• Mycobiology
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• v.45 no.2
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• pp.119-122
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• 2017

Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.175-180
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• 1993

This study was attempted to examine the sensory quality, color and moisture content of Ssooksulgis added with Mugworts. In sensory quality, Ssooksulgis made by 100% rice flour added with 20% Mugworts showed the most favorite characteristics. In view of color, flavor, afterswallowing and overall quality, 10% Ssooksulgis was more preferable than those of other Ssooksulgis added 50% glutionus rice flour. Moisture contents was not different from other reports. L-value on the control group was high showing 86.78 and 85.81, respectively.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.132-156
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• 2008

The basic effects of herbs and spices when applied during cooking include flavoring, pungency, coloring, and deodorizing/masking effects. Besides these basic effects, herbs and spices have antioxidant, antimicrobial, pharmaceutical, and nutritional properties. This review briefly describes the flavor component characteristics as well as biological functions of herbs and spices during cooking and processing, with specific focus on garlic and Brassica vegetables.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.691-700
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• 2011

This study's objective is to determine the optimum mixing ratio of yam (Dioscorea japonica THUMB) powder and egg for the preparation of pasta. Response surface methodology revealed 10 experimental points, including two replicates for yam powder and egg. Yam pasta formulation was optimized using rheology. Yellowness(p<0.05) and redness displayed a linear model pattern, while lightness was represented by a quadratic model. The texture(p<0.05), including flavor(p<0.05) and overall quality(p<0.05) was measured as a sensory evaluation. In addition, mechanical properties displayed significant values in adhesiveness(p<0.05). These results showed that yam powder affects flavor and appearance, and egg affects adhesiveness and overall quality. The optimum formulations processed by numerical and graphical optimization were determined at 19.50 g of yam powder and 28.07 g of egg.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.38-45
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• 2011

This study aimed to determine the sensory acceptability of Gochujang dressing containing added Maesil (Prunus mune) concentrate. Gochujang dressing was blended with different concentrations of Maesil concentrate (0%, 1%, 2%, 3%, 4%). Moisture contents, L, a, b values, pH level, and sugar contents decreased, whereas acidity and viscosity increased with increasing Maesil contents. Salinity did not change significantly. For attribute difference test, as Maesil concentration increased, color intensity, savory flavor, sour flavor, hot taste, and mouthfeel decreased, whereas glossiness decreased. The acceptance test showed that 2% Maesil concentrate was the most preferable for appearance, taste, texture, and overall quality. In conclusion, the results indicate that addition of 2% Maesil concentrate to Gochujang dressing is optimal and provides good properties as well as reasonably high overall acceptability.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.54-61
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• 2010

This study was performed to determine the optimal manufacturing conditions adding green laver, which has a rich aroma and unique taste, to Sulgidduk. The variables in green laver Sulgidduk production were amounts of green laver powder and water. Six sensory characteristics were used for sensory evaluations, including color, green laver flavor, green laver taste, moistness, softness, and elasticity. The optimal amounts of the powder and water were found to be 6.84 g for green laver powder and 31.08 g for water, satisfying a target sensory score (7.0/9.0) according to a response surface method. Sulgidduk with these optimal amounts of green laver and water was tasted by 118 consumers and showed a high acceptability score (6.94). Older consumers ($\geq$30 years old) preferred the color and flavor of green laver significantly more than younger consumers ($\leq$29 years old) did (p<0.01). Color analysis results of green laver Sulgidduk were significantly different in brightness, redness, and yellowness from those of Sulgidduk (control)(p<0.01). Texture analysis scores of green laver Sulgidduk were significantly lower than those of Sulgidduk (control) in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness, and they were significantly different in adhesiveness and chewiness (p<0.05).

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.537-544
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• 2010

This study was conducted to find an efficient use for mulberry fruit powder (MFP). MFP was added to salad dressing products at concentrations of 0.25, 0.5, 0.75, 1%, and pH, total acidity, viscosity, color, and emulsion stability were measured and sensory evaluation was conducted. There were no significant differences among salad dressing samples regarding pH, total acidity and moisture content. Salad dressing made with 0.5% MFP showed significantly higher viscosity during storage and made the most stable emulsion. For color, the control sample had the highest L and b values, and these values decreased significantly as the amount of MFP in the sample increased. The control salad dressing had the lowest a value of -3.26, and this value increased significantly as the amount of MFP in the sample increased. Sensory evaluation of salad dressing was performed by a trained consumer panel. The flavor intensity increased as the amount of MFP increased in the salad dressing samples. Sweetness was rated significantly higher as the amount of MFP increased in the samples. The control sample had the lowest sourness and off-flavor, but there was no significant difference compared to the samples containing MFP.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.6
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• pp.857-862
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• 2004

The present study was carried out to examine the changes in functional properties of cholesterol-removed compound whipping cream made by $\beta$-CD treated cream and palm oil. Six different ratios of cream to palm oil (10:0 as control, 9:1, 8:2, 7:3, 6:4, and 5:5, v/v) were tested. The overrun percentage increased with an increased amount of palm oil. When the ratio of cream to palm oil was 10:0 (control), the overrun was 130%, which was significantly lower than other ratios reached to 150%. Foam instability was measured as 3.1 ml defoamed cream in control, however, the value of foam instability decreased with an increase of palm oil addition. The TBA value of cholesterol-removed compound whipping cream increased from 0.08 to 0.13 with no addition of palm oil during 4 wk storage. When the ratio of cream to palm oil was 5:5, TBA value increased dramatically at 3 wk and thereafter. Among sensory characteristics, texture value increased with higher amount of palm oil, however, flavor and overall preferences were opposite. Above results indicated that partial substitution of palm oil in manufacture of cholesterol-removed compound whipping cream resulted in a stable foam development with little adverse effect on flavor and lipid oxidation during storage. The present study showed a possible application in manufacture of cholesterol-removed compound whipping cream, which may be effective in other foods.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.889-898
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• 2016

This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.810-817
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• 2007

The quality properties of Jeung-pyun made with soybean protein isolate(SPI) were investigated. The SPI Jeung-pyun was manufactured using 3% whole protein, 7S protein or 11S protein(w/w). The redness values (a-values) of the Jeung-pyun were negative and the yellowness(b-value) of the control group was significantly lower compared to the other samples. The textural characteristics of the Jeung-pyun were influenced by the additions of SPI. The Jeung-pyuns containing soybean flour, whole protein, 7S and 11S protein had increases in springiness, but decreases in cohesiveness. In the sensory evaluation, overall desirability, sweetness, and moistness were highest in the whole protein group. The control group showed the highest scores for hardness and toughness, and the scores for after-taste and adhesiveness were the highest in the samples made with soybean flour. The 7S and 11S additions showed high scores in terms of color and springiness. In the analyses for consumer acceptance and sensory quality intensity, the whole protein addition had significantly higher scores for general acceptability and the Makgeolli flavor. Hardness was highest for the control group and the Makgeolli flavor was strongest with the soybean flour addition.