• 한국식품조리과학회지
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• 제18권2호
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• pp.185-192
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• 2002

In the fabrication of sponge cakes, wheat flour was substituted by Dioscorea Japonica flour at 3%, 6%, and 9% (C1, C2, and C3, respectively), and the sensory, physicochemical, texture properties, viable cell counts and chromaticity of the samples were investigated and compared with the control cake (C0). The addition of Dioscorea Japonica flour increased the density of the sponge cake, but decreased the size and moisture content of the cakes (C0〉C1〉C2〉C3). The pH value increased with increasing Dioscorea Japonica flour in the sponge cakes, and the microbial growth was remarkably suppressed by Dioscorea Japonica flour compared with the control. There was an increase in the chromaticity of the sponge cakes with increased Dioscorea Japonica flour in the cakes. Also, the hardness, gumminess, and chewiness were enhanced approximately two times higher than those of control by increasing Dioscorea Japonica flour. In the sensory evaluation, the addition of Dioscorea Japonica flour into sponge cakes showed a significant increment in the internal color, size/uniformity of the voids, and the sweetness, while the adhesiveness and moistness were the highest in the control. The overall preference was in the order C0〉C2〉C3〉Cl, and therefore, the substitution of 6% of wheat flour by Dioscorea Japonica was recommended in the fabrication of sponge cakes.

• 한국식품영양학회지
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• 제8권4호
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• pp.325-329
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• 1995

To investigate the Possibility of making noodle with Job's tears flour(JTV), it was mixed with wheat flour by the ratio of 60oyo. Making characteristics of noodle was studied in terms of cooking quality test, color measurement and sensory evaluation. The cooking quality of noodles with 10~40% JTF was almost same value as control in weight and volume of cooked noodle. Color difference ($\Delta$E) between noodles with JFT and control was revealed appreciable value. Though noodles with 10~30% JFT was not significantly different from control in color, only noodle with 10% JFT was same as control In texture by sensory evaluation test.

• 한국식품조리과학회지
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• 제22권1호
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• pp.30-36
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• 2006

Tofu samples with added herbs (green tea, rosemary, lavender and thyme) were prepared. The yield of the herb tofus was higher than that of the control tofu. The L value of the control tofu was higher than that of the herb tofus, whereas the b values were lower. The herb tofus had generally lower pH than the control tofu. Especially, lavender tofu showed the lowest pH. Under SEM examination, the control tofu showed a rough folding surface, whereas the green tea and lavender tofus had small air cell size and smooth surface. Most textural characteristics did not show significant difference among the tofu groups. However, chewiness and hardness of the thyme tofu were the lowest. In the sensory evaluation, the herb tofus had low scores in air cell size and a beany smell, but high scores in herb smell and hardness.

• 동아시아식생활학회지
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• 제16권5호
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• pp.559-563
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• 2006

This research was performed to investigate the potential use of Capsella bursa-pastoris (L.) as an ingredient to improve the biological function and flavor of kimchi. The quality characteristics were studied for kimchi with or without Capsella bursa-pastoris (L.) Medicus (CBM kimchi) during fermentation for 25 days at $10^{\circ}C$. The pH changes of CBM kimchi were slower than those of control but did not show any significant difference after addition of Capsella bursa-pastoris (L.) Medicus during fermentation. The titratable acidity of CBM kimchi was higher than that of control. The log number of total bacteria was lower about 1.5 $log_{10}$ cycle in CBM kimchi than in control during fermentation. However, lactic acid bacteria did not show significant difference between CMB kimchi and control. Sensory qualities of kimchi such as color, taste, flavor and overall acceptability were significantly improved by addition of 3% Capsella bursa-pastoris (L.) Medicus(p<0.05).

• 한국식품조리과학회지
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• 제19권4호
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• pp.447-453
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• 2003

This study was done to provide the basic information of bread made with curry powder. The amounts of curry powder used were 0 to 3% based on the wheat flour weight. The quality of bread was investigated by evaluation of the specific loaf volume, water absorption capacity, color, sensory quality and texture. The weight of bread decreased with the increase of curry power contents, but there were no significant differences among 0.5, 1 and 2% added curry powder bread. The volume and specific loaf volume also decreased with the increase of curry power contents, but those decreases were not significant between 1% one and 2% one. The water absorption capacities were not affected by the addition of curry powder. The lightness and redness decreased with an increase of curry powder content in the bread, while yellowness increased significantly(p<0.01). The result of the sensory evaluation showed that total acceptabilities of appearance, aroma, texture and taste in the bread with 0.5% and 1% curry powder were significantly higher than the control group and the other groups. Overall quality was negatively affected by the yellowness, odor, hot and bite taste of added curry powder. The factors affecting on the overall quality of the bread with added curry powder were in order of taste quality > curry powder odor > texture quality > aroma quality > springiness > wheat flour odor.

• 대한영양사협회학술지
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• 제21권1호
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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.

• 동아시아식생활학회지
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• 제11권4호
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• pp.305-314
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• 2001

The study was conducted to investigate the effect of added green tea and black tea powder on the quality of bread during storage. Tea bread was prepared with 0.1% and 2% concentration of green tea (GT) and black tea(BT) powder. The crude fat contents of GT 2% group and BT 2% group were significantly higher than those of control group. GT l% group and BT l% group. The loaf weight of the control group was the lowest and its loaf volume was the highest. Especially, GT 2% group had the lowest loaf volume. The internal lightness value of control group was the highest. the redness value of BT 2% group and the yellowness value of GT 2% group were the highest. GT 2% group was significantly higher in hardness and gumminess and BT l% group was higher in cohesiveness and springiness. After 5 day storage, the retrogradation of GT 2% group was the highest and that of BT 2% group was the lowest among groups. After 5 day storage. pH. titratable acidity and total colony count of GT 2% group was the lowest and those of control group was the highest. The sensory score of control, GT l% and GT 2% group were evaluated higher than others. The shelf-life of tea breads were prolonged to 1~3 days by adding green tea powder and black tea powder as compared with the control group. but It must be considered the way to increase the quality of bread in loaf volume and retrogradation.

• 한국식품영양학회지
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• 제26권3호
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• pp.447-452
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• 2013

This study investigated the quality characteristics of Yanggaeng with different amounts (in ratios of 0, 1, 2, 4% to the total materials) of tumeric powders. The proximate composition and total polyphenol content, antioxidant activities, Hunter's color values, pH, Brix and sensory properties of tumeric hanging were examined. Results of analysis of the proximate composition analysis showed that ash content was increased significantly by adding turmeric powder and the more content of turmeric powder. The higher content of tumeric powder, the higher total polyphenol and total flavonoids contents. Brix and brightness were lowered and yellowness was increased. The sensory properties were highly rated for the control without turmeric powder in four organoleptic (sensory) properties (taste, texture, odor, acceptance) except color. The group with-1% addition of turmeric powder was highly rated in the second place.

• 한국식품조리과학회지
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• 제26권3호
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• pp.281-289
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• 2010

This study was performed to provide basic data on sous-vided beef sirloin by comparing its water content, color, brightness, number of microorganism, mechanical quality characteristic test, and sensory test with a control group that was cooked using a traditional preparation method. There were no significant pH difference but water content, brightness, yellowness, and springiness were higher for the sous-vided beef sirloin, however, the sous-vided beef sirloin had less redness, hardness, and number of microorganism. Although sous-vided beef sirloin required a longer cooking time, it was softer and had a higher springiness. Generally, the sous-vided beef sirloin had a showed longer storage period and better evaluation than traditionally cooked beef sirloin in the sensory test. As a result, sous-vided beef sirloin is expected to have several merits over traditional preparation methods.

• 한국식생활문화학회지
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• 제25권6호
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• pp.801-809
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• 2010

This study investigated the quality characteristics of Sulgidduk with different levels (0, 4, 8, 12, 16%) of added yam powder by measuring water content, color value, texture, and sensory quality. The water content of Sulgidduk decreased significantly (p<0.05) by increasing the amount of yam powder. The Hunter's L value of Sulgidduk decreased, and the a and b values increased significantly. Mechanical texture parameters, such as hardness, cohesiveness, gumminess, adhesiveness, and chewiness decreased significantly (p<0.05) as the amount of added yam powder increased. The springiness of the 0, 4, 8 and 12% yam Sulgidduk was not different significantly, but springiness decreased significantly in the 16% yam Sulgidduk. Hardness increased significantly during storage, whereas cohesiveness, gumminess, and adhesiveness decreased. Springiness of the control sample increased significantly, but the Sulgidduk with added yam powder had the highest springiness levels during the first and second days. Chewiness was highest during the first day in all Sulgidduk preparations. The 12% yam Sulgidduk was the best in color, flavor, taste, moistness, chewiness, and overall acceptability from the sensory evaluation. These results indicate that Sulgidduk with 12% added yam powder had the best quality in sensory and texture analyses.