• Korean Journal of Food Science and Technology
• /
• v.45 no.1
• /
• pp.47-52
• /
• 2013

The feasibility of incorporating purple sweet potato concentrate (PSPC) as a value-added food ingredient in convenient food products, using a model system of jelly, was investigated. The pH and soluble solids content gradually increased with the increasing levels of PSPC added (p<0.05). The moisture content ranged from 82.03-83.82%. Lightness decreased, whereas redness and yellowness increased significantly with the higher amount of PSPC in the formulation (p<0.05). Turbidity and hardness also increased significantly (p<0.05). Total polyphenol content and DPPH radical scavenging activity increased significantly with the addition of PSPC (p<0.05). The consumer acceptance test indicated that the addition of PSPC had a favorable effect on consumer acceptances in all attributes. The jelly with 2% PSPC is recommended (with respect to the overall acceptance score) for taking advantage of the functional properties of PSPC without sacrificing consumer acceptability.

• Korean Journal of Food Science and Technology
• /
• v.45 no.1
• /
• pp.53-58
• /
• 2013

The effect of baking on the physicochemical and sensory properties was investigated using a model system of sponge cakes incorporated with pine leaf powder (PLP) as a value-added food ingredient. PLP was incorporated into cake batter at 5 levels (0, 2, 4, 6, and 8%, w/w) by adding an equivalent amount based on the weight of wheat flour. After appropriate mixing, sponge cakes were baked at $170^{\circ}C$ for 30 min in an oven. The baked cakes were cooled to room temperature for 1 h prior to all measurements. The pH, moisture content, specific volume, height, volume index, and symmetry index decreased significantly with the increase in PLP content (p<0.05). On the contrary, specific gravity of the batter and baking loss increased (p<0.05). The lightness of the cakes decreased, whereas redness increased significantly with the higher amount of PLP in the formulation (p<0.05). Hardness also increased significantly (p<0.05). Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly by the addition of PLP (p<0.05). The consumer acceptance test indicated that the addition of PLP up to 4% did not cause a significant unfavorable effect on the consumer acceptances in all attributes. The sponge cakes with 2-4% PLP would be recommended with respect to the overall acceptance score while taking advantage of the functional properties of PLP without sacrificing the consumer acceptability.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.4
• /
• pp.405-411
• /
• 2004

The sensory properties in Alaska pollack sikhae were compared in 3 different temperature conditions, 5$^{\circ}C$, 20$^{\circ}C$ and alternating temperature(stored at 5$^{\circ}C$ after 10 days of fermentation at 20$^{\circ}C$), respectively, during fermentation. The change of instrumental texture including hardness, cohesiveness, adhesiveness and chewiness increased and/or decreased without significant difference in the sikhae fermented at 5$^{\circ}C$ during fermentation. Three profiles, hardness, chewiness and cohesiveness in the sikhae fermented at 20$^{\circ}C$ increased up to 12 day and then decreased, whereas those in alternating temperature decreased significantly. From the acceptance test during fermentation, sikhae products fermented for 14 days at 5$^{\circ}C$, 9 days at 20$^{\circ}C$ and 13 days at alternating temperature were superior in sensory properties. The score more over 5 point in overall acceptance was maintained until 14 days in 5$^{\circ}C$, 9 days in 20$^{\circ}C$ and 13 days in alternating temperature, respectively, and particularly, alternating temperature condition was superior to the different temperature conditions. The sensory texture and overall acceptance had the high positive correlation with chewiness and taste, respectively. From the result of quantitative descriptive analysis, the intensities of acidic odor and taste in alternating temperature maintained and/or increased during 27 days of fermentation, whereas those in sikhae fermented at 5$^{\circ}C$ decreased. These results demonstrated that cold chain system such as alternating temperature was needed for shelf-life extension and producing of marketable Allaska pollack sikhae.

• Korean journal of food and cookery science
• /
• v.21 no.2 s.86
• /
• pp.263-269
• /
• 2005

Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was converted into vinegar orderly by alcohol and acetate fermentation. The juice with 6 folds dilution by distilled water was used as the sole nutrient source through out experiments. Diluted juice contained $12.96^{\circ}Brix$ of total sugar, $0.632\%$ of total acid and $20.23{\mu}g/m{\ell}$ of hesperidin. Naringin was not detected from the juice. Citrus wine having $5.6\~6.3\%$ alcohol was produced from diluted juice by 3 days of fermentation at $28^{\circ}C$. A kind of malomelo yeast CMY-28 was used for wine fermentation. The wine was succeedingly fermented for 8 days at $30^{\circ}C$ after inoculation of seed vinegar which contained active cells of acid producing bacteria CV1. Inoculum size of seed vinegar was controlled to $10\%$(v/v) of citrus wine. The wine converted into vinegar by the fermentation. Citrus vinegar, the final product of fermentation, was colored with very thin radish-yellow and transparent. It's acidity ranged between $5.8\~6.2\%$ as acetic acid. The vinegar got the best score by sensory test among several natural fruit vinegars. It was clear from the results that citrus vinegar in high quality could be produced from concentrated citrus juice, however fermentation conditions should be improved to reduce the amount of reducing alcohol.

• Food Science of Animal Resources
• /
• v.30 no.3
• /
• pp.458-465
• /
• 2010

This study evaluated the effect of whey brew cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on bread quality characteristics. Ten and 15% whey brew were added to flour-based bread, after which bread volume, pH, total titratable acidity (TTA), moisture content, water activity, texture, organic acid content, and sensory evaluation were analyzed. The bread volume and TTA of control were the largest among the samples, whereas pH was the lowest. Moisture content did not significantly differ depending on the amount of whey brew added, though water activity was highest in the bread with 10% whey brew. However, hardness was the lowest in bread with 10% whey brew. Propionic acid was not detected while succinic acid, lactic acid, and acetic acid were detected in small amounts in the control compared to the test samples. Succinic acid, acetic acid, and lactic acid content was high in bread with 15% whey brew, with propionic acid present at a very high amount. In terms of sensory evaluation, bread with 10% whey brew had the highest score. As a result, high quality characteristics were associated with the bread with 10% whey brew, whereas long preservation was a characteristic of the bread with 15% whey brew.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.13 no.8
• /
• pp.3486-3491
• /
• 2012

The purpose of this study was to examine the variables of success in the national dental hygienist licence examination at D college. The subjects in this study were 120 dental hygiene juniors at D college located in Gangwon Province. The collected data were analyzed by the statistical package SPSS WIN 13.0 and a R2.13.2 program, and $x^2$(Chi-square) test, regression analysis, multiple linear regression analysis and logistic regression analysis were utilized. The findings of the study were as follows: 1. There was a tendency that the pass rate was higher among the students who were more satisfied with their major, whose academic standing was higher and who scored higher in trial examinations. 2. There was a positive correlation between academic standing and trial exam scores. 3. When their academic standing and satisfaction level with major were the same, an increase of one point in trial exams led to a 1.141-fold rise in the probability of passing the national exam. In this study, trial exam scores were identified as the variable to exert the largest influence on success in the national dental hygienist qualification exam. Therefore more intensive guidance should be provided for students who make a preparation for the national exam yet score low in trial exams.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.17 no.10
• /
• pp.158-167
• /
• 2016

This study was conducted to evaluate the quality of meta-analysis of social work in South Korea using the Assessment of Multiple Systematic Review (AMSTAR). Electronic databases including the Korean Studies Information Service System (KISS), DBpia, and RISS4U were searched for 'meta-analysis', 'social work', and 'social welfare' from 2000 to December 2015, and 42 meta-analysis studies were included. Data were analyzed using descriptive statistics, t-tests, and ANOVA. The mean score for AMSTAR evaluation was $4.766{\pm}1.66$, while 19 studies (45.2%) were classified at the low-quality level, and 22 (52.4%) were at the moderate-quality level. The scores of quality assessment were analyzed by publication year, participants, number of studies included, number of DB, reporting study quality, extraction diagram and topics. The findings indicated that the following changes should be implemented to improve the quality and reliability of meta-analysis results in social work research: 1) common reporting guidelines should be provided for the social work field, 2) quality analyses of each study should be conducted to achieve a high level of evidence of effectiveness of social work interventions, 3) the characteristics of the included studies should be provided, and 4) a consensus and procedure based on at least two independent data extractors should be reported.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.6
• /
• pp.1028-1033
• /
• 2004

This study was conducted to improve the quality properties of cream soup in accordance with the added amount of sweet pumpkin and Chungdong pumpkin, roux and chicken stock. As the amount of pumpkin was increased, red (a-value) and yellow (b-value) colors increased but its lightness (L-value) remarkably decreased. Also, there was a significant differences in viscosity, color, appearance and overall preference of sensory evaluation. In pumpkin 150 g (37.5%) added, the degree of total preference was high. As the added amount of roux was increased, red and yellow colors decreased by small margin and there was a significant differences in color, flavor, appearance and overall preference of sensory test. At adding roux of 5 mL (1.5%) showed the highest preference. With the adding chicken stock increase the lightness, red and yellow color decreased. It was found by sensory evaluation that there were significant differences in viscosity, color, flavor, appearance and overall preference. At adding chicken stock 150 mL (37.5%) and milk of 50 mL (12.5%) showed the high score in flavor, appearance and total preference.

• Women's Health Nursing
• /
• v.6 no.1
• /
• pp.117-128
• /
• 2000

The purpose of this study was to examine the effect of low back pain relieving program on back muscle strength, intensity of pain, low back disability level in elementary school teachers who have low back pain. subjects were elementary school women teachers who worked at eight elementary school located in Seoul. Intended subjects size were seventy consist of thirty-four experimental group(three schools) and thirty-six control group(five schools), but actual subjects size was forty-four. Among the forty-four patients subjects, twenty-three were experimental group receiving health education about right postures, etiologies of low back pain, diagnosis of low back pain and exercise program composed of muscle strengthening exercise, stretching exercises and twenty-one were control group. During the 8 weeks program, the subjects were received two times education and six times group exercise practices in 1st week and three times per week group exercise practices, two times education in other 7 weeks. This study as carried out from April 1, 1999 to June 30, 1999. Back muscle strength was measured by back muscle strength measuring machine and the intensity of pain were measured by the Visual Analogue Scale(VAS), and level of disability was measured by Oswestry low back pain disability scale. Study measurements were taken before and after 8 week exercise program. Data were analyzed using paired t-test, and ANCOVA. The results were summarized as follows. 1. After low back relieving program, back muscle strength was increased significantly(p=0.000) and there was significant difference in back muscle strength change between experimental group and control group(p=0.002). 2. After low back pain relieving program, pain on anterior bending, pain on posterior bending were decreased significantly than measurements before the program(p=0.000 p=0.000) and there was significant difference in pain on anterior bending and posterior bending change between experimental group and control group(p=0.000, p=0.000). 3. After low back pain relieving program, Oswestry disability scale scores were decreased significantly(p=0.000, p=0.000) but there was no significant difference in Oswestry disability score change between experimental group and control group.

• Korean Journal of Family Social Work
• /
• no.53
• /
• pp.235-263
• /
• 2016

The purpose of this study was to examine the relationships among caregiving stress, depression, and partner violence by gender. Data were gathered though questionnaires surveying 223 cases living in the Seoul and Kyeonggi, Pusan areas. In analyzing precess, the researchers used t-test, ANOVA, correlation and regression. Additionally, bootstrapping was used to verify the significant mediating effect of depression. The findings are follows: First, approximately 37.3 percent of adult children caregivers reported having experienced partner violence in the past year. And the depression mean score among adult children caregivers was 1.00, higher compared to 0.73 of general population. Female caregiving burden and depression level was higher than those of male. Second, the results from regression analysis revealed that caregiving stress influenced to partner violence positively. Depression has the full mediating effect between caregiving stress and partner violence. The results suggest a necessity of intervention to reduce caregiving stress, depression and prevent partner violence in the dementia caregiver's family. The implications for social work practice were also discussed.