• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.478-484
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• 2010

This study was performed to investigate the quality characteristics of sponge cake made with leek(Allium tuberosum Rottler) powder. In order to evaluate the physical and sensory properties of different cake, the leek powder was added to wheat flour at various ratios(3, 5, 7, 9%, w/w). The specific gravity of bread dough tends to increase with the addition of leek powder. The moisture levels of the sponge cakes made with leek powder were higher than that of the control. Crumb color values, lightness(L) and redness(a) decreased by leek powder addition, while yellowness(b) was significantly increased (p<0.05). In texture analyses, hardness, cohesiveness, springiness and gumminess decreased with the addition of leek powder. In sensory evaluations, the 3% leek powder sponge cake showed higher sensory property scores than others(p<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.386-392
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• 2001

Quality characteristics of conventional and whey noodles were investigated by studying the textural properties. cooking properties, and sensory characteristics. The whey noodles were prepared by mixing whey powder with the wheat flour before noodle production, with the mixture ratio ranging between 1 and 7% in volume. The results are summarized as follows : the addition of whey powder noticeably improved the textural characteristics of the cooked noodles, i.e. hardness, gumminess, and chewiness. The best results were obtained using the following percentage of whey in the mixture: the hardness with 1% added, the gumminess and chewiness with 3% added, and the elasticity with a 7% addiction. The tension force also increased with addition of whey powder, The highest tension force was obtained when 3% of the whey was mixed. While the cooking water of the general noodles displayed a light reddish tint, the cooking water of the whey noodles had a yellow-greenish tint. The cooking water of the whey noodles was more turbid than that of the conventional noodles. The whey noodles increased in volume more than the conventional noodles. after cooking. There was no difference in weight increase and water absorption rates between both types of noodles. More favorable results were shown for appearance, color, texture, and sensory acceptability in the whey noodle than in the conventional noodles.

• Bulletin of the Korean Chemical Society
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• v.35 no.11
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• pp.3289-3293
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• 2014

Femtosecond laser ablation (fs LA) was used in this study to identify pollution by heavy metals and the distribution of elemental nutrients at different rice milling ratios. Polished rice (degrees of milling of 3, 5, 7, 9, and 11) was collected from major Korean supermarkets and one sample thereof was selected. An internal quality control experiment was conducted using a rice flour certified reference material from the Korea Research Institute of Standards and Science (KRISS CRM) for the evaluation of the efficacy. To assess the effectiveness of the analysis method, the reliability was validated using a food analysis performance assessment scheme (FAPAS), with chili powder serving as an external quality control. The results of the analysis of the inorganic elements Ti, Ca, Al, Fe and Mn in white and brown rice with degrees of milling of 3, 5, 7, 9 and 11 using ICP-MS, ICP-OES and AAS revealed contents of 0.40, 49.2, 2.43, 5.36 and 10.3 mg/kg in white rice and 0.59, 78.0, 7.52, 11.0 and 18.5 mg/kg in brown rice, respectively. Among the elements, there were remarkable differences in the measured contents. By comparing the contents of the elements at different degrees of milling, Ti, Co, As, Ca, Al, Cu, Fe, and Mn were determined to be distributed on the surface of the rice grains, whereas the contents of Cd and Pb increased toward the center of the rice grains, and Si was evenly distributed. After the quantitative analysis of rice samples polished to different degrees of milling, Ca and Al, which were contained in large amounts, and Si were analyzed with specificity by fs LA. The results show that Ca and Al were distributed in the rice husk (protective covering of rice) and Si was distributed in all parts of the rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1369-1374
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• 2008

This study investigated proximate compositions and quality characteristics of wet noodles with the addition of freeze dried garlic powders prepared at 0.5, 1.0, 2.0, and 4.0% based on flour source, respectively. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber, and crude ash of the freeze dried garlic powder were $4.72{\pm}0.14%,\;19.46{\pm}0.28%,\;1.21{\pm}0.10%,\;68.45{\pm}2.06%,\;2.38{\pm}0.05%,\;and\;3.78{\pm}0.06%$, respectively. The cooked weight, volume, water absorption of cooked noodles were decreased, but the turbidity of soup was increased with the addition of garlic powder. Increased of L (lightness), a (redness) and b (yellowness) values were caused as the amount of garlic powder increased in dough. Decrease of L value and increase of a and b value were shown with the increase of garlic powder in cooked noodle. The cooked noodles with garlic powder were significantly lower in hardness, adhesiveness, springiness chewiness, gumminess and cohesiveness than those of 100% wheat noodle. Sensory evaluation indicated that cooked noodles with 0.5% garlic powder was not significantly different from the control.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.119-135
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• 2013

This study investigates waxy barley powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15% and 20%. Waxy barley powder consisted of 8.33% of moisture content, 10.47% of crude protein, 1.63% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the waxy barley powder content increased. The farinograph measurement result of the bread made with waxy barley powder showed that consistency, water absorption, development time, stability and time breakdown have increased as the waxy barley powder content increased. The amylograph measurement result of the bread made with waxy barley powder showed that T have increased as the waxy barley powder content increased. Their P, H and P-H have decreased as the ingredient contents increased. Baking loss and specific loaf volume have decreased as the waxy barley powder content increased. The chromaticity measurement result of the bread made with waxy barley powder showed no significant difference as the waxy barley powder content increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the waxy barley powder content increased. Their cohesiveness, springiness and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high acceptability for the bread made with 10% waxy barley powder.

• Korean Journal of Agricultural Science
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• v.11 no.1
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• pp.8-24
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• 1984

In this study, investigated the effects of four strains belonging to Aspergillus oryzae on the quality of Kochujang. In the Koji and Kochujang making, investigated the difference of enzyme production of each strain, the change of each component and color during the aging, and tested the sensory taste. The results obtained were as follows; 1. Protease activity (acid, neutral) in wheat flour Koji was high in the case of Aspergillus $oryzae-S_1$ and Aspergillus oryzae - M of short stalked type. The strain Aspergillus $oryzae-S_1$ showed maximum activity after two days of Koji making, while the strain Aspergillus oryzae - M showed low activity till two days, but showed maximum activity after three days-four days of Koji making. 2. In $\alpha$-amylase activity, strain Aspergillus $oryzae-S_1$, Aspergillus $oryzae-S_2$ and Aspergillus oryzae - M showed high activity after two days of Koji making. Aspergillus oryzae-NB strain showed slower ${\alpha}$ - amylase activity than that strains. 3. In glucoamylase activity, all strain tested showed high activity after three days of Koji making, but st rain Aspergillus oryzae - NB showed slower activity than ot - hers. 4. In protease activity (acid, neutral) during the aging of Kochujang, strain Aspergillus $oryzae-S_1$ and Aspergillus oryzae - M of short stalked type showed higher activity than that of long stalked type. 5. Amino type nitrogen contents during the aging of Kochujang was very higher in the case of strains Aspergillus $oryzae-S_1$ and Aspergillus oryzae - M of short stalked type than other strains, and each contents was 315mg% and 337mg% after aged for ninty days. 6. The results that analysed free sugar of Kochujang aged for ninty days with HPLC were; glucose 5.84~7.13%, fructose 4.13~5.00%, rhamnose 0.91~1.04%, maltose 0.72~0.92% and presence of xylose was recognized. 7. The results that analysed alcohols of Kochujang aged for ninty days with gas chromatography were; ethanol 1.51~1.78%, n-propyl alcohol 1.13~1.20mg%, iso-amyl alcohol 3.5~4.4mg%. 8. In the sensory test of Kochujang aged for sixty days and for ninty days, the case of strains Aspergillus oryzae-M and Aspergillus $oryzae-S_1$ of short stalked type showed good taste, while the case of strains Aspergillus $oryzae-S_2$ and Aspergillus oryzae-NB of long stalked type showed good flavor and color.

• Food Science and Preservation
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• v.13 no.4
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• pp.465-471
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• 2006

The chemical components of chlorella powder and quality characteristics (texture, color and sensory evaluation etc.) of white bread added with chlorella powder in order to use as a new functional food material of chlorella powder were examined. The proximate composition was composed of crude protein 61.45%, crude fiber 13.47%, nitrogen free extract 13.15%, ash 6.35%, moisture 3.27% and crude fat 2.31%, respectively. The component of major minerals were P (1,478.94 mg%), K (250.54 mg%), Ca (147.24 mg%) and Na (107.26 mg%) and free sugar was composed of maltose 0.12%, glucose 0.09% and fructose 0.08%. The major amino acids of chlorella powder were glutamic acid(4,009.20 mg%), aspartic acid(3,017.72 mg%), proline(3,055.24 mg%), methionine(3,001.52 mg%) and histidine(2,951.06 mg%). The major fatty acids in chlorella powder were composed of linoleic acid and the amounts of those showed 34.27%. The volume tended to increase according to the addition of chlorella powder. Substituting chlorella powder with flour also resulted in decreased lightness, redness and yellowness of the white bread crust The color of white bread crust became darker as the amount of chlorella powder increased. The texture characteristics of white bread containing chlorella powder was no significant difference. The result of sensory evaluation by QDA (quantitative descriptive analysis) showed that overall acceptability of white broads containing 0.2% chlorella powder were higher than that of control without chlorella powder.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.127-143
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• 2014

This study investigated color barley powder substituted for wheat flour in bread recipes with the amounts of 0%, 5%, 10%, 15% and 20%. Color barley powder consisted of 9.35% of moisture content, 9.37% of crude protein, 1.64% of crude fat and 2.96% of crude ash. Water soluble dietary fiber is 3.21, insoluble dietary fiber is 4.91, total dietary fiber content is 8.12, and ${\beta}$-glucan is 49.31. DPPH radical scavenging activity is 56.76%, total phenol content is 234.34. The farinograph measurement result of the bread made with color barley powder showed that consistency, water absorption, development time and time breakdown have decreased. The alveogram measurement result of the bread made with color barley powder showed that overpressure, extensibility, swelling index and deformation energy have increased. The amylograph measurement result of the bread made with color barley powder showed that peak viscosity, hot past viscosity and breakdown have decreased. Baking loss and specific loaf volume have decreased as the color barley powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of bread have increased as the color barley powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the color barley powder content increased. cohesiveness, springiness and chewiness have decreased. Overall preference scores showed a high overall acceptability for the bread made with 10% color barley powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.650-654
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• 2013

The feasibility of incorporating cinnamon as a value-added food ingredient in bakery food products was investigated using sponge cakes as a model system. Cinnamon powder was incorporated into sponge cakes at 0, 1, 2, 3, or 4% weight amounts, based on the total weight of wheat flour. Cake qualities, such as pH, moisture content, specific volume, and baking loss, decreased significantly with increasing levels of cinnamon powder added (p<0.05). In terms of color, lightness and yellowness decreased, with increasing levels of cinnamon powder. Redness significantly increased for crumb, but decreased for crust (p<0.05) with increasing levels of cinnamon powder. Hardness also significantly increased (p<0.05), while total polyphenol content significantly increased, up to a 2% addition of cinnamon powder, and gradually increased afterwards. Finally, the consumer acceptance test has indicated that higher levels of cinnamon incorporation (2% or higher, w/w) have a considerable adverse effect on consumer preferences in all attributes. In contrast, sponges cakes with a minimal level of cinnamon powder (1%, w/w) are recommended for taking advantage of the functional properties of cinnamon powder without sacrificing consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1586-1592
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• 2005

In order to develop Houenia dulcis with natural food application the effect of Hovenia dulcis fruits powder content the physical, textural and sensory properties of noodles were examined. The analysis of the contents of free amino acids showed that 17 kinds of amino acids were detected and highest in 3$\%$ Hovenia dulcis fruits powder contents. The weight and the volume of cooked noodle were highest in control the more added of Houenia dulcis fruits powder contorts lessen the weight and the volume (p < 0.01, p < 0.001), the water absorption ratio was highest in control group. Hunter color value of noodle showed that L value was 7.62 in control, a and b values were highest in 5$\%$ added group. More added Houenia dulcis fruits powder contents increased a and b values (p < 0.001). Hardness, cohesiveness (p < 0.05), gumminess and brittleness (p < 0.001) were highest in control, springiness was highest in 1$\%$ added group (p < 0.001). Scanning electron micrographs of noodle showed that more added of Houenia dulcis fruits powder contents made the particle uniform, so softer and larger. Sensory properties showed that color of noodle and herb flavor were thicker in more added of Houenia duzcis fruits powder contents (p < 0.001). The taste was highest in 3$\%$ added Houenia dulcis fruits powder contents. Overall acceptability was also highest in 3% added group (p < 0.01).