• Korean Journal of Organic Agriculture
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• v.23 no.2
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• pp.301-309
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• 2015

This study was performed to investigate the quality characteristics of Yanggeng added wild grape (Vitis amurensis) juice. The yanggeng was prepared with pesticide-free wild grape juice, agar, sugar and salt. The yanggeng was made with various levels (0, 50, 100, 150, 200 g of wild grape juice in yanggeng, respectively) based on the total weight of water. It was estimated on Hunter's color value, texture profile analysis, and sensory characteristics of the Yanggeng. As the content of wild grape juice increased, The lightness (L) and yellowness (b) decreased and redness (a) increased. In texture profile analysis, hardness was increased; however, springiness, cohesiveness, gumminess and chewiness decreased with increasing levels of wild grape juice. The results of the sensory evaluation indicated that the Yanggeng containing the 150 g level of wild grape juice showed the highest preference scores in terms of color, taste, texture, flavor and overall acceptance. These results show that the yanggeng containing 150 g of wild grape juice is the better.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.51-56
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• 2002

This study was carried out to investigate the effect of rheological and sensory characteristics of the low-calorie layer cake. It was made with different levels of hydrolyzed oat flour based on the weight of shortening. The specific gravity of cake batter by increasing of hydrolyzed oat flour was decreased. The viscosity, however, was increased. The microstructures of cake crumb observed by the scanning electron microscope showed the decreased number/size of air cells, and the fat particles were also decreased. The texture profile analysis showed statistically significant differences according to the different levels of hydrolyzed oat flour based on the weight of shortening. The hardness, gumminess, and chewiness gradually declined by the increasing hydrolyzed oat flour level while springiness, cohesiveness, and resilience increased. Although taste, texture, and flavor decreased by the addition of hydrolyzed oat flour, it was increased in the appearance, color, and overall preference of the layer cake. Taken together, our results suggest that a 45% addition of hydrolyzed oat flour could be the best replacer for the low-calorie layer cake.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.638-645
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• 2013

This study was conducted to investigate the effects of persimmon powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts (0%, 1%, 3%, 5%, 7% and 9%) of persimmon powder. The antioxidant activity was estimated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and by the total phenolic acid content in the persimmon powder and mung bean starch gel. For analyzing the quality characteristics, syneresis, pH, color, texture profile analysis, and sensory evaluations were measured. The syneresis in the control group was higher than that in the treated group, but the mung bean starch gel prepared with 9% persimmon powder was higher than that of the control group (p<0.001). The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels significantly increased with increasing persimmon powder (p<0.001), while the L values and a values of the mung bean starch gels significantly decreased with increasing persimmon powder (p<0.001). In the texture profile analysis, the mung bean starch gel with 9% persimmon powder showed significantly lower levels of chewiness, gumminess, and cohesiveness (p<0.05). The hardness and springiness of the mung bean starch gel did not show any significant difference. The consumer acceptability score for the mung bean starch gel prepared with 7% persimmon powder ranked significantly higher than that for the other groups in overall preference, appearance, flavor, and color (p<0.05). From these results;we suggest that persimmon powder is a good ingredient for increasing consumer acceptability and the functionality of mung bean starch gel.

• The Journal of the Korea Contents Association
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• v.13 no.11
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• pp.11-20
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• 2013

Recently, as SNS services have been increased, studies on recommendation schemes have been actively done. Recommendation scheme provides various favorable or needed services with users on real time. Group recommendation provides users with suitable groups based on their preference. In this paper, we propose a new group recommendation scheme considering user profiles and collaborative filtering in social networks. The proposed scheme can solve the problems of the static profile based group recommendation scheme because it collects the recent group activities and updates user profiles. It also recommends the more various groups by reflecting the similar tendencies of other users within a group through collaborative filtering. Our experimental results show that the proposed scheme recommends various groups that significantly considers the user's changing preferences compared to the existing scheme.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1005-1010
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• 2002

This study was carried out to investigate the effect of maltodextrin on the characteristics of low-calorie layer cake. Different levels of maltodextrin were added to the cake formula based on the weight of shortening. The specific gravity of cake batter was decreased by increasing the level of maltodextrin, whereas the viscosity showed an opposite trend. The microstructures of cake crumb observed by the scanning electron microscope showed the decrease of the number and size of air cells, and those of fat particles were also decreased by increasing the level of maltodextrin. The texture profile analysis of layer cake showed statistically significant differences according to the levels of maltodextrin. Hardness, gumminess and chewiness of the cake batter were decreased by adding maltodextrin, while springiness, cohesiveness and resilience increased. According to the sensory evaluation, the scores of taste and texture were decreased by adding maltodextrin, but the scores of appearance, color, flavor and overall preference of the layer cake increased. Overall results suggested that the addition of 35% maltodextrin could be the best replacing ratio for the low-calorie layer cake.

• Journal of Internet Computing and Services
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• v.12 no.2
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• pp.63-73
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• 2011

In general, conventional search engines provide the same search results for the same queries of users, and however such techniques do not consider users' characteristics. To overcome this problem, we need a new way of personalized search which returns customized search results according to users' preference. In this paper, we propose a concept network profile-based personalized web search system in which the concept network is developed for accumulating users' characteristics. The concept network-based user profile is used to expand initial search queries to achieve personalized search. The concept network is a network structure of concepts where each concept is generated whenever each query is submitted, and it can be defined as a set of keywords extracted from the selected documents. Furthermore, we have improved the concept networks by augmenting intent keywords of each concept with a set of classification tags, called folksonomy, assigned to each document. For an additional personalized search technique, we propose a new re-ranking method that analayzes the degree of overlapped search results.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.39
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• pp.4.1-4.7
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• 2017

Background: This study is a quantitative evaluation of the influence of the mentolabial angle on perceived attractiveness and threshold values of desire for surgery. Methods: The mentolabial angle of an idealized silhouette male Caucasian profile image was altered incrementally between $84^{\circ}$ and $162^{\circ}$. Images were rated on a Likert scale by pretreatment orthognathic patients (n = 75), lay people (n = 75) and clinicians (n = 35). Results: A mentolabial angle of approximately $107^{\circ}$ to $118^{\circ}$ was deemed the most attractive, with a range of up to $140^{\circ}$ deemed acceptable. Angles above or below this range were perceived as unattractive, and anything outside the range of below $98^{\circ}$ or above $162^{\circ}$ was deemed very unattractive. A deep mentolabial angle ($84^{\circ}$) or an almost flat angle ($162^{\circ}$) was deemed the least attractive. In terms of threshold values of desire for surgery, for all groups, a threshold value of ${\geq}162^{\circ}$ and ${\leq}84^{\circ}$ indicated a preference for surgery, although clinicians were least likely to suggest surgery. The clinician group was the most consistent, and for many of the images, there was some variation in agreement between clinicians and lay people as to whether surgery is required. There was even more variability in the assessments for the patient group. Conclusions: It is recommended that in orthognathic and genioplasty planning, the range of normal variability of the mentolabial angle, in terms of observer acceptance, is taken into account as well as threshold values of desire for surgery. The importance of using patients as observers in attractiveness research is stressed.

• The Journal of Korean Association of Computer Education
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• v.5 no.1
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• pp.85-98
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• 2002

In this study, We are developed learner traits analysis and profile management software modules to develop learnable courseware fits to learner's individual traits in cyber learning system. We specified learner's personal information, performance information, preference information and portfolio information as learner's traits variables in this study, these four types of information are managed in learner profile management DB based on elaborate analysis to learner's traits. And we consists of curriculum sequencing module using high and low level sequencing technology, these are used in organizing learning contents sequencing with learning topic and specific learning task. The advice algorithm module developed based on adaptive navigational support and rule based technology. This Result of Research are able to be used for develop learnable courseware fits to learner's individual traits in cyber learning systems.

• Journal of the Korean Institute of Intelligent Systems
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• v.17 no.4
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• pp.488-493
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• 2007

In general, recommendation systems quantify real-time context information obtained in the stage of collaborative filtering and use quantified context information in order to recommend services. But the recommendation systems can have problems of recommending inaccurate information because of lack of context information or classifying users into inaccurate groups because of simple classification works in the stage of quantification. In this paper, we solved the problems of lack of context information obtained in real-time by combining users' profile information used in the contents-based filtering and context information obtained in real-time. In addition, we tried collaborative filtering at the quantification stage by improving absolute classification methods to relative ones. As the result of experiments, this method improved prediction preference by 5.8% than real-time recommendation systems using context information in pure P2P environment.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.778-788
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• 2013

The objective of this study was to investigate the effects and availability of arrowroot powder in making white bread. The characteristics of pasting, farinogram and alveogram of the dough containing arrowroot powder were analyzed. Further, the physicochemical properties of white bread were analyzed by different mixing ratios (0, 3, 5 and 7%) of arrowroot powder during storage periods. When 7% of arrowroot powder was added, the initial pasting temperature of the dough by using a RVA (rapid visco analyzer) was significantly increased. Peak viscosity, holding strength, break down, final viscosity and set back were decreased by increasing added arrowroot powder. With the increasing amounts of arrowroot powder, the values of farinogram and alveogram parameter for the dough showed a tendency to decrement. The texture profile analysis of the white bread revealed that hardness, springiness, cohesiveness and gumminess were increased by adding arrowroot powder and further, the storage time was longer. By increasing the amount of added arrowroot powder, the L value of the white bread was decreased, whereas the a, b value were increased. In the sensory evaluation, the white bread of the control and that of the added 3% arrowroot powder showed the highest preference in total score.