• Journal of Biosystems Engineering
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• v.23 no.2
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• pp.167-178
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• 1998

An Aero-NFT nutriculture system using microcomputer for cultivation of greenhouse melon was developed and the performance of the system was evaluated through experiments. The system could control temperature, EC and pH of the nutrient solution within the error ranges of $\pm$ 0.2$^{\circ}C$, $\pm$ 0.2 mS/cm, $\pm$ 0.1 pH, respectively. The results of cultivation experiment showed that temperature, EC and pH of the nutrient solution were generally controlled within the setting ranges during cultivation period. The growth results were good until pinching, but the fruit quality of melons was not high except sweetness and shape. To optimize performance of the system, more techlical information for nutriculture of greenhouse melon was needed.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.279-282
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• 2011

We evaluated the sensory characteristics of Gangjung base obtained from various manufacturers, using a sensory descriptive analysis. Significant differences were observed for all sensory attributes of Gangjung samples with the exception of 'toothpacking'. Sample A showed high intensities for 'external color', 'external roughness', 'sweetness', 'toasted soybean powder flavor', 'crispness', 'fracturability', 'oiliness', and 'loose particles,' whereas it had low intensities for 'rice flour flavor', 'hardness', and 'toughness' compared to those of other samples. Sample B had more 'sourness', 'butyric acid flavor', 'fermented rice flavor', and 'degree of melting' but lower 'air cell size', 'fracturability', and 'flake roughness'. Sample C showed high intensities for 'expansion', 'hardness', 'crispness', and 'flake roughness', whereas sample D showed low intensities for 'expansion' and 'sourness'. These results indicate that Gangjung base samples are markedly different depending on the manufacturer.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.211-215
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• 2002

This study was intended to investigate the optimal soaking time of glutinous rice for making jujube Injeolmi, a kind of traditional Korean glutinous rice cake. The jujube Injeolmi was prepared with glutinous rice soaked for various times (2, 4, 6, 8, 10 hr), and the moisture content, chromaticity, sensory qualities and mechanical qualities were measured while storing them up to 72 hr at 20$^{\circ}C$. The moisture content and L-value of jujube Injeolmi were the highest at 8-hr soaking. The a-value was the highest at 6-hr soaking. The hardness was maintained the lowest at the 8-hr soaked sample during storage. The cohesiveness and springiness were not significantly affected by the soaking time. The gumminess was significantly different among the samples during storage. The results of sensory evaluation showed that jujube Injeolmi had the best color at 4-hr soaking and the highest sweetness at 6-hr soaking. The 8-hr soaked glutinous rice gave the highest level of softness, chewiness and moistness in the sample, therefore, 8-hr soaking appeared to be the most desirable method for making jujube Ingeolmi.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.255-259
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• 2000

The effects of the concentrations of Gardenia blue pigments and sugar types(honey and oligosugar) on the sensory quality characteristics of starch Dasik were investigated to develop a new blue colored starch Dasik. The blueness(-b value) was increased with the increase of blue pigment, while lightness(L value) was decreased. TPA values showed that hardness, fracturability, gumminess and chewiness were increased with the increase of blue pigment significantly(p<0.05), especially in honey-Dasik. In sensory evaluation, honey-Dasik with 0.04%-blue pigment showed higher scores than any other samples, especially in color, sweetness and overall acceptability, but was not significantly different.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.777-784
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• 2007

The purpose of this study was to provide the descriptive sensory profiles for cooked rice by various rice cookers, losing descriptive analysis. The rice samples cooked in an electric pressure cooker, and in pressure cooker B, were separated by roasted flavor, sweetness, burnt flavor, cooked rice flavor, moistness, cohesiveness, and chewiness using PCA. The rice cooked in pressure cooker A was harder and rougher, and showed grain wholesomeness, but it still had a cooked and burnt flavor. The rice cooked in a stone cooker and an electric rice cooker was less hard, and showed less grain wholesomeness, but it had a burnt, cooked rice, and less raw rice type of flavor. Finally, the RTE (ready-to-eat) rice showed more grain wholesomeness, and had more raw rice and sour flavor.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.507-511
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• 1999

This study was carried out to investigate the effects of addition ratio of pigmented rice(Suwon 415) on the color difference, mechanical characteristics and gelatinization degree, sensory characteristics of Seolgiddeok. As the amount of pigmented rice was increased, the redness was increased, however, the lightness and yellowness were decreased. The hardness, adhesiveness, cohesiveness and chewiness of, Seolgiddeok were decreased with the increase of pigmented rice content, however, the springiness was increased. As the amount of pigmented rice was increased in Seolgiddeok, gelatinization was getting increased. In sensory evaluation, quality characteristics of Seolgiddeok with pigmented rice was better than those of Seolgiddeok without pigmented rice. Especially, Seolgiddeok with 20% pigmented rice added had the best score in color, sweetness, flavor and overall quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.639-647
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• 1998

This study was carried out to produce the maltooligosaccharides directly from the culture medium containing high concentration of soluble starch as carbohydrate source by Bacillus cereus IAM 1072. Optimum conditions for the production of maltopentaose and maltooligosaccharides were predicted as 10.62 and 10.92 in C/N ration, 115.74 and 116.51 rpm in agitation speed, 30.19 and 30.9$0^{\circ}C$, respectively. And at these conditions, products of maltopentaose and maltooligosaccharides were 23.23 and 50.33g/L, respectively. From the results of continuous culture for maltopentaose, the productivity increased up to 6.9 times, showing 6.6g/L/hr compared with 0.96g/L/hr batch culture. Maltopentaose showed lower sweetness at 3% concentration representing 1/5 of that sugar. Also, swelling power of maltooligosaccharides was reached to the same point with sugar after fermentation.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.1
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• pp.87-94
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• 1994

The conditions of water extraction form the dried jujube (Zizyphus jujuba) were examined. The general components, taste, and effect of taste correction of jujube water extract concentrate (JWEC) were investigated. desirable condition for extraction was that 100g of dried jujube was added to 750$m\ell$ of water and heated for 80 minutes at 100$^{\circ}C$. The yield of JWEC was 50% and the manin component of it was sugar (90%). The major taste of JWEC was sweetness, and it had astringent, bitter, sour and salty tastes as incidental taste. The taste was changed to desirable taste when 15% of JWEC was added to coffee, 10% of JWEC was added to fermented soy sauce, thick soypaste mixed with red pepper, and vinegar, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.664-671
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• 2014

This study was performed to develop dried persimmon using Yanggaeng by addition of dried persimmon puree(0, 5.6, 11.2, 16.8 and 22.4%). L value, pH, sugar contents, hardness, chewiness, cohesiveness, gumminess, springiness were, moisture contents, a value, b value and adhesiveness were of dried persimmon puree. different attributes, dried persimmon puree content significantly affected properties including color intensity, gloss, dried persimmon flavor, dried persimmon taste, sweetness, moistness and after taste. In the acceptance test, dried persimmon puree was preferred appearance, flavor, taste, texture and overall quality. The optimal dried persimmon puree content for overall quality of dried persimmon Yanggaeng was 16.8%.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.713-719
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• 2010

The objective of this study was to evaluate the quality characteristics of Dasik containing different levels of jujube paste (0%, 60%, 70%, 80%, 90%). Moisture composition of the paste ranged from 19~29% As the content of jujube paste increased, the lightness (L) and yellowness (b) decreased while redness (a) increased In the texture profile analysis, as the content of jujube paste in Dasik content increased, the hardness decreased Cohesiveness and springiness did not show significant differences according to amount of jujube paste. The results of the sensory evaluation show that sweetness, bitterness, and overall acceptability were the highest in Dasik containing 80% level jujube paste.