• Culinary science and hospitality research
• /
• v.23 no.3
• /
• pp.174-185
• /
• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.

• Korean journal of food and cookery science
• /
• v.30 no.5
• /
• pp.517-525
• /
• 2014

The purpose of this study was to identify appropriate sweeteners that could improve the dryness, while reducing calorie by adding various sweeteners to Sulgitteok using dry non-glutinous rice flour. Of six sweeteners (sucrose, trehalose, honey, acesulfame K, oligosaccharide, and erythritol) added, Sulgitteok with acesulfame K had the highest moisture content, whereas Sulgitteok with trehalose had the lowest moisture content. The moisture content of all samples were decreased when storage period was increased except the sample added with trehalose. Sulgitteok with erythritol had the highest L-value, whereas Sulgitteok with oligosaccharide had the lowest L-value. The L-value and b-value of Sulgitteok samples decreased when storage period was increased. Sulgitteok with trehalose had the highest hardness, whereas Sulgitteok with oligosaccharide had the lowest hardness. The hardness increased in all samples when storage period was increased. Sulgitteok sweetened with acesulfame K and honey had the highest acceptance.

• Journal of the Korean Regional Science Association
• /
• v.11 no.1
• /
• pp.1-20
• /
• 1995

This paper studies the comparative advantage of competitive and specialized regional industries which are manufacturing, wholesale and retail trade, servies in the metropolitan area-Seoul, Inchun, Kyunggi-do of Korea, For the analysis of industries, the coefficient of specialization, the indices of competitiveness of labor and value-added, the growth rate are simultaneously examined under the criteria of the number of workers, value of shipment, value-added, This comperative synthetic analysis is different from the traditional approaches. This paper shows that the perfectly competitive advantage of specialized industries satisfying all of three criteria are 'other business related activities', 'recreational, cultural and sporting activities' in Seoul, 'machinery and outfits, n.e.c', 'retail trade, except of motor vehicles and motorcycles, repair of personal and household goods' in Inchun. We conclude that each should strategically develop the region-oriented specialized industry which has the comparative advantage. It is the reason why the concentration of industry in necessary for the leading of regional industry under the weaken local public finance. Moreover, such an industy should provide the increase of employment and income from the viewpoint of the activation of regional economy. The potential-specialized competitive industry requires the advanced structure of production under the criteria of value-added. For the development of the metropolitan area's economy, the highly advanced technology industry including computer and electronics should be induced through the loosening of metropolitan regulation. Research center(science park) supported by th private-public sector should be built for the increase of technology sector should be built for the increase of technology power of the small and medium enterprises, Also it is necessary that the small and medium enterprises strategically make the cooperative-large group in order to avoid the disadvantage from the size.

• Food Science and Industry
• /
• v.49 no.2
• /
• pp.51-55
• /
• 2016

The needs to develop high value-added foods are expanding due to the trends of food market, such as importance of food security by enlarged international free trades and expanded market size for processed foods. However, our home country exhibits limit transport to development of new products and high-value added area compared to other advanced countries. For this reason Ministry of Agriculture, Food and Rural Affairs and Institute of Planning and Evaluation for Technology have launched "High Value-Added Food Technology Development Program" for improvement of value of food resources for practical use since 2013. The program contains research to increase the values of agricultural and animal resources and the construction of database. Main research topics are studies in pretreatment techniques to improve the values of agricultural and animal resources, improvement of acceptability, and processing qualities that would be engrafted on materializaton and commercialization technologies. In addition the construction of a consolidated database regarding the research achievements is included in the program. Currently, studies in processing qualities for about 30 food materials re under progress, being suitable for materialization, for examples drying, fermentation, grinding, heat-treatment, and so on. The research results are provided in public through the consolidated database website after reconstruction in the form of united database format. To date the database containing the about 300 of research contents for process qualities has been constructed.

• Korean Journal of Organic Agriculture
• /
• v.29 no.4
• /
• pp.459-469
• /
• 2021

Until now, research on inter-Korean economic cooperation and economic integration has been limited to the areas of the two Koreas. However, Korea is connected with many countries in Asia through the global value chain. Thus, if inter-Korean trade deepens, it may affect the trade structure of neighboring countries. In order to establish a specific inter-Korean economic integration policy when North Korea becomes a normal state in the future, an analysis that reflects the trade structure including Northeast Asia must be preceded. Therefore, in this paper, the impact of inter-Korean trade on Korea, China and Japan was analyzed using the international input and output table containing actual trade data. The scope of analysis was limited to agriculture, reflecting North Korea's demand for economic cooperation. The results show that trade in the agricultural sector between the two Koreas did not have a significant effect of production and value added. but when China and Japan participate in trade with North Korea, the production effect was calculated to be as high as 4 million dollars in Korea and up to 10 million dollars in Japan. And China showed up to 520 million dollars. In addition, the value-added effect was calculated up to $1 million in Korea, up to $4 million in Japan, and up to $250 million in China.

• The Korean Journal of Food And Nutrition
• /
• v.22 no.1
• /
• pp.1-7
• /
• 2009

In this study, we assessed the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 5, 7 and 9%) of leek powder. The L values of cookies containing leek powder were significantly lower than those of the controls. The spread ratio decreased proportionally with the quantity of leek powder added to the cookie recipe. The loss rate and leavening rate of samples to which 3% and 5% leek powder was added evidenced a higher value than the samples to which 7% and 9% leek powder was added. The L value of brightness was significantly reduced when leek powder was added to the cookie recipe. The a and b values were also significantly reduced with the addition of leek powder. Hardness evidenced significantly high levels in the samples to which 3% and 5% leek powder was added. The results of our sensory evaluation evidenced significantly better appearance, flavor, color, texture and overall acceptability as compared to the 3% and 5% added samples. The observed quality characteristics of the 3% leek powder added samples and 5% leek powder added samples indicated the possibility that leek cookies might be developed.

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.2
• /
• pp.141-153
• /
• 2002

Water activity of sausage added Umbelliferaeceae wild plants powder was decreased as storage time was prolonged and all samples were lower than those of the control. During the storage period, pH values of all samples were decreased. Cooking loss and storage loss was decreased as storage time was prolonged and showed differential from added sample. L, a, b values had a tendency to decrease, during the storage period. As the percentage of the wild plants powder in sausage, L, a values were decreased and b value was increased. Total plate counts of bacteria were increased as storage time was prolonged and wild plants powder added sausages were lower than control. Coriander 3.0% added sausage was the lowest total plate counts of bacteria, 1.3$\times$10$^{6}$ at four week'storage. As the percentage of wild plants powder in sausage was increased, total plate counts of bacteria decreased. Springiness, cohesiveness, chewiness, gumminess and hardness value of all sample were increased or decreased as storage time was longer. But they did not showed greatest various with storage time as well as additives. The sensory score of wild plants powder 0.5% added sausage were the highest, but wild plants powder 3.0% added sausage were the lowest. All the sensory score of coriander added sausage were high. The sensory score of all sample were decreased as storage time was prolonged. In wild plants powder 3.0% added sausage, the relationship between color, flavor, chewiness, wetness, taste and overall of sensory evaluation and all item of the textural characteristic showed huh correlation score. When storaging sausage for two weeks, the correlation of relationship between hardness of sensory evaluation and chewiness of textural characteristic was high.

• Korean journal of food and cookery science
• /
• v.21 no.2 s.86
• /
• pp.209-216
• /
• 2005

This study was performed to determine the quality characteristics of Jeung-Pyun with the addition of red ginseng (0, 3, 5, $7\%$) which influences the prevention of atherosclerosis and the decrease of blood glucose levels. The quality characteristics of the sample were estimated in terms of general composition, color difference, volume, expansion, texture profile analysis and sensory evaluation. The water and lipid contents did not show any significant difference among the groups. In the groups with added red ginseng, protein and ash contents, and a and b values were significantly increased while L value (lightness) was significantly decreased (p<0.05). The height of the groups with added red ginseng was significant higher than that of the control group(p<0.05). The value of volume and specific volume were the highest in the group with $3\%$ added red ginseng. The degree of expansion was significantly decreased in the groups with $5\%\;and\;1\%$ added red ginseng (p<0.05). In texture profile analysis, cohesiveness was significantly increased in the groups with $7\%$ added red ginseng (p<0.05). According to sensory evaluation, surface color was a thick color in the groups with added red ginseng but flavor did not differ Taste was very good in the groups with $3\%$ added red ginseng and a bitter taste was very strong in the groups with $5\%\;and\;7\%$ added red ginseng. Appearance and overall quality were highest in the groups with $3\%\;and\;5\%$ added red ginseng (p<0.05). Therefore, Jeung-pyun containing $3\%\;or\;5\%$ red ginseng was most preferable.

• Food Science and Biotechnology
• /
• v.14 no.5
• /
• pp.608-613
• /
• 2005

Effects of transglutaminase (TG) on physicochemical properties of dough prepared with 20% resistant starch (RS)-added wheat flour were investigated. RS levels of wheat flours added with native wheat starch (NS), Hi-maize (RS2), retrograded (RS3), and cross-linked (RS4) wheat starches were 2.97, 11.88, 5.79, and 9.09%, respectively. Peak viscosity of NS-added flour was higher, whereas setback was lower, than those added with other resistant starches. TG had no effect on pasting behaviors of RS-added flours. Water absorption ranged from 66.5 to 79.0%, and development time increased with RS addition. TG increased tensile strength of dough after fermentation and bread volume, due to well-developed gluten network resulting from cross-linking facilitated by TG Addition of TG decreased hardness of baguettes, with RS2-added baguette showing lowest value. These results indicate addition of TG enhanced eating quality of RS-added breads.

• Proceedings of the Korean Operations and Management Science Society Conference
• /
• 2003.11a
• /
• pp.243-246
• /
• 2003

A radical environmental change of enterprise and varieties of customer needs demand that the value-added activities of enterprise should be restructured and coordinated. But it is not sufficient that the reengineering processes are restricted withen a firm, so the value-added processes should be expanded into intercompany. The integrated organizational structure between enterprises refer to supply chain network. In this paper we present characteristics, structure concepts, and axiomatic model of supply chain network.