• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.260-266
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• 2002

This study was performed to know effect of Yackwa quality when sucrose fatty acid esters(S-570, S-970, S-1570) were added as an emulsifier. In mechanical characteristics, the Yackwa of sucrose fatty acid esters did greatly decrease the hardness, cohesiveness, springiness and gumminess, respectively, and increase the brittleness compared to the Yackwa of non-emulsifier and egg yolk. This tendency showed at the above level of 1.0% S-570, and 0.5% S-970 and S-1570, respectively. In sensory evaluation, the Yackwa of sucrose fatty acid esters increased the softness compared to the Yackwa of non-emulsifiers and egg yolk. There were significantly differences in the preference at 0.5% level of S-970 and 1.5% level of S-1570, respectively compared to other treatments. In conclusion, the 0.5% level of S-970 would be mostly useful level of emulsifier for making Yackwa.

• Korean Journal of Human Ecology
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• v.7 no.2
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• pp.149-159
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• 1998

This study was carried out to examine the role soy milk in the preparation of Yukwa, possibility of substitution of soy milk to isolated soy protein and the effect of drying condition of Yukwa dough on the quality of Yukwa for the purpose of standardization of Yukwa preparation process. Although isolated soy protein did not make any particular effect on the gelatinization characteristics of waxy rice flour, soy milk lowered peak viscosity to half of waxy rice flour. The optimum moisture content of dried Yukwa dough was about 25%, and it can be reached by drying at $60^{\circ}C$ under atmosphere pressure for $4{\sim}5$ hours. On the basis of the results of morphological observations, mechanical and sensory measurement of hardness, and sensory test of the internal structure, mouthfeel and overall acceptability, soy milk was more desirable than isolated soy protein for the quality improvement of yukwa.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.283-294
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• 2011

The purpose of this study was to determine the optimal mixing conditions for three different amounts of mulberry juice, sugar, and agar powder for Yanggaeng prepared with mulberry juice. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 16 experimental points including 2 replicates for mulberry juice, sugar and agar powder each?? The mechanical and sensory properties of test materials were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the mechanical properties showed a significant increase or decrease?? in pH, sugar content, water content, viscosity, l-value, a-value, b-value, hardness, springiness, chewiness, gumminess, cohesiveness. Also the sensory measurements showed a significant improvement?? in appearance, flavor, color, sweetness, texture, overall quality. As a result, the optimum formulation by numerical and graphical methods was calculated as mulberry juice 41.99 g, sugar 90.00 g, agar powder 3.18 g.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.552-558
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• 2010

This study was performed to provide basic data on the use of green laver for jook. To accomplish this, we tested water content, color, brightness, mechanical qualities and sensory qualities in comparison to a control group. Higher concentration of green laver powder decreased water content, lightness, redness, viscosity and pH. Further, higher concentration of green laver resulted in lowered preference regarding appearance. However, better flavor was with the result of a higher amount of green laver. Therefore, green laver seems to have benefits for use in oriental soup. Accordingly, we expect there is potential for use of green laver for jook.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.280-289
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• 2002

The quality characteristics of breads with different concentrations(2%, 4%) of Paecilomyces japonica (J2, J4) and Cordyceps militaris (M2, M4) powder were compared in terms if sensory and mechanical properties. In the sensory test, J2 and M2 groups gained good scores in taste, texture and odor acceptance as control grourp. Paecilomyces japonica-added group showed higher moisture and bigger volume than that of control group, and Cordyceps militaris group showed lower moisture content and decreasing volume. 'L' values of J and M groups was lower than control, and the longer the storage period, the lower the lightness. The more Paecilomyces japonica was added, the higher the 'a' value was, but Cordyceps militaris showed an opposite trend. The hardness of the bread was the lowest in J2 group and the highest in M4 group, and the longer tile storage period. the higher the hardness was (p＜.001). Overall, the addition of 2% Paecilomyces japonica showed a similar tendency with control group, and showed good scores especially in acceptance, moisture and volume. Paecilomyces japonica appeared to be more desirable than Cordyceps militaris.

• Korean journal of food and cookery science
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• v.27 no.4
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• pp.47-54
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• 2011

This study was performed to investigate the quality characteristics of Yakpyun with added brown rice. The Yakpyun was prepared with polished rice, brown rice, Jujube paste, Makkolli, sugar and salt. The Yakpyun was made with various levels (0, 20, 40, 60 or 80%) of added brown rice. After making the Yakpyun, it was examined for the effect of adding brown rice on quality characteristics using scanning electron microscopy (SEM), a mechanical test, and a sensory evaluation. The moisture contents of Yakpyun tended to decrease with increasing amounts of added brown rice, but no significant differences were observed. As the content of brown rice increased, the lightness (L) decreased and redness (a) and yellowness (b) increased. In a texture profile analysis, hardness decreased with increasing brown rice content from the moment of production to 3 days of storage. When more brown rice was added, rough surfaces were found more often under SEM, and large holes were evident between granules. The results of the sensory evaluation showed that overall acceptability was the highest for Yakpyun containing 40% added brown rice.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.300-308
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• 2015

This study investigated the quality of noodles containing different amounts of Capsosiphon fulvescens powder. Noodles were prepared with C. fulvescens powder at ratios of 0, 1, 2, 3 and 4% based on flour weight. Cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed with the prepared noodles. Gelatinization points of the composite C. fulvescens powder-wheat flours increased. As measured via amylography, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of samples decreased as C. fulvescens powder content increased. As increasing amounts of C. fulvescens powder were added, L, a and b values decreased, whereas color values, weight, and volume of cooked noodles increased, as did turbidity of the soup. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of C. fulvescens powder. However, adhesiveness of noodles decreased by addition of C. fulvescens powder. Sensory evaluation showed that high quality cooked noodles could be produced by 3% inclusion of C. fulvescens powder.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.851-858
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• 2005

This study investigated the most desirable mixture ratio of citron preserved in sugar to rice flour for Yuza Sulgidduk(Sulgidduk added with Citron). The moisture contents were $39\~40\%$ The L-value was decreased with increasing addition of Citron, while a- and b-values were increased. The pH was increased with addition of citron. In the mechanical evaluation, hardness was the highest at $\0%$ and the lowest at $26\%$ citron content during the storage period. Cohesiveness was decreased and adhesiveness was increased during the storage period. Springiness showed little difference among the different levels of citron addition. Gumminess decreased with increasing citron content. Brittleness was the highest at $0\%$ level and the lowest at $26\%$ level. In the sensory test characteristics, the color, flavor, sweetness, sourness, astringency were increased with addition of citron. The softness, moistness, chewiness and the overall-acceptability were the highest at $20\%$ level. Consequently, Yuza Sulgidduk with the addtion of $20\%$ citron to rice flour was determined to be the best recipe in terms of the sensory test results.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.184-195
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• 2013

The purpose of this study is to develop fresh pasta added with superjami, which had a high C3G (cyanidin-3-glucoside). Making fresh pasta with wheat flour and superjami(0, 10, 20, 30, 40%) was done, followed by the mechanical test(moisture content, color value, weight, volume, texture, tension) and the sensory analysis(attribute difference test, preference test). Results are as follows. Moisture content of fresh pasta and cooked pasta was the highest in SP40, and the scores of cooked pasta was much higher than those of fresh pasta. L, a and b value decreased as the ratio of superjami powder. Hardness, chewiness and tension force decreased, while weight, volume, adhesiveness and tension distance increased as the ratio of superjami powder. Attribute difference test showed that color intensity, superjami flavor, savory flavor, superjami taste, savory taste, graininess and after swallow were intense as superjami powder was added. The preference test showed that SP20 containing 20% of superjami powder was the most preferable in flavor, taste, texture and overall quality. Therefore, this was taken as the optimal superjami powder contents for maximizing the overall quality of fresh pasta.

• Archives of Pharmacal Research
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• v.27 no.11
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• pp.1154-1160
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• 2004

We investigated the neurotoxic effects of capsaicin (CAP) on pain sensitivity and on the expression of capsaicin receptor, the vanilloid receptor (VR1), in rats. High-dose application of CAP has been known to degenerate a large fraction of the sensory neurons. Although the neurotoxic effects of CAP are well documented, the effects of CAP on the vanilloid receptor (VR1) are not yet known. In this paper, we investigated the effects of high-dose application of CAP on the expression of VR1 in rats. Thermal and mechanical pain sensitivity was reduced when neonatal rats were treated with a high dose of CAP. This reduction of pain sensitivity was significantly decreased after initiating carrageenan-induced inflammation. The expression of VR1 in dorsal root ganglia (DRG) isolated from the CAP-treated rats was reduced compared to that from the vehicle-treated rats. Therefore, we can conclude that the neurotoxic effect of CAP is related to the decrease of VR1 expression.