• Korean journal of food and cookery science
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• v.20 no.3
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• pp.271-278
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• 2004

As an attempt to develop new functional beverages for breakfast, sweet potato based beverages were prepared with hydrolyzed sweet potato, potato, and carrot products (sample : water = 1 : 1), and their chemical and sensory properties were evaluated. The content of reducing sugar and soluble solid of the sweet potato, potato, and carrot increased with enzyme treatment, while their viscosity decreased without significant change of color. The hunter color test showed that the beverages with 10％ carrot content were high in redness leading to a decrease in their acceptability for sensory evaluation. The sensory score of the mixture containing 5％ carrot was good, but beverage with 0％ carrot reduced the sensory properties. The results showed that the final ratio of sweet potato to potato to carrot for the new functional beverage was 5 : 4.5 : 0.5. The pH of the beverage was adjusted to 5.0, 4.5, and 4.0 using an organic acid mixture. In the sensory test of the new functional beverage, the best sensory score(color, taste, smell, and texture) was the mixture of sweet potato : potato : carrot equaling 5 : 4.5 : 0.5 with a pH of 4.5.

• Food Engineering Progress
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• v.14 no.3
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• pp.271-276
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• 2010

Strawberry powder was incorporated into Baikseolgi by substituting the non-glutinous rice flour in the range of 0-8% based on the total weight of the non-glutinous rice flour and the effects on physicochemical and sensory properties were investigated. pH decreased significantly with the higher amount of strawberry powder in the formulation whereas titratable acidity showed a reverse trend (p<0.05). Moisture content also decreased significantly with the increasing amount of strawberry. Lightness ($L^{*}$-value) decreased significantly with higher strawberry powder concentration, indicating that the color of Baikseolgi became dark as also indicated by the visual observation. Redness ($a^{*}$-value) and yellowness ($b^{*}$-value), on the other hand, increased significantly with the substitution of strawberry powders up to 8% (p<0.05). Increases in strawberry powder concentration up to 8% in the Baikseolgi formulation significantly increased the intensities of sensory color, flavor, and taste attributes; on the other hand, the intensities of sensory moistness and chewiness decreased significantly (p<0.05). Results from the consumer test revealed that control received the highest acceptability scores in all attributes but 4% sample also obtained the competitive scores. Finally, Pearson correlation analysis revealed several very highly significant linear correlation between the means used to access physicochemical, sensory properties, and consumer preferences.

• Journal of Animal Science and Technology
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• v.66 no.2
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• pp.387-397
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• 2024

Pork quality is determined by several attributes, among which odor and taste are the utmost significant. Therefore, this study was aimed to assess the effects of boar odor hormone concentration on the quality traits and sensory acceptability of pork. A total twenty-six (26) non-castrated 3-way crossbred (Landrace × Yorkshire × Duroc) pigs were selected with an average body weight (ABW) 115.6 kg before to slaughter. The three treatment groups (low, medium and high) were divided according to the androstenone concentration. In experiment 1, for meat quality traits carcass was selected based on androstenone concentration: low (LC, 0.64-0.69 ㎍/g, n = 9), medium (MC, 0.70-0.99 ㎍/g, n = 7) and high (HC, 1.00-1.69 ㎍/g, n = 10). In experiment 2, for sensory evaluation carcasses were also selected based on the abovementioned conditions. Results revealed that androstenone concentration not effect on proximate components, meat quality traits and fatty acids except palmitoleic acid. Sensory evaluation data showed that boar taint and meat boar taint were significantly increased in a concentration-dependent manner from low to high, whereas, gravy and meat flavor preference were significantly increased in LC group than HC group. In addition, correlation analysis showed that boar taint and meat boar taint were positively, and gravy and meat flavor preference were negatively correlated with boar taint hormones. In essence, our findings indicate that androstenone concentration had no effect on meat qualities, but a high concentration of androstenone had a negative effect on the sensory characteristics in uncastrated pigs.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.653-659
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• 2011

The aim of this study was to determine the optimum amount of apricot seed powder to add to rice flour in oder to prepare Sulgidduk (traditional rice cakes). As the apricot seed powder level of the Sulgidduk increased, the moisture contents of the samples decreased (40.30~43.46%), and the color of L- and a-values also decreased, while the b-value increased. According to instrumental test results, hardness, springiness, gumminess, chewiness and adhesiveness were all highest in the 0% apricot seed powder sample. The cohesiveness of samples did not show a conclusive relationship with the level of apricot seed powder present. In sensory evaluation results, the 3% and 6% samples received high overall acceptability scores. In conclusion, based on both sensory and instrumental testing, the optimal Sulgidduk mixture consisted of 3~6% apricot seed powder added to rice flour.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.351-357
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• 2015

The aims of this study were to develop $macaron{\grave{e}}$ with Korean red pepper (Capsicum annuum L.) and GABA (${\gamma}$-aminobutyric acid) rice powder and analyze their physico-chemical and physiological characteristics. Korean red pepper (Capsicum annuum L.) was added to $macaron{\grave{e}}$ at a weight percentage of 0, 2.5 and 4.5%. Color values (L-value, redness, and yellowness), total sugar content, total phenolics, total carotenoids, ABTS radical scavenging activity, textures, and sensory characteristics with varying various Korean red pepper were measured. As the ratio of the powders in the $macaron{\grave{e}}s$ increased, total phenolic content, total carotenoid content, and radical scavenging activity increased. There were significant differences in total phenolic and total carotenoid content of $macaron{\grave{e}}s$ (p<0.05). Sensory evaluation indicated significant differences (p<0.05) in color, sweetness, texture, and overall acceptability depending on the addition of Korean red pepper. KR30 $macaron{\grave{e}}$, showed higher overall acceptability, as compared to other $macaron{\grave{e}}$.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.50-56
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• 1998

This study was performed to find out the quality characteristics of Kamgyulpyon in which the kinds of starch and sweetener were varied. The quality characteristics of the samples were estimated in terms of sweetness, color difference, instrumental texture and sensory evaluation. The results from this study were as follows. $\circled1$ Sweetness of the samples prepared with oligosaccharide was lower than those with sugar or honey. When Kamgyulpy n was prepared with sugar, the sweetness of the samples containing mung bean starch was higher than that with other starch sources. $\circled2$ Lightness, redness and yellowness of the samples prepared with oligosaccharide were higher than those with sugar or honey. When the same sweeteners were used, the lightness of the samples containing corn starch and the rednness of the samples containing potato starch were higher than those with other starch sources, but there were no significant differences in yellowness. $\circled3$ Hardness and chewiness of the samples prepared with sugar were higher than those with oligosaccharide or honey, but there were no significant differences in springiness and cohesiveness. When Kamgyulpyon was prepared with honey, the hardness and chewiness of the samples containing potato starch were lower than those with other starch sources. $\circled4$ In the results of sensory evaluation, the sweetness, clarity, springiness and overall acceptability of the samples containing potato starch or com starch were higher than those with mung bean starch. Kamgyulpyon containing potato starch and oligosaccharide showed the highest overall acceptability.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.37-44
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• 2006

This study attempted to determine the optimum addition amount of sea tangle to rice flour in the preparation of sea tangle Sulgidduk. The moisture content of sea tangle Sulgidduk with added sea tangle was $39\sim53%$. With increasing addition of sea tangle, the L-value was decreased. The a- and b-values were the highest at the 25% level, there is no respective comparison here. In the mechanical evaluation of sea tangle Sulgidduk, the hardness was the lowest in the 35% sea tangle Sulgidduk during storage. The adhesiveness and cohesiveness did not differ significantly with the addition of sea tangle for storage period. The springiness was the highest at the 25% level during storage. The gumminess and brittleness were the lowest at the 35% level and the highest at the 0% level during storage. In the sensory evaluation of sea tangle Sulgidduk, the acceptance of the color, taste and chewiness characteristics was the highest at the 25% level. Sea tangle Sulgidduk with the addition of 25% of sea tangle to rice flour was found to be the best recipe in terms of the sensory qualities of color, taste, chewiness and overall acceptability.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.448-454
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• 2002

This study was performed to develop Cnidium officinale-flavored oils. Cnidium officinale is one of the Korean aromatic medicinal plants. The flavor patterns of Cnidium officinale-flavored oils during storage were detected by using an electronic nose with 6 metal oxide sensors, and a principal component analysis (PCA) was carried out. The overall acceptability of flavor and the masking effects on fetid smell of beef of Cnidium officinale-flavored oils were investigated by sensory evaluation. In COI-flavored oil, flavor patterns between the storage samples for 1 week and 16 weeks could be distinguished. And in CO II-flavored oil, flavor patterns between the samples stored for 1 week and 8 weeks and the flavor patterns between the samples stored for 1 week and 16 weeks in CS I-flavored oil could be distinguished. In CS II-flavored oil, flavor patterns of the samples stored for 1, 4, and 8 weeks also could be distinguished. Fetid smell in beef was significantly reduced by the addition of COI- and CS II-flavored oils. As the storage time increased, overall acceptability of Cnidium officinale-flavored oil decreased, indicating that Cnidium officinale-flavored oils were most preferred at 8 weeks of storage.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.127-133
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• 2009

The aim of this study was to determine the optimum amount of waxy millet flour (WMF) to add to rice flour in the preparation of Sulgidduk (waxy millet rice cakes). According to the results, increasing the level of WMF in the formulation caused the moisture contents of samples to increase ($37.14{\sim}38.81%$). The L-value decreased with increasing additions of WMF whereas the b-value increased and the a-value did not differ by the addition of the flour. According to the mechanical evaluation results, hardness increased with increasing amounts of added WMF. Adhesiveness, cohesiveness, gumminess, and brittleness did not differ significantly and springiness was highest at the 30% level of WMF. From the sensory evaluation results, the 30% WMF samples received the highest overall-acceptability scores. In conclusion, according to its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 30% WMF added to rice flour.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.382-387
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• 1986

The effect of germination of soybeans on chemical and sensory qualities of soymilk were investigated. The soybeans were soaked and germinated at $25^{\circ}C$ for 5 days prior to grinding. The result showed that a rapid initial decrease in the contents of raffinose and stachyose and a slight increase in protein yield were found after 2 days of germination. Undesirable flavor such as beany and grassy was minimum and total acceptability was maximum for the soymilk prepared from soybeans germinated for two days. Changes in roasted nutty odor and taste were almost identical to the changes of total acceptability during-five day germination.