• Culinary science and hospitality research
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• v.21 no.6
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• pp.291-302
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• 2015

This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of dropwort powder. According to the results, the $^{\circ}Brix$ value, pH, and moisture contents of yanggaeng decreased significantly with the addition of dropwort powder. The results of color measurement analysis reveal tha t L value, a value, and b value of the groups with dropwort powder werelower than those of the control group. Texture measurement scores in terms of hardness, cohesiveness, chewiness, and brittleness for yanggaeng showed that 1~4% of substituted sample groups were higher than those of the control group. DPPH radical scavenging activity of the control group was 24.20%, whereas groups with the added dropwort powder ranged from 33.56~58.80%. As dropwort powder increased, antioxidative activity also increased. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 1% and 2% of dropwort powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 2% dropwort powder may be the best substitution ratio for yanggaeng.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.27-37
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• 2014

This study was conducted to investigate the physicochemical and sensory characteristics of yanggaeng prepared with Curcuma longa L. powder(CP; 0, 0.5, 1, 1.5, 2%). Increasing the amount of CP in the yanggaeng tended to increase the moisture content and pH value, while it decreased the $^{\circ}brix$ value. Increasing the amount of CP in the yanggaeng also tended to decrease the lightness(L) in the hunter color values, increasing the redness(a) and yellowness(b). For the textural characteristics, the addition of CP decreased the hardness, adhesiveness, springiness, gumminess and brittleness. In sensory evaluation, yanggaeng added with 1% CP had excellent scores in sensory preference. Based on the results, 1% should be recommended as the optimum level of CP to be added for the preparation of yanggaeng.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.79-88
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• 2014

This study investigated the quality characteristics of apple jam added with ginger. The apple jam was prepared with apples, sugar, lemon juice and various amounts (0, 2, 4, 6, 8%) of ginger. Increasing the amount of ginger decreased moisture contents and sugar content of the jam, whereas the pH gradually increased. In addition, with increased amount of ginger, the lightness(L) and yellowness(b) significantly decreased, while redness(a) gradually decreased. There wasn't any significant difference in the samples with up to 4% ginger(p<0.05). In the texture profile analysis, hardness and adhesiveness increased significantly with increased amount of ginger. When more amount of ginger was added, cohesiveness increased with no significant difference based on the amount of ginger. With increased amount of ginger, springiness and chewiness gradually increased. The results of the sensory evaluation show that the apple jam added with 4% ginger got the highest overall-acceptability scores. In conclusion, it is possible to enhance the quality and acceptability of apple jam by adding 4% ginger.

• Microbiology and Biotechnology Letters
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• v.39 no.1
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• pp.43-48
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• 2011

Physicochemical and organoleptic characteristics of Campbell Early red wines made by traditional method were investigated. The pH values of all Campbell Early red wines were ranged 3.0~3.3 during fermentation. The acidity value of Campbell Early red wine made by traditional method was 0.4~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% at the end of fermentation, respectively. Campbell Early red wine had the high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Because Campbell Early red grapes are well fermented due to the rich fermentative sugar content, Campbell Early red wines made by adding EC-1118 yeast were shown to be the most appropriate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1764-1768
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• 2011

The objectives of this study were to evaluate the quality characteristics of noodles added with dried Saururus chinensis Baill. root powder (SC powder), thereby determining which noodle recipe is the most preferable. When the amount of SC powder was increased, both L and b color values decreased, whereas a value was increased. The weight, and volume of cooked noodles increased, as did the turbidity of the soup. In the case of textural properties, addition of SC powder in noodle increased hardness, cohesiveness, springiness, chewiness, brittleness, and gumminess. Overall, according to the results of the sensory evaluation, the noodle added with SC powder up to 3% was the most preferable.

• Journal of Dental Rehabilitation and Applied Science
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• v.31 no.1
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• pp.20-25
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• 2015

Purpose: This study was evaluated the shade of feldspathic porcelain with various concentration of silver ion. Materials and Methods: The control group was conventional feldspathic porcelain with no silver ion, the experimental groups were the feldpathic porcelain with 5%, 10%, 20%, 30% silver ion. The number of specimens on the each group was 5. Commission Internationale de I'Eclairage (CIE) $L^*a^*b^*$ parameters were recorded twice for each specimen with a spectrophotometer (Model CM-2600d, Minolta, Japan). One-way Anova was used for statistical analysis. Results: L value was similar. a value was increasing and b value was decreasing with silver ion statistically significantly. ${\Delta}E$ was increasing according to silver ion significantly. Conclusion: The shade of feldspahtic porcelain was influenced by silver ion. Ag ion under 10% concentration is acceptable clinically.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.130-138
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• 2015

The purpose of this paper was to study cookies that could be sweetened by consumers through the addition of Morinda citrifolia powder, and also to examine the quality characteristics of such cookies in order to expand the uses of Morinda citrifolia. The addition of Morinda citrifolia powder did not have an observable affect on cookie density, although it did decrease pH levels. A central finding was the lack of significant differences in moisture content of cookies made with Morinda citrifolia powder at the significance level of 5%. Significant differences were found in the diameter, which represents spreadability, in the group of cookies made with Morinda citrifolia powder. The L value decreased considerably with the addition of Morinda citrifolia powder. The control also recorded the highest hardness points and had significant differences from the groups added with 3% and 6% Morinda citrifolia powder. The sensory evaluation results showed no significant differences in the taste, flavor, texture, and overall preference between the group of 6% Morinda citrifolia powder and the control except for color, which suggests that cookies made with 6% Morinda citrifolia powder seem to be ideal.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.28-36
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• 2009

The purpose of this study is to evaluate the quality and sensory characteristics of soybean dasik prepared by additions of Dioscorea japonica flour. As the Dioscorea japonica contents flour level in the formula increased, the moisture contents of the samples increased. The lightness values, redness values and yellowness values decreased with Dioscorea japonica flour increased. In the mechanical evaluation, hardness increased with the amount of Dioscorea japonica flour increased, and cohesiveness, gumminess and chewiness decreased with the amount of Dioscorea japonica flour increased. Adhesiveness and springiness did not show significant difference according to the level of Dioscorea japonica flour. In conclusion, soybean dasik with 6% of Dioscorea japonica flour was most proper in taste, flavor and overall acceptability.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.308-321
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• 2010

This study attempts to find optimum mixing proportion of rice dasik with yam powder by adding rice powder in different quantity and using honey and oligosaccharide as a sweetener. The results of the mechanical test and the sensory test on rice dasik are as follows. Moisture content of honey added one had less moisture than oligosaccharide added one did while having more sugar content than that. In color, honey added one showed the higher L-value and a-value than those of oligosaccharide added one, but it had the lower b-value. In hardness, chewiness, gumminess, and cohesiveness, oligosaccharide added one was higher. As a result of the preference test, the group which was added with 20% of yam powder was the highest. Based on the results above, adding yam powder makes the preference of rice dasik high, and the one added with 20% of yam powder is the best for rice dasik when using honey and oligosaccharide. This study used honey and oligosaccharide as a sweetening ingredient to make rice dasik, but it is necessary to research dasik with various sweetners and their different ratios.

• Korean Journal of Plant Resources
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• v.10 no.1
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• pp.58-63
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• 1997

The experiment was done to clarify the effect of keeping material and storage temperature on weight and quality of Chinese yam (Dioscorea opposita) tuber. After the yam tubers were placed into the plastic boxes filled with different keeping materials [polyethylene (PE) film, hull, soil, sand, vermiculite], they were stored under different storage temperature(room, cold) from Oct. 15 to Mar. 15 when all the characters related to the tubers were measured. Soil or PE film as keeping materials was the lowest sound tuber rate when stored at room or cold temperature, respectively, while vermiculite was the highest in both storage temperature. When PE film and vermiculite in both storage temperatures were used as keeping materials, tuber weight were less reduced than the others. Brightness of chromaticity and moisture content were lower in room temperature storage than in cold temperature storage although the characteristics related to marketability were not affected by storage temperature. PE film had greater brightness and value 'a' of chromaticity but lower its 'b' value in the latter temperature than in the former temperature. Vermiculite, however, did the reverse result in comparison with PE film.