• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.591-597
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• 2004

This study was performed to develop a standardized recipe for yuza pyun made of citron juice that is by-product of citron tea, to increase the utilization of citron. The effects of mungbean starch(15%, 18%) and dilution ratio of yuza extract(100%, 75%, 50%) on the quality characteristics were evaluated. The quality characteristics of the samples were estimated in terms of sweetness, color difference, texture profile analysis and sensory evaluation. Sweetness of the 18% mungbean groups were higher than 15% groups(p<0.001). The values of Hunter color system indicated that higher content of yuza extract tended to increase yellowness significantly(p<0.001). Texture profiles of hardness, adhesiveness, springiness, cohesiveness, gumminess of yuza pyun showed no significant differences among samples. For sensory evaluation, color and sourness were decreased as yuza extract was diluted, whereas elasticity and sweetness were increased. Yuza pyun containing 18% of mungbean starch with 50% diluted extract was the most preferred in overall acceptability. According to multiple regression analysis, color, sweetness, elasticity and sourness(in order) were important control factors in overall acceptability.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.5
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• pp.520-527
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• 2013

This study developed patties using the Antarctic krill Euphausia superba and investigated the food quality of the patties. Three different types of krill patty were produced: krill patties with added 1) corn oil (CKP), 2) AA grade surimi (AKP), and FA grade surimi (FKP). Their proximate composition, Hunter color value, texture, sensory evaluation, and levels of astaxanthin, cholesterol, calories, total amino acids, fatty acids, and fluoride were investigated. The moisture and crude protein contents were highest in FKP. The calorie and astaxanthin contents were highest in CKP and lowest in AKP. The cholesterol content was highest in CKP and lowest in AKP. Measuring the Hunter color value of cross-sections of the patties, the L values were highest for FKP, and the a and b values highest for AKP. The total amino acids were highest in FKP and lowest in CKP. The major fatty acids were highest in FKP. The hardness and chewiness were highest in FKP and lowest in CKP. The fluoride content was highest in AKP and lowest in FKP. The sensory evaluation had the highest scores for FKP and lowest for CKP. Accordingly, FKP appears to have better food quality than the other two products.

• Korean journal of food and cookery science
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• v.24 no.3
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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.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.816-821
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• 2007

The physical properties and sensory characteristics of acorn starch gels (Dotori Mook), which were gamma-irradiated up to 3 kGy, were evaluated during storage at $4^{\circ}C$. Even at the dose of 2 kGy, the gamma irradiation decreased total bacteria in the Dotori Mook during 5 days of storage, to lower than the detection limit $(10^2CFU/g)$. The hardness of the control sample increased according to the days of storage, while the gamma irradiated samples had decreased hardness according to the irradiation dose. The sample irradiated at 3 kGy maintained the same hardness as the control at day 0 of storage. Irradiation did not affect the Hunter color values. No significant differences were observed in off-odor, color, springiness, and overall acceptability (p<0.05) at the irradiation dose of 2 kGy. It can be concluded that the irradiation of Dotori Mook, up to 2 kGy, does not affect the quality of the Mook during storage, with regard to texture and sensory characteristics. Moreover, the irradiated Mook was superior in maintaining hardness and had prolonged shelf-life time by sanitation.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.247-257
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• 2010

The purpose of this study was to investigate the quality characteristics of Gamgyul-Injeulmi with different ratios of Citrus mandarin powder(0, 3, 6, 9, 12%) during storage. The moisture contents of the Gamgyul-Injeulmi decreased during storage but the moisture content of control(containing 0% Citrus mandarin powder) was almost constant. According to amylograms, gelatinization temperatures were lower in the samples containing Citrus mandarin powder compared to the control. More additions of Citrus mandarin powder caused lower viscosity and breakdown values but higher setback values. The pH of all samples decreased during storage but as more Citrus mandarin powder was added the changes in pH were less. The titratable acidity of all samples increased during storage and more additions of Citrus mandarin powder resulted in higher titratable acidity. For the Hunter's color values during storage, L and a values decreased but b values was increased except for the control. Textural analyses of the Gamgyul-Injeulmi showed that hardness, gumminess and chewiness increased, whereas adhesiveness, cohesiveness and springiness decreased during storage.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.196-204
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• 2012

This research focused on the effects of adding Hizikia fusiforme to Jeolpyun. We were able to demonstrate in this study that Jeolpyun after the addition of Hizikia fusiforme had the potential to become a functional food. Jeolpyun with 0, 2, 4, 6, and 8% of Hizikia fusiforme was analyzed by water content, color, sensory and textural characteristics immediately after production and one day later. The five different types of Jeolpyun did not show any significant differences in water content. However, all the Jeolpyun with Hizikia fusiforme showed slightly higher water retention ratio than the control after storage. As the result of Hunter's color values, lightness decreased significantly as the amount of Hizikia fusiforme increased. Redness increased in the Jeolpyun with Hizikia fusiforme compared with the control. Yellowness was highest in the Jeolpyun with 2% of Hizikia fusiforme and decreased with an increase in its content. In the textural analysis, hardness, chewiness, adhesiveness and gumminess of Jeolpyun with 2% and 4% of Hizikia fusiforme were similar to those of the control, whereas springiness of Jeolpyun with 2%, 4% and 6% of Hizikia fusiforme were similar to that of the control group. Cohesiveness significantly decreased as the amount of Hizikia fusiforme increased. When the Jeolpyun was preserved for one day, all five Jeolpyun showed significant increases in hardness, gumminess and chewiness. However, their adhesiveness significantly decreased. Cohesiveness decreased in all Jeolpyun except for the 8% Jeolpyun. In sensory evaluation, color and aroma became stronger as the content of Hijikia fuziforme increased, and 2% Jeolpyun showed similar hardness with the control. Jeolpyun with Hijikia fuziforme showed no difference in cohesiveness with the control, but the adhesiveness showed a little increase when compared to the control. The overall acceptability of 2% Jeolpyun showed slightly higher than control. After one day of storage, Jeolpyun with 2% of Hijikia fuziforme also showed the highest overall acceptability. And the overall acceptability showed the biggest decrease in the control group. Overall acceptability showed strong negative correlation with color, aroma and hardness, and showed strong positive correlation with cohesiveness and adhesiveness. After one day of storage, overall acceptability showed a decrease in correlation with color and smell and an increase in correlation with cohesiveness, compared to before storage. Results of multiple regression analysis showed that hardness had the biggest influence(-) on the overall acceptability of Jeolpyun, aroma and cohesiveness ranked second(-) and third(+) respectively. After one day of storage, cohesiveness had the biggest influence on the overall acceptability of Jeolpyun. Color and adhesiveness ranked second(-) and third(+) respectively. It can be seen that different factors influence overall acceptability of Jeolpyun after storage.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.106-111
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• 2005

The gamma irradiation effect of dried fernbraken was investigated on the physical and sensory qualities during and after soaking process. Dried fernbraken packaged in vacuum was irradiated up to 7 kGy with v-ray produced by 132 Cs at 0℃. Moisture content and rehydration rate of gamma-irradiated fernbraken after soaking increased significantly depending on the irradiation doses(p<0.05). Lightness(L), redness(a) and yellowness(b) values of Hunter color system increased significantly in the gamma-irradiated fernbraken after soaking, compared with control, while the hardness and chewiness by the texture analyser decreased significantly in irradiated ones. Sensory evaluation results showed that the mean scores of flavor, appearance, taste, texture and over-all acceptability in soaked fernbraken irradiated were not significantly different from those in control, except higher preference score of texture in irradiated ones. From these results, it might be concluded that the irradiation does not affect the physical and sensory qualities of dried fernbraken during and after soaking, especially in texture.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.9-15
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• 2015

This study was conducted to improve the quality of Wanja-jeon, a Korean traditional food utilizing beef. Antioxidative evaluation of the ingredients in Wanja-jeon showed that soybean powder was highest in DPPH, ABTS radical scavenging activities and in reducing power among the food ingredients tested. Since soybean powder demonstrated high antioxidative activity, beef was replaced with soybean powder in Wanja-jeon to increase the antioxidative activity. All antioxidative activities such as DPPH and ABTS radical scavenging activities as well as reducing power increased with increases in the amount of soybean powder replacing beef. In texture analysis, the hardness, chewiness and brittleness of Wanja-jeon were highest when beef was replaced with 20% soybean powder, whereas the springiness and cohesiveness of the Wanja-jeon were highest with 50% of the beef replaced with soybean powder. The Hunter's color L and b values were highest in Wanja-jeon with 50% soybean powder replacing beef, while the a value of the color was highest in Wanja-jeon with 30% soybean replacing beef.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.126-132
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• 2004

To develop health food using old pumpkin, freeze-dried old pumpkin powders were added into wheat flour in the ratio of 0, 1, 2, 4, and 8% and the quality characteristics of the baked products were investigated. Moisture content and water activity of breads with added pumpkin powders were raised from 42.22 and 0.528 in 1% addition ratio to 0.576 and 44.39% in 9% addition ratio compared to 40.69% and 0.521 in the bread of non-added, respectively and these increases were due to the effect of the added pumpkin powders. Water holding capacity of the added pumpkin powders raised the weight of the breads while the specific volume was decreased at that time. In the Hunter's color values, as the pumpkin powders content increased, 'L' and 'a' values were decreased while 'b' value was increased from ＋29.44 in 1% addition ratio to ＋45.58 in 8% addition ratio of freeze-dried old pumpkin powders compared to ＋12.65 in the bread of non-added. In the texture properties, hardness, fracturability, springiness, cohesiveness, gumminess and chewiness were increased by the added content of pumpkin powders hardness to 561 g in the bread withof 8% added pumpkin powders from 248 g in the bread of non-added. Judging from texture, taste and overall acceptability of the product, the recommended substitution level for freeze-dried old pumpkin powders in bread was 4% or less

• Journal of the Korean Dietetic Association
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• v.18 no.3
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• pp.213-221
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• 2012

The principal objective of this study was to evaluate the quality characteristics of mungbeanmook prepared with five different levels (0, 5, 10, 15, and 20%) of Gugija (Lycii fructus) infusion. We analyzed Hunter's color values, pH, texture characteristics, and perfomed sensory evaluation of mungbeanmook prepared with Gugija infusion. The pH levels of mungbeanmook ranged between 5.45 and 6.12 and did not show significant differences. As Gugija infusion concentration increased, the color lightness "L" value decreased, whereas redness color "a" value and yellowness color "b" values increased (P<0.05). With regard to mechanical texture properties of the mungbeanmook samples, as the Gugija infusion concentration increased, the scores of hardness, chewiness, and gumminess all significantly decreased (P<0.05) whereas there were no significant differences in springiness or cohesiveness. The results of the sensory evaluation showed that the score of the LFLT10 sample (10% Gugija infusion) was significantly higher than those of others in terms of taste, color, flavor, texture, and overall quality (P<0.05). Taken together, the recommended optimum level of Gugija infusion in mungbeanmook is 10% for sensory evaluation. Gugija infusion can be a useful approach to improving quality of mungbeenmook as a functional food.