• Culinary science and hospitality research
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• v.18 no.3
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• pp.252-265
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• 2012

This study was intended to develop a value-added and functional sauce with addition of Chungkukjang powder. This study was conducted as the following procedure. 10%, 20%, 30%, and 40% of Chungkukjang powder was respectively added to make different Bechamel sauces. And then, physical testing (moisture, color value, viscosity, salinity, spreadability and pH) and sensory testing (a quantitative descriptive analysis and an acceptance test) were performed. After that, the correlation between the physical testing and the sensory testing was investigated to choose an optimal mixture ratio. The study results are presented as follows. As the addition percentage of Chungkukjang powder increased, a-value, b-value, salinity, spreadability, and pH significantly increased (p<0.001), but moisture content, L-value and viscosity decreased. The QDA result indicated that, regarding color intensity(5.89), Chungkukjang flavor(5.32) and Chungkukjang taste(6.26), the 40% addition group had the highest value, and that, regarding thickness(6.42), milk flavor(5.00), oily taste(5.21), mouth feel(5.32), the control group had the highest value. As a result, as the addition percentage of Chungkukjang powder increased, color intensity, Chungkukjang flavor, and Chungkukjang taste increased, but thickness, milk flavor, oily taste, and mouth feel decreased. According to the result of acceptance test, the 20% addition group had the highest value in terms of appearance, flavor, taste, glossy and overall acceptance. As shown earlier, it is considered that proper addition of Chungkukjang powder positively affects the overall acceptance, and that the 20% addition of Chungkukjang powder is most suitable to improve the sensory and physical quality-characteristics of Bechamel sauce.

• Advances in concrete construction
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• v.5 no.1
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• pp.65-74
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• 2017

This study was focused on the use of partial replacement of cement with glass powder in high strength concrete and also copper slag as a partial replacement of coarse sand in concrete. The high strength concrete was prepared with different mineral admixtures like silica fume, fly ash and rice ash husk in different proportions. An experimental investigation has been carried to study about the effect of glass powder on high strength copper slag concrete. The range of glass powder was 10%, 15% and 20% as a replacement of cement. The range of copper slag was 0%, 20%, 40% and 60% as a replacement of natural sand. In addition to the different percentage of fly ash, silica fume, and rice husk ash 5% and 10% was also studied in copper slag concrete. Thus, a total of 51 cubes were casted and compressive strength test was performed on them. The result of the study shows that the value of average compressive strength of concrete after addition of 10%, 15% and 20% of glass powder are 70.47, 72.01 and 73.31 respectively. The value of average compressive strength after addition of 20%, 40% and 60% copper slag as a replacement of sand are 72.18, 74.38 and 73.08 respectively. The value of average compressive strength after addition of 5% and 10% fly ash as a replacement of cement are 71.56 and 73.22. The value of average compressive strength after addition of 5% and 10% silica fume as a replacement of cement are 72.33 and 73.53. The value of average compressive strength after addition of 5% and 10% rice husk ash as a replacement of cement are 72.86 and 69.49. At the level of 20% replacement of cement by glass powder meets maximum strength as compared to that of controlled concrete and copper slag high strength concrete.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.838-843
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• 1997

The effects of the addition of apricot juice on Haengbyung qualities were evaluated. The reducing sugar contents, degree of gelatinization, moisture contents, color L value and b value of Haengbyung were decreased but the color a value and hardness were increased during the storage. The reducing sugar contents and gelatinization of Haengbyung with the raw apricot juice was decreased less than those with the steamed apricot juice during the storage. the moisture contents of Haengbyung were decreased less than Baeksulgi. Color b value of Haengbyung with the raw apricot juice was decreased less than that with the steamed apricot juice. The consistence, moistness, texture and overall quality of Haengbyung were generally more favorable than Baeksulgi based upon the sensory evaluation during the storage. Throughout the storage, consistence, moistness and texture of Haengbyung with the rqw apricot juice were generally more favorable than those with the steamed apricot juice. With respect to overall quality, Haengbyung with the addition of 15% apricot juice of rice flour weight was generally the most favorable during the storage.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.957-962
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• 2010

This study examined the effects of Cornus fructus addition to suger snap cookies on WRC (water rentention capacity) and AWRC (alkaline water retention capacity). WRC and AWRC increased as more Cornus fructus powder was added, whereas the sedimentation value and Pelshenke value decreased. Regarding cookie color, L value decreased, whereas the a and b values increased. As the cookie diameter became smaller, thickness increased and spread factor decreased. Hardness of the cookies decreased, and preference was highest for cookies with 5% added Cornus fructus. The preferences for cookies were in the following order: 7% < 3% < 1% < 0% < 5% addition. In conclusion, addition of less than 5% Cornus fructus powder was the most desirable. To complement cookie appearance, it seems necessary to adjust the water content of Cornus fructus powder or add an emulsifier.

• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.179-189
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• 2005

The purpose of this study was to investigigate the effects of different tapioca powder on the quality of Chol-Pyon. As the result of the sensory evaluation, 5% addition groups showed good preference in chewness, moistness, softness, adhesiveness, after flavor. 10% addition groups showed good preference moistness, softness, after flavor. In texture profile, gumminess, cohesiveness, adhesiveness of Chol-Pyon was not different significantly among all the groups. All groups was getting higher by addition level. Softness was 5%, 20% addition groups had the higher. Tapioca Chol-Pyon seemed to increase hardness slightly. 5% addition group had the highest values in chewness. The desireable water content in 5%, 10% Tapioca Chol-Pyon was not different significantly among all the groups(p<0.05). 15%, 20% addition group was significantly different from all the groups. Hunter's rotor values higher redness and yellowness was 20% tapioca powder addition group more than the other groups but lightness were lowest value. Above results indicated that 5% tapioca powder addition level to give the best quality.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.26-31
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• 2010

The aim this study was to determine the optimum amount of jujube concentrate to add to rice flour in the preparation of Jeolpyeon (jujube rice cakes). According to the results, the moisture contents of Jeolpyeon with jujube concentrate were 50~53%. The L-value decreased with increasing addition of jujube concentrate, whereas the a-value increased, and the b-value did not differ by the addition of jujube concentrate except for the 0% sample. According to the results of mechanical evaluation, hardness decreased with increasing amounts of added jujube concentrate, whereas cohesiveness and springiness increased. Chewiness did not differ significantly as a result of addition of jujube concentrate, and gumminess and adhesiveness did not differ significantly (16% at most). The 12% jujube concentrate sample received the highest overall-acceptability scores from sensory evaluation results. In conclusion, according to its sensory and mechanical qualities, the optimal Jeolpyeon formulation consisted of 12% jujube concentrate added to rice flour.

• Food Science of Animal Resources
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• v.20 no.2
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• pp.133-138
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• 2000

This study was carried out to investigate the effect of drip addition on quality and sensory characteristics of pork sausage. The pH of pork sausage was not affected by addition of nitrite or drip. Hunter's "a" value of pork sausage nitrite added was higher than pork sausage none added nitrite. The remained content of nitrite in nitrite added pork sausage was not over the permitted value(70ppm). The hardness, springiness, chewiness and brittleness of pork sausage added drip was higher than pork sausage none added drip. The free amino acid content was higher in pork sausage prepared by addition of nitrite and drip. The sensory value was not different between samples. The VBN, TBARS and total plate count during storage was low in pork sausage prepared by addition on nitrite. There, the drip was desirable to use in preparation of meat product.

• Korea Trade Review
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• v.45 no.2
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• pp.157-176
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• 2020

Mobile payment services are evolving into a variety of integrated platforms that greatly affect the lives of consumers. In addition, the importance of mobile payment services is being used as a means of payment in cross-border e-commerce. Accordingly, although a number of related studies have been conducted, most of the studies are based on the technology acceptance model. This study analyzes consumer acceptance intention of mobile payment services by applying consumption value theory. Four dimensions were derived from the theory of consumption value: functional value, emotional value, social value and situational value. With this, we identified the impact on consumer acceptance of mobile payment services. The analysis was performed using a structural equation model. Researchers collected 300 copies of the questionnaire from Chinese consumers and used it for analysis. Empirical analysis shows that functional value, emotional value, social value and situational value are all increasing consumers' willingness to accept mobile payment services. In addition, only social values were showing differences in their influence on the acceptance of mobile payment services with age. This study contributes to the development of the relevant field in that few studies describe mobile payment services by applying consumption value theory.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1268-1278
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• 2017

This study examined the characteristics of Sulgidduk with different amounts of apios powder (0, 10, 20, 30, and 40%). The moisture content of Sulgidduk significantly increased with the addition of apios powder. Also, the pH values of Sulgidduk significantly decreased with the addition of apios powder. The addition of apios powder in the Sulgidduk decreased the lightness (L) in Hunter's color value, but increased the redness (a) and yellowness (b). By increasing the quantity of apios powder, the hardness, gumminess, and chewiness of Sulgidduk decreased and its springiness increased. The addition of apios powder in the Sulgidduk increased the total polyphenol content and DPPH-radical-scavenging activity. In the sensory evaluation, the addition of 20, 30% apios powder had the best score in taste and overall preference. This study suggests that apios powder is an excellent ingredient for improving the sensory preference and functionality of Sulgidduk. The study also shows that it was the addition of 30% apios powder can be used to make functional Sulgidduk.

• Asian-Australasian Journal of Animal Sciences
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• v.10 no.6
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• pp.575-580
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• 1997

Two experiments were carried out to evaluate the effects of cellulase and brewers' grains addition on improvement of the fermentation quality and the nutritive value of barley straw silages made from dried or fresh straw. In Exp. I : 1 kg dried barley straw + 2 kg wet brewers' grains + 0 (I-0), 2 (I-2), 4 (I-4), 6 (I-6), and 8 (I-8) g of cellulase. In Exp. II : 2 kg fresh barley straw + 2 kg wet brewers' grains + 0 (II-0), 2 (II-2), 4 (II-4), 6 (II-6), and 8 (II-8) g of cellulase. Each prepared material was ensiled into vinyl bag silos (5 L capacity) and stored for 10 (Exp. I) or 7 (Exp. II) months at $21^{\circ}C$. The fermentation quality and nutritive value of barley straw silages produced were markedly improved by mixing them with wet brewers' grains, on the other hand the effect of cellulase addition on the fermentation and reduction of the cell wall components in the silos at ensiling more effectively occurred at low dry matter silages rather than at the high ones. All silages in both Exp. I and II were found well preserved as indicated by their low pH and high lactic acid concentration. Cellulase treated silages had a lower pH (p<0.05) and a higher lactic acid concentration (p<0.05) than those of without cellulase addition. NDF, ADF, and (Hemi)cellulose contents of cellulase treated silages reduced (p<0.05) compare to those of the corresponding silage without cellulase. Increasing levels of cellulase addition caused an increase in fermentation quality and reduction of cell wall components. In vitro dry mater digestibility was found similar in all silages. Fermentation quality and nutritive value of barley straw silages were improved by both wet brewers' grains and cellulase addition. Cellulase addition reduced the cell wall components silages, but did not improve the digestibility.