• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.255-261
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• 2013

This study investigated changes in the physicochemical characteristics and coffee flavors of coffee beans under different roasting conditions. Four different kinds of roasted coffees were analyzed using a headspace gas chromatographic technique. The moisture content and total acidity of roasted coffee decreased whereas the pH and weight loss (%) increased, as coffee beans were roasted at higher temperatures. The Hunter's color values of the roasted coffee (indicating L (lightness) and b (yellowness)) decreased as the roasting temperature of the coffee beans increased, but a (redness) value only increased with light roasting. We also noted that the color of the Arabica coffee was darker than that of the Robusta coffee. The aroma compounds, acetaldehyde, acetone, 2-methylfuran, 2-methylbutanol, 2-methylpyrazine, furfural, 2-propanone, furfuryl alcohol, 2,5-dimethylpyrazine and furfuryl acetate were mainly analyzed. A sensory evaluation of all light-roasted coffees had flavor and sourness and those of all medium-roasted coffees had heaviness and finishness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.306-312
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• 2013

The purpose of this study was to evaluate the physicochemical and sensory characteristics of white bread and added 2%, 4%, 6%, or 8% Hallabong powder. Dough pH of the control group was 5.65, and it decreased as increasing amounts of Hallabong powder were added. Also, total titratable acidity of dough significantly increased with increases in Hallabong powder. The fermentation power and dough expansion significantly increased with increasing incubation time; the control was highest at 98.67%. White bread pH, specific volume, and baking loss decreased significantly as with increased Hallabong powder content. The bread moisture content was not significantly different between samples, differing only from 40.61~41.83%. Water activity was 0.960 Aw in the 6% Hallabong powder mixture, which was the highest in samples. In color, lightness of crust significantly decreased with increased Hallabong powder content, whereas redness showed the reverse effect. Lightness of crumbs significantly decreased, with increased Hallabong powder content, whereas redness and yellowness showed the reverse effect. In texture, hardness and fracturability significantly increased, while resilience showed the reverse effect. In the sensory evaluation, citrus flavor, bitterness, astringency, and off-flavor significantly increased with increased Hallabong powder content, and the control sample showed the highest score in color, flavor, softness and overall acceptability. The 2% and 4% samples showed more than average scores. Based on these results, Hallabong powder could be considered a functional material. The optimum amount of Hallabong powder to add for baking bread would be 2~4%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.167-174
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• 1989

AS a part of investigation to use anchovy more effectively as food source, this work was undertaken the processing conditions of extracts from rapid fermented anchovy sauce. To prepare rapid fermented products, the chopped anchovy was mixed with 50% water (w/w), and then hydrolyzed by autolysis or addition of koji under different conditions of hydrolysis. The optimal conditions for hydrolysis of chopped anchovy were revealed $50^{\circ}C$, 6 hours, pH 8.0 by autolysis, and ,$50^{\circ}C$, 6 hours, pH 7.0 by addition of 10% koji, respectively. But, pH control was not much beneficial in increasing yield. The effect of soybean protein isolote for improvement of bitter taste was also tested. The reasonable amount of added soybean protein isolate was revealed 5% on the weight basis of the chopped anchovy. The reaction mixture hydrolyzed under optimal conditions were added with 1% onion powder (w/w), 1% garlic powder(w/w) and 1% red pepper powder(w/w) for masking fishy odor, inactivated for 20 min at $100^{\circ}C$, and then centrifuged for 20 min at 4,000 rpm. The supernatant liquor was filtrated and evaporated to 50%(v/v). finally, table salt was added for bateriostatic effect and characteristic taste of rapid fermented products. the reasonable amount of added table salt was reversed 15% on the volume basis of the evaporated liquor. The hydrolysis ratio of product made by addition of water, product made by addition of koji and water, and product made by addition of soybean protein isolate, koji and water hydrolyzed under optimal conditions were 58.4%, 82.1% and 86.2%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1294-1300
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• 2012

To investigate the effects of oyster mushroom on the quality of Sulgidduk and Gyeongdan, freeze-dried mushroom power and mushroom extract were prepared. Dough for Gyeongdan was held for 0~6 hours at room temperature before cooking in order to allow for enzyme reaction. Upon addition of 2~5% mushroom power or 1~2% mushroom extract, the hardness of Sulgidduk decreased while the storage periods could be extended 1~2 days. Avrami rate constant (k) was 0.0111 for 2% power-added rice cake and 0.044 for the control. In Gyeongdan, hardness also decreased by addition of mushroom. Avrami rate constant (k) was 0.0178 for 10% mushroom power-added Gyeongdan and 0.0652 for the control. In a sensory test, Sulgidduk with 1% mushroom powder showed the highest score. Overall, addition of 1% mushroom powder to rice was appropriate for Sulgidduk. For Gyeongdan, addition of 1~2% mushroom powder was appropriate.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.180-190
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• 2012

In this study, we investigated the quality characteristics of yogurt with different amounts(0.5, 1.0, 1.5, 2.0%) of Sansuyu(Corni Fructus) extracts. The yogurt products were evaluated for sensory properties, acid production(pH, titratable acidity) and the number of viable cells during storage up to 21 days at $10^{\circ}C$. The products containing 0.5% and 1.0% Sansuyu extracts showed the highest scores for color, smell, softness, taste, and overall acceptability. For the intensity characteristic scores, color, smell and bitter taste increased as the proportion of Sansuyu extract increased. Softness was lowest, but it was highest in the 0.5% and 1.0% Sansuyu extracts. During storage, titratable acidity increased while pH gradually decreased. pH was lower in the sample with Sansuyu extract than that of the control, and the titratable acidity increased with increasing Sansuyu extract content on day 0. There was significant difference in viable cell counts among the samples. These results indicated that the yogurt added with 0.5~1.0% Sansuyu extract was acceptable.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.163-175
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• 2016

The purpose of this study was to investigate optimal condition for making marinated crabs sauce added mulberry branches(M/B), which is effective in removing smells and storing food with antibacterial function of microorganism, and present the biochemical properties, VBN, changes of microorganisms and amino acids, and sensory evaluations. pH increased along with aging process when the same amount of M/B. After 1 day of aging, salinity decreased significantly along with the added amount of M/B(p<0.001). Sweetness decreased along with the aging process. L-value decreased as the aging proceeded, so the color turned darker. a-value and b-value showed significantly high figures with 1 day aging and G4(p<0.05). VBN of G4 was lower than that of other groups, meaning the lowest level of decomposition. The samples with M/B showed lower number of microorganism than the G1 due to antibacterial function(p<0.05). Total free amino acid content was the highest in G5 and it increased along with aging process. Characteristic difference test results showed bitterness, grass flavor, and astringent flavor increased significantly as the amount of M/B increased(p<0.05). Savory taste was the highest (p<0.001). Fish flavor was the highest in the G1 and it decreased as the amount of M/B increased(p<0.001). In the preference test conducted on general consumers, flavor, taste, and general preference was statistically significant(p<0.01).

• Culinary science and hospitality research
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• v.22 no.8
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• pp.135-148
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• 2016

This study was performed to examine the characteristics of Sulgidduk with different amounts of Momordica charantia powder (0%, 2.5%, 5%, 7.5%, and 10%). The pH of Sulgidduk was dose-dependently decreased with the addition of Momordica charantia powder (p<0.001). The lightness (L-values) of Sulgidduk was significantly decreased with the addition of Momordica charantia powder, but the redness (a-values) and yellowness (b-values) were significantly increased (p<0.001). In addition, hardness, cohesiveness, and chewiness were significantly decreased, and the springiness and gumminess were significantly decreased with the addition of Momordica charantia powder in Sulgidduk. The Sulgidduk with Momordica charantia powder presented significant DPPH radical scavenging activities in a dose-dependent manner. In sensory evaluation, the color, flavor, bitterness, sweetness, softness, and mastication of Sulgidduk were dose-dependently increased with the addition of Momordica charantia powder (p<0.001). The ranking of overall preference was 5%> 2.5%> 7.5%> 10%> 0%. Through this study, it was considered that the Momordica charantia powder can be used to make functional Sulgidduk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1740-1745
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• 2009

In this study, effect of resveratrol concentration on wine taste was investigated. Content of resveratrol in 14 different wines were quantified using HPLC. The resveratrol concentrations in the Australian wine samples (grape species: Syrah) with 3 vintage years were analyzed and different concentrations of resveratrol were observed (2.89-3.84 mg/L). Variation in wine grape species with the same wine manufacturer (Chile, 2006) and variation in different manufacturing country of origin with same wine grape species (Cabernet Sauvignon, 2006) also produced the variations in resveratrol concentration. The preference analysis (color, aroma, taste,astringency and overall acceptability) of the sample wines were determined by 15 panelists using 5-point hedonic scale. When the analysis results of the resveratrol concentrations in the sample wines were compared with the preference analysis of sample wines, the resveratrol concentration in the wine produced the positive effects in the wine preference analysis in the factors of aroma, taste and color.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1533-1538
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• 2013

The objective of this study is to select an effective microbial strain to enhance the sensory qualities and functionalities of fermented ginseng soymilk. For this purpose, soybean were ground with water extracts of ginseng and fermented with five Lactobacillus strains. All strains grew well in ginseng soymilk, and viable cell counts reached greater than 8 log CFU/mL after 18 h of fermentation. The contents of total ginsenosides were higher in soymilk fermented with L. casei ATCC 393 than those in the other strains. The sensory qualities of the fermented soymilk were observed to increase with the intensity of sourness and showed the best sensory acceptability of soymilk fermented with L. kefir ATCC 35411. Moreover, the antioxidant activities, superoxide and hydroxyl radical scavenging activities were significantly enhanced by 2~4 and 4~5 times, respectively, compared to the non-fermented soymilk. In particular, the antioxidant activities of the fermented soymilk by L. kefir ATCC 35411 were the highest among the samples. This result suggests that soymilk fermented by L. kefir ATCC 35411 allowed obtaining a soymilk with enhanced sensory quality and antioxidant activity was able to contribute to the health benefit.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.370-378
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• 2006

This study was carried out to investigate the effects of various subsidiary ingredients added to Kimchi on the acceptance and sensory characteristics. In appearance acceptance, Kimchi without red pepper powder rated the worst, while samples without salt-fermented anchovy extracts, garlic, ginger, radish, green onion and onion showed no significant difference(p<0.05) compared with the control, and were all rated highly in acceptance. In flavor, taste and overall acceptance, the sample without garlic rated the worst, indicating that garlic has the greatest effect on the acceptance of Kimchi. Red pepper powder had an effect only on the pungency of Kimchi's flavor characteristics. Salt-fermented anchovy extracts enhanced umami taste, sweetness and saltiness of Kimchi. Garlic also enhanced the general flavor such as sourness, umami taste, sweetness, carbonated flavor and fresh flavor, but inhibited the moldy flavor. Ginger had effects on pungency, fresh flavor of Kimchi, while radish, green onion and onion only had an effect on the fresh flavor of Kimchi. Garlic had significant effects on the moldy flavor and bitterness of Kimchi's sensory characteristics, and the amount of garlic added to Kimchi influenced the sourness, sweetness and fresh flavor, irrespective of the kinds of Kimchi and fermentation temperature.