• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.758-765
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• 2016

This study investigated the quality, sensory characteristics, and commercialization potential of a rice snack made from dried anchovy Engraulis japonicus. Mild and spicy snacks were produced using a single extruder, with an oil coating or seasoning, respectively. The approximate respective compositions of the mild and spicy snacks were as follows: moisture 5.20% and 4.71%; crude protein 8.71% and 8.59%: crude lipids 21.14% and 28.5%; ash 1.57% and 1.82%; salt 1.5% and 1.5%; water activity 0.18 and 0.19; and pH 6.31 and 6.28. The peroxide values increased for 30 days after preparation and then decreased from 30 to 90 days. The thiobarbituric acid values increased slightly during storage at $27{\pm}2^{\circ}C$. During storage at $27{\pm}2^{\circ}C$, the lightness and yellowness values were lower for the spicy snack than for the mild snack, while the redness value was higher for the spicy snack. The hardness values of both samples decreased slightly during storage at $27{\pm}2^{\circ}C$. The sensory score of the spicy snack was slightly higher than that of the mild snack. The spicy snack had a higher score than the mild snack in the sensory test, which suggested that the spicy snack made from dried anchovy has more commercial potential.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1320-1325
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• 2007

Retarding retrogradation of a Korean rice cake (Karedduk) added with carbohydrate materials after $0{\sim}30hrs$ of storage at $5^{\circ}C$ were investigated by Avrami equation using textural characteristics. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligo-saccharide (50%) were added in 0, 1, 5 or 10% levels on dry rice flour. In the amylogram, the breakdown (P-H) and consistency (C-H) for Karedduk added with carbohydrate materials were lower than those of the control. Decrease in the Avrami exponent (n) and increase in the time constant (1/k) of Karedduuk added with carbohydrate materials during storage determined by Avrami equation were important comparison factors to the control in terms of retrogradation rate analysis. The Aurami exponent (n) for control, fructooligosaccharide (95%) 10% and healtholigo 1% addition were 2.415, 1.977 and 3.297, respectively. The time constant (1/k) for fructooligosaccharide (95%) 5% and healtholigo 1% addition were lower than thecontrol. Lastly, Karedduk added with carbohydrate materials, except for fructooligosaccharide (95%) 5% and healtholigo 1% addition, was effective in retarding retrogradation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1189-1194
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• 2011

This study was conducted to compare the quality characteristics of Korean traditional wine fermented from different rice cultivars. Two kinds of rice cultivars, Seolgaengbyeo and Chucheongbyeo, were used. The hardness values of Seolgaengbyeo and Chucheongbyeo were 2126.6 g/sec and 4056.1 g/sec. The alkali digestion value (ADV) and amylose contents of Seolgaengbyeo and Chucheongbyeo were 6.6 and 6.4, 19.8 and 19.3%, respectively. Amylogram results were not significantly different between Seolgaengbyeo and Chucheongbyeo using a rapid visco analyzer (RVA). After fermentation for 7 days, the alcohol contents of the fermented wines ranged from 17.34 to 17.53%. The pH, total acidity, and glucose contents of the wines fermented with Seolgaengbyeo and Chucheongbyeo were 3.63 and 3.64, 0.17 and 0.17 mg/mL, 3.22 and 3.65 mg/mL, respectively. Finally, sensory evaluation of wine fermented with Seolgaengbyeo showed better taste than that of wine made with Chucheongbyeo.

• Food Science and Preservation
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• v.20 no.4
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• pp.488-494
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• 2013

The study was done in order to investigate the effects the red onion powder on the quality characteristics of the Korean steamed rice cake, Seolgiddok, with 3%, 6%, 9% and 12% of the red onion powder weight in control. The moisture content of the control with 0% red onion was 43.74% and it steadily decreased with the increase in powder (12%) resulting to the lowest at 37.02% for the cake. The springiness, adhesiveness and chewiness of the cake decreased according to the increase in powder content, while the hardness and cohesiveness increased together with the increase in powder content. The Hunter color value L in the chromaticity of the cake significantly decreased with the increase in powder content. The a value of the control was 2.18 and was redder with the increase in powder content, while the b value significantly increased together with the increase in powder content. The sensory characteristics of the cake such as color, flavor, taste and softness and chewiness increased along with increase in powder content. The overall taste was judged to be the best for the sample with the 9% added powder.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.1 no.1
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• pp.29-37
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• 1995

The purpose of this study was to development the waxed rice straw pulp tray(WRSPT) which had low water sensitivity. The quality changes of mushrooms(Agaricus bisporus) packaged respectively in the WRSPT, non-treated rice straw pulp tray(NRSPT) and expanded polystyrene tray(EPST) were observed during storage. The weight losses of mushrooms in the WRSPTs were less than in the NRSPTs by maintaining below 3% at $0^{\circ}C$ and the applications of WRSPTs were more effective at $20^{\circ}C$. The weight increases of WRSPTs were more lowered than those of NRSPTs by marking below 15% during storage at $0^{\circ}C$. There were no significant differences in the Hunter L values and hardness values of mushrooms in the three types of trays at $0^{\circ}C$. The cap openings of mushrooms were more proceeded in NRSPTs than in WRSPTs and EPSTs at $20^{\circ}C$. As a result, it may be favorable to control excessive moisture absorption of the NRSPT mainly composed of cellulose pulp by introducing such chemical treatments as wax treatment.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.467-473
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• 2009

The principal objective of this study was to assess the quality characteristics of Topokki with different amounts of curry powder[0%(CT0), 2%(CT2), 4%(CT4), 6%(CT6) and 8%(CT8)], based on the amount of rice flour. The L values of the uncooked and cooked Topokki decreased significantly with increases in the amount of added curry powder. The a and b values of cooked Topokki increased significantly with increases in the amount of added curry powder. The weight gains(%) of CT0(11.40%), CT2(11.67%) and CT4(10.93%) were significantly higher and the volume increases(%) of CT2(12.53%) and CT4(12.23%) were higher than those of the other samples. Textural properties such as hardness, cohesiveness, springiness and gumminess were also assessed. Our sensory evaluation test demonstrated that the appearance of CT2(4.24), the color of CT2(4.24) and CT4(4.26), the flavor of CT2(4.34) and the overall acceptability of CT2(4.24) and CT4(4.26) were superior to those of the others. CT4, CT6 and CT8 evidenced more profound antimicrobial activities than the others. In conclusion, the addition of $2{\sim}4%$ curry powder to the rice flour proved the most acceptable for the preparation of Topokki with curry powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.118-127
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• 2015

In this study, chiffon cakes were prepared with wild grape powder. Different amounts of the wild grape powder were tested (3%, 6%, 9%, and 12%) to determine the optimal amount. Rice chiffon cake was evaluated for quality characteristics, antioxidant properties, and sensory evaluation. The specific gravity of control batter was 0.48 g/mL, and it decreased with increasing amounts of wild grape powder, whereas viscosity showed the reverse effect. The pH of batter and cake decreased with increasing amounts of wild grape powder. The moisture content significantly increased with increasing amounts of wild grape powder, and the water activity of cakes was not significantly different between samples from 0.905~0.908. For color, lightness and yellowness deceased with increasing amounts of wild grape powder, whereas redness showed the reverse effect. For texture, hardness, fracturability, gumminess, and chewiness significantly increased with increasing amounts of wild grape powder. Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity significantly increased with increasing amounts of wild grape powder. In the sensory evaluation, the control sample showed the highest scores for color, flavor, softness, and overall acceptability. Based on these results, wild grape powder could be considered as a functional material, and 6% wild grape powder is the optimum level for manufacture of rice chiffon cake.

• Journal of Chitin and Chitosan
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• v.23 no.4
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• pp.213-219
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• 2018

The purpose of this study was to investigate the quality characteristics and antioxidant activity of black rice muffins prepared with various concentrations of chito-oligosaccharide(0, 0.5, 1.0, 1.5, 2.0%). The the weight of the groups with chito-oligosaccharide was higher than that of the control group, but the height, volume, and specific volume of the groups with chito-oligosaccharide were lower than those of the control group. The moisture contents increased with the addition of chito-oligosaccharide. The pH decreased significantly with the addition of chito-oligosaccharide. The L value of Hunter's color decreased, but the a and b value increased significantly with the addition of chito-oligosaccharide. The muffin without the chito-oligosaccharide was the highest hardness. The textural properties revealed the cohesiveness, chewiness, and brittleness of groups with chito-oligosaccharide increased significantly with the addition of chito-oligosaccharide. Antioxidant activities of muffins increased as the amount of chito-oligosaccharide increased.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.127-132
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• 2019

This study investigated the quality of Jeungpyun based on variety, milling method and fermentation time. Rice flour (wet-milled Samkwang and dry-milled Seolgaeng) was used for these experiments. The expansion ratios of wet-milled Samkwang and dry-milled Seolgaeng after 6 h of fermentation showed similar values of 160.66 and 159.52%, respectively, while the specific volume was found to be 1.12 mL/g for both. Hardness values of 475.57 g in dry-milled Seolgaeng and 550.40 g in wet-milled Samkwang were determined to be the lowest values after 6 h of fermentation. Numerous pores were found in wet-milled Samkwang, whereas large-sized pores were found in dry-milled Seolgaeng. Thus, these results show no significant difference between the quality of Jeungpyun produced using dry-milled Seolgaeng or wet-milled Samkwang rice flours. However, dry- milled Seolgaeng without the wet-milled process is considered more suitable for Jeungpyun production.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.257-266
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• 2022

This study was conducted to prepare hamburg steak (HS), cooked rice with vegetables (CRV), and white stew (WS) using Pacific anchovies Engraulis japonicus with different physical and nutritional properties as senior-friendly seafoods (SFS) and investigate their quality characteristics. The hardness values of HS, CRV, and WS were 319.5×10³, 20.4×10³and 2.1×10³ N/m², respectively. The viscosity of the WS was 12,514 mPa·s. The nutritional properties of HS, CRV, and WS were 19.7, 6.2, and 7.5 g/100 g of protein, respectively; 12.50, 83.97, and 15.96 ㎍RAE/100 g vitamin A; 1.53, 1.51, and 0.35 ㎍/100 g vitamin D; 16.96, 2.82, and 4.13 mg/100 g vitamin C; 0.40, 0.07, and 0.19 mg/100 g riboflavin; 6.68, 0.34, and 2.30 mg NE/100 g niacin; 93.6, 35.4, and 82.1 mg/100 g Ca; 290.1, 103.9, and 158.6 mg/100 g K; and 0.11, 0.02, and 0.04 mg/100 g of dietary fiber. Escherichia coli was not detected in any of the products. These results suggest that HS be classified as step 1, CRV as step 2, and WS as step 3, according to the SFS standards of the KS. Overall, the nutritional and physical properties of the products were improved.