• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.879-885
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• 2012

This study was carried out to investigate the quality characteristics of white bread made with flour of wheat cultured with Pleurotus ostreatus(POW). The property of the wheat used for the solid-state cultivation of the Pleurotus ostreatus was examined. The hydration time of wheat with cold water was 10 hours, with a final moisture content of 39%, which was much less than the optimum moisture content for mycelial growth. However, hot water soaking reduced the required hydration time of the wheat, and elevated the moisture content to 65% within 90~120 min. The POW was composed of 7.2% moisture, 15.4% protein, 1.1% fat, 1.7% ash and 2.9% fiber. The POW was substituted for wheat flour in white bread recipes at weight percentages of 0%, 2.5%, 5%, 7.5% and 10%. The weight, volume and fermentation of the dough tended to decrease with increasing POW content. The color of the bread crust and crumb darkened with increasing POW content. A sensory evaluation showed a high preference for the white bread made with 5% POW, indicating that the addition of 5% POW to flour for bread dough could improve the quality characteristics of white bread. These study results also provide useful information for using the flour of wheat cultured with Pleurotus ostreatus as an ingredient source for food processing.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.905-913
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• 2003

The physicochemical properties of rice flour roasted at various temperatures and times were analyzed, and the quality characteristics of tarakjuk made from these roasted rice flours were investigated. As roasting temperature and time increased, rice flour showed decreasing moisture, protein content, and glucose the major reducing sugar of rice flour. Total amino acid content did not show any significant changes, but the amount of free amino acids and individual amino acids, such as lysine, tryptophane, and tyrosine, decreased. A decrease in L value and increases in a and b values from both roasted rice flour and tarakjuk was observed. Reduced crystallinity and gelatinization temperatures of roasted rice flour were investigated with X-ray diffractogram and DSC, respectively. The thermal transitions between $100.6{\sim}127.6^{\circ}C$ of tarakjuk by DSC are considered to be due to the melting of amylose-lipid complex. As the roasting temperature and time of rice flours increased, tarakjuk showed lower viscosity and higher spreadability. Sensory characteristics, such as nutty flavor, color intensity, and gritty texture increased significantly. Tarakjuk made from rice flour roasted at $185^{\circ}C$ for 25min showed the highest score on overall preference. From the above results, roasted rice flour produced more preferable tarakjuk than nonroasted flour in terms of sensory quality.

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.173-179
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• 2007

The effects of fermentation agent and fermentation temperature on the quality of Bori-sangoedduk We examined the effects of fermentation agent and fermentation temperature on the quality characteristics of Bori-sangoedduk a traditional dduk(rice cake) from Jeju, Korea. Bori-sangoedduk was prepared by mixing wheat flour, barely flour, and Borisul or Takju as the fermentation agent the mixture was then fermented at 30, 35, and $40^{\circ}$C. for 3 hr, and steamed. The L- value of the Takju group was higher than that of the Borisul group, and the samples fermented at $30^{\circ}$C in each group had higher than L-values than those fermented at $35^{\circ}$C and $40^{\circ}$C . The a- and b-values did not differ significantly by the fermentation agents and fermentation temperatures. The loaf volume of the Borisul group was higher than that of the Takju group however, there were no significant differences according to fermentation temperature. The values of hardness, springiness, and cohesiveness were lower in the Borisul group than in the Takju group due to a greater number of pores and surface cracks. Hardness, springiness, and cohesiveness values were highest at fermentation temperatures of 30, 35, and $40^{\circ}$C , respectively, in both groups, compared to samples at other temperatures. In the acceptance test, the Takju group was preferred over the Borisul group for appearance, texture, taste, flavor, and overall preference. There were also statistically significant preferences in taste, flavor, and overall preference for samples fermented at $40^{\circ}$C , in both groups, compared to those fermented at $30^{\circ}$C and $35^{\circ}$C. In the descriptive test, there were no differences in color according to fermentation agent and fermentation temperature, however, the Takju group was shinier than the Borisul group. In addition, the Takju group was harder and springier than the Borisul group, and had less sour taste and flavor than the Borisul group. Finally, in terms of overall preference, we found that Bori-sangoedduk made with Takju and fermented at $40^{\circ}$C for 3 hr was the best formula, due particularly to its taste and flavor.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.225-232
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• 2012

This study was conducted to investigate the effects of acorn ($Quercus$ autissima carruther) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts of acorn powder (at ratios of 0, 0.5, 1, 3 and 5% to total flour quantity). Antioxidant activity was estimated based on DPPH free radical scavenging activity and total phenol content in acorn powder and cookies. To analyze quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Loss rate, a values, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder content (p<0.01), whereas pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder content (p<0.01). The results of sensory evaluation (appearance, taste, flavor, texture and overall preference) demonstrate that the 3% acorn cookie group showed the highest degree of preference among all items of added acorn powder. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.159-166
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• 2017

This study was to investigate the quality characteristics of white pan bread with added Nurungji, scorched rice. Nurungji powder at the level of 5% (N5), 10% (N10), 15% (N15), 20% (N20) was mixed with flour to make the bread. The overall effects of nurungji powder in pan bread were examined by investigating fermentation rates, volume change, farinograph and TPA analysis, color and preference evaluation. A control showed the highest fermentation rate by 60 min, but there was no significant difference between all samples. Farinograph analysis showed that the water absorption rate was the lowest in control and increased with the addition of nurungji powder. In contrast, in dough development time, control was the shortest and the N20 was the longest. Dough stability showed the best with control, N20 showed the lowest value, and Dough weakness increased significantly as the amount of rice powder was increased. According to TPA analysis it had shown significant differences in hardness and chewiness in the bread with Nurungi. Volume and specific volume tended to decrease as the amount of rice powder added increased. Sensory evaluation showed that the texture of bread had the highest with control, and the overall preference such as color, taste, and flavor showed the best with N15.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1785-1791
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• 2012

This study aimed to characterize and compare makgeolli (a Korean rice wine) made using different raw materials. Five cultivars of rice and wheat flour were used as starch materials for makgeolli and assessed for their moisture, crude lipid, crude protein, and crude dietary fiber content. Overall, wheat flour was higher in crude lipid and crude protein and lower in moisture than rice. Makgeolli characteristics were assessed for pH, total acids, organic acids, free sugars, color and appearance. We found no significant differences in pH and total acids between makgeolli made from rice and wheat flour. In addition, the major free sugar in the makgeolli made from rice and wheat flour was glucose, although the content of total free sugars was lower in the wheat flour makgeolli (67.75 mg/mL) than the rice makgeolli (76.41~84.53 mg/mL). In terms of organic acids content, the total organic acid content was highest in the wheat flour makgeolli, while the major organic acids of the makgeolli made from rice and wheat flour were lactic acid and succinic acid, respectively. There were no significant differences in color values among rice makgeolli, but the rice makgeolli was higher in sensory scores (indicating preference) than the wheat flour makgeolli. As the degree of milling increased, moisture, crude lipid, and crude protein in the rice decreased. Acetic acid in the makgeolli also decreased, while there were no significant differences in pH, total acids, free sugars, color values, and sensory scores (except fruitiness). Traditional nuruk (TN) and cultured nuruk (CN) were compared as fermentation starters. Nuruk is a Korean traditional starter for fermentation of makgeolli and a raw material for makgeolli making. The pH in the makgoelli made with TN and CN were 4.29~4.65 and 4.02~4.23, respectively. Total organic acid content was higher in the TN makgeolli (3.5~6.3 mg/mL) compared to the CN makgeolli (2.3~4.3 mg/mL). The content of free sugars in the makgeolli made with CN was higher (59.44~73.34 mg/mL) than that with TN (56.45~59.75 mg/mL). The Hunter color test showed that makgeolli made with TN was lighter and higher in red and yellow color compared to CN. Overall sensory acceptability was higher in the CN makgeolli compared to the TN makgeolli.

• Korean Journal of Community Nutrition
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• v.14 no.4
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• pp.392-405
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• 2009

This study was conducted to investigate food and meal preference of workers (435 male and 212 female) in the Chonnam Yeosu industrial area. The results of the survey were analyzed by principal components analysis. The results were obtained as follows: 19.3% of the subjects were twenties, 28.3% were thirties, 28.8% were forties and 23.7% were fifties. Females liked rice rolled in dried laver, rice cakes, janchi-noodle and breads, on the other hand males liked thick beef soup, loach soup, an eel stew and soju. The young liked instant noodles, fried chicken, sweet and sour pork, pork cutlet, pizza, hamburger, ham, sausage and fruit beverage, on the other hand the old liked a fish pot stew, loach soup, eel stew, fish boiled in soy with spices, panfried fish, sea slug, ascidian, bunder, green laver and boiled burdock-lotus root in soy. Females who are young liked hamburger and sweet and sour pork whereas males who are young liked instant noodles, pork cutlet, ham, sausage and fruit beverage. Aged females liked fish boiled in soy with spices, panfried fish, bunder, green laver, boiled burdock-lotus root in soy whereas aged males liked a fish pot stew, loach soup, eel stew, sea mussel and oysters. Boiled rice was located within the middle irrespective of age and sex, but noodles, wheat flour meal, fast foods and fruits were situated at the young female side. Aged males liked soup and pot stew. Young males liked meats and eggs whereas fish and shellfish and kimch were located at the aged people side. Aged females liked sea weeds and most people disliked vegetables but females liked some vegetables irrespective of age. Processed foods, salted foods, and alcohol were generally disliked foods by subjects but males liked those foods. Soybean curd was liked more males than females, and teas, except coffee, was liked by males. (Korean J Community Nutrition 14(4) : 392${\sim}$405, 2009)

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.526-541
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• 2009

This study surveyed the Korean Kimchi preference for Chinese, potential Kimchi improvement for Chinese market adaptation and Kimchi application for Chinese cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in China, by giving information and developing local types which could be expected to be suitable for utilization of Chinese food life. The subjects were consisted of 298 Chinese(male 108, female 190) residing in Weihai, Yantai and Qingdao, in Shandong province. The questionnaire form was developed and used for self administered evaluation. The collected data were analyzed by SAS package. Baechu Kimchi was found to be the most well-known Kimchi for Chinese, and Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi were followed in order. Baechu Kimchi(75.9%) was found to be the most favorite Kimchi for Chinese, and Oi Kimchi(59.3%), Kkakdugi(52.8%), Nabak Kimchi(39.3%) and Yoelmu Kimchi(37.7%) were followed in order. The subjects knew about the Korean foods made with Kimchi, such as Kimchi kimbap(74.8%), Kimchi bibimbap(71.5%), Kimchi bokkeumbap(61.7%), Kimchi guk(58.1%) in order. But the experience of consumption for Korean foods made with Kimchi was low compared to the knowledge of the Korean foods made with Kimchi. Chinese's most favorite foods made with Kimchi were Kimchi bossam, Kimchi bibimbap, Kimchi bokkeumbap and Kimchi kimbap, Kimchi bokkeum, Kimchi tteoksanjeok and Kimchi jeon in order. Among the 9 kinds of new Chinese foods made with Kimchi, Kimchi chao zhurou(fried pork with Kimchi), Kimchi chao mian(fried noodle with Kimchi), Kimchi chao youcai xiaren(fried rape and prawn with Kimchi), Kimchi zhuroushuijiao(dumpling with pork and Kimchi), Kimchi gedatang(wheat flakes soup with Kimchi) and Kimchi hundun(dumpling with Kimchi), and Kimchi youbing(panfried flour with Kimchi), Kimchi lamian(handmade knife-cut noodle with Kimchi) and Kimchi tangyuan(tangyuan with Kimchi) were preferred foods by the subjects in order.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.170-179
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• 2004

The purpose of this study was to investigate the instrumental and sensory characteristics of coffee-sulgi(rice cake) with different ratios of the ingredients; coffee(30$m\ell$, 40$m\ell$ and 50$m\ell$ of espresso and instant coffee) and sugar (50g and 75g). A commercial scheme for coffee-sulgi was also investigated. The optimal mixing ratios of coffee-sulgi with added espresso were rice flour 500g, salt 5g, espresso 40$m\ell$ and sugar 75g. Those of coffee-sulgi with added instant coffee were the same. As the sensory intensities of coffee aroma, coffee taste, sweetness, moistness, elasticity, color acceptance for coffee-sulgi and overall acceptance for quality were enhanced, the overall preference for coffee-sulgi was increased. In addition, overall preference was positively correlated with adhesiveness and a-value of instrumental characteristics, but negatively correlated with cohesiveness and L-value. In coffee-sulgi with added espresso, intensities of coffee aroma, browniness, coffee taste, color acceptance for coffee-sulgi, overall acceptance for quality and overall preference were higher than those of coffee-sulgi with added instant coffee. In this point, gourmet coffee-sulgi with added espresso and universal coffee-sulgi with added instant coffee could be differentiated in the coffee-sulgi markets. In conclusion, this study of coffee-sulgi and the differential scheme for the market will be useful to expand rice processing, enhance the intake of rice cakes and provide a reference for the commercialization of rice cakes.

• Food Science and Preservation
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• v.20 no.6
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• pp.810-817
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• 2013

This study investigated the properties of rice snack puffed in a microwave oven after drying its dough according to Baekjinju soaking time and additional soybean milk. The optimum conditions for the non-fried rice snack using Baekjinju wetted flour were determined through the design of an experiment using response surface methodology. The independent variables were the Baekjinju soaking time and the additional soybean milk, and the dependent variables were the weight, volume, density, expansibility, Hunter's color value, hardness, and sensory properties. The quadratic model was chosen for the weight, density, expansibility, b value, and hardness. The two-factor interaction model was chosen for the volume, flavor, appearance, and overall preference. The linear model was chosen for the L value, taste, and texture. The weight was increased to longer than 11.26 days with the increase in the rice soaking. The volume, expansibility, L value, and b value increased with the increase in the rice soaking time and in the additional soybean milk ratio. However, the density was decreased was in reverse. The hardness increased most, with the rice soaking time rising from 5.28 to 8.53 days and the soybean milk additional ratio increasing from 5.34 to 20.26%. The sensory properties improved as rice soaking time decreased, and the soybean milk additional ratio was revered. As for the desirability, the optimal formulation of the dough of non-fried rice snack was achieved by mixing 200 g of Baekjinju flour with a 0.69 days rice soaking time and a 26.67% soybean milk of rice ratio according to weight.