• 한국식품조리과학회지
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• 제29권6호
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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.

• 한국조리학회지
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• 제23권3호
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• pp.137-146
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• 2017

This study was conducted to examine the sensory quality characteristics of Hobakjook (pumpkin porridge) samples prepared with 0%, 4%, 8%, 12%, 16% of waxy rice powder and non-waxy rice powder. The moisture content and spreadability decreased with the addition of waxy and non-waxy rice powder, while total soluble solid and viscosity increased with the addition of rice powder (p<0.001). The lightness (L-values) of Hobakjook significantly increased with the addition of both rice powder, but the yellowness (b-values) decreased. In the attribute difference test of sensory evaluation, yellowness, gloss, pumpkin flavor, sourness, smoothness and intensity of after-taste were amount-dependently decreased with the addition of both rice powders. However, sweetness, savory flavor, astringency, gelatinized rice flavor, and viscosity significantly increased as the amount of rice powder increased. The rankings of overall acceptance by consumers were 12% > 16% > 8% > CON (0%) & 4% for Hobakjook samples with waxy rice powder, while 8% & 12% > 16% > CON(0%) & 4% for Hobakjook samples with non-waxy rice powder. However, there was no significant preference between waxy rice powder and non-waxy rice powder.

• 한국식생활문화학회지
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• 제25권3호
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• pp.342-349
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• 2010

This study evaluated the quality and sensory characteristics of sulgidduk added with yam powder (5~20%) during 4 days storage. The moisture content of samples initially decreased as the yam powder content increased, but subsequently increased during storage. The pH values also increased during storage, although there was no significant difference. L values decreased and both a and b values increased as yam powder content increased. The decreased L values during storage were not significantly different from control group. The hardness of samples decreased with increasing yam powder content, while hardness of control group markedly increased during storage. Cohesiveness increased as yam powder content increased, and tended to decrease during the storage. Springiness also initially increased as yam powder content increased. No change was apparent during storage in control group or samples added with up to 10% yam powder, while springiness was decreased insignificantly in samples with over 10% yam powder. Lightness, yam odor and savory taste of sulgidduk tended to increase as yam powder content increased, while chewiness decreased. The savory odor was the highest in sulgidduk added with 10% yam powder. Sulgidduk added with 10% yam powder was the most preferred in appearance, taste, texture and overall preference.

• 한국조리학회지
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• 제23권7호
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• pp.88-96
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• 2017

This study investigated the quality characteristics of cookies containing laver powder, which is well known for its various functions and biological activity. This study assessed the quality characteristics of cookies containing various concentrations (0, 2, 4, 6 and 8%) of laver powder(LP). To analyze quality characteristics, pH of dough, moisture content, color, hardness, and sensory properties were measured. Qualities, such as pH, brightness, and redness and yellowness and hardness decreased significantly (p<0.001). The total flavonoid and total polyphenol and ABTS radical scavenging activity were proportionally increased with increasing the level of laver powder added in cookies(p<0.001). The antioxidant activity measured by total flavonoid and total polyphenol activities was significantly higher than control and increased proportionally to the laver powder. The result of sensory test shows that sample group adding 2% of laver powder achieved the highest. Based on the above results, this study suggests that the addition of 2% laver powder may be the best substitution ratio for cookies of the improvement of sensory preference and antioxidant. This study exhibited both the functional and health based benefits of laver when it is added to cookies and confirmed the development feasibility of laver cookies considering consumer satisfaction.

• 한국식품조리과학회지
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• 제24권1호
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• pp.23-30
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• 2008

Sulgidduk samples made with additions of 2, 4, 6, 8, and 10% Houttuynia cordata Thunb. powder, and a control were examined for quality characteristics such as moisture content, water activity, color, gelatinization properties, textural characteristics, and sensory qualities in order to determine the optimal ratio of Houttuynia cordata Thunb. powder in the formulation. The moisture contents among the samples ranged from 41.98% to 44.97%, and increased as the content of Houttuynia cordata Thunb. powder increased. The water activities of the samples were not significantly different. As the Houttuynia cordata Thunb. powder content increased, the redness and yellowness of the samples also increased, but lightness decreased. For the gelatinization properties, the additions of Houttuynia cordata Thunb. powder caused decreases in peak viscosity (P) and holding strength viscosity (H). Furthermore, final viscosity (F), setback, and time to peak viscosity decreased with increasing Houttuynia cordata Thunb. powder content; however, breakdown and temperature to peak viscosity were not significantly different among the samples. Hardness and gumminess decreased with increasing Houttuynia cordata Thunb. powder content, and adhesiveness, cohesiveness, chewiness, and resilience also tended to decrease; however, springiness was not significantly different among the samples. In the consumer acceptance test, as the content of Houttuynia cordata Thunb. powder increased, the scores of all evaluated characteristics decreased; while the characteristic intensity ratings showed the reverse effect, and the 2 and 4% Houttuynia cordata Thunb. powder samples obtained fairly good scores. In conclusion, the results indicate that adding $2{\sim}4%$ Houttuynia cordata Thunb. powder to Sulgidduk is optimal, providing good physiological properties and reasonably high overall consumer acceptability.

• 대한가정학회지
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• 제47권3호
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• pp.79-85
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• 2009

This study examined the effects of added amounts of Lotus root powder on the physical and sensory properties, and consumer acceptability of Jook. As the level of Lotus root powder increased, L-value decreased and a and b values increased. The Jook also had higher viscosity and lower spreadability values as the amount of Lotus root powder increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of Lotus root powder. A consumer acceptability test indicated that the 25% Lotus root powder group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 25% addition of Lotus root powder would be the most beneficial.

• 동아시아식생활학회지
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• 제22권3호
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• pp.371-377
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• 2012

This study was to investigate the effect of wheat flour dasiks added by Agaricus blasei Murill powder. The moisture content of wheat flour dasiks added by Agaricus blasei Murill powder was significantly different The L color value decreased with the addition of Agaricus blasei Murill powder, while the a-value and b-value increased with the addition of Agaricus blasei Murill powder. Hardness, adhesiveness, gumminess, and chewiness differed significantly with added Agaricus blasei Murill powder, whereas springiness and cohesiveness were not significantly different (p<0.05). The sensory quality characteristics of color, taste, flavor, and overall acceptability were the highest in wheat flour dasiks with 6% added Agaricus blasei Murill powder. In conclusion, the optimal added Agaricus blasei Murill powder for the manufacture of wheat flour dasik was 6%.

• 한국조리학회지
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• 제23권5호
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• pp.101-108
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• 2017

This study was conducted to investigate the noodle added with Pachyrhizus erosus powder. Total contents of carbohydrates, crude protein, crude lipid, ash, and total dietary fiber were 87.14%, 3.14%, 0.81%, 7.82%, and 49.12%, respectively. The water-binding capacity was significantly increased by increasing amount of the Pachyrhizus erosus powder. When the volume of the noodles was measured after cooking, there was no difference between the control and Pachyrhizus erosus powder groups. The texture characteristics of hardness increased by increasing amount of the Pachyrhizus erosus powder. As a result of the sensory test, the 1.5% Pachyrhizus erosus powder noodles showed the highest scores for all items including appearance, flavor, taste, texture and overall acceptability. The bacterial counts of noodle decreased with greater Pachyrhizus erosus powder content on the third days. It is considered that research on antimicrobial activity should proceed in the future. As a result, it was finally suggested that optimum level of the Pachyrhizus erosus powder in the product was 1.5% level.

• 동아시아식생활학회지
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• 제19권5호
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• pp.743-749
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• 2009

This study was conducted to investigate the quality characteristics of tofu prepared with the addition of shrimp powder. Moisture, crude ash, carbohydrate, crude protein, crude lipid of the used shrimp powder were 3.81%, 0.70%, 42.15%, 49.36%, and 3.98%, respectivly. The yield rate of the tofu did not differ significantly according to the level of added of shrimp powder, however there was a significant decrease in pH and a significant increase in acidity. The L and b values of the tofu were decreased as the amount of shrimp powder in the formulation increased, whereas the a values was increased. Furthermore, hardness was significantly increased as the level of shrimp powder increased. In terms of overall acceptability, the preferred tofu samples were the control and that containing 2.0% shrimp powder addition group.

• 한국식생활문화학회지
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• 제32권5호
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• pp.446-452
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• 2017

This study was conducted to evaluate the quality characteristics and antioxidant activities of salad dressing prepared with acaiberry powder (0, 1, 3, and 5%). The pH and titratable acidity increased as the acaiberry powder increased. The sugar content showed no significant differences between samples. The viscosity was lowest in the controls and increased with increasing amounts of the acaiberry powder. The lightness and yellowness values decreased, while the redness values increased with increasing amounts of acaiberry powder. The total polyphenol content ranged from 10.26-45.19 mg GAE/100 g, increasing with increased acaiberry powder levels. The antioxidant activities measured via DPPH radical scavenging activity, reducing power and FRAP also increased with increasing acaiberry powder concentrations. Finally, a consumer acceptance test revealed that up to 3% acaiberry powder could be added to salad dressing to provide high antioxidant activity without sacrificing sensory quality.