• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.257-257
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• 2017

Being producing and evaluating oat-chocolate were a major goal in this study. There were various steps to make oat-chocolate. First, oat was roasted with an optimum roasting-temperature. Second, discovered the best natural antioxidant to extend storage period and improve quality of goods. Third, developed processing goods and made an evaluation of quality properties. We selected optimum roasting condition of $160^{\circ}C$ for 15 min based on the acid value and the sensory characteristics such as color, taste, smell and overall preference of oat flour. As for natural antioxidants, we made use of 3 kinds of antioxidants (cactus, lavender and green tea) and two concentrations (0.5 and 1%). In investigating antioxidants, an acid value was significantly decreased as the antioxidants were added (p<0.05). Nothing was as low in acid value as a chocolate with 1 % lavender flour in 7 days. Findings showed the sensory characteristics of products containing antioxidants such as green tea and cactus, were higher than those of Cont. in 7 days. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among 3 antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as an optimal antioxidant to make high-quality oat chocolate. We made an end product by mixing green tea (0.5%) and oat. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), as green tea added, L and a level showed an increasing tendency. However, an opposition result was expressed in b level. When compared pH value and total acidity, it was statistically identical between Cont. and product with 0.5% green tea (G-0.5). There was different acid value among specimens. The acid value of G-0.5 was lower than that of Cont. up to 7 days, resulting in lower acid value than a ready-made product (D-Co.). When we assessed the sensory characteristics, G-0.5 was higher than other specimens such as Cont. and ready-made products (D-Co. and H-Co.) up to 6 days after manufacture. Put previous findings together, the addition of 0.5% green tea increased an antioxidative effect as well as the sensory acceptability of oat-chocolate.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.578-584
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• 1997

Fermentation temperature and salt concentration of Dongchimi were studied for the development of low salt Dongchimi juice. The juice was prepared by soaking the radish in brine solution of 0.3∼3.0% and fermented at the temperature range of 10∼30$^{\circ}C$. The fermentation proceeded faster at higher temperature. However, the salt concentration effect was dependent on the temperature. Fermentation in 3.0% NaCl solution resulted the fastest reach to pH 3.8 followed by 0.5% NaCl at 10 and 20$^{\circ}C$, while higher NaCl concentration caused a decrease in the fermentation rate at 30$^{\circ}C$. Comparison of flavor of the juice of pH 3.9 showed that fresh sourness was high in the juice prepared at 20$^{\circ}C$ and in 0.5% NaCl. The preference test also showed the juice of pH 3.8∼4.0 fermented in 0.5% NaCl at 20$^{\circ}C$ to be the most preferable one. The salt concentration lower than 0.5% at 20$^{\circ}C$ resulted in faster fermentation and high values in turbidity. However 0.5% NaCl was scored high in flavor acceptability.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.865-870
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• 2012

This study was performed to investigate the effect of steamed garlic powder (SGP) on the quality characteristics of Jochung, saccharide by barley melt. Physicochemical properties and sensory quality were determined in Jochungs were prepared that 5% (SGP 5), 10% (SGP 10), 20% (SGP 20) and 30% (SGP 30) of SGP to sikhe for making jochung and hard boiled (W/W). Turbidity and viscosity of SGP added groups increased than control, significantly. The viscosity was $133{\pm}10^3$ cps in control group, it higher than SGP added groups ($140{\pm}11^3{\sim}272{\pm}2^3$ cps). The pH decreased with increasing SGP concentration. Reducing sugar was significantly higher in SGP added groups than control group, especially 30% SGP addition group in $44.66{\pm}0.26$ mg/100 g. HMF (Hydroxymethyl-furfural) content increased with increasing of SGP concentration, and 30% SGP addition group was higher in 48% than control group. In HPLC determination, free sugars content increased with amounts of SGP addition level. Fructose and glucose contents increased while maltose and raffinose contents decreased. Fructose content was $0.84{\pm}0.02$ mg/100g in control group but $1.36{\pm}0.03{\sim}1.62{\pm}0.01$ mg/100 g in SGP added groups. In the sensory evaluation, the color of Jochung decreased dose dependently with the SGP. Garlic flavor was significantly greater in SGP added groups compared to that of control group. The overall acceptability had not significantly difference among control, SGP 5 and 10 group. Preference was decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.707-716
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• 2010

Germinated brown rice is a useful material that contains natural nutrients and biologically active substances. This study was conducted to develop a optimal composite recipe for functional germinated brown rice cookie with added spinach (spinacia oleracea L) powder and with high preference in all age groups. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for spinach, sugar, and butter. The physical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of spread ratio decreased significantly with increases in spinach powder, sugar, and butter(p<0.01). L value shows that lightness decreased significantly with an increase in sugar(p<0.05), but the a and b values were not significant. Sensory evaluation found significant values for color(p<0.05), flavor(p<0.05), texture(p<0.05) and overall quality(p<0.05) in the predicted model. The optimum formulation by the numerical and graphical methods was calculated as follows: spinach powder 3 g, sugar 35.5 g butter 54.4 g.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.25-30
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• 2009

The objective of this study was to evaluate the quality characteristics of lotus leaf Dasik prepared by additions of lotus leaf powder at differing levels (0%, 3%, 6%, 9%, 12%). The proximate composition of the lotus leaf powder was 6.00% moisture, 19.56% crude protein, 0.78% crude fat, 64.7% carbohydrate, and 8.93% crude ash. As the lotus leaf powder level increased, the moisture content of the lotus leaf Dasik increased however, the L, a, and b values of the lotus leaf Dasik significantly decreased. According to the mechanical evaluation results, hardness increased as the level of lotus leaf powder increased, adhesiveness and springiness were not significantly different among the groups, and cohesiveness was evaluated as higher in the control group as compared to the lotus leaf groups. In the sensory evaluations, the 6% lotus leaf Dasik prepared with 188 g of flour, 12 g of lotus leaf powder, and 200 g of honey showed the highest preference scores and was therefore chosen as the optimal product.

• Journal of Korea Water Resources Association
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• v.51 no.4
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• pp.301-311
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• 2018

Recently, the flood inundation caused by heavy rainfall in urban area is increasing due to global warming. The variability of climate change is described in the IPCC 5th report (2014). The precipitation pattern and hydrological system is varied by climate change. Since the heavy rainfall surpassed the design capacity of the pipeline, it caused great damage in metropolitan cities such as Seoul and Busan. Inundation in urban area is primarily caused by insufficient sewer capacity and surplus overflow of river. Inundation in urban area with concentrated population is more dangerous than rural and mountains areas, because it is accompanied by human casualties as well as socio-economic damage to recover destruction of roads, brides and underground spaces. In addition, various factors such as an increase in impervious area, a short time of concentration to outlet, and a shortage of sewer capacity's lack increase flooding damage. In this study, flood inundation analysis was conducted for vulnerable areas using XP-SWMM. Also, three structural flood prevention measures such as drainage pipeline construction, detention reservoir construction, and flood pumping station construction are applied as flood damage prevention alternatives. The flood data for each alternative were extracted by dividing the basin by grid. The Spatial Compromise Programming are applied using flood assessment criteria, such as maximum inundation depth, inundation time, and construction cost. The purpose of this study is to reflect the preference of alternatives according to geographical condition even in the same watershed and to select flood defense alternative considering regional characteristics.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.183-198
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• 2012

The purpose of this study is to determine potential effectiveness of sourdough starter powder (made of Korean wheat flour) in the quality characteristics of bread and in the substitution effect of a dough improver in bread baking. The bread containing sourdough starter powder was considered to be most suitable for making sourdough bread. As a result, SP 10 showed the best fermentation rate and the highest volume and specific volume. In sensory testing, SP 10 was most preferable among others. According to experimental comparison between optimal addition ratio of SP 10 and other sourdough starter powder products available in Korean domestic market, SI had the highest fermentation rate, highest volume and specific volume. Analysis of texture showed that SI was soft with the lowest hardness and the highest elasticity. Sensory test showed that SI was most preferable of all, and SP 10 was more preferable than BP. It was concluded that SP 10 was not less preferable in the aspect of preference at sensory test than other products. Hence, it is expected that sourdough starter powder made of Korean wheat flour will be possibly more popular and effective in replacing some portion of dough improver of baking.

• Food Science and Preservation
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• v.24 no.2
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• pp.294-302
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• 2017

The purpose of this study was to investigate the quality characteristics, antioxidant activities and sensory properties of sponge cake with cabbage powder (CP). Physicochemical and sensory properties of sponge cake with different amount (0%, 5%, 10%, and 15%) of CP were examined. As the increase in the amount of CP addition, the specific gravity and baking loss rate were increased, whereas the color of the cake crumb and crust, volume index and specific volume were decreased (p<0.05). The symmetry and uniformity index of the sponge cake were not affected by the addition of CP (5-15%) (p<0.05). The hardness was significantly increased while by CP addition cohesiveness was decreased (p<0.05). The springiness, gumminess and brittleness were not changed by CP addition (p<0.05). The total polyphenolic, DPPH radical scavenging activities and reducing power were significantly increased by addition of CP at high concentrations (p<0.05). In the sensory evaluation, addition of CP significantly degraded the panel preference related to the color, flavor and texture of the sponge cake. However, the highest point were given to sponge cakes containg 5-10% of CP in taste and overall acceptance (p<0.05). These data suggested that adding 5% of CP is the optimal concentration overall for making sponge cake. However, the sponge cake with 10% of CP is recommended in order to maximize antioxidant activity, the sponge cake was the best when contained 5% CP and the sponge cake prepared with the addition of 10% CP was recommended to use due to its advantages in functional property.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.660-666
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• 2015

Natural food colorant are widely used to satisfy consumer preferences. Anthocyanins are red, blue and purple natural pigments. Purple-fleshed sweet potato (PSP) contains large quantities of anthocyanins. The aims of this work were i) to investigate the influence of sugars on the purple color of PSP jam and ii) to optimize the ratio of ingredients for sensory characteristics of PSP jam. Korean PSP variety "Sinjami" was used for the preparation of jam. The jams were prepared with various sugar contents (0, 20, 30, 40 and 50% total weight) consisting of steamed purple-fleshed sweet potato, water, lemon juice and apple juice. With increasing sugar contents, lightness (L) and redness (a) of PSP jams decreased while yellowness (b) increased, indicating that anthocyanins were degraded and/or brown pigments were formed due to high sugar content under heat treatment. Hardness, springiness, chewiness and cohesiveness showed significant differences among PSP jams with various sugar contents. In sensory evaluation, addition of sugar significantly increased scores for color and texture as compared to control samples. The color, texture and preference results indicate an optimal sugar content of 40% total ingredient weight for PSP jam.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.27-33
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• 2007

An investigation evaluating the preparation and physicochemical properties of Oddi Jelly(jelly using mulberry fruit powder) with various increments of sericultural products(0.5, 1, 1.5 and 2%) derived from mulberry fruit powder was performed. The effects of the different increments of mulberry fruit powder added to Oddi Jelly were assessed using physicochemical, sensory and texture analysis properties. The moisture and crude protein content of the Oddi Jelly were significantly higher than the control(p<0.05). Conversely, the crude fat content of the Oddi Jelly were significantly lower than the control(p<0.05). A positive trend was observed for both mineral content and dark color with increased mulberry fruit powder. Similarly, a positive relationship was observed for texture analysis, hardness, gumminess and chewiness of the Oddi Jelly with increasing levels of mulberry fruit powder(p<0.05). Color, taste, texture and overall preference of Oddi Jelly were significantly highest in the Oddi Jelly containing 2% mulberry fruit powder(p<0.05). Results suggest that the optimal amount of mulberry fruit powder added in the manufacturing of Oddi Jelly was 2% of the total weight.