• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.149-159
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• 2018

The change of quality and physicochemical characteristics of mung-bean flours after germination and roasting treatment were evaluated. The moisture content of the roasted mung-bean flours decreased significantly according to the roasting temperatures and times, and the crude ash, protein and fat contents increased. The lightness of the roasted mung-bean flours significantly decreased, and the redness and yellowness increased. The water binding capacity of the roasted mung-bean flours without and with germination were 151.71 and 192.77% at $240^{\circ}C$ for 20 min, respectively. The water solubility index and swelling power decreased with an increase in roasting temperatures and times. The phenolic compounds and radical scavenging activity of the roasted mung-bean flours increased with an increase in the roasting temperatures and times. The total polyphenol contents of the roasted mung-bean flours without and with germination were 4.81~7.71 and 4.22~5.63 mg GAE/g, and the total flavonoid contents were 2.46~3.05 and 2.45~2.87 mg CE/g, respectively. The DPPH radical scavenging activity of the roasted mung-bean flours, without and with germination, were 106.83~376.08 and 174.41~346.70 mg TE/100 g, and the ABTS radical scavenging activity was 251.67~534.31 and 274.39~430.02 mg TE/100 g, respectively. As a result, it is necessary to set quality standards for each application considering the quality and antioxidant properties of the roasted mung-bean flours.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.631-639
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• 2003

In order to control the quality and safety of cooked foods, production and holding methods of foods should be carefully studied and applied to the foodservice industry. Therefore studies on microbiological, nutritional, physicochemical and sensory quality are essential in this area. The purpose of this study was to evaluate the chemical and microbial qualities of cooked foods during preparation and holding From the results, the following guidelines should be adhered to give effective quality control when holding foods after cooking in foodservice institutions, as well as to provide quality foods when selling cooked foods at commercial establishments. Sauteed and simmered foods such as sauteed chicken meat & vegetables and simmered pork in soy sauce satisfy the standard for microorganisms till 1-3 hours of room temp. holding, 6-18 hours at 60$^{\circ}C$ steam table, and 12-18 hours at 80$^{\circ}C$ heating table.

• KCID journal
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• v.18 no.1
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• pp.25-32
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• 2011

In order to effectively manage the reservoir, reservoir water quality management should be based on physicochemical and configurational characteristics. In this research, correlation between factors affecting the reservoir water quality was examined. Chl-a and COD shows the highest positive correlation. Chl-a and T-P also has a high positive correlation, however Chl-a and T-N show lower correlation relatively. Even though T-N is an important factor for phytoplankton growth which increase Chl-a concentration, corelation of Ch1-a and T-N shows that enough nitrogen in the reservoir isn't no longer limiting factor. The age of reservoir can cause of increasing COD and SS. Embankment height and elevation of reservoirs shows strong negative correlation to water quality. That means reservoir which is higher embankment height and locate in higher elevations is less contaminated. Regression expression was derived with Chl-a and water quality parameters, and height of reservoir. Finally Chl-a was simulated using regression expression and it was a good approach to predict the Chl-a concentration.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.634-641
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• 2012

In this study, the physicochemical and quality characteristics of eel sauce added with bokbunja powder were evaluated. Crude protein, crude fat, crude ash, and crude fiber contents increased in eel sauce with increasing amount of bokbunja powder. The lowest pH and salinity were observed in eel sauce added with 80% bokbunja powder, whereas the solid content, titratable acidity, and viscosity were the highest. Regarding Hunter's color results, lightness L and redness a values increased with increasing amounts of bokbunja, and the red color was significantly different between each sample. In the sensory evaluation results, the color, bokbunja flavor, bokbunja taste, salty taste, and moistness significantly increased with higher amount of bokbunja powder. Overall acceptability from 80%<60%<40%<0%<20% sequence supplemented with 20% in group symbols 7.08 to higher. Eel sauce added with 20% bokbunja powder produced the most desirable characteristics compared to other amounts of added bokbunja powder.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.692-701
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• 2020

This study evaluated the quality characteristics of crust derived from dry-aged Holstein and Hanwoo loins and their effects on food as additives. With respect to physicochemical properties, we examined the proximate composition, pH value, salinity, color, water and fat absorption, emulsifying capacity, and swelling yield. The protein and ash contents in the Holstein crust were significantly higher than those in the Hanwoo crust (p < 0.0001). The fat content in the Hanwoo crust was significantly higher than that in the Holstein crust (p < 0.01). The salinity, lightness, and yellowness of the Hanwoo crust were significantly lower than those of the Holstein crust (p < 0.001). Furthermore, the pH value and emulsifying capacity of the Hanwoo crust were significantly higher than those of the Holstein crust (p < 0.001). The fat absorption of the Holstein crust was significantly higher than that of the Hanwoo crust (p < 0.001). The swelling yield of the Holstein crust was significantly higher than that of the Hanwoo crust at pH 3 and 4 (p < 0.001), whereas the swelling yield of the Hanwoo crust was significantly higher than that of the Holstein crust at pH 7 (p < 0.001). Principal component analysis of dry-aged Hanwoo, Holstein, and non-aged Holstein showed different flavor patterns for each sample. Finally, the results showed that the crusts derived from dry-aged Hanwoo and Holstein loins were suitable flavor enhancers.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.56-61
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• 2006

This study investigated the quality characteristics of jelly using sericultural products which were manufactured with various addition levels(0.5, 1, 1.5, 2%) of mulberry leaf powder. To establish the additional amount of mulberry leaf powder, physicochemical, sensory, and texture results were analyzed. The moisture and crude protein content of Pongnipjelly were higher than that of the control(p<0.05). The mineral content was increased with increasing addition levels of mulberry leaf powder. The color of Pongnipjelly darkened with increasing addition levels of mulberry leaf powder. As for the texture analyser, the hardness, gumminess, and chewiness increased with increasing addition of mulberry leaf powder(p<0.05), whereas the springiness decreased. Therefore, the optimal added amount of powder for the manufacture of Pongnipjelly was determined to be 1.5% of the total weight.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.22-32
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• 2003

The cheese cakes of three family restaurants (A, B, and q were compared for water activity, Brix, free sugar contents, color difference, viscosity, and sensory evaluation. The carbohydrate contents of cheese cake made in B is higher than the others. However, the products in C have the highest values for the crude protein contents. In viscosity, the products in C have the lowest values in cutting strength and compression strength. In order to measure the quality of cheese cake for different family restaurants, 83 undergraduate students were selected. It is found that they like the products in A better than those in Band C for aroma, sweetness, and taste. The results suggest that the taste is the most important factor for quality, and the aroma is the secondary effective factor.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.83-90
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• 2015

This study was performed to evaluate the effects of adding aronia powder on the antioxidant activities and physicochemical properties of pork patties. The patties were prepared by adding 0%, 1%, 2%, and 3% of aronia powder. Water and ethanol were used to extract the antioxidant compounds from aronia. Total phenolic compounds of the water and ethanol extract of aronia were 164.55 mg/g and 221.08 mg/g, respectively. The total phenol contents and DPPH free radical scavenging activity of patties were significantly increased with the increasing amount of aronia powder. Moisture content in control group was 60.61%, and it was significantly different from the aronia powder groups. The cooking loss rate and reduction ratio significantly decreased with the increasing amount of aronia powder. The hardness, chewiness, and gumminess of the control group were lower than those of the treatment group. In the sensory evaluation, the addition of 1% aronia received the best score in appearance, color, and overall preference. We suggest that aronia powder may be a useful ingredient in pork patties to improve the quality characteristics and antioxidant potential.

• The Korean Journal of Food And Nutrition
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• v.6 no.3
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• pp.178-188
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• 1993

This research was attempted to investigate changes in physicochemical properties of rice extrudate with added ginger powder extruded by single screw extruder. Graphic three dimensional analysis on response surface regression was used to evaluate effects of extrusion variables on quality factors of the extrudate according to two independent variables, ginger consent 0∼12%, moisture content 14∼26%. The summarized results are as follows : 1) Regarding proximate composition of rice extrudate with added ginger powder, as ginger powder content of raw material Increased, crude tat, crude protein, crude ash and crude fiber increased, while soluble nitrogen free extract decreased. 2) Graphic three dimensional analysis on response surface regression was conducted for each dependent variable which revealed statistically significant relationship with independent variables, 0∼120A ginger and 14∼26% moisture content. Expansion ratio had a critical point as moisture content changed. As ginger and moisture content Increased, bulk density, break strength and water absorption Index Increased, while water solubility Index decreased. The predicted maximum degree of gelatinization in 6.15% ginger and 15.56% moisture content is 88.27%, and lightness decreased as ginger content Increased. According to the microstructure for the cross section of extrudate obsorbed with image analyzer, air cell number and perimeter revealed saddle point, meanwhile total area and fractarea of air cell had critical points as moisture content changed. In view of the results, quality of rice extrudate with added ginger powder was optimum when rice flour was fed to the extruder with 2∼7% singer powder and 15∼20% moisture content.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.81-92
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• 2017

This research was studied to optimize the recipe of rice pound cake with two concentrations of Euonymus alatus and grape seed oil, using central composite design (CCD). The mixing condition of rice pound cake was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis, using response surface methodology (RSM). The results of the mechanical and physicochemical analysis showed significant values for color (lightness, redness, yellowness), texture (hardness, springiness, chewiness, gumminess, cohesiveness), loss rate, volume, specific volume, sweetness, saltiness, moisture content and pH (p<0.05). The results of the sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As a result, the optimized compounding ratio was found to be 4.28 g of Euonymus alatus and 33.18 g of grape seed oil.