• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.12
• /
• pp.1771-1777
• /
• 2012

This study was conducted to investigate the physicochemical characteristics of seafood added kimchi (SAK) during fermentation and its sensory properties. Korean cabbage kimchi (KCK) and four different SAKs were prepared and stored at $5^{\circ}C$ for eight weeks. The SAKs contained pre-treated octopus, squid, abalone, and webfoot octopus added at 12% (w/w) to the brined Korean cabbage. The fermentation patterns of SAKs were similar to those of KCK, indicating that the SAKs followed a typical fermentation process. Comparison of the physicochemical characteristics of SAKs with KCK revealed that the pH and acidity of SAKs was higher. The maximum concentrations of Lactobacillus spp. and Leuconostoc spp. for SAKs ranged from 8.31~8.85 and 7.60~8.14 log CFU/mL, respectively, which were higher than those for KCK. Therefore, the production of organic acids by microorganisms was greater in SAKs, which explained the higher acidities of the SAKs. Nitrogenous compounds hydrolyzed during fermentation, as well as reducing sugars and other nutritious compounds in SAKs might provide a good medium for lactic acid bacterial growth. Sensory evaluation was carried out using optimally ripened kimchi (pH $4.3{\pm}0.1$, acidity $0.7{\pm}0.1$), and the scores for sour taste, sour smell, and carbonated taste were significantly lower for SAKs than KCK. In the preference test, texture and overall acceptability were significantly higher for SAKs than KCK. Significant differences were not observed among SAKs upon subjective and preference evaluations. In conclusion, the fermentation patterns of SAKs were normal, regardless of seafood sources, and their sensory characteristics were comparable to or superior than those of KCK due to free amino acids, nitrogenous compounds produced during the fermentation, and reducing sugar present in the seafood.

• Korean journal of food and cookery science
• /
• v.24 no.6
• /
• pp.811-817
• /
• 2008

The principal objective of this study was to evaluate the effects of baking method on the quality and shelf-life of Maejakgwa containing nuts and seeds. Four different types of nuts and seeds (almond, cashewnut, coconut, and sunflower seed) were added to flour, and baking method was applied to prepare the Maejakgwa, physicochemical properties of which were then evaluated. The proximate composition analysis demonstrated that crude protein, crude fat, and ash contents were higher in the Maejakgwa containing nuts and seeds than in the control group. The lightness (L) value of the control Maejakgwa was lower than that observed in the groups containing nuts and seeds. Maejakgwa made with cashewnut, coconut, and sunflower seed evidenced higher yellowness (b) values than were recorded in the control and coconut groups. The incorporation of cashewnut, coconut and sunflower seed into the Maejakgwa lowered the hardness values (p<0.05). Our consumer test demonstrated that Maejakgwa prepared with almond was the most highly preferred, and the control group was the least favored. After 30 days of storage at $60^{\circ}C$, the peroxide value of the Maejakgwa containing sunflower seed was substantially higher than in any other groups, thereby suggesting that the addition of sunflower seeds resulted in accelerated lipid oxidation. No noticeable changes in peroxide values were observed in the groups prepared with coconut and cashewnut during storage time. The acid value increased with increasing storage time, and the addition of sunflower seed evidenced the highest values as compared to other groups.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.2
• /
• pp.294-300
• /
• 2010

This experiment was conducted to investigate the effects of Opuntia humifusa (OPH) extracts and methyl sulfonyl methane (MSM) supplementations on the laying productivity, egg quality and sensory characteristics of eggs in hens. Six hundred forty, 35-wk-old Lohmann brown, laying hens were randomly divided into four groups: 1) water (control), 0.12% OPH extract, 0.1% MSM, and 0.12% OPH extract+0.1% MSM. They were mixed into the feed and given for 5 weeks. Egg production rates, egg weight, feed demand ratio were not significantly different among the groups. However, OPH or MSM decreased broken egg rates by increasing thickness and firmness of egg shell but they did not show the additive effects. In addition, OPH or MSM enhanced Haugh unit, an indicator of freshness of egg, and viscosity of egg white and egg yolk. OPH or MSM maintained the freshness of eggs better the control during their storage for 10 day at $4^{\circ}C$. However, OPH+MSM did not show additive effects in their freshness. Sensory test revealed that OPH or MSM decreased fishy taste and greasy flavor and they improved texture. Overall OPH or MSM enhanced the preference of eggs. In conclusion, the supplementation of either OPH or MSM enhances egg freshness and egg quality in laying hens but they should not be supplemented together due to no additive effects.

• Korean journal of food and cookery science
• /
• v.26 no.2
• /
• pp.198-205
• /
• 2010

In this study, the effect of added cashew nuts on the quality characteristics of pound cake were investigated. The weight and volume of the cake increased with the addition of cashew nuts concentration, whereas the dough yield and baking loss decreased. Furthermore, the hardness, penetration and, degree of retrogradation significantly decreased during storage with the addition of cashew nuts. As the cashew concentration was increased, the lightness and redness values of the crumb decreased and the yellowness values increased. In terms of sensory evaluation, when compared to the control group, the cashew nuts pound cake was superior in taste, flavor, chewiness and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.8
• /
• pp.1285-1291
• /
• 2003

This study was carried out to find optimum substitution amounts of garlic juice for the purpose of garlic-Yackwa development. Five experimental groups containing 0 t.s, 1/2 t.s, 1 t.s, 1 and 1/2 t.s, and 2 t.s of garlic juice per 1 cup of flour were compared with basic group containing 2 t.s of ginger juice per 1 cup of flour (ginger-Yackwa), by Hunter's colorimetry, texture profile analysis and sensory evaluation. In Hunter's color value, Yackwa, substituted garlic juice from 1/2 t.s to 2 t.s per 1 cup of flour for ginger juice, were lower than ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the lower tendancy of L and a values. The b value of garlic-Yackwa containing from 0 t.s to 2 t.s of garlic juice was higher than that of ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the higher tendancy of b value. In the texture characteristics, hardness, adhesiveness, springiness and chewiness of all garlic-Yackwa were significantly lower than those of ginger-Yackwa. Cohesiveness of garlic-Yackwa containing from 1 t.s to 2 t.s of garlic juice was significantly higher than that of ginger-Yackwa. Gumminess of Yackwa with garlic juice was higher ($1_{1/2}$ t.s, 2 t.s) than that of ginger-Yackwa, or lower (0 t.s∼l t.s) than that of ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the higher tendancies of hardness, cohesiveness and gumminess, while springiness and chewiness showed vice versa. In sensory evaluation, the higher amounts of garlic juice in garlic-Yackwa showed the better color, appearance, flavor, taste and overall acceptability. Especially garlic-Yackwa with 2 t.s of garlic juice showed the best color, appearance, taste, overall acceptability among them. Garlic-Yackwa with 2 t.s of garlic juice evaluated the best, while ginger-Yackwa evaluated the worst. In conclusion, these results indicated that 2 t.s of garic juice per 1 cup of flour could be very useful as a substitute for ginger juice in developing garlic-Yackwa.

• Korean journal of food and cookery science
• /
• v.19 no.2
• /
• pp.165-173
• /
• 2003

This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.4%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. The L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(＋) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4mg/100g for calcium, 6.5 to 20.5mg/100g for magnesium and 67.2 to 182.6mg/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.6
• /
• pp.653-660
• /
• 2006

Some quality characteristics of tofu prepared with cuttlefish ink were investigated to study the effects of various of coagulants. Each concentration of coagulant was determined as 0.2% of GDL, 0.3# of $MgCl_2$, 1%^ of $CaCl_2$, 1.5% of $CaSO_4$ and 0.6% D-gluconic acid calcium by pre-experiment. Also, the optimum concentration of added cuttlefish ink was chosen as 3%(diluted in twenty times). The yield of inky tofu prepared with GDL as coagulant was the highest. According to prepared with $MgCl_2$ was the highest. The result of microstructure was examined by SEM, the particles of inky tofu coagulated with GDL and D-gluconic acid calcium were small and uniformity. In overall acceptability of sensory properties, inky tofu coagulated with GDL was the highest in score. In the color of inky tofu, L value and a value were the highest coagulated with GDL, but that coagulated with $CaCl_2$ had the highest b value. In the texture properties of inky tofu, hardness, gumminess and brittleness were the highest coagulated with D-gluconic acid calcium. A positive correlation was observed between the pH of tofu whey and acidity. Sensory properties of roasted nutty flavor, hardness, cohesiveness and springiness were positively correlated with the acceptability.

• The Korean Journal of Food And Nutrition
• /
• v.11 no.1
• /
• pp.61-67
• /
• 1998

Effects of various jelly prepared with different concentrations of agar and sugars on overall acceptability of the peach jelly were investigated. The preparations of peach for experimental jelly were carried by the mixture of peach pulp and juice(MPJ), and the extract form peach(EP). The results were summarized as follows ; 1. The pH for MPJ and EP were 3.95 to 4/31, respectively, and the brix degree were 13.0% and 11.5%, respectively. 2. The jelly prepared with MPJ added 3% agar and 30% sugar were most effective in appearance, hardness, springiness and overall acceptability. The relation of samples(P<0.001) was found to be significant. On the other hand, the jelly prepared with EP was higher scored than that with MPJ in overall acceptability, but there was no significant differences between samples. 3. The Hunter values of L*, a* and b* were the highest in both the jelly prepared with MPJ and that with EP, added 2% agar and 10% sugar. However, the L*, a* and b* values of the jelly added MPJ were higher than those of the sample added EP. 4. Texture and color scores of both the jelly added EP became higher as the concentrations of agar and sugars increased and there was significant differences between samples. 5. The relation between springiness and overall acceptability, and L* value of the jelly added MPJ showed negative at P<0.05 and that between springiness and overall acceptability of the jelly added EP also showed negative.

• Korean Journal of Soil Science and Fertilizer
• /
• v.45 no.6
• /
• pp.1194-1202
• /
• 2012

Remotely sensed satellite images can be applied to monitor and obtain land surface information on inaccessible areas. We classified paddy field area in North Korea based on on-screen digitization with visual interpretation using 291 RapidEye satellite images covering the whole country. Criteria for paddy field classification based on RapidEye imagery acquired at different time of rice growth period was defined. Darker colored fields with regular shape in the images with false color composite from early May to late June were detected as rice fields. From early July to late September, it was hard to discriminate rice canopy from other type of vegetation including upland crops, grass, and forest in the image. Regular form of readjusted rice field in the plains and uniform texture when compared with surrounding vegetation. Paddy fields classified from RapidEye imagery were mapped and the areas were calculated by administrative district, province or city. Sixty six percent of paddy fields ($3,521km^2$) were distributed in the west coastal regions including Pyeongannam-do, Pyeonganbuk-do, and Hwanghaenam-do. The paddy field areas classified from RapidEye images showed less than 1% of difference from the paddy field areas of North Korea reported by FAO/WFP (Food and Agriculture Organization/World Food Programme).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.5
• /
• pp.681-686
• /
• 2012

This study conducted autoclave and microwave treatments on dough to determine if there were any changes in quality after the dough was cooked into bread. Wheat dough after secondary fermentation was treated with a microwave (1 min), an autoclave (30 min), and both an autoclave and microwave (30 min/1 min). We then measured the pH, moisture content, color, texture, and sensory evaluation. The results showed that pH was slightly decreased when it was treated in an autoclave (baking and no baking) and autoclave/microwave (baking and no baking). When microwaved and baked, the moisture content most decreased compared to the control. In crust color, there were no considerable differences in lightness, redness, or yellowness compared to the control, except when microwaved (no baking). The lightness of the crumb color decreased, while redness and yellowness increased, when dough was treated with an autoclave (baking and no baking) and autoclave/microwave (baking and no baking). Hardness, gumminess, chewiness and shear force were significantly increased when dough was treated with an autoclave (baking and no baking) and autoclave/microwave (baking and no baking) compared to the control. In the sensory evaluation, there were no considerable differences in color, aroma, taste, or overall preference when microwaved and baked. Color, aroma, shape, and overall preference were the worst when the dough was treated with autoclave/microwave (baking and no baking). These results suggest that autoclaving and microwaving may reduce the quality of bread, and countermeasures to this problem are necessary.