• Korean journal of food and cookery science
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• v.18 no.3
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• pp.325-332
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• 2002

The purpose of this study was to compare the effect of several reheating treatments (immersing the package into hot water, heating the soup in the pot and convection ovens after taking out of the opened package. heating the soup package in microwave) on the sensory characteristics of cook-chill and sous-vide spinach soup. Sensory evaluations were made on 5 sensory attributes by a 12-member panel using quantitative descriptive analysis(QDA). The fresh cooked spinach soup had a significantly(p＜0.01) higher score in color than the reheated sous-vide one. The latter, however, had a significantly(p＜0.05) higher score in taste than the former. Overall acceptability of the sous-vide spinach soup was not different from that of fresh cooked one, which supports the potential of the product in foodservice operation for the efficient management of meal plan. Reheating treatments didn't show any differences in taste, flavor, color, texture, appearance and overall acceptability. Therefore, any reheating treatment nay be used for cook-chill and sous-vide spinach soup.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.249-255
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• 2014

Increased consumption of a polysaccharide, ${\beta}$-glucans, in foods may prevent health related problems such as cancer, cardiovascular diseases and diabetes. ${\beta}$-glucans is a fibrous polysaccharide having proven both functional and medicinal properties. Recently, the FDA recommends the consumption of oat or oat products containing a total of at least 3 grams of bea-glucans per day for health improvement. The content of ${\beta}$-glucans in barley was almost four times higher than that in oat. In this study, the physicochemical and sensory characteristics and biological properties of steamed barley bread added with ramie leaf powder was investigated. The study of sensory characteristics was performed using the Quantitative Descriptive Analysis (QDA). 30 panelists were selected among our university students. They then evaluated the different sensory characteristics, such as overall preference, color, flavor, chewiness, moistness and taste. The color and texture analyses were determined using a colorimeter and texture analyser, respectively. In the sensory, color and texture evaluation, barley bread with ramie leaf showed higher values than barley bread and wheat bread did. The physiological activities were investigated through the total phenol content and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity. Hence, barley appears to be a suitable food resource for making bread. This study suggests that barley bread added with ramie leaf can be used as one of the processing methods in promoting the consumption of barley. It might also help with the improvement of barley food industry.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.841-848
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• 2003

The sensory characteristics of red wine Gerbong (G), Campbell (C), Moru (M), Gerbong ＋ Moru (70 : 30, GM), Gerbong + Campbell (70 : 30, GC) and French wine (F, Carbernet Sauvignon, 1998) were evaluated. The preferences of color, flavor, taste and total evaluation were determined by a ranking test, and the organoleptic characteristics were evaluated by a quantitative descriptive analysis (QDA) method. The mean color scores of C, GM, F, GC, M and G were 4.74, 3.94, 4.67, 3.70, 2.65 and 1.47, respectively (p<0.001). The order for the mean score for flavor was GM (4.12) = M (3.94) = C (3.76) = F (3.76) ${\geq}$ GC (3.12)>G (2.29) (p<0.01), and the order for taste was F (4.75) ${\geq}$ C (4.25) ${\geq}$ GM (3.37) = GC (3.50) ${\geq}$ G (2.75) = M (2.37) (p<0.001). The total evaluation of mean scores showed G, M, C, GM, GC and F were 237, 2.44, 4.06, 3.87, 3.64 and 4.81, respectively (p<0.001). Influences of sensory characteristics on the total evaluation, in percentages, were 69.3% for taste, 3.7% for color, and 1.5% for flavor. The influences of taste, color, and flavor in red wine were 17% for sweet, acid, bitter and salty taste, 28.9% for purple and red color, and 14.4% for grape flavor. The attributes of the purple and red colors showed a positive correlation with grape flavor, oak flavor, grape taste, and floral tastes, but a negative correlation with $SO_2$, flavor. The attribute of sweet taste showed a positive correlation with grape flavorand floral flavor, but a negative correlation with bitter and astringency tastes, according to Pearsons correlation analysis (p<0.01).

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.674-680
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• 2005

The purposes of this study were to compare the effect of several reheating treatments (heating in the frying pan, convection oven and microwave oven) on sensory characteristics and to evaluate the safety during storage period of cook/chill Pajeon. The sensory evaluations were made on 5 sensory attributes by a 9-member panel using quantitative descriptive analysis (QDA). The fresh cooked Pajeon and the Pajeon reheated in the frying pan obtained a significantly (p<0.01) higher score in taste than the ones reheated in a convection oven and microwave oven. The reheated cook/chill Pajeon had a significantly (p<0.01) lower score in flavor than the freshed cooked one. Regardless of the reheating methods, sensory scores in texture of the Pajeon reheated at $v$ for 1 day were not different from that of fresh cooked one. However, the scores of the reheated ones in a convection oven and in a microwave oven decreased with storage time up to 5 days at $3^{\circ}C$. On the other hand, the Pajeon reheated in the frying pan, even after 3 days' storage at $3^{\circ}C$, was not found to be inferior to the freshed cook one in every quality attributes except flavor. Therefore, the reheating treatment in frying pan may be superior to those in a convection oven and a microwave oven. The safety of Pajeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$. Total counts of Pajeon was ranged from not detectable to $5.2\times10^2$ CFU/g. The coliform and psychrotroph were not detected at all experiments. The acid values were ranged from 1.90 to 4.03 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 3.63 to 12.50 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that Pajeon is microbiologically and chemically safe during 5 days of storage period at refligeration temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.850-856
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• 2005

The sensory and safety of cook-chilled Buchu-jeon were evaluated to provide to foodservice operation during chilled storage for 5 days. The sensory evaluations of cook-chilled Buchu-jeon were conducted according to 3 reheating methods which was frying pan, steam/convection oven and microwave oven. The sensory evaluations were made on 4 sensory attributes (taste, odor, color, and texture) by a 9-member panel using quantitative descriptive analysis (QDA). The Buchu-jeon reheated in the steam/convection oven, after 1 day storage at $3^{\circ}C$, obtained higher score in taste, odor and texture than the ones reheated in a frying pan and microwave oven. Three reheating methods didn't show any difference in taste, odor, color, and texture of Buchu-jeon at $3^{\circ}C$ for 3 days. The Buchun-jeon reheated in microwave oven at $3^{\circ}C$ for 5 days had a significant $(p\leq0.05)$ lower score odor and color than the ones reheated in frying pan and steam/convection oven. The safety of Buchu-jeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$C. Total counts of Pajeon was ranged from $5.0\times10^{1}$ CFU/g to $2.2\times10^{2}$ CFU/g and the coliform and psychrotroph were not detected at most experiments. The acid values were ranged from 1.80 to 2.18 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 4.44 to 17.87 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that the cook-chilled Buchu-jeon is microbiologically and chemically safe during 5 days of storage period at refrigeration temperature.