• Journal of the Korean Society of Costume
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• v.63 no.1
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• pp.81-96
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• 2013

We interviewed and surveyed parents of 3 to 6-year-old boys in order to determine designs for indoor apparel that appealed to toddlers. In addition, on the basis of the behavioral characteristics of such boys, improvements in the development of indoor apparels were suggested. Parents preferred indoor apparels because it could be worn as underwear when the kid is outdoors and as outerwear when indoors. These apparels were popular with toddlers. Therefore, indoor apparel that gives the impression of outerwear while performing the function of underwear was designed. Underwear fabric was used, but outerwear apparel design was partially adopted. In order to improve the activity, fabric that could be stretched in any direction was used for the sleeves and pant legs, while organic fabric with soft texture was used for the trunk part of the apparel. Dark-colored material was used for the chest and elbow parts of the clothes in order to prevent contamination in these parts. In particular, a bib was used to prevent contamination in the chest part. Given that toddlers engage in many activities, the fabric needed to be durable, so this led to thick materials being used for the knee part. As certain parents complained about the short length for tops, we increased the length of the tops by 5cm. In the survey items that investigated overall wearability, ease, and suitability for toddlers' activities, the test apparel obtained a higher score than existing apparel did. This indicates that the overall suitability of the newly designed apparel was improved.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.357-362
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• 2020

This study was conducted to investigate the effects of mushroom composition (0, 4, 8, and 12%) on the quality characteristics of an extruded meat analog. The meat analog blend was isolated soy protein, wheat gluten, and corn starch (50:40:10). The extrusion condition was set to 55% feed moisture, 170℃ barrel temperature, and 150 screw speed by high moisture extrusion using a twin-screw extruder equipped with a cooling die. The integrity index, hardness, cohesiveness, springiness, chewiness, and cutting strength of the meat analog increased with the increasing mushroom content, while its water holding capacity and nitrogen solubility index (NSI) decreased. The protein digestibility decreased with the increasing mushroom content, while the DPPH radical scavenging activity significantly increased. In conclusion, the incorporation of mushrooms into the investigated meat analog enhanced its texture and antioxidant level.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.759-765
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• 2013

This study investigated the quality characteristics of cookies containing Platycodon grandiflorum powder, which is well known for its various functions and biological activity. Cookie samples were prepared by adding the Platycodon grandiflorum powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness and sensory evaluation of cookies were examined. The results showed that the pH and moisture of cookies were decreased when more amount of Platycodon grandiflorum powder was added. Regarding the color of cookies, the L value was decreased when more amount of Platycodon grandiflorum powder was added, where as the a value and b value were increased (p<0.001, p<0.01). The spread factor of cookies generally increased as more amount of Platycodon grandiflorum powder was added, but it was not statistically significant. The hardness of the cookies decreased as more amount of Platycodon grandiflorum powder was added. Cookies containing 1% of Platycodon grandiflorum powder showed the highest scores for overall acceptability, color, taste and texture. Regarding the flavor of cookies, the control showed the highest score, and the score decreased as more amount of Platycodon grandiflorum powder was added.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.1-8
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• 2016

This study aimed to enhance the applications of dates as a food material that can be utilized and stored easily by improving the inefficient process of the traditional cooking procedure. To this end, this study investigated the physico-chemical and nutritional properties of jujube pulp powder, and compared the traditional and newly developed methods of making yakbap, yakpyon, and jujube porridge. According to the analysis of physical and chemical properties, the jujube pulp powder contained 5.4% moisture, 2.6% crude ash, 6.6% crude protein, 0.35% crude fat, and 4.7% crude fiber. The water activity was 0.95% in jujube pulp while it was 0.24% in jujube pulp powder. In addition, the jujube pulp powder had a total sugar content of 70.4% and reducing sugar content of 6.3%. The vitamin C was content was estimated to be 68.5 mg/100 g in the jujube pulp powder and the jujube pulp contained 6.2 g/100 g of dietary fiber. Major minerals were K, Mg, and Ca. After appointing jujube pulp powder (new method) to a test group and jujube pulp (traditional method) to a control group, the sensory evaluation and acceptance testing were conducted for yakbap, yakpyon, and jujube porridge. As a result, there was no significant difference in any sensory factors tested (p<0.05). It was found that making and storing jujube pulp powder by drying jujube pulp is a useful way of utilizing jujube because Yakbab, Yakpyun and jujube porridge were found to have a relatively good appearance, color, flavor, taste, texture and overall acceptance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1832-1838
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• 2015

Carrot powder was added at different levels (0, 5, 10, 15, and 20%) to Perilla-Dasik, and its effects on the physical and antioxidant properties of Dasik were measured. For texture characteristics, hardness, cohesiveness, and chewiness of Dasik slightly increased as carrot powder content increased. For color properties, both $a^*$ (redness) and $b^*$ (yellowness) values increased as carrot powder content increased. Anti-oxidative effects, as measured by acid value, peroxide value, and free radical scavenging activity, were greater in samples containing carrot powder compared to control. In the sensory test, Dasik with carrot powder was more preferred than control (without carrot powder). Based on these results, 20% addition of carrot powder in the formulation was the most acceptable for Dasik.

• Korean Institute of Interior Design Journal
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• v.22 no.1
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• pp.143-153
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• 2013

The purpose of this study is to explore how to make use of the light and expression methods to embody phenomenal space by considering the representation techniques and characteristics of a variety of 'Phenomenal light' in his works focused on the Steven Holl's views that thought the light as object of creating space. The process is summarized as follows: (1) Study on the relationship between light and color, Classify concept and type of phenomenal light by phenomenal color (2) Consider the characteristics and expression methods of the phenomenal light in the Steven Holl's architecture (3) Finally, organize the concepts and representation techniques of phenomenal light, and then present method to embody phenomenal space by light. According to this, the results are as follows: (1) Perceptual color by the light of the sense forms a variety of perception and texture of light and shadow according to the contrast of shades and the change of materiality, thus embodying multisensory space with the light as the medium approach that helps to experience formal and tactile senses. (2) Spatial color by the light of volume distinguishes the flow and movement of sight, and embody inducing space with the light as Atypical activity that forms atmosphere of space through concentrated or overlapped mass of light and darkness. (3) Existential color by the light of the light source visualizes the existence of the uncertain light, and embody the receptive space with the light as emotional communication that forms symbolic and psychological meaning through metaphorical phenomena of colored light.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.548-553
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• 2004

Patties were prepared using Barbari male goats meat (age about 4 yrs) and packed in HDPE under vacuum (VP) and aerobically (AP). Packed patties were stored at 4$\pm$1$^{\circ}C$ and evaluated for physico-chemical, microbiological and sensory changes on days 0, 5, 10, 15, 20 and 25. Overall mean water activity ($a_{w}$), moisture (%), fat (%), pH, TBA number and W-B shear force values (kg/$cm^{2}$) of patties were 0.983, 61.93, 18.39, 6.38, 0.150 and 0.86, respectively. Except pH that was significantly higher and TBA number significantly lower in VP patties, treatment had no significant (p>0.05) effect on other physico-chemical traits. However, storage period significantly (p<0.05) affected physico-chemical traits. Moisture (63.79%) and $a_{w}$ (0.985) were significantly (p<0.05) higher on day 25. Patties became firmer on day 20 onwards as indicated by higher W-B shear force. Though packaging method had no significant effect, storage period influenced microbial counts. The standard plate counts (SPC), which were initially log 5.98 CFU/g decreased significantly (p<0.05) on day 10 followed by steady increase and reaching log 4.89 on day 25. Almost similar trend was observed for psychrotrophic bacteria counts. Lactic acid bacteria counts declined as the storage period progressed. Coliforms, and yeast and mould counts were either not detected by the method used or were very low in numbers. All samples of AP patties revealed swollen, greasy and sticky surface with spongy texture on day 20 whereas only some of the VP patties shown such changes on day 20. Results indicated that vacuum packaging had definite advantage in preserving the sensory quality of patties than aerobic packaging but it did not help in extending the shelf-life beyond 15 days.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.133-141
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• 2012

$Kochujang$ is a fermented paste originated from in and $Kochujang$ sauce is a nutritionally and functionally improved version of $Kochujang$ with additions of beef and tonic herbal extracts. The optimization of the ingredient ratios in the manufacturing of $Kochujang$ sauce was investigated using central composite design and response surface methodology. The amount of beef ($X_1$) and the amount of tonic herbal extract ($X_2$) were chosen as the independent variables. The dependent variables consisted of the properties and sensory evaluation scores The examined physicochemical properties included water activity, pH, color, viscosity, and soluble solids. The sensory evaluation attributes were color, flavor, taste, texture, and overall acceptability. Among them, the selected dependent variables were the sauce viscosity ($Y_1$) and the overall acceptability ($Y_2$) of the sauce. The optimal conditions for the independent variables were $X_1$= 9.7% and $X_2$= 14.1%. In addition, the predicted values of the multiple response optimal conditions were $Y_1$= 331000 (cP) and $Y_2$= 7.1 (points), and the actual experimental values were $Y_1$= 3316667 (cP) and $Y_2$= 7 (points).

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.499-508
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• 2014

The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% bitter melon powder. The specific gravity of muffins prepared by adding bitter melon powder was higher than that of the control group. The height of the control group was higher than that of the samples with bitter melon powder. The weight of muffins was not significantly different between all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of bitter melon powder. The baking loss rate of muffins was not significantly different between all sample groups. The moisture content of the samples with bitter melon powder was higher but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 26.86%, whereas the samples with bitter melon powder ranged from 41.35~74.91%. In crumb color, the L value was decreased, but a and b value were increased significantly by the addition of bitter melon powder. The hardness, springiness, cohesiveness, chewiness and brittleness of textural properties of muffins were significantly decreased by the addition of bitter melon powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of bitter melon powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the bitter melon powder would be proper to make muffins.

• Applied Biological Chemistry
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• v.23 no.2
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• pp.115-122
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• 1980

An attempt was made to isolate suitable kinds of fungi for the preparation of Sufu, one of the fermented soybean products, and also to investigate the chemical changes during the aging period of Sufu. 1. First, from the isolated fungi 14 strains of Mucor sp. were selected on the basis of their morphological texture and agreeable odor. Secondly, 7 strains of these fungi with relatively high proteolytic activity were selected. 2. All of the pehtzes that were fermented with the selected fungi have raised the water soluble protein content to about 10% on average. 3. The amount of hydrolyzed protein increased to the 18th. day and then did not show any visible increase during the aging period. Finally, the 3 strains of suitable fungi for preparing Sufu could be selected. It seemed that one of them was probably better than the other two which were almost same as the standard fungi, Actinomucor elegans, in protein hydrolyzation.