• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.51-55
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• 2008

Colour and texture are the most difficult quality aspects of Kimchi to maintain during storage. Therefore, this study investigated how to maintain superior quality Kimchi during fermentation without changes in color and texture. By examining differences between samples covered with vinyl(A group) and not covered with vinyl(B group) and assessing pH, total acidity, total viable cell count, total lactic acid bacteria cell count and sensory characteristics. The results are indicated that pH, total acidity, total viable cell and total lactic acid bacteria were similar between group A and B. Group A showed higher sensory score for colour, taste, texture and acceptability than group B(p<0.001). Covering the Kimchi with vinyl appeared to have a similar effect as when Kimchi is kept in a Kimchi-pot under stones or the outer leaves of vegetables making it possible to maintain good color and texture during storage. In conclusion, even though, it is not practical to use Kimchi-pots within urban settings today, vinyl coverings may offer the same effects.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.801-809
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• 2010

This study investigated the quality characteristics of Sulgidduk with different levels (0, 4, 8, 12, 16%) of added yam powder by measuring water content, color value, texture, and sensory quality. The water content of Sulgidduk decreased significantly (p<0.05) by increasing the amount of yam powder. The Hunter's L value of Sulgidduk decreased, and the a and b values increased significantly. Mechanical texture parameters, such as hardness, cohesiveness, gumminess, adhesiveness, and chewiness decreased significantly (p<0.05) as the amount of added yam powder increased. The springiness of the 0, 4, 8 and 12% yam Sulgidduk was not different significantly, but springiness decreased significantly in the 16% yam Sulgidduk. Hardness increased significantly during storage, whereas cohesiveness, gumminess, and adhesiveness decreased. Springiness of the control sample increased significantly, but the Sulgidduk with added yam powder had the highest springiness levels during the first and second days. Chewiness was highest during the first day in all Sulgidduk preparations. The 12% yam Sulgidduk was the best in color, flavor, taste, moistness, chewiness, and overall acceptability from the sensory evaluation. These results indicate that Sulgidduk with 12% added yam powder had the best quality in sensory and texture analyses.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.1-10
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• 2003

This study was designed to investigate the effective ratio of bread with Ulmus devidiana. The bread with various contents(0, 10, 20, 30%) of Ulmus devidiana were measured by volume, color difference, texture and sensory evaluation. The results were as follows: The dough yield tended to increase by adding Ulmus devidiana extract but those were not significant difference. The loaf volume index increased by adding Ulmus devidiana extract. The texture(hardness, cohesiveness, springiness, gumminess, chewiness) of bread increased by the addition Ulmus devidiana extract. Color L, a and b value were not significant difference. In sensory evaluation, bread with 10% Ulmus devidiana extract was evaluated as the best in taste, texture, flavor and overall acceptability.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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• pp.545-555
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• 2014

To develop Korean-style cut noodles with enhanced protein and calcium levels, we manipulated the ratio of dried anchovy Engraulis japonicus soup base residue powder to wheat flour, using a response surface methodology based on trained panel trials to determine the optimum ratio. Texture analysis and nutritional evaluation were also performed on cut noodles containing dried anchovy soup base residue (CNAR). Higher umami taste and springiness, and lower fishy flavor were strongly correlated with overall acceptability. The optimal CNAR formulation consisted of wheat flour (96.02 g), anchovy residue powder (2.67 g), and water (50.64 mL). CNAR had lower gumminess and adhesiveness (P<0.001), but higher springiness, cohesiveness (P<0.001), and chewiness (P<0.05), than the control (original wheat flour cut noodles). The addition of anchovy soup base residue elevated protein, lipid, and ash levels relative to the control. Color values decreased with increasing residue powder content. In vitro protein and starch digestibility of CNAR were lower than in the control (P<0.001). CNAR yielded significantly higher total free amino acid content than the control (P<0.01), leading to CNAR's improved palatability. Dried anchovy soup base residue can be used in wheat flour cut noodles to improve nutrition, sensory acceptability, and profitability.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.183-193
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• 2020

The study was to investigate the quality characteristics of American waffles substituted with 0, 25, 50, 75, and 100% of kamut whole wheat flour (KWF). The KWF samples had maintaining the specific gravity of the batter until the 25% substitution. The spreadability decreased as the ratio of the KWF increased, and the pH of the 100% substitution sample were the lowest. The KWF samples had increasing baking loss rates until the 75% substitution while decreasing the water activity. Lightness and yellowness significantly decreased with increasing the KWF while redness increased. Hardness, chewiness, and gumminess of the 25% substitution sample were the highest, while the springiness and resilience were maximum with the 100% substitution. The KWF samples had increasing overall acceptability, acceptability of color, flavor, and texture until the 50% substitution. The characteristics intensity rating of crust color, bran flavor, and sweetness increased with increasing the KWF. The KWF samples had significantly higher crispiness than the control group. The frequency of the bran flavor, sweetness, nuttiness, and unpleasant increased while the egg and milk flavor, and flour taste decreased. These results suggest that the substitution of the 25~50% KWF could be the optimal to improve the quality characteristics of American waffles.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.284-290
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• 1994

To prepare soybean curds, the concentration of $CaCl_2,\;MgCl_2,\;CaSO_4$ and glucono-%{\delta}$-lactone fresh solution as coagulants were determined by transmittance of whey using spectrophotometer. The concentrations of four coagulants at which the transmittance had the highest value were chosen. Moisture content, yield and protein recovery of soybean curds prepared with four coagulants were investigated. The textural properties were examined by Instron Universal Testing Machine, and sensory evaluation was carried out. The microstructure of soybean curds was examined by SEM. Soybean curds obtained with $CaCl_2\;and\;MgCl_2$ were hard and coarse, and had roasted nutty taste, whereas those with $CaSO_4$ and GDL revealed very smooth, soft and uniform. Soybean curd prepared with GDL had the lowest acceptability because of sour taste. The texture and acceptability of soybean curds were influenced by the type of coagulant.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.494-502
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• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• Korean Journal of Human Ecology
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• v.21 no.6
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• pp.1211-1222
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• 2012

This research studied the effects of Backryeoncho (Opuntia ficus-indica var. saboten) extract as an additive in kimchi in various amounts (0%, 0.4%, 0.8%, 1.2%), and its acceptance by middle school students in the Jeonju area. The treated kimchi had a higher pH than the untreated kimchi without extract, and the titratable acidity of the kimchi decreased with the addition of the Backryeoncho extract. The degree of salinity decreased in kimchi with the added Backryeoncho extract in a dose-dependent manner. The cutting force and compression force were higher in kimchi where the extract was added during the fermentation period resulting in improved texture of the kimchi. The addition of the extract slowed growth of total bacteria (1.83~2.12 log CFU/mL) and lactic acid bacteria (1.4 log CFU/mL) as compared with the control sample. In the sensory evaluation of overall taste, kimchi with 0.8% extract added demonstrated higher evaluation in overall categories. The acceptability of Backryeoncho extract as an additive in kimchi among middle school students was higher than in the control sample, with an optimum additive of 0.4% extract, based on the lowest volume of leftovers.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.111-116
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• 2011

The purpose of this study was to evaluate the optimum ratio of coffee waste to chocolate for the preparation and investigation of the sensory characteristics of coffee chocolates. Color values(L-value, redness, and yellowness), total flavonoids, radical scavenging activity, and sensory characteristics of coffee chocolates made with various concentrations of additives were measured. The coffee waste powders were added at weight percentages of 0, 1, 2, 3, and 4%. As the ratio of coffee powder to chocolate increased, total flavonoid content and radical scavenging activity increased. In sensory evaluation, significant differences(p<0.05) were shown in taste, bitterness, texture, and overall acceptability depending on the amount of coffee waste powder added. The optimal ratio for sensory acceptability of coffee chocolate was 2% added coffee waste powder.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.733-739
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• 2013

This study investigates the characteristics of mayonnaise adding yuza juice, a byproduct of yuza tea, to it. The mayonnaise was prepared by adding yuza juice at 0(control), 25, 50, 75, 100%. In order to analyze the characteristics of the mayonnaise, we examined the color, viscosity, emulsion stability and sensory acceptability. The L, a, ${\Delta}E$ values of mayonnaise mixed with yuza juice were similar to or lower than control. As the content of yuza juice increased, the viscosity and emulsion stability, that is the physical quality of the mayonnaise, improved significantly(p<0.05). With regard to sensory evaluation, mayonnaise mixed with yuza juice had better flavor, taste, texture and overall acceptability(p<0.05). These results suggest that yuza juice is good ingredient to improve the quality and sensory acceptability of mayonnaise.