• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.69-75
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• 2018

This study was performed to examine the quality characteristics and antioxidant activities of the sponge cakes containing different concentrations (2-10%, w/w) of aronia powder (AP). The specific gravity of the dough and the baking loss rate were significantly increased with higher AP content. The specific volume, height, volume index, and pH were significantly decreased with the increase in AP. The lightness and redness values increased, while the yellowness values decreased with increasing amounts of AP. Textural characteristics, such as hardness, gumminess, and chewiness significantly increased on addition of AP. The DPPH radical scavenging activities of the cakes increased significantly with the increase in concentration of AP. In sensory evaluation, the group with cakes containing AP at 2% concentration was ranked higher than other cakes with respect to all parameters, except for color. Therefore, the results of this study suggest that sponge cakes prepared with 2% AP is the most suitable product, based on its sensory characteristics and antioxidant activities.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.794-799
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• 2005

The overall effects of black rice wine (BRW) on black rice bread were examined through the gluten washing test, mixograph and image analysis by Cnunbscan. Commercially produced black rice flour had a much lower amount of gluten than the strong flour However, the mixture with $30\%$(flour basis) black rice flour and $70\%$ strong flour exhibited a good indication for bread making showing $30\%$ wet gluten and $14\%$ dry gluten. In the mixogram results, the peak time showed the highest value for $10\%$ added BRW, indicating an inappropriate level at $50\%$, and the changes of tail width after 8 minutes expressed that the dough became soft and sticky with increasing addition of BRW The volume of bread was increased when BRW was added, and showed the highest value at $20\%$ BRW. In relationship between the volume and bread characteristics, volume showed a highly negative relation with crumb fineness (r=-0.678) and a positive relation with crust thickness (r=0.693).

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.1-4
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• 2006

Method of analyzing sodium alginate in foods was developed using high performance liquid chromatography (HPLC). HPLC conditions for sodium alginate were: column, MCI GEL $(8\;mm\;i.d{\times}300\;mm)$; mobile phase, deionized water; detector, refractive index detection (sensitivity = 16). Separation of sodium alginate was achieved within 15 min. Sodium alginate showed good linear relationship at 0.1-2.0% range. Correlation coefficient of calibration curve for sodium alginate exceeded 0.999, and detection limit was 0.005%. Recovery rate of sodium alginate in wheat flour dough was 106.67%. This method was successfully applied to analyses of cereals, saccharides, and ice cream, etc. Sodium alginate was detected in chocolate, noodles, and kelp at 0-44.8% range.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.328-334
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• 2000

A study was conducted to investigate the effect of ACAMS(Autoclaved-cooled amylomaize VII) and ACNMS(Autoclaved-cooled normal maize starch) containing resistant starch(RS) on ASW (Australian wheat flour) rheology and noodle quality. The water absorption in farinograph increased with the addition of ACAMS and ACNMS, but the dough stability decreased with the addition. The ACNMS added flours showed the highest initial pasting temperature and the lowest peak viscosity in RVA. The addition of ACAMS and ACNMS were not effective on the weight and volume of cooked noodles during cooking time for 5 min. However, as the cooking time increased, noodle weight and volume were the highest in control(no RS added flour) and the lowest in ACNMS added flours. Noodle texture was evaluated using rheometer. The hardness of RS(ACAMS, ACNMS) added noodles was higher than that of control. Cohesiveness was significantly different between control and ACAMS added noodles, but the cohesiveness of ACNMS added noodles was similar to other noodles. The elasticity of ACNMS added noodles in sensory test was lower than that of control but the smoothness and overall acceptibility were higher.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.360-365
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• 2016

This study examined the quality characteristics of bagel added with tomato powder (0, 3, 6, and 9%). Density of dough significantly increased with tomato powder content, whereas pH significantly decreased. Baking loss rate significantly decreased with tomato powder content while moisture significantly increased. Lightness of bagel significantly decreased with increasing tomato powder content, whereas redness and yellowness significantly increased with tomato powder content. Hardness was lower in the addition group than in the control group; springiness, cohesiveness, gumminess, and chewiness significantly decreased with increasing tomato powder content. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activities and total phenol contents significantly increased as tomato powder content increased. For quality assessment, the 3% addition group received the highest ratings in terms of appearance, color, taste, and overall quality but not texture, indicating the highest potentials for development.

• Food Science and Preservation
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• v.18 no.6
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• pp.869-874
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• 2011

The objective of this study was to evaluate the palatability traits of muffins prepared with red wine(RW). Muffins were prepared by replacing the water with RW (0, 30, 60, and 100%). The addition of red wine significantly decreased the lightness values and increased the redness values. The specific gravity of the dough tended to decrease with increasing RW, respectively. The volume of the muffin increased with an increase in RW. The muffins containing 100% RW showed the lowest weight, but there was no significant difference among the control, 30% RW, and 60% RW samples in this regard. Increasing the amount of RW added in the muffins increased both the baking loss rate (%) and the specific volume (mL/g) (p<0.05). The hardness and gumminess were higher in the control than in the RW muffins (p<0.05). The muffin with 30% RW was the lowest in cohesiveness, but the springiness of the samples was not significantly different (p<0.05) among the samples. In the sensory evaluation, the external color of the control was the highest (p<0.05). The flavor, taste, texture, and overall acceptance were highest in the muffins with 60% RW (p<0.05).

• Food Science and Preservation
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• v.17 no.5
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• pp.637-643
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• 2010

We investigated the characteristics of breads containing Schizandra chinensis Baillon (SCB) added as whole powder, as a powder prepared from juice, and as a concentrate prepared from a 95% (v/v) ethanolic fruit extract, added to wheat flour at 0.5% (w/w). Addition of any form of SCB lowered the pH and increased the titratable acidity in both doughs and breads compared with control values, and the whole and juice powders were more effective in this respect than was the concentrated ethanolic extract. Dough volume during fermentation was increased by addition of whole powder and concentrated ethanolic extract, but no baking loss was evident upon addition of any form of SCB. Regarding the bread surface, the lightness (L) value was increased by addition of juice powder and concentrated ethanolic extract, but neither the redness(a) and nor the yellowness (b) values showed such increases. Internal color measurements showed increased '-a-' value upon addition of any form of SCB, and increased '-b-' value when concentrated ethanolic extract was used, however, there were no significant changes in L value. Sensory evaluation of taste, flavor, color, and overall acceptability showed that bread prepared using whole powder was more acceptable than were the other forms.

• Korean journal of applied entomology
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• v.60 no.4
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• pp.431-448
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• 2021

We decided the efficient application timings of organo-synthetic insecticides for controlling the first generation larvae of O. furnacalis through investigations of insect stage-specific densities, damage aspects in maize, and effects of insecticides. A waxy maize cultivar, Ilmichal, was cultivated from April 20 (sowing) to July 26 (harvest, dough stage of maize) in Suwon, 2016. The maximum and 50% cumulative catch dates of the overwintering generation adults in the sex pheromone trapping were May 29 and May 31, respectively. Most of the first generation larvae finished their occurrence till the early reproductive stage of maize. The first generation larvae fed on leaves inside the whorl leaves before tassel and stem development of maize, sequentially moved to tassel and stem, and then moved finally to stem and ear parts. In the results of insecticide applications at different dates, the 9-11 leaf stage (June 10~17) and the 6-7 leaf stage (June 3) of maize were the most efficient application timings for direct spray of Etofenprox EC to maize, and for application of Carbofuran granules onto soil surface, respectively, which resulted in suppression of tunnelling damages. The timings for the two insecticides were 12-19 days and 5 days after the adult maximum catch date, respectively. Those timings after the 50% cumulative adult catch date were advanced 2 days.

• Korean Journal of Breeding Science
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• v.43 no.5
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• pp.470-478
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• 2011

This study was carried out to find major factors affecting the color of wheat flour and noodles and develop simple analysis method for the breeding of wheat cultivars suitable for producing flour and noodles with bright color which are preferred by consumers. Customers who buy white noodle or flour prefer bright-colored food to dark-colored products. We evaluated grains of 25 Korean wheat cultivars for chemical composition, grain characteristics, and color change of noodle dough sheets during storage. Polyphenol oxidase (PPO) has been connected to discoloration of white salted noodles and other wheat end products. The grain PPO activity was reduced as the 1,000 grain weight, grain ash content, and protein content decreased. The grain PPO activity was positively correlated with the total polyphenol content ($r=0.609^{**}$) and iron content ($r=0.655^{**}$). Lightness, protein, polyphenol and Fe content of flour were positively correlated with PPO activity of grain. Cultivars with higher grain PPO activity showed darker noodles and were more easily discolored during the storage (from 2 hr to 48 hr). Thus, PPO activity can be used as a selection index in a breeding program for wheat cultivars of bright-colored flour.

• Food Engineering Progress
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• v.21 no.1
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• pp.93-98
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• 2017

The feasibility of incorporating cabbage powder (CP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. CP was incorporated into cookies at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of wheat flour. pH level and moisture content of cookie dough decreased and increased significantly, respectively, with increasing levels of CP (p<0.05), whereas density was not directly affected by levels of CP incorporation. The spread ratio of cookies and their hardness increased significantly while the loss rate decreased significantly with increasing levels of CP (p<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (p<0.05) with increasing levels of CP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities were significantly elevated by CP addition, and they increased significantly as CP concentration increased in the formulation (p<0.05). Finally, consumer acceptance test indicated that the higher than 4% of CP incorporation had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of CP (2%) were recommended based on overall scores to take advantage of the antioxidant properties of CP without sacrificing consumer acceptability.