• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.1-5
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• 1998

The purpose of this study was to investigate the chemical and sensory properties of Kimchi added apple Juice. Kimchi added amount of 0, 5 and 10% of apple juice was fermented at 4$^{\circ}C$ for 20 days. During the fermentation, pH was lowered in all Kimchi samples and pH of Kimchi added apple juice was a little lower than that of Kimchi without apple juice. Acidity was increased continuously and saltiness was maintained at 1.6~2.3% levels during fermentation. Although reducing sugar was increased in the early stage of fermentation, it was decreased subsequently as fermentation proceeded. Also the reducing sugar of Kimchi added apple juice was relatively higher than the other sample. Total vitamin C(Vit C) of Kimchi added apple juice was reduced in the early stage of fermentation and increased gradually after 10 days. As a result of the sensory evaluation, Kimchi added 5% of apple juice, was showed high scores in taste, flavor, texture and overall acceptability in the early stage of fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1086-1095
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• 2013

This study investigated the quality characteristics, oxidative stability, and antioxidative activity of a Korean fried rice cake, Gaeseong-Juak (doughnut of waxy rice) to which Prunus yedoensis Matsumura (PYM) extract, vitamin C, and BHT were added and stored at $60^{\circ}C$ for 4 days. Gaeseong-Juak was prepared by adding PYM extract at 0, 0.5, 1, and 2% of waxy rice powder. It was found that as the content of PYM extract increased, L-values significantly decreased while a-value and b-value significantly increased (P<0.001). The hardness and adhesiveness were increased with an increase in PYM extract, and as the storage period increased. In the sensory evaluations, the sample containing 0.5% and 1.0% PYM extract gave good scores. In the Gaeseong-Juak with PYM extract, the acid value, peroxide value, and p-anisidin value of PYM extract groups were found to have a higher oxidative stability than those of 0% PYM extract group (P<0.05). The antioxidative activity of Gaeseong-Juak to which PYM extract was added increased as the content of PYM extract increased (P<0.001). It was suggested that the shelf life of Gaeseong-Juak could be extended by the use of natural antioxidants, reducing the deterioration of the quality of Gaeseong-Juak.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.709-716
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• 2005

The aim of this study was to determine the optimal cooking conditions for astringent persimmon concentrates. With increasing time of concentration, the moisture contents and L-, a- and b-values all decreased, whereas the brix level and viscosity increased. The crude protein, fiber and ash increased and the vitamin C decreased by concentrating. The pH was the lowest at 23 hrs of boiling concentration. With longer boiling concentration time, the fructose, glucose, and sucrose levels increased but the maltose level decreased. The DPPH radical scavenging effects of astringent persimmon concentrates were more than 92%. The total phenolics, flavanol tannin, leucoanthocyanin, and chlorogenic acid levels increased with longer boiling concentration time. In the sensory evaluation of the astringent persimmon concentrates, overall acceptability was the best at the 23-hr boiling concentration. From the above results, the 23-hr boiling, astringent persimmon concentrates could be useful for cooking in terms of obtaining the high amounts of phenolic compounds as functional compounds and overall acceptability.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.75-85
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• 2014

This study prepared steamed egg salted with different ratios of salt and saeu jeot, and examined the effects of the saeu jeot content on the quality characteristics of steamed egg through the analysis of moisture content, color, pH, texture profiles, and sensory evaluation. Moisture contents of steamed egg samples decreased with increased percentage of saeu jeot. Hunter color values of L(lightness) and b(yellowness) decreased with increasing in the percentage of saeu jeot. Also the pH of samples increased with increased saeu jeot. Texture profile analysis resulted that the hardness, chewiness, and gumminess decreased significantly with the increase of saeu jeot content. As a result of attribute difference test, appearance(yellowness and sleekness) decreased with the increase of saeu jeot. Most characteristics of flavors(roasted nutty smell, fishy smell, roasted nutty taste, saltness, fishy taste, umami) increased with the increase of saeu jeot. The steamed eggs salted with the same proportion of salt and saeu jeot showed the highest overall acceptability. The results are expected to be used in developing steamed egg products and preparing processed egg dishes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.642-647
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• 2002

This study aimed to find optimum addition of jujube powder to glutinous rice in the preparation of daechu injeolmi (rice cake). The daechu injeolmi added with 10% jujube powder gave the highest moisture content of 52.9% among treatments. Higher amount of jujube powder up to 14% resulted in lower 'L' and higher 'a' values of the cake. Hardness of the cake showed the lowest value for the 10% jujbe-added cake during the storage of 24 hours, while it was so for 14% jujube-added cake after 36 hour storage. Little change was observed with time in the cohesiveness for the cake added with jujube powder in more than in the 8% level. 10% addition of the jujube powder was found to be the best recipe based on the sensory qualities of softness, chewiness, moistness and overall acceptability, which were also well correlated with physical properties.

• Food Science and Preservation
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• v.30 no.4
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• pp.663-668
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• 2023

Ginseng root is a medicinal plant widely used in Korea for its immunity enhancing and anti-fatigue properties. However, its bitter taste has a negative impact on the expansion of the ginseng market. In this study, we determined the bitter tasting compounds of ginseng using an electronic tongue. The results of measuring bitterness showed that phenolic compounds and polyacetylenes of ginseng had low bitterness. On the other hand, the bitterness was strong in ginsenosides and alkaloids of ginseng. Among them, the bitterness of ginseng was higher in ginsenosides than in alkaloids. Theses results suggest that ginsenosides have a significant affect on the bitter taste of ginseng.

• Journal of Nutrition and Health
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• v.46 no.1
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• pp.86-97
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• 2013

This study investigated the eating habits of elementary school children and their perceptions related to traditional Korean foods, based on the health belief model. The subjects were fifth grade elementary school children (274 boys and 274 girls) in eight Korean cities. The results were as follows: The children ate almost three meals per day and were grateful for their meals. However, they irregularly consumed meals and snacks. They tended to eat heartily and did not eat foods that they had not yet eaten. Their meals were based on rice and they have eaten kimchi and vegetables at almost every meal. However, they had undesirable habits in eating other foods, such as fruits, fish, soybeans, and sweet foods. They did not sensitively or seriously perceive their eating habits in relation to their health. They perceived that it was very good for their nutrition, health, and tastes to eat traditional Korean foods, and they had pride in traditional Korean foods and eating style. Although they expressed some difficulty regarding availability and preparation of traditional Korean foods, they hardly felt difficulty in eating them. They had high dietary self-efficacy with regard to eating these foods, except for two items of self-regulation. Their eating habits showed positive correlation with dietary self-efficacy, perceived susceptibility, and perceived benefit. In conclusion, eating habits of elementary school children in relation to traditional Korean foods are not desirable, but not serious. They did not sensitively or seriously perceive their eating habits in relation to their health. However, they perceived that it was very good for their nutrition and health to eat traditional Korean foods, did not have a high level of difficulty in eating them, and had high dietary self-efficacy with regard to eating them. Therefore, we suggest that children should be exposed to various traditional Korean foods, along with education about them, in order to enhance their concern and motivation to eat them.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.43-50
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• 2002

This study was carried out to evaluate the quality attributes of frozen soy yogurts prepared by freezine soy yogurts, which are made of different types of Bifidobacteria (B. bifidum, B.breve, B. infantis) and oligosaccharides (fructooligosaccharides, galactooligosaccharides, isomaltooligosaccharides) containing $\alpha$-chymotrypsin treated soy protein isolate were evaluated in terms of overrun, melt-down quality, changes in the total number of Bifidobacteria after freezing, and sensory evaluation. The quality attributes of soy yogurts were also evaluated in terms of changes in the number of viable cells of Bifidobacteria in soy yogurts after incubation at 37$\^{C}$, pH 3.0 for 90 min, water holding capacity, and viscosity. The overrun of frozen soy yogurts fermented by B. bifidum showed the hiehest value but those fermented by B. infantis showed the lowest, while the melt-down quality of soy yogurts were vice versa. The total numbers of Bifidobacteria after freezing for 30 min in ice cream maker showed more than 10$\^$9/ CFU/ml. In sensory evaluation, all $\alpha$-chymotrypsin treated frozen soy yogsurt showed little beany flavor. In sour, sweet, and bitter tastes and mouth feel, the frozen soy yogurts fermented by B. bifidum evaluated better but those fermented by B. infantis evaluated worse. Also in the overall quality, the frozen soy yogurts fermented by B. bifidum were evaluated desirable but those fermented by B. infantis were evaluated undesirable. The water holding capacity and viscosity of soy yogurts fermented by B. bifidum showed the highest values but those fermented by B. infantis showed the lowest values. The total numbers of Bifidobacteria of all soy yogurts decreased from 10$\^$9/ CFU/ml to 10$\^$8/ CFU/ml after incubation at 37$\^{C}$, pH 3.0 for 90 min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.833-840
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• 2017

For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of SPLJ, whereas dough stability time increased with increasing SPLJ amount. Expansion rate of dough decreased with increasing SPLJ amount. The volume, specific volume, and baking loss rate of pan bread made with various SPLJ amounts decreased with increasing SPLJ amount. Pan bread crumb colors became thickened and greenish with increasing SPLJ amount. For physical properties of pan bread made with various SPLJ amounts, springiness and cohesiveness decreased with increasing SPLJ amount, whereas brittleness, chewiness, and hardness increased with increasing SPLJ amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing SPLJ amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing SPLJ amount. In the overall acceptance analysis, 1.5% SPLJ was the most preferred with a score of 7.10. However, statistical differences between 1.5% and 1.0% SPLJ were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with SPLJ were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% SPLJ was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with SPLJ need to be developed for wide application of perilla leaf.

• Journal of Korean Home Economics Education Association
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• v.27 no.2
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• pp.137-147
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• 2015

The target pattern is introduced for practicing a balanced dietary menu planning, but Korean soup and stew, cooked with several kinds of materials, have a problem with food group assignment in the target pattern. This study thus set out to calculate the representative nutritional values of Korean soup and stew based on intake(by 2010 Korean National Health and Nutrition Examination Survey, age group of 13~19) and preference(by select the 3 kinds of favorite soup and stew each). Total of 235 middle school students were participated by way of questionnaire, and data were analyzed. Representative energy value of vegetable soup and stew by intake were $65kca{\ell}$ and $116kca{\ell}$, respectively, which were very much different with the vegetable group representative energy value of $14kca{\ell}$ in target pattern. Representative energy value of meat fish egg legume soup and stew by intake were $149kca{\ell}$ and $211kca{\ell}$, respectively, which were very much different with the representative meat fish egg legume energy value of $94kca{\ell}$ in target pattern. As result, it is not proper to assign vegetable soup stew to vegetable food group and meat fish egg legume soup stew to meat fish egg legume food group. Representative energy values of soup and stew by preference were not much different except meat fish egg legume soup($149kca{\ell}$ by intake, $218kca{\ell}$ by preference). As conclusions, it maybe desirable to categorize soup and stew as independent food group. For more accurate energy adjustment in menu planning, devide soup and stew, and further divide to vegetable and meat fish egg legume groups may necessary.