• Journal of the Korean Society of Food Culture
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• v.34 no.1
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• pp.53-60
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• 2019

This study investigated the sensory characteristics and antioxidative activity of the reduced salt dried bulgogi bibimbap containing AF-343, a dandelion-derived compound extract. A sample with a 30% reduced salt had a sodium amount of 659.01 mg, which was significantly lower than that of the sample before the reduction (p<0.05). The textural hardness of the SW (Standard sample with the AF-343), showed the lowest value of $1.03N/cm^2$, indicating that the AF-343-containing sample could have a slightly softer texture than the non-containing sample. In the analytical sensory test, the AF-343-containing samples showed a synergistic effect on the aroma and flavor of bulgogi, with values of 5.7 and 8.4, respectively, which were significantly higher than that of the non-containing sample group (4.3 and 4.4, respectively). The hardness by the sensory test was slightly hard with values of 7.2-8.1 in all samples, indicating that textural improvement was needed. In the acceptance test, all the samples scored with slightly lower values of 4-5 points, highlighting the need for future studies to improve the sensory characteristics of dried bibimbap. The flavonoid contents of AF-343-containing SW and RW sample groups were 68.21 and 64.31 mg GAE/100 g, respectively, which were significantly higher than those of the samples without AF-343 (49.06 and 44.82 mg GAE/100 g, respectively) (p<0.05). The ABTS and DPPH radical scavenging activities were similar to those of the flavonoid contents. As a result, in the production of AF-343-containing reduced-salt dried bulgogi bibimbap, more study on the textural improvement will be needed to achieve better palatability.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.247-253
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• 1995

The objective of this study was to evaluate Toranbyung, according as the ingredients of Toranbyung were changed in various phases : firstly, mixing of taro with either rice flour or glutinous rice flour, and secondly, the amount of taro to be mixed with either rice flour or glutinous rice flour, The results were as follows; According to the sensory evaluation, Toranbyung made from glutinous rice flour and 4% taro ingredients met with the most favorable responses except flavor. In the case of Toranbyung made from rice flour, those made with 50% taro ingredients were most favored in taste, flavor, moisture, color, consistency and texture, With respect to the rheological properties of Toranbyung hardness, gumminess and springiness of Toraangyung made from glutinous rice flour were better. As the amount of taro increased, Toranbyung made from glutinous rice flour decreased in springiness, hardness, gumminess, and chewiness. As a result, Toranbyung made from glutinous rice flour and 40% taro ingredients and Toranbyung made from rice flour and 50% taro ingredients received the most favorable sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.890-896
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• 1998

In order to increase the use of waxy barley, cakes were made and the textural and sensory properties were investigated. The moisture content of cakes made out of waxy barley grain and flour were 51.0 and 52.1%, respectively. L values in color of the waxy barley cakes tended to decrease during 3 day storage at 15$^{\circ}C$. Textural analysis showed that there were no differences among two waxy barley and waxy rice cakes in hardness at fresh state. But after 3 day storage at 15$^{\circ}C$, the hardness of the waxy barley cake was lower than that of waxy rice cake. These results implied that the degree of retrogradation of waxy barley cake might be low due to its high dietary fiber content. The hardness and adhesiveness of the waxy barley cake thawed after 15 day freezing were not significantly different from those of the fresh cake. In sensory evaluation, the overall preference of waxy barley cake was lower than that of waxy rice, but the sensory score of the cake made of waxy baley flour was above 4 point in the 5 point scale, showing a patency of waxy barley for the cakes.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.244-249
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• 2006

Castella sponge cake was prepared by partially replacing wheat flour with Chungkukjang, a Korean fermented soybean. The physico-chemical, textural and sensory characteristics were then investigated. Specific volume and expansion ratio decreased with increasing Chungkukjang content. The addition of Chungkukjang decreased the moisture content and increased the protein content of castella. Color determination showed addition of Chungkukjang darkened the internal color of castella, probably due to browning caused by the Maillard reaction. Castella with 20 or 30% Chungkukjang had a higher textural hardness than other castellas. A sensory panel perceived that the external and internal color of castella darkened with Chungkukjang substitution. When Chungkukjang was added at or above 20%, castella had a weaker sweet flavor, a stronger roasted flavor, and less lightness and softness than other castellas as perceived by the sensory panels. Up to 30% of the wheat flour could be replaced by Chungkukjang without diminishing acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.430-436
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• 2013

Muffins are prepared with different amounts of buckwheat powder (0~50%), and their quality characteristics are being investigated. The specific gravity is not affected by the addition of buckwheat powder (10~30%). The lightness (L value) and yellowness (b value) of muffins are decreased with increasing buckwheat amounts, whereas redness (a value) increased. No significant differences are being observed between muffins added with buckwheat (0~50%) for volume, weight, height, baking loss rate and specific volume. For textural characteristics, the cohesiveness, springiness and gumminess of muffins showed no significant differences between the groups, whereas hardness was decreased. In the sensory evaluation, score of color is decreased with increasing buckwheat amounts, whereas grain, flavor, taste, texture and overall acceptances are insignificant between groups. Upon the results of this study, it is assumed that the developments of food products when using buckwheat are prospective in response to health-oriented consumers.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.593-600
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• 2008

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Lotus root powder were added to the wheat flour. The cooking quality, mechanical textural properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Lotus root powder-wheat flours were shown to have increased and the viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples were reduced, as the Lotus root powder content was increased as measured via amylography. As increasing amounts of Lotus root powder were added, the L and b values were reduced, and the color values, weight, and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the Lotus root powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, the noodles prepared with 15% Lotus root powder were preferred more than the other noodles, according to the results of our sensory evaluation.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.318-327
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of Seolgiddeok prepared with different amount of radish leaf powder, and stored for 3 days. The moisture content decreased gradually during storage and the decrease was less in the groups with radish leaf powder than in the control. The color L value decreased significantly as the amount of radish leaf powder increased, while the redness (a) and yellowness (b) both increased. Measurements with a texture analyzer, showed that the hardness, chewiness, gumminess and adhesiveness of Seolgiddeok tended to decrease in proportion to the amount of radish leaf powder in the formula. The gelatinization properties of Seolgiddeok were investigated by amylograph. Breakdown and setback in Seolgiddeok were low following the addition of radish leaf powder. In the sensory evaluation, Seolgiddeok with radish leaf powder was superior in flavor, chewiness, and softness than the control. Seolgiddeok with 3% radish leaf powder had the highest overall acceptability score. Therefore, we concluded that the addition of radish leaf powder to Seolgiddeok improves the sensory characteristics and delays retrogradation.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.325-328
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• 1986

Packsulkis (Korean traditional rice cake) were prepared by addition of sucrose, fructose, sorbitol, aspartame or saccharin to rice flour and were investigated for sensory and textural properties. The sensory characteristics of packsulkis containing various sweetening agents were significantly different among the sweetners used except in ease of swailowing and bitterness. Expecially packsulki prepared with sorbitol showed the greatest hardness, moistness and gumminess among the groups. The results of textural properties measured by Instron similar trend of sensory evaluation.

• Journal of the Korean Home Economics Association
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• v.25 no.2
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• pp.79-87
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• 1987

Paeksolgi is a typical Korean rice cake made by steaming rice powder added sugar, water and salt. This study attempted to clarify the factors which affect the textural characteristics, and to examine the effects of various steaming time and volume of adding water on sensory characteristics and Instron measurement on textures of Paeksolgi. Evaluation was conducted through sensory evaluation and objective evaluation. The results were summarized as follows. 1. In the preparation, the significant factors were soaking time, volume of sugar, and the interaction between soaking time and volume of adding water. And, Kind of sweetener, volume of adding water, steaming time, condition of powder, and the interaction between soaking time and steaming time, and between soaking time and volume of adding water, and between kind of sweetener and condition of powder, and between steaming time and volume of sugar were the significant factors which affected the textural characteristics of Paeksolgi. 2. In sensory evaluation on the various steaming time and volume of adding water, Paeksolgi made by steaming rice powder added water of 10% for 30 min. showed the most favorite tendency on the overall quality. The results of Instron measurement indicated that hardness, gumminess and chewiness tended to decrease as volume of adding water increased in same steaming time.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.150-159
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• 2009

The purpose of this research was to improve the quality of Sulgidduk by additions of green tea or rosemary powder to enhance its functional properties and antimicrobial effects. The green tea or rosemary powders were added to the Sulgidduk at different levels (1 or 3%), and color values, textural characteristics, sensory qualities, pH values, and acetic acid values were evaluated. With higher amounts of green tea or rosemary powder, the L-values of samples decreased and a-and b-values increased. Texture profile analyses indicated that hardness was significantly different among all the samples. The sensory evaluation results showed that the 1% addition of green tea or rosemary powder did not cause significant differences in overall acceptability, flavor, or taste. During storage, pH values decreased in all groups and the control group showed the lowest value. Acetic acid values increased during storage and the control group showed the highest value in the last stage of storage. Finally, the L- and a-values of samples did not change significantly during storage.