• Journal of the East Asian Society of Dietary Life
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• v.10 no.3
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• pp.229-238
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• 2000

This study was conducted to investigate the effect of homogenized kimchi product (HKP) on dough characteristics and quality of bread. Fermented homogenized Chinese cabbage kimchi product was added 0.10, 20 and 30% to wheat flour. The pH of dough decreased with an increase in the amounts of HKP, which showed at PH 4.9 for the dough added 30% HKP. Fermentation time of the dough was reduced as much as 9~23 minutes as compared with the control products. Loaf volume index of the bread prepared by adding 10 ~30% HKP increased also by 12.7 ~ 19.0%. Hardness, cohesiveness, springiness and gumminess of the bread added with 30% HKP were lower than those of the control. The gas forming cell of the bread added with 30% HKP were good and regular. Crust and internal color of the bread with more HKP had tendency to redness. Sensory quality of the kimchi-bread estimated by shape, flavor and overall quality was better than that of control product, especially the kimchi-bread qualify at addition of 30% HKP was best.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.553-559
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• 1998

Influence of garlic on the quality characteristics of apple jam was investigated. Apple jams with various amounts of sugar and garlic were prepared, and their sweetness, color difference, and instrumental texture were evaluated. The results were as follows: 1. When equal amount of sugar was added, the sweetness of apple jam decreased as the garlic content increased. 2. As the garlic content increased, the lightness and yellowness tended to be high and the redness and ΔE tended to be low, resulting that the color of apple jam was improved. 3. As the sugar content increased, the hardness and adhesiveness of the jam tended to increase when garlic was added at 10%. 4. Apple jam with 60% sugar and 10% garlic was the best in adhesiveness, glossiness, and overall quality by sensory evaluation. As the addition of garlic did not cause any significant difference in flavor, cooked garlic could be applied in apple jams.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.70-77
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• 2018

This study examined the quality characteristics of waffles made with coconut extract. Waffles were prepared with the substitution of 25, 50, 75, 100, and 125% of coconut extract. The viscosity of the batter tended to increase with increasing ratio of coconut extract, whereas the spreadability measures were not changed significantly. The baking loss rates tended to increase with increasing ratio of coconut extract while the moisture contents were not changed significantly. The L-value and b-value decreased but the a-value increased. TPA showed that the hardness, springiness, chewiness, cohesiveness, and gumminess tend to increase with increasing amount of coconut extract while the resilience was not changed significantly. The results of the sensory evaluation showed that waffles made with 100% coconut extract were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• Journal of the Korean Society of Tobacco Science
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• v.3 no.2
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• pp.95-102
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• 1981

From various sources of natural habitat yeasts, which coo 14 transform the constituents of tobacco Powder into flavors, were isolated and three isolates. YOII, M4-1, and M 19-1, were selected These were identified, by their biological characteristics, as Hansenuia ciferri, Pichia acaciae and Candida tropicalis, respectively. Their ferments were extracted with petroleum ether and fractionated into basic, neutral and acidic fractions. The major organoleptic properties of the fermented flavors were detected in the neutral fractions by the sensory test and the yields and threshold values of those fractions were determined and the organoleptic characteristics were described as well.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.356-364
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• 2003

The purpose of this study was to evaluate quality characteristics of the bread added with chlorella growth factor(CGF). The bread was manufactured by adding 0.5%, 1.0%, 1.5% or 2.0% of CGF(w/w) to wheat flour. The bread volume was increased from 1,755mL to 1,840mL as CGF contents increased from 0% to 1.0%. The lightness(L values)and the redness(a values) decreased with increasing CGF contents, but the yellowness(b values) increased with increasing CGF contents. Textural characteristics of the bread were influenced by adding the CGF. The breads containing CGF showed a decrease in hardness, springiness, gumminess and chewiness. In sensory evaluation, sensory scores decreased with increasing CGF contents for color. On the other hand, the highest sensory scores for grain, flavor, taste, softness, chewiness, aftertaste and overall acceptability were obtained, when CGF content was 1.0%. In conclusion, the bread with 1.0% CGF was the best quality in textural and sensory evaluation.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.105-115
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• 2017

Water is an essential ingredient to brew coffee. Mineral contents in the water can affect both water quality and taste quality of coffee. The effects of minerals in the water on sensory characteristics of coffee were investigated in different water samples (A: Arisu, B: Claris, C: Spring water, D: Samdasoo, E: Evian, Distilled water as control). Based on the results of quantitative descriptive analysis (QDA), there were statistically significant (p<0.01) in flavor, acidity, bitterness, sweetness, body and aftertaste according to different water samples used to brew coffee. The canonical correlation analysis of minerals (Ca, Mg, Na, K) and taste (acidity, bitterness, sweetness) indicated that there were highly correlated in the relationship between bitterness and Mg content. A strong negative relationship was shown between bitterness and acidity, sweetness. A result of preference test using hedonic scale showed an inverse linear relationship between taste quality and total mineral contents.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.752-758
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• 2005

This study examined growth and sensory characteristics of soybean sprout cultured at $25\pm1^{\circ}C$ for 4 days with distilled water(control) and green tea extract(0.03 and $0.05\%$). Initial germination rate was higher when soaking in green-tea extract than in the control. The proper concentration of green-tea extract was $0.03\%$. The growth of soybean sprout in $0.05\%$ green-tea extract was better than the control for the hypocotyl thickness and mot hair. Soybean sprout grown with green-tea extract were better than that with control inappearance, flavor, texture and over-all acceptabilitty.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.113-117
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• 1999

Physiological and sensory characteristics of breads prepared with the flour substituted with leek powder were evaluated. Leek powder contained 34.6% total dietary fiber. Substitution of wheat flour with 2% and 3% of leek powder decreased loaf volume by 13 and 27%, respectively. Moisture content was slightly increased and staling rate during storage at 25oC decreased in breads with leek powder. The addition of leek powder slighty increased hardness of fresh bread, but did not affect hardness of stored breads. Breads with leek powder turned into greenish and had characteristic flavor. Nontheless, no significant differences were observed between control and that with 2% of leek powder in sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.452-460
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• 1999

This study was conducted in order to investigate the quality characteristics of Salku Pyun which was made by using mungbean, potato, sweet potato and corn starches. The pH of salku juice was 3.45 to 3.50 and the brix of that was 7.0%. The water content and water activity of salku pyun with potato starch was highest. The result of sensory evaluation showed that appearance, flavor, overall quality were highest in the Salku Pyun made with potato starch while texture, taste were highest in the Salku Pyun made with mungbean starch. Mechanical properties of salku pyun with mungbean starch was significantly higher in adhesiveness, hardness, chewiness. Texture of sensory evaluation were positively correlated with springiness, hardness, and chewiness of mechanical measurement. The factors which affect the overall quality on sensory evaluation were texture quality, taste quality, hardness, color and springiness.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.969-974
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• 2010

The purpose of this study was to investigate the quality characteristics of frozen cookies made with 3%, 6%, 9% buckwheat flour. The higher amount of buckwheat flour added to the frozen cookies, the greater the decrease in water activity, hardness, Max. G and brittleness compared to control. Lightness, redness, and yellowness of the cookies with buckwheat flour were slightly lower than those of control. Brown color and buckwheat odor of the cookies with buckwheat flour were higher, whereas egg odor and butter flavor were lower than those of control. Overall acceptance of the frozen cookies with 3% buckwheat flour was high.