• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.342-347
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• 2007

Physicochemical properties of onion powder as influenced by drying methods were investigated. Moisture contents of onion powder were 13.29%, 12.99%, and 10.78% for samples dried using hot-air dryer, freeze dryer, and vacuum dryer, respectively. There were no significant differences in crude fat, crude protein, and crude ash content (p>0.05) depending on the drying methods. Samples prepared by freeze drying showed a significantly higher L-value as compared with those prepared by hot-air and vacuum drying (p<0.05). Scanning electron micrographs showed that freeze drying produced smaller particle-sized sample which in turn resulted in the higher porosity of the sample. Freeze dried samples revealed significantly lower degree of rehydration than other samples (p<0.05) probably due to small particle size of the sample. Water solubility of freeze dried sample appeared to be higher than that of other drying methods while the swelling ratio of the same sample appeared to be lower than that of the others. Browning index was significantly lower in samples prepared by freeze drying (p<0.05) but not significantly different between samples dried by hot-air and vacuum drying. Vitamin C content was higher in freeze dried onion powder due to the lower temperature applied to the sample. Freeze dried onion powder contained significantly lower amount of total polyphenol and higher amount of total sugar as compared to other samples (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.393-400
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• 2015

In this study, antioxidant activities and quality characteristics of gelatin jelly prepared with different amounts (0, 25, 50, and 75%) of saengmaegsan concentrate (SC) were investigated. As the concentration of SC increased, the pH level of SC-added jelly decreased while acidity increased. Hunter a (redness) value of jelly increased as the amount of SC increased, whereas L (lightness) and b (yellowness) values decreased. Texture properties for springiness and resilience were higher in the SC-added groups compared to those of control. Moreover, antioxidant activities such as DPPH radical and hydroxyl radical scavenging activities increased according to increase of SC amount. Total phenol content was the highest in 75% SC-added jelly. Regarding overall preference of sensory properties, 50% SC-added jelly showed the highest scores among all treatments. From these results, the optimal amount of SC was 50% for preparation of high quality jelly.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.28-40
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• 2014

This study was conducted to investigate the effect of Tofu powder on the quality properties of hamburger patties. Thus, this study analyzed the physicochemical and sensory characteristics of hamburger patties containing Tofu powder(25%, 50%, 75%, 100%) instead of bread crumb. The result was as followed. Increasing the amount of Tofu powder in hamburger patties tended to increase the pH. Moisture content of control was higher than other hamburger patties when containing Tofu powder. Increasing the amount of Tofu powder in hamburger patties tended to decrease the moisture content. There were no significant differences in cooking loss rate regarding the weight. The addition of Tofu powder decreased the cooking loss rate of the diameters and increased the thickness. It also increased the lightness (L), the redness (a), and the yellowness (b) in the hunter color value of the hamburger patties. For the textural characteristics, the addition of Tofu powder increased the hardness, elasticity and gumminess of the hamburger patties; however, it decreased the brittleness. In the sensory evaluation, an addition of 100% Tofu powder had the best score in appearance, taste and the overall preference. Therefore, this result suggests that adding Tofu powder amount of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes. Furthermore, it is believed that the development of healthy patty-type Tofu powder products may resolve worries about fast food and quality-related problems in hamburger patties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.123-128
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• 2012

This study was conducted to investigate the quality characteristics of tofu (soybean curd) prepared with added alfalfa extracts (Medicago sativa L.). The moisture content, yield, and pH of tofu decreased according to the increase of an added quantity of alfalfa extract, whereas the crude protein and turbidity increased. The tofu made with additional alfalfa extracts gave a similar amount of crude ash with that of the control. The Hunter's L (lightness) color value decreased as the content of alfalfa extract increased, but the a (redness) and b (yellowness) values increased with increasing alfalfa extract concentration. Textural properties for hardness were higher but cohesiveness, springiness, gumminess, and brittleness were lower in alfalfa extracts with added tofu compared to those of control. Isoflavones such as daidzein and genistein content were significantly increased with increasing concentration of alfalfa extracts. A sensory evaluation indicated that the group with a 0.5% alfalfa extract showed the best color, flavor, taste, and overall acceptability results. In conclusion, adding alfalfa extracts could improve the physicochemical and sensory characteristics of tofu.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1760-1766
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• 2009

Physical properties of Yukwa base extruded with glutinous rice flour, rice flour, defatted soy flour, and salt using an twin-screw extruder were investigated. The ingredients were extruded at various moisture contents (16-18%), screw speeds (300 & 400 rpm) at 43.4 kg/hr feed rate. Length and specific volume of Yukwa base increased with decreasing moisture contents. Hunter's color L* values of Yukwa base was higher whereas $a^*\;and\;b^*$ values were lower with increasing moisture content. Water absorption index of Yukwa base increased with increasing moisture contents. X-ray diffraction of Yukwa base showed B type moisture content of 16% and 17% while it showed A type moisture content of 18%. Degree of crystallinity and breaking strength of Yukwa base were the lowest in the moisture content of 16% while the lowest value for hardness was found in the moisture content of 16% and of 17% with screw speed 400 rpm for all samples. In the microstructure of cross section of Yukwa base, air cell size was larger and cell wall was thicker as moisture content increased. The sensory evaluation of the Yukwa base showed that color and flavor were not significantly different among samples, while taste, appearance, mouth feel, and overall preference were higher as moisture contents decreased.

• Journal of Bio-Environment Control
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• v.15 no.4
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• pp.406-411
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• 2006

New Guinea impatiens (Impatiens hawkeri) shows very sensitive responses to different light conditions. Due to these phenomena, testers of DUS (distinctness, uniformity and stability) for granting plant variety protection right often have problems distinguishing genetic or physiological differences. New Guinea impatiens 'Fishlimp 149' was grown under several light intensities in a rain-sheltered vinyl house to observe differences of plant growth and flowering. As compared with the control (avg. $1,010{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$), treatments of shade-1 (avg. $599{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$) and shade-2 (avg. $88{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$) showed increased plant height, plant width, leaf size and pedicel length. On the contrary, these growth parameters decreased in shade-3 (avg. $30{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$) with the lowest light intensity. Shade-1 treatment enhanced flower characteristics such as flower diameter, upper petal width, side petal width and lower petal length. However, these characteristics were suppressed by lower light intensities than that in shade-1. Anthocyanin contents of shoot, leaf and pedicel decreased with increasing shading, but that of flower petal was the greatest of the shade-1 treatment. Shade-1 treatment showed the greatest Hunter a value analyzed by a colorimeter, and L and b values increased with increasing shading. Shade-1 treatment seemed to be provided the most proper light condition for DUS test of New Guinea impatiens. Additionally, anthocyanin accumulation on New Guinea impatiens during DUS test was due to not genetic differences but physiological phenomenon.

• Journal of Bio-Environment Control
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• v.17 no.2
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• pp.124-131
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• 2008

To investigate main air temperature factors correlated to difference of fruit characteristics according to cultivating areas, fruit and air temperature characteristics of eight cultivating areas of 'Fuyu' persimmon were analyzed by principle components and multiple regression analysis. The first principal components extracted from 16 air temperature factors was annual mean temperature, mean temperature during October, annual mean minimum extreme temperature, mean temperature during growing period, and so forth. The second principal components was mean temperature during May and June and so forth. And cumulative contribution was 91.4%. The five of eight cultivating area had clearly the difference of main factors or the correlated direction among cultivating areas. In multiple regression analysis between the extracted main factors and fruit characteristics, fruit hight were highly correlated with mean temperature during growing period ($X_8$) and cumulative temperature ($X_6$), and the regression equation was $Y=150.55-5.375X_8+ 0.014X_6(r^2=0.843)$. Also this regression equation was affected by mean minimum temperature during growing period, cumulative temperature, and mean temperature during August. Fruit diameter was negatively correlated with mean temperature during growing period, flesh browning rate and Hunter a value of peel color were positively correlated with mean minimum temperature during growing period and annual minimum air temperature, respectively.

• 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

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.628-634
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• 2006

This study was performed to investigate the quality of pre-processed vegetables used in school and institutional food-services. Pre-processed food materials (carrot, potato, and cabbage) frequently used in food-service were collected from 14 various processing company sources. The sensory and physico-chemical qualities of the pre-processed food materials were determined using sensory and instrumental analysis. For the physico-chemical analysis of the food materials, pH, total acidity, hardness, Hunter colorimeter value, reducing sugar and vitamin C content were determined. For the sensory quality evaluation, 15 panelist were trained and consensus was reached on the quality standards of the preprocessed materials (carrot, potato, and cabbage). Finally, appearance, color, texture, off-odor/taste, and overall quality were determined. In the physico-chemical analysis, there were no significant differences among samples collected from various processing companies. In sensory quality evaluations, the color quality of pre-processed potato was lower than that of other materials. From the coefficient correlations and partial least squares regression analysis between sensory and instrumental data, pH, total acidity, colorimeter values, and hardness were considered important components in assessing the quality of pre-processed vegetables.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.454-461
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• 1998

This study was conducted to aerermine the sensory evaluation and the texture characteristics after making greentea Sulgidduk and Julpyun added to greentea powder in according to concentration which has nutritive value and medical effect of white Sulgidduk and Julpyun traditional dduk. Greentea Julpyun was better evaluated than Sulgidduk in color, flavor, hardness, chewiness and overall quality as the result of the sensory evaluation. In the whole sensory Julpyun was highly evaluated at the 3% of concentration of greentea powder but Sulgidduk was highly evaluated at 7% as the concentration of the greentea powder was getting stronger and stronger. In case of texture analysis hardness, cohesiveness, gumminess and chewiness of greentea Julpyun were getting lower by increase of concentration of greentea powder. The hardness, springiness, gumminess and chewiness of greentea Sulgidduk were lower by increase of concentration of greentea too. As the result of the measurement with texture analyser, Sulgidduk was lower than greentea Julpyun in the hardness, springiness, cohesiveness, gumminess and chewiness. As the result of the values of Hunter color system, the lightness and redness of greentea Julpyun were the lowest when nothing was added. The lightness and redness of greentea Sulgidduk were the highest in nothing added group. The yellowness was the highest at 3% of added greentea amount The resuts of correlation between the sensory properties and texture properties of greentea Julpyun showed that flavor described the lightness of measurement through texture and negative correlation, yellowness described positive correlation.