• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.225-232
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• 2012

This study was conducted to investigate the effects of acorn ($Quercus$ autissima carruther) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts of acorn powder (at ratios of 0, 0.5, 1, 3 and 5% to total flour quantity). Antioxidant activity was estimated based on DPPH free radical scavenging activity and total phenol content in acorn powder and cookies. To analyze quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Loss rate, a values, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder content (p<0.01), whereas pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder content (p<0.01). The results of sensory evaluation (appearance, taste, flavor, texture and overall preference) demonstrate that the 3% acorn cookie group showed the highest degree of preference among all items of added acorn powder. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.195-201
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• 2018

This study was intended to investigate the characteristics of muffins prepared with allulose which is low-calorie and physiologically functional rare sugar. Volume and specific volume of muffins increased significantly with allulose addition, but not with its contents. Muffin heights also increased as allulose was added more. Baking loss rate and moisture contents were not significantly different among samples. Allulose seemed to have nearly same water holding capacity with sucrose. Lightness of muffin crust and crumb both decreased, but redness and yellowness increased according to allulose, the reducing sugar addition by Maillard reaction. In the texture profile analysis, Hardness of AL100 was higher significantly (p<0.05) and springiness, cohesiveness and fracturability increased according to the allulose contents. In the sensory evaluation, AL0 was the sweetest and AL0 and AL25 got higher overall acceptance score. Physical characteristics were not different (p<0.05) among AL0, Al25 and AL50. As a result, 25% sucrose substitution with allulose can provide low-calorie, anti-hyperglycemic and tasty muffin.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.415-422
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• 2010

This study was performed to investigate the quality characteristics of yanggeng added with Green Tea Powder. The yanggeng was prepared with Green Tea Powder, Agar, Sugar and Salt. The yanggeng is made with various levels (0, 2, 4, 6, 8%) of gree tea powder added. Hunter's color value, texture profile analysis, and sensory characteristics of gree tea powder Yanggeng were examined. The addition of gree tea powder has tendency to increase the water content of yanggeng. As the content of gree tea powder increased, the lightness (L) and redness (a) decreased. In texture profile analysis, hardness decreased with increasing gree tea powder content. Cohesiveness and springiness didn't showed significant differences according to amount of gree tea powder. The results of the sensory evaluation showed that the sweetness, softness and overall acceptability were the highest scores at yanggeng containing 4% level of gree tea powder. In conclusion, the result shows that the yanggeng with 4% of gree tea powder is the best.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.211-217
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• 2013

We investigated the quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed (Hizikia fusiforme). RVA (Rapid Visco Analyser), color, water activity, texture, and cooking properties were tested. Initial gelatinization temperature of noodles containing turmeric were the highest. Peak viscosity, holding strength, break down, final viscosity, and set back of noodles containing purple sweet potato were highest, indicating that the gelatinization state was more unstable and retrogradation would occur faster. The L value of the seaweed noodle was the lowest, while the a and b value of the turmeric noodles were $7.3{\pm}0.3$ and $40.2{\pm}1.3$ respectively, higher values than turmeric and seaweed noodles. Water activity of the seaweed noodle was 0.665, higher than turmeric and purple sweet potato noodles. Cooking properties (including weight, volume, and water absorption) and turbidity of seaweed noodles showed the highest growth rate. In terms of texture, the hardness was highest in purple sweet potato noodles, and the cohesiveness and gumminess was highest in seaweed noodles. The quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed showed that seaweed noodles were stable in gelatinization and cooking properties.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.115-122
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• 2013

This study investigated the quality and antioxidative properties of a Korean steamed-rice cake, Sulgidduk added with Prunus yedoensis Matsumura extract, and vitamin C. Sulgidduk was prepared by adding Prunus yedoensis Matsumura extract at 0, 0.1, 0.2, and 0.3% of rice powder. Antioxidant activities were measured by the scavenging activities of DPPH radicals, $ABTS^+$ radicals, $superoxide^-$ radicals and the reducing power. For analyzing quality characteristics, proximate composition, color, texture profile analysis, and sensory evaluations were measured. The antioxidative effect of the Sulgidduk significantly increased as the addition level increased, compared to the original Sulgidduk (p<0.001). As the content of Prunus yedoensis Matsumura extracts increased, L-values significantly decreased while the a-value and b-value significantly increased (p<0.001). For the texture profile analysis, the control group had a significantly higher value for hardness as compared to the Prunus yedoensis Matsumura extract-added groups (p<0.05). Springiness, chewiness and adhesiveness were not significantly different among the samples. In the sensory evaluation, the samples containing 0.1% and 0.2% Prunus yedoensis Matsumura extracts obtained better results in attribute. From these results, we suggest that Prunus yedoensis Matsumura is a good ingredient for increasing the consumer acceptability and the functionality of Sulgidduk.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.597-603
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• 2015

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.316-325
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• 2015

The characteristics of Heunmi (brown waxy rice)-ssuck (mugwort)-injeolmi containing different contents of mugwort over a storage period of 2 days were studied. The pH level ranged from 6.4 to 6.5, whereas moisture rate ranged from 34.4 to 51.4% with different amounts of mugwort. Heunmi-ssuck-injeolmi with different amounts of mugwort showed significantly different characteristics in the texture analysis. Hardness, gumminess and chewiness all decreased, whereas adhesiveness, springiness and cohesiveness increased with greater amount of mugwort added. Colorimeter analysis showed that L-, a- and b-values of Heunmi-ssuck-injeolmi were inversely proportional to the amount of mugwort. Scanning electron microscopy (SEM), confirmed that the stoma size of Heunmi-ssuck-injeolmi was directly proportional to the amount of mugwort, whereas the largest stable stoma size was observed with 30% mugwort. In the control group, retrogradation was preceded by expelling water, known as syneresis, whereas Heunmi-ssuck-injeolmi showed less retrogradation with a higher moisture rate. It is expected that mugwort containing cellulose discourages the retrogradation process. In conclusion, 30% mugwort showed the least retrogradation and was the most preferred in terms of taste with stable stoma over the storage period at $25^{\circ}C$. Therefore, it is appropriate for the manufacture and commercialization of Heunmi-ssuck-injeolmi.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.24 no.11
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• pp.30-41
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• 2010

In this study we propose a new texture feature extraction method based on an estimation of the brightness and structural uniformity of CT images representing the important characteristics for emphysema recognition. The Center-Symmetric Local Binary Pattern (CS-LBP) is first used to combine gray level in order to describe the brightness uniformity characteristics of the CT image. Then the gradient orientation difference is proposed to generate another CS-LBP code combining with gray level to represent the structural uniformity characteristics of the CT image. The usage of the gray level, CS-LBP and gradient orientation differences enables the proposed method to extract rich and distinctive information from the CT images in multiple directions. Experimental results showed that the performance of the proposed method is more stable with respect to sensitivity and specificity when compared with the SGLDM, GLRLM and GLDM. The proposed method outperformed these three conventional methods (SGLDM, GLRLM, and GLDM) 7.85[%], 22.87[%], and 16.67[%] respectively, according to the diagnosis of average accuracy, demonstrated by the Receiver Operating Characteristic (ROC) curves.

• Journal of Environmental Impact Assessment
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• v.12 no.1
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• pp.9-22
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• 2003

To consider environmental characteristics in the scope of geochemistry of streams, Hwasun area, soil, sediment and water samples near/in the streams were analyzed in texture and metal contents of soil and sediment and in quality in water. From those analyses, the soils are loamy sand, sandy loam, loam and silty loam in texture. And, the sediments are slightly gravelly sand, gravelly sand and gravelly muddy sand in facies. Metal contents in soils and sediments are of high near Hwasuneup and Hwasun coalfield. In peculiar, P, Co, Li, Ni, Zn and Pb exceed over crust mean contents. Physico-chemistry of above streams according to pH-Eh and Piper's diagrams indicates that the streams are, typically, assigned to natural river water. Water qualities of BOD, T-N and T-P in areas near Hwasun coalfield, Dongmyeon and Hwasuneup are polluted over V level. Enrichment factor(EF) representing metal condensation in P, Cu, Zn and Pb appear near Hwasun coalfield and Hwasuneup from the soil and sediment samples, in part. Additionally, river water in dry season is very high in BOD, T-N, $Na^+$ and ${SO_4}^{2-}$. It is suggested that the relatively high metal contents in the stream be connected with above coalfield and urban areas.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.258-265
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• 2008

This study investigated the quality characteristics of tofu(soybean curd) samples prepared with differing amounts of commercial chungkukjang powder(0, 1, 2, 3, 4%). According to the results the 3% chungkukjang tofu 3%(C3) had the highest yield, and the tofus containing chungkukjang powder had higher pH and acidity levels than the control. Turbidity increased and moisture content decreased with increasing chungkukjang powder concentration. And pH, acidity, and turbidity were negatively correlated with moisture content. In terms of color, the L value decreased, and a and b values increased with increasing chungkukjang concentration. For texture, the 1% chungkukjang tofu(C1) had higher hardness, springiness, and cohesiveness values than the other samples. C1 also had the highest overall acceptability score. Finally, sensory properties of taste, texture, and overall quality were positively correlated with the mechanical properties of moisture content, hardness, springiness, cohesiveness, chewiness, and brittleness.