• Korean Journal of Human Ecology
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• v.20 no.6
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• pp.1229-1237
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• 2011

The objective of this study was to evaluate the quality characteristics of Cheongpomook prepared with five different levels of mungbean powder (0, 25, 50, 75, and 100%). We conducted the Hunter's color values, the rheological characteristics, sensory evaluations, and pasting properties of the Cheongpomook samples. The more mungbean powder was added, the more the luminance and Hunter's a values of Cheongpomook samples were decreased, but in Hunter's a values was reverse. With regard to the rheological properties of the Cheongpomook samples, the more mungbean powder was added, the values of hardness, springiness, gumminess, and chewiness were significantly decreased. In color, taste, and overall quality, the value of 25% mungbean powder added Cheongpomook (MP1) and 50% added Cheongpomook (MP2) were significantly higher than those of others. The resulting RVA viscogram, peak viscosity, hold viscosity, break down, setback, and final viscosity of Cheongpomook were decreased with an increase in mungbean powder, but the pasting temperature was increased slightly. Therefore, an addition of 25% mungbean powder appears to be an acceptable approach to enhance the quality of Cheongpomook without reducing acceptability.

• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.214-218
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• 2005

Breads were prepared from wheat flour supplemented with oyster mushroom (Pleurotus ostreatus) powder, and effects of the supplementation of oyster mushroom powder on dough rheology and bread quality were examined. The initial pasting temperature in viscoamylograph increased, but peak and final viscosities decreased with the increased amount of oyster mushroom powder. The gradual increase of water absorption, dough development time and mixing tolerance index, and decrease of dough stability with the increased amount of oyster mushroom powder were obtained by farinographs. The supplementation of oyster mushroom powder had an effect on the bread making, resulting in an increase of loaf weight and a decrease of loaf volume. The rough and coarse crumb texture with dark color was observed with the increased amount of oyster mushroom powder. The firmness of bread crumb containing oyster mushroom powder was increased during storage periods. Sensory evaluation revealed that the addition of $1\%$ oyster mushroom powder could be supplemented to make an acceptable quality of bread.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.25-32
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• 2012

This study was conducted to evaluate the quality characteristics of Sulgidduk prepared with different amounts of Hasuo (Polygoni Multiflori Radix) powder. Proximate composition analysis showed that the moisture content, pH, acidity, and volume of Sulgidduk decreased with a rise in the level of added hasuo powder. The L-value decreased, while a and b values increased, with increasing amounts of hasuo powder. In mechanical evaluation of physical properties, hardness decreased while springiness, chewiness, cohesiveness, and brittleness increased with increasing hasuo powder content. Scanning election microscopy indicated that the number of air cells decreased as the ratio of hasuo powder increased. Sensory evaluation showed that moistness and springiness decreased significantly when the amounts of hasuo powder increased. The sample containing 30 g hasuo powder scored the highest for sweet taste, savory taste, springiness, chewiness, swallowing, and in overall acceptability scores. Next, the sample containing 60 g hasuo powder scored higher than control. The optimum concentration indicate that addition of 30~60 g hasuo powder to Sulgidduk resulted in highest quality.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.88-96
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• 2017

This study investigated the quality characteristics of cookies containing laver powder, which is well known for its various functions and biological activity. This study assessed the quality characteristics of cookies containing various concentrations (0, 2, 4, 6 and 8%) of laver powder(LP). To analyze quality characteristics, pH of dough, moisture content, color, hardness, and sensory properties were measured. Qualities, such as pH, brightness, and redness and yellowness and hardness decreased significantly (p<0.001). The total flavonoid and total polyphenol and ABTS radical scavenging activity were proportionally increased with increasing the level of laver powder added in cookies(p<0.001). The antioxidant activity measured by total flavonoid and total polyphenol activities was significantly higher than control and increased proportionally to the laver powder. The result of sensory test shows that sample group adding 2% of laver powder achieved the highest. Based on the above results, this study suggests that the addition of 2% laver powder may be the best substitution ratio for cookies of the improvement of sensory preference and antioxidant. This study exhibited both the functional and health based benefits of laver when it is added to cookies and confirmed the development feasibility of laver cookies considering consumer satisfaction.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.738-745
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• 2005

This study was conducted in order to promote the utilization of fish meat paste added mulberry leaf powder(EPM) as food. The tested concentrations of mulberry leaf powder were 0, 0.1, 3, 0.5 and Ito The weight of the fish meat paste with FPM was heavier than the control(p<0.001). Oil absorption was the highest in the one with $0.3\%$ mulberry leaf powder, The It a and b values of the fish meat paste were decreased as increasing the concentration of mulberry leaf powder in Hunter color value(p<0.001). Good flexibility was shown not only in the control but also in the one with FPM in folding test. In texturometer test, the hardness was increasing, but the cohesiveness, springiness, gumminess, and brittleness were decreasing in according to increasing the concentration of mulberry leaf powder. In sensory evaluation, color and oily taste were getting higher as increasing the concentration of mulberry leaf powder. The fish meat paste added with $0.5\%$ mulberry leaf powder showed the highest acceptance scores in flavor, texture and overall quality. The result suggest that mulberry leaf powder can be applied to fish meat paste for both quality and functionality.

• 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.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.231-237
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• 2009

The principal objective of this study was to determine the quality characteristics of tofu prepared with the addition of skate (Raja kenojei) powder. The moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of the used skate powder were 5.34%, 14.15%, 1.90%, 76.60%, and 2.08%, respectivly. The yield rate of the tofu did not differ significantly with the level of added skate powder; however, significant reductions in pH and a significant increase in acidity were observed. The L and b values of the tofu decreased with increases in the amount of added skate powder in the formulation, whereas the a values increased directly with the amount of added skate powder. Furthermore, hardness was increased significantly as the level of skate powder increased. In terms of overall acceptability, the preferred tofu samples were the control and the group to which, 1.0% skate powder was added.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.325-332
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• 2017

Purpose: The study investigated the quality characteristics of cookies prepared 0, 10, 20 and 30% burdock (Arctium lappa L.) powder. Methods: Cookies were manufactured with 0%, 10%, 20%, and 30% wheat flour substituted for burdock powder. Results: Density of the dough showed no significant differences with increasing amount of burdock powder, whereas pH of the dough decreased with increasing burdock powder content. The pH of cookies decreased with increasing burdock powder content, whereas $^{\circ}brix$ of cookies increased with burdock powder content. The moisture contents of cookies increased with increasing burdock powder content. The spreadability of cookies decreased with increasing burdock powder content. The L-value of cookies decreased, a-value increased, and b-value decreased with increasing burdock powder content. The hardness of cookies decreased with increasing burdock powder content. Total polyphenol contents and DPPH radical scavenging activity increased with increasing burdock powder content (p<0.05). In the sensory evaluation, appearance, color, flavor, and texture were highest in the control group, whereas sweet taste and savory taste were highest in the added group. For overall acceptance of cookies, 10% burdock powder cookies showed higher values than the control and other samples. Conclusion: Results suggest that cookies manufactured with 10% burdock powder are the most optimal product.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.421-427
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• 2014

This study was conducted to promote the utilization of fish paste added with green laver powder as a food product. The tested concentrations of green laver powder were 0, 3, 5, and 7%. The pH of the samples ranged from 6.71 to 6.90, and moisture content ranged from 70.03 to 70.57%. The L and a values of the samples decreased as the concentration of green laver powder increased and b value increased. Folding test in all test samples showed AA that mean good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentration of green laver powder. However, gumminess and brittleness of the fish paste decreased upon addition of green laver powder. In the sensory evaluation, fish paste prepared with 5% green laver powder was preferred over other fish pastes. These results suggest that green laver powder can be applied to fish paste for the purpose of high quality and functionality.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.2
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• pp.180-185
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• 2006

To develop a new instant pumpkin gruel food, this study investigated the dried powder and gruel quality characteristics depend on drying method. The pumpkin powder was dried by infrared and freeze drying, and then milled to 80 mesh, after which the manufactured gruel was mixed with glutinous rice by heating. The gruels prepared by dried pumpkin powder were compared with steamed and freeze dried powder as a control, the crude protein and total sugar contents were high in the infrared drying powder, but freeze drying kept more carotenoid content. Soluble solid of gruel was higher in the freeze dried powder, and steam treated powder showed increased L and b values. Sensory test was carried out to select proper drying methods with 5-point scale. The gruel with freeze dried powder gained the highest score in overall quality. These results suggest that freeze drying could be used for manufacturing high quality instant pumpkin gruel.