• Korean journal of food and cookery science
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• v.31 no.3
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• pp.335-343
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• 2015

The aim of this investigation was to examine the antioxidation, physicochemical, and sensory activity of a Korean steamed-rice cake, Sulgidduk, fortified with water extracts from Moringa oleifera (M. oleifera) leaf. M. oleifera leaf extracts were added to rice powder at rations of 0.1%, 1% and 10%. To examine antioxidation properties, the scavenging activities of DPPH radicals, hydroxyl radicals, ABTS+ radicals, and ferric ion reducing antioxidant power were investigated. M. oleifera extracts significantly increased the antioxidation activities of Sulgidduk in a dose dependent manner (p<0.05). Physicochemical characteristics were measured by proximate composition, color, texture profile analysis, and sensory evaluations. As the concentration of M. oleifera leaf extracts increased, L-values and a-values significantly decreased while b-values increased. Texture profile analysis demonstrated that the control groups showed significantly higher values for hardness, cohesiveness, chewiness, and adhesiveness as compared with groups containing M. oleifera leaf extract (p<0.05). In the sensory evaluation, the sample containing 0.1% of M. oleifera leaf extract obtained the best results in overall preference. Taken together, these results suggest that M. oleifera leaf may have the potential to increase the consumer acceptability and the functionality of Sulgidduk.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.501-509
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• 2013

This study shows the quality changes of Sulgidduk added Cheonnyuncho fruit powder during storage. Sulgidduk was prepared with freeze-dried Cheonnyuncho, rice flour, sugar syrup and salt. The Sulgidduk, which was made with various amounts (0,3,6,9,12%) of added Cheonnyuncho, was examined by the quality of duration during storage. The pH of Cheonnyuncho Sulgidduk decreased as the amounts of Cheonnyuncho fruit powder increased, and also showed a significant decrease as the storage increased. As the amounts of Cheonnyuncho fruit powder increased, lightness (L) decreased while redness (a) and yellowness (b) increased. During the storage period, the lightness (L) and yellowness (b) were increased, but redness (a) was decreased. In the texture profile analysis, the hardness and springiness were decreased with increasing Cheonnyuncho fruit powder, whereas cohesiveness, gumminess and brittleness were increased. However, the tendency of the changes of characteristics during storage was opposite except for springiness. In conclusion, it is suitable to extend the storage period of Sulgidduk added Cheonnyuncho fruit powder.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.11-16
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• 2003

Jeungpyun was prepared with different ratios of makkulli leaven to water in order to examine the changes in its quality characteristics. The results on the height and volume of the samples showed that Jeungpykn prepared with the ratio of 1 makkulli leaven to 2 water showed the highest degree of fermentation. Texture profile analysis, Hunter's color and sensory evaluation of jeungpyun were carried out for 4 days from the day of its steaming, to see its quality changes. In texture profile analysis, the hardness, gumminess and chewiness increased in all samples as the time elapsed, and at the same time texture parameters were increased as the water ratio increased. As the water ratio increased, L value was increased; however, a value and b value were decreased. The results of sensory evaluation showed that Jeungpyun prepared with the ratio of 1 makkulli leaven to 2 water had the most favorable sensory qualities.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.195-201
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• 2018

This study was intended to investigate the characteristics of muffins prepared with allulose which is low-calorie and physiologically functional rare sugar. Volume and specific volume of muffins increased significantly with allulose addition, but not with its contents. Muffin heights also increased as allulose was added more. Baking loss rate and moisture contents were not significantly different among samples. Allulose seemed to have nearly same water holding capacity with sucrose. Lightness of muffin crust and crumb both decreased, but redness and yellowness increased according to allulose, the reducing sugar addition by Maillard reaction. In the texture profile analysis, Hardness of AL100 was higher significantly (p<0.05) and springiness, cohesiveness and fracturability increased according to the allulose contents. In the sensory evaluation, AL0 was the sweetest and AL0 and AL25 got higher overall acceptance score. Physical characteristics were not different (p<0.05) among AL0, Al25 and AL50. As a result, 25% sucrose substitution with allulose can provide low-calorie, anti-hyperglycemic and tasty muffin.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.115-122
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• 2013

This study investigated the quality and antioxidative properties of a Korean steamed-rice cake, Sulgidduk added with Prunus yedoensis Matsumura extract, and vitamin C. Sulgidduk was prepared by adding Prunus yedoensis Matsumura extract at 0, 0.1, 0.2, and 0.3% of rice powder. Antioxidant activities were measured by the scavenging activities of DPPH radicals, $ABTS^+$ radicals, $superoxide^-$ radicals and the reducing power. For analyzing quality characteristics, proximate composition, color, texture profile analysis, and sensory evaluations were measured. The antioxidative effect of the Sulgidduk significantly increased as the addition level increased, compared to the original Sulgidduk (p<0.001). As the content of Prunus yedoensis Matsumura extracts increased, L-values significantly decreased while the a-value and b-value significantly increased (p<0.001). For the texture profile analysis, the control group had a significantly higher value for hardness as compared to the Prunus yedoensis Matsumura extract-added groups (p<0.05). Springiness, chewiness and adhesiveness were not significantly different among the samples. In the sensory evaluation, the samples containing 0.1% and 0.2% Prunus yedoensis Matsumura extracts obtained better results in attribute. From these results, we suggest that Prunus yedoensis Matsumura is a good ingredient for increasing the consumer acceptability and the functionality of Sulgidduk.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.170-180
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• 2008

This study was performed to find out the quality characteristics of Noodles by addition of red ginseng powder(0, 2, 4, 6, 8%). The quality characteristics of the sample were estimated in terms of general com-position, color difference, cookery characteristics(water absorption, volume of cooked noodles, turbidity), texture profile analysis and sensory evaluation. The protein, lipid, ash, Na and water binding capacity did not show significant difference in any of the groups. In red ginseng powder added groups, moisture contents, a and b values significantly increased but L value considerably decreased(p<0.05). The weight, volume, water absorption of the cooked noodles and turbidity of 8% of red ginseng powder added group were significantly higher than the control group(p<0.05). In texture profile analysis, adhesiveness, gumminess, hardness and springiness significantly decreased(p<0.05) with more red ginseng powder added. Chewiness and cohesiveness significantly(p<0.05) increased with the 4, 6, 8% of red ginseng powder added. In sensory evaluation, surface color was very good in the 8% red ginseng powder added group while taste and flavor of red ginseng were very good except the 8% red ginseng powder added group(p<0.05). Appearance and overall quality were highest in the 4% red ginseng powder added group(p<0.05). Therefore, noodles containing 4% red ginseng powder were most preferable.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.423-428
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• 2003

Jeungpyun was prepared with varying degrees of fermentation, and their effects on its quality characteristics were examined. In height and volume of jeungpyun, the samples treated with a first fermentation time of 240 minutes, and second and third fermentation times of 60 and 30 minutes, respectively (Sample E) had the best fermentation quality. A texture profile analysis, Hunter's color and sensory evaluation of these jeungpyun were carried out during the 4 days of storage. In the texture profile analysis, the hardness was observed to reduce in proportion to decreases in the fermentation time. The lightness value of Sample E showed one of the highest among the samples, but decreased as the storage time was prolonged. The results of the sensory evaluation showed that Jeungpyun of Sample E had higher swell, softness and moisture scores.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.675-680
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• 2008

The physical quality and microbial safety of Korean beef jerky was evaluated at various steps during its preparation. Microbial counts in raw beef demonstrated mesophillic bacteria at 4.20 Log CFU/g, psychrotrophic bacteria at 3.85 Log CFU/g, anaerobic bacteria at 4.90 Log CFU/g, and yeast and molds at 1.92 Log CFU/g. Spore-forming bacteria and coliforms were not detected in raw beef samples. Spices and spiced meats showed similar trends in microbial counts, demonstrating minimal microbial contamination during these stages of preparation. The final beef jerky product exhibited counts of mesophillic bacteria at 1.15-1.66 Log CFU/g, psychrotrophic bacteria at 1.15-1.66 Log CFU/g, and anaerobic bacteria at 0.81-1.72 Log CFU/g. Spore-forming bacteria, yeast and molds, and coliforms were not detected in beef jerky. Significant differences from added ingredients occurred for instron textural profile analysis traits for hardness. In general, Korean beef jerky with humectant and tenderizer had lower hardness than control (without humectant and tenderizer). Also, the sample added with 0.01% protease from Streptomyces griseus had lower hardness than all samples. All samples had 0.7l to 0.72 water activities, and the color and pH were not shown in significant changes of all samples.

• International Journal of Advanced Culture Technology
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• v.3 no.1
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• pp.61-67
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• 2015

The application of SS400 carbon steel and AISI430 ferritic stainless steel joint has been increased in industries because of the advantage of both metals was able to increase the service lifetime of the important structures. Therefore, a fusion welding process that could produce a sound weld and good joint properties should be optimized. This research is aimed to weld a butt joint of SS400 carbon steel and AISI430 ferritic stainless steel using Gas Metal Arc Welding (GMAW) welding process and to study the effects of welding parameters on joint properties. The experimental results were concluded as follows. The optimized welding parameter that produced the tensile strength of 448 MPa was the welding current of 110A, the welding speed of 400 mm/min and the mixed gas of $80%Ar+20%CO_2$. Increase of the welding current affected to increase and decrease the tensile strength of the joint, respectively. Lower welding current produced the incomplete bonding of the metals and indicated the low tensile strength. Microstructure investigation of the welded joint showed a columnar grain in the weld metal and a coarse grain in the heat affected zone (HAZ). The unknown hard precipitated phases were also found at the grain boundaries of the weld metal and HAZ. The hardness profile did not show the difference of the hardness on the joint that was welded by various welding currents but the hardness of the weld metal was higher than that of the other location.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.326-338
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• 2005

The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.