• Culinary science and hospitality research
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• v.20 no.6
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• pp.136-146
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• 2014

This study aimed to determine the physiochemical changes during maturation to examine the preparation of watery Kimchi with wild vegetables from Gangwon Province, and its use. The wild vegetables in this study included Ligularia fischeri, Aster scaber Thunb, and Cirsium setidens; a comparison was made between preservation in a saline solution and pre-treatment with blanching. As for treatment before preparation of watery Kimchi, the water content was the lowest at 81.45% for Aster scaber Thunb preserved in a saline solution and was found to be 87.39% for blanched Cirsium setidens. Blanching resulted in higher L, b, and a values for color value than treatment with a saline solution and Ligularia fischeri got the highest hardness, followed by Aster scaber Thunb and Cirsium setidens, from both types of treatment. As for the physiochemical properties during maturation, the total soluble solid content and salinity were kept higher by treatment with a saline solution than by blanching, whereas pH tended to get lower in both types of treatment. Turbidity became higher one week after treatment with a saline solution, but varied insignificantly afterward by any type of treatment. As for free sugar, both types of treatment increased the content of glucose and fructose and kept that of sucrose and maltose constant during maturation. As for overall acceptability, blanched watery Kimchi made of Cirsium setidens got the highest preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1222-1228
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• 2009

This study was performed to investigate the quality characteristics of the sponge cakes with black garlic powder added such as cake batters, pH, height, specific volume, moisture contents, texture, color and sensory acceptability. Specific gravity of cake batters was increased as black garlic powder increased. Moisture contents, pH, height and specific volume of cakes were decreased as black garlic powder increased. In color of cake's crumb, lightness (L) and yellowness (b) was decreased as the black garlic powder increased, while redness (a) increased. Hardness, gumminess and chewiness was increased with the black garlic powder while springiness decreased in texture of the cakes. In sensory evaluation, flavor and taste of the cake was better than others when the 6% black garlic powder was added while overall acceptability was the highest when 4% black garlic powder was added.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2009.09a
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• pp.88-88
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• 2009

단감은 우리나라가 세계에서 가장 많은 양을 생산하는 대표 과일로 과잉생산과 수확기에 일시적인 홍수출하로 인한 가격이 하락하고, 기상이변에 의한 비상품 과일의 생산이 많아지나 전량 폐기되고 있으며, 유통 및 저장 중에 연화현상과 생리적장애로 품질이 저하되어 경제적 손실이 발생되므로 안정적 생산과 소비를 위하여 다양한 형태의 식품개발이 절실히 요구된다. 국내 감 생산량은 352,822톤이며 이 중 떫은감은 146,233톤(41.45%), 단감은 206,589톤(58.55%)으로 단감 생산량이 떫은감에 비하여 많으며 국내 단감 생산지는 진영, 순천, 문산, 담양, 장성 등 집단화 되어 있고, 원료확보가 유리하나 저장은 수확기인 10월 중순, PE필름 봉지에 넣고 밀봉하여 박스 등에 넣어 $0{\sim}1^{\circ}C$의 저온저장고에 이듬해 4월 중순까지 6개월 정도 저장 가능하나 저장비용이 많이 들고, 4월 이후에는 생리적 장해로 보관이 어렵다. 단감은 다른 과일에 비하여 높은 감미와 비타민 A, 비타민 B1, 비타민 C, 식이섬유 및 리코핀 성분이 다량 함유되어 있고, 노화와 암 발생을 억제하는 폴리페놀물질이 풍부하여 건강 기능성 과일로 알려져 있다. 본 연구에서는 시중에서 구입한 단감의 저온저장 중 감모율 및 이용성 구명을 위하여 관련특성을 검토하였다. 단감을 3월에 구입하여 $5^{\circ}C$에 저온저장하여 보관기간별 감모율을 조사하였고, 단감의 전 처리 후 당도, pH, 색도, 수분함량 등을 조사하였다. 3월에 시중에서 구입하여 PE필름에 봉한 채 종이박스 넣어 $5^{\circ}C{\pm}2$ 저온저장고에 저장하여 1개월 후에 조사한 결과 정상과가 75.47%, 25%미만 장해과가 14.37%, 50%이상 장해과가 10.16% 이었고, 2개월 후는 정상과가 41.52%, 25%미만 장해과가 42.88%, 50%이상 장해과가 15.61%이었다. 단감을 꼭지제거, 박피, 제핵 후 절단하여 파쇄 후의 당도는 14.8 $^{\circ}Brix$, pH는 6.0, 수분은 56.7%, 색도 L값은 39.8, a값이 12.6, b값이 22.7이었다. 파쇄한 단감을 $-20^{\circ}C$에 1차 냉동하여 해동 후 당도는 냉동 전 $14.8^{\circ}Brix$에서 $14.2^{\circ}Brix$로, 2차 냉동 해동 후는 $12.6^{\circ}Brix$로 감소하였으며, 색도 L값과 a값 및 b값은 냉동 전에 비하여 감소하였고, 수분함량은 냉동 전 64.4%, 1차 냉동 해동 후에 82.78%, 2차 냉동 해동 후에는 84.09%로 증가하였다.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.168-176
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• 1998

The breadmaking characteristics of composite flour containing 30% of buckwheat and 70% of wheat with the addition of vital wheat gluten and water-soluble gums, were studied to establish the optimum formula for the development of buckwheat bread. The addition of vital wheat gluten or/and gums led to successful formation of buckwheat bread, giving loaf volume increase and improvement of sensory quality, especially texture determined by QDA (Quantitative Descriptive Analysis). Among those additives, xanthan gum showed the best volume expansion. Synergistic effects on bread quality were observed when the vital wheat gluten and xanthan gum or guar gum were used together. As buckwheat flour was substituted for wheat flour, gelatinization started early and the maximum viscosity increased measured by an amylography. The addition of gluten and gums caused the initial gelatinization to occur at a higher temperature and maximum viscosity to decrease.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.681-688
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• 2000

This study was an attempt to use arrowroot, a common plant in Korea used as food to relieve famine, for making noodles and to set up a standard formulation for arrowroot-starch-containing noodle. Arrowroot starch was mixed with wheat flour at a different ratio and used to make noodles. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Water binding capacity of arrowroot starch was higher than that of wheat flour. Maximum viscosity of the composite arrowroot-wheat flours was increased as the arrowroot starch content increased as measured by amylograph. Addition of arrowroot starch at 10% level improved the quality of noodles. Texture measurement showed that the noodles of the composite flour containing 10% or 20% arrowroot starch were superior to those of wheat flour alone； however, the scores of arrowroot-con-taming noodles were similar to those of wheat flour alone in sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.786-789
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• 1996

An image processing system was built to evaluate the color properties of apple and meat. The system consisted of video camera, video card, 32 bit microcomputer and an optical illuminator. The operating software was developed to carry out capturing, analyzing, displaying and storing of the 8 bit digitized images of food. The images of apples at various maturing stages were investigated to obtain the color histogram of R, G, B and Hunter value. RGB histogram showed a major difference in G value, 35.01, the minor change in R value, 6.16, and the negligible difference in B value. The image of beef cut was separated into two parts, fat and lean tissue, by applying threshold value method based on the digital value of color. The threshold value for fat was over 240 and for lean under 230 in R value, respectively. The resulting non fat image showed 2% decreased color difference value, ${\Delta}E$, than whole meat cut.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.714-719
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• 1996

Changes in physicochemical properties of brown rice (Chu-chunk byeo, Japonica type) kept at $4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C\;and\;40^{\circ}C$ in laminated film (4 layer) pouches were analyzed. Hardness of brown rice grain increased during storage periods. In case of color changes, 'L' value increased during storage below $30^{\circ}C$, and decreased after three months at $40^{\circ}C$. The 'a' value did not change below $30^{\circ}C$, but increased at $40^{\circ}C$. The 'b' value increased under all storage conditions. Percent germination was above 97% below $20^{\circ}C$ regardlesss of storage period and was inhibited by heat above $30^{\circ}C$. The rice did not germinate after one month storage at $40^{\circ}C$ Gelatinization enthalpy and gelatinization peak temperature by DSC of brown rice powder decreased during storage. As a result, storage below $20^{\circ}C$ in laminated film pouch is recommended far brown rice.

• Korean Journal of Human Ecology
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• v.9 no.3
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• pp.89-98
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• 2006

The purpose of this study was to investigate the properties of Seolgiddeok by mixed ratio of jujube powder and sugar. The proximate composition, water holding capacity, Hunter's color values, texture, and sensory evaluations were examined in this study. The results are as follows. Among the proximate composition of the Seolgiddeok that was made of different ratio of Jujube powder and sugar, moisture content of the control group was 43.93%. As the amount ratio of Jujube powder increased, moisture content slightly increased, and content of crude protein and crude ash was higher. The water holding capacity of Seolgiddeok by mixed ratio of jujube powder and sugar was lower as the amount ratio of Jujube powder increased. The L value, which is Hunter's color values of Seolgiddeok by mixed ratio of jujube powder and sugar, was the highest in the control group. The a and b value was the lowest in the control group and became high as the amount ratio of the jujube powder increased. As amount ratio of jujube powder increased, the hardness, the springiness, the cohesiveness, the gumminess, and the chewiness, of Seolgiddeok became high, but adhesiveness became low. In a sensory evaluation of Seolgiddeok by mixed ratio of jujube powder and sugar, the preference of texture, mouth-feel, and appearance was the highest in the control group. The preference of color, flavor and overall preference were the highest in Seolgiddeok by mixed ratio of jujube powder of 75.0g and sugar 57.6g.

• Food Science and Preservation
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• v.13 no.4
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• pp.483-489
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• 2006

Considering the development of fusion ingredients rom red ginseng and Cheonggukjang (soybean-fermented food), their commercial powders were evaluated in their Hunter's colors, volatile compounds, and sensory properties depending on manufacturing companies and mixing ratio of both powdered products. Hunters L, a and b values of red ginseng powders were $75.56\sim85.50,\;1.90\sim6.30,\;and\;23.29\sim35.08$, respectively, while those of Cheonggukjang powders were $64.96\sim71.69,\;4.64\sim8.30,\;and\;30.45\sim36.50$, respectively. Volatile compounds were mainly composed of hexanal, $\beta-pinene$, methyl benzene, 3,5-methyl propyl nonane, 2-propanone, decane, and 2,8-dimethyl undecane in red ginseng samples, and of 2,3-butanedione, decane, 2,2,7,7-tetramethyl octane, and 3-methyl butanal in Cheonggukjang samples. Total volatiles of the mixed samples decreased as ginseng decreased and Cheonggukjang increased. The mixed sample of both red ginseng and cheonggukjang in same amounts was the highest in its sensory acceptability, which was composed in the order of 2-propanone, 2-butanone, pentane, hexanal and 3-methyl butanal. The above results indicate that red ginseng and Cheonggukjang showed a potential as fusion ingredient for preparing new functional produce through further processing.

• Food Science and Preservation
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• v.13 no.2
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• pp.154-160
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• 2006

Shelf-life of functional beverage for the purpose of body fat reduction during storage was estimated at different temperatures. To estimate quality change of functional beverage, vacuum gauge, sugar concentration pit acidify, Hunter's color value, browning color intensity, total cell count and sensory evaluation were measured periodically. Vacuum gauge, sugar concentration pH and acidity were little changed and total cell count was not detected. By using the correlation coefficient between sensory evaluation and physicochemical properties, b-value was chosen for quality index of functional beverage. $Q_{10}-values$ for shelf-life were in the range of $2.13{\sim}2.59$. When sensory evaluation was 2.5 at $50^{\circ}C$, storage period was 6.83 weeks. And shelf-life calculated by $Q_{10}-values$ were 73.89, 34.21 and 13.21 weeks in $20^{\circ}C,\;30^{\circ}C\;and\;40^{\circ}C$, respectively.