• Title/Summary/Keyword: sourness

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Quality Characteristics and Antioxidant Activities of Makgeolli using Pomegranate Powder (석류를 이용한 막걸리의 품질 특성 및 항산화 활성)

  • Kim, Nan-Seul;An, Mi-Ji;Choi, Sun-Uk
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.6
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    • pp.811-818
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    • 2014
  • The quality characteristics and antioxidant activities of makgeolli added with different amounts of pomegranate powder (0%, 5%, 10%, 15%, 20%) were investigated. Although pH was reduced with increasing concentrations of pomegranate powder, all pH values rapidly decreased for 2 days, and then gently increased afterwards. Total acidity increased until 3 days of fermentation and then slowly increased. Sugar and reducing sugar contents reached maximum levels after 1 day of fermentation and gradually decreased until 7 days. Alcohol content remarkably increased until 2 days and gradually increased until 7 days. The addition of over 10% pomegranate powder increased yeast count until 3 days of fermentation, followed by a decrease. In the sensory evaluation, color, flavor, sweetness, and overall acceptance decreased with increasing concentrations of pomegranate powder, and sourness and bitterness slightly increased. Early antioxidant activity improved according to the concentration of pomegranate powder, but addition of 15% and 20% pomegranate powders reduced antioxidant activity from 3 days of fermentation. In conclusion, addition of 10% pomegranate powder would be the most suitable to manufacture pomegranate makgeolli.

Quality Characteristics of Seolgidduk added with Loquat Fruit Powder (비파가루를 첨가한 설기떡의 품질 특성)

  • Kang, Yang-Sun
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.6
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    • pp.785-792
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    • 2014
  • This study investigated the optimal mix ratio of frozen-dried loquat fruit powder and the optimun conditions for making Seolgidduk by analyzing chemical properties, rating moisture contents, color, mechanical quality characteristics and sensory characteristics Seolgidduk was made with 0, 2, 4, 6 and 8% frozen-dried loquat fruit powder, which contains functional components. Chemical analysis showed that loquat fruit powder contained of 12.87% water, 2.23% crude protein, 0.55% crude fat, 3.57% crude ash and 3.89% crude fiber. Water content of Seolgidduk containing loquat fruit ranged from 36.58~39.18%. With more loquat fruit powder L value decreased, while the 'a' value and 'b' values increased. According to scanning electronic microscopy, Seolgidduk containing frozen-dried loquat fruit powder showed weak coherence. Hardness decreased with more frozen-dried loquat fruit powder. In the sensory test, Seolgidduk with 4% loquat fruit powder was the most preferred with less sourness, proper softness, moisture and chewiness. Based on the results of this experiment, Seolgidduk with 4% loquat fruit powder showed less hardness than the control group. These results show that quality and preference increased when 4% loquat fruit powder was added to Seolgidduk. Therefore, Seolgidduk with 4% of loquat fruit powder is expected to increase quality and preference of Seolgidduk.

Quality Characteristics of Apricot Sulgidduk with Different Addition Amounts of Apricot Juice (살구즙 첨가량을 달리한 살구설기떡의 품질특성)

  • Shin, Young-Ja;Park, Geum-Soon
    • Korean journal of food and cookery science
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    • v.22 no.6 s.96
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    • pp.882-889
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    • 2006
  • The quality characteristics were measured, using sensory evaluation and mechanical characteristics, for the addition of different percentages of apricot juice(0%, 5%, 10%, 15%, 20%) to rice flour, in order to promote the use of and liking for the traditional Korean rice cakes. The pH was decreased with apricot juice addition, while acid was increased. The moisture contents were 36.2${\sim}$45.0% . The L-value was decreased with increasing apricot juice addition, while a- and b-values were increased. In mechanical texture characteristics, hardness, gumminess and brittleness were the highest at the 10% apricot juice level(p<.001). Springiness was also the highest at 10% level but the difference was not significant. In the sensory evaluation, the color, flavor, sourness, hardness and chewiness were increased with apricot juice addition. Apricot sulgidduk made with the addition of 10% apricot juice to rice flour was found to be the best recipe in terms of acceptability, flavor quality, taste quality, and overall quality and there was a significant difference between the samples. The springiness was negatively correlated with the cohesiveness, springiness, gumminess and brittleness while moistness was positively correlated with moisture, hardness, cohesiveness, springiness, gumminess and brittleness.

Awareness and Sensory Properties of Samgyetang for Chinese (중국인의 삼계탕에 대한 인지도 및 관능적 특성)

  • Han, Gyusang;Kwon, Sooyoun;Choi, Jiyu
    • The Korean Journal of Food And Nutrition
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    • v.29 no.3
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    • pp.420-430
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    • 2016
  • This study was conducted to investigate the awareness and preference regarding Korean Samgyetang by the Chinese. An online survey was conducted to determine the awareness regarding Korean Samgyetang among the local Chinese, and a consumer preference test was performed to design the recipe of Samgyetang for Chinese students in Korea during April 2016. The results of the online survey showed that 88.2 % and 88.4 % of local Chinese men and women, respectively, were aware of Korean Samgyetang. Samgyetang recognition by the local residents of China was the highest in the Hubei region that includes Beijing. Traditional Samgyetang received the highest preference and Samgyetang with mung bean received the lowest preference in the preference test based on the Samgyetang type. In consumer preference tests among Chinese students, Samgyetang with broth of chicken feet (Sample-1) and Samgyetang with medicinal herbs (Sample-3) showed high acceptability than Samgyetang in water (Sample-2) in terms of the overall sensory properties. According to the results of the electronic tongue, Sample-1 showed a high value in terms of the strength of the saltiness and Sample-3 showed a high value in terms of the strength of bitterness and sweetness. Sample-2 showed a high value in terms of the strength of umami and sourness.

Texture and Sensory Properties of Cream Cheese and Cholesterol-removed Cream Cheese made from Whole Milk Powder

  • Jeon, Seon-Suk;Ganesan, Palanivel;Lee, Youn-Sun;Yoo, Sang-Hun;Kwak, Hae-Soo
    • Food Science of Animal Resources
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    • v.32 no.1
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    • pp.49-53
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    • 2012
  • This study was aimed to compare the texture and sensory properties of Cream cheese and cholesterol-removed Cream cheese made from the whole milk powder (CRWMP) during storage at $7^{\circ}C$ for 4 wk. The cholesterol reduction by crosslinked ${\beta}$-CD was about 92% in CRWMP. In texture studies, hardness, gumminess, and chewiness had increased during the storage period of 4 wk in both cheeses, irrespective of treatment. In the sensory properties, cooked milk flavor was found to have decreased, whereas sourness had increased with increasing storage period of 4 wk in whole milk powder Cream cheese. On the basis of our results, we conclude that the cholesterol removal in CRWMP does not cause any adverse effect on the texture and sensory properties of Cream cheese made with whole milk powder.

Quality Characteristics of Sulgidduk Supplemented with Apricot Powder (살구를 첨가한 설기떡의 품질 특성)

  • Choi, Woo-Seung;Park, Young-Hee;Hong, Jin-Sook
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.4
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    • pp.603-609
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    • 2009
  • The purpose of this study was to determine the most desirable mixture ratio of apricot powder to rice flour for the preparation of apricot Sulgidduk (Sulgidduk containing apricot powder). The moisture contents of the samples ranged from 38% to 42%. The L-value decreased, while the a- and b-values increased, with increasing amounts of added apricot powder. In the mechanical evaluation of the physical properties, we found that the hardness, adhesiveness, cohesiveness and springiness decreased with increasing apricot powder content. And in addition, throughout the storage period, gumminess and chewiness decreased. Based on the sensory evaluations, the apricot power intensified the color, flavor, sweetness and sourness of the Sulgidduk. The sample containing 12% apricot powder had the highest moistness, chewiness however, but the overall-acceptability scores of the sample containing 6% apricot powder had were the highest. Consequently, the addition of 6% apricot powder to the rice flour was determined to be the best formula for apricot Sulgidduk in terms of the sensory qualities such as softness, moistness, chewiness and overall-acceptability.

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Processing Optimization and Quality Characteristics of Low-Fat Yogurt Prepared with Roselle (로젤 첨가 저지방 요구르트의 제조 조건 최적화 및 품질특성)

  • Hwang, Suhjung;Jung, Eunkyung;Joo, Nami
    • Journal of the Korean Society of Food Culture
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    • v.28 no.4
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    • pp.392-400
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    • 2013
  • The purpose of this study was to determine the optimal amounts and mixing condition of skim milk powder (A), and roselle (B) for the production of yogurt prepared with roselle. The experiment was designed according to the central composite design for estimating the response surface method, which yielded ten experimental points, including two replicates for the skim milk powder and roselle. The physicochemical and mechanical analysis of each sample, including pH (P<0.001), titratable acidity (P<0.001), color (P<0.05), viscosity (P<0.001), showed significant differences. Antioxidant properties (total phenolic content, DPPH free radical scavenging activity) and viable cell counts of lactic acid were significantly different (P<0.05). The sensory measurements were significantly different in color, flavor, sourness, texture, and overall quality (P<0.05). The optimal formulation, calculated by numerical and graphical methods, was 7.82 g of skim milk powder and 2.09 g of roselle. From findings of this study, the roselle may be used in yogurt and can be applied for other food industries.

Optimizing Steeping Conditions of Waxy Rice Based on the Sensory Properties of Gangjung (a Traditional Korean Oil-Puffed Snack) (강정의 관능적 특성에 의한 찹쌀의 수침조건 최적화)

  • Kim, Haeng-Ran;Kim, Kyung-Mi;Kim, Kwang-Ok
    • Korean Journal of Food Science and Technology
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    • v.41 no.4
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    • pp.464-470
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    • 2009
  • This study was conducted to determine the optimal steeping period and temperature for Gangjung production, using response surface methodology based on the previously reported sensory characteristics. Five sensory attributes ('degree of expansion', 'sourness', 'butyric acid flavor', 'hardness' and 'degree of melting'), which showed high variability explained ($R^2$) and recognized to be important for the quality of Gangjung were selected for optimization. As a result, the optimal steeping temperature and period of waxy rice were determined to be $31.5^{\circ}C$ and 9 days, respectively.

Effect of NaCl Concentration on the Quality of Kimchi during Fermentation (염농도에 따른 김치의 숙성중 품질특성 변화)

  • 박민경
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.3 no.1
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    • pp.27-31
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    • 2002
  • To estimate the effect of NaCl concentration in brine solution on quality of kimchi, chinese cabbage was brined At 5%, 8%, 10% or 15% NaCl. Titratable acidity, pH, mechanical texture and sensory quality of kimchi were measured during fermentation at 10'C. The salinity of kimchi brined at 15% NaCl was 2.49%, and the rates of pH decrease, titratable acidity acidity increase and mechanical texture decrease during fermentation were lower than those of kimchi brined at 5∼10% NaCl. Furthermore, sensory characteristics such as crispness, salty taste, sourness and overall quality of kimchi brined at 15% NaCl were in good estimation.

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Extention of Shelf-life of Kakdugi by Calcium Chloride Addition (Calcium Chloride 첨가에 의한 깍두기의 가식기간 연장 효과)

  • 박민경
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.3 no.1
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    • pp.32-37
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    • 2002
  • Ca$^{2+}$ plays an important the in firmness retention of plant tissues. In this study, effect of CaCl$_2$on extention of shelf-life of kakdugi, and its effective conditions of addition were determined. The rates of pH decrease, acidity increase and mechanical texture decrease during fermentation wire reduced by the addition of CaCl$_2$. Furthermore, sensory characteristics of kakdugi such as crispness, sourness and overall taste were improved. Addition of 0.1% CaCl$_2$in brine solution and 0.05% CaCl$_2$to seasoning was the most effective condition to extend shelf-life of kakdug.g.

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