• Food Science and Preservation
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• v.11 no.1
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• pp.12-16
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• 2004

This study was to investigate the preference test of among 10’s and 20’s in New York, Atlanta, Chicago and Sanfrancisco in USA. Preference of packaging, design, printing, flavor, texture and overall preference surveyed. About thirty percent of the respondents showed high score in packaging among the items. The design and color of Yukwa was 22.0％ and 24.1％ in “excellent”. American did not prefer the texture due to stickiness of Yukwa. However, 92.7％ of the respondents showed high score in overall acceptability of Yukwa. On the basis of this result Yukwa would he developed for residential people’s preference. It is possible to export successfully the Korean traditional snack, Yukwa.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1268-1278
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• 2017

This study examined the characteristics of Sulgidduk with different amounts of apios powder (0, 10, 20, 30, and 40%). The moisture content of Sulgidduk significantly increased with the addition of apios powder. Also, the pH values of Sulgidduk significantly decreased with the addition of apios powder. The addition of apios powder in the Sulgidduk decreased the lightness (L) in Hunter's color value, but increased the redness (a) and yellowness (b). By increasing the quantity of apios powder, the hardness, gumminess, and chewiness of Sulgidduk decreased and its springiness increased. The addition of apios powder in the Sulgidduk increased the total polyphenol content and DPPH-radical-scavenging activity. In the sensory evaluation, the addition of 20, 30% apios powder had the best score in taste and overall preference. This study suggests that apios powder is an excellent ingredient for improving the sensory preference and functionality of Sulgidduk. The study also shows that it was the addition of 30% apios powder can be used to make functional Sulgidduk.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.63-69
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• 1997

This study was carried out in order to analyzed the changes in nitrogen containing taste compounds of three different types of traditional Korean soy sauce with varing ripening period, and to investigates correlation between sensory characteristics and taste compounds contents via contents assay and sensory evaluation of soy sauce samples. Total nitrogen, ammonia type nitrogen and amino type nitrogen contents showed the highest value in Kyupjang. 17 kinds of free amino acid was detected in Chungjangs and 16 kinds of free amino acid was detected in Kyupjang. Nucleotides and their related compounds detected were hypoxanthin, xanthin, IMP, AMP, Inosine, ADP. Free amino acid and nucleotides and their related compounds contents were highest in Kyupjang. Nitrogen related compounds content of high concentration soy sauce ripened over 150 days increased similarly with Kyupjang. In the sensory evaluation of soy sauce taste, Chungjang samples acquired the highest score in the offensive taste test while Kyupjang marked highest score for sweet taste, nutty taste, taste preference. High concentration soy sauce ripend over 150 days yielded the result similar to that of Kyupjang. Sweet taste showed positive correlation with nitrogen compounds. The materials that showed positive correlation with nutty and traditional soy sauce taste and taste preference were nitrogen compound, IMP, AMP. Except for tryptophan, all free amino acid showed positive correlation with nutty and traditional soy sauce taste. Particulary, taste preference correlated to lysine, aspartic acid and glutamic acid.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.335-339
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• 2010

The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p>0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p>0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p<0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p<0.05). Sensory intensity results are also presented.

• Korean Journal of Human Ecology
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• v.9 no.2
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• pp.85-92
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• 2006

He purpose of this study was to provide basic data for improvement commercial kimchi quality. To examine the consciousness of commercial kimchi, college students residing in the Jeonnam area were selected and asked to questionnaires. Commercial kimchi samples used included a total of 7 kinds which were fermented for 2 week at $4^{\circ}C$. A sensory characteristics included 10 items with a 5-score scale: color, savory taste, carbonated taste, sour taste, hot taste, salty taste, bitter taste, off-flavor, texture, and overall preference. 76% of the whole student liked kimchi, especially well-fermented kimchi(43.2%) and kimchi with fermented fish(48.6%). Participants liked savory(21.6%), hot(17.1%), and crispy(14.4%) taste. Their most favorite kimchi was the whole cabbage kimchi(26.1%), wild lettuce kimchi(0.9%) and watery kimchi made of sliced radishes(1.8%) were low in preference. 56.8% of participants had no experience in making kimchi. They mainly bought commercial kimchi in grocery stores(37.8%) or shopping malls(29.7%). They pointed out the addition of artificial sweeter(35.1%), insanitation, and discredit of kimchi materials(21.6%) as problems of commercial kimchi. The sensory characteristics of commercial fresh kimchi was significantly different in color($2.6{\sim}4.1$), and hot($2.3{\sim}3.8$), and salty($2.6{\sim}3.5$) with p<0.001. The sensory characteristics of $4^{\circ}C$-fermented commercial kimchi for 2 week was significantly different in color($2.7{\sim}3.9$), and salty($2.1{\sim}4.0$) with p<0.001. It was found that color, and hot, and salty taste had the greatest effect on the overall preference in non-fermented kimchi, and color and salty taste, in 2 week fermented kimchi

• Journal of the Korean Dietetic Association
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• v.21 no.1
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• pp.1-10
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• 2015

The aim of this study was to determine the optimal amount of paprika juice added to cashew dressing. This study presents fundamental data on the quality and sensory characteristics of cashew dressings added with paprika juice (addition of 20%, 40% yellow, red and green paprika juice instead of water). The pH of cashew dressing added with paprika juice was 4.61~4.80, whereas that of control was 4.35. The viscosity of cashew dressing added with paprika juice was 34,130.5~36,515.3 cp while that of control was 26,558.8 cp. L value of control (73.83) was higher than those of other groups (65.45~72.23), and a value of dressing added with red paprika juice (9.81~10.42) was higher than those of other groups. Preference of cashew dressings added with paprika juice and foods was evaluated. The sweet, sour, and savory tastes showed no significant differences between control and cashew dressings added with paprika juice. Preference of color of cashew dressing with green paprika juice was higher than those of other groups, and the preference of cashew dressing added with yellow paprika juice 20% (Y20) was higher than those of other groups. The Y20 sample received the highest score in sensory evaluation. In the sensory evaluation for food and dressing (Y20), chicken cutlets and fruit salad received higher scores than other foods. It is expected that cashew added with paprika juice will be utilized as a healthy dressing.

• Journal of the Korean Society of Food Culture
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• v.12 no.4
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• pp.383-389
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• 1997

This study was carried out in order to analyze the changes in nitrogen containing taste compounds of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1:4 and 1.3:4) and ripening periods (up to 2 years), and to investigate correlation between sensory characteristics and taste compound contents via contents assay and sensory evaluation of soy sauce samples. Nitrogen compound contents were higher in 1.3:4 than in 1:4 for all nitrogen compounds. Free amino acid contents were highest in soy sauce ripened for 210 days. Among amino acids, glutamic acid was highest concentration. Nucleotides and their related compound contents did not vary with concentrations and were highest in the sample ripened for 210 days. In direct sensory evaluation of soy sauce, overall taste preference showed positive correlation to sweet taste. Likewise, overall taste preference showed positive correlation to umami, nutty, sweet taste in the sensory evaluation of seaweed soup seasoned with soy sauce. Sensory evaluation score was higher in 1.3:4 than in 1:4. According to the correlation assay of taste compound contents and sensory evaluations, nitrogen compounds (such as amino type nitrogen), amino acids (such as glutamic acid, aspartic acid, and lysine, and etc.), nucleotides (such as AMP, IMP, and etc) had significant influence on the sensory characteristics of soy sauce, and therefore we can conclude that these compounds affect the taste and quality of soy sauce.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.71-76
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• 2000

This study was carried out in order to investigated the degree of expansion, textural and sensory characteristics of Yukwa made from various cultivars of waxy rice, With 5 varieties of waxy rice and a nonwaxy rice, Yukwa were prepared by the standardized method that had been established optimum preparation conditions. Yukwa made from Shinsunchalbyeo and Whasunchal showed lower degree of expansion than Hangangchalbyeo and IR 29, but showed higher crispness and softer texture among tested waxy rice cultivars. Sensory characteristics of these cultivars showed high score in flavor, crispness and preference. Whasunchalbyeo and Shinsunchalbyeo were appropriate varieties for Yukwa preparation and they were both short grain in length/width. Whasunchalbyeo has the highest score of water uptake and reducing sugar content in Key word.

• Food Science and Preservation
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• v.17 no.2
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• pp.243-249
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• 2010

We examined sensory characteristics to obtain the optimal conditions for doenjang preparation, using response surface methodology (RSM) to evaluate addition of sage (Salvia officinalis L.) powder to, and the salinity of, doenjang. We aimed to develop a new variety of doenjang linking traditional Korean doenjang preparation with the physiological functionalities of sage. Color values were 1.20-2.70, flavor values 1.60-3.20, taste values 1.40-3.50, texture scores 1.60-3.50, and overall preference values 1.60-3.05, with the differences depending on experimental variations in preparation. Analysis of a reaction surface formed by a quadratic regression equation found that the R-squared values for overall preference, texture, taste, flavor,and color were 0.11-0.41, thus relatively low and insignificant, being less than 5%. In sensory tests, the color value was 2.91 when the salinity was 21.50%, and sage powder was added to a concentration of 3.10% (all w/w). The flavor score was 3.21 when the salinity was 22.52% and sage powder concentration was 3.68%. The taste value was 2.87 when the salinity was 8.62% and sage powder concentration was 4.46%. The texture score was 2.88 when the salinity was 8.00% and sage powder concentration was 6.06%. The overall preference score was 2.74 when the salinity was 20.40% and sage powder concentration was 2.66%. Although this preparation method is new to Koreans, doenjang with added sage was associated with higher sensory scores than traditional doenjang, confirming the possibility of development of a novel functional doenjang.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.561-565
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• 1997

This study was done to develop the standard recipe for nutritious cowpea starch based grape jelly. The effects of grape juice concentration (4, 8, 12%) and 0.2% calcium addition were evaluated on textural and sensory properties of grape jelly through the instrumental analysis using rheometer and sensory evaluation. Instrumental analysis showed that hardness, chewiness and gumminess of grape jelly was incerased significantly In jelly made of higher concentration of grape juice, and also in 0.2% calcium containing jelly. According to sensory evaluation, higher grape juice contains jelly showed advantages in preference of color and overall quality. Calcium addition increased sourness in sensory score. Overall, 12% grape juice and 0.2% calcium containing jelly was most preferable, which means calcium fortified cowpea starch based grape jelly was successful try for nutritious and practical food for elementary school foodservice.