• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.365-373
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• 2013

This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter's color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1268-1278
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• 2017

This study examined the characteristics of Sulgidduk with different amounts of apios powder (0, 10, 20, 30, and 40%). The moisture content of Sulgidduk significantly increased with the addition of apios powder. Also, the pH values of Sulgidduk significantly decreased with the addition of apios powder. The addition of apios powder in the Sulgidduk decreased the lightness (L) in Hunter's color value, but increased the redness (a) and yellowness (b). By increasing the quantity of apios powder, the hardness, gumminess, and chewiness of Sulgidduk decreased and its springiness increased. The addition of apios powder in the Sulgidduk increased the total polyphenol content and DPPH-radical-scavenging activity. In the sensory evaluation, the addition of 20, 30% apios powder had the best score in taste and overall preference. This study suggests that apios powder is an excellent ingredient for improving the sensory preference and functionality of Sulgidduk. The study also shows that it was the addition of 30% apios powder can be used to make functional Sulgidduk.

• Journal of Sericultural and Entomological Science
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• v.43 no.1
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• pp.21-25
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• 2001

Jeung-pyun added to mulberry leaves powder was tested to prove in inorganic ingredients, physical function, chromaticity and rheometer. For cake, mulberry leaves powder were added to rice flour in the ratio of 0%, 1%, 2%, and 3% respectively. In inorganic ingredients test, the amounts of calcium, magnesium and potassium were increased according to adding levels of mulberry leaves powder. But the amounts of iron, copper and zinc, were not correlated with it. Calcium, magnesium and potassium are anti-hypertension inorganic substances. Thus, it is considered that food with plenty amountsz of inorganic ingredients is an effective diet for the patients who suffer from cardiovascular disease. In physical evalution test, the ratio of mulberry leaves powder was not correlated with the appearance of Jeung-pyun. The value of color decreased as the ratio of mulberry leaves powder increases. In texture, Jeung-pyun. The value of color decreased as the ratio of mulberry leaves power increase. In texture, Jeung-pyun added with 2% mulberry leaves powder had the highest value. In moisture, as the level of mulberry leaves powder was increased, the value was decreased. In rheometer test, Jeung-pyun 0% mulberry leaves powder had the highest value in hardness. While the ratio of mulberry leaves powder was not correlated with cohesiveness. Jeung-pyun added to 1% mulberry leaves powder had the highest value. In gummines and brittleness, 0% Jeung-pyun had the highest value, but the ratio was not correlate with cohesiveness.

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.357-363
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• 2016

The principal objective of this study was to evaluate the utilization of fish paste with added Capsosiphon fulvescens powder were 0, 3, 5, and 7%. The moisture, crude protein, crude lipid, crude ash and carbohydrate contents of the used Capsosiphon fulvescens powder were 8.5, 33.2% 1.1, 9.6, and 47.6%, respectively. For the Hunter color values, the L, a values of the fish paste decreased with increasing concentrations of Capsosiphon fulvescens powder. The b values of the fish paste appreciation with increasing concentrations of Capsosiphon fulvescens powder. And the folding test which represent the flexibility of the fish paste, all test samples showed AA. In the texture meter test, the hardness, strength, cohesiveness, and springiness increased according to increasing concentrations of Capsosiphon fulvescens powder. However, the gumminess and brittleness of the fish paste reduced by the addition of Capsosiphon fulvescens powder. In the sensory evaluation, color and taste of the fish paste were preferred 5% Capsosiphon fulvescens powder and the fish paste prepared with 5% Capsosiphon fulvescens powder were preferred over other fish pastes. These results suggest that Capsosiphon fulvescens powder can be applied to fish paste for the purpose of high quality and functionality.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.781-788
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• 2008

This study was conducted to investigate the quality of white pan breads as affected by various concentration of Cordyceps powder. Breads were prepared by addition of 0, 1, 2 and 3% of Cordyceps to flour of basic formulation. The moisture content of white pan breads decreased with increasing Cordyceps powder concentration. The pH of white pan breads also decreased with increasing Cordyceps powder concentration. In color values, with increase of Cordyceps powder concentration, L value decreased and a value increased in the crumb. The weights of breads cooled decreased with increasing Cordyceps powder concentration. The volume and height of dough decreased with increasing Cordyceps powder concentration. However, the specific volume and yield of dough were not significantly different among groups. The baking loss rate was higher in the breads with Cordyceps powder than in the control. In the texture characteristics, hardness and chewiness of breads significantly increased with increasing Cordyceps powder concentration and adhesiveness increased. In the sensory evaluation, when compared to the control, the breads added to 1% of Cordyceps powder was superior to in color and flavor, while was similar to texture and taste.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.661-669
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• 2002

The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulei were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.44-53
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• 2007

This study investigated the utilization of pumpkin cream soup mixture of pumpkin P1(sweet pumpkin 25%, pumpkin 75%), and S1(rice flour 100%) and S3(rice powder 50%, glutinous rice powder 50%) as thickening agents showed highest preference for pumpkin cream soup. Rice powder was used in pumpkin cream soup as a thickening agent. Hunter's color marked the lowest value in using group of flour roux, in contrast with the highest value in using glutinous rice powder roux. The results of viscosity were diverse according to the condition of relationships between the percentage of contents flour, rice and glutinous rice control. For the sensory evaluation, parameters such as appearance, color, viscosity and savory taste increased significantly from the control at glutinous rice roux, and overall acceptability marked the lowest result in flour roux control.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.9-13
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• 2008

This study was performed to investigate the quality characteristics of yanggaeng prepared with different ratios of Astragalus membranaceus powder : 2%, 4%, and 6%. Proximate composition, Hunter's color values, texture profile analysis, and sensory qualities were examined. The lightness of the yanggaeng decreased with increasing Astragalus membranaceus powder content. For the texture profile analysis, hardness increased with increasing Astragalus membranaceus powder content. In terms of sensory qualities, the 2% Astragalus membranaceus powder sample did not influence any of the sensory attributes of the yanggaeng.

• Human Ecology Research
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• v.62 no.2
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• pp.295-302
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• 2024

This study analyzed the quality characteristics of nutritional bars with varying concentrations (0, 0.5, 1.5, 2.5%) of Enteromorpha intenstinalis powder added. To achieve this, color analysis, an assessment of DPPH radical scavenging activities, and sensory evaluations were performed. The results revealed that as the amount of Enteromorpha intestinalis powder (EIP) increased, pH and lightness values decreased. DPPH radical scavenging activities of 75.26%, 56.11%, 71.59%, and 62.49% were exhibited for the 0%, 0.5%, 1.5%, and 2.5% concentrations, respectively at 50 mg/mL. Significant differences were observed between the samples with respect to the color, appearance, texture, taste, and overall preference for the nutritional bars. Overall preference was highest for the nutritional bar with 1.5% Enteromorpha intenstinalis powder added. Therefore, adding 1.5% of Enteromorpha intenstinalis powder to a nutritional bar is most suitable for enhancing preference and quality characteristics.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.759-765
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• 2013

This study investigated the quality characteristics of cookies containing Platycodon grandiflorum powder, which is well known for its various functions and biological activity. Cookie samples were prepared by adding the Platycodon grandiflorum powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness and sensory evaluation of cookies were examined. The results showed that the pH and moisture of cookies were decreased when more amount of Platycodon grandiflorum powder was added. Regarding the color of cookies, the L value was decreased when more amount of Platycodon grandiflorum powder was added, where as the a value and b value were increased (p<0.001, p<0.01). The spread factor of cookies generally increased as more amount of Platycodon grandiflorum powder was added, but it was not statistically significant. The hardness of the cookies decreased as more amount of Platycodon grandiflorum powder was added. Cookies containing 1% of Platycodon grandiflorum powder showed the highest scores for overall acceptability, color, taste and texture. Regarding the flavor of cookies, the control showed the highest score, and the score decreased as more amount of Platycodon grandiflorum powder was added.