• Culinary science and hospitality research
• /
• v.19 no.1
• /
• pp.151-163
• /
• 2013

The purpose of this study was to examine the optimization and quality characteristics of balsamic vinegar jelly by the addition of various gelling agents: agar, gelatin, arrowroot starch, potato starch. For this purpose, mechanical tests(moisture content, color value, pH, sugar content, texture) and sensory tests(quantitative descriptive analysis & acceptance test) were conducted, showing the following results. The moisture content of balsamic jelly was the highest in the gelatin addition group, the color intensity of the L value in the potato starch addition group, redness a value in the gelatin addition group, and the b value(yellowness) in the agar addition group. The pH of balsamic jelly was the highest values in the gelatin addition group while its sugar content was the highest values in the arrowroot starch addition group. As a result of measuring balsamic jelly texture, there were significant differences in hardness, chewiness and gumminess by gelling agents. In the quantitative descriptive analysis of sensory test, the gelatin addition group showed the most high level in purple color intensity, glossiness, transparency, and chewiness. As for the acceptance in the sensory test, the gelatin addition group showed the most high level in appearance, taste, texture, and overall acceptance, which also had a significant difference. In case of balsamic flavor, Arr added arrowroot starch showed the highest values, which also had a significant difference. The result of this study showed that the gelatin addition group made a positive acceptance and improvement of sensory and machinery quality characteristics.

• The Korean Journal of Food And Nutrition
• /
• v.18 no.2
• /
• pp.103-108
• /
• 2005

This study was carried out to investigate the acceptable ratio of sulgidduk with tapioca flour. The moisture content, color difference and volume of sulgidduk with tapioca flour were measured. Texture and sensory evaluation of sulgidduk with tapioca flour were taken. The moisture content of tapioca sulgidduk showed significant difference between the added tapioca flour and control. The lightness(L) decreased significantly as concentration of tapioca flour increased. Whereas the redness(a) and yellowness(b) were increased significantly when the amount of tapioca flour was increased. The volume was decreased significantly according to increase of tapioca flour concentration. The hardness, gumminess and chewiness were increased significantly when the amount of tapioca flour was increased. In the result of sensory evaluation, tapioca sulgidduk with the addition of $10\%$ tapioca flour was the most preferred with regard color, flavor, chewiness and overall preference. These results indicated that tapioca sulgidduk with the addition of $10\%$ tapioca flour has the best quality.

• Journal of the East Asian Society of Dietary Life
• /
• v.8 no.1
• /
• pp.51-56
• /
• 1998

In this research, we added 10%, 20% and 30% of white rice powder and colored rice powder to wheat flour, then baked cakes to appraise the quality of each cake by physical and sensory evaluation The resultsare as follows: 1) The specific gravity was increased in order of rice powder-added batters and colored rice powder-added batters. No remarkable difference was found in expansion ratio of cakes except some reduction in 30% rice powder-added cake. 2) Gumminess of cake was higher in the 30% colored rice-added cake Hardness of rice-added cakes was higher than colored rice-added ones. More adding rate of rice, higher hardness of cake. No remarkable difference was found in chewiness, springiness and cohesiveness of cakes 3) In case of color, rice-added cakes showed more L value and less b value than colored rice-added ones. Colored rice-added cakes showed less L value more a value and less b value as adding rate became higher 4) According to the results of sensory evaluation, no remarkable difference was found in the size of a cell and distribution of cells. Crumb and tenderness tended to be lower in rice added cakes than in colored rice added ones. Color was prefered in 30% colored rice added cakes over rice-added cakes and less added colored rice added cakes.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.37 no.4
• /
• pp.312-322
• /
• 2004

Physical and geoacoustic properties of inner shelf sediment in the South and Southeastern Seas of Korea have been studied based on six piston core samples. The sediments are largely composed of homogeneous mud except the core from the southeasternmost part of the area. Both physical and geoacoustic properties and mean grain size are relatively uniform with sediment depth, suggesting little effect of sediment compaction and/or consolidation. Mean grain size appears to be the most Important variable to determine the physical and acoustic properties. In contrast, the attenuation shows more or less fluctuations. Correlations between physical properties and sediment texture show slight deviations from those of the compared data, caused by the difference of sedimentary processes, mineral composition, and the difference of measurement system. In particular, the velocity is lower (approximately 20-30 m/s) than that of the previous data measured in the same area. This is probably due to the difference in velocity measurement system (particularly, error by a length of sample). We propose new relationships for physical and geoacoustic characteristics of shelf sediment in the study area.

• Food Science of Animal Resources
• /
• v.25 no.3
• /
• pp.277-284
• /
• 2005

Press ham were manufactured to investigate the effects of ginseng powder on quality characteristics of press ham. Each treatments added pork loin basis with ginseng powder(0, 0.5, 1.0, 1.5 and $2.0\%$) were stored until 28 days at $4^{\circ}C$. The changes in physico-chemical properties, texture and chemical composition of each treatments were measured during 1, 7, 14, 21 and 28 days at $4^{\circ}C$. There was a not significantly difference in chemical composition between control and ginseng treatment groups. pH value of ginseng treatment groups were decreased significantly than those of control(p<0.05). pH of control and ginseng treatments were increased significantly as the storage period passed(p<0.05). Meat color(CIE $L^{\ast},\;b^{\ast}$) of ginseng treatment groups were increased significantly than that of control(p<0.05). Meat color(CIE $a^{\ast}$) of ginseng treatment groups were decreased significantly than those of control(p<0.05). It was not clearly changed by the passage of storage time. There was a not significantly difference in texture between control and ginseng treatment groups. It was not clearly changed by the passage of storage time. Summing up the a forementioned result, press ham manufacturing with ginseng powder was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality press ham can be manufactured with saponin accumulation.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.5
• /
• pp.1015-1024
• /
• 2017

In order to verify the quality characteristics of soybean milk added chickpeas, the following characteristics were investigated: pH, solid contents, color, DPPH radical scavenging, as well as electric nose and sensory evaluation. Physicochemical and the sensory characteristics were analyzed based on the experimental data. The pH value was different in the control and the treatments (p<0.005). As the quantity of chickpea content increased, the solid content was augmented (p<0.0001). The L value was 56.86 in the control, and with the amount of chickpea addition increasing, the L value increased to 57.43 in 100% chickpea soybean milk (p<0.0001). The a value and b value also increased significantly (p<0.0001). However, the DPPH radical scavenging in the control was the lowest but the antioxidant activity of 100% chickpea milk was more than 2.5 higher than that of the control (p<0.0001). In the electric nose experiment, the flavor component of 20%, 30% and 100% chickpea treatment showed a significant difference compared to the control in the flavor components. In the sensory evaluation, for the score of flavor (p<0.001) and taste (p<0.0001), the score was higher in the treatments where 20% and 30% of chickpeas were added. In the sensory test of texture, there was no significant difference in the different experimental conditions except for the 100% chickpea addition treatment. In the overall acceptability test, the scores of 20% and 30% chickpea treatment were the highest results, compared to other treatments (p<0.0001). According to the correlation analysis, both antioxidant activity (0.797) and solid content (0.834) had shown high correlation to pH among the physiochemical characteristics (p<0.01). In the sensory evaluation, color, flavor, taste, texture and overall acceptability had shown a positive correlation to the amount of the soy bean milk added chickpea (p<0.01). In particular, the overall acceptability had shown the highest correlation to the taste (0.803), and it was the texture which resulted in the next highest correlation for overall acceptability (0.666).

• Journal of the Korean Society of Food Culture
• /
• v.30 no.6
• /
• pp.750-756
• /
• 2015

This study was investigated cranberry powder substituted for flour in pound cake recipes with the amounts of 0, 4, 7, 10, and 13%. Cranberry powder have of 6.47% of moisture content, 3.38% of crude protein, 4.92% of crude fat and 0.43% of crude ash. No significant difference in weight was found from increased cranberry powder concentration. Volume and specific loaf volume have decreased as the cranberry powder content increased. No significant difference in moisture and brix was found from increased cranberry powder concentration. pH have decreased as the cranberry powder content increased. 'L' and 'b' decreased with an increase in the cranberry powder concentration, but 'a' increased. The texture measurement result showed that the hardness and chewiness of cake have decreased as the cranberry powder content increased. springiness, cohesiveness and adhesiveness showed no significant difference with the increasing amount of caked cranberry. Overall preference scores showed a high overall acceptability for the cake made with 7% cranberry powder.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.34 no.3
• /
• pp.202-208
• /
• 2014

This study was carried out investigate the effects of dietary addition of mineral and sugar on the dry matter intake, daily gain, yield grade and quality grade of Hanwoo (Bos taurus coreanae) steers. Three diets fed to steers included a control diet (concentrate mix and rice straw : C) and two treatments diet (control diet + black sugar 100 g + mineral 100 g : T1, and control diet + black sugar 150 g + mineral 50 g : T2). The results are summarized as follows; total feeding intake, body weight gain and daily gain did not show significant differences among the three treatments. Cold carcass weight was significantly (p<0.05) higher in T2 than in the other two treatments (C and T1). There was no significant difference in yield traits of back fat thickness, longissimus muscle area and yield grade among the three treatments (C, T1 and T2). Marbling score showed significantly (p<0.05) higher in order of T2 (5.67) > T1 (4.67) > C (3.67). Meat color, fat color, texture and maturity were no significant difference. Quality grade was higher in T2 than in the other two treatments (C and T1), but there was no significant difference. The results show that marbling score and quality grade of Hanwoo can be increased by high dry matter intake with feeding addition of mineral and sugar.

• Korean journal of food and cookery science
• /
• v.19 no.2
• /
• pp.210-215
• /
• 2003

When Kimchi is cooked, it is very import to find an appropriate level for the salt content of the cabbage to makes the best tasting Kimchi. Therefore, in this article, attempts were made to find the best salted cabbage condition using difference salt solution concentration, temperatures and fermentation periods. In the experiments with the difference of the salt solutions, 10 and 15%, the salted cabbages were packed in polyethylene bags, and incubated at 10, 15, 20 and 25$^{\circ}C$ for 0, 2, 4, 6, 8, 10, 12, 14, 16 and 20 hrs. As a result, the best tasting Kimchi, in terms of texture characteristic, were found with storage times of 10 and 6-8 hrs, with salt solution concentrations of 10 and 15%, respectively, both of these at 25$^{\circ}C$. The best conditions, in terms of the kimchi taste characteristics, where 6-10 hrs, with the salt solution concentrations of 10 & 15%. With storage conditions of 10 hrs and a salt solution concentraction of 10%, and 6-8 hrs and a salt solution concentration of 15%, both at 25$^{\circ}C$, the texture characteristics were fresh. clear and coot. Also, the points of the appropriate salt content differ with temperature. Therefore, the appropriate conditions for the salting time, storage temperature and salt solution concentrations will make the best tasting, most nutritious Kimchi, in the least time and most economically.

• Culinary science and hospitality research
• /
• v.24 no.3
• /
• pp.35-46
• /
• 2018

This study investigated the quality characteristics of makpyeon made of dry milled rice powder according to soaking time. Makpyeon samples made of dry milled rice powder were analyzied with various soacking time, the moisture content, pH, Hunter's color value texture characteristics, attribute difference test and acceptance test. The moisture content of makpyeon did not indicate difference among samples. pH resulted in MS90 showed the lowest moisture content. The L-value (lightness) and a-value (greenness) result in that MS0 showed the highest and decreased according to soaking time. The b-value (yellowness) increased according to soaking time, MS90 showed the highest. TPA resulted in that MS90 indicated the highest hardness, chewiness, gumminess and the lowest adhesiveness. Hardness of makpyeon samples was higher than sulgitteok samples, adhesiveness was lower than those of sulgitteok in each soaking time. Based on attribute difference test, the score of brightness, moistness, glossy, particle size were decreased and firmness were increased according to soaking times. Flavor, taste and mouth feel attribute was stronger in makpyeon samples with the longer soaking time. Acceptance results showed that MS0 and MS30 (soaking for 30 min) were preferred the most. Also limitations and future research directions of this study were discussed.