• Food Science and Preservation
• /
• v.18 no.1
• /
• pp.111-118
• /
• 2011

The purpose of this study was to develop functional breads added with spirulina, improvement of Quality Characteristics and for long-term storage of spirulina bread. Three different levels of spirulina (0.4, 0.8, 1.2 %) were added to the total amount of ingredient. The weight of spirulina containing bread decreased with spirulina level. During storage, moisture content was higher in spirulina containing breads compared with control bread. During storage, contents of phycocyanin increased with increasing spirulina powder. There was Hunter color value($L^*$, $a^*$ and $b^*$ value) lightness of the crumb of bread with increasing spirulina powder was decreased during storage. Textural properties by TPA showed that hardness was increased during storage, but the hardness of spirulina bread decreased as spirulina addition amount increased. Also, springiness was decreased during storage. The antioxidant activities was decreased with increasing spirulina powder content. Sensory results showed that the scores of over-all preference buy in the bread with spirulina 0.8 % higher than the control and the other groups.

• Korean journal of food and cookery science
• /
• v.18 no.4
• /
• pp.399-406
• /
• 2002

Steam cakes were prepared with the addition of pine needle powder(Pinus densiflora Seib. et Zucc) at 0%, 1%, 2%, 3%, 4%, and their sensory quality and mechanical characteristics were compared. Sensory evaluation was performed and compared between the subjects in twenties and forties of age. As a result of the sensory evaluation in forties, steam cake with 3% pine needle powder showed the highest score in overall acceptability; however, in the group of twenties, control cake with no pine needle powder showed the highest score. In the measurement of color changes, L value(lightness) was decreased, but a value(redness) and b value(yellowness) were increased as the addition of pine needle powder increased. In textural characteristics, the hardness, springiness, gumminess and brittleness of steam cake were decreased by the increase of pine needle powder. The hardness and brittleness were increased as the storage time increased.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.12
• /
• pp.1972-1980
• /
• 2013

The purpose of this study is to evaluate the storage quality characteristics of bread with added dried mulberry pomace (DMP, 0, 1, 3 or 5%) during storage at $4^{\circ}C$ for 7 days. During the entire storage period, the moisture content was higher in breads containing DMP compared with the control bread. Textural properties by TPA showed that the hardness of DMP bread maintained a lower hardness than that of the control during the entire storage period. Moreover, DSC (Differential Scanning Calorimetry) result showed that ${\Delta}H$ (crystal melting enthalpy) of the bread containing DMP was lower than that of the control bread, which indicate the retarding of retrogradation. The sensory preference test results demonstrated that the bread with 3% DMP had higher scores in over-all preference than the others. These results suggest that DMP delays the retrogradation of bread during storage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.3
• /
• pp.426-434
• /
• 2011

In order to increase the use of rice, ginseng Garaedduks and Topokki were made and the physicochemical and sensory properties were investigated. Topokki and Garaedduks were added with 0, 1, 3 and 5% ginseng powder and stored at $20^{\circ}C$ for 48 hours. The moisture contents were not different to the increasing amount of ginseng powder and increasing storage time for 48 hours. The moisture content of Garaedduks for control and 5% added ginseng powder were 48.08% and 49.62%, respectively. The L value in color of uncooked ginseng Garaedduk decreased according to the added amount of ginseng powder, and the b value in color increased significantly according to the added amount of ginseng powder and during 48 hours storage at $20^{\circ}C$. Textural analysis, measured using a texture analyzer, of Garaedduk revealed that hardness, cohesiveness, chewiness decreased significantly and adhesiveness increased according to the added amount of ginseng powder. In sensory evaluation, 5% ginseng Garaedduk (uncooked, cooked) scored higher in overall acceptability than those of the other samples. In cooking properties, water absorption and solid contents increased according to the added amount of ginseng powder. Therefore, Garaedduk containing 5% ginseng powder was the most preferable. These results implied that the degree of retrogradation of ginseng Garaedduk might be low due to its high dietary fiber content.

• Korean Journal of Poultry Science
• /
• v.44 no.1
• /
• pp.41-49
• /
• 2017

This study was conducted to identify the quality and functional properties of meat and meat batter among commercial broilers and two different ages of spent layers. Breast and whole leg meat samples were prepared from the broilers and spent layers to compare meat quality traits: Commercial broiler (Arbor Acre; 6-week-old) and two different ages of spent layers (Hy-Line; 70 and 95-week-old). Three types of meat batters containing breast meat as 50% of total ingredients were also prepared to analyze processing qualities. The broiler showed the highest water holding capacity (p<0.05) and the lowest cooking loss value (p<0.05) in both meat and meat batter samples. The breast and leg meat of the 95-week-old layers showed the highest shear force value (p<0.05), and also showed the highest shear force and hardness values in the meat batter. Although the oldest layer meat showed tougher textural traits than the 70-week-old layers, no significant differences were found for cooking loss and water loss values in both the meat and meat batter samples. Besides, panelists gave equivalent scores within different ages and parts of the cooked layer meats in the sensory evaluation. Similar ratios of polyunsaturated fatty acids to saturated fatty acids, and omega-6 to omega-3 fatty acids were obtained from both the 70-week-old layer and 95-week-old layer meats. In conclusion, the 95-week-old spent layers, especially for breast meat, had equivalent potential as raw materials for processed meat products compared to the 70-week-old layers.

• Korean Journal of Food Science and Technology
• /
• v.37 no.3
• /
• pp.412-417
• /
• 2005

Effects of substituting olive, corn, soybean, and sunflower oils (each at 50% substitution) on chemical composition and sensory quality of beef hamburger patties were determined. Although beef patties added with plant oils were not different in chemical composition to control (added beef fat 10%), they had 2.0-3.8% lower caloric contents, 3.7-5.9% lower cooking loss, and less diameter and thickness changes after cooking. Beef patties with olive oil had lowest $L^*-values$ before and after cooking. In textural properties, control had higher hardness, cohesiveness, and gumminess than patties with plant oils, whereas no differences in springiness were observed between control nod all plant oil-treated patties. Beef patties containing olive oil had higher scores for overall acceptability than other patties.

• Microbiology and Biotechnology Letters
• /
• v.11 no.1
• /
• pp.53-58
• /
• 1983

Sik-hae is a traditional Korean fermented fish product which is made from flat-fish, garlic, salt, red pepper and millet. The changes in chemical composition, pH, acidity and the contents of Amino-N, VBN, TMA and organic acids were investigated during the fermentation of Sik-hae. The changes in the microflora, enzyme activity and the sensory quality including textural characteristics were also evaluated. The changes in the contents of crude protein, crude fat and moisture during Sik-hae fermentation were negligible. The pH of the product tended to decrease in the course of fermentation and it showed the minimum value of 4.5 after 7 days of fermentation. On the other hand the acidity continued to increase up to 2300mg % by 4 weeks of fermentation. Lactic acid was the major organic acid. The content of Amino-N in sik-hae gradually increased up to 673.6mg % by 2 weeks of fermentation, and then slightly decreased. The content of VBN increased rapidly during the first 2 weeks of fermentation, while little changes in TMA content was observed. The number of proteolytic bacteria increased slightly for the first 2 weeks and then rapidly decreased. The number of yeast and acid forming bacteria increased rapidly from the 4th day to the 14th day of fermentation and then decreased. Both lipase and protease activities showed the maximum at the 11th day of fermentation. The texture softening of the fish occurred after 1 week of fermentation and the adhesiveness appeared after 2 weeks of fermentation. Summarizing these results, the optimum fermentation time for Sik-hae from flat fish were 2 weeks at 2$0^{\circ}C$ and the quality of the product could be kept for up to 4 weeks in refrigerator.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.1
• /
• pp.58-64
• /
• 2007

Antioxidative activity and functional properties of the powder obtained from ground Opuntia ficus-indica var. saboten fruit were studied. Cupcakes containing 1,3, and 5% (w/w) of O. ficus-indica vu. saboten powders were prepared and evaluated for their sensory property, textural quality, and shelf-life. The antioxidative activity, measured by DPPH radical scavenging activity of O. ficus-indica var. saboten powder, increased as the concentrations of O. ficus-indica var. saboten powder increased. No coliform bacteria, yeasts, and molds were detected in either the O. ficus-indica var. saboten powder or in the cupcakes. However, total aerobic bacteria counts were 4.41 log CFU/g in the O. ficus-indica var. saboten powder and were a negligible level (<$10^2$ CFU/g) in the cupcakes. Moisture content of the cupcakes was not significantly different in all samples. Lightness (L) and yellowness (b) of cupcake color decreased as the concentration of O. ficus-indicar var. saboten powder increased, whereas the redness (a) increased. Increasing the concentration of O. ficus-indica var. saboten powder, the mechanical characteristics of the cupcakes, such as hardness, gumminess, and chewiness, while decreasing cohesiveness and springiness. The sensory properties, such as color, flavor, taste, texture, and overall acceptability, of the cupcakes containing the 1% 0. ficus-indica var. saboten powder were superior to the control sample. The results exhibited that the adding the O. ficus-indica var. saboten powder into the cupcakes increased antioxidant activity and showed no effect on shelf-life of the cupcakes. The highest quality improvement was obtained by incorporating the 1% (w/w) of 0. ficus-indica var. saboten powder into the cupcake formula.

• Korean Journal of Food Science and Technology
• /
• v.37 no.3
• /
• pp.397-404
• /
• 2005

Effects of ${\gamma}$-oryzanol (0.0, 0.1, 0.5, 1.0, 2.0%) addition on physical and chemical properties of yackwa were determined during storage for 6 weeks at $30^{\circ}C$. Acid, peroxide, and thiobarbituric acid (TBA) valves, color, texture, fatty acid compositions, hexanal content, and rancid flavor of yackwa were measured. Acid, peroxide, and TBA values. and hexanal contents of ${\gamma}$-oryzanol-treated groups were significantly lower than those of groups without ${\gamma}$-oryzanol treatment after 6 week (p < 0,05) and showed concentration-dependency, while no significant differences were observed in colors (p > 0.05). Effects of ${\gamma}$-oryzanol on textural characteristics were not consistent. As storage time increased, ratio of unsaturated fatty acids to saturated fatty acids or ${\gamma}$-oryzanol-added groups was higher than that of groups without ${\gamma}$-oryzanol addition. Addition of ${\gamma}$-oryzanol was effective in decreasing hexanal formation. Sensory evaluation showed rancid odor decreased with increasing concentration of ${\gamma}$-oryzanol. These results suggested ${\gamma}$y-oryzanol, as a natural antioxidant, delayed quality decrease of yackwa during storage.

• Korean Journal of Food Science and Technology
• /
• v.14 no.2
• /
• pp.146-150
• /
• 1982

In order to improve the nutritional and cooking quality of noodle, and to develop the utility of mungbean, the mungbean-wheat composite flour which contained 20, 40 and 60% mungbean flour were prepared. The characteristics and the noodle-making properties of the composite flours were examined. The water absorption of the composite flour decreased with the increase of the mungbeen content. Amylograph data showed that the more mungbean the composite flour contained the higher the initial pasting temperature of the flour was. The composite flour containing 40% mungbean flour showed the maximum viscosity. Analysis of the textural characteristics of the noodles indicated that the more mungbean flour the noodle contained the more hard, cohesive and gummy the noodles were. Analysis of the turbidity of the fluid obtained after cooking the noodles showed that the turbidities of noodles containing 20 and 40% mungbean were lower than that of wheat flour alone. The quality and sensory tests showed that the noodles of the composite flour containing 20 and 40% mungbean flour were superior to those of wheat flour alone.