• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.37-44
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• 2006

This study attempted to determine the optimum addition amount of sea tangle to rice flour in the preparation of sea tangle Sulgidduk. The moisture content of sea tangle Sulgidduk with added sea tangle was $39\sim53%$. With increasing addition of sea tangle, the L-value was decreased. The a- and b-values were the highest at the 25% level, there is no respective comparison here. In the mechanical evaluation of sea tangle Sulgidduk, the hardness was the lowest in the 35% sea tangle Sulgidduk during storage. The adhesiveness and cohesiveness did not differ significantly with the addition of sea tangle for storage period. The springiness was the highest at the 25% level during storage. The gumminess and brittleness were the lowest at the 35% level and the highest at the 0% level during storage. In the sensory evaluation of sea tangle Sulgidduk, the acceptance of the color, taste and chewiness characteristics was the highest at the 25% level. Sea tangle Sulgidduk with the addition of 25% of sea tangle to rice flour was found to be the best recipe in terms of the sensory qualities of color, taste, chewiness and overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.911-921
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• 2012

The objective of this study was to determine the optimum mixing ratio of Opuntia humifusa powder and sugar in the preparation of muffin. The optimal sensory composite recipe was determined by following the central composites for muffin with different levels of Opuntia humifusa powder (A) and sugar (B). The analysis was performed using the response surface methodology, and the sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. The compositional and functional properties were measured, and the physical and sensory values were applied to the mathematical models. Perturbation plots showed the effects of each ingredient on the final product. Measurements showed significant values in lightness (p<0.05), sweetness (p<0.05), hardness (p<0.05), gumminess (p<0.05) and cohesiveness (p<0.01). The sensory measurements showed significant values in color (p<0.05), flavor (p<0.05), appearance (p<0.05), softness (p<0.05) and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined to be 6.10 g of Opuntia humifusa powder and 82.61 g of sugar.

• Elastomers and Composites
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• v.16 no.1
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• pp.3-13
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• 1981

The purpose of this dissertation is to study the physical properties of cellular rubber products for industrial use. Vulcanization characteristics were investigated by usingcure curve that had obtained by means of Rheometer. The results of physical properties, vulcanization characteristics and foaming states are as follows. 1. The test results for vulcanization characteristics of NR compounds indicated that in the recipe R-1. When accelerator D is used, the optimum conditions of vulcanizate are obtained, while formula R-2 and R-3 have shown higher torgue at curing time, $1{\sim}2$ minutes. Cellular rubber product test in terms of compression set and compression deflection has also met the requirements of SAE. 2. For SBR compounds, S-1 formula was the best in terns of vulcanization characteristics, and for the blowing structure of cellular rubber products, formula S-3 in which accelerator M is added was fair. All other test results, such as compression set and compression deflection properties met SAE requirements. 3. NBR compound (N-1) including accelerator TT was the best in terms of vulcanization characteristic and also blowing structure. All other properties listed above met requirements, particulary for oil resistance test. 4. In the test of EPDM compounds, when mixed accelerator, M and TT, is used(formula E-1) the best results were obtained. Since EPDM is hydrocarbon elastomer, oil resistance test failed. All other properties met the requirement specified in SAE.

• Applied Chemistry for Engineering
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• v.3 no.4
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• pp.678-685
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• 1992

The effects of functional monomers on the pressure sensitive adhesive proporties were studied. Acrylic acid and other monomers were copolymerized by radical solution polymerization and their properties were measured. The desirability function methodology was applied to obtain optimum pressure sensitive adhesive properties. Acrylic acid showed more effective than acrylamide on peel strength increase. On the other hand acrylamide showed more effective than acrylic acid on tack decrease. The optimum monomer ratio of the acrylic pressure sensitive adhesive recipe containing n-butylacrylate 81.7 mole%, acrylic acid 8.0 mole%, acrylamide 2.1 mole% and vinylacetate 8.2 mole% was obtained to result from the statistical analysis with the desirability function methodology. The estimated regression equation of desirability function(D) is as follows: $D=.857+.072X_1-.114X_2-.027X_3-.126X_1{^2}-.046X_1{\cdot}X_2-.063X_1{\cdot}X_3-.152X_2{^2}+.027X2{\cdot}X_3-.120X_3{^2}$ $X_1$:coded acylic acid, $X_2$:coded acylamide, $X_3$:coded vinylacetate

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.859-866
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• 2005

The purpose of this study was to investigate the effects of the addition of various concentrations of antler powder on the physicochemical and sensory characteristics of mango jelly As for pH and viscosity of the mango jelly, antler powder added group showed higher pH and viscosity than that of control group. As for turbidity, absorbance increased significantly(p<.001) by the addition of antler while permeability decreased. The syneresis increased with the passage of time. According to sensory evaluation, Sleekness showed the highest by adding $0.2\%$ antler powder in mango jelly. The hunter color L and b value decreased significantly(p<.001) by adding antler powder. The mechanical properties such as hardness, springiness, cohesiveness and brittleness were highest by adding $1.0\%$ antler powder while gumminess was highest by adding $0.2\%$ antler powder in mango jelly. Overall quality, taste, appearance, texture were most superior by adding $0.2\%$ antler powder in mango jelly. From these test results, the optimum recipe for mango jelly added with antler powder was $0.2\%$ of antler powder, $10\%$ sugar, $\2%$ agar and 351.2ml of mango juice.

• Preventive Nutrition and Food Science
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• v.17 no.1
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• pp.53-63
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• 2012

This study was conducted to develop an optimal composite recipe for pan bread with ramie powder that has high sensory approval with all age groups and to estimate the DPPH radical scavenging activity and the pan bread shelf life after gamma irradiation. The sensory evaluation results showed significant differences in flavor (p<0.05), appearance (p<0.01), color (p<0.01), moistness (p<0.01), and overall quality (p<0.05) based on the amount of ramie powder added. As a result, the optimum formulations by numerical and graphical methods were calculated to be as follows: ramie powder 2.76 g (0.92%) and water 184.7 mL. Optimized pan bread with ramie powder and white pan bread were irradiated with gamma-rays at doses of 0, 10, 15, and 20 kGy. The total bacterial growth increased with the longer storage time and the least amount of ramie powder added. Consequently, these results suggest that the addition of ramie powder to pan bread provides added value to the bread in terms of increased shelf life.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.591-597
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• 2004

This study was performed to develop a standardized recipe for yuza pyun made of citron juice that is by-product of citron tea, to increase the utilization of citron. The effects of mungbean starch(15%, 18%) and dilution ratio of yuza extract(100%, 75%, 50%) on the quality characteristics were evaluated. The quality characteristics of the samples were estimated in terms of sweetness, color difference, texture profile analysis and sensory evaluation. Sweetness of the 18% mungbean groups were higher than 15% groups(p<0.001). The values of Hunter color system indicated that higher content of yuza extract tended to increase yellowness significantly(p<0.001). Texture profiles of hardness, adhesiveness, springiness, cohesiveness, gumminess of yuza pyun showed no significant differences among samples. For sensory evaluation, color and sourness were decreased as yuza extract was diluted, whereas elasticity and sweetness were increased. Yuza pyun containing 18% of mungbean starch with 50% diluted extract was the most preferred in overall acceptability. According to multiple regression analysis, color, sweetness, elasticity and sourness(in order) were important control factors in overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.522-531
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• 2014

The purpose of this study was to investigate the antioxidant effects of Mori cortex radicis powder and to determine the optimal composite recipe by testing different amount of Mori cortex radicis powder and sugar in cookies prepared with Mori cortex radicis powder. In regard to its antioxident effects, Mori cortex radicis powder had a total phenolic content and DPPH free radical scavenging activity of 149.56 mg GAE/g and $137.77{\mu}g/mL$, respectively. The response surface methodology was used to obtain ten experimental points (including two replicates for Mori cortex radicis powder and sugar) and Mori cortex radicis cookie formulation was optimized using rheology. The results of the sensory evaluation produced significant values for color (p<0.05), texture (p<0.05), sweetness (p<0.01) and overall quality (p<0.05), and the results of instrumental analysis showed significant values in sweetness (p<0.001), redness (p<0.01) and spread ratio (p<0.5). As a result, the optimum formulations obtained by numerical and graphical methods were found to be 16.84 g of Mori cortex radicis powder and 64.42 g of sugar.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.101-110
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• 2014

This study was performed to determine the optimal composition of a muffin added with jerusalem artichoke powder and oligosaccharide. The experiment was designed based on CCD (central composite design), and evaluation was carried out by means of RSM (response surface methodology), which included 10 experimental points with three replicates each for the two independent variables jerusalem artichoke powder and oligosaccharide. The experimental muffin was prepared according to a traditional recipe, except that the flour was partially replaced by jerusalem artichoke powder (5, 15, or 25%) and the sugar was partially replaced by oligosaccharide (25, 50, or 75%). Using F-test, height, moisture, a-value, b-value, springiness, cohesiveness, texture, and overall acceptability were expressed as a linear model, whereas volume, pH, L-value, appearance, flavor and taste were expressed as a quadratic model. Increased amounts of jerusalem artichoke powder led to reduction of sensory scores for appearance, flavor, taste, texture, and overall quality. The optimum formulation determined by the numerical and graphical methods were similar: jerusalem artichoke powder 10.99%, oligosaccharide 71.40%.

• Journal of the Korean Dietetic Association
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• v.20 no.3
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• pp.212-226
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• 2014

The purpose of this study was to determine the optimal composite recipe of rice muffin using three different amounts of Chinese artichoke (Stachys sieboldii MIQ) powder, brown sugar, and egg. Response surface methodology (RSM) was used to obtain 16 experimental points (including three replicates of Chinese artichoke powder, brown sugar, and egg), and the Chinese artichoke rice muffin formulation was optimized using rheology. The results of the sensory evaluation showed very significant values for color, texture, sweetness, and overall quality (P<0.05). The results of the color, texture, and chemical analyses showed significant values for crumb redness (P<0.01), crumb yellowness (P<0.05), crust redness (P<0.05), crust yellowness (P<0.001), crust lightness (P<0.05), adhesiveness (P<0.01), springiness (P<0.001), gumminess (P<0.01), cohesiveness (P<0.05), moisture content (P<0.05), and sweetness (P<0.05). As a result, optimum formulations obtained by numerical and graphical methods were found to be 8.28 g of Chinese artichoke powder, 66.20 g of brown sugar, 111.72 g of sticky rice powder, 30 g of rice powder, and 59.37 g of egg.