• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1042-1047
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• 2014

This study examined the quality characteristics of Yanggaeng added with tomato powder (0, 5, 10, 15, and 20%) and oligosaccharides instead of red beans and sugar. The moisture content of tomato Yanggaeng was 45.89~33.64% and was highest in the control group. The pH ranged 3.96~6.24 and significant decreased with the addition of tomato powder. Hunter's color value, lightness (L value) were the highest in Yanggaeng added with 20% tomato powder. Redness (a value) increased with tomato powder content, except for 20% tomato powder. Yellowness (b value) significantly increased with tomato powder content (P<0.05) but decreased with 20% tomato powder. In the texture profile analysis, hardness, cohesiveness, gumminess, and chewiness significantly decreased (P<0.05) with the addition of tomato powder. Total soluble solid content ($^{\circ}Brix$) was the highest (5.16) in the control group, whereas that of tomato Yanggaeng ranged 4.46~4.92 and significantly decreased (P<0.05) with the addition of tomato powder. The antioxidative activity based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of Yanggaeng increased with the concentration of tomato powder, although those of Yanggaeng added with 15% and 20% tomato powder were not significantly different (P<0.05). Yanggaeng added with 5 and 10% tomato powder showed acceptable sensory properties, including color, flavor, sweet taste, sour taste, and overall quality. In terms of sensory evaluation and antioxidant activity, the results show that Yanggaeng added with 10% tomato powder was the best, but more research should be conducted in order to improve sensory acceptability.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.530-536
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• 2010

This study was the tenderizing activity of fig and kiwifruit using meat cooking. Furthermore, the effects of various seasonings and flavor spices were investigated. The proteolytic activity of kiwifruit was 36,513 uM/g fruit, whereas that of fig was 24,131 uM/g fruit. The best amount of fruit for meat cooking was 3~5% for kiwifruit and 5% for fig among three different dilutions, 3%, 5% & 10%. The effect of fruit ratio showed that treatment with 'kiwifruit only' produced the best organoleptic results, and there was no significant difference between the kiwifruit and fig ratios, 3:0, 2:1, 1:1. The best marinating time for meat tenderizing by fig and kiwifruit was 6hr at $4^{\circ}C$. The best marinating temperature for meat tenderizing by fig and kiwifruit was $25^{\circ}C$ rather than $4^{\circ}C$. Fruit sauce containing basic seasonings such as soy sauce, sugar, oligosaccharides, and sesame oil had a pH of 4.64 for fig and 4.23 for kiwifruit. The addition of soy sauce, oligosaccharides, and rice wine decreased the proteolytic activity of the fruits. Fruit sauce containing basic seasonings, garlic, ginger, onion and scallion had a pH of 4.71 for fig and 4.43 for kiwifruit. Finely chopped garlic, finely chopped scallion, and pureed onion, finely chopped ginger, and pear juice, all increased the proteolytic activity of the fruits. There the fruit sauce containing seasonings and flavory spices for meat cooking improved the tenderness and preference in terms of sensory evaluation without undesirable taste or increased fruits.

• Journal of Nutrition and Health
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• v.13 no.4
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• pp.199-206
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• 1980

Formulation and production performance of proposed high nutriton-low cost (HNLC) supplementary foods for children in Korea were studied for Wonseong County Comprehensive Nutrition Program. The basic formulas recommendable from the experimental results on the nutritional value, organoleptical qualities and mechanical performance using MFM-KIST extrusion cooking system were considered as CSS-3, CSS-4 and BSS-4. Initial priority of application soybean was with CSS-4(68% corn flour, defatted soybean flour 20%, sesame 2%, corn oil 4%, sugar 4%, salt 1%, vitamins, mineral and other additives 1%). All these formulas as on rioted snack type-HNLC supplementary foods were found in the acceptable range of mechanical, organoleptical and economical point of view.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.182-191
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• 2016

The objective of this study was to asses the quality characteristics of yanggaeng prepared with different ratios of chestnut powder: 0%, 5%, 10%, 15%, and 20%. The moisture content of the control yanggaeng was higher than that of any other chestnut powder added groups. In terms of color, The lightness (L) and yellowness (b) decreased significantly, but redness (a) increased with increasing contents of chestnut powder. The total polyphenol content and DPPH free radical scavenging activities increased as the amount of chestnut powder. Texture profile analysis showed that the hardness, adhesiveness, cohesiveness, and chewiness were higher than the control group. The result of sensory evaluation test and the overall acceptability showed that the taste, color, flavor, chewiness, softness and overall acceptability were the highest in the 10~15% added group while the color and softness were identified no significant different group. Based on these results, it is suggested that yanggaeng with up 10~15% added chestnut powder can be developed as products.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.453-458
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• 1994

43 Kinds of physicochemical characteristics of koji kochujang prepared by a standardized industrial process were determined and analyzed statistically during storage for 105 days at $37^{\circ}C$. The characteristics which showed significant correlation with storage period after preparation of kochujang were 12 items, which included sensory preference for flavor and taste, Hunter tristimulus values($L,\;a,\;b,\;{\{\delta}E$), HMF, capsanthin, formol nitrogen, threonine, water and water activity. Seven of the items were related with color attributes of kochujang. Especially, tristimulus values showed significant correlation with sensory preference for color of kochujang. In this regard, tristimulus values should be recommended as new quality indices of national standard for industry-produced koji kochujang. Means and standard deviations of tristimulus values of 27 kinds of industry-produced koji kochujang in the market were $28.21{\pm}1.48,\;a=9.37{\pm}2.54,\;b=4.35{\pm}2.19\;and\;{\delta}E=30.09{\pm}2.42.$.

• Journal of KIISE:Databases
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• v.33 no.2
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• pp.163-174
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• 2006

In distributed wireless sensor network, it is difficult to transmit and analyze the entire stream data depending on limited networks, power and processor. Therefore it is suitable to use alternative stream data processing after classifying the continuous stream data. We propose a classification framework for continuous multivariate stream data. The proposed approach works in two steps. In the preprocessing step, it takes input as a sliding window of multivariate stream data and discretizes the data in the window into a string of symbols that characterize the signal changes. In the classification step, it uses a standard text classification algorithm to classify the discretized data in the window. We evaluated both supervised and unsupervised classification algorithms. For supervised, we tested Bayesian classifier and SVM, and for unsupervised, we tested Jaccard, TFIDF Jaro and Jaro Winkler. In our experiments, SVM and TFIDF outperformed other classification methods. In particular, we observed that classification accuracy is improved when the correlation of attributes is also considered along with the n-gram tokens of symbols.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.521-530
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• 2009

Perilla leaves powder was added to cookies to determine a practical use for the herb, which has been shown to have medical benefits and functionality. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts (as ratios of 0.5%, 1%, 3%, 5% to the total materials) of perilla leaves powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic compound content in perilla leaves powder and cookies. The quality characteristics of the perilla leaves cookie were estimated in terms of the bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. While the bulk density and pH of the dough as well as total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased, the spread factor, loss rate, leavening rate and L value of the cookies decreased with increasing perilla leaves powder content(p<.05). The consumer acceptability scores for the $1{\sim}3%$ perilla leaves cookie groups ranked significantly(p<.05) higher than those of the other groups in appearance, taste, flavor, texture, and overall preference. This study suggests that perilla leaves powder is a good ingredient to increase the consumer acceptability and the functionality of cookies.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.311-321
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• 2008

In order to improve the insufficient protein content of Jeung-Pyun with respect to sitology, as well as its fermentation process, this study prepared Jeung-Pyun doughs containing 0, 5, 10, 15, and 20 g of milk, respectively, and examined their mechanical and functional characteristics. The internal structure of the Jeung-Pyun was observed by SEM. With regard to color, the L-value increased with increasing amounts of added milk, and the highest value (65.43) occurred in the group containing 20 g of added milk; however, there were no significant differences among groups. The group containing 20 g of added milk also presented the highest a-value, and the samples with added milk had higher b-values than the control. At 8 hours of fermentation, the 10 g- and 15 g-added milk groups had viscosities of 5726.67 and 6600 respectively; viscosity increased with increasing amounts of milk, and the added-milk groups had significantly higher values than the control group. Hardness also increased with increasing amounts of added milk. However, there were no significant differences in resilience and cohesive power among the groups. The groups containing 5 and 10 g of added milk had the lowest cohesion and break values. For appearance, the group without added milk had the whitest color. Pore size decreased and showed less uniformity as the amount of added milk increased. The unique tackju aroma of Jeung-Pyun decreased significantly as the level of added milk increased, and the 20 g addition presented the lowest value. The 10 g-added milk group had the highest level of sweetness, and sourness increased with increasing amounts of added milk. For softness, the control group was estimated as slightly softer than the added-milk groups. The stickiest sample was generally preferred when considering taste, white color, and sweetness. Among the quality characteristics, having greater stickiness, resilience, moisture, and softness was better in terms of chewing. Overall, the size of the Jeung-Pyun containing 10 g of milk was even and well-developed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1792-1798
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• 2013

Cedrela sinensis is a Korean traditional wild herb that has a special taste and aroma. This study is conducted to investigate the effect of Cedrela sinensis powder on the antioxidant activity and the quality characteristics of Maejakgwa (Korean traditional cookie). Maejakgwa was prepared with different amounts of Cedrela sinensis powder (in ratios of 0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in Cedrela sinensis powder and Maejakgwa. For analyzing the quality characteristics, the bulk density and pH of the dough, moisture contents, volume, color, texture profile analysis, and sensory evaluations were measured. The bulk density, moisture contents, volume, total phenol contents and DPPH free radical scavenging activity of Maejakgwa significantly increased with increasing Cedrela sinensis powder (P<0.001), while the pH of the dough, L values and b values of Maejakgwa significantly decreased with increasing Cedrela sinensis powder content (P<0.001). The consumer acceptability score for 10% Cedrela sinensis Maejakgwa ranked significantly higher (P<0.001) than those of the other groups in overall preference, flavor, taste, crispiness and color. From these results, we suggest that Cedrela sinensis is a good ingredient for increasing the consumer acceptability and functionality of Maejakgwa.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.670-676
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• 2002

Four different brands of commercial and a home-made jujube tea were analyzed for physicochemical properties (sugar content, acidity, color, viscosity, transparency, texture) and sensory characteristics by using 7-point scoring test from 18 experienced panel members. Also, the opinion of food and nutrition specialists on the commercial jujube teas were assessed using a questionnaire, which were hand-delivered to 530 subjects consisting of university students and faculties of Department of Food and Nutrition at 8 cities(Seoul, Incheon, Youngin. Taejon, Chungju, Taegu, Kwangiu, Pusan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window. The questionnaire consisted of socio-demographics, frequency and occasion of purchasing, opinion of quality and improvement points, and sensory characteristics. Commercial jujube teas (3 different brand) were lower in sugar content, pH, transparency, color (Hunter L, a and b value), and viscosity than the home-made one, whereas only one brand was higher in viscosity and lower in transparency than home-made one. Also, overall preference for commercial jujube teas was significantly love. than that for home-made one (p＜0.05). Especially, the scores of overall preference for 3 commercial jujube teas (2.1-3.3) were much lower than that of home-made one (6.1). Points to be improved for commercial jujube teas were indicated as the amount of jujube (30.0%), taste (23.8%), sweetness (22.0%), and flavor (14.4%) in order. Sensory attributes showing positive correlations with overall preference of jujube tea were the taste(0.566), amount of jujube(0.449), and flavor(0.335).