• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.637-641
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• 2002

The purpose of this study was to provide the basic information on the cookies made with garlic and to investigate quality characteristics of them using chemical and sensory evaluation of cookies. Cookie samples were prepared with shredded garlic at varied levels of 0, 3, 6 and 9%. The pH of the dough significantly decreased by the addition of garlic. Dough density of control showed significantly lower values than those of 3% added sample groups. Spreadability of control had significantly higher values than the other samples. Texture measurement showed that the addition of garlic had no significant effect on cookie texture. Sensory evaluation resulted that the properties of crack, garlic aroma, garlic taste and brittleness of cookies tended to increase as the addition levels of garlic were increased. The cookies with 3% and 6% garlic had similar or significantly higher acceptance scores in all of the properties examined than those of control.

• Food Science and Preservation
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• v.18 no.1
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• pp.39-45
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• 2011

We explored the quality characteristics of Sulgidduk prepared using different amounts of cheese powder (0%, 6%, 12%, 18%, 24%; all w/w); physico-chemical properties were determined. Proximate composition analysis showed that the moisture content of Sulgidduk decreased with a rise in the level of added cheese powder. Lightness and yellowness values were lowest in control Sulgidduk and highest in Sulgidduk with 24% added cheese powder. Texture profile analysis showed that all of hardness, cohesiveness, springiness, and brittleness increased with a rise in cheese powder level. Scanning election microscopy indicated that the number of air cells fell as the ratio of cheese powder to rice powder increased. Sensory evaluation tests indicated that color, cheese smell, and greasiness rose as the cheese powder level increased, whereas softness and moistness fell. Consumer acceptance testing showed no significant difference in overall acceptability scores among samples. In conclusion, we suggest that cheese powder may be incorporated into Sulgidduk without affecting sensory qualities.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.395-400
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• 2001

The objectives of this study are to establish efficient pretreatment concentration and rehydration process for the production of the high quality of freeze-dried Mook, a traditional gel food in Korea, as an instant food. Effect of immersion in sucrose solution as pretreatment before freeze-drying on the rehydration efficiency and quality characteristics was studied. The rehydration efficiency of non-treated Mook was the highest. The rehydration efficiency increased as the concentration of sucrose increased. The texture of rehydrated Mook treated in sucrose solution was decreased with increase in rehydration temperature. The Mook treated at 60% sucrose solution was somewhat similar to the market selling Mook in the quality and the treatment prevented color and texture degradation.

• Food Science and Preservation
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• v.15 no.6
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• pp.816-823
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• 2008

To develop onion processing, this study investigated the change in physicochemical properties of onion Jangaji with processing age in relation to the composition of the maturation solution (the solution). The Brix of onion Jangaji and the solution was high with addition of a high soy sauce ratio. During processing the salinity of onion Jangaji and the solution increased, and the pH decreased. The "L", "a", "b" color values of onion Jangaji and the solution changed slightly, and the total acidityrose slowly. The hardness, fracturability, adhesiveness, cohesiveness, springiness, gumminess and chewiness of onion Jangaji varied. In the sensory evaluation, the 100% sauce maturation solution received the highest acceptability ratings for color, flavor and taste.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.723-731
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• 1991

In order to optimize sterilization conditions of retort pouched curry sauce, sterilization processes for eighteen conditions by varying temperature, time and method were conducted through $3^{2}{\times}2^{1}$ experimental factorial design. Quality evaluations before and after sterilization included measurements of vitamin (niacin) retention, pH and color differences, and organoleptic test(taste, color and viscosity). $F_{o}$ values were also measured at each condition. Product qualities were mainly affected by sterilization temperature and time, whereas sterilization method had no significant effect. Effect of sterilization time on product qualities was higher than that of sterilization temperature. From the response surface analysis, an optimum range of sterilization condition simultaneously satisfying desired specifications was determined to be $123.5^{\circ}C$, 21.5 min to $127.5^{\circ}C$, 17.0 min. In this range, the sterility($F_{o}$ value) at a cold point during sterilization was approximately 15.0 min.

• Journal of the Korean Applied Science and Technology
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• v.35 no.3
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• pp.857-864
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• 2018

Demand for developing artificial green pearl that meets the needs of modern people has been increasing. In this paper, eco-friendly inorganic pearlescent pigment was used instead of organic pigment and urethane resin was substituted for nitrocellulose which has been used as main materials in previous preparation method, increasing gloss from 73.4% to 86.7%. Urethane was coated on substrate before finishing with CVD, resulting high gloss of 96%. Colorimeteric analysis shows that a* and b* of CIE value was changed from +37.7 and +24.5 to +31.9 and +14.2 respectively because of CVD finishing, obtaining colorful, high gloss and durable artificial pearl. Quality and toxicity of samples was established by chemical resistance, glossiness, colorimeter, surface roughness, wear resistance, content of heavy-metal, and salt water test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.716-722
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• 2004

This study investigated the quality characteristics of sponge cakes with addition of mushroom (Pleurotus eryngii) powders prepared by different drying methods, hot air (HDMP: hot air dried mushroom powder) and freeze drying (FDMP: freeze dried mushroom powder). The specific gravities, viscosity, height, specific volume, color, texture and sensory evaluation of bread dough containing 3%, 5% and 7% mushroom powders were measured. The specific gravity and viscosity tended to increase according to the addition of mushroom powder. The height and specific volume tended to decrease according to the addition mushroom powder. Substituting mushroom powder for flour also resulted in decreased yellowness and lightness and increased redness of the cake crust. The hardness of cakes containing mushroom powders was higher than tat of control without mushroom powders. The color of cake crust became darker as the amount of mushroom powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that overall acceptalility of sponge cakes containing 3% and 5% mushroom power were higher than that of control without mushroom powder.

• Korean Journal of Poultry Science
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• v.17 no.2
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• pp.115-122
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• 1990

Effects of 7.5% potassium sorbate and/or 1% ascorbic acid dip on she]f-life of chicken parts stored at $4^{\circ}C$ was investigated. There was no remarkable difference in the microbial growth between 1% ascorbic acid dipped chicken parts and untreated chicken parts. Off-odor developed after 8 days storage and bacterial spoilage was occurred after 12 days storage. 7.5% potassium sorbate dip significantly retarded mesophilic and psychrotrophic counts compared with untreated, markedly reduced growth rate of Enterobacteriaceae. Fecal coliforms were not detected and bacterial spoilage was not occurred until 21 days storage. off-odor developed after 19 days storage and color was not significantly deteriorated until 21 days storage. Additional effect of 7.5% potassium sorbate and 1% ascorbic acid dip was found on retarded mesophilic, psychrotrophic and Enterobacteriaceae counts compared with 7.5% potassium sorbate dip alone. Bacterial spoilage was not occurred until 21 days storage. off-odor developed after 21 days storage and color was not significantly deteriorated until 21 dayss storage.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.131-144
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• 2015

The purpose of this study was to determine the best ratio of tomato sauce with chili pepper powder. The investigation of food quality after preparing tomato sauce with chili pepper powder shall be as follows. Moisture was reduced when red chili pepper powder were added gradually, although protein, fat, ash, and carbohydrates were increased. pH values decreased as red chili pepper increased as organic acid was reduced. In case of colour, L-value and a-value were reduced, although b-value increased. Lycopene and ${\beta}$-carotene increased by adding red chili pepper by virtue of the existence of carotenoid. Polyphenol, flavonoid, and DPPH radical also increased with the addition of red chili pepper as a result of red chili pepper's antioxidant property. In an attribute difference test, smoothness showed a low score when red pepper powder was added, but graininess returned a high score as red pepper powder absorbed moisture. The result of the sensory test for sauce, TC2 showed the best score in overall acceptance, while TC3 showed the best score for sauce with pasta in overall acceptance. Tomato sauce with 3% of red pepper powder was shown to have the most acceptable quality and should have powerful manufacture competitiveness.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.325-330
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• 2006

To determine freshness and detect changes in quality of beef and pork during storage, we manufactured a freshness indicator and monitored the surface pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), total bacterial counts, electronic nose analysis, and sensory evaluation. Both beef loin and pork belly had a change in the color of the freshness indicator after storage of 6 days at $2^{\circ}C$. VBN and TBARS levels and total bacterial counts reached the decay point at the time of the color change of the freshness indicator attached to the surface of the beef and pork samples. Sensory evaluation also indicated that the samples were unacceptable by an 'off' odor on day 6 of storage. There were significant differences in electronic nose analysis for samples from day 0, day 6, and day 10 of storage. These results suggest that this freshness indicator should be useful in determining the expiration date of beef and pork products during marketing by indicating the microbial safety as well as the physicochemical and sensory changes.