• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.230-235
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• 1983

Physicochemical properties of instant rice prepared by hot-air drying, alcohol dehydration and freeze-hot air drying were studied. Freeze-hot air drying rice showed the fastest rehydration rate as well as the most desirable textural characteristics. Sensory evaluation suggested that the freeze-hot air drying rice also had more desirable taste, flavor and texture. However, color was more desirable in alcohol dehydrated rice.

• Food Science and Preservation
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• v.21 no.2
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• pp.181-186
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• 2014

This study was conducted to that investigate the quality characteristics of wet-ground whole-grain buckwheat powder for the buckwheat husk. The particle size of buckwheat rice was 74.84 ${\mu}m$, which was approximately four to five times larger than wet-ground whole buckwheat by wet grinding. The particle size showed that there was no significant difference after 90 min on wet grinding. The total phenolics and total flavonoids contents of the whole buckwheat powder were higher than those of buckwheat rice, and they gradually increased wet grinding progressed. The rutin contents of the buckwheat increased after wet grinding and was 152.90 ppm at 90 min. There was no significant difference in the quercetin contents after wet grinding at different times. The mineral contents (Ca, K and Mg) of the whole buckwheat powder were greater than those of the buckwheat rice. Further, Zn and Mn were detected in the whole buckwheat powder. The total amino acid content of the whole buckwheat powder increased to 22.27 mg%, and the important glutamic acid increased from 14.58 to 30.45 mg%. These study results were based on 90 min wet-grinding time for whole-buckwheat-powder manufacture. Whole buckwheat powder manufactured through wet grinding can be used as an active ingredient of buckwheat husk.

• Food Science and Preservation
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• v.21 no.2
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• pp.175-180
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• 2014

This study was conducted to investigate the physicochemical quality properties of oriental melon pickles harvested after pollination (green and fully ripe period) and soaking (cured and ripened). After the increase of the pollination size of melon, at 21 days, melon had a strong yellowish color, but at 24 days, its tip was completely yellow. In addition, 21 days after 5 days soaking, the weights of the harvested melons were reduced. Since then, there were no remarkable changes in weight. At 27 and 30 days, the b values of the melons that were harvested showed no trace of influence by the number of days of soaking and ripening. The melons harvested after 24 and 27 days, and the oriental melon pickles, maintained a constant hardness and texture after five days of soaking. This result indicates that melons harvested between 15 and 27 days after pollination can be used for melon pickles. To produce high-quality melon pickles with a yellowish color and a chewy texture, melons harvested 27 days after pollination and then soaked and ripened in salt water for 15 days should be used.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1035-1040
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• 2005

This study was conducted to investigate the surface spraying effect of materials on the rheological properties of frozen starch with microwave heating. Microwave helps reduce cooking time by high temperature, but swiftly snatches moisture from foods such as frozen starches (buns and noodles etc) and makes surface of foods harder. Four types of maltodextrin materials have been prepared for different concentration solutions and sprayed on surface doughs of sheet type. Sprayed dough samples were Quickly frozen at $-70^{\circ}C$ and wrapped with polypropylene film. All the treated samples were kept at 0, -20 and $-50^{\circ}C$, and then taken out periodically for measurement of the quality during storage. The quality attributes evaluated after heating with microwave energy include sensory quality retrogradation, texture, surface color and microstructure. The quality of frozen starches deteriorated with long term storage even at low temperatures of -20 and $-50^{\circ}C$, and the spray materials were found to improve the textural and physical properties of frozen starches in the microwave heating. Particularly, maltodextrin with D.E value of $9\~12$ had the most desirable effects of quality improvement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.561-565
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• 2012

The objective of this study was to evaluate the qualities of $Topokki$ $Garaedduk$ by different moisture ratios (rice flour : water=1:0.3, 1:0.4, 1:0.5). $Topokki$ $Garaedduk$ was investigated in terms of its moisture, texture, and sensory properties. The moisture content of $Topokki$ $Garaedduk$ was increased. The hardness, chewiness, and cohesiveness of $Topokki$ $Garaedduk$ significantly decreased with increased moisture ratios, however springiness and adhesiveness were not significantly changed. Water absorption of $Topokki$ $Garaedduk$ was increased and solid content showed no significant differences with increasing moisture ratio. A sensory evaluation showed that the moistness of $Topokki$ $Garaedduk$ increased, while hardness, and springiness decreased with increasing moisture ratios. The overall acceptability of $Topokki$ $Garaedduk$ at the 1:0.4 ratio of rice flour : water scored highest at 6.92 among the samples (p<0.05). The correlation coefficient between sensory moistness and moisture content was significantly increased ($R^2$=0.91). As a result of this study, $Topokki$ $Garaedduk$ with an additional 40% moisture content (rice flour : water=1:0.4) had the most suitable quality properties.

• Food Science and Preservation
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• v.9 no.4
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• pp.418-424
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• 2002

This study was undertaken to develop the optimum baking formular and process in making the improved soy-wheat composite breads furtified with soy flour, which has been known for a source of biologically active phytochemicals and for more vegetable proteins as well. The effects of the addition of soy flour on a rheological properties of dough, on the sensory characteristics of breads, and on the possibilities of commercialization of these functional breads were investigated. As the added amount of soy flour increased, water absorption, development time and the weakness value of dough were increased, but dough stability were decreased in the farinograph. In the extensograph, the more soy flour was added, the less the extensibility and the resistance to extention were shown. As the amount of soy flour increased, gelatinazation point was increased in the amylograph, but the maxium viscosity was decreased. As the added amount of soy flour was increased, b value(yellowness) was obviously increased, L value(lightness) was slightly decreased. However, a value(redness) was not nearly changed in the color of cut loaves. In sensory evaluation, the more soy flour was added, the less the external, the internal characteristics and the eating qualities were shown. Accorting to the addition of soy flour, the toughness and the brittleness tended to be increased proportionally. The dough of 10% soy-wheat composite flour(SF10) was the most favorable on the baking performance.

• Food Science and Preservation
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• v.16 no.5
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• pp.680-685
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• 2009

We assessed the quality characteristics of instant Nuroong-gi prepared with 0%, 2%, 4%, 6%, or 8% (all w/w) yam powder. We measured color, water binding capacity, viscosity, the sedimented volume of insoluble solids, turbidity, total sugar, and reducing sugar and conducted sensory evaluation. Lightness decreased with a rise in the proportion of yam powder. However, both redness and yellowness rose with an increasing proportion of powder. The water binding capacities of Nuroong-gi prepared with yam powder were higher than that of rice powder. The viscosity increased with increasing levels of powder. The level of insoluble solids, the turbidity, and the concentrations of total sugar and reducing sugar all rose with increasing cooking temperature. Sensory evaluation showed that Nuroong-gi with yam powder at 2% (w/w) was optimally acceptable.

• Korean Journal of Plant Resources
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• v.27 no.1
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• pp.72-79
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• 2014

This study was investigated the changes in quality of peeled chestnut according to peeling method, including abrasion and knife, and 3 kinds of storage temperatures. The weight loss rate of peeled chestnut during storage period was observed in all treatment groups, peeling methods showed no difference of the loss. However, the moisture content of peeled chestnut during storage in all treatments showed a tendency to decrease. Moisture content of the abrasion peeled chestnut in all treatments was higher than that of the knife peeled chestnut. In the case of a, b, and ${\Delta}E$ value of peeled chestnut chromaticity increased during storage in all treatments, whereas, L values decreased during storage. But, browning of abrasion peeled chestnut was higher than that of the knife peeled chestnut. The hardness of the abrasion and knife peeled chestnuts were the highest in $-1^{\circ}C$ storage, soluble solid content was decreased with storage time in all treatments, but showed a tendency to increase within 24 days. Palatability and texture of peeled chestnuts decreased in all treatments during storage period, 15 days after storage decreased rapidly. Thus, results showed that peeled chestnuts stored at $4^{\circ}C$ and $2^{\circ}C$ were rapidly decreased in the quality after 15 days, whereas, peeled chestnuts stored at $-1^{\circ}C$ slowly decrease in the fruit quality. It can be recommended that chestnut in vacuum film is good to maintain at $-1^{\circ}C$ storage for 15 days. Also, if we can reduce the browning of abrasion peeled chestnut, we will produce peeled chestnut of high quality.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.92-95
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• 2016

Ultra-high pressure (UHP) was applied to glutinous rice (Dongjin) and brown rice (Shindongjin) to determine its effects on the textural characteristics of cooked rice and bacterial reduction in uncooked rice. Hardness and stickiness of the cooked glutinous and brown rice pretreated with 500 MPa for 5 min were significantly attenuated compared to that of the control rice (p<0.05). After the UHP treatment, particles of the glutinous and brown rice were observed to be finer when cross sections of the rice were analyzed using field emission scanning electron microscope. The total bacterial count in the brown rice treated with 600 MPa for 5 min was reduced from $10^7CFU/g$ to $10^4CFU/g$, while the number of thermoduric bacteria in the brown rice was not significantly different after the UHP treatment. These results suggest that UHP may be an effective method for improving texture of dried rice and to reduce bacterial count in raw rice.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.461-465
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• 2016

In order to prevent the blackening and texture softening of heated shrimp, the pH was adjusted by soaking shrimps in acidic and alkali solutions, and their qualities were evaluated. The lightness of shrimps pretreated with 0.2% (w/w) citric acid and 0.05% (w/w) ascorbic acid solution increased by 20% compared to that of the control. The strength of mechanical hardness of shrimps soaked in acetic acid and phosphate solution (pH 6.0) was significantly higher ($1209g_f$) compared to that of untreated shrimp ($801g_f$; p<0.05), and the overall preference of texture was 0.4 points higher than that of the control in the descriptive sensory evaluation (p<0.05). In contrast, soaking in solution of pH 8 exhibited a weak texture hardening effect ($855g_f$). Additionally, the hardness of the heated shrimp after soaking at an adjusted pH of 4.0 increased to $4046g_f$, but the yield based on weight decreased to 38% compared to that of untreated shrimp (70%; p<0.05).