• Korean journal of food and cookery science
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• v.26 no.2
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• pp.146-154
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• 2010

The objective of this study was to improve the Dasik through the addition of sugar alcohol(xylitol, mannitol, sorbitol, erythritol) and agar during the production of Dasik in order to complement the texture of Dasik. Dasik sample were prepared, and the sensory quality and physical characteristics of the samples were compared and the antibacterial characteristics of green tea Dasik containing sugar alcohol against oral bacteria were also examined. The results are summarized as follows. The moisture content of green tea containing sugar alcohol to improve the physical properties was over 30%. The water activity of the agar-added Dasik was higher than that of the control group. The pH was significantly higher for both the experimental group and the control group. The color L value was the brightest at 59.21 for FAOG, while the a value was the lowest for SG, and the b value was the highest for MG. In the texture analysis, the hardness of the control group was the highest at $5181.04\;g/cm^2$ for SSG. The cohesiveness was the highest at 0.16% for SG and the chewiness was the highest at 182.12 g for MG, while the lowest cohesiveness was determined to be 43.73 g for EG. As for the adhesiveness, the agar, sugar alcohol-added groups were overall negative (-) while SG was found to have the lowest negative value at -39.25 g. In the sensory evaluation, the control XYG group scored the highest in moistness, adhesiveness, chewiness, and overall acceptance. In addition, all groups except SSG exhibited antibacterial characteristics against P. bivia. In conclusion, Dasik with added agar was shown to complement the texture of Dasik due to the added sugar alcohol.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.674-681
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• 2015

The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year school-aged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.399-404
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• 2001

The effects of dipping syrups prepared with oligosaccharides on Yackwa were examined. The dipping syrups were prepared by replacing sucrose with 50% isomaltooligosaccharide or fructooligosaccharide, and the physical and sensory characteristics of Yackwa dipped in above syrups were evaluated. Addition of oligosaccharides to dipping syrups increased the reducing sugar contents, dehydration rate and absorption rate of Yackwa. The exterior color of Yackwa dipped in oligosaccharides-containing syrup was darker, more reddish and yellowish than control. Use of oligosaccharides in dipping syrup increased the darkness, gloss, moistness and sweetness, and decreased the roasted taste of Yackwa as perceived by panels. Yackwa dipped in the syrups replacing sucrose with 50% oligosaccharides showed better acceptability than control. The acceptability was positively correlated with the gloss and cohesiveness. Above results suggested that oligosaccharides are good alternatives for sucrose in making dipping syrup for Yackwa.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.121-126
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• 1999

In order to develop a natural food preservative, freeze-dried dandelion (Taraxacum platycarpum D.) was extracted with 99.5% (v/v) methanol, and its antimicrobial activity was investigated. The methanol extract at the concentration of 2,000 $\mu\textrm{g}$/ml completely inhibited the growth of S. aureus. When the solutions of dandelion at 1%, 3% and 5% were added to noodles and rice cakes, less microbial growth was observed compared with the control roup. For the noodles, the 3%-added group was the most superior in terms of color and moistness, and the 1%-added group gained the highest grade in terms of chewiness and overall quality. For rice cakes, the 3%-added group was evaluated to be the favorite.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.65-71
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• 1992

The objective of this study was to evaluate the effect of the Seoktanbyung, when the ingredients were changed in a variety aspects; the amount of sweetpersimon flour to rice flour, and the amont of water and several kinds of sweeteners as sugar, syrup and honey. The evaluation of these resul were as followings: 1. The standard recipes of Segktanbyung were that the ratio of 30% of sweetpersimon flour was added to ingredients for it. In case of group of sugar added, 30 g of sugar and 90 ml of water were added, in case of group of syrup added, 40 ml of syrup and 60 ml of water, and in cage of group of honey added, 40 ml of honey and 60 ml of water were added. 2. According to the sensory evaluation, the color, flavor, softness, overall quality of Seoktanbyung were the most excellent the ratio of sweetpersimon flour 30%. The grain was gradually coarsen accrording to incremont of sweetpersimon flour added, but chewiness was gradually diminished. The moistness increase according to increment of sweeteners, sweetness was felt heavily according to gradual increment of sweetpersimon flour and sweeteners. 3. According to Instron evaluation, the hardness, gumminess, adhesiveness and chewiness of Seoktanbyung were shown to significant differences, however, the cohesiveness and springiness of it were not shown to significant differences. 4. The evaluation of colors which were shown that as more sweetpersimon flour was added, lightness was diminished, and ${\Delta}E$ which represents total difference in colors was incresed. 5. The content of moisture in Seoktanbyung is such as; 42.96% in sugar added, 38.73% in syrup added, 37.43% in honey added.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.41-49
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• 2007

The substitution effects of whey protein isolate(WPI) for egg in the preparation of sponge cake were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of cheese manufacture. Whey protein is known as a good nutritional source and a functional material for many processed foods, especially baked goods. WPI contains above 90% whey protein. The specific gravity and viscosity of sponge cakes tend to be affected by WPI substitution. The cooking loss of sponge cakes with WPI substituted for egg(abbreviated as WPI cake) during oven baking was smaller than that made with egg(abbreviated as egg cake) and the specific loaf volume of WPI cake was larger than that of egg cake. The number of pores was highly increased and the size of pores was more uniformly and finely distributed in the cross section of WPI cake than those of egg cake, as observed by scanning electron microscopy(SEM). The hardness, gumminess and chewiness of WPI cake made with 10-20% WPI substitution were the lowest among all the tested cakes, including egg cake, thereby confirming the considerable improvement in their cake qualities. By the results of sensory evaluation, appearance, pore uniformity, softness, chewiness, moistness, flavor, mouth feeling, and overall acceptability of 10-20% WPI substitute cakes were evaluated as being significantly superior to those of all other cakes(p<0.05). These results support the better physicochemical characteristics and sensory evaluations of sponge cake prepared with 10-20% of WPI substitution for egg.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.885-890
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• 1995

Ten Korean rices were cooked at various moisture contents($57.5{\sim}69.5%$) and the sensory characteristics including appearance, flavor, texture and overall desirability were evaluated. The clumpiness, firmness and moistness of the cooked rice were significantly affected by moisture content in all samples. The optimum moisture content of the cooked rice was 66.5%. The rices cooked at optimum moisture content showed differences among varieties in off-odor, glossiness and color and no differences in other sensory characteristics(p<0.05).

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.871-876
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• 2003

Yellow layer cakes were prepared with flour that was partially substituted with mulberry leaf powder (at the levels of 4, 8, 12, 16 and 20%). Batter viscosity increased with increasing substitution levels while specific gravity decreased. The specific volume of the cake increased as batter viscosity increased, except at 20% substitution. Substituting mulberry leaf powder for flour also resulted in decreased lightness and yellowness and increased redness of the cake crumbs. The volume index and uniformity index were not influenced by the addition of mulberry leaf powder, while the symmetry indexes of cakes with 16% and 20% powder were lower than the control. The hardness of cakes substituted with mulberry leaf powder was lower than that of the control during 10 days of storage. Sensory characteristics, including cell size and cell uniformity, were adversely affected with substitution levels of 16% and 20%. The addition of mulberry leaf powder did not influence softness, but affected moistness significantly.

• Korean Journal of Human Ecology
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• v.5 no.1
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• pp.48-61
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• 2002

This study was carried out to investigate the effects of four kinds of leavening agents on Jeung-Pyun fermantation. Milk-wine(M), fresh yeast(F), dry yeast(D), instant yeast(I) were used in Jeung-Pyun ingredients. The physicochemical properties, sensory evaluation were examined. The results of this study are summarized as follows: 1. Basic recipes for Jeung-Pyun by preliminary test were developed. 2. Specific volumes and expansion ratio of Jeung-Pyun was higher in the fresh yeast-added sample. 3. The pH of Jeung-Pyun was decreased significantly as the fermentation progressed 4. In the result comparing Jeung-Pyun extracting after 1st fermentation with Jeung-Pyun extracting 2nd fermentation by SEM, the former was widely distributed in stability of bubble and pore than the latter. 5. Standard recipe by Q.D.A. test added four kinds of leavening agents were as follows: (1)Jeung-Pyun added milk wine was 240min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (2) Jeung-Pyun added fresh yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (3)Jeung-Pyun added dry yeast was 90min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. (4)Jeung-Pyun added instant yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 30$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. 6.Based on sensory evaluation, Jeung-Pyun added fresh yeast was significantry higher than others in color, sweetness, moistness, softness, and overall quality. There was negative significance between milk wine flavor and astrigentness, and yeast flavor.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.367-374
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• 2011

The purpose of this study was to determine the optimum condition for producing tea leaf Jeung-pyun that does not contain added parched tea leafs (0, 0.5, 1, 1.5, and 2%) while producing Jeung-pyun that has a variety of functional ingredients and to investigate the possibility of making practical application of tea leafs. Moisture contents were 56 ~66% and there were no significant differences among the samples. The pH of Jeung-pyun samples was 5.65~5.74. The L-value decreased as the amount of added tea leaf increased, and the a-value was low in the group made with added tea leafs. The b-value was high in the 1% added group and had a tendency to increase vs the control group as amount of added tea leaf increased. In the groups with added tea leaf the volume was evaluated as being higher in the order of 1>1.5>2%. The specific volume of the group with added tea leaf was evaluated as being higher in the order of 1>1.5>2%. Sensory characteristics of the group with added tea leaf were evaluated as being high. For characteristics of cell uniformity, rice wine flavor, and sweetness, the control group was evaluated as being high, and for characteristics of color, moistness, and softness the 1% added group was evaluated as high. Astringency was evaluated as being high in the 2% added group. Texture profile analysis was conducted after samples were maintained in an incubator at $20^{\circ}C$ for 0, 1, 3, 5, and 7 days. Characteristics for hardness, gumminess, chewiness tended to increase with longer periods of storage. Characteristics for cohesiveness, springiness tended to decrease as the storage period increased. As determined by this study, addition of 1% tea leaf was the most favorable method for making use of tea leafs the production of Jeung-pyun and a potentiality for the use of tea leafs in food was discorvered.