• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1278-1284
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• 2003

This study was carried out to investigate the optimum conditions for making “sponge cake” with addition of ingredient, laver powder, and the quality characteristics of a new sponge cake. The moisture contents of sponge cake with 2, 4, 6% laver powder did not change but with 8 and 10%, the moisture contents increased to 28.89% and 30.69%, respectively. While specific gravity increased to 0.674 (control 0.493) when 10% laver powder was added, but volume was decreased. Most abundant mineral was Ca, followed by Na, Fe, Mn, Cu and Zn. The crust color degree of sponge cake with laver powder showed low marks on L, a, b. The crumb color degree showed low marks on L, b while “a” degree redness indicated highest marks with 4% laver powder. When it was seen under the microscope, the air cell numbers were decreased but the cell size became bigger. More free amino acid was contained when the laver powder was added. L-glutamic acid, L-alanine, L-aspartic acid and L-leucine were the major free amino acids. Hardness, springiness, cohesiveness, gumminess, chewiness and resilience degree of sponge cake with addition of laver power were higher than those of control. The sensory evaluation indicated that addition of 2% laver powder enhanced most mouth feeling, appearance, hardness, moistness, flavor and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.908-914
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• 2007

Sasa borealis (bamboo) is a perennial medicinal plant and its leaves are utilized widely in Korea. In this study, effects of bamboo leaves (Sasa borealis) extract on the physical, textural, and sensory characteristics of cooked rice were examined. Four kinds of cooked rice were prepared with 0.0% (control), 0.2%, 0.3% or 0.4% of the extract (w/w). Moisture content of the cooked rice decreased with increasing amounts of extract. Color of the cooked rice was darkened gradually with increasing amounts of extract and appeared yellowish-brown. Among the four textural properties, only hardness increased significantly by the addition of the extract. Sensory evaluation was significantly different in terms of unique rice flavor, bamboo flavor, color, unique rice taste, bamboo taste, viscosity, hardness, adhesiveness, and coarseness among the control group and the group with 0.2%, 0.3%, and 0.4% of the extract; however, overall acceptancy was not significantly different among the four groups. In conclusion, concerning overall sensory evaluation, cooked rice with 0.2% bamboo leaves (Sasa borealis) extract showed the best result.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.731-737
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• 2011

TMR (total mixed ration) feed was developed by adding mugwort (Artemisia capillaris Thunb.) and was fed to Hanwoo cattle. We investigated the effects of feeding mugwort on the physicochemical properties and sensory scores of the Hanwoo beef, as well as the feasibility of producing beef with high quality and function. Samples included Hanwoo loin fed with fattening cattle TMR feed with (treatment) or without mugwort (control). The content of total catechin in Hanwoo loin fed with the treatment and control was 0.516 and 0.307 mg/kg, respectively, while the content of epicatechin was 0.116 and 0.087 mg/kg, respectively, both of which were significant increase from feeding TMR with mugwort (p<0.05). There was no significant difference between the control and treatment in terms of $b^*$ value, VBN content, EDA, total bacterial numbers, freezing loss, thawing loss, cooking loss, hardness, cohesiveness, gumminess, chewiness, shear force, or sensory score of boiled meat. $L^*$, $a^*$ and pH value for the treatment were significantly higher than the control (p<0.05). TBARS and springiness for the control were significantly higher than the treatment (p<0.05). The aroma of the raw meat and the taste, tenderness, juiciness, and palatability of the roasted meat for the treatment were significantly superior to the control (p<0.05). These results suggest that giving feed containing mugwort inhibits lipid oxidation, increases water holding capacity, and improve sensory scores.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.489-500
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• 1999

The purpose of this study was to survey the recognition and the actual state of use of Native pork. The recognition on Native pork were examined using a questionary to eight hundred males and females in Kyeongbuk and Daegu. The results were as follows : The meats which they often ate in the order of pork, beef and chicken. When people eat out, 43.7% of those ate pork and 42.7% of those ate beef, the younger people liked pork more than the older people. The recognition on pork dishes showed the a high mean value of 3.38 to "I like Pork dishes" 53.5% of the respondants liked three-ply flesh and 33.6% of those liked rib among the part of pork. The favorite pork dish was pork roast meat at 48.1 o/e, Kimchichige at 13.6%, and sweet and sour pork 10.9%. Suitable and garnish food with pork were lettuce, sesame leaf and garlic, and alcoholic drinks such as soju. The Native pork showed a higher mean value than improved pork in taste(lightness, tasty) . sticky meat qualify, low fat content and good food for health. 30.9% of the respondants recognised as a traditional food. 59.1% of respondants have used the native pork, ingest place came out special eating house 42.2%. 38.3% of respondants suggested' convenience of purchase' and 31.6% of those suggested 'low price' as facts that has been improved in the native pork.tive pork.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.325-333
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• 2016

This study investigated the proximate compositions and sensory attributes of fresh and boiled soybean sprouts. The sensory attributes of cooked soybean sprouts (Kongnamulmuchim) were also assessed after boiling and seasoning. Proximate compositions were analyzed from the total sprout, cotyledon and hypocotyl without hair root. Soybean sprouts cultivated with four recommended soybean cultivars (Nokchae bean, Dawon bean, Seonam bean and Pungsannamul bean) in a lab and then used for analysis. Carbohydrate, protein, lipid and ash contents were lower, while moisture was lower, in the cotyledon than in the hypocotyl of fresh soybean sprouts, regardless of the bean type. Each soybean sprout showed different contents of chemical constituents in total sprout, cotyledon, and hypocotyl parts. Sensory attributes such as odor, flavor, and overall acceptability were evaluated. Each panels showed a response on a 9-point rating scale. The acceptability of fresh soybean sprouts was negatively correlated with beany and grassy tastes, but positively correlated with nutty and sweet tastes. The acceptability of boiled soybean sprouts was negatively correlated with beany and grassy flavors, and positively correlated with nutty odor and flavor. In addition, acceptability of cooked soybean sprouts (Kongnamulmuchim) was positively correlated with nutty and sweet flavors. The beany and grassy flavors limited acceptability of fresh soybean sprouts, whereas the prominence of nutty flavor might contribute to acceptance of boiled and cooked soybean sprouts.

• Food Science and Preservation
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• v.14 no.5
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• pp.439-444
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• 2007

This study was carried out to analyze the quality change of salted mackeral treated with extracts of edible plan(Diospyros kaki, Teucerium veronicoides and Zanthoxylum schinifolium) during storage for develope of preparation methods and high quality of mackerel. The Hunter's color values of salted mackerel was not changed during strange. L, a and b value of salted mackerel teated with Korean herbal extracts was lower changed than those of control(mackerel not treated extracts of edible plants). Adhesiveness, and viscosity of salted mackerel was higher at $4^{\circ}C$ during storage than those at $25^{\circ}C$, and was higher in groups treated extects of edible plants at early storage than those in control group. Hardness was low in the salted mackerel treated extracts of edible plane and control group during storage. The salted mackerel treated Z. schinifolium extracts was the highest scores in sensory evaluation among groups.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.65-74
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• 2000

The properties of Puchu(Allium odorum L.)kimchi prepared with different methods were investigated by measuring organoleptic and microbiological properties up to 43 days at 10$\^{C}$ right after preparation. Five conditions of making Puchukimchi included: the addition of salt (treatment A), soybean sauce (treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce (treatment D), anchovy sauce and glutinous rice paste(treatment E). Sensory evaluation showed high scores in the appearance, smell, sour taste, good taste, savory taste, texture, and overall acceptability of Puchukimchi prepared with soybean sauce(treatment B). However, treatment C had the best score in good taste. In the intial stage of fermentation, treatment C had higher total microbial counts than others, but in the final stage, treatment E had higher counts than others. Treatment A had less total microbial counts than others throughout the fermentation. The maximum numbers of lactic acid bacteria in other treatments were in the order of treatments A>B>D. In the final stage of fermentation, treatment B had the least number of lactic acid bacteria composed of Pediococcus, Streptococcus, Leuconostoc and Lactobacillus. Streptococcus reached the maximum level at the 8 th day of fermentation, and the number of Lactobacillus was increased with the lapse of fermentation time. It was shown that fermentation patterns of Puchukimchi were influenced by the preparation methods used.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.605-613
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• 2015

This study assesses the consumption of seaweed by Koreans using a survey questionnaire. 1,218 subjects were surveyed. Those individuals were divided into inland and coastal regions. Statistical analyses were conducted using the SAS package (ver 9.1). The results of this study are summarized as follows: Of the survey respondents 46.5% were male and 53.5% were female. Inland and coastal residents were divided nearly equally (50.4% and 49.6% respectively). Overall slightly more respondents reported a dislike of seaweeds (52.8% vs 47.2%) and the major reason for their dislike was the smell. With respect to gender and age preference, more females liked seaweed than males (p<0.01) and individuals over thirty were more favorable when compared to those in their teens and twenties (p<0.001). Coastal area residents liked seaweed significantly more than that of inland residents (p<0.01). Respondents reported eating seaweed at home (50.8%) and at restaurants (28.2%). The cooking methods used for dishes with seaweed included: soup (44.8%), wrapped in seaweed (21.8%), and seasoned dishes (19.4%). The most popular item among processed seaweed products was beverages. 26.5% of respondents were getting their food and nutrition information through television and radio programming. In conclusion, the results of this study provides baseline and useful information for the development of marketing plans for seaweed products.

• Journal of Oral Medicine and Pain
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• v.34 no.4
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• pp.353-362
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• 2009

The present study was performed to observe the effect of phytoncide on oral normal microflora and the inhibitory effect of the surviving resident oral bacteria on F. nucleatum. In this study, saliva from each of 20 healthy subjects was treated with 1% phytoncide from Japanese Hinoki (Chamaecyparis obtusa Sieb. et Zucc.). The surviving salivary bacterium were isolated on blood agar plates and identified by 16S rDNA sequencing. In order to select inhibitory isolates against F. nucleatum, the isolates from the phytoncide-treated saliva were cultured with F. nucleatum. The results are as follows: 1. Among the 200 surviving resident oral bacterium, 70(35.0%) bacterium inhibit the growth of F. nucleatum on blood agar plates. 2. Among the 70 bacterium which inhibit F. nucleatum, Streptococcus salivarius was 41.3%(45/109), Streptococcus sanguinis was 28%.(7/25), Streptococcus mitis was 20%(3/15), Streptococcus parasanguinis was 33.3%(3/9), Streptococcus Alactolyticus was 100%(8/8), Streptococcus vestibularis was 28.6%(2/7) and Streptococcus sp. was 50%(2/4). Taken together, among the surviving resident oral bacterium, Streptococcus salivarius, Streptococcus sanguinis, Streptococcus mitis were mainly observed to inhibit F. nucleatum. and they may exert an additional inhibitory activity against the periodontopathic bacterium. Therefore, phytoncide can be used to prevent and cease the progress of periodontal disease, halitosis. Thus it is expected to promote oral health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.302-308
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• 2009

This study was performed to investigate the effect of dietary medicinal herb extract mix (MHEM, mulberry leaf : Japanese honeysuckle : goldthread＝48.5:48.5:3.0) on antioxidative activity of chicken thigh meat. The dietary treatments consisted of a corn-soybean meal basal diet (control), basal diet with 0.3% and 1% MHEM. At the end of the feeding trial, thigh meat samples were collected and stored in a refrigerator at $4^{\circ}C$ to be analyzed on day 0, 3, 7 and 14. The MHEM did not affect proximate composition of the thigh meat. Total phenol contents of the thigh meats in treatment groups were higher than that of the control (p<0.05). 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity were higher in dietary treatment group. 2-Thiobarbituric acid reactive substances values of the treatment group were lower than that of control at day 7 and 14 and the added level also affected the inhibition of lipid oxidation of thigh meat. In sensory test, panelists preferred treatment group at day 7 and 14. Therefore, results indicate that dietary MHEM added to chicken may retard the oxidative deterioration of chicken thigh meat during cold storage.