• Journal of the Korean Society of Food Culture
• /
• v.30 no.2
• /
• pp.206-212
• /
• 2015

The purpose of this study was to investigate the quality characteristics of cookies containing Ligularia fischeri powder (0, 1, 2, 3, 4%) substituted for flour. This study measured the density, pH, spread ratio, volume, color values, hardness, and sensory properties of cookies. The pH of cookie dough significantly decreased in response to addition of Ligularia fischeri powder (LFP) at all levels. The spread factor of cookies also significantly increased with higher LFP content. In addition, Hunter's color L, a, and b values significantly decreased with increasing LFP content. According to hardness measurement, substitution of 1~4% LFP resulted in increased hardness compared to the control. In the sensory evaluation, sensory scores for color, flavor, and overall acceptability were highest in 2% Ligularia fischeri powder cookies. Thus, our results suggest that the optimum amount of Ligularia fischeri powder added to cookies was 2%. These results suggest that Ligularia fischeri powder can be applied to cookies to achieve high quality and functionality.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.4
• /
• pp.382-387
• /
• 2004

This study was performed to evaluate the quality characteristics of the drink with chlorella and Prunus mume. The chlorella drinks were prepared in four different ratios such as chlorella extract 5%, 10% and Prunus mume extract 0.2%, 0.4% added in chlorella extract 5%. In the color of the chlorella drinks, chlorella extract 10% had lower Hunter's color values(L, a, b) than chlorella extract 5%. The hunter's L(lightness) and a(redness) values were lower for Prunus mume extract 0.4% compared to Prunus mume extract 0.2%, however, there was no difference in the b(yellowness) values. A safety test showed that the drinks are clear from heavy metals and total bacteria and colifom bacteria. In the sensory test of the drinks, the sensory scores(color, taste, flavor, overall acceptability) show the best result on chlorella extract 5%(with Prunus mume extract 0.4% added), followed by chlorella 5%(with Prunus mume extract 0.2% added). The score for chlorella extract 10% was the lowest.

• Journal of Ginseng Research
• /
• v.22 no.4
• /
• pp.252-259
• /
• 1998

Electron beam, electrically produced from an electron accelerator, was compared with gamma energy in terms of its influence on color and organoleptic qualities of ginseng powders when exposed to the energy used for their microbial decontamination. Hunter color L and b values were suitable for measuring color characteristics of ginseng powders, which were not significantly changed by the exposure to 5 to 7.5 kGy electron beam and gamma energy. Fifty percent ethanol extracts of irradiated ginseng powders at 10 key showed negligible differences from the non-irradiated control in the pattern of absorption spectra at 280∼800 am, but showed increased values in overall color difference (AE) as compared with powdered samples. Irradiation more than 10 kGy and storage at ambient temperature for 4 months caused browning of powdered samples. Irradiation at more than 10 kGy of electron beam was found a critical level to bring about appreciable changes (p<0.05) in or-ganoleptic qualities such as color and odor of sterilized samples, and red ginseng powder was more susceptible than white one to organoleptic changes by irradiation.

• Food Science of Animal Resources
• /
• v.33 no.2
• /
• pp.170-180
• /
• 2013

This study was conducted to evaluate the antioxidant activity of oven-dried ($60^{\circ}C$) tomato powder (TP) as affected by water solubility and to evaluate the effects of TP on the physico-chemical properties, and antioxidant and antimicrobial activities of emulsified pork sausages with two levels of TP (1% and 2 %). After fresh tomatoes were homogenized and dried at $60^{\circ}C$ oven, they were extracted by stirring with water. Then, the aqueous solution was filtered, and water soluble and insoluble tomato powders were obtained with freeze drying. In experiment I, total phenolic contents in oven-dried tomato powder, water soluble and insoluble powder were more than 2 g/100 g. The radical scavenging activity and iron-chelation ability of the water-insoluble extracts were higher than those of dried TP and water-soluble extracts. In experiment II, pH values and Hunter L values of pork sausages formulated with TP were reduced. However, hunter a and b values were higher than those of the control, and those effects were increased with increased levels of TP. 2-Thiobarbituric acid reactive substance values of pork sausages containing TP were lower than that of the control during refrigerated storage, regardless of the TP level. These results indicated that TP could be used as a natural color agent and antioxidant in meat products without defects.

• Journal of Ginseng Research
• /
• v.18 no.2
• /
• pp.128-133
• /
• 1994

Color characteristics were investigated for white ginseng powder immediately and during storage following treatments of gamma ray or ethylene oxide (EO) for microbial decontamination. The variation in fatand water-soluble pigments of the sample was negligible immediately after both treatments, however an apparent increase was observed in the samples stored for four months at $25^{\circ}C$ and RH 90%, in the order of nontreated control, EO-fumigated, and 5 key-irradiated samples. Hunter's color a and b values of white ginseng powder increased slightly in proportion to irradiation doses, whereas EO fumigation caused a decrease in L value and an increase in a and b values of the sample, showing overall color difference (${\delta}^E$) of 1.8. Considering the higher ${\delta}^E$ in the higher RH conditions, airtight packaging and sterilization using like gamma ray were considered an effective means for maintaining high quality of color characteristics in stored white ginseng powder.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.4
• /
• pp.531-538
• /
• 2003

To elucidate the physicochemical change of Panicm miliaceum powders caused by irradiation and identify detection of irradiation, viscosity, TBA value, Hunter color and total viable count were measured after irradiation of Panicum miliaceum powder. Panicum miliaceum powders from Korea and China were irradiated at 0, 2.5, 5, 7.5, 10, 15 kGy using a $Co^{60}$ irradiator and stored for 9 months at $0^{\circ}C$ and $20^{\circ}C$. All samples resulted in decrease for viscosity and specific parameter values by increasing dosage at 50 rpm after irradiation. These values showed dose-dependent relationship (above $r^2$＝0.92) between non-irradiated and irradiated samples during storage. These results suggest that the detection of irradiated Panicum miliaceum at various doses is possible by using viscometric method during storage. Total viable count, TBA value and Hunter color were determined as assistant indices for the samples viscosity measured. Total viable count, TBA values showed dose-dependent relationship (2.5 ~15 kGy). The difference in viscosity along with total viable count, TBA values between non-irradiated samples little or some changed with the lapse of post-irradiation time, but was still distinguishable each other more than 6 months at $0^{\circ}C$ and $20^{\circ}C$ for Panicum miliaceum powders from Korea and China.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.7
• /
• pp.1068-1074
• /
• 2014

This study investigated the quality characteristics of baked rice cake added with maltitol syrup. The hardness, adhesiveness, cohesiveness, gumminess, and chewiness of baked rice cake significantly decreased (P<0.05) according to the level of added maltitol syrup. Hunter's color values of baked rice cake did not differ significantly according to the level of added maltitol syrup. Sensory evaluation indicated that appearance, moistness, chewiness, hardness, and overall acceptance of baked rice cake prepared with added maltitol syrup were improved compared to those of baked control rice cake. Hunter's color values and texture properties of baked rice cake added with 10% maltitol syrup were compared with those of baked control rice cake during storage at room temperature for 3 days. Hunter's color L values of baked rice cake decreased during storage, whereas a and b values increased. The rate of hardness increase in baked rice cake with maltitol syrup was lower than that in baked control rice cake during storage. The Avrami exponents (n) of baked control rice cake and baked rice cake added with 10% maltitol were 2.418 and 2.098, respectively. The time constants (1/k) of the former and latter were 43.860 and 60.976, respectively. Overall, addition of 10% maltitol syrup improved the texture, sensory properties, and retarding retrogradation of baked rice cake.

• Food Science of Animal Resources
• /
• v.24 no.3
• /
• pp.216-220
• /
• 2004

To investigate the effect of feeding the fermented food wastes (FFW) on meat quality, twenty pigs produced from four treatments with different mixing rates of FFW [100% concentrate (control), 25% replacement with FFW (25% FFW), 50% replacement with FFW (50% FFW) and 100% fermented food wastes (100% FFW)] were slaughtered. Carcass characteristics were differentiated if FFW replacement rate was higher than 50%. The proximate compositions of hams and loins in control pigs were not different from (p>0.05) those of the FFW replacements, regardless of mixing rate of FFW replacement. Drip loss of pork loin increased (p<0.05) with increased rate of FFW replacement. Hunter color values were affected (p<0.05) by the FFW replacement and storage time, while not significantly changed (p>0.05) when replaced with lower than 25% FFW. With replacing more than 50% FFW, redness values tended to be decreased, while yellowness values increased. Aerobic plate counts (APC) were rapidly increased 12 d for the control and 8 d for FFW replacement, and microbial stability seemed to be lowered when the rate of FFW replacement rate was more than 50%. These results indicated that the replacement of concentrate diets with FFW was still nutritious feedstuffs for pig diet, however, no more than 50% FFW replacement was recommended to have similar effect to those with the control (100% concentrate).

• The Korean Journal of Food And Nutrition
• /
• v.11 no.3
• /
• pp.334-339
• /
• 1998

Flatfish strips were treated with 0.5%(v/v) acetic acid(AA), 0.5%(v/v) lactic acid(LA), or 0.5%(v/w) citric acid(CA) for 5 min. All strips were individually placed in Whirl-Pak sample bags and stored at 4 or 10$^{\circ}C$. pH, TBA, color, and sensory quality of strips were evaluated after 0, 3, 6, 9, and 12 days of storage time. The pH of samples treated with AA for 5 min ranged from 5.39 to 6.64 for 12 days at 4$^{\circ}C$, which had a significantly (P<0.05) lower level compared to the controls during storage time. Acid treatments had a significantly (P<0.05) higher levels of TBA values compared to the controls for 12 days at 4$^{\circ}C$. All acid treatments had lower Hunter a and b color scores compared to the controls. Acid treatments were liked less by sensory panels than the fresh control due to acidic odor and flesh discoloration.

• Korean journal of food and cookery science
• /
• v.22 no.6 s.96
• /
• pp.855-863
• /
• 2006

The purpose of this study was to provide the basic information on the functional cookies with pumpkin and ginseng powder. Pumpkin cookies with ginseng powder were prepared at various additions adding (0 g, 3 g, 6 g, 9 g). With increasing As the addition of ginseng powder additionincreased, there were significant decrease in the water contents and crude protein were significantly decreased (p<0.05). The spread factor and Hunter color's L, a, and b values in th dough and cookies were significantly decreased with increasing as the addition level of ginseng powder content was increased(p<0.05). Hardness measured using rheometer and onset, peak, and closing temperatures and gelatinization enthalpy using DSC showed significantly the higher values with increasing more additions of ginseng powder content. In sensory evaluation, surface cracking, and pumpkin flavor were decreased with lower levels of ginseng powder. Ginseng flavor and hardness were increased with lower levels of ginseng powder Overall desirability of cookies with addition of 3 g added ginseng powder was the highest of the four samplesproduction. Surface crakcracking washadhighly positively correlated with spread factor, a (redness) (p<0.01)and but negatively correlated with carbohydrate content (p<0.05). Ginseng aroma showed negative correlation to the water contents, crude protein, spread factor, and Hunter's a (redness) and b (yellowness) values (p<0.05).