• Food Science of Animal Resources
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• v.26 no.4
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• pp.486-490
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• 2006

The fermented sausages were produced using 10% freeze-dried kimchi powder and kimchi powder plused 0.1% Lactobacillus plantarum, and their manufacture and product properties were investigated. The pH values were decreased rapidly at 7 days, and pH values of final products became to $4.3{\sim}4.6$. Water contents were $40.0{\sim}43.6%$. Lactic acid bacteria were range from $1.7{\times}10^5\;to\;1.7{\times}10^8cfu/g$, and Enterobacteriacease group and Salmonella were not detected in the products at 20 days. The sour taste of fermented sausages with kimchi powder and starter culture had higher score than counterparts.

• The Journal of the Korea Contents Association
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• v.12 no.1
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• pp.185-196
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• 2012

This study of the emotional image of the package design of Tea drink. Above all, Collects the packages of tea drink in the Chinese market. Investigate the taste adjectives with about the package design of Tea drink. And 'Sweet. Bitter, refreshing, sour 'four major taste adjectives were deduced. Next, Investigate the level with the taste adjectives of the package design of tea drink and the affinity of package design of tea drink. Finally, Analyzed the distinction of visual elements with the taste adjectives of the package design of tea drink. And, Analyzed the distinction of visual elements according to impact of preference of the package design of tea drink.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.2
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• pp.1151-1154
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• 2013

Background: Changes in dietary practices are known to be associated with changes in the health and disease pattern of a population. This study aimed to qualitatively explore the perception of colorectal cancer patients regarding causes of colorectal cancer and the influence of diet. Materials and Methods: Twelve respondents from three major ethnicities in Malaysia were selected from the quantitative study on dietary pattern and colorectal cancer carried out earlier in this study. In-depth interviews (IDI), conducted from April until June 2012, were mainly in the Malay language with additional use of English and continued until the saturation point was reached. All interviews were autorecorded so that verbatim transcriptions could be created. Results: Causes of colorectal cancer were categorized into internal and external factors. The majority of respondents agreed that there is an association between Western foods and colorectal cancer. Malaysian traditional diet was not related to colorectal cancer as less preservative agents were used. Malaysian diet preparation consisting of taste of cooking (spicy, salty and sour foods) plus type of cooking (fry, grilled and smoked) were considered causes of colorectal cancer. All respondents changed their dietary pattern to healthy food after being diagnosed with colorectal cancer. Advice from doctors regarding suitable food for colorectal cancer was useful in this regard. Conclusions: Eating outside, use of food flavoring ingredients and preservative agents were considered to be the main factors causing colorectal cancer. All respondents admitted that they changed to a healthy diet after being diagnosed with colorectal cancer.

• Nutrition Research and Practice
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• v.6 no.3
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• pp.238-245
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• 2012

This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, dis cretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic difference, discretionary salt use and blood pressures.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2013.05a
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• pp.801-804
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• 2013

We propose a new tongue examination model according to the taste division of tongue. The proposed sytem consists of image acquisition, region segmentation, color distribution analysis and abnormality decision of tongue. Tongue DB which is classified into abnormality is constructed with tongue images captured from oriental medicine hospital inpatients. We divided 4 basic taste(bitter, sweet, salty and sour) regions and performed color distribution analysis targeting each region under HSI(Hue Saturation Intensity) color model. To minimize the influence of illumination, the histograms of H and S components only except I are utilized. The abnormality of taste regions each by comparing the proposed diagnosis model with diagnosis results by a doctor of oriental medicine. We confirmed the 87.5% of classification results of abnormality by proposed algorithm is coincide with the doctor's results.

• Journal of Community Nutrition
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• v.8 no.4
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• pp.200-206
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• 2006

A survey was conducted to investigate the preferences of wedding reception food, food consumption and its nutrient density, and the factors that influence nutrient density, in order to obtain baseline data for the development of an educational program on dining out. Subjects included 105 male and female adults who attended a wedding ceremony and consumed wedding reception food in the Chungbuk area between August and September 2004 and interviewed using a questionnaire. 63.0% of the subjects responded that they over-ate at the reception. 20.5% reported that they skipped the meal before the reception. The respondents who skipped the meal had more calorie intakes (899kcal) than those who did not (800kcal). In food preferences, noodles (51.0%), watermelon (47.0%), rice cake (39.0%), sweet and sour pork (38.0%), potato noodles stir-fried with vegetables (37.0%), beef rib soup with cooked rice (37.0%), bulgogi (35.0%), braised beef ribs (35.0%), fried shrimp (32.0%) were higher percentages in order. People preferred grain, meat and fatty food to vegetables. Total calorie intake from the reception foods were 881 kcal for males, and 769kcal for females. In evaluation of nutrient density, the density of calcium, vitamin A, vitamin C and dietary fiber did not meet the standard of the recommended intake. Especially, vitamin C and dietary fiber were less than 50% of the recommended level. The main factors that influence the nutrient density were household incomes, occupations, marital status, and total fat consumed. In conclusion, an educational program should be developed and offered to improve their dietary quality.

• Journal of Korean Society for Atmospheric Environment
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• v.18 no.E4
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• pp.203-213
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• 2002

Receptor modeling is one of statistical methods to achieve reasonable air pollution strategies. In order to maintain and manage ambient air quality, it is necessary to identify sources and to apportion its sources for ambient particulate matters. The main purpose of the study was to survey seasonal trends of inorganic elements in the coarse and fine particles. Second, this study has attempted emission sources qualitatively by a receptor method, the PMF mo-del. After that. both PMF (positive matrix factorization) model and TTFA (target transformation factor analysis) model were applied to compare and to estimate mass contribution of coarse and fine particle sources at the receptor. A total of 138 sets of samples was collected from 1989 to 1996 by a low volume cascade impactor with 9 size fraction stages at Kyung Hee University in Korea. Sixteen chemical species (Si, Ca, Fe, K, Pb, Na, Zn, Mg, Ba, Ni, V, Mn, Cr, Br, Cu. Co) were characterized by XRF. The study result showed that the weighted arithmetic mean of coarse and fine particles were 51.3 and 54.4 $\mu\textrm{g}$/㎥, respectively. Contribution of both particle fractions were esti-mated using TTFA and PMF models. The number of estimated sources was seven according to TTFA model and 8 according to PMF model. Comparison of TTFA and PMF revealed that both methodologies exhibited similar trends in their contribution pattern. However, large differences between contributions were observed in some sour-ces. The results of this study may help to suggest control strategies in local countries where known source profiles do not exist.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.643-648
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• 2008

The principal objective of this study was to evaluate the effects of the addition of sourdough to bread dough, specifically with regard to the physicochemical characteristics of bread dough, organoleptic evaluation, and bread storage. Marked increases in lactic acid bacterial counts $10^{9-10}CFU/g$ in dough samples with 30, 50, and 100% of added sourdough to the respective bread dough were observed after the first fermentation period of the dough, but decreases were observed in yeast cells. The highest overall acceptance scores were recorded for the 100% sourdough-added bread, and almost no differences in taste and texture were detected between the regular bread (control bread) and sourdough-added bread on the sensory evaluations, with slightly lower evaluation scores (for sour taste) in the sourdough-added bread. The sourdoughadded bread also showed retarded mold growth in the bread on our storage tests. Six days had elapsed prior to the appearance of mold growth in the sourdough-added bread, whereas three days elapsed in the regular bread. The more sourdough was added to the dough, the less was the total count in bread. Increases of 13.1, 20.9, and 36.2% in the retardation of starch retrogradation of the bread were observed as the result of additional increases in sourdough quantity to bread at 30, 50, and 100%, respectively.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.200-206
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• 2005

This study was performed to develop a functional stirred yoghurt prepared from skim milk added with loquat(Eriobotrya japonica Lindley). Skim milk containing $15\%$ loquat extract was fermented by the mixed strains of Streptococcus thermophilus and Lactobacillus acidophilus, and then loquat flesh and oligosaccharide were added to the yoghurt base. Sensory scores of the stirred yoghurt containing $15\%$ loquat flesh and $20\%$ oligosaccharide were higher than other groups in sweet taste, sour taste and overall acceptability. When the levels of oligosaccharide of the stirred yoghurts added with $15\%$ loquat flesh were increased, the L value(brightness) and a value (redness) of the stirred yoghurt decreased, but the b value(yellowness) increased. The hardness, springiness, cohesiveness, gumminess and resilience of the $15\%$ loquat flesh stirred yoghurt added with $20\%$ oligosaccharide were higher than others.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.456-464
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• 2015

This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activity of jelly increased with each increase of aronia juice contents (p<0.05). The moisture content and pH of jelly decreased, but soluble soild contents and the total acidity of the jelly increased significantly with each increased level of aronia juices (p<0.05). As the content of aronia juices increased, L values decreased while a and b value increased (p<0.05). Texture analysis showed that the mechanical properties of the jelly decreased with increased level of aronia juices. Consumer acceptability showed that aronia juices groups of 30% and 40% scored higher in terms of overall preference, color, and flavor compared to the other groups (p<0.05). Characteristic intensity rating of aronia jelly showed that as more aronia juices was added, it began to intensify its purple color as well as its sour taste (p<0.05). Judging from the results, it can be concluded that the addition of aronia juices to jelly in processing can enhance the preference, antioxidant compounds, and DPPH free radical scavenging activity of the jelly.