• Journal of the Korean Society of Food Culture
• /
• v.23 no.5
• /
• pp.629-638
• /
• 2008

The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at $5^{\circ}C$. The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between $10^2$ to $10^4$ CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.

• Culinary science and hospitality research
• /
• v.14 no.4
• /
• pp.55-66
• /
• 2008

This study investigated the rheological and sensory characteristics of pickle with frozen pine mushroom. P3(Developed pickle seasoning) was the best by preference among three kinds of pine mushroom pickle seasoning. For flavor and functionality, pine mushroom pickle was processed by using three kinds of method(P3-1: P3+cinnamon 10 g, P3-2: P3+licorice 10 g and P3-3: P3+licorice 5 g+cinnamon 5 g). As a result, the product from P3-3(P3+licorice 5 g+cinnamon 5 g) was the best preferred pine mushroom pickle. The pH value of P3-3 was 2.15, 42.9 degrees Brix, and its color value was L(54.65), a(-1.61), b(17.87). Its texture level was higher than that of other products, but it would be lowered on storage. Until the 28th day of storage, microorganisms in pine mushroom pickle seasoning were detected less than 30 CFU/mL.

• Korean journal of food and cookery science
• /
• v.22 no.2 s.92
• /
• pp.164-172
• /
• 2006

The purpose of this study was to find the optimal mixing condition of three different amounts of pine leaf powder, butter and sugar for preparation of pine leaf cookies. The optimum mixing condition for pine leaf cookies was optimized by response surface methodology The optimum mixing rates of pine leaf powder, butter and sugar were 8.6 g, 252.8 g and 154.1 g for color, 8.4 g, 240.7 g and 149.8 g for appearance, 8.8 g, 246.5 g and 154.7 g for flavor and 10.9 g, 277.1 g and 134.6 g for texture respectively. The optimum mixture ratio which fulfilled all items was pine leaf powder 9.4 g, butter 270.5 g and sugar 141 g.

• Korean journal of food and cookery science
• /
• v.32 no.1
• /
• pp.27-43
• /
• 2016

We conducted comparative analysis on the quality characteristics five different classes of the Songgi (Pine inner bark) Garaetteok with different pine inner bark 0%, 1%, 2%, 3%, and 4%, respectively. The experiment results show that color values of the Songgi Garaetteok pine inner bark powder, the L value highest in control group 72.91 while a value was highest in 4% group. As a result of measurements for three days, the moist content for control group and 1% group 48.89 and 51.65, respectively two hours production. On day 1, the moist content of all samples peaked. Harness peaked in control group 954.13, followed by 4% group. The DPPH radical scavenging ability of pine inner bark powder and the Songgi Garaetteok containing 4% pine inner bark highest at 11.61% and 7.14%, respectively. In evaluating antibiosis, the Songgi Garaetteok containing 4% pine inner bark the highest level of antibacterial activity. In sensory evaluation, the Songgi Garaetteok containing 2% pine inner bark received the highest score color, flavor, texture, taste and overall preference. The experiment that the Songgi Garaetteok pine inner bark powder has better antioxidative effect regular Songgi Garaetteok. Therefore, the Songgi Garaetteok 2% pine inner bark powder the most desirable of the Songgi Garaetteok containing pine inner bark.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.4
• /
• pp.646-654
• /
• 2013

This study was conducted to investigate the effect of pine needle powder on antioxidant activity and the quality characteristics of Majakgwa (Korean traditional cookie). Majakgwa was prepared with different amounts of pine needle powder (in ratios of 0, 3, 6, 9 and 12% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and by the total phenol content in pine needle powder and Majakgwa. For analyzing the quality characteristics, bulk density and pH of the dough, moisture content, volume, color, texture profile analysis and sensory evaluations were measured. The bulk density, volume, total phenol contents and DPPH free radical scavenging activity of Majakgwa significantly increased with increasing pine needle powder (p<0.001), whereas the pH of the dough, L values and b values of the Majakgwa significantly decreased with increasing pine needle powder content (p<0.001). The consumer acceptability score for the 6% pine needle Majakgwa ranked significantly higher (p<0.001) than those of the other groups in overall preference, flavor, taste, crispiness and color. Acid value and peroxide value was lower in Majakgwa with pine needle powder than control. From these results;we suggest that pine needle powder is a good ingredient for increasing consumer acceptability and functionality of Majakgwa.

• Korean Journal of Food Science and Technology
• /
• v.35 no.1
• /
• pp.33-37
• /
• 2003

Sensory quality of pine nut gruel was investigated to determine the effects of processing conditions on its quality. Response surface methodology was applied to investigate effects of water volume and pine nut weight ratios to rice weight and heating time on the preference of pine nut gruel in terms of color, flavor, viscosity, taste, and overall acceptance. Results showed that processing conditions did not affect the color of pine nut gruel. Viscosity and overall acceptance were affected by the ratio of water volume to rice weight and heating time. $R^2$ of response surface regression equations were 0.6954, 0.8333 (p<0.05), 0.9668 (p<0.01), 0.8664 (p<0.05), and 0.8159 (p<0.10) for color, flavor, viscosity, taste, and overall acceptance respectively. No relationship was observed between color and overall acceptance. The relationship between viscosity and overall acceptance was the highest.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.6
• /
• pp.836-850
• /
• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

• Food Science of Animal Resources
• /
• v.27 no.1
• /
• pp.47-52
• /
• 2007

Quality evaluations of seasoning chicken wing treated with pine needles during storage of 6 days at $4^{\circ}C$ were assessed. Seasoning chicken containing 0.5-1.3% (w/w) pine needle during storage at $4^{\circ}C$ was allowed to the growth of Staphylococcus aureus. pH values of seasoning chicken containing pine needles after 6 days of storage were not significantly different (p>0.05) than those of the controls. The rate of drip loss on seasoning chicken containing pine needles after 24 hr of storage was significantly different (p<0.05) than that of the controls. Sensory scores of seasoning chicken containing 0.8-1.3% pine needles for odor and flavor were in the "liked more" to typical category during storage of 6 days at $4^{\circ}C$. For odor and flavor scores, seasoning chicken containing 1.0-1.3% pine needles compared to the controls and other treatments increased during storage days due to fresh odor of pine needles. Seasoning chicken containing 0.5-1.3% pine needles after 6 days of storage were no significantly different levels (p>0.05) of Hunter color $L^*$ values compared to controls. Hunter color $a^*$ and $b^*$ values of seasoning chicken containing 0.5-1.3% pine needles after 6 days of storage were significantly different (p<0.05) than those of the controls.

• The Korean Journal of Food And Nutrition
• /
• v.19 no.1
• /
• pp.38-46
• /
• 2006

The purpose of this study was to analyze the flavors of four fresh herbs(rosemary, basil, applemint, and majoram) and when they are fried, boiled, baked, and microwaved. Among the 18 flavors in rosemary, 37.40% was composed of ${\alpha}$-pinene(flavor of refreshing pine). The next highest composition of rosemary was 1,8-ci-neole(fresh, cool, sweet flavor) with 23.34%. In basil, 1,8-cineol had the most composition with 32.9%, and next was 3-hexen-1-ol(delicate floral fragrance) with 20.6%. When it was boiled, it barely had loss and when it was fired, only 10% of its flavor was left. Trans-${\beta}$-ocimene(camphoraceous and pine-like flavor) composed applemint with 16.66% and ${\beta}$-pinene(dry-woody and resinous-piney flavor) with 12.99%. Majoram was composed with 21 differrent flavors, 18.80% was composed of sabinene(spicy, woody-herbaceous flavor) and ${\gamma}$-terpine(citrusy flavor) composed 15.61% of majoram. Majoram had more flavor left when cooked compared to other herbs. In conclusion, rosemary and majoram had the most stability than other herbs, and boiling and baking left more flavor than frying them.

• Korean journal of food and cookery science
• /
• v.28 no.5
• /
• pp.613-622
• /
• 2012

To develop the tailor made rice flour products for consumers with increasing functionality of pine needles, rice cupcakes were prepared with adding different contents of pine needle powder (PP) and extract (PE, by pressing pine needle). The physicochemical, textural, sensory properties, and antioxidative activities of rice cupcakes were investigated. The antioxidative activities of rice cupcakes with PP and PE were higher than those of the control and were significantly different with adding pine needle type (PP or PE). The specific volume of rice cupcakes increased with adding PP and PE, except for 10 g PP added cupcake. Textural properties were also significantly different with pine needle types and contents. On the sensory preference test data, the scores of the teens, the twenties, and the thirties were higher in PP added rice cupcakes (3 and 5 g added), but those in the forties, the fifties, and above the sixties were higher in PE added rice cupcakes (3 g added). From these above results, the PP addition improved the processing quality of rice cupcakes (under 10 g added), but reduced unique flavor of pine needle. It was suggested that rice products added with pine needle would be developed to consider consumer's age, type of pine needle and its content.