• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.424-429
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• 1996

In an attempt to evaluate the effect of six starch sources-potato starch acetate, corn starch acetate, waxy corn starch, corn starch, potato starch, and wheat starch on properties of frozen noodle, amylograph characteristics of starch-wheat flour composites, cooking quality, maximum cutting force and sensory properties of cooked frozen noodles were examined. Compared with 100% wheat flour as control, potato starch acetate and potato starch-wheat flour composites had slightly lower initial pasting temperature and wheat flour composites with acetylated starches, waxy corn starch and potato starch had slightly higher maximum peak viscosity. At cooking quality examination of noodles made from wheat flour-starch composites, volume and weight of cooked noodles were increased and cook loss was decreased with the addition of acetylated starches and waxy corn starch. Maximum cutting forces of cooked frozen noodles containing more than 15% of potato starch acetate and only 15% of corn starch acetate were higher than that of control. Other starches except potato starch improved sensory properties of cooked frozen noodles and the greatest positive effect was acetated potato starch.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.406-412
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• 2010

This study was conducted to investigate the effects of saltwort on the quality characteristics of tofu. In addition, we examined the potential for commercialization of tofu containing saltwort. For this study, saltwort was added to tofu at 0%, 4%, 8%, 12%, 16% and 20% and quality and sensory tests were administered. Analyzing the mineral contents of saltwort juice, K was present in the greatest amount, followed by Mg, P, Ca, and F (in decreasing order). There were significant differences in yield rates and turbidity between the groups. Acidity was highest in the control group, and acidity and volume of tofu tended to decrease with an increase in saltwort powder. L value and a value decreased as the content of slaltwort powder increased, but b value increased with increasing saltwort powder concentration. Hardness, chewiness, and gumminess were rated higher in the control and the 4% supplement groups than the others groups. In the sensory evaluation, cross section and soybean flavor were the highest in the 4% saltwort supplement group, and the presence of an "off-flavor" increased with the content of saltwort powder. The saltiness score was highest in the 20% supplement group. The 4% and 8% supplement groups were favored in the "feel after swallowing" assessment. Softness was the lowest in the 20% supplement group, and the 4% supplement group had the highest overall acceptability. As demonstrated by these results, the addition of saltwort positively affected the overall sensory evaluation of tofu and supplementation with saltwort at 4% and 8% might be considered the most appropriate choices. In conclusion, saltwort tofu expected to increase the functionality of new products, particularly with respect to product variety and health improvement.

• Food Science and Preservation
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• v.7 no.4
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• pp.380-383
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• 2000

This study attempted to examine the sensory quality, the degree of gelatinization, color, texture and moisture content of Paeksulgis prepared with different level of Gardenia jasminoides. The moisture contents were about 39∼43% in the Paeksulgies prepared with different level of Gardenia jasminoides. L-value on the control group was high, 93.24. and G$_2$was 90.49, high, but another group were about 82∼86, it was not siginificantly. As the amount of Gardenia jasminoides was increased, a-value on the Paeksulgies was decreased, showed green color. In case of Gardenia jasminoides, b-value of the control group was very low, 10.08. As the amount of Gardenia jasminoides was increased, b-value on Paeksulgies was increased. In sensory quality, Paeksulgies by the amount of 2∼3% water extracted Gardenia jasminoides showed the most favorable sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.1048-1064
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• 2005

Detection of specific compounds influencing food flavor quality is not easy. Electronic nose, comprised of electronic chemical sensors with partial specificity and appropriate pattern recognition system, is capable of recognizing simple and complex volatiles. It provides fast analysis with simple and straightforward results and is best suited for quality control and process monitoring of flavor in food industry. This review examines application of electronic nose in food analysis with brief explanation of its principle. Characteristics of different sensors and sensor drift. and solutions to related problems are reviewed. Applications of electronic nose in food industry include monitoring of fermentation process and lipid oxidation, prediction of shelf life, identification of irradiated volatile compounds, discrimination of food material origin, and quality control of food and processing by principal component analysis and neural network analysis. Electronic nose could be useful for quality control in food industry when correlating analytical instrumental data with sensory evaluation results.

• Preventive Nutrition and Food Science
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• v.9 no.3
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• pp.218-221
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• 2004

Irradiated red pepper powder (IRPP) was tested for its ability to retard fermentation and to maintain a high quality of Kimchi by the reduction of the initial microbial load. Kimchi containing IRPP at the doses of 0, 5, 10, 15, or 20 kGy was prepared. Quality indices for Kimchi in this study were pH, titratable acidity, reducing sugar content, total microbial count, lactic acid bacterial load, and sensory evaluation. Based on the pH and titratable acidity, the Kimchi with IRPP showed a retarded fermentation until 15 days. The number of the total aerobes and lactic acid bacteria of the Kimchi with IRPP were lower by about 1 log CFU/mL compared to control at day 0, however, the counts increased to 8.5 log CFU/mL after 10 days, which was similar to the control group. Kimchi that was fermented with 5 kGy IRPP was better than control and other treatments in odor and color, whereas the control scored highest in taste. Addition of IRPP showed a limited retardation of Kimchi fermentation without other quality deterioration.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.830-837
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• 2011

This study was carried out to investigate the quality characteristics of yellow layer cake mulberry powder. After making yellow layer cake with mulberry powder, water activity, crumb texture, crumb color, and sensory tests were investigated. After 1 day of storage, Aw of control with weak flour did not show any significant difference, whereas those with 1, 3. 5% mulberry powder showed a significant decrease in Aw. During storage, the Aw values of yellow layer cakes containing mulberry powder were consistent. Hardness, springiness, cohesiveness, and gumminess of the yellow layer cakes containing mulberry powder all decreased compared to those of control. Hardness, springiness, cohesiveness, and gumminess all increased with storage time. Further a higher percentage of mulberry powder was associated with a lower L value, but higher a value. b values were lower in the 1% and 3% mulberry powders, but 5% showed a slightly higher b value. An increase in storage time was associated with decreased L and b values and increased a value. The micrographs of yellow layer cakes with mulberry powder showed a slightly coarser porosity than that of controls. The results of the sensory test showed that the over-all acceptability of 1% mulberry powder cake was the best.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.150-159
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• 2009

The purpose of this research was to improve the quality of Sulgidduk by additions of green tea or rosemary powder to enhance its functional properties and antimicrobial effects. The green tea or rosemary powders were added to the Sulgidduk at different levels (1 or 3%), and color values, textural characteristics, sensory qualities, pH values, and acetic acid values were evaluated. With higher amounts of green tea or rosemary powder, the L-values of samples decreased and a-and b-values increased. Texture profile analyses indicated that hardness was significantly different among all the samples. The sensory evaluation results showed that the 1% addition of green tea or rosemary powder did not cause significant differences in overall acceptability, flavor, or taste. During storage, pH values decreased in all groups and the control group showed the lowest value. Acetic acid values increased during storage and the control group showed the highest value in the last stage of storage. Finally, the L- and a-values of samples did not change significantly during storage.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.119-133
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• 2006

This study was conducted to examine the sensory characteristics and the experimental of the medicinal demi-glace with varying quantity of omija extracts added. First, according to the result of this study, demi-glace sauces with varying quantity of omija extracts added were as follows; (1) pH : The pH of control groups was 5.13 and omija sauces ranged from pH 4.18 to pH 4.81. And the more omija extracts were added, the less pH was found. (2) $^{\circ}Brix$ : The control was 10.2 and omija sauces ranged from 11.1 to 13.0 $^{\circ}Brix$. The more omija extracts were added, the higher $^{\circ}Brix$ was found. (3) Color : The heavier weight of omija were added, the less L value was found; however, a, b values were increased. Secondly, the results of sensory evaluation based on authentic tastes of demi-glace sauces with the different levels of omija added were as follows; In terms of aftertastes and overall acceptability preference of demi-glace sauces, males and females preferred 2% added omija sauces. There were no significant differences in gender, but there were significant differences in sample sauce(p<0.001). This study found that 2% sauce was recommended as the best for the application of medicinal demi-glace sauce with omija.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.125-134
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• 2017

This study aimed to examine quality properties of muffin by the amount of addition of Korean whole wheat flour (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in the healthy food. The effect of Korean whole wheat flour were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins when storage (1, 3, 5 days) was measured. As the ratio of Korean whole wheat flour increased, the baking loss rate and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The addition of Korean whole wheat flour increased lightness (L value) of crust and crumb decreased, whereas redness (a value) and yellowness (b value) increased. The control group (CON) showed the highest springiness lowest hardness. The muffin with 25% of Korean whole wheat flour (WHF25) in test group showed the high springiness low hardness. According to the sensory evaluation, the control group showed the highest score in terms of taste, however WHF25 showed the highest score in appearance, color, flavor, texture and overall acceptance, WHF25 showed the best result and the optimum addition of Korean whole wheat flour. Furthermore, this study proposes the possibility of development of various confectionery with using Korean whole wheat flour.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.802-810
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• 2014

This study investigated the quality characteristics of muffins prepared with tagatose. The effect of tagatose were evaluated in terms of height, volume, weight, specific volume, baking loss rate, moisture contents, colorimeter, sensory evaluation, and texture of muffins during storage (1, 3, 5 days) and texture was measured using a texture analyzer. As the ratio of tagatose increased, the volume, specific volume, baking loss rate, and height decreased, whereas moisture content increased. During storage, control without tagatose showed the highest springiness lowest hardness by TPA, whereas hardness of muffins increased and springiness decreased as the contents of tagatose increased. Lightness of crust and crumb decreased significantly as contents of tagatose increased. According to the sensory evaluation, the control group showed the highest score in terms of texture but was not significant with 2% tagatose (T2). For appearance, color, flavor, taste, and overall acceptance, T2 showed the best result.