• Food Science and Preservation
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• v.20 no.6
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• pp.810-817
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• 2013

This study investigated the properties of rice snack puffed in a microwave oven after drying its dough according to Baekjinju soaking time and additional soybean milk. The optimum conditions for the non-fried rice snack using Baekjinju wetted flour were determined through the design of an experiment using response surface methodology. The independent variables were the Baekjinju soaking time and the additional soybean milk, and the dependent variables were the weight, volume, density, expansibility, Hunter's color value, hardness, and sensory properties. The quadratic model was chosen for the weight, density, expansibility, b value, and hardness. The two-factor interaction model was chosen for the volume, flavor, appearance, and overall preference. The linear model was chosen for the L value, taste, and texture. The weight was increased to longer than 11.26 days with the increase in the rice soaking. The volume, expansibility, L value, and b value increased with the increase in the rice soaking time and in the additional soybean milk ratio. However, the density was decreased was in reverse. The hardness increased most, with the rice soaking time rising from 5.28 to 8.53 days and the soybean milk additional ratio increasing from 5.34 to 20.26%. The sensory properties improved as rice soaking time decreased, and the soybean milk additional ratio was revered. As for the desirability, the optimal formulation of the dough of non-fried rice snack was achieved by mixing 200 g of Baekjinju flour with a 0.69 days rice soaking time and a 26.67% soybean milk of rice ratio according to weight.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.204-212
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• 2006

The physicochemical and sensory characteristics of milk bread substituted with a high wont of $\beta$-glucan were investigated. As $\beta$-glucan content increased up to 20%, the loaf volume and bread height were increased. There were no significant differences in Hunter color $L^*,\;a^*\;and\;b^*$ values of both crust and c겨mb of milk bread with $\beta$-glucan added up to 20%. The moisture content and water holding capacity of bread with 30% $\beta$-glucan were the highest among the treatments. Textural properties by TPA showed that hardness was not changed by the addition of $\beta$-glucan right after baking. Sensory evaluation results showed tt the scores of color, flavor, taste and over-all acceptability of the bread with $\beta$-glucan were not significantly different among the treated groups, except for milk bread with 30% $\beta$-glucan. Based on our results, $\beta$-glucan addition up to 20% enhanced baking quality of milk bread.

• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.17-25
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• 2015

The present study was carried out to evaluate the preparation of the fermented milks with rice bran and to prove that the bacteria used are necessary for providing amino acids in this process. The rice bran on fermented milk with Streptococcus thermophilus (ST-body1) and Lactobacillus casei (LC-10). The fermentation limit was set until acidimetry score reaches 1. There are reports of titratable acidity, pH, viable cell count and amounts of organic acids affecting amino acid production about physical and chemical analysis measured using HPLC. Finally, sensory test was surveyed. In this study, the rate of acidification was higher in the fermented milk with rice bran than in the common fermented milk. In case of the number of cells was $1.0{\times}10^8CFU/mL$ in group. The lactic acid and citric acid content in yogurts prepared with rice bran using Streptococcus thermophilus (ST-body1) and Lactobacillus casei (LC-10) was higher than that in the control yogurt. Amino acids derived by rice bran were effected in fermentation for each bacteria's necessary amino acid production, and it made bacteria growth larger. From the physical test of the fermented milk with rice bran, flavor, texture, sweetness, overall taste of the fermented milk of Streptococcus thermophilus (ST-body1) were found to be much better than those of the other groups. The results obtained for the fermented milk prepared with rice bran using Streptococcus thermophilus (ST-body1) are significant.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.90-99
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• 2014

Tarak is our own traditional fermented milk, which is made from lactic acid fermentation by using makgeolli as inoculum for milk or fermented by using Tarak that had already made. we made our own traditional fermented milk and Tarak Pudding by the traditional fermented milk, and then, we investigated the quality characteristics of Tarak Pudding on the addition rates of Tarak. As a result, the more the amount of Tarak, the more the contents of crude protein, crude fat and crude ash of Tarak Pudding according to the percentage of addition of Tarak meaningfully, except for its moisture content (p<0.05). While the pH decreased with more Tarak, the acidity significantly increased. In the case of sugar content, TP 1, 2, and 3 were higher than the control group, and TP 4 showed the higher sugar content(p<0.05). As the result of measurement of chromaticity of Tarak Pudding, the L value of the control group was 38.80. However, it increased with more addition of Tarak, while a value decreased. For the b value, it significantly increased with more Tarak. In the measure of texture, there were significant differences between the control group and the samples in hardness, springiness, cohesiveness, chewiness, and adhesiveness (p<0.05). The sensory evaluation result showed that there were meaningful differences among the samples in their appearance, taste, flavor, texture and overall acceptance. However, due to distinctive sour and odor of Tarak, TP 3 (75% addition) than TP 4 (100% addition) was considered to be desirable.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.267-278
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• 2012

The purpose of this study was to investigate the quality characteristics of Sulgidduck made with commercial dry rice powder, providing an optimal milk ratio and soaking time for dry powder in water to make Sulgidduck using dry rice powder. The Sulgidduk samples with dry rice powder were prepared with two soaking times (0, 30 min) and different amounts of milk (0, 20, 40, 60%), and analyzed for moisture content, Hunter's color value, texture characteristics and sensory evaluation. The moisture content of the samples ranged from 36.37% to 39.80% and the highest moisture quantity was showed in the group with 20% of milk and 30min of soaking time(SM20). The L-value was the highest in the group with 20% of milk and 0min of soaking time(M20). The b-value was increased with the amount of milk and soaking time increased, showing the highest in the group with 60% of milk and 30min of soaking time(SM60). TPA showed that SM20 had the lowest hardness and the highest adhesiveness. Chewiness, gumminess and cohesiveness were the highest in the group with 60% of milk and 0min of soaking time(M60). Based on quantitative descriptive sensory evaluations, the score of white color and moistness was showed high in the group with 0% of milk and 0min of soaking time(M0), and white powder on the surface was shown the most in the group with 20% of milk and 30min of soaking time(SM20). The score of moistness, springiness and chewiness were highest in the group with 20% of milk and 0min of soaking time(M20). Sulgidduk made with 20% of milk and 0min of soaking time(M20) was the most preferable in color, flavor, taste, and overall acceptability.

• Journal of Dairy Science and Biotechnology
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• v.37 no.4
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• pp.247-255
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• 2019

The objective of this study was to evaluate the sensory profiles of market milk, yogurt, and kefir, supplemented with the powder of Hibiscus sabdariffa Linnaeus (Roselle) in 1% increments, ranging from 0% (control) to 4%. In this study, there was no statistically significant difference in titratable acidity and pH between the treated groups and the control group. All samples were evaluated in five categories by thirteen appraisers. Compared to the control group, the best sensory profiles were observed in the market milk sample supplemented with 1.0% of Hibiscus sabdariffa Linnaeus (Roselle) powder, in the yogurt samples supplemented with 2.0% and 3.0% of Hibiscus sabdariffa Linnaeus (Roselle) powder, and in the Kefir sample supplemented with 3% of Hibiscus sabdariffa Linnaeus (Roselle) powder. According to statistical analysis of the sensory profiles obtained in this study, there was a statistical difference in the taste, flavor, color, and overall acceptability of market milk; in the taste, color, texture, and overall acceptability of yogurt; and in the taste, color, and overall acceptability of Kefir, between the treated groups and the control group (p<0.05). In the future, when Hibiscus sabdariffa Linnaeus (Roselle) powder is used as a food additive for dairy products, studies on improvement of biofunctionality, as well as of sensory profiles in dairy products must be carried out.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.102-109
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• 2010

Imitated cheese was prepared from whole milk powder and fermented milk and the moisture content, general components, noncasein nitrogen, nonprotein nitrogen and free amino acids were analyzed to determine the optimal ripening conditions needed to produce imitated cheese that was similar to natural cheese. The moisture content of the imitated cheese was 40.27% one day after being produced. The cheese was ripened using two different methods; at $12^{\circ}C$ with vacuum sealing and at $12^{\circ}C$ and 95% RH with a spray of Penicillium camemberti. The lactose content decreased rapidly from 24.64 to 5.43% at the $4^{th}$ wk of ripening when it was ripened with Penicillium camemberti. The degradation of protein by mold ripening in the imitated cheese was more rapid than that of vacuum sealing. The flavor and body texture were optimal at the $4^{th}$ wk ripening. The noncasein nitrogen and nonprotein nitrogen content increased from 28.10 to 54.05, and from 6.58 to 23.06 mg/mL, respectively, when ripened with P. camemberti. When the cheese was ripened at $12^{\circ}C$, 95% R.H with P. camemberti after 4 wks, all free amino acids increased significantly except asparagines. The total free amino acid and bitter amino acid concentrations increased from 8.40 to 34.87, and from 1.53 to 10.02 nmol/mg, respectively. When the imitated cheese was prepared, the protein degradation and flavor of the cheese was better when ripened with P. camemberti.

• Applied Biological Chemistry
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• v.28 no.4
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• pp.261-270
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• 1985

This study was carried out he effects of water activity on the nonenzymatic browning reactions of dry milk powders. Samples (Dry Whole Milk DWM, Nonfat Dry Milk NFDM) stored at $55^{\circ}C$ were analyzed for $O_2,\;CO_2$ and $H_2O$ by Gas chromatographic method. The brown color which developed from the Maillard reaction was also measured by a reflective spectrophotometer. And linear regression equations and the correlation coeffcients were determined for $O_2,\;CO_2$ and brown color vs. storage, and the results are as follows. The amount of brown and off-flavor development increase as the water activities increase about 0.44 Aw during storage. Both DWM and NFDM milk products show a plateau in water absorption between the 0.33 and 0.44 water activities. DWM produced more browning than NFDM which may be partially due to the carbonyl amine reaction. The $CaCl_2$ solution may exude a water activity lower than 0.44 and varies greatly with temperatures. Oxygen is depleted as brown color development.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.75-80
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• 1987

For the manufacture of soybean cheese, curds were made from soy milk using either lactic starter or CaCl$_2$and ripened for 3 weeks. When papain was added during ripening, the amout of soluble protein increased. The yields of 3 soybean cheese were 76~88%, indicating that considerable loss of soy protein did not occur during the processing. During the period of ripening the change of moisture content was about 1 n. Total acidity of 3 soy cheese increased, demonstrating the production of lactic acid through lactic fermentation. Texture determined by Instron showed that 3 soy cheese had their own characteristic texture profile curve and that the cheese without papain treatment received the highest textural parameters. 3 manufactured soy cheese received 3-4 (good-very good) sensory scores in appearance, flavor and texture. General acceptibility of 3 cheese were evaluated as desirable or very desirable.

• Journal of Dairy Science and Biotechnology
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• v.36 no.2
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• pp.125-131
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• 2018

The present study aimed to investigate the microbial diversity in Gouda cheese within the four months of ripening, via next-generation sequencing (NGS). Lactococcus (96.03%), and Leuconostoc (3.83%), used as starter cultures, constituted the majority of bacteria upon 454 pyrosequencing based on 16S rDNA sequences. However, no drastic differences were observed among other populations between the center and the surface portions of Gouda cheese during ripening. Although the proportion of subdominant species was <1%, slight differences in bacterial populations were observed in both the center and the surface portions. Taken together, our results suggest that environmental and processing variables of cheese manufacturing including pasteurization, starter, ripening conditions are important factors influencing the bacterial diversity in cheese and they can be used to alter nutrient profiles and metabolism and the flavor during ripening.