• Korean journal of food and cookery science
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• v.28 no.2
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• pp.111-121
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• 2012

The purpose of this study was to investigate the quality characteristics of Garaedduk with regard to the amount of added whole soybean curd (Chun-Tofu). Whole soybean curd was added in amounts of 0, 3, 6 and 9%. Whole soybean curd Topokki dduk was stored at room temperature for 48 hours. The moisture contents had no significant difference for increases in the amount of whole soybean curd. The L value and b values of Garaedduk increased significantly with increases in the amount of whole soybean curd. Texture characteristics of Garaedduk measured with a texture analyzer revealed that hardness and cohesiveness decreased significantly for different amounts of whole soybean curd, and hardness increased significantly and cohesiveness and chewiness decreased with increase of storage time. As for sensory characteristics, samples with 9% added whole soybean curd rated higher in overall acceptability compared with other samples. In regard to cooking properties, water absorption increased and solid contents decreased with increases in the amount of whole soybean curd. Therefore, Garaedduk containing 9% whole soybean curd was most preferable.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.515-530
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• 2012

This research aims to audit foodservice sanitation management practices and to assess microbiological quality of foods and their food contact environments in kindergartens. Sanitation auditing was conducted in 10 kindergartens in Seoul, Gyeonggi, and Incheon areas to assess the levels of safety practices. Results revealed that the surveyed kindergartens scored 41.4 out of 100 points, on average. The average scores of each category were 6.4/11 (58.1%) for facilities sanitation, 4.2/12 (35.0%) for equipment sanitation, 2.4/10 (24.0%) for personal hygiene, 5.1/10 (51.0%) for food ingredients management, 6.0/17 (35.3%) for production process, 5.4/10 (54.0%) for environmental sanitation, 2.0/6 (33.3%) for kitchen utensils sanitation, and 2.2/6 (96.7%) for safety management. Microbiological quality of raw, prepared foods, personal sanitation (hands), environmental sanitation, and drinking water were assessed. Total plate counts (TPC) of the following menus exceeded the critical limit: seasoned leek (5 log CFU/g), cucumber (5.0 log CFU/g), panbroiled fish paste (TNTC at $10^4$), tangpyeongchae (5.3 log CFU/g), egg rolls (6.1 log CFU/g), panbroiled sausage (TNTC at $10^4$), and soft tofu pot stew (TNTC at $10^4$). Coliform which exceeded the standard limit were detected from seasoned leek (2 log CFU/g), cucumber (2.5 log CFU/g), panbroiled fish paste (2.0 log CFU/g), egg roll (3.8 log CFU/g), tangpyeongchae (4.0 log CFU/g), panbroiled sausage (2.3 log CFU/g), and soft tofu pot stew (3.7 log CFU/g). For seasoned foods (muchim), S. aureus ranged 2.2~2.9 log CFU/g. In food workers' hands, microbial profiles ranged 3.8~7.9 log CFU/hand for TPC, ND~4.5 log CFU/hand for coliforms, ND~4.7 log CFU/hand for S. aureus, and ND~5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2.1~4.5 logCFU/ml in 4 purified water samples and E. coli were found in the kitchen of one kindergarten. These results suggested that environmental sanitation management practices need more strict improvement: effective sanitation education methods and practices were strongly required, and more strict sanitation management for cooking utensils and equipment were required.

• Food Quality and Culture
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• v.1 no.1
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• pp.22-26
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• 2007

This study was performed to determine the feasibility of developing a healthy yogurt using tofu whey concentrates separated by nanofiltration (NF). The curd yogurt was prepared from whole milk with added skim milk powder, in which the NF powder was substituted at 0, 6.25, 12.5, or 25% for the skim milk powder. The quality characteristics were evaluated for pH, titratable acidity, viscosity, color, and viable cell counts. There were no significant differences in pH or titratable acidity between the control (yogurt with added skim milk powder only) and the yogurts with added NF powder, after 24 hr of fermentation at $37^{\circ}C$. The apparent viscosities of the yogurts with added NF powder were higher ($3,197{\sim}3,574\;cps$) than that of the control yogurt (3,196 cps). Lightness decreased, while yellowness increased, as the amount of NF powder increased. Sensory evaluations showed that the NF powder could be substituted for the skim milk powder at 6.25% without lowering the yogurt quality.

• Journal of Environmental Science International
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• v.26 no.5
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• pp.651-659
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• 2017

This study aimed to estimate the effects of replacing Mushroom By-Product (MBP) with Tofu By-Product (TBP) on the chemical composition, microbes, and rumen fermentation indices of Fermented Diets (FDs). The basal diet was formulated using MBP, TBP, rice bran, molasses, and inoculants. The MBP in the basal diet was replaced with TBP at 0, 5, and 10% on Dry Matter (DM) basis for the experimental diets. The experimental diets were fermented at $39^{\circ}C$ for 144 h. Chemical composition, pH, microbes, and rumen fermentation indices of the FDs were analyzed. With increasing TBP replacement, crude protein content of FDs increased (L, P < 0.001), whereas crude ash content decreased (L, P = 0.002). Lactic acid bacteria and Bacillus subtilis contents in the TBP-replaced FDs were higher than those in the control (P < 0.05), whereas pH level and mold count were lower (P < 0.05). With increasing TBP replacement, in vitro rumen digestibility of DM (L, P = 0.053) and neutral detergent fiber (L, P = 0.024) increased, wheres rumen pH changed (P = 0.026) quadratically. Rumen total volatile fatty acid (L, P = 0.001) and iso-butyrate contents (Q, P = 0.003) increased with increasing TBP replacement. In conclusion, this study indicates that the replacement of MBP with TBP could improve the quality of FD.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.2
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• pp.226-235
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• 2000

A survey on feeding practices was conducted with thirty-one cattle farmers belonging to three categories: households without land and no income from agricultural labour (Class 100;10 farms), households without land but deriving considerable income from agricultural labour (Class 101;10 farms), and households with land and without income from agricultural labour (Class 110;11 farms). Information on the types of feeds given of one year. In addition, samples of the feeds offered and refused were collected every two weeks and analysed for dry matter, organic matter (OM), crude protein (CP) and in vitro organic matter digestibility (OMD). Grass was usually cut at an early stage of growth, as such the CP(11.8%) and OMD (62%) were relatively high. All types of rice straw (whole, lower and upper part) and sugarcane forage (tops and leaves) were low in CP (<6 and <8.9%, respectively) and OMD (<45 and <47%, respectively). Rice bran and tofu waste was of much better quality than any other feed. The average number of different feeds in the rations (mean of all farms) was 1.98, with a lower value for class 101 (1.80), than for classes 100 and 110 (2.11 and 2.02, respectively). Of the total amount of OM consumed, 42% was rice straw, 21% grass, 19% maize forage, 10% sugarcane forage, <4% other forages (soya and groundnut straw), 1.3% rice bran and 2.9% tofu waste. The total amount of OM offered varied from <80 $g/kg^{0.75}/d$ in August/September to 1.5 times as much in May (P<0.01). The intake of digestible organic matter (IDOM) for farm class 110 ($37.7g/kg^{0.75}/d$) was significantly (p<0.001) lower than that for classes 100 and 101 (44.1 and $41.3g/kg^{0.75}/d$, respectively). The highest CP/IDOM ratio was recorded for farm class 101 (0.201 as compared to 0.181-0.184).

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.428-437
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• 2013

The physical properties of jellified soybean curd residue (Biji) with the addition of various gums were investigated to optimize the direct availability of a by-product of the tofu production process. The lightness (L value) of the jellified Biji prepared with various gums was approximately 77~80, regardless of the concentration of gum used. Especially at the concentration of 0.1% and 0.3%, a pectin showed a significantly higher value compared with other gelling agents (carrageenan and agar). The strength of samples prepared on the basis of carrageenan showed the value of 335~569 $g/cm^2$ and 234~335 $g/cm^2$ according to the addition of locust bean gum and xanthan gum, respectively. On the other hand, the samples made with pectin and agar were 134~272 $g/cm^2$ and 50~215 $g/cm^2$, respectively. Where locust bean gum was used as a viscous agent, the adhesiveness of sample prepared by adding carrageenan was greater than those made with pectin or agar. The values were -6.0~-11.0 g, -2.7~-10.2 g and -3.7~-7.0 g, respectively. Overall, the strength and adhesiveness of samples according to increase of the added amount of Biji showed constantly increasing trend regardless of the type of gelling agent used. In the sample containing carrageenan this trend was most noticeable.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.390-397
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• 2010

Survey data from 654 adults (225 males, 429 females) were analyzed based on frequency, percentage, chi-square test, one-way ANOVA; and Duncan's multiple range test. The main results were based on the preference for chungkukjang_(CKJ) products using a 5-point Likert scale. According to the survey, traditional CKJ products received the highest score_(3.64) according to personal preference among all tested products. The responses to eight questions about CKJ products were also measured using a 5-point Likert scale. The question_ as to whether or not "CKJ has anticancer function" received the highest score_(4.24) while the "CKJ is good for hangover" scored the lowest. Regarding the preference for CKJ products, "good for health" (55.3%) and "unpleasant smell" (72.9%) were the most popular answers, Regarding the intention to eat CKJ food products, CKJ tofu was most often selected. Among the 11 items, CKJ tofu, CKJ steak, CKJ hamburger, CKJ ice cream; and CKJ vegetable salad were highly preferred foods. The percentage of respondents that expected "increasing" prospects for CKJ consumption was 55.2%, most likely because 76.9% of the respondents selected "healthy food". Regarding the reasons for decreasing prospects, 68.9% of the respondents chose "peculiar smell". In the same manner, 53.4% of adults replied that future quality improvement should "improve the smell".

• Journal of the FoodService Safety
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• v.4 no.1
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• pp.7-20
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• 2023

This study was conducted to investigate the impact of refrigerator type and temperature fluctuations on the quality changes of refrigerated foods. Phycochemical and sensory quality, as well as microbial growth, were measured for various foods stored in open- or door-type refrigerators set at 5℃ during storage. The average temperatures recorded were 11.50±1.14℃ in an open refrigerator, and 6.34±0.97℃ in a closed refrigerator. The average surface temperatures of the food items were 9.60±1.20 and 6.00±0.80℃ for open and closed refrigerators, respectively. Significant changes in color and appearance quality were observed in lettuce, mackerel, ground beef, and cut pineapples when stored in open refrigerators. Ready-to-Eat foods such as gimbap and sandwiches exhibited higher levels of microbiological proliferation when stored in open refrigerators compared to closed refrigerators. Processed foods, such as sterilized milk and packaged tofu, did not show significant differences in quality among various types of refrigerators. The installation of refrigerator doors can effectively minimize temperature fluctuations caused by external factors, thereby reducing variations in food quality. These findings provide essential insights into the quality changes associated with the implementation of refrigerator doors, serving as fundamental data for ensuring optimal food preservation.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.4
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• pp.574-584
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• 2019

Objective: Research was conducted to test the effect of including fiber-rich feedstuffs in practical pig diets on nutrient digestibility, nitrogen balance and ammonia emissions from slurry. Methods: Three Vietnamese fiber sources were screened, namely cassava leaf meal (CL), cassava root residue (CR), and tofu by-product (TF). Accordingly, a control diet (Con) with 10% of dietary non-starch polysaccharides (NSP) and three test diets including one of the three fiber-rich feedstuffs to reach 15% of NSP were formulated. All formulated diets had the same level of crude protein (CP), in vitro ileal protein digestible and metabolisable energy, whereas the in vitro hindgut volatile fatty acid (VFA) production of the test diets was 12% to 20% higher than the control diet. Forty growing barrows with initial body weight at $28.6{\pm}1.93kg$ ($mean{\pm}standard$ deviation) were allocated to the four treatments. When pigs reached about 50 kg of body weight, four pigs from each treatment were used for a nitrogen balance trial and ammonia emission assessment, the remaining six pigs continued the second period of the feeding trial. Results: The TF treatment increased fecal VFA by 33% as compared with the control treatment (p = 0.07), suggesting stimulation of the hindgut fermentation. However, urinary N was not significantly reduced or shifted to fecal N, nor was slurry pH decreased. Accordingly, ammonia emissions were not mitigated. CR and CL treatments failed to enhance in vivo hindgut fermentation, as assessed by fecal VFA and purine bases. On the contrary, the reduction of CP digestibility in the CL treatment enhanced ammonia emissions from slurry. Conclusion: Dietary inclusion of cassava and tofu byproducts through an increase of dietary NSP from 10% to 15% might stimulate fecal VFA excretion but this does not guarantee a reduction in ammonia emissions from slurry, while its interaction with protein digestibility even might enhance enhanced ammonia emission.

• Journal of the Korean Home Economics Association
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• v.35 no.4
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• pp.269-282
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• 1997

The purpose of this research is to analyze perceptions of consumers and willingness to play for high-priced food. The price dispersions of four food categories - soybean sprouts, tofu, milk, and egg - were analyzed through the market analysis, and the survey with the structured questionnaire was utilized to get information on the reason why consumers buy and don't buy the high-priced food. It tested whether a consumer would change the choice if the new product information on safety issues is offered and if the price of high-priced food is lowed. Results showed that generally consumers don't have the confidence on the level of safety and comparative advantages of quality of high-priced food, but they just purchase the high-priced food as long as they can afford it.