• Korean journal of food and cookery science
• /
• v.3 no.2
• /
• pp.50-58
• /
• 1987

This study was conducted to examine the changes of sensory and instrumental characteristics focusing on flavor and texture of cooked rice with Akibare(Japonica type) and Milyang 23(hybrid of Japonica and Indies) under two different storage temperatures. The changes of sensory characteristics were not significant throughout the storage of 70 days at $5^{\circ}C$, but were significant after 30 days storage at $30^{\circ}C$. The stepwise regression showed that stickiness, gloosiness and off-flavor of rice effected on overall preference in old rice stored at $30^{\circ}C$. As making storage temperature be tiger and period be longer, hardness, springiness, gumminess and chewiness were increased further but cohesiveness and adhesiveness were decreased in the texture changes of cooked rice measured by Instron.

• Korean Journal of Food Science and Technology
• /
• v.36 no.3
• /
• pp.410-415
• /
• 2004

Effects of ginkgo nut powder content on physical and sensory properties, and consumer acceptability of ginkgo nut gruel and cake were examined. In ginkgo nut gruel, greenness and consistency decreased, and sensory color intensity and ginkgo nut flavor increased with increasing ginkgo nut powder content. Consumer acceptability test indicated ginkgo nut powder : rice flour ratio at 4 : 6 had the highest overall and flavor acceptabilities. In ginkgo nut rice cakes, as ginkgo nut powder content increased, greenness, adhesiveness, sensory hardness, and cohesiveness of mass decreased, while sensory color intensity, ginkgo nut flavor, and chalkiness increased. Ginkgo nut cake with ginkgo nut powder : rice flour ratio at 16 : 84 had highest overall acceptability.

• Korean journal of food and cookery science
• /
• v.14 no.3
• /
• pp.266-272
• /
• 1998

Eight varieties of soybean sprouts cultivated for 5 days at 20$^{\circ}C$, 95% humidity, and the cooked soybean sprouts (kongnamulmuchim) were compared in growth characteristics, chemical composition, textural properties, and sensory characteristics.‘Iri 3’and‘Nunjumbagitae’were the highest in growth response and yield, respectively, and the next was ‘Junjuri’.‘Junjuri’was the highest in vitamin C content. The contents of aspartic acid and glutamic acid among amino acids were relatively high in‘Pureunkong’and‘Junjuri’.‘Iri 5’was the highest and ‘Iksannamulkong’, the lowest in hardness of hypocotyl by texture analyzer. While‘Junjuri’was the highest in sweetness, roasted nutty odor, and taste, it was the lowest in beany odor.‘Iri 5 was the highest in hardness,‘Junjuri’, in brittleness, and‘Iksannamulkong’, in chewiness of sensory characteristics.‘Over-all acceptability’was the highest in‘Pureunkong’(8.3) and the next was‘Junjuri’(7.4). From the above results, ‘Junjuri’ was considered as the optimum variety for cooked soybean sprout.

• Korean Journal of Food Science and Technology
• /
• v.41 no.4
• /
• pp.464-470
• /
• 2009

This study was conducted to determine the optimal steeping period and temperature for Gangjung production, using response surface methodology based on the previously reported sensory characteristics. Five sensory attributes ('degree of expansion', 'sourness', 'butyric acid flavor', 'hardness' and 'degree of melting'), which showed high variability explained ($R^2$) and recognized to be important for the quality of Gangjung were selected for optimization. As a result, the optimal steeping temperature and period of waxy rice were determined to be $31.5^{\circ}C$ and 9 days, respectively.

• Korean Journal of Food Science and Technology
• /
• v.35 no.2
• /
• pp.254-259
• /
• 2003

Effects of freeze-drying on microbiological and sensory characteristics of yulmoo-kimchi (leaf radish kimchi) were investigated. Freeze-dried yulmoo-kimchi was stored at 0, 10 or $25^{\circ}C$ for 60 days and rehydrated with water. Optimum rehydration time of freeze-dried yulmoo-kimchi was 2 hr. Number of lactic acid bacteria of freeze-dried, 10 days-stored, rehydrated yulmoo-kimchi decreased significantly (p<0.05) in comparison with that of reference sample (non-freeze-dried yulmoo-kimchi), while no significant changes were observed after 10 days. As storage temperature increased, number of lactic acid bacteria of 10 days-stored samples decreased. pH value slightly increased by freeze-drying, while it decreased gradually during 60 days of storage. Sensory properties of freeze-dried/rehydrated sample were slightly inferior to those of reference sample, but those were relatively good when the sample was evaluated solely. Overall acceptability of freeze-dried, $0^{\circ}C$-stored, rehydrated sample was significantly inferior to reference sample (p<0.05) and it gradually decreased as storage temperature increased. Between storage periods of 10 through 60 days, sensory properties of 0 and $10^{\circ}C$-stored sample slightly decreased, while those of $25^{\circ}C$-stored sample decreased markedly.

• Korean Journal of Food Science and Technology
• /
• v.32 no.4
• /
• pp.881-888
• /
• 2000

Lactic acid bacteria(LAB) fermented food was prepared with milk or egg white powder(EWP) and added with freeze drying protectant(FDP). 0.2% of Tween 80 or 1% of ascorbate was added to milk sample and 3% of raffinose or 1% of ascorbate was added to EWP sample. Effects of FDP on sensory property, volatile aroma compounds and physical property of LAB fermented food were investigated. In case of non-freeze dried samples, sensory properties of milk sample with ascorbate were slightly better than those of reference sample(milk), while sensory properties of EWP sample or EWP sample with FDP were slightly inferior to reference sample. Sensory properties of all of the freeze dried/reconstituted samples were not different. Sensory properties of milk sample with ascorbate were reduced by freeze drying/reconstitution, while those of sample with ascorbate were not changed. Although all of the volatile aroma compounds were reduced by freeze drying, the residual ratio was slightly different between milk samples and EWP samples. Difference in volatile aroma compounds between milk samples and EWP samples before freeze drying was relatively large, while difference between two sample groups after freeze drying/reconstitution was relatively small. Rheological properties of milk samples were markedly changed by freeze drying/reconstitution, while those of EWP samples were changed slightly.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.1
• /
• pp.53-60
• /
• 2005

This study was conducted to develop the descriptive analysis procedures for evaluating the sensory characteristics of yeast leavened breads. Eleven highly trained panelists identified the following 23 sensory attributes in the bread and defined the terminology for each attribute; yellowness of crumb, roughness of surface, uniformity of cell, density of cell, brownness of crust for appearance characteristics, yeast fermented, chemical, roasted flour, buttery, milky, boiled flour, sweet, and salty for flavor characteristics, springiness, ease to tear, moistness on surface, adhesiveness to lip, hardness, stickiness, cohesiveness of mass, moisture absorption, chewiness, and loose particles for textural characteristics. Reference samples for the flavor attributes were determined. There were significant differences in all of the 23 sensory attributes of commercial bread samples. The principal component analysis (PCA) was performed to summarize the sensory data. The first two principal components explained 89% of the variation of the original variables indicating reliability of procedure developed in this study.

• Korean Journal of Human Ecology
• /
• v.10 no.1
• /
• pp.33-39
• /
• 2001

The effects of dipping syrups prepared with isomaltooligosaccharides on the characteristics of Yackwa were investigated. The dipping syrups were prepared replacing sucrose with 0, 25 and 50% isomaltooligosaccharide. Physical and sensory characteristics of Yackwa were evaluated. Isomaltooligosaccharides increased dehydration rate and increased absorption rate of dipping syrups. Yackwas dipping in the syrup containing isomaltooligosaccharides were more acceptable than those with sucrose syrup. The acceptability was significantly correlated with shinness(p<.01), moistness(p<.05), adhesiveness(p<.05), cohesiveness(p<.01), roasted taste(p<.0l) and sweetness(p<.05). Therefore, isomaltooligosaccharides might be a good alternative for sucrose in making dipping syrup of Yackwa.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.6
• /
• pp.1068-1074
• /
• 2000

젊은 세대들이 좋아하는 우수한 품질의 사과고추장을 개발하고자 부원료로서 사과를 사용하여 사과고추장의 배합비에 따른 관능적 특성을 반응표면분석법으로 최적화하고 물리적 특성을 모니터링하였다. 실험조건은 고춧가루는 130~210 g, 메주가루는 50~80 g, 사과퓨레는125~205 g의 범위로 설정되었으며, 실험계획에 따라 제조된 사과고추장은 물리적 및 관능적 특성을 조사하기 위해 사용되었다. 사과 고추장의 색상에 대한 관능평점은 고춧가루 140.61 g, 메줏가루 83.42 g 및 사과퓨레 169.05 g에서 가장 높았으며, 향에 대한 관능평점은 고춧가루 192.32 g, 메줏가루 56.14 g 및 사과퓨레 146.72 g에서 가장 높은 7.95를 나타내었다. 맛에 대한 관능평점은 고춧가루 함량 182 g, 메줏가루 함량 78 g 및 사과과즙 함량 199 g에서 가장 높은 7.46을 나타내었으며, 전반적인 기호도에서는 고춧가루 함량 200 g, 메줏가루 함량 57 g 및 사과과즙 함량 159 g에서 가장 높은 관능평점을 나타내었다. 사과고추장의 물리적 특성으로서 견고성은 고춧가루와 메줏가루의 함량이 높을수록 증가하였다. 고추장의 부착성과 거침성은 고춧가루 함량이 증가하고 사과과즙의 함량이 낮을수록 증가하였다.

• Food Science and Preservation
• /
• v.10 no.4
• /
• pp.470-475
• /
• 2003

The response surface methodology was performed by central composite design for moisture content, titratable acidity, hunter's color value and organoleptic properties based on drying temperature and time of Citrus, to apply basic data to preparation of dried Citrus. Moisture content, b value and organoleptic color were affected by drying temperature ; That decreased with increase of drying temperature. Titratable acidity was affected by drying time. Organoleptic flavor and taste were affected by drying temperature and time. The optimum drying conditons for organoleptic taste were 67.56$^{\circ}C$ in drying temperature and 8.06 hr in drying time.