• Korean journal of food and cookery science
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• v.17 no.3
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• pp.237-245
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• 2001

The purpose of this study was to develop a standardized recipe of Hwajeun(glutinous rice pancake with flower) by evaluating various methods appeared in the literature. For this purpose, the effects of the volume and temperature of water used to make dough on the sensory and rheological characteristics of Hwajeun were investigated. This experiment consisted of sensory evaluation in acceptance and intensity(appearance, color, moistness, softness, chewiness, adhesiveness, taste and overall preference), objective evaluation by using texture analyser, color difference meter and measurement of water content and oil absorption ratio. The loss ratio of moisture contents between dough and cooked Hwajeun were 2.4 ~2.8%, and the oil absorption ratio of Hwajeun made by 2$0^{\circ}C$water for kneading increased in proportion to the increment of water added(p＜0.01). In terms of color, b value of Hwajeun made by 104$^{\circ}C$ salted water for kneading showed higher value compared to the others. In the two bite compression test, adhesiveness, springiness, gumminess and chewiness of Hwajeun made by 2$0^{\circ}C$ water(36%) for kneading showed significantly(p＜0.05) high value among the samples. As a result of sensory evaluation, Hwajeun made with 27% of 104$^{\circ}C$ salted water for kneading was most preferred in softness, chewiness, taste and overall preference

• Proceedings of the Korean Aquaculture Society Conference
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• 2006.05a
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• pp.533-534
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• 2006

• Textile Coloration and Finishing
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• v.7 no.1
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• pp.23-31
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• 1995

Changes of the properties of waterproof and moisture-permeable nylon fabric were investigated when softener, anti-static agents, anti-biosis agents were added to the polyurethane resin solution, and when they were applied after resin coating. The adding method of finishing agents into polyurethane layer resulted in an increase in water permeability but a severe decrease in peeling strength. It was found that the desired functionality such as softness, anti-staticity, anti-biosis were successfully introduced into waterproof and moisture-permeable nylon fabric by after-treatment of finishing agents.

• Proceedings of the Korean Fiber Society Conference
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• 1998.10a
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• pp.444-448
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• 1998

사람이 손끝으로 직물을 누르며 문지를 때 느끼는 감정을 객관적으로 표현하는 연구의 필요성은 계속 증대되고 있다. 일본의 가와바타 교수는 직물의 역학적/물리적 특성을 측정하여 Hand value로서 객관화 시켰다. 가와바타 시스템에서는 직물을 손으로 누를 때의 탄력성, 따뜻한 느낌이 동반된 두꺼움(Fullness It softness)을 'FUKURAMI'라는 감각표현용어를 사용하여 이 주관적인 느낌을 객관화 시켰다. (중략)

• Journal of the Korean Home Economics Association
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• v.34 no.3
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• pp.259-269
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• 1996

The purpose of this study was to investigate on wear performance of four type of stocking: support, mono, panty, bane stocking. Major results are as follows; 1)The most subjects tended to be unsatisfied on wear performance of stocking. 2)Generally, the subjects tend to more satisfied support stocking than mono, and panty stocking than band. 3)It showed that ideal sensory sensation on wearing of stocking were d dry, softness, fittness. 4)It showed that ideal visible sensationon on wearing of stocking were thinness, refresh feeling, attractiveness, commonness

• Fashion & Textile Research Journal
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• v.2 no.2
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• pp.150-158
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• 2000

This study investigated mechanical properties, drape coefficients and node indices of stretch fabrics. We applied mechanical properties to exhibited tailorability control in HESC and evaluated making-up. The mechanical properties such as tensile, bending, shearing, compression, surface characteristic values, thickness and weight were measured by the KES-F system and drape coefficient by drape tester. The summarized results of this study were as follows; First, stretch fabrics, almost, shown high stretch in weft inserted polyurethane yarn fabric and had a ${\pm}2{\sigma}$(sigma) range of shearing, compression, surface and thickness, except bending and weight, as compared with Japanese women's thin dress fabrics. Second, bending had a positive correlation in stiffness, anti-drape and flexibility & softness. Shearing had a negative correlation in crispness and scroop. Surface properties had a high contribution in fullness & softness. Third, The drape coefficient was found by measuring the mechanical properties according to the obtained regression equation. Forth, many problems are expected in overfeed and cutting operations in sewing process. In the decision of the good external appearance using TVA, only 26 of 55 samples are included in the range of the good external appearance. Fifth, in the regard of the result for sewing control, warp values are not necessary to control in the all kind of items. But weft value in the RT and EM are out of non-control zone. So we need a special management during sewing process.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.182-191
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• 2016

The objective of this study was to asses the quality characteristics of yanggaeng prepared with different ratios of chestnut powder: 0%, 5%, 10%, 15%, and 20%. The moisture content of the control yanggaeng was higher than that of any other chestnut powder added groups. In terms of color, The lightness (L) and yellowness (b) decreased significantly, but redness (a) increased with increasing contents of chestnut powder. The total polyphenol content and DPPH free radical scavenging activities increased as the amount of chestnut powder. Texture profile analysis showed that the hardness, adhesiveness, cohesiveness, and chewiness were higher than the control group. The result of sensory evaluation test and the overall acceptability showed that the taste, color, flavor, chewiness, softness and overall acceptability were the highest in the 10~15% added group while the color and softness were identified no significant different group. Based on these results, it is suggested that yanggaeng with up 10~15% added chestnut powder can be developed as products.

• Journal of the Korean Society of Costume
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• v.62 no.3
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• pp.112-119
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• 2012

Dresses reflecting human aesthetic consciousness are used as a way of expressing the inner desire of human beings. The desire to attract the opposite sex through sexual appeal among the human inner desires is the one innate characteristic that all human beings have. We may say that the $See-through$ look emphasizes a sense of softness and femininity by exposing the skin and expresses bodily beauty by way of using see-through cloth. It is a fashion style that can express sexual appeal and eroticism of female most effectively. In this study, after observing the motivation of dress wearing and $See-through$ look in the perspective of bodily concept and eroticism, colors of $See-through$ look shown in the $Pret-a-Porter$ Paris S/S collection from 2006 and 2007, a fashion style expressing eroticism was newly re-analyzed as romanticism and glam look particularly in 60, 80s compared with other times were re-created and evaluated. As a result of analyzing colors of the $See-through$ look, Yellow Red(close to skin color) was revealed to be the highest( 31.3%), followed by Red(9%), Purple Blue(7.2%), Yellow(7.2%), Purple(5.4%), respectively and in terms of color tone, pale and gray tones that have a sense of femininity and softness was revealed to the highest(20%) followed by ltg(11%) and dkg(9%). We may find the meaning of this study in analyzing colors of the $See-through$ look, and the typical look of eroticism, which has never been tried before. It is required to identify chronological color features of the $See-through$ look and the diversified characteristics of skin colors expressed in them to prepare useful data by which a sense of the $See-through$ look can be utilized for color coordination through the relationship between skin tone and dress by pursuing a more detailed method based on the result of this study.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.146-152
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• 2014

This study surveyed consumers' sensory liking ratings of 3 types of developed brown rice products (brown rice nut waffles, Kimchi and tuna rice ball, sweet red-bean paste rice ball) and analyzed the drivers for liking or disliking the brown rice products. Each brown rice product had a brown rice to brown rice powder ratio of either: 100:0; 80:20; or 50:50. Forty consumers evaluated the acceptance of brown rice products on a 9-point hedonic scale and gave comments regarding liking or disliking each product. The results of the preference investigation analysis showed subjectivity depending on the brown rice product and the respondents' genders and ages. For brown rice nut waffles was affected by gender, age, and brown rice powder mixing ratio (p < 0.05). The variables "liking the aroma"; "liking the delicate flavor"; "liking the chewiness"; "liking the moistness"; "liking the softness"; "liking the harmony"; "liking the aftertaste" and "overall acceptability" did not differ significantly with the Kimchi and tuna rice ball. For the sweet red-bean paste rice ball product, the rates of liking the chewiness, stickiness, moistness, and softness of the 0% brown rice powder mix were all higher (p < 0.05) than were the rates of liking those same qualities in the 50% brown rice powder mix. Among all brown rice products, there were high correlations between the overall acceptability, liking the saltiness, liking the aroma, and liking the harmony. A preference investigation analysis showed that the brown rice product fillings were key factors to the products' overall acceptability.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.200-211
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• 2014

This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of "liking," whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of "disliking" for consumers.