• Culinary science and hospitality research
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• v.7 no.3
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• pp.263-273
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• 2001

This study was to investigate the effect of 5~20% soybean flout(SBF) and/or 0.5~5% calcium on the quality of bread. pH of bread was increased with increasing an amount of SBF and calcium. pH of bread was higher than that of dough. The scores of specific volume and sensory evaluation for the bread quality were shown higher and increased its relative volume in the group of added both of 5~15%, SBF and 0.5~2%, calcium Endothermic peak for a thermal property of bread was increased with increasing the storage time of bread. The bread staling was progressed rapidly in control and calcium added groups only. with increasing an amount of SBF, L values of bread was decreased, but a and b values were increased. However, L, a and b values were shown no difference in the group of calcium added only. Therefore, the optimum blending ratios of SBF and calcium for the quality of bread were 5~10%, SBF and 0.5~1% calcium, respectively.

• Journal of Bio-Environment Control
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• v.7 no.4
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• pp.276-282
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• 1998

This experiment was carried out to elucidate the effect of ethychlozate foliar application on the fruit quality of Miyagawa Early Satsuma Mandarin in the plastic house. Ethychlozate(100mg.L$^{-1}$ ) was applied to the fruit at 100, 115 and 145 days after full bloom stage. The fruit was divided into four frequency level groups, with the control group receiving no Ethychlozate treatment and the level 3 group receiving all three applications. Peel coloration by a value Increased as application frequency increased. The a/b value trend was seen to be similar to this, but the b value ran contrary to the a value trend. Glucose contents of the fruit juice did not differ statistically among the application frequency levels but the fructose level was seen to be higher with increasing application frequency. Sucrose showed a similar trend to fructose in that it had a tendency to increase as application frequency increased. As a result of this, total sugar increased naturally with application frequency. The average Brix level among all treatment groups was higher than the average Brix level in the control group but Brix level did not differ significantly among application frequency levels. Acidity had a tendency to increase as application frequency increase, but there was no statistical difference found.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.21-25
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• 1992

This study was undertaken for the purpose of investigating the texture of mungbean starch gel. By the sensory evaluation result of 8% mungbean starch gel, ‘shine’ tended to increase as the addition level of oil increased, but clarity tended to be decreased. In elasticity, hardness, cohesiveness and overall quality, 2% oil gel was more preferable then those of other levels. The result of 10% mungbean starch gel was similar to that of 8% mungbean starch gel. In 8% and 10% mungbean starch gel, ‘shine’ characteristic in sensory evaluation showed the positive correlation with L, a, and b values in mechanical test. However clarity in sensory evaluation showed the negative correlation with L, a, and b values in mechanical test.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.227-233
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• 2006

The effects of adding green tea powder(GTP) on the quality and storage characteristics of sikhe, Korean traditional sweet rice drink, were studied, The values of sweetness and pH of the sikhe with GTP were $18.40{\sim}18.50%\;and\;5.81{\sim}5.85$, respectively. The L and a values were decreased, but the b value was highly increased when the amounts of GTP were increased. Sensory evaluation showed that color and flavor of sikhe made of GTP were the highest among the treatments. However, sweetness of sikhe with GTP was lowered as the addition of GTP was increased. Sensory attributes such as taste, tenderness, aftertaste and overall acceptability were significantly higher in sikhe perpared with 2% GTP than those of control group(p<0.05). During the storage, pH of the sikhe with GTP was not significantly changed at the nineteenth day of storage, but pH of control group was markedly decreased. The L, a and b values showed no significant changes during storage.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.213-219
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• 1995

The characteristics of Jeungpyun were investigated with different milling methods of rice flour. The moisture content of Jeungpyun was similar to that of the rice flours. In the color of Jeungpyun, L-value was increasing but a and b-value were decreasing as its moisture content was increasing. The analysis on the texture of Jeungpyun showed that Jeungpyun by dry milling indicated the higher value in hardness and the lower value in springiness, cohesiveness and chewiness than Jeungpyun by wet milling. The test of the sensory characteristics for Jeungpyun showed that whiteness, moistness, springiness and chewiness was higher for Jeungpyun by wet milling. But the softness was lower. Overallquality of Jeungpyun by wet milling was higher than Jeungpyun by dry milling. Generally, Jeungpyun prepared by Pin-mill was the best in quality. In particular, Jeungpyun by wet milling was better for the added 80％ of water and Jeungpyun by dry milling was better for the added 100％ of water.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.870-875
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• 2003

Physicochemical characteristics of Kochujang based on hot-air dried the red pepper powders with different treatments, were investigated during 90 days fermentation to obtain information for the industrial production of Kochujang. The pH was decreased gradually during fermentation, and pH of the control Kochujang was consistently higher than those of others. The total acidity was increased linearly during fermentation, and Kochujang with 0.1% vitamin C was consistently higher than others. Reducing sugar contents of Kochujang was increased until 75 days but was decreased slightly thereafter, showing highest value for the control sample. Amino nitrogen contents was increased gradually until 75 days, showing highest value for Kochujang with mash-dried red pepper powder, but it was decreased remarkably thereafter The L and a values of Kochujang were increased, whereas b value was decreased during fermentation. L, and b values of Kochujang with mash-dried red pepper powder were higher than those of others, showing the more light and deep color than others. Appearance, taste and overall acceptability of Kochujang based on mash-dried red pepper powder were higher than others.

• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.418-422
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• 2001

Physicochemical qualities of the different commercial red pepper powder purchased in the market were investigated. In proximate composition of red pepper powder, crude protein contents were not much different from 10.10% to 10.91% but sample Ds crude lipid was the lowest as 8.28% and Cs was the highest as 11.43%. The pH values of red pepper powder were not significantly different. The value of L, a and b of sample C were 46.667, 22.738 and 19.941 respectively but it showed lower ASTA color than sample A and had same tendency with capsanthin. The highest content of capsaicin was sample D as 59.93mg 1100g and sample B was the lowest as 25.87mg/100g. Water activity of the sample A, B, C and D were 0.584, 0.676, 0.526 and 0.568 respectively. Sample A, C and D showed safety against microorganisms but sample B was susceptible to the mold.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.405-409
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• 2003

This study was conducted to evaluate quality characteristics of noodles containing barley flour and ${\beta}$-glucan enriched fraction. Compared to 100% wheat flour, composite flours containing barley flour and ${\beta}$-glucan enriched fraction decreased initial pasting temperature and increased maximum peak viscosity. The noodles containing ${\beta}$-glucan enriched fraction exhibited somewhat darker color and lower values in cooked weight, volume, moisture content, and cooking loss. From the textural properties measured by texture analyzer, the noodles with 30% barley flour and ${\beta}$-glucan enriched fraction were similar to 100% wheat noodle in springiness value and significantly higher in gumminess, hardness, and chewiness. The results of sensory evaluation indicated that barley flour or ${\beta}$-glucan enriched fraction at levels up to 30% could be substituted for wheat flour without seriously depressing noodle quality. Cooking of raw noodle with ${\beta}$-glucan enrichment slightly increased total, insoluble, and soluble ${\beta}$-glucan content.

• Geotechnical Engineering
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• v.6 no.3
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• pp.65-76
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• 1990

A series of consolidated drained and untrained cubical triaxial tests were performed to investigate three dimensional strength characteristics of compressible sand. All specimens, which are formed by deposisting a fine sand loosely, were used. Failure strength in terms of effective stress analysis was greatly influenced by the variation of intermediate principal stress and so was failure criterion The adjusted effective frictional angles obtained by the stress state projected on the same octahedral plane showed almost same value, while the measured effective frictional angles showed considerable difference depending on the drainage conditions. Results of total stress analysis in undrained test turned out to fit Tresca's failure criterion well, but results of effective stress analysis turned out to fit Lade's failure criterion well.

• Food Science and Preservation
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• v.13 no.6
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• pp.675-680
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• 2006

Uniform milling is regarded as a very essential technology to produce high quality milled rice in Rice Recessing Complex. But non-uniformly milled rice can be produced very easily because of unadequate operation methods of milling system and bad brown rice conditions. This study was conducted to find out the bad effect of non-uniform milling degrees and store temperatures on quality characteristics such as taste of cooked rice, fatty acidity, whiteness and so on of milled rice during storage. According to the increase of non-uniform milling degrees, the fatty acid acidity and b value were increased very rapidly, and taste of cooked rice and whiteness were decreased very rapidly during storage. And the general quality characteristics of milled rice were better at low temperature storage of $5^{\circ}C$ than at high temperature storage at $25^{\circ}C$.