• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.225-232
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• 2012

This study was conducted to investigate the effects of acorn ($Quercus$ autissima carruther) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts of acorn powder (at ratios of 0, 0.5, 1, 3 and 5% to total flour quantity). Antioxidant activity was estimated based on DPPH free radical scavenging activity and total phenol content in acorn powder and cookies. To analyze quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Loss rate, a values, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder content (p<0.01), whereas pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder content (p<0.01). The results of sensory evaluation (appearance, taste, flavor, texture and overall preference) demonstrate that the 3% acorn cookie group showed the highest degree of preference among all items of added acorn powder. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.291-302
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• 2015

This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of dropwort powder. According to the results, the $^{\circ}Brix$ value, pH, and moisture contents of yanggaeng decreased significantly with the addition of dropwort powder. The results of color measurement analysis reveal tha t L value, a value, and b value of the groups with dropwort powder werelower than those of the control group. Texture measurement scores in terms of hardness, cohesiveness, chewiness, and brittleness for yanggaeng showed that 1~4% of substituted sample groups were higher than those of the control group. DPPH radical scavenging activity of the control group was 24.20%, whereas groups with the added dropwort powder ranged from 33.56~58.80%. As dropwort powder increased, antioxidative activity also increased. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 1% and 2% of dropwort powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 2% dropwort powder may be the best substitution ratio for yanggaeng.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.67-77
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• 2016

This study investigated the physicochemical, antioxidative activity, and sensory characteristics of yanggaeng prepared with various amounts of peach powder. According to the results, the pH of yanggaeng was decreased significantly by addition peach powder, but total titratable acidity of yanggaeng was increased significantly by addition peach powder. The sweetness ($^{\circ}brix%$) and moisture content of groups by the addition of peach powder were lower than those of control group. At the result of color measurement, L value of groups by the addition of peach powder was lower than that of control group, but a value and b value of groups by the addition of peach powder were higher. Texture measurement score in terms of hardness and brittleness for yanggaeng were increased significantly by addition peach powder. The contents of DPPH radical scavenging activity, and ABTS radical scavenging activity of groups by the addition of peach powder were higher than those of control group. As peach powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 4% and 6% peach powder were higher significantly when compared to the control group.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.4
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• pp.588-596
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• 2020

The seaweed Hizikia fusiformis is rich in protein, carbohydrates, vitamins, and minerals. We investigated the physicochemical properties and antioxidant activities of yanggaeng made with agar, sugar, honey, oligosaccharide, cooked white bean paste, and different amounts (0, 1, 2, 3, 4, and 5%) of H. fusiformis powder. The proximate composition, pH, sugar content, color, texture, antioxidant activity, and sensory properties of the yanggaeng were investigated. The moisture and sugar contents of the yanggaeng did not change despite increasing the amount of H. fusiformis. The pH decreased with increasing H. fusiformis. The lightness decreased significantly, whereas the redness and yellowness increased with increasing amounts of H. fusiformis. In the texture profile analysis, the hardness, gumminess, and chewiness decreased with increasing H. fusiformis content. The antioxidant activity of the yanggaeng increased with the concentration of the H. fusiformis powder. The yanggaeng containing 2% H. fusiformis had the highest overall sensory acceptance score. The addition of H. fusiformis to yanggaeng appears to improve its quality and antioxidant activity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.5
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• pp.672-680
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• 2020

This study investigated the physicochemical properties and antioxidant activities of yanggaeng prepared from agar, sugar, honey, oligosaccharide, cooked white bean paste, and different amounts (0, 0.5, 1.0, 1.5, 2.0, and 2.5%) of Pyropia yezoensis powder. The moisture, pH, sugar content, color, texture, antioxidant activity, and sensory properties of yanggaeng were investigated. The moisture content of yanggaeng did not change despite the increasing amount of P. yezoensis. The pH and sugar content decreased with increasing P. yezoensis concentration. The lightness decreased significantly, whereas the redness and yellowness increased with increasing amounts of P. yezoensis. Regarding texture profile analysis, the hardness, gumminess, chewiness, and cohesiveness decreased with increasing P. yezoensis content. The antioxidant activity of yanggaeng increased with increasing concentrations of P. yezoensis powder. Yanggaeng containing 2.5% P. yezoensis had the highest overall sensory acceptance score. Therefore, the addition of P. yezoensis to yanggaeng appears to improve its quality and antioxidant activity.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.280-294
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• 2017

Premix frying powders were prepared by supplementation with 0%, 3%, 6%, 9%, or 12% egg white powder. The following quality characteristics of the fried batter were assessed: proximate composition and amino acid content of premix frying powder; viscosity and pick-up ratio of frying batter; moisture content, lipid content, color, texture and DPPH radical scavenging activity; and sensory evaluation items. Addition of egg white powder in place of wheat flour resulted in lower moisture content (p<0.01) and lower carbohydrate content (p<0.001), higher crude protein content (p<0.001), higher ash protein content (p<0.001), and higher amino acid content (p<0.01) in the premix frying powder. Lower viscosity and higher pick-up ratio (p<0.001) of the frying batter were observed. The resultant fritters had the higher moisture content and higher lipid content (p<0.001). They also showed the lighter color, and had lesser redness and yellowness (p<0.001). Considering texture, the fritters were harder, had higher fracturability and higher adhesiveness (p<0.001), lower springiness (p<0.001), were less chewy (p<0.01), and had lower cohesiveness (p<0.001). Examination of DPPH radical scavenging activity showed higher antioxidant activity (p<0.001) upon addition of egg white powder. Sensory evaluation of the fried batters showed the best outcomes for the group containing 6% white egg powder, in terms of appearance (p<0.05), flavor (p<0.001), taste (p<0.01), texture (p<0.01), and overall quality (p<0.001). Based on the results of this research, we postulate that the addition of 6% egg white powder to premix frying powder will not only improve customer preference and product quality but also enhance the nutrition and functionality of the product.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.461-467
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• 1999

Sulgiduk is a typical Korean rice cake made by steaming rice powder with syrup and salt added. This study has measured moisture content, water activity, color, texture, and sensory evaluation of sulgiduk when persimmon leaves Powder was added. The material use\ulcorner was sulgiduk to which the 0% (C), l% (S$_1$), 2% (S$_2$), 3% (S$_3$), and 4% (S$_4$) of persimmon leaves powder were added. The moisture content of the raw rice powder for making sulgiduk was 32.40%, and that of the rice powder with syrup added was 37.97%-37.46%. The moisture content of the produced sulgiduk was 38.98%-37.93%, and the water activity was 0.97. In chromatic characteristics. the product had L value: of 73.86-59.16, a value of -2.86~-1.79 and b value: of 19.25-23.13. The texture charicteristics such as hardness, fracturability, gumminess, cohesiveness, chewiness and elasticity were not affected significantly by the persimmon leaves powder. In sensory evaluation. color, flavor, astringency, bitterness and overall quality were adversely affected with statistical significance(p＜001) by the addition of persimmon leaves. The juiciness and softness were also decreased as the persimmon leaves powder increased. In conclusion, it is recommended to add 1-2% of persimmon leaves powder to sulgiduk.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.121-128
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• 2017

This study investigated the physicochemical, antioxidant activity, and sensory properties of yanggaeng (white bean jelly) prepared with various amounts of maca(Lepidium meyenii) powder. According to the results, $^{\circ}Brix$ value and pH of yanggaeng were decreased significantly by adding maca powder. Moisture contents of groups with 1% and 3% of maca powder were higher than that of control group. At the result of color measurement, L value of groups by the addition of maca powder was lower than that of control group, but b value of groups by the addition of Chinese artichoke powder was higher. Texture measurement score in terms of hardness, chewiness, and brittleness for yanggaeng was decreased significantly by the addition of maca powder. DPPH radical scavenging activity of groups by the addition of maca powder were higher than that of control group. NSA of groups with 7% of maca powder was higher than that of control group. As maca powder increased, antioxidant activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 3% and 5% of maca powder did show significant differences when compared to the control group. The results of this study suggested that addition of 5% maca powder was the best substitution ratio for yanggaeng.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.899-907
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• 2007

The purpose of this research was to investigate the effects of herbs, including rosemary, thyme, oregano, ginger, and green tea, on the quality characteristics and antioxidant activity of Yagkwa. After 16 days of storage at $60^{\circ}C$, all the herb-added samples showed significantly lower values for acid, TEA and peroxide than the control. The samples with rosemary and thyme showed significantly higher antioxidant activities than the other samples. The samples with rosemary and ginger showed significantly lower L-values than the control sample and the samples with thyme, oregano and green tea showed significantly lower a-values than the control. For the b-value, the control sample had the highest value. In the sensory evaluation of the Yakgwa, there were no significant differences between the samples in terms of color, flavor and texture. For overall acceptability, the rosemary-added sample showed the highest score among the samples and the thyme-added sample showed a significantly lower score than the control. In the texture analysis, all the herb-added samples, except for green tea, showed higher hardness than the control. In conclusion, the addition of herbs would be a useful way to enhance the antioxidant quality of yakgwa and rosemary would be the best choice when considering antioxidant activity and sensory characteristics.

• The Korean Journal of Food And Nutrition
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• v.34 no.3
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• pp.272-288
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• 2021

Mealworm is the most widely used edible insect in Korean traditional food. In this study, the quality characteristics and antioxidant activity of Garaedduk containing different proportions of powdered mealworm (0%, 3%, 6%, 9%, and 12%) were evaluated in order to enhance the utilization of mealworm. The results revealed that moisture content decreased while pH and starch elution increased, with increasing amount of mealworm. Furthermore, the amount of total amino acids, essential amino acids, and non-essential amino acids increased with increasing amount of mealworm. Regarding chromaticity, the L value decreased while the a and b values increased as the amount of mealworm increased. The addition of 6% mealworm showed slight differences in the pore size and surface smoothness as compared to plain Garaedduk. Texture, hardness, chewiness, and gumminess increased, but cohesiveness decreased with increasing amount of mealworm. The preference test evaluating the appearance, flavor, taste, texture, and overall preference showed that 6% mealworm additive group had the highest preference. In addition, antioxidant activity of the newly developed Garaedduk increased with increasing amount of mealworm. In conclusion, Garaedduk enriched with 6% mealworm showed promising results for developing rice cake with improved nutrition and antioxidant activity and excellent overall preference and quality.