• 동아시아식생활학회지
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• 제22권5호
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• pp.604-612
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• 2012

The quality characteristics of yackwa made with goami powder at different baking temperatures (150, 160, 170, 180) and baking times (15, 20, 25 min) and at different dipping temperatures (65 and $80^{\circ}C$) and dipping times (15 and 30 min) were evaluated. To determine the optimal temperature and time for yackwa containing goami powder, color values, preference color and pictures were determind. The baking temperatures were $150^{\circ}C$ for 25 min, $160^{\circ}C$ for 15 min and 20 min, and $170^{\circ}C$ for 15 min. The weight of yackwa was heavier at low dipping temperatures and long dipping times. L-values and b-values were the highest at short dipping times. Hardness, moisture and overall preference was the lowest at low dipping temperatures and long dipping times.

• 동아시아식생활학회지
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• 제11권6호
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• pp.485-497
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• 2001

For a period of 5 days, the quality of breads with Paecilomyces japonica powder were investigated using chemical, sensory, and mechanical evaluations at $25^{\circ}C$. The result of analysis of chemical properties revealed that the pH value of dough was increased as the amount of Paecilomyces japonica powder increased, but volume of dough and baking loss rate were decreased. Breads with 1% and 2% Paecilomyces japonica powder showed a good overall preference in sensory evaluation. As storing time passed. moisture content, lightness, and redness were decreased in all breads, but yellowness increased. Hardness and gumminess of texture analysis were increased as storing time passed, but springiness decreased. Springiness of the mechanical properties was negatively correlated with pH value of dough and volume of bread, while was positively correlated with volume of dough and baking loss rate. In the analysis of correlation between sensory and mechanical properties showed that hardness of mechanical properties had negative correlation with softness, moistness, and springiness. Cohesiveness of mechanical properties had positive correlation with acceptability.

• 동아시아식생활학회지
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• 제14권2호
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• pp.135-144
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• 2004

A total of 40 Korean and Japanese rice varieties were evaluated for their main chemical components, physical properties, cooking quality, pasting properties, and instrumental measurements. Based on their quality evaluations, it was concluded that Korean and Japanese rice varieties were not significantly different in the basic components of NIR (Near Infra Red) data and the chemical analysis from the uncooked brown and milled rices. Korean rice had a little bit higher protein and amylose contents but much lower fat acidity than those of Japanese rice from the chemical analysis. From all the data of three different kinds of NIR methods, Korean and Japanese milled rice were very similar except the taste score. Japanese rice showed a slightly higher taste score, a little bit higher lightness and whiteness, but lower yellowness and redness than Korean one. From all those data of NIR and the chemical analysis, Korean and Japanese rices had very similar components except the fat content.

• 동아시아식생활학회지
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• 제14권2호
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• pp.123-130
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• 2004

The physicochemical and sensory qualities of pumpkin jams replaced sucrose with sugar alcohols were investigated during storage at 2$0^{\circ}C$. Pumpkin jam was prepared with steamed ground pumpkin, mixed with sucrose only(50%), sorbitol (sucrose 30%＋sorbitol 20%) or maltitol (sucrose 30%＋maltitol 20%). Final sweetness of each pumpkin jam was 64$^{\circ}$ Brix. During 60 days of storage there were no differences in acidity and pH among treatments. Reducing sugar content was higher in sucrose, compared to maltitol or sorbitol. During storage, Hunter L, a and b values increased; L and b values were the highest in maltitol and a value were the highest in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sugar and the lowest in maltitol. Sensory evaluation results showed that the mean scores of color, clarity, flavor and overall acceptability were the highest in maltitol, compared to sucrose or sorbitol. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot comprised of first principal component (58.79%) and second principal component (20.94%).

• 동아시아식생활학회지
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• 제14권3호
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• pp.251-256
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• 2004

This study was conducted to find the optimum pretreatment method to improve the quality of Pleurotus eryngii pickled with the fermented soybean paste. Blanching(70 , 10min), salting(5%, 20 , 72hr) and drying(50 , 3hr) were used as pretreatment methods. The moisture loss of the mushrooms during pickling was accelerated more by salting and drying. Salinity increase was retarded by salting. Surface and internal browning of the mushrooms were suppressed by blanching. Hardness tended to increase sharply until 20 days of pickling and then slowly decreased. In the sensory evaluation, mushrooms pickled for 40 days were scored as the highest. Blanching was a superior treatment compared to the others in term of color, taste, flavor, texture and overall acceptability.

• 동아시아식생활학회지
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• 제10권4호
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• pp.298-304
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• 2000

This experiment was carried out to investigate the changes in pH, proximate composition, pH, VBN, TBA, minerals, and fatty acid of venison extracts, from three slaughtered deers with 180~210 kg live weight (♀, Elk deer, 28~30 months of age) at 4$^{\circ}C$. Proximate composition was not affected by storage periods. The pH, VBN, and TBA ranged from 4.60~4.62, 13.52~15.75 mg%, and 0.20~0/81mg/kg. respectively. The pH, VBN, and TBA gradually increased during storage period (p<0.050. Among minerals, K, P, Na, Mg, and Ca were major mineral contents and the Ca, mg, Na contents significantly decreased (p<0.05) according to the storage period. The major fatty acid found in venison extracts were oleic acid, palmitic acid, stearic acid, linoleic acid. Oleic acid, linolenic acid, and arachidonic acid decreased during storage, but palmitic acid, heptadeanonic acid, and stearic acid increased during the storage. U/S (unsalturated fatty acid/saturated fatty acid) ratio tended to decrease during the storage.

• 동아시아식생활학회지
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• 제16권6호
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• pp.747-752
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• 2006

This study developed gasiogapidduk to increase the functional value and flavor of traditional Baiksulgi by adding gasiogapi powder. Powdered nonglutinous rice was mixed with powdered leaves (1%, 2%, 3%), powdered stems roots (1%, 3%, 5%), and powdered freeze-dried root extracts (5%, 10%, 15%) of Acanthopanax senticosus, known as the second ginseng, in order to find the combination ratio optimal to the senses. Sensory evaluation and texture characteristic evaluation of gasiogapidduk were used to develop a functional rice cake appealing to the largest number of people. Sensory evaluation consisted of evaluating color, smell, taste and texture, preference quality which reflects overall appeal. Texture characteristics were evalauated on hardness, adhesiveness, cohesiveness, springiness and gumminess. As a result, AE5 mixed with 5% powdered freeze-dried Acanthopanax senticosus extract proved to be the most desirable in both sensory evaluation and texture characteristics.

• 동아시아식생활학회지
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• 제20권4호
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• pp.531-535
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• 2010

This study investigated the effects of different commercial yeast strains on the characteristics of peach wine. Peach fruit was inoculated with Fermivin, K1-V1116, EC-1118, D-47 and AR2. Peach wines fermented with the D-47, K1-V1116, and AR2 strains showed faster fermentation than wines fermented with the other strains. Wine fermented with EC-1118 had the lowest titratable acidity and highest pH. The ethanol content of wines fermented with different commercial yeast strains was in the range of 13~14%. In sensory evaluation, the wine made with EC-1118 showed the highest overall scores in color and acceptability.

• 동아시아식생활학회지
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• 제20권4호
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• pp.524-530
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• 2010

The purpose of this study was to determine the characteristics of noodles with added Polygonati odoratum powder. Noodles' water binding capacity increased with increasing amounts of Polygonati odoratum powder. Solubility and swelling power increased with the temperature increasing proportionally to the amounts of added Polygonati odoratum powder. The gelatinization time decreased with increasing of Polygonati odoratum powder. The rate of weight increase and water absorption of cooking noodles decreased with increasing Polygonati odoratum powder. But the turbidity of the soup increased. With increasing Polygonati odoratum powder, L-values were shown to decrease and a and b value were increased. The results of sensory evaluation were that noodles containing under 5% Polygonati odoratum powder were rated as high-quality noodles.

• 동아시아식생활학회지
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• 제25권3호
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• pp.502-512
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of sponge cake prepared with different amounts of radish leaf powder. The specific gravity and viscosity of cake batter and cooking loss of cake increased with an increasing amount of radish leaf powder, whereas specific loaf volume and moisture content of cake decreased. Lightness, redness and yellowness of crust and crumb decreased with increasing radish leaf powder content. Measurements using a texture analyzer showed that hardness, chewiness, gumminess, adhesiveness and fracturability of sponge cake tended to increase in proportion to the amount of radish leaf powder in the formula. In the sensory evaluation, sponge cake prepared with 5% radish leaf powder was similar to the control in terms of moistness, softness, chewiness and springiness. These results suggest that adding 5% radish leaf powder is the best substitution ratio for sponge cake.