• Culinary science and hospitality research
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• v.21 no.4
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• pp.145-154
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• 2015

The quality characteristics of Korean rice cakes (Karedduk) with a mixture of fructooligosaccharide (95%) and AA (acetylated adipate distarch) added, after 2 and 24 hours of storage at $5^{\circ}C$, were investigated. A central composite design was used for arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. In addition, different levels of AA, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness, cohesiveness, chewiness, gumminess, adhesiveness, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and AA showed an increasing trend as the amount of fructooligosaccharide (95%) and AA increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% fructooligosaccharide (95%) and 1.2% AA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.492-498
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• 2008

This study investigated the quality characteristics of the white pan bread prepared with pomegranate powder. Three different powder concentration levels of 1%, 2% and 3% were added to flour to make the bread. The contents of moisture and crude fat contents of the bread added with to which pomegranate powder was added were lower than that of the control group. However, the ash content was not did not significantly different differ significantly among groups. The pH increased with increasing concentrations of pomegranate powder concentration. The weight of bread increased with increasing concentrations of pomegranate powder concentration, while whereas the volume and baking loss rate of bread concomitantly decreased. In terms of color values, with increase increases in of the concentration of pomegranate powder concentration, induced a reduction in the L value decreased, but and a concomitant increase in the a and b values increased. The water activity in the bread decreased by with increasing pomegranate powder concentration, and was the highest in the control group. In the Upon texture analyzer measurement analysis, the hardness of the bread was shown to increased increase with increases of in the concentration of pomegranate powder concentration, but the springiness decreased. In the With regard to the results of sensory evaluation, the quality of the 1% pomegranate powder bread showed the evidenced the highest in taste, flavor, and overall acceptability. The color, appearance, mouth feel, and texture of the bread decreased with the increasing pomegranate powder content concentrations. From According to the results of this study, the white bread prepared with 1% pomegranate powder content was shown judged to have the best highest quality.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.486-493
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• 2015

This research focuses on a new softening technology for use with chicken breast and eye of round beef in order to assist elderly individuals who have difficulty with eating due to changes in their ability to chew (masticatory function) or swallow. We investigated the hardness of chicken breast and eye of round beef through use of a texture analyzer after injection of a commercial enzyme. Among 7 commercial enzymes, bromelain and collupulin exhibited a marked softening effect on the tested chicken breast and eye of round beef given a 1.00% enzyme concentration. The hardness of bromelain-treated chicken breast reached 1.4×10⁴ N/m², of collupulin-treated chicken breast reached 3.0×10⁴ N/m², and of bromelain-treated eye of round beef reached 3.2×10⁴ N/m², respectively, while their original shapes did not change. To find the level of tissue degradation with specific enzyme concentrations, enzyme injections at 0.1%, 0.25%, 0.50%, and 1.00% concentration of bromelain and papain were also evaluated. The results of this research could be useful for softening chicken breast and eye of round beef and will contribute to the development of foods that can be more easily eaten as part of a balanced diet for elderly adults.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1612-1616
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• 2011

We investigated the quality of Topokkidduk created by an increasing number of extrusions (1,2, and 3 passes) using an extruder. The moisture content significantly increased with an increasing number of extrusions. The moisture content of Topokkidduk was highest at 50.8% (p<0.05) after 3 extrusions. A texture analyzer revealed that the hardness and chewiness of Topokkidduk was reduced and the cohesiveness was increased after more extrusions. Also, water absorption was reduced and solid content was increased after more extrusions. A sensory evaluation revealed that Topokkidduk after 2 extrusions (6.42 score) seemed better than other samples. Therefore, the moisture content, texture and sensory evaluation of Topokkidduk were most suitable after 2 pass extrusions.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.120-127
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• 2004

This study was conducted to evaluate quality characteristics of noodles when different concentrations of chlorella extract powder were added to the wheat flour. The characteristics of noodle including cooking properties, color, mechanical texture properties, and sensory properties were determined. The noodles containing chlorella extract powder exhibited higher values in cooked weight, volume, moisture absorption, and cooking loss. When the amount of chlorella extract powder increased, the Hunter L(lightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. From the textural properties measured by texture analyzer, the noodles with chlorella extract powder were significantly lower in hardness, cohesiveness, springiness, gumminess, and chewiness than those of 100％ wheat noodle. The results of sensory evaluation of cooked noodles containing chlorella extract powder indicated that the cooked noodle with 1.5％ chlorella extract powder showed the highest value. Based on cooking properties and sensory evaluation, chlorella extract powder up to 1.5％ could be substituted for wheat flour to improve the noodle quality.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.762-769
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• 2012

In order to study the cooking characteristics of four rice cultivars of Seolhyangchal, Baegjinju, Ilpum and Haiami, we investigated the relationship between the textures of cooked rice and their physicochemical properties. Different levels in grain weight. length/width ratio and amylose content were observed among the four rice cultivars. There was no significant difference in the amylopectin chain length distribution among the cultivars. Water absorptions of rice grains during soaking were completed between 30 and 40 min, with Haiami showing the slowest absorption. Significant differences in the viscosity properties of rice flour were found by a Rapid Visco Analyser. Baegjinju with low amylose content had the highest viscosity in paste breakdown. According to the DSC results of rice starches, there were significant differences in the onset, peak and conclusion temperatures of the endothermic peak. Gelatinization enthalpy showed energy content changes between 4.20 and 6.97 J/g, with the lowest change in Haiami. Texture properties of cooked rice were assessed using a Texture Analyzer, which showed that the hardness of cooked rice was decreased with soaking than without soaking. However, this finding was not applicable for Haiami rice.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.323-333
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• 2005

This study was performed to analyze the quality characteristics of Oiji solution and Oiji preserved with $7\%$ salt brine and the others preserved with Pulsatilla koreana additives of varied concentrations $(3,\;6\;and\;9\%)$ during fermentation (24 days) at room temperature $(20\pm2^{\circ}C)$. The resuls of this experiment was as follows: The pH of Oiji added with Pulsatilla koreana of 3, 6 and $9\%$ tended to decrease as a fermentation period got longer. The acidity of Oiji was increased as a fermentation period got longer and reached the highest value in the 21st day. The acidity of Oiji solution was $0.92\~1.06\%$ and that of Oiji itself was $0.77\~1.61\%$. The Brix value showed $0.77\%$ for Oiji at the frist day and $3.33\~3.70\%$ at the 24th day. The Brix value of the Oiji with no addition showed the lowest value. Salt content was $2.39\~2.53\%$ for Oiji solution and $3.20\~3.33\%$ for Oiji. The tumidity as $\%T$ of Oiji solution was $52.67\%$ at the first day, that of Oiji solution with no addition of Pulsatilla koreana showed $-10.53\%$ and one which added $9\%$ Pulsatilla koreana showed $-1.16\%$ of tumidity as $\%T$ at the 24th day. As the fermentation period got longer, Oiji solution became tumid The tumidity of Oiji . solution with addition of Pulsatilla koreana showed a low level. For the texture of Oiji, hardness decreased in all cases and fracturability also decreased drastically, but adhesiveness increased as fermentation proceeded Sensory evaluation of Oiji with $6\%$ Pulsatilla koreana additives showed the highest score of taste, crispness and overall acceptance expect smell.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.307-316
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• 2010

The principal objective of this study is to develop the optimal recipe for muffins prepared with replacement of sucrose with xylitol. The effect of xylitol on properties of muffins was evaluated in terms of height, volume, weight, specific volume, baking loss rate, crumbScan, colorimeter, sensory evaluation, and staling of muffins during storage days(0, 1, 3, 5 days) was measured by texture analyzer. Hardness of muffins was increased by adding xylitol, significantly during storage. Lightness(L value) of crust was increased significantly as the contents of xylitol increased. According to sensory evaluation, the muffins(control group) without xylitol had highest score in appearance and texture. In flavor, taste and overall acceptance, muffins with 25% of xylitol showed the best result but were not significant between the muffins(control group).

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.527-535
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• 2003

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.203-209
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• 1999

The effect of several hydrocolloids on the rheological behavior of wheat flour was investigated. The influence of the selected hydrocolloids (alginate, carrageenan, CMC, guar, locustbean and xanthan) on wheat flour was tested by using two different techniques; amylograph and texture analyzer. In order to have a general overview of their effects hydrocolloids were chosen from different sources implying a broad diversity of chemical structures. The hydrocolloid addition decreased the brightness(L) but increased yellowness(b). The interaction between hydrocolloid and flour produces a slight modification of the amylogram parameters, being the most clearly affected parameter breakdown, which is increased by carrageenan, guar and xanthan. Hardness and cutting force were augmented by hydrocolloid addition, while springeness was decreased except guar and locustbean. In summary, when looking for the improvement of the noodle texture, guar, locustbean are the best candidate additives due to their effects on pasting and texture properties. These hydrocolloids increase the hardness, cutting force, gumness, chew-ness, so were thought to increase the eating quality. So, each tested hydrocolloid affected in a different way the rheological properties of wheat flour, the results obtained are important for the appropriate use of these hydrocolloid as ingredients in the noodle making process.