• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.123-130
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• 2004

The physicochemical and sensory qualities of pumpkin jams replaced sucrose with sugar alcohols were investigated during storage at 2$0^{\circ}C$. Pumpkin jam was prepared with steamed ground pumpkin, mixed with sucrose only(50%), sorbitol (sucrose 30%＋sorbitol 20%) or maltitol (sucrose 30%＋maltitol 20%). Final sweetness of each pumpkin jam was 64$^{\circ}$ Brix. During 60 days of storage there were no differences in acidity and pH among treatments. Reducing sugar content was higher in sucrose, compared to maltitol or sorbitol. During storage, Hunter L, a and b values increased; L and b values were the highest in maltitol and a value were the highest in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sugar and the lowest in maltitol. Sensory evaluation results showed that the mean scores of color, clarity, flavor and overall acceptability were the highest in maltitol, compared to sucrose or sorbitol. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot comprised of first principal component (58.79%) and second principal component (20.94%).

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.243-249
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• 2016

The purpose of this study was to investigate the effects of Capsosiphon fulvescens powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour along with the addition of different amounts of Capsosiphon fulvescens powder, and then instrumental characteristics and sensory evaluations were investigated. According to amylograph data, the composite Capsosiphon fulvescens powder-wheat flour samples had increased gelatinization temperatures with increasing Capsosiphon fulvescens powder content; whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L, a and b values decreased with increasing Capsosiphon fulvescens powder content. Besides cooked weight, cooked volume and turbidity of dumpling shell increased as the addition level of Capsosiphon fulvescens powder increase. In terms of textural characteristics, addition of Capsosiphon fulvescens powder increased springiness, chewiness, brittleness, pringiness and adhesiveness. Based on sensory evaluations, the overall preference of dumpling shell with 3% added Capsosiphon fulvescens powder, was more effective than control.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.605-612
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• 2013

The purpose of this study was to investigate the quality characteristics of maejakgwa prepared with Ligularia fischeri powder (0, 1, 3, 5, 7%) as a substitute for flour. The pH of maejakgwa dough significantly decreased in response to the addition of all levels of Ligularia fischeri powder. Spread factor values and water contents increased significantly with increasing amounts of Ligularia fischeri powder. In addition, the Hunter color L, a and b values decreased significantly with increasing amounts of Ligularia fischeri powder. Furthermore, hardness was increased significantly as the level of Ligularia fischeri powder increased. DPPH free radical scavenging activity increased significantly as the content of Ligularia fischeri powder increased (p<0.05). Finally, the results of the sensory properties indicated that maejakgwa containing 3% Ligularia fischeri powder had the highest scores. These results suggest that Ligularia fischeri powder can be applied to maejakgwa in order to achieve high quality and functionality.

• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.179-189
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• 2005

The purpose of this study was to investigigate the effects of different tapioca powder on the quality of Chol-Pyon. As the result of the sensory evaluation, 5% addition groups showed good preference in chewness, moistness, softness, adhesiveness, after flavor. 10% addition groups showed good preference moistness, softness, after flavor. In texture profile, gumminess, cohesiveness, adhesiveness of Chol-Pyon was not different significantly among all the groups. All groups was getting higher by addition level. Softness was 5%, 20% addition groups had the higher. Tapioca Chol-Pyon seemed to increase hardness slightly. 5% addition group had the highest values in chewness. The desireable water content in 5%, 10% Tapioca Chol-Pyon was not different significantly among all the groups(p<0.05). 15%, 20% addition group was significantly different from all the groups. Hunter's rotor values higher redness and yellowness was 20% tapioca powder addition group more than the other groups but lightness were lowest value. Above results indicated that 5% tapioca powder addition level to give the best quality.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.23-31
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• 2002

Effects of autoclaving-cooling cycled waxy rice(Hwasunchalbyeo) starch(ACW) on textural and sensory properties of Injulmi were investigated. The protein, ash and lipid contents of waxy rice flour were higher than those of waxy rice starch and ACW. The RS level of ACW was 8.21%. By increasing ACW content added to Injulmi, hardness and adhesiveness of Injulmi decreased, Hunter color L and a values increased and b values decreased. The sensory test showed that the hardness of Injulmi decreased, but springiness and adhesiveness increased by increasing ACW content to Injulmi. Overall Qualities of injulmi added with ACW up to 20% were similar to the non-added Injulmi.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.250-256
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• 2011

The findings of this study into the quality of fresh pasta noodles containing different amounts of the lyophilized citrus peel powder are as follows. The higher the amount of the citrus peel powder in the pasta, the higher was its WRC. The Hunter's values, whether L, a, and b all increased in both cooked and raw noodles. The higher the amount of the citrus peel powder, the less the level of tensions and the lower the setback values. These results suggest that the citrus peel powder might have a controlling effect on retrogradation. As for the characteristics of cooked pasta noodles, the weight decreased; the volume increased; and the moisture absorptive power also increased. The tasters' preferences were in the following order: 3%>0%>5%>7%>1%. In other words, a citrus peel powder content of 3~5% appears to be most appropriate.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.413-422
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• 2013

This study investigates the kimchi from Jangsu area (JSK) and its comparison with commercial kimchi (CMK). We conducted a sensory evaluation for the pH, titratable acidity, salinity, hunter's color values and mechanical characteristics of kimchi. The pH of JSK is significantly higher than CMK throughout the fermentation (p<0.001). At 15 days, JSK reached the stage of optimal maturity for pH 4.23~4.55 and CMK showed pH 3.96~4.00 as conditions after the optimal maturity (p<0.001). From the results of acidity analyses, CMK also showed higher acidity values than JSK (p<0.001), indicating that the rate of fermentation progress was faster in CMK. Salinity of JSK was a litter higher than CMK1 and CMK2 (p<0.001) and JSK indicated significantly higher L, a, b values during fermentation (p<0.001). Moreover, the textural values were significantly higher in JSK2 and JSK3 retaining hardness of the tissues. In the sensory assessment, the color, flavor, crispness, taste, and overall preferences were higher in JSK3 at 15 days and 30 days than CMK. Therefore, it seems necessary for recipe developments of kimchi with local characteristics in order to industrialize kimchi by using alpine crops at Jangsu area.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.90-97
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• 2009

Changes in the quality characteristics of doenjang prepared with a meju containing components of Acanthopanax senticosus, Angelica gigas and Corni fructus during storage were evaluated. Three types of doenjang produced using each of these components showed lower Hunter's L and a values than the values of the control during the initial stage of storage: however, these values were similar to those of the control after 60 days of storage. Doenjang containing A. gigas showed a similar degree of browning to that of the control during the early stage of storage, while the degree of browning observed in the other samples was much higher than that og the control during this period. Despite these initial differences, the browning in all samples became similar after extended storage. The level of acidity increased gradually for up to 60 days, after which it decreased slightly. The pH of all treatments decreased with storage time. The amino-N contents of all types of doenjang increased gradually, reaching peak values after 60 days. Doenjang with A. senticosus and A. gigas had a strong characteristic flavor that reduced the native flavor of doenjang. Doenjang with C. fructus showed a similar overall palatability to that of the control.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.550-554
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• 2001

'Fuyu' persimmon fruits (Diospyros kaki Thunb.) were seal-packaged in $60{\mu}m$ polyethylene (PE) film bags with various $O_2$ and $CO_2$ combinations (0% $O_2$+5% $CO_2$, 2% $O_2$+5% $CO_2$, 2% $O_2$+8% $CO_2$, 5% $O_2$+5% $CO_2$, 5% $O_2$+10% $CO_2$), and in vacuum and air. They were then stored at $-0.5^{\circ}C$ for 95 days. Changes in fruit weight, firmness, soluble solids, Hunter L and a values, $CO_2$ concentrations, and marketability were investigated at 20-day intervals. A combination of 2% $O_2$ and 5% $CO_2$ as well as the vacuum treatment were effective in maintaining firmness, soluble solids, marketability, and Hunter a value of 'Fuyu' fruits. On the other hand, the treatment of 2% $O_2$ combined with 8% $CO_2$ and vacuum treatment were effective in maintaining fresh weight and Hunter L and a values. The highest marketable quality was maintained when the fruits were vacuum-sealed, although fruits softened severely in the area where two fruits contacted with each other.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.347-352
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• 2003

In order to compare quality characteristics and oxidative stabilities of rice germs prepared under different roasting conditions, sensory evaluation, color value, tocols (tocopherol+tocotrienol) contents, and peroxide value were investigated. Optimum roasting temperatures for the best acceptability were 20, 10, and 6 min at 170, 180 and 190, respectively. Hunter color a values of rice germ increased as roasting temperature and time increased, whereas L value decreased. Peroxide values of unroasted, and roasted rice germs at $170^{\circ}C$ for 20 min, $180^{\circ}C$ for 10 min, and $190^{\circ}C$ for 6 min were 2.0, and 145.6, 169.5, and 182.9 meq/kg, respectively, after 9 days storage at $60^{\circ}C$. Four tocopherol and three tocotrienol isomers were identified, whereas no ${\beta}$-tocotrienol was detected. The major tocopherol and tocotrienol isomers in rice germ were ${\alpha}$-tocopherol and ${\alpha}$-tocotrienol, respectively. ${\alpha}$-Tocopherol content in roasted rice germ decreased significantly during storage, whereas those of ${\beta}$- and ${\gamma}$-tocopherols slowly decreased. ${\delta}$-Tocopherol had the highest stability among tocopherol isomers in roasted rice germ. Similar trends were observed in tocotrienol isomers.