• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.253-258
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• 2011

To increase utilization of Korean sweet persimmon, white breads containing sweet persimmon were prepared and those characterizations were evaluated. WB (white bread without persimmon), FPB (white bread containing 30% (w/w) persimmon flesh), and WPB (white bread containing 30% (w/w) whole persimmon) were prepared by straight dough method. Specific volumes of WB, FPB, and WPB were 3.51, 2.99 and 3.21 $cm^3$/g, respectively. Loss of bread of WB, FPB, and WPB were 9.81, 7.78, and 8.86%. With addition of sweet persimmon in bread, the lightness (L) was decreased, and the redness (a) and the yellowness (b) were increased. DPPH radical scavenging activity, one of antioxidant activity, of WB, FPB, WPB at concentration of 10 mg/mL was $12.39{\pm}0.135$, $14.57{\pm}0.01$, and $19.57{\pm}0.44%$, respectively. Total phenolic contents of WB, FPB and WPB were $177.05{\pm}5.52$, $185.26{\pm}0.79$, and $216.24{\pm}5.47$ mg GAE/g. Hardness of WB were 175.33 Dyne/$cm^3$, and the value was decreased in FPB and WPB. In sensory test, FPB acquired relatively high points in texture, flavor, taste, and overall acceptance.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.1
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• pp.9-16
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• 2022

Rice is one of the most important staple foods in Wnju, Jeonbuk, South Korea. However, rice consumption has dramatically decreased as eating habits have diversified owing to rapid economic growth. Recently, floury endosperm rice varieties have been developed to invigorate the rice processing industry, because dry-milled rice flour is economically and environmentally suitable for massive rice flour distribution. The National Institute of Crop Science has developed 'AromaT', an early-maturing black rice with floury-endosperm, suitable for tea and dry milling. 'AromaT' was derived from a cross between 'Suweon542' as the floury endosperm source and 'Heugjinju' as the black and aromatic source. In this study, 'AromaT' and its parents, 'Suweon542' and 'Heugjinju', were analyzed for agronomic traits, anthocyanin content, and their major physicochemical properties by different planting date. The field experiment was conducted in Wanju, Jeollabuk-do Province, South Korea, in 2019. The transplanting dates were May 30 (ordinary season), June 25 (double-cropping season), and July 10 (late season). The yield performance of brown rice 'AromaT' was 330 kg/10 a in the double-cropping cultivation method and was the highest among the transplanting dates. The floury endosperm of 'AromaT' was derived from 'Suweon542' containing 'flo7', located on chromosome 5 and known to control floury endosperm. With the late planting date, the anthocyanin content of 'AromaT' was 570.5 mg/100 g, much higher than that of 'Heugjinju' (376.3 mg/100 mg). The brown rice of 'AromaT' also exhibited the pop-corn-flavoring 2-acetyl-1-pyrroline, exclusively detected in aroma rice varieties. The average particle sizes of 'AromaT' and 'Suweon542' were 67.12 ㎛ and 70.9 ㎛, respectively, lower than that of 'Heugjinju' (95.5 ㎛) with a black transparent endosperm. The average damaged starch content of 'AromaT' was 8.1%, lower than that of 'Heugjinju' (10.05%) and Suweon542 (9.5%). As a result, 'AromaT' with high anthocyanin content, fine particle size, and low damaged starch content is expected to provide a new rice material in various processing fields.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1597-1603
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• 2011

The influence of heat-moisture treatment (HMT) and substitution of rice flour containing different amylose contents on the quality characteristics of rice noodles was investigated. HMT was applied to rice flours with 21% moisture content at 100 and 105$^{\circ}C$ for 30 min. Three rice cultivars were used, including high amylose of Goami (GM) and intermediate amylose of Choochung (CC) as domestic rice flours and imported rice of Taeguk (TG) as a control. HMT and substitution of rice flour with different amylose contents affected the cooking and texture quality of rice noodles. When rice noodles were made of intermediate amylose rice flour with HMT, cooking properties improved with decreased cooking loss and cooking water turbidity and thus were closer to those of control. Especially, the hardness, adhesiveness, tensile strength, and darkness of rice noodles notably increased when HMT rice flour was used. Based on the results of quantitative descriptive analysis for selected rice noodles, the noodles made of HMT CC at 105$^{\circ}C$ (CC105) had high scores for resilience and adhesiveness and low scores for hardness compared with imported commercial rice noodles and other experimental noodles such as TG, HMT GM100, TG+CC, and TG+CC105. In conclusion, rice noodles were made of composite flours containing high amylose and intermediate amylose contents or HMT intermediate amylose content rice flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.259-266
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• 2011

This study was performed to develop an odor-reduced Korean traditional Cheonggukjang (fermented soybean paste) by adding Job's tears to Cheonggukjang made with soybean (control) only. The study included the determination of best addition percentage of Job's tears versus soybean, sensory evaluation, and aroma patterns and its components as well as proximate composition analyses of Cheonggukjang. Job's tears Cheonggukjang (CAJT) was prepared by inoculating Bacillus subtilis and fermented at $40^{\circ}C$ for 48 hours. Ratios of soybean : Job's tears for Job's tears Cheonggukjang were 1:1, 2:1, 3:1, and 4:1, respectively. In comparison of proximal composition, Job's tears Cheonggukjang was high in moisture and carbohydrates, but low in calorie, fat, protein, ash and amino nitrogen. The pH of CAJT was lower than those of control and conventional Cheonggukjang (CC) sold in the market, and the acidity was the lowest in CC. The color of Job's tears Cheonggukjang appeared the whiter and more yellowish, but less reddish in proportion to contents of Job's tears. The contents of viscous substances were higher in CAJT compared with those of control and CC. The contents of glutamic acid, the major components of viscous substances were lower in CAJT than in control and CC, and the contents of fructose higher in CAJT. The scores of sensory evaluation were the highest in Job's tears Cheonggukjang mixed with soybean : Job's tears=4:1. The aroma pattern of CC analyzed was conspicuously dissimilar to the control and CAJT and also discriminated by electronic nose examination. The pyrazines, volatile compounds peculiar to Cheonggukjang, were found to be lower in CAJT by SPME-GC/MS assay. Additionally, the acetic acid, butanoic acid, and naphthalene causing off-flavor were identified in CC, but not in Job's tears Cheonggukjang. The strength of odor through sensory evaluation was by far the lowest in CAJT among the groups. From the findings, it had shown that Job's tears Cheonggukjang would be produced successfully when the ratio of 4:1 (soybean : Job's tears) is employed. Also, it was proved that appropriate ratio of Job's tears addition makes Cheonggukjang odor-reduced and well accepted by people.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1785-1790
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• 2014

This study was carried out to compare the physicochemical characteristics and sensory qualities of Sikhye (Korean traditional rice beverage) prepared with foxtail millet, proso millet, and sorghum. The cultivated varieties were Setaria italica Beauv. cv. Samdamae (SDM) and Samdachal (SDC), Panicum miliaceum L. cv. Ibaekchal (IBC), Sorghum bicolor (L.) Moench cv. Nampungchal (NPC), Donganme (DAM), Oryza sativa cv. Ilpum (IP), and Baegokchal (BOC). The brix degrees of SDM, SDC, IBC, NPC, DAM, IP, and BOC Sikhye were 9.53, 8.63, 5.67, 7.57, 6.27, 12.50, and $12.27^{\circ}Bx$, respectively. There were no significant differences in pH (5.99~6.10) among the groups. The highest turbidity was 1.07 in DAM Sikhye. The L-value, a-value, and b-value were 30.85~41.11, -0.34~2.52, and 2.56~5.67, respectively. Total polyphenol contents of SDM, SDC, IBC, NPC, DAM, IP, and BOC Sikhye were 241.52, 213.69, 202.34, 258.25, 193.24, 160.81, and $170.31{\mu}g\;GAE/mL$, respectively. Total flavonoid contents of Sikhye were $19.21{\sim}54.30{\mu}g\;CE/mL$. The highest DPPH and ABTS radical scavenging activities were $16.85{\pm}0.39$ and $64.75{\pm}2.92mg\;TE/100mL$ in DAM Sikhye, respectively. Finally, the sensory evaluation results indicate that there were significant differences in appearance, aroma, and taste between the groups, and SDM Sikhye was similar with IP and BOC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1467-1475
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• 2016

To make soft and less stale bread, various amounts of gelatinized wheat flour dough were added for making pan bread. In the dough process, higher gelatinized wheat flour dough showed higher consistency and dough development time but a lower dough stability time. Expansion during fermentation represented the highest value upon addition of 10% gelatinized wheat flour dough (GWFD), and this value decreased with increasing amount of gelatinized wheat flour dough. Volume of bread was the highest in the control and lowest in 30% GWFD, and there was no difference between 10% GWFD and 20% GWFD. Moisture contents of bread made with various amounts of gelatinized wheat flour dough increased with increasing gelatinized wheat flour dough amount. Color values of bread made with various gelatinized wheat flour dough were not significantly different. Chewiness, brittleness, and hardness of bread made with control and 10% GWFD showed low values, whereas bread made with 20% GWFD and 30% GWFD showed high values. During storage, chewiness, brittleness, and hardness increased with increasing storage period in whole breads, whereas breads made with 10% GWFD showed the lowest increasing rate. In the sensory strength test, chewy texture increased upon addition of gelatinized wheat flour dough. In the consumer acceptance test, 10% GWFD showed the most overall acceptance. In conclusion, bread made with 10% gelatinized wheat flour dough is desirable for increasing softness and decreasing bread staling.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.503-510
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• 2010

Different amounts of black garlic extract(0, 1, 3, 6, 9 and 12%(W/W)) were added to white pan bread, and the quality characteristics were evaluated. The pH and density of dough was decreased with increasing concentration of black garlic extract. There was no marked difference in the fermentation power of the dough expansion among the samples. The pH of bread decreased, and there were no significant differences in baking loss rate, dough yield or bread specific volume as the concentration of black garlic extract was increased. Regarding crust and crumb color values, lightness gradually diminished with increased amounts of black garlic extract in bread, whereas redness and yellowness increased. For measurement of texture, the highest hardness and gumminess of bread were observed in the 1% added group, and there was no remarkable difference between the 3% added group and control. Sensory evolution was the highest when 6% black garlic extract was added, but there were no significant differences in terms of color or overall acceptability. The results imply that addition of black garlic extract to white pan bread created a healthy and functional bread.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.144-152
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• 1977

The physiochemical properties of eight different cultivars or newly bred lines of glutionous rice were investigated and obtained following results; (1) The gelatinizing temperature, blue value and alkali number of starch separated from the sample cultivars or lines were similar to those of starch from conventional cultivar Olchal. The expansive power of three newly bred lines were somewhat weaker than that of starch from conventional cultivar, but the expansive power of other four lines were similar to that of conventional cultivar. (2) pH of cooked rice of the ten sample cultivars or breeding lines showed no discernible differences rangeing from 6.54 to 6.60. (3) The degree of gelatinization of cooked rice of newly bred lines were rather lower than that of conventional ones, but the degree of their retrogradation were somewhat higher than that of conventional cultivars. (4) In order to improve the palatability of cooked rice of Tongil (common rice), glutinous rice were mixed in different rate. The results showed that a mix ratio of six per cent glutinous rice was most favourable. The acceptability of common Tongil rice was improved when it was cooked with four to six per cent of glutinous rice mixed, and it showed no significant difference from that of Akibare alone cooked rice. Also no difference was noticed among newly bred glutinous lines in the acceptability when they cooked with common Tongil rice mixed. (5) Injolmi, Yaksik, Misitgaru, Twipap and Yugwa were prepared from glutinous rice of sample cultivars and or breeding lines to study their characteristics in processing and their acceptability. The results indicated that the acceptability score of newly bred lines were lower than that of conventional cultivar in cases of Twipap and Yugwa, but in cases of Injolmi, Yaksik and Misitgaru, identical score was obtained from both of newly bred lines and conventional cultivars.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.6-15
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• 1973

In an attempt to develop composite flours based on raw materials available in Korea, six domestic resources were investigated with respect to their physical and chemical properties, nutritive value and economy. The results are summarized as follows: 1) Flours from naked barley, sweet potato, potato, corn, defatted rice bran and defatted soybean were compared in respect of their proximate composition, thiamine content and protein score. 2) In color comparison, naked barley and defatted soy flours were comparable to wheat flour whereas corn and sweet potato flours were a little inferior. In raising power, naked barley and defatted soy flours were similar to wheat flour and others were inferior. 3) In maximum viscosity of flours by amylograph, naked barley, corn and potato flours were higher than wheat flour and others were lower. In viscosity in cooling, corn flour was similar to wheat flour and naked barley and potato flours were lower. Addition of $10{\sim}20%$ defatted soy flour into other flours generally caused the lowering of viscosity. Addition of emulsifiers such as glyceryl monostearate, calcium stearyl lactylate, Methocel and Emulthin into the flours manifested different effects on the amylogram. 4) In nutritional test by rat, diets consisting of naked barley, sweet potato, potato or corn flours, each containing defatted soy flour (at 10% level with exception of 20% for sweet potato flour) and naked barley flour fortified with lysine were similar to wheat flour in digestibility, but were superior in NPU and biological value. 5) In price estimation, sweet potato and corn flours were competitive with wheat flour, but naked barley flour was a little expensive. On the other hand, barley and sweet potato are promising in terms of domestic production.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.32-37
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• 2004

Effects of mushroom powder on physicochemical characteristics of dough and bread-making properties were studied. In mixogram test, addition of 2-10% mushroom powder increased water absorption from 67,0 to 79%. Peak time, peak height, band width, and seven minute height of mushroom-wheat flour composite were similar to those of control. Sedimentation and P.K. values decreased with increasing amount of mushroom powder In amylogram test, no significant difference was observed in gelatinization temperature between control and mushroom powder-added dough. Peak viscosity increased with increasing amount of mushroom powder, Highest loaf volume was attained when 2 and 4% mushroom powders were added, whereas decreased above 6%. Bread weight and L value of crust increased with increasing amount of mushroom powder whereas 'a' value decreased. As the amount of mushroom powder increased, L value of crumb color decreased. No significant difference in springiness and adhesiveness was observed between control and mushroom-wheat composite flour bread whereas chewiness and gumminess, increased with increasing amount of mushroom powder, Hardness generally increased as the amount of mushroom powder increased. Mushroom powder caused bread staling at both storage temperatures ($4^{\circ}C\;and\;25^{\circ}C$). Although sensory value decreased with increasing mushroom powder, use of mushroom powder to replace up to 4% wheat flour is recommended in making bread.