• Korean Journal of Poultry Science
• /
• v.27 no.3
• /
• pp.197-202
• /
• 2000

Chemical characteristics of the cricket, Gryllus bimaculatus, were investigated in total composition, amino acid composition, fatty acid composition and mineral components. After the treatment of 0.4% of G. bimaculatus in the chicken feed, the changes of fatty acid composition in the chicken meat and egg were also estimated. As the result, saturated fatty acid, especially palmitic acid, decreased 4% and unsaturated fatty acids, linoleic aced and arachidonic acid, increased 12 and 23%, respectively, compared with those of control. In addition, there was a small increase in Eicosapentaenoic acid(EPA). The sensory test of the chicken meat resulted in increased flavor, brightness and yellow color. The sensory scores of G. bimaculatus egg in the point of taste resulted in somewhat better estimate than control. These results are appear to be stemmed from fatty acids of cricket.

• Korean journal of food and cookery science
• /
• v.4 no.2
• /
• pp.51-56
• /
• 1988

The sensory and instrumental characteristics of warm and cool cooked rices with pressure and electric cookers were examined. The types of rice varieties tested were Choucheong (traditional rice variety) Samgang and Seogwang (high-yielding rice varietis) The result of sensor evaluation revealed more significant differences in most of appearance, texture characteristics than flavour. The difference of sensory characteristics according to the types of cookers and the warm or cool cooked rices was greatest in Seogwang among three varieties. The instrumental measurement of cooked rices using instron showed that the difference between types of varieties and cookers was more clearly in cool cooked rices than warm ones. Especially hardness in instrumental characteristics revealed highly signficant difference. With regard to the correlation between instrumental and sensory characteristics, hardness had a significantly high correlation with texture while others had low ones.

• Food Science of Animal Resources
• /
• v.22 no.4
• /
• pp.358-362
• /
• 2002

The physico-chemical, sensory and nutritional properties of water extract from bull's bones of Hanwoo, Holstein, and imported breed were investigated to provide scientific information for consumers. The turbidity, viscosity, lightness(L value) and sensory scores were highest for water extract from Hanwoo's bones among three breeds(p<0.05). Total nitrogen and calcium contents, and calories were higher for water extract from the bones of Hanwoo and Holstein than the imported one(p<0.05), but no differences in the water extract were observed between Hanwoo and Holstein. In amino acid compositions, the percentages of methionine were the highest for water extract from Hanwoo's bones. These results indicated that the water extract from the bones of Hanwoo had the most acceptable quality among three breeds.

• Korean journal of food and cookery science
• /
• v.31 no.1
• /
• pp.9-17
• /
• 2015

Shindari is a traditional fermented drink of Jeju in Korea, which is made with boiled barley and nuruk for short fermentation periods. This study determined chemical, microbiological, and sensory characteristics of the modified Shindari with 15% carrots as an additive (carrot Shindari), and this study compared it with a traditional Shindari as a control. After fermentation at $30^{\circ}C$ for a day, the pHs of the carrot Shindari and traditional Shindari largely decreased, and the total acidities increased in both of the Shindari. The significantly higher scores of Hunter's color values were observed more in carrot Shindari than in traditional Shindari. Also, carrot Shindari (0.4954 g/100 g) had a significantly higher content of vitamin C than traditional Shindari (0.0030 g/100 g). The most abundant free sugar and organic acid were glucose and lactic acid, respectively, in both of the Shindari. The total numbers of bacteria, fungi and lactic-acid bacteria in both samples increased by log 3 CFU/mL after fermentation. Based on 16S ribosomal RNA gene analysis, the dominant lactic-acid bacteria was Pediococcus acidilactici in both samples. The DPPH (1.1-diphenyl-2-picrylhydrazyl) radical scavenging activity of carrot Shindari (60.13%) was higher than that of traditional Shindari (23.70%). In sensory evaluations (taste, flavor, color, and overall acceptance), the carrot Shindari had higher scores in all these values. In this study, the modified Shindari with carrot presenting high sensory characteristic as well as chemical and microbiologic characteristics provide an opportunity to improve the application of a traditional fermented drink of Jeju, Shindari.

• Korean journal of food and cookery science
• /
• v.24 no.2
• /
• pp.266-271
• /
• 2008

In this study, Jeolpyon(imprinted with flow patterns) was prepared with different amount of added Astragalus membranaceu extracts(0%, 3%, 6%, 9% and l2%)and then the quality and sensory characteristic effects were examined. All togather the chemical composition of the samples was as follows: $53.l2{\pm}0.04%$ of moisture, $l4.43{\pm}0.05$ crude protein, $7.6l{\pm}0.11%$ crude fat, and $21.35{\pm}0.09%$ crude ash. Hardness and cohesiveness significantly increased(p <0.001), and springiness, chewiness and adhesiveness decreased, with increasing amounts of Astragalus membranaceus extract. In the chromaticity analysis, the L-value(brightness)significantly decreased with increasing Astragalus membranaceus extract content, and the b-value(yellowness) increased in direct proportion to the extract content. Finally, in the sensory evaluation, the Jeolpyon containing 9.0% extract received the highest overall preference scores.

• Korean journal of food and cookery science
• /
• v.22 no.2 s.92
• /
• pp.244-249
• /
• 2006

Castella sponge cake was prepared by partially replacing wheat flour with Chungkukjang, a Korean fermented soybean. The physico-chemical, textural and sensory characteristics were then investigated. Specific volume and expansion ratio decreased with increasing Chungkukjang content. The addition of Chungkukjang decreased the moisture content and increased the protein content of castella. Color determination showed addition of Chungkukjang darkened the internal color of castella, probably due to browning caused by the Maillard reaction. Castella with 20 or 30% Chungkukjang had a higher textural hardness than other castellas. A sensory panel perceived that the external and internal color of castella darkened with Chungkukjang substitution. When Chungkukjang was added at or above 20%, castella had a weaker sweet flavor, a stronger roasted flavor, and less lightness and softness than other castellas as perceived by the sensory panels. Up to 30% of the wheat flour could be replaced by Chungkukjang without diminishing acceptability.

• Korean journal of food and cookery science
• /
• v.11 no.1
• /
• pp.83-91
• /
• 1995

For the accurate interpretation and objective measurement of textural characteristics of fermented vegetables, first of all, the studies on the microstructure and chemical compositions of vegetable cell, and the changes in the textural properties of vegetables during salting, blanching and fermentation should be carried out. And the mechanical textural parameters were needed to compare with and analyze in relation to the sensory parameters. In this review, the thypical force-distance curves of fermented vegetables were obtained from the compression, cutting and puncture test. And it was showed that the compression force was a more effective textural parameter to express the hardness of fermented vegetables, and the sensory chewiness and toughness were related to the changes in cutting force. In the puncture test, the puncture force was related to the hardness and varied with the size and form of puncture probe; the changes in puncture force by small probe could express the decrease in hardness and crispness, whereas those by large probe could represent the changes in toughness. And the brittleness and crispness could be measured by the break point and the numbers of peak obtained from the force-distance curves.

• Journal of Dairy Science and Biotechnology
• /
• v.34 no.4
• /
• pp.245-254
• /
• 2016

This investigation was carried out to study effects of different milking systems on the characteristics of Gouda cheese produced at farmstead milk-processing plants. In the first study, raw milk was collected from automatic milking system and conventional milking system farms, and Gouda cheeses were prepared under the same conditions. After 6 months of aging, the chemical composition was analyzed and free fatty acid (FFA) analysis and sensory evaluation were carried out on the products. In the second study, Gouda cheese samples were collected from seven farmstead milk-processing plants and the chemical composition and texture profile analysis were evaluated. No significant differences were found in the chemical composition of Gouda cheese according to different milking systems or different farms except crude ash. FFA analysis showed significant differences among farms, but sensory evaluation showed no significant differences. No significant differences were observed in FFA content and sensory assessment of different milking systems. Texture profile analysis revealed that there were significant differences in each cheese made at different farm plants, but there were no differences when different milking systems were used.

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.5
• /
• pp.463-471
• /
• 2004

The objectives of this study were to investigate quality characteristics of Yukwa which containing 0, 1, 3, 5% of safflower chemical properties showed that degree of expansion of Yukwa were decreased as the amount of safflower increased, while fat absorption increased. Fatty acid of Yukwa were increased as the amount of safflower increased. Sensory properties showed that cripsness of Yukwa were significant difference(P<.001) in the Yukwa with Safflower. L-value decreased by the addition of safflower, while a-value and yellowness increased. The mechanical properties showed that hardness and brittleness was the highest in the Yukwa with 5% safflower. Later 4 weeks and 6 weeks of storage, 3% and 5% safflower containing Yukwa showed decrease peroxide value and acid vale. respectively.

• Korean Journal of Food Science and Technology
• /
• v.14 no.3
• /
• pp.210-218
• /
• 1982

Correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those was studied. The results of evaluation of preference for appearance, flavor, texture and total quality of four commercial ice cream samples by multiple paired comparison test indicated that sample C was the best among samples in both type of carton and cone. There was some correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those in carton, but that was not shown in cone. The results showed that flavor of ice cream in carton and appearance and flavor of ice cream in cone affected total quality, but texture did not.