• Journal of the Korean Society of Food Culture
• /
• v.11 no.1
• /
• pp.53-59
• /
• 1996

This study was conducted to standardize the cooking methods of Omija-Pyuns and to investigate the effect of different starch densities (6% 7%, 8%, 9%) on the texture and taste of Omija-Pyuns. The results of these studies were as follows: 1) It was better for Omija to soak for 18 hours. The most favorite Mungbean starch density of 7% of Omija-Pyuns has the degree of lightness of 18.90, the degree of redness of 19.18, and the degree of yellowness of 3.98. 2) The Brix of syrup used for Omija-Pyuns was 49.4%. 3) As a result of the measurement of texture through Instron, if Mungbean starch density is increased, its hardness also increase. Each of the Omija-Pyuns (6%, 7%, 8%, 9%, in density) has showed its effection (p<0.05). 4) The result of the sensory evaluation showed that the Omija-Pyuns produced with Mungbean starch density of 7% was most preferred in appearance and overall taste, but it did not show the statistical effection (p<0.05) from the Omija-Pyuns produced with Mungbean starch density of 8%. The flavour was highest in Omija-Pyuns of 6%, and as the density was increased, the flavour decreased.

• Korean Journal of Remote Sensing
• /
• v.25 no.3
• /
• pp.295-309
• /
• 2009

In this study, an iterative maximum a posteriori (MAP) approach using a Bayesian model of Markovrandom field (MRF) was proposed for despeckling images that contains speckle. Image process is assumed to combine the random fields associated with the observed intensity process and the image texture process respectively. The objective measure for determining the optimal restoration of this "double compound stochastic" image process is based on Bayes' theorem, and the MAP estimation employs the Point-Jacobian iteration to obtain the optimal solution. In the proposed algorithm, MRF is used to quantify the spatial interaction probabilistically, that is, to provide a type of prior information on the image texture and the neighbor window of any size is defined for contextual information on a local region. However, the window of a certain size would result in using wrong information for the estimation from adjacent regions with different characteristics at the pixels close to or on boundary. To overcome this problem, the new method is designed to use less information from more distant neighbors as the pixel is closer to boundary. It can reduce the possibility to involve the pixel values of adjacent region with different characteristics. The proximity to boundary is estimated using a non-uniformity measurement based on standard deviation of local region. The new scheme has been extensively evaluated using simulation data, and the experimental results show a considerable improvement in despeckling the images that contain speckle.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.5
• /
• pp.629-636
• /
• 2019

This study examined the quality characteristics of jelly prepared with green grape juice (GJ). The pH, $^{\circ}Brix$ value, color, texture, and sensory evaluation of the jelly were measured. The pH of the jelly significantly decreased with increasing amount of GJ over the range of 3.25-5.27. The $^{\circ}Brix$ value of the jelly showed a significantly higher result as the amount of GJ increased (p<0.001). Lightness (L) and redness (a) decreased with increasing amount of GJ, and yellowness (b) increased. In the texture measurement, the GJ-100 sample group with a high substitute rate of GJ showed high hardness, gumminess, and chewiness (p<0.001). The results of principal component analysis (PCA) showed that the sample groups with high GJ content were classified as having relatively strong yellowness, sweet aroma, metallic aroma, grassy aroma, sweetness, sourness, green grape skin taste, and astringency. In the acceptance test, the GJ-50 sample group was evaluated to be high in flavor (p<0.001) and overall acceptance (p<0.01). However, sample groups consisting of 50% or more GJ were evaluated to be significantly strong in terms of astringency. Therefore, further study needs to be conducted about improving astringency in the future.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.6
• /
• pp.631-640
• /
• 2021

This study investigated the quality characteristics and antioxidant activity of Yanggaeng prepared with various amounts of watermelon radish flesh (WRF) powder, in ratios of 0 (control), 2.5, 5, 7.5, and 10% of the cooked white bean paste. The proximate composition, pH, sugar content, Hunter's color values, texture analysis, and antioxidative activities of Yanggaeng were examined. Increasing the amount of WRF in the Yanggaeng tended to increase the crude ash, carbohydrate, sugar, total polyphenol, total flavonoids, and anthocyanin contents, a value, DPPH and ABTS radical scavenging activities, with decreasing the moisture and crude protein contents, L and b values, and pH. Texture measurement scores in terms of springiness, chewiness for Yanggaeng showed that 2.5% or 5.0% group was higher than those of the control group. Hardness was higher in the sample groups than in the control group. In conclusion, the results show that Yanggaeng with up to 7.0% added WRF powder can be developed as products, and there is a possibility of developing health functional snack products using WRF powder.

• The Journal of Korean Academy of Prosthodontics
• /
• v.29 no.3
• /
• pp.87-99
• /
• 1991

The effect of oven firing on the color stability and surface texture of extrinsic stains used characterization and color modification of metal cermic restoration were studied by comparing different temperatures and techniques. They were autoglaze technique, applied glaze technique, two step low-fusing glaze technique and one step low-fusing glaze technique. Autoglaze technique and applied glaze technique were air-fired to manufacturer's recommended temperature. Two step low-fusing glaze technique is separated staining and overglazing. Thin slurry of stain powder were air-fired to $1500^{\circ}F$, Overglaze powder powder was then mixed with seam medium and air-fired to $170^{\circ}F$. One step low-fusing glaze technique is combined staining and overglazing. Thin slurry of stain and glaze powder were air-fired to $170^{\circ}F$. The obtained results were as fellows. 1. Slightly significant color differences by colorimeter were found between different stain application and fusion techniques(P<0.05). 2. Two step low-fusing glaze method showed the most rough surface, especially ceramco orage stain(P<0.05). 3. Surface roughness increased gradually in order of autoglaze, applied glaze, one step low-fusing glaze but they were not significantly different(P<0.05). 4. When two step low-fusing glaze was applied, both color measurement and surface texture were sinificantly different from other groups(P<0.05).

• Korean Journal of Food Science and Technology
• /
• v.20 no.6
• /
• pp.742-748
• /
• 1988

The macro-and microstructure of Chinese cabbage used for Korean Kimchi preparation were examined and the texture characteristics of raw cabbage leaf and salted or blanched leaves were evaluated by cutting test. The length and thickness of leaf stalk increased with the order of pyllotaxis, but the thinning effect of outermost leaves was observed. The microstructure of cut-profile of stalk showed densely compacted vascular systems aligned in the center of stalk and the outer space was filled with large parenchima cells. Due to this structure, characteristic cutting curves were obtained by cutting test, composing three peaks of cutting for inner surface skin, center vascular system and outer surface skin. Salting and blanching increased the cutting force mainly due to the increase of Gutted cell wall number caused by the structure collapse.

• Journal of the Korean Society of Costume
• /
• v.18
• /
• pp.269-281
• /
• 1992

The purposes of this study were to 1) classify the contents of clothing image preferences, 2) find out the relationship among personal values, preferences for clothing image and clothing design, and 3) investigate the relationship between clothing image preferences and clothing design preferences, Questionnaire was comprised of three section. The clothing image preference measure was included 36 bipolar adjectives of 7-point scales. Clothing design preferences measure was included the items of patterns, colors, and textures. 'Survey of Personal Values' by Eung-Un Hwang and Kyung -hye Lee was used for measurement of 6 values : practical mindedness ; achievement ; variety ; decisiveness; orderliness; and goal orientation. Samples were 288 college women. The data were analyzed using pearson's correlation coefficient and factor analysis. The results of the study were the following. 1. Four segments of clothing image preferences derived by factor analysis : F. 1 'progressive-conservative' ; F.2. 'casual-formal'; F.3 'plain-splendid'; F.4 'masculine-feminine'. 2. In relation between personal values and clothing image preferences, 1) achievement was positively related to the preference of progressive image 2) variety was positively related to the preferences of progressive and masculine image, and 3) goal orientation was negatively related to the preferences of the progressive and masculine image, and positively related to plain image. 3. In relation between personal values and clothing design preferences, 1) practical mindedness was positively related to the preference of black, 2) achievement was positively related to the preferences of blue and such realistic pattern as floral, 3) variety was positively related to the preferences of geometric or abstract patterns and thick or transparent texture, and 4) orderliness was negatively related to the preferences of abstract pattern. 4. In relation between clothing image preferences and clothing design preferences, 1) progressive image was positively related to abstract pattern, red, blue, and black, 2) casual image was positively related to geometric pattern, green, blue, and negatively related to red and soft rexture, 3) plain image was negatively related to lustered and transparent texture, abstract pattern, red, and black, and 4) masculine image was negatively related to lustered, thin, soft, and transparent texture, floral and dotted patterns, red, orange, and yellow.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.1
• /
• pp.48-55
• /
• 2001

This study investigated the quality characteristics of sponge cakes with addition of yam (Dioscorea) powders prepared by different drying methods, hot air (HDYP : hot air dried yam powder) and freeze drying (FDYP: freeze dried yam powder), using several physical and sensory examinations. For the foam forming ability and foam stability, the specific gravities of egg foams containing 5% yam powders were measured by drainage using funnels for 78 hrs. The results showed that HDYP and FDYP did not affect the foam forming ability but FDYP increased foam stability due to increased viscosity. When the strength of 8% gels composed of wheat starch and HDYP/FDYP was measured to predict the setting of cake structure, the strengths of starch gels containing yam powders were higher than those of control without yam powders. The volume of sponge cake containing 5% HDYP increased whereas those containing FDYP decreased at the levels of 5, 7%. From the texture profile analysis data, hardness, gumminess and chewiness of cakes containing yam powders increased. The color of cake crust and crumb became darker as the amount of yam powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that appearance and texture of cakes containing 5% HDYP were closer to those of control than cakes containing 5% FDYP but overall acceptability of sponge cakes containing yams were comparable to the control cakes regardless of drying methods. The addition of yam powders to sponge cakes increased yam flavor and decreased egg smell. Therefore, it can be suggested that HDYP and FDYP can be added to the sponge cake formula up to 7% and 5%, respectively.

• Food Science of Animal Resources
• /
• v.37 no.3
• /
• pp.469-476
• /
• 2017

This study analyzed consumers' preferences and price sensitivity to native chickens. A survey was conducted from Jan 6 to 17, 2014, and data were collected from consumers (n=500) living in Korea. Statistical analyses evaluated the consumption patterns of native chickens, preference marketing for native chicken breeds which will be newly developed, and price sensitivity measurement (PSM). Of the subjects who preferred broilers, 24.3% do not purchase native chickens because of the dryness and tough texture, while those who preferred native chickens liked their chewy texture (38.2%). Of the total subjects, 38.2% preferred fried native chickens (38.2%) for processed food, 38.4% preferred direct sales for native chicken distribution, 51.0% preferred native chickens to be slaughtered in specialty stores, and 32.4% wanted easy access to native chickens. Additionally, the price stress range (PSR) was 50 won and the point of marginal cheapness (PMC) and point of marginal expensiveness (PME) were 6,980 won and 12,300 won, respectively. Evaluation of the segmentation market revealed that consumers who prefer broiler to native chicken breeds were more sensitive to the chicken price. To accelerate the consumption of newly developed native chicken meat, it is necessary to develop a texture that each consumer needs, to increase the accessibility of native chickens, and to have diverse menus and recipes as well as reasonable pricing for native chickens.

• Asian-Australasian Journal of Animal Sciences
• /
• v.26 no.12
• /
• pp.1773-1780
• /
• 2013

This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composition analyses, moistures were significantly different between control cheeses (42.86%) and sample cheese (48.32%) (p<0.05). But fat and protein in the control and the sample were 32.77, 22.45 and 31.35, 20.39%, respectively, and were not significantly different (p>0.05). The amount of cholesterol in control was 82.52 mg/100 g and the percentage of cholesterol removal was 90.7%. SCFFA increased gradually during ripening and its level of CRGC increased and significantly different from that of control (p<0.05). The texture, hardness, gumminess, and chewiness were significantly increased, but cohesiveness and springiness were not increased in both cheeses during ripening periods (p>0.05). In comparison of the control and sample cheeses, hardness, and springiness were not significantly different, but cohesiveness, gumminess, and chewiness were different (p<0.05). In color measurement, all color values were not different between CRGC and control (p>0.05). However, $L^*$ value decreased, while $a^*$ and $b^*$ values tended to increase significantly (p<0.05). In sensory properties, appearance, aroma, flavor and taste, and texture were significantly increased except buttery and nutty in aroma and sweetness in taste in both cheeses, and were not significantly different between the control and sample cheeses during ripening (p>0.05). Therefore, this study suggests that the quality of cholesterol-removed Gouda cheese is not different from the control cheese.