• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.234-241
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• 2014

In this study, we assessed the antioxidant activities and quality characteristics of cookies containing various concentrations (0, 1, 3 and 5%) of Eleutherococcus sessiliflorus leaf powder. Antioxidant activity was estimated based on DPPH free radical scavenging activity and total content of phenolic compounds in Eleutherococcus sessiliflorus leaf powder and cookies. The quality characteristics of Eleutherococcus sessiliflorus leaf cookies were estimated based on spread factor, loss rate, leavening rate, color, texture and sensory evaluation, polyphenol contents, DPPH free radical scavenging activity, as well as spread factor of cookies significantly increased. L value, b value and hardness of cookies decreased with increasing Eleutherococcus sessiliflorus leaf powder content. Finally, the sensory evaluation showed the highest scores for cookies containing 3% Eleutherococcus sessiliflorus leaf powder. From these results, we suggest that Eleutherococcus sessiliflorus leaf is a good ingredient for increasing consumer acceptability as well as the functionality of cookies.

• Food Engineering Progress
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• v.21 no.4
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• pp.367-374
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• 2017

The aim of this study was to evaluate the quality characteristics, antioxidant activities, and sensory properties of macaron with cabbage powder (CP). Physicochemical and sensory properties of macaron with different amounts (0%, 1%, 3%, 5%, and 7%) of CP were examined. The quality of macarons was evaluated based on spread factor, baking loss rate, color, texture, antioxidant activities, and sensory evaluation. As amount of CP addition increased, spread factor, baking loss rate, and L and a values decreased, whereas b value increased (p<0.05). For texture properties, hardness, cohesiveness, and springiness were increased by addition of CP (p<0.05). The gumminess and brittleness did not show significant changes up to 3% CP addition although significant changes in 5-7% CP addition (p<0.05) were evident. The total polyphenolic contents, DPPH radical scavenging activities, and reducing power were significantly increased by addition of CP at high concentrations (p<0.05). In the consumer acceptance of macarons, 3% CP showed the highest in color, flavor, texture, and overall acceptance and 5% CP showed the highest in taste. Meanwhile, macaron containing 7% CP showed the lowest scores in texture and overall acceptance (p<0.05). These data suggested that adding 3% of CP was the optimal concentration for making macaron.

• 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 Nutrition and Health
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• v.44 no.4
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• pp.303-311
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• 2011

The purpose of this study was to develop a textbook and teaching guidebook on sensory education for lower grade students at elementary schools. The goal of sensory education was to improve preferences for traditional Korean foods. An advisory committee was organized that was composed of 8 professionals in the education field, in order to discuss the adequacy and validity of the textbook's content. The textbook's units consisted of three parts composed of the following: 'feel by the five senses' (2 lessons), 'enjoying traditional Korean foods' (9 lessons), and 'eating together' (1 lesson). The lesson activities were based on experiential learning. The teacher's guidebook contained an overview of the education process, with specific information and practical guidelines for each lesson. Ninety-seven children in 3rd grade from one school participated in a pilot lesson, which evaluated the educational effects and satisfaction. After the lesson, the children had improved preferences for foods which were taught about in the class, along with better eating attitudes. These results reflect that the developed materials were suitable for improving children's preferences toward traditional Korean foods.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.29-37
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• 2017

This study investigated the physicochemical and sensory characteristics of white bean paste prepared with various amounts of aronia powder (as ratios of 0%, 2%, 4%, 6%, 8%, 10%). The result shows that the pH of white bean paste decreased significantly with the addition of aronia powder. From chromatography, the brightness, L-value was decreased by increasing the adding rate of aronia powder. The a-value of sample group adding 2% of aronia powder was the highest and that of sample group adding 8% was the lowest (p<0.01). Sample group adding 8% of aronia powder achieved the highest appraisal from many factors, such as springiness, cohesiveness, chewiness, brittleness, and adhesiveness. The total polyphenols and anthocyanin contents were proportionally increased with increasing the level of aronia powder added in white bean paste. The antioxidant activity measured by DPPH and NSA radical scavenging activities was significantly higher than control and increased proportionally to the aronia powder concentration. The result of sensory test shows that sample group adding 6% of aronia powder achieved the highest. Based on the above results, this study suggests that the addition of 6% aronia powder may be the best substitution ratio for white bean paste of the improvement of sensory preference and antioxidant.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.176-182
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• 2017

This study evaluated th physicochemical and sensory characteristics of teriyaki sauce added with bitter melon (Momoridaica charantia L.) roasting powder. Teriyaki sauce containing Momoridaica charantia L. roasting powder at concentration of 0% (control), 2% (RMT2), 4% (RMT4), 6% (RMT6), 8% (RMT8). Color of teriyaki sauce added with Momoridaica charantia L. roasting powder were lower than the control. The pH of the sauce ranged from $4.31{\pm}0.01{\sim}4.87{\pm}0.01$. As the amount of added Momoridaica charantia L. roasting powder was increased, total soluble solid content and viscosity of teriyaki sauce increased. DPPH and ABTS radical scavenging activities of Momoridaica charantia L. added teriyaki sauce increased. The sensory evaluation was performed with scoring test s for color, flavor, taste, bitter taste, and overall acceptability by 50 professional panelists. In sensory evaluation, teriyaki sauce added with 4% Momoridaica charantia L. roasting powder concentrate high score in sensory preference. Based on the results, 4% should be recommended as the optimum level of Momoridaica charantia L. roasting powder concentrate to be added for the preparation of teriyaki sauce.

• The Journal of Korean Academy of Sensory Integration
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• v.10 no.2
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• pp.1-9
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• 2012

Purpose : Adolescent/Adult Sensory Profile is the questionnaire to evaluate sensory processing based on daily activities. Self-questionnaire commonly tends to be biased to the characteristics of subject, so its validity is low. This study aims to analyze correlation between questions of Adolescent/Adult Sensory Profile and tactile threshold measured from cognitive behavioral experiment. Methods : The tactile threshold was calculated by tactile detection task and tactile stimuli were provided with the consistent current stimulator. The tactile threshold was compared with results of tactile processing items in Adolescent/Adult Sensory Profile and statistical correlation analysis was performed. Results : Scores in Low Registration and Sensation Seeking had positive correlation with the tactile threshold and scores in Sensory Sensitivity and Sensation Avoiding had negative correlation with the tactile threshold. Among them, only Low Registration was statistically significant. Conclusion : The questions in Low Registration(Tactile Processing)are highly correlated with physiological characteristics. As a result, it was shown that sensory inflow is less, if the tactile threshold is high.

• The Korean Journal of Community Living Science
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• v.28 no.1
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• pp.93-101
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• 2017

This study was conducted to assess the quality characteristics and antioxidant activity of yanggaeng prepared with different concentrations of Viscum album extracts (VAE; 0, 1, 3 and 5%). The moisture content ranged from 37.85% to 39.38%, exhibiting no significant differences between the groups. The pH level of VAE 5% added yanggaeng was the lowest, followed in order by 3% and 1% additions. Increasing the amount of VAE in yanggaeng tended to increase acidity. The lightness value of the Hunter color system decreased based on the amount of VAE concentrate added to yanggaeng. As VAE content increased, changes in hardness, gumminess, and brittleness were all significant (p<0.05). Characteristics of cohesiveness and springiness showed no significant differences. Total polyphenol content was the highest in VAE 5% added yanggaeng. Antioxidant activities such as DPPH radical scavenging activity of the control group was 2.29%, whereas groups with added VAE ranged from 7.52~28.05%. As VAE increased, antioxidative activity also increased. In the sensory evaluation, yanggaeng addition with VAE 3% had excellent scores for bitterness, moistness, and overall acceptability. Yanggaengs with moderate levels of VAE 3% are recommended (with respect to overall preference score) to take advantage of the functional properties of VAE without sacrificing consumer acceptability.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.275-281
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• 2013

This study was performed to evaluate the quality characteristics and antioxidative activities of cookies prepared with different amounts of purple sweet potato powder. Moisture and crude ash contents were lowest in the control group followed in order by the 10%, 20%, and 30% purple sweet potato powder addition groups. The lightness and yellowness values measured by Hunter color system decreased based on the amount of purple sweet potato powder concentration added to cookies. The total phenolic compound and anthocyanin contents were the highest in 30% purple sweet potato powder added cookies. The DPPH radical scavenging activity of 30% purple sweet potato powder added cookies showed the highest values among groups. In the sensory evaluation, the scores for taste, texture and overall preference were significantly highest in cookies with 10% and 20% purple sweet potato powder. Considering the scores of antioxidant activity and sensory evaluation, the concentration of between 10% and 20% addition of purple sweet potato powder would be ideal for development of functional cookies.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.487-492
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• 2005

Simple competition plate bioassays of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 were conducted to evaluate their potential as biological control agents that inhibit growth of Botrytis cinerea during post-harvest storage of strawberries (Fragaria ${\times}$ ananassa Duche, Red-Pearl). Occurrence rates of fungi on the surface of yeast-treated strawberries were evaluated during storage at $4^{\circ}C$. P. anomala SKM-T and G. geotrichum SJM-59 showed antifungal activities on agar plate, and P. anomala SKM-T maintained its desirable antifungal activity on surface of strawberries and its physicochemical properties during storage. Sensory evaluation was based on kinesthetics and consumer acceptability. Due to its potential antifungal activity, P. anomala SKM-T could function as biological control agent against spoilage fungi during post-harvest storage of strawberries.