• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.30-36
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• 2006

Tofu samples with added herbs (green tea, rosemary, lavender and thyme) were prepared. The yield of the herb tofus was higher than that of the control tofu. The L value of the control tofu was higher than that of the herb tofus, whereas the b values were lower. The herb tofus had generally lower pH than the control tofu. Especially, lavender tofu showed the lowest pH. Under SEM examination, the control tofu showed a rough folding surface, whereas the green tea and lavender tofus had small air cell size and smooth surface. Most textural characteristics did not show significant difference among the tofu groups. However, chewiness and hardness of the thyme tofu were the lowest. In the sensory evaluation, the herb tofus had low scores in air cell size and a beany smell, but high scores in herb smell and hardness.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.232-239
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• 2015

The effects of adding shrimp (Periclimenes imperator) powder to Appenzeller cheese on quality and characteristics during ripening were investigated. Cheese samples were prepared containing 1.0%, 2.0%, and 3.0% shrimp powder. Changes in the lactic acid bacterial populations, pH, water-soluble nitrogen concentrations, consumer acceptability, colour and texture were monitored during ripening. The addition of shrimp powder did not affect the appearance or consumer sensory characteristics of the cheeses. Likewise, cheese cohesiveness, fracturability, and springiness were not significantly altered. It was concluded that the quality of the Appenzeller cheese was not affected by adding shrimp powder.

• Food Science and Preservation
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• v.5 no.1
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• pp.41-47
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• 1998

Physicochemical properties and microbiological quality chanties were investigated on mixed fruit and vegetable juices (apple, carrot and cucumber) stored at 4$^{\circ}C$ without pasteurization(NT), with light piasteurization (LP; 66$^{\circ}C$, 10 sec) and with full pasteurization(FP; 90$^{\circ}C$, 60 sec). Effects of ultrafiltration (UF) on the changes during storage were also examined. pH, viscosity, a-value and b-value remained relatively constant and all samples revealed Newtonian characterisitics. Total acidity and turbidity tended to increase slightly; however, total vitamin C content and L-value slowly decreased during storage up to about 2 months. During the first 4 weeks storage, soluble solids content slowly increased and then decreased. Mold and Yeast and Bacteria were not detected in LP, UP and UF treated samples during storage studied; however, E. coli were detected after 24 days storage. No distinctive storage effects were found among samples prepared; however, ultrafiltration had a considerable effect on the color and soluble solids content of mixed fruit and vegetable juice.

• Food Science and Preservation
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• v.5 no.3
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• pp.305-314
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• 1998

In the drying process, many undesirable physicochemical changes occur that influence dried food product qualities. Pretreatments method is used to reduce the deterioration of dried food product qualities such as color, flavor, texture, rehydration ability and retention of nutrients. The methods of pretreatments are blanching, chemical treatment and osmotic dehydration. Osmotic dehydration is a water removal process which is based on placing foods in a concentrated osmotic solution or in a dry osmotic material. A large number of process variables have a significant effect on process and final product quality. In order to improve final product quality it is necessary to know the role of each process variable and understand the mecanisms throughout the process. Osmotic dehydration is a valuable processing tool with great future in minimal processing of fruits and vegetables.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.443-448
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• 2009

In this study, we investigated the effects of sweeteners on the quality of Kakdugi through the addition of 1.8% sugar, 0.006% sodium saccharin or 0.006% stevioside using a physicochemical test and sensory evaluation during fermentation at $20^{\circ}C$. The addition of sugar to Kakdugi resulted in the lowest pH and the highest total acidity relative to the control and experimental groups during the fermentation period. The number of lactic acid microorganism gradually increased and then decreased. The sensory evaluation revealed that the addition of sodium saccharin to Kakdugi resulted in the highest sweet smell and taste followed by the addition of stevioside. The addition of sodium saccharin to Kakdugi showed the highest sweet taste and the best texture, and the sweetness compensated for the sour smell and taste.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.300-305
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• 2008

This study evaluated the physicochemical and sensory characteristics of cookies containing various concentrations(0, 3, 5, 7 and 9%) of Enteromorpha intenstinalis powder. Cookies containing E. intenstinalis powder were significantly lower in L value than of the control. The L value of brightness decreased significantly when E. intenstinalis powder was added to the cookie formula. The a and b values also decreased significantly with the addition of E. intenstinalis powder. The loss and leavening rates were significantly higher when 5% E. intenstinalis powder was added to the samples. The spread ratio increased proportionally with the amount of E. intenstinalis powder added to the cookie formulation The hardness decreased significantly according to the amount of E. intenstinalis powder. A sensory evaluation of acceptability(appearance, flavor, color, texture and overall quality) indicated that adding a 5% E. intenstinalis powder was most the acceptable treatment compared to the other treatments.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.829-836
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• 2008

This study was carried out to investigate the properties of mul-kimchi made with allium victorialis. Chemical and sensory characteristics were determined during fermentation at $4^{\circ}C$ for 4 weeks. The pH decreased with an increase in total acidity. Mul-kinchi showed salinity properties ranging within $1.0{\sim}1.5%$ during fermentation. Hunter's color L, a-values were gradually decreased, but b-value was increased. In the texture, hardness and strength decreased as the aging time increased. The numbers of total- and lactic bacteria cells rapidly increased up to the second week, and this slowly increased thereafter. Sensory evaluation of mul-kinchi was favored for appearance, flavor, taste, texture and overall acceptability during the second week. Sensory properties of well ripened odor and sour taste negatively correlated with physicochemical properties of pH and hardness. Sour odor and sour taste were positively correlated with acidity and total- and lactic acid bacteria.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.608-613
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• 2005

Effects of transglutaminase (TG) on physicochemical properties of dough prepared with 20% resistant starch (RS)-added wheat flour were investigated. RS levels of wheat flours added with native wheat starch (NS), Hi-maize (RS2), retrograded (RS3), and cross-linked (RS4) wheat starches were 2.97, 11.88, 5.79, and 9.09%, respectively. Peak viscosity of NS-added flour was higher, whereas setback was lower, than those added with other resistant starches. TG had no effect on pasting behaviors of RS-added flours. Water absorption ranged from 66.5 to 79.0%, and development time increased with RS addition. TG increased tensile strength of dough after fermentation and bread volume, due to well-developed gluten network resulting from cross-linking facilitated by TG Addition of TG decreased hardness of baguettes, with RS2-added baguette showing lowest value. These results indicate addition of TG enhanced eating quality of RS-added breads.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.447-452
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• 2013

This study investigated the quality characteristics of Yanggaeng with different amounts (in ratios of 0, 1, 2, 4% to the total materials) of tumeric powders. The proximate composition and total polyphenol content, antioxidant activities, Hunter's color values, pH, Brix and sensory properties of tumeric hanging were examined. Results of analysis of the proximate composition analysis showed that ash content was increased significantly by adding turmeric powder and the more content of turmeric powder. The higher content of tumeric powder, the higher total polyphenol and total flavonoids contents. Brix and brightness were lowered and yellowness was increased. The sensory properties were highly rated for the control without turmeric powder in four organoleptic (sensory) properties (taste, texture, odor, acceptance) except color. The group with-1% addition of turmeric powder was highly rated in the second place.

• Journal of Pharmaceutical Investigation
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• v.11 no.1
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• pp.6-14
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• 1981

Safety, efficacy and reliability are the three basic criteria that define the quality of any well-designed pharmaceutical dosage form. Content uniformity directly bears on each of the three criteria defining the quality of drug product. Effect of manufacturing methods and physicochemical properties of the drug on content uniformity of tablets was investigated. Chlorpheniramine maleate and micronized salicylic acid were used as main ingredients. Three different methods for incorporation of main ingredients with diluents were solvent mixing method, geometric dilution method, and simple mixing method. The solvent mixing method was the best one of the three.