• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.113-117
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• 1999

Physiological and sensory characteristics of breads prepared with the flour substituted with leek powder were evaluated. Leek powder contained 34.6% total dietary fiber. Substitution of wheat flour with 2% and 3% of leek powder decreased loaf volume by 13 and 27%, respectively. Moisture content was slightly increased and staling rate during storage at 25oC decreased in breads with leek powder. The addition of leek powder slighty increased hardness of fresh bread, but did not affect hardness of stored breads. Breads with leek powder turned into greenish and had characteristic flavor. Nontheless, no significant differences were observed between control and that with 2% of leek powder in sensory evaluation.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.1-7
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• 2009

In this study, we assessed the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 5, 7 and 9%) of leek powder. The L values of cookies containing leek powder were significantly lower than those of the controls. The spread ratio decreased proportionally with the quantity of leek powder added to the cookie recipe. The loss rate and leavening rate of samples to which 3% and 5% leek powder was added evidenced a higher value than the samples to which 7% and 9% leek powder was added. The L value of brightness was significantly reduced when leek powder was added to the cookie recipe. The a and b values were also significantly reduced with the addition of leek powder. Hardness evidenced significantly high levels in the samples to which 3% and 5% leek powder was added. The results of our sensory evaluation evidenced significantly better appearance, flavor, color, texture and overall acceptability as compared to the 3% and 5% added samples. The observed quality characteristics of the 3% leek powder added samples and 5% leek powder added samples indicated the possibility that leek cookies might be developed.

• Journal of the Korean Dietetic Association
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• v.14 no.2
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• pp.105-113
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• 2008

The purpose of this study was to develop a muffin containing dried leek powder. The complete analysis was conducted using the Design Expert 7 program (Stat - Easy Co., Minneapolis, MN, USA). The leek muffins were produced with varying amounts of leek powder (A), sugar (B), and butter (C). According to response surface methodology (RSM), there were 16 experimental points, including two replicates. The leek muffin formulation was optimized using rheology and sensory analyses. For the results, a quadratic model was applied in determining lightness, volume, hardness, and sensory characteristics, including flavor, texture, and overall quality; redness and height were represented by a linear model. Lightness decreased and redness increased with increasing amounts of leek powder (p<0.001). In addition, hardness displayed significant differences (p<0.001) with increasing amounts of leek powder. The sensory evaluation results showed significant differences for color, flavor, texture, and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined as 8.30 g of leek power, 88.37 g of sugar, and 81.70 g of butter.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.478-484
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• 2010

This study was performed to investigate the quality characteristics of sponge cake made with leek(Allium tuberosum Rottler) powder. In order to evaluate the physical and sensory properties of different cake, the leek powder was added to wheat flour at various ratios(3, 5, 7, 9%, w/w). The specific gravity of bread dough tends to increase with the addition of leek powder. The moisture levels of the sponge cakes made with leek powder were higher than that of the control. Crumb color values, lightness(L) and redness(a) decreased by leek powder addition, while yellowness(b) was significantly increased (p<0.05). In texture analyses, hardness, cohesiveness, springiness and gumminess decreased with the addition of leek powder. In sensory evaluations, the 3% leek powder sponge cake showed higher sensory property scores than others(p<0.05).

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.518-523
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• 2011

The aim of this study was to evaluate the antimicrobial activities of leek and garlic extract juice and powder against Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus in a single strain and a mixed strains system. Garlic juice and powder showed higher antimicrobial activity against Sta. aureus than that of E. coli or S. enteritidis. The antimicrobial activities of the leek and garlic powders decreased with increasing temperature and time, but stabilized at various pHs. The antimicrobial effects of mixtures of various ratios between the leek and garlic extracts increased with an increase in garlic extract content. No synergistic effects by the leek and garlic mixtures were observed. In a mixed strains system, the antimicrobial effects of leek and garlic powder were similar to those in a single strain system.

• Food Science and Preservation
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• v.9 no.1
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• pp.36-41
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• 2002

We examined the chemical properties of leek and dropwort and prepared the noodles with the dried powder of them, to develope functional processing floods which contain biological active compounds. The groups were divided by the drying methods as follows: hot air drying at 50$\^{C}$ (A), hot air drying after blanching for 30 sec (B), hot air drying after steaming for 2 min (C) and freeze drying (D). We had analyzed the content of vitamin C, total chlorophyll, and phenolic compounds and measured the hunter color values of dried powders individually. The contents of evaluated compounds were higher in A and D than in B and C groups and also the electron donating activity of A and D was stronger than B and C. The cooking properties of noodles prepared with leek and dropwort powder were examined. After cooking, the weight and volume of noodles prepared with powder were lower than those of control The turbidity of noodle soup were increased as the adding ratio was increased. The cutting strength of cooked leek noodles with A and B powder was similar to that of control, in case of dropwort, cooked noodles with D showed similar to that of control. The cutting strength of cooked noodles were decreased as the adding ratio were increased. The electron donating activity of noodles with vegetable powders showed high than that of control The sensory evaluation showed that significant difference between noodles with 2.5 ?/e addition groups and control was not recognized but was recognized between noodles with 5% addition groups and the control.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.357-368
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• 1989

In this study, the kinds of Dog Meat Cooking, side dishes, ingredients, seasonings and recipes were surveyed in 21 Dog Meat Cooking restaurants in Korea from July to August of 1989. 1. Actually, there were four Dog Meat Cooking recipe. Tang (soup:湯) has been served in 20 (95.2%) restaurants and Sukyuk(boiled in water:熟肉) in 19(90.5%) ones. Junkol(boiling vegetables and meat with seasoning:煎骨) and Muchim(sauteed with seasoning:무침) has been done in 16(76.2%) and 10(47.6%) restaurants, respectively. 2. According to the frequencies, the main seasonings when served were roasted perillar powder (95.2%), soybean paste (95.2%), vinegar(81.0%), Dadegi (mixed much red pepper powder, minced ginger, minced garlic, minced onion and black pepper powder, 66.7%), pepper(61.9%), salt(61.9%), salt(61.9%), minced ginger(57.1%), minced garlic(57.1%) and prepared mustard(38.1%). 3. The number of side dishes were 26. Among vegetables, green pepper(90.5%), sliced garlic(81.0%) were served. Chinese cabbage(61.9%) and Kagtuki(42.9%) out of Kimchi and leek salad(28.6%) were also served. 4. The total 17 ingredients were used in Dog Meat Cooking. The major one were white onion (100%), perillar leaf(72.2%), leek(66.6%) and parsley(47.2%).

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.813-818
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• 1995

The effect of retarding the fermentation of Kimchi by the extract of leek(Allium tuberosum) were tested by measuring the changes in pH, acidity and total cell number as well as number of microorganisms involved in Kimchi fermentation such as Lactobacillus, Leuconostoc, Pediococcus, Streptococcus and yeasts. The changes of pH and acidity of Kimchi stored at $25^{\circ}C$ indicated that the shelf-life of Kimchi with leek extract was retarded by 1.5 days compared with Kimchi without leek extract. Growth of Lactobacillus, Leuconostoc, Pediococcus and yeasts in Kimchi were remarkably inhibited by adding the leek extract at the initial and the 1st day of fermentation. This result suggested the methanol extract of leek can be sucessfully used for the extension of shelf-life of Kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.1
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• pp.5-12
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• 1991

the Chinese cabbage kimchi was fermented with the various submaterials such as hot pep-per garlic ginger leek green onion fermented anchovy juice and sugar according to the average contents of each submaterial described in the 39 kinds of references. And then the effects of each submaterial and lactic acid bacteria such as L. brevis. Leu. mesenteroides. P cerevisiae and L. plantarum on the content of carotenes were investigated, The major carotene in kimchi was $\beta$-carotene. And also $\delta$-carotene and $\alpha$-carotene were detected. Contents of $\beta$-carotene and total carotene were high in the kimchi containing leek red pepper powder green onion and fermented anchovy juice as a submaterial. But the kimchi containing or omitting the other submaterials were litter affected to the contents of carotene. Contents of $\beta$-carotene and total carotene were high in kimchi fermented with Leu. msenteroides L. brevis and P. cerevi-siae as a starter but was low with L plasntarum.