• 한국식품영양학회지
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• 제22권2호
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• pp.293-301
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• 2009

The purpose of this study was to investigate the quality characteristics of Gamgyul-Injeulmi containing different ratios of Citrus mandarin powder(0, 3, 6, 9 and 12%). The moisture content of the control group was 45.37%. As the ratio of Citrus mandarin powder increased, moisture content decreased. The water holding capacity of glutinous rice flour with Citrus mandarin powder decreased gradually in proportion to the amount of Citrus mandarin powder added. An analysis of Hunter's color values for Gamgyul-Injeulmi indicate that the addition of Citrus mandarin powder leads to lower L value and higher a and b value compared to the control. Textural analysis of Gamgyul-Injeulmi showed that the hardness, cohesiveness, gumminess and chewiness increased as Citrus mandarin powder was added, whereas adhesiveness and springiness decreased. According to the sensory evaluation of Gamgyul-Injeulmi, as the ratio of Citrus mandarin powder was increased, the flavor, sweetness and hardness all increased. Gamgyul-Injeulmi with 6% Citrus mandarin powder was rated as the best in terms of color and for overall preference in the sensory evaluation.

• 한국지역사회생활과학회지
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• 제28권1호
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• pp.93-101
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• 2017

This study was conducted to assess the quality characteristics and antioxidant activity of yanggaeng prepared with different concentrations of Viscum album extracts (VAE; 0, 1, 3 and 5%). The moisture content ranged from 37.85% to 39.38%, exhibiting no significant differences between the groups. The pH level of VAE 5% added yanggaeng was the lowest, followed in order by 3% and 1% additions. Increasing the amount of VAE in yanggaeng tended to increase acidity. The lightness value of the Hunter color system decreased based on the amount of VAE concentrate added to yanggaeng. As VAE content increased, changes in hardness, gumminess, and brittleness were all significant (p<0.05). Characteristics of cohesiveness and springiness showed no significant differences. Total polyphenol content was the highest in VAE 5% added yanggaeng. Antioxidant activities such as DPPH radical scavenging activity of the control group was 2.29%, whereas groups with added VAE ranged from 7.52~28.05%. As VAE increased, antioxidative activity also increased. In the sensory evaluation, yanggaeng addition with VAE 3% had excellent scores for bitterness, moistness, and overall acceptability. Yanggaengs with moderate levels of VAE 3% are recommended (with respect to overall preference score) to take advantage of the functional properties of VAE without sacrificing consumer acceptability.

• 한국생활과학회지
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• 제22권1호
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• pp.189-200
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• 2013

To encourage rice consumption, this study investigated the quality characteristics of fish cakes containing four different amounts (0%: control, 50%, 75%, 100%) of rice flour. The moisture and pH of fish cake dough and fat contents, color values, folding score, texture profiles and consumer acceptability of fried fish cakes containing rice flour were measured. There were no significant difference on moisture and pH of fish cake dough containing rice flour. There was significant decrease in terms of fat contents, folding score of the fish cakes with increasing rice flour(p<.05). While a and b values were increased, L value decreased significantly, as the ratio of rice flour increased(p<.05). Hardness, cohesiveness, gumminess and chewiness of fish cakes with rice flour decreased significantly (p<.05), but no significant difference in springiness. There were no significant differences in overall acceptance, appearance, flavor, color and taste between the control group and treatment groups(p<.05). Texture was decreased significantly as the rice flour increased(p<.05). This study suggests that adding fifty percent rice flour to fish cakes could be a good way to increasing rice flour without decreasing texture acceptability.

• 한국식품영양학회지
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• 제21권3호
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• pp.293-299
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• 2008

This study was conducted to investigate the effective ratio of Sulgidduk to glutinous corn flour. We measured the moisture content, color differences, and texture of Sulgidduk with glutinous corn flour and conducted a sensory test. There was a significant difference between the moisture content of the glutinous corn Sulgidduk batches with added glutinous corn flour and the control group. As the proportion of glutinous corn flour increased, the lightness(L) significantly decreased, whereas the redness(a) and yellowness(b) significantly increased. When the amount of glutinous corn flour increased, there was a significant increase in the hardness and adhesiveness, but a significant decrease in the cohesiveness. The results of the sensory evaluation showed that roughness increased significantly when the amount of glutinous corn flour was increased. The moisture and softness decreased significantly as the glutinous corn flour concentration increased. These results indicated that adding $5{\sim}10%$ corn flour to the glutinous corn Sulgidduk produced the best quality.

• 한국식품조리과학회지
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• 제27권1호
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• pp.101-111
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• 2011

The purpose of this study was to investigate the quality characteristics of Sulgidduck prepared with an optimal amount of parsley. The moisture content of Sulgidduk with the added parsley powder was between 40~41%. In the color measurement of parsley Sulgidduk, the results show that L-value was significantly reduced by the addition of parsley powder, a-value was the highest in the control group, and b-value was the highest with 2% parsley powder content. The pH of parsley Sulgidduk was decreased by the addition of parsley powder. The results of mechanical evaluation show that the cohesiveness and hardness of parsley Sulgidduk, were significantly increased during storage for 3 days, with an increase in the amount of parsley. In addition, springiness was significantly decreased, and chewiness increased, with an increase in the amount of parsley. Consequently, the addition of 6% parsley powder to Sulgidduk was the best formula for improving Sulgidduk in terms of sensory qualities such as color, taste, and overall acceptability.

• 한국식품조리과학회지
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• 제30권2호
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• pp.119-128
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• 2014

The purpose of this study is to propose the optimum adding rate of freeze-drying beet leaf powder, which has antioxidant components, that have superior DPPH radical extinction effects, in the Sulgidduk, a representative of steamed rice cake, which improve its functionality. According to the measured results on moisture contents and pH levels of Sulgidduk, with added freeze-drying beet leaf powder, the moisture contents have been significantly declined with increasing rates of added beet leaf powder. The pH levels of sample groups are within the range of 6.26-6.13. From the chromatography of measured results, lightness and yellowness have declined and redness have increased along with increasing rates of added beat leaf powder. According to the texture of measured results, the hardness, and chewiness have declined by the increasing the rate of added beet leaf powder. For the storage period, hardness, and chewiness have been inclined, but cohesiveness declines, with increased the storage period, while there are no changes from elasticity. The DPPH contents of Sulgidduk, with added freeze-drying beet leaf powder, inclined by increasing the rates of added beet leaf powder. The sensory test results of color, aroma and fragrance incline with increasing rates of added beet leaf powder. From acceptance test results, the sample group added with 3% receive the highest appraisals.

• 한국식생활문화학회지
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• 제31권1호
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• pp.81-87
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• 2016

In this study, sponge cakes were prepared with replacement of 1, 3, and 5% spergularia marina griseb powder. The specific gravity tended to increase as the ratio of spergularia marina griseb powder increased. The control group had higher moisture content, volume, and specific volume than the spergularia marina griseb powder samples. As the amounts of spergularia marina griseb powder increased, L and b value increased. In terms of textural characteristics, Sponge cake levels of hardness, springiness, cohesiveness, chewiness and brittleness increased as the amount of spergularia marina griseb powder additive increased. In the sensory evaluation, overall acceptability of 3% spergularia marina griseb powder was the highest. Based on the above results, sponge cake, made by addition of 3% spergularia marina griseb could be helpful in improving physical quality as well as taste enhanc the functionality of the product.

• 한국식품영양학회지
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• 제20권2호
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• pp.185-194
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• 2007

This study was performed to evaluate the physicochemical, sensory evaluation of Backsulgi changed with germinated brown rice flour(GBRF) at different ratio. Moisture content decreased gently during storage and the decrease was less in GBRF-added groups than the control group. The color L value decreased significantly by with increasing the GBRF, wherease the redness(a) and yellowness(b) were both increased. As the result of measurement with texture analyzer, hardness, gumminess, chewiness, adhesiveness and fracturability of Backsulgi tended to decrease in proportion to the amount of GBRF in the formula. The thermal properties of Backsulgi were investigated by differential scanning calorimetry(DSC). Onset temperature and peak temperature of gelatinizatino in thermal characteristics showed low in case of addition of GBRF into Backsulgi. All samples changed with GBRF had low values in change of melting enthalphy. In the sensory evaluation, Backsulgi with GBRF were superior in flavor, cohesiveness, hardness, chewiness and moistureness than that of control. And Backsulgi with 20% GBRF showed the highest score in overall acceptability. Therefore we concluded that the addition of GBRF on Backsulgi improve the sensory characteristics as well as delay the retrogradation.

• 한국식품조리과학회지
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• 제26권6호
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• pp.821-830
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• 2010

This study was carried out to investigate the quality characteristics and storage of wet noodle with added Cheonnyuncho powder. Wet noodles were prepared at concentration of 1, 3, and 5%(w/w) of the fruit based on flour weight. Moisture content of the noodles with or without Cheonnyuncho powder was 34~36%. Ca, K, Mg, Fe, Mn and Zn contents of Cheonnyuncho noodle were increased at increasing concentrations of Cheonnyuncho powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For hunter's color values of noodles, L(lightness) and b(yellowness) values decreased with increasing concentration of Cheonnyuncho powder, whereas a(redness) value increased. For mechanical characteristics of the noodles, adhesiveness, cohesiveness, chewiness, elasticity, and brittleness of cooked noodle with Cheonnyuncho powder were lower than those of control. The pH of Cheonnyuncho noodle was lower than that of control during storage. Bacterial counts of wet noodle with 1% and 3% fruit powders were lower than those of the control and 5% fruit powder on the 8th day of storage at $5^{\circ}C$. From the sensory evaluation, texture, taste, and overall preference were not significantly different between the control and fruit group, but the color of 5% Cheonnyuncho noodle was significantly higher than that of control (p<0.05). In conclusion, the results of this study suggest that the addition of 1% and 3% Cheonnyuncho powder in combination with flour tended to improve antimicrobial effects during storage when compared to control.

• 한국식품조리과학회지
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• 제24권3호
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• pp.398-404
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• 2008

The purpose of this study was to investigate the quality characteristics of cookies prepared with lotus leaf powder(0,1,3,5,7%) substituted for flour. The pH of the cookie dough decreased significantly at all levels of lotus leaf powder. The highest dough value was 1.25, which occurred in the 1% lotus leaf powder group; however there were no significant differences among the test groups. Upon comparing the spread factor values of samples the results showed there was an inverse relationship with the lotus leaf powder concentration as compared to the control(13.53). In addition, Hunter's color L, a and b values significantly decreased with increasing lotus leaf powder content (p < .001). According to textural measurements, the substitution of $1{\sim}7%$ for flour resulted in increased hardness, cohesiveness, springiness, and brittleness when samples were compared to the control. Finally, based on sensory evaluations results, the color of the cookies increased dose dependently with the lotus leaf powder concentration. And the cookies containing $1{\sim}3%$ had the highest scores.