• Food Science and Preservation
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• v.14 no.2
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• pp.154-159
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• 2007

In efforts to use pine needle extract as a substitute for sugar, fermented pine needle extract syrup was added to the wheat flour nea in the manufacture of white bread The extract was added to levels of 8.3%, 11% and 18% of total weight based on the Brix degree of the dough The cohesion of each dough was checked, and the physical properties and storage stabilities of the baked breads were analyzed during storage at mom temperature. Analysis of the cohesion of each dough by farinogram showed that dough with pine needle extract was better than dough with sugar, in terms of both stability and durability of mixing. The pH of dough with syrup was steady during storage at pH 5.4 5.8, which is favorable for yeast activity. The dough with syrup also showed low firmness and good extensibility, both of which would favorably affect gas retention on fermentation. Increases in syrup addition resulted in higher product volumes. Bread with syrup was slow to increase in hardness during storage, suggesting that higher syrup concentrations inhibited development of staleness. The addition of syrup also inhibited the growth of aerobic bacteria and mold on the bread surface. The addition of syn did not cause any negative effect. The use of pine none extract syrup may thus contribute to improvements the physical properties, the storage stability, and the hygienic quality of bread.

• Food Engineering Progress
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• v.23 no.4
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• pp.283-289
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• 2019

This study was performed to determine the effect of psyllium husk addition on the physical properties of rice extrudates. Rice-based formulations mixed with psyllium husk (0, 7, 14 and 21%) were extruded at a die temperature of 140℃, screw speed of 200 rpm, and moisture content of 20%. As the content of psyllium husk increased, expansion ratio decreased, while piece density and specific length increased. Apparent elastic modulus, breaking strength, adhesiveness, and hardness augmented with an elevation in psyllium husk content. Lightness declined as psyllium husk content furthered, while redness, yellowness, and color difference intensified. Water soluble index and water absorption index increased with an increased amount of psyllium husk. In conclusion, the addition of psyllium affected the expansion of extruded rice snack possessing hard texture, small cells, and sticky texture due to higher water absorption during hydration.

• Food Science and Preservation
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• v.30 no.4
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• pp.642-653
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• 2023

This study was conducted to determine the quality properties, phytochemical compounds, and antioxidant activities of cookies prepared by replacing wheat flour with 0%, 2%, 4%, and 6% aronia powder. The moisture content of the cookies decreased as the amount of aronia powder added increased. In contrast, the ash, crude protein, and crude fat content of the cookies did not differ between the control cookie and the cookies prepared with 2-6% aronia powder. The spreadability, leavening rate, loss rate and pH decreased with increasing aronia powder content. Compared to the control cookie, the lightness of the cookies decreased, but the redness and yellowness of the cookies increased as the amount of aronia powder added increased. The total polyphenol content of the cookies increased with increasing aronia powder content. The antioxidant activity of the cookies increased significantly as to the amount of aronia powder added increased compared to that of control cookie. Based on the these results, it is concluded that adding aronia powder to cookies increases antioxidant activity.

• Food Science and Preservation
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• v.22 no.2
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• pp.204-210
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• 2015

This study investigated the quality characteristics of sponge cake by introduction of buckwheat powder (BP). Cake batter was prepared by substituting wheat flour with an equivalent amount of BP based on weight. Sponge cakes were prepared with different amounts of BP (0, 10, 20, and 30%, respectively). Their physicochemical and sensory properties were tested. The specific gravity was not affected by the addition of BP (10~30%) (p<0.05). The lightness (L value) and yellowness (b value) of the crumb significantly decreased with the increase in the BP contents (p<0.05), whereas the redness (a value) increased (p<0.05). As the increase in the amount of BP addition, the hardness, cake volume (mL), baking loss rate (%), and specific volume (mL/g) significantly decreased (p<0.05). On the contrary, the cake weight increased. In the sensory evaluation, no significant differences in terms of color, taste, texture, flavor, and overall acceptance were observed among the different amout of BP addition (0~20%) (p<0.05). Overall, the sponge cake prepared with the addition of 20% BP was recommended to use due to its advantages in functional property.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.474-483
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• 2015

The textural properties of breads containing midified starches such as pregelatinized waxy corn starch, acetylated potato starch and hydroxypropylated tapioca starch, were investigated to determine the optimum addition level of modified starches. Effects of modified starches on dough properties were investigated through a farinogram and amylogram based on the different additional levels of modified starches (3%, 6%, 9%, 12% and 15% of flour content). Moisture contents and firmness values were measured to investigate the degree of retrogradation at 0 h, 36 h and 72 h after production. The levels of moisture contents were highest upon addition of pregelatinized waxy corn starch followed by acetylated potato starch and lowest upon addition of hydroxypropylated tapioca starch. Overall, higher moisture contents resulted in lower firmness levels. The preference scores by type of modified starch were highest upon addition of 9% hydroxypropylated tapioca starch, 3% pregelatinized waxy corn starch, and 6% acetylated potato starch, respectively. Preference scores were significantly correlated with textural properties such as volume, absorption, stability and weakness (p<0.01).

• Journal of the Korean Society of Food Culture
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• v.13 no.3
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• pp.191-196
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• 1998

The influence of organic acid dips on the quality properties, color, cooking quality, textural and sensory properties, and reducing microbial population of LL(Long Life) noodles was studied. The contents of organic acid used were 0.2% based on flour weight and LL noodles were treated by dipping in pH $2.5{\pm}0.1$ for $60{\sim}90sec$. The whiteness of LL noodles treated with dl-malic acid was higher than that of others. The shear extrusion force and hardness of LL noodles treated with dl-malic acid were shown much higher value than those of others except treated with dl-malic acid. acetic acid(=1:1). At cooking quality examination of LL noodles treated with organic acids, weight of cooked LL noodles treated with dl-malic acid was decrease but volume was appeared in vice versa. Extraction amounts of LL noodles treated with dl-malic acid, dl-malic acid : acetic acid(=1:1) during cooking were much smaller than those of others. Total counts of microorganism of LL noodles treated with dl-malic acid,dl-malic acid. acetic acid(=1:1) were disappeared during storage at $30^{\circ}C$ but treated with latic acid, acetic acid were increase during storage. Sensory properties of cooked LL noodles which was treated with dl-malic acid showed quite acceptable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1369-1374
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• 2008

This study investigated proximate compositions and quality characteristics of wet noodles with the addition of freeze dried garlic powders prepared at 0.5, 1.0, 2.0, and 4.0% based on flour source, respectively. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber, and crude ash of the freeze dried garlic powder were $4.72{\pm}0.14%,\;19.46{\pm}0.28%,\;1.21{\pm}0.10%,\;68.45{\pm}2.06%,\;2.38{\pm}0.05%,\;and\;3.78{\pm}0.06%$, respectively. The cooked weight, volume, water absorption of cooked noodles were decreased, but the turbidity of soup was increased with the addition of garlic powder. Increased of L (lightness), a (redness) and b (yellowness) values were caused as the amount of garlic powder increased in dough. Decrease of L value and increase of a and b value were shown with the increase of garlic powder in cooked noodle. The cooked noodles with garlic powder were significantly lower in hardness, adhesiveness, springiness chewiness, gumminess and cohesiveness than those of 100% wheat noodle. Sensory evaluation indicated that cooked noodles with 0.5% garlic powder was not significantly different from the control.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.13-24
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• 2013

This research intends to examine the quality characteristics of madeleines after adding drying frozen mulberries by freeze drying and hot-air drying, making them powdered. The general ingredients and physiochemical characteristics of each specimen were measured, compared and analyzed. Madeleines were made based on the recipe set in practical examination of bakery technicians, in which each specimen is added with 0%(control), 1%, 3%, 5%, 7% of mulberry powder depending on the quantity of flour. And then, pH, chromaticity and texture were measured and consumer preferences were grasped by sensory testing. The test results are as follows. First of all, pH was low in the group added with hot-air drying mulberry powder. In chromaticity, brightness(L value) was reduced in comparison with the control group as the addition rates of freeze-drying mulberry powder and hot-air drying mulberry powder increased. Red chromaticity(a value) increased more when adding hot-air drying mulberry powder rather than freeze-drying mulberry powder. Yellow chromaticity(b value) was reduced as addition of mulberry powder increased. Hardness and elasticity of the group added with freeze-drying mulberry powder showed significant differences as addition of mulberry powder increased. Cohesiveness and gumminess was reduced as the addition increased. Hardness of madeleines added with hot-air drying mulberry powder showed significant differences by addition rates of mulberry powder. Elasticity increased by the quantity of mulberry addition. Cohesiveness was reduced as the addition was reduced. Gummines increased as the addition increased. As the result of sensory test on preference, the preferences of the group added with 5% of freeze-drying mulberry powder and the group added with 7% of hot-air drying mulberry powder were the highest.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.458-465
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• 2010

This study evaluated the effect of whey brew cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on bread quality characteristics. Ten and 15% whey brew were added to flour-based bread, after which bread volume, pH, total titratable acidity (TTA), moisture content, water activity, texture, organic acid content, and sensory evaluation were analyzed. The bread volume and TTA of control were the largest among the samples, whereas pH was the lowest. Moisture content did not significantly differ depending on the amount of whey brew added, though water activity was highest in the bread with 10% whey brew. However, hardness was the lowest in bread with 10% whey brew. Propionic acid was not detected while succinic acid, lactic acid, and acetic acid were detected in small amounts in the control compared to the test samples. Succinic acid, acetic acid, and lactic acid content was high in bread with 15% whey brew, with propionic acid present at a very high amount. In terms of sensory evaluation, bread with 10% whey brew had the highest score. As a result, high quality characteristics were associated with the bread with 10% whey brew, whereas long preservation was a characteristic of the bread with 15% whey brew.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.321-328
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• 2021

Brownies containing whey powder (WP) with different levels of substitutions for wheat flour (0, 10, 20, 30, and 40% substitution for WP 0, WP 10, WP 20, WP 30, and WP 40, respectively) were prepared, and their properties were compared. Regarding appearance, the collapse of the sample surface noticeably started from WP 30. The moisture content was higher in samples containing WP than in the control (WP 0), and the weight of the brownie increased with WP content. As the WP amount increased, both the total and specific volumes of the brownies decreased. Regarding texture, a higher amount of WP resulted in a decrease in hardness, whereas adhesiveness increased significantly. The antioxidant activity also increased with increasing WP amount (from 35.28 to 51.47%). Regarding sensory characteristics, 20 or 30% WP in brownies increased mouth-feel properties, taste, and overall preference. Based on the above results, WP could improve the quality of brownies, and a substitution level of 20% could be the most appropriate.