• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.827-833
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• 2007

The purpose of the study was to perform research a proximate analyses and sensory evaluations for sulgidduk over a storage period, where the sulgidduk contained added with buchu powder added at 1%, 2%, and 3% concentrations. The general composition of the buchu powder was 34% crude protein, 1.8% crude lipid, and 21.8% crude fiber while the moisture contents of the buchu powder was 2.71%. The moisture contents of the sulgidduk samples over the storage period ranged from 34% to 38%. Color and moisture changes were not significant (p<0.05) during storage, while the values showed significant decreasing trends (p<0.05) with greater additions of buchu powder. In terms of textural characteristics, hardness, cohesiveness, gumminess, and chewiness decreased significantly (p<0.05) with greater concentrations of buchu power, while adhesiveness and springiness showed no significant differences(p<0.05). Based on the sensory evaluations, overall preference was high for the 3% buchu powder sample. This sample received high scores on flavor, color, taste, chewniess, and moisture, suggesting that adding 3% buchu powder would be feasible for making sulgidduk.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.569-575
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• 2017

The purpose of this study was to investigate the physicochemical and sensory characteristics and overall preference for makgeolli after conducting fermentation using carrots with various levels of beta carotene and functional materials. The beta - carotene content was highest in 16% carrot powder, and steadily increased as the amount of carrot powder increased. Alcohol content increased with increasing amount of carrot powder. Alcohol content which greatly influences the quality of traditional wine, changes depending on the water soluble solid content and free sugar content during the manufacture of traditional wine. Sensory tests showed that the highest results were in the 12% carrot powder added group. As a result, the content of beta carotene increased with the addition of carrot powder, but the fermentation time was delayed and the sugar content was decreased because of variations in sugar content and color. Therefore, the optimal addition of carrot powder was 12%.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.88-96
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• 2017

This study investigated the quality characteristics of cookies containing laver powder, which is well known for its various functions and biological activity. This study assessed the quality characteristics of cookies containing various concentrations (0, 2, 4, 6 and 8%) of laver powder(LP). To analyze quality characteristics, pH of dough, moisture content, color, hardness, and sensory properties were measured. Qualities, such as pH, brightness, and redness and yellowness and hardness decreased significantly (p<0.001). The total flavonoid and total polyphenol and ABTS radical scavenging activity were proportionally increased with increasing the level of laver powder added in cookies(p<0.001). The antioxidant activity measured by total flavonoid and total polyphenol activities was significantly higher than control and increased proportionally to the laver powder. The result of sensory test shows that sample group adding 2% of laver powder achieved the highest. Based on the above results, this study suggests that the addition of 2% laver powder may be the best substitution ratio for cookies of the improvement of sensory preference and antioxidant. This study exhibited both the functional and health based benefits of laver when it is added to cookies and confirmed the development feasibility of laver cookies considering consumer satisfaction.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.187-194
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• 2014

The physicochemical and sensory properties of barley Kochujang added with germinated barley powder were periodically examined during storage at 20 for 40 days. The pH of barley Kochujang added with germinated barley powder increased gradually according to the level of added germinated barley powder, whereas it decreased gradually during storage. On the other hand, acidity showed the opposite relationship with addition level. Salinity of the samples decreased gradually according to the amount of added germinated barley powder. Amino nitrogen content of barley Kochujang increased gradually according to the amount of added germinated barley powder, whereas it increased gradually during storage. L-, a-, and b-values of samples increased gradually according to the amount of added germinated barley powder, whereas they decreased gradually during storage. As a result of the sensory evaluation, barley Kochujang added with 5% germinated barley powder was found to be superior in taste, viscosity, and overall preference. Sensory evaluation revealed that addition of 5% germinated barley powder was optimum for improving Kochujang quality.

• Journal of the Korean Society of Food Culture
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• v.29 no.4
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• pp.348-354
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• 2014

The purpose of this study was to investigate the effects of Curcuma aromatica powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour along with addition of various amounts of Curcuma aromatica powder, after which instrumental characteristics and sensory evaluations were investigated. According to the amylograph data, the composite Curcuma aromatica powder-wheat flour samples showed increased gelatinization temperatures with increasing Curcuma aromatica powder content, whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L value decreased while a and b values increased with increasing Curcuma aromatica powder content. Besides cooked weight, cooked volume and turbidity of Mandupi increased as the addition level of Curcuma aromatica powder increased. In terms of textural characteristics, addition of Curcuma aromatica powder increased springiness, chewiness, and brittleness, whereas springiness and adhesiveness decreased. Based on sensory evaluations, the overall preference of Mandupi with 3% added Curcuma aromatica powder was higher than that of control.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.605-615
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• 2016

The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.38-46
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• 2001

This study was carried out to develop the processed cheese with the increase of unsaturated fatty acid by substituting different vegetable oils for the improvement of nutritional aspects without reducing its sensory advantage and texture properties. The texture properties(hardness, elasticity, adhesiveness, cohesiveness, brittleness and gumminess), meltability, fat leakage degree and sensory evaluation of the processed cheese were analyzed and compared. The meltability of the processed cheese was measured in the range from 59.7 to 138.3mm, the sample substituted with corn oil showed the lowest meltability but the sample substituted with butter resulted in the highest meltability. The degree of fat leakage had the range from 8.28 to 14.71$\textrm{cm}^2$. The sample substituted with safflower oil showed the lowest fat leakage degree but the sample substituted with butter had the highest fat leakage degree. The sample substituted with butter had the lowest hardness. There was no significant difference in the elasticity between the samples tested. The sample substituted with butter showed the lowest value in adhesiveness, cohesiveness, brittleness and gumminess, respectively. The preference score of the processed cheese samples ranged from 3.22 to 6.59. The texture score ranged from 3.12 to 3.26.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.582-589
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• 2020

This study was carried out to determine the optimum temperature of the jicama pickle solution by evaluating physicochemical and sensory characteristics at various temperatures. The soaking solution of the jicama pickle was prepared at different temperatures (95, 75, 50, and 25℃). During storage, the titratable acidity, Brix, and the salinity of the jicama pickles increased, and these values increased with increasing temperature of the soaking solution. The higher the temperature of the soaking solution, the lower the L and b values. In all samples, the hardness increased rapidly until the 5th day of storage, and then gradually decreased. During storage, the jicama pickles showed a high tendency to harden at soaking solution temperatures of 75 and 95℃. Sensory evaluation indicated that the taste, flavor, crispness, and overall preference of the jicama pickle were higher at a soaking solution temperature of 75℃ and above. The higher the temperature of the soaking solution, the higher the acceptability. Based on these results, we conclude that soaking solution temperature of 75°¦95℃ in the manufacture of jicama pickles had a positive effect on the reduction in tissue softening and the sensory properties of the jicama pickle.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.495-500
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• 2008

This study assessed the role of fatty acids on beef preference of 2 consumer groups from South Korea and Australia. Three muscles (longissimus dorsi, triceps brachii, and semimembranosus) were obtained from 36 carcasses (18 Hanwoo steers and 18 Angus steers) and the cooked beef samples were evaluated by 1,080 consumers (720 Korean consumer panels and 360 Australian consumer panels). The cluster analysis showed that the Korean consumers had more significant relationship with fatty acid composition of beef than that of the Australian consumers when evaluated Australian Angus beef Only C20:5(n-3), and C22:5(n-3) affected preference clustering for Australian consumers; while saturated (C16:0 and C 18:0) as well as unsaturated fatty acids [C16:1(n-7), C18:2(n-6), C18:3(n-3), C20:3(n-6), C20:4(n-6), C20:5(n-3), C22:4(n-6), C22:5(n-3)] affected preference clustering for Korean consumers (p<0.05). In the discriminant analysis of Korean consumer's preference clustering, C20:5(n-3) was a significant fatty acid for Australian Angus beef while the C20:4(n-6) and C 18:0 for Korean Hanwoo beef to evaluate the palatability (p<0.05). Therefore, fatty acid compositions impact Korean consumer's preference of beef.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.607-615
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• 2005

The purpose of this study was to analyze the characteristics of Chinese foods in main ingredients, sauces, and cooking methods, and to assess the applicability of kochujang in Chinese foods. Twenty Chinese foods and commercial kochujang were selected by a Chinese head cook. The main ingredients were 24 kinds such as pork, chicken, shrimp, bok choy, bean curd, Chinese noodles etc., which were generally used in Korean foods. The main Chinese sauces were 11 kinds, and soy sauce was used in 12 foods, shang loo tau soy sauce in 2, wine in 8, oyster sauce in 7, rice wine in 6. The classification of cooking units in all Chinese foods was performed and the cooking frequency was deep frying>pan frying>boiling>stir frying>steaming>roasting. The proper amount of kochujang (weight ratio) was decided by pre-test of the Chinese head cook and Chinese food added kochujang was assessed by a Chinese focus group. The overall preference of Chinese food added kochujang was assessed highly and was related to the kinds of sauces, and to the kinds of main ingredients. The foods which used soy sauce or shang loa tau soy sauce were preferred. Sweetness by using kochujang wasn't preferred in several foods. Saltiness and aftertaste by using kochujang didn't affect the food preference, and the intensity of color and pungency were evaluated as a moderate level. An increased amount of kochujang would be possible in several foods. However, the increase in the amount of kochujang for intensive color and pungency in Chinese foods was directly related to the increase of sweetness, which had been discussed as the main problem in lowering the preference. Therefore, the screening of various Chinese foods harmonized with kochujang and the determination of the proper mixing ratio with Chinese sauces are very important. The results of this study could be used as basic data for the promotion of kochujang consumption in the Chinese market.