• Food Science and Preservation
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• v.16 no.1
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• pp.68-74
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• 2009

This study investigated the quality characteristics of breads made with addition of lotus(Nelumbo nucifera) seeds powder. Breads were prepared with 0, 5, 10, 15 and 20%(w/w) lotus seed powder instead of wheat flour. The moisture, crude protein, crude fat, crude ash and crude fiber contents of the breads increased as the proportion of lotus seed powder increased. The pH of the breads increased as lotus seed powder levels increased. The weight of breads increased with increasing lotus seed powder levels, whereas volume decreased. The specific volumes of breads with lotus seed powder were in the range of $3.59{\sim}4.68\;mL/g$, whereas the control value was 5.12 mL/g. The baking loss rates of breads prepared with 5%, 15% and 20% lotus seed powder were 8.95%, 8.17% and 7.67%, respectively. Lightness (L value) of breads was decreased by addition of lotus seed powder, whereas redness (a value) and yellowness (b value) increased in crumb and crust. Texture measurements showed that hardness and gumminess increased with increased lotus seed powder levels, but springiness decreased. In sensory evaluation, the highest scores for flavor, taste and overall preference were obtained when lotus seed powder content was 10%, and color and texture were the best when 5% of lotus seed powder was added. Thus, addition of $5{\sim}10%$ lotus seed powder may have a role in functional bread preparation, resulting in improved quality.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.184-192
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• 2011

This study aims to provide preliminary data to popularize Sulgitteok with optimum mix proportion of Curcuma longa L. powder by conducting moisture content, color values, texture and quantitative descriptive evaluations on Sulgitteok with 0 to 2.4% of Curcuma longa L. powder. The chemical composition of Curcuma longa L. powder was $12.6{\pm}0.21%$ of moisture, $1.8{\pm}0.12%$ of protein, $1.0{\pm}0.00%$ of fat, $1.3{\pm}0.01%$ of ash, and that of rice flour was $11.7{\pm}0.17%$ of moisture, $7.6{\pm}0.32%$ of protein, $2.1{\pm}0.01%$ of fat, $1.6{\pm}0.01%$ of ash. As the content of Curcuma longa L. powder increased, L-values significantly decreased while a-value and b-value significantly increased. The hardness of the texture characteristics significantly increased with increasing the amount of Curcuma longa L. powder(p<0.05). As for gumminess, cohesiveness, and chewiness, there was no significant difference(p<0.05) depending on the amount of Curcuma longa L. powder. The quantitative descriptive analysis of the color, flavor, moistness and chewiness of Sulgitteok showed that one with 0.8% of Curcuma longa L. powder was evaluated the highest.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.250-266
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• 2015

This study concentrated on the dining out consumption behaviors, dining out selection attributes, and changes in eating habits of silver generation. Total 216 residents in metropolitan area were employed for statistical analysing. The results are as follows. First, as the result of t-test and ANOVA showed that female and higher academic background tended to regularly take high level of fruits, vegetables, meat, and fish eating habits. These results identified that dining out culture and dietary lifestyle are closely linked. Second, as the result of difference in dining out consumption attitudes on eating habit of silver generation, consumers who have better eating behaviors tended to consider the physical environment, variety of menu, and service quality when they choose a restaurant. Third, as the result of analysis on changes in dining out consumption behavior based on eating behavior of silver consumers, groups differences were found from only the source for information on dining out business and standard variable in selection of dining out business. Fourth, physical environment, variety of menu, business quality, and service were indicated as significant selection attributes of dining out among silver peoples. Fifth, dining out consumption behaviors of silver consumers were developed through newspapers, magazines, and previous visiting experiences. In conclusion, the results of present study showed that silver consumers tend to select a restaurant based on word-of-mouth and various factors related to experiences. Hence, various promotional activities are necessary for the business succession.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.129-142
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• 2015

As an effort to increase the use of tomato as a food ingredient, this study prepared noodle with adding tomato powder and measured its quality characteristics. In the noodle containing tomato powder (0.5~2% of flour in volume), the water content was lower in the 1.5% and 2% tomato powder addition groups, and with increase in the tomato powder addition ratio the crude protein content and the crude fat content decreased and the carbohydrate content increased. The weight and volume of boiled noodle decreased with increase in the tomato powder addition ratio, and the pH of the water that boiled the noodle decreased and its turbidity increased with increase in the tomato powder addition ratio. Value L went down, and as to value a, the tendency of (-) green was stronger in the tomato powder addition groups than in the control. In addition, value b went up with increase in the tomato powder addition ratio. All the measurements of mechanical texture became significantly higher with increase in the tomato powder addition ratio, and DPPH radical scavenging activity and the total polyphenol content also went up. As to sensory palatability, the tomato powder addition groups were significantly higher than the control group in color, chewiness, and overall palatability. Specifically, palatability in terms of color and chewiness was highest in the 1.5% and 2% tomato powder addition groups, and overall palatability was highest in the 1.5% tomato powder addition group.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.88-97
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• 2015

This study was conducted to evaluate the effect of Citrus peel powder on the quality characteristics of sponge cake. Citrus peel powder sponge cake was prepared with different ration of Citrus peel powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increases as the ratio of Citrus peel powder. The sponge cake's a, b level increased with the increasing level of Citrus peel powder 40% appeared to be the highest. In terms of textural characteristics, the samples containing 10, 20, and 40% Citrus peel powder had significantly higher hardness than the control samples. The substance's level of springiness, and cohesiveness decreased as the Citrus peel powder additive increased. In sensory evaluation, overall acceptability and taste of the cake was better than others when 10% Citrus peel powder was added. The results indicated that substituting 10% Citrus peel powder to sponge cake is optimal for quality and provides a product with reasonable high overall acceptability.

• Food Science and Preservation
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• v.13 no.1
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• pp.30-36
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• 2006

Milk protein-gum conjugates were prepared by Maillard reaction and added to dough to investigate the possibile use of them as anti-staling agents in bread Four different types of conjugates were added to dough, i.e., $casein-\kappa-carrageenan$ (CK), casein-sodium alginate (CA), $whey-\kappa-carrgeenan$(WK) and whey-sodium alginate (WA). Their addition to flour increased the gelatinization temperature, water absorption and development time of the dough. Extensogram showed the increased resistance to extension of the doughs resulting from the addition of the conjugates. Moisture content of the breads decreased during storage at $5^{\circ}C$ for 4 days. The breads added with conjugates had lower extents of the decreases than non-treated degrees and maintained higher moisture content than non-treated bread after 3 freeze-thaw cycles. The storage degrees at $5^{\circ}C$ for 4 days affected the increased bread hardness, but, addition of WA conjugate decreased extents of the increases. Therefore, milk protein-gum conjugates, especially WA conjugate, contributed to retarding staling of breads

• Food Science and Preservation
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• v.24 no.6
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• pp.764-770
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• 2017

This study investigated quality characteristics of sourdough bread added with different amounts of lactic acid bacteria culture solution (LCBC) and cinnamon extract (Control: water 700 mL, sample A: water 670 mL+LCBC 30 mL, sample B: water 670 mL+LCBC 22.5 mL+Cinnamon extract 7.5 mL, sample C: water 670 mL+LCBC 15 mL+Cinnamon extract 15 mL, sample D: water 670 mL+LCBC 7.5 mL+Cinnamon extract 22.5 mL and sample E: water 670 mL+Cinnamon extract 30 mL). The weight of dough was not significant between samples, and the weight of bread was highest in samples D. The volume and specific volume were the highest in sample C but the baking loss rate was highest in the control (p<0.05). The L value, springiness and cohesiveness were decreased as addition of cinnamon extract increased. However, a value, b value, hardness, gumminess and chewiness were reversed. The sourdough bread produced by adding lactic acid bacteria culture solution improved the volume and texture. It was thought that it is helpful to add lactic acid bacteria culture solution and cinnamon extract for manufacturing a loaf of bread.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.246-254
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• 2004

Physicochemical properties of bread dough added with silkpeptide were investigated. Protein content of silkpeptide was 90.83%. In amino acid analysis, glycine content was highest at 18,760.04 mg%. Alanine, serine, and tyrosine contents were much higher in silkpeptide flour than wheat flour. Mixed silkpeptide showed low lightness and redness values and high yellowness. Farinograph water absorption decreased as silkpeptide content increased. Both arrival and development times of silkpeptide-added dough were longer than those of wheat flour, As silkpeptide content increased, degree of weakness increased, Maximum viscosity of amylograph decreased gradually with addition of silkpeptide, while gelatinization temperature was not affected. Extensograph showed extensibility and resistance to extension of dough increased, while ratio of resistence to extensibility highly increased with increasing amount of silkpeptide. Silkpeptide added to bread dough showed oxidation effect, indication that it could be used as natural additive for improving bread dough quality.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.215-221
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• 2006

This study focuses on investigating the effect of porosity-controlled earthenware on fermentation of kanjang, Korean soy sauce. Porosity of fermentation vessel was controlled by changing the mixing ratio of raw soils at manufacturing earthenware. Earthenwares contented 0%, 40% and 60% of the mixture of red brown soil and powdered soil (1 : 1), respectively. The more contents of the mixed soil, the more porosity in earthenware. During fermentation of kanjang in porosity-controlled earthenwares at $30^{\circ}C$ for 4 months, physical, chemical, microbiological and sensory quality attributes were monitored. Compared to other containers, kanjang in the earthenware that had 0% mixed soil showed less water loss, salt content and pH. It also produced higher total acidity, protease activity, total nucleotide, and microbiological changes which included total aerobic bacteria, lactic acid bacteria and yeast. Total nitrogen and free amino acids in kanjang did not show the consistency with the mixed soil contents of fermentation containers, which may take more effect of other factors as water loss than the porosity of vessels. However, the percentage of glutamic acid in total free amino acids was a little higher in the earthenware that had 0% of mixed soil than other containers. These positive physicochemical, microbiological changes also resulted in higher sensory quality.

• Journal of the Korea Convergence Society
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• v.8 no.9
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• pp.127-133
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• 2017

The purpose of this study is to confirm the effect of natural tooth whitening using fruits that can be easily accessed in real life by increasing interest in tooth whitening in modern society. Twenty premolar teeth were divided into five groups (n=4). Strawberry (A), lemon (B), banana skin (C), baking soda (D) and whitening toothpaste (E) were treated with a toothbrush on the enamel surface. The tooth surface was treated with a toothbrush at the same time for 3 minutes for breakfast, lunch, and dinner, then washed with sterile distilled water, and stored in saline solution. This procedure was repeated for 4 weeks, and the color change of teeth was observed at intervals of one week. After 4 weeks, there was a significant difference in tooth color change after 3 weeks(p<0.05). Among them, strawberry and lemon showed higer effects to whitening toothpaste. It is believed that strawberries and lemons have a higher whitening effect than whitening toothpaste. Whitening toothpaste may be replaced with a safe natural whitening effect using strawberries and lemons instead of chemical ingredients that may be harmful to human body.