Earticle

The noodle is one of the most popular meal as a main dish in Korea and onions are reported to contain high levels of flavonoids such as quercetin, aglycone, and quercetin 4-glycoside. This study was conducted to develop the wet noodle with onion juice and to examine the cooking quality, textural properties of it. Five sensory attributes such as gloss, chewiness, adhesiveness, odor, and taste were used for sensory evaluations. Optimal amount of onion(149.5 g) and salt (6.5 g) satisfied target sensory score(7.0) was suggested by response surface methodology. The wet noodle with optimal amount of onion juice and salt was tasted by 100 consumer and showed high score(6.67) in overall acceptability. Cooking quality was measured through absorption of water, volume, degree of turbidity. The volume, water absorption, and cooking water turbidity of cooked wet noodle with onion juice(experimental noodle) were significantly(p<0.01) higher than the control one. Texture profile analysis of experimental noodle showed a lower score of hardness, adhesiveness, springiness, and chewiness. However, it appeared that the experimental noodle showed higher score for cohesiveness than the control noodle.

To optimize the mixing ratio of ingredients for optimal sensory qualities of seasoned tofu, a response surface methodology with a central composite design was performed on tofu containing freshwater crab meat (TCM). Using the desirability function technique, the optimal formulation was determined to be 3.67 g of freeze dried meat, 5.54 g of garlic powder, and 2,120 mL of soymilk. In the texture profile analysis, tofu prepared using the optimal ingredient ratio had a higher hardness, cohesiveness and gumminess than commercial tofu but TCM value for adhesiveness, springiness and chewiness were lower. However, the texture properties of TCM were not significantly different than those of commercial tofu.

This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in the Busan area. On a scale of 5.00, the average scores for perceptions toward seafood were as follows: 3.67 for health & nutrition, 3.53 for taste, 2.53 for smell, 2.77 for convenience. The male students had significantly_(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students. Among 38 types of seafoods, the highest percentages for eating experiences included seaweed_(99.2%), anchovies_(99.1%), fried fish paste_(98.6%), shrimp_(98.4%), crab_(98.2%), squid_(97.9%), sea mustard_(97.8%), mackerel_(97.7%), dried squid_(97.3%), and hair tail_(96.9%). However, the majority of students had eaten a limited amount of seafood. The degree of seafood intake at home was significantly_(p<0.01) higher than at school. The students' favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying, and soup. However, the middle school lunch programs primarily served as soup, seasoning, stir-fried, braised, deep-fat fried, and grilled, respectively. The main reasons for leaving seafood on a plate were inconvenience due to the fishbones_(62.7%), tasteless_(45.4%), and disliking the smell_(35.7%). Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience_(67.0%), taste_(52.0), and increased variety of seafood types_(38.2%).

전통적 기호식품 및 건강식품인 전복죽 제조 시 쌀 형태에 따른 내장 첨가량을 결정하기 위해 1%, 2%, 3%, 4%, 5%의 내장 첨가량에 따른 이화학적 특성, 물성 및 관능적 품질특성을 연구하였다. 이화학적 특성에서, pH에서는 쌀입자 크기와 내장첨가량에 따른 차이는 보이지 않았으나 반쌀죽과 쌀가루죽에서는 내장첨가량이 증가할수록 약간의 감소경향을 보였다(p<0.05). 산화도는 전반적으로 낮은 수치를 보였으며 온쌀죽>반쌀죽>쌀가루죽의 순으로 유의적(p<0.05)으로 산화도가 높게 나타났고 반쌀죽을 제외한 온쌀죽과 쌀가루죽에서는 내장의 첨가량이 증가함에 따라 증가하는 경향을 보였다. 색도에서, 명도 및 적색도는 유의적인 차이는 없었으나 황색도는 내장첨가량이 증가수록 유의적(p<0.05)으로 증가하였으며 온쌀죽>반쌀죽>쌀가루죽 순으로 높게 나타났다. 물성에서, 쌀입자 크기에 따른 물성의 차이는 유의적(p<0.05)으로 나타나 점조성과 견고성은 온쌀죽>반쌀죽>쌀가루죽 순으로 높게 나타났고 점성과 응집성은 쌀가루죽>반쌀죽>온쌀죽 순으로 높게 나타났다. 내장첨가량에 따른 물성을 살펴본 결과, 온쌀죽에서 내장첨가량이 증가할수록 점조성과 견고성이 다소 감소하는 경향을 보였으나 전반적으로 유의적인 차이는 없었다. 쌀입자 크기와 내장첨가량에 따른 관능평가를 실시한 결과, 식전 냄새를 제외한 나머지 관능특성에서 모두 유의적(p<0.05)인 차이를 보였다. 쌀입자 크기에 따른 관능특성에서 온쌀죽과 반쌀죽이 쌀가루죽보다 질감, 맛 및 전체적인 관능점수에서 유의적(p<0.05)으로 높은 점수를 보였으며 내장첨가량에 따른 관능특성에서는 온쌀죽은 내장 $2{\sim}5%$ 첨가, 반쌀죽은 내장 $3{\sim}5%$ 첨가구에서 유의적(p<0.05)으로 높은 점수를 보였으나 쌀가루죽은 내장 $1{\sim}2%$ 첨가구에서 유의적(p<0.05)으로 낮은 점수를 보였다. 이상의 연구 결과를 통해 온쌀은 2%, 반쌀은 3%, 쌀가루는 4%의 내장을 첨가하여 제조한 전복죽이 이화학적, 물성적 및 관능적으로 우수한 것으로 나타났다.

To develop an optimal composite recipe for a functional abalone porridge including abalone viscera, this study investigated the effects of added viscera on the physical, textural and sensory characteristics of the porridge. Several kinds of abalone porridge were prepared with 1%, 2%, 3%, 4%, or 5% of the viscera (w/w) and with round rice, half rice, or ground rice. pH of the porridge with half and ground rice decreased with increasing amounts of the viscera. TBARS value increased with increasing size of rice and increased with increasing amount of the viscera in the porridge with round and ground rice. Yellowness of the porridge increased significantly by the addition of the viscra. Among the four textural properties, consistency and firmness increased with increasing size of rice; in contrast, viscosity and cohesivness decreased with increasing size of rice. However, textural properties of the porridge were not significantly different by the addition of the viscera. In the sensory evaluation, sensory scores of the porridge with round and half rice were higher than with round rice for texture, taste and total. In conclusion, concerning overall sensory evaluation, round rice porridge with 2% viscera, half rice porridge with 3% viscera and ground rice porridge with 4% viscera showed the best results, implying that developing functional abalone porridge using the viscera may be worthy.

This study examined mothers' perceptions on nutrition education for elementary school students according to demographical factors. Questionnaires were distributed to the mothers of 511 elementary school students in the Busan area. According to the results, 50% of the respondents felt that the preschool years or the lower elementary grades were proper times to start nutrition education. Furthermore, they preferred school dietitians (55.4%), outside professional dietitians (16.3%), nurse teachers (13.8%), class room teachers (11.7%), and parents (2.8%) as nutrition educators. The mothers who were college and university graduates had significantly (p<0.001) higher scores regarding the necessity of nutrition education for student growth when compared to mothers who were high schools graduates. However, the high school graduates had significantly (p<0.001) higher scores than the college and university graduates with respect to nutrition education for correcting obesity. The order of importance for nutrition education curriculum content was as follows: eating habits, food safety, health and disease, maintaining ideal body weight, food waste and environment, basic food knowledge, and traditional foods. The college and university graduates, and those of 'A' group schools, had significantly (p<0.001) higher importance scores for proper eating habits. Mothers having experience with nutrition education comprised 43.9% of the subjects, and there was a significantly (p<0.05) higher percentage of employed mothers as compared to unemployed. Eighty-six percent of the respondents wanted to receive nutrition education. For more effective learning, they preferred in-person group education rather than correspondence education using e-mails or printed materials from schools.

영양적으로 우수하고 기호도가 높은 고품질 전복죽을 개발하기 위하여 온쌀, 반쌀, 쌀가루 각각에 가수량을 달리하여 죽을 제조한 후 이의 이화학적 특성과 기호도를 평가하였다. 죽의 pH는 전체적으로 6.3에서 6.8정도로 안정되어 있었으나 가수량이 많아질수록 pH가 높아졌으며, 쌀입자가 작을수록 pH는 낮아져 800 mL 물 첨가 쌀가루죽의 pH가 가장 낮았다. 물 첨가량이 많아질수록 산화도가 높아지는 경향이 있었으나 전반적으로 낮은 산화도를 나타냈고, 쌀의 상태 및 물의 첨가량에 따른 유의적인 차이는 없었다. 명도는 $53{\sim}59$의 값을 나타내었고, 쌀가루죽이 온쌀죽보다 높은 값을 나타내었다. 적색도는 쌀알이 완전할수록, 가수량이 적을수록 높은 경향을 보여 800 mL 물 첨가죽의 적색도가 0.71로 가장 높은 값을 보였고, 황색도는 온쌀죽과 반쌀죽이 쌀가루죽보다 높게 나타났다. 또한 물의 첨가량이 증가함에 따라 황색도는 감소하는 경향을 나타내었다. 점조성과 점성, 견고성은 온쌀죽과 반쌀죽이 쌀가루죽보다 높게 나타났으며 물의 첨가량이 많아질수록 모든 물성 특성이 감소하였다. 온쌀죽과 반쌀죽에서 쌀알만이 나타내는 물성을 측정한 결과 경도, 검성 그리고 씹힘성은 온쌀이 유의적으로 높았으며 물의 첨가량이 증가함에 따라 이들 물성은 감소하여 1500 mL 물 첨가 죽에서 경도, 검성 및 씹힘성의 값이 가장 낮은 값을 나타내었다. 전복죽에 대한 관능평가 결과 쌀의 크기와 첨가한 물의 양에 따라 모든 관능특성에서 유의적인(p<0.05) 차이를 나타냈다. 점성, 냄새, 질감 및 맛에 대한 각각의 관능평가 모두에서 가장 좋은 점수를 보인 전복죽은 1000 mL 물 첨가 반쌀죽이었다. 온쌀죽군에서 관능특성 평가 총점이 가장 좋은 죽의 물 첨가량은 800 mL이었으며, 반쌀죽군은 1000 mL, 쌀가루죽군은 1200 mL으로 나타났다. 이상의 결과로 볼 때 전복죽 제조 시 쌀입자의 크기와 첨가하는 물의 양이 물리적 특성 및 관능특성에 영향을 미쳐, 죽 개발 시 고려되어야 함을 알 수 있었다.

The purpose of this study was to evaluate quality of abalone porridge prepared with different sizes of rice and amounts of added water. pH of porridge was mostly stable from 6.3 to 6.8 but as more water was added, pH increased. Increase of added water resulted in higher TBARS value, but most of TBARS value was generally low, and there wasn't any significant difference. Lightness of the rice powder porridge was 53 to 59 and it was higher than that of round rice porridge. Redness tended to be high as rice size was bigger and less amount of water was added. Yellowness of round rice porridge and half rice porridge was higher than that of rice powder porridge. Also, yellowness of porridge had a tendency to decrease as amount of water was increased. Consistency, viscosity, and firmness was higher in round rice porridge and half rice porridge than in rice powder porridge, and increase in added water amount led to decrease of all textural properties. In the measurement of texture properties that is only present in rice grain, the hardness, gumminess, and chewiness of round rice grain porridge was significantly higher than that of half rice. In the sensory evaluation result, all sensory properties was significantly different (p<0.05) among the abalone porridges prepared with different rice sizes and added water. The viscosity, flavor, texture, and taste of half rice abalone porridge added 1000 mL water showed the highest sensory scores.

To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.

The principal objective of this study was to evaluate the sensory properties and physical characteristics of muffins produced using different fats(butter, grape seed oil) and mixing methods(Creaming method, Foam method, Single-stage method). The muffins weighed between $63.25{\sim}64.50$ g and were $5.77{\sim}6.42$ cm in height. In a texture analyzer test, muffins prepared via the single-stage method with butter evidenced the highest hardness, gumminess, and chewiness values among the five kinds of muffin prepared in these experiments. The springiness value was highest in the muffin prepared via the foam method with grape seed oil. In the sensory evaluation, we detected no significant differences among the muffins in terms of flavor($4.76{\sim}5.24$), taste($4.65{\sim}5.29$), softness ($4.65{\sim}5.41$), and overall acceptability ($4.47{\sim}5.29$). In the chemical composition analysis, moisture and crude protein contents were found to be higher in the control group(p<0.05) than in the muffin prepared via the foam method with grape seed oil(p<0.01). We noted no significant differences among the muffins in terms of crude lipids or crude ash content.

This research examined age differences in the way 3-, 4-, 5-year-old children solve scientific problems involving magnetic and nonmagnetic objects. Their scientific process skills and scientific concepts were examined in 1) hypothesis setting, 2) hypothesis verification and 3) hypothesis application. Data was analyzed by one-way and two-way ANOVA and Scheffe. Children's scientific process skill presented differences by age in each phase of problem solving. That is, the scientific concept level demonstrated by 4-year-olds was higher than that of the 3-year-olds. That of the 5-year-olds was higher than the 4-year-olds. In addition, in all age groups, the children showed a higher level of understanding about magnetic and non-magnetic objects in the hypothesis application phase than in the hypothesis setting phase.

동래파전의 유래에 대한 문헌이 없어 문헌적 고찰이 이루어지지 않았다. 사례연구에 의하면 조선조에서 삼짇날 임금님께 진상한 음식(동래할매파전 옥호의 주인의 구술)인 상류층 음식으로, 벚꽃 피기전의 초봄의 계절음식 및 재실음식(이씨 및 왕씨 부부, 추씨 등의 민간구술)으로 이루어졌고 이로써 부산 향토음식임이 입증되었다. 동래파전의 식재료는 조선쪽파, 미나리, 해산물(대합, 홍합, 조갯살, 굴, 새우, 논고동), 쇠고기, 계란, 찹쌀 및 멥쌀가루, 맛국물(멸치, 다시마 국물)등이며, 이들 식재료를 조리 순서대로 얹어 참기름으로 구워낸 것으로 5가지 기초 식품군이 골고루 배합된 음식이다. 동래파전의 표준화에서 맛에 관련된 인자는 식재료 인자와 열원인자를 들 수 있다. 식재료 인자 중 찹쌀 및 멥쌀 가루에 멸치와 다시마의 국물을 섞은 반죽에서 쌀가루의 전분과 파가 어우러져 파전에 깊은 맛을 주고, 맛국물은 구수한 맛과 칼슘을 공급하여 파전에 맛과 영양의 상승효과를 주고 있으며, 참기름은 불포화지방산의 공급과 함께 파전에 유지맛과 고소한 맛을 주고 있다. 또한 조리 시, 강한 열원에서 번철을 달구어 식재료를 순서대로 얹어 뒤집고, 다시 반죽을 얹어 뚜껑을 덮은 후 열원을 약하게 하여 쌀 전분의 완전호화를 도와 파전의 깊은 맛을 배가시킨다 동래파전의 100g 당 에너지는 148 kcal, 단백질 8.8 g, 지방 2 g, 식이섬유 8.6 g, 칼슘 57.7 mg, 철분이 1.8 mg이었으며 1인분(245 g)당 에너지는 364 kcal, 단백질은 21.6g, 칼슘은 141 mg, 철분은 4.4 mg으로, 철분과 단백질의 함량이 우수한 것으로 나타났다. 아미노산 조성은 시스틴, 리신, 루이신, 발린, 이소루이신 등의 필수 아미노산의 함량이 높았으며 필수 및 비필수 아미노산의 조성이 균형된 음식이다. 구성 지방산 중 올레인산, 리놀레산, 리놀렌산의 함량이 각각 20.5%, 20.1%, 10.4%로 불포화지방산이 58.3%이었으며 P/M/S가 0.73/0.67/1이었다. 동래파전의 섭취 증가를 위하여서는 자주 먹을 수 있는 일상의 음식으로, 또 저 연령층의 섭취확대를 위한 급식메뉴로, 그리고 때와 장소의 구애 없이 간편히 이용할 수 있고, 우리국민은 물론 외국인의 입맛을 공략할 수 있는 조리방법 개발에 많은 노력과 연구가 필요하다고 생각한다. 본 연구에서는 전통적, 향토적 동래파전의 식재료 종류와 분량, 조리법에만 중점을 둔 조리표준화를 행하였으나 향후의 연구는 동래파전의 산업화에 중점을 두고 젊은 층을 중심으로 고 연령층 등 각 연령층이 선호할 수 있는 우리전통음식인 동래파전 패스트푸드화에 노력을 기울여야 할 것이다.

The purposes of the study were to find refined taste of ancestor through historical research about traditional cooking method and ingredient for the purpose of enriching today#s dietary life and to hand down a particular style of regional dish and excellence of nutritional aspect by providing a standard recipe and nutrition analysis data on #Dong-rae Pajeon#. To collect data about traditional ingredients and cooking method, researcher interviewed seven local natives who have kept a traditional food costumes, visited four restaurants, and reviewed ten cookbooks. The interviewees recalled and demonstrated the cooking procedure. The standard recipe of #Dong-rae Pajeon# was created after three experimental cookings, based on the recipes of the natives, restaurants, and cookbooks. According to the natives# statements, #Dong-rae Pajeon# was a special dish that was offered to the king at #Samzi-nal# (March 3rd of the lunar calendar). It was also a seasonal (before cherry blooming time) and memorial service dish of the province#s high society. The main ingredients were small green onion, dropwort, beef, seafood (large clam, mussel, clam meat, oyster, shrimp, fresh water conch), waxy rice powder, non-wax rice powder, and sesame oil which were abundant in Busan and Kijang region. Energy per 100 g of #Dong-rae Pajeon# was 148 kcal. Protein, lipid, fiber, Ca, and Fe contents were 8.8 g, 2.0 g, 8.6 g, 57.7 mg, and 1.8 mg respectively. Contents of cystine, lysine, leucine, valine, isoleucine which are essential amino acids were high in #Dong-rae Pajeon#. Fatty acids contents are oleic acid (20.5%), linoleic acid (20.1%) and linolenic acid (10.4%) while P/M/S ratio was 0.73/0.67/1.

To optimize the mixing ratio of ingredients to obtain the best sensory qualities, a response surface methodology with a central composite design was performed on hot water extracts using crucian carp Carassius carassius treated with diluted vinegar (pH 5.24-5.30). The optimal solutions for four parameters (overall acceptability, odor, flavor, and taste) were obtained using the second-order response surface regression models. The optimal formulation appeared to be 124.15 g of ginger and 96.09 g of garlic with 1 kg of ground crucian carp meat based on the desirability function technique.

We have demonstrated a highly sensitive temperature sensor using an etched single mode fiber with a thermally expanded core region. Large core size of thermally expanded core facilitates access to evanescent wave by the wet etching. The etched region was surrounded by a low dispersive external medium with high thermo-optic coefficient. Due to the large difference between the dispersion property of the fiber and that of the external medium, the device reveals a cut-off properties at spectral region. The cut-off wavelength was shifted by the variations of the environmental temperatures because of thermo-optic effect of the external medium. The sensitivity of the fabricated device was found to be $45nm/^{\circ}C$.

광-바이오센서로 이용하기 위해 광섬유 형태의 마흐-젠더 간섭계와 측면 연마된 광섬유를 결합한 구조를 제안하였고, 이를 제작 및 특성 평가하였다. 마흐-젠더 간섭계 구성은 1310nm와 1550nm 파장에서 광 파워 분기비가 50:50인 $2{\times}2$ 광커플러 2개를 제작하여 구성하였으며, 센서부로는 측면 연마한 광섬유를 이용하였다. 제작된 광섬유 형태의 마흐-젠더 간섭계 센서의 센서부 표면에 다양한 굴절률 용액을 이용하여 광학적 특성을 평가하였다.

영양성과 경제성 및 내외국인에게 선호도가 높은 빈대떡에 대한 40대이상의 소비자들의 기호도와 물성으로 재료혼합비율을 반응표면 분석법으로 최적화하였다. 먼저 전통적 방법으로 조리된 빈대떡의 재료 혼합비율을 최적화 한 뒤, 오징어와 대두를 단백질 대체재료로 사용한 개량빈대떡의 흔합비율을 최적화하였으며, 또한 이들의 영양적인 품질을 평가하여 단백질 재료의 대체에 따른 개량빈대떡의 품질의 변화를 알아본 결과는 다음과 같다. 빈대떡 재료의 3가지 요인변수(전통빈대떡, $X_{1}$ : 녹두, $X_{2}$ : 돼지고기, $X_{3}$ : 혼합채소 ; 개량빈대떡, $X'_{1}$ : 돼지고기, $X'_{2}$ : 오징어, $X'_{3}$ : 대두)의 변화에 따른 기호도의 관능적 특성($Y_{1}$ : overall acceptability, $Y_{2}$ appearance, $Y_{3}$ : color, $Y_{4}$ : flavor, $Y_{5}$ : hardness)인 반응변수의 변화를 분석한 결과, 전통빈대떡의 경우 녹두 : 돼지고기 : 채소의 비율이 0.55 : 0.13 : 0.32로 돼지고기 비율이 현저히 낮고 녹두 비율이 높은 것이 선호되었으며, 이때 예상되는 관능치는 6.7로서 양호하였다. 이를 돼지고기 대신 오징어와 대두로 부분 대체한 개량빈대떡의 경우는 돼지고기 : 오징어 : 대두의 비율이 0.03 : 0.42 : 0.55로 대두의 비율이 높은 것이 선호되었으며, 예상점수는 6.5로 전통빈대떡과 같은 정도로 양호하였다. 구성 식재료가 물성적 특성에 미치는 영향은 전통빈대떡의 경우, 녹두와 돼지고기양이 증가할수록 탄력성, 응집성을 비롯한 모든 물성 특성치가 증가한 반면, 채소양이 증가에 따라서는 경도와 부착성을 비롯한 대부분의 물성치가 감소하다가 최소점에 도달하였다. 개량빈대떡에서는 오징어 대체량이 많아짐에 따라 대부분의 물성치가 높아진 반면, 대두양이 많아질수록 대부분의 물성치는 낮아졌다. 최적비율 빈대떡의 영양학적인 평가는 개량빈대떡이 전통빈대떡보다 조단백, 조지방, 총열량이 낮았고 회분양은 높았으며, TBA value와 갈변도는 높았지만, 단백질 효율도 유의적으로 높게 나타나 단백질급원을 대두와 오징어로 대체하여 기대했던 긍정적 효과를 얻을 수 있었다. 이와 같이 혼합물 실험계획법에 의한 반응표면분석으로 목표세대의 기호도에 맞춘 다양한 맛의 전통식품을 상품화 한다면,우수한 전통 식생활문화를 계승 발전시키는 동시에, 전통음식의 세계화가 촉진될 것으로 생각된다.

The sensory acceptability, texture profile analysis and nutritional evaluation were peformed in Korean traditional mungbean pancake (MPC) and modified MPC containing squid meat and soybean to standardize the recipes for healthy fast food market potentiality. Optimal ingredient formulations were revealed as mung-bean 55$\%$, pork 13$\%$ and vegetables 32$ \%$ for traditional MPC, and pork 3$\%$, squid 42$\%$ and soybean 55$\%$ for modified MPC using response surface methodology. Flavor and hardness correlated highly with overall accept-ability rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springi-ness and resiliences of modified MPC, but soybean decreased these textural attributes. Protein, lipid and total calorie of modified MPC were lower than those of traditional MPC. Computed protein efficiency ratio (C-PER) and degree of gelatinization of modified MPC were superior than traditional MPC.

Subjects were two teachers each with higher or with lower play teaching efficacy, and the 111 four and five-year-old children they taught. Using naturalistic observation, children's constructive play was videotaped and transcribed for 60 minutes on ten consecutive days in each classroom. Play was analyzed by level of constructive play, continuous length of play, variety of materials, enrichment of activities, and coherence of content. Constructive play of children whose teachers had higher efficacy in teaching play showed longer continuous play, used a higher variety of materials, and their play had more creative integrity. Five-year-olds exhibited longer continuous play, used a larger variety of play materials, more enrichment of play activity, and more coherence in play contents than four-year-olds.

코어가 확산된 단일모드 광섬유와 외부 물질 사이의 분산 특성의 차이를 이용하여 차단 특성이 우수한 단파장 통과 필터(short-pass filter)를 구현하였다. 두 물질의 결합 방법으로 측면 연마 기법을 도입하였다. 실험 결과 소자의 대역경계 파장(band edge wavelength)은 코어의 확산 정도로 조절이 가능하였다. 일반 통신용 단일 모드 대신에 열확산 코어 확산 광섬유를 도입함으로써 더 예리한 파장응답을 얻을 수 있었다. 열광학 효과를 이용하여 경계 파장을 400nm 이상 가변 할 수 있음을 관측하였다.

We have demonstrated a fiber short-wavelength filter with a good cut-off property using dissimilar dispersive properties between? a thermally expanded cored fiber and an external medium. Side-polishing is applied to coupling between the fiber and the external medium. The experimental results revealed that the bend edge wavelength can be adjusted by controlling the degree of core expansion. Futhermore, the sharpness of wavelength response? was significantly? improved by employing expanded core fiber instead of a conventional single mode fiber. Tuning range of the band edge wavelength exceeded 400 m based on thermo-optic effect of the external medium.

백미밥에 비하여 기능성과 기호성이 향상된 다시마밥의 최적조건을 구하기 위하여, 관능검사를 실시하였고, 그 결과를 반응표면 분석하여 다시마편 첨가비율, 가수량과 침지시간 등의 최적 수준을 정하고, 최적수준으로 제조한 다시마밥과 백미밥의 물성검사와 영양적 품질평가를 비교하였다. 40대 이상을 대상으로 한 결과로부터 얻어진 2차 회귀 방정식에서 맛, 찰기, 색상, 전반적기호도의 관능적 특성에서 유의성이 인정되었고(p<0.03), 예측되는 최적조건은 다시마편 첨가비율 14%, 가수량 1.67배, 침지시간 47분이었다. 이 최적조건으로 지은 다시마밥의 경도는 압력솥으로 지었음에도 불구하고 경도는 상압에서 지은 백미밥과 비슷하였다. 부착성은 상온에서 지은 백미밥보다는 낮았고 압력솥에서 지은 백미밥과는 큰 차이 없었다. 씹힘성은 상온에서 지은 백미밥에 비해 2배 높았으나 압력솥에서 지은 백미밥보다는 약간 낮았다. 밥을 지은 뒤 30분 경과 후의 물성의 변화는 백미밥보다 다시마밥의 변화가 더 적었다. 다시마밥의 식이섬유소 함량은 5.4%이었고, 백미밥에 비해 식이성 섬유소, 회분, 단백질의 보강효과는 현저하였다. 다시마밥의 단백질 소화율(in vitro), 단백질 효율비 (C-PER)과 전분호화도는 백미밥에 비해 낮게 나타났다. 따라서 다시마밥은 열량섭취량이 높고, 섬유소 섭취량이 낮은 현대인의 식생활에 이을 보완해주는 저열량 고섬유소의 기능적 식품으로 권장할 수 있을 것으로 판단된다.

Response surface methodology on sensory evaluation was used to optimize cooking condition of cooked short grain rice (CSR) and cooked short grain rice containing grainy sea-tangle patch (CSTR). Texture profile analysis and nutritional evaluation were also performed. For maximizing overall acceptability, it can be predicted sea-tangle patch 14%, added water 1.67 times of rice and sea-tangle amount and steeping time 47 min as optimum cooking conditions from sensory evaluation conducted by the forties panelist. Hardness of pressure cooked short grain rice containing grainy sea-tangle patch (CSTR) were lower than cooked short grain rice (CSR), but it showed similar as CSR in adhesiveness, chewiness and higher in springiness and cohesiveness. In addition CSTR was delayed retrogradation compared with CSR. The nutritional Quality of CSTR showed higher level in total dietary fiber, protein, ash than CSR, but lower in protein digestibility, C-PER, gelatinization degree compared with CSR.

본 논문에서는 기존의 화주/차주간 물류중개의 문제점들을 극복할 수 있는 보다 효율적인 인터넷 기반 물류중개 개념을 제안한다. 이러한 개념을 구체화하여 하나의 실제적인 비즈니스 모델을 정의하고 이를 토대로 필요한 정보시스템을 개발하기 위해서는 모델링 방법론을 활용한 비즈니스 프로세스 분석이 필수적이다. 본 연구에서는 최근 정자상거래 분야의 표준 모델링 방법으로 급부상하고 있는 UMM(UN/CEFACT Modeling Methodology)을 활용하여 화주/차주간 물류중개에 대한 비즈니스 프로세스 분석을 수행한다. UMM을 활용하여 이와 같은 분석을 수행해본 결과, UMM이 참여자간 협업이 중요시되는 전자상거래 분야의 비즈니스 및 정보시스템 모델링을 위한 효율적인 분석 도구로써 이용될 수 있음을 알 수 있었다.