• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.48-55
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• 2001

This study investigated the quality characteristics of sponge cakes with addition of yam (Dioscorea) powders prepared by different drying methods, hot air (HDYP : hot air dried yam powder) and freeze drying (FDYP: freeze dried yam powder), using several physical and sensory examinations. For the foam forming ability and foam stability, the specific gravities of egg foams containing 5% yam powders were measured by drainage using funnels for 78 hrs. The results showed that HDYP and FDYP did not affect the foam forming ability but FDYP increased foam stability due to increased viscosity. When the strength of 8% gels composed of wheat starch and HDYP/FDYP was measured to predict the setting of cake structure, the strengths of starch gels containing yam powders were higher than those of control without yam powders. The volume of sponge cake containing 5% HDYP increased whereas those containing FDYP decreased at the levels of 5, 7%. From the texture profile analysis data, hardness, gumminess and chewiness of cakes containing yam powders increased. The color of cake crust and crumb became darker as the amount of yam powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that appearance and texture of cakes containing 5% HDYP were closer to those of control than cakes containing 5% FDYP but overall acceptability of sponge cakes containing yams were comparable to the control cakes regardless of drying methods. The addition of yam powders to sponge cakes increased yam flavor and decreased egg smell. Therefore, it can be suggested that HDYP and FDYP can be added to the sponge cake formula up to 7% and 5%, respectively.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.429-439
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• 2017

This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The $IC_{50}$ value of 2,2-diphenyl-1-picrylhydrazyl hydroxyl scavenging of GSE was $333.33{\mu}g/mL$. The chicken breast comprised six groups: no-treatment (N), 0.2% ascorbic acid + 70 ppm sodium nitrite (C), 0.05% GSE (G0.05), 0.1% GSE (G0.1), 0.3% GSE (G0.3), and 0.5% GSE (G0.5). The pH and cooking loss of cured chicken breast decreased with increasing GSE levels, and the water holding capacity increased with increasing GSE levels. The hardness and chewiness of GSE-treated chicken breast were higher than those of N and C. Hunter's L and a color values increased significantly after GSE addition. Moreover, 0.1% GSE (G0.1) increased the flavor and total acceptability scores. The 2-thiobarbituric acid and volatile basic nitrogen values of the 0.5% GSE group decreased significantly compared with those of C group. Total microbial counts of GSE-treated chicken breast were higher than those of C, but that lower than those of N. Adding GSE to chicken breast delayed lipid peroxidation and had antimicrobial effects during cold storage. GSE improved shelf life and palatability; therefore, it could be used as a natural antioxidant and functional curing agent ingredient in meat products.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.1-8
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• 1987

Eighty eight percent of succinylation at $\varepsilon$-amino group of lysine was obtained from silkworm larvae protein concentrate and it resulted in increased bulk density and fat absorption, improved flavor and color, increased solubility over fivefold. Both emulsifying activity and emulsion stability of the succinylated protein were improved by 30% and emulsifying capacity was enhanced by 4%. Foaming capacity of the succinylated Protein concentrate was improved by 30% and foaming stability improved fivefold. The viscosity of succinylated silkworm larvae protein concentrate was increased at all concentrations and reached the highest at 4~5% of concentations. Acetylation of silkworm larvae protein concentrate caused negligible change in the functional properties studied. Therefore, high emulsification properties of silkworm larvae protein concentrate would be a good protein source for the emulsified foods.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.52-61
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• 2017

The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T4 (0.5% ISP + 1.5% WSP) and T5 (2.0% WSP). The treatments were analyzed for color, pH, cooking loss, emulsion stability, protein solubility, viscosity, texture properties and sensory evaluation. Lightness and redness were reduced and yellowness was increased as increased level of WSP, due to the dark green color of WSP (p<0.05). The pH values of all samples were affected by WSP which has lower pH (p<0.05). The emulsion stability and cooking loss of treatments were improved with increasing level of WSP (p<0.05). The protein solubility, viscosity and overall texture properties of the sausage indicated significant differences in relation to the level of WSP and ISP (p<0.05). The sensory evaluation indicated that the greatest flavor and overall acceptability in sausage was achieved at WSP 1% combination with ISP 1% (T3) (p<0.05). Therefore, these results indicate that breakfast sausage containing 1% WSP and 1% ISP is the optimal formulation, taking into consideration the overall physico-chemical properties and sensory evaluation.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.92-98
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• 2008

In this study, salad dressing was prepared with added soypaste and its quality characteristics were evaluated. In terms of nutrient composition, the soypaste dressing contained higher levels of protein, minerals, and vitamins, and fewer calories, as compared to commercial mayonnaise. In addition, sensory evaluations revealed that the soypaste dressing received higher scores for flavor, taste, viscosity, and over-all preference than the commercial mayonnaise. The viscosity and emulsion stability of the freshly made soypaste salad dressing were 2,400 cP and 80%, respectively. And during 8 weeks of storage at $5^{\circ}C$, the viscosity and emulsion stability values remained similar to those of freshly made dressing. With prolonged storage time, the Hunter's color b-value slightly increased, whereas the L- and a-values slightly decreased. In terms of antioxidant activity, DPPH radical scavenging activity and lipid peroxidation inhibition were 2- to 3-fold higher in the soypaste salad dressing as compared to the commercial mayonnaise. And the soypaste dressing's antioxidant activity increased according to the storage temperature and time. Total microbial numbers increased to 6.2 log CFU/mL in the soypaste dressing, but E. coli was not detected. Overall, the results suggest that soypaste salad dressing could be introduced as a commercial product.

• Food Science and Preservation
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• v.10 no.3
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• pp.278-283
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• 2003

Addition of ethanol and/or polylysine to kimchi was investigated to improve its microbial hygienic quality and to extend shelf-life. Ethanol was added to kimchi with several concentrations(0.3％, 0.6％, 0.9％) and stored at 10$^{\circ}C$. Addition of 0.6％ and 0.9％ ethanol showed apparent inhibitory effect on growth of microorganism, but any distinct difference was not found between those concentrations. Addition of ethanol was more effective on growth inhibition of coliform and lactic acid bacteria than others. Addition of 0.6％ and 0.9％ ethanol retarded apparently pH decrease and acidity increase. Although addition of 0.6％ ethanol in combination with 0.12％ polylysine showed good retardation of pH decrease and acidity increase, overall organoleptic quality was not good because of off-flavor and taste. Also, addition of 0.6％ ethanol showed good overall organoleptic quality.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.271-275
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• 1972

Effects of solvent extraction by immersion on the quality and storage stability of Korean rice were studied. Proportions of lipid extracted from whole grain of rice by immersing into two volumes(v/wt) of hexane and ethanol for 72 hours at room temperature were 0.41% and 0.38% respectively. Small changes of water content and hardness of rice were observed by solvent treatment. Cooking characteristics; that is, water-uptake ratio. extended volume, total solid, and starch-iodine blue test of rice was markedly changed by ethanol treatment, while little changes were observed by hexane treatment. No considerable differences in moisture sorption isotherm of rice were observed by both solvent treatments. Changes in TBA number and stale flavor appearance of rice treated with or without solvent immersion during storage at $60^{\circ}C$ showed that rice treated with hexane had best storage stability compared to ethanol treatment, while ethanol treatment of rice had better storage stability than no treatment. Similar results were noted in changes of the flavor score of cooked rice samples which were freeze dried.

• Journal of Life Science
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• v.25 no.12
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• pp.1362-1369
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• 2015

The goal of this study was done for evaluating stability according to low-temperature storage of kimchi duruchigi supplemented with a hot water extract of Rubus coreanus Miquel (RCM). Total polyphenol and flavonoid contents in the RCM extract prepared from the hot water were detected by 293.34 μg CA/mg and 90.57 μg quecetin/mg, respectively. DPPH and superoxide radical scavenging activities of the extract were showed by relatively high values of 70.63 and 57.87%, respectively. Kimchi duruchigi was designed by control (non-treated), T1 (3% RCM extract), T2 (6% RCM extract), and T3 (0.1% ascorbic acid, a positive control). When compared with control and T3 groups, pHs of T1 and T2 groups supplemented with the RCM extract were gently changed depending on the storage time, and water holding capacities of T1 and T2 groups were improved in comparison with control group. Although meat color showed a tendency to most of increase according to the elapsed time, T1 and T2 groups showed less changes than that of control group. Lipid peroxidation appeared in a little bit changes regardless of the processing and storage days, but protein spoilages in T1 and T2 groups were found by lower changes when compared with the control group. As the results of sensory evaluation, T1 and T2 groups during storage had the better taste, flavor and acceptability than those of control and T3 groups. Therefore, we suggest that kimchi duruchigi supplemented with the RCM extract is a possible of improving the storage stability and product preference.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.61-68
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• 2013

This study tested the development of bechamel sauce with different ratios of soy milk to milk(0:4, 1:3, 1:1, 3:1, 4:0) to examine changes in quality characteristics. Proximate composition analysis showed a decrease in salinity with increasing amounts of soy milk, while the moisture content and, density increases. The highest pH values were found for a 1:1 ratio of soy milk to milk (S2) and the lowest pH values were found for a 0:4 ratio of soy milk to milk (CON). The L-value decreased, while a and b values increased with increasing amounts of soy milk. In the stability test, segregation occurred in CON after 5 days, while the highest segregation occurred at a 4:0 ratio of soy milk to milk (S4). The sensory evaluation results showed that the color, thickness, savory flavor, and savory taste increased with increasing amounts of soy milk. In the acceptance test, a 1:3 ratio of soy milk to milk (S1) and a 1:1 ratio of soy milk to milk (S2) had the highest acceptance scores (p<0.001) for appearance, taste, texture, and overall acceptance.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.123-134
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• 2018

The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture content than the control sausages. Sausages made from PBF substituted with 40% RBO showed the lowest cooking loss. Substitution of PBF with RBO had no significant effect on the emulsion stability of pork sausages. All sausages with RBO showed significantly lower (p<0.05) hardness values than control sausages. Sausages with RBO also had significantly higher values (p<0.05) of unsaturated fatty acid and polyunsaturated to saturated fatty acid contents than the controls. RBO substitution had no effect on the flavor intensity of sausages, but it improved the tenderness and produced a softer texture.