• The Korean Journal of Food And Nutrition
• /
• v.35 no.1
• /
• pp.16-33
• /
• 2022

The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.

• Journal of Korean Society on Water Environment
• /
• v.37 no.6
• /
• pp.425-432
• /
• 2021

A tidal power plant (TPP) has been in operation since the end of 2011 to improve the water quality of Shihwa Coastal Reservoir (SCR). Tidal mixing rate increased 5.6 times after the TPP operation so that in this study, its effects on water quality was assessed through statistical analysis of long-term water quality monitoring data. It was found that the increased tidal mixing contributed to solving the hypoxia problem in the bottom water by preventing the summer stratification. The analysis also showed that the increased tidal mixing had different effects depending on the relative concentration difference for each water quality substances between the SCR and the outside of SCR. The average concentrations of some substances (chemical oxygen demand, total phosphorus, chlorophyll-a) with higher concentrations than the outside of SCR decreased due to the dilution effect, but the other substances (total nitrogen, dissolved inorganic nitrogen, dissolved inorganic phosphorus) with lower concentrations compared to the outside ones increased on the contrary. Factor analysis also showed a consistent result that the first factor accounting for the water quality was changed from the organic-related substances to the nutrient-related substances after the increased tidal mixing. These results imply that the focus of future water quality management needs shifting from the organic substances to the nutrients, particularly dissolved inorganic nutrients. Considering the effect of inflow seawater on the nutrients, the management area should be extended to cover not only SCR but also a certain area outside of SCR.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.3
• /
• pp.365-373
• /
• 2013

This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter's color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.

• The Journal of Korean Physical Therapy
• /
• v.19 no.5
• /
• pp.77-85
• /
• 2007

Purpose: This study was to investigated the effect of physical function and quality of life through physical therapy and occupational therapy by Bobath approach to patient with ALS. Methods: The data of 1 patient with ALS, who visited D hospital in Busan, was collected from June 5, 2006 to August 19, 2007. To determine the physical function and quality of life, Berg Balance Scale (BBS), Gait, Skate. Purdue Pegboard, WHOQOL-BREF, COPM were used. Results: BBS score was increased 0 to 33 in the pre and post test. Gait distance was increased 0m to 500m in pre and post test. Skate score was increased 13 to 22 in the pre and post test, Purdue Pegboard score was increased 0 to 3 in the pre and post test, WHOQOL-BREF was increased 1.92 to 2.46 in the pre and post test. Average COPM score of performance and satisfaction grade of pre test score was 1 then Post test score of performance score increased to 5.7 and satisfaction increased to 4. Conclusion: Physical therapy and Occupational therapy increase physical function and quality of life in ALS patients. Physical therapy and occupational therapy should study more about patients with ALS.

• The Korean Journal of Food And Nutrition
• /
• v.31 no.3
• /
• pp.345-354
• /
• 2018

The purpose of this study was to investigate the effects of black carrot (Daucus carota L.) on the quality characteristics and antioxidant activity of pork patties. Patties were provided with different amounts (0, 2, 4, 6 and 8%) of black carrot. Notably, the cooking loss rate of the group added with 8% black carrot was lowest (p<0.001). As the content of black carrot increased, the L value decreased and the a, b value increased. The texture analysis results showed that the hardness and chewiness to decrease as the amount of black carrot increased (p<0.05). Evaluation of consumer acceptability revealed that the 4% black carrot groups had a higher score in respect to overall preference and taste to the other groups (p<0.05). For antioxidant activities, both total phenolic compounds content and DPPH were increased (p<0.001) as the amount of added black carrot was increased. As a result, it can be concluded that adding the black carrot to patties in processing can improve antioxidant activities and quality of the patties. Considering various aspects of quality, the suitable amount is 4% of total weight.

• Food Science of Animal Resources
• /
• v.35 no.4
• /
• pp.449-458
• /
• 2015

The effects of quality grade and storage time on physicochemical, sensory properties and microbial population of Hanwoo striploin beef were investigated. After a total of 30 Hanwoo beef were slaughtered, the cold carcasses were graded by official meat grader at 24 h postmortem. The carcasses were categorized into five groups (quality grade 1++, 1+, 1, 2, and 3) and were vacuum-packaged and stored. The samples were kept for 1, 4, 6, 8, 11, 13, 15, 18, 20, 22 and 25 d for analyses. As the quality grade was increased, moisture, protein and ash contents decreased (p<0.05). Higher quality grade corresponded with higher fat contents. The shear force values decreased with increasing quality grade and showed decreases sharply during the first 4 d (p<0.05). pH, water holding capacity, cooking loss, and volatile basic nitrogen for grade 1++ groups were lower than for grade 3 (p<0.05). CIE L* and b* values increased as increased quality grade (p<0.05). Meat color decreased until 13 d and fluctuated after 15 d of storage (p<0.05). Regarding the sensory scores, higher quality grade corresponded with higher juiciness, tenderness, flavor, fatty and palatability scores (p<0.05). Generally, increased storage time for 15 d improved sensory scores attributes. Results indicate that a high quality grade could positively influence physicochemical and sensory properties.

• Food Science of Animal Resources
• /
• v.34 no.4
• /
• pp.482-495
• /
• 2014

The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at $-20{\pm}1^{\circ}C$. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding capacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological quality of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.24 no.2
• /
• pp.241-250
• /
• 2000

In this study, condensation heat transfer tests were conducted in flat aluminum multi-channel tubes using R-22. Two internal geometries were tested ; one with smooth inner surface and the other with micro-fins. Data are presented for the followin~ range of variables ; vapor quality($0.1{\sim}0.9$), mass flux($200{\sim}600kg/m^2s$) and heat flux($5{\sim}15kW/m^2$). The micro-fin tube showed higher heat transfer coefficients compared with those of the smooth tube. The difference increased as the vapor quality increased. Surface tension force acting on the micro-fin surface at the high vapor quality is believed to be responsible. Different from the trends of the smooth tube, where the heat transfer coefficient increased as the mass flux increased, the heat transfer coefficient of the micro-fin tube was independent of the mass flux at high vapor quality, which implies that the surface tension effect on the fin overwhelms the vapor shear effect at the high vapor quality. Present data(except those at low mass flux and high quality) were well correlated by equivalent Reynolds number, Existing correlations overpredicted the present data at high mass flux.

• Korean journal of food and cookery science
• /
• v.16 no.3
• /
• pp.226-231
• /
• 2000

Injulmi, a kind of traditional Korean sticky rice cakes, was prepared with the mixed flours of waxy and black rices in different ratio(0% to 25% black rice flour), and their quality properties were studied. In the sensory evaluation, the best acceptance was shown in the samples with 15% black rice flour. The scores for hardness, coarseness. chewiness, and flavor were increased as the added amount of black rice flour increased. The moisture content of the samples ranged from 43 to 45%, and it was increased as the added amount of black rice flour increased. In color value, lightness(L value) was 27.43∼65.63. The redness(a value) was -2.01∼4.74, and the yellowness(b value) was -1.40∼4.59. The redness and blueness were increased by the increase of black rice flour. In the texture properties, the increase of added black rice flour increased the hardness, chewiness, and gumminess of Injulml, but decreased the adhesiveness. Based on the results, the optimal recipe for Injulmi added black rice flour was to make with 85% waxy rice flour ant 15% black rice flour.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.2
• /
• pp.228-234
• /
• 2008

In this study, Astragalus membranaceus powder was added (3, 6, 9%) during yeast bread preparation and its effect on product quality was examined. The results showed that the dough pH increased as the Astragalus membranaceus powder content increased. However, dough volume during fermentation did not differ significantly among the samples. Bread volume decreased (p<0.001) with an increasing amount of Astragalus membranaceus powder. Also, as the Astragalus membranaceus powder content increased, the Hunter’s color ‘L’ value of the crust decreased and the ‘a’ value increased, and for the crumb, the ‘L’ value decreased and the ‘a’ value increased. Textural property analysis indicated that hardness increased with an increasing amount of Astragalus membranaceus powder. However, up to the 6% level, there were no sensory attribute differences among the samples.