• Culinary science and hospitality research
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• v.17 no.3
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• pp.172-180
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• 2011

This study explores the quality characteristics of white pan bread added with perilla leaf powder, and the results are as follows. The WRC(water retention capacity) of PLP (perilla leaf powder) added to the bread dough increased as the addition increased, and the initiation temperature during the rapid visco analysis (RVA) increased with more additions, showing significant differences. The highest and the lowest viscosity of the sample decreased as the powder added increased. The brightness(L value) of the bread without the powder was the highest, and the redness (a value) and the yellowness (b value) showed significant differences among the samples. Hardness increased showing significant differences among the samples as the powder added increased Chewiness was the highest but preference value was the lowest in the sample with 7% of the powder. The lowest score was shown in the color of the sample with the most PLP added. Flavor was the lowest of 4.93 in the comparison sample without the leaf powder added while bitter taste scored the highest of 5.21 in the sample of 3% powder added. It was also the highest in overall acceptance while the sample with the most powder showed the lowest of 4.03. From these results, it can be said that the preference of bread with PLP seems to decrease when more than 5% of PLP is added.

• Food Science and Preservation
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• v.15 no.6
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• pp.884-890
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• 2008

This study was conducted to investigate the quality of white pan breads baked with various Korean and imported wheat flours. The approximate composition of the Korean wheat flour was 12.0614.06% moisture, 11.8314.02% crude protein, and 0.320.54% crude ash. Relative to the Korean wheat flour, the moisture and crude protein contents of imported wheat flour were lower, and the crude ash content was higher. The pH of white pan bread was lowest with imported wheat flour and highest with H.Y woorimil. The color L and a values in the crumb were lower with imported wheat flour than with Korean wheat flour. The volume and height of dough was lowest with G.S woorimil, and the specific volume and yield of dough was highest with K.K woorimil. The baking loss rate of bread was highest with G.R woorimil and lowest with G.S woorimil. In texture characteristics, hardness was lower and chewiness, adhesiveness, springiness and cohesiveness were higher with imported wheat flour than with Korean wheat flour. In the sensory evaluation, breads made with Korean wheat flour were superior in taste and flavor to bread made with imported wheat flour.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.56-60
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• 2014

We investigated the feasibility of incorporating licorice powder as a value-added food ingredient in pound cake, a model system of convenient food products. The pH and moisture content gradually decreased with increasing levels of added licorice powder (p<0.05). The weight and height of the cakes decreased, and the baking loss increased as higher amounts of licorice powder were included in the formulation (p<0.05). The lightness and hardness both decreased, whereas browning increased significantly (p<0.05) with the addition of licorice powder. In addition, we observed a significant increase (p<0.05) in 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities that correlated well with the licorice powder content. In consumer acceptance tests, the addition of 4% licorice powder had the most favorable effect on consumer preferences for all the attributes examined. Based on these observations, we recommend supplementing pound cakes with 4% (w/w) licorice powder to take advantage of its functional properties without sacrificing consumer acceptability.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.347-353
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• 2016

This study was performed to examine the quality characteristics of the sponge cakes with different contents (2-10% (w/w)) of lemon grass powder (LGP). An increase in LGP content in the cake led to a significant increase in the specific gravity of batter, baking loss rate, redness, hardness, cohesiveness, chewiness, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the cakes and a significant decrease in pH, moisture content, specific volume, height, volume and symmetry index, lightness, and yellowness of the cakes. Springness and resilience did not show any difference between the cakes. The consumer acceptance test indicated that the addition of LGP up to 2% did not cause a significant negative effect on the consumer acceptances in all attributes. The sponge cakes with 2% LGP can be recommended for manufacturing bakery.

• Food Science and Preservation
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• v.23 no.2
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• pp.188-193
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• 2016

Black tea is rich in phenolic antioxidants that has shown diverse health benefits such as protection against cardiovascular diseases and cancers. Thus, it is rational to incorporate black tea into suitable food products such as sponge cakes to enhance their nutritional and functional qualities. The aim of this study was to investigate the effect of the addition of black tea powder (BTP) on the quality of sponge cake. The pH of cakes ranged from 7.00~7.17, with no remarkable differences. Height decreased while baking loss rate and hardness significantly increased with increases in the content of BTP in the formulation (p<0.05). For crumb color values, $L^*-value$ decreased while $a^*$ and $b^*-values$ increased as a result of BTP substitution. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with increases in the content of BTP which were well correlated. Hedonic sensory results indicated that sponge cakes supplemented with 2~4% BTP obtained the most favorable acceptance scores. On the basis of the overall observations, sponge cakes supplemented with 2~4% BTP were found to be benefit from the functional properties of BTP, without compromising on consumer acceptance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1792-1797
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• 2012

The feasibility of incorporating jujube powder as a value-added food ingredient in bakery food products, using a model system of muffins, was investigated. Jujube powder was incorporated into muffins at 0, 5, 10, 15, and 20% weight amounts based on the total weight of wheat flour. Qualities, such as pH, volume index, height, and moisture content, of muffins decreased significantly with increasing levels of jujube powder added (p<0.05). In terms of color, lightness decreased, whereas redness increased significantly for both crust and crumb (p<0.05) with increasing levels of jujube powder. Baking loss also decreased gradually, while hardness and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were significantly influenced with higher amounts of jujube powder in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest levels of jujube incorporation (20%, w/w) had a considerable adverse effect on consumer preferences in all attributes. In contrast, muffins with moderate levels of jujube powder (10%, w/w) are recommended (with respect to overall preference score) for taking advantage of the functional properties of jujube powder without sacrificing consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.255-261
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• 2013

This study investigated changes in the physicochemical characteristics and coffee flavors of coffee beans under different roasting conditions. Four different kinds of roasted coffees were analyzed using a headspace gas chromatographic technique. The moisture content and total acidity of roasted coffee decreased whereas the pH and weight loss (%) increased, as coffee beans were roasted at higher temperatures. The Hunter's color values of the roasted coffee (indicating L (lightness) and b (yellowness)) decreased as the roasting temperature of the coffee beans increased, but a (redness) value only increased with light roasting. We also noted that the color of the Arabica coffee was darker than that of the Robusta coffee. The aroma compounds, acetaldehyde, acetone, 2-methylfuran, 2-methylbutanol, 2-methylpyrazine, furfural, 2-propanone, furfuryl alcohol, 2,5-dimethylpyrazine and furfuryl acetate were mainly analyzed. A sensory evaluation of all light-roasted coffees had flavor and sourness and those of all medium-roasted coffees had heaviness and finishness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.77-82
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• 2017

The purpose of this study was to evaluate the quality of crackers added with different concentrations (0%, 3%, 5%, 7%, and 10%) of tomato concentrate. The study results found that pH and baking loss rate of crackers of the control were higher than those of the samples. On the other hand, density and moisture of crackers with 10% tomato concentrate were higher than those of the samples. Hunter L values of crackers decreased as concentration of tomato concentrate increased, whereas a and b values of crackers increased. In the texture analysis, hardness of crackers decreased according to concentration of tomato concentrate. DPPH free radical scavenging activity of crackers increased as concentration of tomato concentrate increased. In the sensory evaluation, taste, color, flavor, texture, and overall acceptability of crackers added with 5% tomato concentrate were higher than those of other samples. Therefore, the results suggest that addition of 5% tomato concentrate is effective for increasing consumer acceptability and functionality of crackers.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.187-200
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• 2015

The purpose of this study was to examine the quality of muffins with 0, 3, 6, 9, and 12% kale powder. The specific gravity of muffins prepared by adding kale powder was higher than the control group. The height of the muffins was not significantly different among all sample groups. The weight of muffins with 9% kale powder was higher than other samples. The volume and specific loaf volume of muffins decreased with the addition of kale powder. The baking loss rate of muffins decreased with the addition of kale powder. The moisture content of the samples with kale powder was higher than the control group, whereas pH was lower than the control group. DPPH radical scavenging activity of the control group was 25.70%, but the samples with kale powder ranged from 34.80 to 53.70%. In color, the L value decreased, but the b value increased significantly with the addition of kale powder. The hardness, springiness, cohesiveness, chewiness, and brittleness of the textural properties of the muffins significantly decrease by addiction of kale powder. Sensory evaluation scores in terms of after swallowing, appearance, flavor, taste, texture, and overall preference of groups with 3% and 6% kale powder did not show any significant differences, and the scores were higher than the control group. Based on these results, thus, using less than 6% kale powder would be proper to make muffins.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.119-135
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• 2013

This study investigates waxy barley powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15% and 20%. Waxy barley powder consisted of 8.33% of moisture content, 10.47% of crude protein, 1.63% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the waxy barley powder content increased. The farinograph measurement result of the bread made with waxy barley powder showed that consistency, water absorption, development time, stability and time breakdown have increased as the waxy barley powder content increased. The amylograph measurement result of the bread made with waxy barley powder showed that T have increased as the waxy barley powder content increased. Their P, H and P-H have decreased as the ingredient contents increased. Baking loss and specific loaf volume have decreased as the waxy barley powder content increased. The chromaticity measurement result of the bread made with waxy barley powder showed no significant difference as the waxy barley powder content increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the waxy barley powder content increased. Their cohesiveness, springiness and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high acceptability for the bread made with 10% waxy barley powder.