• Food Science and Preservation
• /
• v.15 no.4
• /
• pp.497-504
• /
• 2008

The effects of Angelica gigas nakai powder on bread quality during storage period were evaluated. Breads were prepared by the addition of 0, 0.5, 1, 2, 3, 5 and 10% of Angelica gigas nakai powder to flour of the basic formulation. The moisture, crude protein, crude fat and crude ash contents of the bread decreased by increasing amounts of the Angelica gigas nakai powder were the lowest in the control group. There were no significant difference in pH of the bread among each experiment groups. The weight of bread increased with increasing Angelica gigas nakai powder concentration, while the volume of dough decreased. In color values, with increase of Angelica gigas nakai powder concentration, L value decreased in the crust and crumb, but a and b values increased. As the results of texture, hardness, gumminess and chewiness were increased with increase of Angelica gigas nakai powder concentration, but adhesiveness, springiness and cohesiveness were decreased. Softness in the crumb stored for 1 or 7 days was the highest for the bread made with 2% Angelica gigas nakai powder, and chewiness was the lowest for the bread made with 5% Angelica gigas nakai powder. The water activity in the bread stored for 3 days was the highest for the breads made with 2% and 3% Angelica gigas nakai powders. After 7 days, the water activity tended gradually to decrease. In the results of sensory evaluation, the quality of the 0.5% or 1% Angelica gigas nakai powder bread showed the highest in taste and flavor. The color, taste, flavor, appearance, texture, and overall acceptability of the bread decreased with the increasing Angelica gigas nakai powder content. Considering the able outcome, the addition of Angelica gigas nakai powder by 0.5% and 1% is thought to play a role as a functional breads, along with the improvement of quality.

• Food Science and Preservation
• /
• v.19 no.2
• /
• pp.263-270
• /
• 2012

The chemical components and anti-oxidant activities of black currant were investigated. The pH, soluble solid and total acidity values were 3.36, 15.11 $^{\circ}Brix$, and 1.65%, respectively. The Hunter L, a, and b values were 18.20, 5.13, and 1.08, respectively. The proximate compositions were as follows; moisture, 77.64%; nitrogen free extract, 17.41%; crude fiber, 3.08%; crude protein, 1.28%; crude ash, 0.31%; and crude lipid, 0.28%, respectively. The mineral elements were K (177.36 mg/100 g), P (54.74 mg/100 g), and Ca (26.45 mg/100 g). The free sugar components were glucose (7.71%) and fructose (5.88%). The amino acid contents of the black currant were very rich in glutamic acid (105.73 mg/100 g) and deficient in cystine (5.29 mg/100 g). The ascorbic acid and total phenolic contents were 112.19 mg/100 g and 34.48 mg GAE/g, respectively. The ABTS and DPPH radical scavenging activity levels were 99.48% and 89.03% at the 10 and 1.25 mg/mL concentrations. The reducing power and FRAP of the black currant were dose-dependent. Thus, black currant can be an effective source of functional food substances, i.e., natural anti-oxidants.

• Food Science and Preservation
• /
• v.19 no.2
• /
• pp.185-192
• /
• 2012

The quality characteristics of yenipsambab prepared using various amounts of red, green, and black pigmented rice (0, 10, 20, and 30% added) were investigated. The pH of the cooked rice of yenipsambab decreased significantly as the amounts of pigmented rice increased. The Hunter's color L value decreased, but the b value increased with increasing amounts of pigmented rice. Moreover, the addition of 10-30% pigmented rice resulted in increased hardness, adhesiveness, cohesiveness, springiness, chewiness, and brittleness compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cooked rice containing 10-20% pigmented rice had the highest scores. This study will help in the development of new rice products that are good for the health.

• Food Science and Preservation
• /
• v.24 no.5
• /
• pp.576-584
• /
• 2017

With the goal of developing a new functional fermentation milk using green tea powder (GP), milk was fermented with direct vat set (DVS) starter culture containing Streptococcus salivarius subsp. thermophilus, Lactobacillus paracasei and L. delbrueckii subsp. bulgaricus. We investigated fermentation characteristics and antioxidative activities of fermented milk supplemented with different concentrations (0.5, 1, 2, 3%) of GP. All samples were evaluated for pH, total acidity, viable cell count, and sugar contents. The pH of all samples decreased during fermentation, and the final pH ranged from 4.35 to 4.51. The acidity increased during fermentation, after the fermentation was completed, the titratable acidity was 0.8 to 1.1%. And viable cell count of all samples increased during fermentation, and the final viable cell count was 8.57 to 8.89 log CFU/mL. The sugar content decreased as the fermentation proceeded and finally reached 12 to $13^{\circ}Brix$. And increasing GP, decreased brightness and increased yellowness. Increasing GP concentration added to milk, improved DPPH free radical scavenging activity and ferric ion reducing activity of fermentation milk. The fermentation milk kept their pH, total acidity and viable cell counts standard of fermentation milk during the storage period at $4^{\circ}C$. These findings confirmed the possibility of development of the novel functional fermentation milk through the investigation of the quality characteristics of the fermentation milk added with GP.

• Korean journal of food and cookery science
• /
• v.22 no.6 s.96
• /
• pp.869-874
• /
• 2006

This study investigated the effect of bamboo leaf powder, added at content of 0%, 3%, 6%, 9% and 12%, on the quality and sensory characteristics of rice cake imprinted with flower pattern (Ed-there is no respecitive comparison here) The chemical composition as a whole was 3.07${\pm}$0.12% of moisture, 5.87${\pm}$0.02% of crude protein, 2.52${\pm}$0.05% of crude fat, 23.70${\pm}$0.07% of crude fiber and 7.73${\pm}$0.02% of crude ash. With increasing amount of added bamboo leaf powder, the hardness and chewiness of the cake were significantly increased(p<0.05), while the cohesiveness, springiness and adhesiveness were decreased. In chromaticity, the L-value, the indicator of brightness, was significantly decreased with increasing bamboo leaf powder content. The a-value, the indicator of redness, was significantly lower than the chlorophyll color (p<0.05). The b-value, the indicator of yellowness, was increased indirect proportion to the content. In sensory test, the sensory characteristics such as color, flavor, taste and chewiness were all stronger with increasing powder content, whereas the softness and dampness were weaker. The greatest overall satisfaction was achieved by the sample group of cake with 6% preference added powder.

• Korean journal of food and cookery science
• /
• v.22 no.6 s.96
• /
• pp.849-854
• /
• 2006

The objective of this study was to evaluate the quality characteristics of Dotoridasik prepared by the addition of acorn powder (0%, 20%, 40%, 60%, 80%). The Proximate components were 85.89% carbohydrate, 1.38% crude fat, 0.84% crude protein and 0.32% crude ash. The moisture content of Dotoridasik showed no significant difference between the added acorn powder and control groups. The following Hunter color values are not part of the sensory evaluation testing in the results of for Dotoridasik, decreased while the a and b values increased with increasing acorn powder addition. The bitter taste was evaluated as being improved with increasing acorn powder addition. Dotoridasik with 40% acorn powder showed the highest acceptance. In the mechanical evaluation, hardness recording which from control Will increase with acorn powder it shows a high shame(p<0.05), the adhesiveness result springiness it was not visible a consider difference especially also utterly unintelligible).

• The Korean Journal of Food And Nutrition
• /
• v.28 no.4
• /
• pp.571-578
• /
• 2015

This study was carried out to investigate the quality characteristics of bread containing sweetpotato (Ipomoea batatas (L.) Lam) leaf powder (0, 2, 3, 5, and 7% of the total flour). We found that the addition of sweetpotato leaf powder decreased the pH of the dough, whereas the total titratable acidity increased and the specific volume and baking loss of bread were decreased. However, the moisture content of the bread did not show any significant differences. The L and a values of the bread inner crumb were decreased by the addition of sweetpotato leaf powder, however, the b value was increased. The 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity, total polyphenol, lutein and ${\beta}-carotene$ contents were increased significantly by the addition of sweetpotato leaf powder. The taste, color, flavor, chewiness and overall acceptability of bread containing 2~3% sweetpotato leaf powder were better than those of the controls. We found that the sample group with 2~3% sweetpotato leaf powder is the optimum content for making bread.

• The Korean Journal of Food And Nutrition
• /
• v.20 no.1
• /
• pp.68-73
• /
• 2007

In an effort to improve the quality of malt syrup, Chlorella, ginseng steamed red, green tea, and aloe powder were added to malt syrup. Glucose, maltose, and maltotriose concentration was assessed for each sample, as well as the L(lightness), a(redness), and b(yellowness) values and the sensory test. The glucose content in the control, Chlorella, ginseng streamed red, green tea, and aloe powder was 7.39%, 7.35%, 7.25%, 8.87% and 7.43%, respectively. Whereas, the maltose content was 68.10%, 60.46%, 68.32%, 67.88% and 70.46%, respectively. In addition, maltotriose content was 21.12%, 20.51%, 20.30%, 22.14% and 21.72%, respectively. Moreover, the L value in control, Chlorella, ginseng streamed red, green tea, aloe was 72.44, 22.93, 23.34, 23.56, 19.64 respectively. The value was -1.55, -1.77, -0.20, -0.40, -0.44, respectively and lastly, the b value was 22.81, 8.72, 4.00, 6.57, 6.44, respectively. The sensory evaluation test revealed that malt syrup with added ginseng streamed red powder showed the best sensory scores.

• The Korean Journal of Food And Nutrition
• /
• v.20 no.1
• /
• pp.27-33
• /
• 2007

An investigation evaluating the preparation and physicochemical properties of Oddi Jelly(jelly using mulberry fruit powder) with various increments of sericultural products(0.5, 1, 1.5 and 2%) derived from mulberry fruit powder was performed. The effects of the different increments of mulberry fruit powder added to Oddi Jelly were assessed using physicochemical, sensory and texture analysis properties. The moisture and crude protein content of the Oddi Jelly were significantly higher than the control(p<0.05). Conversely, the crude fat content of the Oddi Jelly were significantly lower than the control(p<0.05). A positive trend was observed for both mineral content and dark color with increased mulberry fruit powder. Similarly, a positive relationship was observed for texture analysis, hardness, gumminess and chewiness of the Oddi Jelly with increasing levels of mulberry fruit powder(p<0.05). Color, taste, texture and overall preference of Oddi Jelly were significantly highest in the Oddi Jelly containing 2% mulberry fruit powder(p<0.05). Results suggest that the optimal amount of mulberry fruit powder added in the manufacturing of Oddi Jelly was 2% of the total weight.

• Food Science of Animal Resources
• /
• v.23 no.3
• /
• pp.227-235
• /
• 2003

The results were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(C) as control and 2% perilla seed oil(Tl), 3% beef tallow and 2% squid viscera oil(T2), 3% beef tallow and 2% CLA(conjugated linoleic acid, T3). All porks were stored at 1$^{\circ}C$ for 28 days. pH value of control group was higher than other treatments. Water holding capacity(WHC) did not show any significant difference among treatments, however, WHC of C and T3 was increased as storage days increased. Protein solubility of T3 was higher than the other treatments, but that of all groups increased up to 14 days of storage and then decreased. The a* value of C was higher than the others, but b* value was low on 28 days of storage. Volatile base nitrogen(VBN) value of T3 showed the highest level, but that of Tl was the lowest. Thiobarbituric acid reactive substances(TBARS) of T2 and T3 were' higher than those of C and Tl. In sensory analysis, meat color and overall acceptability of C were higher than those of the other treatments in raw meat, and meat appearance was higher than level in Tl.