• Culinary science and hospitality research
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• v.20 no.2
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• pp.65-78
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• 2014

This study was aimed to develop short necked clam stock, which is the base of sauce, soup, etc., using various nourishing elements in short necked clams. In short necked clam stock with different heating times, the moisture content was significantly different (p < 0.05). For the color value of short necked clam stock, L value was the highest in S1(31.15), while the highest a value was found in S5(-0.36) and the highest b value in S5(0.67). pH was the lowest as 7.35 in S5. When heating time increased, pH decreased significantly (p < 0.001). The sugar content was the highest as $3.30^{\circ}Brix$ in S5 and the lowest as $2.63^{\circ}Brix$ in S1. The salinity content was the lowest as 0.73% in S1, and it increased significantly(p < 0.001) with increased heating time. Na was the highest among the mineral contents and the highest K, Mg, Ca, Fe contents were found in S5 heated for 60 mins. Twenty one kinds of free amino acid were detected in short necked clams. The highest essential amino acid content was arginine, the highest flavor enhancing free amino acid was glycine, and the highest derivative amino acid was taurine. The test for characteristic differences of short necked clam stock showed that savory taste and savory flavor of S4 heated for 50 mins were the highest. According to the results of acceptance test, S3 showed the best results. In conclusion, short necked clam stock showed great preference with increased heating time, and the preference has increased when it was simmered for 35~40 mins.

• Korean Journal of Poultry Science
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• v.45 no.1
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• pp.63-71
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• 2018

This study was conducted to evaluate the effect of age of laying hens on egg internal and external qualities. A total of 8,300 eggs were randomly collected from 15 grading & packaging (GP) centers, and 50 eggs per farm during April to May in 2015. Age of laying hens ranged from 18 to 65 weeks of age and they were classified into 5 age groups (18~25, 26~35, 36~45, 46~55, and 56~65 weeks). Egg weight increased, but the Haugh unit decreased as the age of laying hens increased. Yolk color was higher in eggs laid from 25~35 weeks of laying hens compared with that of 18~25-weeks-old chickens. The incidence of dirty eggs was highest (P<0.05) in 18~25 week group and remained constant after 26 weeks. Among eggshell defects, speckled and pimpled eggs increased as the age of laying hens increased. The incidence of calcium deposits and misshapen eggs was highest during 18~25 weeks of age and remained constant after 26 weeks. The percentage of total eggshell cracks increased as the age of laying hens increased. Among eggshell cracks, star- and hair-like cracks were frequently noted. The percentage of meat spot was higher than that of blood spot and their incidence was highest among the 56~65 week group. Age of laying hens significantly increased egg weight, incidence of pimpled or speckled eggs, star- or hair-like cracks, and meat spot. On the other hand, a significant negative interaction between age of laying hens and the Haugh unit was noted. In conclusion, our study revealed that the age of laying hens affected internal and external egg qualities.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.173-180
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• 2017

This study evaluated the characteristics of rice cookies with varying amounts (0, 250, 500, and 750 mg) of dandelion complex powder. Dandelion powder is considered a functional food with skin-moisturizing and atopic skin improvement effects by KFDA. Quality characteristics of AF343 and rice cookies were measured by determining antimicrobial activities, physical characteristics, sensory evaluation values, and antioxidant activities. An antibiotic susceptibility test of the powder showed positive activities in Escherichia coli (O157:H7), Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes. Rice cookie containing 250-500 mg powder showed significantly increased antioxidant activities compared to controls (p<0.05). However, sensory intensities between the two sample groups were not significantly different. Thus, rice cookies containing 250-500 mg dandelion complex powder were successfully developed to improve antioxidant and antimicrobial qualities. These products may attract the attention of health-conscious consumers in the highly competitive cookie industry.

• Journal of the Korean Applied Science and Technology
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• v.37 no.4
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• pp.893-905
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• 2020

This study is a study on solubilization and emulsifying power of tocopheryl acetate using vegetable surfactants. High purity polyglyceryl-10 isostearate and polyglyceryl-10 oleate were mixed to synthesize a vegetable surfactant with excellent solubilizing power and emulsifying power. The mixed raw material was named Solubil EWG-1100. The appearance of this raw material was a pale yellowish paste with a specific smell, specific gravity of 1.12, and acid value of 0.085. The HLB value of this surfactant was calculated by the Griffin's equation with an average value of 15.17. The behavior of this surfactant to solubilize tocopheryl acetate was mechanically verified. The performance of solubilization was evaluated by a method of visual evaluation and was measured by a transmittance rate at 650 nm using a UV spectrophotometer. As a result, in the formulation using 3% ethanol as a co-solvent, the concentration of surfactant was required to solubilize tocopheryl acetate was required about 5 times of natural surfactant. In the formulation without ethanol as a co-solvent, the concentration of surfactant was required to solubilize tocopheryl acetate required about 7 times of natural surfactant. In addition, the concentration of surfactant required to make an emulsifivation 10 % of tocopheryl acetate was 1 wt% of Solubil EWG-1100, and the emulsified particle size was 3.5 mm in cream formula. In order to obtain stable and fine emulsified particles, it was found that as the concentration of tocopheryl acetate increased, the concentration of Solubil EWG-1100 also was to increase. As a result of testing the solubilizing power of the surfactant according to the pH various change, it showed stable solubilizing power in the acidic region of pH=3.2, the neutral region of pH=7.0, and the alkaline region of pH=11.8. As application, based on these results, it is expected that it can be widely applied to the cosmetics field that develops skin care prescriptions, sensitive skin products, and heavy dry skin products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1032-1042
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• 2011

The purpose of this study was to examine the attitudes and satisfaction level towards military foodservices as well as suggest effective ways to increase foodservice quality. A questionnaire survey was administered to 413 subjects, which included 400 soldiers and 13 foodservice managers. The survey period was from August 6 to August 25, 2008. The collected data were statistically treated using SPSS V12.0. Most of the investigated soldiers were 20~25 years old. The foodservice managers were male general officials and the majority of them had no prior food service training. None of the foodservice managers had a dietician certificate. Menu was planned through a local foodservice conference, and most food materials were delivered in the form of center-type and military unit-type. Deficiency and deterioration of food service facilities (28.6%) as well as deficiency in the number of cooking personnel (14.3%) increased the difficulty of operational management. Soldiers expressed a desire for increases in Western (25.7%) and Korean traditional foods (21.5%), which meant menu diversity. To increase the quality of military foodservices, taste of food (40.6%), increased portion size (30.4%), and improvement in hygienic conditions (13.6%) were demanded by the soldiers. Food taste (30.8%), improvement in hygienic conditions (23.1%), and better job management were all demanded by the foodservice managers. After factor analysis, quality attributes were rearranged into five dimensions, including facilities, food, menu, service, and sanitation most attributes were over 4 points out of 5 total in importance, but only 3 points in performance. The importance score was higher than the performance score. Soldiers' overall satisfaction level was on average 3.43 points out of 5 points.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1619-1625
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• 2012

The purpose of this study is to determine long-term storage conditions for winter kimchi. Kimchi was stored in a kimchi refrigerator for 6 months with or without fermentation. Four different temperature systems used were as follows: 5 days at $10^{\circ}C$ followed by storage at $-2.5^{\circ}C$ (F1), 1 day at $15^{\circ}C$ followed by storage at $-2.5^{\circ}C$ (F2), storage at $-1^{\circ}C$ (S1), or at $-2.5^{\circ}C$ (S2). Time periods required for F1, F2, S1, or S2 kimchi to reach pH 4.4 and acidity 0.6% were 2, 8, 12, and 22 weeks, respectively. Lactobacillus spp. growth on F1 and F2 kimchi was faster and greater than that on S1 and S2 kimchi, revealing a maximum concentration of 8~9 verses 6.8 log CFU/mL, respectively. However, Leuconostoc spp. were fully grown (8~9 log CFU/mL) on all four kimchi samples regardless of temperature, even at $-2.5^{\circ}C$, although the times required to reach maximum growth were different. Growth of Lactobacillus and Leuconostoc spp. both decreased after reaching maximum levels, except for F1 kimchi. Sensory evaluation results for 3 month storage showed that F1 kimchi was the best among kimchi samples in terms of appearance, acidic taste, carbonated taste, crispiness, and moldy smell. For 6 months of storage, F1 and S1 kimchi were the most highly evaluated among the kimchi samples. Sensory evaluation result for S1 kimchi stored at $-1^{\circ}C$ was comparable to that of F1 kimchi due to fully grown Leuconostoc spp. Acidities of F1 and S1 kimchi after 6 months of storage were 0.8 and 0.7%, respectively. Taken together, fermentation of kimchi at $10^{\circ}C$ for 5 days followed by storage at $-2.5^{\circ}C$ for 6 months was optimal for high quality kimchi. Sensory properties of winter kimchi were significantly influenced by the degree of fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1571-1578
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• 2014

This study compared the production of functional Ssukgaen Dduk containing yam, mugwort, glutinous rice and Goami 2 rice, which is rich in dietary fiber and prevents diabetes and adult disease. To enhance the chewiness and softness of Goami Ssukgaen Dduk, the dough was kneaded various times. When Ssukgaen Dduk was made with various amounts of yam and glutinous rice (25:5%, 20:10%, 15:15%, 10:20%, and 5:25%) to Goami 2 rice, the control group (non-glutinous rice Ssukgaen Dduk) showed the highest preference level in sensory test. Of the yam and glutinous rice additives groups, YG4 (10% yam and 20% glutinous rice) showed higher preference. As glutinous rice additives increased and yam additives decreased, preference level significantly increased. Of the yam and glutinous rice groups, G40 kneaded 40 times, showed a significant difference (4.17 compared to control group). G40 also indicated appropriate characteristics in terms of taste, texture, chewiness, softness, and delicacy of texture. G60 and G80 kneaded 60 and 80 times, respectively, showed remarkably lower scores than other samples in terms of general preference. Thus, quality characteristics of Ssukgaen Dduk decreased when amount of kneading increased, hardness significantly decreased. In conclusion, Ssukgaen Dduk should contain 10% yam and 20% glutinous rice added to 70% Goami 2 rice powder mixed with mugwort, kneaded about 40 times.

• 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.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.490-498
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• 2012

The purpose of this study was to evaluate the appearance, sensory and physicochemical characteristics of muffin added glutinous(GSP) and non-glutinous sorghum powder(NGSP). As increasing the amounts of sorghum powder, proximate (moisture, ash and protein) and minerals composition(K, Ca, Mg and Na) of muffin were significant difference. The weight, volume, height, lightness(L-value) and yellowness(b-value) were decreased as increasing the amounts of sorghum powder. In the results of sensory evaluation, appearance, color, flavor, taste, texture and overall quality of untreated muffin were 1.4, 1.6, 1.4, 1.0, 1.1 and 0.9, and muffin added 10% GSP and NGSP were scored relatively high. Antioxidant compounds contents of muffin added sorghum powder were increased as increasing the amounts of sorghum powder. DPPH and ABTS free radical scavenging activities on methanolic extracts of untreated muffin were 0.74 and 1.31 mg TE/g ER, respectively. DPPH and ABTS free radical scavenging activities of 100% GSP muffin were 9.40 and 19.14 mg TE/g ER, and 100% NGSP muffin were 10.59 and 18.78 mg TE/g ER, respectively. The results of this study show that notable antioxidant compounds and antioxidant activity on muffin added sorghum powder are considered to have significant health benefits.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.525-531
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• 2006

Effects of Chlorella powder on the growth of lactic acid bacteria, ripening velocity and organoleptic properties in Appenzeller cheese were investigated. Added levels of Chlorella powder were 0, 0.5, 1.0 and 2.0%. The lactic acid bacteria count was higher in cheese added with Chlorella than those in the control cheese. The pH of cheese increased gradually after 3 weeks, reaching pH $5.4{\sim}6.2$ at 15 weeks of maturation, and the pH was slightly lower in Chlorella added cheese than in control cheese. The soluble nitrogen compounds, non casein nitrogen (NCN) and non protein nitrogen (NPN), in Appenzeller cheese increased during 15 weeks of ripening, and they were higher in Chlorella added cheese than in control cheese. Electrophoresis of cheese proteins revealed that caseins were degraded more rapidly in Chlorella cheese as the level of Chlorella increased so that the cheese with 2% Chlorella could have developed a bitter taste and a stench by an excessive degradation of proteins. Sensory scores of the cheese ripened for 15 weeks were diminished as the level of Chlorella increased especially the cheese added with 2% Chlorella obtained significantly lower values of sensory scores than control cheese. Among the Chlorella cheeses, 0.5% Chlorella added cheese showed the highest score in overall sensory preference. From the results, the adequate level of Chlorella powder being added to produce an Appenzeller cheese product with acceptable quality was suggested to be 0.5%.