• 한국식생활문화학회지
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• 제23권5호
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• pp.639-645
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• 2008

The objective of this study was to assess the quality characteristics of morning-rolls containing various levels (0, 4, 8, and 12%) of bamboo leaf powder. The results demonstrated that morning-roll volume decreased with increasing amounts of bamboo leaf powder, and as the bamboo leaf powder content increased, the Hunter's color 'L', 'a' and 'b' values were significantly reduced (p<0.05). For the amylogram characteristics, the addition of bamboo leaf powder to the flour reduced peak viscosity, holding strength, final viscosity, and setback. The results of the sensory evaluation demonstrated that control (0%) and 8% addition of bamboo leaf powder had the best scores in taste, color, flavor, texture, appearance, softness, wetness, residual mouth feel, and overall acceptability. Thus, it appears that by using 8% additions of bamboo leaf powder, the functionality, nutritional composition, taste, color, and flavor of morning-rolls containing bamboo leaf powder can be developed. This result will support the development of better quality bamboo-leaf morning-rolls.

• 한국식품영양학회지
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• 제32권6호
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• pp.687-695
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• 2019

The purpose of this study was to investigate the quality characteristics of Doenjang made by seven different traditional soybean paste manufacturers, in Chungbuk province during fermentation. The moisture content of Doenjang declined in the process of fermentation, from 58.07~68.86% to 52.32~63.79%. The salinity increased from 7.47~14.38% to 10.42~17.73%. Sample B was the lowest, and G was the highest. The pH showed a tendency to decline from 5.36~6.22 to 4.30~5.66 except for sample F, which increased 6.33~7.10. In contrast, the total acidity showed a tendency to increase from 0.56~1.77% to 1.11-1.83% except for sample F, which declined 0.71%~0.54%. The lightness declined from 44.33~55.90 to 26.68~49.66. However, the redness and the yellowness generally increased. The content of amino type nitrogen generally increased with the progress of fermentation from 93.33~408.80 mg/kg to 314.07~1,258.13 mg/kg and sample D, with Aspergillus oryzae added, was the highest. The volatile flavor compounds of Doenjang had 10~20 types. Sample D had the fewest number of volatile flavor compounds (10 types of compounds), and sample C had the largest number of it (20 types of compounds). Four types of compounds, ethanol, 3-methyl butanal, ethyl acetate, and 3-methyl butanoic acid, were detected from all samples.

• 한국축산식품학회지
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• 제36권4호
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• pp.458-462
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• 2016

The effect of ultra-sonication on quality characteristics and flavor of baked eggs was studied. One hundred and twenty eggs were cooked and assigned to six treatments groups (n=20 each) that were then soaked in saline solution at various concentrations (5, 10 and 18%) with/or without further ultra-sonication treatment at 35 kHz for 1 h. The pH values were lower in the ultra-sonicated samples in comparison with the non-ultra-sonicated samples (p<0.05). The values for texture traits were higher in the samples soaked in 10% saline solution with ultra-sonication in comparison with other remaining treatments or control (p<0.05). The sodium content in samples soaked in 10% saline solution with ultra-sonication was similar to that of the ones soaked in 18% saline solution without ultra-sonication. The higher flavor scores were also given for the ultra-sonicated samples in comparison with the control or non-ultra-sonicated ones. These results suggest that the application of ultra-sonication may produce a faster sodium penetration into baked eggs, simultaneously improves some textural traits (e.g., hardness) as well as flavor of the products.

• 한국식품조리과학회지
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• 제31권3호
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• pp.255-263
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• 2015

This study investigated the spicy hot flavor related quality characteristics of cucumber salad prepared using spicy hot flavor graded gochujang that had been stored for 60 and 120 days. The results showed that the pH of both the 60-day and 120-day fermented gochujang was significantly higher in the cap-200 sample (p<0.001). In contrast to the results on pH, the acidity of both the 60-day and 120-day fermented gochujang was found significantly lower in the cap-200 sample (p<0.001). Measurements of salinity were found to be significantly lower in the sample with higher capsaicin content than in the sample with lower capsaicin content. The sugar content was found to be generally higher in the sample with the 120-day fermented gochujang than that with the 60-day fermented gochujang. Lightness (L) was higher in the sample with a lower capsaicin content than in the sample with a higher capsaicin content. The redness (a) was found to be significantly higher in the cap-200 sample than in other samples (p<0.001). The values of the L, a, and b tended to be lower in the sample with the 60-day fermented gochujang than in the sample with the 120-day fermented gochujang. The hardness of the cucumber salad was found to be lowest in the 120-day fermented sample with the cap-200 gochujang, which had the highest capsaicin content (p<0.05). The results of the sensory evaluation of the cucumber salads showed that the spiciness was stronger with the higher capsaicin content (p<0.001), and approximately one-level higher than the spiciness rating of hot pepper. The results of a key ingredient analysis showed that the sample with high capsaicin content was classified as having a relatively hot spicy aroma and flavor, and strong stinging pain, and the sample with the low capsaicin content was classified as having a salty aroma and a dark appearance.

• 한국식품영양학회지
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• 제28권4호
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• pp.710-716
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• 2015

This experiment was carried out to find the quality characteristics of yanggaeng added antioxidant rich collagen powder in the color, sugar contents, texture, radical scavenging activity and electronic nose detected flavor. L value and a value kept decreased as the more collagen powder was added in the yanggaeng while b value was increased significantly at the same time. Sugar contents was increased significantly from $43^{\circ}$Brix in the control to 48% in the 10% treatment (p<0.05). Hardness in the 10% treatment of collagen powder increased biggest among the treatments but springiness decreased when hardness increased. And adhesiveness, cohesiveness, gumminess and chewiness were also increased with more the collagen powder in the treatments, therefore 10% treatment showed biggest result significantly. Radical scavenging activity kept increased with higher addition of collagen powder and it resulted 60% of radical scavenging activity in the 10% treatment. In the flavor test under electronic nose experiment, 10% of collagen powder treatment was believed it flavored most for it was found in the furthest from the AIR location. Control was found also in the nearest from the AIR, which meant it has least flavor than any other treatment. Also 2.5% and 5% of collagen powder added treatments showed little differences of flavor from control, which meant 5% of treatment was believed idea condition in the treatments. With the above experimental results, 5% of collagen powder treatment in the yanggaeng manufacturing was chosed as the best mixture ratio in the test.

• 한국조리학회지
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• 제21권1호
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• pp.235-249
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• 2015

저장시간과 저장온도 및 천연첨가제를 달리하여 저장한 표고버섯의 향 변화를 6개의 metal oxide 센서가 장착된 전자코를 이용하여 분석하였다. MA 포장을 한 표고버섯의 품질을 유지하기 위하여 쑥, 약쑥, 녹차와 활성탄의 네 가지 천연첨가제를 사용하였다. 표고버섯은 각 처리구마다 폴리에틸렌 필름으로 포장하였고 5, 10, $20^{\circ}C$에서 저장하였다. 저장온도와 시간이 증가할수록 전자코의 저항비율값과 제1주성분 값이 감소하였는데, 이것은 높은 온도와 저장시간이 길수록 버섯의 품질이 낮아짐을 나타낸다. 표고버섯을 전자코와 주성분 분석(PCA)을 한 결과, 쑥 처리구(B)와 인진쑥 처리구(C)는 $5^{\circ}C$에서, 녹차 처리구(D)와 활성탄 처리구(E)는 $10^{\circ}C$에서 저장할 때 이취발생을 줄이고 선도를 유지하는 효과를 보여주었다. 그러나 $20^{\circ}C$에서는 대조구(A)와 처리구 간의 차이는 없었다.

• 한국식품영양학회지
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• 제21권4호
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• pp.457-462
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• 2008

Physicochemical and sensory characteristics of the jam with various levels of resistant starch were investigated in this study. Water content of RS20(20% resistant starch) jam had significantly the highest value of all(p<0.05) and RS5 showed significantly the highest value in sweetness. The value of pH were increased with increasing levels of the resistant starch in jam preparation. The Hunter L and a values of RS20 had the highest value among all groups. The hardness of jam was increased as the contents of the resistant starch was increased. Results of sensory characteristics of RS20 showed significantly higher values in strawberry aroma, sweetness, after taste and chalky and showed significantly lower values in strawberry flavor, spreadability, redness and glossiness than those in the other sample groups at p<0.05. Strawberry flavor, spreadability, redness and glossiness of RS5 had the largest values at the significant level(p<0.05).

• 대한가정학회지
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• 제47권3호
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• pp.79-85
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• 2009

This study examined the effects of added amounts of Lotus root powder on the physical and sensory properties, and consumer acceptability of Jook. As the level of Lotus root powder increased, L-value decreased and a and b values increased. The Jook also had higher viscosity and lower spreadability values as the amount of Lotus root powder increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of Lotus root powder. A consumer acceptability test indicated that the 25% Lotus root powder group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 25% addition of Lotus root powder would be the most beneficial.

• 한국식생활문화학회지
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• 제20권1호
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• pp.61-67
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• 2005

The purpose of study was to determine the organoleptic characteristics of homemade basil-pasta made in various compounding ratio according to central composite design. The optimum mixing condition for basil-pasta was optimized by response surface methodology. The texture, including color, flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates of durum wheat semolina, basil and egg were 73.97g, 5.95g and 36.17g for color, 53.14g, 4.52g and 35.85g for flavor, 48.75g, 2.95g and 36.85g for elasticity. The organoleptic overall quality of basil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina, 4.55g basil paste and 35.51g egg.

• 한국식품조리과학회지
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• 제20권3호
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• pp.227-234
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• 2004

To determine the optimum mixing conditions of home made pasta with chives, samples were prepared with various compounding ratios of Durum wheat semolina (99, 198 and 297g), chive paste (27, 45 and 63g) and egg (72, 81 and 90g) using a central composite design, and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates of Durum wheat semolina, chive paste and egg were 191.10, 45.53 and 80.98g for color, 149.00, 47.00 and 73.24g for flavor, 185.06, 43.99 and 81.18g for elasticity, and 188.69, 42.32 and 82.36g for overall quality. These results show that Chive paste effect the color and flavor, and Durum wheat semolina and egg effect the elasticity and overall quality.