• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.234-237
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• 2008

The quality of sugar-snap cookie prepared with wheat flour supplemented with black rice flour was investigated. The pH of cookie batter decreased as the amount of black rice flour increased. Increasing proportions of black rice flour resulted in increase of width and spread factor of cookie, whereas thickness and fracturability decreased. L, a, and b values decreased as the amount of black rice flour increased. Sensory evaluation showed that supplements of 20, 25, and 20% black rice flour had the best overall preference in strong, medium, and weak flours, respectively.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.337-344
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• 2009

The principal objective of this study was to determine the optimal mixing conditions of three different amounts of small black soybeans, sugar, and plain yogurt, for the preparation of a small black soybean smoothie. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for the small black soybeans, sugar, and plain yogurt. The physiochemical and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The L value and a value decreased with increasing quantities of small black soybeans, but the b values increased with greater additions of small black soybeans. Sweetness increased with increasing amount of added sugar. The results of sensory evaluation showed very significant values for color (p<0.01), taste (p<0.05) and overall quality (p<0.05) in the predicted model. As a result, the optimum formulations by numerical and graphical methods were calculated as follows: small black soybean 79.46 g, plain yogurt 275.07 g, sugar 21.20 g.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.3
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• pp.202-208
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• 2014

This study was carried out investigate the effects of dietary addition of mineral and sugar on the dry matter intake, daily gain, yield grade and quality grade of Hanwoo (Bos taurus coreanae) steers. Three diets fed to steers included a control diet (concentrate mix and rice straw : C) and two treatments diet (control diet + black sugar 100 g + mineral 100 g : T1, and control diet + black sugar 150 g + mineral 50 g : T2). The results are summarized as follows; total feeding intake, body weight gain and daily gain did not show significant differences among the three treatments. Cold carcass weight was significantly (p<0.05) higher in T2 than in the other two treatments (C and T1). There was no significant difference in yield traits of back fat thickness, longissimus muscle area and yield grade among the three treatments (C, T1 and T2). Marbling score showed significantly (p<0.05) higher in order of T2 (5.67) > T1 (4.67) > C (3.67). Meat color, fat color, texture and maturity were no significant difference. Quality grade was higher in T2 than in the other two treatments (C and T1), but there was no significant difference. The results show that marbling score and quality grade of Hanwoo can be increased by high dry matter intake with feeding addition of mineral and sugar.

• Korean Journal of Human Ecology
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• v.20 no.2
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• pp.467-473
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• 2011

The principal objective of this study was to evaluate the quality characteristics of jelly prepared with five different levels(0, 0.5, 1.0, 1.5, and 2.0%) of black garlic concentrate(BG1-BG4). We conducted the pH, sugar content, Hunter's color value, mechanical characteristics, and a sensory evaluation analysis of black garlic jelly. The more black garlic concentrate increased, the more the sugar content of the black garlic jelly increased(p<0.05). In terms of color, lightness(L) and yellowness(b) decreased as the black garlic concentrate increased, while redness(a) increased. With regard to the mechanical properties of the black garlic jelly samples, the higher the score of hardness, gumminess, and chewiness significantly increased(p<0.05). In color, flavor, texture and overall quality, the score of jelly with 1.0% black garlic concentrate(BG2) increased most of the all.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.196-202
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• 2010

The principal objective of this study was to evaluate the quality characteristics of black ginseng jelly prepared with different 5 levels(0, 0.5, 1.0, 1.5, and 2.0%) of black ginseng extract. We assessed the ginsenosides level of white and black ginseng for comparison between white and black ginseng. And we conducted the pH, sugar content, Hunter's color values, the mechanical characteristics and sensory evaluation of black ginseng jelly samples. The levels of ginsenoside $Rg_3,\;Rh_1$, and $Rh_2$ of black ginseng were higher than those of white ginseng. The more black ginseng extract was increased, the sugar contents of black ginseng jelly were significantly increased(p<0.05). We noted that the luminance and Hunter's b values of jelly samples were decreased according to black ginseng extract was increased, but in Hunter's a values 0.5% black ginseng jelly was the highest of the all. With regard to the mechanical properties of the black ginseng jelly samples, the score of hardness, gumminess and chewiness were significantly increased. In color, taste and overall quality, the score of jelly with 1.0% black ginseng extract was significantly increased than those of the all.

• Food Science and Preservation
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• v.21 no.2
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• pp.199-205
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• 2014

This study was conducted to investigate the physicochemical properties and antioxidant activity of black Doragi-apple juice to increase the utilization of Doragi, which is known as a high-functional horticultural crop. To prepare the black Doragi, it was steamed for 15 days at $60^{\circ}C$ and was then dried at $30^{\circ}C$ for 3 h. The five types of black Doragi-apple juice were prepared based on different mixing ratios of black Doraji extract, apple extract, and jujube extract. The mixing ratios of black Doraji extract, apple extract, and jujube extract were 3:3:1, 4:2:1, 2:4:1, 2:2:1, and 2:6:1 for samples A, B, C, D, and E, respectively. The pH and acidity of black Doragi-apple juice were within the ranges of 3.9-4.15 and 1.26-1.51%, respectively. Black Doraji-apple juice E showed the highest sugar content (9.33 $^{\circ}Brix$), reducing sugar content (85.05 mg/mL), and sugar content/acid ratio (6.98). Based on the sensory evaluation, sample C was most preferable in terms of color, taste, sugar-acid ratio, and overall preference, except for the flavor. Black Doragi-apple juice D showed a higher total polyphenol content (706 ${\mu}g/mL$) than sample C (586.22 ${\mu}g/mL$), but there was no statistically significant difference between samples C and D in terms of antioxidant activities. Therefore, it is suggested that the best mixing ratio of black Doraji extract, apple extract, and jujube extract for the production of the best black Doragi-apple juice with excellent taste and antioxidant activities is 2:4:1 (sample C).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.1-7
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• 1993

The 1,081 soybean genotypes including 972 black soybeans and 109 other colored soybeans were collected in 197 locations from January to April, 1991. Seed chemical components of soybean collections in relation to growth characters were evaluated to survey germplasms for black soybean breeding for seed quality. Seeds of 1,081 genotypes collected were analyzed for crude protein, crude lipid, and total sugar contents. The crude protein content was averaged to 39.8% and ranged from 34.1% to 48.0%. The average crude lipid and total sugar contents were 20.1% and 10.1%, and the ranges of those were 14.1% to 23.8% and 8.3% to 12.1%, respectively. Higher crude protein content was shown in early soybean maturity group, whereas higher total sugar content was in late group. Black soybean collections with green seed embryo tended to be higher in total sugar content than those with yellow one. Black soybean oil is generally composed of about 22% oleic, 55% linoleic, 7% linolenic acid, and 16% the others.

• Journal of the Korean Home Economics Association
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• v.24 no.3
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• pp.79-84
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• 1986

the purpose of this paper is to study on the proximate composition, mineral and saponin content in white sesame, black sesame, and perilla seed. For this purpose, we have compared six different materials: white-raw-sesame, white-roast-sesame, black-raw-sesame, black-roast-sesame, raw-perilla seed and roast perilla seed, and have come to the following results. The crude fat content was the highest in white-raw-sesame(55.3%). In all the six samples, the crude fat content in raw seeds was all higher than that in roast seeds. The crude protein content was the highest in the roast perilla seed(24.6%), and in the six samples, the crude protein content in roast seeds all higher than that in roast seeds. The total sugar content was found to be the highest in the roast perilla seed(8.29%). The reducing sugar content was higher in raw perilla seed(1.57%) than in other sample materials. The ash content was the highest in black raw-sesame(5.93%), and that percentage rates was the same as that of FAO and of Japan. Minerals like Cd. Mn. Cu. Na. Mg. Pb. and Ca. were found to be contained more in black sesame than in other sample materials. The minerals contained most in white sesame were Zn.(61.6ppm) and Fe(49.4ppm), and K was contained a little more in perilla seed than in the others. The sample materials which contain saponin most were white-roast-sesame(0.34%) and black-roast-sesame(029%).

• Journal of Life Science
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• v.11 no.3
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• pp.284-290
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• 2001

Changes in chemical components of small black bean chungkugjang(SBBC) added with kiwi and radish as foodstuffs to repress off-odor and enhance the quality of SBBC suring fermentation were investigated. Optimal pretreatment conditions of small black bean suitable to the fermentation of chungkugjang were 3 hrs of soaking time 1.5 times of ratio of water to black bean. 1.0 atm of high pressure, 20 min of heating time, cutting and crushing of heat-treated black bean. Moisture content of SBBC was remarkably lower than that of soybean chungkugjang(SBC) as control. Crude protein of SBBC was in the range 23.37∼25.71% and higher than that of SBC, Crude lipid of SBBC was lower than that of SBC. Crude lipid of SBBC added with kiwi and radish paste was decreased than that of SBBC without two foodstuffs. pH of SBBC were rapidly increased to 24 hrs of fermentation and gradually increased thereafter. Total acidity was shown to be reversely decreased as compared to pH tendency. Reducing sugar was increased to 24 hrs of fermentation and then decreased. In SBBC and SBC, potassium was the most abundant followed by phosphorus, magnesium and calcium.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.165-169
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• 2000

Kombucha beverages were made from sweetened tea by Oriental, European and Tibetan tea fungus starters. The hot water extracts o green tea, black tea, Gugija and Omija were mixed with white and/or brown sugar, and were fermented under a static culture at 3$0^{\circ}C$. Titrable acidity, pH, color and cellulose production in kombucha beverages were evaluated. All tea fungus starters showed a higher acid production in green/black tea extracts rather than Gugija and Omija extracts. In green/black tea extracts Oriental tea fungus produced a kombucha beverage with a higher titrable acidity and lower pH than those of European and Tibetan tea fungus starters. By the static fermentation of green/black tea extract for 18 days, Oriental, Tibetan and European tea fungus starters produced cellulose pellicles of 0.43g, 0.16g, and 0.19 g (dry weight) on the top in the culture, respectively. As a mother starter, the cellulose pellicle was more efficient in acid production compared with tea fungus broth. Oriental/Tibetan mixed tea fungus showed the best acid production in the green/black tea extract supplemented with brown sugar.