• 한국식품영양학회지
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• 제33권2호
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• pp.183-193
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• 2020

The study was to investigate the quality characteristics of American waffles substituted with 0, 25, 50, 75, and 100% of kamut whole wheat flour (KWF). The KWF samples had maintaining the specific gravity of the batter until the 25% substitution. The spreadability decreased as the ratio of the KWF increased, and the pH of the 100% substitution sample were the lowest. The KWF samples had increasing baking loss rates until the 75% substitution while decreasing the water activity. Lightness and yellowness significantly decreased with increasing the KWF while redness increased. Hardness, chewiness, and gumminess of the 25% substitution sample were the highest, while the springiness and resilience were maximum with the 100% substitution. The KWF samples had increasing overall acceptability, acceptability of color, flavor, and texture until the 50% substitution. The characteristics intensity rating of crust color, bran flavor, and sweetness increased with increasing the KWF. The KWF samples had significantly higher crispiness than the control group. The frequency of the bran flavor, sweetness, nuttiness, and unpleasant increased while the egg and milk flavor, and flour taste decreased. These results suggest that the substitution of the 25~50% KWF could be the optimal to improve the quality characteristics of American waffles.

• 한국축산식품학회지
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• 제37권4호
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• pp.552-560
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• 2017

This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel colorant. Tteokgalbi with only black rice bran showed the highest (p<0.05) values of moisture content and water holding capacity (WHC), while there were no significant differences in protein content, fat content, ash content, and thiobarbituric acid reactive substance (TBARS) values in treatments and controls (p>0.05). All the treated samples with any one of the four organic acids showed lower pH than controls (p<0.05). The lightness and redness of Tteokgalbi treated with any one of the four organic acids and black rice bran were higher than those of T1. The volatile basic nitrogen (VBN) values of T4 and T5 were higher than those of the other treatments (p<0.05). With regards to sensory characteristics, T1 and T2 showed overall acceptability similar to that of the controls (p>0.05). The results reported in this study show that Tteokgalbi with black rice bran and any one of the four organic acids listed above not only improved quality characteristics in cooking loss, WHC, lipid oxidation but also could successfully replace the synthetic caramel colorant. Overall, the most satisfactory results were obtained by adding black rice bran and ascorbic acid.

• 한국식품영양학회지
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• 제27권4호
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• pp.588-595
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• 2014

Aloe is an attractive potential food source because it has functional uses. It has been widely used as a well-being food and drink. The antioxidant activity was estimated by measuring DPPH free radical scavenging activity. We investigated the quality characteristics of cookies prepared by adding various concentrations of aloe powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the DPPH free radical scavenging activity, moisture content, and hardness of cookies significantly increased with increasing aloe powder, while the pH, spread factor and L and b values slightly decreased. Sensory evaluation scores in terms of texture were shown to be very similar statistically, but color, flavor, taste, and overall acceptability scores were lower than the control. As a result of this study, the quality of cookies with the addition of 1% aloe powder were the most suitable in terms of taste, flavor, texture, and sensory properties.

• 한국식품조리과학회지
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• 제26권6호
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• pp.887-893
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• 2010

In this study, the quality characteristics of tofu prepared with added spirulina(0, 0.25, 0.5, 0.75, and 1%). As the concentration of spirulina increased, tofu yield decreased and the pH and turbidity increased. The Hunter L(lightness) and a(redness) values of tofu decreased as the amount of spirulina increased. Phycocyanin(C-phycocyanin, allophycocyanin and phycoerythrin) contents increased according to the spirulina amount. Moreover the antioxidant activity of tofu increased as the concentration of spirulina increased($IC_{50}$ values for control was 150.7 mg/g; 1% spirulina, 82.5 mg/g). Textural properties(TPA) for hardness, gumminess, and chewiness were higher in spirulina with added tofu, compared to those of control. Regarding the overall acceptability of sensory properties, spirulina with 0.5% added tofu had the highest scores among all treatments. From these results, it was suggested that the optimal amount of added spirulina was 0.5% for the preparation of high quality tofu.

• Preventive Nutrition and Food Science
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• 제22권3호
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• pp.246-250
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• 2017

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety. The wheat flour noodles exhibited higher values of textural characteristics obtained from the texture profile analysis, except for adhesiveness. Higher gluten contents as well as lower ash contents in the wheat flour noodles compared to the potato noodles are thought to be the two key factors contributing to this finding.

• 한국수산과학회지
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• 제49권3호
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• pp.285-292
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• 2016

In this study, we investigated the quality characteristics of noodles supplemented with lyophilized leg-meat powder from the red snow crab, Chionoecetes japonicus (CP). The noodles were prepared by adding 0, 2, 4, 6, 8, 10% of CP on a wheat-flour basis. The ash, crude protein and crude lipid contents of noodles increased with increasing CP content. The cooked weight, volume and water absorption values of noodles decreased, whereas the turbidity increased, with increasing CP content. The L values of the noodles decreased with increasing CP content, whereas the a and b color values increased. The hardness, gumminess and chewiness values increased with increasing CP content increased, while springiness and cohesiveness showed no significant differences among the groups. In the sensory evaluation, cooked noodles with 4-6% CP had greater overall acceptability than the noodles with other CP levels.

• 한국식생활문화학회지
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• 제21권1호
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• pp.76-80
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• 2006

This study investigated the quality characteristics of demi-glace sauce that is used widely in western cuisine depending on adding volume of basil which has a specific aroma, taste and some functional ability. Analysis of color differences of demi-glace sauce was showed that a-value of demi-glace sauce decreased with adding basil, whereas viscosity of the demi-glace sauce was decreased. There were no significant differences in color, aroma, taste, appearance, viscosity, feel in mouse and general acceptability with sex and age of subjects. Demi-glace sauce with 2% basil showed best score in sensory evaluation. From theabove results, our data suggest that addition of 2% basil to demi-glace sauce is recommend for commercial use.

• 한국축산식품학회지
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• 제29권2호
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• pp.203-212
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• 2009

The aim of this study was to evaluate the effect of kimchi powder levels (0, 1, 2, and 3%) and pork skin (5%) on the quality characteristics of liver sausages. The additions of the kimchi powder and pork skin improved the color, cooking yield, and sensory properties of the sausages. The addition of the pork skin and increasing concentrations of the kimchi powder significantly increased cooking yields. The moisture and protein contents of the sausages made with kimchi powder and pork skin were higher than those of the control (p<0.05). Due to the low pH of the kimchi powder, the pH values of the batter and sausages with added kimchi powder were lower than those of the treatment without kimchi powder (p<0.05). The control had the lowest hardness, gumminess, and chewiness values (p<0.05). For the sensory attributes of the samples, color, flavor, juiciness, and overall acceptability were higher in the treatments made with kimchi powder than in the treatments without kimchi powder, in which the treatment with 2% kimchi powder had the highest overall acceptability (p<0.05). In conclusion, the additions of kimchi powder and pork skin improved the quality characteristics of liver sausages.

• 한국식품조리과학회지
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• 제32권2호
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• pp.157-167
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.

• 한국식품조리과학회지
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• 제27권5호
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• pp.507-522
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• 2011

In this study, samples of wheat flour and dough were prepared by adding of 1, 3, or 5% branched dextrin, which is produced from the amylopectin of waxy corn starch using a cyclization reaction with a branching enzyme. The samples were then evaluated qualitatively in terms of farinogram, viscogram, and extensogram characteristics. The fermentation power of dough expansion, extensogram characteristics, specific volume, baking loss, external/internal surface appearance, and sensory qualities were also examined after 4 weeks of storage at -20$^{\circ}C$ to determine the effect on freeze-thaw stability and quality improvement of branched dextrins in the soft roll bread formulation. Furthermore, the samples along with a control were compared regarding their quality characteristics, including changes in moisture content, water activity, color, and textural characteristics during a storage period of 4 days at 20$^{\circ}C$ to determine the effect on preventing retrogradation of the branched dextrin. As the branched dextrin content increased, area and extensibility increased, whereas water absorption, fermentation power of dough expansion, resistance/extensibility ratio, baking loss, and brownness of the crust decreased. However, the control group presented significantly higher peak viscosity, resistance, specific volume, taste, overall acceptability, moisture content, water activity, springiness, cohesiveness, and resilience values than those of the branched dextrin samples, whereas lightness, hardness, and chewiness showed the reverse effect. As the storage period increased, lightness, hardness, and chewiness increased, whereas cohesiveness decreased. In conclusion, the results indicate that adding 1~3% branched dextrin into a soft roll bread formulation from frozen dough had no positive effect on freeze-thaw stability or preventing retrogradation but may provide good nutritional properties.