• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.375-382
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• 2014

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Boehmeria nivea powder were added to wheat flour. Cooking quality, mechanical textural properties, and viscosity were measured, and sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Boehmeria nivea powder-wheat flours increased. The viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of the samples decreased, as the Boehmeria nivea powder content increased as measured via amylography. The L and b values decreased and a value increased with increasing amounts of Boehmeria nivea powder. Further, the color values, weight and volume of the cooked noodles increased, along with the turbidity of the soup with increasing amounts of Boehmeria nivea powder. Regarding textural characteristics, Boehmeria nivea powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, noodles prepared with 15% Boehmeria nivea powder were preferred compared to other noodles, according to the results of our sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.300-308
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• 2015

This study investigated the quality of noodles containing different amounts of Capsosiphon fulvescens powder. Noodles were prepared with C. fulvescens powder at ratios of 0, 1, 2, 3 and 4% based on flour weight. Cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed with the prepared noodles. Gelatinization points of the composite C. fulvescens powder-wheat flours increased. As measured via amylography, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of samples decreased as C. fulvescens powder content increased. As increasing amounts of C. fulvescens powder were added, L, a and b values decreased, whereas color values, weight, and volume of cooked noodles increased, as did turbidity of the soup. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of C. fulvescens powder. However, adhesiveness of noodles decreased by addition of C. fulvescens powder. Sensory evaluation showed that high quality cooked noodles could be produced by 3% inclusion of C. fulvescens powder.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.205-211
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• 2014

This study investigated the quality of noodles containing different amounts of Ligularia fischeri powder (LFP). Noodles were prepared at ratios of 0, 1, 3, 5, and 7% LFP based on flour weight. Cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed with the prepared noodles. Gelatinization points of the composite LFP-wheat flours increased. As measured via amylography, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of samples decreased, as the LFP content increased. As increasing amounts of LFP were added, the L, a, and b values decreased while color values, weight, and volume of cooked noodles increased, as did the turbidity of the soup. With regard to textural characteristics, LFP additive increased hardness, cohesiveness, and springiness, while decreasing adhesiveness. Sensory evaluation showed that high quality cooked noodles could be produced by inclusion of 3% LFP.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.593-600
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• 2008

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Lotus root powder were added to the wheat flour. The cooking quality, mechanical textural properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Lotus root powder-wheat flours were shown to have increased and the viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples were reduced, as the Lotus root powder content was increased as measured via amylography. As increasing amounts of Lotus root powder were added, the L and b values were reduced, and 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 Lotus root powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, the noodles prepared with 15% Lotus root powder were preferred more than the other noodles, according to the results of our sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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• pp.281-288
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• 2001

The autoclave method and the traditional cooking method were compared for nutrients(especially, minerals), color difference, viscosity, reduction of sugar and amino nitrogen content of brown stock. The autoclave cooking method is better than the traditional cooking method for retaining protein and amino nitrogen contents, as well as for reducing sugar content. Also, reducing sugar content increased by the autoclave cooking method. Since the color of brown sauce was related with the reducing sugar content, the autoclave cooking method was more effective than the traditional cooking method for the color development of brown stock. Since the autoclave method can reduce the cooking time without a loss of quality in brown stock, the autoclave method is a viable alternative to the traditional method of preparing brown stock.

• 한국정보디스플레이학회:학술대회논문집
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• 2006.08a
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• pp.691-694
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• 2006

So far, we have done much research improving quality of LCD TV. Recently, we have developed 26" WXGA LCD TV by advance fringe field switching (AFFS) technology with smooth and every scene realistic in color image that obtained from the amazing authentic color delivery, optical characteristic and fast response time. Our upgrade device has shown the brightness over 600nits (Color shift <0.015 and Transmittance ratio > 5.5%), gray to gray response time under 6ms, contrast ratio over 1200:1 and viewing angle over 178/178, respectively. And also, motion artifacts improved by fast response of LC with low viscosity, cell gap and dielectric constant.

• Food Science and Preservation
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• v.21 no.1
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• pp.34-39
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• 2014

The purpose of this study was to evaluate appropriate concentrations of Houttuynia cordata Thunb. powder, which has various functions, to dried wheat flour noodles. The viscosity of the composite flour and cooking quality of the noodle samples were measured, and sensory evaluations were conducted in this study. When measured by the amylograph, the composite flour had lower viscosity in the gelatinization points, maximum viscosity, and viscosity at a temperature of $95^{\circ}C$ than those of control. However, the gap between the maximum viscosity and viscosity after 15 minutes at a temperature of $95^{\circ}C$ was not great among all of the samples. While cooked noodles containing H. cordata Thunb. powder had lower weight and lower volume than those of control, the weight of two cooked noodle samples with 0.5% and 1.5% of H. cordata Thunb. powder was insignificantly different. Cooked noodles had higher concentrations of H. cordata Thunb. powder; therefore, the L value of cooked noodles decreased, while a and b color values of the noodles increased. Color, flavor, taste, and overall acceptability of the samples with H. cordata Thunb. powder were lower than those of wheat flour noodles via sensory evaluation. In the overall acceptability, however, samples with 0.5% and 1.5% of H. cordata Thunb. powder were insignificantly different from control. As a result, it was finally suggested that optimum level of the H. cordata Thunb. powder in the product was below 0.5%.

• Textile Coloration and Finishing
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• v.23 no.4
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• pp.263-273
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• 2011

Digital textile printing(DTP) technology made considerable advances in recent years. In this study, a pre-treatment agent has been prepared for the better coloration of digital textile printing. The ink formulation contained three kinds of 5g thickener (CMC, Sodium alginate, Dextrin), 25g urea, 5g sodium carbonate, and 465g distilled water. The optimal sharpness of outline was found in the 1-3% concentration of the pre-treating agent with a viscosity of 10-15 cSt. Even if the color difference between untreated and treated samples was not apparent in the printing step, the color appearance increased after steaming. The color appearance of cyan, magenta, yellow, black reactive colorants increased in the order of CMC>Sodium alginate>Dextrin. Wash fastness to shade change and staining for the treated samples were 4-5 rating, while untreated sample was 1-2 rating. Also, the pre-treated sample with 1:1 mixtures had 4-5 rating. Both dry and wet rubbing fastness to shade change and staining were excellent in the treated samples, whereas rubbing fastness of untreated sample was 1-2 rating. With exception of 3 rating to black color, light fastness properties were 4 rating for the remaining three colors in the regardless of treatment condition and mixing of pre-treating agents. Dry cleaning fastness of all samples were also 4-5 rating irrespective of treatment condition and mixing of pre-treating agents.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.69-77
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• 2013

Jujube is a functional food, containing medicinal ingredients without side effects. Jujube can relieve digestive upset, inhibit tumor growth and protect the liver. It includes sterols, alkaloids, saponins, vitamins, organic acids, and amino acids. Jujube has also received attention as an anticancer agent and as a diet food. However, it is rare to find yogurt made with jujube, so we considered adding jujube powder to yogurt to popularize it as a new health food. We made yogurt with jujube powder at 0, 1, 2, 3, and 4%. We measured pH, acidity, color properties (brightness, redness, yellowness), viscosity, sensory qualities (color, flavor, taste, overall quality). We also experimented with storage stability at intervals of 1, 5, 10, 15, and 20 days. The results showed that pH increased significantly (p<0.001) with increasing amounts of added jujube powder. The pH also rose significantly with longer storage, but tended to decrease after 20 days. Acidity was reduced during the storage period. Viscosity was highest with 1% added jujube powder (p<0.001) on day 5 of storage (p<0.001). The L color value decreased as the amount of added jujube powder increased, whereas the a-value (redness) and b-value (yellowness) increased (p<0.001). In an sensory test, color in samples with 0, 1, and 2% jujube powder exhibited the highest values (p<0.01), but no significant differences in flavor or texture were observed. Sweetness and sourness were highest in the yogurt with 3% jujube powder (p<0.05). Overall quality tended to be higher for yogurt with 3% jujube powder, but the difference was in significant. Taken together, our results indicate that yogurt with 3% jujube powder may the most suitable for manufacturing purposes.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.44 no.5
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• pp.32-38
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• 2012

This study was carried out to elucidate the potential in substitution of SB latex with eco-friendly starch based bio-binder as a coating binder. The part of SB latex in coating color of pre- and top layer was substituted with starch based bio-binder in order to evaluate the characteristics of coating color and coated paper, and printability. The viscosity and water retention of coating color were increased by substitution of SB latex with starch based bio-binder. Roughness of coated paper was increased by substitution with starch based bio-binder, although there was not significant changes in roughness when SB latex is used as a binder in pre-coating color. Brightness and whiteness of coated paper were not affected, but opacity and print mottle were improved by substitution with starch based bio-binder. The interesting result observed was that dry-pick did not affected significantly, and ink set-off was improved by starch based bio-binder. It is expected that starch based bio-binder can be commercialized if the systematic further research works are carried out.