• 한국식품영양학회지
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• 제27권5호
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• pp.929-939
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Gynura procumbens and milk in the preparation of beef patties. The experiment was designed according to the central composite design for estimating the response surface, demonstrating 10 experimental points including 2 replicates for Gynura procumbens and milk. The physical, mechanical and sensory properties of the test materials were measured, and a canonical form and perturbation plot were used to show the influence of each ingredient on the final product mixture. Results of the measurements showed significant increases or decreases in the following properties: dough moisture (p<0.05); beef patty a (p<0.001) and b (p<0.001); hardness (p<0.01), adhesiveness (p<0.05), chewiness (p<0.05), and gumminess (p<0.05). In addition, the sensory measurements showed significant improvements in color (p<0.001), flavor (p<0.05), greasy (p<0.05) and overall quality (p<0.05). The optimum formulation calculated from the numerical and graphical analysis was 1.75 g Gynura procumbens and 20.44 g of milk.

• 한국식품영양학회지
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• 제27권2호
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• pp.318-329
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Allium hookeri powder and butter in the preparation of bread. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points, including 2 replicates for Allium hookeri powder and butter. Further, the mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot conveyed the influence of each ingredient on the final product mixture. Overall, the measurement results of the mechanical properties showed a significant increase or decrease in dough pH, sweetness, volume, weight, height, specific volume, a & b-value of crumb and, springiness (p<0.05). Moreover, the sensory measurements demonstrated a significant improvement in color, appearance, texture, moistness and, overall quality. As a result, the optimum formulation from the numerical and graphical methods was calculated as 22.65 g of Allium hookeri powder and 47.77 g butter. After optimization, DPPH free radical scavenging activity, total phenolic content, and total plate counts over 10 days were evaluated. In sum, the results revealed the antioxidant and antibiotic actions of bread with Allium hookeri powder.

• 한국식품조리과학회지
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• 제30권4호
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• pp.385-393
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• 2014

This study investigated both the chemical and antioxidative characteristics of wheat flour added with 10, 20 and 30% immature chalssalbori flour; further, the quality characteristics of bread dough during yeast fermentation were assessed. As the addition rate of chalssalbori flour into wheat flour increased, the DPPH radical scavenging capacity, water absorption index, water solubility index and viscosity were all increased. Moreover, the bread dough with an increased addition rate of chalssalbori flour demonstrated an increased pH, reduced fermentative expansion power and a darker yellowish color. The bread dough added with chalssalbori flour after mixing showed higher hardness, gumminess and adhesiveness, but lower cohesiveness and springiness compared to the control; however, these texture characteristics were changed during fermentation. In the present study, the mixed flour with 10% immature chalssalbori flour conveyed similar pasting characteristics to those of wheat flour; moreover, its bread dough showed higher springiness and fermentative expansion power. Furthermore, a delay effect of starch retrogradation can be expected compared to the control.

• 한국조리학회지
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• 제13권3호
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• pp.105-114
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• 2007

This study was aimed at evaluating a proper mixing ratio of making Beaknyuncho(Opuntia ficus-indica var. saboten) Sulgidduk with different types of extraction, a fruit and a stem of Beaknyuncho, and by different making methods. As a result, moisture content was the highest(43.22%) in FP1 and the lowest(38.55%) in SJ60. The low lightness and yellowness are increased with more powder and juice of both fruit and stem added. The mechanical characteristics, hardness, adhesiveness and gumminess were increased as powder and juice were added. And cohesiveness and springiness were decreased. The identification test showed that a sample containing stem juice was the most preferable for taste, chewiness, moistness and after-taste. The preference test showed that a sample containing stem juice was the most preferable for color, texture and overall quality and a sample containing stem powder was preferable for flavor and taste. Both SJ60 mixed with 60% Beaknyuncho stem juice and FP3 mixed with 3% fruit powder proved to be the most desirable in both sensory evaluation and texture characteristics.

• 복식
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• 제59권4호
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• pp.41-53
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• 2009

This study analyzed expression types of dot patterns and derived out inherent characteristics to provide fundamental resources for advancement of high value added creative designs. As a result of the study, Firstly, the circular motive was used to form silhouettes or as a symbol of a decoration. Secondly, a simple form and color dot pattern was used to create one side, or a circular shaped accessory was used to be recognized as a construction line or a decoration line. Thirdly, textile printing is mainly used but handicraft and decorative images were used to add vitality through piece technique, embroidery, collage, cut-out, patch work, etc. Fourthly, different circular motives were integrated, partitioned and duplicated for abstract geometrical images. Fifthly, variations were added by mixing different dot patterns that are arranged regularly and irregularly in different sizes and gaps creating compounded designs with handicraft touches, different angles or on top of each other. Sixthly, hybrid images were created with rearrangement of dot patterns and by adding floral shapes, stripes or other abstract and geometrical shapes. Such various and creative attempts construct new formative beauty in fashion design and I believe that it can establish the development of unique images that satisfies the taste of today's consumers.

• Ocean and Polar Research
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• 제37권2호
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• pp.149-159
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• 2015

The Southern Ocean (SO) plays a primary role in global climate by storing and transporting anthropogenic carbon dioxide through the meridional overturning circulation and the biological pumping process. In this study, we aim to investigate interannual variability of summer chlorophyll concentration in the SO and its relation with the El $Ni{\tilde{n}}o$ Southern Oscillation (ENSO), using satellite ocean color data covering 16 years from 1997 to 2012. During El $Ni{\tilde{n}}o$ periods, chlorophyll concentration tends to increase in the subtropics (north of the subantarctic front). This chlorophyll increase is likely linked to El $Ni{\tilde{n}}o$-induced surface cooling that increases nutrient supply through enhanced vertical mixing in the subtropics. On the other hand, the subpolar gyres show localized chlorophyll changes in response to the ENSO. The localized response seems to be primarily attributed to changes in sea-ice concentrations. Our findings suggest that ENSO contributes interannual variability of chlorophyll in the SO through different mechanisms depending on regions.

• 한국식품영양과학회지
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• 제24권4호
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• pp.601-605
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• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted from them, respectively. The mooks were prepared with four types chustnut starches and a acorn crude starch(ACS) as control. Sensory evaluation by five points method indicated that the mooks had noticeable differences in smoothness, taste and fragrance, and no noticeable differences in color and texture. The total scores of mooks for sensory evaluation were higher in order of FCS, FCCS, WCS, ACS. Retrogradation properties for the chestnut mooks prepared by five type starches which were FCS, FCCS, WCS, WCCS and FWCCS(mixing FCCS and WCCS with same weighs) were also investigated with the variation in the starch concentration, storage time and storage temperature by hardness of textural properties. The results indicated that when the mooks which were prepared with starches(all but FWCCS), concentration 8% and 10% were storaged for 7 days at 15$^{\circ}C$, there were no variations in the qualities (hardness) of the chestnut mooks.

• Preventive Nutrition and Food Science
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• 제10권3호
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• pp.214-218
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• 2005

Breads were prepared from wheat flour supplemented with oyster mushroom (Pleurotus ostreatus) powder, and effects of the supplementation of oyster mushroom powder on dough rheology and bread quality were examined. The initial pasting temperature in viscoamylograph increased, but peak and final viscosities decreased with the increased amount of oyster mushroom powder. The gradual increase of water absorption, dough development time and mixing tolerance index, and decrease of dough stability with the increased amount of oyster mushroom powder were obtained by farinographs. The supplementation of oyster mushroom powder had an effect on the bread making, resulting in an increase of loaf weight and a decrease of loaf volume. The rough and coarse crumb texture with dark color was observed with the increased amount of oyster mushroom powder. The firmness of bread crumb containing oyster mushroom powder was increased during storage periods. Sensory evaluation revealed that the addition of $1\%$ oyster mushroom powder could be supplemented to make an acceptable quality of bread.

• 한국의류학회지
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• 제32권1호
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• pp.77-87
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• 2008

Modern fashion industry creates complex and multiple fashion by amalgamating and mixing all elements that emerged in fashion without limiting them to a specific genre. The results of study are as follows: First, with regard to the conceptual differences among poor look, anti-fashion, and resistance fashion and the background. second, As aesthetic categories of poor beauty, its image with the feeling of poorness, beggar-likeness, worthlessness, poorness, and uncleanness is divided into the beauty of moderation, deconstruction, unfinished beauty, natural beauty, and ostentatious poor beauty based on the formative characteristics and poor look. Third, Oriental and Western poor images are comparatively analyzed. The poor beauty found in Oriental fashion, which is based on Zen aesthetics, seeks loneliness, poorness, and simplicity as an empty origin and features internal meaning that expresses the purity of poor beauty itself and external form that is visualized through no decoration, no color, and asymmetry in material and composition. The poor beauty in the West features non-form of no shape, asymmetry and disharmony and the characteristic in its contents is "distortion", and the characteristic in its expression features external form of "incorrectness" and internal meaning implying modem humans' frustration, resistance to materialism, and skepticism about mechanicalism.

• Journal of Crop Science and Biotechnology
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• 제10권3호
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• pp.133-140
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• 2007

Protein characteristics of Korean wheat were evaluated to determine the effects of protein content and quality on processing and textural properties of white salted noodles compared to US wheat flours with various wheat classes and commercial flours for making noodles. Protein quality parameters, which were independent of protein content and included SDS sedimentation volume with constant protein weight, mixograph mixing time and proportion of 50% 1-propanol insoluble protein, of Korean wheat flours with 2.2+12 subunits in high molecular weight glutenin subunit compositions were comparable to those of commercial flours for making noodles. Parameters related to noodle making, including optimum water absorption, thickness and color of noodle dough sheet, correlated with protein content and related parameters, including SDS sedimentation volume with constant flour weight, mixograph water absorption and gluten yield. No significant relationship was found in protein parameters independent of protein content. Hardness of cooked noodles from Korean wheats was lower than that of US wheat flours compared to similar protein content of commercial noodle flours. Adhesiveness, springiness and cohesiveness of cooked noodles from Korean wheats were similar to US wheat flours. Hardness of cooked noodles correlated with protein content and related parameters.