• Journal of Preventive Medicine and Public Health
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• v.31 no.2 s.61
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• pp.167-182
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• 1998

The purpose of this study was to identify the major health components and measurements to be conducted in National Health Examination Survey(KNHES). The prevalence and severity of disease, acceptability of population and the possibility of standardization of measurement were considered as guideline for selecting the components. On the base of magnitude and severity of disease, chronic liver disease, hepatic cancer, gastric ulcer, stomach cancer, essential hypertension, cerebrovascular disease, ischemic heart disease, pulmonary tuberculosis, lung cancer, DM, breast cancer, cervical cancer, arthritis and intervertebral disc disorder were selected as the preliminary target diseases. Questionnaire survey for 648 persons in 'K' city and medical specialists in five clinical societies were conducted for evaluation the acceptability of general population for the measurements and the possibility of standardization for the procedures. In conclusion, the major target diseases were chronic liver disease, hypertension and DM and the total cholesterol, high density lipoprotein, triglyceride, total protein, albumin, hemoglobulin, hematocrit, platlet count, anti-HBs, HBsAg, height and weight were selected for basic physical components.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.468-476
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• 2006

The objectives of this study were to determine the antioxidant and cytotoxic activities of Zelkova leaf extract and the sensory and textural characteristics of Zelkova leaf rice cake. The ethyl acetate layer of Zelkova leaf extract showed the most effective DPPH radical and superoxide anion scavenging activities. The residual layer of Zelkova leaf extract exhibited potent cytotoxicity against the HeLa cell line. In the sensory evaluation, the color and taste of Zelkova leaf rice cakes were not significantly different. Zelkova leaf rice cakes with 20%(5.18), 25%(4.94) and 30%(4.88) added Zelkova leaves showed higher overall acceptability than 0%(4.06) added Zelkova leaves. In the textural analysis, the hardness of the Zelkova leaf rice cake increased slowly with increasing leaf content during 3 day storage. The cohesiveness of 25% and 30% Zelkova leaf rice cakes showed no variation with storage time but that of 0% Zelkova leaf rice cakes decreased with increasing storage period. The 'L' value of Zelkova leaf rice cake decreased with increasing leaf content while the 'a' value of 0% Zelkova leaf rice cake was lower than that of 20%, 25% and 30% Zelkova leaf rice cakes.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.86-91
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• 2009

To develop a new traditional Gugija tagju, various koji were prepared using several starch sources along with Aspergillus awamori var. kawachi, and then their effects on the quality of the tagju were investigated. Ethanol contents(11.1${\sim}$13.8%) were not significantly different among the Gugija tagju made from the various types of koji, whereas the tagju made using non-glutinous rice koji had the best total acceptability. The addition of 1% Gugija extracts into the mash increased its total acceptability and anti-hypertensive angiotensin I-converting inhibitory activity, and the optimal fermentation period for brewing the Gugija tagju was 10 days.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.737-744
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• 2003

The effects of xylitol and/or erythritol as the alternative ingredients to sugar on the quality characteristics of Yuza tea were studied. The relative sweetness of xylitol and erythritol to a 10％ sucrose solution were 1.10 and 0.71 respectively and there were no change after the addition of the acid and flavoring agent. The sensory characteristics of Yuza tea with xylitol were quite similar in many attributes to Yuza tea with sugar, while Yuza tea with erythritol had many undesirable attributes. Yuza tea with a mixture of xylitol and erythritol(1:1) was less sweet and less acceptable than Yuza tea with sugar. The consumer acceptance test showed that the overall acceptability of Yuza tea made with xylitol was similar to the Yuza tea with sugar. Adding sucralose to the Yuza tea with a mixture of xylitol and erythritol improved the sweetness and overall acceptability in the consumer acceptance test. The pH value of the erythritol Yuza tea was 3.16 and showed a significantly lower value than the 3.39 of sugar and xylitol. The refractive index of the sugar Yuza tea was the highest at 21.03$^{\circ}$Bx. The vitamin C content of Yuzachung with sugar was 34.5mg/100g and the dietary fiber content was 2,80g/100g. Xylitol Yuzachung showed the highest a and b values, but when it was diluted with water to make Yuza tea, the intensity of the color was not significantly different from the Yuza tea with sugar.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.363-369
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• 2006

The aim of this study was to determine the optimum addition amount of waxy sorghum flour to rice flour in the preparation of Sulgidduk(waxy sorghum rice cake). The moisture content of Sulgidduk with added wary sorghum flour was $37{\sim}41%$. With increasing waxy sorghum (lour content over the range from 10% to 50%, the L-value decreased, whereas the a-and b-values increased. In the mechanical evaluation of waxy sorghum Sulgidduk, the hardness, gumminess and brittleness increased with increasing waxy sorghum flour content above 20%. The adhesiveness increased with increasing waxy sorghum flour content. The cohesiveness and springiness did not differ significantly with the addition of waxy sorghum flour. In the sensory evaluation of waxy sorghum Sulgidduk, the evaluation of the softness, moistness and chewiness was the best at 20% content. Sulgidduk made with the addition of 20% waxy sorghum flour to rice flour was found to be the best recipe in terms of overall acceptability and the sensory qualities of softness, moistness and chewiness.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.99-107
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• 1996

The cooking characteristics of Hicook with lecithin and GMS as emulsifier were examined for effect on the reduction of oil levels in fried foods. Hicook and soybean oil were used in stir-frying and pan-frying, and in case of Hicook the weight of oil absorbed and spattered during cooking were significantly lower than in case of soybean oil. Next this study attempt to standardize the recipe for preparation of selected Korean foods, especially in regards of the amount of oil used during cooking. The foods studied were all used frequently in Korea, they inculded stir-fried vegetables, stir-fried rice, and pan-fried fish and soybean curd. The results showed that Hicook, even in a half amount, made it possible cooking food with good properties, and calorie content of cooked foods could be lowered considerably. The trained panelists evaluated sensory characteristics of foods, flavor, appearance, and overall acceptability. Sensory qualities of food prepared with Hicook were highly acceptable, and rated better than controls in flavor and overall acceptability. But because stir-fried food was accepted greasy and oily in customarily, the appearance was rated lower than comtrol. In summary, application of hicook offers means of lowering fat levels while keeping sensory quality good. The emulsifier in Hicook is responsible for reduction of oil content and improvement of quality of fried foods.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.101-111
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• 2011

The purpose of this study was to investigate the quality characteristics of Sulgidduck prepared with an optimal amount of parsley. The moisture content of Sulgidduk with the added parsley powder was between 40~41%. In the color measurement of parsley Sulgidduk, the results show that L-value was significantly reduced by the addition of parsley powder, a-value was the highest in the control group, and b-value was the highest with 2% parsley powder content. The pH of parsley Sulgidduk was decreased by the addition of parsley powder. The results of mechanical evaluation show that the cohesiveness and hardness of parsley Sulgidduk, were significantly increased during storage for 3 days, with an increase in the amount of parsley. In addition, springiness was significantly decreased, and chewiness increased, with an increase in the amount of parsley. Consequently, the addition of 6% parsley powder to Sulgidduk was the best formula for improving Sulgidduk in terms of sensory qualities such as color, taste, and overall acceptability.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.593-599
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• 2009

This study was conducted to evaluate the quality characteristics of Dureup Sulgidduk samples to different amounts of Aralia elata leaf powder. Overall the samples contained 3.73% moisture, 27.12% crude protein, 1.73% crude fat, 8.06% crude ash and 11.68% crude fiber[ED highlight - very confusing, please clarify which samples(e.g. containing which amount of powder), also, should the moisture be 37. something? It dose not fall within the range in the next sentence. Furthermore, the percentages do not add up to 100, please clarify]. The moisture levels of the samples ranged from 37.72 to 40.45%, with samples containing 0% Aralia elata leaf powder having the highest moisture level. The color L-values decreased, while the a-value increased and the b-value did not differ in response to the addition of Aralia elata powder. The texture and hardness also decreased with increasing Aralia elata leaf powder content,-; however, these values increased in all samples over three days of storage. Finally, samples containing 4% Aralia elata powder received the highest cores for color, flavor, sweetness, softness and overall-acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.703-709
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• 2007

The purpose of this study was to investigate the quality characteristics of sponge cake with various amounts of mulberry leaf powder in place of flour. The specific gravity of kneading was maintained at the different amounts of added mulberry leaf powder, which increased at ratios of 5, 10, 15, and 20 percent. The crumb decreased greatly when flour rather than mulberry leaf powder was used. As the amount of mulberry powder increased, red and yellow color decreased in both the crumb and crust. The volume and symmetry indices of the sponge cake slightly decreased when the amount of mulberry powder increased. However, uniformity was not significantly different between the samples. The specific volume of the cake decreased when the amount of the mulberry leaf powder increased. In addition, mulberry leaf powder increased the degrees of hardness and gumminess of cake, but did not show any differences for the cohesiveness and springiness of the cake texture. In the consumer acceptability test, the most favorable taste and odor were attained at the 10 percent level of mulberry leaf powder.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.77-82
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• 2012

This study was carried out to optimize the production of immature green cherry tomato pickles and to produce green cherry tomato pickles of good sensory quality. The composition of immature green cherry tomato pickles was optimized using a central composition design with 3 variables and 3 levels. The overall acceptability score, based on sensory evaluation, was best, when the immature green cherry tomato pickles contained 231 g of vinegar, 52.6 g of salt, 168.3 g of sugar, 204 g of tomatoes, and 231 $m{\ell}$ of water. The statically predicted optimal formulation of immature green cherry tomato pickles on overall acceptability value was 33.54%(w/w) of vinegar, 7.64%(w/w) of salt, 25.28%(w/w) of sucrose, 33.54%(w/w) of water. The optimal conditions for producing immature green cherry tomato pickles should consider the factors of time and temperature of storage.