• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1760-1766
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• 2009

Physical properties of Yukwa base extruded with glutinous rice flour, rice flour, defatted soy flour, and salt using an twin-screw extruder were investigated. The ingredients were extruded at various moisture contents (16-18%), screw speeds (300 & 400 rpm) at 43.4 kg/hr feed rate. Length and specific volume of Yukwa base increased with decreasing moisture contents. Hunter's color L* values of Yukwa base was higher whereas $a^*\;and\;b^*$ values were lower with increasing moisture content. Water absorption index of Yukwa base increased with increasing moisture contents. X-ray diffraction of Yukwa base showed B type moisture content of 16% and 17% while it showed A type moisture content of 18%. Degree of crystallinity and breaking strength of Yukwa base were the lowest in the moisture content of 16% while the lowest value for hardness was found in the moisture content of 16% and of 17% with screw speed 400 rpm for all samples. In the microstructure of cross section of Yukwa base, air cell size was larger and cell wall was thicker as moisture content increased. The sensory evaluation of the Yukwa base showed that color and flavor were not significantly different among samples, while taste, appearance, mouth feel, and overall preference were higher as moisture contents decreased.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.539-550
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• 2014

The purpose of this study was to determine the optimal mixing ratios of three different ingredients of Polygonum multiflorum Radix powder, butter, and sugar for the development of recipe for cookies with Polygonum multiflorum Radix powder. Response surface methodology based on a five level and three variables by central composite design was employed to obtain the best possible combination for the ratios of Polygonum multiflorum Radix powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The analytical results of the physical and mechanical properties for each sample including color L (P<0.01), color a (P<0.01), color b (P<0.01), spread ratio (P<0.001), and hardness (P<0.001) showed significant differences. The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), texture (P<0.001), flavor (P<0.01), taste (P<0.01), and overall quality (P<0.001). The optimal compositional ratios were determined to be 4.00 g for the Polygonum multiflorum Radix powder, 75.42 g for the butter, and 45.67 g for the sugar.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.176-182
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• 2015

The aim of this study was to evaluate the characteristics of muffin made with tagatose which substituted sugar. Moisture contents were measured and Texture Profile Analysis was carried out during 3 day storage. 3 types of muffin, T0 (no tagatose added, sugar was the only sweet taste source), T25 (tagatose : sugar = 25:75(w/w), and T50 (tagatose : sugar = 50:50(w/w) were prepared. As the tagatose contents increased, the Maillard reaction proceeded more, so the color of the muffin crust was darker. Moisture contents of muffins decreased during storage, up to 2 days of storage, moisture contents of T25 and T50 were higher significantly, but at the 3rd day of storage, no differences were detected among samples. In the texture profile analysis, hardness, chewiness and fracturability were higher as the tagatose contents increased. Springiness and cohesiveness did not show any differences between T0 and T25 significantly. In the sensory evaluation, T0 got the lower points on the crust color value, but the crust colors were not significantly different among samples. Other characteristics like crumb color, moistness, sweetness, flavor and overall acceptance were not different significantly. As a result, when synbiotic and low-calorie tagatose was partly added to muffin up to 50 % as sugar substitute, overall qualities of those muffins were not different with only sugar added ones, even moisture contents were higher but color was a little bit darker, so tagatose can be used on making healthy muffins successfully.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.486-497
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• 2014

"Banchandeungsok" is recipe book written by a woman from a noble family who lived in Cheongju during the late 1900s. The book has 9 among 46 Kimchi recipes. In this study, the literatures from 1700 to 1900s, "Jeungbosanlimkyeongje", "Gyuhapchongseo", "Siuijeonseo", "Buinpilji", "Bogamrok", and "Josenmussangsinsikyorijebeob" were reviewed to examine the significance of "Banchandeungsok" Kimchi in the aspect of food culture. The results are as follows. "Banchandeungsok" Kimchies were considered as typical type of Kimchi of the late Joseon, and the main ingredients include Chinese cabbage, white radish, and cucumber. Salted-fish juice was not used for making Mukimchi, Bachujjanji, Jjanji in "Banchandeungsok", and gallic, ginger, green onion were used as main spice. Therefore, "Banchandeungsok" Kimchies belongs to Damjeo (light salting) type, which is characterized by light and clear flavor of present Cheongju Kimchi. While salted-fish juice was not used for "Banchandeungsok" Kimchies, yellow corbina was used in the most of "Banchandeungsok" Kimchies. Various forms of pepper were used in "Banchandeungsok" Kimchies - green pepper, peper leaf, minced, sliced shredded and powdered red pepper. Two kinds of Kkakdugi were introduced in "Banchandeungsok", which is the first record in the literatures. A typical type of stuffed cucumber pickles and unique type of cucumber Kimchi appeared in "Banchandeungsok".

• Food Science of Animal Resources
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• v.27 no.2
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• pp.157-162
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• 2007

Emulsification sausages were prepared in 3 different ways: T1: fat added after ice, T2: fat added before ice, T3: all ingredients added together. Each sample was ground for 4.5 min by a silent cutter at $15^{\circ}C$ and emulsified batters were stuffed into fibrous casing and then cooked for 40 min at $78^{\circ}C$ to determine the effect of the order of ingredient addition on the qualities of emulsion type sausage. The pH of T1 sausage was significantly higher, whereas the pH of T3 was significantly lower compared with the other samples(p<0.05). The shear force was significantly higher in T1 sausage, however the hardness and gumminess were significantly lower in T1 sausage compared with other two types(p<0.05). With regard to sensory evaluation, the relative amounts of flavor can be summarized as T2>T1>T3, and the color was significantly higher in T1 and T2 compared with T3(p<0.05). There was no significant difference among the test sausages with regard to aroma, juiciness, tenderness and overall acceptability(p>0.05). There were no significant differences in free moisture, water holding capacity(WHC), meat color and texture properties such as brittleness, cohesiveness, springiness and chewiness. As a result of this study, the sausage were much for sausage prepared by adding the fat after the ice(T1) than the other sausage samples in which fat was added after ice to make emulsion type sausages.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.653-662
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• 2002

Korean native Perilla Jangachi (salted and fermented vegetable) is popular and well-known but little study on its composition and most palatable condition has been reported. This study was performed to observe the change in the contents of chemical components and sensory evaluation of Perilla Jangachi which was prepared through two processing. First, as a pretreatment, Perilla leaves were soaked in salt water. The optimal level of salt concentration and soaking time (salt 4%, soaking time 42hours) was determined. Second, soaked Perilla Jangachi was steamed and then fermented in various ingredients like soy sauce, sugar, onion and so on. In this study, Perilla Jangachi was made by 3 levels of steaming time(30 seconds, 60 seconds, 90 seconds) and onion contents (10%, 30%, 50%). The optimal level of onion contents and steaming time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. Sodium contents were decreased as the levels of onion contents were increased. Flavonoids contents weren't increased although contents of onion were increased. But they were influenced on steaming time that as the levels of steaming time were shortened, flavonoids contents were increased. To lengthen the shelf-life of Perilla Jangachi, the activities of enzyme peroxidase - which changes Jangachi's quality bad - by various levels of steaming time were measured. After steaming 50 seconds, peroxidase became inactive. Reducing sugar contents were decreased relying on either increased steaming time and onion contents. While steaming 30 seconds and 10% onion contents, the content of reducing sugar was 0.858% but steaming 90 seconds and 50% onion contents, it became 0.372%. Among the sensory attributes, brownness was increased as onion contents increased and steaming more than 60 seconds. Saltiness, sweetness, perilla flavor were greater relying on decreased onion contents. Toughness was decreased as both the amounts of onion and steaming time were increased. With this results, the most optimal adding level of onion content and steaming time was determined. Steaming 72 seconds and adding onion 27% was established as a optimal condition of Perilla Jangachi.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.41-52
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• 2015

The substitute tea was manufactured from the leaves of Salvia plebeia R. Br. (SPR) that have anti-inflammatory and antioxidative activities. Total polyphenols and flavonoids in SPR were $71.8{\pm}4.74GAE\;mg/g$ and $38.7{\pm}2.95QUE\;mg/g$, respectively. DPPH radical scavenging activity of SPR water extract had an $RC_{50}$ of $16.9{\mu}g/mL$. SPR inhibited lipopolysaccharide (LPS)-induced nitric oxide (NO) production with an $IC_{50}$ of > $100{\mu}g/mL$. Medium and large leaves were used in the SPR substitute tea (SPRT). The water content was dissipated on roasting within approximately 10 minutes, and the tea obtained from fan-firing for a total 120 minutes was evaluated as most superior. Flavor was positively correlated with the taste and general preference. SPRT maintained its anti-oxidative activity without significant changes on roasting or fan-firing even after the heat treatment. The appropriate weight of a tea bag for one serving was 1.0 g. The study results indicated that SPR is a potential resource for the development of food or ingredients with anti-inflammatory properties.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.164-172
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Solsulgi containing different ratios of ingredients such as pine leaves power(1, 2, and 3%), sugar, and water. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had the higher scores in overall acceptability, color and flavor preference. In the textural analysis of Solsulgi, the springiness, chewiness, gumminess, and hardness were decreased by adding pine leaves powder. The hunter's color L value of Solsulgi was decreased by the increase of pine leaves powder. The more pine leaves powder was added, the redness and yellowness of Solsulgi were increased. The moisture content of Solsulgi was higher in the samples with 3% pine leaves powder than those with 1 %.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1672-1681
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• 2015

Garlic has been consumed for a long time as a food in Korea. Among commercial garlic products, aged black garlic is known to contain bioactive ingredients. Giant garlic is large garlic with a mild and sweet flavor. However, there have been few studies on the bioactive effects of giant garlic. This study analyzed valid substances of giant black garlic (GBG), giant fresh garlic (GFG), normal black garlic (NBG), and normal fresh garlic (NFG). Moisture content of GBG decreased in comparison with that of GFG. Ash, crude protein, crude lipid, total pyruvate, S-allylcysteine, and S-allylmercaptocysteine contents were the highest in GBG. The pH values of GBG, GFG, NBG, and NFG were 3.77, 5.97, 3.94, and 6.10, respectively. Acidity of GBG was higher than that of GFG. Total sugar content of GBG increased while reducing sugar content was the same as that of GFG. Composition of amino acids except for histidine, lysine, and arginine in GBG was higher than that of GFG, and free amino acids excluding arginine, cysteine, lysine, phosphoethanolamine, and urea were higher than those of GFG. In minerals, Cu, Fe, and Mg contents were higher than those of GFG.

• Food Science and Preservation
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• v.14 no.5
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• pp.445-450
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• 2007

This studies were engaged to investigate the potential us of Curcuma aromatica Salab. as a food ingredients. The antimicrobial activity of Curcuma aromatica Salab. extract (CE) and effect on shelf life of the cooked rice were examined. The antimicrobial activity of CE showed apparently against Bacillus cereus, B. subtilis and B. megaterium. The minimum inhibitory concentration (MIC) of CE was 0.15% for B. cereus md 0.2% for B. subtilis and B. megaterium. The antimicrobial activity of CE remained relatively high after heat treatments(30 min at 80 and $100^{\circ}C$, 15 min at $121^{\circ}C$). The shelf life of cooked rice containing above 0.05% CE increased more 1 or 2 days than that of control at $30^{\circ}C$, The texture of cooked rice was improved by addition of above 0.01% CE. The sensory quality of cooked rice with CE did not show significant difference between 0.00% and 0.05% in taste and overall acceptability but decreased above 0.10% in taste, color, flavor and overall acceptability.