• 한국식품조리과학회지
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• 제18권3호
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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%.

• 동아시아식생활학회지
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• 제16권3호
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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.

• 한국식품조리과학회지
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• 제19권2호
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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%.

• 한국조리학회지
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• 제11권3호
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• pp.179-189
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• 2005

The purpose of this study was to investigigate the effects of different tapioca powder on the quality of Chol-Pyon. As the result of the sensory evaluation, 5% addition groups showed good preference in chewness, moistness, softness, adhesiveness, after flavor. 10% addition groups showed good preference moistness, softness, after flavor. In texture profile, gumminess, cohesiveness, adhesiveness of Chol-Pyon was not different significantly among all the groups. All groups was getting higher by addition level. Softness was 5%, 20% addition groups had the higher. Tapioca Chol-Pyon seemed to increase hardness slightly. 5% addition group had the highest values in chewness. The desireable water content in 5%, 10% Tapioca Chol-Pyon was not different significantly among all the groups(p<0.05). 15%, 20% addition group was significantly different from all the groups. Hunter's rotor values higher redness and yellowness was 20% tapioca powder addition group more than the other groups but lightness were lowest value. Above results indicated that 5% tapioca powder addition level to give the best quality.

• 대한가정학회지
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• 제38권5호
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• pp.167-177
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• 2000

The purposes of this study are to investigate American university students′responses to Kimchi and their preference on different kinds of Kimchi as indicated by a survey and sensory evaluation and to globalize Kimchi. About 400 Indiana University students in IN, USA participated in perception survey of Kimchi, which consisted of 64.8% of male and 35.2% of female.37.3% of all the participants knew what Kimchi was and 30.3% had eaten Kimchi before the survey. The students′responses to the 12 questions about Kimchi were measured on 5 point Likert scale. The item "Kimchi is nutritious and healthy" was totally received the highest point and "Kimchi is a good side with beer or wine" roamed the lowest. Furthermore, gender and the precious visitation to Korea laid an important part in the experiment. As the result of sensory evaluation, the American students preferred Kimchi that made out of soaking Baechu for 3 hours to 5 hours. When the Kimchi was fermented at room temperature(20~22$^{\circ}C$), the score decreased as the fermentation period was increased. However, the scores for the Kimchi preserved in the refrigeratior(5~1$0^{\circ}C$) did not vary remarkably. And the most preferred Kimchi by the students was one-day old. The dishes using Kimchi as the main ingredient are lifted according to the students preference as follows : Kimchi Ramen, Kimchi Mandu, Kimchi Hamburger, and Kimchi Bokumbap, and so on.

• 한국식품영양학회지
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• 제30권6호
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• pp.1164-1175
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• 2017

This study aimed to investigate quality characteristics of white bread with Tenebrio molitor L. powder (TMP). Because of the proximate composition analysis of the white bread with TMP, the content of protein and crude fat increased slightly in proportion to brown dough, and ash was highest in white breads with 7% added TMP. The bread volume decreased as TMP content increased. The control bread lightness was highest at 78.3, and was negatively correlated with the TMP content. The degree of redness increased with the TMP concentration. The total free amino acid contents were in the following order: white bread with 7% TMP > white bread with 5% TMP > white bread with 3% TMP. With respect to the texture, white bread springiness and cohesiveness with TMP decreased by storage period. The chewiness and brittleness of white breads with TMP decreased significantly with higher concentrations. With extended storage, the bread with TMP added showed lower springiness and cohesiveness; while bread with a lower TMP percentage maintained better chewiness and brittleness. The sensory taste preference was highest for white bread with 3% TMP. Residual appetite scores showed a lower taste preference as TMP content increased and was lowest for white bread with 3% TMP.

• 한국식품영양학회지
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• 제31권1호
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• pp.94-103
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• 2018

The quality characteristics of bread with black rice flour were investigated to find the most preferred ratio of black rice flour. Its moisture, ash content, crude protein, crude fat, amino acids, and texture were analyzed. A sensory evaluation was also performed. The moisture and crude fat of bread with black rice flour were decreased in proportion to the added amount of black rice flour, but the crude protein and ash content were increased. The volume of bread decreased as the added amount of black rice flour increased. The pH value of bread increased in proportion to the added amount of black rice flour. The value of brightness and yellowness of the dough were the highest in the control. The added amount of black rice flour was negatively correlated with the brightness and the yellowness of the dough, but was positively correlated with the redness. Total free amino acids were found, and the dough with 5% black rice flour contained the highest amount, followed by 3%, 2%, and 1%. When evaluating the storage days, the springiness and cohesiveness of bread with black rice flour they decreased with time, but the chewiness and brittleness increased. Regarding the taste, preference was given to the bread with 2% black rice flour, which had the lowest rejection rate and was not affected by time in any meaningful sense. The bread with 2% black rice flour won the highest scores in the overall preference measurement.

• 동아시아식생활학회지
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• 제24권6호
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• pp.785-792
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• 2014

This study investigated the optimal mix ratio of frozen-dried loquat fruit powder and the optimun conditions for making Seolgidduk by analyzing chemical properties, rating moisture contents, color, mechanical quality characteristics and sensory characteristics Seolgidduk was made with 0, 2, 4, 6 and 8% frozen-dried loquat fruit powder, which contains functional components. Chemical analysis showed that loquat fruit powder contained of 12.87% water, 2.23% crude protein, 0.55% crude fat, 3.57% crude ash and 3.89% crude fiber. Water content of Seolgidduk containing loquat fruit ranged from 36.58~39.18%. With more loquat fruit powder L value decreased, while the 'a' value and 'b' values increased. According to scanning electronic microscopy, Seolgidduk containing frozen-dried loquat fruit powder showed weak coherence. Hardness decreased with more frozen-dried loquat fruit powder. In the sensory test, Seolgidduk with 4% loquat fruit powder was the most preferred with less sourness, proper softness, moisture and chewiness. Based on the results of this experiment, Seolgidduk with 4% loquat fruit powder showed less hardness than the control group. These results show that quality and preference increased when 4% loquat fruit powder was added to Seolgidduk. Therefore, Seolgidduk with 4% of loquat fruit powder is expected to increase quality and preference of Seolgidduk.

• 동아시아식생활학회지
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• 제11권1호
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• pp.44-59
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• 2001

The purposes of this study are to investigate perception and preference of Chinese college students for Korean Kimchi by a survey and sensory evaluation and to globalize and industrialize Kimchi in the world. A questionnaire survey was conducted on 588 students residing in Beijing. About 80% of all the participants knew what Kimchi was and 63.4% had eaten Kimchi before the survey . On thier first impression of Kimchi, 43.6% of respondents, answered the nationality of Kimchi is impression after eating Kimchi was 'good'. 51.4% of respondents, answered the nationality of Kimchi is 'Korea'. The most liked Kimchi is Baechu Kimchi, and they preferred the white stem of the Chinese cabbage. On their perception of Kimchi,'Kimchi is a good side dish with cooked rice' was totally received point. The most well-known cooking method of Kimchi turned out to be Kimchi Chigae. As the results of sensory evaluation on several types cabbage Kimchies at room temperature, the most preferred Kimchi by the students was two-day old and made out of 5g red pepper. And two-day old Kimchi lOg red pepper and 2g shangchai added was preferred, too. But the six-day old Kimchi was disliked. The two-day old Kimchi made out of lOg red pepper preserved in the refrigerator was the most-liked. The dishes using Kimchi as the main ingredient are listed according to the students preference as follows Kimchi Hundun, Kimchi Ddungchai, Kimchi Bokum, and Kimchi Ramen, and so on.

• 한국식생활문화학회지
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• 제33권5호
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• pp.426-436
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• 2018

This study assessed effective strategies to reduce the sodium intake among consumers using pork cutlet sauce as a model food system. Original pork cutlet sauce and sodium-reduced sauce (29% reduced by a salt substitute) were analyzed to characterize the sensory properties using descriptive analysis. The effects of sodium-reduction of the sauce, consumer type (nutrition teachers vs. general consumers), information related to the sodium content, serving method, and consumer's health, taste and sodium-related attitudes on the consumer's preference, perception, and intake of the sauce were analyzed using a consumer test. In descriptive analysis, the original and sodium-reduced sauce showed similar sensory characteristics but did not differ in saltiness. In the consumer test, there were no significant differences in the overall preference levels between the two sauces. On the other hand, there were significant differences in preference and perception between nutrition teachers and general consumer groups, which were due largely to their age as well as the health and sodium-related attitudes and nutritional knowledge differences. Sodium-reduced information decreased the perceived saltiness intensity. In addition, reducing sodium intake by serving pork cutlet sauce in a bottle can be an effective strategy because this serving method increased the acceptance and induced the smaller intake of sauce.