• Korean journal of food and cookery science
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• v.27 no.1
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• pp.75-84
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• 2011

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.317-324
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• 2014

This study attempted to investigate the optimum cooking conditions of chicken breast fillets employing the superheated steam (SHS). The effects of SHS cooking conditions on the physico-chemical and sensory properties of chicken breast fillets were studied. Chicken breast fillets for SHS cooking were treated in six different combinations of steam temperature ($330^{\circ}C$ or $350^{\circ}C$) and cooking time (6, 8 and 10 min). As a result, when the chicken breast fillets were cooked for 8min at $330^{\circ}C$ and 6 min at $350^{\circ}C$ steam, the internal temperature of the chicken breast fillets reached $75{\sim}76^{\circ}C$. At that cooking condition, the chicken breast fillets demonstrated lower cooking loss, higher moisture content, lower hardness and fracturability, and higher springiness; further, they had more acceptable sensory properties compared to the other SHS conditions and conventional electric oven cooking (control). These results suggest that the application of SHS technology to chicken breast fillet products can reduce the cooking time and cooking loss; moreover, it can produce highly preferred chicken products compared to conventional electric oven cooking.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.118-124
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• 2007

Sulgidduk is a steamed 'Dduk' that is made from rice flour mixed with various ingredients. It is steamed in an earthenware steamer according to a particular procedure. Soyflour Sulgidduk was prepared with two types of soyflour(yellow, and black). This study was carried out to improve the quality of Sulgidduk. The quality was affected by not only the ratio of the ingredients, but also by the amount of soyflour. The results of these experiments can be summarized as follows. As the amount of soyflours(yellow and black) increased 10 %, 20 %,30 %, and 40 % into the control recipe, it was found that the overall rheological properties, such as hardness, gumminess, brittleness, cohesiveness, and springiness, of Sulgidduk decreased. The L-value of the color decreased as more soyflour was added into Sulgidduk but the b-value increased. When the same amount of black soyflour was added to Sulgiddut addition of black soyflour produced lower lightness than yellow soyflour addition. Yellow soyflour addition into Sulgidduk yielded a higher a-value, closer to red. As the results of sensory evaluation, following to the added amount of soyflour, the sensory degree of flavor, moistness, and chewiness of Sulgidduk decreased. The addition of 20 g soyflour resulted in the best overall quality based on sensory evaluations. Therefore the optimum recipe of Soyflour Sulgidduk was obtained as follows; 20 g(20%) soyflour, 80 g rice, and 20 mL water.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.257-257
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• 2017

Being producing and evaluating oat-chocolate were a major goal in this study. There were various steps to make oat-chocolate. First, oat was roasted with an optimum roasting-temperature. Second, discovered the best natural antioxidant to extend storage period and improve quality of goods. Third, developed processing goods and made an evaluation of quality properties. We selected optimum roasting condition of $160^{\circ}C$ for 15 min based on the acid value and the sensory characteristics such as color, taste, smell and overall preference of oat flour. As for natural antioxidants, we made use of 3 kinds of antioxidants (cactus, lavender and green tea) and two concentrations (0.5 and 1%). In investigating antioxidants, an acid value was significantly decreased as the antioxidants were added (p<0.05). Nothing was as low in acid value as a chocolate with 1 % lavender flour in 7 days. Findings showed the sensory characteristics of products containing antioxidants such as green tea and cactus, were higher than those of Cont. in 7 days. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among 3 antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as an optimal antioxidant to make high-quality oat chocolate. We made an end product by mixing green tea (0.5%) and oat. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), as green tea added, L and a level showed an increasing tendency. However, an opposition result was expressed in b level. When compared pH value and total acidity, it was statistically identical between Cont. and product with 0.5% green tea (G-0.5). There was different acid value among specimens. The acid value of G-0.5 was lower than that of Cont. up to 7 days, resulting in lower acid value than a ready-made product (D-Co.). When we assessed the sensory characteristics, G-0.5 was higher than other specimens such as Cont. and ready-made products (D-Co. and H-Co.) up to 6 days after manufacture. Put previous findings together, the addition of 0.5% green tea increased an antioxidative effect as well as the sensory acceptability of oat-chocolate.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.799-804
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• 2002

Optimum conditions of freeze-dried carrots were determined using response surface methodology. Physicochemical and sensory properties of freeze-dried carrot prepared at different plate temperatures and chamber pressures were evaluated. Drying time increased with decreasing plate temperature and chamber pressure. Rehydration ratio decreased inversely with chamber pressure at low plate temperature, but increased proportionally with chamber pressure at high temperature. Density, color, and sensory off-flavor were not affected by the plate temperature and chamber pressure. Sensory color, tenderness, and carrot flavor increased with decreasing plate temperature, but were not affected by chamber pressure. Based on the drying time, rehydration ratio, and sensory attributes, optimum plate temperature and chamber pressure for the preparation of freeze-dried carrot were determined as $43^{\circ}C$ and 700 micronHg, respectively.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.706-715
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Alaska Pollack (Theragra chalcogramma) and olive oil in the preparation of sausage. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points including 2 replicates for Alaska Pollack and olive oil. The physical, mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the physical and mechanical properties showed a significant increase or decrease in the following properties: dough sweetness (p<0.05); sausage L (p<0.05), a (p<0.001), and b (p<0.01); hardness (p<0.01), chewiness (p<0.05), and gumminess (p<0.01). Also, the sensory measurements showed a significant improvement in color (p<0.05), flavor (p<0.01), taste (p<0.001), tenderness (p<0.05), chewiness (p<0.01), mositness (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as Alaska Pollack 35.74 g and olive oil 7 g.

• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.39-46
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• 1986

Comparison of ethylene oxide(E.O) fumigation and gamma irradiation on the sterilization, microbiological, physicochemcial and sensory quality of dried fishery products (shucked shellfish and mussel powder) were investigated. The viable cell count of mesophilic total bacterial was reduced by over 2 to 3 log cycles with irradiation of 3 to 5 kGy, and those samples were completely sterilized by irradiation dose of 7 to 10 kGy. In view of reduction of microorganisms, D10 value of each samples were ranged from 1. 36-1. 46 kGy. fungi, mesophilic spores, acid tolerant bacteria and coliforms were sterilized at 5 to 7 kGy irradiation but E.O. fumigation proved insulfficient to eliminate the mesophilic total bacteria and fungi. In the physicochemical and sensory quality of samples, such as the amino acid, TBA value, TMA-N, color difference and overall acceptability irradiated sample with optimum dose was similar to those of the nonirradiated sample, while E.O. fumigated sample was remarkably deteriorated in the physicochemical and sensory quality of samples.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.859-866
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• 2005

The purpose of this study was to investigate the effects of the addition of various concentrations of antler powder on the physicochemical and sensory characteristics of mango jelly As for pH and viscosity of the mango jelly, antler powder added group showed higher pH and viscosity than that of control group. As for turbidity, absorbance increased significantly(p<.001) by the addition of antler while permeability decreased. The syneresis increased with the passage of time. According to sensory evaluation, Sleekness showed the highest by adding $0.2\%$ antler powder in mango jelly. The hunter color L and b value decreased significantly(p<.001) by adding antler powder. The mechanical properties such as hardness, springiness, cohesiveness and brittleness were highest by adding $1.0\%$ antler powder while gumminess was highest by adding $0.2\%$ antler powder in mango jelly. Overall quality, taste, appearance, texture were most superior by adding $0.2\%$ antler powder in mango jelly. From these test results, the optimum recipe for mango jelly added with antler powder was $0.2\%$ of antler powder, $10\%$ sugar, $\2%$ agar and 351.2ml of mango juice.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.216-224
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• 2010

This study was conducted to aid in the development of the optimal recipe for chocolate with fermented and aged garlic extract (Allium sativum var. pekinense). We added garlic extract in order to increase the nutritional value of the chocolate. The optimal sensory composite recipe was determined, following Central Composites for chocolate with different levels of fermented and aged garlic extract (A) and cream (B), while analysis was performed by Response Surface Methodology, from the date that the sensory evaluation was performed. Ten experimental recipes, including 2 reference points in the composition, were selected. The compositional and functional properties were measured, and physical and sensory values were applied to the mathematical models. Perturbation plots showed the influence of each ingredient on the final product. Measurements showed significant values in lightness, sweetness, pH, hardness and cohesiveness, while sensory measurements showed significant values in color, texture, sourness, bitterness and overall quality. The optimum formulations were calculated by numerical and graphical methods, as being 34.61g fermented and aged garlic extract and 72.68g cream for each 200g chocolate. As well it was revealed that the aptitude of chocolate was more influenced by fermented garlic extract than it was by cream.