• Korean journal of food and cookery science
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• v.28 no.2
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• pp.111-121
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• 2012

The purpose of this study was to investigate the quality characteristics of Garaedduk with regard to the amount of added whole soybean curd (Chun-Tofu). Whole soybean curd was added in amounts of 0, 3, 6 and 9%. Whole soybean curd Topokki dduk was stored at room temperature for 48 hours. The moisture contents had no significant difference for increases in the amount of whole soybean curd. The L value and b values of Garaedduk increased significantly with increases in the amount of whole soybean curd. Texture characteristics of Garaedduk measured with a texture analyzer revealed that hardness and cohesiveness decreased significantly for different amounts of whole soybean curd, and hardness increased significantly and cohesiveness and chewiness decreased with increase of storage time. As for sensory characteristics, samples with 9% added whole soybean curd rated higher in overall acceptability compared with other samples. In regard to cooking properties, water absorption increased and solid contents decreased with increases in the amount of whole soybean curd. Therefore, Garaedduk containing 9% whole soybean curd was most preferable.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.677-684
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• 2010

The purpose of this study was to investigate the effects of black foods (black rice and black garlic) and the ratio of black garlic on the quality of Sulgiddeok. Pasting properties as measured by a rapid visco analyzer (RVA) were lower for black rice flour than white rice flour. Colorimetric analysis revealed that L, a, b values were dependent on the type of rice. For texture profiles, texture was associated with RVA profiles. During storage, hardness of black rice Sulgiddeok increased to a lesser degree than that of control. After observation via scanning electron microscopy (SEM), black rice Sulgiddeok showed a honeycomb-like network structure. In sensory analysis, black rice Sulgiddeok showed a tendency to prefer the control. The addition of appropriate black garlic (BG1) helped to improve the quality. In accordance with the aforementioned results, decreased retrogradation related to black rice Sulgiddeok and black foods (black rice and black garlic) could result in quality products with high nutritional value.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.129-138
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• 2011

Hydrolyzed wheat gluten (HWG) and low glutamic acid (Glu) hydrolyzed wheat gluten with different quantities of NaCl were reacted with several precursors to develop natural meat flavor based on Maillard reaction products (MRP). The MRP based flavors were analyzed for their pH, browning index, DPPH radical scavenging effect, and sensory properties. Synthetic meat flavor from low Glu hydrolyzed wheat gluten with 7% NaCl and ribose, cysteine, methionine, thiamin, lecithin, and garlic powder reacted at $140^{\circ}C$ for 30 min and were most favorable for a roasted meat flavor. Based on an omission test, cysteine was selected as the most important precursor for producing meat flavor compared to methionine, thiamine, and lecithin. Natural precursors including mushroom powder and fat medium were applied to compensate for the synthetic precursors. The optimum formula for meat flavor was 5% ribose, 7.7% cysteine, 6.9% garlic juice powder, 2.1% Lentinusedodes powder digested with protease, and 1% lard. The sulfuric pungent, oily, and salty attributes of the formula decreased and a mild roasted meat flavor was expressed.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.165-170
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• 2008

In this study, the physicochemical, microbial, and sensory properties of law-fat hamburger patties during storage for 25 days at $7{\pm}1^{\circ}C$ were investigated. The law-fat hamburger patties were manufactured by three different packing methods (control: added with 10% lard regular-fat patty, T1: added with 10% lard and organic vegetable of regular-fat patty, T2: added with 3% olive oil of vegetability low-fat patty, T3: added with 3% lard of low-fat patty). The pH of all treated samples increased as the storage time increased, and then decreased after 15 days of storage. The low-fat hamburger patty added with organic olive oil (T2) showed significantly higher pH (p<0.05) compared with other treatments (T1 and T3). The TBARS values of the all treated samples tended to increase after 5 days of storage, and then significant quality loss was observed after 15 days of storage period for the control (T1). However, the samples of the vegitability low-fat patty added organic olive oil had longer shelf-life than the control. The total bacterial counts were 7 log CFU/g after 15 days and 20 days of storage for the control and treatments, respectively. The results of this study showed that the storage period of the treatments was slightly extended compared with the control. Low-fat hamburger patties showed no differences for overall acceptability between control and other patties.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.583-589
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• 1989

In order to improve the quality and yields of barley tea(water extracts), enzymatic hydrolysis was carried out with using three kinds of mired enzymes of ${\alpha}-amylase,\;{\beta}-amylase$ and protease. The barley treated with enzymes were the crushed , soaked and slightly roasted(light brown) Youngsanbori(hulless) and the physical, chemical and sensory characteristics were investigated. The results showed that enzymatic hydrolysis caused a signigicant increase in solid yields (80%) of barley tea, particularly with the mixed enzyme 5,000 which has higher activity of ${\alpha}-amylase$ than the other enzymes. The intrinsic viscosity of barley tea was reduced by enzymatic hydrolysis as the value of dextrose equivalent increased The Hunter L, a, b values was lower for the enzyme treated barley tea but showed not significant difference with reaction time. The organoleptic evaluation clearly showed that both intensity and acceptability of odor and taste was markedly Increased. The roasted nutty, and sweety odor and taste were particular in increase by mixed enzyme 5,000.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.153-164
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• 2014

Five takju prepared using four types of nuruk (a traditional Korean fermentation starter made of malted wheat; non-cooked, naturally inoculated) labeled SH, SS, JJ, and SJ, and one type of koji (cooked, inoculated with an inoculum) labeled MN, were compared. Titratable acidity, pH, sugars, ethanol, amino acids, organic acids, and microbial changes in samples were measured, and the sensory properties were evaluated. Titratable acidity, alcohol, and organic acid content increased as sugar contents decreased. The overall ethanol concentration of all takju increased over time, reaching a maximum of 13.08-14.96% (w/v) at 7-21 days. The total amino acid contents of takju prepared with nuruk, except for one (SJ), were higher than the takju prepared with koji (MN). Lactic acid bacteria were also isolated from the starters. Sequence analysis of 16S rRNA genes (500 - 600 bp) of 223 isolates revealed that the major strains were in the genera of Leuconostoc, Weissella, Pediococcus, and Lactobacillus.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.466-472
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• 2013

This study was performed to determine the effects of the pretreatment and cold-vacuum drying methods on the physicochemical properties and antioxidant activities of dried peaches. Moisture content was significantly lower with 0.3% NaCl treatment with cold-vacuum drying. The pH, brix and acid ratio (SS/TA) were the lowest with 1.0% soluble Ca treatment, while soluble solid and SS/TA were significantly higher with 0.1% vitamin C treatment compared to those with other treatments. The ${\delta}E$ and browning degree was lower in the pretreated sample compared to the untreated sample. Cutting strength of dried peaches was highest in the pretreated samples, and it was the highest with 1.0% soluble Ca treatment. Total sugar content with 0.1% vitamin C and 1.0% soluble Ca treatment was significantly higher than that with 0.3% NaCl treatment. The free sugar content was lower with 0.3% NaCl treatment but it was higher with 0.1% vitamin C and 1.0% soluble Ca treatment. The sensory evaluation result was highest with 0.1% vitamin C treatment. Phenolic compounds and antioxidant ability were the highest with the 0.1% vitamin C and 0.1% soluble Ca treatment; all the dried peaches showed relatively high antioxidant activities. These results suggest that pretreatment can affect the quality of dried peaches, showing that cold-vacuum drying can be applied for the production of high quality dried peach products.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.460-465
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• 2013

Garaedduk made with various levels of buckwheat flour (0, 15, 30, and 45%) for rice flour was prepared using retrogradation-retardation technology and their physical and sensory properties were investigated. The moisture content of garaedduk decreased and the color differences increased as the ratio of buckwheat flour to rice flour increased. During storage at $4^{\circ}C$, the hardness values of garaedduk made with 15 and 30% buckwheat flour were maintained for up to three days. Immediately after manufacture, garaedduk made with higher levels of buckwheat flour had reduced overall acceptability. However, there was no significant difference in the overall acceptability of garaedduk made with 0 and 15% of buckwheat flour after storage. Therefore, buckwheat flour can replace rice flour with retrogradation-retardation technology to inhibit the starch retrogradation of garaedduk, which maintained its overall quality at a buckwheat flour level of 15%.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.441-450
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• 2013

The purpose of this study was optimization of the conditions for mixing different amounts of red radish (Raphanus sativus L.) sprout powder, butter, and sugar when baking domestic wheat cookies prepared using red radish sprout powder. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the best possible combination of amounts of red radish sprout powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The physical and mechanical properties of each of the 20 samples analyzed, including color L (p<0.001), color a (p<0.01), color b (p<0.001), spread ratio (p<0.001), and hardness (p<0.01), differed significantly. The results of sensory evaluations, including color (p<0.001), appearance (p<0.001), texture (p<0.001), flavor (p<0.01), taste (p<0.001), and overall quality (p<0.001) also differed significantly among the samples. The optimal compositional ratios were 5.15 g for the red radish sprout powder, 64.84 g for the butter, and 47.18 g for the sugar.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.521-525
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• 2013

In this study, we investigated the physicochemical characteristics of wet noodles that had been fortified by adding non-glutinous sorghum (Sorghum bicolor L. Moench cv. Donganme) powder (SP). The wet noodles were evaluated for quality characteristics, total contents of polyphenols and flavonoids, and capacities to scavenge free radicals. The weight, volume, capacity to absorb water, and turbidity of the cooked noodles differed considerably from the unfortified control. The L- and b-values of the cooked noodles differed significantly between the treatment types, and the a-value increased significantly with increasing concentrations of SP. The tension of the cooked noodles decreased significantly with decreasing concentrations of SP. Total polyphenol and flavonoid contents, as well as free radical-scavenging activities increased significantly with increasing concentrations of SP. In conclusion, SP could be used as an ingredient to increase the sensory and antioxidant properties of wheat flour noodles without affecting their quality.