• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.378-385
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• 2012

This study carried out to investigate the effects of yacon powder on yellow layer cake made with weak flour. After making yellow layer cake with yacon powder, water activity, crumb texture, crumb color, and sensory characteristics were investigated. After 1 day of storage, Aw value of control cake with weak flour did not show any significant differences, whereas those with 2, 4, and 6% yacon powder showed a significant increase in Aw. During storage, the Aw values of yellow layer cakes containing yacon powder decreased. Hardness and gumminess of yellow layer cakes containing yacon powder decreased compared to those of control, whereas springiness and cohesiveness of yellow layer cakes increased compared to those of control. Hardness, springiness, cohesiveness, and gumminess all increased with storage time. Further a higher percentage of yacon powder was associated with lower L and b values as well as a higher a value. The micrographs of yellow layer cakes with yacon powder showed slightly coarser porosity than that of control. The results of the sensory test showed that the overall acceptability of 2% yacon powder cake was the highest.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.67-77
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• 2016

This study investigated the physicochemical, antioxidative activity, and sensory characteristics of yanggaeng prepared with various amounts of peach powder. According to the results, the pH of yanggaeng was decreased significantly by addition peach powder, but total titratable acidity of yanggaeng was increased significantly by addition peach powder. The sweetness ($^{\circ}brix%$) and moisture content of groups by the addition of peach powder were lower than those of control group. At the result of color measurement, L value of groups by the addition of peach powder was lower than that of control group, but a value and b value of groups by the addition of peach powder were higher. Texture measurement score in terms of hardness and brittleness for yanggaeng were increased significantly by addition peach powder. The contents of DPPH radical scavenging activity, and ABTS radical scavenging activity of groups by the addition of peach powder were higher than those of control group. As peach powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 4% and 6% peach powder were higher significantly when compared to the control group.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.280-289
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• 2002

The quality characteristics of breads with different concentrations(2%, 4%) of Paecilomyces japonica (J2, J4) and Cordyceps militaris (M2, M4) powder were compared in terms if sensory and mechanical properties. In the sensory test, J2 and M2 groups gained good scores in taste, texture and odor acceptance as control grourp. Paecilomyces japonica-added group showed higher moisture and bigger volume than that of control group, and Cordyceps militaris group showed lower moisture content and decreasing volume. 'L' values of J and M groups was lower than control, and the longer the storage period, the lower the lightness. The more Paecilomyces japonica was added, the higher the 'a' value was, but Cordyceps militaris showed an opposite trend. The hardness of the bread was the lowest in J2 group and the highest in M4 group, and the longer tile storage period. the higher the hardness was (p＜.001). Overall, the addition of 2% Paecilomyces japonica showed a similar tendency with control group, and showed good scores especially in acceptance, moisture and volume. Paecilomyces japonica appeared to be more desirable than Cordyceps militaris.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.914-919
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• 2009

The effect of Pakchoi addition on the quality characteristics of sponge cake was investigated. Pakchoi sponge cake was prepared with different ratios of Pakchoi powder (0, 3, 6, and 9%). The specific gravities of the batter with Pakchoi powder were higher than control. pH of the batter ranged from 7.43 to 7.74, and the values were lower than control. The specific volumes of sponge cake were gradually decreased by the increasing additions of Pakchoi powder. Crumb color values of lightness (L) and redness (a) decreased by the addition of Pakchoi powder, while yellowness (b) value was increased. In texture analysis, hardness, gumminess and brittleness of sponge cake were increased by the level of Pakchoi powder, but there was no significant differences with control and 3% Pakchoi sponge cake. In the sensory evaluation, 3% Pakchoi sponge cake was better on taste, texture and overall acceptability, while 6%, Pakchoi sponge cake was better on color and flavor. Consequently sponge cake quality with 3% Pakchoi powder was considered the best.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.286-297
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• 2010

This study examines physiochemical characteristics of functional bread with black garlic flour added such as its content, texture, sensory test and quality properties. The loaf volume and weight of black garlic flour-added pan bread showed that for the control, the loaf volume was the greatest, and the more the black garlic flour content increased, the smaller the loaf volume became. The change of crust chromaticity showed that the L value decreased significantly, and crust chromaticity thickened, and as the black garlic flour content increased, a value and b value decreased. The characteristics of texture showed that the hardness and chewiness decreased as the black garlic flour content increased, and gumminess increased significantly while there was no significant difference in cohesiveness. The flavor, taste and texture of pan bread with black garlic flour content didn't showed a significant difference with the control. Consequently, the black garlic flour-added wheat flour was no significant difference with the control up to 3% black garlic flour-added wheat flour, which can be used as a product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1205-1210
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• 2007

Texture properties of a Korean rice cake (Karedduk) added with carbohydrate materials after 0, 2, 6, 24 and 30 hrs of storage at $5^{\circ}C$ were investigated using textural characteristics and sensory descriptive analysis. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligosaccharide (50%) were added in 0, 1, 5 and 10% levels to dry rice flour. The texture profile analysis by Texture Analyzer revealed that adhesiveness and cohesiveness of the Korean rice cake (Karedduk) added with carbohydrate materials were similar to those of the control in trends, while hardness was low compared to the control except for fructooligosaccharide (95%) 5% and healtholigo 1% addition. The hardness and sweetness by sensory characteristics were significantly different compared to the control. Instrumental hardness was correlated with sensory hardness. Lastly, the Korean rice cake (Karedduk) added with carbohydrate materials except fructooligosaccharide (95%) 5% and healtholigo 1% addition was effective in delaying retrogradation.

• Transactions of Materials Processing
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• v.13 no.7
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• pp.559-563
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• 2004

• Journal of the Korean Applied Science and Technology
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• v.37 no.5
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• pp.1298-1305
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• 2020

Objective: The study aimed to understand the degree of improvement in damaged hair by applying mink oil. Methods: The agent used to improve hair texture is mink oil, which was applied in varying dosages (0, 1, 2, and 3 g). Hair characteristics were measured before and after applying mink oil to bleached hair for comparative analysis. To understand the effects of mink oil on hair texture, tensile strength, absorbance, and gloss were measured. Results: The results indicate a decrease in the tensile strength of damaged hair compared with healthy hair. Tensile strength at level 7 was achieved with high dosages of mink oil. Furthermore, the experimental group demonstrated an increase in absorbance compared with control. Compared to 0g for the control group, the absorbance values for the experimental group with mink oil dosages of 1, 2, and 3 g at level 7 decreased with the increased in mink oil dose. In terms of gloss, an increase was observed for bleached hair compared with healthy hair. At level 7, gloss decreased with the increase in mink oil dose. Conclusions: The results verified the improvement in hair texture after the application of mink oil to damaged hair. Future research should explore the effects of various oil ingredients on hair texture.

• Korean Journal of Agricultural Science
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• v.38 no.4
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• pp.631-639
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• 2011

This research was conducted to investigate potential use of New Zealand spinach (Tetragonia tetragonoides) as a new vegetable crop which will be cultivating in salt-affected soils including reclaimed land. Traditionally New Zealand spinach has been studied to explore functional compound or salt removing potential. To cultivate the crop species in the salt-affected soil widely, it is essential to obtain salt and soil texture responses under the controlled environment. Fifty nine New Zealand spinach ecotypes native to Korean peninsula first collected over seashore areas, and primitive habitat soil environment was evaluated by analyzing soil chemical properties from 32 locations. Different textures of sandy, silt loam, and sandy loam soils were prepared from nearby sources of sea shore, upland and paddy soils, respectively. Target salinity levels of 16.0 dS/m, 27.5 dS/m, 39.9 dS/m, and 52.4 dS/m in electrical conductivity (ECw) were achieved by diluting of 25, 50, 75, 100% (v/v) sea water to tap water (control, 0.6 dS/m), respectively. Various measurements responding to soil texture and irrigation salinity included plant height, root length, fresh weight (FW), dry weight (DW), leaf parameters (leaf number, leaf length, leaf width), lateral branching, and inorganic ion content. was found to adapt to diverse habitats ranging various soil chemical properties including soil pH, organic matter, exchangeable bases, EC, and cation exchange capacity (CEC) in Korea. Responding to soil texture, New Zealand spinach grew better in silt loam and sandy loam soil than in sandy soil. Higher yield (FW and DW) seemed to be associated with branch number (r=0.99 and 0.99, respectively), followed by plant height (r=0.94 and 0.97, respectively) and leaf number (r=0.89 and 0.84, respectively). Plant height, FW, and DW of the New Zealand spinach accessions were decreased with increasing irrigation salinity, while root length was not significantly different compared to control. Based on previous report, more narrow spectrum of salinity range (up to 16 dS/m) needs to be further studied in order to obtain more accurate salinity responses of the plant. As expected, leaf Na content was increased significantly with increasing salinity, while K and Ca contents decreased. Growth responses to soil texture and irrigation salinity implied the potential use of New Zealand spinach as a leafy vegetable in salt-affected soil constructed with silt loam or sandy loam soils.

• Transactions on Electrical and Electronic Materials
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• v.17 no.6
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• pp.375-379
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• 2016

Increasing fat tissue of obese people, increases the rate of cardiovascular disease, diabetes, metabolic syndromes and dyslipidemia. An increase in the focal tissue of pancreas is a known risk factor of these diseases. Although there exists sufficient research on the diagnosis and treatment of pancreatic cancer, studies have been done on fatty pancreas. In this study, based on ultrasound imaging and using a texture characteristic of GLCM, fatty pancreas was divided into three categories: mild, moderate and severe. We compared and analyzed the three groups was by Pancreatic ultrasonography and body characteristics, serological tests, pressure and the degree of arteriosclerosis, against normal control group. The following parameters of control and test groups were measured: WC (waist circumference),BMI (body mass index), TC (total cholesterol), TG (triglyceride), HDL-C (High-density lipoprotein cholesterol) and LDL-C (Low-density lipoprotein cholesterol), SBP (systolic blood pressure), BST (Blood Sugar Test) and aortic PWV (pulse wave velocity). We observed the values correspondingly increasing fat deposition. However, ABI (Ankle Brachial pressure index) stenosis and HDL-C levels decreased with increasing fat deposit (p <0.05); a drop in these parameters are known to be harmful to the human body. The difference in texture characteristics between normal control group and pancreatic fatty group (mild, moderate, and severe) was statistically confirmed. Ultrasound imaging of pancreatic steatosis categorized the disease as mild, moderate and severe based on the characteristic texture. In conclusion, we observed on increase in metabolic syndrome, dyslipidemia, and arteriosclerosis, proportional to the degree of pancreatic fat deposition. The escalation of these diseases was confirmed and was directly related with predictors of cardiovascular diseases.