• Culinary science and hospitality research
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• v.22 no.4
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• pp.24-36
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• 2016

This study investigated the quality characteristics of Haengbyung using dry rice flour added with various amounts (0, 20, 40, 60%) of raw and steamed apricot juice. The moisture contents, color values, pH, texture and sensory evaluation(attribute difference and acceptance) for the samples were tested. The moisture content (p<0.001) and pH(p<0.001) of the Haengbyung significantly decreased with the increase of apricot juice. As for the color of the Haengbyung samples, the higher percentage of the apricot juice showed the lower L-value (p<0.001), and higher a-value(p<0.001) and b-value(p<0.001). Texture profile analysis of Haengbyung samples showed that hardness(p<0.001) and gumminess(p<0.001) increased, while adhesiveness(p<0.001) and cohesiveness(p<0.05) decreased with increasing amounts of apricot juice. An attribute difference test of Haengbyung samples showed that appearance(apricot color(p<0.001) and dryness(p<0.001)), flavor(sour(p<0.001), acerbic (p<0.001), and green fruit(p<0.001)), and taste(sour(p<0.001), acerbic(p<0.001), and astringent(p<0.05) as increased as apricot juice amounts increased. The control and Haengbyung sample with 20% of apricot juice (both raw and steamed) showed the highest acceptance in taste, texture, and overall acceptability in consumer ranking testing.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.255-265
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• 2012

This study aimed to determine the physicochemical and sensory qualities for yogurt dressing prepared with blueberry juice(0, 10, 15, 20, and 25%). As the amount of added blueberry juice increased, citric acid, malic acid and succinic acid contents increased, but tartaric acid, lactic acid and acetic acid contents decreased. The pH of control group(3.75) was higher than that of the others(3.68-3.48). Sweetness of yogurt dressings decreased as the amount of added blueberry juice increased. DPPH radical scavenging activity of the control group was 26.44%, whereas those of yogurt dressings with blueberry juice ranged from 63.16-87.46%. Color L and b values decreased significantly, whereas a value increased significantly by addition of blueberry juice. Viscosity of the control group was lower than those of the others. The sensory property results showed that yogurt dressing with 20% blueberry juice was rated best. It was also preferred most. These results suggest 20% of blueberry juice is the best substitution ratio for yogurt dressing.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.175-182
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• 2006

Diets consist of two different pork samples: pork of a Jeju native pig ( 260 days old, $101{\sim}103kg$ ) not fed tangerine byproduct during finishing period ($T_0$), and pork fed 8% and 15% tangerine byproduct during growing and finishing period ($T_1$), respectively. The effects of the diet on the physiological activities of rats were studied by feeding 17-week old rats with the two diets for 4 weeks. There was no significant difference between $T_0$ and $T_1$ in the rat's feed intake, feed efficiency ratio, and weight gain. Furthermore, there was no significant difference between $T_0$ and $T_1$ in the rat's weight of liver, kidney, spleen, epididymal fat pad, triglyceride and cholesterol of liver. Both $T_0$ and $T_1$ showed similar trends in terms of total lipid, phospholipid, triglyceride, total cholesterol, atherogenic index, protein, glucose, hemoglobin level, mineral level, and ${\gamma}$-GTP, ALT, AST and ALP activities. However, $T_1$ showed the trend of increasing amount of the serum's HDL and LDL cholesterol level, compared with $T_0$.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.136-145
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• 2013

Currently many studies aimed at enhancing efficacy of medicinal food on biological activity using bioconversion technology including fermentation process. In this study, the quality characteristics and antioxidative activity of fermented Crataegi fructus was investigated. The antioxidant activity of fermented Crataegi Fructus was assessed by various radical scavenging assays using DPPH (2,2-Diphenyl-1-picrylhydrazyl), FRAP (Ferric ion reducing antioxidant power), Reducing power and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)). Moisture content of fermented Crataegi Fructus was $39.3{\pm}0.06%$. Contents of crude ash, crude protein, and crude fat were $0.20{\pm}0.01$, $1.77{\pm}0.04$, and $1.40{\pm}0.59%$, respectively. Moreover, the hunter's color values of fermented Crataegi Fructus were 79.24 (lightnees), 1.58 (redness), and 31.25 (yellowness), respectively. Total phenolic contents of fermented Crataegi Fructus were $3,015{\pm}250$ GAE ${\mu}g/g$. The antioxidative activities of fermented Crataegi Fructus significantly increased in a dose dependent manner. In addition, fermented Crataegi Fructus slightly (10.4%) inhibited ${\alpha}$-glucosidase activity; however, there was no inhibitory activity against ${\alpha}$-amylase. In terms of proteolytic activity, fermented Crataegi Fructus showed a strong activity than pancreatin (used as a positive control). These results indicate that fermented Crataegi Fructus can be used as a natural resource for material aiding digestion.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.6
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• pp.601-607
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• 2002

The present study was designed to examine how sea tangle intake contributes to the content of bone calcium and breaking force of femur with growing female rats. Weaned rats were fed on experimental diets consisting in four levels of sea tangle powder; $0\%$ (control), $0.5\%$, $1.0\%$ and $1.5\%$ for 4 and 8 weeks. Body weight gain and feed intake were not significantly affected by added amount of sea tangle. Bone breaking strength, ash content and calcium levels of the femur of rats fed on diets with sea tangle were higher than those of control groups (p<0.05). But moisture content weight and length of femur did not show any significant difference among groups. TP, ALB, TC, TG, AIP, osteocalcin, GOT and GPT levels in serum did not show any significant difference through the total feeding period but calcium and phosphorus contents of serum increased with increase in feeding period, significantly in $0.05\%$ level by added amounts of sea tangle. Calcium levels in feces increased significantly (P<0.05), but ash levels were not changed significantly by added amount of sea tangle. We could expect from this results that the ingestion of sea tangle (Kjellemaniella crassifolia) could be helpfull to increase bone calcium content and calcium absorption as well as to intensify the femur stength and to increase the calcium content of rats.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.1-14
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• 2012

This study examines the physiochemical and quality properties of the bread added with soy fiber powder to promote the intake of soy fiber. For this study, the powder for making bread was mixed with soy fiber, wheat flour and SF-1450 and SF-1260 at the ratio of 0~12% each. The ratios of the edible fiber contained in the soy fiber power samples were 72.0% in the SF-1450 sample and 67.8% in the SF-1260 sample. The mixograph characteristics tended to be conspicuons in proportion to the amount of the soy fiber added at midline peak height, width at peak and, width at 8.00. The specific volume of the bread tended to decrease significantly as the amount of the soy fiber increased from 2 to 12%. In terms of crust chromaticity change, L-value increased more significantly in the samples added with 4 to 12% than the control. For a-value, SF-1450 in the samples with 6 to 12% and SF-1260 in the samples with 8 to 12% more significantly decreased than the control. For such characteristics of texture as hardness, SF-1450 in the samples with 10 to 12% and SF-1260 in the samples with 6 to 12% increased more than the control. As discussed above, the sensual characteristics of the white pan bread with soy fiber added tended to be worse as the amount of the additive increased, compared with the control samples. Summing up the results of the physico-chemical analysis and the overall acceptability, those samples with 2~4% of SF-1450 and 2% of SF-1260 were found excellent.

• Journal of Marine Bioscience and Biotechnology
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• v.12 no.1
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• pp.59-65
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• 2020

Fish, caught by bottom trawling in the middle of the Yellow sea (east of Korea), in the spring and summer of 2016 were assessed for species composition and fluctuation in their abundance. The fish were studied at four research stations (St.) and were found to be composed of 46 species, 31 families, and 14 orders. The dominant species caught were Engraulis japonicus, Larimichthys polyactis, Johnius grypotus, Liparis tanakae, and Larimicthys crocea. All the species were assessed for their numbers, richness, diversity, and dominance to gain a measure of the biodiversity. The highest number of individuals was recorded at St. 4 (50,053 individuals), while the lowest number of individuals was recorded at St. 1 (44,090 individuals). The evenness index was the highest at St. 2 (E = 0.65) and lowest at St. 3 (E = 0.62). The diversity index was the highest at St. 4 (H' = 2.31) and lowest at St. 3 (H' = 2.23). Furthermore, the dominance index was the highest at St. 3 (D = 54.9%) and lowest at St. 2 (D = 47.7%).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.4
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• pp.1612-1619
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• 2013

This study is to investigate on the influence of mental health and job satisfaction on perceived job stress of financial companies. The subjects of research were total 132 working at the financial company in T and J city Gangwon Province from September 20 to October 15, 2012. The survey instrument used was 43-item scale for evaluating financial worker KOSS and 18-item scale for mental health, 12-item scale for job satisfaction. Data was analyzed by using SPSS Win17.0 program, ANOVA, t-test, pearson's correlation coefficient, Multiple regression analysis. In a comparison of factors of Job stress and mental health demonstrated positive correlation and showed significantly. Job satisfaction demonstrated negative correlation and showed significantly. Also, for the financial workers solve the Job stress and support positive significant in there's job satisfaction, it need to nursing intercession to supply more better service and financial environment.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1072-1080
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• 2008

The optimization of the addition ratios of Houttuynia cordata, Saururus chinensis, and Polygonatum odoratum var. pluriflorum hot water extract to Houttuynia cordata beverage was evaluated by applying response surface methodology. The quality characteristics of a selected best product were investigated. Sweet, savory, and fishy taste, and overall acceptability were optimized by response surface methodology using a central composite design. The concentration of effect of Houttuynia cordata, Saururus chinensis, and Polygonatum odoratum var. pluriflorum hot water extract was modeled using an equation. Hot water extracts of Houttuynia cordata ($1.75{\sim}1.89%$), Saururus chinensis ($1.03{\sim}1.04%$), and Polygonatum odoratum var. pluriflorum ($2.17{\sim}2.31%$) represented the optimal concentration conditions to obtain the best taste. The physical and chemical characteristics of the beverage manufactured at optimized conditions were pH 4.18, soluble solids 0.41 $^{\circ}Brix$, total acidity 0.21%, color value ($L^*$ value 40.08, $a^*$ value 4.53, and $b^*$ value 10.69), total polyphenol 54.63 mg/L, and electron donating ability 26.98%.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.1
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• pp.1-5
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• 2003

This study was carried out to prepare the depolymerized alginates by physical treatment processing with organic acids. The applied physical treatment methods were autoclaving, microwaving, and ultrasonicating, Among several physical depolymerization methods, autoclaving treatment was the most effective for hydrolyzing the alginate to low molecular compounds such as oligosaccharides. Citrate was most effective catalyst in hydrolyzing alginate to some oligosaccharides among organic acids. An acceptable autoclaving conditions for hydrolyzing alginate to oligosaccharides were to treat at $110^{\circ}C$ for 90 min and $120^{\circ}C$ for 60 min, respectively. The maximum depolymerization percentage produced by autoclaving was $56.8\%$. The depolymerized alginates prepared by autoclaving at $110^{\circ}C\;and\;120^{\circ}C$ has oligosaccharides of $3\~4 $and $7\~8$ species, respectively. The optimum condition for alginate oligosaccarides was autoclaving treatment with $0.5\%$ citrate solution at $120^{\circ}C$ for 90 min.