• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.728-737
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• 2005

This study was conducted to evaluate the physicochemical characteristics of pound cake made of substituted flour with different amount of $\beta-glucan$ i.e. 3, 6 and $9\%$ respectively. $\beta-glucan$ is a functional food material produced from Agrobacterium sup. R259 KCTC 10197BP. The specific gravity and pH of dough were found to be increased according to $\beta-glucan$ content Rheological property such as adhesiveness of dough has no difference between control and $\beta-glucan$ added groups. The pH of baked pound cake was not significantly different between control and $\beta-glucan$ groups. The volume of baked pound cake wag not significantly different between control and the ones with up to $6\%$ $\beta-glucan$, Lightness (L), redness (a) and yellowness (b) value of Hunter color system of cake crumb were not significantly different among teated groups, except a value of crust in $9\%$ $\beta-glucan$ group. the moisture content of cake increased according to $\beta-glucan$ content. Hardness by texture analyser was decreased with increasing $\beta-glucan$ content although cohesiveness wag not changed in β$\beta-glucan$ groups, compared with the control. Sensory evaluation results showed that the mean scores of over·all acceptability in 3 and $6\%$ $\beta-glucan$ were higher than that of control. Based on these results, the addition of $\beta-glucan$ to pound cake up to $6\%$ was considered to be desirable especially in terms of texture.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.421-427
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• 2013

The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers' tastes are as follows. It showed that when eggplant powder content increased, the moisture content of steamed rice cake with eggplant was decreased. It also showed that the lightness value (L) of steamed rice cake with eggplant powder was the highest as 82.75 in the control group. When eggplant powder content increased, the redness (a) and yellowness (b) were increased. From the results of having measured the antioxidant potential over the steamed rice cake with freezing-drying eggplant powder by DPPH radical elimination, we figured out that it was the lowest as 48.30% in the control group. As more eggplant powder was added, its elimination increased accordingly. As per hardness of steamed rice cake with eggplant, the added group with 7% was revealed as the highest at 0.757. It showed that adhesiveness was the lowest as 30.233 in the control group, and springiness and cohesiveness were on the rise as freezing-drying eggplant powder was increased. Furthermore, softness and chewiness were shown to be high in the added group with eggplant powder of 3, 5%. The evaluation over the overall preference was the highest in 5% added group. Judging from this, adding 3~5% eggplant powder against non-glutinous rice powder is considered an optimal quantity in making steamed rice cake with eggplant.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.127-134
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• 2018

To prolong the shelf-life of chicken breast meat, samples were treated with gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 7~15 ppm for eight days at $4^{\circ}C$. The microbial, physicochemical properties and sensory evaluation of the treated samples were investigated. The total number of bacteria in the control increased during storage and showed 6.78 log CFU/g on the 8th day of storage, but $ClO_2$ gas treatments showed 6.24~6.58 log CFU/g at the same time. The initial pH of chicken breast meat was 6.00 and gradually increased during storage. And $ClO_2$ gas treatments did not show any significant difference from the control during storage period, but maintained a generally lower pH than that of the control. The lightness, redness, and yellowness during storage were not significantly different between the control and the 7~10 ppm $ClO_2$ gas treatments. However, as the storage period was increased, the redness of 15 ppm $ClO_2$ gas treatment was reduced. The cooking loss and shear force were not different between the control and $ClO_2$ gas treatments during the storage period. Volatile basic nitrogen (VBN) increased in the control from the 6th day of storage and 23.80 mg% in the 8th day of storage. However, VBN of $ClO_2$ treatments showed lower than that of the control. In the change of sensory evaluation during storage, 10 ppm $ClO_2$ treatment showed the highest preference in odor, appearance and overall acceptance during storage period.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.396-403
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• 2015

To improve the shelf-life of cherry tomato, samples were treated with aqueous chlorine dioxide ($ClO_2$) at 30 ppm for 0~30 minutes and the weight loss rate as well as the changes in physico-chemical and sensory properties of treated samples were investigated. Weight change in the control and in the samples with aqueous $ClO_2$ treatment were decreased slightly, and there were no difference during the storage period. There were no differences in soluble solid content among the treatments and during the storage period. There were no differences in the firmness of samples among the treatments but the firmness of the aqueous $ClO_2$ treated samples were decreased slower than that of the control samples. No significant changes in lightness, redness and yellowness of the controls and the samples by aqueous $ClO_2$ treatment were observed during 4 weeks storage period. The sensory parameters including taste, flavor, color, texture and overall acceptance at the initial period did not differ among the treatments. The scores for taste, texture and overall acceptance of the control were decreased faster than those of the aqueous $ClO_2$ treated samples when 3 weeks reached.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.674-682
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• 2014

The objective of this study was to investigate the physico-chemical and sensory properties of loin (m. longissimus dorsi) and top round (m. semimembranosus) beef from 3-, 6-, 9-, and 12 mon-old Holstein calves. For both loin and top round muscles, the moisture contents were decreased, whereas the protein and fat contents were increased, as the slaughtering age increased. In terms of meat color, for both muscle types, CIE $L^*$ values were decreased, whereas CIE $a^*$ values and myoglobin content increased as the slaughtering age increased. pH values were significantly higher in the 3 mon-old group than in the other groups. The Warner-Bratzler shear force (WBSF) values were lowest for loin muscles from the 12 mon-old group; however, there was no significant difference for top round muscle among the 4 age groups. Cooking loss for both loin and top round muscles were significantly higher for the 3 mon-old group than for the other groups. The water holding capacity (WHC) of both muscles were highest for the 12 mon-old groups (p<0.05). In fatty acid composition of the 12 mon-old groups, loin muscles had significantly higher levels of C14:0, C16:1n7, C18:1n9, and mono-unsaturated fatty acids (MUFA), and top round muscles had significantly higher levels of C16:1n7, C18:1n7, C18:1n9, MUFA, MUFA/SFA. Loin muscle from the 3- and 12 mon-old groups had significantly higher scores for tenderness and overall likeness. Top round muscle from the 9- and 12 mon-old groups had significantly higher scores for overall likeness than those from the other age groups.

• Food Science and Preservation
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• v.22 no.6
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• pp.817-822
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• 2015

This study investigated the physical, textural, and sensory properties of strawberry jam with different amounts (0%, 14%, and 21%) of added rice mash. The soluble solids, pH, and total acidity values of the samples were found to be in the range of $53.00{\sim}65.33^{\circ}Brix$, 4.11~4.20 and 0.66~0.80%, respectively. Soluble solids and total acidity decreased significantly as the amount of rice mash was increased. The L-value, a-value, and b-value increased on increasing the amount of rice mash (p<0.05). The glucose contents of the samples ranged from 3.86 g to 4.13 g. The fructose, sucrose, and maltose contents significantly decreased (p<0.05). The organic acid content was measured and it was found that, oxalic acid was not in the control sample (0% rice mash). As the rice mash content was increased, the succinic acid content also increased (p<0.05), but the citric acid content decreased significantly (p<0.05). In the sensory evaluation, strawberry jam with rice mash showed superior spreading property than that of the control sample. Strawberry jam with 0% rice mash had the highest color and taste score. For the overall acceptability, strawberry jams with 0% and, 14% of rice mash were preferable to that with 21%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.222-227
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• 2007

This study was carried out to investigate the influence of feeding eosungcho (Houttuynia cordata Thunb) powder on the meat quality of porks at chilled storage. Experimental groups were divided into control group (0%, C), 5% (T1) and 10% (T2) eosungcho powder feeding group, and then administered for 12 weeks. The results of sensory evaluation for softening value and scorched smell showed the highest preference in T1 group. Overall acceptability was also the highest in T1 group than the others. Physicochemical components were analyzed for pork loins that were stored at $4^{\circ}C$ for 23 days after vacuum packing. The moisture contents of pork loins were higher in T1 group than the others. Crude lipid contents were lower in T1 and T2 groups than the control group. The pH values were not significantly different in experimental groups during storage days. The Hunt L and a values increased significantly according to storage days. The Hunt b value was increased for the initial storage days but it did not change after 9 storage days. The Warmer-Bratzler share force of all experimental groups were greatly decreased between 2 and 9 storage days and then little exchanged afterwards.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.642-647
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• 2002

This study aimed to find optimum addition of jujube powder to glutinous rice in the preparation of daechu injeolmi (rice cake). The daechu injeolmi added with 10% jujube powder gave the highest moisture content of 52.9% among treatments. Higher amount of jujube powder up to 14% resulted in lower 'L' and higher 'a' values of the cake. Hardness of the cake showed the lowest value for the 10% jujbe-added cake during the storage of 24 hours, while it was so for 14% jujube-added cake after 36 hour storage. Little change was observed with time in the cohesiveness for the cake added with jujube powder in more than in the 8% level. 10% addition of the jujube powder was found to be the best recipe based on the sensory qualities of softness, chewiness, moistness and overall acceptability, which were also well correlated with physical properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.640-646
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• 2008

This study was conducted to evaluate the breadmaking characteristics of white bread when rice bran (RB), fermented rice bran (FRB) and rice bran oil (RBO) were added to the dough. Addition of RB to dough generally showed a decrease of the bread volume and increase of the bread weight which is related to the comparative decrease of gluten in the dough. Addition of RB also showed a decrease of lightness with yellowish color of RB and showed some rheological changes in dough. However, up to 5% RB addition, the dough showed a similar property of breadmaking with giving functional benefits compared to the control. Moreover 5% FRB addition to the dough improved the taste, flavor, and texture important to quality of bread. Substitutional use of RBO for shortening in dough result in comparative decrease of volume of dough. Addition of yellowish RBO influenced the increasing yellowness score, hardness, gumminess and brittleness, which is disadvantageous for the quality of white bread. However up to 50% RBO substitution for shortening made little rheological differences compared to the control. The 50% RBO substitution for shortening increased the score of flavor in sensory test even if there was an unfavorable quality point of white bread caused by a decreased volume and an increased hardness. From these results it could be suggested that the proper use of RB, FRB and RBO in breadmaking could improve the taste and flavor, giving beneficial function originated from rice bran to white bread.

• Food Science and Preservation
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• v.12 no.6
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• pp.546-551
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• 2005

The new developed production process and the coating equipment were used to prepare the alginate coated rice having functional property. Then, the quality characteristics such as proximate analysis, moisture sorption properties, influence on the retrogradation, sensory evaluation were investigated. The moisture content of the alginate coated rice was $16.5-18\%$ which is $1.5\%$ higher than the normal rice. About $0.3\%$ alginate was coated on the rice by the measurement of carbohydrate content after coating with $2\%$ alginate. The rice coated with higher alginate concentration showed the higher moisture absorption. The rice coated with $2\%$ alginate solution stored $30^{\circ}C$ and $85\%$ RH conditions for 6 weeks and it increased $1.8\%$ of the moisture content The alginate coated rice has delayed the retrogradation more than 6 hrs as well as got the higher scores for the appearance, stickiness, and taste. The alginate coated rice is a good source of the fiber in the nutritional aspect and it improves the quality and functionality of the rice.