• Culinary science and hospitality research
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• v.21 no.3
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• pp.130-138
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• 2015

The purpose of this paper was to study cookies that could be sweetened by consumers through the addition of Morinda citrifolia powder, and also to examine the quality characteristics of such cookies in order to expand the uses of Morinda citrifolia. The addition of Morinda citrifolia powder did not have an observable affect on cookie density, although it did decrease pH levels. A central finding was the lack of significant differences in moisture content of cookies made with Morinda citrifolia powder at the significance level of 5%. Significant differences were found in the diameter, which represents spreadability, in the group of cookies made with Morinda citrifolia powder. The L value decreased considerably with the addition of Morinda citrifolia powder. The control also recorded the highest hardness points and had significant differences from the groups added with 3% and 6% Morinda citrifolia powder. The sensory evaluation results showed no significant differences in the taste, flavor, texture, and overall preference between the group of 6% Morinda citrifolia powder and the control except for color, which suggests that cookies made with 6% Morinda citrifolia powder seem to be ideal.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.593-599
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• 2016

Purpose: The aim of this study was to investigate the quality characteristics of pancake mix containing Dioscorea batatas powder. In order to optimize the formulation ratio of the pancakes, steaming process was used to develop health-oriented products by adding D. batatas saponin and improved blood circulation. Methods: D. batatas powder was substituted into pancake at 0%, 10%, 20%, 30% and 40% of the total weight of wheat flour. Results: The viscosity of batter tended to increase as the ratio of D. batatas powder increased whereas the measures of spreadability were not significantly changed. In addition, the L-value and b-values decreased gradually while a-value increased. Among the textural characteristics cohesiveness tended to increase in proportion to the amount of D. batatas powder. Conclusion: The results of the sensory evaluation showed that pancake made with 20% D. batatas powder was the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.802-812
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• 2015

This study examined the quality characteristics of cookies comprised of various amounts of barley-sprout powder by analyzing the physico-chemical characteristics of the cookies and investigating a sensory evaluation. For the study, the cookies were cooked with the following levels of barley-sprout powder: 0%, 3%, 6%, 9%, and 12%. The results show that the moisture content of the cookies was increased in accordance with the level of barley-sprout powder and this result is the same as the spreadability factor of the cookies (p<0.001). Also, the pH and brix values of the samples decreased in accordance with the level of barley-sprout powder (p<0.001). Regarding hunter's colors, the values of L (lightness), a (redness), and b (yellowness) are significantly decreased, increasing the quantity of barley-sprout powder (p<0.001). For the textural characteristics, the results show that the hardness of the cookies decreased in accordance with the addition of the barley-sprout powder; furthermore, the results indicate a tendency whereby the DPPH-radical-scavenging activity and the total polyphenol content of the cookies were increased, thereby increasing the quantity of the barley-sprout powder (p<0.001). For the sensory evaluation, the cookies that were made with 6 % barley-sprout powder received the highest scores in terms of appearance, taste, and overall preference (p<0.05, p<0.001). This study suggests that barley-sprout powder is an excellent ingredient for improving the acceptability and functionality of cookies, and that, in relation to the flour quantity the ideal proportion of barley-sprout powder is 6%.

• Journal of Welding and Joining
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• v.34 no.1
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• pp.26-34
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• 2016

Automotive today has been transforming to an electronic product by adopting a lot of convenience and safety features, suggesting that joining materials and their mechanical reliabilities are getting more important. In this study, a Sn-Cu-Cr-Ca solder composition having a high melting temperature ($>230^{\circ}C$) was fabricated and its joint properties and reliability was investigated with an aim to evaluate the suitability as a joining material for electronics of engine room. Furthermore, mechanical properties change under complex environment were compared with several existing solder compositions. As a result of contact angle measurement, favorable spreadability of 84% was shown and the average shear strength manufactured with corresponding composition solder paste was $1.9kg/mm^2$. Also, thermo-mechanical reliability by thermal shock and vibration test was compared with that of the representative high temperature solder materials such as Sn-3.5Ag, Sn-0.7Cu, and Sn-5.0Sb. In order to fabricate the test module, solder balls were made in joints with ENIG-finished BGA and then the BGA chip was reflowed on the OPS-finished PCB pattern. During the environmental tests, resistance change was continuously monitored and the joint strength was examined after tests. Sn-3.5Ag alloy exhibited the biggest degradation rate in resistance and shear stress and Sn-0.7Cu resulted in a relatively stable reliability against thermo-mechanical stress coming from thermal shock and vibration.

• The Korean Journal of Food And Nutrition
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• v.13 no.4
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• pp.307-311
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• 2000

Sauces are various combination of ingredients mixed together, usually cooked, and in some stage of liquidity. Sauces are used to enhance the flavor of food dishes and to hold ingredients together while a food dish is being cooked. A cooked sauce is combination of a fat, thickener, and liquid. The degree of thickness of the sauce will vary with the proportions of the ingredients. the gelling characteristics of the thickener, and the length of the cooking time. The purpose of this study was to investigate the sensory properties and viscosity of a medium Bechamel sauce differing from cooking methods and ratio of raw materials. Objective evaluation was done by viscometer and line spread chart. Sensory evaluation was done by a panel of 8 judges majoring in food and nutrition. Viscosity of Bechamel sauce was decreased by increasing the amount of milk. Spreadability was increased by increasing the amount of milk, Vice versa. As a result of the sensory evaluation for Bechamel sauce made with various levels of milk, Bechamel sauce having mixture ratio of 1 butter, 1 flour, and 17 milk was the most preferable. Sauteing onion with butter was the most desirable method.

• Journal of Conservation Science
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• v.32 no.2
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• pp.261-271
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• 2016

We have investigated relationship between particle characteristics of oyster shell powder pigments and their performance such as workability and durability. Three types of the powder which have different particle size and shape(spherical, elliptical, columnar and irregular) distributions were made for this study and we evaluated spreadability and uniformity for workability, and adhesion and surface hardness for durability of painted films by each powder paints. As a result, we found out that the workability and durability of the paints were influenced by the particle shape distribution more than the particle size distribution. The durability, especially, was enhanced as the ratio of columnar particles in the powders was increased. This result verifying the important factor affecting the durability can be base data for selecting oyster shell white paint and assessing its quality for conservation and restoration of Dancheong, as well as to produce high quality traditional paints.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.170-179
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• 2001

Green Tea consists of 15-30% catechins (a type of polyphenol), which act as super antioxidants, inhibitory action against aging process. Antioxidants fight radical-free oxygen, an agent which can begin the process of cancer by damaging essential body chemicals and harming DNA. This study was peformed to develop the elderly diet using Green Tea as an inhibitory action against aging process. Nokchaborijook (Baley gruel added rice powder and Green Tea) was manufactured by various levels of Green Tea(1, 4, 7%) and the grinding period(15, 30, 45 sec). The optimum levels of added Green Tea and grinding periods on Nokchaborijook were determined with the results of sensory evaluation by response surface methodology and analysis of composition. The Anti-oxidant Vitamin A, C, E and Flavonoid were increased with increased levels of Green Tea and grinding periods be decreased. As the levels of Green Tea and grinding periods were increased, the green color and penetrated force became stronger. Among the sensory attributes, Bitterness, Green Tea Flavor and Hashness were greater depending on increasing Green Tea. Jujube flavor was greater relying on decreasing Green Tea. Greenness and spreadability of particles were increased as both the amounts of Green Tea and the grinding period were increased. This result was used to determine the optimum conditions of adding levels of Green Tea and grinding periods. The optimum conditions of Nokchaborijook was established as adding of 5.8% Green Tea grinded for 15 seconds.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.8
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• pp.1095-1104
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• 2015

To evaluate the effects of the pelleting and the addition of sodium monensin on production, the chemical and lipid composition of milk and butter physical characteristics, 4 Holstein dairy cows (135 days of lactation) with an average milk production of 14.7 kg/d, were supplemented with a concentrate containing ground canola seeds. The cows were assigned to a $4{\times}4$ Latin square design with a $2{\times}2$ factorial arrangement of treatments: i) ground maize, soybean meal, mineral and vitamin supplements, and ground canola seeds (CG); ii) CG concentrate with 31.5 mg of monensin added per kg of dry matter (DM); iii) CG pelleted concentrate; iv) CG concentrate with monensin addition pelleted. There was no difference in milk production and composition. The addition of monensin increased milk concentration of polyunsaturated fatty acids (PUFA), the PUFA/saturated fatty acids (SFA) ratio, and omega 6. The pelleting increased the concentration of monounsaturated fatty acids, the PUFA/SFA ratio, and the omega 6/omega 3 ratio, but decreased the concentration of SFA. The association between pelleting and the addition of monensin increased the concentration of conjugated linoleic acids by 46.9%. The physical characteristics of butter were not affected by the evaluated diets. We concluded that the concentrate with 31.5 mg of monensin added per kg DM basis combined with the pelleting improves the lipid composition of milk from Holstein cows that are on pasture and supplemented with ground canola seeds, without changing the production, milk composition, and spreadability of butter.

• Journal of Welding and Joining
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• v.33 no.3
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• pp.19-24
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• 2015

Joint properties of electric control unit (ECU) module using Sn-Cu-(X)Al(Si) lead-free solder alloy were investigated for automotive electronics module. In this study, Sn-0.5Cu-0.01Al(Si) and Sn-0.5Cu-0.03Al(Si) (wt.%) lead-free alloys were fabricated as bar type by doped various weight percentages (0.01 and 0.03 wt.%) of Al(Si) alloy to Sn-0.5Cu. After fabrications of lead-free alloys, the ball-type solder alloys with a diameter of 450 um were made by rolling and punching. The melting temperatures of 0.01Al(Si) and 0.03Al(Si) were 230.2 and $230.8^{\circ}C$, respectively. To evaluation of properties of solder joint, test printed circuit board (PCB) finished with organic solderability perseveration (OSP) on Cu pad. The ball-type solders were attached to test PCB with flux and reflowed for formation of solder joint. The maximum temperature of reflow was $260^{\circ}C$ for 50s above melting temperature. And then, we measured spreadability and shear strength of two Al(Si) solder materials compared to Sn-0.7Cu solder material used in industry. And also, microstructures in solder and intermetallic compounds (IMCs) were observed. Moreover, thickness and grain size of $Cu_6Sn_5$ IMC were measured and then compared with Sn-0.7Cu. With increasing the amounts of Al(Si), the $Cu_6Sn_5$ thickness was decreased. These results show the addition of Al(Si) could suppress IMC growth and improve the reliability of solder joint.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.25 no.4 s.34
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• pp.123-131
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• 1999

Liquid crystal known as a rheological barrier to coalescence of oil droplets, increases emulsion stability, water-holding capacity and promotes active material penetration to skin. Some investigation for its rheological characteristics have been reported but its relations to consumer perception have been rarely published. In this study, oil/water emulsion and oil/liquid crystal/water systems were manufactured using the same composition or Behenyltrimethylammonium chloride/Cetostearyl alcohol/Lanolin oil. and rheological properties or each system were investigated with Cone and Plate rheometer. The formation of liquid crystalline phase was observed with polarized microscope and Differential Scanning Calorimeter. Continuous shear experiment, creep, yield and water holding capacity were measured for oil/water and oil/liquid crystal/water systems. The results were compared with sensory evaluations. Oil/liquid crystal/water system showed higher,viscosity at the same shear rate. higher viscoelasticity and higher yield stress than oil/water system. These properties were expected to show good spreadability and excellent richness without waxiness in hair can: products of creme type. This expectation was consistent with the results of sensory experiments. Water-holding capacity was evaluated by measuring residual water of specimens at specific temperature and relative humidity. Oil/liquid crystal/water system was proved to have higher ability to hold water in comparison with oil/water system. The results indicated that oil/liquid crystal/water system was of benefit to rheological properties creme type hair care products.