• Korean journal of food and cookery science
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• v.8 no.3
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• pp.265-273
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• 1992

This study was undertaken for the purpose of investigating the properties of Yackwa added by different levels of ginger juice with 3 different kinds of ginger (small, medium, and large) produced in Susan and Bongdong. There were differences in content of moisture and ash. Susan large ginger showed me highest level of moisture. By the sensory evaluation, Yackwa added by 5 g (2% of wheat flour, w/w) of Susan (small) and Bongdong ginger juice showed higher preference man those of other levels. However, Yackwa made with Susan large ginger juice showed preferable when 10 g (4% of wheat flour, w/w) was added. Textural characteristics by rheometer measurement and color were influenced by adding different levels of ginger juice. Sensory evaluation for the color of Yackwa made with Susan and Bongdong ginger juice showed a high positive correlation with L, a, and b values in instrumental test.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.740-746
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• 2007

Fruit juices such as grape juice are associated with healthy products by consumers because of the many health benefits they provide. Farm produced (FPGJ) and commercially produced grape juice (CPGJ) in South Korea were compared and studied through the evaluation of their physicochemical, functional, and sensory properties. The results of this study show that FPGJ's physicochemical properties are more varied than CPGJ. The pH, titratable acidity, and total soluble solids of FPGJ were higher than CPGJ. FPGJ had a higher mean value for total phenolics ($2,558.20{\pm}50.06\;mg/L$ GAE), total flavonoid ($3,236.80{\pm}56.11\;mg/L$), total anthocyanin ($559.88{\pm}3.51\;mg/L$), and radical scavenging activity (86.48%) than CPGJ, although the differences were significant only with regard to total flavonoid and total anthocyanin. This study also demonstrates that CPGJ is preferred in terms of sensory evaluation. These properties may be used as a basis for the optimization of processing to produce a higher quality grape juice.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.373-379
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• 2001

In an attempt to introduce paprika in wet noodles for improved organoleptic and other quality characteristics, the juices of orange paprika was added as a raw ingredient for wet noodle at 0(control), 15, 30, 45, and 60%(v/w). Overall, the cooked wet noodles containing 15 to 60% paprika juices showed higher sensory scores than control(noodle without Paprika juice), and the acceptabilities for color and overall preference of the products were significantly(p＜0.01) higher at the addition levels of 45% and 30 and 45%, respectively. The intensity analysis for the organoleptic quality characteristics of wet noodles with orange paprika juice showed that as the addition levels increased, there were significant(p＜0.001) increase in the values of acceptances for color and flavor of the products, but not in the tenderness and chewiness. Other quality characteristics like water absorption ratio, weight, volume, and turbidity of the broth after cooking of wet noodles increased in values as affected by the addition of paprika juices. In the Hunter's colorimetric characteristics of the products, the decreased lightness(“L”) along with the increased redness(“a”), yellowness(“b”), and ΔE were caused as the amounts of orange paprika juice increased in wet noodles. For toughness, no significant differences(p＜0.001) were noticed among the samples as measured by Waner-Bratzler blade attached to Texture Analyzer. The results of this study suggested that adding orange paprika juice to wet noodles, most preferably at 45%, increases the acceptance and organoleptic qualities of noodle by affecting the color and flavor of the final products.

• Food Science and Preservation
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• v.21 no.6
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• pp.799-807
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• 2014

The purpose of this study was to examine the antioxidant activity and quality characteristics of mayonnaise with varied amounts of yuzu juice added during the storage period. The viscosities of the yuzu juice groups were significantly higher than that of the control group (p<0.05). In terms of color, the L values of the yuzu juice groups were lower than that of the control group, and these L values significantly decreased during the storage period (p<0.05). In the meantime, the a values of the Y-75 and Y-100 groups significantly increased during the storage period (p<0.05). The DPPH free-radical scavenging activities of all the groups decreased during the storage period while the yuzu juice groups demonstrated higher DPPH free-radical scavenging activities compared to the control group (p<0.05). With an increment in the added amount of yuzu juice lower have been the acid values and peroxide values of yuzu juice groups than that of the control group even though they have been increased with the course of storage period (p<0.05). Based on these results, it can be concluded that yuzu juice added to the mayonnaise may be useful for improving its quality and storage stability.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.664-670
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• 2012

In this study, we investigated the quality characteristics and the sensory evaluation for madeleine added with peach (Prunus persica L. Batsch) juice. The pH and specific volume of madeleine were decreased with increase of peach juice, whereas the moisture and loss rate were increased. In the color of madeleine crust, L and b value were decreased with increase of peach juice, and these results showed significant differences compared to control(p<0.05). The other hand, the colors of madeleine crumb showed less significant changes compared to the control. On texture of madeleine with increase of peach juice, the hardness, chewiness, gumminess and cohesiveness were increased, whereas the adhesiveness was decreased. In the sensory evaluation with taste, color, flavor and overall preference, the madeleine with 20%(w/w) peach juice showed the highest value. Consequently, these results should provide the possibile use of peach processing in bakery industry because the addition of peach juice enhanced the quality and sensory characteristics of madeleine.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.7-11
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• 2019

Reverse osmosis (RO) was applied to onion juice to produce concentrated onion juice with improved flavor. The volatile compound profiles of concentrated onion juice and onion juice were compared using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Onion juice and RO-concentrated onion juice contained 48 and 62 distinct volatile compounds, respectively, and included alcohols, aldehydes, esters, terpenes, furans, ketones, acids, hydrocarbons, and sulfur-containing compounds. The RO-concentrated onion juice contained a greater number of volatile flavor compounds than did onion juice. Notably, sulfur-containing compounds, which are characteristic volatile flavor compounds in raw onions, were more abundant in the RO-concentrated onion juice than in onion juice. The volatile compound composition indicates that RO-concentration produces good quality onion juice.

• The Korean Journal of Community Living Science
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• v.26 no.4
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• pp.707-716
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• 2015

To evaluate the effects of cherry silverberry (Elaegnus multiflora) juice on sulgidduk, rice cakes were prepared using different quantities of cherry silverberry juice (0%, 33%, 66%, and 100%). The pH level of the control group was higher than that of other groups with cherry silverberry juice. The moisture content of the control group was higher than that of other groups with cherry silverberry juice. In terms of color, the L-value were significantly higher in the control group than in other groups, whereas the a-value and the b-value were significantly lower in the control group than in other groups (p<0.001). The hardness, springness, gumminess, and chewiness of the control group showed the lowest values. Preferences for the appearance, texture, flavor, and overall acceptability of sulgidduk with 66% and 100% cherry silverberry juice were higher than those for other groups. These results suggest that cherry silverberry juice can increase the acceptability of sulgidduk and that 66-100% cherry silverberry juice may be appropriate for making sulgidduk.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.24-36
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• 2016

This study investigated the quality characteristics of Haengbyung using dry rice flour added with various amounts (0, 20, 40, 60%) of raw and steamed apricot juice. The moisture contents, color values, pH, texture and sensory evaluation(attribute difference and acceptance) for the samples were tested. The moisture content (p<0.001) and pH(p<0.001) of the Haengbyung significantly decreased with the increase of apricot juice. As for the color of the Haengbyung samples, the higher percentage of the apricot juice showed the lower L-value (p<0.001), and higher a-value(p<0.001) and b-value(p<0.001). Texture profile analysis of Haengbyung samples showed that hardness(p<0.001) and gumminess(p<0.001) increased, while adhesiveness(p<0.001) and cohesiveness(p<0.05) decreased with increasing amounts of apricot juice. An attribute difference test of Haengbyung samples showed that appearance(apricot color(p<0.001) and dryness(p<0.001)), flavor(sour(p<0.001), acerbic (p<0.001), and green fruit(p<0.001)), and taste(sour(p<0.001), acerbic(p<0.001), and astringent(p<0.05) as increased as apricot juice amounts increased. The control and Haengbyung sample with 20% of apricot juice (both raw and steamed) showed the highest acceptance in taste, texture, and overall acceptability in consumer ranking testing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.680-686
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• 1996

Investigations were conducted on the effects of different blanching solutions and time on tile quality of carrot juice to minimize undesirable changes in color, taste and flavor of raw carrot. Juice yields were 65.9% in raw juice(RJ), 51.7~55.3% in juice by blanching in water(JBIW) and 44.6% in juice by blanching in acetic acid solution(JBIA). pH of JBIW was 6.12~6.37, similar to RJ, while that of JBIA was 4.85. Soluble solid was in the decreasing order of RJ, JBIW and JBIA. Turbidities of JBIW for 1 min and JBIA for 5 min after 3 day storage at $4^{\circ}C$ were maintained by 94% compared to the original juice. Only 44~46% of $\beta-carotene$ was extracted from carrots during pressing, and f-carotene was extracted to a greater extent than $\alpha-carotene.$ Sensory evaluation indicated that JBIW for 1 min was superior to nth and commercially available juice in overall acceptance.

• Food Science and Preservation
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• v.17 no.1
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• pp.72-78
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• 2010

To develop a low-ethanol strawberry wine, the use of pectinase to improve the extraction yield of strawberry juice was investigated, and changes in physicochemical characteristics during ethanolic fermentation were assessed. The juice yield from strawberry fruit increased by 18.9% after Viscozyme L treatment (1,000 ppm, 30 min), compared with a control group, a greater increase than seen with other pectinases (17.5-18.7%). No significant quality differences were observed between control juice and juice prepared with enzyme treatment, indicating that neither physicochemical characteristics nor ethanol content during fermentation were affected by pectinase treatment. The major pigments of strawberry juice were cyanidin-3-glucoside and pelargonidin-3-glucoside, both of which are anthocyanins. The pigment level after enzyme treatment was slightly lower than that of the control group, at all fermentation times. We consider that the economics of strawberry wine manufacture may be increased by use of pectinase because juice level was increased, but no change in ethanol content or physicochemical characteristics was apparent.