• Journal of Marine Bioscience and Biotechnology
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• v.2 no.1
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• pp.23-33
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• 2007

The constraints of traditional fish drying in Bangladesh have been reviewed and an effective solar fish dryer was developed with the small-scale processors and fishermen using locally available cheaper materials in order to dry fish in coastal region. After successful field testing, new solar dryer was demonstrated within the community in 3 different locations of Cox's Bazar for several batches of operations in each location from late September to March and found very effective in terms of architectural suitability, operational feasibility, technical efficiency, out-put quality (good texture, colour, flavour and long storage time), user's acceptability, commercial viability and environmental adequacy. A simple cost-profit analysis was done with the community operated products, which indicates that the new solar fish dryers could be operated profitably in coastal regions where sun-light and air flows are abundant.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.112-120
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• 2001

We evaluated chemical, sensory and mechanical properties of breads containing different amount of Paecilomyces japonica powder to provide the basic informations for the development of functional bread. The pH of dough with 2% Paecilomices japonica powder was the highest but the pH of dough with 3% Paecilomices japonica powder was the lowest. Baking loss rate of bread added 3% Paecilomices japonica powder was the lowest but that of bread added 1% Paecilomyces japonica powder was the highest in that. The result of sensory evaluation showed that bread added 1% Paecilomices japonica Powder was significantly more preferable in chewiness, mouth feel, texture quality and overall quality. Sensory properties of softness, wheat flour odor, moisture, and mouth feel were positively correlated with the acceptability. Mechanical properties of hardness and chewiness had negative correlation with sensory properties, but springiness, gumminess and brittleness had positive correlation with those. The results of various measurements and evaluations showed that the quality of bread containing the Paecilomices japonica powder could be well accepted organoleptically. And this in turn proves the possibility of functional bread by use of Paecilomices japonica.

• The Korean Journal of Community Living Science
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• v.23 no.1
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• pp.31-39
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• 2012

Yam($Dioscorea$ $japonica$) has been used in oriental medicine to modulate physiology, and it is considered as a potential functional food. So far, however, limited efforts has been performed to use yam for food processing and development. Thus, in this study, rice cakes called 'Backsulgi' containing 3%, 6% and 9% yam powder were prepared and the quality characteristics were evaluated. The results of this study showed that adding yam powder reduced the moisture content of Backsulgi, which led to a decrease in the strength of textural characteristics such as hardness, adhesiveness, cohesiveness, gumminess, chewiness, and springiness. In contrast, the quality characteristics of the sample containing 3% yam powder were not significantly different from those of the control in moisture content, texture, and overall acceptability. Consequently, adding 3% yam powder could improve the biofunctionality and quality characteristics of Backsulgi in the case of adjusting moisture content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.488-493
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• 2001

The know the possibility in development of the low-fat beef patty models using crucian carp9 extraction residues (CCER, freeze dried powder : 5%, 10%, 15%), those protein nutritional quality, texture, color and sensory properties were investigated. About 13∼23% (on dry basis) of lipid in control was reduced in cooked beef patties with the higher addition ratios of CCER. In vitro protein digestibility was not changed in raw patties before cooking but 2∼4% higher digestibility was revealed in cooked patties. Computed protein efficiency ratio (C-PER) and discriminant computed protein efficiency ratio (DC-PER) of beef patties containing CCER were almost same as control. Lightness and red color value of both (raw and cooked) beef patties were decreased with the higher CCER addition ratios but brown color value of cooked samples were similar to control. Stronger hardness was noted in all beef patties containing CCER significantly (p<0.05). Consumer's acceptability were generally decreased by addition of CCER, but 10% level could be recommendable in beef patty processing.

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.3
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• pp.629-633
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• 2006

Development of chocolate products to improve the quality and sensory properties with Saengmaeg-san powder (SP) was attempted. Effects of SP on color, viscosity, total phenol compound content, radical scavening activity and sensory characteristics. In color, lightness value was increased than milk chocolate without SP Also viscosity was significantly higher than chocolate without SP.Total polyphenol content of Saengmaeg-san chocolate was 191.52 mg/1 OOg and Dpph scavenging activity was 87.06%. Results of sensory evaluation, significant different (p < 0.05) were shown in softness, sweet taste, sour taste, bitter taste, texture and overall acceptability depending on the addition of SP.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.1
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• pp.11-18
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• 2001

The saccharification and sensory characteristics of Sikhe, Korean traditional beverage of saccharified rice, made from thirteen glutinous rice varieties and one of non-glutinous rice named I1pum were examined. During saccharification, Shinsunchalbyeo, Whasunchalbyeo, Yukdononhrimna 1 and Hangangchalbyeo showed the highest sweetness determined by refractometer. Yukdononhrimna 1 was good for the morphology and texture of cooked rice kernel during saccharification. There was interrelationship between contents of released reducing sugar and sweetness determined by refractometer during preparation of Sikhe. The overall acceptability determined by sensory evaluation of Sikhe made from Yukdonongrimna 1, was slightly higher than that of Sikhe made from Ilpum, the non-glutionous rice variety. Yukdononhrimna 1 was considered to the most suitable varieties of Sikhe.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.251-256
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• 2004

This study was conducted to find the optimum pretreatment method to improve the quality of Pleurotus eryngii pickled with the fermented soybean paste. Blanching(70 , 10min), salting(5%, 20 , 72hr) and drying(50 , 3hr) were used as pretreatment methods. The moisture loss of the mushrooms during pickling was accelerated more by salting and drying. Salinity increase was retarded by salting. Surface and internal browning of the mushrooms were suppressed by blanching. Hardness tended to increase sharply until 20 days of pickling and then slowly decreased. In the sensory evaluation, mushrooms pickled for 40 days were scored as the highest. Blanching was a superior treatment compared to the others in term of color, taste, flavor, texture and overall acceptability.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.42-51
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• 2016

This study investigated the quality characteristics of sponge cake added with pine leaf powder. The pine leaf powder sponge cake was prepared with different ration of pine leaf powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increased significantly with increasing the levels of pine leaf powder. In terms of color, lightness and yellowness increased with increasing levels of pine leaf powder. The sponge cake added with ratio of 40% pine leaf powder appeared to be the highest. In terms of textual property evaluation, sponge cake were increased by the level of pine leaf powder. The substance's level of springiness, and cohesiveness decreased by increasing of the level of pine leaf powder. In sensory evaluation, 10% pine leaf e sponge cake was better on taste, overall acceptability, and flavor. The results showed that sponge cake quality with 10% pine leaf powder was considered the best.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.730-736
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• 2012

This study was performed to investigate the qualities of jelly supplemented with purple sweet potato (C:0 g, P1:1 g, P3:3 g, P5:5 g, P7:7 g). The pH decreased (acidity increased) with the addition of purple sweet potato powder (p<0.01). The sugar content of the jelly also significantly increased when purple sweet potato was added. The DPPH radical scavenging activities of jelly increased as the addition of purple sweet potato increased. As the content of purple sweet potato increased, the L and b values decreased and the "a value" increased. In terms of textural characteristics, the addition of purple sweet potato increased hardness and springiness, while it decreased the cohesiveness. The results of the sensory evaluation showed that the appearance, flavor, taste, texture, and overall acceptability gave the highest score for jelly containing 5 g of purple sweet potato (P5).

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.380-388
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• 2016

This study investigated the quality characteristics of waffles added with coconut powder. Coconut powder was substituted into waffles at 0, 5, 10, 15, 20, and 25% weight amounts based on the total weight of wheat flour. The viscosity of batter tended to increase as the ratio of coconut powder increased whereas the measures of spreadability were not significantly changed. Baking loss rates tended to increase as the ratio of coconut powder increased while moisture contents were not significantly changed. The L-value and b-values decreased gradually while a-value increased. Among the textural characteristics hardness, springiness, chewiness, and gumminess tended to increase in proportion to the amount of coconut powder while cohesiveness and resilience were not significantly changed. The results of the sensory evaluation show that waffles made with 20% coconut powder were the most preferable in appearance, flavor, taste, texture, and overall acceptability.