• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.547-553
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• 2007

The physicochemical and functional properties of tofu prepared with kanghwang(Curcuma aromatica Salab.) were investigated, in order to study the effects of six different commercial coagulants. The coagulant concentrations were determined as 0.3% GDL, 0.3% $MgCl_2$, 1.0% $CaCl_2$, 1.5% $CaSO_4$, 0.45% mixed coagulant, and 1.5% Milky-Mg by pre-experiments. Also, the optimum concentration for the added kanghwang(Curcuma aromatica Salab.) was chosen as 0.01%. The yields of the kanghwang tofu prepared with Milky-Mg, mixed, and GDL coagulants were higher than those prepared with $MgCl_2$, $CaCl_2$, and $CaSO_4$. The pH of the kanghwang tofu prepared with the $MgCl_2$ coagulant was higher than when made with the other coagulants. The turbidity of the kanghwang tofu was highest when it was coagulated with GDL, and moisture content was highest or the of kanghwang tofu coagulated with $CaCl_2$. In the color analysis of the kanghwang tofu, the $L^{***}$ value was highest with the Milky-Mg coagulant, while the $a^{***}$ value was highest and the b value lowest with the GDL coagulant. For the textural properties, the hardness results were in the order of $CaSO_4$ > $CaCl_2$ > $MgCl_2$ > mixed > GDL > Milky-Mg, springiness, gumminess, and brittleness were highest in the tofu coagulated with Milky-Mg. For the overall acceptability of the sensory properties, the Kanghwang tofu that was made using the mixed coagulant had the highest score.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.232-247
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• 2015

This study was carried out to evaluate the quality of characteristics of the Takju, Yakju, spirit made by various pulse crop Nuruks which were made by Whyangonkuk(whole wheat, mung beans), Naebubijeonkuk mung beans, wheat flour, millet), Daedukuk(whole wheat, soybean). pH, Brix, total acidity, cell numbers of yeast and alcohol content of brews were analysed and flavors, organic acids, sensory evaluation of Takju, Yakju, and spirit were employed to analyze for current study. Results showed that pH value of Whyangonkuk brews during fermentation decreased the lowest, and Brix value also decreased. Total acidity of Whyangonkuk at the initial and final stage of fermentation revealed the most. Alcohol contents of Naebubijeonkuk brew presented the highest at the initial stage of fermentation, but there were no significant differences among Whyangonkuk, Naebubijeonkuk and Daedukuk at the final stage of fermentation. Cell numbers of yeast were found the most in Daedukuk at the first stage of fermentation, and cell numbers started to decrease after 2 days, but there were no significant differences at the final stage(p<0.05). In terms of analysis of flavor components, acetone and n-amyl alcohol were not detected in Takju, Yakju, and spirit. n-butanol was detected the most value followed by i-amyl alcohol. Fusel oil were detected the highest level at spirit, but no differences among Takju, Yakju and spirit. In analysis of organic acids, fumaric acid and formic acid were detected in Takju and Yakju. while 7 kind of organic acids were detected. Lactic acid showed the highest level in organic acid analysis. Takju and Yakju made by Whyangonkuk showed the highest score, and Daedukuk showed the opposite result but there were no differences in spirit made by Whyangonkuk, Naebubijeonkuk, and Daedukuk. As a result of this study, Whyangonkuk presented the most desirable Nuruk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.613-621
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• 2006

This study was performed to evaluate the storage quality of milk bread added with $\beta$-glucan (10 20 and 30%), which is a functional food material produced from Agrobacterium spp. R259 KCTC 10197BP. During storage ($20^{\circ}C$, 40% relative humidity) the pH of all breads gradually increased, although there were no significant differences in pH of the $\beta$-glucan added milk bread from those of the control. During storage, the moisture content of all groups decreased, however, moisture contents in the $\beta$-glucan added breads were higher than that in the control. Hunter color values ($L^*,\;a^*\;and\;b^*\;value$) of the milk bread added upto 20% $\beta$-glucan were not significantly different, but the lightness increased during storage. Rapid increase of hardness in the milk bread during storage was observed in control, while the hardness of $\beta$-glucan added bread increased slowly. Also, the degree of retrogradation of bread decreased as $\beta$-glucan addition amount increased. Sensory evaluation showed that the score of over-all acceptability of the bread added with 20% $\beta$-glucan was the highest among treated groups until four days of storage. This study confirmed that the addition of $\beta$-glucan to milk bread maintained the moisture content and delayed hardness during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1994-2003
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• 2013

This study is performed to evaluate the effects of purple Kohlrabi addition on the quality properties and stability characteristics of hamburger patties during storage. The patties were prepared by adding 0% (N), 3.3% (K1), 6.6% (K2), and 10% (K3) of chopped purple Kohlrabi. Each patty was tested in triplicate and assigned to one of the four storage periods: 0, 5, 10, or 15 days. Addition of Kohlrabi decreased the protein and lipid contents, however, the ash and moisture contents were significantly increased. The total amino acid contents of N, K1, K2, and K3 were $15.34{\pm}1.02$, $14.57{\pm}1.28$, $15.10{\pm}1.17$, and $16.70{\pm}1.23$ mg/100 g, respectively. Palmitic acid was the most abundant among the saturated fatty acids, while oleic acid was the most abundant unsaturated fatty acids among the four groups. The water holding capacity value and cooking loss were not significantly different among the patties. In the textural characteristics, the addition of Kohlrabi increased the cohesiveness and chewiness values, but did not affect the hardness and springiness values of the patties. In the sensory evaluation, an addition of 10% Kohlrabi had the best score in color, flavor, and total acceptability. The pH of the patties decreased longer period storage; however, the total microbial counts, thiobarbituric acid (TBA) value and volatile basic nitrogen (VBN) content increased during storage. The TBA value and VBN content of the patties containing 10% Kohlrabi were lower than those of the N. Kohlrabi addition decreased the b (yellowness) and a (redness) values, and did not affect the L (lightness) value. Thus, this result suggests that adding Kohlrabi of 10% can be applied to patties for its functionality.

• Food Science and Preservation
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• v.23 no.2
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• pp.145-154
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• 2016

This study investigated the possibility of usage of freeze-dried ingredients for the preparation of Nabak kimchi. The quality characteristics of Nabak kimchi using freeze-dried ingredients (radish, kimchi cabbage, green onion, garlic and ginger) were monitored during storage at $4^{\circ}C$. The initial pH of Nabak kimchi was 5.76~5.93, however, it decreased significantly over increasing storage periods (p<0.05). The titratable acidity of Nabak kimchi increased during storage, reaching 0.43~1.08%. Among the freeze-dried samples, those treated with freeze-dried radish and minor ingredients showed lower titratable acidity than that of the control. The initial number of total aerobic and lactic acid bacteria were 5.57~6.25, and 5.52~6.24 log CFU/g, respectively. After 28 days, the population of total aerobic and lactic acid bacteria in the raw ingredients and freeze-dried minor ingredients was less than 8.0 log CFU/g, but more than 9.0 log CFU/g in other samples. Yeasts and molds in Nabak kimchi were detected up to 2~3 log CFU/g, but coliforms were not detected in all samples during storage. The score of firmness and overall acceptability in the control, raw ingredients and freeze-dried minor ingredients were significantly higher than others (p<0.05). These results indicated that freeze-dried ingredients, such as green onion, garlic, and ginger, can be used in kimchi and would delay microbial growth and extend the shelf-life of kimchi without any deduction of sensory quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.92-99
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• 2017

People have become more interested in fiber intake due to the rise of noncommunicable diseases such as hyperlipemia and abdominal obesity. This study was carried out to develop dacquoise incorporating different amounts of rice bran dietary fiber (5%, 10%, 15%, and 20%). Dacquoise characteristics such as viscosity, specific volume, moisture content, color, and texture were measured. Consumer acceptance and check-all-that-apply on characteristics of dacquoise with rice bran dietary fiber were observed. Increasing amounts of rice bran dietary fiber resulted in increasing viscosity of batter as well as higher specific volume, lightness, and hardness of finished product. On the contrary, yellowness and redness of dacquoise increased as the amount of rice bran dietary fiber increased. While there was no effect of rice bran dietary fiber on moisture content (range of 26.53~25.35%). According to the consumer acceptance test, dacquoise with 5% of rice bran dietary fiber showed the highest liking score in color and overall acceptance (5.9 and 5, respectively). The findings from the principle component analysis of principle component (PC) 1 (71.04% explanation) showed that as rice bran dietary fiber increased, texture of the product got drier, and consumers described the product with 20% rice bran dietary fiber as cotton mouth and 5% rice bran dietary fiber as sticky. PC2 (16.54% explanation) demonstrated 5% and 10% rice bran dietary fiber, and dacquoise had nutty and soybean notes while 15% and 20% rice bran dietary fiber dacquoise had flour, bitter, and salty flavors. Based on these results, the optimum addition level of rice bran dietary fiber for dacquoise is 5%.

• Journal of Aquaculture
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• v.20 no.3
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• pp.147-153
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• 2007

The present study was performed to evaluate sitological quality of the cultured and wild river puffer, Takifugu obscurus. Proximate composition, the content of extractive nitrogen, the content of nucleotides and their related compounds, total and free amino acid, and fatty acids were analysed and sensory evaluation in the muscle of the river puffer were compared. The cultured river puffer had a higher moisture content compared to the wild fish, while there was no significant difference in crude lipid, crude protein and ash contents. Nucleotides and their related compounds including ATP, ADP, AMP, IMP, HxR and Hx were detected. The result from analyzing ATP-related compound showed difference in total content by wild and cultured river puffer, and IMP content that had largest influence upon the savory taste of sliced raw fish, was higher in the cultured fishes than wild ones. Breaking strength level of the wild river puffer was higher than that of the cultured fish. High levels of C16:0 and C18:0 were shown in all samples and -3 polyunsaturated fatty acid content were not different between the cultured and wild river puffers (P>0.05). Total 17 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, lysine and leucine and low contents of cystine, histidine, methionine and tyrosine. The result from surveying free amino acid content of wild and cultured river puffer showed difference in content, but generally taurine and lysine content for the whole free amino acid held the most part. There was no significant difference in texture, flavor and overall acceptance score between the cultured and wild fishes (P>0.05).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.1
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• pp.34-43
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• 1990

Six commerical rice varieties were cultivated and harvested at different locations in 1987 and 1988 to clarify the degree of locational variations. of several characteristics related to rice grain quality using the rice samples harvested from 8 to 20 locations for a variety each year. Locational variations of percent brown rice, percent milled rice, 1000-grain weight and amylose content were small, but whole grain rate, alkali digestibility, gel consistency, percent white-center and white-belly grain, degree of chalkiness and degree of translucency showed larger variations between locations. The degree of locational variation of sensory evaluation score for eating quality of cooked rice were varied from small to large along with rice variety used and year cultivated. Texture palatability index and stickiness of cooked rice among rheogram characteristics showed larger locational variations, but cohesiveness and springiness showed smaller variations between locations. Set back, break down and maximum viscosity showed larger locational variations among amylogram characteristics of rice flour. Special attention was given to a cultivated location, Anseong, because rice samples harvested at Anseong showed lower percent white-center and white-belly grain, and low set back and high break down in Chucheongbyeo, lower percent white-center and white-belly grain, higher texture palatability index and viscousness/hardness ratio, and low set back and high break down in Dongjinbyeo, higher texture palatability index, and low set back and high break down in Yongmunbyeo, lower percent white-center and white-belly grain in Sangpungbyeo, and low set back and high break down in Samkangbyeo. No other locations in this study produced rice samples showing wide acceptable quality-related characteristics except Anseong.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.850-856
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• 2013

This study was conducted to determine the effects of physical treatments for quality of wet noodles. Noodles were being tried with a microwave (for 1 min), an autoclave (for 30 or 50 min), and both autoclave and microwave (for 30/1 min or 50/1 min). The results showed that the pH levels were slightly decreased after treatments of autoclave and autoclave/microwave. The moisture contents were considerably decreased as compared to the control except autoclave (50 min). After all treatments, the lightness was decreased in all samples, but, redness was increased (except microwave) and the yellowness was increased after autoclave (50 min) and autoclave/microwave (50/1 min). Texture was increased as compared to the control except microwave. In the sensory evaluation, the noodles treated with microwave, autoclave (50 min), and autoclave/ microwave (50/1 min) showed a high score in overall preference. From these results, both the autoclave and microwave methods can be applied to the wet noodles without diminishing its quality to a great extent.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.430-435
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• 2005

Current study was conducted to investigate the effect of organic selenium supplementation originated from mushroom culture medium on meat quality of Hanwoo sleets. The result showed that organic selenium supplementation of 0.9 ppm (DM based ratio) for 2 (T1), 4 (T2) and 6 (T3) months had no effect on moisture content in longissimus muscle, with 63 to $66\%$ compared to non-supplemented control group Similarly, intramuscular fat content ranged from 11.7 to $16.4\%$ did not differ between the treatment groups (p>0.05). T3 group showed the highest protein content with $20.8\%$ while T2 group had the lowest content with $19.2\%$ The data indicated that organic selenium supplementation to the experimental concentration had indictable effect on proximate composition The treatments similarly had no influence on physical and biological characteristics of longissimus muscle, where cooking loss and shear force ranged from 20 to $21\%$ and from 3.6 to 4.4kg, respectively. On the other hand, muscle pH at 24 h postmortem showed 5.52, 5.57, 5.50, 5.50 for control, T1, T2 and T3, respectively, indicating that the longer feeding period resulted in the lower ultimate un A similar trend was observed from water-holding capacity (63.8, 64.4 and $64.2\%$ for T1, T2 and T3, respectively) which was significantly higher than con01 group of $59.5\%$ For sensory evaluation, juiciness did not differ between the treatment groups, but n and n (5.30 and 5.28, respectively) showed significantly tender mat Particularly, T2 group received significantly higher flavor score among the treatment groups including controls. The data indicated that organic selenium supplementation to the experimental concentration had no effect on beef quality, but the treatment effect on anti-oxidation function is remained for further studies.