• Korean journal of food and cookery science
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• v.8 no.3
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• pp.225-231
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• 1992

This investigation was undertaken for the purpose of studying me quality, acceptibility and storage of soybean rice cake containing various levels of soybean. Soybean rice cake was stored at 30$^{\circ}C$, room temperature (18~20$^{\circ}C$) and 5~6$^{\circ}C$. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing me Instron and Hunter Colormeter. The results were as following; 1. By sensory evaluation, 30% soybean of soybean rice cake was better than others during storage periods. 2. By Instron measurement of soybean rice cake, Hardness was tend to increase as addition level of soybean decreased and as storage periods increased. Hardness had significant relationship with consistency, moistness and texture during storage at 5~6$^{\circ}C$. 3. By color value of soybean rice cake, b value was tend to increase as me addition level of soybean increased and decrease as storage periods increased. The Hunter of L,a,b showed mat color of sensory evluation had significant relationship with only b value.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.729-735
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• 1995

Quality changes of starch syrups were investigated during storage at 20 and $60^{\circ}C$. Color properties such as spectrophotometric properties, HMF and Hunter color value were continuously increased during storage period. And they were largely changed as much as storage temperature and hydrolysis degree were higher. Starch syrups were all showed to flow behaviors as non-Newtonian fluids and increased slightly during storage. And monosaccharide was decreased and di- and oligosaccharide were slightly increased during storage.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.212-215
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• 2008

The effect of gamma irradiation on the Hunter color values, microbiological quality, and sensory attributes of frozen ground beef, pork, and chicken was investigated. Fresh meat samples were purchased from local markets, packed and frozen in polyethylene bags, and irradiated at 5 kGy. The Hunter's L-values (lightness) were not significantly different in all the meat samples after irradiation, but the a-values (redness) were higher in the irradiated beef and pork than the non-irradiated ones. After 6 months of storage at $-6^{\circ}C$, the L-values increased in all the meat samples and the a-value in chicken was lower in the irradiated sample than that of the control. The microbial counts decreased in all the samples right after irradiation, but the coliforms and yeasts & molds increased by 1-2 log cycles after 6 months even under frozen state. The overall acceptability of the meat was not affected by irradiation. Panelists had a higher likeness for the increased redness in irradiated beef. In general, only the color changes in meat as a result of irradiation were found to be species-dependent.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.321-327
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• 2000

Puchu (Allium odorum L.) Kimchi was prepared in 5 different conditions and the color(chlorophyll and carotenoids) and textural properties were measured during fermentation up to 43 days at 10$^{\circ}C$. The 5 preparation conditions which varied depending upon the sub-ingredients were as follows: to add salt (treatment A), soybean sauce(treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce(treatment D), and anchovy sauce and glutinous rice paste(treatment E). Residual contents of chlorophyll and carotenoid decreased with the lapse of fermentation time, especially in treatments D and E. Value“a”indicating the degree of greenness in Hunter's color value decreased with the lapse of fermentation time, especially in treatment E. The contents of total soluble pectin and total soluble solid increased during fermentation.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.326-338
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• 2005

The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.

• Horticultural Science & Technology
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• v.29 no.2
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• pp.144-150
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• 2011

This study was conducted to investigate the nutrient components and physicochemical properties of general ('Superior') and colored potato. Proximate composition, reducing sugar, free sugars, free amino acids, organic acids, minerals were analyzed, and Hunter color values were measured in the study. 'Rose' and 'Blue' (colored potatoes) contained high levels of reducing sugar, and total free sugar content was greatly different according to varieties. Glutamic acid, arginine and ${\gamma}$-aminobutyric acid were detected to be the three major amino acids in colored potato, and the major organic acids of general potato were oxalic acid, tartaric acid, malic acid and citric acid. All potato contained high level of potassium, calcium and magnesium. The Hunter 'L' value was the highest in 'Jaseo'; Hunter 'a' value was high in 'Blue' and 'Jasim'; Hunter 'b' value was the highest in 'Haryoung'. Overall, colored potato had higher amount of nutrients and physicochemical properties than 'Superior'. Therefore, colored potatoes are expected to be highly valuable items for the development and applications of a functional food. In addition, these results will provide fundamental data for improving sitological value, breeding of new cultivar and promoting of roughage usage.

• Journal of the Korea Fashion and Costume Design Association
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• v.17 no.2
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• pp.45-61
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• 2015

In order to analysis on color difference of natural dyes, I have dyed Hanji, cotton, silk fabric and exposed them to carbon arc light. The results of experiment have been analysed by wavelength of maximum absorption, amounts of dye uptake, color difference, Hunter's value and Munsell's value. Gardenia Jasminoides is monogenetic dye, but it gained darker color by pre-mordanting method used Al mordant agent and greenish yellow color by Fe mordant agent. whereas Curcuma, an Amur cork, and bud of pagoda tree are shown as greenish yellow color, and A barberry root, Betel nut, and Rhubarb are shown as reddish yellow color. these gained khaki colored dyed fabric by Fe mordanting. In addition, Sappan wood showed great result in pre-mordanting. Especially, it gained dark red color by Al pre-mordanting. The pink color was shown by post-mordanting. and Logwood showed great dyeing result in Hanji and cotton better than silk. Specially pre-mordanting was effective. Hanji and cotton showed greenish blue color by Al pre-mordanting, and silk showed brown color.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1206-1211
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• 2015

Grape juice is consumed worldwide and studied due to the high antioxidant activities and contents. The color of grape juice is due to the presence of phenolic compounds such as anthocyanins. Therefore, color values can be an indicator of antioxidant capacities of grape juice. However, the correlation between color values and antioxidant activities in grape juice has not been well studied. In this study, the physicochemical characteristics and correlation between color values and antioxidant capacities of Korean red grape juices (five commercial juices from market and two juices prepared in the laboratory) were investigated to estimate antioxidant capacities. Antioxidant capacities were determined by 1,1-diphenlyl-2-picrylhydrazyl radical scavenging assay, ferric ion reducing antioxidant power assay, and oxygen radical absorbance capacity assay. Total phenolic contents, total flavonoid contents, and total anthocyanin contents, including five kinds of polyphenolic compounds, were examined by high performance liquid chromatography (HPLC). The results for physicochemical properties showed similar values, except titratable acidity. The color hue values of the prepared juices were higher than those of commercial juices, which was in contrast to the lower color intensity values (P<0.05). The Hunter L, a, and b values showed almost no difference between commercial and prepared juices. The antioxidant activities and total phenolic contents of commercial juices were higher than those of prepared ones. Gallic acid, catechin, and quercetin were confirmed by HPLC in all samples. The total phenolic and total flavonoid contents showed positive correlation with antioxidant activities. In addition, antioxidant activities and contents correlated with color values. Thus, estimation of antioxidant capacity could be feasible through the spectrophotometric measurement of color values.

• Journal of the Korea Furniture Society
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• v.22 no.4
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• pp.265-269
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• 2011

To make value-added products from small-diameter larch logs it is necessary to reduce the color variation between boards. The effect of heat treatment on the color variation was investigated. Four hundred air-dried larch squares were visually classified into six groups. The largest color difference index between them was 8.8. When they were kiln-dried lower than $120^{\circ}C$, their average color difference indexes decreased to less than 6.0 compared with the air-dried. However statistical analyses revealed that kiln-drying largely increased the variation of the indexes of the color elements. Heat-treatment above $150^{\circ}C$ increased the color difference indexes with the increase of temperature. The variation of color difference indexes within a group at $190^{\circ}C$ were less than the groups at $150^{\circ}C$ and $170^{\circ}C$. It implies that heat treatment at $190^{\circ}C$ could make the color of larch squares uniform.

• Journal of Fashion Business
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• v.15 no.4
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• pp.182-189
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• 2011

Dyeing properties of cow leather was investigated with Tumeric powder. The effects of dyeing conditions, mordanting conditions, color change, and color fastnesses were studied. The results were as follows. The dye uptake increased as dye concentration, dyeing temperature, and bath ratio increased. In the effect of dyeing time, the highest dye uptakes showed at 20 minutes and decreased after that point. Pre mordanting was more effective than the post mordanting, and the dye uptakes improved all mordanted fabrics. The highest K/S values showed in pre-Al sample, and the lowest K/S values showed in post-Cu one. The values of Hunter on the samples were more changeable $L^*$ and $b^*$ than $a^*$, and all samples showed Yellow color in Munsell value. But the mordanting methods and mordanting agents were not significant in the color changes. The light fastness of dyed samples showed 1 grade, the dry cleaning and abrasion fastnesses did not improved except post-Fe wet sample.