• Korean journal of food and cookery science
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• v.33 no.2
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• pp.209-217
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• 2017

Purpose: The aim of this study was to compare the cooking properties of Bodeurami and Ilmi to promote consumption of rice. Methods: The properties of Bodeurami and Ilmi such as proximate composition, Hunter's color value, water absorption rate, and cooking properties as well as Hunter's color value, texture properties, and sensory evaluation of cooked rice were analyzed. Results: Crude protein, crude fat, and crude ash contents of Bodeurami and Ilmi were higher in brown rice than in white rice. Regardless of rice cultivars, L-value was lower, whereas a and b-values were higher in brown rice than in white rice. The water absorption rate of rice grains was higher in white rice than in brown rice and increased rapidly to 75 min for white rice and 4 hr for brown rice. Cooking properties, water absorption, and expansibility of white rice were higher than those of brown rice, and there were significant differences between Bodeurami and Ilmi. Immediately after cooking and after storage at warm ($70^{\circ}C$) and room temperatures ($25^{\circ}C$), hardness of cooked rice increased after storage, but was not significantly different between Bodeurami white rice and Ilmi brown rice. The sensory evaluation shows that Bodeurami brown rice scored the highest for taste, texture and overall preference. Conclusion: Thus, the results of this study shows that Bodeurami brown rice is characterized by high cooking quality without any mixed white rice, and Bodeurami white rice could be used for the rice processing industry as well as cooked rice.

• 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.

• Journal of Bio-Environment Control
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• v.25 no.4
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• pp.240-248
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• 2016

The objective of this study was to determine the effect of exogenous abscisic acid (ABA) on the red coloration and endogenous ABA contents of apple fruit skins. ABA and fluridone (an ABA synthetic inhibitor, FD) was sprayed on 'Hongro' apple fruit skins at 107 days after full bloom (DAFB). Visual coloration and hunter's color values were not affected by the ABA and FD treatments. Anthocyanin contents in fruit skins increased similarly to hunter $a^*$ values of fruit skins, but ABA and FD did not affect its accumulations. Liquid chromatography analysis revealed that endogenous ABA contents in control fruit increased at first and then decreased from 12 hours after the treatment. ABA treatment increased ABA contents in fruit skins from 2 hour after the treatment and it lasted until the end of the treatments. FD decreased ABA contents in fruit skins from 6 hours after the treatment. ABA treatment increased MdNCED2 (an ABA biosynthetic gene), MdACO1 (an ethylene biosynthetic gene), and MdCHS and MdDFR expressions. However, MdUFGT expressions were not affected by ABA treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.45-49
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• 2002

This study was conducted to enhance the value of chamnamul (Pimpinella brachycarpa (Komarov) $N_{AKAI}$) as an useful food resource. Hunter L, a, b values (lightness, redness, yellowness) of chamnamul leaf were 33.28$\pm$1.94, -10.98$\pm$0.74, 14.05$\pm$1.29 and shearing force was 2745.2g. Contents of tannin and dietary fiber were 100.9 mg%, 24.0% (freeze drying base). The minerals identified in chamnamul were Ca 7.85 g/kg, K 76.31 g/kg, Mg 4.78g/kg, Fe 0.35g/kg, Na 2.35 g/kg. Chamnamul kimchi was packed in polyethylene film (200g) and fermented at 2$0^{\circ}C$ and 4$^{\circ}C$. In color changes kimchi fermented at 2$0^{\circ}C$ showed more increase in Hunter L, a, b values than kimchi fermented at 4$^{\circ}C$. The pH of kimchi decreased and acidity increased with storage time at both temperature. Ascorbic acid contents decreased sharply with storage time. Loss of ascorbic acid contents was about 81.9% in kimchi fermented at 2$0^{\circ}C$ after 5 days, and kimchi fermented 4$^{\circ}C$ lost 77.3% of ascorbic acid after 30 days. Also reducing sugar contents decreased with storage time at 2$0^{\circ}C$ and 4$^{\circ}C$. The results of sensory evaluation showed that optimum ripening time of chamnamul kimchi was 1~3 days at 2$0^{\circ}C$ and more than 20 days at 4$^{\circ}C$.>.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.11-16
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• 2004

This study was conducted to increase the value of Aster glehni as a useful food resource. The Hunter L, a and b Values of Aster glehni leaves Were 34.23${\pm}$2.80, -10.59${\pm}$1.80 and 13.29${\pm}$2.51, respectively. The Shearing force and contents of tannin and dietary fiber were 4701.2g, 100.9ppm and 37.1％, respectively. The minerals identified in Aster glehni were Ca (6.93mg/kg), K (45.36mg/kg), Mg (1.70mg/kg), Fe (0.36mg/kg) and Na (1.26mg/kg). Aster glehni Kimchi was packed in polyethylene film (200g) and fermented at 20 and 4$^{\circ}C$. With regards to the color changes, the Aster glehni Kimchi fermented at 20$^{\circ}C$ showed greater increases in the Hunter L, a and b values than a 4$^{\circ}C$. The pH of the Kimchi decreased and acidity increased with storage time at both temperatures. The ascorbic acid contents decreased sharply with storage time and by about 85％ at 20$^{\circ}C$ after 5 days, and 73％ at 4$^{\circ}C$ after 30 days. The reducing sugar content also decreased with storage time at both 20 and 4$^{\circ}C$. The results of the sensory evaluation showed the optimum ripening times of the Aster glehni Kimchi to be 1∼3 days at 20$^{\circ}C$ and less than 20 days at 4$^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.453-458
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• 1994

43 Kinds of physicochemical characteristics of koji kochujang prepared by a standardized industrial process were determined and analyzed statistically during storage for 105 days at $37^{\circ}C$. The characteristics which showed significant correlation with storage period after preparation of kochujang were 12 items, which included sensory preference for flavor and taste, Hunter tristimulus values($L,\;a,\;b,\;{\{\delta}E$), HMF, capsanthin, formol nitrogen, threonine, water and water activity. Seven of the items were related with color attributes of kochujang. Especially, tristimulus values showed significant correlation with sensory preference for color of kochujang. In this regard, tristimulus values should be recommended as new quality indices of national standard for industry-produced koji kochujang. Means and standard deviations of tristimulus values of 27 kinds of industry-produced koji kochujang in the market were $28.21{\pm}1.48,\;a=9.37{\pm}2.54,\;b=4.35{\pm}2.19\;and\;{\delta}E=30.09{\pm}2.42.$.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.602-608
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• 2000

Physicochemical and sensory properties of Kakdugi prepared with fermented northern sand lance sauce(Kakdugi-N) were compared with those of fermented anchovy sauce(Kakdugi-A) or shrimp(Kakdugi-S) through pH, acidity, reducing sugar content, color, microbial counts, TPA and sensory evaluation. The salt concentrations were similar among the treatments ranging 1.9 to 2.3%. Greater decrease in pH and reducing sugar content, and greater increase in acidity were observed in Kakdugi prepared with three kinds of fermented fish sauce than control. The greatest decrease in pH and reducing sugar content but the highest increase in acidity and lactobacilli counts were observed in Kakdugi-S, followed by Kakdugi-N and Kakdugi-A. Fermentation pattern of Kakdugi-N was similar to that of Kakdugi-A. The Hunter color L, a and b values increased gradually until day 11 and then decreased, and the a and b values of Kakdugi-N were similar to those of Kakdugi-A. The hardness and fracturability of Kakdugi determined by texture analyser, decreased during fermentation. Sensory evaluation showed that the score of overall acceptability was the highest in Kakdugi-S, followed by Kakdugi-N and Kakdugi-A.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.193-199
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• 2014

The purpose of the study was to investigate the quality characteristics and sensory properties of fresh and boiling pork shoulder at different feed ration of zeolite (0, 0.5, 1.0 and 2.0%). All of the dietary zeolite groups had significantly higher pH than the control; 0.5% zeolite (6.14) had the highest pH. Cooking loss was significantly higher in the control compared to other treatments; further, the loss, increased as the feed ratio of zeolite addition increased. The cooking loss of fresh pork shoulder fed with 0.5% zeolite (22.47%) was significantly lower than other treatments. The dissolution crude lipid of 0.5% zeolite was the lowest, but was not significant. In the Hunter's color value of fresh pork shoulder, the L and a values were significantly higher in 0.5% zeolite compared to other treatments, whereas the b value was significantly higher in 2.0% zeolite. In the Hunter's color value of boiling pork shoulder, the L and b values with 0.5% zeolite were significantly higher compared to other treatments; however, the a value was not significantly different between groups. The hardness, springiness, cohesiveness, gumminess and chewiness of fresh pork shoulder were significantly increased as the feed ration of zeolite increased. These properties, except for springiness in boiling pork shoulder were significantly increased as the feed ration of zeolite increased. Furthermore, sensory characteristics of color, taste, flavor, appearance and overall preference were significantly higher in boiling pork shoulder with 0.5% zeolite compared to other treatments. Also, texture preference, which was decreased as the feed ratio of zeolite increased, was higher in the control compared to other treatments. In conclusion, the quality characteristics and sensory properties of pork shoulder meat were enhanced with the dietary supplementation of zeolite.

• Korean Journal of Human Ecology
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• v.9 no.3
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• pp.89-98
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• 2006

The purpose of this study was to investigate the properties of Seolgiddeok by mixed ratio of jujube powder and sugar. The proximate composition, water holding capacity, Hunter's color values, texture, and sensory evaluations were examined in this study. The results are as follows. Among the proximate composition of the Seolgiddeok that was made of different ratio of Jujube powder and sugar, moisture content of the control group was 43.93%. As the amount ratio of Jujube powder increased, moisture content slightly increased, and content of crude protein and crude ash was higher. The water holding capacity of Seolgiddeok by mixed ratio of jujube powder and sugar was lower as the amount ratio of Jujube powder increased. The L value, which is Hunter's color values of Seolgiddeok by mixed ratio of jujube powder and sugar, was the highest in the control group. The a and b value was the lowest in the control group and became high as the amount ratio of the jujube powder increased. As amount ratio of jujube powder increased, the hardness, the springiness, the cohesiveness, the gumminess, and the chewiness, of Seolgiddeok became high, but adhesiveness became low. In a sensory evaluation of Seolgiddeok by mixed ratio of jujube powder and sugar, the preference of texture, mouth-feel, and appearance was the highest in the control group. The preference of color, flavor and overall preference were the highest in Seolgiddeok by mixed ratio of jujube powder of 75.0g and sugar 57.6g.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1816-1822
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• 2016

This study investigated the quality characteristics and antioxidant activities of madeleine added with lentil powder (LP). Madeleine was prepared with flour levels of lentil powder (0, 20, 40, and 60%). The pH, moisture, and specific gravity of madeleine decreased with increasing amounts of LP, whereas loss rate increased. Hunter L and b values of crust decreased with increasing amounts of LP, whereas a value of crust increased (P<0.05). Hunter L and b values of crumb increased with increasing amounts of LP, whereas a value of crumb decreased (P<0.05). For texture of madeleine with increasing amounts of LP, hardness and adhesiveness increased, whereas springiness, cohesiveness, and chewiness were reduced. DPPH radical scavenging activity of LP madeleine significantly increased with increasing amounts of LP (P<0.05). In the sensory evaluation of appearance, color, flavor, texture, taste, and overall preference, madeleine with LP 20% showed the highest value. It is suggested that LP 20% madeleine could be substituted for wheat flour to improve madeleine quality.