• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.397-406
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• 2002

Quality characteristics of bread added with water homogenate of citrus peel powder(WHCP, 1~5% of wheat flour) were investigated. The pH, the volume of dough, and the loaf volume index of bread added with WHCP were lower than those of the control. The contents of total carotenoids, hesperidin and naringin in the bread with 3% of WHCP were 0.14, 38.4 and 25.3 mg%, respectively. The bread with WHCP(3%) showed comparable cohesiveness and springiness, but higher hardness than the control product. The bread with WHCP(3%) showed the best quality evaluated by color and overall acceptability, taste, flavor and texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1358-1365
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• 2017

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 10%, 20%, 30%, 50%) of fucoidan red yeast (Monascus purpureus) rice powder (FRYR). The weight and pH of muffins increased as the amount of FRYR increased. The height and baking loss rate of muffins significantly decreased when amounts of FRYR increased (P<0.05), whereas moisture content was not significantly different between all samples. L value and b value of muffins significantly decreased when amounts of FRYR increased (P<0.05). However, a value of muffins significantly increased when amounts of FRYR increased (P<0.05). Hardness, chewiness, and brittleness increased with increasing FRYR concentration. Cohesiveness was higher with 30% FRYR, whereas springiness was not significantly different between the samples. In the sensory evaluation, the appearance and crumb color of muffins was higher in groups containing 0% FRYR, whereas flavor, taste, texture, and overall acceptability scores were highest for muffins with 50% FRYR added. The total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of muffins significantly increased with increasing addition of FRYR (P<0.05). Therefore, addition of FRYR could satisfy the sensory function and functional requirements of muffins. Furthermore, this study proposes the development of various products using fucoidan red yeast rice.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.100-119
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• 2014

In this study, rice was used with naturally fermented extract to compare and analyze the physico-chemical characteristics and investigated how to make pan bread made with domestic wheat flour added with naturally fermented rice extract. Also, it examined quality characteristics of pan breads prepared with 0, 10, 30, 50, 70% naturally fermented rice starters. As the fermentation time of rice starters increased, pH of bread doughs decreased. On farinograph, water absorption, development time and stability of rice starters samples were lower than the control. RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing rice starters content. The weights of pan breads containing rice starters were higher than that of control. The moisture content of pan breads containing rice starters decreased as storage time increased. In analyzing of visible mold colony during 7 days of storage at $28^{\circ}C$, pan breads containing rice starters was retarded mold growth. In the texture analyzer measurement, hardness of breads containing rice starters significantly increased as storage time increased, which was higher than that of control. The result of sensory properties was no significant difference between the group containing 50% naturally fermented rice starters and control group, such as appearance, flavor, taste and overall quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.711-716
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• 2016

The purpose of this study was to evaluate the quality of castella added with different concentrations (0%, 5%, 10%, and 15%) of Panax ginseng sprout powder. The specific gravity of castella made with 15% ginseng sprout powder was the highest (0.65), and baking loss rate was highest well. However, the height and weight of castella were highest in the control. The pH of castella decreased with increasing levels of Panax ginseng sprout powder, whereas sugar content of castella did not show significant differences. The Hunter L, a, and b values of crust decreased as the concentration of Panax ginseng sprout powder increased. The Hunter L and a values of crumb decreased as the concentration of ginseng sprout powder increased, whereas b values of crumb increased. The gumminess and chewiness of castella increased by addition of Panax ginseng sprout powder, whereas cohesiveness of castella decreased. The hardness and springiness of castella did not show significant differences. In the sensory evaluation, crust color, crumb color, aroma and moistness did not show significant differences among samples while sweet taste, and chewiness were highest in the control group. The overall acceptability of castella added with 5% Panax ginseng sprout powder was the highest. Therefore, the results suggest that castella added with 5% ginseng sprout powder could be helpful for improving physical quality and taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.267-273
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• 2011

The study investigated the quality of pound cake added with various concentrations of perilla leaves (Perilla frutescens var. japonica HARA) powder. Pound cake were prepared by addition of 0, 5, 10 and 15% powder to the flour of basic formulation. The pH of the batter and cake decreased with increasing perilla leaves powder concentration. The baking loss rate of the pound cake tended to increase by 7.13~7.42%. The height of pound cake added with perilla leaves powder decreased with increasing powder concentration. The lightness, redness, and yellowness values were significantly decreased with increases in perilla leaves powder except for redness of pound cake crumb. The pound cakes containing 5% perilla leaves powder had acceptable sensory evaluation, such as flavor, taste, moistureness, and overall preference. The hardness and gumminess tended to increase, while springiness and cohesiveness decreased with increases in perilla leaves powder. The retrogradation degree of pound cake prepared with perilla leaves powder for 7 days at $25^{\circ}C$ was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake added with 10% and 15% added perilla leaves powder showed high antioxidant activities. The results exhibited that adding the perilla leaves powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 5% (w/w) of perilla leaves powder into the pound cake formula.

• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.193-201
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• 2003

The purpose of this study was to investigate the effects of onion juice addition on the lipid oxidation of tuna spread. The tuna spread was stored at $4{\pm}1^{\circ}C$ for 49 days. The results of this study were as follows: Lipid oxidation in samples was measured by AV, POV and TBA value. AV and TBA value of the samples treated with 15% and 30% onion juice were lower than those treated with 5% and 45% onion juice. POV of samples treated with onion juice were lower than control group. Lightness of sample treated with onion juice was higher than control group. The score of overall quality in sensory evaluation was the highest in the sample treated with 15% onion juice.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.1
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• pp.43-54
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• 2002

An instrumental analysis of cooked chicken was carried out along with sensory evaluation to find out the effect of Sarcodon aspratus on the physicochemical and senory characteristics in comparision with kiwi fruit and pear. The moisture content of cooked chicken was increased in proportion to the increment of Sarcodon aspratus, kiwi fruit and pear. In the texture, shear force of cooked chicken was decreased with the increment of Sarcodon aspratus, kiwi fruit and pear. In terms of color, L-value was decreased by addition of Sarcodon aspratus, kiwi fruit and pear. but a-value was increased by addition of Sarcodon aspratus, kiwi fruit and pear. b-value was increased by addition of Sarcodon aspratus and pear. whereas b-value was decreased by addition of kiwi fruit. There were significant differences(p<0.05) in the sensory characteristics of the samples in which control was most preferred in taste and flavor. As the content of Sarcodon aspratus, kiwi fruit and pear was increased, the score of juiciness and tenderness was increased. In the overall acceptance, score of 0.05% Sarcodon aspratus and 10% pear was not different from that of control. Therefore, it can be concluded that 0.05-0.1% addition of Sarcodon aspratus might be desirable for the improvement of texture and juiciness of cooked chicken.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.353-360
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• 1996

The purpose of this study was to investigate optimum cooking and ingredient mixing ratio of Jeonbok- and Obunjaki-jooks. It is traditional in Cheju island to prepare Jeonbok-jook with viscera and to use Obuniaki in stead of Jeonbok because of its abundance and economic advantage. Therefore, an attempt was made to search the optimum ingredient ratio, especially the amount of viscera in Jeonbok-and Obunjaki-jooks. By proximate analysis, feonbok and Obunjaki had the same nutritional composition, but the viscera of Obunjaki had more lipid than that of Jeonbok. All nutrients except to total sugars increased with the increase of meat and viscera in leonbok- and Obunjaki-jooks. However Obunjaki-jook showed the better protein quantity In sensory evaluation, as meat ratio increased, the intensity of savory taste and overall acceptability increased. Jeonbok- and Obunjaki- jooks with 40% meat without viscera had the best savory taste and overall acceptabilit y. Jeonbok- and Obunjakijooks with 4％ viscera had better overall acceptability than those without viscera, regardless of meat ratio.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.311-319
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• 2003

This study was perfomed to evaluate the shelf-life, physicochemical, sensory evaluation of rice cake and noodle mixed with Bakjakyak(Paeonia japonica) powder at different ratio. Moisture content decreased gently during storage and the decrease was less in Bakjakyak powder-added groups than the control group. The color L value decreased significantly by with increasing the Bakjakyak powder and increased during storage. Color a and b value incresed significantly by addition of Bakjakyak powder. In the total plate count, Bakjakyak powder-added group showed less growth of microorganisms compared to the control group. As a result of the sensory evaluation, rice cake and noodle with Bakjakyak were superior in color, flavor, taste, cohesiveness and overall quality than that of control group. The 3%-added group was most superior in terms of color and the 1% added group gained the highest grade in terms of flavor, taste, overall quality. The results suggested that Bakjakyak was effective in increasing the shelf-life and retarding the staling of rice cake and noodle.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.873-880
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• 2010

The purpose of this study was to investigate the quality characteristics of sponge cake with broccoli (Brassica oleracea var. italica Plenck) powder. Broccoli powder was mixed with wheat flour at various ratio (3, 5, 7, 9%, w/w) for physical and sensory evaluations. The specific gravity of bread dough increased with added broccoli powder. The moisture of the sponge cakes with added broccoli powder was higher than that of control. In the crumb color values, lightness (L) and redness (a) decreased upon broccoli powder addition, whereas yellowness (b) significantly increased (p<0.05). In the texture analysis hardness, cohesiveness, springiness and gumminess were reduced by addition of broccoli powder. When we evaluated the sensory characteristics of five subareas (color, flavor, texture, taste, and overall acceptability), 7% broccoli sponge cake showed the highest sensory properties except for flavor (p<0.05). Therefore, the results suggested that 7% broccoli sponge cake could be helpful in improving physical quality and taste.