• 동아시아식생활학회지
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• 제20권4호
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• pp.567-574
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• 2010

This study was performed to evaluate the physicochemical and quality characteristics of dried noodles when different concentrations of Enteromorpha intenstinalis powder (EIP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity of the prepared with noodles were measured, and then a sensory evaluation was conducted on them. The gelatinization points of the composite Enteromorpha intenstinalis powder-wheat flour were shown to have an increased viscosity at $95^{\circ}C$ after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples decreased with increasing EIP content. Also, when increased amounts of EIP were added, both the L and b values were reduced, whereas the a value was increased. The color values, weight and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the EIP additive increased hardness and reduced adhesiveness, cohesiveness and springiness. Overall, according to the results of our sensory evaluations, the noodles prepared with 5% EIP were preferred over other noodles.

• 동아시아식생활학회지
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• 제20권4호
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• pp.524-530
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• 2010

The purpose of this study was to determine the characteristics of noodles with added Polygonati odoratum powder. Noodles' water binding capacity increased with increasing amounts of Polygonati odoratum powder. Solubility and swelling power increased with the temperature increasing proportionally to the amounts of added Polygonati odoratum powder. The gelatinization time decreased with increasing of Polygonati odoratum powder. The rate of weight increase and water absorption of cooking noodles decreased with increasing Polygonati odoratum powder. But the turbidity of the soup increased. With increasing Polygonati odoratum powder, L-values were shown to decrease and a and b value were increased. The results of sensory evaluation were that noodles containing under 5% Polygonati odoratum powder were rated as high-quality noodles.

• 한국식품조리과학회지
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• 제10권4호
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• pp.334-338
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• 1994

When total amount of water, including Takju(15%, w/w), was added differently in the ranges of 30 to 60% of the weight of rice flour, the specific volume of Jeungpyun had the highest value in the sample with 45% of water added. The Jeungpyun with 45% of water added also showed the best acceptability by means of taste evaluation. Dough viscosity was decreased by two stages of rapid and slow phase in logarithmic mode as total amount of water was increased and the turning point was observed at 45% of water.

• 생명과학회지
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• 제11권2호
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• pp.144-152
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• 2001

In order to improve functionality of kochujang which is one of the traditional foods of Korea, sea tangle powder(2, 4, 6 and 8% sea tangle powder on the glutinous rice weight basis) was added to the raw material of kochujang and then investigated the change of physiochemical properties with control kochujang during the fermentation at 3$0^{\circ}C$ for 120 days. During 120 days fermentation, moisture and crude protein contents were gradually decreased with fermentation time, whereas crude fat content NaCl were slightly increased with fermentation time. The contents of reducing sugar of sea tangle kochujang was rapidly increased until 60 days of fermentation after that it was increased slightly up to 90 days of fermentation to the highest value and then reduced slightly or not changed approximately until 120 days. pH was reduced up to 60 days of fermentation after that it remained 4.63~4.91 in 90~120 days. Acidity was increased with fermentation time, and it was the highest value of 11.5~12.4$m\ell$ in 120 days of fermentation. Viscosity was increased with increased with fermentation time. Especially a case of additional sample of 8% sea tangle powder was highly increased until 60 days. A case of color difference value, in initial time of preparation of kochujang was distinct difference of value for additional samples respectively but as the fermentation progressed, among the samples not found consistent change of color difference value. L value was gradually decreased during fermentation. A value was decreased up to 30 days of fermentation and it was increased again totally at 60 days of fermentation. B value was decreased totally at initial time of fermentation and a case of control was increased again at 90 days of fermentation, the other samples increased again 60 days earlier than 30 days.

• 대한지역사회영양학회지
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• 제8권4호
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• pp.485-494
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• 2003

In order to investigate the ramyeon intake patterns, food value recognition, and their effects on blood pressure and blood lipid levels, a total of 385 male students aged 13- 15 years living in rural area were sampled randomly, and they were surveyed using questionnaire. Blood pressure and fasting serum lipids levels of 123 subjects selected among the total were determined. Of the total subjects 80.3％ either liked or liked very much ramyeon and 42.2％ of them were eating ramyeon from 1 to 2 times a week,21.1％ 5-6 times a week, while 11.7％ more than once a day, and 13.1％ less than once a month. They took ramyeon from one (56.8％) to two (25.4％) packs each time. Two-third of subjects consumed entire ramyeon soup or more than half of it. Mostly they added egg or onion to ramyeon and took along with kimchi, cooked rice, danmuji, or dried laver. The food value recognition score about ramyeon was 41.33 out of 100 full grade. Comparing to underweight or normal weight subjects, overweight students tended to take ramyeon more frequently when playing with friends and tended to consume less soup of ramyeon. There was a significant negative correlation between ramyeon intake frequencies and HDL-cholesterol levels (r = -.223 p < .05). Moreover, among the normal body weight students (n = 72) adjusted with relative weight, ramyeon intake frequencies showed not only a significant negative correlation with HDL-cholesterol level (r = -.244 p < .05), but also significant positive correlations with atherogenic index (r : .249 p < .05) and systolic blood pressure (r : .259 p < .05) . These results suggested that frequent intake of ramyeon with limited sidedishes as a whole meal might have negative influences on blood pressure and serum lipid levels. Nutrition education is needed to have correct food value recognition and proper consumption of ramyeon along with the balanced diet. (Korean J Community Nutrition 8(4) : 485-494, 2003)

• Journal of Plant Biology
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• 제7권1호
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• pp.5-10
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• 1964

The effects of briquette ashes on the growth of vegetable (cabbage, lettuce, spinach and radish) and their fresh weight under the culture of the soil mixed with the briquette ashes, and on the chemical properties of the soil were investigated. The growth rate of these palnts and chemical properteis of the soil has shown some influence due to different concentration of briquette ashes added to the soil. The increase of growth in cabbage and lettuce was remarkably found by the plot treated with 1/50 concentration of briquette ashes. The fresh weight of vegetable plants was increased with high concentration of briquette ashes, but if the concentration of briquette ashes was too high, it was rather depressed. Chemical properties in the soil after cultivation of the plants were more depressed than before cultivation. In contrast the available nitrogen content in the soil after cultivation was more increased than before cultivation of the plants. The reduction of available nitrogen and nitrate nitrogen was associated with the increasing intensity of briquette ashes, but available phosphorus content was increased with high concentration of briquette ashes, though its content was not so high as the results obtained by Han(8). The values of total exchangeable base and pH in the soils treated with briquette ashes were increased with a high degree of the concentration of ashes. The value of pH was not significant, and pH value of lime plots was higher than that of briquette ashes. The average value of the water content did not show any difference, and the difference of the content of organic matter in the soil in which different vegetable grew into the plots reached to the significance of a 5% level.

• 한국해양공학회지
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• 제22권5호
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• pp.112-118
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• 2008

The purpose of this study was to determine the engineering and environmental properties of the waste tire powder-added lightweight soil (TLS) used as flowable backfill. The TLS used in this experiment consisted of dredged soil, bottom ash, waste tire powder and cement. Test specimens were prepared with various contents of waste tire powder ranging from 0% to 100% at 25% intervals and water contents ranging from 140% to 200% by the weight of the dry dredged soil. Several series of unconfined compression tests, flow tests, and leaching tests were carried out. Experimental results for the TLS indicated that the unconfined compressive strength, secant modulus (), and unit weight of the TLS decreased with an increase in waste tire powder content. However, as the waste tire powder content increased, the stress-strain relationship of the TLS showed more ductile behavior rather than brittle behavior. The flow value increased with an increase in water content, but decreased with an increase in waste tire powder content. The result of the leaching test showed that the leaching amounts of heavy metals were lower than the permitted limits suggested by the Ministry of Environment.

• 한국해양공학회지
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• 제23권3호
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• pp.20-29
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• 2009

This study investigated the shear strength characteristics of waste tire powder-added lightweight soil (WTLS), which were developed to recycle dredged soil, bottom ash, and waste tires. The WTLS used in this experiment consisted of dredged soil, bottom ash, waste tire powder, and cement. Test specimens were prepared with various contents of waste tire powder ranging from 0% to 100% at 25% intervals and bottom ash contents of 0% or 100% by the weight of the dry dredged soil. In this study several series of direct shear tests were carried out, which indicated that the shear properties of WTLS were strongly influenced by the mixing conditions, such as the waste tire powder content and bottom ash content. The unit weight, as well as the shear strength of the WTLS, decreased with an increase in waste tire powder content. The shear strength of WTLS with bottom ash was 1.34 times greater than that of WTLS without bottom ash. An average increase in cohesion of 30 kPa was obtained in WTLS with the inclusion of bottom ash due to the bond strength induced from the pozzolanic reaction of the bottom ash. In this test, the maximum value of the internal friction angle was obtained with a 25% content of waste tire powder.

• 한국식생활문화학회지
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• 제28권3호
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• pp.312-319
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• 2013

This study investigated the quality of noodles containing different amounts of Lagocephalus lunaris powder (LLP). Noodles were prepared at ratios of 0, 1, 3, 5 and 7% LLP based on flour weight, after which cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed. The gelatinization points of the composite LLP-wheat flours were shown to increase. Additionally, measurement of the viscosity at 95, viscosity at 95 after 15 minutes, and the maximum viscosity values decreased, as the LLP content increased. As increasing amounts of LLP were added, the L and a values decreased, whereas the b value increased and the color values, weight, and volume of cooked noodle increased, as did the turbidity of the soup. Finally the LLP additive increased hardness and decreased adhesiveness, cohesiveness and springiness. Sensory evaluation showed that high quality cooked noodle could be produced by inclusion of 5% LLP.

• 한국환경교육학회지:환경교육
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• 제14권1호
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• pp.32-42
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• 2001

This study examined the effects of prompts, environmental alteration, and feedback on reduction of food wastes. The study was conducted at a student restaurant at a university. Subjects in this study were college students, faculty members and administrative staffs at the university. An A-BC-BCD-BC within subject design was employed. After baseline phase(A), prompts and environmental alteration were manipulated in the second phase(BC). In the next phase(BCD), feedback was added in addition to the prompts and environmental alteration. In the last phase(B), all the treatments except environmental alteration were withdrawn. The dependent variables n cluded (1) total weight of food waste per day, (2), the weight of food waster per person, (3) the ratio of food waste to total food served per day, (4) total amount of monetary value for food waste to total food served per day. The results indicated that prompts and environmental alteration were affective in reducing food wastes. Thus, measures of all the dependent variables decreased when environmental alteration and prompts were manupulated. However, when feedbacks were added to prompts and environmental alteration, the additional effect of feedback was not observed. The implications and limitations of these findings were discussed and the directions of future studies were also proposed.