• Korean journal of food and cookery science
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• v.26 no.5
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• pp.627-635
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• 2010

This study was performed to determine the optimal manufacturing conditions of cookies prepared with Hizikia fusiformis. The variables in Hizikia fusiformis cookies production were the amounts of Hizikia fusiformis powder, butter, and sugar. Six sensory characteristics were used for sensory evaluations, including color, appearance, taste, brittleness, hardness, and overall acceptability. The optimal amounts of the three variables were found to be 6.00 g for Hizikia fusiformis powder, 100.00 g for butter, and 70.00 g for sugar against flour powder 200 g, which satisfies a target sensory score (7.0/9.0) according to the response surface method. Cookies with these optimal amounts of Hizikia fusiformis powder, butter, and sugar were tasted by 114 consumers and showed a high acceptability score (7.21). Females preferred the flavor of Hizikia fusiformis significantly more than males did (p<0.05). Older consumers (${\geq}30$ years old) scored significantly higher than younger consumers (${\leq}29$ years old) in texture (p<0.05). Spread ratio and hardness scores of Hizikia fusiformis cookies were lower than those of control cookies. Color analysis results of Hizikia fusiformis cookies were significantly lower in brightness and redness, and higher in yellowness than control cookies (p<0.01).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.8-14
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• 1993

To investigate selection efficiency for protein content and hardness in a wheat breeding program, two crosses were made between soft wheat (SW) ‘Chokwang’ and hard wheat (HW) ‘Lancota’, and between HW ‘Suwon 210’ and SW ‘Atlas 66’. F2 progeny lines from the crosses were separated into 4 groups as HW + high protein (HP), HW + low protein (LP), SW + HP and SW + LP by measuring protein content and sedimentation value in F4 generation. The subsequent populations were tested for protein content, sedimentation value, mixogram pattern and bread quality. HP group selected from F4 again had a higher protein content in F5 generation than LP group, but there was no significant difference between two groups in F6 generation. In sedimentation value, the significant difference was recognizable only between the groups of HW + HP and. SW + LP. Plant based investigation in F6 revealed that the distribution pattern for protein content and sedimentation value shifted from the low to high by the four groups with the order of SW + LP, HW + LP, SW + HP, HW + HP. Such a trend was most noticeable in the progenies of the cross between ‘Suwon 210’ and ‘Atlas 66’. Mixogram pattern that shows flour characteristics differed greatly among the groups, indicating a high selection efficiency for the traits. Bread volume in F6 of HW + HP was found to be higher than that of SW + LP, only from the cross between ‘Suwon 210’ and ‘Atlas 66’.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.4
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• pp.355-363
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• 1999

The experiments were carried out to elucidate the varietal variation of retrogradation in aged cooked rice and its association with some physicochemical properties of milled rice. The fifteen rice materials were selected from forty-three low-amylose japonica and Tongil-type rice cultivars based on palatability and retrogradation of cooked rice stratified by preliminary sensory evaluation of warm and cooled cooked rice. One japonica glutinous rice variety was included for comparison of retrogradation of cooked rice. The $\alpha$-amylase-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The desirable checking time for evaluating the varietal difference in deterioration of aged cooked rice was four hours after storing in room temperature and two hours after preserving in refrigerator based on the largest coefficients of variations in degree of retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. The retrogadation index represented by the percentage of retrogradation difference between warm and cooled cooked rice to original estimates of warm cooked rice was significantly affected by the degree of retrogradation of cooled cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked nce. The varietal difference in retrogradation of cooked rice can be effectively classified by scatter diagram on the plane of upper two principal components based on some retrogradation properties of cooked rice. The deteriorated structural change in cooled cooked rice by observing through the scanning electron microscope was more conspicuous in the fastly retrograded cooked rice than in the slower one.

• Journal of Animal Science and Technology
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• v.54 no.5
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• pp.349-354
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• 2012

In this experiment, two inclusion levels (15 and 30% of diets, as-fed basis) of brown rice (BR) were tested against a control diet with 0% BR (51% wheat flour of diet). Six female Miniature Poodles (8~9 months age, initial mean body weight of 3.5 kg) were assigned to treatments in replicated $3{\times}3$ Latin square design. Total tract digestibilities of DM, OM, CP, acid hydrolyzed fat and gross energy increased linearly (P<0.05), and observed digestible energy and metabolizable energy values also increased linearly (P<0.001 and P=0.007, respectively) with increasing BR inclusion levels. Wet and dry fecal output decreased linearly (P=0.001) with increasing BR inclusion levels in the diets. Linear (P<0.05) effects was observed in fecal score for dogs fed BR and fecal ammonia concentration increased linearly (P<0.05) in response to increasing BR inclusion level. It seems that the increase in fecal ammonia concentration may be partially related to the decrease in short-chain fatty acid concentration (P<0.01). This study clearly demonstrates that BR improves nutrients digestibility and fecal characteristics of dog.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1792-1797
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• 2012

The feasibility of incorporating jujube powder as a value-added food ingredient in bakery food products, using a model system of muffins, was investigated. Jujube powder was incorporated into muffins at 0, 5, 10, 15, and 20% weight amounts based on the total weight of wheat flour. Qualities, such as pH, volume index, height, and moisture content, of muffins decreased significantly with increasing levels of jujube powder added (p<0.05). In terms of color, lightness decreased, whereas redness increased significantly for both crust and crumb (p<0.05) with increasing levels of jujube powder. Baking loss also decreased gradually, while hardness and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were significantly influenced with higher amounts of jujube powder in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest levels of jujube incorporation (20%, w/w) had a considerable adverse effect on consumer preferences in all attributes. In contrast, muffins with moderate levels of jujube powder (10%, w/w) are recommended (with respect to overall preference score) for taking advantage of the functional properties of jujube powder without sacrificing consumer acceptability.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.655-665
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• 1993

The added levels of dongdong-ju, soy bean and fermentation time were selected as factors affecting the quality of Jeung-pyun (Korean fermented steamed rice cake) through pretest. The standing height ratio was significantly raised after the 1st and 2nd fermentation by the soy bean treatment. As the amount of dongdong-ju and soy bean were increased, the values of specific volume and expansion ratio for Jeung-pyun were increased. The effects of fermentation time did not show any significant differences. The pH of Jeung-pyun dough was significantly higher when the amount of dongdong-ju decreased and the amount of soy bean increased. Reducing sugar content of Jeung-pyun significantly augmented with raised amount of soy bean. As the amount of soy bean was increased, the hardness, springiness and cohesiveness of Jeung-pyun measured by rheometer significantly decreased. The optimum conditions for Jeung-pyun preparation were found to be 30g dongdong-ju, 2g soy bean solid and 180 minutes of fermentation time per 100g rice flour basis. Soy bean treatment had primary influence on Jeung-pyun preparation.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.331-331
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• 2017

This study was conducted to know the influence of air temperature and sunshine duration on yield, chemical component, pigment color difference and starch characteristics of two colored rice cultivars in the plain area of Yeongnam province in Korea. The $L^*$, $a^*$, and $b^*$ value of brown rice in Hongjinju and Josaengheugchal rice cultivars was significantly different at continuous cultivated years, 2015 and 2016. The $L^*$, $b^*$ value of two colored rice was significantly increased in 2016 compared to 2015. The $a^*$ value of Josengheugchal rice cultivar was also significantly higher at 2016 than at 2015. It can be noticed the $a^*$, $b^*$, $L^*$ values in Josaengheugchal varied more than those in Hongjinju. Air temperature during ripening period in 2016 was higher than 2015, especially minimum temperature was too high to proper maturation for rice quality. In Josaengheugchal rice cultivar, sunshine duration after heading was longer in 2016 than in 2015. On the contrary, Hongjinju rice cultivar was ripened under condition of insufficient sunshine duration in 2016. The short growing duration by high temperature and long shiny duration made the lack of pigment for Josaengheugchal brown rice. In Hongjinju rice cultivar, shorten sunshine duration and higher night temperature were the source of the pigment deficiency. The grain size of rice which produced in 2016 was bigger than that of 2015 in both rice cultivars. The 1,000 grain weight of rice from 2016 was also bigger than that of 2015. Head rice ratio was high in the rice cultivars produced in 2015. Protein of milled rice in 2016 was more decreased than that of 2015 in Josaengheugchal rice cultivar, it showed reverse result in Hongjinju rice cultivar. Amylose contents of milled rice in 2016 were more decreased than that of 2015 in Hongjinju rice cultivar. Branch chain length distribution of amylopectin was shown a distinct difference between Josaengheugchal and Hongjinju rice flours by each produced year. Josaengheugchal rice cultivar produced in 2015 had a higher amount of short chains than that of 2016 rice starches. In Josaengheugchal rice cultivar, the pasting temperature and peak, trough, breakdown, final viscosity increased in rice flour which produced at 2016, whereas the setback viscosity and peak time showed lower value than those of rice from 2015. The most pasting properties (except of setback viscosity) of rice starch in Hongjinju rice cultivar grown in 2015 were higher than those of rice cultivar produced in 2016.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1310-1315
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• 2016

Germinated brown rice (GBR) has received great attention due to its enhanced nutritional value. Brown waxy rice was germinated at $30^{\circ}C$ for 10 h, 20 h, or 30 h with 95% humidity. The color, texture, digestibility, and sensory characteristics of waxy rice cake made by GBR were evaluated. Pasting viscosity of rice flour was substantially reduced, whereas ${\gamma}$-amino butyric acid content increased with an increase in germination time. Lightness of rice cake with GBR was lower than that with brown rice, whereas the redness and yellowness of rice cake were higher after germination. For textural properties, the hardness, gumminess, and chewiness of rice cake with GBR were lower than those with brown rice, and decreased hardness was more prominent with an increase in germination time. The in vitro starch digestibility of rice cake was elevated by germination, showing an increase in rapidly digestible starch content and decrease in resistant starch content. In the sensory evaluation, the overall acceptability of rice cake with brown rice and GBR was greater than that with white rice, whereas it was reduced with an increase in germination time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.406-412
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• 2003

This study was intended to investigate physical characteristics of the bread with Laminaria powder. Three different powder concentration levels of 2.5%, 5% and 7.5% were added to flour to make the bread. The puffing rate, density, color, and texture were analyzed. Sensory evaluation was performed among female college students and housewives in their 50s. The volume of the dough during the fermentation and the final volume of the bread containing Laminaria powder was smaller than that of the dough without the powder. While adding the powder to the bread decreased the Hunter L (lightness) and a value (redness), it increased the b value (yellowness). In the texture analyzer measurement, hardness and fracturability of the bread were significantly increased by adding the powder and chewiness tended to increase. However, adhesiveness, springiness and cohesiveness were not significantly different among groups. As the result of the sensory evaluation, differences were observed between female college students and housewives in their 50s. In all indices of the sensory test, college students evaluated the bread with the powder lower than the bread without the powder, while the housewives preferred the bread with the powder. The bread containing 2.5% Laminaria powder obtained the most excellent scores. In conclusion, it is suggested that the bread with 2.5% Laminaria powder would be a highly acceptable bio-active product with proper physical characteristics.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.345-351
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• 2013

The purpose of this study was to investigate the rheological properties of noodles containing garlic powder, which was added to noodle bases at 1, 3 and 5% concentrations. The physical properties of the noodles with garlic powder were tested by a rapid viscoanalyzer (RVA), a farinogram, and an alveogram. The initial pasting temperature were increased with the increments in the ratio of garlic powder, whereas peak viscosity, breakdown decreased. The consistency of Farinogram was increased with the increments in the ratio of garlic powder but did not show a significant difference. The mechanical tolerance index value of noodles containing garlic powder were lower than that of the control. The $P_{max}$ and L value of the alveogram decreased with garlic powder increments.