• Journal of Sericultural and Entomological Science
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• v.41 no.3
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• pp.129-134
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• 1999

The purpose of this study is to investigate the effects of the ice-cream containing mulberry leaves on glucose levels in blood and on sensory characteristics. Mulberry leaves were treated with sodium hydrogencarbonate (NaHCO3) to remove the fresh green note out of dried mulberry powder with ball mill. The recovery rate of dried mulberry leaf powder was 28.9% from fresh mulberry leaves. The points of ice-cream with (treatment 2 : milk-fatty 23%) and without (treatment 7 : coconut butter 9.5%) milk-fatty in the sensory characteristics were 8.31 and 8.47, respectively, of 9.00 as a full point. The range of age of volunteers taken part in the glucose level test were 21∼25 years old. The glucose levels in blood were measured before and after taking up ice-cream. In case of ice-cream with vanilla, the glucose levels increased 27.8%, while those in the up take of ice-cream with mulberry powder decreased 1.6%. In conclusion, the present study has demonstrated that ice-cream containing mulberry leaf powder has an effect to decrease blood glucose levels after the application.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.747-752
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• 2006

This study developed gasiogapidduk to increase the functional value and flavor of traditional Baiksulgi by adding gasiogapi powder. Powdered nonglutinous rice was mixed with powdered leaves (1%, 2%, 3%), powdered stems roots (1%, 3%, 5%), and powdered freeze-dried root extracts (5%, 10%, 15%) of Acanthopanax senticosus, known as the second ginseng, in order to find the combination ratio optimal to the senses. Sensory evaluation and texture characteristic evaluation of gasiogapidduk were used to develop a functional rice cake appealing to the largest number of people. Sensory evaluation consisted of evaluating color, smell, taste and texture, preference quality which reflects overall appeal. Texture characteristics were evalauated on hardness, adhesiveness, cohesiveness, springiness and gumminess. As a result, AE5 mixed with 5% powdered freeze-dried Acanthopanax senticosus extract proved to be the most desirable in both sensory evaluation and texture characteristics.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.323-329
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• 1995

The characteristics of sponge cakes prepared from various formulas having different types and levels of fat were examined through physical measurements and sensory evaluation. The physical properties of cake batters and cakes with hicook, that is, specific gravity and mixing characteristics of cake batters and volume of cakes, were similar to cakes with oil and added lecithin as emulsifier. Also in sensory evaluation the uniformity of air cell and moistness of cakes showed no significant differences in these samples. From this result, we concluded that lecithin is responsible for the characteristics of cakes with hicook. And hicook successfully replaced soybean oil in sponge cakes, and the fat content of cakes with hicook colud be reduced by 20％ relative to cakes with soybean oils.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.216-223
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• 2009

The objective of this study was to assess the characteristics of Sikhe prepared with Astragalus membranaceus water extracts. The pH of the Sikhe increased with increasing amounts of the added extract. The L value (Lightness) decreased with increasing extract content, whereas the a and b values increased with increasing amounts of extracts. The saccharinity of the Sikhe also increased with increasing amounts of the extract. The microbial cell counts of the Sikhe samples presented no distinct differences in the early storage period, but the total microbial cell counts decreased with increasing concentrations of the extract over a longer storage period. Adding the extract did not affect the sensory characteristics of the Sikhe. Thus, according to our results, the addition of Astragalus membranaceus water extract has no impact on the sensory characteristics of Sikhe and can reduce the amount of added sugar. In addition, these results indicate Astragalus membranaceus may inhibit normal microbial growth and extend the shelf life of Sikhe.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.333-339
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• 2002

This study was conducted to examine the effect of emulsifiers on the quality characteristics of Yackwa. Lecithin and various sucrose fatty acid esters (S-570, S-970, S-1570) were used as emulsifiers. The addition of emulsifiers to Yackwa decreased the hardness, cohesiveness, springiness and gumminess, but increased the brittleness. This tendency was most distinct by the addition of S-970. All sensory characteristics of Yackwa such as color, smooth surface, smell, internal layer formation, softness and overall quality, were improved greatly by the addition of emulsifiers. As a result, the mechanical and sensory characteristics of Yackwa were improved by the addition of the emulsifiers, and sucrose fatty acid esters showed better results than lecithin.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.233-239
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• 2013

This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with Astragalus membranaceus powder. The moisture content of the Sulgidduk ranged from 42.03% to 43.38%. The addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the pH value, but did not change $brix^{\circ}$ values of the samples. the addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). For the textural characteristics, the addition of Astragalus membranaceus powder decreased the hardness and springiness. In sensory evaluation, the addition of 1.5% Astragalus membranaceus powder had the best score in taste and overall preference. Therefore, this results suggest that adding 1.5% Astragalus membranaceus powder could be applied for making Astragalus membranaceus Sulgidduk.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.232-237
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• 2002

This study was performed to examine the effect of various alcoholic drinks used for the preparation of Yakwa dough on the quality characteristics of Yakwa. The effects were compared with the ones prepared with water in terms of expansion ratio, micro-structure, mechanical and sensory characteristics. The dough with alcoholic drinks produced Yakwa samples with increased volume and pores compared with the dough of water. The cohesiveness, springiness, and gumminess were decreased in the samples with alcoholic drinks, but the brittleness was increased. The Yakwa samples with alcoholic drinks were evaluated better in sensory characteristics of nice-smelling, softness, and acceptability compared with the ones of water. There were no differences in the quality of Yakwa among the alcoholic drinks used.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.163-170
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• 1999

To investigate the effect of adding sugars and lipids on characteristics of cooked rice, the solubility, swelling power, blue value, amylogram and sensory evaluation characteristics of cooked rices with 0.5, 1.0, 1.5, 2.0% level of sugars and lipids additives were measured. The solubility, swelling power and blue value of cooked rice with sugars were increased as the more sugars were added. Those parameters of the cooked rice with isomalto oligosaccharide were higher than sucrose. The solubility decreased as the more lipids were added. The swelling power decreased as the more lipids were added. As the result of amylograph analysis, addition of isomalto oligosaccharide accelerates the gelatinization and retards the retrogradation. In sensory evaluation, the cooked rice with 0.5% level of sucrose and isomalto oligosaccharide were showed better acceptability than the others. In conclusion, the additions of sugars and lipids affect characteristics of cooked rice. Especially, the cooked rice with 0.5% isomalto oligosaccharide was showed the best physiochemical and sensory properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.547-553
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• 1999

Effects of oligosaccharides substituted for sucrose on the sponge cake quality were investigated. Fructooligosaccharide and isomaltooligosaccharide were used as oligosaccharides. Oligosaccharides decreased batter specific gravity, and increased cake specific volume and expansion ratio, showing that oligosaccharides had higher foaming ability and foam stability than sucrose. Oligosaccharides darkened the crust and crumb color of cakes. Addition of oligosaccharides made cakes darker, softer, more moist and more acceptable as perceived by panels. The acceptability was significantly correlated with crust and crumb color, softness, moistness and flavor(p<0.01). The textural characteristics including hardness, chewiness and gumminess of cakes were decreased by replacing sucrose with oligosaccharides. The hardness, gumminess and chewiness among sensory characteristics were negatively correlated with acceptability(p<0.05). Therefore, oligosaccharides should be a good alternative for sucrose in cake making because the sponge cake quality was greatly improved by partial repacement of sucrose with oligosaccharides.

• Journal of the Korean Society of Tobacco Science
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• v.25 no.2
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• pp.144-153
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• 2003

This study was carried out to determine the relationship between smoke components and sensory evaluation by changes tobacco leaf blending. Seven different cigarettes were made by adding different types of oriental, reconstituted and expanded tobacco leaves. 62 kinds of smoke components which were 6 of general components, 34 of semi-volatile and volatile components, 9 of acid components, and 13 of phenolic components were analyzed. Eight kinds of sensory item were evaluated and also electronic nose system data was collected. All smoke components and sensory characteristics of mainstream smoke were changed by the different blending. To determine the relationship between smoke components and sensory test, the correlation and regression analysis were carried out by using SPSS statistical program. Tar, pH, and CO showed a high correlation with sensory evaluation item. As tar related to hotness, CO have a high correlation with offensive aroma. Semi-volatile and volatile components of smoke related to sensory characteristics such as aroma, taste, irritation, hotness and smoothness. When propylene, l,3-butadiene, butane, isoprene, and 2-methylfuran showed a high correlation with aroma; methyl chloride, methanol, toluene, ethyl benzene showed a high correlation with irritation. Some acidic components and phenolic components of smoke also had a high relation to smoke volume. Especially the acidic components such as 2-furoic acid, 2-hydroxybutyric acid, phenylacetic acid and palmitic acid; the phenolic components such as 4-vinyl phenol, pyrocatechol, 3-methyl catechol, hydroquinone showed a high correlation with smoke volume. As using regression analysis, it was possible to estimate the results of sensory evaluation from the smoke analysis data. From the results of electronic nose system analysis, we can find the different pattern by adding expanded tobacco leaf.