• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1211-1215
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• 1999

The solid yields and color changes of garlic aqueous extracts were determined to study the effects of enzymatic hydrolysis, pH treatment, and addition of organic acids and some organic or inorganic salts. Hydrolysis with commercial polysaccharases resulted in an $15{\sim}20%$ increase in the solid yields, with a greenish color change in the garlic extracts. pH treatment gave it similar effect at the pH range of $4.4{\sim}5.0$. Among the salts and acidulants used, $CaCl_2$, sodium oxalate, tartaric and phosphoric acids were effective for increase in the yield and $K_{4}P_{2}O_{7}$ was effective for both yield increase and control of greening.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.715-720
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• 2005

Jeolpyon rice cake was made using buckwheat flour and measured its texture, color and sensory properties as follows. According to the amylograph guage test, rice flour was the highest in its initial pasting temperature $82.5^{\circ}C$. With 5% addition of buckwheat flour, it came to be $81.0^{\circ}C$ and became $79.5^{\circ}C$ at 10%, and $78.0^{\circ}C$ at 15%, which was lower than the control. And its maximum temperature at peak viscosity showed at $87^{\circ}C$ and it showed no difference in temperature according to the amount of buckwheat flour. The maximum value (peak point) was 690 BU in control and it increased following to the added amount of buckwheat flour, 710 BU in adding buckwheat flour 10% and 740 BU in 15% of buckwheat flour. In relating to the changes of texture, it became hard by the added amount of buckwheat flour because of decreasing cohesiveness and springiness, but increasing gumminess and brittleness. The hardness increased by adding with buckwheat flour through the freeze preserving period. But adding buckwheat flour of 10% decreased the hardness. Regarding the color value, lightness decreased by the adding buckwheat flour, but a and b value increased. As a result of the sensory analysis about Jeolpyon prepared with buckwheat flour, the most favoured ratio of buckwheat flour for color and preference was at 10%. In case of 15%, it was a little dark so it was not desirable. Based on the above test, the best combination ratio of buckwheat for Jeolpyon was 10%. And Jeolpyon can be easily made at home as well as mass production due to relatively simple making procedure.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.833-839
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• 1990

To examine the effects of nitrogen flushing on the storage stability of red pepper powders, the color and capsanthin and capsaicin contents were investigated. Capsanthin and capsaicin contents of red pepper powders during their storage decreased as the increase of temperature. Nitrogen flushing packaging was good for the retention of capsanthin and capsaicin than air packaging. Brown color of red pepper powders during their storage differed with storage temperature and packaging condition, thus low temperature and nitrogen reduced the brown color substantially, L and b values by Hunter's color were almost not changed during 10 months storage of red pepper powders, and a value was decreased as the increase of temperature. Therefore, nitrogen flushing packaging for the storage of red pepper powders was good than air packaging.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.245-251
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• 2001

This research was conducted to study the changes in physical characteristics of mushrooms (Agaricus bisporus) as influenced by drying methods. Samples were dried using either hot air drying, vacuum drying, or freeze drying and changes in the color, browning index, hardness and rehydration rate were evaluated by response surface methodology. Hot air drying resulted in the fastest drying of sample as compared to other methods. The rate of drying was most affected by the environmental temperature rather than air velocity or vacuum pressure. The overall color difference increased as the temperature and air velocity increased. The overall color changes of the freeze dried samples were minimal as compared to those of fresh mushrooms. The hot air dried samples showed the greatest changes in the overall color, browning index as well as hardness. The freeze dried samples showed the best rehydration characteristic and maintained the best overall quality after drying.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.229-234
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• 2003

Effects of Monascus koji on color, peroxide value, textural properties, microbial stability, and sensory characteristics of bologna-type sausage during storage at $4^{\circ}C$ for 22 days were studied. Addition of 2% Monascus koji resulted in attractive color and distinctly improved color retention. Lipid oxidation was effectively inhibited by lowering the level of peroxide value. Textural properties and microbial stability of the samples were not affected, whereas color was improved by the addition of Monascus koji. Utilization of Monascus koji in meat product could reduce the use of nitrite and inhibit lipid peroxidation during storage.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.335-339
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• 2010

The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p>0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p>0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p<0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p<0.05). Sensory intensity results are also presented.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.343-352
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• 2019

The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.

• Textile Coloration and Finishing
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• v.32 no.4
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• pp.193-198
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• 2020

In this study, the validity of extracts from food waste as biocatalyst for indigo reduction was examined. Dried food wastes such as apple peel and corn waste were water-extracted and freeze-dried. The reducing power of extracts for indigo was evaluated by the oxidation-reduction potential(ORP) measurement of reduction bath and color strength(K/S value) of the fabrics dyed in the indigo reduction bath. Total sugar contents of the apple peel and corn waste extracts were 60.56% and 62.36%, respectively. Antioxidant activity was 64.78% for the extract of apple peel and 7.96% for the extract of corn waste. Indigo reduction took place quickly with both extracts, and maximum color strength was obtained up to 15.91 and 12.11 within 1-3 days, respectively. The oxidation-reduction potential of reduction bath was stabilized in the range of -500 ~ -620 mV according to the kinds of food waste and the extract concentration. At higher concentration of the extracts, reduction power was maintained for longer time and stronger color strength was obtained. Compared to sodium dithionite, the reducing power of the studied extracts was lower, but the reduction stability was superior to it. The studied extracts were effective biocatalyst as biodegradable and safe alternatives to sodium dithionite for indigo reduction.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.779-787
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• 2010

The principal objective of this study was to determine the optimal mixing conditions for three amounts of onion powder, sugar, and butter to prepare onion powder cookies. The experimental design was based on the central composite design methodology of response surface, which included 16 experimental points including two replicates for onion powder, sugar, and butter. The mechanical and sensory properties of the cookies were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of the spread ratio did not show significant results, but hardness increased with increasing quantities of onion powder and sugar but decreased with butter (p<0.01). The color lightness "L" value increased with increasing quantities of sugar and butter but decreased with added onion powder. In contrast, the redness color "a" value increased with increasing quantities of onion powder and sugar. Sugar did not affect the yellowness color "b" value, but the color b value increased with increasing onion powder and sugar. The results of a sensory evaluation using the predicted model showed significant values for flavor (p<0.01), texture (p<0.05), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as 12.58 g onion powder, 35 g sugar, and 52.38 g butter.

• Journal of the Korean Dietetic Association
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• v.19 no.1
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• pp.25-33
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• 2013

We examined the perception of volume in college students with a normal weight versus those students with obesity. College students were divided into a normal weight group (<23 body mass index, n=121) and an obese group (${\geq}23$ body mass index, n=110), The perception of volume was measured under different beverage colors (colorless, black, yellow, and blue) and cup colors (colorless, black, yellow, and blue) containing the same amount of liquid (150 ml). We found that the normal weight group perceived significantly more liquid in a cup with a blue beverage versus a colorless one. The obese group perceived significantly more liquid in a cup with a yellow or blue beverage versus a colorless one. In terms of cup color, the normal weight group perceived significantly more liquid in a black color cup compared to a blue color cup. However, there were no differences in perceived volume according to the color of cup among the obese group. There were no significant differences in the perceived volume between the normal and obese group under all conditions tested. In conclusion, beverage and cup color effects volume perception in normal weight students, while only beverage color effects volume perception in obese students. Therefore, controlling, the color of beverages and cups may help to control the consumption of drinks.