• Food Science of Animal Resources
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• v.36 no.6
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• pp.737-743
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• 2016

The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein con-tent was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder was significantly less than that observed for other samples (p<0.05). With increasing black rice powder content, the pH of uncooked and cooked samples increased. In addition, lightness, redness, and yellowness decreased. With increasing content of black rice powder, emulsion stability decreased. On the other hand, with increasing black rice powder content, cooking yield increased. As compared to the other samples, those containing high content of black rice powder exhibited higher viscosity. With increasing black rice powder content, the hardness of samples decreased, while the gumminess and chewiness of samples containing black rice powder were less than those observed for the control (p<0.05). Moreover, with increasing black rice powder content, the flavor, juiciness, and overall acceptability of samples increased. In addition, the tenderness of samples containing 3% and 5% black rice powder was significantly greater than that observed for the control and sample containing 1% black rice powder (p<0.05). In addition to the economic benefits, black rice powder can be used to improve quality characteristics.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.71-78
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• 2017

Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p<0.05). Protein, fat, and ash contents increased with increasing black rice powder content. Uncooked and cooked pH values of samples increased with increasing black rice powder content. Lightness and yellowness of samples decreased with increasing concentration of black rice powder. Redness of cooked samples containing black rice powder was significantly lower than that of the control (p<0.05). Water holding capacity and cooking yield of samples increased with increasing black rice powder concentration. Diameter and thickness reduction ratio of samples decreased with increasing black rice powder content. Sensory evaluation of samples showed no significant difference between samples. Thus, black rice powder improved the quality of pork patties.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.272-278
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• 2010

Various quality attributes were determined in muffins prepared using purple-colored sweet potato flour. Height of control muffins was 5.8 cm lease clarify. Height decreased with increasing quantity of sweet potato powder. Muffin volume was not appreciably affected. Moisture of control muffins was 21.84. The moisture value decreased with increasing quantity of sweet potato powder. Scanning electron microscopy examination revealed thick cell wall and rough stoma in muffins prepared with purple-colored sweet potato powder. The amount of gluten decreased as the quantity of purple-colored sweet potato powder increased. Brightness L values significantly changed as the amount of powder increased, indicative of a progressively darker product. Red index a values decreased as the quantity of purple-colored sweet potato powder increased. Yellow index b values decreased significantly in the control group as powder quantity increased. Hardness increased with increasing addition of powder, but no significant difference was evident between 6% and 9% amended samples. There were also no significant differences in springing in samples containing 3% and 6% powder but 9% powder produced a significant difference. Cohesiveness did not differ in unamended samples and samples amended with 3% and 9% powder, however a significant difference was evident in samples prepared with 6% powder. Gumminess and chewiness increased as the quantity of purple-colored sweet potato powder increased. Color did not differ appreciably in sample prepared with 3% and 9% Sample prepared with 3% additives showed the highest What? Color score? Something else? Please clarify with 6.4. There was no significant difference of the flavor in samples prepared with 3% and 6% powder, or in taste among samples prepared 3%, 6%, and 9% powder. No significant differences in texture were evident in any sample Overall acceptability was highest (7.2) in samples prepared with 3% of purple-colored sweet potato.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.593-599
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• 2009

This study was conducted to evaluate the quality characteristics of Dureup Sulgidduk samples to different amounts of Aralia elata leaf powder. Overall the samples contained 3.73% moisture, 27.12% crude protein, 1.73% crude fat, 8.06% crude ash and 11.68% crude fiber[ED highlight - very confusing, please clarify which samples(e.g. containing which amount of powder), also, should the moisture be 37. something? It dose not fall within the range in the next sentence. Furthermore, the percentages do not add up to 100, please clarify]. The moisture levels of the samples ranged from 37.72 to 40.45%, with samples containing 0% Aralia elata leaf powder having the highest moisture level. The color L-values decreased, while the a-value increased and the b-value did not differ in response to the addition of Aralia elata powder. The texture and hardness also decreased with increasing Aralia elata leaf powder content,-; however, these values increased in all samples over three days of storage. Finally, samples containing 4% Aralia elata powder received the highest cores for color, flavor, sweetness, softness and overall-acceptability.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.431-438
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• 2008

This study examined the quality characteristics of Sulgitteok samples prepared with different ratios of lotus root powder over 4 days of storage. The moisture contents of the lotus root powder-containing samples ranged from 35.39 to 37.31% and that of the Sulgitteok without lotus root powder control was 35.92%. The results showed that the various samples had the inconsistent changes during the storage period. As the content of lotus root powder increased, the L-values of samples decreased and the a- and b-values increased. However, their L-, a- and b-values did not show large differences with storage. When compared to the control, the hardness, gumminess, and chewiness of samples slowly increased as the amount of lotus root powder increased. Springiness and cohesiveness decreased according to the amount of added lotus root powder. And increasing amounts of lotus root powder and storage time resulted in greater reductions in adhesiveness. In addition, increasing storage time caused cohesiveness to decrease and springiness to increase. The sensory evaluation results showed that the 20% lotus root Sulgitteok received the highest scores, therefore, this samples was deemed superior.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.412-418
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• 2008

In this study, Sulgidduk samples were prepared with substitutions of 1, 2, 3, and 4% tomato powder, along with a control, and were then analyzed for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of tomato powder in the formulation. According to the results, moisture content and water activity were not significantly different among the Sulgidduk samples. In terms of color, as the level of tomato powder content increased, lightness decreased, while the a-value (+redness/-greenness), and yellowness increased. For the textural characteristics, the samples showed significant differences for hardness, adhesiveness, and gumminess, while fracturability was not significantly different. In addition, the samples containing tomato powder presented significantly higher springiness, cohesiveness(except the 1% substitution level), chewiness, and resilience than the control group. In the sensory evaluation, the control group had significantly higher scores for color and flavor as compared to the tomato powder samples. Furthermore, flavor and overall acceptability decreased, while tomato flavor, sourness, and off-flavor increased with increasing tomato powder content. Sweetness and after-taste were not significantly different among the samples. In conclusion, the results indicate that substituting 2${\sim}$3% tomato powder in Sulgidduk is optimal for quality, and provides a product with reasonably high overall acceptability.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.23-30
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• 2008

Sulgidduk samples made with additions of 2, 4, 6, 8, and 10% Houttuynia cordata Thunb. powder, and a control were examined for quality characteristics such as moisture content, water activity, color, gelatinization properties, textural characteristics, and sensory qualities in order to determine the optimal ratio of Houttuynia cordata Thunb. powder in the formulation. The moisture contents among the samples ranged from 41.98% to 44.97%, and increased as the content of Houttuynia cordata Thunb. powder increased. The water activities of the samples were not significantly different. As the Houttuynia cordata Thunb. powder content increased, the redness and yellowness of the samples also increased, but lightness decreased. For the gelatinization properties, the additions of Houttuynia cordata Thunb. powder caused decreases in peak viscosity (P) and holding strength viscosity (H). Furthermore, final viscosity (F), setback, and time to peak viscosity decreased with increasing Houttuynia cordata Thunb. powder content; however, breakdown and temperature to peak viscosity were not significantly different among the samples. Hardness and gumminess decreased with increasing Houttuynia cordata Thunb. powder content, and adhesiveness, cohesiveness, chewiness, and resilience also tended to decrease; however, springiness was not significantly different among the samples. In the consumer acceptance test, as the content of Houttuynia cordata Thunb. powder increased, the scores of all evaluated characteristics decreased; while the characteristic intensity ratings showed the reverse effect, and the 2 and 4% Houttuynia cordata Thunb. powder samples obtained fairly good scores. In conclusion, the results indicate that adding $2{\sim}4%$ Houttuynia cordata Thunb. powder to Sulgidduk is optimal, providing good physiological properties and reasonably high overall consumer acceptability.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.416-420
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• 2005

This study was carried out to make functional laver added with sericulture powder which have a effect of prevention adult diseases such as diabetes mellitus, hypertention, and obesity. In our lab. a lot of study have been performed about functional effect of sericulture(mulberry leaf, silkpeptide and silkworm) for examples decrease of serum cholesterol, triacylglyceride and control of serum glucose in rat. sericulture powder was prepared by pulverizing freeze-dried. Functional laver samples were prepared, and the sensory evaluation quality, physical characteristics and mineral contents of those were compared. In case of overal quality of sensory evaluation, silkpeptide powder laver was lower than other samples. The content of moisture of functional laver added with sericulture powder samples(control, sample 1, 2, 3) were 0.30, 0.98, 0.24 and 0.28%, respectively. The content of crude protein of functional laver added with sericulture powder samples were 40.50, 44.10, 56.75, and 62.50%, respectively. The content of crude fat of functional laver added with sericulture powder samples were 4.00, 4.10, 4.00 and 4.40%, respectively. The content of ash of functional Laver added with sericulture powder samples were 7.07, 7.53, 7.60 and 7.27%, respectively. The content of calcium of functional laver added with sericulture powder samples were 219, 253, 224 and 229mg/100g, respectively. The content of potassium of functional laver added with sericulture powder samples were 1879, 1919, 1890 and 1907mg/l00g, respectively. The content of iron of functional laver added with sericulture powder samples were 18.03, 18.23, 18.46 and 18.53mg/100g, respectively. The content of zinc of functional laver added with sericulture powder samples were 1.86, 4.47, 4.57 and 5.64mg/100g, respectively. The content of manganese of functional laver added with sericulture powder samples were 4.50, 8.50, 7.00 and 6.00 mg/100g, respectively. It was concluded that this functional laver added with sericulture powder is low calorie, high protein and high mineral health food which have a preventive effect of adult disease.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.236-242
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• 2008

In this study, sponge cakes were prepared with 3, 6, 9, 12, and 15% red ginseng marc powder. The samples and a control were then compared in terms of quality characteristics, including batter viscosity and specific gravity, moisture content, water activity, volume index, weight, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of red ginseng marc powder in the formulation. The batter samples containing 0, 12, and 15% red ginseng marc powder had significantly higher viscosity than the other samples. Specific gravity of batter was not significantly different among the batter samples. The control group presented significantly higher moisture content as compared to the samples containing red ginseng marc powder samples. Water activity, volume index, and weight of all samples were not significantly different among the samples. In terms of crust color, lightness, redness, and yellowness of the crust samples decreased as the level of red ginseng marc powder content increased. For the crumb color, lightness and yellowness decreased, and redness increased, with increasing red ginseng marc powder content. Hardness, cohesiveness, gumminess, and springiness were not significantly different among the samples; however, the red ginseng marc powder samples had significantly higher chewiness than the control group. In the sensory evaluation, as the content of red ginseng marc powder increased, scores for color, flavor, softness, overall acceptability, moistness, and egg-flavor decreased, while scores for red ginseng taste, bitterness, astringency, and off-flavor incresed. Overall, the 3 and 6% red ginseng marc powder samples obtained fairly good sensory scores. In conclusion, the results indicate that adding $3{\sim}6%$ red ginseng marc powder to sponge cake is optimal, providing good physiological properties as well as reasonably high overall consumer acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.589-595
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• 2010

The purpose of this study was to investigate the practical application and optimum conditions for adding functional dropwort, which is rich in physiological activity to Sulgidduk, toward developing dropwort-added dduk as a healthy food. To this end, samples of Sulgidduk with 0, 1, 3, 5 and 7% added dropwort powder were prepared, stored for 2 days at $20^{\circ}C$, after which the water content, chromaticity, and mechanical and sensory quality characteristics were measured. The results were as follows. The water content of nonglutinous rice powder and dropwort powder used for dropwort-added Sulgidduk was 41.73% and 3.5%, respectively. The water content decreased with increasing amounts of dropwort powder the group with 7% added dropwort powder was 33.88%, the lowest. For chromaticity, the L value decreased with increasing amount of dropwort powder with significant differences between groups with different added amounts (p<0.001). The a and b values increased with increasing amount of dropwort powder while they were 7.21 and 29.22, respectively, in the 7% dropwort powder-added group with significant differences between samples (p<0.001). For mechanical quality characteristics hardness decreased with increasing of amount of dropwort powder with significant differences between samples (p<0.001). There was no difference between samples in cohesiveness and springiness. Gumminess increased with increasing amount of dropwort powder with significant differences between samples (p<0.05). Chewiness and adhesiveness had a tendency to decrease with increasing amounts of dropwort powder. Overall acceptability was in the order of 3%, 5%, 1%, 7%, and 0% dropwort powder-added groups. Overall, for dropwort powder added Sulgidduk, the quality of flavor, color and taste was acceptable, compared to other powder-added groups. The 3% dropwort powder-added group was highly rated in general preference making it most desirable for making dropwort powder-added Sulgidduk.