• 동아시아식생활학회지
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• 제10권5호
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• pp.403-410
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• 2000

In order to investigate the possibility of lwo fat meat products, beef patties were prepared with gums such as carrageenan, methyl cellulose, and xanthangum. The quality characteristics of beef patties were examined. Moisture contents of raw and cooked patties of control were lower than those of patties containing gums, and fat content was higher than those of containing gums. There was no significant difference in the protein contents of patties. In case of L-value(lightness) of raw patty, the control was higher than those patties containing gums. a-(redness) and b-value(yellowness) among patties were not significantly different. Cooking yield, fat retention, and water holding capacity of beef patties containing gums were higher than control beef patty, but salt soluble protein and gel strength were not significantly different. Significant difference did not exist among beef patties in hardness, but the chewiness and gumminess of patties containing gums were higher than control. In case of sensory evaluation, there was no significant difference among patties in aroma and palatability. Texture of control was higher than patties containing gums, and juiciness of control was higher than patties containing carrageenan.

• 동아시아식생활학회지
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• 제20권6호
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• pp.969-974
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• 2010

The purpose of this study was to investigate the quality characteristics of frozen cookies made with 3%, 6%, 9% buckwheat flour. The higher amount of buckwheat flour added to the frozen cookies, the greater the decrease in water activity, hardness, Max. G and brittleness compared to control. Lightness, redness, and yellowness of the cookies with buckwheat flour were slightly lower than those of control. Brown color and buckwheat odor of the cookies with buckwheat flour were higher, whereas egg odor and butter flavor were lower than those of control. Overall acceptance of the frozen cookies with 3% buckwheat flour was high.

• 동아시아식생활학회지
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• 제20권6호
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• pp.957-962
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• 2010

This study examined the effects of Cornus fructus addition to suger snap cookies on WRC (water rentention capacity) and AWRC (alkaline water retention capacity). WRC and AWRC increased as more Cornus fructus powder was added, whereas the sedimentation value and Pelshenke value decreased. Regarding cookie color, L value decreased, whereas the a and b values increased. As the cookie diameter became smaller, thickness increased and spread factor decreased. Hardness of the cookies decreased, and preference was highest for cookies with 5% added Cornus fructus. The preferences for cookies were in the following order: 7% < 3% < 1% < 0% < 5% addition. In conclusion, addition of less than 5% Cornus fructus powder was the most desirable. To complement cookie appearance, it seems necessary to adjust the water content of Cornus fructus powder or add an emulsifier.

• 동아시아식생활학회지
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• 제26권4호
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• pp.380-388
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• 2016

This study investigated the quality characteristics of waffles added with coconut powder. Coconut powder was substituted into waffles at 0, 5, 10, 15, 20, and 25% weight amounts based on the total weight of wheat flour. The viscosity of batter tended to increase as the ratio of coconut powder increased whereas the measures of spreadability were not significantly changed. Baking loss rates tended to increase as the ratio of coconut powder increased while moisture contents were not significantly changed. The L-value and b-values decreased gradually while a-value increased. Among the textural characteristics hardness, springiness, chewiness, and gumminess tended to increase in proportion to the amount of coconut powder while cohesiveness and resilience were not significantly changed. The results of the sensory evaluation show that waffles made with 20% coconut powder were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• 동아시아식생활학회지
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• 제22권6호
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• pp.795-801
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• 2012

This study was conducted to investigate the effects of loquat (Eriobotrya japonica Lindl.) leaf powder (LLP) on quality characteristics of dumpling shells. Dumpling shell samples were prepared with wheat flour containing different amounts of LLP, and their characteristics were then investigated. Amylography revealed that the gelatinization temperature of the LLP-wheat flours composite increased, while the initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity, all decreased with increasing LLP content. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased. Moreover, the addition of LLP increased hardness, cohesiveness, and adhesiveness, while it reduced springiness. Overall, sensory evaluation revealed that dumpling shells with 5% LLP were preferred more than other samples.

• 동아시아식생활학회지
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• 제24권5호
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• pp.654-663
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• 2014

The purpose of this study was to investigate the overall preference of saury fish cake made. To reduce off flavor of saury and improve sensory properties of saury fish cake, different types of spices (ginger, garlic, basil and rosemary) and different types of vegetables (onion, carrot, paprica, cabbage and hot pepper) were added, after which sensory properties were evaluated. The results of preference test showed that ginger, rosemary, and onion scored the highest in terms of taste, and overall preference. Moisture, hardness and gumminess of saury fish cake with vegetables was reduced but increased during storage. On the other hand, cohesiveness and resilience were reduced. Finally, ginger and rosemary showed the lowest off flavor taste. Saury fish cake made with onion and hot pepper scored the highest in the preference test.

• 동아시아식생활학회지
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• 제24권5호
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• pp.664-671
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• 2014

This study was performed to develop dried persimmon using Yanggaeng by addition of dried persimmon puree(0, 5.6, 11.2, 16.8 and 22.4%). L value, pH, sugar contents, hardness, chewiness, cohesiveness, gumminess, springiness were, moisture contents, a value, b value and adhesiveness were of dried persimmon puree. different attributes, dried persimmon puree content significantly affected properties including color intensity, gloss, dried persimmon flavor, dried persimmon taste, sweetness, moistness and after taste. In the acceptance test, dried persimmon puree was preferred appearance, flavor, taste, texture and overall quality. The optimal dried persimmon puree content for overall quality of dried persimmon Yanggaeng was 16.8%.

• 동아시아식생활학회지
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• 제24권5호
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• pp.646-653
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• 2014

The purpose of this study was to optimum the desirable mixture ratio of aronia powder to rice flour for preparation of sulgidduk. The moisture of samples ranged from 39.93% to 42.80%. The pH of samples decreased with increasing amounts of aronia powder. L- and b-values decreased, while a-value increased, with increasing amounts of added aronia powder. As the level of aronia powder increased, hardness of samples decreased while their springiness and chewiness increased. As aronia powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging also significantly increased. Scanning electron microscopy (SEM; ${\times}30$) showed that air cell size on the sulgidduk surface increased with amount of aronia. Consequently, the addition of 3% aronia powder to rice flour was determined to be best formula for aronia sulgidduk in terms of sensory qualities such as appearance, flavor, texture, taste and overall acceptability.

• 동아시아식생활학회지
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• 제27권1호
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• pp.61-68
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• 2017

This study investigated the quality of noodles containing different amounts of Chinese artichoke powder. Noodles were prepared at ratios of 0%, 0.5%, 1%, 1.5%, and 2% Chinese artichoke power based on flour weight. The weight, volume, and water absorption of cooked noodles significantly decreased with increasing amounts of Chinese artichoke powder. Turbidity of noodles increased according to addition of Chinese artichoke powder. The noodles showed decreased L and b values, and increased a values with increasing Chinese artichoke powder content in the flour composite. Hardness of cooked noodles increased significantly with increase ing Chinese artichoke powder content. Springiness, cohesiveness, and chewiness decreased with increasing amounts of added Chinese artichoke powder. The antioxidant activities (DPPH radical scavenging activity, ABTS radical scavenging activity) and nitrite scavenging activity were improved significantly with addition of Chinese artichoke powder. Finally-, sensory evaluation results indicated that noodles containing 1% Chinese artichoke powder had higher quality as compared to other samples.

• 동아시아식생활학회지
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• 제14권4호
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• pp.343-347
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• 2004

Abundant amounts of unripe apples, which were picked out before maturation, were abolished every year fer wastes. Since unripen apples are known to be rich in functional components, the ultimate objective of this research was to utilize them for food resources. The concentrations of polyphenols in hot water extract were the lowest, those in 75% acetone extract the highest. Concentrations of polyphenols in 5/30 sample were 3.5 times higher than those in 6/30 sample regardless of solvents used for extraction. The degree of condensation of flavanolic tannins in the peel was lower than those of the other parts, and the hot water extract was more condensed than the acetone extract. The amount of total flavonoids in the peel and 5/30 samples were 2.7 and 5.0 times higher than those of the flesh and 6/30 samples, respectively.