• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.433-437
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• 2005

Electron beam irradiation was applied to examine the microbial safety and qualities of sliced dried squid. Sliced dried squid was irradiated at dose of 2, 4, 8, 12, and 16 kGy. Microorganisms contaminated in sliced dried squid were significantly decreased by irradiation. Decimal reduction dose (D/sub 10/ value) of total bacteria count, yeast and mold, coliforms in sliced dried squid were 8.57, 4.60, and 8.10 kGy, respectively. Electron beam irradiation caused negligible changes in Hunter color L, a, and b value. Sensory evaluations of irradiated sliced dried squid showed that there were no significant changes among the samples. These results indicate that electron beam irradiation improves the microbial safety and qualities of sliced dried squid.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.308-311
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• 2005

Electron beam irradiation was applied to examine microbial safety and qualities of black pepper powder and commercial Sunsik. Whole black pepper powder and commercial Sunsik were irradiated at 2, 4, 8, 12, and 16 kGy. Microorganism contamination in black pepper powder and commercial Sunsik were significantly decreased by irradiation. Decimal reduction doses ($D_{10}\;value$) of total bacteria count in black pepper powder and commercial Sunsik were 5.32 and 1.56 kGy, respectively. $D_{10}\;value$ of yeast and mold were 2.54 and 2.14 kGy for black pepper powder and commercial Sunsik, respectively. Electron beam irradiation caused negligible changes in Hunter color L, a, and b values. Sensory evaluations of black pepper powder and commercial Sunsik showed no significant changes among samples. These results indicate electron beam irradiation improves microbial safety and qualities of black pepper powder and commercial Sunsik.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.419-427
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• 2014

This study was carried out to evaluate the effects of stevia leaf powder on bread quality. Different breads were prepared by the addition of 0%, 0.5%, 1.0%, 1.5% and 2.0% stevia leaf powder to wheat flour. The weight of the breads containing stevia leaf powder ranged from 525.0~543.5 g, while that of the control was 548.8 g. The volume of the breads prepared by adding stevia leaf powder was 2225.0~2278.8 mL, while that of the control was 2307.5 mL. The height and specific volume of the breads decreased with the addition of stevia leaf powder. The Hunter L values of the breads also decreased, whereas a and b values increased with the addition of stevia leaf powder. The L and b values of the bread decreased continuously during storage. The hardness, springiness, cohesiveness and chewiness all increased with the addition of stevia leaf powder. Overall the acceptability and taste determined by sensory evaluation of the bread with 1.5% stevia leaf powder were better than that of the control.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.400-403
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• 1997

The purpose of this study was to investigate the differences in proximate composition, free sugars, amino acids, fatty acids and Hunter color vaules between fresh and odorless garlic. The contents of crude fiber, crude fat and ash in odorless garlic were silmilar to those in fresh garlic. Sugars and crude protein decreased during manufacture of odorless garlic. Among the free sugars, sucrose, maltose and fructose decreased in odorless garlic, while the content of glucose increased. Total amino acid content decreased by about 30% in odorless garlic. Among the amino acids decreased arginine, isoleucine etc. The contents of linoleic acid, palmitic acid and oleic acid were higher than those of other fatty acids in fresh garlic and odorless garlic, but laruric acid was in little quantity. There were no singnificant differences in the Hunter L and b value between the fresh and odorless garlic, but value for greeness(-a) was lower in odorless garlic.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.219-224
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• 1991

Effects of KCl addition in brining solution, microwave heating and salts mixture addition into half fermented Kakdugi on physical and sensory properties were investigated during fermentation and storage. The concentration range of salts added were $0.001{\sim}0.01\;M$. The hardness of the Chinese radish was rapidly reducing during first 30 minutes of fermentation at $25^{\circ}C$ and then slightly decreased thereafter, while storage at $4^{\circ}C$ caused much slower decrease. Kakdugi prepared by salting in NaCl-KCI solution showed a slight higher values in hardness. The Hunter color values of Kakdugi liquid was steadily increased in 'L' value and slight decrease in 'a' value during fermentation. The Kakdugi prepared by salting in NaCl-KCl solution and stored after addition of salts mixture was evaluated desirable for organoleptic odor and taste.

• KSBB Journal
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• v.13 no.6
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• pp.724-729
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• 1998

To develop a large scale countercurrent single pass heat exchanger for continuous transportation and sterilization of soybean paste, microflora and color value of sterilized soybean paste were examined at various sterile condition. Aerobes, anaerobes, molds, yeasts and lactic acid bacteria were 5.1 x 107 CFU/g, 7.1 x 107 CFU/g, 2.6 x 105 CFU/g, 4.3 x 106 CFU/g, 1.3 x 107 CFU/g, respectively in raw soybean paste. In gold band ampoule test, aerobes and anaerobes of soybean paste were viable up to 90$^{\circ}C$, but become unviable at 100$^{\circ}C$. Molds decreased rapidly and yeasts decreased slowly from 70$^{\circ}C$. Lactic acid bacteria were unviable at 60$^{\circ}C$ within 10 min. In color test, Hunter L, a, and b values of soybean paste were 50.2, +5.6, and +17.8, respectively. After heating in polyethylene film bag at 80$^{\circ}C$, Hunter values were not so much changed and become 50.2, +4.7, and +19.7, respectively. The micorflora and color of soybean paste sterilized in a large scale heat exchanger system resulted in very similar to those of gold band ampoule and polyethylene film bag by effective heat transfer.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.509-513
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• 1990

Browning and color characteristics of stored mushrooms (Agaricus bisporus)following ionizing irradiation were investigated in connection with quality deterioration. The phenolic compounds of stored mushrooms showed a gradual decreasing tendency, while extractable browning pigments apparently rose from around 3days of storage under the conditions of $9{\pm}1^{\circ}C,\;80{\pm}7%$ RH and packaging with a corrugated paper box wrapped up in PE. ${\gamma}-irradiation$ at 2 to 3 kGy resulted in a significant reduction of their changes. Immediately after treatment, irradiated mushrooms were more discolored, i.e. a lower Hunter L value and higher Hunter a and b values than control. However, the subsequent storage for 15 days resulted in a preventive influence of ionizing energy on mushroom discoloration. This beneficial effect of ionizing energy was somewhat higher in the pilei than in the stipes of mushrooms and was found to increase lineally with increasing doses up to 3 kGy.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.326-338
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• 2005

The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.571-579
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• 2019

For the purpose of promoting the consumption of rice powder, 5 cultivars were applied differently to establish the optimal manufacturing conditions and measured Hunter color values, hardness and expansion rate of Yakgwa for the optimal conditions. Looking into the optimal manufacturing conditions of Yakgwa, the commercial flour-facilitating Yakgwa is shown to have a great shape when the mold is made with a thick paste for C-2 manufacturing method, Hangaru 100 mesh for H100-2 manufacturing method, Hangaru 200 mesh for H200-2 manufacturing method, Shingil 100 mesh for S100-2 manufacturing method, and Shingil 200 mesh for S200-1 manufacturing method. It also showed a trend of chewy taste after frying without cracks. Hunter color values (L) and red chromaticity and value b of yellow chromaticity indicated a lower value for the commercial flour and Hangaru 200 mesh in its entirety. The hardness of Yakgwa is within the range of 1,981.41~3,756.45 g and the degree of hardness is shown differently for each rice powder exclusive cultivars. Rice flour developed as rice powder 5 cultivars, and as a result of measuring chromaticity, hardness and expansion rate of Yakgwa for the quality characteristics, the item of hangaru 200 mesh had outstanding quality characteristics for Yakgwa.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1069-1075
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• 1999

The sterilization was attempted to improve the quality deterioration of soybean paste during its storage. For this experiment, soybean paste was sterilized at 80oC for 30 minutes and stored during 6 months at 15oC and 30oC, respectively. The total approximate composition contents were moisture 52.5%, crude protein 11.94%, crude fat 2.0%, amino nitrogen 413.3mg%, sodium chloride 11.61% and ash 15.5%. According to the increase of storage period, pH was decreased gradually because of the increase of organic acids by the metabolism of microorganisms and the acid accumulation by acid forming bacteria, but titratable acidity was increased during storage. Amino nitrogen was rapidly increased for the first one or two month storage period and maintained as the same level for the rest of them. Each amino acid contents of soybean paste, which were glutamic acid, tryptophan, proline, arginine, and aspartic acid, had much higher level than others. In color changes sterilized soybean paste(SSP) was much lower than that of raw ones(RSP). Hunter L and b values on the surface of soybean paste were decreased during storage, and the decreasing levels were higher at 30oC than at 15oC. Hunter a value, however, was increased a little in the initial storage, and thereafter it was decreased. Lactic acid bacteria, yeasts, and molds were disappeared completely by the sterilization. However, the bacteria of aerobes and anaerobes were not disappeared by this processing.