• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.914-920
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• 2008

In this study, hard roll breads were prepared with 3, 6, 9, 12, and 15% of concentrated sweet pumpkin powder (CSPP). The samples and a control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities of bread in order to determine the optimal ratio of CSPP in the formulation. As CSPP content increased, pH of dough, specific volume, baking loss, and lightness of bread decreased, while total titratable acidity of dough, pH, total titratable acidity, moisture content, and redness of bread increased. Fermentation power of dough expansion increased as incubation time increased. The CSPP samples had significantly higher yellowness, hardness, cohesiveness, gumminess, chewiness, and resilience than the control group. Adhesiveness was the highest at the 12% substitution level, while the lowest at the 6% level. Springiness increased with increasing CSPP content. In the sensory evaluation, as CSPP content increased, scores for color and consistency of crumb decreased, while scores for aroma of sweet pumpkin, sweetness, and delicious taste increased. Density of crumb pore were maximal with the 12% CSPP substitution. The CSPP samples had significantly higher uniformity of crumb pore and springiness of crumb than the control group. However, mouth-feel and overall acceptability showed the reverse effect, obtaining fairly good scores. In conclusion, the results indicate that substituting $6{\sim}9%$ CSPP to hard roll bread is optimal, providing good physiological properties as well as reasonably high overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.999-1005
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• 2014

This study was performed in order to compare the changes in Korean apples' qualities and antioxidant activity when stored at room temperature, $20^{\circ}C$, for fifteen days. The results showed that the weight, moisture content, soluble solid content, acidity, and hardness levels decreased as the storage period increased. However, pH and color value L increased as the storage period increased. Total phenol contents, total flavonoids contents, DPPH free radical scavenging activity, and vit. C contents of apples significantly decreased with increased storage period. Sensory parameters, such as appearance, sweetness, sourness, crunchiness, and overall acceptability of apples, also decreased as the storage period increased. Based on these results, if, the apple are being stored around $20^{\circ}C$, then, to have the highest quality, the apples should be sold within three days, We also suggested that it is desirable not to store the apples fore more than eight days.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.226-235
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• 2017

Roselle (Hibiscus sabdariffa L.) is a shrub which grows well in a tropical climate. There are large amounts of anthocyanins, organic acids and other compounds in roselle. Mostly, roselle is cultivated to use its red calyx. Its calyx is used as a natural food colorant and commonly consumed as a tea. This quality study was conducted to investigate the characteristics and antioxidant activities of Sulgidduck with roselle calyx powder. Four samples and a control were made with different ratios of added roselle calyx powder (0.5%, 1%, 1.5%, 2%). The moisture content of the 0.5%-sample was the highest as 40.60%, and that of the 2%-sample was the lowest as 37.37%. The pH of samples significantly decreased from 6.26 to 3.65 as the amount of roselle calyx powder increased (p<0.05). The L-value of samples also significantly decreased (p<0.05). In contrast, a-value and ${\Delta}E$ of samples significantly increased with elevated amounts of roselle calyx powder (p<0.05). The b-value of roselle calyx added Sulgidduck samples significantly increased compared to the control (p<0.05). Hardness and chewiness of Sulgidduck samples with added roselle calyx also significantly increased compared to the control (p<0.05). Cohesiveness of Sulgidduck samples with roselle calyx significantly decreased compared to control (p<0.05), with the exception of the 1% sample. There were no significant differences in springiness among samples. Total phenolic contents significantly increased when roselle calyx powder was added above a level of 1.5% (p<0.05). The flavonoid content of the control was the lowest as 0.73. ABTS radical scavenging activity significantly increased with increasing amounts roselle calyx powder (p<0.05). The 2%-sample got the lowest sensory preference scores in sweetness and overall acceptability. In contrast, the control and 1%-sample got the highest sensory preference scores. Based on these study findings, addition of 1% roselle calyx powder optimized the preparation of Sulgidduck and roselle calyx is therefore a useful natural colorant and antioxidant.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.342-351
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• 2000

This study aimed for exploring the best recipe of Sangjabyung to increase its utility value and to develop traditional Korean rice cake industry for next generation. The best recipe was determined after several tests such as sensory evaluation and mechanical measurements for texture, moisture content, and colorimetry. The samples prepared with 5% of acorn starch with honey showed the best scores in sensory evaluation for color and flavor, 5% of acorn powder with sugar for grain, 15% of acorn powder with sugar for moistness and chewiness, 15% of starch with honey for sweetness, and non-glutinous rice flour mixed with 10% of acorn powder and sugar for overall quality. Every item except for flavor was significantly different from that of control (P<0.05). The highest score for springiness was obtained from the samples prepared with 10% of acorn starch with sugar, cohesiveness with 5% of acorn starch with sugar, chewiness with 15% of acorn starch with honey, gumminess with 15% of acorn starch with honey, adhesiveness with 5% of acorn starch with honey, and hardness with 15% of acorn starch with honey. All items were significantly different from that of control (P<0.05). The overall quality of sensory evaluation was correlated with moistness(P<0.05), springiness, cohesiveness(P<0.01), and adhesiveness(P<0.01) in mechanical test. Moisture contents of rice flour, acorn starch, and acorn powder were 32.93%, 8.52%, and 13.26%, respectively. The desirable moisture content in Sangiabyung was 44.11% in the case of using rice flour with acorn starch or 44.33% for rice flour with acorn powder. As a result of colorimetry, the best L, a, and b values were obtained from the rice cakes with 5% acorn starch and oligosaccharides, with 15% of acorn powder and sugar, and with 15% of acorn starch with oligosaccharides, respectively. Overall. the most desirable recipe for Sangjabyung was determined as rice flour 315 g, acorn starch or acorn powder 35 g, sugar 60 g, salt 3.5 g, and water 130 ml.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.62-71
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• 2010

The followings describes the result of making doenjang with added licorice (Glycyrrhiza uralensis) powder. and investigating its sensory characteristics and physicochemical quality. General preference was high at 20% salinity and 2% licorice (LD204), and 16% salinity and 2% licorice (LD162). The moisture content was unchanged in the control group, while it was reduced in LD204 and LD162 in the first week of fermentation, but showed little change after then. pHs were all in the range 5.90~5.97 on day 0, but decreased from 5.90 to 5.72 in the control group in the fifth week. LD204 changed from 5.95 on day 0to 5.42 in the first week, and then it gradually increased again and became 5.93 in the fifth week, which was similar to that of day 0. LD162 was 5.97 on day 0 and showed cyclic slight increases and decreases in the first week. It increased to 6.32 in the fifth week, which was higher than that of day 0 that is, its pH was higher than that of LD204. The acidity showed a difference right after it was made. In the control group, lactic acid content gradually increased from 0.16% on day 0 to the highest, 0.59%, in the fourth week. It slightly decreased in the fifth week. LD204 slowly increased from 0.25% on day 0 to a maximum, 0.50%, in the fourth week. It also slightly decreased in the fifth week, quite similarly to that of the control group. LD162, gradually increased from 0.22% on day 0 to the highest, 0.49, in the third week, and decreased after the fourth week. Salinity was 29.5%, 22.0%, and 18% in each of the control group, LD204, and LD162 on day 0 but increased to 34.0%, 29.0%, and 26.0% in the fifth week. Soluble solid was $32^{\circ}Brix$, $28^{\circ}Brix$, and $26^{\circ}Brix$ in each of the control group, LD204, and LD162 on day 0, but slightly increased to $40^{\circ}Brix$, $32^{\circ}Brix$, and $30^{\circ}Brix$ on the fifth day. It is thought that because of the sweetness of licorice, the higher-salinity doenjang earned a higher sensory test score than that of traditional doenjang. If its salinity is lowered a little, it could be used as a sauce, even possibly having medical effects as well.

• 한국유가공학회:학술대회논문집
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• 2002.04a
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• pp.59-60
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• 2002

Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.

• Journal of Animal Science and Technology
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• v.48 no.4
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• pp.611-622
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• 2006

Fatty acid compositions and physicochemical properties of feta cheese made from bovine milk were studied. Nutritional compositions of feta cheese were fat 22.79%, protein 10.57% with moisture content of 59.87%. The log cfu/g of lactic acid bacteria in bovine feta cheese decreased from 10.25 to 7.95 and pH also changed from pH 6.22 to pH 5.55 during storage at 4℃ for 14 d aging. The color of feta cheese turned into more whitish (L-value, 100.1) with a red (a-value, 4.6) and gray (b-value,－4.1) color after 14day's aging. For the texture profile analysis of bovine feta cheese, resilience was increased significantly (p<0.01) throughout the aging periods and adhesiveness was rapidly increased right after progressing of aging at both temperatures, but no difference was found between the aging periods. Hardness, fracturability, gumminess and chewiness were gradually increased at 0℃, but no statistical significances were found. Springiness and cohesiveness were not changed at both temperatures. In organoleptic evaluations, organoleptic intensities in sweetness, milky taste and saltiness were significantly enhanced over those of the control cheese at the level of p<0.01, and masticatory texture at p<0.05 with the progress of aging to 14d. Organoleptic preferences were significantly (p<0.01) enhanced except smell, color, mouth feel, and masticatory texture with the aging. In the fatty acid compositions of feta cheese analyzed by gas chromatography, the content of SFA (52.61%) was slight higher than that of USFA (47.39%) composed with MUFA (28.98%) and PUFA (18.41%). Among the nutritionally important fatty acids; ω6 (9.27%) and ω3 (0.55%) fatty acids, CLA (0.12%), arachidonic acid (0.19%) and DHA (0.12%) were also found in bovine feta cheese.

• Korean Journal of Cognitive Science
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• v.16 no.4
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• pp.305-322
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• 2005

Watermarking is a widely employed method tn protecting copyright of a digital image, the owner's unique image is embedded into the original image. Strengthened level of watermark insertion would help enhance its resilience in the process of extraction even from various distortions of transformation on the image size or resolution. However, its level, at the same time, should be moderated enough not to reach human visibility. Finding a balance between these two is crucial in watermarking. For the algorithm for watermarking, the predefined strength of a watermark, computed from the physical difference between the original and embedded images, is applied to all images uniformal. The mean brightness or contrast of the surrounding images, other than the absolute brightness of an object, could affect human sensitivity for object detection. In the present study, we examined whether the detectability for watermark noise might be attired by image statistics: mean brightness and contrast of the image. As the first step to examine their effect, we made rune fundamental images with varied brightness and control of the original image. For each fundamental image, detectability for watermark noise was measured. The results showed that the strength ot watermark node for detection increased as tile brightness and contrast of the fundamental image were increased. We have fitted the data to a regression line which can be used to estimate the strength of watermark of a given image with a certain brightness and contrast. Although we need to take other required factors into consideration in directly applying this formula to actual watermarking algorithm, an adaptive watermarking algorithm could be built on this formula with image statistics, such as brightness and contrast.

• Food Science and Preservation
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• v.19 no.1
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• pp.12-18
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• 2012

In this study, 0, 20, 40, 60, 80, and 100% $Ulmus$ $pumila$ L. nonglutinous and glutinous sikhe were added to $Ulmus$ $pumila$ L. extracts for 15 days at $4^{\circ}C$, and for seven days at $25^{\circ}C$, to examine the extracts' storage properties and sensory characteristics. The results are as follows: (1) On the changes of pH and acidity during storage of $Ulmus$ $pumila$ L. nonglutinous and glutinous sikhe, both of them showed lower pH values with lower additive $Ulmus$ $pumila$ L. extract contents. The pH value continuously decreased with a longer storage period, and the acidity was higher with a lower concentration of $Ulmus$ $pumila$ L. extract. (2) The total microbial cell count during storage of $Ulmus$ $pumila$ L. nonglutinous and glutinous sikhe at $4^{\circ}C$ was 4.6-5.0 log CFU/g at 0 day. The sikhe to which $Ulmus$ $pumila$ L. extract was not added increased to 8.8-9.0 log CFU/g on the seventh storage day, while the sikhye to which 80 and 100% $Ulmus$ $pumila$ L. extracts were added were 7.8 and 6.9 logCFU/g, respectively. Thus, the total cell count was lower with a higher additive content of $Ulmus$ $pumila$ L. extract. The total cell count of the sikhe to which 0-60% $Ulmus$ $pumila$ L. extracts reached the maximum value on the seventh storage day and did not show any change thereafter. The total cell count of the sikhe to which 80 and 100% $Ulmus$ $pumila$ L. extracts were added, however, reached the maximum value on the 10th to 13th storage days, thus showing that the storage period was increased by $Ulmus$ $pumila$ L. At $25^{\circ}C$, the total cell count was 4.6-5.0 log CFU/g on 0 day and continuously increased during the storage period. It had increased to 8.9-9.5 log CFU/g on the seventh storage day, and no differences were shown according to the additive content of $Ulmus$ $pumila$ L. extract. (3) On the sensory characteristics of $Ulmus$ $pumila$ L. nonglutinous and glutinous sikhe, the $Ulmus$ $pumila$ L. nonglutinous sikhe to which 20% $Ulmus$ $pumila$ L. extract was added showed the highest overall-acceptability value ($4.23{\pm}0.95$), whereas the $Ulmus$ $pumila$ L. glutinous sikhe to which 40% $Ulmus$ $pumila$ L. extract was added showed the highest overall-acceptability value ($3.95{\pm}0.95$). The sikhe to which 20 and 40% $Ulmus$ $pumila$ L. extracts were added showed significantly high taste, flavor, sweetness, and overall-preference values (p<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.645-653
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• 2013

The results of examining total soluble solid, reducing sugar, antioxidant and sensory properties regarding LTD (Liriope Tuber Dried), LTSD (Liriope Tuber Steamed and Dried), LTASD (Liriope Tuber Alcohol-Steamed and Dried), LTDR (LTD Roasted), LTSDR (LTSD Roasted) and LTASDR (LTASD Roasted) are as follows : Total soluble solid content of the roasted samples (LTDR, LTSDR and LTASDR) was more than those of all dried samples (LTD, LTSD and LTASD). According to roasting conditions, total sugar and reducing sugar are significantly greater than the raw and dried sample (LTD) in all heat-treated samples. The browning index was significantly higher in all roasted samples. In particular, LTASDR had a high browning index. Further, the antioxidative activity of the roasted LT samples were higher than that of all dried LT samples. In particular, the LTASDR sample showed significantly high figures in DPPH scavenging activity, ABTS scavenging activity, Nitrite scavenging activity and xanthine oxidase inhibitory activity. Sensory properties showed an increased acceptance in all evaluation items among roasted samples. In this study, hot water extracts of steamed or alcohol-steamed roasted LT samples had a higher antioxidative effect than that of LTD or LTDR and attained positive results by getting high scores in the overall sensory evaluation. Therefore, when using Liriope tuber in making beverages or herbal recipes, it is appropriate to dry and roast before steaming or spreading with alcohol when treating LT.