• Culinary science and hospitality research
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• v.21 no.2
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• pp.75-84
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• 2015

In this study, a Yanggaeng with added loquat fruits puree was developed and studied on quality characteristics. The mixed ratio were 0%, 20%, 40%, 60%, 80%, 100% of loquat fruits puree. Loquat fruits puree have 83.49% of water, 0.36% of crude protein, 0.04% of crude fat, 0.46% of crude ash, $14.3^{\circ}Brix$ of sweetness, 75.10(mg/kg) of polyphenol and 4.01 of pH. The water contents of Yanggaeng were 41.78~53.37%, and showed significant increase (p<0.001). The sugar contents of Yanggaeng were increased from $28.7^{\circ}Brix$ at control group to $36.0^{\circ}Brix$ at 100% mixing group (p<0.001), while pH were decreased from 6.4 at control group to 4.26 to 6.4 at 100% mixing group. In color, the brightness (L-value) gradually decreased from 72.69 at control group to 43.64 at 100% mixing group (p<0.001), the redness (a-value) of control group was the lowest by -1.72 while 100% mixing group was the highest by 8.64 (p<0.001). The yellowness (b-value) of control group was 15.91 while that of 100% mixing group was 21.98 (p<0.001). The DPPH radical scavenging activity of control group was the lowest by 9.24% while that of the group 100% mixing was the highest by 46.17%. Total polyphenol was not detected from control group and 20% mixing groups, and 100% mixing group was The highest by 16.69 mg/100 g (p<0.001). Preference test showed the groups with mixing loquat fruits puree 60% or more were preferred (p<0.001) in color. There were no significant difference from sweet taste but sour taste of 100% mixing group was The highest by 4.85 (p<0.01). For texture and overall preference the most preferred groups were the groups of mixing of 60% and 80% of loquat fruits puree.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1065-1070
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• 2013

This study evaluated the qualitative properties of Buchimgaru supplemented with JAP (Jerusalem Artichoke Powder). In Buchimgaru, JAP and wheat flour were mixed in ratios of 1:9 (10% JAP), 2:8 (20% JAP), and 3:7 (30% JAP). The values for texture profiles (hardness, chewiness, springiness, and cohesiveness) decreased when JAP was added to Buchimgae formulations. The fructan contents of Buchimgaru supplemented with 0, 10, 20, and 30% JAP were 1.52, 6.39, 10.50, and 13.71%, respectively. The total polyphenol content of Buchimgaru supplemented with JAP was significantly higher than Buchimgaru without JAP. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of Buchimgaru supplemented with 30% JAP was approximately 11 times greater than Buchimgaru without JAP. In the sensory evaluation (color, flavor, overall preference), Buchimgae supplemented with JAP showed higher sensory values than Buchimgae without JAP.

• The Journal of the Petrological Society of Korea
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• v.5 no.1
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• pp.108-120
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• 1996

This study reports petrography and geochemical characteristics of the Cretaceous volcanic rocks that are distributed in the vicinity of the Cheonsungsan area, Yangsan-Gun, Gyeongsangnam-Do. The Cretaceous volcanic rocks composed of andesitic rocks, Wonhyosan tuff, Cheonsungsan tuff in ascending order. Sedimentary rock is the basement in the study area cofered with volcanic rocks. These volcanic rocks are Wonhyosan tuff and Cheonsungsan tuff that represented the early phase of the Bulgugsa igneous activity. Wonhyosan tuff are classified into dacite tuff and dacite welded tuff based on the rock texture and their mineral composition. They are covered with Cheonsungsan tuff. Dacite tuff composed of lithic lapilli ash-flow tuff and vitric ash-flow tuff. Most dacite welded tuff are lapilli ash-flow tuff. Cheonsungsan tuff overlying the Wonhyosan tuff consists of rhyolite tuff and rhyolite welded tuff. Rhyolite tuff are lithic crystal ash-flow tuff and crystal vitric ash-flow tuff with somewhat accidental fragments of andesitic and sedimentary rocks. Rhyolite welded tuff is distinguishe from rhyolite tuff by is typical eelded fabrics and its rock color. According to petrochemical data, the volcanic rocks in study area belong to high-K orogenic suties. On the discriminant diagrams such as La/Yb versus Th/Yb, these rocks falls into the discriminant fields for the normal continental margin arc.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.83-89
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• 2012

In this study red ginseng was extracted with ethanol and then fermented by yeasts including Lactobacillus casei and Bifidobacterium longum. Fermented red ginseng extracts(FRGE) were found to be more effective antioxidants in vitro with regards to 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity than red ginseng extracts(RGE). In FRGE, the contents of ginsenosides $Rb_1$, $-Rb_2$ and -Rc were much lower than in RGE, however, the contents of ginsenosides 20(S)$-Rg_3$, 20(R)$-Rg_3$ and compound K were higher than RGE. FRGE was added to Yanggaeng(0, 5, 10, 15, 20%), and physicochemical and sensory evaluations of the Yanggaeng were conducted. The L and b values of Yanggaeng with added FRGE were decreased by increasing the ratio of FRGE, while the a value was increased. Sensory evaluations for, taste, color, flavor, texture and overall acceptability of Yanggaeng with addition of FRGE (10%) were applicable for improving the Yanggaeng product.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.444-453
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• 2014

In this paper, we made sausages which included 1% black garlic extracts at $15^{\circ}Bx$ mixed with 0.3% dried powders of Curcuma longa L. (ST1), Opuntia ficus-indica var. saboten (ST2), Asparagus ocinals L. (ST3) and Aloe vera (ST4), respectively, and evaluated the quality of the sausage by instrumental analysis and sensory evaluation. The sausages were stored at $8^{\circ}C$ for 4 weeks. In terms of color intensity, ST2 provided the highest lightness (L) and redness (a), while the yellowness (b) was the highest in ST3. In the initial duration, the control group of sausage showed the highest texture measurement. ST4 had the lowest pH level (highest acidity). These outcomes decreased as the storage time became longer. In the initial storage duration, the ST4 had the highest total sugar content ($17.64{\pm}0.92mg/100g$), and this increased with longer storage duration. Since the contents of TBARS for the proposed sausages had been incremented, the initial contents were generally lower than those of the control sausages. The ABTS radical scavenging activity was performed as $89.11{\pm}0.66{\sim}99.22{\pm}0.09%$ at the $1000{\mu}g/mL$ level during the initial day of storage. To conclude, the sausages supplemented the black garlic with the proposed dried powders have a high chance of being a suitable commercial product for both customs and marketing eld.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.756-762
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• 2011

This study was conducted to investigate the effects of moisture content on microbiological stability and texture characteristic of dry-cured ham. The moisture content of dry-cured hams was adjusted to 35% (C) or 45% (T) and then vacuumpackaged after slicing to a 1 inch thickness. All packaged dry-cured hams were stored at $10^{\circ}C$ for 3 mon, and physicochemical analyses and a sensory evaluation were conducted to verify the quality of dry-cured hams during four different storage periods. Moisture content was significantly higher in T (44.89%) compared to that in C (35.03%). However, crude fat content was higher in C (14.08%) than that in T (11.11%). The pH, salinity, and shear force were higher in C than those in T, and dry-cured hams derived from C seemed to provide low lipid oxidation stability during storage. In contrast, T showed high CIE $L^*$, CIE $a^*$ and CIE $b^*$, and aw values when compared to dry-cured hams from C. Total plate counts and Lactobacillus tended to increase with the increase in storage period, and both were lower in T than those in C after 1 mon of storage. Our results indicate that 45% moisture content improved dry-cured ham quality as compared to that of dry-cured hams containing 35% moisture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.287-293
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• 2010

Regarding the physical properties of wheat flour added with lily's root powder, elasticity in farinograms tended to increase as the ratio of added lily's root powder increased. However, viscoelasticity, absorptivity, absorption time, and stability tended to decrease after an initial increase when a certain ratio of lily's root powder was added to the wheat flour. Results from the rapid viscosity analyzer (RVA) indicated that the retention strength, final viscosity, break down, set back value, $P_{max}$ value of the alveogram, and falling number value decreased. As for gaseous release, measured with a rheofermentometer, the total amount of $CO_2$ gas generated and retained tended to decrease. As for the gelatinizing properties in terms of differences in the granularity and the amount of lily's root powder (bulbs) added to wheat flour, the initial gelatinization temperature had no effect regardless of the type or amount of general grinding and minute (ultra-fine, $10\;{\mu}m$) lily's root powder. Meanwhile, the peak viscosity and peak viscosity time exhibited significant differences in 3, 5% general grinding lily's root powder additive groups. On the other hand, there was no significant difference between 3, 5% minute lily's root powder additive groups. This is likely because the activity of the enzyme in wheat flour decreased relatively and differences in the lily's root powder granularity resulted in a variation in water absorptivity. In the preference test, flavor retention of the functional bread increased according to the granularity of lily's root powder and the ratio of added lily's root powder, thus resulting in significant differences in the mouth feel and flavor; the texture and crumb color, however, did not exhibit significant differences.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.698-704
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• 2014

This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1211-1219
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• 2013

Dasik is a kind of traditional Korean dessert, which has polysaccharides as the major base. Dasik was prepared using rice and various ingredients and its antioxidant properties were determined. In addition, textural changes and sensory evaluation were conducted on Dasik during 7-day storage at $4^{\circ}C$. Dasik containing brown rice, red ginseng, and rice bran oil showed higher radical scavenging ability, reducing power, total flavonoid, and total phenolic contents among tested rice-based samples. Dasik prepared using black sesame seeds showed the highest radical scavenging ability and reducing power compared to rice-based Dasik. In sensory evaluation, 10 trained panelists found that hardness of the rice-based Omija Dasik sample increased significantly (P<0.05) while moistness and softness attributes decreased as the storage period of Dasik increased. The roasted bean Dasik and black sesame Dasik samples were evaluated similarly and their moistness decreased significantly (P<0.05) with longer storage period. The overall and texture acceptability of the rice-based Omija Dasik and the roasted bean Dasik samples decreased significantly (P<0.05), and scores of willingness to try again of the rice-based Omija Dasik decreased as the storage period of Dasik increased. Positive or negative correlations among the results from sensory evaluation and textural analysis were observed in Dasik.

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.568-577
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• 2018

This study was conducted to evaluate the quality characteristics. Trehalose was used to manufacture rice bread in two ways: one was to substitute trehalose for sugar by (0, 25, 50, and 75%) trehalose in each sample and the other was to analyze the temporal changes in rice bread on Day 0, on Day 2, and on Day 4. The results concerning the characteristics of specific volumes, water content, water activity, variation in weight and height, physical property test, and sensory test and measurements of the temporal changes are as follows: First, as for variation in specific volumes, rice bread containing trehalose had the content and temporal changes decrease significantly (p<0.001). Second, as for texture, a higher trehalose content led to a slightly lower level of hardness. As for the temporal changes, addition of trehalose is generally effective in decreasing hardness of rice bread. the sample containing trehalose showed an almost similar value. The control group not containing trehalose showed the significantly lowest level of cohesiveness, springiness, Chewiness. Finally, the sensory evaluations revealed that the taste, Flavor, and Sweetness was at a significantly higher level in the group with trehalose substituted for sugar than in the control group. An increase in the trehalose content led to an increase in overall eating quality.