• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.310-316
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• 2016

This study was conducted to evaluate the physicochemical characteristics, perform a sensory evaluation of glutinous barley gruel after adding Hizikia fusiformis powder to promote consumption, and identify the best ratio and recipe. The gruel was prepared with rice and glutinous barley powder, and various levels (0, 2.5, 5.0, and 7.5%) of H. fusiformis powder. pH, color, viscosity, and spreadability of the gruel were investigated. A sensory evaluation was conducted by 20 panelists in the categories of color, flavor, taste, texture appearance, and overall preference using a 9-point hedonic scale. The viscosity and pH of the gruel increased as H. fusiformis powder content increased, whereas spreadability of the gruel decreased gradually as H. fusiformis powder content increased. As the level of H. fusiformis powder increased, lightness decreased significantly, whereas redness and yellowness increased. Color, bitter taste, and H. fusiformis flavor of the gruel increased significantly as H. fusiformis powder content increased. On the other hand, sweet taste (delicious taste level) and viscosity were not different among the different gruels. The sensory test results indicated that the gruel with 5% H. fusiformis powder had the best overall acceptability. In conclusion, glutinous barley gruel with 5% added H. fusiformis powder was more acceptable than the others.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.487-494
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• 2004

The effect of water extracts of Chungkukjang(WEC: 10%, w/v), which was prepared using Bacillus subtilis isolated from Korean traditional Chungkukjang, on the pH, acidity and volume of the dough, and loaf volume index(LVI), color, texture, retrogradation degree, microscopic observation and sensory quality of the bread were investigated. Experimental plots were divided to 3 groups(Control; without WEC, I; added 2.5% WEC against total amount of water, II; added 5.0% WEC against total amount of water). There were no significant difference in pH and acidity among each experimental groups. Dough volume were higher but LVI were lower in the 1- and II-bread than those of control group. L* values of the top crust and internal tissue in the I- and II-bread were lower than those of control group. The higher addition amounts had the lower L* values. Hardness, strength, gumminess and brittleness were higher, but cohesiveness and springiness were lower in the WEC-breads than those of control. In the results of microscopic observation, there were scarce of the bigger starch granules and a sparse structure, while there were smaller starch granules in the WEC-bread. The scores of crispy taste of the WEC-bread were lower than those of the control group, but there were no significant difference in tenderness, odor, savory taste and overall acceptability between the control and the I-bread. The retrogradation rate of the bread stored for 3 days at 25℃ was 45.09% in control, 17.92% in I-bread, and 12.45% in II-bread, respectively.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.511-520
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• 2003

This study was carried out to determine the effects of various contents of kiwifruit contents on the quality characteristics of mixed polysaccharide gels made from $\kappa$-carrageenan and locust bean gum. The color value, gelling temperature, melting temperature, break down rate, syneresis, rupture properties, TPA properties and sensory properties of mixed polysaccharide gels with various contents of kiwifruit contents were measured. As the kiwifruit contents was increased, the lightness (L), yellowness (b) and greenness (-a) of the mixed polysaccharide gels increased. There were no differences in the color values of gels during storage. As the kiwifruit content was increased, the gelling and melting temperatures of the mixed polysaccharide gels also increased. The mixed polysaccharide gels with high kiwifruit contents were difficult to melt, and it seemed that the addition of kiwifruit to the mixed polysaccharide gels could improve the thennal stability of the gels. The syneresis of the gel increased with increasing storage time, whereas the addition of kiwifruit to the gel resulted in suppression of syneresis. With regard to the rupture properties, stress, energy and strain, they were all decreased with increasing kiwifruit contents. The TPA properties, adhesiveness, hardness and chewiness increased and cohesiveness decreased with increasing kiwifruit contents. The results showed that the gel became tough and adhesive, and could be easily broken under small deformation, with increasing kiwifruit contents. The sensory evaluation showed that the green color, aroma, sweetness and sourness increased with increasing kiwifruit contents. The texture, adhesiveness, springiness and cohesiveness decreased, and brittleness and hardness increased, with increasing kiwifruit contents. The overall acceptability of the gel with 30% kiwifruit content was the highest. Thus, mixed polysaccharide gels made from kiwifruits could be useful, as the addition of kiwifruit to a mixed polysaccharide gel results in a good aroma, taste and stability, despite a lowering of the textural properties.

• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.137-148
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• 2021

The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat on the quality of fried pork loin batter was investigated. Quality evaluation included proximate composition, pH, color, viscosity, coating and frying yield, electronic nose, and sensory evaluation. Regarding proximate composition of fried batter and fried pork loin, the water content of the dietary fiber treatments was significantly higher than that of the control (p < 0.05), whereas fat content was significantly lower than that of the control (p < 0.05). The lightness of non-fried batter with dietary fiber treatments was significantly higher than that of the control (p < 0.05), whereas the yellowness was significantly lower than that of the control (p < 0.05). The lightness, redness, and yellowness of fried pork loin with dietary fiber treatment were significantly lower than those of the control (p < 0.05). The viscosity and coating and frying yield of dietary fiber treatments were significantly higher than those of the control (p < 0.05). The volatile compounds of dietary fiber treatments were decreased "tallowy" flavor and increased "buttery" and "milky" flavor. The principal components of bamboo and oat fiber treatments were clearly distinguishable from those of the control; however, similar principal components as those of the control were obtained with wheat fiber treatment. Regarding sensory evaluation, the color, texture, and overall acceptability of wheat and oat fiber treatments were significantly higher than those of the control (p < 0.05), and the flavor of the wheat fiber treatment was significantly higher than that of the control (p < 0.05). These results show that wheat and oat fibers are suitable for fried pork loin batter and improve its quality.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.502-510
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• 2007

This study investigated the utilization of turmeric (Curcuma aromatica Salab.) for tofu manufacture and its effects on the quality characteristics and shelf-life. Various concentration (0.000%, 0.005%, 0.010%, and 0.015%) of turmeric were used to evaluate the shelf-life during tofu storage for 12 days at $10^{\circ}C$. The pH decreased with an increasing storage period, but the 0.010% and 0.015% tofu showed lower pH value than the 0.000% tofu, the acidity decreased with an increasing storage period. The water content of the turmeric tofu decreased with an increasing storage period. The turbidity gradually increased until 6 days of storage, and then rapidly increased at 12 days of storage. The microbial count of the 0.015% tofu was lowest during the storage period. In measuring the turmeric tofu color, the L- and a--values decreased during the storage period, while the b--value increased. In the texture analysis, hardness, gumminess, and brittleness of the turmeric tofu decreased 12 days of storage. Cohesiveness and springiness increased with an increasing storage period. In the sensory evaluation, Smoothness, after taste, and overall taste were highest for the 0.010% tofu. For the overall acceptability, the 0.010% tofu (with 0.45% mixed coagulant) attained the highest score.

• Korean Journal of Human Ecology
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• v.23 no.6
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• pp.1217-1229
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• 2014

The purpose of this study was to investigate the quality characteristics and antioxidative effect of Dasik prepared with Lycii fructus extract(LD). LD were added in ratios (w/w) of 0(C), 5(LD1), 10(LD2), and 15%(LD3), and then proximate compositions, physicochemical properties, sensory evaluations and antioxidative effect of the Dasik were measured. LD1~LD3 samples showed higher contents of moisture, crude lipid, crude protein and crude ash as well as pH and sugar content compared to control (p<0.001). The total phenol content of LD samples (LD1, 31.5% ; LD2, 66.1% ; and LD3, 69.7%) was higher than that of control (4.71%). DPPH radical scavenging activity of LD3 showed the highest activity of 65.3%, whereas that of control (27.0%) was the lowest among samples. Additionally, ABTS radical scavenging activity of LD samples was higher than that of control (C, 38.9% ; LD1, 53.6%; LD2, 80.5% ; and LD3, 83.3%). The results of texture analysis on all samples showed that control had the highest but LD3 was the lowest (p<0.001). In sensory evaluation, the scores of appearance, flavor, taste and overall preference for LD2 was significantly higher than the samples(C, LD1, and LD2). Form the findings, this study suggests that 10% addition of LD was effective for preparation of Dasik in the aspects of the consumer acceptability and functionality.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.557-567
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• 2000

An optional ingredient, jasoja(Perillae semen), was adopted to improve the quality of Dongchimi. The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0%, per radish, and sensory and microbiological characteristics were determined during fermentation at 10 for 45 days. The effect was varied depending on the amounts of jasoja, but Dongchimi fermented with 0.5% jasoja was most favored for color, flavor, taste, texture, and overall acceptability in sensory evaluation. According to a quantitative descriptive analysis for the product, the liquid portion of Dongchimi steadily became clearer and less sour in proportion to the amount of added jasoja. However, a strong off-taste was detected from 1.0% treatment. The viable cell numbers of total and lactic acid bacteria drastically increased during the first 2 days, and then gradually increased to their maximum values during fermentation and slowly decreased at the later stage. Dongchimi with 0.5% treatment showed a distinctive high number of microorganisms at the 15th-day of fermentation and this trend was maintained until the completion of fermentation. The lactic acid bacteria isolated and identified from Dongchimi were; Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus faecalis, and Lactococcus lactis. The combined number of Lactobacillus brevis and Lactobacillus plantarum began to increase right after preparation to as much as 10$\^$7/CFU/㎖, then decreased to 10-10$^3$CFU/㎖ afterward. This study showed that the addition of jasoja retarded the initial fermentation of Dongchimi; however, too much jasoja at above 1% weight level per Chinese radish might accelerate fermentation at the later fermentation stage and shoud be avoided. A comparable fermentation pattern was observed among the samples; however, more acceptable Dongchimi could be prepared by fermenting for 11 to 30 days at 0.5% jasoja concentration per radish.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.631-639
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• 2018

The purpose of this study was to investigate the characteristics of macaroons prepared using natural color materials (Opuntia ficus-indica var. saboten (Re-N), mulberry leaf (Gr-N), pumpkin (Ye-N), and cocoa powder (Br-N)) and corresponding artificial food colorants (red (Re-A), yellow (Ye-A), green (Gr-A) and brown (Br-A)). The moisture content of macaroons prepared using natural color material was higher compared to the macaroons prepared using artificial food colorant. DPPH and ABTS radical scavenging activity was similar in both types of macaroons. Lightness and redness of Re-N, Gr-N, Ye-N, and Br-N macaroons were lower than Re-A, Gr-A, Ye-A and Br-A macaroons. Yellowness of Re-N was higher because of the browning reaction. The texture profile analysis revealed lower hardness when natural color powder was employed. In the sensory evaluation, overall acceptability was not significantly different between natural colored and artificial colored macaroons. As a result, macaroons with the natural color material were softer and showed higher antioxidative activity, however, organoleptic properties were not much different when compared with macaroons with artificial colors. Apparently, it is stated that more studies on the development of macaroons with more enhanced physical functionality and good taste using natural materials should be performed.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.90-99
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• 2016

This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage time were found to influence the characteristics of the yogurts, contributing to increased viability of starter culture and phenolic compounds. In particular, the increase in the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was highest (2.95 and 1.14 Log CFU/mL respectively) in DK yogurt. Furthermore, supplementation of the plant extracts significantly influenced to increase the antioxidant activity and water holding capacity and to produce volatile compounds. The higher antioxidant activity and water holding capacity were observed in NN yogurt than DK yogurt. Moreover, all of the sensory characteristics were altered by the addition of plant extracts. Addition of plant extracts increased the scores related to flavor, taste, and texture from plain yogurt without a plant extract, as a result of volatile compounds analysis. Thus, the overall preference was increased by plant extracts. Consequently, supplementation of DK and NN extracts in yogurt enhanced the antioxidant activity and physical property, moreover increased the acceptability of yogurt. These findings demonstrate the possibility of using plant extracts as a functional ingredient in the manufacture of herbal yogurt.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.122-130
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• 2016

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham.