• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.205-208
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• 1984

In order to investigate the effect of vacuum levels in retort pouch on the eating-quality characteristics of the thermal processed packed rice, sensory evaluations were performed with retort pouched rice(Milyang-23) packed at the vacuum of 30 and 75 cm Hg in comparison with kettle cooked rice as a control. The mean hedonic scores of eating-quality characteristics were statistic-ally analyzed by using F-test, Duncan's multiple range test and simple correlations. F-values on appearance, stickiness, taste and general acceptability of rice samples were significant at 1 % level and that on flavor and hardness significant at 5% level respectively. The mean hedonic scores of appearance, flavor, taste and the general acceptability between retort pouched rice packed at the vacuum of 30 and 75 cm Hg were significantly different at the 55 level of probability according to Duncan's multiple range test. Those of stickiness among treatments were significantly different one another. Correlations between general acceptability and the other eating-quality characteristics of cooked-and packed-rice were significant with the exclusion of stickiness.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.100-111
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• 2016

Tomato sauce were prepared with five different thickening agents including roux (TR), non-glutinous rice powder (TN), glutinous rice powder (TG), potato starch (TP) and tapioca starch (TT) to examine proximate composition (moisture, carbohydrate, crude protein, crude fat, crude ash, crude ash), calorie, color value, pH, salinity, $^{\circ}Brix$, reducing sugar, viscosity and sensory test (attribute difference, acceptance). The results were as follows: Moisture, carbohydrate content were the lowest while crude fat and calorie were the highest in TR (roux). On the other hand, moisture, carbohydrate content were the highest while crude protein, crude fat and calorie were the lowest in TP (potato starch) and TT (tapioca starch). Using potato starch and tapioca starch are supposed to be prepared low-fat, low-calorie tomato sauce. L value was the highest in TN (non-glutinous rice powder), a value was the highest in TP (potato starch), b values was the highest in TR (roux). pH of tomato sauce showed a range of 5.24 to 5.39. TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest in pH. TP (potato starch) was the highest salinity, reducing sugar was the lowest. TG (glutinous rice powder) was the lowest salinity, $^{\circ}Brix$ was the highest. And TR (roux) was the lowest $^{\circ}Brix$, reducing sugar was the highest. In viscosity, TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest. The attribute difference test results was the highest in gloss, color intensity, tomato odor, tomato taste, pure taste in TT (tapioca starch) and savory taste, oily taste, thickness, residue was the highest in TR (roux). The preference test results reveal that the appearance, flavor, taste, texture and overall acceptance level was the highest in TP (potato starch) and TT (tapioca starch). The results of this study, tomato sauce prepared potato starch and tapioca starch instead of the traditional roux was higher in sensory acceptability. Recently, people is avoided high-fat and high-calorie foods, and potato starch and tapioca starch are confirmed that the tomato sauce can be made of a low-fat and low-calorie.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.80-90
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• 2014

This study was conducted to investigate the effects of bitter melon (Momordica charantia L.) powder on the quality characteristics. The bulk density of cookie dough of the test groups containing bitter melon powder did not show any significant difference compared to the control group. The pH of cookie dough and cookies decreased with the addition of bitter melon powder. The moisture content of the groups containing bitter melon powder was higher than that of the control group. The spread ratio of the groups containing bitter melon powder was higher but the loss rate of cookies was lower than those of the control group. In color, the L value was decreased significantly by addition of bitter melon powder, but the a and b values did not show any significant differences compared to the control group. The hardness of the test groups containing bitter melon powder was lower than that of the control group. For DPPH radical scavenging activity, the control group measured 20.69%, whereas the test groups containing bitter melon powder ranged from 38.37~69.48%. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of the group containing 3% of bitter melon powder did not show any significant differences compared to the control group.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.473-478
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• 2012

This study was investigated the quality characteristics of muffins which were prepared with whole waxy sorghum flours. Muffins were made with different sorghum flour contents of 10, 30, 50 and 100% substitution for wheat flour. The crude protein and fat contents of muffins were not different among samples, but the crude ash content was determined to increase with increasing content of sorghum flour. The specific gravity of the sorghum muffin batter as well as the weight and uniformity index of the sorghum muffins, were not significantly different from those of the control. The volume of muffins was found to decrease significantly when 100% sorghum flour was substituted for wheat flour. In terms of color, the L and b values of muffins were decreased with increasing contents of sorghum flour, and the a value was increased. The sensory test revealed that the hardness and adhesiveness of muffins was increased with the addition of sorghum flour, but springiness and chewiness decreased. According to the results of a sensory evaluation test, the flavor, taste and texture of muffins were reduced with the addition of 50 and 100% sorghum flour. The appearance and overall acceptability of sorghum muffins were not found to be different significantly from those of the control, up to 30% level substitution with sorghum flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1762-1768
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• 2016

The objective of this study was to investigate the physicochemical properties of rice flour at different degrees of milling (DOM) and their influence on cooking, color, textural, and sensory properties of rice noodles. Higher DOM flour resulted in higher value of lightness and lower value of yellowness. Transition temperatures of rice flour were not significant, whereas the enthalpy of gelatinization increased with an increase in milling degree. Rice noodles were prepared with rice flours of DOM, and their quality and sensory properties were investigated. Cooking properties of rice noodles were not affected by DOM; however, color values were affected by DOM. In textural properties, values of hardness and chewiness of rice noodles were significantly reduced with an increase in milling degree. The sensory scores for overall acceptability, appearance, and texture were highest in higher DOM noodles (DOM 10% and DOM 12%).

• Korean Journal of Human Ecology
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• v.23 no.5
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• pp.929-940
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• 2014

In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 2, 4, 6 and 8%) of Aloe vera powder(AVP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, total polyphenol content, DPPH radical scavenging activity and sensory properties were measured. Density of the dough, spread factor, moisture content, a and b value, total polyphenol content, and DPPH radical scavenging activity of the cookies significantly increased with increasing content of AVP, whereas pH and L value and hardness of the cookies significantly decreased. The results of sensory evaluation showed that cookies made with 2 and 6% AVP did not significantly differ from the control. From the sensory evaluation test, cookies with 4% of AVP were the best except in appearance among all the samples studied. Therefore the result of this study suggest that AVP is a good ingredient for increasing the consumer acceptability and antioxidant activity of cookies.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.231-240
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• 2011

The purpose of this study is to investigate the quality and sensory characteristics of Jiangachi produced with king mushrooms. The moisture content of Jiangachi made from king mushrooms was 72.80% for CON, which was highest, while J4 was 64.46%, which was lowest. In color value results, CON showed the highest L value of 72.80 and J4 showed the lowest value of 31.71. However, the amount of a and b value showed the reverse results. CON showed the lowest sugar content and salinity, whereas J4 showed the highest among the two of them. For PH result, CON and J1 showed the lowest value while J4 showed the highest value of 3.87. According to the results of QDA, J4 showed the strongest brown color intensity, soy sauce flavor, salty taste, and CON showed the weakest of them. CON showed the strongest sweet flavor and sweet taste, whereas J4 showed the weakest. According to the result of acceptance test, CON showed the lowest scent, and for appearance, taste, texture, and overall quality, J3 that contains 25% of soy sauce showed the best results. In conclusion, Jiangachi made with king mushrooms got a high preference when added with soy sauce, and the preference has increased with 25% of soy sauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.460-464
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• 2002

Quality of noodle processed by addition of hot water extract powder from roasted safflower seed (RSHE) was investigated. Proximate compositions of RSHE was 4.70% of moisture, 32.63% of crude Protein, 6.52% of crude fat, 15.62% of crude ash and 40.53% of carbohydrate. There was no significant difference (p<0.05) in hunter's color value between noodles with and without RSHE. The ‘L’vague of noodle processed by addition of powder from roasted safflower seed (RSP) was very low and significantly different (p<0.05) from other products. With the increase of RSHE addition, the volume and weight of cooked noodles increased (R$^2$=0.9688). The breaking force of dry noodle decreased with the increase of RSHE addition. In the mastication test of cooked noodles, max. weight, strength and hardness increased with the increase of RSHE addition. Dry noodle with 0.3% and 0.5% RSHE recorded high rank, but that with RSP recorded the lowest rank in score of appearance and color by sensory evaluation. The noodle processed with 0.3∼0.5% RSHE showed high sensory quality.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.321-328
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• 2021

Brownies containing whey powder (WP) with different levels of substitutions for wheat flour (0, 10, 20, 30, and 40% substitution for WP 0, WP 10, WP 20, WP 30, and WP 40, respectively) were prepared, and their properties were compared. Regarding appearance, the collapse of the sample surface noticeably started from WP 30. The moisture content was higher in samples containing WP than in the control (WP 0), and the weight of the brownie increased with WP content. As the WP amount increased, both the total and specific volumes of the brownies decreased. Regarding texture, a higher amount of WP resulted in a decrease in hardness, whereas adhesiveness increased significantly. The antioxidant activity also increased with increasing WP amount (from 35.28 to 51.47%). Regarding sensory characteristics, 20 or 30% WP in brownies increased mouth-feel properties, taste, and overall preference. Based on the above results, WP could improve the quality of brownies, and a substitution level of 20% could be the most appropriate.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.290-296
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• 2006

Physicochemical and sensory characteristics of the walnut bread with various levels of resistant starch were investigated in this study. Water contents of dough had significantly the largest value of 44.91% with 10% substituted sample group and the control group had significantly the lowest value (p<0.05). Volume of 10 and 20% substituted sample groups and control group were not significantly different. The 10 and 20% substituted groups had significantly the lower hardness compared to those of control group. Results of sensory characteristics showed significantly higher savory aroma, astringent flavor with 30% substituted sample group at p<0.05. Savory aroma was not significantly different among the walnut breads. Acceptance test of walnut bread with 10% substituted sample group showed the higher appearance, savory flavor, texture, and overall acceptability and they did not show significant differences with the 20% substituted sample groups. Quality characteristics of walnut bread with 10% and 20% substituted sample groups indicated significantly similar or higher values compared to those of control.