• Korean journal of food and cookery science
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• v.28 no.6
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• pp.839-846
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• 2012

This study was carried out in order to evaluate the effects of paprika powder on bread quality. Breads were prepared with the addition of 0%, 2.5%, 5.0%, 7.5% and 10.0% of paprika powder based on wheat flour. The weight of breads with paprika powder ranged from 526.5~537.3 g; that of the control was 525.0 g. The volume of the breads prepared by adding paprika powder was 1946.1~2114.3 mL, whereas that of the control was 2144.4 mL. The height, specific volume and baking loss rate of breads with added paprika powder decreased with the addition of paprika powder. The hardness, springiness, cohesiveness and chewiness increased with the addition of paprika powder. The Hunter L values of breads decreased, whereas a and b values increased. The sensory quality of the paprika powder breads tested by color, moistness and chewiness was better than that of the control. In particular, the overall acceptability of the bread with the addition of 5.0% paprika powder had the best quality.

• Korean journal of food and cookery science
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• v.27 no.4
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• pp.1-16
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• 2011

The purpose of this study was to investigate the physicochemical and sensory properties of various breads prepared with purple-fleshed sweet potatoes and their powders. As the amount of purple-fleshed sweet potato and its powder increased, pH of the dough and bread, volume, dough yield, baking loss rate, and fermentation power of the dough decreased, whereas acidity of the bread increased. The lightness and yellowness of the breads decreased significantly, but redness increased with increasing content of purple-fleshed sweet potato and its powder. The textural properties, such as hardness, chewiness, springiness, and brittleness were significantly higher in groups with added purple-fleshed sweet potato and its powder compared to those in the control. The anthocyanin content and DPPH radical scavenging of dough and bread were higher in groups with purple-fleshed sweet potato and its powder than those in the control group. The groups with 5% and 10% purple-fleshed sweet potatoes and their powders had significantly higher scores for overall acceptability as compared to the control group.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.345-354
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• 2018

The purpose of this study was to investigate the effects of black carrot (Daucus carota L.) on the quality characteristics and antioxidant activity of pork patties. Patties were provided with different amounts (0, 2, 4, 6 and 8%) of black carrot. Notably, the cooking loss rate of the group added with 8% black carrot was lowest (p<0.001). As the content of black carrot increased, the L value decreased and the a, b value increased. The texture analysis results showed that the hardness and chewiness to decrease as the amount of black carrot increased (p<0.05). Evaluation of consumer acceptability revealed that the 4% black carrot groups had a higher score in respect to overall preference and taste to the other groups (p<0.05). For antioxidant activities, both total phenolic compounds content and DPPH were increased (p<0.001) as the amount of added black carrot was increased. As a result, it can be concluded that adding the black carrot to patties in processing can improve antioxidant activities and quality of the patties. Considering various aspects of quality, the suitable amount is 4% of total weight.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.899-906
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• 2008

The purpose of this study was to investigate the recognition and need for improvement of the Hwangnamppang provided to university students in the Gyeongju area of Korea. To accomplish this, we surveyed 195 university students by questionnaire. The consumption frequency rate revealed that 49.7% of students consumed Hwangnamppang $1{\sim}2$ times a year, while 32.8% consumed it $2{\sim}3$ times per six months and 16.4% consumed it $1{\sim}3$ times a month. Furthermore, the results revealed that 45.6% of the students purchased Hwangnamppang to give as a present. Moreover, 55% of the respondents thought that Hwangnamppang was a suitable gift, but that it was too expensive. In addition, 47.7% of the respondents felt that there were not enough varieties of the product and 26.7% for factor that do not increase Hwangnamppang's consumption respond. Finally, 90% of the respondents felt that there was a need to diversify the red-bean paste used in Hwangnamppang, and felt that the best pieces contained chestnuts (3.66/5 score) or sweet potato (3.62/5 score). Overall, the results of this study revealed that Hwangnamppang requires further development to increase the varieties available and improve the overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.888-895
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• 2010

Riceyeotgangjung (RYG) with added spirulina was prepared with citron juice for masking of odor. Oil temperature for puffing was found to be $220^{\circ}C$ for frying dry rice based upon the results of expansion rate and color. RYGs with added spirulina (1, 2, and 3%) were prepared under the above conditions, and their physicochemical and sensory properties were examined under storage at $60^{\circ}C$ for 15 days. Moisture content of RYG decreased proportionally with the spirulina content and storage time. The hardness levels of the freshly made RYGs with spirulina were higher than that of control. During storage, the hardness of the control gradually increased, but those of the RYGs with spirulina gradually decreased, although no significant differences existed between the spirulina containing RYGs. Lightness and redness values in the Hunter color system decreased according to the spirulina content and storage time. Yellowness value also increased with the spirulina content and storage time. Phycocyanin and total phenolic content increased with spirulina content, but decreased with the storage period. Sensory evaluation results showed that RYG with 2% added spirulina received the highest scores for color, taste, overall acceptability, and intention of purchase. As a result, the optimal addition amount of spirulina to RYG is recommended to be 2%.

• Food Science and Preservation
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• v.10 no.3
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• pp.326-332
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• 2003

Deep seawater is pumped up about 200 m water depth, which has characteristics of rich nutrients, low temperature and cleanness. This study was performed to investigate the effect of deep seawater and deep seawater salt on the yeast growth of fermented bread. The rate of increase in volume of groups added with deep seawater and deep seawater salt was higher than that of groups added with distilled water. The pore pattern of groups added with deep seawater was more regular than that of groups added with distilled water. In sensory property, the bread added with distilled water and deep seawater salt has the highest score (6.56) in overall acceptability.

• Preventive Nutrition and Food Science
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• v.17 no.2
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• pp.152-157
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• 2012

This study was performed to increase the availability of Sedum sarmentosum (Dolnamul) and to improve the nutraceutical value of rice cakes (sulgitteok). The contents of crude protein, mineral, dietary fiber, water holding capacity, and hardness significantly and directly increased with lyophilized sedum powder (SP). Pore ratio and expansion rate decreased in samples containing more than 10% SP compared to the control. In a sensory evaluation, a positive correlation was detected between overall acceptability and taste ($R^2$=0.99, p<0.01), and color ($R^2$=0.72, p<0.05). Total polyphenol contents of the SP-treated groups were significantly elevated, accompanied by an increase in radical scavenging ability estimated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Replacing 10% of the rice powder with SP efficiently improved the antioxidant and nutritional values of sulgitteok as well as its the sensory quality.

• Journal of the Architectural Institute of Korea Structure & Construction
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• v.35 no.9
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• pp.207-214
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• 2019

Natural ventilation through openings such as windows in school buildings is an efficient resource for natural cooling during the intermediate season of the year. Because the natural ventilation uses the wind outside the building, the amount of ventilation will depend not only on the wind speed and wind direction but also on the window layout and open window ratio. Therefore, in this study, the natural ventilation plans of school classroom windows are divided into 4 types and 8 cases as shown in Table 1. The characteristics of cooling effect by natural ventilation are simulated by applying Energyplus's Airflow Network Model and the comfort of the occupants is evaluated by the number of hours included in the 80% acceptability range of the ASHRAE Standard 55-2010 adaptive comfort model for the weekdays (Monday-Friday) and the class hours (08: 00-19: 00). Based on the analysis results of the above, this study presents basic data related to classroom cooling plan using intermediate season natural ventilation.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.633-638
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• 2010

The objective of this study was to assess the physicochemical characteristics of morning rolls containing various levels (0, 2, and 4%) of Makgeolli lees extract powder, which has nutritional and health effects. The results demonstrated that pH, moisture content, volume, weight, and baking loss rate of morning rolls were not significantly different among the groups. In the morning rolls with 4% Makgeolli lees extract powder, the Hunter's color 'a' (redness), but not L (lightness) or b (yellowness), was significantly higher than that in the other two groups. After estimating the texture quality of morning rolls, hardness, chewiness, and gumminess decreased significantly with added Makgeolli lees extract powder, but springiness was not significantly different. The results of the sensory test showed that appearance and texture increased as more Makgeolli lees extract powder was added, and that the overall acceptability score and air cell uniformity score for 2% and 4% Makgeolli lees extract powder morning rolls were significantly higher than those of controls. These results indicate that the texture and sensitivity of morning rolls can be increased by adding Makgeolli lees extract powder without affecting the overall quality.

• Journal of agricultural medicine and community health
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• v.19 no.1
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• pp.41-52
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• 1994

The aim of this study was to assess the people's need for visiting health services in a rural area. In recent years, the great concern for the visiting health services has aroused in Korea. Stratified cluster sample for a household survey was used to select 1,255(8.4%) Households from Yonchon county. This study was undertaken from July 26 to August 7 in 1993. Medically defined need, usually expressed by the prevalencies or rates of specific disease, was evaluated with the use of criteria established by medical and nursing professors and expressed by the percent of specific objects for the visiting health services. Perceived need represented by the acceptability for the visiting services and willingness to paying for it, also, evaluated. The major results were as follows : 1. Of the 348 patients with hypertension, 201 were the non-compliant patients, the rate of the non-compliant hypertension patients in 4,577 study population was 7.4%. 2. Of the 141 diabetic patients, 73 were the non-compliant patients, the rate of the non-compliant hypertension patients in 4,577 sample population was 2.7%. 3. The number of patients with severe musculo-skeletal disease was 24, the rate was 0.9% above the age 30. 4. Of the 514 elderly, 33 were the elderly without any family member, the rate was 8.4%. Those with severely decreased activity of daily living were 13. 5. Infants with high risks were 12, pregnant women and neonates were 5, patients discharged within 1 week and with special equipments such as peritoneal dialysis, stoma, TPN etc. were 17, and patients with cancer were 5. Total number of the objects needed visiting health services was 752(18.43%) of the 4,577 study population. Perceived need evaluated were as follows; The acceptance rate of visiting health services was 74.9%, The kinds of visiting health services such as family health protection and promotion, early detection of hypertension, physiotherapy, health education and counseling were needed in the order of high rate The price willing to pay for visiting health services per visit was about 3,000-5,000Won. In conclusion, Visiting health services programme to be developed should have priority to the prevention of complications of chronic disease such as hypertension, diabetes milletus, elderly disease and health promotion.