• Korean journal of food and cookery science
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• v.18 no.2
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• pp.185-192
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• 2002

In the fabrication of sponge cakes, wheat flour was substituted by Dioscorea Japonica flour at 3%, 6%, and 9% (C1, C2, and C3, respectively), and the sensory, physicochemical, texture properties, viable cell counts and chromaticity of the samples were investigated and compared with the control cake (C0). The addition of Dioscorea Japonica flour increased the density of the sponge cake, but decreased the size and moisture content of the cakes (C0〉C1〉C2〉C3). The pH value increased with increasing Dioscorea Japonica flour in the sponge cakes, and the microbial growth was remarkably suppressed by Dioscorea Japonica flour compared with the control. There was an increase in the chromaticity of the sponge cakes with increased Dioscorea Japonica flour in the cakes. Also, the hardness, gumminess, and chewiness were enhanced approximately two times higher than those of control by increasing Dioscorea Japonica flour. In the sensory evaluation, the addition of Dioscorea Japonica flour into sponge cakes showed a significant increment in the internal color, size/uniformity of the voids, and the sweetness, while the adhesiveness and moistness were the highest in the control. The overall preference was in the order C0〉C2〉C3〉Cl, and therefore, the substitution of 6% of wheat flour by Dioscorea Japonica was recommended in the fabrication of sponge cakes.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.173-180
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• 2006

This study evaluated the quality characteristics of dried noodles made of wheat flour with different concentrations of Dioscorea japonica flour. Cooking quality, mechanical texture properties and viscosity were measured, and sensory evaluation was performed with the prepared noodles. Water binding capacity, solubility and swelling power of the composite Dioscorea japonica flour-wheat flours were higher than those of pure wheat flour. Gelatinization points of the composite Dioscorea japonica flour-wheat flours were increased and initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes and maximum viscosity of these composites were decreased, with increasing Dioscorea japonica flour content, as measured by amylograph. With increasing Dioscorea japonica flour content, L and b values were decreased, but a value was increased, for the color values, while weight and volume of the cooked noodles and turbidity of the soup were increased. For the textural characteristics, the addition of Dioscorea japonica flour increased the hardness and decreased the adhesiveness, cohesiveness and springiness. Overall, the noodles made with 10% Dioscorea japonica flour were preferred more than the other noodles, as tested by sensory evaluation.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.28-36
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• 2009

The purpose of this study is to evaluate the quality and sensory characteristics of soybean dasik prepared by additions of Dioscorea japonica flour. As the Dioscorea japonica contents flour level in the formula increased, the moisture contents of the samples increased. The lightness values, redness values and yellowness values decreased with Dioscorea japonica flour increased. In the mechanical evaluation, hardness increased with the amount of Dioscorea japonica flour increased, and cohesiveness, gumminess and chewiness decreased with the amount of Dioscorea japonica flour increased. Adhesiveness and springiness did not show significant difference according to the level of Dioscorea japonica flour. In conclusion, soybean dasik with 6% of Dioscorea japonica flour was most proper in taste, flavor and overall acceptability.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.528-533
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• 2008

The principal objective of this study was to assess the quality characteristics of noodles prepared at ratios of 0% (I), 1.4% (II), 2.8% (III), and 4.2% (IV) Dioscorea japonica powder, based on the wheat flour weight. The lightness of the uncooked and cooked noodles decreased significantly as the amount of Dioscorea japonica powder increased. The yellowness of the cooked noodles were reduced significantly, but the redness of all samples were significantly increased with increasing amounts of Dioscorea japonica powder. The rate of weight increase and volume increase of the noodles, as well as the density, pH, and turbidity of the soups were also assessed. The cohesiveness and gumminess of samples III and IV were significantly lower than those values in samples I and II. The results of our sensory evaluation test evidenced no significant differences in appearance and flavor among all samples. The colors of I and II were better than those of III and IV. The taste and texture scores of IV were the highest, and as a result the overall acceptability of III was most preferred.

• Food Science and Preservation
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• v.19 no.6
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• pp.813-817
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• 2012

The effects of dip treatments of chemicals (ascorbic acid, cystein, sodium chloride, magnesium chloride, calcium chloride, histidine: 1% solution) and medicinal herbs (Pueraria thunbergiana, Angelica gigas, Dioscorea japonica, Lindera strychifolia, Cnidium officinale, Astragalus membranaceus: 1% extracts), heat shock ($40-60^{\circ}C$ water), and edible coating (albumin, dextrin, sucrose poly ester, whole soy flour: 0.5-4% solution) on the browning degree of fresh-cut 'Fuji' apples were studied. Among the each treatment methods, the surface browning of fresh-cut apples was best retarded by calcium chloride dip, Astragalus membranaceus dip, $45-50^{\circ}C$ heat shock, coating with 3% dextrin or 1% whole soy flour. The results suggest that the treatments of medicinal herbs extracts, heat shock, and edible coating can be used as alternative for the use of chemical agents for the antibrowning of fresh-cut apples.