• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.666-671
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• 1993

Mixtures (total solid content: 15%) prepared with whole milk added with skim milk powder and/or sweet potato and/or pumpkin were fermented with 0.205% gelatin, 2% sugar and yogurt bacteria. The fermented mixtures (curd yogurt) were evaluated for acid production (pH, titratable acidity), number of viable cell, sensory property and keeping quality. The acid production of all mixtures remarkably increased for the first 12 hours and there is no significant difference among the mixtures. The lactic acid bacteria counts in the all products after 24 hours incubation were above $6.4{\times}10^{9}cfu/ml$. In organic acids, the mixture added with skim milk powder was higher ratio of lactic acid content to total acidity than those added with sweet potato and/or pumpkin. The sensory score of mixture containing sweet potato was best but curd yogurt containing pumpkin reduced the sensory property. When each mixtures were kept at $5^{\circ}C$ for 15 days, pH, titratable acidity, and number of viable tells of yogurt were not changed.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.504-508
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• 1996

This study was performed to investigate the browning intensity and electron donating ability of browning material in perilla oils from seeds roasted at 150~21$0^{\circ}C$ for 10~30 min. It was also investigated the oxidative stability of the blended perilla oil on the basis of sensory property and oxidative stability. The browning intensity in perilla oil increased with the roasting temperature and time increased. The browning intensity of perilla oil from seed roasted at 21$0^{\circ}C$ for 30 min indicated 13 times higher than that of perilla oil from seed at 15$0^{\circ}C$ for 10 min. Electron donating ability on DPPH of browning materials presented in perilla oils increased with the roasting temperature and time increased. The electron donating ability of browning materials in perilla oil from seed reasted at 21$0^{\circ}C$ for 30 min indicated 3 times higher than those of perilla oil from seed at 15$0^{\circ}C$ for 10 min. In conclusion, for the improvement of oxidative stability of perilla oil, perilla seed should be roasted at 21$0^{\circ}C$ for 30 min. These results suggest that browning materials formed between sugars and amino acids attribute to improve quality of oil such as sensory properties and oxidative stabilities. For the improvement of sensory property and oxidative stability of oil, perilla oil from seed roasted at 19$0^{\circ}C$ for 20 min was blended with the oil from seed roasted at 21$0^{\circ}C$ for 30 min as ratio of 85 : 15.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.741-748
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• 2015

This study evaluated the effects of adding blood levels to phycochemical properties, textural properties, and sensory characteristics of blood sausage. 4 treatment groups of blood sausage were produced, T1 (pork ham : pork blood = 60:15), T2 (55:20), T3 (50:25), and T4 (45:30). T1 had the highest moisture content, most cohesiveness, and gumminess, CIE L-value, CIE a-value, and CIE b-value of raw and cooked blood sausages. Protein content, fat content, ash content, and VBN values were not significantly different among the treatments. T4 was treated with the most added pork blood, and had the highest pH of raw and cooked blood sausages, cooking loss, and TBA values. T2's sausage was the hardest, but had more springiness, cohesiveness, gumminess, and chewiness than T4. The best scores were from T4 and had the most overall acceptability. The results of this study show that blood sausages containing 20% pork blood had higher improved quality characteristics in blood sausages.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.47-55
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• 1995

New type yogurts were prepared by fermenting whole milk containing soy milk and/or brown rice with single or mixed culture of 4 types of lactic acid bacteria(Lactobacillus acidophilus, Lactobacillus bulgaricus, Leuconostoc mesenteroides, Streptococcus thermophilus). The curd yogurts were evaluated by acid production (pH, titratable acidity), number of viable cell, keeping quality and sensory property. Addition of soy milk and brown rice markedly stimulated the acid production and propagation of lactic acid bacteria, and slightly increased the Brix degree. Among the organisms tested, the mixed culture of Leuconostoc mesenteroides and Streptococcus thermophilus produced the highest amount of acid, and that of Leuconostoc mesenteroides and lactobacillus acidophilus showed the highest number of viable cell counts. When curd yogurt added with soy milk and brown rice was kept at $3^{\circ}C$ for 15 days, its keeping quality was relatively good. The sensory evaluation showed that the curd yogurt containing soy milk and brown rice slightly reduced the texture property and overall acceptability comparing with milk yogurt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1091-1097
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• 2005

This study was carried out to develop jelly food using dried persimmon. Jelly products were prepared with the ratio of 5, 10, 15, 20 and $25\%$ of dried persimmon extract. Quality characteristics of its products were investigated. Proximate compositions of jelly were $6.74\~14.03\%$ of moisture, $6.83\~7.53\%$ of crude protein, $0.62\~1.16\%$ of crude lipid, $2.61\~13.21\%$ of crude ash, respectively. Water activity and brix $(\%)$ of jelly products ranged from 0.678 and $56.66\%\;to\; 0.748\;and\;76.59\%$. The pH and total acidity of jelly products ranged from 5.30 and $0.06\%$ to 5.38 and $0.09\%$. In the Hunter's color values, L, a and b vaules of jelly products were increased, respectively. Major free-sugar and organic acid of jelly products were maltose ($753\~1,297mg/100g$) and malic acid (263mg/100g in $25\%$ dried persimmon jelly). Major mineral of jelly products was K ($69.64\~154.37mg/100g$). In the texture property, addition of dried persimmon extract decreased gumminess and chewiness. In sensory score of dried persimmon jelly, color, flavor, texture and sweetness of $15\%$ dried persimmon jelly were high score, taste and overall acceptance of jelly products were high score, respectively. Judging from research results of the jelly products, recommended substitution level for addition of dried persimmon extract in jelly was $10\~15\%$.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.53-59
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• 2004

To increase the nutritional and economic value of commercial peanut yogurt, a peanut yogurt was prepared by 12% skim milk added defatted peanut powder(DPP). The proximate compositions of DPP were moisture 2.3%, crude protein 31.39%, crude lipid 38.84, ash 2.89% and carbohydrate 24.58, respectively. The yogurt product were evaluated for acid production(pH, titratable acidity), number of viable cell, viscosity, color, quality-keeping property and sensory property. By addition of 5% and 10% DPP, the titratable acidity of yogurt was higher than that of yogurt not added DPP. The propagation of lactic acid bacteria was stimulated by adding 5% DPP, and the number of viable cells were about 8.9 log cfu/ml. On the other hand, the number of viable cells in control were 8.3 log cfu/ml. Viscosity of yogurt made from adding 5% and 10% DPP was higher than that of yogurt with only skim milk. When yogurt added with DPP was kept for 15 days at 5$^{\circ}C$ its quality-keeping was relatively good. As the DPP increased, L value(lightness) decreased and a value(redness) increased obviously but the b value(yellowness) of 5% peanut yogurt increased and 10% and 15% again decreased. The overall sensory scores of yogurts added with DPP showed lower than that of yogurt with only skim milk.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.540-551
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• 2009

This study was conducted to investigate the quality characteristics of mungbean starch gels containing various hydrocolloids (carrageenan, locust bean gum and xanthan gum) during room temperature storage ($25^{\circ}C$ for 24, 48 and 72 hours). Carrageenan and xanthan gum reduced the pasting viscosity of mungbean starch, whereas the locust bean gum increased the viscosity. The melting characteristics, as assessed by DSC, showed that carrageenan and xanthan gum delayed gelatinization of mungbean starch and the locust bean gum had no effect on this property. The lightness (L) of the gels with the locust bean gum was similar to that without the additive during storage, whereas that with carrageenan and xanthan gum was higher than that without the additive. Hardness, chewiness and gumminess of the gels with the locust bean gum was higher than that without the additive during storage, whereas that with carrageenan and xanthan gum was lower than that without the additive. The rupture stress, rupture strain and rupture energy of the gels with carrageenan and xanthan gum was lower than that without the additive during storage, whereas that with the locust bean gum was similar to that without the additive. In the sensory evaluation, springiness and cohesiveness of the gels with carrageenan and xanthan gum were lower than those without the additive, whereas springiness, brittleness and hardness of the gels with the locust bean gum were higher than those without the additive. In addition, the overall acceptability of the gels with the locust bean gum improved. The above results showed that carrageenan and xanthan gum lowered the quality characteristics of the mungbean starch gel and the locust bean gum improved them. Thus, the addition of 0.5% locust bean gum is an appropriate method for improving the quality characteristics of mungbean starch gel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1006-1012
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• 2004

We evaluated physicochemical and sensory characteristics of 25 commercial salt-fermented shrimps by kind (Oh Jeot, Yook Jeot and Chu Jeot) by manufacturer (traditional marketer (TS) ＆ company (CS)). Salinity and pH ranged 17.9∼28.7% and 7.82∼8.74, respectively, of which Chu Jeot was somewhat higher in salinity and pH, compared with those of the others. Amino nitrogen (AN), volatile basic nitrogen (VBN) and thiobarbituric acid reactive subjects (TBARS) showed great variation ranged with 21.41∼661.13 mg%, 263.2∼1180.2 mg% and 0.507∼1.322 $\mu\textrm{g}$/g, respectively. Hunter color of L value was 53.99∼67.45, a value, 4.98∼12.06 and b value, 4.45∼10.4. Physicochemical quality showed greater variations in Chu Jeot of TS than that of CS. Products of CS have higher salinity while lower VBN and AN than those of TS. Sensory results showed that mean scores of appearance, over-all taste, over-all flavor and over-all acceptability between TS and CS were not significantly different. The mean score of over-all acceptance was the highest in Yook Jeot. Physicochemical and sensory characteristics of salt-fermented shrimps in a PCA plot comprised of first principal component (68.36%) and second principal component (31.36%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.926-934
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• 2009

The study investigated the quality of pound cake prepared with various concentrations of cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.). Pound cake was evaluated for their sensory property and physical quality stored for 10 days at $25^{\circ}C$. The pH of the batter decreased with rising cherry powder concentration. The specific loaf volume and height decreased (from 2.95 to $2.60\;cm^3/g$) with increasing in cherry powder. The baking loss rate of the pound cake tended to increased by $11.47{\sim}12.67%$, but with no significant differences. The lightness, redness, and yellowness values were significantly decreased with increases in cherry powder except for redness of pound cake crumb. As the concentration of cherry powder increased, the mechanical characteristics of the pound cake did not differ significantly. The hardness tended to increase, while adhesiveness and springiness decreased with increases in powder. The retrogradation degree of pound cake prepared with cherry powder was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake prepared with 10% and 15% added cherry powder showed high antioxidant activities. The pound cakes containing 10 and 15% cherry powder had acceptable sensory properties, such as flavor, taste, softness, moisture, and overall acceptability. The results exhibited that adding the cherry powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 10% (w/w) of cherry powder into the pound cake formula.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.442-448
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• 2015

The aim of this study was to investigate the effects of guar gum on the rheological behaviors, sensory attributes, and consumer acceptability of soft tofu stew sauce. Five different soft tofu stew sauces were commercially manufactured with various levels of guar gum (0.0, 0.1, 0.2, 0.4, and 0.5%). Twelve sensory attributes of the stew sauces were identified by nine trained descriptive panelists, whereas hedonic levels of the stew sauces were assessed by a group of 51 consumers. Steady flow of the stew sauces were measured by a rheometer. Significant differences were observed in terms of sensory saltiness and viscosity among the products. For the consumer test, 0.1% guar gum-added product was most liked by consumers. Partial least square regression showed sensory shellfish, green onion, and shrimp flavors to be key factors affecting overall acceptability for the stew sauces. For rheological behaviors, 0.0, 0.1, and 0.2% guar gum-added products showed newtonian behaviors ($R^2$=0.99 by power law model), whereas 0.4 and 0.5% products followed pseudoplastic behaviors ($R^2$=0.99 by power law model). Based on the established equivalence table using rheological and consumer data, smaller than 0.0114 ($Pa{\cdot}s$) of the apparent viscosity should be necessary to guarantee 'slightly like' category in a consumer hedonic test. It seems that addition of guar gum not only influenced rheological properties but overall acceptability for the stew sauces.