• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.217-224
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• 2005

The storage characteristics of frozen soy yogurt prepared with hydrolyzed soy protein isolates were evaluated. In order to facilitate lactic fermentation bacteria grow and produce lactic acid as fast rate as possible, soy protein isolate(SPI) was hydrolyzed using two kinds of proteases; bromelain and a-chymotrypsin. The cultural systems employed thereafter for lactic fermentations were Bifidobacterium bifidum or B. bifidum and Lactobacillus bulgaricus. The viable cell counts, normal- and bile acid tolerances from the mixed cultures of B. bifidum and L. bulgaricus decreased sharply during the initial first 3 days of frozen storage and then showed a gradual decrease thereafter. Melt-down percent of the all frozen products have been favorably affected as was shown by less melting at raised testing temperature during 28 days of frozen storage except for the initial 3 days during which a minor change has been observed. Among the various volatile flavor components, the contents of acetaldehyde, acetone, diacetyl and methanol generally increased during the frozen storage. In sensory test, the frozen soy yogurt prepared with a-chymotrypsin and mixed culture of B. bifidum and L. bulgaricus was the most desirable, the highest scores in sourness, bitterness and mouthfeel.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.109-115
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• 2014

This paper investigated the optimal conditions for coffee extraction and dilution by comparing differences in soluble compounds and sensory characteristics of coffee subjected to cold-water extraction according to water quantity and dilution ratio. For sample preparation, we extracted coffee for 3 to 10 hours by adding 400 mL, 600 mL, 1,000 mL and 1,800 mL of cold water ($20^{\circ}C$) to 100 g of ground coffee, resulting in 200 mL, 400 mL, 800 mL and 1,600 mL portions of extracted coffee, respectively. Following this, the 200 mL, 400 mL and 800 mL portions of extracted coffee were further diluted with 1,400 mL, 1,200 mL and 800 mL of cold water, resulting in ratios of coffee to cold water of 1:7, 1:3 and 1:1, respectively. The 1,600 mL of portion of extracted coffee was not diluted and used as a sample. Undiluted coffee showed the highest values for pH, acidity, reducing sugar, total soluble solids and total phenolic compounds among all sample coffees, whereas the highly diluted coffee with a high ratio of 1:7 showed the lowest values. In a descriptive test, odor, sourness, bitterness and body intensity were also the highest in undiluted coffee due to the overly extracted coffee compounds. Undiluted coffee showed the lowest preference in terms of aroma, aftertaste and balanced coffee taste. On the other hand, diluted coffee at a ratio of 1:7 showed the lowest values for odor, sourness, bitterness and body intensity. Diluted coffee at a ratio of 1:3 showed the highest values for sweetness and acidity and was the most preferred in terms of aroma, aftertaste and balance. As a result, our study concluded that the optimal conditions for extraction and dilution of coffee with cold water are a ratio of ground coffee to cold water of 1:6 (w/v), followed by further dilution of the coffee by cold water at a ratio of 1:3.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.6
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• pp.886-894
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• 2012

Well-designed housing systems are important from the viewpoint of animal welfare and improvement of meat production. In this study, we investigated the effects of outdoor housing of pigs on their behavior, cortisol levels, and meat characteristics. Two groups that were born and raised in a spacious outdoor pen ($4{\times}10$ m for every two sows) or a minimum-sized standard pen in a piggery ($1.9{\times}2.2$ m for every sow) were studied. When their behaviors at the age of 2 to 3 wk were observed, the number of rooting episodes tended to be larger (p = 0.0509) and the total time of rooting tended to be longer (p = 0.0640) in the outdoor-housed piglets although the difference was not significant. Basal salivary cortisol levels of the outdoor piglets at the age of 4 wk were significantly lower than those of the indoor piglets ($5.0{\pm}0.59$ ng/ml vs. $11.6{\pm}0.91$ ng/ml, 30 min after treatment), although their plasma cortisol levels were similar ($53.3{\pm}3.54$ ng/ml vs. $59.9{\pm}4.84$ ng/ml, 30 min after treatment). When the ears were pierced at weaning, plasma and salivary cortisol levels were increased in both groups, even at 15 min after piercing. However, the increase in the outdoor-housed group was significantly less than that in the indoor-housed group. Throughout their lives, body weight and daily gain of the pigs were not significantly different between the two groups. In a meat taste preference test taken by 20 panelists, saltiness, flavor, and color of the outdoor-housed pork were found to be more acceptable. Moreover, when an electronic taste-sensing device was utilized, the C00 and CPA-C00 outputs ($3.78{\pm}0.07$ and $-0.20{\pm}0.023$), which correspond to compounds of bitterness and smells, respectively, were significantly lower in the outdoor-housed pork ($5.03{\pm}0.16$ and $-0.13{\pm}0.009$). Our results demonstrate that the outdoor housing system for piglets induces natural behaviors such as rooting and suppresses the strongest stress reaction of piglets, which could be important for animal welfare. Moreover, the outdoor housing system might change muscle characteristics and improve pork bitterness, flavor, and color. These changes may be preferred by consumers, increasing the sale of these meats.

• Food Science and Preservation
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• v.14 no.2
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• pp.160-164
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• 2007

This study was performed to investigate the effects of mixing methods, storage period, and dilution ratio of Dangyuja-sugar mixture on the customer preferences for Dangyuja-tea. Most sensory characteristics such as bitterness, flavor, and taste are influenced more by mixing methods of Dangyuja-sugar mixtiue than by storage period. The Dangyuja-sugar mixture prepared by slice cutting is preferred to those prepared by operating electric mixer, The preference test showed that the appearance is not influenced by storage period but by mixing methods, whereas the tne and texture is more affected by storage period in which the 24 month storage is preferred to 12 month storage. therefore, the overall preference fer Dangyuja-tea is the on that prepared with 20% contents of Dangyuja-sugar mixture which is slice-cut and 24 month stored.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.286-296
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• 2010

The purpose of this study is to develop fresh pasta added with mulberry leaf powder as functional fresh pasta. Through previous research, the mixture of 40% of flour and 60% of rice powder was optimum for making noodles with mulberry leaf powder. Making fresh pasta with 40% of wheat flour, 60% of rice powder (optimum moo for making noodles) and mulberry leaf powder(0.5% 1.0% 1.5% 2.0%) was done, followed by the mechanical test(moisture content, color value, texture, tension) and the sensory analysis(quantitative descriptive analysis, preference test). Moisture contents of raw pasta and cooked pasta were the highest in control; scores for moisture contents of cooked pasta were higher than those of raw pasta. The result indicated that the more mulberry leaf powder was, the lower L-value and a-value were in raw pasta and cooked pasta. While the b-vale(yellowness) of raw pasta was the highest in control(9.81), 1.0% of mulberry powder addition sample was the highest in cooked pasta. For hardness, the 2.0% of mulberry leaf powder addition sample has high scores, and adhesiveness and chewiness were no significant difference. The 0.5% of mulberry leaf powder addition sample was the longest in tension distance, which was resulted from the lack of water contents in mulberry leaf powder. In cooked pasta, tension distance had no significant difference between the samples, and force showed the highest score in control. The quantitative descriptive analysis showed that color intensity, savory taste, bitterness were the highest in the 2.0% of mulberry leaf powder addition sample. Gloss and chewiness were no significant difference between the samples. Grassy flavor, savory flavor, bitterness and grainess were intense as mulberry leaf powder was added The preference test showed that MRP 1.5 containing 1.5% of mulberry leaf powder was the most preferable for color, texture and overall quality. In conclusion, 40% of wheat flour, 60% of rice powder and 1.5% of mulberry leaf powder made the best formula of fresh pasta with mulberry leaves.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.842-849
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• 2015

The purpose of this study was to determine the optimal mixing ratio of hot-air dried loquat leaf powder and optimum conditions for making Jeolpyun containing hot-air dried loquat leaf powder (LLP). Samples of Jeolpyun were prepared with different contents of hot-air dried LLP (0%, 3%, 6%, 9%, 12%) followed by analysis of chemical properties, moisture contents, color, mechanical quality characteristics, amylograph, and sensory tests. Chemical analysis showed that hot-air dried LLP consisted of 11.41% water, 8.34% crude protein, 1.90% crude fat, 7.74% crude ash, and 16.95% crude fiber, with $^{\circ}Brix$ of 2.07, and pH of 5.78. Moisture contents of samples ranged from 52.22 to 50.06%. L-value decreased with addition of hot-air dried LLP, whereas a-value increased with increasing amount of hot-air dried LLP, and no significant differences were observed regarding b-value. In the mechanical evaluation of physical properties, hardness deceased with increasing amount of hot-air dried LLP. The starting temperature amylograph of Jeolpyun was higher in samples with hot-air dried LLP than those without hot-air dried LLP. Set back was slower with increasing amount of hot-air dried LLP, an increasing amount of hot-air dried LLP made set back of Jeolpyun slower. In the sensory test, Jeolpyun with 6% hot-air dried LLP was the most preferred with less bitterness and proper softness, moisture and chewiness. Therefore, addition of 6% hot-air dried LLP to Jeolpyun made with rice flour showed the best overall preference. Based on the results of this experiment, samples with hot-air dried LLP showed slower hardening than those without hot-air dried LLP in textural changes during storage, and Jeolpyun with 6% hot-air dried LLP is expected to increase quality and preference of Jeolpyun.

• Food Quality and Culture
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• v.3 no.2
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• pp.64-68
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• 2009

This descriptive analysis study investigated the sensory characteristics and the drivers of liking for seven types of makgeolli differing in grain composition and pasteurization conditions. Six trained panelists participated in the descriptive analysis. In the consumer acceptance test involving 23 males and 34 females, two of the seven varieties were excluded due to their similar sensory characteristics. Analysis of variance, principal component analysis, and partial least square regression analysis were conducted. Sensory characteristics of makgeolli varied markedly depending on the ingredients and processing methods. Makgeolli samples with relatively high content of millet flour were characterized as being smooth and strong, with a roasted carbohydrate flavor, whereas samples with enriched rice content were rated high in attributes such as bitterness, carbonation, and residual flavor. Sourness decreased in pasteurized samples. Participant's age rather than gender influence the liking for makgeolli. Older consumers tend to prefer samples with stronger flavor than did younger consumers. Clustering consumer groups based on the preference for makgeolli samples provided profound insight concerning the beverage aspects that were appealing, which should be useful in consumer targeting of particular varieties of makgeolli.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.620-630
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• 2014

Traditionally, the persimmon Gojongsi (Diospyros kaki Thunb) is peeled to make dried persimmons and the skins are thrown away. In this study, the quality characteristics of cookies containing persimmon peel powder were tested for recycling of the persimmon peels. The amounts of persimmon peel powder added to the cookies were about 0, 5, 7, 9 and 11%. The densities of the cookies of the control group and the persimmon peel powder containing experimental group were 1.25 and 1.25~1.37 respectively. The pH was 6.02 for the control group and 5.95~6.01 for the experimental group. Significant differences in the moisture content were observed between groups at 3.34 and 2.16~3.31 for the control and experimental groups, respectively (p<0.05). The spreadabilities and loss rates of the cookies increased with increasing amounts of persimmon peel powder (p<0.05). In contrast, the loss rates and leavening rate of the cookies decreased significantly with decreasing amounts of persimmon peel powder (p<0.05). The lightness of the cookies showed significant decrease (p<0.05), while the redness and yellowness increased with increasing amounts of persimmon peel powder. The hardness (kg) of the control group was 0.847 while that of the experimental group was 0.904~1.110. In the QDA, the results of sensory characteristic analysis showed that the experimental group earned 11% higher scores for color, flavor, taste, and bitterness, 7% higher for appearance and 9% higher for after taste. The consumer acceptance test revealed the experimental group to have a 7% more positive evaluation for color, favor, taste and texture than the control group. On the grounds of the experiment above, the optimal mixture ratio from the sensory test was found to be 7% persimmon peel powder in the cookies.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.304-312
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• 2017

This study was carried out to evaluate the effects of yam powder addition (0~40%) on the quality characteristics and oxidative stability of yackwa made with rice flour. While most rice flour (34.35%) had a particle size more than $250{\mu}m$, 75% of yam powder had a particle size less than $65{\mu}m$. Width, height, and volume of rice yackwa added with yam powder increased with increasing yam powder content. While L and b values of rice yackwa added with yam powder decreased with increasing yam powder content, a value increased. Hardness and chewiness of rice yackwa added with yam powder increased as storage period increased at $25^{\circ}C$ for 9 days, whereas they decreased with increasing yam powder content. In a discrimination test, brown color, flavor, sweetness, and bitterness increased with increasing yam powder content, whereas hardness decreased. In a preference test, taste, texture, and overall acceptance increased with increasing yam powder content. The acid and thiobarbituric acid (TBA) values of rice yackwa added with yam powder increased as storage period increased. However, acid and TBA values of the treated groups decreased with increasing yam powder content compared to the control group. Although 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activities decreased with increasing storage period, values increased with increasing yam powder content. It was found that yackwa quality, preference, and oxidative stability increased during storage with increasing yam powder content. From these results, addition of 40% yam powder would be the optimal conditions for making rice yackwa.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.202-207
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• 1993

Ginseng-whey beverages were prepared with rennet whey, ginseng extract, sweetener, honey and Japanese apricot, inoculated with different strains of lactic acid bacteria and unfermented partly. The samples were stored at 4$^{\circ}C$ or 30$\pm$1$^{\circ}C$ and the sensory evaluations were carried out at 1st, 3rd and 5th week. As a result of sensory test, unfermented ginseng-whey beverage (A) with sweetener and honey (storage at cold temp.) in overall eating quality obtained the best score (8.64~8.86) due to stronger sweetness and weaker sourness, bitterness, astringent taste and aftertaste. The fermented ginseng-whey beverage (C) which was stored at 4$^{\circ}C$ with inoculation of Lac. acidophilus and Lac. delbrueckii sub-sp. bulgaricus and the unfermented samples stored at room temperature with sweetener, honey and Japanese apricot received a good evaluation. But, the fermented beverages (E, F) stored at room temperature obtained the lowest score (2.92~3.58).