• Korean journal of food and cookery science
• /
• v.24 no.5
• /
• pp.665-671
• /
• 2008

The principal objective of this study was to assess the quality properties of noodles to which browned oak mushroom (Lentinus edodes) paste was added at concentrations of 10%, 20%, and 30% to wheat flour, respectively. With regard to the cooking properties of the noodles, the weight and water absorption of the cooked noodles increased with increasing paste contents, but the turbidity of the noodle soups decreased (p<0.05). The hardness and gumminess of the uncooked and cooked noodles decreased significantly in proportion to the quantity of added paste, except in the case of the cooked noodles with 30% paste. The springiness and cohesiveness of both noodles with Lentinus edodes paste were significantly higher than in the controls. The lightness of the uncooked and cooked noodles decreased in accordance with the amount of added paste. However, the yellowness of both noodles was significantly increased. Moreover, the results of our sensory evaluation showed that the cooked noodles with 20% and 30% added Lentinus edodes paste had higher values. Thus, Lentinus edodes paste added to a concentration of up to 30% was shown to effectively improve the quality of noodles.

• Food Engineering Progress
• /
• v.13 no.2
• /
• pp.79-84
• /
• 2009

Effect of baking on the physicochemical properties including pH, moisture content, hardness, color, and spread factor was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0, 2, 4, and 6% w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170$^{\circ}C$ for 15 min in an oven. The baked cookies were cooled to room temperature for 1 hr and packed in airtight bags prior to all measurements. The pH of dough and hardness of cookies decreased significantly with increase in strawberry powder content (p<0.05). Moisture content of the dough was not significantly affected by strawberry powder but mean values tended to increase as the strawberry powder content increased. Lightness (L$^{*}$-value) and yellowness (b$^{*}$-value) significantly decreased as the strawberry powder content increased; on the other hand, redness (a$^{*}$-value) increased significantly (p<0.05). Spread factor also increased significantly as the strawberry content increased in the formulation (p<0.05). Finally, correlation analysis indicated that level of strawberry powder incorporation was well-correlated with all the physicochemical properties studied. It is also noted that there was a significant positive correlation between the moisture content of dough and spread factor (p<0.05).

• Food Engineering Progress
• /
• v.14 no.3
• /
• pp.222-228
• /
• 2010

Effect of baking on the physicochemical and sensory properties was investigated using a model system of sponge cakes incorporated with Ecklonia cava powder as a value-added food ingredient. Ecklonia cava powder was incorporated into cake batter at 5 levels (0%, 2%, 4%, 6%, and 8%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked at ${185^{\circ}C}$ for 20 min in an oven. The baked cakes were cooled to room temperature for 1 hr prior to all measurements. The specific gravity of batter increased gradually with increase in Ecklonia cava powder content. The specific volume of sponge cakes tended to decrease while baking loss increased. Volume of the cakes decreased with higher amount of Ecklonia cava powder in the formulation as indicated by the decrease in the volume index. Sponge cakes became darker and firmer with increase in Ecklonia cava powder content (p<0.05). Color, seaweeds smell, and taste were distinctively classified by the sensory analyses (p<0.05). Finally, correlation analysis indicated that level of Ecklonia cava powder incorporation was well-correlated with all the physicochemical and sensory properties studied except for $a^{*}$-value and sensory firmness (p<0.05, p<0.01 or p<0.001).

• Food Engineering Progress
• /
• v.14 no.3
• /
• pp.256-262
• /
• 2010

Saururus chinensis powder was added into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%) by partially replacing equivalent amount of wheat flour in cookie formulation, and cookies thus made were evaluated for physicochemical properties and sensory quality by a small semi-trained panel. Thickness and density of cookies increased significantly with increase in Saururus chinensis powder content (p<0.05); however, those of dough were not affected (p<0.05). The pH of both dough and cookies decreased significantly as the level of Saururus chinensis powder increased (p<0.05). Lightness and yellowness decreased significantly as the Saururus chinensis powder content increased while redness increased significantly (p<0.05). Spread factor decreased with the powder addition (p<0.05). Sensory evaluation indicated that samples with higher amount of the powder received higher scores in terms of taste, flavor, and color but not for hardness (p<0.05). Finally, correlation analysis showed that level of Saururus chinensis powder incorporation was well-correlated with most of the physicochemical properties and sensory attributes studied.

• Food Engineering Progress
• /
• v.15 no.3
• /
• pp.269-275
• /
• 2011

The baking performance of yacon powder as a value-added food ingredient was investigated in a model system of sponge cakes. Yacon powder was incorporated into cake batter at 5 levels (0, 10, 20, and 30%, w/w) by replacing equivalent amount of wheat flour. The specific gravity of batter increased significantly while pH decreased significantly with the increase in yacon powder content (p < 0.05). The specific volume and moisture content of sponge cakes decreased while baking loss increased (p < 0.05). Volume of the cakes decreased with higher amount of yacon powder in the formulation as indicated by the decrease in the volume index. The symmetry index was not affected by the amount of yacon powder in the formulation (p > 0.05). Sponge cakes became darker and firmer with increase in yacon powder content (p < 0.05). Finally, the consumer acceptance test indicated that incorporation of yacon powder up to 20% in the formulation of sponge cakes did not significantly influence the consumers' overall acceptability.

• The Korean Journal of Food And Nutrition
• /
• v.32 no.2
• /
• pp.98-105
• /
• 2019

In this study, bread was prepared using various amount of 'Fuji' apple juice, and quality and antioxidant properties investigated. Bread was prepared with water, butter, yeast, salt, sugar, wheat flour, skim milk powder and 10, 20 and 30% (w/w) 'Fuji' apple juice. Leavening ability and pH of dough were also investigated. Volume, pH, specific volume, baking-loss rate, chromaticity and texture were investigated as quality properties, whereas the total polyphenol content, ABTS and DPPH radical scavenging activity as the antioxidant properties of bread containing various amount of apple juice. The pH and leavening ability of dough were observed to decrease with increasing amount of apple juice. In the quality properties of bread, pH, volume, specific volume, and baking-loss rate decreased. Regarding chromaticity and texture of bread prepared with increasing amount of 'Fuji' apple juice, L (bright) values at crust and crumb of bread decreased, while hardness, chewiness and gumminess increased. Total polyphenol content increased with increasing amount of apple juice, while DPPH and ABTS radical scavenging activities showed no significant differences. Consequently, these results support the possible use of apple juice for baking foods in food industry, as addition of apple juice enhances the quality and antioxidant properties of bread.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.6
• /
• pp.473-488
• /
• 2018

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

• Journal of Radiation Protection and Research
• /
• v.48 no.2
• /
• pp.84-89
• /
• 2023

Background: Food consumption is one of the most important routes for radionuclide intake for the public; therefore, there is the need to have a comprehensive understanding of the amount of radioactivity in food products. Consumption of radionuclide-contaminated food could increase potential health risks associated with exposure to radiation such as cancers. The present study aims to determine radioactivity levels in some food products (milk, rice, sugar, and wheat flour) consumed in Mali and to evaluate the radiological effect on the public health from these radionuclides. Materials and Methods: The health impact due to ingestion of radionuclides from these foods was evaluated by the determination of activity concentration of radionuclides ²³⁸U, ²³²Th, ⁴⁰K, and ¹³⁷Cs using gamma spectrometry system with high-purity germanium detector and radiological hazards index in 16 samples collected in some markets, mall, and shops of Bamako-Mali. Results and Discussion: The average activity concentrations were 9.8±0.6 Bq/kg for ²³⁸U, 8.7±0.5 Bq/kg for ²³²Th, 162.9±7.9 Bq/kg for ⁴⁰K, and 0.0035±0.0005 Bq/kg for ¹³⁷Cs. The mean values of radiological hazard parameters such as annual committed effective dose, internal hazard index, and risk assessment from this work were within the dose criteria limits given by international organizations (International Commission on Radiological Protection and United Nations Scientific Committee on the Effects of Atomic Radiation) and national standards. Conclusion: The results show low public exposure to radioactivity and associated radiological impact on public health. Nevertheless, this study stipulates vital data for future research and regulatory authorities in Mali.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.5
• /
• pp.621-628
• /
• 2008

The principal objective of this study was to develop the optimal recipe for muffins containing dried broccoli powder. In this study, broccoli powder was substituted for wheat flour in order to reduce its content. The study was conducted by determining the optimal sensory composite recipe, by preparing muffins with different levels of broccoli powder (A), sugar (B), and butter (C), by C.C.D (Central composite design) and performing sensory evaluation and analysis via RSM (Response surface methodology). The sensory measurements yielded significant values for appearance, flavor (p<0.01), texture (p<0.05), overall quality (p<0.05) and color (p<0.05), whereas instrumental measurements yielded significant values in lightness (p<0.01), redness (p<0.05), yellowness, baking loss rate (p<0.05), hardness (p<0.05), cohesiveness (p<0.01) and gumminess (p<0.05). The optimum formulations processed by numerical and graphical optimization were determined as 13.58g of broccoli powder, 92.02g of sugar, and 71.97g of butter.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.2
• /
• pp.243-251
• /
• 2008

This purpose of this study was to develop a functional muffin by adding yam powder in the shape of a muffin as a partial surrogate for wheat flour. The yam has been found to be effective for liver and kidney function, as well as the digestion of protein, since it produces glucuronic acid in the body. Therefore, the purpose of this study was to determine the optimal mixing conditions of yam muffins by adjusting the amounts yam powder, butter, and sugar. The mixing conditions for the yam muffins included 3 categories: yam powder $(X_1)$, sugar $(X_2)$, and butter $(X_3)$ by Central Composite Design (CCD) which was optimized by Response Surface Methodology (RSM). The effects of the three variable additions on muffin quality were examined via physical and chemical experiments, such as the analysis of texture (hardness, cohesiveness, springiness, gumminess), coloration (lightness, redness, yellowness), and height. Lastly, we performed a sensory test, which revealed significant findings for gumminess, color, appearance, flavor, softness (p<0.05), redness, and overall quality (p<0.01). Consequently, the optimal mixing rate which best satisfied the sensory items were 34.35g of yam powder, 80.15 g of sugar, and 80.55 g of butter.