• Korean Journal of Food Science and Technology
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• v.8 no.2
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• pp.74-79
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• 1976

Two rice varieties in Korea, an Indica type 'Tongil' and a Japonica type 'Jinheung', were stored at $5^{\circ}C$ and $30^{\circ}C$ for six months and the changes in organoleptic quality and lipid components were investigated to obtain the following results. In storage, both varieties brought about increases of hardness, cohesiveness and gumminess, and a decrease of adhesiveness among textural parameters of cooked rice. Storage at $5^{\circ}C$ showed no change in organoleptic quality but storage at $30^{\circ}C$ caused the occurrence of off-flavor in both varieties and a marked decrease of stickiness in Jinheung. Rice samples before storage contained 5-times more free lipids than bound lipids and free lipid content of Tongil was $70{\sim}80%$ of Jinheung. In storage, bound lipids tended to increase slowly while free lipids increased in both varieties at $5^{\circ}C$ and tended to increase in Tongil and to decrease in Jinheung at $30^{\circ}C$. In free lipid fractions of rice samples before storage were found 9 components including triglycerides, free fatty acids and sterol esters and in bound lipid fractions were found 8 components including free fatty acids and sterol esters, as the major components. In storage, changes in lipid components were more remarkable in free lipids than in bound lipids and in Jinheung than in Tongil. It was, therefore, concluded that Tongil variety had a better storage stability than Jinheung variety and the deterioration of rice quality occurred mainly in free lipid fractions during storage.

• Journal of the Korean Society of Food Culture
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• v.13 no.3
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• pp.169-182
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• 1998

This study was conducted to investigate the consumers' Dining-out preference and behavior for the chilled meat consumption strategy . A total of 328 persons in Seoul, Kyunggi areas were selected by stratified random sampling method and were responded to this study questionnaire which was composed of six parts with 65 statements about chilled meat consumption. 1. The frequency of Dining-out is characterized that 'once a month' is the highest pattern of consumers(46.3%) : In that cases, the married people showed 'once a month'(52.7%) and 'once biweekly'(23.3%), but the unmarried people showed the more frequent pattern as 'once a week'(27.3%) and 'twice a week'(27.3%). And the frequency of Dining-out in relation with the education level revealed that 'the graduate people' are the highest (37.5%). 2. Generally the first food for the Dining-out is 'Kalbi'(26.2%), and the others were 'pork grilling','chilled meat grilling','fish sasimi','chinese foods','pizza' etc.... But there were some variation in relation with incomes and housing types: For the agriculture/physical labor class, they prefers the 'pork griling'(25.0%), the office work class prefers the 'Kalbi' For the house-owner group, they prefers the 'Kalbi', but the house-renting/lodging group, they prefer the 'chinese food' or 'pork grilling' etc.... 3. In choosing the Dining-out place,'quality of food'(54.3%) and 'hygiene'(21.0%) were rated as the first important factor. 4.'Soups', 'Noodles' and 'Cooked rice in casserole' were chosen as good lunch menu : for male, they prefer the 'Soups', but females prefer 'Cooked rice in casserole'. 5. People with commercials/services(44.7%) and agriculture/physical labor(50.0%) ate their lunch in private restaurant, but peoples in the office work(57.0%)/public service personnel(70.4%) and industry use refectory; and it showed significant difference. 6. Consumers prefer the chilled meat as a Dining-out menu, but they didn't recognize the difference between chilled meat and frozen meat 7. For Dining-out menu, many people proper the beef, but the price of beef was so high than pork, agriculture/physical labor class choose the pork grilling instead of beef : commercials/services/office worker prefer the beef chilled meat . 8. The first admirable cooking method for chilled meat is direct radiation grilling with charcoal and many of consumers prefer tender, marbling, some chewy and juicy, flavor, soft as a quality of meat but physical labor class prefer the some tough and chewy texture.

• Food Science and Preservation
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• v.12 no.2
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• pp.101-106
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• 2005

This study was carried rut to investigate the quality properties of two cocked germinated-brown rices(A- and B-product). Color value of A- and B-product were L=68.46, a=0.92, b=9.49 and L=69.32, a=-1.10, b=9.77, respectively. Moisture content of those was $64.5\%$. The free sugar contents of A-product were $0.2\%$ glucose, $0.15\%$ sucrose, $0.18\%$ maltose, and those of B-product were $0.14\%$ glurose, $0.50\%$ sucrose, $0.17\%$ maltose, respectively. Vitamin E content in A-product was $30.7\;{\mu}g\;100\;g$ and $46.9\;{\mu}g\;100\;g$ in B-product. Total dietary fiber contents were $2.8\%$, and $2.2\%$, respectively. The DSC(differential scanning calorimetry) characteristics of two cooked germinated-brown rices showed similar pattern. Onset temperature and gelatinization enthalpy of peak 1 were $56.5^{\circ}C$, 5.46 J/g in A-product and $56.2^{\circ}C$, 5.56 J/g in B-product, respectively. Onset temperature and melting enthalpy of peak 2 were $109.5^{\circ}C$, 0.33 J/g in A-product and $108.9^{\circ}C$, 0.37 J/g in B-product, respective1y. Sensory properties of cocked germinated-brown rices were affected by appearance, taste and texture. Palatability score of B-product was higher than that of A-product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1641-1645
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• 2004

The purpose of this research is to investigate Chinese's preference and directions for improvement of Kimchi by sensory evaluation, and utilize Kimchi for the China eating habit by survey. Self administered questionnaires were collected 149 Chinese (16~25 yr) residing in Shanghai. About 89.9% of all the participants had eaten Kimchi before the survey. Overall preference about Kimchi was 3.59$\pm$0.62 (5 point: Lickertis scale) and affecting factors for overall preference were taste, appearance, texture, in that order. Chinese answered that tough texture (24.9%), spicy taste (20.5%) and fermented odor (18.1%) were the most important factors in improved quality of Kimchi. They answered that applications of Kimchi with Chinese cuisine are 'side dish with meat cuisine', 'eat with cooked rice, rice-mixed-in-soup, gruel' and 'use ingredients of cook', as similar to Korean's.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.963-968
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• 1997

Cereals and legumes were ground, blended and extruded with a twin-screw extruder to form a reconstituted grain. The basic formula was as follows: brown rice 30%, barley 30%, wheat 20%, millet 5%, sorghum 5%, soybean 7%, and red bean 3%. Extrusion conditions were properly set for feed moisture content of $24{\sim}30%$, barrel temperature of $50{\sim}60^{\circ}C$, and screw speed at 250 rpm. The extruded grain was air-dried and evaluated for quality characteristics, compared with milled rice. Size and shape of the reconstituted grain were similar to short-grain milled rice. Stacking volume of the reconstituted grain was a little higher than that of milled rice, and its water absorption was more rapid. From the texture measurements, hardness of cooked reconstituted grain was slightly lower and adhesiveness was appeared to be higher.

• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.391-396
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• 1988

The method for the measurement of texture hardening phenomena, which is the limiting factor of shelf-life of Yaksik in the market, was established. The changes in the hardening rate by the processing conditions and the storage temperature and time were examined. The standard sample made by traditional method could be kept at room temperature$(20{\circ}C)$ for 3 days and the multipuncture force measured at the end of marketable quality was 700g. The hardening rate increased rapidly by storing at $5^{\circ}C$ and the ratio of hardening rate constants between room temperature and $5^{\circ}C$ storage reached to $1.3{\sim}3.3$ depending on the processing condition. The largest ratio was observed by the sample made from pressure cooker. The addition of corn syrup retarded the hardening rate. The pressure cooking resulted in making too soft product, which diminished the panel preference, but it extend the shelf-life when products were stored at $5^{\circ}C$ microwave cooking resulted in making too hard texture which was not acceptable. The overall quality preference of Yaksik was decided by the textural preference and the latter showed significant inverse correlation with the maximum force of multipuncture test. Therefore, it was concluded that multipuncture test was useful for the measurement of the quality of Yaksik.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.3
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• pp.172-183
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• 2017

Germinated brown rice (GBR) has received considerable attention over the last decade as a means of enhancing the nutritional value and health-promoting functions of rice. The effect of germination on the physicochemical and textural properties of brown rice (BR) was investigated in different rice varieties (Samkwang, Misomi, Chindeul, and Hyeonpum). Cooking properties, such as water absorption, expanded volume, and soluble solids were significantly increased by germination in all rice varieties. Textural properties (hardness, toughness, adhesiveness, and stickiness) of cooked samples were determined using a texture analyzer. Hardness and toughness were decreased by germination, whereas stickiness and adhesiveness increased significantly. These results revealed that germination leads to improvements in the cooking and eating properties of BR. In Rapid Visco Analyzer (RVA), significant reductions were observed for peak viscosity, break down, set back, and final viscosity after germination. Although the amylose content of Misomi was slightly decreased by germination, that of other varieties increased significantly. Germination induced no noticeable change in the average chain length of amylopectin in Misomi, Chindeul and Hyeonpum, but led to a significant increase in Samkwang.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.237-245
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• 2001

The purpose of this study was to develop a standardized recipe of Hwajeun(glutinous rice pancake with flower) by evaluating various methods appeared in the literature. For this purpose, the effects of the volume and temperature of water used to make dough on the sensory and rheological characteristics of Hwajeun were investigated. This experiment consisted of sensory evaluation in acceptance and intensity(appearance, color, moistness, softness, chewiness, adhesiveness, taste and overall preference), objective evaluation by using texture analyser, color difference meter and measurement of water content and oil absorption ratio. The loss ratio of moisture contents between dough and cooked Hwajeun were 2.4 ~2.8%, and the oil absorption ratio of Hwajeun made by 2$0^{\circ}C$water for kneading increased in proportion to the increment of water added(p＜0.01). In terms of color, b value of Hwajeun made by 104$^{\circ}C$ salted water for kneading showed higher value compared to the others. In the two bite compression test, adhesiveness, springiness, gumminess and chewiness of Hwajeun made by 2$0^{\circ}C$ water(36%) for kneading showed significantly(p＜0.05) high value among the samples. As a result of sensory evaluation, Hwajeun made with 27% of 104$^{\circ}C$ salted water for kneading was most preferred in softness, chewiness, taste and overall preference

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1151-1157
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• 2012

This study was conducted to investigate methods of increasing raw ginseng consumption. To accomplish this, Insambob was prepared by adding minced raw ginseng (MRG), ground raw ginseng (GRG) or extracts of red ginseng (RGE). Sensory quality, textural properties, and changes in the ginsenoside and free amino acid composition of the Insambob then were investigated. Insambob containg 50% RGE had the best color, flavor and texture, but that containing 10% GRG had the best taste and overall acceptability. The hardness and adhesiveness were highest for containing 10% GRG and decreased as the amount of ginseng added increased. However, the hardness increased, while the adhesiveness of Insambob containg RGE decreased significantly as the amount added increased. Moreover, the ginsenoside composition changed upon addition of ginseng, with the levels of ginsenoside-Rb1, -Rb2, -Rb3, -Rc, -Re, -Rd, -Rg1, and -Rf decreasing and ginsenoside-Rh2, -Rh1, and -Rg3 newly appearing. Finally, the total free amino acid contents of Insambob increased upon addition of MRG, GRG and RGE.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.435-442
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• 2010

This study was to investigate the quality characteristics of instant rice cake (Baekseolgi) with different concentrations of ginseng powder by molecular press dehydration (MPD) method. Baekseolgi was cooked using microwave oven, which is a useful cooking method because of reduced cooking time, even though it quickly takes moisture from food surface and lowers food quality. The result indicated that moisture content of Baekseolgi without ginseng powder was decreased; however, there was no significant difference in the Baekseolgi with ginseng powder with increased storage time for 24 hrs. The L value was decreased and a color value was increased with increasing concentrations of ginseng powder (p<0.05). There was no significant difference in the color values within the storage time. The hardness, gumminess, and chewiness of Baekseolgi without ginseng powder significantly changed as the storage time increased; in contrast, those of Baekseolgi with ginseng powder did not show such a significant change. The result of sensory evaluation showed that Baekseolgi with ginseng powder has higher scores in terms of color, flavor, taste, and overall acceptability than Baekseolgi without ginseng powder. Results of this study indicate the addition of ginseng powder to Baekseolgi improves moisture content, color value, and texture properties as well as sensory characteristics.