• 동아시아식생활학회지
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• 제20권3호
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• pp.415-422
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• 2010

This study was performed to investigate the quality characteristics of yanggeng added with Green Tea Powder. The yanggeng was prepared with Green Tea Powder, Agar, Sugar and Salt. The yanggeng is made with various levels (0, 2, 4, 6, 8%) of gree tea powder added. Hunter's color value, texture profile analysis, and sensory characteristics of gree tea powder Yanggeng were examined. The addition of gree tea powder has tendency to increase the water content of yanggeng. As the content of gree tea powder increased, the lightness (L) and redness (a) decreased. In texture profile analysis, hardness decreased with increasing gree tea powder content. Cohesiveness and springiness didn't showed significant differences according to amount of gree tea powder. The results of the sensory evaluation showed that the sweetness, softness and overall acceptability were the highest scores at yanggeng containing 4% level of gree tea powder. In conclusion, the result shows that the yanggeng with 4% of gree tea powder is the best.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1014-1021
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• 2008

The principal objective of this study was to assess the quality characteristics of cookies prepared with oddi powder (0, 1, 3, 5, 7%). The highest dough density value was 1.49, which was also observed in the 7% added group. The pH of the cookie dough was significantly reduced in at all oddi powder groups as compared to the controls. The spread factor of the cookies evidenced an inverse relationship with the concentration of oddi powder as compared to the controls (7.52). Hunter's color L, a, and b values in the cookies were reduced with increases in the level of added oddi powder. Hardness decreased, but chewiness increased, with increasing oddi concentrations as compared to the controls. In the sensory evaluation, the color of the cookies increased in a dose-dependent fashion with increasing concentrations of oddi powder. The taste scores were higher with a 3% addition of oddi powder. The cookies with $3{\sim}5%$ of the flour substituted for oddi powder scored highest on scores in appearance, flavor, taste, texture, and overall acceptability.

• 동아시아식생활학회지
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• 제18권6호
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• pp.959-964
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• 2008

The principal objective of this study was to assess the effects of the addition of natural plant materials on the color and lipid oxidation of ground pork. Ground pork was blended with 0.3% (w/w) of cactus, fennel seed, orange peel, and rosemary, respectively, and stored for 8 days at $2^{\circ}C$. The pH, meat color, thiobarbituric acid reactive substances (TBARS) values, and metmyoglobin (MetMb) contents were measured. A gradual increase in pH was noted with increases in the storage time. The Hunter a (redness) value decreased until 6 days of storage, and evidenced no noticeable changes there after, and the cactus evidenced significantly higher a values than other groups over time (p<0.05). The TBARS formation was effectively inhibited by the addition of rosemary for 6 days of storage, reflective of strong antioxidative activity (p<0.05). The antioxidative activity on the lipid oxidation of cooked pork patties was noted in the following order: rosemary, fennel seed, cactus, and orange peel. The MetMb contents increased according to storage period, and no significant differences were noted among the meat patties.

• 한국식품영양학회지
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• 제19권3호
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• pp.254-260
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• 2006

The mechanical and sensory characteristics of sponge cake made with different levels (0, 3, 6, 9, and 12%) of added sweet pumpkin powder were evaluated. The Hunter's L value of the crust and crumb of the sponge cake decreased significantly(p<0.05) as the content of pumpkin powder increased. Mechanical texture parameters such as hardness, gumminess and chewiness increased significantly (p<0.05) as the addition of pumpkin powder increased. Significant differences were observed in yellow color of crust and crumb, pumpkin flavor, sweetness and hardness in sensory evaluation of sponge cake added with 12% sweet pumpkin powder. The springiness of the sponge cake in sensory evaluation decreased significantly as the 12% addition of pumpkin powder (p<0.05). The highest overall acceptability was observed with 6% pumpkin powder added to the sponge cake.

• 한국식품조리과학회지
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• 제16권5호
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• pp.402-409
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• 2000

수분의 첨가수준을 달리하여 제조한 절편의 저장기간에 따른 노화특성 및 품질특성을 평가하였다. 색도는 저장기간에 따른 시료간의 유의적인 차이를 보였는데, 수분첨가량이 감소함에 따라 저장기간에 따른 수분의 손실로 황색도는 증가하고 명도는 감소하였다. 물성특성치는 저장기간이 증가함에 따라 그 값이 증가하여 떡이 단단해 졌는데, 35∼45%의 수분첨가구가 저장 72시간째까지 일정한 값을 나타내어 물성적으로 가장 안정하였다. 저장기간에 따른 노화속도는 35% 수분 첨가구는 노화가 다른 시험구에 비해서 가장 천천히 진행되는 것으로 나타났다. 관능검사 결과 35∼45% 수분첨가구를 가장 선호하였다. 노화속도가 느린 35% 수분첨가구가 관능적으로도 우수하여 본 실험에서 가장 알맞은 수분첨가량으로 설정할 수 있었다.

• 한국식품조리과학회지
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• 제31권6호
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• pp.733-740
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• 2015

This study was performed to examine the functional and quality characteristics of rice cookies with added Ligularia fischeri (Ledeb.) Turcz. powder. Rice cookies were prepared with different amounts (0%, 0.5%, 1%, 1.5% and 2% to the flour quantity) of Ligularia fischeri powder. The antioxidant activities of Ligularia fischeri powder, specifically the total phenolic content, DPPH free radical scavenging activity and reducing power were found to be 212.19 mg GAE/g, $11.78{\mu}g/mL$11.78 ($IC_{50}$), and 2.33 (O.D.), respectively. The antioxidant activities of the rice cookies with added Ligularia fischeri powder increased with increasing concentrations of Ligularia fischeri powder. Regarding the hunter's color value of rice cookies with added Ligularia fischeri powder, L (lightness) and a (redness) values decreased (p<0.001) with increasing concentrations of Ligularia fischeri powder, whereas b (yellowness) values increased (p<0.01). The consumer acceptability score for the 3% Ligularia fischeri rice cookie groups ranked significantly (p<0.001) higher than the other groups in color, flavor, taste, texture and overall preference. These results suggest that Ligularia fischeri powder will be useful as a functional food resource with antioxidant activities.

• Preventive Nutrition and Food Science
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• 제8권4호
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• pp.349-355
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• 2003

Effects of extraction conditions, gamma-irradiation and storage conditions on bioactivities of Citrus (Citrus unshiu) peel extract were investigated. The Hunter color $L^{*}$- and $a^{*}$-values of the extract increased but $b^{*}$-value decreased with an increase in absorbed irradiation dose. DPPH radical scavenging, tyrosinase inhibition and nitrite scavenging activities were not affected by irradiation but reduced by increased storage time. Nitrite scavenging activity of the extract was the highest at pH 1.2 followed by pH 4.2 and 6.0 and not changed by storage. Results indicated that there is potential for using citrus peel byproducts as a bioactive ingredient, and that gamma irradiation brightens the color of the extract without adversely altering its biological activity.ity.

• 동아시아식생활학회지
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• 제20권6호
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• pp.888-895
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• 2010

Riceyeotgangjung (RYG) with added spirulina was prepared with citron juice for masking of odor. Oil temperature for puffing was found to be $220^{\circ}C$ for frying dry rice based upon the results of expansion rate and color. RYGs with added spirulina (1, 2, and 3%) were prepared under the above conditions, and their physicochemical and sensory properties were examined under storage at $60^{\circ}C$ for 15 days. Moisture content of RYG decreased proportionally with the spirulina content and storage time. The hardness levels of the freshly made RYGs with spirulina were higher than that of control. During storage, the hardness of the control gradually increased, but those of the RYGs with spirulina gradually decreased, although no significant differences existed between the spirulina containing RYGs. Lightness and redness values in the Hunter color system decreased according to the spirulina content and storage time. Yellowness value also increased with the spirulina content and storage time. Phycocyanin and total phenolic content increased with spirulina content, but decreased with the storage period. Sensory evaluation results showed that RYG with 2% added spirulina received the highest scores for color, taste, overall acceptability, and intention of purchase. As a result, the optimal addition amount of spirulina to RYG is recommended to be 2%.

• 한국식품조리과학회지
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• 제31권5호
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• pp.524-533
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• 2015

The purpose of this study was to develop functional bread containing Portulaca oleracea L. (0%, 1%, 3% or 5%). The weight was higher in the bread with Portulaca oleracea L. (POL), compared with the control bread. The height and volume were lower in the bread containing POL. As the concentration of POL increased, the pH decreased and the acidity increased. The sugar concentration ($^{\circ}Brix$) and reducing sugar (%) decreased with increasing amounts of POL. On the hunter color system, L (lightness) and a (redness) values for the crumbs of breads with more POL were lower, but the b (yellowness) value was higher. Total phenolic compound contents increased with the addition of POL. Antioxidant activities such as DPPH and hydroxy radical scavenging activity for the breads with POL increased with increasing POL. The sensory test results showed that the over-all preference score for the breads containing POL were higher than those of the control.

• 동아시아식생활학회지
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• 제6권1호
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• pp.77-84
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• 1996

김치의 감미료로서 아스파탐의 이용 가능성을 검토하고 숙성에 미치는 영향을 조사하기 위하여 아스파탐의 첨가량을 0.01-0.08% 범위로 첨가한 후 1$0^{\circ}C$에서 25일까지 숙성시키는 동안 pH, 산도, 텍스쳐, 색상 및 관능검사를 행하였다. 아스파탐 첨가김치는 대조구보다 다소 높은 pH를 보였고, 0.01-0.04%를 첨가한 경우 L값이 대조구보다 높았다. 아스파탐 첨가김치의 a값은 대조구보다 낮았으나 0.06-0.08% 첨가한 것은 높았다. b값은 첨가구 모두가 대조구보다 높았다. 감미와 종합적인 맛은 아스파탐을 0.02% 첨가한 경우가 양호하였으며 산미를 떨어뜨려 가식기간을 연장시키는 효과가 있었고, 김치 숙성 중에 아스파탐의 분해에 의 한 감미도 감소보다 산미를 감소시키는 율이 더욱 높았다.