• Preventive Nutrition and Food Science
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• 제7권4호
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• pp.405-410
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• 2002

Rice wine was prepared with medicinal plants or plant extracts to obtain a value added nutritious alcoholic tonics. Powders of ten medicinal plants (PTM) or aqueous extracts prepared from them (ATM) were added during the initial stage of fermentation. Aroma compounds of rice wine (control) and wines containing PTM or ATM were isolated by liquid-liquid continuous solvent extraction (LLCSE) and analyzed by gas chromatography-olfactometry and aroma extract dilution analysis (AEDA). Desirable aroma compounds: acetaldehyde (sweet, ethereal), benzaldehyde (sweet, fragrant), ethyl acetate (sweet) and ethyl octanoate (sweet, ethanolic) had the highest log$_3$-flavor dilution (FD) factors in ATM. Results of sensory evaluation demonstrated that intensities of undesirable aroma attributes, such as koji and yeasty notes in control, and raw medicinal herb notes in PTM, were lowest in wine with ATM. Wines made with ATM had the most attractive aroma attributes among the three different traditional Korean medicinal wines.

• 동아시아식생활학회지
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• 제23권2호
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• pp.234-240
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• 2013

This study investigated the quality characteristics of gruel supplemented with purple sweet potato. The gruel was prepared with rice powder, salt, and various amounts of purple sweet potato (0, 2, 4, 6, 8%). Increasing the content of purple sweet potato decreased the pH and viscosity of the gruel, whereas sugar content and spreadability gradually increased. In addition, the content of purple sweet potato increased, the lightness (L) significantly decreased, while redness (a) and yellowness (b) increased. The results of the sensory evaluation show that overall-acceptability was highest for the gruel containing 6% purple sweet potato. In conclusion, the results shows that the gruel with 6% purple sweet potato is the best. This study indicates that it is possible to enhance the quality and acceptability of gruel by adding purple sweet potato powder.

• 한국식생활문화학회지
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• 제31권1호
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• pp.105-110
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• 2016

The objective of this study was to determine sensory profiles of rice confections. The samples used in this study obtained from Korea (traditional Korea rice snack and local specialty rice snack) and three countries (USA, Japan, and China) were evaluated and compared. The sensory characteristics of five kinds of rice confections were evaluated using a sensory test and were analyzed via quantitative description analysis (QDA), principal component analysis (PCA), and hierarchical cluster analysis (HCA). In the descriptive analysis, 10 trained panelists evaluated sensory characteristics consisting of 19 attributes, and there were significant differences (p<0.05) among the 16 characteristics. For the descriptive data, multivariate analysis of variance was carried out and identified differences among the samples. The PCA of rice confections for the first two principal components could explain 85.66% of the variations. The Korean, Japanese, and Chinese rice confections were savory, gritty, and particle-sized, the other Korean local specialty rice confections were fruity, sweet, honey-flavored, compact, and crispy, and those from the USA were glossy, grainy, bright, adhesive, cohesive, crispy, and sweet.

• 한국식품조리과학회지
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• 제19권1호
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• pp.34-45
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• 2003

Backsulgi, the most basic type of rice cake, were prepared with the addition of process rice flour at 0%, 10%, 20%, 30%, 40% and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textual characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. As a result of sensory evaluation, Backsulgi with 30% process rice flour showed the highest score in overall quality, and the one with 10% process rice flour showed higher scores than controls. Backsulgi with process rice flour did not show significant differences in whiteness, graininess, sweet aroma, roasted nutty taste, sweet taste compared with the control even in the longer storage time at 4$^{\circ}C$ and 20$^{\circ}C$. In the measurement of color changes, L value (lightness) was not significantly different, but a value (redness) and b value (yellowness) were increased as the addition of process rice flour increased.

• 한국식품영양학회지
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• 제37권1호
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• pp.9-16
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• 2024

To produce super sweet corn sikhye, substituted for sweetener, the ratio of rice and super sweet corn was adjusted and processed with complex enzymes during saccharification, and their physicochemical and sensory properties were analyzed. The soluble solid content of the control and Corn-5 showed significantly high content at 13.50 °Brix, and the reducing sugar content of Corn-5 showed the highest content at 9.45%. The control showed the lowest free sugar content among all the experimental groups, excluding maltose content. In the enzyme-treated corn sikhye group, as the amount of super sweet corn increased, the content of sucrose decreased and the contents of glucose and fructose increased. The content of ascorbic acid and polyphenol compounds increased as the amount of super sweet corn increased. DPPH and ABTS radical scavenging abilities increased with increasing ratio of super sweet corn and enzyme treatment compared to the control. In the case of sensory evaluation, Corn-3, which substituted 30% of super sweet corn for rice and treated with enzymes, showed higher evaluations in taste, sweetness, and overall preference than those of the control.

• 한국식품조리과학회지
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• 제30권2호
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• pp.146-152
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• 2014

This study surveyed consumers' sensory liking ratings of 3 types of developed brown rice products (brown rice nut waffles, Kimchi and tuna rice ball, sweet red-bean paste rice ball) and analyzed the drivers for liking or disliking the brown rice products. Each brown rice product had a brown rice to brown rice powder ratio of either: 100:0; 80:20; or 50:50. Forty consumers evaluated the acceptance of brown rice products on a 9-point hedonic scale and gave comments regarding liking or disliking each product. The results of the preference investigation analysis showed subjectivity depending on the brown rice product and the respondents' genders and ages. For brown rice nut waffles was affected by gender, age, and brown rice powder mixing ratio (p < 0.05). The variables "liking the aroma"; "liking the delicate flavor"; "liking the chewiness"; "liking the moistness"; "liking the softness"; "liking the harmony"; "liking the aftertaste" and "overall acceptability" did not differ significantly with the Kimchi and tuna rice ball. For the sweet red-bean paste rice ball product, the rates of liking the chewiness, stickiness, moistness, and softness of the 0% brown rice powder mix were all higher (p < 0.05) than were the rates of liking those same qualities in the 50% brown rice powder mix. Among all brown rice products, there were high correlations between the overall acceptability, liking the saltiness, liking the aroma, and liking the harmony. A preference investigation analysis showed that the brown rice product fillings were key factors to the products' overall acceptability.

• 한국식품저장유통학회지
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• 제23권4호
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• pp.538-546
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• 2016

고추장 제조시 멥쌀의 일부를 고구마로 대체하여 고추장 발효 중 이화학적 특성을 비교하였다. 고구마를 혼합한 고추장이 발효 후기에 효모수 감소가 심하였으나 세균수는 차이가 없었다. 고구마의 혼합비율이 증가할수록 ${\alpha}$-amylase 활성은 높았으나 protease 활성은 낮았다. 자색고구마 혼합 고추장이 Hunter L, a, b값이 낮았으며 발효 중 ${\Delta}E$값의 변화는 호박고구마 혼합구에서 심하였다. 고추장의 pH는 발효 8주까지 저하되었으며, 적정산도는 4주경에 급격히 증가하였다. 고구마 혼합 비율이 증가할수록 고추장의 ORP와 Aw는 증가하였다. 고추장의 환원당은 고구마 혼합구에서 낮았으며, 알코올의 생성은 호박고구마 혼합 고추장에서 높았다. 아미노산성 질소는 고구마 혼합 고추장에서 적었으나 발효 후기에는 큰 차이가 없었다. 고추장의 맛은 호박고구마 5~10%, 색상과 향기는 자색고구마 5~10% 혼합구가 양호하였으며, 고구마를 이용한 고추장의 제조는 호박고구마보다 자색고구마인 신자미 품종을 이용하는 것이 관능적으로 우수하였으며 혼합비율은 10% 정도가 양호하였다.

• Preventive Nutrition and Food Science
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• 제8권1호
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• pp.75-78
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• 2003

We analyzed the ${\gamma}$-aminobutyric acid (GABA) content of a selection of uncooked foods. Foods with GABA concentrations in excess of 100 nmole per g dry weight included: brown rice germ, brown rice sprouts, barley sprouts, bean sprouts, beans, corn, barley, brown rice, spinach, potatoes, sweet potatoes, yams, kale and chestnuts. Cereals included: brown rice germ, brown rice sprouts, barley sprouts, bean sprouts, beans, corn, barley, and brown rice and had GABA concentrations of 718, 389, 326, 302, 250, 199, 190, and 123 nmole per g dry weight (DW), respectively. The vegetables: spinach, potatoes, sweet potatoes, yams and kale contained 414, 166, 137, 129, 122 nmole GABA per g DW, respectively. The GABA concentration of chestnut was 188 nmole per g DW. However, oatmeal, adlay, broccoli, squash, carrots, onion, apples, lentinus edodes, green laver, and lactobacillus had GABA concentrations of less than 100 nmole per g DW. These results show that brown rice germ, sprouted cereals and spinach are good sources of plant-derived GABA. These data will be useful in selecting foods for the manufacturing of uncooked foods containing a relatively high concentrations of GABA.

• 한국식품영양과학회지
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• 제30권6호
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• pp.1108-1114
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• 2001

호박을 이용한 반고형 이유식을 제조하기 위하여 단호박과 늙은호박을 각각 마쇄하거나, 찌거나, 데친 후 각각을 체에 내리고 가열하여 puree를 만들고, 이들의 수분함량, 점도, 색도, $\beta$-carotene 함량, riboflavin 함량, ascorbic acid 함량을 측정하고, 관능검사를 실시하였다. 단호박퓨레가 호박퓨레보다 수분 함량이 적었고, 점도, Hunter L, a, b 색도, $\beta$-carotene 함량, riboflavin 함량은 높았다. 관능검사를 실시하여 단맛과 전체적인 선호도가 높은 찐 단호박 퓨레를 이유식의 주원료로 선택하였다. 변성전분의 혼합비율이 증가할수록 호화개시온도는 낮아지고 최고점도는 증가하였다. 찐 단호박 퓨레에 변성전분, 쌀가루, 유제품을 혼합하여 제조한 이유식은 살균과정에서 색도의 변화는 적었으나 점도가 증가하였는데 변성전분 3%를 혼합한 이유식은 점도가 안정하였다. 전체적인 선호도가 찐 단호박퓨레 40%, 쌀가루 7%와 전지분유 3%, 물 50%를 혼합한 단호박 이유식이 가장 높았다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2000년도 춘계 학술대회지
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• pp.228-229
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• 2000