• Food Science and Preservation
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• v.7 no.3
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• pp.256-261
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• 2000

Carrot, cucumber, spinach which contain carotenoid and chlorophyll pigment, and green tea which contain catechin were selected to natural materials. Although the yield of soybean curd with added natural materials were below than non-added soybean curd. Also, the additive natural materials in the soybean curd had no effect to the texture in soybean curd. The optimum concentration of added natural materials were high acceptability opposed to the non-containing soybean curd. The optimum concentration of added natural materials soybean curds was obtained : 4% of carrot, 10% of cucumber, 1.0% of spinach and 0.05% of green tea powder. And soybean curd with spinach and green tea addition had a longer shelf life because it prevented growing of bacteria in the early stage. Therefore, it could be possible to prevent the deterioration of soybean curd with added natural materials.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.535-542
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• 2012

The purpose of this study was to evaluate the quality characteristics and antioxidant activity of chocolate added with Rehmannia Radix Preparata (R. Radix Preparata) concentrate (0, 3, 6 and 9%). As the amount of R. Radix Preparata concentrate increased, water content significantly. The pH of chocolate decreased significantly as R. Radix Preparata concentrate increased, but the acidity of chocolate increased. Sugar concentration and reducing sugar contents also increased according to the amount of R. Radix Preparata concentrate. The L(lightness), a(redness) and b(yellowness) values significantly decreased as R. Radix Preparata concentrate increased. However, texture was not significantly different among the treatments. As the amount of R. Radix Preparata concentrate increased, DPPH radical scavenging and hydroxyl radical scavenging activities increased. In the results of the sensory evaluation, scores of color, taste, flavor, texture, and overall acceptability were the highest in chocolate added with 6% R. Radix Preparata concentrate. From these results, it was suggested that the optimum addition amount of R. Radix Preparata concentrate to chocolate is 6%.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.198-208
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• 2011

The purpose of this study is to investigate the quality characteristics of sugar-snap cookies prepared with Curcuma Longa L. powder(0, 3, 6, 9, 12, 15%) substituted for flour. The pH of the dough of sugar-snap cookies ranged from 6.58 to 7.32, and their moisture contents ranged from 9.09% to 10.77%. The width and spread factor of sugar-snap cookies decreased significantly with increase in Curcuma Longa L powder content(p<0.05); Lightness decreased significantly as the Curcuma Longa L. powder content increased while redness and yellowness increased significantly(p<0.05). Hardness increased with more powder added, and sensory evaluation indicated that the samples with 6% of the powder received higher scores in terms of taste, color, flavor, texture and overall tastes. As a result, sugar-snap cookies with 6% of Curcuma Longa L. powder were valued as best.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.90-99
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• 2015

This study was to examine the quality characteristics of sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder. Rice powder was added to acaiberry (Euterpe oleracea Mart.) powder at ratios of 0, 3, 6, 9, 12 and 15%. The moisture content of sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder ranged from 36.25% to 39.21%. According to the ratios of acaiberry (Euterpe oleracea Mart.) powder decreased the pH value. The addition of acaiberry (Euterpe oleracea Mart.) powder tended to decrease the L-value and the b-value of the color, but to increase the a-value of the color. In texture analysis, the hardness, gumminess and chewiness increased with increasing acaiberry (Euterpe oleracea Mart.) powder contents, but cohesiveness decreased. According to sensory evaluation, sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder 9% had the highest values at color, flavor, texture and overall acceptability. These results suggested that sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder 9% were considered the best.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.203-214
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• 2013

This study was performed to examine the optimum addition amount of saltwort(Salicornia herbacea L.) powder to rice flour in the preparation of saltwort Sulgidduk. Saltwort powder was added to rice powder at ratios of 5, 10, 15 and 20%(w/w). The moisture contents of Sulgidduk were increased with the addition of saltwort powder. The pH contents of Sulgidduk were decreased with the addition of saltwort powder. The incorporation of saltwort powder in Sulgidduk lowered the lightness but increased the redness values. Mineral contents of Sulgidduk were increased with the addition of saltwort powder. The hardness and brittleness were decreased, whereas cohesiveness was increased with the addition of saltwort powder. In the sensory evaluation of saltwort Sulgidduk, the acceptance of flavor, taste, chewiness and overall acceptability characteristics was the highest at the 5% level. Saltwort Sulgidduk, with the addition of 5% of saltwort powder to rice flour was found to be the best recipe in terms of the sensory qualities.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.45-53
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• 1986

This study was conducted to investigate the effects of the properties of sugar (20％, 30%) and starch (l5％, 20%, 25％) to Angdo on Angdo Pyun's preference, texture and color_ Textural characteristics were examined through sensory evaluation, Rheometer. Color test by Color and color difference meter. The properties through sensory evaluation were appearance, color, flavor, hardness, thickness and acceptability. With Rheometer, compression force, work ratio, adhesive work and gumminess were measured. With Color and Color difference meter, L, a ana b were measured. The results were as follows: 1. Sensory evaluation indicated that with the increase of starch addition, the Angdo Pyun maintained a worse apperance and got hardened and thickened. As the amount of suger increased, the Angdo fyun maintained better in color and flavor as well as its acceptability. 2. Rheometer measurement indicated that a compression force, work ratio, adhesive work and gumminess tended to increase, as the starch proportion increased. As the amount of sugar increased, the Angdo Pyun maintained a greater adhesive work, work ratio and gumminess. 3. Color and Color difference meter indicated that figure L ana a tended to increase and b, ΔE and ΔC decrease, as the starch proportion increased. 4. In the analysis of correlation between hardness and compression force, it was found that they are highly related. In view of the above results, it came to the conclusion that Angdo Pyun with the addition of 30％ sugar and 15％ starch could give the best result among the groups studied.

• 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.33 no.4
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• pp.730-735
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• 2004

The effects of cook-chill and sous-vide upon the vitamin retention and acceptance of soybean sprout muchim and soybean sprouts soup were evaluated. When the sous-vide packaged soybean sprout muchim was stored at 3$^{\circ}C$ for 1, 3, and 5 days, the contents of thiamin, riboflavin, and ascorbic acid were not changed. However, the nutrient contents were changed in sous-vide packaged soybean sprouts soup stored at the same conditions at each storage time up to 5 days. The contents of thiamin, riboflavin, and ascorbic acid showed the lowest level at 5 days after storage. Regarding customer's acceptance of sous-vide packaged soybean sprout muchim compared to the freshly cooked one, the former had a higher score in taste and color than the latter. Overall acceptability of the sous-vide soybean sprout muchim had a lower score than that of the freshly cooked one, but the sensory characteristics did not show any significant difference between them. The freshly cooked soybean sprout soup had higher scores in taste, flavor, color, texture, appearance, and overall acceptability than the son-vide packaged soybean sprout soup. The former, however, had a significantly higher score in color (p＜0.05) and the overall acceptability (p＜0.01) than the latter.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.853-859
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• 2010

This study was performed to evaluate the physicochemical and sensory evaluation properties of Garaetteok changed with non-glutinous at different ratios germinated brown rice(GBR). Changes in the moisture content of GBR occurred with increasing non-glutinous levels of(1~3%) increase in the level. The color value decreased by with increasing the GBR, whereas the and b values were both increased. As the result of the measurement using the texture analyzer, hardness, cohesiveness, gumniness, and chewiness of Garaetteok tended to decreased in proportion to the amount of GBR in the formula. In the sensory evaluation, 40% GBR and 60% GBR in color, hardness, springiness, chewiness and overall acceptability than that of add compared to 100% and 80% GBR. And Garaetteok with 40% and 60% GBR showed the highest overall acceptability scores in overall acceptability. Therefore, we concluded that the addition of GBR on to Garaetteok improved the sensory characteristics as well as and delayed the retrogradation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1111-1117
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• 2009

Effect of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten in combination with chicken breast and wheat gluten on functional properties and physicochemical characteristics during processing of cooked noodles were investigated. These studies were carried out to investigate functional properties of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten by the antioxidant ability. Antioxidant activities were evaluated by electron donating, xanthine oxidase inhibition rate and contents of total polyphenols. Overall, the antioxidant activities of hot water extracts were a little higher than those of ethanol extracts. Also, the antioxidant abilities at the concentration of 1,000 ppm in hot water extracts were higher than those of ethanol extracts by the determination of total polyphenol content and DPPH, which showed 150.25 mg% in extracts of Rubus coreanum Miquel and showed 69.36% in extracts of Opuntia ficus-indica var. saboten. The effects on processing characteristics of cooked noodles were investigated in combination with transglutaminase (TGase), plant extracts, wheat gluten and chicken breast. Cooking time was very short as 340 second in CB (cooked breast), compared to other treatments. In contrast, NCB (non cooked breast) took a longer time as 779 second. Also, CB was higher than NCB, which showed 146.3% in CB and 61.5% in NCB in water absorption ratio during cooking of noodles. Tubidity of soup was the lowest at 0.240 in NCBT (non cooked breast transglutaminase), which means the lowest loss of solid in noodle during cooking. In case of treatment of TGase, overall texture properties were higher than other samples in hardness, cohesivness, springness and gumminess. In sensory evaluations, cooked noodles treated with TGase showed a higher percentage of overall acceptability than other treatments.