• Korean journal of food and cookery science
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• v.21 no.5
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• pp.629-636
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• 2005

This study was carried out to investigate of the quality characteristics of the starch Oddi Dasik(MSOD) manufactured with various addition levels (0, 5, 10, 18 and 28%) of mulberry fruit (Oddi) juice (MFJ), with various levels(55%, 50%, 45%, 37% and 27%) of sucrose syrup, and with the ratio of rice powder: mungbean starch (1:4) according to the traditional Korean Dasik (a kinds of cookie) methodology. The nutritional components of Oddi and MSOD were examined, and sensory evaluation and physical tests of MSOD added MFJ were conducted. The results are summarized as follows. In Oddi, the contents of moisture, crude fat, crude protein, crude ash, and vitamin C, and the levels of acidity, pH and sugar were 88.45%, 0.245%, 2.23%, 0.88%, 53.20 mg%, 8.00%, 4.41 and 11.0 Brix%, respectively. In MSOD (Oddi 10%), the contents of moisture, crude fat, crude protein, and crude ash, were 22.8%, 0.117%, 9.2% and 0.8%, respectively, and were all increased with increasing MFJ amount. In MSOD (Oddi 10%), the contents of Ca, Mg, K and Fe were 63.2 mg%, 70.9 mg%, 376.0 mg% and 7.7 mg%, respectively. and were increased with increasing MFJ amount. For the establishment of the additional amount of MFJ, sensory evaluation and physical tests were conducted. From the total characteristics of sensory evaluation, the MSOD with 10% MFJ was judged as the best. Color L and b values of MSOD significantly decreased and a value increased with increasing MFJ percentage. Hardness, gumminess, adhesiveness and chewiness among the texture characteristics of MSOD were significantly increased with increasing MFJ amount. However, there were no significant differences in springiness and cohesiveness of the MSOD. In conclusion, the optimal added amount of MFJ for the manufacture of the MSOD was proposed to be 10% of the total weight.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.284-290
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• 2014

The purpose of this study was to analyze the sensory and mechanical characteristics, moisture content and color values of Sulgidduk added with different amounts of 4 types of tangerine peel powder; 0% (TP-0 group), 1% (TP-1 group), 2% (TP-2 group), 3% (TP-3 group), and 4% (TP-4 group). As a result of analysis the texture of Sulgidduk tangerine peel powder, its hardness, springiness, cohesiveness and gumminess increased, whereas adhesiveness, chewiness did not have significant differences. The moisture content of Sulgidduk with tangerine peel powder ranged from 37% to 39%. The L-value of the color decreased with an increase in tangerine peel powder; however, the a-value and b-value of the color increased with an increase in tangerine peel powder. According to the sensory evaluation, TP3 had the highest values in color and moistness. Based on the results, it is considered that the most desirable ratio is tangerine peel powder TP3. Thus, the importance of the overall scores for taste and CP3 deems the results of treatment, which were highly appreciated. CP3 treatment and the overall acceptability chewy sweet in taste and was rated significantly higher. Hence, the results of the study support the benefits of tangerine peel powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of a further increase in Sulgidduk with tangerine peel powder, without causing an adverse quality effect, remains for future study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1021-1025
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• 2003

The study was to investigate the quality of wet noodle added with the powder green tea. The wet noodles were prepared to the ratio of 1, 2, 3, 5, 7.5 and 10% (w/w) of the powder green tea based on a flour weight. The initial pasting temperature in an amylograph was increased as the increase of the powder green tea, while peak and final viscosity as the increase decreased. The weight and volume of cooked noodles were decreased, and turbidity of soup was increased with the addition of the powder green tea. L and a values of wet noodles were decreased with the addition of the powder green tea, and b value was increased. Texture profile analysis of cooked noodle showed a increase of hardness, cohesiveness, springiness, chewiness up to 2% powder green tea, but decreased from 3% power green tea. However, adhesiveness decreased as the increase of the powder green tea. From the sensory evaluation, the wet noodles included 1% powder green tea were similarly evaluated as the noodle used whole wheat flour.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.459-467
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• 2010

The substitution effects of broccoli powder for flour in the preparation of sponge cake were determined by physicochemical and sensory analysis. The specific gravity and viscosity of the cake batter and cooking loss of the cake increased with an increasing amount of broccoli powder, whereas specific loaf volume and moisture content of the cake decreased. Lightness, redness, and yellowness of crust and crumb decreased with increasing broccoli powder content. A texture analyses revealed that the hardness, chewiness, gumminess, adhesiveness, and fracturability of the cake tended to increase in proportion to the amount of broccoli powder in the formula. In the sensory evaluation, cake prepared with 5% broccoli powder was similar to the control in moistness, softness, chewiness, and springiness. These results suggest that adding 5% broccoli powder is the best substitution ratio for sponge cake.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.293-306
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• 2006

We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day's aging. The color of Feta cheese was whitish (L. 93.19) at after finishing brine salting, but became a little yellowish(b. 3.52) (a. -0.71). For texture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese). Organoleptic evaluations were examined based on the intensities and the preferences for flavour, tastes, texture and mouth feeling. saltiness, bitterness and acidity were stronger in the intensities than control cheese, but the preferences were enhanced by aging to be better than control cheese at 14 days and later on, however, the texture changed to be weaker in hardness and unpleasant in mouthfeel. The fatty acid compositions of Feta cheese analysed by Gas chromatography were saturated fatty acid 42.06%, monoenoic acids 29.67%, di-enoic acids 24.24%, tri-enoic acids 1.21%.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.255-268
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• 2001

This study aimed for exploring the best recipe of Seosokbyung with different ingredient ratios of glutinous millet flour, sugar, and water added to rice flour. The most desirable recipe was determined by sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. The best score for each sensory item was obtained in the following condition: Color-245g(70%) of glutinous millet flour, 50g of sugar with 10$m\ell$ of water in 105g of rice flour. Flavor-l75g(50%) of glutinous millet flour with a 80$m\ell$of honey in 175g of rice flour. Graininess and Moistness-245g(70%) of glutinous millet flour with 70$m\ell$ of honey in 105g of rice flour. Chewiness-2I0g(60%) of glutinous millet flour, 60g of sugar with 20$m\ell$ of water in 140g of rice flour. Sweetness-l75g (50%) of glutinous millet flour 7g of sugar with 25$m\ell$ of water in 175g of rice flour. As a result of mechanical examination, the best score for springiness, cohesiveness, chewiness, gumminess, adhesiveness was obtained in the recipe of 175g (50%) of glutinous millet flour with 80$m\ell$ of sugar in 175g of rice flour, and that for hardness in the one of 245g (70%) of glutinous millet flour with 70$m\ell$ of honey in rice flour As the less amount of glutinous millet flour was added, the scores for springiness, cohesiveness, chewiness, gumminess and adhesiveness were increased, and the addition of honey gave higher scores than sugar or oligosaccharide(P<0.05) The best recipe of Seosokbyung was 140g of rice flour, 2 l0g of glutinous millet flour, 60g of sugar, 20$m\ell$ of water and 3.5g of salt. The moisture contents of rice flour and glutinous millet flour were 31.6% and 13.3%, respectively. The content of moisture in the best recipe of the Seosokbyung is approximately 36.101%. The moisture content higher than 36% gave better sensory scores in chewiness and moistness. As a result of colorimetry, the most bright ‘L’value(Lightness) was obtained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour, 70g of sugar and 25$m\ell$ of water. The highest ‘a’ value(Redness) was gained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour and 80$m\ell$ of honey. The best ‘b’ value(Yellowness) was obtained from 140g of rice flour, 210g (60% of rice flour) of glutinous millet flour, 60g of sugar and 20$m\ell$ of water.

• Human Ecology Research
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• v.53 no.1
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• pp.17-27
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• 2015

This study was performed to investigate the antioxidative properties of sea buckthorn (Hippophae rhamnoides L.; leaf, fruit and stem) and the quality characteristics of brown rice sulgidduk prepared using a powder of sea buckthorn leaves. First, the antioxidative activities of sea buckthorn were measured to choose the most effective part of this plant. By analyzing the measured values, we concluded that the effective part of sea buckthorn was its leaves. The $IC_{50}$ value of the DPPH radical scavenging activity and the ABTS radical scavenging activity in sea buckthorn leaves were $7.78{\mu}g/mL$ and $264.04{\mu}g/mL$, respectively. The total polyphenol and total flavonoid contents of sea buckthorn leaves were 3.80 mg/mL and .19 mg/mL, respectively. Therefore, the brown rice sulgidduk was prepared using a powder of sea buckthorn leaves in the weight ratio of 0%, .5%, 1.0%, 1.5%, 2.0% and 2.5%. For analyzing the quality characteristics of the prepared sulgidduk, proximate compositions, color and texture profiles were measured and a sensory evaluation was conducted. With an increase in the added content of the sea buckthorn leaf powder (SBLP), the L-value significantly decreased while the a-value and the b-value increased. In the case of texture profiles, the control group (control A) had a higher score for hardness than the case groups in which the SBLP was added. However, springiness, chewiness and adhesiveness were not significantly different among the groups. In the sensory evaluation, the sample containing 1.5% SBLP yielded the best results. Therefore, we suggest that the powder of sea buckthorn leaves is a good ingredient for increasing the consumer acceptability and functionality of sulgidduk.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.567-574
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• 2005

The purpose of this study was to analyze the sensory and mechanical characteristics, moisture content and color values of Hongwhasulgi by varying the quantity of Safflower seed powder and the types of sugar used. As a result of the quantitative analysis, it was found that as more Safflower seed powder was added to the non-glutinous rice powder, the tastiness, sweetness and coarseness of the resultant rice cake tasted almost the same as that of the raw seeds. When the quantity of the seed powder was the same, Hongwhasulgi with sugar added was moister than that with oligosaccharide, and as more seed powder was added, the rice cake became less chewy. The preference of flavor did not differ significantly among the samples. As a result of analyzing the texture, Hongwhasulgi with more Safflower seed power added and oligosaccharide used exhibited greater hardness, adhesiveness, gumminess and chewiness but lower cohesiveness, whereas springiness did not differ significantly among the samples. The moisture content of Hongwhasulgi ranged from $32.35{\sim}39.87%$. Hongwhasulgi with the sugar added was significantly moister than that with oligosaccharide added(p<0.05). Based on the above results, it is considered that the most desirable mix ratio for Hongwhasulgi is non-glutinous rice powder 190 g(95%), Safflower seed power 10 g(5%), sugar 20 g, salt 2 g, and water 35 mL.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.104-111
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• 2010

The purpose of this study is analyze the sensory and mechanical characteristics, moisture content and color values of bamboo leaf flour sulgidduk added by different amount of bamboo leaf flour; 0%(BP-0 group), 1%(BP-1 group), 2%(BP-2 group), 3%(BP-3 group), 4%(BP-4 group). As a result of analyzed the texture of sulgidduk bamboo leaf flour, its hardness, adhesiveness, gumminess, chewiness and cohesiveness increased while except for the springiness wasn't significantly differences. The moisture content of sulgidduk with bamboo leaf flour ranged from 37% to 39%. L-value of the color decreased with increasing bamboo leaf flour, but a-value and b-value of the color increased with increasing bamboo leaf flour. According to the sensory evaluation BF3 had the highest in color and moistness. Based on results, it is considered that the most desirable ratio of bamboo leaf flour was BF3. The results of the study support the benefits of bamboo leaf flour supplementation in sulgidduk in the aspects of taste and functionality. The degree of further increase of sulgidduk with bamboo leaf flour without causing the adverse quality effects remains for study.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.3
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• pp.211-219
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• 2014

To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the composition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at $4{\pm}1^{\circ}C$. Among the fish meatbased surimi, vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9-73.6%). Siginificant (P<0.05) differences in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable differences in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C's fried kamaboko was 2.6 but company B's was 1.9. There was no noticeable change in thiobarbituric acid reactive substances (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.