• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.289-293
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• 1992

This study was carried out to investigate the quality characteristics of commercial breakfast cereals. The results showed that as water absorption index (WAI) increased, water soluble index (WSI) decreased. WSI has an effect on Bowl life, so Bowl life became longer as WSI enhanced. The size, shape and texture of breakfast cereals were also affective factors of their Bowl life. The quality describing terms of breakfast cereals were surveyed and the terms were classified to brittleness, roasted nutty taste, sweetness, hardness and aftertaste, especially brittleness was the most important quality determining terms among these. Significantly, sweetness had positive correlationship with roasted nutty taste. Overall eating quality had positively correlationship with color and roasted nutty flavor, and negatively with pain in mouth, adhesiveness and additive taste.

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.58-68
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• 2023

This study investigated the quality characteristics of beyolmijang prepared with corn (steamed and roasted corn) with different pretreatments and simultaneously added starter (Bacillus velezensis JH1). pH decreased, whereas total acidity showed a tendency to increase. The moisture content decreased slightly according to the fermentation period. In color, the L and b values decreased in all samples, whereas the a value showed a tendency to increase significantly. In microorganisms, sample D had more lactic acid bacteria, whereas the mold content was lower. The total polyphenol content was highest at six weeks in sample E, and other samples showed a tendency to decrease over eight weeks. Antioxidant activity increased significantly. In particular, the content in sample E was significantly higher. Reducing sugar showed a tendency to increase as the fermentation period increased. The highest content was found in sample C containing roasted corn at six weeks of fermentation. Amino nitrogen and ammonia nitrogen content increased in all samples. As a result of electronic tongue, sample E prepared with steamed corn, roasted corn, and lactic acid bacteria showed a low salty taste, sour taste, and high umami taste and was considered a good material for the development of byeolmijang.

• Journal of Mushroom
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• v.18 no.1
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• pp.63-71
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• 2020

The present study aimed to investigate the biological activities and nutritional contents of extracts from three types of edible mushrooms (Pleurotus ostreatus, P. eryngii, and Hericium erinaceus) following different roasting treatments. Roasting by a household multi-oven (HR60) decreased the total polyphenol contents, as well as DPPH radical scavenging and nitrite scavenging activities compared with the fresh samples, and no significant difference was observed between the different roasting times. As a result of rotary drum roasting (CR) treatment, we could observe a decrease in the DPPH radical scavenging activity in all roasted mushroom samples compared with the fresh samples, whereas nitrite scavenging activity increased in roasted P. eryngii and H. erinaceus. Additionally, total polyphenol contents increased significantly in roasted H. erinaceus. In each roasted sample dried by HR60 and CR, the amount of palatable-taste amino acids (e.g., glutamic acid) and sweet-taste amino acids, including glycine, serine, alanine, and threonine, increased in P. ostreatus, whereas the amount of bitter amino acids, including leucine, isoleucine, histidine, valine, and methionine, decreased compared with the fresh samples. In P. eryngii and H. erinaceus samples, we also observed an increase in the amount of palatable and sweet-taste amino acids upon the roasting treatments; however, the amount of bitter amino acids increased simultaneously following the roasting treatments. These results suggest that CR treatment is more effective in increasing the biological activities and nutritional contents, such as palatable and sweet-taste amino acids, compared with HR60 treatment.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.515-520
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• 2007

To establish the roasting conditions of dandelion leaves for the manufacture of processed foods such as beverages and tea, we investigated the physicochemical and sensory characteristics of dandelion leaves and their hot water extracts by roasting treatment. As the number of roasting times increased, the free sugar content of the roasted dandelion leaves decreased, and in particular, free amino acid and total polyphenol content decreased greatly after only 1 roasting treatment. The amino nitrogen and total polyphenol contents of the roasted dandelion leaf hot water extracts also decreased greatly, and their L-, a-, and b-values showed much lower values than those of the raw leaf extracts. However, a greater amount of reducing sugars was extracted in the roasted leaves than in the raw leaves, suggesting that the roasting process allows for easier extraction of the compounds in dandelion leaves. Five sensory characteristics, including astringent taste, bitter taste, peen flavor, burnt taste, and sweet odor, were deduced through quantitative descriptive analysis of the hot water extracts. Among them, astringent taste, bitter taste, and green flavor showed significant differences between roasting treatments. The sensory evaluation results show that as the number of roasting times increased, the palatability of the hot water extracts increased greatly, in terms of color and taste.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.45-49
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• 2010

To reduce the astringent taste of lotus root, the effects of various treatment methods such as drying, soaking, steaming and roasting on the physicochemical properties and sensory characteristics were investigated. The following process conditions were selected: 1) drying (D), 2) soaking followed by drying ($SK{\rightarrow}D$), 3) steaming followed by drying ($ST{\rightarrow}D$), 4) drying followed by roasting ($D{\rightarrow}R$), 5) soaking and then drying followed by roasting ($SK{\rightarrow}D{\rightarrow}R$), 6) steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow$}. The tannin content of the lotus root was lowest when it was treated by steaming followed by drying ($ST{\rightarrow}D$). The astringent taste of lotus root was reduced by steaming, and the roasted taste was improved by roasting in terms of sensory and flavor characteristics. Consequently, lotus root treated by steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow}R$) showed the highest preference with respect to astringent and roasted taste.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.369-377
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• 2007

An investigation evaluating the preparation and physicochemical properties of sauce with various herbs(sancho, sage, and rosemary) derived from soy sauce was performed. The effects of the different kinds of herbs added to sauce for roasted mackerel were assessed using physiochemical, sensory, flavor, and texture analysis properties. This fish was then compared to, fish with salt. The moisture, crude protein, crude fat, and crude ash content of the roasted mackerel were significantly higher than the control(p<0.05, p<0.001). The salinity content of the herb sauce added samples were significantly higher than the control(p<0.05). Conversely, the pH and peroxide value of the herb sauce added samples were significantly lower than the control(p<0.001). A positive trend was observed for color value with sancho added sauce(p<0.001). The another positive effects on the texture of fish was observed for texture analysis, adhesiveness, springiness, gumminess, and chewiness with herb sauce added samples(p<0.05). In the flavor profile, the fishy smell was disappeared and antifungal flavor was improved with herb added sauce. Flavor, taste, texture, and overall preference of herb sauce were significantly highest in sancho added sauce(p<0.05, p<0.001). Results suggest that the best herb sauce for roasted mackerel was sancho added sauce.

• Food Science and Preservation
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• v.21 no.2
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• pp.224-230
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• 2014

Brazil (Monte Alegro) and Ethiopia (Sidamo) coffee beans were roasted at three different roasting levels(light, medium, and dark), and were analyzed for color, total phenolic compound, caffeine, and chlorogenic acid contents. The total phenolic and caffeine contents remained unchanged during roasting. The chlorogenic acid levels of the Brazil and Ethiopia samples decreased with roasting. The antioxidant activities were measured using DPPH and ABTS. The radical scavenging activities of the light-roasted and dark-roasted coffee beans were similar. The flavor patterns of roasted coffee beans were analyzed using an electronic nose system based on gas chromatography. The data revealed that the flavor patterns of the roasted coffee beans could be separated via discriminant function analysis (DFA) method. The taste of the roasted coffee beans was analyzed using an electronic tongue system. The sourness and sweetness were decreased with roasting.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.759-768
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• 2010

To improve the sensory acceptability of Kochujang with added Meju powder, Kochujang was prepared with added raw soy powder and roasted soy powder were added instead of Meju powder. These Kochujang were fermented for 45 days at $25{\pm}3^{\circ}C$ and examined for changes in their physicochemical properties and sensory characteristics. Results were as follows. In the moisture content and acidity of Kochujang, the group with added Meju powder was the highest. There were no significant differences in the lightness (L value), although the group with added with Meju powder and raw soy powder were decreased in lightness over days of storage. For redness (a value), the group with added raw soy powder was the highest, and the group with added raw soy powder was decreased with increasing storage days. For yellowness (b value), the group with added roasted soy powder was the highest, and there was no significant difference over storage days. The reducing sugar content of Kochjang to which roasted soy powder was added was the highest, and the amino-nitrogen contents of Kochjang to which Meju powder was added was the highest In sensory evaluation, the Kochjang with added roasted soy powder had the best score in taste and overall acceptability. Therefore, these results suggest that roasted soy powder can be applied to Kochjang for enhanced sensory preference.

• Food Science and Preservation
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• v.6 no.4
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• pp.435-441
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• 1999

This study was carried out to sensory evaluation of persimmon leaf by roasting and steaming. The good sensory evaluation of persimmon leaf tea of cutting after different steamed times was shown in 3 minutes and 5 minutes steamed tea. Taste sensory score was increased in proportion to increasing of soluble solid and extraction yield and the increasing of color sensory score had relation to increasing of color value. The best sensory score was in roasted persimmon leaf tea of 5 minutes roasting in persimmon leaf tea of cutting after steaming of 3 minutes and 5 minutes. The best sensory score was shown in 3 minutes steamed in 5 minutes roasted which was culled after different steaming times. The total sensory non of roasted tea was influenced from preprocessing and total sensory score of roasted tea was higher than Just steamed tea. According to above result, the sensory score of roasted tea was more higher than steamed tea and the highest score was in 5 minutes roasted tea which was cutted after 3 minutes steamed.

• Journal of Food Hygiene and Safety
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• v.11 no.1
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• pp.51-55
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• 1996

As a preliminary experiment to investigate the effect of ozone sterelization on the ginseng powder, the changes of fatty acid composition and organic acid content and sensory properties in ginseng powder treated with ozone was investigated. Ginseng powder was treated with 0.5 ppm ozone for 24 hours and 48 hours, respectively. With increase in ozone treatment time, the content of crude lipid and increase. Contents of unsaturated fatty acid-linolenic acid, linoleic acid, and oleic acid, etc.-decreased with ozone treatment time, whereas saturated fatty acid or same number-stearic acid-increased odor, bitter taste, roasted taste and sweet taste were thiner with ozone treatment times, but pungent taste was thicker with those treatment. These changes of ordors and tastes of ginseng powder with ozone treatment were predicted by oxydation of lipids, flavor components and saponins.