• Title/Summary/Keyword: food-color

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Optimization of Cooking Conditions of Brown Sauce by Sensory Evaluation and Response Surface Method (관능검사와 반응표면분석에 의한 브라운소스 제법의 최적화)

  • Kim, Sung-Kook;Lee, Seung-Ju
    • Applied Biological Chemistry
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    • v.42 no.1
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    • pp.58-62
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    • 1999
  • Method to access qualities of brown sauce and optimize its cooking conditions was studied by sensory evaluation and response surface methodology. Cooks of an hotel, sauce experts, were selected as sensory panelists, and the brown sauce cooking conditions practically used in an hotel were adopted to prepare sauce samples for the sensory test. The cooking conditions were designed with two factors, i.e., one factor of roux contents with three levels and the other factor of cooking times with three levels, which were known as most important in sauce cooking. Sensory acceptance evaluation with intensity 7 grades was applied for several sauce attributes such as color, flavour, viscosity, taste and overall. Ability of each panel to perceive the differences between the brown sauces prepared under different cooking conditions was judged, and only data of the 9 panelists proved as reliable among the 12 panelists were reflected. The acceptances by different cooking conditions were found to be in the order of 11 > 9 > 13% roux contents and 8 > 9 > 7 hr cooking times. Response surface methodology was treated with second-order model on the sensory data and the optimum cooking conditions with the highest acceptances were $10.3{\sim}10.8%$ roux content and 8 hr cooking time.

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Occurrence of the Mite Pathogenic Fungus Neozygites floridana on Two Spotted Spider Mite (Tetranychus urticae) in Korea (점박이응애에서 병원성 곰팡이 Neozygites floridana의 발생)

  • Choi, Seon-U;Lee, Gong-Jun;Moon, Young-Hun;Seo, Kyoung-Won;Kang, Chan-Ho;Kim, Jin-Ho;Kim, Jae-Su
    • Korean journal of applied entomology
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    • v.55 no.4
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    • pp.465-469
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    • 2016
  • An entomopathogenic fungus was isolated from the two-spotted spider mite (Tetranychus urticae) in a rearing house, and identified as Neozygites floridana (Entomophthorales: Neozygitaceae). A high infection rate induced by N. floridana could increase the price of the natural enemy. The body color of mites infected by this fungus changed to red or orange and swelling occurred. Fungal conidia were discharged into the webbing produced by the spider mites, making it relatively easy to infect the mites. Primary conidia were pear shaped and capilliconidia almond shaped. The fungus could not be cultured on solid media (PDA, SDAY, or EYSDA), but could possibly be cultured in liquid media (Grace's insect tissue culture medium + 5% fetal bovine serum). Kidney beans were supplied as food for T. urticae; the mite infection rate in a kidney bean canopy was about 36.1%. The density of infected mites was higher on the underside than on the upper side of leaves. Based on the results of this survey, we need to identify methods of fungal control for natural enemy production and biological control agents for T. urticae for effective crop management.

Effect of Therapy on Stress and Quality of Life in Patients Undergoing Hemodialysis (음악요법이 혈액투석환자의 스트레스와 삶의 질에 미치는 영향)

  • 김영옥
    • Journal of Korean Academy of Nursing
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    • v.23 no.3
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    • pp.431-452
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    • 1993
  • This study was done to determine the effect of music therapy on stress and quality of life in patients undergoing hemodialysis. The research design was a nonequivalent control group pre -post test design. The subjects consisted of 21 patients who received hemodialysis in two hospitals located in Kwang Ju. The fourteen receiving treatment in one hospital were assigned to the experimental group and the seven in the other hospital to the control group. Data were gathered from December 14, 1992 to January 16, 1993 through questionnaires and physiological measurement. Data were analyzed by the SAS package using frequency, t-test, paired t-test and Pearson Prod uct - Moment Correlation Coefficient. The results of this study are summarized as follows ; 1. There were no significant differences between the two groups on stress scores and quality of life scores before the treatment. 2. The mean score on the psychological stress scale for the patients undergoing hemodialysis was 2.48 out of a maximum mean score of four, the items with high stress scores were “feeling of weakness and annoyed by everything”, “limitation of food”, “limitation of fluid”, “change in skin color” in that order. The psychological category showed the highest stress score followed by developmental, scoioeconomic and physiological stress categories in that order. 3. In the experimental group, post - test diastolic blood pressure decerased significantly(t=3.24, p=0.0064), but in the control group pre and post - test diastolic blood pressure were not different. 4. There was no difference between the two groups on the pre and post -test psychological stress scores or the depression scores. 5. The mean score of quality of life for patients undergoing hemodialysis was 2.75 out of a maxi-mum mean score of five. The category of ‘emtional state’ showed the highest score followed by ‘self - esteem’, ‘physical state and function’, ‘economic life’, ‘relationship with neighbors’ and ‘family relationship’ categories in that order. There was no significant difference in the pre and post - test quality of life scores between the two groups. 6. Hypothesis 1 that patients undergoing hemodialysis who received music therapy would have less stress than patients undergoing hemodialysis who did not receive music therapy is divided into two sub - hypotheses. 1) The first sub-hypothesis that patients undergoing hemodialysis who received music therapy would have less physiological stress than patients undergoing hemodialysis who did not receive music therapy was partly supported. Among three physiological stress indices (pulse, systolic blood pressure, diastolic blood pressure), only diastolic blood pressure decreased significantly after the treatment in the experimental group. 2) The second sub-hypothesis that patients undergoing hemodialysis who received music therapy would have less psychological stress than patients undergoing hemodialysis who did not receive music therapy was not supported. Psychological stress score and depression score were not significantly different before and after the treatment. 7. Hypothesis 2 that patients undergoing hemodialysis who received music therapy would have a higher quality of life score than patients undergoing. hemodialysis who did not received music therapy was not supported. There were no significant changes in the quality of life scores before and after the treatment.

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Physicochemical and Sensory Characteristics of Muffins added with Wheat Sprout Powder (밀싹 가루를 첨가한 머핀의 이화학적 및 관능적 특성)

  • Chung, Eoi-Sook;An, Sang-Hee
    • Culinary science and hospitality research
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    • v.21 no.4
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    • pp.207-220
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    • 2015
  • The purpose of this study was to evaluate the quality properties of muffins added with different concentrations(0, 3, 6, 9, and 12%) of wheat sprout powder. The height of muffins were decreased by the addition of wheat sprout powder. The weight and the baking loss rate of muffins were not significantly different among all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of wheat sprout powder. The moisture content of the samples with wheat sprout powder was higher, but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 18.17%, whereas the samples with wheat sprout powder ranged from 21.13~34.67%. In color of crumb, the L and a value were decreased, but the b value was increased significantly by the addition of wheat sprout powder. The hardness and brittleness of textural properties of muffins were not significantly different between control and groups with 3%, 6%, and 9% of wheat sprout powder. Sensory evaluation scores in terms of after swallowing, appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of wheat sprout powder did not show any significant difference or were higher when compared to the control group. Result indicated that the optimal concentration of wheat sprout powder into the muffin formula was 6%(w/w).

Quality Characteristics of Rice Cookies Prepared with Yacon (Smallanthus Sonchifolius) Powder (야콘 가루를 첨가한 쌀쿠키의 이화학적 품질 특성)

  • Lee, Jeong-Ae
    • Culinary science and hospitality research
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    • v.20 no.3
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    • pp.100-112
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    • 2014
  • This study investigates the characteristics of cookies added with yacon. The addition of yacon powder did not affect the density of the cookies and decreased pH level. The moisture content was the highest in the cookies with 12% of yacon. Spread ratio was the highest in the cookies containing yacon powder. The loss rate and leavening rate of the cookies decreased with increasing amounts of yacon powder. Lightness and yellowness decreased significantly while redness increased significantly with a high content of yacon powder in the formulation. The hardness of the control group was higher than that of the cookies prepared with different levels of yacon powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in yacon powder and cookies. The consumer acceptability score for the 6% yacon cookie group ranked significantly higher than the other groups in overall preference, appearance, flavor, taste and color. Through this experiment, this study exhibited both the functional and health based benefits of yacon when it is added to cookies and confirmed the development feasibility of yacon cookies considering consumer satisfaction.

Diversity and origin of bottle gourd, Lagenaria

  • Yuasa, Hiroshi
    • Proceedings of the Plant Resources Society of Korea Conference
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    • 2002.11a
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    • pp.96-97
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    • 2002
  • Bottle gourd, Lagenaria siceraria, is one of the oldest cultivated plants. To bigin with, its fruit was used as a complete liquid bottle or container. It was a very widespread cultivated plant in prehistoric times, for example (there) is a report from Peru as early as between 13,000 B.C and 11,000 B.C. The dug-out finds in Japan proved to be about 95,000 years old according to the /sup 14/C analysis. The bottle grourd was the most important plant before the invention of pottery in many areas of Asia, New Guinea, Polynesia, America, and Africa. I would like to suggest that there should be "The Bottle Gourd Age" prior to the Pottery Age. Bottle gourds are also used for various purposes such as food, masks, pipes, musical instruments, medicine, symbols, artistic products and also as penis-sheaths of men's attire. Their purposes number more than 220 including 70 varienties of containers or bottles. I consider that its utilization should be called a culture, as it were, "The gourd culture." The shape and the size of the fruit of bottle gourd have a larger variety than those of any other plant. As for the size, it is reported that they range from those that are shorter than 3cm to those that are ovoid and longer than 60cm in diameter. With regard to the shape of its fruit, the bottle gourd can be classified into 7 groups and even more than 30 races, considering the difference of the size. The seeds are so variable without two horn-like projections, with smooth surface or longitudinalines, white or brown, with smooth corky margin. Generally, it seems that there is no correlation between seem shape and fruit shape. My study shows that the seeds of gourd. My study shows that the seeds of gourd in Asia are so simple in shape and in color except for the size. But the seeds of those in Africa are various and seem to be beyond the confines. Explaining the great diversity of the seeds of those in Africa therefore, they appear to have no correlation among the types of fruit of the bottle gourd with African origin. It might be supposed that another 4 wild Lagenaria spp. distribute only in Africa. The intraspecies hybrid is confirmed between the bottle gourd, Lagenaria siceraria, and wild L. spehaerica. And Fl hybrid is sterile: it has no fertility. However, even though the shapes of the fruit and the seeds are different, they can cross with each other. Moreover, their hybrids grow up to be extremely vigorous and have normal fertility. Fruit shapes of Fl plants are similar to those of their parents, if they have the same character. Whereas, the fruit shape often became different from each other when the cross occurs between those with different fruit shapes. It is shown that dumbbell shapes, HYOTAN in Japanese, is recessive while its bitterness is dominant. Thus the character of F2 hybrids Is segregative. I'll give further particulars of the heredity of the groud in my lecture.

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The Influence of Physical Environment Service of Coffee Shops on Customer Satisfaction -Focusing on Texas Region Customers- (커피전문점의 물리적 환경이 고객 만족도와 충성도에 미치는 영향 -미국 Texas 지역 고객을 대상으로-)

  • Lee, Kwang-Woo;Kim, Hyo-Jin;Jeon, Min-Sun
    • Culinary science and hospitality research
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    • v.21 no.1
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    • pp.42-57
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    • 2015
  • When a customer chooses a coffee shop, different factors can influence his/her purchase. These factors can include tangible as well as intangible elements such as the coffee shop's atmosphere, layout, and interior. Thus, many coffee brands strive to serve not only a diverse menu, but also a unique quality of environment. This study aimed to investigate the influence of physical environment on customer satisfaction and loyalty in the coffee shop and evaluate the influential power of the physical environment factors using hierarchical regression analysis. Data was collected from customers of coffee shops in Texas, the U.S. The study found that the coffee shops' physical environment influenced the customer's satisfaction and loyalty. Particularly, the coffee shop's physical environment including ambient and interior design greatly influenced the customers' satisfaction. However, a broad range of physical environment factors such as temperature, aroma, lighting, color, and interior furnishings should be provided to increase the customer loyalty. The results may have a broader application to provide effective managerial and marketing information to Korean coffee entrepreneur brand in the U.S. and beyond.

Effects of Various LEDs on the Seed Germination, Growth and Physiological Activities of Rape (Brassica napus) Sprout Vegetable (몇 가지 LED가 유채의 종자발아, 초기 생장 및 생리활성에 미치는 영향)

  • Cho, Ja-Yong;Son, Dong-Mo;Kim, Jong-Man;Seo, Beom-Seok;Yang, Seung-Yul;Kim, Byoung-Woon;Heo, Buk-Gu
    • Korean Journal of Plant Resources
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    • v.21 no.4
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    • pp.304-309
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    • 2008
  • All the seeds of rape (Brassica napus) sprout vegetables were germinated within three days after seeding irrelevant to the light colors. The total fresh weight of rape sprout vegetables at 6 days after seeding have been increased when grown under green and white color lights by 0.339g/10plants and 0.339g/10plants compared with the control. The total flavonoid contents in rape sprouts were increased under red and blue lights by 72.5 and 70.9mg${\cdot}L^{-1}$. Those DPPH radical scavenging activities at 2,000mg${\cdot}L^{-1}$ were increased by 90.0 and 90.3% which were sprouted and grown under blue and white lights. Nitrite radical scavenging activity of sprouts were most decreased compared with the control when grown under the red light by 57.4mg${\cdot}L^{-1}$. And mushroom tyrosinase inhibition activity of rape sprouts was extremely increased under the green light by 22.5mg${\cdot}L^{-1}$.

Manufacture of Functional Yogurt supplemented with Crude Materials extracted from Kaempferia parviflora

  • Kang, Soo-Hyun;Kim, Soo-Ki;Kim, Dong-Hyeon;Kim, Hong-Seok;Lee, Soo-Kyung;Song, Kwang-Young;Yim, Jin-Hyuk;Kim, Young-Ji;Kang, Il-Byung;Jeong, Dana;Park, Jin-Hyeong;Jang, Ho-Seok;Chon, Jung-Whan;Kim, Hyunsook;Seo, Kun-Ho
    • Journal of Dairy Science and Biotechnology
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    • v.34 no.3
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    • pp.181-186
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    • 2016
  • Kaempferia parviflora (Krachaidam, Zingiberaceae) is used as a traditional Thai medicine for treating various ailments, including allergy, fatigue, sexual dysfunction, and ulcer. Moreover, it is also used to promote longevity and as a nerve tonic. The aim of this study was to develop functional yoghurt containing Kaempferia parviflora and to examine the physicochemical characteristics of yoghurt supplemented with different concentration of K. parviflora. To this end, we examined the pH and sensory evaluation of yoghurt containing K. parviflora. The pH of this yoghurt decreased whereas the TA increased with incubation time (up to 5 h) without altering the amounts of K. parviflora added. In the sensory evaluation, the taste, flavor, color, and overall acceptability decreased in proportion to the amount of K. parviflora added. Among the experimental group, high scores were achieved by yoghurt containing 1% K. parviflora compared with that by the control group. We conclude there is an urgent need for additional research on the production of this multi-functional yogurt (with properties including anti-obesity and anti-inflammatory), using an optimum concentration of K. Parviflora.

Quality Characteristics and Antioxidant Activities of Black Rice Muffins Added with Chito-Oligosaccharide (키토올리고당 첨가 흑미 머핀의 품질특성 및 항산화성)

  • Park, Eo-Jin
    • Journal of Chitin and Chitosan
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    • v.23 no.4
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    • pp.213-219
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    • 2018
  • The purpose of this study was to investigate the quality characteristics and antioxidant activity of black rice muffins prepared with various concentrations of chito-oligosaccharide(0, 0.5, 1.0, 1.5, 2.0%). The the weight of the groups with chito-oligosaccharide was higher than that of the control group, but the height, volume, and specific volume of the groups with chito-oligosaccharide were lower than those of the control group. The moisture contents increased with the addition of chito-oligosaccharide. The pH decreased significantly with the addition of chito-oligosaccharide. The L value of Hunter's color decreased, but the a and b value increased significantly with the addition of chito-oligosaccharide. The muffin without the chito-oligosaccharide was the highest hardness. The textural properties revealed the cohesiveness, chewiness, and brittleness of groups with chito-oligosaccharide increased significantly with the addition of chito-oligosaccharide. Antioxidant activities of muffins increased as the amount of chito-oligosaccharide increased.