• The Korean Journal of Food And Nutrition
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• v.34 no.1
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• pp.15-25
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• 2021

This study aimed to investigate the antioxidant activities and quality characteristics of jelly added with Orostachys japonicus juice. The moisture content and the soluble solids content of the jelly samples decreased significantly with increasing content of O. japonicus. The pH was highest in the control samples, and the pH significantly decreased with the addition of increasing amounts of O. japonicus. In terms of the chromaticity measurements, the lightness value and redness value was highest in the control sample, and it decreased as the amount of added O. japonicus increased, whereas the yellowness value increased with increasing levels of O. japonicus added. The gumminess and chewiness of the jelly increased with the addition of increasing amounts of O. japonicus. On the other hand, the cohesiveness and adhesiveness of the jelly did not show statistically significant changes. The total polyphenol and DPPH radical scavenging activities of the jelly with 100% O. japonicus added were significantly higher than those of the jelly with 0% O. japonicus added. Regarding the sensory evaluation, the sample with 75% O. japonicus added was perceived to have the best color, flavor, O. japonicus flavor, chewiness, and overall preference.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.589-595
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• 2010

The purpose of this study was to investigate the practical application and optimum conditions for adding functional dropwort, which is rich in physiological activity to Sulgidduk, toward developing dropwort-added dduk as a healthy food. To this end, samples of Sulgidduk with 0, 1, 3, 5 and 7% added dropwort powder were prepared, stored for 2 days at $20^{\circ}C$, after which the water content, chromaticity, and mechanical and sensory quality characteristics were measured. The results were as follows. The water content of nonglutinous rice powder and dropwort powder used for dropwort-added Sulgidduk was 41.73% and 3.5%, respectively. The water content decreased with increasing amounts of dropwort powder the group with 7% added dropwort powder was 33.88%, the lowest. For chromaticity, the L value decreased with increasing amount of dropwort powder with significant differences between groups with different added amounts (p<0.001). The a and b values increased with increasing amount of dropwort powder while they were 7.21 and 29.22, respectively, in the 7% dropwort powder-added group with significant differences between samples (p<0.001). For mechanical quality characteristics hardness decreased with increasing of amount of dropwort powder with significant differences between samples (p<0.001). There was no difference between samples in cohesiveness and springiness. Gumminess increased with increasing amount of dropwort powder with significant differences between samples (p<0.05). Chewiness and adhesiveness had a tendency to decrease with increasing amounts of dropwort powder. Overall acceptability was in the order of 3%, 5%, 1%, 7%, and 0% dropwort powder-added groups. Overall, for dropwort powder added Sulgidduk, the quality of flavor, color and taste was acceptable, compared to other powder-added groups. The 3% dropwort powder-added group was highly rated in general preference making it most desirable for making dropwort powder-added Sulgidduk.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.19-30
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• 2017

In this study, the quality characteristics of noodles containing different amounts of germinated black quinoa were investigated. The powder of black quinoa with the highest antioxidative activation was selected; and composite flour was prepared with 0%, 5%, 10%, 15%, and 20% of germinated black quinoa powder to produce the noodles. We evaluated the quality and sensory characteristics of the noodles, including pH, salinity, water absorption rate, volumetric expansion rate, turbidity, chromaticity, extensibility, and texture. With regards to the quality characteristics of noodles with added germinated black quinoa, the pH and salinity decreased with increasing percentage of added germinated black quinoa (p<0.001). Increasing the percentage of added germinated black quinoa resulted in decreased water absorption (p<0.01) and volumetric expansion rates and increased turbidity of the cooked noodles (p<0.001). In terms of the chromaticity, L and b values decreased and a value increased with the increasing percentage of added germinated black quinoa (p<0.001). For the texture, hardness (p<0.001), adhesiveness (p<0.01), springiness (p<0.01), chewiness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.05) decreased as the percentage of added germinated black quinoa increased; while extensibility (p<0.001) increased. Consumer testing results indicated that the noodles with 15% of added germinated black quinoa showed the best results. Collectively, the evaluation of quality characteristics and consumer acceptability indicated that adding 15% of germinated black quinoa to produce noodles is optimal.

• Journal of Bio-Environment Control
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• v.10 no.2
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• pp.118-119
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• 2001

This experiment was carried out to examine the effects of foliar applications of 100 mg.L$^{-1}$ ethephon mixed with different calcium formulae (10,000 mg.L$^{-1}$ Clef-non, 2,000 mg.L$^{-1}$ Cell-bine, 2,000 mg.L$^{-1}$ Hicalux, and 2,000 mg.L$^{-1}$ calcium acetate monohydrate) on the rind coloration, defoliation and fruit quality of satsuma mandarin cultivated in the plastic greenhouse. Foliar applications of ethephon alone or in mixture with either Clef-non, Cell-bine, Hicalux or calcium acetate monohydrate demonstrated that increased 'a'value of peel chromaticity as compared to the control. The treatments encouraged fruit colour and allowed the harvest date to be predicted. The defoliation ratio decreased considerably by foliar applications of ethephon mixed with Cell-bine or Hicalux. The sugar content of fruit increased by 1.6, 1.54, and 1.54$^{\circ}$Bx with the foliar applications of ethephon, ethephon+Clef-non, and ethephon+Cell-bine, respectively. With the foliar applications of ethephon in mixture with Cell-bine, fruit coloration was accelerated. defoliation was delayed, and fruit quality was improved.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.135-140
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• 2002

Mungbean starch gels(MSG) was prepared by adding green tea powder(GP) in the ratio of 0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5% and 3.0% and tested for sensory characteristics, chromaticity and rheological properties. In sensory evaluation test, 1.5% GP added MSG gave the highest score in color, 1% GP added MSG in flavor and overall quality and 0.5% and 1.0% GP added MSG was evaluated higher than control in general. In chromaticity tests lightness(L) value of MSG decreased as the ratio of GP increased. In rheometer test, 2% and 2.5% GP added MSG showed the high values in hardness, cohesiveness, gumminess and brittlness.

• Horticultural Science & Technology
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• v.18 no.5
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• pp.599-604
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• 2000

This experimemt was conducted to determine the effect of ridge-up bed with different height (0, 20, 40, 60 cm) on the fruit quality of 'Miyagawa Wase' satsuma mandarin cultivated in a plastic film house. Soil moisture was measured at the soil depths of 10, 30, and 60 cm for each height of ridge-up bed. The time required to reach the condition, -1.4 Mpa at 30 cm deep in soils, which are supposed to be the ideal soil moisture potential and soil depth for high quality satsuma mandarin production, was 100, 60, and 30 days for 20, 40, and 60 cm ridge-up bed, respectively, and more than 100 days for 0 cm. Peel chromaticity by 'a' value was increased as the ridge-up height went up, so that plants grown at the bed with 60 cm height had 11 degree higher value than those of plants grown at the bed with 0 cm height. The 'a/b' values also had a similiar trend as value 'a'. The reducing sugar level of the fruit juice, which was composed of glucose and fructose, was increased as the height of ridge went up, showing significant difference between the ridge heights. The sucrose level had the same trend as the reducing sugar level although the difference between the ridge heights were not significant. Generally, the soluble solid level is considered to be representing the fruit quality. It had 11.4, 12.1, 12.5, $12.8^{\circ}Brix$ for 0, 20, 40, and 60 cm ridge-ups, respectively, showing $1.4^{\circ}Brix$ difference between 0 and 60 cm ridges. Acidity basically showed the same result as that of the soluble solid level depending on the height of the ridges.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.279-290
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• 2013

Cedrela sinensis is a Korean traditional wild herb that has special taste, aroma and red leaves. Only Korean and Chinese have been eating blanched Cedrela sinensis leaves. In this study, quality characteristics and antioxidant activity of Cedrela sinensis Jeonbyeong were compared and analyzed by pulverizing Cedrela sinensis leaves and subsequently adding by adjusting the amount of Cedrela sinensis powder. For analyzing the quality characteristics, the moisture content and pH of Jeonbyeong batter, specific volume, moisture content, color, texture profile analysis and sensory evaluations are measured. Total phenolic content showed $16.11{\pm}0.09$ mg GAE/100 g in the 12% Cedrela sinensis powder added group, which was the highest. DPPH free radical scavenging activity of Jeonbyeong indicated the highest score in the 12% Cedrela sinensis powder added group(p<0.001). While the pH(p<0.01) and moisture content(p<0.001) of batter and moisture content(p<0.01) of Jeonbyeong significantly decreased with increasing Cedrela sinensis powder content. Chromaticity measurement results of Jeonbyeong showed significantly decreased L value and b value chromaticity (p<0.001) and increased a value. Hardness significantly increased with increasing Cedrela sinensis powder content. In the sensory evaluations, 9% Cedrela sinensis powder added group ranked significantly higher than any other group in every section. From these results, we suggest that Cedrela sinensis leaves show remarkable antioxidant activity as a good ingredient for functional processed food.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.286-297
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• 2010

This study examines physiochemical characteristics of functional bread with black garlic flour added such as its content, texture, sensory test and quality properties. The loaf volume and weight of black garlic flour-added pan bread showed that for the control, the loaf volume was the greatest, and the more the black garlic flour content increased, the smaller the loaf volume became. The change of crust chromaticity showed that the L value decreased significantly, and crust chromaticity thickened, and as the black garlic flour content increased, a value and b value decreased. The characteristics of texture showed that the hardness and chewiness decreased as the black garlic flour content increased, and gumminess increased significantly while there was no significant difference in cohesiveness. The flavor, taste and texture of pan bread with black garlic flour content didn't showed a significant difference with the control. Consequently, the black garlic flour-added wheat flour was no significant difference with the control up to 3% black garlic flour-added wheat flour, which can be used as a product.

• Journal of Bio-Environment Control
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• v.16 no.3
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• pp.167-173
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• 2007

This study was conducted to improve light environment of oriental melon cultivation in winter season. Three polyolefin foreign films (J-1, J-2, J-3) and three polyethylene domestic films (K-1, K-2, K-3) with different film thickness, ultraviolet ray interception and infrared ray absorption were used. As the result of this experiment, soluble solid of oriental melon fruit in K-3 was $14.3^{\circ}Brix$, those in J-3 and J-2 were higher by 1.3 and $0.8^{\circ}Brix$, respectively. Chromaticity (a value) of pericarp in K-3 was 0.5, those in J-3, J-1 and J-2 were higher by 3.3, 2.3 and 1.9, respectively. Especially, fermented and malformed fruit rates in J-1, J-2 and J-3 were decreased and marketable fruit rates were increased. Marketable yield in K-3 was 1,622 kg per 10a, those in J-1, J-3 and J-2 were increased by 31.2%, 23.8% and 18.5% compare to K-3, respectively. In this study, Polyolefin films (J-1, J-2, J-3) with thickness and infrared ray absorption ratio keeping higher heat conservation, therefore, soluble solid and chromaticity of fruit were increased, fermented fruit rate was decreased, and marketable fruit rate and yield were increased.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.101-108
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• 2002

This study aimed to determine the effects of cooking treatment on chromaticity and 6 mineral contents (calcium, phosphorus, magnesium, iron, sodium and potassium) in sea mustards. Four samples of natural and cultured sea mustard were used for the experiments. Each sample was treated with four cooking methods (A: soaked in water, B: boiled in hot water, C: saute and boiled in hot water, D: seasoned with vinegar). The L, a and b values were the highest on boiling, and the lowest on seasoning with vinegar. The a value of cultured sea mustard was higher than the natural one by cooking. Moisture was highest boiling and were ordered as saute and boiling, soaking and seasoning with vinegar. Calcium, iron, magnesium and phosphorus contents were remarkably decreased by seasoning with vinegar. Boiling treatment made less decrease than saut and boiling in these mineral contents. The solubilities of mineral in soup water were recognized therefore, it indicated that soup water was a good source of minerals as it applies to cooking, from the view point of science of cookery. Sodium and potassium contents decreased significantly more at 68% and 85% of total content on basic soaking treatment. Ca/P ratio was about 1∼3 : 1 in cultured sea mustard and 3∼4 : 1 levels in natural one.