• 한국조경학회지
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• 제27권1호
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• pp.11-18
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• 1999

The objective of this study are to figure out the physical attributes of the three predictors in the Informational Approach: complexity, coherence, mystery and to investigate the relationships between these attributes and the preference exploratively. Visual inspection of the scenes relative to their rated levels of the predictors revealed the existence of relationship between these variables and the physical attributes. The following are the summary of the relationship between three predictors and the physical attributes: (1) The level of complexity was associated with the pattern of physical attributes which were the amount of facility, line, shape, color plant and arrangement of the visual elements. (2) The level of coherence was related with the regular arrangement of the visual elements. For example, there was certain pattern founded the color, shape, texture was applied to the various space repetitively and symmetrically. (3) The level of mystery had the relationship with the physical attributes of screen, spatial definition, distance of view, physical accessibility, radiant forest, the depth of space.

• 동아시아식생활학회지
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• 제15권1호
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• pp.106-111
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• 2005

The gamma irradiation effect of dried fernbraken was investigated on the physical and sensory qualities during and after soaking process. Dried fernbraken packaged in vacuum was irradiated up to 7 kGy with v-ray produced by 132 Cs at 0℃. Moisture content and rehydration rate of gamma-irradiated fernbraken after soaking increased significantly depending on the irradiation doses(p<0.05). Lightness(L), redness(a) and yellowness(b) values of Hunter color system increased significantly in the gamma-irradiated fernbraken after soaking, compared with control, while the hardness and chewiness by the texture analyser decreased significantly in irradiated ones. Sensory evaluation results showed that the mean scores of flavor, appearance, taste, texture and over-all acceptability in soaked fernbraken irradiated were not significantly different from those in control, except higher preference score of texture in irradiated ones. From these results, it might be concluded that the irradiation does not affect the physical and sensory qualities of dried fernbraken during and after soaking, especially in texture.

• 한국식품조리과학회지
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• 제26권2호
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• pp.111-120
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• 2010

The aim of this research was to develop a practical use of the citron (Citrus junos Sieb.) leaf, which is a by-product of the citron cultivation, by introducing it into the Jeolpyun, one of the most popular rice cakes in Korea. To achieve the goals of this research, the citron leaf Jeolpyun (CLJ) was first precipitated. The sensory properties and physical examination of products containing 0 (control), 1.0, 1.5, 2.0, and 2.5% of the dried citron leaf powders were then assessed by employing sensory evaluations and instrumental measurements for texture and color. A total of one-hundred and fifty women panelists in age categories of 20s, 30s, 40s, and over 50 were randomly selected from residents in the Seoul area. In general, the highest sensory evaluation scores were obtained for CJLs containing 2% of the citron leaf powders by all panel groups although there was some variation. As levels of the citron leaf powder in the CLJ increased, the texture parameters such as hardness, cohesiveness, and gumminess of the CLJ as measured by the Texture Analyzer significantly increased while adhesiveness decreased and springiness remained constant. Accordingly, the optimal amount of citron leaf powder was determined to be 2% or less for CLJ in order to maintain the original texture of the Jeolpyun. As the levels of the citron leaf powder increased in the CLJ, the Hunter colorimetric L-and a-value significantly decreased while the b-value significantly increased. In other words, the CLJs became darker, as well as deeper in green and yellow tones as the levels of the citron leaf powder increased. The above results indicate that the citron leaf could be successfully used for preparation of Jeolpyun at a concentration around 2%(w/w) based on the consumer preference test and instrument analysis of the products. This research is expected to contribute to the industrial use of citron leaf powder in Jeolpyun and other food products.

• 대한가정학회지
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• 제49권1호
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• pp.121-133
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• 2011

This research was designed to compare the subjective evaluation of texture image and preference between offline and online by structural characteristics of women' jacket fabrics for spring and summer. 78 participants evaluated the sensibility image and preference of various fabrics. The data were analysed by factor analysis, t-test, Pearson's productive correlation, regression, and multi dimensional scale. The results were as follows: Sensibility image factors of women' jacket fabrics were 'classic' 'sophisticated' 'natural' 'characteristic' and 'practical'. Between offline and online, sensibility images showed no differences. In sensibility images, 'classic'-'sophisticated', 'natural'-'practical', and 'practical'-'characteristic' images showed significant correlation. By analyzing the contribution of fabric structure on sensibility images, density affected on the 'classic' image offline and online. By the results of regression analysis, thickness, density and weave affected on the tactile preference. In sensibility images, 'classic', 'sophisticated' 'characteristic' images were the influencing factor. 'Sophisticated', 'natural', 'characteristic' and 'practical' images affected on the purchase preference.

• 한국지역사회생활과학회지
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• 제23권1호
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• pp.79-88
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• 2012

To evaluate the possibility of low-salinity of traditional fermented food, we investigated quality characteristic of low-salted Yacon Jangachi using soybean sauce with sugar or vinegar for 50 days. Sugar content, titration acidity, and salinity of all Yacon Jangachi was increased as storage time increased. All of the Yacon Jangachi had less than 3.0% salinity. Especially, the salinity of the Yacon Jangachi with sugar and vinegar was the lowest during storage time. The L value was decreased as storage time increased but the results of the a and b values were reversed. Cutting force was not significant among samples and storage periods. In the results of sensory evaluation, preference of all samples were increased as storage time increased. The preference of color was not significant among samples from 30 days but the taste was reversed. The preference of flavor was significant between samples in 40 days, texture was not significant during storage time. Overall preference was not significant after 30 days, which suggested that Yacon Jangachi using soybean sauce retains overall preference in steady level from 30 days. Yacon Jangachi using soybean sauce showed the highest preference when produced with sugar and vinegar.

• 동아시아식생활학회지
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• 제25권3호
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• pp.492-501
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• 2015

To improve the shortcomings of baked Yugwa 0.5, 1.0, 1.5 and 2.0% natural ind igestible materials,- (gellan gum, glucomannan and carrageenan) were each treated with glutinous rice-baked Yugwa was processed, and quality imprpvements were deducted. Baked Yugwa with natural additives,- (gellan gum, glucomannan and carrageenan) was compared,- to additional test results with sample 1.5%(w/w) additives,- The one showing the highest preference from the sensory test was the acid number reference group at $2.19{\pm}0.42$, while the sample groups,- with different additives, were lower than the reference group by $1.48{\pm}0.39$ to $1.67{\pm}0.68$. The peroxide number reference group showed the highest preference of $49.34{\pm}0.42$, whereas the sample groups, with different additives, showed lower preferences than the reference group by $36.72{\pm}$0.42 compared to the sample group of glucomannan 1.5% (w/w), $32.45{\pm}0.59$ compared to the sample group of gellan gum 1.5%(w/w), and $28.65{\pm}0.56$ compared to the sample group of carrageenan 1.5% (w/w). According to the preference test targeting employees of Korean cake, manufacturers, there was no significant difference in color and flavor among all groups, whereas the sample group of carrageenan 1.5% (w/w) showed the highest scores in items of taste, texture and overall-preference, and also sample groups of glucomannan 1.5% (w/w) and gellan gum 1.5% (w/w) scored higher than the reference group. Baked Yugwa with 1.5% (w/w) additives of carrageenan, glucomannan and gellan gum have higher marketability by decreasing deterioration caused by oxidation of existing deep fried Yugwa and by improving the solid texture of baked Yugwa.

• 한국축산식품학회지
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• 제21권1호
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• pp.38-46
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• 2001

This study was carried out to develop the processed cheese with the increase of unsaturated fatty acid by substituting different vegetable oils for the improvement of nutritional aspects without reducing its sensory advantage and texture properties. The texture properties(hardness, elasticity, adhesiveness, cohesiveness, brittleness and gumminess), meltability, fat leakage degree and sensory evaluation of the processed cheese were analyzed and compared. The meltability of the processed cheese was measured in the range from 59.7 to 138.3mm, the sample substituted with corn oil showed the lowest meltability but the sample substituted with butter resulted in the highest meltability. The degree of fat leakage had the range from 8.28 to 14.71$\textrm{cm}^2$. The sample substituted with safflower oil showed the lowest fat leakage degree but the sample substituted with butter had the highest fat leakage degree. The sample substituted with butter had the lowest hardness. There was no significant difference in the elasticity between the samples tested. The sample substituted with butter showed the lowest value in adhesiveness, cohesiveness, brittleness and gumminess, respectively. The preference score of the processed cheese samples ranged from 3.22 to 6.59. The texture score ranged from 3.12 to 3.26.

• 한국조경학회지
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• 제42권4호
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• pp.10-20
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• 2014

본 연구는 가로 시설물 디자인의 조형 요소와 가로경관 선호도 간의 상관성 분석을 목적으로 수행되었으며, 일산 신도시의 가로 공간 내 입지하고 있는 휴식, 위생, 조명, 정보, 판매, 교통, 조경 관련 다양한 가로시설물을 연구 대상으로 하였다. 연구는 가로시설물 관련 문헌조사를 기반으로 이론을 고찰하고, 설문조사 및 분석을 통해 결과를 고찰하는 방법으로 진행하였으며, 다음과 같은 연구 결과를 얻을 수 있었다. 첫째, 가로경관에 영향을 미치는 요소를 파악하기 위한 분석에서 '휴식시설'과 '정보시설', '조경시설' 등 3개 요소가 가로경관에 주요 영향을 미치는 요소로 나타났다. 특히 이들은 '휴식', '조경', '정보' 시설 순으로 경관 선호도에 큰 영향력을 미치고 있었으며, 휴식시설에는 각종 '의자 요소'가, 정보시설'에는 '사인보드'가, 조경시설에는 '조형물', '분수', '문주'등의 시설 요소가 경관 선호도에 주된 영향을 미치는 요소인 것으로 분석되었다. 둘째, 형태, 색채, 질감, 스케일 등 조형요소가 가로시설물의 선호도에 미치는 영향을 분석한 결과, 휴식시설인 의자는 '질감', '형태', '스케일', '색채'의 순으로 조형디자인 요소가 경관 선호도에 영향을 미치는 것으로 나타났다. 특히 '색채' 요소가 다른 3개 요소에 비해 상대적으로 경관 선호도에 적은 영향을 미치고 있는 것으로 통계적 유의성이 있는 것으로 나타났는데, 이것은 의자 등 편의시설에서는 질감, 형태, 스케일 등 기능적인 사항이 색채 등 시각적 것보다 선호도에 크게 영향을 미치고 있음을 시사하고 있는 것이었다. 조경시설 중 모뉴먼트와 관련된 시설은 경관 선호도에 있어 '색채', '형태', '질감', '스케일' 등의 순으로 영향을 미치고 있는 것으로 나타남으로써 의자 등 편의시설과는 다른 양상을 보이고 있는 것으로 나타났다. 이것은 색채, 형태등 시각적 요소가 오히려 경관 선호도에 중요한 영향을 준다는 것을 의미하고 있는 것으로 사료되었다. 셋째, 특히, 사인보드 등 정보시설에 있어 경관 선호도와 디자인의 조형 요소와의 상관관계에 있어서는 부(否)의 상관성이 있는 것으로 나타났다. 즉, 사인보드가 경관 선호도에 매우 부정적 영향을 끼치는 것을 의미하고 있음인데, 디자인 조형요소와의 상관성은 '스케일', '색채', '질감'의 순으로 나타남으로써 '스케일' 즉 광고물의 '크기'와 '색채'가 경관 선호도에 악영향을 미치고 있음을 의미하였다. 이상의 결과는 가로 경관 요소로서 가로 시설물을 디자인하고자 할 경우, 시설물의 종류에 따라서 상이한 조형 요소에 상대적으로 집중적 관심을 쏟아야 할 필요가 있음을 보여주고 있었다. 마지막으로, 가로시설물을 분류함에 있어서 지금까지 교과서적으로 분류해 온 '기능' 중심의 '계' 차원의 분류체계는 경관성과 관련하여서는 바람직하지 않은 것으로 나타났으며, 따라서 경관과 관련한 연구를 수행할 경우, '계'보다는 '시설 종류' 차원으로 분류하는 것이 보다 바람직한 것으로 나타났다.

• 한국식품영양과학회지
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• 제30권3호
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• pp.450-454
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• 2001

The physical properties of ramyon made of potato starch at various levels (12, 14 16%) were investigated to find out the effect of potato starch on ramyon quality. The higher starch content in dough, the higher water content after steaming and the lower moisture content after deep frying. As the starch content increased, the magnitudes of extrusion work of cooked ramyon and capillary viscosity of ramyon soup increased but the starting temperature of gelatinization decreased. There was a good correlation ($R^2$=0.99) between extrusion work and capillary viscosity. Firmness and chewiness values measured by texture analyser decreased with increase in starch content while tenderness and overall texture preference evaluated by sensory analysis increased.

• 동아시아식생활학회지
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• 제13권4호
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• pp.318-325
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• 2003

The purpose of this study was to investigate quality characteristics of Seolgidduk containing 0, 3, 5, 7 and 9％ Poria cocos Wolf powder during the storage at 2$0^{\circ}C$ by measuring water content, color value, texture and sensory characteristics. By increasing the amount of Poria cocos Wolf powder, water content of Seolgidduk did not show any significant difference during storage. Hunter color L value of Seolgidduk decreased, and a and b value increased significantly by increasing the amount of Poria cocos Wolf powder. The cohesiveness of Seolgidduk decreased but adhesiveness, gumminess and chewiness were not significantly different by increasing the amount of Poria cocos Wolf powder. 3％ Poria cocos Wolf added Seolgidduk was the highest in color, odor, taste, softness, moistness and overall preference from the sensory evaluation. Above results indicated that 3％ Poria cocos Wolf added Seolgidduk showed the best quality through sensory and texture analysis.