• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.3
• /
• pp.406-412
• /
• 2003

This study was intended to investigate physical characteristics of the bread with Laminaria powder. Three different powder concentration levels of 2.5%, 5% and 7.5% were added to flour to make the bread. The puffing rate, density, color, and texture were analyzed. Sensory evaluation was performed among female college students and housewives in their 50s. The volume of the dough during the fermentation and the final volume of the bread containing Laminaria powder was smaller than that of the dough without the powder. While adding the powder to the bread decreased the Hunter L (lightness) and a value (redness), it increased the b value (yellowness). In the texture analyzer measurement, hardness and fracturability of the bread were significantly increased by adding the powder and chewiness tended to increase. However, adhesiveness, springiness and cohesiveness were not significantly different among groups. As the result of the sensory evaluation, differences were observed between female college students and housewives in their 50s. In all indices of the sensory test, college students evaluated the bread with the powder lower than the bread without the powder, while the housewives preferred the bread with the powder. The bread containing 2.5% Laminaria powder obtained the most excellent scores. In conclusion, it is suggested that the bread with 2.5% Laminaria powder would be a highly acceptable bio-active product with proper physical characteristics.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.9
• /
• pp.1477-1484
• /
• 2005

The effects of various seasoning components, pH of seasoning solution, heating time and storage temperature were investigated on the color and textural properties of the salted radish root (nanmooji) The effects of individual seasoning components in the salted radish root, additives of polyphosphate (AD3), citric acid (AD5), malic acid (AD2) delayed the color changes and softening more, compared to control soaked in water. On the other hand, additives of potassium sorbate (AD1), succinic acid (AD7), MSG (AD8), saccharin (AD6) accelerated the color changes and softening of the salted radish roots. The effects of pH of seasoning solution($X_1$), and heating time ($X_2$) were central composite design and response surface analysis. R- square represented dependent variables correlated independent variables ($X_1,\;X_2$), showed over 0.8 in the color and area value calculated thickness and firmness of salted radish root. Especially, R- square of 'b' represented 'yellow-green' was 0.899. And the result of crossing analysis of individual independent variables ($X_1,\;X_2$), showed that both independent variables had significant effects on the color and textural changes of the salted radish root. The salted radish root increased its color changes and softening, rapidly at $40^{\circ}C$, compared to the other storage temperatures at most storage periods.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.4
• /
• pp.586-591
• /
• 2000

This study was conducted to investigate the effect on quality of low fat pork patties containing various hydrocoloids such as sodium alginate, carboxymethy1 cellulose (CMC) and zanthan gum. Moisture contents of raw, cooked and reheated patties of control patty (20% fat) were lower than those of the hydrocolloids-added patties, and fat content patties was higher than other patties. Colors of raw and reheated patties were not different among four kinds of patties, but L-value of cooked patty adding sodium alginate and b-value of control patty were low significantly in comparison with other patties. Cooking and final yield of hydrocolloids-added patties was high significantly in comparison with control patty. Fat retention of cooked control patty was lower than hydrocolloids-added patties, and fat retentions of retention four kinds of patties were 89.7~93.1%. Hardness of cooked and reheated patties adding xanthan gum was low significantly in comparison with other patties, and chewiness was high in theorder of control patty, CMC, sodium alginate and xanthan gum. In case of water holding capacity, cooked and reheated hydrocolloids-added patties, and juiciness was superior in the order of xanthan gum, sodium alginate, CMC and control patty. On the whole, textural and sensory characteristics of patties containing hydrocolloids were superior to control patty.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.7
• /
• pp.997-1001
• /
• 2003

Addition of synnemata of Beauveria bassiana on the baking qualities of bread was studied. There were no differences in the loaf volume of bread made of composite flour blended with the synnemata powder at level of 1%, 3% from that of control, but that of 5% was lower than the control. The addition of synnemata powder caused a decrease in the lightness of bread crumb and an increase in the redness and yellowness. The hardness of bread made of composite flour blended with synnemata powder at level of 1% and 3% was similar to that of control, while 5% addition was higher than the control. There were no differences in the springiness, gumminess and chewiness of bread made with synnemata powder at level of 1%, 3% from those of control. In sensory evaluation, the addition of the synnemata powder at level of 1% and 3% did not affect appearance, flavor, taste, texture and overall acceptability, while 5% addition significantly decreased those values.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.5
• /
• pp.784-789
• /
• 2015

This study investigated the quality of muffins prepared with various concentrations of wheat sprout powder. Muffins were prepared by adding 0, 1, 3, 5, and 7% wheat sprout powder to flour of the basic formulation. The weight of muffins increased upon addition of 3~5% wheat sprout powder. Height and volume index of the muffins containing 1~5% wheat sprout powder were higher than those of the control. The pH, lightness, and redness of muffins decreased with 3~5% wheat sprout powder, whereas yellowness and moisture contents increased. The hardness of muffins increased upon addition of wheat sprout powder, but there was no significant difference among the sample groups. The total polyphenol contents and antioxidative activity as measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffins increased as the concentration of wheat sprout powder increased. Muffins containing 1~5% wheat sprout powder showed acceptable sensory properties, including color, flavor, taste, and overall acceptability. Results indicate that the optimal concentration of wheat sprout powder in the muffin formula was 3~5% (w/w).

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.12 no.2
• /
• pp.117-123
• /
• 2006

To mass-product useful biopolymer films, chitosan/gelatin blend films were prepared by solution casting method. Effect of mixing ratio, tensile strength(TS), elongation(${\Delta}E$) at break, total color difference(E), water vapor permeability(WVP) and oxygen permeability(OP) on chitosan/gelatin blend films properties were investigated. TS, ${\Delta}E$, E, WVP and OP values of chitosan/gelatin blend films were 43.43-38.30 MPa, 9.02-15.09%, 1.28-3.81, $0.8420-0.9673ng{\cdot}m/m^2{\cdot}s{\cdot}Pa$ and $1.5472{\times}10^{-7}-1.5424{\times}10^{-7}mL{\cdot}{\mu}m/m^2{\cdot}s{\cdot}Pa$, respectively. TS of the blend films decreased, while E and E of the blend films increased with increasing chitosan content. WVP and OP of the blend films did not show any significant relationship with mixing ratio and thickness of the blend films. OP of the blend films were lower than those of low density polyethylene and oriented polypropylene.

• Korean Journal of Food Science and Technology
• /
• v.39 no.4
• /
• pp.425-431
• /
• 2007

The quality characteristics of Gangjung added with detoxified Rhus verniciflua stem bark (RVSB) extract, as well as the changes that occurred in the product during accelerated storage ($60^{\circ}C$, 24 hr), were investigated. The expansion rate of Gangjung was not significantly different (p < 0.05). The L-value of the Gangjung with added detoxified RVSB extract was higher than the control, while the a-value decreased as the addition levels of the detoxified RVSB extract increased. The b-value was highest for the Gangjung prepared with 7% (w/w) detoxified RVSB extract. The moisture content of the Gangjung decreased as the storage period increased, but the addition of detoxified RVSB extract (p < 0.05) did not significantly change this effect. We found no significant difference in the hardness of the Gangjung within the concentration range of 0-7% (w/w) detoxified RVSB extract, and the peak number slightly decreased as the storage period increased. After 16 hr of storage, the acid value was significantly lower for the Gangjung containing detoxified RVSB extract at concentration between 5-7%. Furthermore, after 12 hr of accelerated storage, peroxide and TBA values significantly decreased with additions of detoxified RVSB extract that were over 3% (w/w). These results suggest that the physical texture of Gangjung did not improve by the addition of detoxified RVSB extract; however, its rate of lipid oxidation was reduced.

• Korean Journal of Food Science and Technology
• /
• v.45 no.3
• /
• pp.339-344
• /
• 2013

Application of intense pulsed light (IPL) treatment is an emerging technology with interesting prospects in food preservation. However, information concerning the factors affecting the inactivation of microorganisms and their impact on the quality of fresh-cut food is scarce. In this study, the effects of IPL treatment on the microbial inactivation and physicochemical change in paprika were determined. The viability of bacteria in paprika treated with IPL decreased slightly with the treatment time. In addition, water content was slightly decreased after IPL treatment regardless of the color of paprika. However, except in red paprika, sugar content increased after IPL treatment. The pH of paprika increased in all samples, and the polyphenol content decreased with treatment time, but these differences were very small. After IPL treatment of paprika, vitamin C content increased in yellow and red samples. Hunter color values-lightness (L), redness (a), and yellowness (b)-increased in red paprika, but all values decreased in orange paprika.

• Journal of Life Science
• /
• v.19 no.6
• /
• pp.781-786
• /
• 2009

The characteristics and preservation of plain bread with 0, 3, 6, 9, 12 and 15% of onion juice added were investigated during storage at room temperature. The weight, volume and specific volume of bread with added onion juice increased, compared to those of the control bread. The color value of bread when onion juice was added had lower values of lightness and higher values of redness and yellowness than those of the control bread. The pH was lower in the bread during storage, and it decreased with an increase of onion juice. Hardness was increased and water activity was decreased in the bread during storage. With an increment of onion juice, hardness was the lowest but water activity was the highest. The addition of onion juice also inhibited the growth of aerobic bacteria and mold on bread. Taste, flavor, surface, texture and overall acceptability by sensory evaluation were the best when 3% of onion juice was added, but there were no significant differences between it and 0% bread. The results imply that addition of onion juice into plain bread will create a healthy and functional bread with an extended shelf-life.

• Journal of Food Hygiene and Safety
• /
• v.23 no.4
• /
• pp.330-337
• /
• 2008

Betarich carrots were washed at various hypochloric acid(HCA) concentration and steeping time and packed in PE bag keeping at $8^{\circ}C$ for 12 days, in order eventually to examine microbiology, firmness, surface color, whiteness index(WI) and sensory quality. It was found that total bacterial counts at T-II and T-III with the 3 minute steeping were $4.37{\pm}0.19\;\log\;CFU/g$ and $4.27{\pm}0.13\;\log\;CFU/g$ respectively, showing slight decrease compared to control condition. E. coli was not detected at all treatments but less coliforms were detected at the 8-day treatments of T-II and T-III. Treatment of 3-minute steeping showed smaller reduction in firmness than that of I-minute steeping at 12-days, and T-1 (T-3) had the largest (smallest) reduction among them. It was also found that during the treatment the L-value showed decreasing trend, but the parameter a- and b-value showed increasing trend. WI increased, and its change was small with the increase in HCA concentration. The sensory quality check after 8 day storage showed that evaluation of the off-flavor appeared to be significantly high (p<0.05) at both non-treatment and HCA treatment. On the basis of the results above, it is likely to be more effective to prolong the period of circulation of beta rich carrots if you use HCA over 50 ppm for washing betarich carrots. This study will contribute to improve safety and quality in circulation of beta rich carrots.