• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.385-390
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• 1988

This study was conducted to determine the interconversion of sugars in persimmon during the drying process and the textural properties of raw and dried persimmons using the changes of some chemical constituents, the analysis of sugar component, and the measurement of texture. Five varieties of persimmons were used in this experimment. As the drying proceeded, content of acetaldehyde and alcohol increased while soluble tannin content rapidly decreased. The rapid changes of these component obserbed in kyongsan Bansi and Hiratanenashi. Soluble sugars detected in raw persimmons were mainly glucose, fructose and sucrose. The content of sucrose was rapidly decreased in early stage of drying, while glucose and fructose were rapidly increased. The nearly same amount of glucose and fructose presented in the dried persimmon although there were some differences among varieties tested. The major component of white powder developed on the surface of dried persimmon was almost glucose. The texture profile analysis of the raw and dried persimmons was made with texturemeter and the quality of the dried persimmons was sensory evaluation method. Hiratanenashi and Sagoksi were determined as the suitable varieties in the processing of dried persimmons, but the varieties of Changdungyee and Namyang Susi were not suitable.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.395-400
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• 1999

This study was to investigate the effects of green tea powder addition on the quality of white bread. Initial pasting temperature on amylograph increased and peak and final viscosity decreased with the addition of green tea powder. The lightness values of bread crust decreased and lightness and redness value of bread crumb was not affected, but b values decreased with the increase of green tea powder contents. The volume was significantly reduced with addition of green tea powder up to 5.0% level, compared to that of control. The addition of green tea powder at 2.5% was not affected in most of texture parameters(hardness, springiness, cohesiveness, gumminess and chewiness). But, 10% green tea powder addition to the bread increased significantly hardness, gumminess and chewiness. As results of sensory evaluation, the bread containing 2.5% green tea powder had the highest score in appearance, color, flavor, taste, texture, and overall acceptance. Concludingly, in terms of overall properties, the addition of 2.5% green tea powder to white bread showed the best result.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.877-887
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• 2005

This study determined the effects of soybean oil$2\%$) and chitosan($1\%$) on the quality characteristics of Omija Jelly made of various starches (mungbean starch, cowpea starch and corn starch). RVA(Rapid Visco Analyzer) viscosity was measured for starches suspended in Omija aextract with $2\%$ soybean oil and $1\%$ chitosan. The color value, syneresis, texture(rupture test and TPA test) and sensory properties of the samples were measured. Gelatinization of cowpea starch was expedited by adding soybean oil and chitosan. Otherwise, gelatinization of mungbean starch and com starch was retarded by adding chitosan. The lightness(L) and the syneresis of Omija Jelly with soybean oil and chitosan were decreased, indicating the increased transparency and stability of Omija Jelly. Rupture stress and rupture energy of Omija Jelly were decreased by adding soybean oil. Rupture stress was increased and rupture energy was decreased by adding chitosan. The addition of soybean oil improved texture of Omija Jelly, indicating that the springiness, cohesiveness and chewiness of Omija Jelly were increased and adhesiveness was decreased. By adding chitosan, the springiness and hardness of Omija Jelly were increased and the cohesiveness and adhesiveness were decreased. The overall acceptability of Omija Jelly made of $6%$ or $7\%$ cowpea starch and com starch was increased by adding soybean oil and chitosan, but the quality characteristics of Omija Jelly made of mungbean starch were not influenced by additives such as soybean oil and chitosan.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.8
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• pp.3537-3543
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• 2012

Therefore, to establish optimal condition and composition with magnesium chloride emulsion as coagulant, this study compared its properties by the usage of 60%(w/w) magnesium chloride solution, lastly measured the characteristics of soybean curd coagulation, coagulation time, state of texture, and water separation ratio with using emulsion as coagulant. After all the experiments, when manufacturing magnesium chloride emulsion with using 70% of quantity of 60%(w/w) magnesium chloride solution, it had the best result as coagulant according to the state of texture and the water separation ratio of soybean curd.

• Korean Journal of Breeding Science
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• v.41 no.3
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• pp.205-212
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• 2009

Wheat (Triticum aestivum L.) grain texture is an important determinant of milling properties and end product use. Two linked genes, puroindoline a (PINA) and puroindoline b (PINB), control most of the genetic variation in wheat grain texture. Wheat seed proteins were examined to identify PINA and PINB gene using two pre-harvest sprouting wheat cultivars; Jinpum (resistant) and Keumgang (susceptible).Wheat seed proteins were separated by two-dimensional electrophoresis with IEF gels over pH ranges: pH 3-10. A total of 73 spots were digested with trypsin resulting peptide fragmentation were analyzed by matrix assisted laser desorption/ionization-time of flight mass spectrometry (MALDI-TOF/MS). Mass spectra were automatically processed and searched through NCBInr, SWISS-PORT and MSDB database with mono isotopic masses and complete gene sequence were found by UniProt database. Puroindoline a and puroindoline b that is responsible for grain texture related with baking performance and roughness. Two spots were found Pin b (16.7 kDa) and Pin a (16.3 kDa) in Jinpum compare to seven spots were identified Pin a (16.1 kDa, 16.3 kDa) and Pin b (16.7 kDa, 9.5 kDa and 14.4 kDa) in Keumgang. Some selected spots were identified puroindoline like grain softness protein (16.9 kDa, 17 kDa and 18.1 kDa) in Keumgang. Moreover, to gain a better inferring the identification of puroindoline related proteins using proteomics, we accomplished a complete gene sequence of PINA and PINB gene in pre-harvesting sprouting wheat seeds between resistant (Jinpum) and susceptible (Keumgang).

• Animal Bioscience
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• v.34 no.5
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• pp.904-913
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• 2021

Objective: Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK). Methods: The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists. Results: Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/㎟; cooked = 14.72 N/㎟) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman. Conclusion: This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.324-331
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• 2019

The objective of this study was to evaluate physicochemical and sensory properties, the texture profile, and antioxidant activity of ginseng extract-supplemented quark cheese as a new cheese product intended to improve public health. After addition of less than 1.0% ginseng extract, the moisture content of quark significantly decreased, while fat and protein levels increased, although microbial counts and lactose and ash contents were not affected significantly (p<0.05). In terms of color, $L^*$ values decreased significantly with increasing concentration of ginseng extract, while $a^*$ values increased significantly (p<0.05). The results of texture profiling showed that cohesiveness and springiness were unaffected, whereas hardness, gumminess, and chewiness increased significantly. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical-scavenging activities of the cheese fortified with 0%, 0.5%, or 1.0% of the ginseng extract were $4.22%{\pm}0.12%$, $20.14%{\pm}1.34%$, and $56.32%{\pm}1.54%$, respectively. The results of sensory analysis indicated that bitterness, ginseng odor, and aftertaste significantly improved with increasing concentration of ginseng extract (p<0.05). However, there was no significant difference in the overall quality attributes of quark cheese between the no-supplement control and samples with less than 0.5% of the ginseng extract (p>0.05), suggesting that these products could help to promote public health as functional foods.

• Food Engineering Progress
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• v.23 no.3
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• pp.217-222
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• 2019

The purpose of this study is to investigate the effect of ultra-fine powder kelp powder as a natural food additive for fast rehydration on the quality of freeze-dried fish cake noodle with soft and elastic texture properties during or after cooking. The average moisture content and water activity ranges of freeze-dried fish cake noodle were 3.71±0.12% (dry basis) and 0.185-0.332, respectively. The water activity of freeze-dried fish cake noodle decreased upon increasing the kelp powder content at the same moisture content. The rehydration ratios of fish cake noodle with 1, 3, and 5% (w/w) of kelp powder were 1.39, 1.49, and 1.77 g water/g solid, respectively. The hardness of the 5% (w/w) kelp powder-enhanced fish cake noodle after rehydration had the lowest value among the three samples upon using a texture profile analysis test (TPA). In the sensory hedonic test results, 5% (w/w) kelp powder added to fish cake noodle after rehydration produced the highest values in texture, flavor, and overall quality.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.3
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• pp.236-240
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• 1991

The objective of this research was to determine the effect of storage period on the cooking qualities of barley. The expansion rate and the water absorption rate of cooked barley were decreased with the increase of polishing degree. When the barley having the same degree of polishing were cooked for 50 minutes, both rates were showed negative correlation with the storage time by showing the lower values in the barley having longer storage periods. Whiteness of cooked barley did not showed any clear correlation with the storage period. The texture of cooked barley and the amylogram properties also did not showed any correlation with the storage period due to the effects of other factors such as harvesting stage and cultivating conditions.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.531-539
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• 2023

The objective of this study was to determine the effects of quality grade (QG), and back-fat thickness on the carcass traits and meat quality properties of Hanwoo steers. Fifty carcasses were sorted into two QG (QG 1+ and 1) and three back-fat thickness (<10 mm, 10 to 19 mm and ≥19 mm) groups. After investigating the carcass traits (rib eye, back-fat thickness, weight, color, yield index, maturity, marbling score, and texture), the longissimus lumborum muscles from the carcass groups were collected and analyzed for meat quality (pH, color, cooking loss, and moisture), texture profiles [Warner-Bratzler shear force (WBSF), and tensile tests], and fatty acid. Results showed that marbling score (p<0.001), moisture (p<0.05) and tensile tests values (p<0.05) had a significant differences between QG1+ and QG1. No differences in pH, color traits, cooking loss and WBSF values occurred between the QG groups. Regarding the back-fat thickness effect, we observed that the carcass weight, yield index (p<0.001), yield grade (p<0.001) and marbling score (p<0.05) had a significant differences among the back-fat thickness groups. Regarding the meat quality, moisture content and WBSF values (p<0.01) among the back-fat thickness groups. The back-fat thickness did not affect the pH, color, cooking loss and tensile tests. The QG and back-fat thickness did not affect the fatty acids contents (p>0.05). It may be concluded that the carcass traits and meat quality were significantly affected the QG and back-fat thickness.