• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.89-98
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• 2014

In this study, soybean is used to produce soymilk according to various extracting methods and heating time. Specifically, the soy slurry is being filtered before being heated, or heated before being filtered. Following that the soymilk produced is freeze-dried to be powdered, and then, the quality characteristics of the powdered soymilk are mutually compared to determine the applicability of various food additives. The freeze-dried soymilk powder shows 2.03~6.35% of moisture content, and in terms of unit quantity, retained more proteins, which suggests that the ratio of protein extraction is higher than any other nutrients. Accordingly, the protein coefficient is significantly higher in soymilk powder being heated and processed than in raw soybeans. In particular, protein coefficient is the highest in the soymilk which is heated for 20 minutes before being filtered (SHBF20). The longer the heating time was, the trypsin inhibitor (TI) tended to be far less active. Such an inactivation seems to be more apparent in the "SHAF" soymilk powder than "SHBF" soymilk powder. Because protein had to be denaturated by heating for soymilk, the nitrogen solubility index (NSI) of soymilk powder is decreased considerably, while the protein digestibility, water absorption, emulsification and foaming activity all increase. Oil absorption tends to decrease slightly. As discussed above, the soymilk heated for 10 minutes after being filtered (SHAF10) and the soymilk heated for 20 minutes before being filtered (SHBF20) show optimum processing conditions for soymilk powder.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.352-359
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• 2005

The red ginseng powder was added to Yackwa dough as ratio to 0%, 2%, 4%, 6% and 8%, respectively to know effect of red ginseng powder on Yackwa quality and preservation. The expansion, color, texture and preference characters were investigated at 0,2 and 4 weeks, respectively. The peroxide and acid value were also measured. The 4% addition increased greatly expansion rate. In color test, L value lowed at addition of red ginseng powder and at long storage period. the b value lowed as the addition was increased, but a value was not affected by the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder had a tendency to show low cohessivness, springness, gumminess while hardness increased. The springness, brittleness and cohessivness decreased while hardness increased at long storage period. In sensory test, surface color, bitterness and red ginseng flavor were recognized strong by addition of red ginseng powder but oily taste, crispness, softness and overall preference were weak. The surface color and red ginseng flavor were strong at long storage period but sweetness, softness and overall preference decreased, respectively. The peroxide value increased at long storage period and decreased after 6 week. The 2% and 4% addition showed lower peroxide value compared to other treatment. The acid value increased at early storage period, but did not change after 4 weeks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.302-306
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• 2015

This study evaluated the quality characteristics of noodles added with dried Beta vulgaris L. root powder (BV powder) in order to determine the most preferred noodle recipe. When amount of BV powder increased, both L and b color values decreased, whereas a value increased due to the red betalain pigments in BV powder. Weight, volume, and water absorption of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of BV powder to cooked noodles increased springiness, chewiness, and brittleness. Overall, according to the results of the sensory evaluation, noodles added with 1% BV powder were the most preferred.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.463-468
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• 1997

Starch plays an important role in textural quality of infant food which is mainly affected by retrogradation of starch during storage. The acetylated rice was prepared and its physicochemical properties were evaluated to improve the textural quality of infant food when added. When the rice powder was reacted with acetic acid with its increasing concentration from 0.1 M, 0.2 M to 0.3 M, the amount of acetyl group and degree of substitution were increased by 0.39%, 0.8% and 1.27%, and by 0.0014, 0.031 and 0.048, respectively. The initial gelatinization temperature of rice paste determined by amylograph was decreased from $79.5^{\circ}C$ of unmodified rice to $67.5^{\circ}C$ of acetylated rice whose DS is 0.048. The apparent and maxium viscosity of rice paste at $95^{\circ}C$ before and after modification were increased from 92 B.U. to 201 B.U. and from 100 B.U. to 236 B.U., respectively, The degree of retrogradation and rate of syneresis were decreased from 28.7 to 18.8 and from 0.47% to 0.25%, respectively with increased by DS from 0 to 0.048. The digestibility rate of rice powder decreased from 9.19 of natural rice powder to 7.54 of acetylated rice powder whose DS is 0.048. In United State, there is no serious problem in total digestibility because only 4% of modified rice powder is added in production of infant food.

• Journal of Food Hygiene and Safety
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• v.20 no.2
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• pp.114-117
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• 2005

Although the removal efficiency of residual pesticides using tap water were ranged from -1.25 to $13.27\%$, the removal efficiencies of residual pesticides using both powder CaO and liquid CaO were $5.16\~l7.61,\;8.7\~41.59\%$, respectively. And those results showed much higher residual effect of the CaO washing than tap water washing. Natural CaO made by burning of scallop-shell considered to be a good reducing agent for pesticides. Furthermore, liquid CaO showed much higher removal efficiency than powder CaO. However, powder CaO also can be used as a good natural eliminator of pesticides in Mini-Tomato.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.926-934
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• 2009

The study investigated the quality of pound cake prepared with various concentrations of cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.). Pound cake was evaluated for their sensory property and physical quality stored for 10 days at $25^{\circ}C$. The pH of the batter decreased with rising cherry powder concentration. The specific loaf volume and height decreased (from 2.95 to $2.60\;cm^3/g$) with increasing in cherry powder. The baking loss rate of the pound cake tended to increased by $11.47{\sim}12.67%$, but with no significant differences. The lightness, redness, and yellowness values were significantly decreased with increases in cherry powder except for redness of pound cake crumb. As the concentration of cherry powder increased, the mechanical characteristics of the pound cake did not differ significantly. The hardness tended to increase, while adhesiveness and springiness decreased with increases in powder. The retrogradation degree of pound cake prepared with cherry powder was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake prepared with 10% and 15% added cherry powder showed high antioxidant activities. The pound cakes containing 10 and 15% cherry powder had acceptable sensory properties, such as flavor, taste, softness, moisture, and overall acceptability. The results exhibited that adding the cherry powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 10% (w/w) of cherry powder into the pound cake formula.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.350-361
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• 2011

A study was undertaken to examine the effect of the addition of job's tears(Coixlachryma-jobi L.) chungkukjang(soybeanfermented food) and wheat bran powder on quality attributes of pound cakes. Job's tears chungkukjang and wheat bran powder was added to the batter at a ratio of 10, 12.5 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in job's tears chungkukjang & wheat bran powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of job's tears chungkukjang and wheat bran pound cakes respectively(r=0.9671, r=0.8335). The quality characteristics of job's tears chungkukjang powder and wheat bran powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of job's tears chungkukjang and wheat bran powder(p

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.334-339
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• 2005

This study was conducted to test the white bread dough with substitution of 1, 2, 3, 4 and $5\%$ kimchi powder on farinograph, extensograph, amylograph, and pH to find the dough development time, stability, extensibility, resistance to extension, temperature at gelatinization, and temperature at maximum viscosity. Dough with kimchi powder showed less moisture absorption than control. Upon increasing amount of kimchi powder, pH was decreased and dough development time was increased Extensibility of dough showed negative correlation with amount of kimchi powder added Gelatinization temperature increased but maximum viscosity temperature decreased as the amount of kimchi powder increased Overall, the samples with substitution of kimchi powder showed better extensibility than the control sample at the first fermentation.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.447-452
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• 2013

This study investigated the quality characteristics of Yanggaeng with different amounts (in ratios of 0, 1, 2, 4% to the total materials) of tumeric powders. The proximate composition and total polyphenol content, antioxidant activities, Hunter's color values, pH, Brix and sensory properties of tumeric hanging were examined. Results of analysis of the proximate composition analysis showed that ash content was increased significantly by adding turmeric powder and the more content of turmeric powder. The higher content of tumeric powder, the higher total polyphenol and total flavonoids contents. Brix and brightness were lowered and yellowness was increased. The sensory properties were highly rated for the control without turmeric powder in four organoleptic (sensory) properties (taste, texture, odor, acceptance) except color. The group with-1% addition of turmeric powder was highly rated in the second place.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.760-767
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• 2013

This study investigated the quality of noodles containing different amounts of collagen powder. Noodles were prepared at ratios of 1, 3, 5 and 7% collagen power based on flour weight. The water binding capacity of the collagen powder was higher than that of flour. The rate of weight increase and volume increase of the noodles as well as the pH and turbidity of the soups were significantly increased with increasing amounts of collagen powder. The noodles showed decreased L and a values, and increased b values with increasing collagen powder in the flour composite. Hardness, springiness and chewiness of cooked noodles increased significantly with the increase in collagen powder content. cohesiveness and brittleness decreased with increasing amounts of added collagen powder. DPPH radical scavenging activity was improved significantly the addition of the collagen powder. Finally sensory evaluation results indicated that the noodles containing 1, 3% collagen powder had higher quality as compared to the other samples. Overall the results suggest that collagen powder is effective for improving the appearance and texture of noodles.