• Bulletin of Food Technology
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• v.24 no.4
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• pp.564-575
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• 2011

• The Monthly Technology and Standards
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• s.85
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• pp.61-61
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• 2009

• Food Science and Industry
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• v.46 no.3
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• pp.29-39
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• 2013

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1088-1094
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• 2001

The quality of Yukwa added with safflower seed powder (SSP) was investigated using chemical, sensory and mechanical properties, The result of chemical properties showed that degree of expansion of Yukwa were decreased as the amount of SSP increased, while fat absorption increased. Yukwa with 1% SSP was the best in appearance, taste and overall preference of acceptability. Lightness decreased by the addition of SSP, while redness and yellowness increased. Texture measurement showed that hardness was the lowest in the Yukwa with 5% SSP, and cohesiveness was the highest in the Yukwa with 1% SSP. Hardness and brittleness of mechanical properties were positively correlated with the acceptability. The degree of expansion was positively correlated with cohesiveness and springiness. Fat absorption and moisture content were positively correlated with gumminess in the mechanical properties. Yukwa with 1% SSP showed a good overall preference.

• Culinary science and hospitality research
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• v.7 no.2
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• pp.49-70
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• 2001

The anchovy, Engraulis japonica, were prepared with two different saltconcentration of 20%, 10% which was added 2, 5, 8 and 10 % of grind garlic(LSA 1, 2, 3, 4) and garlic juice(LSB 1, 2, 3, 4), respectively. The changes of such factor during fermentation of anchovy as general composition, salt concentration, titrable acidity and sensory evolution were analyzed. In addition, chewiness, taste, garlic flavor and off-flavor wastested it's results were belived that the more garlic amounts added the more rotten smell has been disappeared. In the view of sensory perception. sample of 90 days fermentation is supposed as the best period of fermentation. The contents of moisture and crude fat decreased while, those of ash and crude protein were changes little during fermentation of low salted anchovy. Titrable acidity decreased in all experiment groups during anchovy fermentation, its contents at 30 days fermentation were ranged between 1.4~ 1.8g/100g, but it dramatically decreased to 0.6~l.1g/100g at 90 days fermentation.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.454-461
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• 1998

This study was conducted to aerermine the sensory evaluation and the texture characteristics after making greentea Sulgidduk and Julpyun added to greentea powder in according to concentration which has nutritive value and medical effect of white Sulgidduk and Julpyun traditional dduk. Greentea Julpyun was better evaluated than Sulgidduk in color, flavor, hardness, chewiness and overall quality as the result of the sensory evaluation. In the whole sensory Julpyun was highly evaluated at the 3% of concentration of greentea powder but Sulgidduk was highly evaluated at 7% as the concentration of the greentea powder was getting stronger and stronger. In case of texture analysis hardness, cohesiveness, gumminess and chewiness of greentea Julpyun were getting lower by increase of concentration of greentea powder. The hardness, springiness, gumminess and chewiness of greentea Sulgidduk were lower by increase of concentration of greentea too. As the result of the measurement with texture analyser, Sulgidduk was lower than greentea Julpyun in the hardness, springiness, cohesiveness, gumminess and chewiness. As the result of the values of Hunter color system, the lightness and redness of greentea Julpyun were the lowest when nothing was added. The lightness and redness of greentea Sulgidduk were the highest in nothing added group. The yellowness was the highest at 3% of added greentea amount The resuts of correlation between the sensory properties and texture properties of greentea Julpyun showed that flavor described the lightness of measurement through texture and negative correlation, yellowness described positive correlation.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.228-234
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• 2002

In this paper, we proposed a preparation of Jeung- pyun (Korean fermented steamed rice cake with sour taste and spongy texture) using fuzzy theory. Before this preparation was introduced, it thoroughly analyzed the existing data of Jeung-pyun preparation with sensory evaluation and instrumental measurement. It defined a membership auction of Fuzzy set by analyzed three sorts of data on Jeung-pyun. And it established the Fuzzy model using the quantity of materials as input, such as rice, flour, wheat flour and fermentation time, and the sensory test scores as output, such as grain, softness, sourness, chewiness, overall quality, pH value and volume, respectively. We got the results that the Fuzzy model was accord with the conventional method with sensory evaluation. And the validity of this method is shown through the computer simulation of the test data. Therefore, the proposed method by Fuzzy model will apply to make Jeung-pyun without sensory evaluation. This study will contribute to develop standard preparation for korean foods and expert system of preparation using computer system.

• Food Science and Preservation
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• v.17 no.6
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• pp.800-806
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• 2010

The aim of this research is to develop recipe of kimchi beverage made of sun-dried salt. A distinction between this recipe with existing ones is the Korean traditional ingredient, sun-dried salt. The variety and amount of recruitment on the beverage was established after its characteristics were investigated by sensory tests. Preference of sweetening agent for the beverage was oligosaccharide > honey > sugar powder > sugar > aspartame > pear juice. While sensory evaluation was conducted on color, flavor and overall acceptance, the overall acceptance scores are as following; 6.24 for watery radish kimchi, 6.00 for white kimchi and 5.76 for Korean cabbage kimchi. Among other beverages, watery radish kimchi beverage was preferred. Amount of kimchi for the beverage was most suitable at 10 % of the contents. It was the same with all the other beverages. When the products were stored in normal temperature, the evaluation scores dropped for all sensory items as time passed.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.410-415
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• 2004

Effects of ginkgo nut powder content on physical and sensory properties, and consumer acceptability of ginkgo nut gruel and cake were examined. In ginkgo nut gruel, greenness and consistency decreased, and sensory color intensity and ginkgo nut flavor increased with increasing ginkgo nut powder content. Consumer acceptability test indicated ginkgo nut powder : rice flour ratio at 4 : 6 had the highest overall and flavor acceptabilities. In ginkgo nut rice cakes, as ginkgo nut powder content increased, greenness, adhesiveness, sensory hardness, and cohesiveness of mass decreased, while sensory color intensity, ginkgo nut flavor, and chalkiness increased. Ginkgo nut cake with ginkgo nut powder : rice flour ratio at 16 : 84 had highest overall acceptability.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1985.12a
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• pp.123-133
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• 1985

1. 1900년대 초기에는 조리 과학의 기초 개념으로 표준 recipe의 작성이 시도되었다. 2. 비타민과 무기질이 필수 영양소로 밝혀지면서 각종 식품 내의 영양가 분석이 광범위하게 이루어졌으며 과학 기술이 발달함에 따라 새로운 분석 기기의 도입으로 미량 원소의 분석도 가능하게 되었다. 3. 1950년대 후반부터 식품의 관능적 품질 요소를 평가하는대 Panel들의 오관을 이용한 관능 검사법이 이용되어 왔으며, 평가 방법이 점차 발달되어 IFT에서 1981년에 실험 목적에 따라 표준화된 관능조사 방법을 발표한 바 있다. 4. 식품의 품질 평가시 기계적 측정을 실시함으로써 객관적인 결과를 얻게 되었으며, 현재는 이를 관능 검사 결과와 관련시키고 있다. 5. 1970년대 이후 조리 과학적 측면에서의 식품 연구 경향을 J. Food Sci.와 Home Economics Research J.을 통하여 검토한 결과, 육류에 대한 연구가 가장 많았고, 영양가, 맛, tenderness가 주요 관점이었다. 그 다음으로는 두류와 곡류에 대한 연구가 많았으며 기타 식품에 대한 연구는 미흡한 실정이었다. 6. 미국에서 대두에 관한 연구는 동양에서의 이용방법을 직수입하지 않고 서구식 식생활에 맞게 발전시켰다. 이에는 textured vegetable protein등과 같이 육류 대체 식품으로서의 이용 가능성과 두류 단백질의 식품학적 기능성을 이용하여 첨가시 식품의 품질을 향상시키고자 하는 관점에서 연구가 진행되고 있으며 앞으로도 많은 관심을 받게 될 것으로 전망된다.