• Culinary science and hospitality research
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• v.21 no.6
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• pp.206-217
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• 2015

This study sought to determine the physicochemical and sensory qualities of yogurt dressing prepared with different levels Aronia juice(0, 10, 20, 30, and 40%). As the amount of added Aronia juice increased, malic acid, acetic acid, and citric acid contents increased, although tartaric acid and lactic acid contents decreased. The viscosity of the control group(4,296.67 cP) was higher than those of the other groups(1,466.67~3,496.67 cP). The pH of the yogurt dressing containing 10% Aronia juice(3.83) was higher than those of the other groups(3.59~3.74). The sweetness of the yogurt dressing containing 10% Aronia juice($5.17^{\circ}Brix$) was higher than the other groups($2.47{\sim}3.47^{\circ}Brix$). Lightness decreased significantly, whereas a value and b value increased significantly with added levels of Aronia juice. DPPH radical scavenging activity of the control group was 7.42%, whereas those of the yogurt dressing samples with Aronia juice ranged from 26.30-69.86%. The sensory property results showed that the 20% Aronia juice added yogurt dressing group had the highest value in terms of color, thickness, taste, mouth feel, and overall acceptability. Overall, the results of this study indicates that the yogurt dressing containing 20% Aronia juice was the most preferred among the groups.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.100-119
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• 2014

In this study, rice was used with naturally fermented extract to compare and analyze the physico-chemical characteristics and investigated how to make pan bread made with domestic wheat flour added with naturally fermented rice extract. Also, it examined quality characteristics of pan breads prepared with 0, 10, 30, 50, 70% naturally fermented rice starters. As the fermentation time of rice starters increased, pH of bread doughs decreased. On farinograph, water absorption, development time and stability of rice starters samples were lower than the control. RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing rice starters content. The weights of pan breads containing rice starters were higher than that of control. The moisture content of pan breads containing rice starters decreased as storage time increased. In analyzing of visible mold colony during 7 days of storage at $28^{\circ}C$, pan breads containing rice starters was retarded mold growth. In the texture analyzer measurement, hardness of breads containing rice starters significantly increased as storage time increased, which was higher than that of control. The result of sensory properties was no significant difference between the group containing 50% naturally fermented rice starters and control group, such as appearance, flavor, taste and overall quality.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.55-65
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• 2016

The purpose of this study was to determine the most appropriate ratio for burdock glutinous rice Dasik. Burdock glutinous rice Dasik was prepared with different levels of burdock powder (0, 3, 6, 9 and 12%) and the quality characteristics of burdock glutinous rice Dasik were analyzed. Moisture contents of burdock glutinous rice Dasik increased as the amount of burdock powder increased (p<0.001) compared to the control group. The L-value, a-value, and b-value of burdock glutinous rice Dasik showed a tendency to decrease compared to the control group. The sugar content of burdock glutinous rice Dasik increased (p<0.001) with the amount of burdock powder. The hardness and adhesiveness of the glutinous rice Dasik with burdock powder of 6% or less were decreased, but those with 9% or more burdock powder had higher hardness and adhesiveness than the control group. In addition, the cohesiveness, springiness, gumminess, and chewiness of glutinous rice Dasik with burdock powder increased compared to the control group. The DPPH free radical scavenging activity of the glutinous rice Dasik with 9% and 12% burdock powder were higher than that of the control group (p<0.001). In the sensory test of burdock glutinous rice Dasik, the samples added with 3% and 6% burdock powder gained higher preferences, but the evaluations of others were lower than that of the control group. The glutinous rice Dasik with less than 6% burdock powder was highly evaluated, so it is considered as the most appropriate sample.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1675-1679
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• 2011

To improve the quality and palatability of Kochujang, the physicochemical properties, antioxidant capacity, and sensory evaluation of Kochujang were assessed when red ginseng and wild herbal extract were added during fermentation. This study investigated the antioxidant capacities of general Kochujang (GK) and Kochujang prepared with red ginseng and fermented wild herbal extract (RGK) by employing various in vitro antioxidant assays such as DPPH and FRAP assays. Inhibition of lioxygenase (LOX) activity was also investigated. RGK exhibited significant antioxidant effects compared to control in DPPH, FRAP, and LOX assays. The LOX inhibitory activity of RGK ($68.68{\pm}3.37%$) at 100 ${\mu}g$/mL was markedly higher than those of GK ($31.21{\pm}2.64%$) and NDGA (positive control, $30.54{\pm}1.36%$). All concentrations of RGK showed significantly higher FRAP activities than that of GK. The addition of red ginseng and fermented wild herbal extract exhibited better sensory characteristics in terms of color, flavor, taste and overall preference. We concluded that RGK improves not only functional properties but also sensory properties as well.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.459-467
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• 2013

This study was conducted to investigate the effects of substituting whole barley flours on quality characteristics of noodles. Noodles were made with composite flour containing 20% whole barley flour of various hullless barley cultivars and the quality characteristics, ${\beta}$-glucan content and antioxidant characteristics were investigated. In amylogram characteristics, the initial pasting temperature and peak viscosity were increased, and setback was decreased in complex flour. Noodles containing barley flour had low lightness, yellowness and high redness compare to wheat noodle. Water absorption of cooked noodles was lower than wheat noodle. The value of swelling index was high in noodles containing non-waxy barley flour and low in noodles containing waxy barley flour. Hardness and gumminess of noodles were lower than wheat noodle. Noodles containing non-waxy barley had higher hardness, cohesiveness and gumminess than noodles containing waxy barley flour. Dahan, non-waxy barley cultivar showed similar characteristics with the wheat noodle. ${\beta}$-Glucan content and antioxidant activity were increased with adding barley flour. Cooked noodle had slightly high ${\beta}$-glucan content, low starch content and low antioxidant activity compared to value of uncooked noodle.

• Food Science and Preservation
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• v.20 no.6
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• pp.810-817
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• 2013

This study investigated the properties of rice snack puffed in a microwave oven after drying its dough according to Baekjinju soaking time and additional soybean milk. The optimum conditions for the non-fried rice snack using Baekjinju wetted flour were determined through the design of an experiment using response surface methodology. The independent variables were the Baekjinju soaking time and the additional soybean milk, and the dependent variables were the weight, volume, density, expansibility, Hunter's color value, hardness, and sensory properties. The quadratic model was chosen for the weight, density, expansibility, b value, and hardness. The two-factor interaction model was chosen for the volume, flavor, appearance, and overall preference. The linear model was chosen for the L value, taste, and texture. The weight was increased to longer than 11.26 days with the increase in the rice soaking. The volume, expansibility, L value, and b value increased with the increase in the rice soaking time and in the additional soybean milk ratio. However, the density was decreased was in reverse. The hardness increased most, with the rice soaking time rising from 5.28 to 8.53 days and the soybean milk additional ratio increasing from 5.34 to 20.26%. The sensory properties improved as rice soaking time decreased, and the soybean milk additional ratio was revered. As for the desirability, the optimal formulation of the dough of non-fried rice snack was achieved by mixing 200 g of Baekjinju flour with a 0.69 days rice soaking time and a 26.67% soybean milk of rice ratio according to weight.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.677-683
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• 2012

The characteristics and preservation of sulgi added with 0, 1, 3, and 5% onion juice were investigated during storage at $4^{\circ}C$, $18^{\circ}C$, and $30^{\circ}C$. The pH of sulgi added with onion juice was lower than that of sulgi without onion juice and showed higher pH levels at $4^{\circ}C$ than at $18^{\circ}C$ or $30^{\circ}C$. Hardness of sulgi gradually decreased with higher volume of onion juice. Sulgi added with onion juice had higher values of lightness and yellowness than those of the control, whereas redness value was lower. Water activity of sulgi increased upon addition of onion juice. Further, addition of onion juice inhibited growth of aerobic bacteria and mold on sulgi, and the highest suppression of microbial growth was observed at $4^{\circ}C$ compared to other storage temperatures. In the sensory evaluation, color, flavor, after swallowing, and overall quality were all higher in sulgi containing 1% onion juice, but there were no significant differences compared to control sulgi. These results imply that addition of onion juice to sulgi has health and functional benefits and also extends the self-life of sulgi.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.545-552
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• 2012

To improve a low-salted yacon pickle, the change of quality characteristics during the storage of yacon pickles were investigated at $18^{\circ}C$ for 50 days using two-way ANOVA. One factor that was added was the leaf-mustard and pepper (A), the other was storage time (B). The leaf-mustard and pepper were added to increase the yacon pickle's taste, flavor, and properties. The sugar content, total acidity and salinity were significant for factor A and B. With the interaction effect of the two factors, yacon pickles increased as storage time increased. The L value was not significant for factor A but significant for factor B. The a and b values were significant for the two factors. All Hunter's color value had the interaction effect. The shearing force was not significant for each factor, and yacon pickles did not show a softening effect. In the results of the sensory evaluation, color, taste, and overall preference were significant for factor A and B, yet the flavor was only significant for factor B. The texture was not significant at all. In the overall preference, yacon pickles were higher at 30 and 40 days and also, had the interaction effect. Yacon pickles were not above the 3.0% of salinity.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.902-910
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• 2015

This study evaluated the qualitative properties of burdock (Arctium lappa L) peels as food material. Proximate composition, sweetness, pH, total acidity, mineral, fatty acid, free sugar, and organic acid contents of preprocessed burdock were measured. Crude ash, protein, fat, and total dietary fiber contents of non-peeled treated lotus roots were higher than those of peeled treated lotus roots (p<0.05). $^{\circ}Bx$, pH, and total acidity were not different in the peeling process. Redness and yellowness of lotus roots were reduced by the peeling process, whereas lightness increased (p<0.05). The mineral contents of Ca, K, Fe, and P were higher in non-peeled lotus roots, whereas non-peeled treated lotus root showed higher K contents (p<0.05). Maltose content was not significantly different, whereas fructose, sucrose and maltose contents were significantly different. Total organic acid contents were higher in non-peeled lotus roots (p<0.01). However total free amino acid contents were higher in peeled lotus roots (p<0.01).

• Journal of Life Science
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• v.30 no.1
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• pp.70-76
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• 2020

This study was carried out to potentially improve the quality of traditional Korean fermented liquor using different concentrations of the root, stem, and fruit of Acanthopanax chiisanensis to simultaneously develop this local product and promote its consumption. The fermented liquor used for this study was matured at 5~10℃ for a period of 60 days, and its pH was in the range of 3.6±0.3~3.9 in thReduction of the liquor's sugar content decreased slightly while total acids increased slowly during the maturation. The organic acids in order of prevalence measured in the A. chiisanensis liquor were lactic, formic, malic, tartaric, and acetic, and free sugars such as sucrose, glucose, and mannose were detected, glucose content being highest across all the test groups. The total free amino acids in liquors with 10% root, stem, or fruit were 1,858.9, 2,855.1 and 2,672.2 mg/l, respectively. In examining the saturation of the matured liquor, that which had been fermented using the root and stem showed similar L, a and b values and was of comparable color. The fruit liquor was very red, with a low L value and high a value. The results obtained in this study are a meaningful contribution to local product development and promotion of their consumption.