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        검색결과 93

        61.
        2012.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa and determine the optimal mixing ratio of Opuntia humifusa powder and eggs for the preparation of pasta. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of 6.64 mg/g and 90.12%, respectively. We used response surface methodology to obtain ten experimental points (including two replicates for Opuntia humifusa powder and egg) and Opuntia humifusa pasta formulation was optimized using rheology. Yellowness (p<0.001) displayed a linear model pattern, whereas lightness (p<0.01) and redness (p<0.01) were described by a quadratic model pattern. Mechanical properties showed significant values in hardness (p<0.5), chewiness (p<0.5), gummiess (p<0.5), and cohesiveness (p<0.5). The sensory evaluation parameters showed significant differences in color (p<0.5), appearance (p<0.5), flavor (p<0.5), texture (p<0.5) and overall quality (p<0.5). The optimum formulations processed by numerical and graphical optimization were found to be 7.30 g of Opuntia humifusa powder and 31.55 g of egg.
        4,000원
        62.
        2012.04 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The purpose of this study was to bake sweet rice muffins with oak mushroom (Lentinus edodes) powder. The process included substituting sweet rice flour for cake flour and adding oak mushroom powder. This study determined the optimal mixing conditions of oak mushroom muffins by adjusting the amounts of oak mushroom powder, whole eggs, and soybean oil. The mixing conditions for the oak mushroom muffins included 3 categories: oak mushroom powder (X1), whole eggs (X2), and soybean oil (X3) by Central Composite Design (CCD) which was optimized by Response Surface Methodology (RSM). Oak mushroom muffin formulation was optimized using rheology. Yellowness (p〈0.001) and redness (p〈0.05) displayed a linear model pattern, whereas lightness (p〈0.05) was represented by a quadratic model. Among the sensory properties, variables that appeared to show significant values such as appearance (p〈0.5), texture (p〈0.5), and overall quality (p〈0.5) were used to identify optimums. The result of mechanical properties showed significant values in gumminess (p〈0.5) and chewiness (p〈0.5). The numerical and graphical methods used in this study determined that the optimum formulation for oak mushroom powder sweet rice muffins was 8.75 g of oak mushroom powder, 235.95 g of whole eggs, and 19.93 g of soybean oil.
        4,000원
        63.
        2012.03 KCI 등재 구독 인증기관 무료, 개인회원 유료
        이 연구는 블루베리 즙을 첨가하여 젤리의 제조조건을 최적화하고자 하였다. 16개의 블루베리 즙을 이용한 젤 시료는 Design Expert 프로그램을 이용하여 제조하였으며, 최적화를 위해 블루베리 즙(100~200 g), 설탕(40~160 g), 젤라틴(8~20 g)의 양을 독립변수로, 텍스처, pH, 관능평가 항목을 종속변수로 각각 선정하였다. 반응표면 분석법을 사용하기 위한 실험설계로 중심합성계획을 이용하였다. 각 항목별 최적조건은 Canonical 모형의 수치 최적화(numerical optimization)과 모형적 최적화(graphical optimization)를 통하여 선정하였으며, 그 중 가장 높은 desirability를 갖는 최적점을 선택하여 지점 예측(point prediction)을 통해 도출한 결과, 각 독립변수의 예측된 블루베리 즙을 첨가한 젤리의 최적값은 블루베리 주스 133.63 g, 설탕 160.0 g, 젤라틴은 12.78 g이었다.
        4,000원
        64.
        2011.06 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The purpose of this study was to determine the optimal mixing conditions for three different amounts of mulberry juice, sugar, and agar powder for Yanggaeng prepared with mulberry juice. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 16 experimental points including 2 replicates for mulberry juice, sugar and agar powder each?? The mechanical and sensory properties of test materials were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the mechanical properties showed a significant increase or decrease?? in pH, sugar content, water content, viscosity, l-value, a-value, b-value, hardness, springiness, chewiness, gumminess, cohesiveness. Also the sensory measurements showed a significant improvement?? in appearance, flavor, color, sweetness, texture, overall quality. As a result, the optimum formulation by numerical and graphical methods was calculated as mulberry juice 41.99 g, sugar 90.00 g, agar powder 3.18 g.
        4,300원
        65.
        2011.02 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was conducted to examine purchasing behavior and satisfaction for imported processed snacks of mothers with preschool children and to provide nutrition education information for mothers. 81.4% of the respondents often purchased imported processed snacks and the main reason (51.0%) for purchasing imported processed snacks was preference of children. A total of 58.0% of the respondents purchased imported processed snacks at a large-scale discount store. 41.9% of the respondents purchased imported dairy products everyday, and 24.8% of them purchased the products once per week. The percentage of not purchasing at all was very high for imported confectionary, jelly and candy, nuts, and drinks. The food additive checking score was very high when purchasing imported processed snacks. The graduate school group and unemployed mothers checked significantly more often for food additives (p<0.05). The taste satisfaction score was very high, and employed mothers were satisfied with taste significantly more than unemployed mothers. Nutrition education using imported processed food labeling should be performed, and quality management before importing processed food should be carried out.
        4,000원
        66.
        2010.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The principal objective of this study was to determine the optimal mixing conditions for three amounts of onion powder, sugar, and butter to prepare onion powder cookies. The experimental design was based on the central composite design methodology of response surface, which included 16 experimental points including two replicates for onion powder, sugar, and butter. The mechanical and sensory properties of the cookies were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of the spread ratio did not show significant results, but hardness increased with increasing quantities of onion powder and sugar but decreased with butter (p<0.01). The color lightness "L" value increased with increasing quantities of sugar and butter but decreased with added onion powder. In contrast, the redness color "a" value increased with increasing quantities of onion powder and sugar. Sugar did not affect the yellowness color "b" value, but the color b value increased with increasing onion powder and sugar. The results of a sensory evaluation using the predicted model showed significant values for flavor (p<0.01), texture (p<0.05), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as 12.58 g onion powder, 35 g sugar, and 52.38 g butter.
        4,000원
        67.
        2010.04 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was conducted to aid in the development of the optimal recipe for chocolate with fermented and aged garlic extract (Allium sativum var. pekinense). We added garlic extract in order to increase the nutritional value of the chocolate. The optimal sensory composite recipe was determined, following Central Composites for chocolate with different levels of fermented and aged garlic extract (A) and cream (B), while analysis was performed by Response Surface Methodology, from the date that the sensory evaluation was performed. Ten experimental recipes, including 2 reference points in the composition, were selected. The compositional and functional properties were measured, and physical and sensory values were applied to the mathematical models. Perturbation plots showed the influence of each ingredient on the final product. Measurements showed significant values in lightness, sweetness, pH, hardness and cohesiveness, while sensory measurements showed significant values in color, texture, sourness, bitterness and overall quality. The optimum formulations were calculated by numerical and graphical methods, as being 34.61g fermented and aged garlic extract and 72.68g cream for each 200g chocolate. As well it was revealed that the aptitude of chocolate was more influenced by fermented garlic extract than it was by cream.
        4,000원
        68.
        2010.02 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The principal objective of this study was to determine the optimal mixing condition of two different amounts of cabbage and rice flour for the preparation of a cabbage cream soup. The experimental design was based on the central composite design methodology of response surface, which included 10 experimental points, including two replicates for the cabbage and rice flour. Physiochemical and sensory properties were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. Water content and pH values increased with increasing quantities of rice flour. Neither cabbage or rice flour affected the L and a values, but the b value increased with greater quantity of both ingredients. Viscosity increased with increasing added cabbage. Sensory evaluation results were significant in the predicted model for flavor (p<0.05), concentration (p<0.01) and overall quality (p<0.01). As a result, the optimum formulations by numerical and graphical methods were calculated as 111.79 g cabbage and 8.99 g rice flour.
        4,000원
        69.
        2009.06 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was conducted to develop a recipe for a nutritional cookie containing chungkukjang powder that had a composition of ingredients and a texture that resulted in a high preference by all age groups. Wheat flour was partially substituted with chungkukjang powder to reduce its content. Response surface methodology was then used to analyze the measured results, which showed 16 experimental points including 2 replicates for chungkukjang powder, butter and sugar. The compositional and functional properties were then measured, after which these values were applied to a mathematical model. A canonical form and perturbation plot revealed the influence of each ingredient on the final mixture. The results of the sensory evaluation showed significant values with respect to color (p<0.01), texture (p<0.05) and overall quality (p<0.05). Taken together, the results of this study indicated that the optimal ratio was 26.57 g of chungkukjang powder, and 82.08 g of butter for every 52.36 g of sugar. The physical and chemical sensory measurements were then evaluated by a t-test, and the results revealed significant differences in the flavor of the optimized cookie when compared to the control cookie.
        4,000원
        70.
        2008.10 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The principal objective of this study was to develop the optimal recipe for muffins containing dried broccoli powder. In this study, broccoli powder was substituted for wheat flour in order to reduce its content. The study was conducted by determining the optimal sensory composite recipe, by preparing muffins with different levels of broccoli powder (A), sugar (B), and butter (C), by C.C.D (Central composite design) and performing sensory evaluation and analysis via RSM (Response surface methodology). The sensory measurements yielded significant values for appearance, flavor (p<0.01), texture (p<0.05), overall quality (p<0.05) and color (p<0.05), whereas instrumental measurements yielded significant values in lightness (p<0.01), redness (p<0.05), yellowness, baking loss rate (p<0.05), hardness (p<0.05), cohesiveness (p<0.01) and gumminess (p<0.05). The optimum formulations processed by numerical and graphical optimization were determined as 13.58g of broccoli powder, 92.02g of sugar, and 71.97g of butter.
        4,000원
        71.
        2008.08 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The purpose of this study was to investigate the actual conditions, satisfaction towards, and effects of children's cooking activity programs held at children's cooking schools, which have recently been gaining interest as an effective integrated educational method. Also, based on the results, the study provides information on good teaching-learning methods, which can be applied to kindergarten and elementary schools. The results of the evaluation showed that 84.1% of the respondents were satisfied with the educational aspects of the programs. People were most satisfied with the teachers' "teaching ability", and were least satisfied with "the educational fees". The satisfaction scores for the children's cooking programs were higher when they were performed in a school class environment as compared to a cultural center environment, and children who had participated for more than 12 months were more satisfied than those who had only participated 1 to 3 months. Quantitatively, of the 24 measured evaluation categories grouped into 6 fields that measured the effects of participation in the cooking programs, the greatest effects were found on the children's self-confidence and sense of achievement in the social emotion field, and the lowest effect was found on their writing ability in the language field. In addition, scores were higher when the cooking activities were performed in a private cooking school environment as compared to a cultural center environment. Scores were also higher when the educational program lasted 7 to 9 months as compared to only 1 to 3 months.
        4,000원
        72.
        2008.04 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This purpose of this study was to develop a functional muffin by adding yam powder in the shape of a muffin as a partial surrogate for wheat flour. The yam has been found to be effective for liver and kidney function, as well as the digestion of protein, since it produces glucuronic acid in the body. Therefore, the purpose of this study was to determine the optimal mixing conditions of yam muffins by adjusting the amounts yam powder, butter, and sugar. The mixing conditions for the yam muffins included 3 categories: yam powder (X1), sugar (X2), and butter (X3) by Central Composite Design (CCD) which was optimized by Response Surface Methodology (RSM). The effects of the three variable additions on muffin quality were examined via physical and chemical experiments, such as the analysis of texture (hardness, cohesiveness, springiness, gumminess), coloration (lightness, redness, yellowness), and height. Lastly, we performed a sensory test, which revealed significant findings for gumminess, color, appearance, flavor, softness (p〈0.05), redness, and overall quality (p〈0.01). Consequently, the optimal mixing rate which best satisfied the sensory items were 34.35g of yam powder, 80.15 g of sugar, and 80.55 g of butter.
        4,000원
        73.
        2007.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        In spite of the fact that the food group(Food, Drinks and Health foods & Agricultural and Marine products) occupies little position in total sales of Internet shopping mall, the food group's sales in cyber shopping mall in 2006 have increased 678.1% over 5 years. In addition to the fact that the food consumption pattern has changed from quality-oriented to convenience, health and safety-oriented, the need to decrease the opportunity cost created by housework is rising in the context of increase of women's work participation rate. The wind of change like these will become the foundation on which cyber food industry will be developed. The factors having an effect on consumer purchasing intentions when one buy foods through internet shopping malls are researched in this thesis. For the investigation, women of 697 were surveyed by a questionnaire, and the data were analyzed by the SPSS for WINDOW(Version 12.0). The result is as follows: Factors having an effect on food purchasing intentions are Convenience(Timesaving, Troublesomeness), Customer service(Responsiveness, Reliability, Empathy, Tangibility), Perceived Customer Risk(Economic, Social, Performance risk) and Shopping experience(Easy to find out, Easy process for payment) in order.
        4,000원
        75.
        2007.04 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was to investigate purchase of women for commercial kimchi. Survey was carried out by questionnaire method that is target on 322 female over 20 age in Seoul area. The results of the study was that the way they get kimchi of women answered that they make it by themselves(63.3%). The reason of purchasing is they do not have enough time to make it at their home(43.8%) and its good taste(56.8%) result in their purchase. In the degree of preference about package material, prefer polyethylene(39.6%). Also respondents prefer purchasing poggi kimchi(63.4%) among other different types of kimchi. The promotion facts of purchasing commercial kimchi shows a high score in cold chain system package and specific kimchi development.
        4,000원
        77.
        2006.04 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study had carried out to investigate the usage status of customer, the positive effects and problems, and the most important items of the nutrition labeling at purchasing the food etc. on the current nutrition labeling system in order to establish the customer-centric nutrition labeling system. Survey was carried out by questionnaire method that is targeted on adult female above 20 years old in Seoul and Kyeongnam area from May to June, 2004. For the experience of checking the nutrition label of the processed domestic and imported processed food, 82% and 75.4% of the respondents were replied 'have checked' respectively. For the positive effects due to enforcement of the nutrition labeling system, the respondents agreed highly with 'easy to compare with other products' and 'improve the products quality'. For the problems of the nutrition labeling system, the respondents agreed highly with 'different criteria for each product' and 'incendiary purchasing due to false or exaggerated labeling', and gave the higher scale for the positive effects than the problems relatively. For the necessity of the nutrition labeling system, 96.2% of the respondents were replied 'necessary', and it was indicated a significant difference on age and marital status(p<.01). For the price rising due to enforcement of the nutrition labeling system, 55.2% of respondents agreed, and it was indicated a very significant difference on age and monthly income(p<.001). For the most important nutrition labeling items at purchasing the food, the respondents were replied 'total calorie' on most of the food, and in addition, they checked carefully the lipid, cholesterol, protein, Ca, and Fe.
        4,000원
        78.
        2006.04 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The purpose of this study was to examine the relationships of snack intake and ADHD (Attention Deficit Hyperactivity Disorder) among 284 children aged 4~7 years. The degree of ADHD (Attention Deficit Hyperactivity Disorder) were assessed by both children's mother and their teachers using Behavior check list. The subjects who had a higher ADHD (Attention Deficit Hyperactivity Disorder) score ate more pizza, hamburger, chicken, processed milk, carbonated beverage. These results indicate ADHD (Attention Deficit Hyperactivity Disorder) were related positively for snack(pizza, hamburger, chicken, processed milk, carbonated beverage etc.) intake.
        4,000원
        79.
        2005.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        To determine the optimum mixing conditions of nopal jelly, samples were prepared with various compounding ratios of gelatin(16, 18, 20, 22 and 24g), sucrose(100, 120, 140, 160 and 180g), Citric acid(2, 3, 4, 5 and 6) using a central composite design. Physical and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates which meet sensory items is gelatin 20.19g, sucrose 141.52g and citric acid 4.04g.
        4,000원
        80.
        2005.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study is performed for the investigation of management of personnel, wages, welfare, communication, labor, safety, treatment improvement according to assigned working places(primary, middle and high school). This study is based on the final analysis summarized on the 285 questionnaire answered by employee for school foodservice in Buchon city after distributing total 500 questionnaire. The conclusion of this analysis of study is as following. This report says the reason of this mind is caused by hard work. This investigation says they feel to be compensated with low wages on the contrary their hard working and this caused them to demoralize and increase to give up their jobs. The long tenn vacation like childcare vacation is newly established by present improvement of working condition but this improvement action is ineffective. Many of them are feeling to a fatigue and ill health and the condition of occupational disease as hard work. The present improvement of irregular employee treatment like above cases is not effective. So the rewards and payment shall be considered according to their hard work and the working condition must be improved practically for the settlement of their job without leaving.
        4,000원
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