• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.911-918
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• 2004

Three dry red, four sweet red, and two white wines were prepared with domestic grape varieties: Gerbong (G), Campbell Early (C), Muscat Bailey A (M), Seredan (Sd), Seibel (Sb), and Neo-muscat (N). Sample wines were analyzed for titratable acidity, ethanol, pH, sugar content, color intensity and hue, and total phenolic content. Preferences of color, aroma, and overall acceptability were determined by 97 panelists using 9-point hedonic scale. Sweetness, sourness, astringency levels of developed wines were evaluated using 9-point just-about-right (JAR) scale. Mean overall acceptability score of C (6.49) was highest among dry red wines (p<0.05). Among sweet red wines, mean overall acceptability score of Sd (3.27) was significantly lower than those of other wines (p<0.05). In white wines, overall acceptability score of Sb (5.20) was slightly higher than that of N (4.92). Overall sourness levels in dry red wines were higher than optimum level. Based on the results, should be lowered, and sweetness and sourness levels of white wines need to be adjusted sweetness levels of C, G, and Sd for the production of sweer redwines. C and M varieties were considered to be suitable for Korean red wine production.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.597-603
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• 2015

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.172-181
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• 2012

This study examines the moisture contents, color, texture and sensory characteristics of $sulgidduk$ added with $agaricus$ $blasei$ Murill powder(0%, 2%, 4%, 6%, 8%, 10%). According to the result, the moisture content decreased with increasing addition of the $agaricus$ $blasei$ Murill powder. The L-value decreased with increasing addition of $agaricus$ $blasei$ Murill powder. However, a-value and b-value increased with increasing addition of$agaricus$ $blasei$ Murill powder. For the texture of$agaricus$ $blasei$ Murill powder $sulgidduk$, its hardness, gumminess and chewiness increased with increasing addition of $agaricus$ $blasei$ Murill powder while its adhesiveness and springiness decreased. The sensory evaluation showed that the one added with 6% of $agaricus$ $blasei$ Murill powder was the best in color, flavor and overall acceptability. Consequently, the optimal $sulgidduk$ formulation includes 6% of $agaricus$ $blasei$ Murill powder in color, flavor and overall acceptability.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.536-544
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• 2005

In the results of sensory evaluation, beef steak was preferred with the highest overall acceptability while lamb steak was less preferred than pork in flavor and overall acceptability. Sensory tests were conducted to examine whether taste, aroma, or texture is the dominant contributor to people's ability to identify the animal species of meat. The meat samples used were beef, pork, and lamb. Panelists wearing eye masks ate cooked pieces, patties, and heated soups prepared from the meats of these 3 species with and without pinching their noses to regulate the aroma sensation. The results led us to the conclusion that aroma is the most important contributor to the identification of lamb meat, with texture being the 2nd most important contributor. The contribution of taste appeared much smaller than that of aroma and texture. A sensory evaluation of lamb steaks with added herbs or herbal vegetables showed that steak with ginger and rosemary was preferred as having the significantly highest overall acceptability. It was also more preferred au 3 kinds of steak with added garlic and mint, garlic and rosemary, and ginger and mint in appearance, taste and flavor, although there was no significant difference. In difference test, odor was least noticeable in lamb steak when ginger and rosemary were added. Its taste gained the highest preference level, although the difference was not significant. A sensory evaluation that measured the effect of herbs and herbal vegetables on lamb steaks showed that steak with ginger and rosemary had the significantly highest overall acceptability. The second most preferred was beef steak, which had most significantly preferred in taste, and which ranked lower than lamb in flavor with no significant differences. The difference test showed lamb steak with ginger and rosemary scored the least odor and the highest level of palatability.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.744-753
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• 2005

This study was carried out to investigate Chinese in Beijing and Shanghai perception and preference for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145(45.7%) and female 172(54.3%) of residing in Beijing, and on male 139(49.5%) and female 142(50.5%) of residing in Shanghai. In foods of eating with Kimchi resulted the highest Chinese foods 40.3% on male, and Korean. Chinese foods 25.3% on female in Beijing(p< .05), Korean, Chinese foods 26.7% and 25.3% on male respectively, and Korean foods 50.7% on female in Shanghai. In Kimchi used dishes Beijing resulted high Kimchi Ramyon 61.5%, Kimchi Kuk 51.3%, and Kimchi Chigae 44.9%, and Shanghai were Kimchi Ramyon 51.2%, Kimchi Kuk 41.3%, and Kimchi Fried Rice 22.4% in order. In evaluation by kinds of Kimchi, the taste resulted high onion juice Kimchi(M=6.55) of the third days, and overall acceptability resulted high onion juice Kimchi(M=6.18) of the third days, similary in Beijing, and Kimchi added in shrimp(M=5.70) of two days, and overall acceptability resulted high Kimchi added in shrimp(M=5.70) of the third days, similary in Shanghai. In Sensory evaluation by used Kimchi, the taste resulted high in the order of Kimchi Fried Rice and Chinese style Kimchi Fried Pork(M=6.27), and overall acceptability resulted Kimchi Fried Udong(M=6.40), Chinese style Kimchi Fried Pork(M=6.27), Kimchi Dumpling(M=6.20) in Beijing, and Kimchi Chige(M=6.70), Kimchi Fried Rice(M=6.67) and Kimchi Pancake(M=6.44), and overall acceptability resulted Kimchi Fried Udong, Kimchi Chige(M=6.50), Kimchi Fried Rice and Kimchi Pancake(M=6.44) in Shanghai.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.136-142
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• 2008

This study was conducted to investigate the correlation of the physicochemical quality index(pH, acidity, reducing sugar content and lactic acid bacterial count) and sensory index(sourness) of Kakdugi during the fermentation at 5$^{\circ}C$, 10$^{\circ}C$ and 20$^{\circ}C$ respectively. Also, the relations between physicochemical quality index and overall acceptability were carried out. The pH range, based on the middle sour intensity point of 4.5, was 5.75 at 5$^{\circ}C$ fermentation, whereas that was 4.2 at 10$^{\circ}C$ and 20$^{\circ}C$ fermentation. The pH showing the highest overall acceptability decreased along with increased fermentation temperature. The reduced sugar content decreased rapidly up to 0.9% acidity, but after that, decreased slowly from more than 0.9% acidity at all fermentation temperatures. With increased fermentation temperature, the reduced sugar content showing the highest overall acceptability also showed the decreasing tendency. Change patterns of lactic acid bacterial count and sourness didn't coincided at 5$^{\circ}C$ fermentation, whereas those did at 10$^{\circ}C$ and 20$^{\circ}C$ fermentation. The indexes showing high significant correlations with sourness of Kakdugi fermented at 5$^{\circ}C$ were not pH and lactic acid bacterial count but acidity and reducing sugar content(p<0.05). The sourness of Kakdugi fermented at 10$^{\circ}C$ and 20$^{\circ}C$ showed high significant correlations with all of the physicochemical index(p<0.05).

• Food Science and Preservation
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• v.18 no.5
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• pp.678-683
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• 2011

The effects of coagulant types (magnesium chloride, calcium chloride, calcium sulfate, glucono-${\delta}$-lactone) on yield, quality properties and storability of astringent persimmon powder added tofu were investigated. Yield, hardness, chewness, crispness, and overall acceptability of tofu coagulated by glucono-${\delta}$-lactone were higher than those coagulated by the others. L value, a value, pH, soaking-solution turbidity, and total aerobic bacteria of glucono-${\delta}$-lactone coagulated tofu were lower than those coagulated by the others. Calcium sulfate and calcium chloride coagulated tofu showed relatively high L and b values. Magnesium chloride coagulated tofu had higher sensory score for firmness, taste, overall acceptability than calcium chloride and calcium sulfate coagulated tofu, but there was no significant difference between magnesium chloride and glucono-${\delta}$-lactone. The results suggested that glucono-${\delta}$-lactone and magnesium chloride were found to be the suitable coagulants for processing of the persimmon powder added tofu.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.336-343
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• 2006

This study examined the consumptive perceptions of herb added breads and cookies with 436 male and 444 female university students. Also this study tested sensory preference of baguette. The results of this study were as follows: First, the intention rate of herb added breads and cookies were high with 85.5% (N=752) and female was higher with 89.6% than male with 81.2%. In terms of consumption prospect, 48.0% of them responded with increasing, 45.6% of them responded quite positively with 'average'. The 4.4% of them responded with decreasing. There was significant difference about consumption between male and female. Second, 45.8% of them responded herb added breads and cookies consumption rate will be increased due to consumers are seeking new tastes. The 59.0% of them responded consumption rate will be decreased due to they are not familiar with new taste. Third, in terms of sensory preference of rosemary added baguette, appearance, flavor, taste, overall acceptability was high with 2% added group. The texture was high with 1% added group. The appearance and flavor preference of mint added baguette breads was high with 1% added group. The taste, texture, and overall acceptability was high with control group. Fourth, while male preferred rosemary 1% on appearance, flavor, taste, texture, overall acceptability, female preferred rosemary 2% on appearance, flavor, taste, overall acceptability. Both of them evaluated mint 4% as the least preferred.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.464-472
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• 2017

The qualities of rice cooked on heat plate, induction heat and heat plate with pressure, were investigated. The weight, volume, water soluble index (WSI), hydration by SEM (Scanning Electron Microscope), and gelatinization by DSC (Differential Scanning Calorimetry), as well as the consumer acceptability of cooked rice were analyzed. The weight, volume and WSI of rice cooked on heat plate with pressure were higher than those of rice cooked on heat plate and induction heat. The rice cooked on heat plate with pressure also showed higher degree of hydration and gelatinization, and lower degree of enthalpy of gelatinization than the rice cooked on heat plate and induction heat for 5~15 min. The consumer acceptability revealed that the odor, appearance, taste, texture and overall acceptance of rice cooked on induction heat were better than those of rice cooked on heat plate and heat plate with pressure. During storage in a cooker for 0~12 h, there was a decrease in the consumer acceptability of cooked rice. Overall results indicate that the qualities of rice cooked on induction heat and heat plate with pressure were higher than those of rice cooked on heat plate.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.3
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• pp.210-217
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• 2002

This study was carried out to investigate the possibility of improving the texture and the flavor of Dasik made of the Omija extract, various sugars and rice powder. Sensory quality and mechanical characteristics of Dasik were compared. The moisture content of the Croup of tile Dasik added with Omija extract was higher than that with non-Omija extract The Omija Dasik containing molasses showed the highest value (23.5%) in moisture content. In sensory quality, Omija Dasik containing honey and symp showed the highest score in overall acceptability (6.2 and 6.0, respectively). The Rice Dasik containing syrup showed the highest values in lightness (L) and yellowness (b) in color. The Omija Dasik containing syrup showed the highest values in redness (a) in color. The Dasik added with honey and syrup were lower in hardness, but higher in cohesiveness, springiness, gumminess and brittleness of textural characteristics. When sensory quality and mechanical characteristics of the Dasik were compared with, the gumminess and brittleness in mechanical characteristics were positively correlated with the appearance and the taste acceptability in sensory quality (p<.01, p<.05). The springiness was negatively correlated with the tooth packing in sensory quality (p<.001). The Omija Dasik was more desirable in flavor, taste and overall acceptability, especially those added with honey and syrup. From the above results, the honey might be replaced by the less expensive syrup, when making the Omija Dasik.