• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.488-493
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• 2001

The know the possibility in development of the low-fat beef patty models using crucian carp9 extraction residues (CCER, freeze dried powder : 5%, 10%, 15%), those protein nutritional quality, texture, color and sensory properties were investigated. About 13∼23% (on dry basis) of lipid in control was reduced in cooked beef patties with the higher addition ratios of CCER. In vitro protein digestibility was not changed in raw patties before cooking but 2∼4% higher digestibility was revealed in cooked patties. Computed protein efficiency ratio (C-PER) and discriminant computed protein efficiency ratio (DC-PER) of beef patties containing CCER were almost same as control. Lightness and red color value of both (raw and cooked) beef patties were decreased with the higher CCER addition ratios but brown color value of cooked samples were similar to control. Stronger hardness was noted in all beef patties containing CCER significantly (p<0.05). Consumer's acceptability were generally decreased by addition of CCER, but 10% level could be recommendable in beef patty processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.489-494
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• 1998

For the purpose of improving the qualities of popcorn, potato, frozen hotdog and steamed egg, the effects of food height(0mm: HO, 5mm: H5, 10mm, 15mm: H15) for microwave cooking on physicochemical properties were investigated. In popcorn, weight loss was decreased as height increased while volume of popcorn was increased, which indicated that popcorn was poped very well as height increased. H10 showed the highest taste score in sensory evaluation. In potato, degree of gelatinization was increased as hight increased. H10 showed the highest overall acceptance score. In frozen hotdog, hardness of hotdog was decreased as hight increased and H15 showed the lowest hardness score (408.8g). In steamed egg, H5 showed the highest temperature and H10 showed the highest overall acceptance score. Physicochemical properties of food were changed by heating height of microwave heating.

• Journal of the Korean Home Economics Association
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• v.35 no.2
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• pp.147-157
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• 1997

It attempted to determine the effect of various thawing methods, such as pressure cooking, conventional cooking, microwave heating and thawing at room temperature, on the quality of frozen cooked rice using Nongan variety of rice. These effects were analysed at three different periods-after 10 days, 30 days and 90 days. It conducted a physico-chemical analysis(moisture content, dehydration rates, color value and texture) and sensory evaluation o the frozen-thawed cooked rice. The study showed that there were no significant differences on the frozen-thawed cooked rice. The study showed that there were no significant differences on the quality characteristics of frozen-thawed cooked rice during the storage of 90 days. However, the thawing method of pressure cooking caused high moisture content and decrease in hardness on the cooked rice, the desirability for the rice didn't diminish compared with the cooked rice just after cooking. the quality characteristics of the cooked rice after frozen-thawing by conventional cooking and microwave heating were similar with that of the cooked rice just after cooking. thawing at room temperature caused a significant decrease in quality characteristics.

• Journal of KSNVE
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• v.9 no.5
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• pp.991-997
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• 1999

It is getting higher the demand on a good sound in a car. Like some other sensory qualities, achieving a good sound is still treated as a black-box followed by the individual taste of tuning engineers. This study aims to define the attributes of a good car audio sound and the assessment factors affecting the sound quality. With a variety of surveys on professional listening groups and car audio installers, 26 most frequently used vocabularies are selected as typical presentations of car audio sound quality. After repetitions of listening tests with deliberately selected test CD, pre-recorded 15 different digital car-recordings, headphones replay system, and three different listening groups, it is proved that there are at least 5 different assessment factors which significantly affect the car audio sound quality. They are high fidelity, spectral balance, tonal accuracy, sound stage and acoustic fault.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.889-893
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• 2007

The demand of quality green banana chips is increasing in the world snacks market, therefore, the preparation of quality chips and their subsequent shelf life in packaging were evaluated in this study. Banana slices were fried in hot oil to the desired moisture content (2-3%) and oil content (40%) in chips at 3 different temperatures, and the impact of different pretreatments were compared by sensory assessment. A linear relationship between time and temperature was used to achieve the optimal processing conditions. Banana slices fried at the lower temperature of $145^{\circ}C$ took longer to reach the desired chip qualities, but gave the best results in terms of color and texture. Blanching was the most effective pre-treatment for retaining the light yellow color in finished chips. For extending the shelf life of chips, moisture proof packaging in double layer high density polyethylene was more effective than single layer low density polyethylene.

• International journal of advanced smart convergence
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• v.7 no.3
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• pp.1-7
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• 2018

This study relates to a composition for improvement of memory or prevention and treatment of cognitive impairment using waste resources rich in beneficial substances. This study makes good effects to inhibit the activity of acetylcholinesterase in brain tissue and to improve the cognitive functions in a simulation model of cognitive impairment induced by scopolamine, so it can be available in the promotion of memory and the prevention and treatment of cognitive impairment. The composition uses the extract of fruit peels, which have long been used without causing toxicity in a wide range of food applications; therefore, it can be used safely without a risk of side effects, even in the case of a long-term administration for the preventive purpose. Furthermore, this research is a very beneficial invention in the environment-friendly aspect in association with the recycling of resources, as it is based on the novel efficacies of fruit peels, which have been conventionally disposed as a refuse of fruits due to their poor sensory qualities despite the content of beneficial substances.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.646-653
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• 2014

The purpose of this study was to optimum the desirable mixture ratio of aronia powder to rice flour for preparation of sulgidduk. The moisture of samples ranged from 39.93% to 42.80%. The pH of samples decreased with increasing amounts of aronia powder. L- and b-values decreased, while a-value increased, with increasing amounts of added aronia powder. As the level of aronia powder increased, hardness of samples decreased while their springiness and chewiness increased. As aronia powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging also significantly increased. Scanning electron microscopy (SEM; ${\times}30$) showed that air cell size on the sulgidduk surface increased with amount of aronia. Consequently, the addition of 3% aronia powder to rice flour was determined to be best formula for aronia sulgidduk in terms of sensory qualities such as appearance, flavor, texture, taste and overall acceptability.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.10a
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• pp.61-86
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• 2005

Kimchi power made by kimchi fermentation and freeze-drying was added to Western foods of sauce, soup, pizza, cracker and bread. Flavor qualities of the processed fusionfoods were evaluated by analyzing volatile compounds and sensory evaluation. The optimum condition of kimchi fermented for the best flavor quality of freeze-drying was the ranges of pH4.0${\sim}$pH4.7 and acidity 0.5${\sim}$0.8. The number of volatile compounds identified from extracts of the freeze-dried kimchi powder was 24, which contained 7 alcohols, 5 esters, 5 acids, 3 sulfur-containing compounds, 2 aldehydes, 1 oxygen-containing and 1 other. Among the identified compounds, the most abundant compound was eugenol(39.40%), followed as the order of dodecanoic acid(4.91%), acetic acid(1.70%), methyl 2-propenyl disulfide(1.52%), hexanal(1.51%) and 2-pentylfuran(1.18%). These compounds affected the flavor quality of kimchi powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.359-364
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• 1999

The studies were carried out to investigate antimicrobial activity of mixed extracts of Lithospermum erythrorhizon and Scutellaria baicalensis G. and crab shell against lactic acid bacteria isolated from kimchi. The effects of Lithospermum erythrorhizon and Scutellaria baicalensis G. extracts and crab shell on shelf life of kimchi were also investigated. The growth of heterofermentative and homofer mentative lactic acid bacteria was inhibited by 95% ethanol extracts of Lithospermum erythrorhizon and Scutellaria baicalensis G. The pH of kimchi containing 1% of mixed extracts Lithospermum erythrorhizon. and Scutellaria baicalensis G., and crab shell was lower than control during fermentation for 25 days of 10oC. The viable cells of the kimchi samples were lower than that of control during fermentation. The sensory qualities of the kimchi samples were a little inferior to the control during shelf life of kimchi.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.32-42
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• 1986

Two Tongil type rice varieties and two Japonica rice varieties were prepared and experimented to investigate the effect of physicochemical properties on rice palatibility. Obtained results are as follows; (1) Width and thickness of unhunlled and unpolished grains of Tongil type rices were shorter than those of Japonica type rices and the length of the former was much longer than the latter. (2) Protein contents of Tonsil type varieties were greater than Japonica ones and amylose contents of the former is less than the latter. Alkali digestibility of them showed no significant differences. These means that the qualities of Tongil rices are not less than Japonica ones. (3) Sensory evaluation test showed that Japonica type rices are more excellent than Tongil types in expansion, glutinosity, flavour and taste while the former is inferior to the letter in gloss. (4) Preconceived ideas on the shape of rice seemed to affect most on its palatability.