• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.246-254
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• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• Korean Journal of Human Ecology
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• v.21 no.2
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• pp.363-375
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• 2012

The purpose of this study was to analyze the physiochemical properties of blackberry fruit beverage(BFB) and to develop a descriptive analysis procedure for evaluating the sensory characteristics of BFB. The amount of soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of BFB were determined. All BFB samples demonstrated significantly different physicochemical properties(p<.01). Ten highly trained panelists identified the following eleven sensory attributes in the BFB and defined by standardized terminology for each attribute; turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, throat hit, refreshing, as well as astringent grade for textural characteristics. There were significant differences in all the eleven sensory attributes of the BFB samples(p<.001). Descriptive terminology used in the BFB analysis was capable of classifying the sensory attributes of the BFB. Based on these results, the analysis method and sensory evaluation techniques used in this study could be reasonably applied to other fruit beverages for establishing similar physiochemical characteristic and descriptive sensory attributes.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.773-781
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• 2011

Coffee beans are processed from coffee cherries by either natural, pulped natural, or washing. The aim of the present study was to evaluate the physiochemical and sensory characteristics of espresso coffees processed by different methods. The color of the washed coffee sample presented the highest value of lightness while the natural coffee sample presented the highest value of redness and yellowness. The biggest difference in brewed coffee, whether natural, pulped natural, or washed, was in the TDS content, which was higher in natural coffee and lower in washed coffee. Sensory descriptive analysis and acceptance test for espresso coffee using a 15 cm line scale were carried out by 12 trained panelists. Natural coffee had the highest cherry-like flavor and sweetness taste while washed coffee had the highest citrus flavor and acidity taste. An important attribute of espresso coffee is body, and natural coffee presented strong body while washed coffee presented a low body attribute. In conclusion, significant differences were observed among the three processing methods of green coffee. Pulped natural coffees presented intermediate physiochemical and sensory characteristics compared to washed and natural coffee. Natural coffees are appreciated for their increased body, and washed coffees are appreciated for added citrus flavors and acidity espresso coffee blends.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.534-541
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• 1999

This study was undertaken to examine the effect of sea tangle and sea mustard on physiochemical and sensory characteristics of cakes and the possibility commercialization of these functional cakes. The moisture contents of cakes prepared with sea tangle and sea mustard were higher than those of control, and a positive correlation between water holding capacity(WHC) and moisture contents was observed(r=0.836). As addition level of sea tangle and sea mustard was increased, volume of cakes were decreased, whereas hardness was increased slightly and color became deep. Hardness was strongly correlated to the volume of cakes(r= 0.914). Visual observation by photomicrography showed that, as addition level of sea mustard and sea tangle was increased, formation of air cells were prohibited and thus volume of cakes was decreased. The microstructural observation by scanning electron microscopy(SEM) showed that air cells of cakes were well developed up to 5% addition of sea tangle powder. As a result of the sensory evaluation for the cakes prepared with sea tangle and sea mustard, no significant difference was observed between control and those addition levels up to 5%. Flavor was proved to be the most important factor in determining overall acceptability and hedonic hardness score was inversely correlated to the objective hardness value(r= 0.853).

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.284-298
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• 2006

This study aimed at defining radish cultivars to a best cooking usage based on their physiochemical and textural characteristics of Nabakkimchi. Baekkwang, Daeburyong, Chungwoon and Taebaek were used as four types of radish cultivars. Nabakkimchi was stored at $8^{\circ}C$ either after fermentation for 12 hours at $25^{\circ}C$(A group) or without preliminary fermentation(B group). As storage period went by, lightness was decreased. Haziness of liquid showed sudden increase at preliminary fermentation in group A, while it increased between the third day and fifth day in group B. Hardness of 'Fall season' type was relatively high after storage. pH was suddenly decreased on the second day in A group and on the fifth day in B group. Acidity was suddenly increased on the second day in A group and since the third day at B group. As a result of sensory evaluation, Chungwoon stored for 2 days after preliminary fermentation was the best variety.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.180-188
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• 2018

The market size of home meal replacement (HMR) products has been gradually growing worldwide, even in Korea. In Korean HMR products, meat is the most important food ingredient compared with rice and vegetables. Therefore, this study aimed to evaluate changes in physiochemical and sensory aspects of beef under different preparation processes. For preparing four treatments, beef eye of round (ER) added with salt and sugar (treatment 1) and that without salt and sugar (treatment 2) were mixed with rice and frozen at $-50^{\circ}C$. Beef ER without salt and sugar was also topped onto the rice and frozen (treatment 3), and that was topped onto the rice and precooled before freezing (treatment 4). Physiochemical analyses included cooking and drip losses, shear force, color, salt soluble protein, and sensory attributes were tested. The results showed significantly higher drip loss and total loss in beef ER samples 1 and 2, which were mixed with rice, compared to beef ER samples 3 and 4, which were not mixed with rice. A significantly higher discoloration was also observed in beef ER samples 1 and 2, compared to that in samples 3 and 4. In the partial least squares regression (PLSR) analysis, beef ER sample 4 (precooled before freezing) was highly related to sensory attributes, such as flavor, overall acceptability, and juiciness, and far from non-preferred shear force. As a result, beef ER in HMR sample 4 was the most preferable to the sensory panel, and it had the most desirable physicochemical analysis outcomes.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.291-294
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• 1996

This study attempted to examine the effect on sensory characteristics and physiochemical properties of Grape jelly in various volume of adding carrageenan. The pH of Grape extract was 3.98. The viscosity was increased and the turbidity was decreased according to the increase concentration Grape jelly. The sensory evaluation of Grape jelly was the best with the ratio 0.5% carrageenan. The sensory evaluation of Grape jelly mold salad showed that the most preferable jelly was the one made by 0.9% carrageenan and 40% fruits(apple, orange and sweet persimmons).

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.332-337
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• 2009

This study was performed to investigate the physiochemical and sensory characteristics of Kimchi with added Houttuynia cordata Thunb(HC). According to measurements for physicochemical characteristics, the three groups of tested Kimchi(HC juice, HC powder, control) did not show any significant differences in pH and hardness. However, the acidity of the Kimchi with added HC juice was found to be significantly higher. Regarding lightness, L values were not different among the three groups, while a and b values showed significant decreases. In descriptive analysis, Kimchi redness was lowest in the HC juice group, and difference in redness was identified between the HC juice and powder groups. One survey indicated that the Kimchi with added HC juice had a unique odor, but no difference was found between the HC powder group and the control group. Also, a survey on preference characteristics indicated there were no differences between the three groups. For the saltiness and acidity of the Kimchi with added HC, there was a significant negative correlation(p<0.05), in which stronger saltiness lower acidity. On the other hand, acidity and HC odor showed a significantly positive correlation(p<0.05). Furthermore, the L value showed a significantly negative correlation(p<0.05) with HC odor.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.653-660
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• 2013

Acaiberry(Euterpe oleracea Mart.) was partially substituted from the formula for juak and the subsequent effects on the physiochemical and physical characteristics. And this study was carried out to standardize the recipe of acaiberry-juak. Acaiberry powder was added in 0(control), 1, 3 and 5% substitution ratios by weight per glutinous rice flour. Also, acaiberry puree was added in 3, 6 and 9% substitution ratios by weight water. The moisture contents showed juak with addition of acaiberry contents were lower then control. The diameter of the juak decreased with increasing levels of the added acaiberry powder and puree, whereas the height increased with increasing amount of the powder and puree. The Hunter colorimeteric L-values of the dough and acaiberry-juak decreased as the amount of acaiberry powder and puree increased. Hunter a and b-values both increased with increasing levels of the acaiberry powder and puree. Textural characteristics there were increase in hardness, springiness, chewiness as the amount of acaiberry powder and puree increased(p<.001). Cohesiveness were not significantly different as the level of acaiberry powder and puree increased(p<.001). The anti-oxidant capacity results, anthocyanin, DPPH radical scavenging activity, SOD-like activity, Nitrate-scavenging ability tended to increased by according to the addition acaiberry powder and puree(p<.001). As measured DSC, the onset temperature and enthalpy were accordingly increased during storage period as the acaiberry contents were higher then control. According to sensory evaluation results, the after swallowing, appearance, flavor, taste and texture of juak was acaiberry powder 1% and acaiberry puree 6% proper score is recorded. Overall acceptability of acaiberry juak powder 1%, puree 6% percent of the additives are also the highest mark in the sensory characteristics. Also aciberry powder addition of more than demonstrate a good reputation in the development juak will suggest more appropriate form of puree.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.163-170
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• 1999

To investigate the effect of adding sugars and lipids on characteristics of cooked rice, the solubility, swelling power, blue value, amylogram and sensory evaluation characteristics of cooked rices with 0.5, 1.0, 1.5, 2.0% level of sugars and lipids additives were measured. The solubility, swelling power and blue value of cooked rice with sugars were increased as the more sugars were added. Those parameters of the cooked rice with isomalto oligosaccharide were higher than sucrose. The solubility decreased as the more lipids were added. The swelling power decreased as the more lipids were added. As the result of amylograph analysis, addition of isomalto oligosaccharide accelerates the gelatinization and retards the retrogradation. In sensory evaluation, the cooked rice with 0.5% level of sucrose and isomalto oligosaccharide were showed better acceptability than the others. In conclusion, the additions of sugars and lipids affect characteristics of cooked rice. Especially, the cooked rice with 0.5% isomalto oligosaccharide was showed the best physiochemical and sensory properties.