• Culinary science and hospitality research
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• v.22 no.7
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• pp.173-186
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• 2016

This study was conducted to investigate quality characteristics of white pan bread with Cudrania tricuspidata leaf powder having functional components. Mixograph, pH, TPA, volume, specific volume, moisture, CrumbScan, color value, sensory evaluation and shelf-life test were performed on the white pan bread with Cudrania tricuspidata leaf powder. The obtained results are as follows. Mixogram analysis results showed that the dough with Cudrania tricuspidata leaf powder was suitable for baking quality. The more Cudrania tricuspidata leaf powder was added in the dough, the higher dough pH was and the lower pH values after fermentation and of the final productwere. TPA analysis results showed that higher amounts of Cudrania tricuspidata leaf powder resulted in increased hardness, chewiness, and gumminess of the white pan bread. Volume and specific volume of white pan bread were decreased with increased amounts of Cudrania tricuspidata leaf powder. CrumbScan images showed that fineness of grain, crust thickness, and volume of the bread were significantly different depending on the amount of Cudrania tricuspidata leaf powder. While color value analysis showed that increasing the amount of Cudrania tricuspidata leaf powder resulted in low L and a values. The results of the acceptance test showed that CLP3 had better scores in the appearance and texture characteristics than the control, while taste and overall acceptance were higher in the CLP2 compared with the control. According to the results of the shelf-life test, the white pan bread with 1~2% of Cudrania tricuspidata leaf powder had a significantly lower hardness when compared with the control. It was judged that a lower amount of Cudrania tricuspidata leaf powder could help in maintaining the softness of bread crumbs. Moisture content in the white pan bread decreased with the increased amounts of Cudrania tricuspidata leaf powder, but there were no significant differences among specimens.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.947-953
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• 2007

This study was conducted to promote the utilization of fish paste with added lotus leaf powder as a food. The tested concentrations of lotus leaf powder were 0, 0.5, 1, 1.5, and 2%. All the samples of fish paste with added lotus leaf powder had 37% water content. For the Hunter color values, the L, a and b values of the fish paste decreased with increasing concentrations of lotus leaf powder. And the folding test presented a good score(AA). In the texture meter test, the gumminess, and brittleness decreased according to increasing concentrations of lotus leaf powder. However, the hardness, cohesiveness, and springiness of the fish paste were not significantly changed by the addition of lotus leaf powder. In the sensory evaluation, the lotus leaf flavor, hardness, and adhesiveness increased as the concentrations of lotus leaf powder increased. The fish paste with 0.5% lotus leaf powder(0.5 LP) showed the highest acceptance scores in terms of pleasant taste and springiness. The fish paste with 0.5% lotus leaf powder(0.5 LP) also showed the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Therefore, the results suggest that lotus leaf powder can be applied to fish paste to increase its quality and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.233-240
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• 2007

The purpose of this study was to evaluate the effect of different saccharides on the quality of apricot sulgidduk. Appearance color of honey-added group as compared to other samples in apricot sulgidduk were preferable and scanning electron microscopy exhibited smaller pores. pH and acidity of white-added group immediately after preparation were higher than those of other groups. Higher moisture contents of honey-added groups during storage were found but total bacterial counts immediately before storage were 1 log cycle lower than that of other samples. The highest 'L' values were found for white sugar added group but the highest 'a' and 'b' were for yellow sugar-added sample. In mechanical characteristics of apricot sulgidduk for 48 hrs during storage at $20^{\circ}C$, hardness, gumminess and brittleness were higher in oligosaccharide-added sample as compared to other samples, while cohesiveness and springiness were the highest in honey-added group. In sensory evaluation of the sulgidduk, honey-added group obtained the highest score in color, sweet taste, moisture, after swallowing and overall quality (p<0.05) These results suggest that apricot sulgidduk with honey can be used as commercially successful rice cakes.

• Korean Journal of Occupational Health Nursing
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• v.14 no.2
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• pp.93-107
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• 2005

Purpose: The purpose of this study is to identify the trends of studies on work-related musculoskeletal disorder and to suggest the direction of future research. Method: 144 research thesis for a degree on work-related musculoskeletal disorder were systematic reviewed and published from Jan. 1990 to Mar. 2005. The analyzed using descriptive statistics, an actual number, percentage. Result: As its result the work-related musculoskeletal disorder research which is announced from domestic the doctorate dissertation at the 2004 year 42 the most many 144 dissertation middle most to be 129 in master degree dissertation was 15 in Ph D degree. Dissertation contents character the contents against the result relation that it analyzes especially and a condition and an obstacle was many most at 84. Research plan in most description investigation research 121 the dissertation field to be the especially public health (hygiene, industry and environment) at this 57 most many research object person distribution manufacturing industry in the research object one dissertation was many most at the 40. The tools which are used in each measurement in the question tool which it uses most the question price of land which uses the condition investigation ticket which it made from the NIOSH and the ANSI most many 33, the hazard which analyzes a work attitude in the tool which it uses the RULA was many most at 14. In the stress test tool social psychological healthy measurement PWI (Psychological Wellbeing Index) the dissertation which uses the Job Strain of the Karasek Model to be many most at 19 PWI (Psychological Wellbeing Index) 7 easy use. Work-related musculoskeletal disorder measurement hazard in physiological index and the machinery and tools which it uses there were 9 researches to use an electromyogram most plentifully. With the effect goes to a work-related musculoskeletal disorder they are 33 where the age is many most from general quality. From healthy act with the relation of smoking the year to be many from 16 dissertations. Work of the corpse an attitude (the attitude which is inappropriate) with 5 and the work market the work burglar is many most at 9, the society-support of 36 where the stress is many psychologically most, the stress and service also the most many duty discretion (authority and autonomy) is 6 at the duty demand boat song 9. The service career to be many is 22 of extraordinarily with relation of service. Conclusion: It is recommended the research which it sees being limited in only domestic thesis for a degree the international comparative study to become accomplished. It comes to think with the fact that it will be necessary to make the protocol which it conforms in the civil official guide the test researches for the protocol or arbitration program which is standardized are necessary. Prevention and the civil official of work relation bones and sinews standing total disease hazard scientific base one program is necessary with base.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.29-43
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• 2016

Pesto were prepared with five different nuts including pine nut, sunflower seed, pumpkin seed, walnut and almond to examine the antioxidant properties(total polyphenols, total flavonoids, electron donating ability) and sensory test(attribute difference, acceptance). Pesto were measured based on color value, pH, viscosity, total cell numbers for 0, 5, 10, 15 and 20 days at $4^{\circ}C$. The higher total phenol and total flavonoid content of pesto added with various nuts was higher antioxidant capacity. Basil pesto added with sunflower seeds and walnuts were considered to be more functional more than pine nuts addition. The attribute difference test results was the color intensity, nut taste, bitter taste, coarseness, oily taste, thickness were evaluated significant difference kinds of nuts. Gloss, basil flavor, nuts flavor, basil taste were not evaluated significant difference in kind of nuts. The preference test results reveal that the appearance, taste, texture and overall preference level was the highest in PNP(pinenut pesto) and SSP(sunflower seed). L value, pH, decrease while a value, b value and viscosity increased as kind of nuts in during storage. Total cell number increased and then decreased a little at a certain point. When prepared pesto, SSP(sunflower seed) was the highest in antioxidant property, and change of color value, pH, viscosity, total cell number were the lowest. In addition to the use of pine nuts, sunflower seeds have been identified are possible.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.824-830
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• 2013

As a result of the sensory test for Bechamel Sauce being prepared by varying the amount of frozen-dry mugwort, the moisture content was the highest at 83.56% in the control group and the lowest at 76.18% in the one containing 20% of mugwort. The pH level decreased significantly (p>0.001) as the addition of specimen increased. In case of color, the brightness (L) and redness (a) were highest at 81.54 and -0.85 within the control group, and the yellowness (b) was highest at 35.82 for the one containing 20% of mugwort. The viscosity was the lowest at 64.45 cp for the control group and 138.45 cp for the Bechamel Sauce containing 20% of mugwort. Reduced sugar was significantly increased (p>0.001) with the addition of specimen. The results of change in the total number of bacteria showed that there was no microorganism until the third day of storage. On the fifth day, the groups with up to 10% mugwort showed $1.6{\times}10^2$ CFU/ml microorganisms and the groups containing 15% and 20% of mugwort were free of microorganisms. All groups contained microorganisms on the seventh day of storage, but the groups with greater mugwort contents showed smaller number of microorganisms on the fifth and tenth days. Taking into acoount the DPPH free radical removal of brown sauce containing mugwort, the removal increased with greater mugwort content. In terms of preference test, the color was 3.5 for the control group without the mugwort and the taste was highest at 5.1 with 10% of mugwort. The group containing 15% of mugwort received the highest score (4.6) for the after taste and the viscosity was the lowest at 2.7 for the group containing 20% of mugwort. Overall acceptability was the highest at 5.3 for the group containing 10% of mugwort and the lowest for the group containing 20% of mugwort.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.184-191
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• 2013

This study performed physicochemical characteristics and sensory tests on brown sauce with different Salicornia herbacea L. (saltwort) content to find the best brown sauce recipe with saltwort. Moisture content increased with greater saltwort extract content. There was significant (p<0.001) pH difference with saltwort content. There was also significant (p<0.001) sweetness difference in the samples and sweetness increased with greater saltwort content. Viscosity measured at $20^{\circ}C$ and $60^{\circ}C$ was significantly (p<0.001) lower with greater saltwort content. The brightness of brown sauce containing saltwort extracts significantly (p<0.001) increased with greater saltwort content and its redness and yellowness usually decreased. SPS4 with the greatest saltwort content showed the highest value of 4.25% and DPPH radical removal increased significantly (p<0.001) with greater saltwort content. In the sensory test, the color value was lowest at 4.82 with BSL1 and the flavor value was lowest at 5.00 with BSL0, the control group. The taste and the flavor values were highest with BSL2 with 2% saltwort content. Overall acceptance was highest with BSL3, the brown sauce with 3% saltwort content, at 6.09. As a result, it was concluded that the brown sauce with 3% saltwort content was most suitable. Therefore, this study concluded that saltwort with various functions could be used for food and may be used to replace salt and have other functions in brown sauce, a popular sauce consumed in Korea.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.4
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• pp.1663-1674
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• 2013

The purpose of this study was a methodological research to develop an instrument to assess the medical tourism satisfaction of foreign tourist. A primary instrument with 63 questions was developed based on literature review. A group of experts revised individual questions and removed 9 irrelevant questions. This secondary instrument, then, was distriuted from Jury 1, 2012 to October 20, 2012. It was tested with 589 members of foreign tourist. After factor analysis on the final 42 questions, 7 factors were identified; quality of medical service, correspondance, tourism connection, sympathy, convenience, believability, and economical efficiency. The total variance explained was 60.9%. This instrument was statistically reliable and valid to measure medical tourism satisfaction of foreign tourist.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.598-607
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• 2004

This study was conducted to examine the sensory characteristics and the contents of proximate composition and the free sugars of the Demi-glace with varying quantity of Omija extracts added. First, the qualities of Demi-glace sauces with varying quantity of Omija extracts added are as follows: (1) Proximate composition: The moisture content was 66.10～73.50%, and crude ash content was 1.59～1.89%. As the Omija extracts added increased, moisture content increased, whereas crude ash content decreased. The crude protein content was 6.12～7.95%. Among them, the one with the 2% Omija added showed the highest level of the crude protein. (2) Free sugars contents: In terms of total sugar contents, the control showed 1.32% and Omija sauces showed 1.44～1.55%. Major free sugars analyzed in the order of fructose, oligosaccharide, glucose and sucrose. Second, the results of sensory evaluation of Demi-glace sauces with the different levels of Omija added are as follows: (1) The preference of Demi-glace sauces according to occupation: Students and Cooks liked the one with the 2% Omija added in terms of color, flavor, taste, texture and overall acceptability. Cooks showed higher preference than students. (2) The preference of 5 tastes: It was found that Demi-glace sauce with the 2% Omija added was the best. The one with the 2% Omija added was suitable in terms of sweet taste and bitter taste and the one with the 3% Omija added was desirable for hot taste and saline taste. In terms of sour taste, the one with 1% Omija added was regarded as the most desirable one. (3) The preference for authentic tastes for Demi-glace sauce: In terms of simple taste, females showed higher preference than males. Demi-glace sauce with the 2% Omija added was found to be the best for savory taste, flavor enhancer taste, simple taste, after taste and overall acceptability. The one with the 1 % Omija added was regarded as the best for soft taste.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.271-283
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• 2015

The purpose of current study was to find differences of selected attributes and visitors of responses according to their lifestyle as perceived by Pocheon Yidong-BBQ-Galbi Festival participants. Survey method was employed and total 370 data was used for statistical analysis. The results of factor analysis showed that three factors were extracted from lifestyle(Activity, Example, Commonness), and four factors were found from festival selection attribute(Food, Service, Program, Cleanliness). In addition, three clusters(Outgoing personality, Gentle character, Normal character) were extracted from the result of cluster analysis. The result of chi-square shows that selection attributes are significantly different by clusters of festival. Therefore the festival host need to focus on various kinds of BBQ along with diverse foods and activities to make attractive cultual experience festival for visitors who visited with family. Additionally, all selection attributes except clearness have significantly influence on responsive relationship. Thus, the organizer should make an effort to provide high quality of various selection attributes. Current study will be contribute to develop various and fascinating local festival expecially related to food.