• The Korea Journal of Herbology
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• v.27 no.6
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• pp.139-145
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• 2012

Objectives : This study aimed to investigate value differences among Gastrodiae Rhizoma samples(GM, GC, G1, G2 and G3) in various characteristics as well as to provide basic guideline for various processes such as steaming and drying of Gastrodiae Rhizoma. Methods : Gastrodiae Rhizoma were steamed and dried at different temperature and times. They were divided into samples (GM; cultivated, steamed and dried in Muju, GC; cultivated and dried in China, G1; steamed and dried at $55^{\circ}C$ for 60 hours, G2; steamed and dried at $55^{\circ}C$ for 120 hours, G3; steamed and dried at $70^{\circ}C$ for 120 hours) for experiment. They were extracted using water, freeze dried and powdered to analyze gastrodin content, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma had a little bit differences. Phenolic and flavonoid content of samples were increased by increasing drying temperature and times. Gastrodin content had different values by drying method and G3 was the highest in comparison with others. Increasing drying times led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, G3 was selected as the best sample according to its highest hedonic score mean (6.11/7) among all samples for appearance, color, flavor, overall acceptability. Conclusions : The results indicated that G3 sample was effective in views of antioxidant activity, gastrodin content and sensory characteristics. Moreover, Gastrodiae Rhizoma cultivated in Korea were investigated with higher antioxidant activity, gastrodin content and sensory characteristics than those cultivated in China.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.674-683
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• 2013

This study was carried out to investigate the quality characteristics of low-salt kimchi with salt partially replaced by Salicornia herbacea L. powder (SH). We prepared kimchi with seasonings in which salt was replaced by 0% (S00), 10% (S10), 20% (S20) and 30% (S30) SH. The salinity level of kimchi was about 1%, and there was no significant difference between the experimental groups. Although lactic acid bacterial numbers of kimchi replaced with SH (S10~S30) increased significantly compared to those of control (S00), the pH and titratable acidity of kimchi replaced with SH were not significantly different. Hardness of kimchi tended to increase as fermentation progressed and with SH addition. The results of the sensory evaluation corroborated the physicochemical characteristics. Furthermore, the sensory characteristics of kimchi were not significantly different upon addition of SH. The physicochemical and sensory characteristics of kimchi were not significantly different despite replacement of salt in kimchi seasoning by SH up to 10%.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.593-602
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Gamjeobyung containing different ratios of ingredients such as heated potato flour(30%, 40%, 50%), potato starch(30%, 40%), sugar, honey, and water by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Gamjeobyung containing 30% heated potato flour, and potato starch had higher scores in overall acceptability, color, flavor, grain, moistness, chewiness and sweetness preferance. In the textural analysis of Gamjeobyung, the cohesivenss, springiness, adhesiveness were the highest in the samples with 30% potato starch, and the chewiness, gumminess, and hardness were the highest in the 40% added samples. The hunter's color L value and b-value of Gamjeobyung was decreased and a-value was increased of potato starch. The moisture content of Gamjeobyung was higher in the samples with heated potato flour than the samples with potato starch.

• International Journal of Automotive Technology
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• v.7 no.1
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• pp.35-41
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• 2006

Driving simulations were performed to evaluate the effect of providing both visual information and body sensory information on changes in steering characteristics and the amount of perspiration in drift cornering. When the driver is provided with body sensory information and visual information, the amount of perspiration increases and the driver can perform drift control with a moderate level of tension. With visual information only, the driver tends to easily go into a spin because drift control is difficult. In this case, the amount of perspiration increases greatly as compared with the case where body sensory information is also provided, reflecting a very high perception of risk. When body sensory information is provided, the driver can control drift adequately, feeding back the roll angle information in steering. The importance of the driver's perception of the state of the vehicle was thus confirmed, and a desirable future direction for driver assistance systems was determined.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.372-380
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• 2002

The objective of this study was to invesitigate the sensory and quality characteristics of Chicksulgi containing different ratios of ingredients such as arrowroot starch (10%, 20%, and 30%), sugar, honey, oligo-saccharide and water, by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Chicksulgi containing 10% arrowroot starch had higher scores in overall acceptability, color and flavor preference. In the textural analysis of Chicksulgi, the springiness, cohesiveness, adhesiveness were the highest in the samples with 10% arrowroot starch, and the chewiness, gumminess, and hardness were the highest in the 30%-added samples. The hunter's color L value of Chicksulgi was decreased by the increase of arrowroot starch. The more arrowroot starch was added, the redness of Chicksulgi were increased, and yellowness of Chicksulgi were decreased. The moisture content of Chicksulgi was higher in the samples with 10% arrowroot starch than those with 30%.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.315-322
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• 2006

The purpose of this study was to examine the perceptions of herbs as a bread additive among 880 university students(436 male and 444 female). A sensory evaluation was also undertaken to investigate the taste and qualitative aspects of breads with various herb additives such as rosemary and mint. First, rosemary was the most popular(40.9%), followed by mint(28.5%) and lavender(10.9%). Second, sensory evaluation gave a positive response rate of 85.8% for the breads and cookies with added herbs. Third, in terms of using herbs for breads and cookies, respondents favored mint as the favorite with 58.1%, followed by rosemary with 57.9%. Fourth, in terms of sensory test, the highest preference was scored by the bread with 2% mint and 2% rosemary, and this ingrediebt mixture was confirmed as the best to make herb added breads.

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.3
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• pp.629-633
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• 2006

Development of chocolate products to improve the quality and sensory properties with Saengmaeg-san powder (SP) was attempted. Effects of SP on color, viscosity, total phenol compound content, radical scavening activity and sensory characteristics. In color, lightness value was increased than milk chocolate without SP Also viscosity was significantly higher than chocolate without SP.Total polyphenol content of Saengmaeg-san chocolate was 191.52 mg/1 OOg and Dpph scavenging activity was 87.06%. Results of sensory evaluation, significant different (p < 0.05) were shown in softness, sweet taste, sour taste, bitter taste, texture and overall acceptability depending on the addition of SP.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.356-364
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• 2003

The purpose of this study was to evaluate quality characteristics of the bread added with chlorella growth factor(CGF). The bread was manufactured by adding 0.5%, 1.0%, 1.5% or 2.0% of CGF(w/w) to wheat flour. The bread volume was increased from 1,755mL to 1,840mL as CGF contents increased from 0% to 1.0%. The lightness(L values)and the redness(a values) decreased with increasing CGF contents, but the yellowness(b values) increased with increasing CGF contents. Textural characteristics of the bread were influenced by adding the CGF. The breads containing CGF showed a decrease in hardness, springiness, gumminess and chewiness. In sensory evaluation, sensory scores decreased with increasing CGF contents for color. On the other hand, the highest sensory scores for grain, flavor, taste, softness, chewiness, aftertaste and overall acceptability were obtained, when CGF content was 1.0%. In conclusion, the bread with 1.0% CGF was the best quality in textural and sensory evaluation.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.181-187
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• 2003

The objective of this study was to investigate by a sensory evaluation and mechanical examination the sensory and quality characteristics of wageobyune containing different ratios of ingredients such as lettuce (50%, 60% and 70%), sugar and water. The results of the sensory evaluation showed that wageobyung containing 50% lettuce had higher scores in the overall acceptability, color, flavor and chewiness preference. In the textural analysis of wageobyung, the springiness, cohesiveness and hardness were the highest and the chewiness, gumminess and adhesiveness were the highest in the 70% added samples. Increasing the lettuce content decreased the hunter's color L-value of wageobyung. The redness and yellowness of wageobyung were increased as more lettuce was added. The moisture content of wageobyung was higher in the samples containing 70% lettuce than those containing 50%.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.839-847
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• 2007

The aims of this study were twofold: i) to investigate changes in the sensory characteristics and consumer preference of diluted espresso drinks according to different dilution rates; ii) to compare the physicochemical characteristics between diluted espresso coffees, using the preferred coffee of this study and commercial products from coffee shop chains. Descriptive analysis using a 15 cm line scale, and a consumer preference test were carried out by 6 trained panelist,; and 50 consumers (F=39, M=11), respectively. Appearance (transparent, black), odor (bitter, rich), taste (bitter, burnt, astringent, umami, sour), and mouth-feel (aftertaste, body, coarseness, oily, roughness, soft-swallowing) were significantly different among the 3-, 5-, 7-, 9-, and 11-times dilution rates. In particular, the sensory characteristics associated with mouth-feel showed obvious differences with the dilution rates. In the consumer preference test, the 9-times diluted espresso had the highest preference, whereas the 3-times diluted espresso showed the lowest preference. Moreover, the 9-times diluted espresso demonstrated similar physicochemical characteristics such as pH, sugar content, and total solid content to those of the commercial diluted espresso drinks from coffee shop chains. In conclusion, the sensory characteristics and consumer preference of the diluted espressos were influenced by the dilution rates.