• Korean journal of food and cookery science
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• v.1 no.1
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• pp.65-73
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• 1985

In this study, we tried to compare and determine wat the effects will be to the sensory characteristics and textures of a meat balls when the proportion of the textu-rized soy protein (TSP) varies from 0, 10, 20, 30, and 40％. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows: 1. As the level of 40％ TSP increased the meat ball maintained a better appearance. 2. Color, beef flavor, tenderness, juiciness and acceptability shelved the tendency to decrease as TSP proportion increased. (1) No significant change to the outside color revealed to the level of 20％. How-ever, inside color showed a significant change after the level exceeded 20％. (2) Soy flavor tended to increased and beef flavor tended to decrease as the TSP proportion increased. However up to the level of 30％ one could not taste the flavor of soy. (3) Tenderness tended to decrease as the TSP proportion increased however difference was not significant. (4) Juiciness decreased as TSP proportion increased. (5) Acceptability tended to decrease as the TSP proportion increased but to a 40％ addition, the level of TSP did not have much effect on the sensory characteristics as long as sufficient seasonings were added. 3. Instron measurement incidated that springiness, cohesiveness and shear force tended to dcrease as the TSP proportion increased but hardness increased and chewi-ness was the highest at 20％ TSP level. 4. Color and difference meter indicated that the figure L and b tended to increase and AE decreased as the TSP proportion increased. 5. Cooking retention tended to increase as the TSP proportion increased. From thiss tudy, we can conclude that the level of up to 40％ of TSP in making meat ball did not affect the preference.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.313-320
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• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.71-79
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• 2015

This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamal-dehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored for 20 d in a refrigerator ($5^{\circ}C$) to study changes in quality. The results showed that the pH value of all samples significantly decreased but cooking loss increased during storage (p<0.05). However, water-holding capacity and moisture content showed no remarkable difference between treatments and storage periods (p>0.05). All pork patties containing multilayered FO (treated samples) showed higher values for lightness and significantly lower values for yellowness compared to control pork patties (untreated sample). Lipid oxidation was higher in treated pork patties than in control pork patties during storage. In addition, lipid oxidation and total viable bacterial count in pork patties decreased as the number of coating layers increased. However, hardness, cohesiveness, and springiness of all samples showed no significant change during storage (p>0.05) as compared to fresh pork patties. Furthermore, these did not remarkable change with addition of trans-cinnamaldehyde in all pork patties. From our results, we suggest that FO emulsion did not affect the texture characteristics of fresh pork patties, indicating that it could be used to improve the quality of pork patties by contributing high-quality fat such as unsaturated fatty acids.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.43-51
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• 2018

This study was conducted to investigate the quality of pumpkin paste added with different starches during storage at $4^{\circ}C$ for 8 days. Pumpkin paste was evaluated for pH, carotenoid, syneresis, color values, texture, and sensory characteristics. The properties of the pumpkin paste were studied on three different starches (CON: control, MCP: cow pea starch, MMB: mung bean starch, and MSP: sweet potato starch). The initial pH of the pumpkin paste with starches were 6.13~6.16. The pH of pumpkin paste increased as the starches added increased. The carotenoid content of CON was higher in the pumpkin paste processing. The change of syneresis significantly increased with the storage period, and the amount of change of MCP and MMB added with starch was smaller than CON without the added starch. The Hunter's L-values of the pumpkin paste increased, whereas the a- and b-value decreased as the amount of starches added increased. The results of the textural analysis showed that the hardness of MCP and MMB was different from that of other pumpkin paste, showing a lower value such as 38.26 g, 38.93 g, while CON and MSP was 40.43 g and 42.49 g, respectively. A sensory evaluation indicated that starches could enhance the overall texture characteristics of pumpkin paste. In terms of the overall acceptance of the pumpkin paste, the experimental group with MCP scored the best.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.126-131
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• 1999

We have got the following results from tests in the course of time retrogradation and taste change in bread with added flour of Angelica keiskei Koidz, which had been stored in room temperature (27±2oC), refrigerating(2±1oC) and freezing( 20±1oC), respectively. Bread with the added flour showed a little lower degree of retrogradation than control group, and every group in room temperature retrograded from the very first day. The degree of retrogradation of the group in refrigerating was far greater comparing with the group in room temperature. The longer bread was stored, the lower the degree of retrogradation was, and the higher the adding rate of the flour got, the later its retrogradation happened. Especially the flour of this vegetable's stem turned out to be the most effective in retarding its retrogradation. Group stored 30 days in freezing didn't show a wide difference in retrograde comparing with the group before storage. Preference for color and shape of the flour added bread stored in room temperatue, refrigerating and freezing did not change significantly from the group before storage. Although preference decreased for flavor, texture, mouth feel and overall quality with the lapse of time, flour added group improved in preference for these factors comparing with the control group. Above all, added flour of pretreated stem proved to be the most effective in the sensory tests. With respect to the storing method, the group stored in refrigerating showed greater preference for the texture and mouth feel over the groups in room temperature and freezing. Flavor preference of the group in freezing was the lowest of all.

• Korean Institute of Interior Design Journal
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• v.24 no.5
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• pp.99-107
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• 2015

The purpose of this study is to analyze the change of visual stimulus of users to the space through the experiment of EEG and the satisfaction of users depends on the lighting. To do that, the results measured with EEG experiment focusing on Beta ${\beta}$ were compared to each other to figure out difference in the changes of the activation of human brain on lighting's situation as the lighting off and on in the same space. The difference in the results was verified according to the characteristic of users which classified with 4 types of the spatial sensitivities. The results of this study are as following. Firstly, the spacial sensitivity of user is to communicate well with the different senses with stimulus through interaction among the elements. At this time, the brain plays a major role in build the spacial sensitivity of users as the place to make form. Secondly, there are the differences in the activation of brain depends on lighting situation even in the same space. The stimulus into the brain became generally stronger in images with lighting on than off. Especially, the response in the occipital lobe which connected with the visual center turn out strongly in the image of 'modern natural'. Because the visual stimulus interact well with the bright color, the reflectional texture and the rough texture painted the dark color. Thirdly, the satisfaction of users changed with lighting in the space. But we could know that the satisfaction of users isn't be related to the visual stimulus through the results of this study. Finally, there isn't the difference in the activation degree of brain according to the characteristic which are preference of users into 4 types of the spatial sensitivity through the results came from ANCOVA(analysis of covariance) with SPSS Program 22.

• The Research Journal of the Costume Culture
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• v.29 no.2
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• pp.272-288
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• 2021

The purpose of this study is to classify the types of decoration techniques used in women's Chima and Jeogori in traditional Hanbok catalogs from 2010 to 2020, and to analyze the frequency of each type. The method of this study is as follows. This study first investigated the transition of modern Hanbok and decorative techniques by analyzing and classifying such work in previous studies. Based on this, the technique of decorating the Jeogori and Chima that appeared in the traditional Hanbok catalog of the study period was analyzed. The results of the study are as follows. In the case of Jeogori, in the first half of 2010, the decorative technique of a relatively large size was used, and the decorativeness tended to be strong. However, in the late 2010s, the number of decorative techniques used in Jeogori has decreased, and the size of the decorative technique has become smaller and more concise, leading to a tendency to understated decoration. In the case of Chima, techniques to express natural texture by processing threads or fabrics themselves were mainly used rather than techniques to add decoration to the surface, and techniques to express various surface texture tended to develop toward the late 2010s. The change in the decoration technique of Jeogori and Chima appears to be a combination of social, cultural, and economic factors such as a change in consumption culture and a reduction in the wedding market.

• Korean Journal of Human Ecology
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• v.8 no.1
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• pp.33-48
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• 2005

The purpose of this is to agar powder addition to retard retragradation for making Backsulgi. Backsulgi is manufactured promptly by adding ingredients having agar powder and then observation of sensory and texture characteristics. Then Backsulgi determinded in storing at the temperatures of 20 and Celsius degrees for 0, 24, 48 and 72 hours, respectively. The results from this study are as follow; 1. Moisture absorption of control show 34.4%, compared with, Backsulgi with agar powder added 3%, 6%, 9%, 12%, 15% show higher 37.03%, 39.28%, 41.72%, 43.5%, 44.70%, respectively. 2. In terms of chromaticity, lightness of control show $70.68{\pm}7.248{\sim}61.25{\pm}0.90$, the longer time is and much agar powder Backsulgi show lower and 15% agar powder added Backsulgi show $51.53{\pm}0.921{\sim}54.715$. Then redness(a) of control show $-0.70{\pm}0.14$, compared with 15% agar powder added Backsulgi show $-0.32{\pm}0.047$. 15% agar powder Backsulgi show $9.03{\pm}0.313$ higher in yellowness than control $5.47{\pm}0.40$. 3. Control and agar powder Backsulgi was shown pH 6.1~6.3, the longer time is, all Backsulgi was shown pH 5.5~5.9 and much agar powder Backsulgi was shown an weakly acidity. 4. Swelling and pore ratio of control was shown 85.36% and 118.32%, compared with, agar powder added Backsulgi was higher a rate of increase. 5. For a sensory evaluation, the longer time is, adding agar powder rice cake is more perfected at 20$^{\circ}C$ in times if smooth, inner moisture, chewiness, after selling, overall quality. 6. Determination of texture characteristics by a reometer shows that Backsulgi with agar powder added change more in hardness that controls, indicating that effect of retarding retrogadation is higher when storage time is longer. 7. The correlation of hardness, springness between sensory and instrumental evaluation showed significantly positive function.

• Journal of Digital Convergence
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• v.10 no.8
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• pp.239-247
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• 2012

This paper is related to an Object VR-based virtual textile wearing system carrying out textile texture mapping based on viewpoint vector estimation and intensity difference map. The proposed system is characterized as capable of virtually wearing a new textile pattern selected by the user to the clothing shape section segmented from multi-view 2D images of clothes model for Object VR(Object Virtual Reality), and three-dimensionally viewing its virtual wearing appearance at multi-view points of the object. Regardless of color or intensity of model clothes, the proposed system is possible to virtually change the textile pattern with holding the properties of the selected clothing shape section, and also to quickly and easily simulate, compare, and select multiple textile pattern combinations for individual styles or entire outfits. The proposed system can provide higher practicality and easy-to-use interface, as it makes real-time processing possible in various digital environment, and creates comparatively natural and realistic virtual wearing styles, and also makes semi-automatic processing possible to reduce the manual works.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.582-586
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• 2004

Cooked rice for immunosuppressed patients was irradiated at 0, 5 and 10 kGy, and investigated on the irradiation effect on color, texture, and shelf-life during storage at 3$0^{\circ}C$. Yellowness was significantly increased in cooked rice with the increase of storage period and irradiation dose (p<0.05) and the ratio of adhesiveness/hardness of cooked rice was decreased by irradiation at 10 kGy. The result of total plate count of non-irradiated cooked rice was 7 log CFU/g and that of 5 kGy irradiated cooked rice on 7 day storage was 4 log CFU/g, while that of 10 kGy irradiated sample was not detected even at the end of storage. Irradiation with 5 kGy on cooked rice is proper to prolong the shelf-life considering color, texture, and it was extended to over a month. Further research is necessary to apply the high-dose irradiation for long-term preservation to inhibit color and texture change.