• Asian Pacific Journal of Cancer Prevention
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• v.14 no.8
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• pp.4865-4869
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• 2013

Background: The objectives of this present study were to assess the awareness of cervical cancer and its risk factors among female undergraduates in South Africa, and to determine the their level of acceptability of Human Papillomavirus (HPV) vaccination. Materials and Methods: This cross-sectional study was conducted in March 2013 among 440 full time undergraduate female students. Results: Of those students who never had sex (n=163), 96 (58.9%) had ever heard of cervical cancer and only 12 students (12.5%) knew that HPV causes cervical cancer. More than a third (35.4%) of the students correctly said that sexual intercourse before age of 18 years is a risk factor for cervical cancer and 55.2% of the students knew about the Pap smear test which is used for screening cervical cancer. The majority (77.3%) were willing to accept HPV vaccination. Results revealed that students who knew about the Pap smear test, and were aware that having multiple sex partners, sexual intercourse before the age of 18 years, smoking and having contracted any STDs are risk factors for cervical cancer were more likely to accept HPV vaccination compared to other groups. Conclusions: The general knowledge of South African female university students about cervical cancer is not sufficient but they have positive attitudes toward getting vaccinated with the HPV vaccine.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.183-193
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• 2020

The study was to investigate the quality characteristics of American waffles substituted with 0, 25, 50, 75, and 100% of kamut whole wheat flour (KWF). The KWF samples had maintaining the specific gravity of the batter until the 25% substitution. The spreadability decreased as the ratio of the KWF increased, and the pH of the 100% substitution sample were the lowest. The KWF samples had increasing baking loss rates until the 75% substitution while decreasing the water activity. Lightness and yellowness significantly decreased with increasing the KWF while redness increased. Hardness, chewiness, and gumminess of the 25% substitution sample were the highest, while the springiness and resilience were maximum with the 100% substitution. The KWF samples had increasing overall acceptability, acceptability of color, flavor, and texture until the 50% substitution. The characteristics intensity rating of crust color, bran flavor, and sweetness increased with increasing the KWF. The KWF samples had significantly higher crispiness than the control group. The frequency of the bran flavor, sweetness, nuttiness, and unpleasant increased while the egg and milk flavor, and flour taste decreased. These results suggest that the substitution of the 25~50% KWF could be the optimal to improve the quality characteristics of American waffles.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.280-287
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• 2015

Sujeonggwa is a popular Korean traditional beverage. However, consumers only prepare it at home on special occasions due to the time and effort required. Developing a convenient form of Sujeonggwa may promote its consumption. The objectives of this study were to 1) develop Sujeonggwa in a tea bag using different sweeteners and 2) describe the characteristics of Sujeonggwa's flavor in tea bag samples and 3) determine how well consumers accept the tea bag samples. A total of four types of Sujeonggwa in a tea bag were developed: two samples with varying amount of sugar, another sample using sugar and stevia and the last sample using sugar and short chain fructo-oligosaccharide as a sweetener. A commercial ginger tea and cinnamon tea were used as control products. Descriptive analysis was conducted on the same six samples and a descriptive panel identified its attributes. A total of 61 consumers evaluated acceptability using a nine-point hedonic scale and how they felt about intensities of the samples using a just-about-right scale. The results indicated that consumers liked Sujeonggwa samples in a tea bag more than commercial ginger tea and cinnamon tea.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.375-381
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• 2008

The purpose of this study was to determine the most desirable mixture ratio of tomato powder to rice flour for the preparation of tomato Sulgidduk(Sulgidduk containing tomato powder). The moisture contents of samples ranged from 38% to 42%. The L-value decreased, while a- and b-values increased, with increasing amounts of added tomato powder. Also, the pH of samples decreased with increasing amounts of tomato powder. In the mechanical evaluation of physical properties, hardness, adhesiveness, cohesiveness and springiness decreased with increasing tomato powder content. And throughout the storage period, gumminess and chewiness decreased. Based on sensory evaluations, the tomato power intensified the color, flavor, sweetness and sourness of the Sulgidduk. The sample containing 6% tomato powder had the highest softness, moistness, chewiness and the overall-acceptability scores. Consequently, the addition of 6% tomato powder to the rice flour was determined to be the best formula for tomato Sulgidduk in terms of the sensory qualities such as softness, moistness, chewiness and overall-acceptability.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.225-236
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• 2008

This study is to explore how the employees of tourist hotels perceive moderate room rates and price acceptance. Sampling was taken among employees for deluxe hotels at Yusong in Daejeon. A total of 150 samples were distributed and 124 valid samples were selected for this research. Answers were processed by SPSS 15.0 after data coding. The results of study are as follows; First, annual average sales price of hotel rooms is \99,223, and the rack rates take up 49.7% of the transaction rates. Second, the rack rates which many employees think moderate are in the range of $50.09{\sim}75.13%(\100,000{\sim}150,000)$ of the rack rates. Third, many employees consider $40.07{\sim}50.09%(\80,000{\sim}100,000)$ of the rack rates as the moderate acceptability rates. Finally, the differences of fair rates by age and annual income were noticeable. These hotels ought to narrow the gap between rack rates and transaction rates. This study has a meaning to draw up a new plan for the room rate policy.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.273-285
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• 2008

The purpose of this study was to find appropriate processing condition of astringent persimmon and persimmon leaf granular tea. Under the condition of 4 hour extraction and $50^{\circ}brix$, extraction yield and concentrating of astringent persimmon were the greatest. Under the condition of 2 hour extraction and $7^{\circ}brix$, extraction yield and concentrating of persimmon leaf were the greatest. The optimum condition of granular tea with astringent persimmon and persimmon leaf added was the best in astringent persimmon concentrate of 16% and persimmon leaf concentrate of 4%. It had the best taste after the condition in a brix value of 16.15% and a pH of 5.57. The L-value of chromaticity was -79.13, a-value 2.27, and b-value 2.41. In the sensory properties correlation analysis of astringent persimmon and persimmon leaf granular tea, sweet taste, color acceptability, odor acceptability and taste accept-ability were positively significant correlation with most sensory properties. However, astringent taste was no significant correlation with sensory acceptability. Bitter taste and after taste were negatively significant correlation with most sensory properties.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.770-776
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• 2007

The aim of this study was to determine the optimum addition amount of Job's tears flour, in place of rice flour, in the preparation of Yulmoo Jeolpyon (Job's tears rice cake). The moisture contents of the Jeolpyon samples with added Job's tears flour were 43-45%. With increasing additions of Job's tears flour, the L-value decreased, whereas the a- and b-values increased. In the mechanical evaluation of the Job's tears Jeolpyon, hardness decreased with increasing amounts of Job's tears flour. Cohesiveness, springiness, gumminess and chewiness were lower in the Jeolpyon samples with added Job's tears flour with more than 0% Job's tears flour, respectively. The adhesiveness did not differ significantly with the addition of Job's tears flour. In the sensory evaluation, overall acceptability was highest at the 20% level of Job's tear flour. In conclusion the Jeolpyon made with 20% Job's tear flour to rice flour was found to be the best formulation, in terms of its overall acceptability and textural qualities.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.597-603
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• 2015

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.603-609
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• 2009

The purpose of this study was to determine the most desirable mixture ratio of apricot powder to rice flour for the preparation of apricot Sulgidduk (Sulgidduk containing apricot powder). The moisture contents of the samples ranged from 38% to 42%. The L-value decreased, while the a- and b-values increased, with increasing amounts of added apricot powder. In the mechanical evaluation of the physical properties, we found that the hardness, adhesiveness, cohesiveness and springiness decreased with increasing apricot powder content. And in addition, throughout the storage period, gumminess and chewiness decreased. Based on the sensory evaluations, the apricot power intensified the color, flavor, sweetness and sourness of the Sulgidduk. The sample containing 12% apricot powder had the highest moistness, chewiness however, but the overall-acceptability scores of the sample containing 6% apricot powder had were the highest. Consequently, the addition of 6% apricot powder to the rice flour was determined to be the best formula for apricot Sulgidduk in terms of the sensory qualities such as softness, moistness, chewiness and overall-acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.239-246
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• 1995

This study was prepared to optimize $\alpha$-azuki bean powder content by sensory evaluation method when manufacturing bread with added $\alpha$-azuki bean powder. These sensory characteristics were designed to investigate sensory evaluation about appearance, color, texture, taste and overall acceptability of small red bean bread by balanced incomplete block design. According to evaluated mean of adjusted treatments, appearance was represented high value in bread with added 3% and 6% $\alpha$-azuki bean powder than bread without $\alpha$-azuki bean powder. Bread without $\alpha$-azuki bean powder was revealed maximum sensory score value of color among whole treatments and vread with added 6% $\alpha$-azuki bean powder was revealed second highest sensory value. As $\alpha$-azuki bean powder content increased, sensory score of texture, taste and overall acceptability increased. and bread added 12% $\alpha$-azuki bean powder revealed maximum sensory score. On the results of this research about sensory characteristics for manufacturing bread with added $\alpha$-azuki bean powder, bread with added $\alpha$-azuki bean powder was considered optimum when12% $\alpha$-azuki bean powder was added wheat flour because of highest score of texture, taste and overall acceptability in spite of lower score of appearance and color.