• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.6
• /
• pp.840-845
• /
• 2007

The chromaticity, mechanical, and sensory properties of madeleine were investigated during its manufacturing process based on additions of black bean chungkukjang flour containing functional health ingredients and a high nutritient value. 1. The moisture content decreased with increasing content of the chungkukjang flour$(16.1{\sim}13.7%)$. 2. The brightness of the Madeleine decreased significantly from 75.24 to 53.61 by increasing the content of the black bean chungkukjang flour. The degree of red color increased significantly from -0.31 to 4.93 by increasing the content of the black bean chung kukjang flour. 3. For the mechanical properties, the hardness increased significantly with increasing amounts of the black bean chungkukjang flour (p<0.05). The degree of fracturability, adhesiveness, and gumminess also increased with the increasing the content, but the fracturability showed no difference by either addition. The springiness and cohesiveness decreased significantly by increasing the content of the black bean chungkukjang flour, showing an opposite result compared to the hardness. 4. The results of the sensory evaluation indicated significant differences in color among the samples(p<0.05). The color of the madeleine samples with added black bean chungkukjang flour was more preferred than that of the sample without any additive. The degree of preference increased in the order of the quantity of the additive. The moistness and softness became significantly drier and less soft, respectively, with an increasing quantity of the black bean chungkukjang flour (p<0.05). For the overall acceptance, the BC10 sample added with 10% of black bean chungkukjang flour added had the highest acceptance. This may be because it did not have a strong chungkukjang odor and had the fewest differences from the control Madeleine without the additive, in terms of its moistness and softness. Based upon these results, adding10 % of black bean chungkukjang flour in the manufacture of Madeleine is an appropriate quantity with regard to its structural and sensory characteristics.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.6
• /
• pp.834-839
• /
• 2007

This study was designed to determine the optimal ratio of dropwort powder in castella by adding the powder at levels of 0, 3, 6, 9, and 12% respectively. The properties of the castella were analyzed by specific gravity, specific volume, color determinations, texture properties and sensory evaluation. The Specific gravity increased with increasing amount of dropwort powder. However, the specific volume decreased with increasing dropwort powder. For the color values, as more dropwort powder was added, the L-value decreased. The castella with 9% dropwort powder had a higher hardness, gumminess, and chewiness. A sensory panel perceived that the external and internal color of the castella become darker with the dropwort powder substitution and the grain size decreased with increasing amount dropwort powder, while sweet taste showed no significant difference. The order of overall preference was DP 9>DP 6>DP 12>CON>DP 3. Therefore, the substitution of 9% of wheat flour with dropwort powder was recommended in the production of castella.

• Korean Journal of Community Nutrition
• /
• v.9 no.2
• /
• pp.191-203
• /
• 2004

This study was performed to compare the foodservice management practices in the employee feeding operations of Jeonnam and Chungchong area. Questionnaires were developed and mailed to 160 dietitians with management in employee foodservice of Jeonnam and Chungchong area. Completed questionnaires were received from 124 dietitians with a response rate of 77.5%. The results of this study can be summarized as follows:. Age, work experience, concurrent position and work time of dietitians were significantly higher in the Chungchong area than those in the Jeonnam area. Times of meals and amount of meals served per day in the Chungchong area were significantly higher than those in the Jeonnam area. The type of menu by foodservice operation was high non-selective menu in both areas, especially non-selective menu was high in self-operated place whereas selective menu was high in contract management. Period of cycle menu was 10-15 days in Jeonnam area, but that was 7 days in Chungchong area and so cycle menu of both areas was significantly different (p ＜ 0.001). Most considerable factor in menu planning was preference in Jeonnam area and was cost in the Chungchong area. Food purchasing method was used mostly by automatic computerized order in the Jeonnam area whereas telephone or mail order was high in the Chungchong area.

• Journal of agriculture & life science
• /
• v.46 no.6
• /
• pp.117-126
• /
• 2012

This study carried out on the manufacturing of pidan. The production of pidan can be one of solutions for over-produced eggs and stable egg price. For the alkali-pickling solution for manufacturing of Pidan, the tested concentration of NaOH and NaCl were respectively as 3, 5, 7% and 5, 10, 15, 20%, and examined every 2 days for 14days. According to the results, pH value of alkali-pickling solution was increased by the increment of NaOH concentration and the pickling period, and was decreased by the increment of NaCl concentration. The pH value of egg yolk was increased by the increment of NaOH concentration, but it was not significantly different by the NaCl concentration. By the increment of NaOH and NaCl concentrations, the alkali infiltration in egg yolk and egg white was accelerated. Furthermore, the weight change of the eggs in the alkali-solution has no effects on manufacturing of Pidan. Liquefied albumen showed significant differences by NaOH concentration rather than that of NaCl. There was no liquefied albumen for 14days at 3% of NaOH, but it was found between 11-12days at 5% and 8-10days at 7%, respectively. The pH values of egg white when it was liquefied albumen were between 11.8 and 12.0. Pidan was made by heat treatment after 6-7days dipped in the solution at the concentration of 7%, about 10days at 5%, and 12-14days at 3% of NaOH, respectively. Although, the period of manufacturing of Pidan was saved by the increment of NaOH concentration, liquefied albumen was accelerated and the food preference was decreased by ammonia odor. Therefore, the suitable concentration of NaOH is between 3 and 5%, and that of NaCl is between 5 and 10% due to the effect of salinity by the soaking period. Through this study, optimal pickling solution and dipping time for manufacturing of Pidan was figured out, and also find out that it can save a time about 15days for manufacturing of Pidan.

• The Journal of the Convergence on Culture Technology
• /
• v.9 no.5
• /
• pp.753-760
• /
• 2023

In this study, quality improvement of beef was attempted according to the low temperature treatment and aging period of grade 1 compared to grade 1⁺⁺ beef. The fat content and shear force of beef grade 1⁺⁺ were 13.03% and 114.26N, but beef grade 1 was 3.21% and 149.67N. Meanwhile, after low-temperature treatment of grade 1 beef at -26℃ for 12 hours and low-temperature aging at 0 ℃ for 14 days, the shear force was greatly reduced to 87.85N, improving overall preference, softness, dripping gravy, flavor, and chewing texture. The essential free amino acid content was as low as 22.17mg/100g in grade 1⁺⁺ beef, but the contents were high at 41.31~45.11mg/100g in three samples of grade 1, and there was no change in content according to cold treatment conditions. As a specific component of beef, Taurine was 30.94~34.41mg/100g, and the difference in content was small according to beef grade, but Anserine and Creatine were low at 19.68mg/100g and 70.01mg/100g in beef grade 1⁺⁺ and high at 26.38~31.23mg/100g and 154.09~167.26mg/10g in beef grade 1. The content ratio of oleic acid (c18:1)/stearic acid (c18:0) as an monounsaturated fatty acid/saturated fatty acid ratio was low at 5.29 for grade 1⁺⁺ beef, but high at 6.13~6.78 for grade 1 beef. In addition, there was no trend in the content ratio of these fatty acids according to the low-temperature treatment conditions and aging period in beef grade 1. As a result of this study, it was possible to improve the quality of beef grade 1 by low-temperature treatment at -26 ℃ for 12 hours and then aging at 0 ℃ for 14 days.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
• /
• v.12 no.4
• /
• pp.359-369
• /
• 2007

Amoebophrya is an obligate endoparasitic eukaryotic dinoflagellate infecting host species and eventually killing them within a short period. Because of its host specificity and significant impacts on population dynamics of host species, it has long been proposed to be a potential biological agent for controlling harmful algal bloom (HAB). For several decades, the difficulties of culturing host - parasite systems have been a great obstacle to further research on the biology of Amoebophrya but recent success of several culture systems reactivates this research field. In this study, as a preliminary work for understanding the impacts of Amoebophrya on the population dynamics of host species, semimonthly occurrence of infected host dinoflagellates by Amoebophrya spp. had been observed in Jinhae Bay for two years and with a host - parasite system cultivated, host specificity of Amoebophrya spp. on several dinoflagellates was tested. Amoebophrya spp. were observed in the cellular organelle and cytoplasm of several species including Akashiwo sanguinea, Ceratium fusus, Dinophysis acuminata, Heterocapsa triquetra, Oblea sp., Prorocentrum minimum, P. triestinum, Scrippsiella spinifera, and S. trochoidea. Among them two host - parasite systems for an athecate dinoflagellate, A. sanguinea, and for a thecate dinoflagellate, H. triquetra, had been able to be successfully established as laboratary cultures. Cross-infection tests for 6 species of dinoflagellates in which Amoebophrya was observed or had been reported to exist confirmed high preference for host species of the parasite. Through the continuous research on Amoebophrya occurring in Korean coastal waters, we need to maintain various host - parasite culture systems, which will be very helpful for understanding its ecological role in marine food webs and for applying the species to biologically control harmful algal blooms.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.47
• /
• pp.15-32
• /
• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.