• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1096-1102
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• 2013

This study investigated the quality characteristics of noodles containing roasted Liriopis tuber. Roasted Liriopis tuber powder (LTP) was added in different amounts based on wheat flour (1%, 3%, 5%, 7% and 9%). Cooked noodles containing LTP exhibited significantly lower values for weight, volume, and water absorption; in contrast, higher values were exhibited for turbidity. The Hunter L value (for lightness) of uncooked and cooked noodles decreased but the a value (for redness) and b value (for yellowness) increased with the addition of Liriopis tuber. Textural properties (springiness, cohesiveness, chewiness, and brittleness) measured with a texture analyzer significantly decreased with the addition of Liriopis tuber. From the sensory evaluation results, noodle containing 7% Liriopis tuber was considered the best. To improve the quality of noodle containing 7% LTP, activated gluten was added at different percentages of flour (1%, 2%, 3%, 4% and 5%). Cooked noodles containing activated gluten exhibited significantly higher values for weight, volume, and water absorption; in contrast, lower values for turbidity were exhibited. In addition, the textural properties significantly increased with the addition of activated gluten. From the sensory evaluation results, noodle containing 3% activated gluten was considered the best. In conclusion, noodle with 7% LTP and 3% activated gluten exhibited the most desirable qualities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1086-1095
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• 2013

This study investigated the quality characteristics, oxidative stability, and antioxidative activity of a Korean fried rice cake, Gaeseong-Juak (doughnut of waxy rice) to which Prunus yedoensis Matsumura (PYM) extract, vitamin C, and BHT were added and stored at $60^{\circ}C$ for 4 days. Gaeseong-Juak was prepared by adding PYM extract at 0, 0.5, 1, and 2% of waxy rice powder. It was found that as the content of PYM extract increased, L-values significantly decreased while a-value and b-value significantly increased (P<0.001). The hardness and adhesiveness were increased with an increase in PYM extract, and as the storage period increased. In the sensory evaluations, the sample containing 0.5% and 1.0% PYM extract gave good scores. In the Gaeseong-Juak with PYM extract, the acid value, peroxide value, and p-anisidin value of PYM extract groups were found to have a higher oxidative stability than those of 0% PYM extract group (P<0.05). The antioxidative activity of Gaeseong-Juak to which PYM extract was added increased as the content of PYM extract increased (P<0.001). It was suggested that the shelf life of Gaeseong-Juak could be extended by the use of natural antioxidants, reducing the deterioration of the quality of Gaeseong-Juak.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.177-184
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• 2017

The objective of this study was to determine the quality characteristics and antioxidant activities of Yaksik prepared with different amounts of turmeric powder. Turmeric powder was incorporated into Yaksik at different levels containing 1.7, 2.8, and 3.9% based on the total weight of ingredients. Moisture contents of Yaksik were 41.45~44.93% and increased with higher amount of turmeric powder. Ash and crude lipid contents did not show any significant differences between control and samples. The control group showed higher sweetness and lower pH than the other groups, and sweetness decreased and pH increased upon addition of turmeric powder. In the chromaticity determination, L value decreased while a and b values increased as turmeric powder increased. The total polyphenol and flavonoid contents proportionally increased with levels of turmeric powder. The antioxidant activities measured by DPPH and ABTS radical scavenging activities as well as reducing power were significantly higher than those of the control and proportionally increased as turmeric powder increased. In the sensory evaluation, control and Yaksik made with 1.7% addition of turmeric powder showed the highest preference in terms of color, taste, texture, and overall acceptance. These results suggest that turmeric powder may be a useful ingredient in Yaksik to improve quality and sensory properties.

• Journal of Mushroom
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• v.13 no.3
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• pp.262-265
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• 2015

This study was carried out to investigated optimum mixing ratio of Korean cultivation Salvia miltiorrhiza for production of functional oyster mushroom. Mycerial growth was slow at addition of Salvia miltiorrhiza, and significant difference by increase of Salvia miltiorrhiza. Yields of fruiting body show the highest to 139.5 g/850 ml of medium which are addition 5 g/bottle of Salvia miltiorrhiza but rapid decrease by increase of Salvia miltiorrhiza. Diameter of pileus and thick of stipes were higher at addition Salvia miltiorrhiza than those of the controls. Thick of pileus and length of stipes were the highest at addition 30g, and 20 g and 30 g of Salvia miltiorrhiza. The L value of stipes were the highest at addition 20 g and 50 g of Salvia miltiorrhiza and the L value of pileus were the highest at addition 30 g of Salvia miltiorrhiza, but there was no significant difference in the a-value and the b-value.

• Journal of Bio-Environment Control
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• v.17 no.2
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• pp.143-149
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• 2008

The effects of fruit bagging time, bag kinds, and plant oil treatment on fruit cracking, pathogenic decay, and quality in grapevines were studied. The occurrence of cracking fruit was not affect by bag kinds in 'Campbell Early'. But, bitter rot occurrence in 'Campbell Early' and occurrence of cracking fruit and bitter rot in 'Wase Campbell Early' decreased effectively compared the ones of conventional bag, window bag, calcium coated bag to non-bagging. The cracking fruit occurrence of and 'Kyoho' decreased significantly by bagging to each before July 5 of 'Campbell Early' and before June 29 and July 5 of 'Kyoho' grapevines. The cracking fruit and bitter rot occurrence by plant oil treatment decreased significantly in 'Wase Campbell Early', and increased calcium of fruit skin in 'Campbell Early'. The soluble solids in fruits were much reduced by window bag and the Hunter b value in fruit skin was reduced by calcium coated bag. Accordingly, treatment of Ca-coated bag and plant oil was become judgment to reduction effect of cracking fruit.

• Journal of Mushroom
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• v.10 no.1
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• pp.9-14
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• 2012

This study was carried out to investigated optimum mixing ratio of Korean natural Lindera glauca for production of functional oyster mushroom. Total nitrogen and carbon source of Lindera glauca was 0.16% and 40.9%, respectively and C/N ratio was 215. Total nitrogen source and pH of substrate mixed with Lindera glauca was 2.8~3.0 and 4.8~5.0, respectively. The contents of $P_2O_5$, CaO, MgO and $Na_2O$ were increased by increasing Lindera glauca, but there was no significant difference in $K_2O$ content. Mycerial growth was faster at Lindera glauca treatments than that of control. Yields of fruiting body was the highest at Lindera glauca 20%, and dimeter and thick of pileus were increased according to increase of Lindera glauca addition ratio. The L value of pileus was the highest at the Lindera glauca 10% during mushroom harvest, but there was no significant difference in the a-value and the b-value.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.246-253
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• 2004

This study was carried out to examine softening stability, exponent of Avrami equation, color change, sensory characteristcs during storage when hydrocolloid was added to the sea tangle paste treated with acetic acid and heat treatment. Rate constant of solidification showed the least value of 0.05 in Avrami equation. In addition hardness of the softened sea tangle paste was not changed after two days of storage in case of carrageenan. Rate of hardness in the softened sea tangle paste formulated with carrageenan exhibited the lowest value of 0.28 kg/mm/day. Heat melting spreadability of the softened sea tangle paste showed the highest value in case of carrageenan and its fluid behavior was rheopectic. Viscosity change in the sea tangle paste formulated with carrageenan was the least during storage and its significant difference at the level of p < 0.05 was exhibited. Change of L, a and b value of softened sea tangle formulated with carrageenan during storage was significantly different at level of p<0.05. Color preference, odor, cohesiveness, softerness, process compatibility and overall acceptance of softened sea tangle were revealed to be in best when carrageenan was added. When hydrocolloid was added to the softened sea tangle paste, it showed the positive result in quality and storage stability of softened sea tangle paste. It was extremely effective on softening stability when carrageenan was added to the softened sea tangle paste.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.602-608
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• 2000

Physicochemical and sensory properties of Kakdugi prepared with fermented northern sand lance sauce(Kakdugi-N) were compared with those of fermented anchovy sauce(Kakdugi-A) or shrimp(Kakdugi-S) through pH, acidity, reducing sugar content, color, microbial counts, TPA and sensory evaluation. The salt concentrations were similar among the treatments ranging 1.9 to 2.3%. Greater decrease in pH and reducing sugar content, and greater increase in acidity were observed in Kakdugi prepared with three kinds of fermented fish sauce than control. The greatest decrease in pH and reducing sugar content but the highest increase in acidity and lactobacilli counts were observed in Kakdugi-S, followed by Kakdugi-N and Kakdugi-A. Fermentation pattern of Kakdugi-N was similar to that of Kakdugi-A. The Hunter color L, a and b values increased gradually until day 11 and then decreased, and the a and b values of Kakdugi-N were similar to those of Kakdugi-A. The hardness and fracturability of Kakdugi determined by texture analyser, decreased during fermentation. Sensory evaluation showed that the score of overall acceptability was the highest in Kakdugi-S, followed by Kakdugi-N and Kakdugi-A.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.596-602
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• 2014

We investigate the quality characteristics and free radical scavenging ability of yanggaeng prepared with different amounts of grape juice (GJ). GJ was incorporated into yanggaeng at different levels (containing 50, 100, 150, and 200 g of GJ in yanggaeng, respectively) based on the total weight of water. Sugar contents showed a significant increase; however, pH showed a decrease with increasing levels of GJ. In terms of color, lightness and yellowness decreased significantly but redness increased with increasing levels of GJ. In a texture profile analysis, hardness were increased; however, springiness, cohesiveness, gumminess, and chewiness decreased with increasing levels of GJ. Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity increased significantly as the GJ concentration increased in the formulation. The sensory evaluation indicated that yanggaeng containing the 150 g level of GJ showed the best preference in terms of color, taste, texture, flavor, and overall acceptance. These results suggest that grape juice may be a useful ingredient in yanggaeng to improve quality and antioxidant potential.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.539-550
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• 2014

The purpose of this study was to determine the optimal mixing ratios of three different ingredients of Polygonum multiflorum Radix powder, butter, and sugar for the development of recipe for cookies with Polygonum multiflorum Radix powder. Response surface methodology based on a five level and three variables by central composite design was employed to obtain the best possible combination for the ratios of Polygonum multiflorum Radix powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The analytical results of the physical and mechanical properties for each sample including color L (P<0.01), color a (P<0.01), color b (P<0.01), spread ratio (P<0.001), and hardness (P<0.001) showed significant differences. The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), texture (P<0.001), flavor (P<0.01), taste (P<0.01), and overall quality (P<0.001). The optimal compositional ratios were determined to be 4.00 g for the Polygonum multiflorum Radix powder, 75.42 g for the butter, and 45.67 g for the sugar.