• Journal of Applied Biological Chemistry
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• v.55 no.2
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• pp.135-140
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• 2012

To diversify usage of aquacultural red sea cucumber, new Kimchi containing red sea cucumber was developed and its quality and consumer preference were studied. The pH and total acidity, index of Kimchi ripening, decreased till 7 days of storage, then pH change became blunt and finally reached optimum pH 4-4.5. The amount of reducing sugar gradually decreased during storage period. The number of lactic acid bacteria increased in early fermentation period in both Kimchi containing boiled and fresh red sea cucumber, however, more lactic acid bacteria found in fresh red sea cucumber containing Kimchi. Preference of Kimchi containing boiled or fresh red sea cucumber compared to control Kimchi containing fermented salted fish was evaluated. The results revealed there were no differences in color, flavor, texture, taste, after taste and overall preference.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.248-258
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• 2015

Jungkwa is traditional food in Korea and difficult to prepare. This study proposes to use a rice cooker to simplify the process of preparing ginseng jungkwa. The following is the summary of the study. This study examined low calorie sweeteners (xylitol, oligosaccharide, stevioside, erythritol) instead of sugar for ginseng jungkwa to satisfy customers' health needs. After adding sugar, xylitol, oligosaccharide, stevioside, and erythritol to ginseng jungkwa, moisture and sugar content were measured. Based on the results, the ginseng jungkwa made with xylitol had a low moisture content, but it had the highest sugar content. The ginseng jungkwa with xylitol had average sweetness equal to that of sugar. In addition, L-values were highest with stevioside whereas the b-values and a-values were highest with sugar. Hardness and springiness were highest in the ginseng jungkwa added with sugar while adhesiveness was highest in the ginseng jungkwa added with oligosaccharide. In a sensory evaluation, the appearance, flavor, taste, texture, and overall preference were highest for the oligosaccharide added ginseng jungkwa. In the end, the best low calorie sweetener for rice cooker prepared ginseng jungkwa proved to be oligosaccharide.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.660-666
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• 2015

Natural food colorant are widely used to satisfy consumer preferences. Anthocyanins are red, blue and purple natural pigments. Purple-fleshed sweet potato (PSP) contains large quantities of anthocyanins. The aims of this work were i) to investigate the influence of sugars on the purple color of PSP jam and ii) to optimize the ratio of ingredients for sensory characteristics of PSP jam. Korean PSP variety "Sinjami" was used for the preparation of jam. The jams were prepared with various sugar contents (0, 20, 30, 40 and 50% total weight) consisting of steamed purple-fleshed sweet potato, water, lemon juice and apple juice. With increasing sugar contents, lightness (L) and redness (a) of PSP jams decreased while yellowness (b) increased, indicating that anthocyanins were degraded and/or brown pigments were formed due to high sugar content under heat treatment. Hardness, springiness, chewiness and cohesiveness showed significant differences among PSP jams with various sugar contents. In sensory evaluation, addition of sugar significantly increased scores for color and texture as compared to control samples. The color, texture and preference results indicate an optimal sugar content of 40% total ingredient weight for PSP jam.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.52-58
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• 2001

The 7.5% wax gourd-added mash composed of 7.5% brown rice. 1.5% malt. 3% red ginseng and 6% ethanol solution, and mash which 7.5% wax gourd was not added were fermented as vinegar and produced acetic acid, with the use of Acetobacter aceti 3281, at 25$\^{C}$ for 150 days. As the result, vinegar of no added-wax gourd was shown containing 3.3 % total sugar, 1.5% reducing sugar, 11.5 absorbance at 280nm, 2.7$\mu$M/ml amino acid, and 0.5 % ethanol, 3.0 pH, 4.59% acidity, 5.2% organic acid. The 7.5% wax gourd-added vinegar showed 2.3% of total sugar, 1.1% reducing sugar, 10.8 absorbance at 280nm, 2.1 $\mu$ M/ml amino acid, 1.2% ethanol, 3.1 pH, 4.61% acidity, 4.9% organic acid. In preference test of 5-points in full, red ginseng vinegar showed 3.86, and wax gourd-red ginseng vinegar 3.66.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.573-582
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• 1997

The purpose of this study is to establish the one serving size of Korean Processed Food. Defining the one serving size is very important for nutrition labeling and foodservice operation, because the one serving size is used to set up a proper portion by each foodservice operation. The basic data of 200 items were collected through three methods. Searching many cookbooks, exploring the commercial and noncommercial foodservices -6 industrial foodservices, 100 nationwide elementary school foodservice recipes analysis, and 3 hospital foodservice systems as the samples - moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes of processed foods showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by three research methods were presented item by item. The results obtained were: 1. The Korean Processed Foods were dried and sugar adding and soused foods, and many of them used the natual processing methods. 2. There were wide varieties in the classification of main dishes, but many of them were cereals, noodles, and sugar products. One serving size of noodles were around $50{\sim}100\;g$, cereals were $20{\sim}40\;g$, which means the one serving size can be differenciated by the food usage. 3. According to the Food classification of side dishes, many of them were as following; natural dried foods, processed fish products, salted or sugar added foods, seasoned foods and sugar products. Moreover the Types of cooking in side dishes were almost culinary vegetables, teas, health foods and condiments, and soused fish products. 4. About desserts, they were almost teas and sugars, and the Types of cooking were teas, health foods and seasonings. 5. We can conclude that almost Korean Processed foods used the drying and soused processing methods for long-time preservation, but it can make the higher content of any special elements, such as sodium or carbohydrates.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.567-574
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• 2005

The purpose of this study was to analyze the sensory and mechanical characteristics, moisture content and color values of Hongwhasulgi by varying the quantity of Safflower seed powder and the types of sugar used. As a result of the quantitative analysis, it was found that as more Safflower seed powder was added to the non-glutinous rice powder, the tastiness, sweetness and coarseness of the resultant rice cake tasted almost the same as that of the raw seeds. When the quantity of the seed powder was the same, Hongwhasulgi with sugar added was moister than that with oligosaccharide, and as more seed powder was added, the rice cake became less chewy. The preference of flavor did not differ significantly among the samples. As a result of analyzing the texture, Hongwhasulgi with more Safflower seed power added and oligosaccharide used exhibited greater hardness, adhesiveness, gumminess and chewiness but lower cohesiveness, whereas springiness did not differ significantly among the samples. The moisture content of Hongwhasulgi ranged from $32.35{\sim}39.87%$. Hongwhasulgi with the sugar added was significantly moister than that with oligosaccharide added(p<0.05). Based on the above results, it is considered that the most desirable mix ratio for Hongwhasulgi is non-glutinous rice powder 190 g(95%), Safflower seed power 10 g(5%), sugar 20 g, salt 2 g, and water 35 mL.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.888-896
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• 2014

The effects of sugar substances (oligosaccharide, xylitol and erythritol) as alternative ingredients to sucrose on the quality characteristics and antioxidant activities of aronia jam were evaluated. The different types of sweeteners did not influence the pH, total acidity and sugar contents of the jam. The sucrose-containing jam showed the highest spreadness, while the oligosaccharide and erythritol-containing jams showed lower spreadness. In the chromaticity determination, the sucrose-containing jam showed the lowest L, a and b values compared with the other sweetener groups. There were no significant differences in the total polyphenols, flavonoids and anthocyanin contents in the jams. The antioxidant activity indicated by the DPPH and ABTS radical scavenging activities was over 70%. Sensory evaluation indicated the xylitol-containing jam to have the best preference in taste, flavor and overall acceptance. These results suggested that xylitol may be a good sugar substance in aronia jam.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.516-524
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• 2005

This study was conducted to develop a functional cookie with the addition of a sweet pumpkin powder on a cookie shape, that showed high preference level to all age group and that was very easily to store because of low moisture content, by substituting partially a sweet pumpkin powder for reducing content of wheat flour. This study has produced the sensory optimal composite recipe by making iced cookies, respectively, with each 5 level of Sweet pumpkin powder($X_{1}$), sugar($X_{2}$), butter($X_{3}$), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in color, appearance, flavor, overall quality(p<0.05), texture(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness, spread ratio, hardness(p<0.05). Also sensory optimal ratio of Sweet pumpkin cookie was calculated as sweet pumpkin powder 81.8g, sugar 116.6g, butter 210.7g, and it was revealed that the factors of influencing cookie aptitude were in order of Sweet pumpkin powder, butter, sugar.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.49-56
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• 2004

Neuti-dduk is a steamed rice cake made of nonglutious rice How, with Neuti leaves powder, sugar, and water. The objective of study was designed to seek the best recipe to make Neuti-dduk The procedure was as follows Neuti-dduk containing different ratios of the above mentioned ingredients, such as Neuti leaves powder (4, 8, and 12g), sugar and water. The most desirable recipe was determined after sensory examinations and mechanical tests to measure the texture, moisture content and colorimeter. The results of the sensory evaluation showed the Neuti-dduk containing 8g Neuti leaves powder, 20g sugar 20 and 45$m\ell$ water had the highest scores in overall acceptability, color and flavor preference. In the textural analysis the hardness, adhesiveness and cohesiveness of the Neuti-dduk decreased on the addition of increasing amounts of Neuti leaves powder. The moisture content of Neuti-dduk with 4g Neuti leaves powder was higher than that with 12g. The L- and a-values of Neuti-dduk were increased by decreasing the amount of Neuti leaves powder. The overall quality of the sensory examination of Neuti-dduk in relation to the amount of Neuti leaves powder had positive correlation with the moistness, but negative correlations with the L-value andmoisture content. (Eds note: would these 2 highlighted features not be related; if so, why does one have a positive and the other a negative correlation\ulcorner) From the results of these tests, the most desirable recipe for the Neuti-dduk was 8g of Neuti leaves powder, 20g of sugar, 45$m\ell$ of water and2g of salt, for every 200g of rice powder. The moisture content of this recipe was 42.18％.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.141-146
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• 2022

This study investigated the quality characteristics and antioxidant activities of preserved jams prepared by mixing various ratios of aronia and sugar. To analyze the quality characteristics, the total sugar, pH, moisture, maximum stress, hardness, total phenolics, 1,1-diphenyl-2-picrylhydrazyl (DPPH), trolox-equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and sensory characteristics of the preserved jams were measured. Lower aronia contents resulted in higher total sugar content, hardness, and strength, as well as lower moisture, total phenolic content, and DPPH, TEAC, FRAP, and ORAC values. In terms of the sensory characteristics, an aronia content of 30%, which was determined to have strong sweetness and texture, resulted in the lowest overall acceptability. In contrast, the highest preference was shown to an aronia content of 40%. In this study, quality characteristics and antioxidant activity experiments were conducted based on various ratios of aronia and sugar. The results are expected to be used as preliminary data for developing products that use domestic aronia.