• Food Science of Animal Resources
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• v.31 no.6
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• pp.872-878
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• 2011

The quality properties of Gouda cheese supplemented with Korean traditional Yakju (Acanthopanax senticosus or Pueraria thunbergiana wines) were investigated. Yakju was added in the process of Gouda cheese preparation, and proximate composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics and proteolysis were determined. The electrophoretic patterns of cheese proteins, the target functional components and thiobarbituric acid values of the cheeses also were analyzed. The sensory characteristics including appearance of the cheeses were not affected by supplementing Yakju. Significantly higher amounts of crude ash, minerals and polyphenols were observed in the cheese supplemented with Yakju compared to the control cheese. The results suggest that the Gouda cheese prepared with Yankju has functional and additional nutrient values without changing cheese characteristics.

• Journal of Nutrition and Health
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• v.37 no.5
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• pp.364-372
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• 2004

The purpose of this study was to investigate the possibility of medicinal plants application as an edible functional food resource. We carried out to develop a traditional functional beverage by using hot-water extraction of 4 medicinal plants (Polygonatun sibiricum, Ophiopogonis radix, Lycii fructus, Schizandriae frutcus) and we examined the effects of drink on physiological response during exercise and recovery phase. The subjects were male baseball players, and exercise protocol was performed with 45 minutes treadmill running and 85％ VO$_2$ max intensity. Brix, pH and titratable acidity of developed drink were 9.5％, 3.3 and 0.22％. The approximate nutritional composition of beverage was carbohydrate, 5.98％, total dietary fiber, 0.42％, crude protein, 0.70％, crude fat, 0.20％ and crude ash, 0.20％. Developed. traditional functional beverage contained K (4.00 mg％), Na (3.68mg％), Ca (2.54mg％), Mg (1.60mg％) and Fe (0.29mg％). Developed beverage drinking group showed a lowest heart rate during exercise and recovery phase than the other two group (water group and ion beverage group). In the change of blood lactate concentration, developed beverage intake group showed a significant lowest values during exercise and recovery phase. And blood hematocrit values and osmolarity were lowest in the developed beverage intake group. In these results, exercise performance capacity was expected to improve most highly with the developed drink from composition with medicinal plants. Also developed beverage was effective in recovery of exercise-induced fatigue. Thus developed drink with medicinal plants can be used as a functional material improving decrease fatigue effects in beverage industry.

• Journal of the Korean Society of Clothing and Textiles
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• v.40 no.1
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• pp.1-11
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• 2016

Traditional costumes have evolved while reflecting the social, cultural and psychological values of the era. Costumes gain meaning by being worn that also allows their various symbolic meanings to be derived. Costumes worn in festivals by specific societies and organizations have especially apparent symbolism pertaining to their purpose. Most countries have traditional festivals that embody the country's distinct culture, history and traditions. These festivals are acts of consciousness expressing a special meaning of the community. Costumes represent a glimpse of life and culture during a festival period; in addition, the costume's style, color elements and decorations are expressions of community values and a distinct symbolic mechanism. Totemism (a significant element of these festivals) has been passed down for many generations. The current costumes for Totemism are distinct (compared to normal festival costumes) and embody a more symbolic meaning. This study deduces the exaggerated style, the concealment and disguise of the human body, and the pursuit of pleasure expressed in the Totemism costumes of regional European festivals. The symbolization theories of C. G. Jung and an analysis of Totemism costumes allow an understanding of their existential significance, their role as the medium between consciousness and unconsciousness, their meaning of symbolic transcendental unity, and their meaning of giving consciousness to the mind.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.392-397
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• 2008

This study examined the quality characteristics of lotus root Julpyun prepared using different ratios of lotus root powder. According to the analyses results, the moisture contents of the lotus root powder-containing samples ranged from 32 to 35%, and the moisture content of the control sample(without added lotus root powder) was 8.5%. The L-values of samples decreased with increasing amounts of lotus root powder however, the a and b values of the samples did not show consistent trend. From the mechanical evaluation results, no consistent trends were found for hardness, springiness, or cohesiveness according to the levels of added lotus root powder. The 10% lotus root Jeolpyun had the highest adhesiveness score, but there were no significant differences between the samples. Gumminess and chewiness increased as the amount of lotus root powder increased, but again there were no significant differences between the samples. According to the sensory evaluation results, the 10% lotus root Jeolpyun received the highest preference scores. Therefore the 10% lotus root Jeolpyun prepared with 900 g of rice flour, 85 g of lotus root powder, 10 g of salt, and 294.5 g of water was chosen as the optimal formulation.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.81-92
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• 2017

This research was studied to optimize the recipe of rice pound cake with two concentrations of Euonymus alatus and grape seed oil, using central composite design (CCD). The mixing condition of rice pound cake was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis, using response surface methodology (RSM). The results of the mechanical and physicochemical analysis showed significant values for color (lightness, redness, yellowness), texture (hardness, springiness, chewiness, gumminess, cohesiveness), loss rate, volume, specific volume, sweetness, saltiness, moisture content and pH (p<0.05). The results of the sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As a result, the optimized compounding ratio was found to be 4.28 g of Euonymus alatus and 33.18 g of grape seed oil.

• Preventive Nutrition and Food Science
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• v.18 no.3
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• pp.203-209
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• 2013

The objective of the present study was to evaluate the physicochemical and microbial properties of the Korean traditional rice wine Makgeolli, supplemented with banana during 6 day fermentation. The alcohol contents of the control and banana Makgeolli were 17.0 and 16.5%, respectively. The pH values decreased while total acidity, total soluble solids, and color values increased throughout the fermentation process. An increase in microorganism counts throughout the 6-day fermentation period was noted in all samples. The major free sugar and organic acid detected in all samples were glucose and succinic acid, respectively. There were 39 volatile compounds detected in the control and banana Makgeolli. The major ester detected was ethyl acetate (20.037 and 22.604% for the control and banana Makgeolli, respectively). The major alcohol compounds detected were 3-methylbutanol (20.933%) and 3-methyl-1-butanol (34.325%) in the control. 2-mtehyl-1-propanol (22.289%) and 3-methyl-1-butanol (39.851%) were the highest alcohol compounds detected in the banana Makgeolli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1044-1049
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• 1997

Physicochemical characteristics of kochujangs prepared with the powders from 4 different red pepper varieties, were investigated during 90 days fermentation to obtain information for the industrial production of traditional kochujang. Water activities and consistencies of all varities slightly decreased during fermentation, but in consistency Jangter kochujang was higher than others. The red values in color of all sample remarkably increased after 15 days. Especially L, a and b values of Hongkwang kochujang were higher than those of others. The acidities of 4 kochujangs linearly increased during fermentation. Reducing sugar contents of kochujang increased until 30 days but thereafter decreased slightly, showing highest value for Hongkwang kochujang. Ethanol contents increased until 75 days and were higher in Kumtop and Jangter kochujang. Amino and ammonia nitrogen contents rapidly increased until 30 days. Ammonia nitrogen content was gradually decreased after 30 days. Amino nitrogen contents were higher in Hongkwang kochujang.

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.16-33
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• 2022

The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.

• Human Ecology Research
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• v.61 no.2
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• pp.183-194
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• 2023

The purpose of this study was to examine how sociodemographic status, family-related influences, and perceived future economic prospects were associated with the possibility of getting married and having children in a sample of 607 single young Korean adults. The sample comprised unmarried men and women in their 20s and 30s taken from the 2021 Seoul Family Report survey, and descriptive statistical and multiple regression analyses were conducted on the data. The results indicated that age, non-traditional marriage/childbearing values, parents' marital relationship during childhood, and the prospect of having a stable job and owning a home were significantly related to the possibility of marriage. With regard to the possibility of having children, a significant relationship was found with age, level of education, non-traditional marriage/childbearing values, recognition of the importance of family, parents' marital relationship during childhood, and the prospect of having a stable job and owning a home. The study also examined the importance of policies that make the possibility of marriage and having children more appealing to young unmarried adults in Korea by providing a positive outlook for the economy, a sense of stability, and a supportive approach to the value of having a family.

• Korean Journal of Radiology
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• v.23 no.10
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• pp.986-997
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• 2022

Objective: Whether metabolic redistribution occurs in patients with white matter hyperintensities (WMHs) on magnetic resonance imaging (MRI) is unknown. This study aimed 1) to propose a measure of the brain metabolic network for an individual patient and preliminarily apply it to identify impaired metabolic networks in patients with WMHs, and 2) to explore the clinical and imaging features of metabolic redistribution in patients with WMHs. Materials and Methods: This study included 50 patients with WMHs and 70 healthy controls (HCs) who underwent ¹⁸F-fluorodeoxyglucose-positron emission tomography/MRI. Various global property parameters according to graph theory and an individual parameter of brain metabolic network called "individual contribution index" were obtained. Parameter values were compared between the WMH and HC groups. The performance of the parameters in discriminating between the two groups was assessed using the area under the receiver operating characteristic curve (AUC). The correlation between the individual contribution index and Fazekas score was assessed, and the interaction between age and individual contribution index was determined. A generalized linear model was fitted with the individual contribution index as the dependent variable and the mean standardized uptake value (SUV_mean) of nodes in the whole-brain network or seven classic functional networks as independent variables to determine their association. Results: The means ± standard deviations of the individual contribution index were (0.697 ± 10.9) × 10^-3 and (0.0967 ± 0.0545) × 10^-3 in the WMH and HC groups, respectively (p < 0.001). The AUC of the individual contribution index was 0.864 (95% confidence interval, 0.785-0.943). A positive correlation was identified between the individual contribution index and the Fazekas scores in patients with WMHs (r = 0.57, p < 0.001). Age and individual contribution index demonstrated a significant interaction effect on the Fazekas score. A significant direct association was observed between the individual contribution index and the SUV_mean of the limbic network (p < 0.001). Conclusion: The individual contribution index may demonstrate the redistribution of the brain metabolic network in patients with WMHs.