• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.360-365
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• 2016

This study examined the quality characteristics of bagel added with tomato powder (0, 3, 6, and 9%). Density of dough significantly increased with tomato powder content, whereas pH significantly decreased. Baking loss rate significantly decreased with tomato powder content while moisture significantly increased. Lightness of bagel significantly decreased with increasing tomato powder content, whereas redness and yellowness significantly increased with tomato powder content. Hardness was lower in the addition group than in the control group; springiness, cohesiveness, gumminess, and chewiness significantly decreased with increasing tomato powder content. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activities and total phenol contents significantly increased as tomato powder content increased. For quality assessment, the 3% addition group received the highest ratings in terms of appearance, color, taste, and overall quality but not texture, indicating the highest potentials for development.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.118-127
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• 2015

In this study, chiffon cakes were prepared with wild grape powder. Different amounts of the wild grape powder were tested (3%, 6%, 9%, and 12%) to determine the optimal amount. Rice chiffon cake was evaluated for quality characteristics, antioxidant properties, and sensory evaluation. The specific gravity of control batter was 0.48 g/mL, and it decreased with increasing amounts of wild grape powder, whereas viscosity showed the reverse effect. The pH of batter and cake decreased with increasing amounts of wild grape powder. The moisture content significantly increased with increasing amounts of wild grape powder, and the water activity of cakes was not significantly different between samples from 0.905~0.908. For color, lightness and yellowness deceased with increasing amounts of wild grape powder, whereas redness showed the reverse effect. For texture, hardness, fracturability, gumminess, and chewiness significantly increased with increasing amounts of wild grape powder. Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity significantly increased with increasing amounts of wild grape powder. In the sensory evaluation, the control sample showed the highest scores for color, flavor, softness, and overall acceptability. Based on these results, wild grape powder could be considered as a functional material, and 6% wild grape powder is the optimum level for manufacture of rice chiffon cake.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1188-1192
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• 2007

To provide functional properties in fish paste, boiled-dried anchovy [small size (SS) and large size (LS)] powder containing high amount of calcium was added at 0, 1, 2, 5, and 10% (w/w) levels. The properties of fried fish paste were evaluated by determination of sensory properties and physicochemical characteristics such as color, texture, folding test, and calcium contents. Calcium content of the fish paste increased with increasing anchovy amount. Increasing the amount of SS and LS in fish paste tended to decrease lightness, redness in Hunter color value, while increasing yellowness. All samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. The fish pastes containing 10% of anchovy showed the highest values in strength, hardness, adhesiveness. In overall acceptance of sensory evaluation, SS and LS fish paste containing 1% and 2% of anchovy powder did not show any difference in comparison with control. These results suggest that SS and LS anchovy powder can be applied to fried fish paste products to allow for high calcium contents.

• Journal of agriculture & life science
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• v.46 no.5
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• pp.127-136
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• 2012

This study examined antioxidative activities and quality characteristics of noodle produced with the pine needle powder as 0.5, 1.0 and 2.0% (v/v to korean wheat powder). DPPH radical scavenging activity, reducing power, antioxidative activities, tyrosinase inhibitory activity of the solvent fraction extracts increased in a dose-dependent manner. Especially, butanol fraction showed high DPPH radical scavenging activity, reducing power, antioxidative activities and tyrosinase inhibitory activity. The weight, volume, water absorption and turbidity of cooked noodles containing pine needle powder increased as pine needle powders were higher. When the amount of pine needle powder increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased, but b (yellowness) value increased. The texture of noodle containing pine needle powder have decreased than control using only Korean wheat powder in hardness, cohesiveness, springiness, gumminess and chewiness. The results of sensory evaluation of cooked noodles containing pine needle powder indicated that the cooked noodles with 1.0% pine needle powder showed the highest value.

• Journal of agriculture & life science
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• v.43 no.4
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• pp.37-43
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• 2009

This study investigated the quality characteristics of Yanggaeng with addition of paprika powders prepared by Special cultivar and Fiesta cultivar, respectively. The proximate composition, water activity, color, texture and sensory evaluation of Yanggaeng containing 1, 2, and 4% of each paprika powder were measured. A proximate composition of Yanggaeng with addition of paprika powders showed in the order of nitrogen free extract, moisture, crude protein, crude fat, and crude ash. The moisture of Special and Fiesta cultivar showed about 0.9. The lightness of Yanggaeng decreased with increasing addition levels of paprika powder and redness of Special cultivar increased with increasing addition levels of paprika powder. And yellowness of Yanggaeng increased with increasing addition levels of paprika powder. In the texture profile analysis, the hardness and adhesiveness of two Yanggaeng increased with increasing addition levels of paprika powder. Also the overall sensory evaluation showed best acceptability when paprika powder was added at 1% level into Yanggaeng.

• Journal of agriculture & life science
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• v.44 no.1
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• pp.51-59
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• 2010

The quality characteristics (specific gravity, viscosity, color, texture and sensory evaluation etc.) of yellow layer cake added with black garlic powder were examined in order to use as a new functional food ingredient of black garlic powder. Specific gravity of cake batters was not affected by addition of black garlic powder. Viscosity (31,315~41,048 cP) of cake batters was increased as the addition level of black garlic powder increased. pH (7.54~6.18) and height (6.14~5.62cm) of cakes were decreased as the addition level of black garlic powder increased. Specific volume of cakes did not show any significant difference except the cake with 15% black garlic powder. In color of cake crust, crumb and batter, lightness (L) and yellowness (b) were decreased as the addition level of black garlic powder increased, while redness (a) was increased. Hardness and adhesiveness of cakes decreased as the addition level of black garlic powder increased Overall acceptability was the highest in yellow layer cake with 5% black garlic powder.

• Journal of agriculture & life science
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• v.45 no.6
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• pp.125-134
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• 2011

This study was carried out to investigate the effects of Opuntia ficus-indica var. saboten (OFIS) powder addition replacing nitrite on quality characteristics of sausages stored at $4^{\circ}C$ during 15 days. All samples were divided into six different treatments as follow: C (non-sodium nitrite and -O. ficus-indica var. saboten powder), T1 (0.014% sodium nitrite), T2 (0.014% sodium nitrite + 0.5% O. ficus-indica var. saboten powder), T3 (0.014% sodium nitrite + 1.0% Opuntia ficus-indica var. saboten powder), T4 (0.5% O. ficus-indica var. saboten powder) and T5 (1.0% O. ficus-indica var. saboten powder), respectively. The lightness (CIE $L^*$) of negative control (C) was higher than other treatments (p<0.05), and the redness (CIE $a^*$) of T5 treatment showed an intermediate value between T1 and T3 treatment. Yellowness (CIE $b^*$), water holding capacity (WHC) and cohesiveness, springiness and chewiness of T5 treatment were higher than other treatments (p<0.05). However moisture content, pH and whiteness of T1 treatment were the highest (p<0.05). No differences in sensory evaluation were observed between T1 and T5 treatment (p>0.05). Therefore, the results indicate that OFIS powder improves color and texture properties of sausage, however, specific study related to self-life due to the addition of OFIS powder to sausages may be conducted.

• Journal of agriculture & life science
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• v.46 no.2
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• pp.91-99
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• 2012

This study was carried out to compare the quality properties of pork loin from pigs fed different levels of pumpkin (Cucurbita spp.) powder. Twenty female pigs (Landrace${\times}$Yorkshire${\times}$Duroc) were fed either a control (commercial diet, based on corn and soybean meal) or the control diet supplemented with 2, 5 and 7% of pumpkin powder for 30 days. Dietary supplementation with pumpkin powder resulted in significantly higher moisture and fat contents in pork loin compared to the control (p<0.05). Dietary supplementation with pumpkin powder led to increased redness, pH and decreased shear force value and cholesterol levels in pork loin (p<0.05). In fatty acid composition, dietary supplementation with 2% or 5% pumpkin powder increased the palmitoleic acid (C16:1) in pork loin. These data suggest that supplementing pig diets with pumpkin powder can produce pork loin with low cholesterol levels and can enhance quality properties because pork loin fed a pumpkin powder-supplemented diet had better moisture, fat contents and tenderness.

• Journal of agriculture & life science
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• v.45 no.4
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• pp.13-21
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• 2011

"Manggaedduk" produced specially in Uiryeong province, Gyeongnam, Korea is manufactured by traditional method using rice powder, sweet azuki bean paste, and leaves of Smilax china (called as Manggae-leaf). Moisture content of leaves did not show significant differences bay salt and purified salt treatment. The content was lower as the salt concentration increased. Shear force was higher in leaf salted with purified salt at room temperature than that salted with bay salt. On the other hands, the force was more higher in the leaves salted with bay salt at low temperature ($4^{\circ}C$). The shear force was higher as the concentration of both salts used for salting solution increased. As storage period was extended, shear force of salted leaf was weakened. Whiteness (L) and yellowness (b) of leaves stored at room temperature were higher than those stored at $4^{\circ}C$, although the redness (a) of Hunter value was not significantly different between storage temperatures. Salt concentration influenced lightness and yellowness, color of salted leaves stored at $4^{\circ}C$ resulted in enhanced greenness as compared to the leaves stored at room temperature. Thus, this study investigated the optimal storage conditions, salting conditions and storage temperatures of Smilax china leaves.

• Food Science and Preservation
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• v.15 no.5
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• pp.682-686
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• 2008

Different amounts of powder and concentrate (0.5%, 1.0% and 2.0%) of Prunus mume were added to bread and the quality characteristics were evaluated. Mixed flour with powder (PP) and concentrate (CP) of Prunus mume showed a lower gelatinization temperature and higher maximum viscosity than control. As the proportion of PP and CP in making bread were increased, lower specific loaf volume, and higher hardness were revealed. Sample with 0.5% CP and control showed the highest specific loaf volume, and was 5.4. Treatment with 2.0% PP was $1,060,617\;dyne/cm^2$ in hardness, and was about 5 times higher than control. The L (lightness) value of samples with PP and CP was lower than control. Sample with 0.5% CP showed the highest score in color and taste, and samples with 0.5% PP, 0.5% CP and control was not significantly different in sensory evaluation. Based on loaf volume, hardness, color value and the sensory evaluation, treatment above 1.0% PP and CP is undesirable in making bread.