior experiences with context-aware personalized services. It is difficult to build users' knowledge about context-aware technology even by increasing their understanding in various ways: scenarios, pictures, flash animation, etc. Nevertheless, conducting a survey, assuming that the participants have sufficient experience or understanding about the technologies shown in the survey, may not be absolutely valid. Moreover, some surveys are based solely on simplifying and hence unrealistic assumptions (e.g., they only consider location information as a context data). A better understanding of information privacy concern in context-aware personalized services is highly needed. Hence, the purpose of this paper is to identify a generic set of factors for elemental information privacy concern in context-aware personalized services and to develop a rank-order list of information privacy concern factors. We consider overall technology characteristics to establish a mutually exclusive set of factors. A Delphi survey, a rigorous data collection method, was deployed to obtain a reliable opinion from the experts and to produce a rank-order list. It, therefore, lends itself well to obtaining a set of universal factors of information privacy concern and its priority. An international panel of researchers and practitioners who have the expertise in privacy and context-aware system fields were involved in our research. Delphi rounds formatting will faithfully follow the procedure for the Delphi study proposed by Okoli and Pawlowski. This will involve three general rounds: (1) brainstorming for important factors; (2) narrowing down the original list to the most important ones; and (3) ranking the list of important factors. For this round only, experts were treated as individuals, not panels. Adapted from Okoli and Pawlowski, we outlined the process of administrating the study. We performed three rounds. In the first and second rounds of the Delphi questionnaire, we gathered a set of exclusive factors for information privacy concern in context-aware personalized services. The respondents were asked to provide at least five main factors for the most appropriate understanding of the information privacy concern in the first round. To do so, some of the main factors found in the literature were presented to the participants. The second round of the questionnaire discussed the main factor provided in the first round, fleshed out with relevant sub-factors. Respondents were then requested to evaluate each sub factor's suitability against the corresponding main factors to determine the final sub-factors from the candidate factors. The sub-factors were found from the literature survey. Final factors selected by over 50% of experts. In the third round, a list of factors with corresponding questions was provided, and the respondents were requested to assess the importance of each main factor and its corresponding sub factors. Finally, we calculated the mean rank of each item to make a final result. While analyzing the data, we focused on group consensus rather than individual insistence. To do so, a concordance analysis, which measures the consistency of the experts' responses over successive rounds of the Delphi, was adopted during the survey process. As a result, experts reported that context data collection and high identifiable level of identical data are the most important factor in the main factors and sub factors, respectively. Additional important sub-factors included diverse types of context data collected, tracking and recording functionalities, and embedded and disappeared sensor devices. The average score of each factor is very useful for future context-aware personalized service development in the view of the information privacy. The final factors have the following differences comparing to those proposed in other studies. First, the concern factors differ from existing studies, which are based on privacy issues that may occur during the lifecycle of acquired user information. However, our study helped to clarify these sometimes vague issues by determining which privacy concern issues are viable based on specific technical characteristics in context-aware personalized services. Since a context-aware service differs in its technical characteristics compared to other services, we selected specific characteristics that had a higher potential to increase user's privacy concerns. Secondly, this study considered privacy issues in terms of service delivery and display that were almost overlooked in existing studies by introducing IPOS as the factor division. Lastly, in each factor, it correlated the level of importance with professionals' opinions as to what extent users have privacy concerns. The reason that it did not select the traditional method questionnaire at that time is that context-aware personalized service considered the absolute lack in understanding and experience of users with new technology. For understanding users' privacy concerns, professionals in the Delphi questionnaire process selected context data collection, tracking and recording, and sensory network as the most important factors among technological characteristics of context-aware personalized services. In the creation of a context-aware personalized services, this study demonstrates the importance and relevance of determining an optimal methodology, and which technologies and in what sequence are needed, to acquire what types of users' context information. Most studies focus on which services and systems should be provided and developed by utilizing context information on the supposition, along with the development of context-aware technology. However, the results in this study show that, in terms of users' privacy, it is necessary to pay greater attention to the activities that acquire context information. To inspect the results in the evaluation of sub factor, additional studies would be necessary for approaches on reducing users' privacy concerns toward technological characteristics such as highly identifiable level of identical data, diverse types of context data collected, tracking and recording functionality, embedded and disappearing sensor devices. The factor ranked the next highest level of importance after input is a context-aware service delivery that is related to output. The results show that delivery and display showing services to users in a context-aware personalized services toward the anywhere-anytime-any device concept have been regarded as even more important than in previous computing environment. Considering the concern factors to develop context aware personalized services will help to increase service success rate and hopefully user acceptance for those services. Our future work will be to adopt these factors for qualifying context aware service development projects such as u-city development projects in terms of service quality and hence user acceptance.

Comparisons of the Carcass Characteristics of Male White Mini Broilers, Ross Broilers and Hy-Line Brown Chicks under the Identical Rearing Condition (동일 조건에서 사육한 수컷 백세미, 브로일러 및 산란종 병아리에 있어서 도체 특성의 비교)

  • Ahn, B.K.;Kim, J.Y.;Kim, J.S.;Lee, B.K.;Lee, S.Y.;Lee, W.S.;Oh, S.T.;Kim, J.D.;Kim, E.J.;Hyun, Y.;Kim, H.S.;Kang, C.W.
    • Korean Journal of Poultry Science
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    • v.36 no.2
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    • pp.149-155
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    • 2009
  • The present study was conducted to compare the carcass yields and meat characteristics of three types of commercial male chicks White mini broilers, Ross broilers and Hy-Line brown chicks under the identical feeding condition. One-hundred 1-d chicks of each type were randomly placed into four pens per group (25 chicks per pen) and fed corn-soybean meal based commercial diets for 35d, 18d or 49d, respectively. At the end of the feeding trial, the birds were sacrificed and subjected to carcass measurements. The dressing percentages of White mini broilers and Ross broilers were significantly higher (P<0.05) than that of Hy-Line brown cockerels. The rate of breast meat of Hy-Line brown cockerels was significantly lower (P<0.05) than those of White mini broilers and Ross broilers. However, Hy-Line brown cockerels showed higher (P<0.05) leg meats than the others. There were no significant differences in serum total cholesterol and the activities of glutamic-oxaloacetic transaminase and glutamic-pyruvic transaminase among the groups. The breast meats of White mini broilers presented highest lightness value. The yellowness of breast and redness of leg meats of White mini broilers and Ross broilers were significantly higher (P<0.05) than those of Hy-Line brown cockerels. There were no significant differences in the SOD-like activity and change of pH in edible meats among the groups. The meat color in White mini broilers was significantly higher than that of Hy-Line brown cockerels. No significant differences were observed in term of flavor, tenderness and overall acceptability. In conclusion, the physico-chemical properties and sensory characteristics of edible meats were not greatly affected by genotype if they were similar body weights and kept under the identical feeding condition. But the Hy-Line brown cockerels were less desirable as a meat-type strain due to lower carcass yields and inferior growth and feed conversion ratio.

The Contents and Satisfation of Home Care Progral Delivered by Seoul Nurses Association (서울시 간호사회 가정간호시범사업 서비스 내용 및 만족도 분석)

  • Lim, Nan-Young;Kim, Keum-Soon;Kim, Young-lm;Kim, Kwuy-Bun;Kim, Si-Hyun;Park, Ho-Ran
    • The Korean Nurse
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    • v.36 no.1
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    • pp.59-76
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    • 1997
  • The purposes of this study were to identify the contents and satisfaction level of the patients received home care service, and to compare the differences of the contents by the characteristics of the patients. Seventy eight patients received home care service from 1st Jan. to 30th Sept., 1996 were data-collected to analyze the contents and outcomes of home care service. Sixty-nine patients currently receiving home care service were participated to evaluate the satisfaction level of home care service. The data were analyzed using mean, standard deviation, $x^2$ test, and ANOVA by SPSS $PC^+$ program. The findings of this study were as follow : 1. The contents & outcomes of home care service 1) The mean age of the subjects was 64.4 years: 58% of them were female. Those who living in Seoul were 83% and the rest of the subjects was living in Kyung-Gi. 2) The subjects who had one diagnosis were 41%. Over 60% of them had the disease of neurologic & sensory system. 3) The mean number of visit was 6. Only one visit was 22%. The mean time of care was 79 minutes. Duration of visit from 31 minutes to 60 minutes were 47 %. The subjects who terminated the visit because of death were 67.3%. 62% of the persons who referred them to the home care service were nurses. 4) The pain after the service was more relieved than before. The amounts of intake, the degree of bed sore, edema & fracture after the service were more improved than before. Health status after the service was improved in general. 5) There were significant differences between initial and last conscious level in tracheostomy care & oxygen inhalation care. There was significant difference between initial and last degree of activity in blood sugar check. 6) There were significant differences on the number of visit in assessment of the status, evaluation & observation, vital sign check, skin care, injection, medication, bed sore care, colostomy care, relaxation therapy for pain relief, patient education, family care, exercise therapy, position change, supply of disinfected equipments and infection control. There were significant differences on visiting time in nasogastric tube care, drainage tube care and oxygen inhalation care. 2. The satisfaction level of home care service 1) 50% were male. Over 60 years of the subjects was 61 %. Those who living in Seoul were 82%. 2) The subjects who had one or two diagnosis were 32% respectively. 55% of the persons who referred them to the home care service were nurses. 3) Total level of satisfaction of home care service was very high. 4) The older the age, the higher the satisfaction level. The larger the number of visit, the higher the satisfaction level. 5) The subjects who were in cloudy state were higher level of satisfaction than in alert or coma state. The subjects whose activity were normal or who needed assistance were higher level of satisfaction than bedridden or immobilized subjects. These findings suggested that the patients had substantial need for posthospital care. They tended to be elderly and to have experienced the wide range of health problems associated with aging, chronicity, including limitations in activities, and other serious health problems. So, the nationwide home care systems beyond the limit of demonstration program by local association and the development of the effective financial system of home based health care are necessary for the clients who are in need of home care.

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Optimal Lactic Acid Fermentation Conditions and Quality Properties for Rubus coreanus Miquel (Bokbunja) and Chlorella Mixtures (복분자와 클로렐라 혼합물의 젖산발효 최적조건 및 품질 특성)

  • Kim, Jae-Young;Lee, Sang-Uk;Kim, Na-Hyung;Moon, Kwang-Hyun;Baek, Seung-Hwa
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.3
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    • pp.386-395
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    • 2016
  • To develop a functional fermentation food from Rubus coreanus Miquel (Bokbunja) and chlorella mixtures, optimal lactic acid fermentation conditions were established, and quality properties based on physicochemical evaluation such as chemical compositions, free sugars, organic acids, and antibacterial activities were investigated. Regarding optimal fermentation strain selection, formation of lactic acid was best in Lactobacillus plantarum among the experimental strains (10 kinds), and the optimal fermentation temperature was $37^{\circ}C$. In addition, overall acceptability in the sensory evaluation was highest in the 5% chlorella mixture sample. Therefore, quality properties of the prepared sample under the established optimal fermentation conditions were investigated. Moisture, total sugar (dry basis), crude fiber (dry basis), and pH of fermented Rubus coreanus Miquel juice (RCM) with 5% chlorella mixture (RCM-C5) were reduced by 4.90%, 14.15%, and 0.32%, respectively, as compared with non-fermented RCM. Meanwhile, crude protein, crude fat, and crude ash (dry basis) of RCM-C5 were elevated by 13.75%, 0.18%, and 0.73%, respectively, as compared with RCM. The yellowness (b value) of color values was greater in RCM-C5 compared to RCM. The free sugar and organic acid contents of RCM-C5 were elevated by 0.97% and 616.30 mg%, respectively, as compared with RCM. In addition, the gram positive bacterium Staphylococcus aureus was elevated by 5.83% while gram negative bacteria Escherichia coli and Salmonella Typhimurium were elevated by 2.94% and 4.67%, respectively, as compared with RCM. In conclusion, the quality properties of RCM and chlorella lactic acid fermentation mixtures were improved compared with the general RCM product. Consequently, it is possible to apply fermented RCM as a functional fermentation food.

Functionality and Components of Burdock Tea Prepared by Steaming and Drying Method (증숙 건조 방식에 의해 제조한 우엉차의 기능성 및 성분)

  • Hwang, Eun Gyeong;Lee, Seon Hyeon;Kim, Byung Ki;Kim, Soo Jung;Ann, Yong Geun;Doryoon, Monk;Oh, Sung-Cheon
    • Journal of the Korean Applied Science and Technology
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    • v.36 no.1
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    • pp.23-33
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    • 2019
  • After making tea by steaming the Burdock(Arctium lappa) nine times and drying it nine times, the ingredients and functions of the Burdock tea were compared to those of M company. The tea's calories were 346.48kcal/100g, carbohydrates were 72.75g/100g, crude protein was 11.98g/100g, and crude ash was 5.01g/100g. The total of free sugars were 31.93mg/100, among them, fructose was 26.27, sucrose was 1.27 mg/100g. The inorganic material contents were 1,476.21mg/100g of potassium, 255.96 mg/100g of calcium and 311.41 mg/100g of magnesium. The saturated fatty acids were 40.73mg/100g and the unsaturated fatty acids were 59.27mg/100g, among which the linoleic acid was 41.28mg/100g, the palmitic acid was 33.11mg/100g, the oleic acid was 10.07mg/100g and linolenic acid was 7.92mg/100g. DPPH radical scavenging was 33.9% of teas that were developed, 2.3% of M's tea for comparison, and 37.2% of indiex material. ABTS radical scavenging were 90.7% of teas developed, 85.9% of M's tea and 37.2% of index materials, and SOD like activities were 11.3% of teas developed and 50.5% of M's teas. The flavonoid content was 2.6 fold of the tea developed, 2.9 fold of M's tea and 1.7 fold of index material. The polyphenol content was 33.8 fold of teas developed, 38.9 fold of the M's tea and 13.8 fold of the index material. The sensory evaluation compare to the one-time extract and the five-time extract. Based on the one-time extract, the color were 65.9 % of the five-time extract tea were developed, 12.8 % of the M's tea. Flavour were 78.0% of the tea developed and 33.3% of the M's tea, tastes were 71.4% of the tea developed, 20.7% of the M's tea. The cart for comparison showed that while the extract decreased as we developed it, the overall symbolism decreased to 21.4% after five time extracts, the developed tea decreased to 72.1%. We believe that the developed tea will have a greater effect on preventing and improving diseases as it has a stronger antioxidant function, more effective substances, and a higher level of symbolism than the comparative M squared tea and surface substance.

A Study of Waterproofing Evaluation and Effect of UV Protection (UVB/UVA) of Multiple Emulsion Sunblock Cream using Sensory Engeeneering Science (감성공학을 적용한 다중에멀젼 선블록크림의 자외선차단(UVA/B) 효과와 내수성 평가 연구)

  • Kim, In-Young
    • Journal of the Korean Applied Science and Technology
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    • v.37 no.6
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    • pp.1517-1527
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    • 2020
  • This study is about the UV protection effect and water resistance of a multiple emulsion (W/O/W) sunblock cream applied with emotional engineering and reports an actual industrial case. Multiple emulsion system of sunblock cream has the characteristics of changing to a W/O type that is soft and moist when applied, and has excellent water resistance after absorption. Multiple emulsion cream is a highly functional sunblock cream that has both moisture and water resistance. It is a stable milky white cream with a viscosity of 36,000 cps. The organic sunscreen used for the sunscreen was ethylhexylmethoxycinnamate and bisethylhexyloxyphenolmethoxyphenyltriazine. Hexagonal zinc oxide and titanium dioxide that block both UVB and UVA were used. As a result of measuring the UV protection effect by the in-vitro method, the UV protection effect (SPF) is 78.9 for multiple emulsion cream, 76.7 for W/O cream, and 71.3 for O/W cream. It was found that the blocking effect was different. This obtained the highest effect value in the multiple emulsion. As a clinical (in-vivo) result of the UV protection effect, the SPF value representing the UV protection effect of the sunblock cream developed with a multiple emulsion system was 85.7, and the PA-value that blocks the UVA area was 26.5, and ++++. It was found that it has a corresponding high blocking effect. As a result of the water resistance test, the W/O/W formulation had a high waterproofing resistance of 93.8% even after 4 hours, W/O had 75.4%, and O/W had a low water resistance of 25.3%. In the results of the HUT test, it was found in the order of multiple emulsion sun block cream > hydrophilic cream > lipophilic cream. Based on the research results of this multiple emulsion, it is expected to be highly active as a sunblock cream dedicated to outdoor activities by improving the feeling of use, UV protection index, and water resistance. Therefore, in this study, a multiple emulsion system of sunblock cream is developed and has a characteristic that changes to a W/O type that has a soft and moist feeling when applied, and has excellent water resistance after absorption.