• Korean journal of food and cookery science
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• v.18 no.5
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• pp.476-481
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• 2002

The Physical and sensory characteristics of muffins prepared with flavonoids such as ferulic acid and p-hydroxybenzoic acid were evaluated for the development of functional foods using these flavonoids. The solubilities of ferulic acid and p-hydroxybenzoic acid were over 1% in water and the solutions showed a good thermal stability. However, 1% ferulic acid and p-hydroxybenzoic acid solution showed a color change during heating. The volume and maximum height of the control muffin were the greatest among the muffin groups. The volume of the muffins decreased with the increase of flavonoid concentration. The volumes of muffins with p-hydroxybenzoic acid were smaller than those of muffins with ferulic acid. The L, a and b values on crust and crumb of the muffin groups were not significantly different. The chemical flavor, bitterness and after taste of the muffins prepared with ferulic acid were stronger than those of the control muffins. Savory flavor and sweetness of the muffins with ferulic acid were weaker than those of the control muffins. The muffins with p-hydroxybenzoic acid were not significantly different from the control muffins in the appearance, flavor, taste, texture and overall acceptability. These results demonstrated that p-hydroxybenzoic acid may be useful as an additive to muffin.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.26-30
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• 1994

The purpose of this study was to investigate the effects of heating times of soy protein isolate(SPI) and mixing ratio of coagulants mixture on water holding capacity(WHC) and oil absorption capacity (OAC) of SPI, texture properties and yield of tofu. The effect of heating at $100^{\circ}C$ on the amounts of coagulants required for coagulation showed that the amounts of $CaCl_{2},\;MgCl_{2}$ and GDL decreased as the heating time extended to $6{\sim}9$ minutes while $CaSO_{2}$ was changed little. The tofu yield showed maximum for the tofu prepared by 6 minutes boiling and coagulation with $CaSO_{4}$. The WHC of SPI was significantly reduced by heating at $100^{\circ}C$ while OAC was rather increased until 9 minutes of heating. The textural properties of SPI tofu coagulated with mixed coagulants$(CaSO_{4}-GDL,\;CaSO_{4}-CaCl_{2},\;CaCl_2-GDL)$ showed that softer tofu was obtained as the ratio of $CaSO_{2}$ increased and harder tofu as the ratio of $CaCl_{2}$ and GDL increased. The maximum and minimum tofu yields were prepared from 100% of $CaSO_{2}$ and 100% of GDL, respectively. Organoleptic properties showed that more uniform and tender tofu were obtained with higher portion of $CaSO_{2}$ in the mixed coagulants and higher intensity of sourness and bitterness were scored as the GDL and $CaCl_{2}$ added more.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.425-430
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• 2005

Relative sweetness of sucralose, an intensive sweetener, to sucrose or fructose in binary model solution and beverage systems was examined. Sensory properties of sucralose solution, orange flavored beverage and sports drink containing sucralose were evaluated at the equi-sweetness to sucrose or fructose. Consumer acceptability tests were performed on orange flavored beverage. Relative sweetness of sucralose to sucrose was 350 and 500 in binary model solution and orange flavored beverage, respectively, while that of sucralose to fructose in sports drink was 550. All the sensory properties, except astringency, of sucralose solution examined were similar to those of sucrose solution. The sensory properties of orange flavored beverage, in which 50% sucrose was replaced with sucralose, were very close, and showed comparable or higher overall acceptability to that containing sucrose only. When fructose was replaced with sucralose in sports drink sour, salty and bitter tastes, metallic flavor, and astringency slightly increased.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.609-615
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• 2004

Old rice showed higher initial pasting and peak viscosity temperatures than new rice. Reducing sugar contents of rice harvested in 1998 were lowest 24hr after digestion with saccharification enzyme, but similar after 36hr, among rice samples tested. Fermentation characteristics and preference of Takju made by fermenting raw rice harvested from 1998 to 2001 far 7 days were investigated. Alcohol contents during Takju brewing rapidly increased for 5 days to 17.3-18.1%, and were 17.5-18.2% on day 7, with those of Takju brewed with rice harvested in 1998 being highest in both cases. Sensory evaluation results showed Takju fermented with rice harvested in 2000 had highest sweetness, preference, and sourness, and that fermented with rice harvested in 1999 had highest sourness, but no voluntariness was shown between each other (meaning not clear). Moisture contents and gelatinization characteristics of old and new rice were slightly different, although factors adversely affecting Takju such as flavor of old rice did not appear in sensory evaluation probably because old rice was stored in rice bran farm for long times and used after milling. Results reveal surplus old rice could be utilized for Takju brewing.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.306-312
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• 1998

Free sugar, organic acid, naringin, hesperidin and inorganic elements change of six varities of Cheju citrus fruits; Citrus natsudaidai, C. grandis, C. platymamma., C. sudachi, C. aurantiun and C. unshiu Marc. var. miyagawa by harvest date were investigated. Changes in free sugar of citrus fruits on the different harvesting stages and varieties showed a little differencies. The content of sucrose, glucose and maltose in citrus juice were $44.9{\sim}66.0%,\;15.7{\sim}25.7%\;and\;17.5{\sim}30.1%$, respectively. As the fruits were matured, free sugar was increased, but organic acid was decreased gradually. The major organic acids from the fruit juice were citric acid, malic acid and oxalic acid. Citric acid content exceeded 90%, oxalic acid ranged less than 3.58% and malic acid ranged $0.98{\sim}9.45%$ in total organic acids. Both naringin and hesperidin content showed markedly high in immature fruits, and in rind compare to fruit juice. Naringin and hesperidin content decreased as peel coloration progressed. It was estimated that fully matured fruits would be useful for making processed products, which lead to less turbity and less bitterness.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.172-180
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• 2011

This study explores the quality characteristics of white pan bread added with perilla leaf powder, and the results are as follows. The WRC(water retention capacity) of PLP (perilla leaf powder) added to the bread dough increased as the addition increased, and the initiation temperature during the rapid visco analysis (RVA) increased with more additions, showing significant differences. The highest and the lowest viscosity of the sample decreased as the powder added increased. The brightness(L value) of the bread without the powder was the highest, and the redness (a value) and the yellowness (b value) showed significant differences among the samples. Hardness increased showing significant differences among the samples as the powder added increased Chewiness was the highest but preference value was the lowest in the sample with 7% of the powder. The lowest score was shown in the color of the sample with the most PLP added. Flavor was the lowest of 4.93 in the comparison sample without the leaf powder added while bitter taste scored the highest of 5.21 in the sample of 3% powder added. It was also the highest in overall acceptance while the sample with the most powder showed the lowest of 4.03. From these results, it can be said that the preference of bread with PLP seems to decrease when more than 5% of PLP is added.

• Science of Emotion and Sensibility
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• v.6 no.2
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• pp.29-35
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• 2003

In the oriental medicine, the illness of a human being is treated properly according to the strength and weakness of his/her physical constitution. In other words, the treatment principle of the oriental medicine is to balance the functions of the weak and strong inner parts of the physical constitution which can be classified into five characteristic elements: that is, the wood, fire, earth, mental, and water. An aroma therapy, one of traditional oriental medicine, uses pertinent perfumes to strengthen weak inner parts of the body, too. Although the remedy based on the five elements (in short, five element remedy) has revealed excellent clinical effects so far, it is still believed that the remedy is rather statistical and subjective than scientific. Thus, more systematic research needs to be done to prove it. In this paper, the correlation between perfume and physical constitutions has been formulated by grasping results of EEG through stimulation of lavender oil to both mental-type and fire-type persons. Also, the possibility of application for the five element remedy has been investigated. As a result, we found that the lavender oil helped to make strong gallbladder soften for fire-type individuals and to balance weak liver and strong gallbladder for mental-type persons. This agrees well with the results of the five element remedy practiced in the oriental medicine.

• Food Science and Preservation
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• v.17 no.4
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• pp.500-506
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• 2010

This study was conducted to compare and analyze the active and general components in mate leaf tea according to degree of fermentation conditions. The contents of tannic acid of hot water extracts from #1 (mate leaf), #2 (Mate leaf after fermentation and roasting), #3 (Mate leaf after Pan-firing), and #4 (Mate leaf after final drying) were decreased according to degree of fermentation conditions. Polyphenol contents of hot water extracts were approximate in #1 and #3, with measurements of 43.45 mg/g and 38.20 mg/g, respectively. Caffeine contents were 6.78 mg/g in #1, 4.30 mg/g in #3, and 3.65 mg/g in #4. In addition, the level of total free amino acid of #1 was higher than that of #2, #3, and #4. Lightness (L) and Redness (a) values increased and yellowness (b) values decreased after fermentation. When sensory tests were conducted, mate leaf tea after fermentation had pleasant taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1703-1708
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• 2004

This study was carried out to investigate the characteristic quality of jeungpyun added Paecilomyces japonica with different fermentation time. The volume of jeungpyun added Paecilomyces japonica was more increased after fermentation. The volume was decreased when the fermentation was progressed. The pH was 5.1 before fermentation and the pH decreased when the fermentation was progressed. Moisture content was more increased as the time of fermentation became longer. Hunter color test, L value and b value appeared the highest after 1st fermentation, and it appeared lesser when the time of fermentation became longer. In measurement of texture, hardness showed the highest value when 90 minutes passed after the 2nd fermentation. Gumminess and brittleness were tend to increase when it have longer fermentation time. In scanning electron microscopic observation, organization of sponges was tend to break down as the fermentation time was longer. Sensory properties showed that color intensity was more strong when second fermentation was progressed, and hardness, toughness, sourness were high when the fermentation time was longer. In conclusion overall acceptability of jeungpyun, 3$0^{\circ}C$, 3 hours after 1st fermentation and 2nd fermentation for 30 minutes, 35$^{\circ}C$ showed the most preference.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.5
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• pp.2234-2243
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• 2013

The purpose of this study was to measure using a six-step solution for taste recognition threshold and using a Wet-Test for salivary flow amount of the adults who reside in Daegu area and are more than their 40's old to find out the relationship between DMFT index and OHIP-14. The study result revealed that the practice of oral health gave an effect to taste recognition threshold, dietary habit gave an effect to salivary flow amount, and sweet and sour taste of taste recognition threshold and salivary flow amount gave effects to the DMFT index. Therefore, it was found that the person with good practice of oral health and dietary habit had good taste, salivary flow amount and DMFT index. According to this result, it is necessary to increase the practice of oral health, increase the sensitivity to taste recognition threshold, improve dietary habit, increase salivary flow amount and decrease DMFT index in order to improve OHIP-14. Dietary habit education has been performed without the evaluation on the individual's level of taste recognition threshold. Therefore, it is necessary to develop the education program to measure and notify the taste recognition threshold in the oral health education so that individual can adjust it by himself.