• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.37-48
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• 2020

In this study, the quality characteristics and antioxidant activities of wet noodles added with doraji (Platycodon grandiflourm) powder at concentrations of 1%, 2%, 3%, and 4%, respectively, were investigated. The crude protein, crude fat, crude ash, crude fiber, and moisture contents of the dried doraji powder were 11.00%, 0.95%, 4.10%, 29.64%, and 6.21%, respectively. As the added amount of doraji powder increased, weight, volume, and water absorption of the wet noodles after cooking decreased. However, the turbidity of the soup increased. Color L values of wet and cooked noodles decreased, while a and b values increased by the addition of doraji powder. Texture measurement indicated that hardness, cohesiveness, springiness, and chewiness of the cooked noodles decreased by addition of doraji powder. The total polyphenol contents and DPPH radical scavenging activity in wet noodles added with doraji powder increased with increasing amounts of doraji powder. Finally, sensory evaluation of wet noodles added with doraji powder revealed that taste significantly decreased. However, flavor, color, texture, appearance, and overall acceptance scores for the 1% addition group ranked significantly higher than those of the other groups. In conclusion, these findings suggest that doraji powder could be used as functional food ingredients.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.196-203
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• 2018

This study was examined the quality characteristics of dough liquid according to the additional ratio of Doraji in seaweed snack manufacturing. Firstly, the results of Doraji type (dry & powder) were as follows: Carbohydrates 77.57~79.29, crude protein 9.10-9.25, crude fat 0.96~1.33 and calories 355~366 kcal, pH 5.42~5.45, sugar $3.53{\sim}3.96^{\circ}brix$, color 33.82~44.25 (L), 2.27~3.52 (B) and total free amino acids 2,200~2,699 mg/100 g. Total polyphenol contents had dry extracts 1,931.18 mg% and powder extract 1,382.43 mg%, DPPH and ABTs radical scavenging activities tended to increase with higher treatment concentration. Next, the results showed that dough liquid for seaweed snack manufacture which was added Doraji were as follows: Color became deep poppy red with increased addition of Doraji. The texture of adhesiveness, cohesiveness, chewiness, and brittleness tended to decrease with addition of Doraji. The springness showed the opposite tendency. Accordingly, these results suggest that 20% of dry Doraji extract is a proper proportion so that it can be added to the rice dough liquid to produce form Doraji (dry and powder) containing seaweed snacks.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.78-88
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• 2009

The mechanical characteristics (texture and color) and consumer preference of Doraji Yanggengs using different pre-treatments and added levels of Doraji were presently evaluated. Three kinds of Doraji Yanggengs were made with differing amounts of Doraji powder (DPY; 30, 50, or 70 g), ground raw Doraji (GRDY; 100, 200, or 300 g), and Doraji juice (DJY; 100, 200, or 300 g). Texture characteristics (hardness, adhesiveness, springiness, chewiness, gumminess, cohesiveness) and color values (lightness, redness, yellowness) were measured three times in three experiments conducted with each formulation. Preference was measured with a nine-point hedonic scale for Yanggengs once every three experiments. Consumer preference was measured with color, flavor, taste, appearance, texture, and overall acceptability. Significant differences according to the amount of Doraji powder were evident with DPY for hardness (p<0.001), adhesiveness (p<0.05), and cohesiveness (p<0.001). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.01), and gumminess (p<0.01) of 100 g GRDY displayed higher scores than 200 g and 300 g GRDY, but displayed significantly lower scores in cohesiveness (p<0.01). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.001), gumminess (p<0.01), and cohesiveness (p<0.05) of DJY showed significant differences according to amount of Doraji juice. The highest score in a preference test among DPYs was evident for 30 g DPY. There were no significant differences in preference among GRDYs and DJYs. Color, flavor, taste, appearance, texture, and overall acceptability were significantly (p<0.01) correlated in all Yanggengs. DJY was preferred more than DPY and GRDY. Women in their forties and fifties preferred Yanggeng more when compared to women in their twenties and thirties.

• Food Science and Preservation
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• v.8 no.2
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• pp.146-150
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• 2001

The candy was prepared from starch syrup and sugar added with puree, extract and powder of Doraji, respectively. When three times extracted with 95% ethanol for 12 hours at $25^{\circ}C$ and 4 hours at 51$^{\circ}C$ and 78$^{\circ}C$, the extract contents were 22.6%, 25.8% and 25.3%, respectively. L-value of candy which was made of puree and extract of Doraji was lower than that of control. As the content of puree and extract of Doraji is increased, L-value was decreased. In case of added with puree, extract and powder, a and b-values were higher than those of control. Quality of the candy in sensory evaluation was the best when 20% of puree, 2% of extract and 5% of powder were added to the starch syrup and sugar, respectively. The result of preference test with various model, Bokjumony (Korea traditional purse) was the best in eye freel and ellipse was the best in mouth feel. The calories of candy were 2999.6 ㎉/100g in puree 20%, 358.3 ㎉/100g in extract 2% and 352.1 ㎉/100g in powder 5%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.759-765
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• 2013

In this study, we investigated the quality characteristics of Sikhye, a traditional Korean drink, made with various amounts (0.5, 1, 2, and 3%) of powder from the roots of Doraji (RPD), for different storage periods (1, 3, 5, 7, 10, 13, or 15 days). The pH and Hunter's L value of Sikhye decreased with higher amounts of added RPD, while saccharinity as well as "a" and b values increased. During storage, pH and Hunter's L value of Sikhye tended to decrease while "a" and b values increased. The saccharinity of Sikhye with 0.5% and 1% RPD reached its maximum values on the tenth storage day and continuously decreased during the storage period. In contrast, the saccharinity of Sikhye with 2% and 3% RPD increased during the storage period, and had its maximum saccharinity on the fifteenth storage day. During the storage of Sikhye the total microbial cell count, typically $3.19{\sim}0.35{\times}10^2$ CFU/mL on the third storage day, was undetected in Sikhye with 3% RPD. The total microbial cell count of Sikhye without RPD increased to $1.91{\times}10^9$ CFU/mL by the fifteenth storage day, while Sikhye with 0.5, 1, 2, and 3% RPD added contained $8.43{\times}10^8$, $9.77{\times}10^7$, $2.10{\times}10^7$, and $7.21{\times}10^6$ CFU/mL, respectively. Thus, the total cell count was lower with higher additions of RPD. In sensory tests, the Sikhye control, or with 0.5% and 1% RPD added, didn't show significant differences in the texture of rice granules, plumpness of rice granules, floating of rice granules, taste, flavor, and sweetness values. The overall preference was highest (5.38) for Sikhye with 0.5% RPD, followed by the control, 1% RPD, 2% RPD and 3% RPD. In conclusion, according to preference tests, we recommended the addition of 0.5% or 1% RPD in Sikhye.