• Culinary science and hospitality research
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• v.16 no.3
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• pp.259-267
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• 2010

This study is to determine the optimum amount(0, 3, 6, 9, 12%) of Jerusalem artichoke to powder(JA) addition to rice flour in the preparation of Sulgidduk added JA. The quality characteristics of Sulgidduk added JA were investigated in moisture content, pH, color, texture, and sensory evaluation. The moisture content of control was 44.22%, but Sulgidduk added JA was 36.10~5.89%. In the change of color, L-value was decreased with degree of JA added. In color analysis, lightness, redness and yellowness of the control showed 84.56, -0.66, and 11.50, respectively. Lightness was decreased, but redness and yellowness was increased against the control when ratio of addition was increased. In the texture analysis of Sulgidduk added JA, hardness was the highest in the control($5958.33\;g/cm^3$) while JA added group was $4,702.24{\sim}5,744.44\;g/cm^3$. The adhesiveness of Sulgidduk added JA had lower value than that of the control according to the ratio of addition. In cohesivenss, Sulgidduk added with 3% of JA showed the highest value as 82.72% while the group with 12% added had the lowest value as 26.03%. The springiness showed no significant difference, but the gumminess significantly differs according to the ratio of addition; the group with 3% of JA added showed the highest value, which showed the tendency of decrease according to the ratio of addition. In the sensory evaluation of Sulgidduk added with JA, the addition of 6% of JA had the highest score in color, taste and overall preference. These results suggest that the suitable amount of JA for making Sulgidduk is 6%.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.45-53
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• 1986

This study was conducted to investigate the effects of the properties of sugar (20％, 30%) and starch (l5％, 20%, 25％) to Angdo on Angdo Pyun's preference, texture and color_ Textural characteristics were examined through sensory evaluation, Rheometer. Color test by Color and color difference meter. The properties through sensory evaluation were appearance, color, flavor, hardness, thickness and acceptability. With Rheometer, compression force, work ratio, adhesive work and gumminess were measured. With Color and Color difference meter, L, a ana b were measured. The results were as follows: 1. Sensory evaluation indicated that with the increase of starch addition, the Angdo Pyun maintained a worse apperance and got hardened and thickened. As the amount of suger increased, the Angdo fyun maintained better in color and flavor as well as its acceptability. 2. Rheometer measurement indicated that a compression force, work ratio, adhesive work and gumminess tended to increase, as the starch proportion increased. As the amount of sugar increased, the Angdo Pyun maintained a greater adhesive work, work ratio and gumminess. 3. Color and Color difference meter indicated that figure L ana a tended to increase and b, ΔE and ΔC decrease, as the starch proportion increased. 4. In the analysis of correlation between hardness and compression force, it was found that they are highly related. In view of the above results, it came to the conclusion that Angdo Pyun with the addition of 30％ sugar and 15％ starch could give the best result among the groups studied.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.500-506
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• 1994

For comparison of beef quality, four kinds of beef (Korean native cattle beef, dairy cattle beef, imported beef, cross-bred beef) were investigated through tenderness, juiciness and flavor related components measurement and organoleptic tests. Flavor related chemical components such as NPN, IMP, free fatty acid and free amino acids were analyzed, water holding capacity, contents of hydroxyproline and intramuscular fat were measured for evaluation of beef tenderness. Instron was also used for measuring beef tenderness as an objective method. Triangle test and descriptive analysis test were conducted for comparison and evaluation of preference of various beef samples. In hardness analysis using Instron, imported and cross-bred beefs had higher value than that of Korean native cattle or dairy cattle beef. Water holding capacity and pH of Korean cattle beef was higher than that of others. The intramuscular fat content of Korean cattle beef was highest, so it was expected juicier than other beef. In flavor related compound analysis, NPN content of Korean native cattle beef was the lowest, which shows it spent the least time among sample meats after slaughter. IMP, hypoxantine and inosine were most abundant in Korean native cattle beef. In free amino acids analysis showed that the proportion of basic acid and aromatic acid content of Korean native cattle beef was highest, whereas that of sulfur containing amino acid of imported beef was highest. TBA value of Korean native cattle beef was the lowest, and analysis of fatty acid composition revealed that the proportion of unsaturated fatty acid of Korean native cattle beef was higher than imported and dairy cattle beef, but similar to cross-bred beef. Organoleptic test was performed by triangle test and descriptive analysis. In triangle test, most panelist could distinguish Korea native cattle beef from imported beef and cross-bred beef, imported beef from cross-bred beef. In descriptive analysis which relys on subjective standards of panelists, there was no difference among beef in aroma, flavor and tenderness except juiciness. Even though contents of non volatile flavor compounds in Korean native cattle beef were higher than those of other beef samples, there were no significant differences in subjective panel test. The results showed that Korean consumers do not have common standards for beef quality evaluation.

• Journal of Applied Biological Chemistry
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• v.64 no.4
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• pp.413-419
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• 2021

In this study, we investigated the physical properties, color values of mixtures with starch from potato in preparing a cartridge for 3D printing using golden threadfin bream (Nemipterus virgatus) surimi as raw material. The results show that the hardness and gumminess of the surimi mixture added potato starch increased but cohesiveness decreased compared to the negative control. This means that the starch makes surimi stronger texture than the negative control. After 7 days of cold storage at 4 ℃, for unheated surimi, firmness is increased but adhesiveness is decreased. And among physical properties of surimi stored after heating, hardness and gumminess were decreased compared to before storage. Lastly, after storage for 7 days, the hardness and gumminess of fried surimi decreased compared to fried surimi before storage. As a result of sensory evaluation, texture, elasticity scent of surimi stored after heating were decreased but overall favorability was similar. Compared to the after storage, result of sensory evaluation of fried surimi, result of the before storage showed no significant differences. From these results, it is suggested that potato starch, which increases overall physical strength and have little effect on preference, can be used as an additive for golden threadfin bream surimi.

• Science of Emotion and Sensibility
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• v.25 no.1
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• pp.41-54
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• 2022

The purpose of this study was to propose a "user experience (UX)-centered product development process" so that the product design development process using the service design process can be systematized and used in practice. In a situation in which usability research on office phones is lacking compared to general home phones, this study expands to a product-based service design point of view rather than simple product development, intending to research ways to provide user experience value through office phone design in smart office. This study focused on extracting UX-centered user needs using the service design process and developing product design that realizes user experience value. In particular, the service design process was applied to systematically extract user needs and experience value elements in the product development process and to discover ideas that were converged with product-based services. For this purpose, the "Double Diamond Design Process Model," which is widely used in the service design field, was adopted. In addition, a product design development process was established so that usability improvement plans, user experience value elements, and product-service connected ideas could be extracted through a work-flow in which real users and people from various fields participate. Based on the double diamond design process, in the "Discover" information collection stage, design trends were identified mainly in the office phone markets. In the "Define" analysis and extraction stage, user needs were analyzed through user observation, interview, and usability survey, and design requirements and user experience issues were extracted. Persona was set through user type analysis, and user scenarios were presented. In the "Develop" development stage, ideation workshops and concept renderings were conducted to embody the design, and people from various fields within the company participated to set the design direction reflecting design preference and usability improvement plans. In the "Deliver" improvement/prototype development/evaluation stage, a working mock-up of a design prototype was produced and design and usability evaluation were conducted through consultation with external design experts. It is meaningful that it established a "UX-centered product development process" model that converged with the existing product design development process and service design process. Ultimately, service design-based product design development process was presented so that I Corp.'s products could realize user experience value through service convergence.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.490-499
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• 1999

The purpose of this study was to investigate the changes of taste components in the boiled beef brisket soup stock and shank soup stock by varying pretreatment, boiling temperature and time. Free amino acids and nucleotides color and sensory evaluation in each samples were analyzed. The results were obtained as follows : 1. The amount of free amino acids in the brisket soup stock pretreated by soaking and blanching showed a tendency to increase in proportion to boiling time. The amount of glutamic acid in the brisket soup stock was much in order of soaking > blanching > roasting pretreatment. While the amount of glutamic acid in the boiled soup stock samples pretreated by soaking and blanching was much more at low temperature than at high temperature, the glutamic acid contents in the boiled soup stock pretreated by roasting were large at high temperature. The amount of glutamic acid in pretreated by soaked soup stock showed the highest and recorded 8.73 mg% at 6 hour-low temperature-boiling. 2. The amount of free amino acids in the shank soup stock did not show any regular tendency and had few changes in quantity by the methods of pretreatment. Each amount of glutamic acid in the shank soup stock pretreated by soaking and blanching was the highest, when boiled for 3 hours at high temperature. The samples pretreated by roasting showed the highest record 2.49 mg%, when boiled for 6 hours at high temperature, but could not recognize any regular tendency in the case of boiling at low temperature. 3. The amount of nucleotides in the brisket soup stock generally showed increase in proportion to boiling time. The amount of 5'-IMP extracted from the brisket soup stock was much in order of blanching > soaking > roaking pretreatment, but few differences between blanching and soaking soup stock samples. The amount of 5'-IMP extracted from soup stock samples pretreated by soaking and blanching was high at low-boiling and by roasting at high-boiling. Each amount of 5'-IMP extracted from soup stocks pretreated by soaking(BSL) and blanching(BBL) was the highest at 6 hour-low-boiling(37.06 mg%), and 5 hours(38.37 mg%) respectively. The amount of 5'in the soup stock pretreated by roasting(BRH) showed the highest records at 6 hour-high-boiling(10.85 mg%). 4. The amount of 5'-IMP extracted from the shank soup stock preteated by soaking and blanching showed a tendency to decrease after 3 hours boiling irrelative of boiling temperature. The amount of 5'in the shank soup stock was much in order of soaking > blanching > roasting pretreatment and showed high at the boiling of high temperature. In the sample pretreated by roasting it showed the highst records when boiled for 6 hours at high temperature(1.55 mg%). 5. The L Value of the brisket soup stock pretreared by roasting at high temperature(BRH) was the lowest and the b value of it was the highest of all the brisket samples boiled for 6 hours. No differences were found in the Value of L, a, and b in shank soup stock by the methods of pretreatment and boiling temperature. 6. The sensory scores in color and flavor of the brisket soup stock showd that BRH was higher than the other samples, and the preference in taste and overall was the highest in BSH while it was the lowest in BRH. The preference in the all sensory characteristics of SSH was higher than any other shank soup stock, but did not show any significant difference statistically.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.733-741
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• 2013

The objective of this study is to prepare functional beverages with dandelion (Taraxacum mongolicum H.) extracts. As a result of sensory evaluation, 10% water extracts of dandelion containing beverage, which was the highest value of overall preference, was chosen for further examinations. Moisture content of developed beverage was $99.6{\pm}0.5%$ and sugar content decreased from 0.8 to $0.7^{\circ}Brix$ whereas pH increased from 3.4 to 3.7 by addition of 10% dandelion extracts. Total phenolic and flavonoid contents of beverage were $295.8{\pm}5.8mg/L$ and $122.8{\pm}18.4mg/L$, respectively. The developed beverage showed higher DPPH radical scavenging activity of $98.2{\pm}0.6%$ than the beverage without extract. Moreover, concentration of silibinin in the T. mongolicum H. beverage was $0.3{\pm}0.04mg/L$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1356-1363
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• 2015

The purpose of this study was to investigate the quality characteristics of instant rice noodles made from rice flour with different harvest times rice processed products. The physicochemical characteristics of three different types of rice flour were investigated, including common rice flour (CRF, harvested in 2012), stored rice flour (SRF, harvested in 2008) and CSRF (CRF mixed with SRF). Instant rice noodles were manufactured with the three types of rice flour, and their quality and sensory characteristics were investigated. The water-binding capacity of rice flour was highest in CSRF. Regarding setback on RVA pasting viscosity, SRF and CSRF showed higher values than CRF. Water absorption after cooking of instant rice noodles was highest in common rice noodles (CON). The volume after cooking of instant rice noodles increased in rice noodles with stored rice flour (SRN). Turbidity of rice noodles using CSRF (CSRN) was higher value than that of CON. In texture properties, CON displayed the highest hardness, adhesiveness, springiness, and chewiness. In the sensory evaluation, overall acceptability values of CON were significantly higher than those of other rice noodles (SRN and CSRN). It was concluded that rice noodles with stored rice flour have increased turbidity with reduced texture and overall preference. This study suggests that addition of CRF may result in significantly increased overall quality of instant rice noodles prepared by SRF.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1364-1373
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• 2015

The purpose of this study was to determine the optimum sodium concentration (0~8%), soaking time (4~20 min) and storage time (0~60 day) for preparation of persimmon jangachi with kochujang sauce using response surface methodology. Physicochemical properties (salinity, pH, Hunter's color value, cutting force, and sensory evaluation) of persimmon kochujang jangachi were analyzed during storage at $20^{\circ}C$ for 60 days. When the proximate composition of persimmon was analyzed, moisture content, crude protein content, crude lipid content, and crude ash content were 85.41%, 0.51%, 0.22%, and 0.20%, respectively. For persimmon kochujang jangachi manufactured with different sodium concentrations, soaking times, and storage times, salinity, pH, Hunter's color value of L, a, and b, color, flavor, taste, texture, and overall preference were represented by a quadratic model. Cutting force was represented by a linear model pattern. In conclusion, the optimal formulation for persimmon kochujang jangachi, as assessed by numerical and graphical optimization methods, was a sodium concentration of 6.91%, soaking time of 11.36 minutes, and storage time of 25.18 days.

• 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.