• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.717-726
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• 2011

Response surface methodology (RSM) was performed in order to determine the optimal mixing conditions of different amounts of egg and sugar for the preparation of soybean pudding. The experiments were designed according to a central composite design by designating whole egg and sugar content as independent variables. Meanwhile, sweetness, Commission Internationale de I'Eclairage (CIE) color parameters (L*, a* and b* values), hardness, cohesiveness, springiness, and gumminess were response variables. Overall optimization, conducted by overlaying the contour plots under investigation, was able to determine the optimal range of dependent variables within which the 14 responses were simultaneously optimized. The point chosen as a representative of this optimal region corresponded to 50.00 g of whole egg and 31.66 g of sugar. Under these conditions, the model predicted L* value=80.03, a* value=-5.44, b* value=27.86, sweetness=21.23 ($^{\circ}Brix$), hardness=$25.45{\times}10^5$ (dyne/$cm^2$), cohesiveness=67.90 (%), springiness=46.20 (%), and gumminess=12.71 (g).

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.695-701
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• 2012

This study was conducted to improve the quality of Kongsulgidduk prepared with soyflour and sweeteners. The quality was affected by the type of sweeteners used (sugar, syrup, honey), as well as the amount used (5-20%). Rheological properties showed that when more sugar was added to Kongsulgidduk, the hardness, gumminess and brittleness were lower. In addition, more than 10% sugar led to a significant decrease in hardness, gumminess and brittleness. The addition of honey increased the hardness, but decreased cohesiveness and brittleness of Kongsulgidduk. When color was evaluated, the L-value and a-value decreased, but the b- value increased as sugar was added. The addition of honey resulted in a decreased L-value. Sensory evaluation revealed that the addition of sugar resulted in better overall quality. The color score was highest when 5% sugar was added, while the flavor, moisture and chewiness scores were best when 10% sugar was added. Sweetness and consistency were good when 20% sugar was added. Honey improved the color, flavor and chewiness of Kongsulgidduk; however, sugar produced the best moisture, consistency and overall scores.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.551-560
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• 2007

This study was performed to determine the optimum ratio of ingredients in the Sulgidduk with barley(Hordeum vulgare L.) sprout powder. A mathematical analytical tool was employed for optimization of the typical ingredients. The canonical form and trace plot showed the affect of each ingredient in the mixture against the final product. Mixture design showed 14 experimental points, including 4 replicates for three independent variables. The three independent variables selected for the experiment were: water($15{\sim}22%$), barley sprout powder($1{\sim}4%$), and sugar($12{\sim}19%$). The optimum responses variables such as color values(L, a, and b), instrumental texture parameters(hardness, gumminess, and chewiness), and sensory characteristics(appearance, color, smell, taste, softness, moistness, and overall acceptability) were evaluated. The Hunter colorimetric L- and a-values of the Sulgidduk decreased with an increasing amount of barley sprout powder. As more barley sprout powder was added, a higher b-value resulted. Textural hardness, gumminess, and chewiness were lowered by the addition of barley sprout powder. The optimum formulation obtained by both numerical and graphical methods showed similar results. The representative optimal ingredient ratio commonly obtained by both methods were: 18.2% water, 2.0% barley sprout powder, and 14.8% sugar.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.378-385
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• 2012

This study carried out to investigate the effects of yacon powder on yellow layer cake made with weak flour. After making yellow layer cake with yacon powder, water activity, crumb texture, crumb color, and sensory characteristics were investigated. After 1 day of storage, Aw value of control cake with weak flour did not show any significant differences, whereas those with 2, 4, and 6% yacon powder showed a significant increase in Aw. During storage, the Aw values of yellow layer cakes containing yacon powder decreased. Hardness and gumminess of yellow layer cakes containing yacon powder decreased compared to those of control, whereas springiness and cohesiveness of yellow layer cakes increased compared to those of control. Hardness, springiness, cohesiveness, and gumminess all increased with storage time. Further a higher percentage of yacon powder was associated with lower L and b values as well as a higher a value. The micrographs of yellow layer cakes with yacon powder showed slightly coarser porosity than that of control. The results of the sensory test showed that the overall acceptability of 2% yacon powder cake was the highest.

• Journal of the Korean Dietetic Association
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• v.3 no.1
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• pp.90-100
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• 1997

Objectives of this study were to investigate the acceptability of liver sausages, one of the most favorite product of meats, and to examine the applicability of pork liver in manufacturing sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of sensory evaluation. Based on th basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their physicochemical and nutritional properties. Sausages manufactured with different methods (sliceable, spreadable, smoked spreadable) and different proportions of liver were also evaluated. The Findings from these experiments are summarized as follows: 1. As the percentage of the liver was increased, outer color of experimental sausages were significantly decreased. 2. The hardness, gumminess, chewiness were significantly decreased as the amount of liver increased. 3. Sausages containing 30% pork liver had best acceptability after swallowing. 4. The flavor and taste of liver in experimental sausages were significantly increased by adding liver. In summary, sausages containing 30% pork liver had best acceptability for consumption in terms of the indices measured in this study.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.1-10
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• 2003

This study was designed to investigate the effective ratio of bread with Ulmus devidiana. The bread with various contents(0, 10, 20, 30%) of Ulmus devidiana were measured by volume, color difference, texture and sensory evaluation. The results were as follows: The dough yield tended to increase by adding Ulmus devidiana extract but those were not significant difference. The loaf volume index increased by adding Ulmus devidiana extract. The texture(hardness, cohesiveness, springiness, gumminess, chewiness) of bread increased by the addition Ulmus devidiana extract. Color L, a and b value were not significant difference. In sensory evaluation, bread with 10% Ulmus devidiana extract was evaluated as the best in taste, texture, flavor and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1244-1250
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• 1999

Job,s tears powder and green tea powder were added to bread mixture and their effects on the quality of bread were investigated using sensory evaluation and some physical tests. Sensory evaluation showed that flavor, hardness and chewiness were increased as the amount of Job's tears powder and green tea powder was increased. Lightness and redness values decreased with the addition of Job's tears powder and green tea powder, while yellowness values increased. Texture measurement showed that springiness was highest in bread with 3% green tea powder among the batches tested, while gumminess showed highest in control. Hardness of 3% green tea powder was lower than that of control. It appears that the higher the moistness, the higher the value of redness. Chewiness was positively correlated with yellowness. Gumminess was negatively correlated with color and flavor. Bread with 1% green tea powder and 10% Job's tears powder showed good overall preference. Scanning electron microscopy revealed that the addition of Job's tears powder and green tea powder to bread exhibited small pores and crude surface.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.402-408
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• 2009

The study assessed the quality characteristics of Sulgiddeok with self-made and commercially-available rice flours during a 1-day storage at ambient temperature($20\sim22^{\circ}C$). The nutritional components, color value, physical tests, internal structure as revealed by scanning electron microscopy SEM, and sensory evaluation of Sulgiddeok were determined. Sulgiddeok prepared with self-made rice flour and two commercial rice flour were designated as sample A, B, and C, respectively. Moisture content, crude protein, crude lipid, and pH did not differ significantly among the preparations. Sweetness was highest in sample B(p<0.01) and crude ash was highest in sample A(p<0.001). L color, a value, and b value was highest in sample B, C, and C, respectively. Texture property analysis showed that hardness, gumminess, and chewiness tended to decrease during the 1-day storage, while adhesiveness, springiness, and cohesiveness tended to increase. Sensory characteristics of color, flavor, chewiness, gumminess, externals, and overall quality of sample A were superior to samples B and C. However, softness was highest in sample B. The internal structure of Sulgiddeok was preserved in sample A. It is concluded that rice flour B can make Sulgiddeok comparable to that prepared using self-made rice flour.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.19-25
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• 1989

In order to maks use of Adlay widely, it was analyzed and determined the content of amylose, amylopection. And Ju-ak was made from glutinous rice flours with vairous mixing ratio of Adlay flours and then this was tested for suitability to preparation of Ju-ak. Evaluation was conducted through sensory evaluation and objcetive evaluation. The results are as follow: 1. The content of moisture, total ash, crude protein, crude fat, and carbohydrate in Adlay were shown to be about 10.58%, 84.4%, 17.3%, 3.76%, 66.52%. 2. The amylose and amylopectin content were 15.6%, 84.4%. 3. By the sensory evaluation results the taste of Ju-ak prepared with mixing of 25% and 50% Adlay flour was better than glutinous rice Ju-ak but 75% and 100% mixed flour were undersirable. 4. By the Instron measurement results that hardness tend to increass as the additon level of Adlay increased. Gumminess, Chewiness and Elasticity was not significantly different as the addition level of Adlay increased. Conhesiveness tend to decrease as the addition level of Adlay. 5. Consistency of Ju-ak had significant relationship with hardness and cohesiveness. Moistness had significant relationship with hardness, elasticity, cohesiveness and chewiness. Texture of Ju-ak had significant relationship with hardness, elasticity, cohesiveness and gumminess.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.381-388
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• 1984

The objective of this study was to evaluate the effect of the amount of water and several kinds of sweeteners on the texture such as grain appearance, softness, moistness, chewiness, cohesiveness, gumminess and elasticity of Backsulgi when one manufactures Backsulgi. Different amount of water of 30 ml, 60 ml and 90 ml/350 g of powdered rice and such sweetners as sugar, honey and syrup were employed for the experimental treatments. The evaluation of these results were dependent on statistical data of some scores that were obtained through sensory evaluation and Instron Universal Testing Machine. According to this sensory evaluation, the texture of Backsulgi was more affected by the change of water quantity than that of sweeteners. Judging from the results of Instron Universal Testing Machine, it was found that there were no statistically significant differences in each treatment of the cohesiveness, elasticity and hardness of Backsulgi, but some statistically significant difference was observed in each treatment of the gumminess and chewiness of Backsulgi(p<0.05).