• The Korean Journal of Food And Nutrition
• /
• v.20 no.2
• /
• pp.179-184
• /
• 2007

The purpose of this study was to develop traditional Korean rice gruels using sericultures. The SOD-like activities of the sericultures were in the order of 39.56%(Paecilomyces tenuipes: PT)>26.91%(Mulberry leaf: ML)>7.68%(Mulberry fruit: MF). The total phenolic acid contents were ML(0.21 mg/ml)>PT(0.16 mg/ml)>MF(0.07 mg/ml). The ML was the highest in all the groups. In the sensory evaluation, for overall quality, the rice gruel with ML was scored higher than the other samples, The brightness(L) of the rice gruels with sericultures were PT>MF>ML, and redness(a) was highest for MF(3.70) and yellowness(b) was highest for PT(17.74). The moisture contents of the gruels were 0.38%, 0.19%, and 0.07%, for ML, MF, and PT, respectively. The ash contents of the gruels were in the order of MF>PT>ML. The crude fat and protein contents were highest in the PT gruels.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.2
• /
• pp.186-199
• /
• 2016

The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.1
• /
• pp.73-79
• /
• 2016

This study investigated the quality characteristics of burdock glutinous rice dasik prepared with different contents of freezedried burdock powder (0, 3, 6, 9 and 12%) and roasted glutinous rice. The moisture contents of burdock glutinous rice dasik significantly increased as the amount of burdock powder increased(p<0.001). The L-value, a-value and b-value of burdock glutinous rice dasik were lower than those of the control group. The sugar content of glutinous rice dasik added with 6% or more burdock powder was higher than that of the control group. The hardness and adhesiveness significantly increased as the amount of burdock powder increased. The DPPH free radical scavenging activities of burdock glutinous rice dasik added with 9% and 12% burdock powder was higher than that of the control group. In the sensory evaluation, the burdock glutinous rice dasik added with 6% burdock powder was highly preferred, and was thus as the optimal mixing ratio for texture and sensory characteristics.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.10
• /
• pp.1488-1492
• /
• 2011

This study was carried out to evaluate the effects of hydrocolloids such as arabic gum, carboxymethylcellulose (CMC), and pectin on the quality and sensory properties of frozen-par baked baguettes according to frozen storage periods. Exactly 0.2 and 0.5% hydrocolloids were added to the baguettes based on flour. Specific loaf volume, hardness, moisture content, and sensory evaluation of baguettes were analyzed. Specific loaf volume of baguette with added 0.2% CMC was the highest after 3 weeks of storage at $-18^{\circ}C$. Moisture contents were not significantly different between control and experimental baguettes. In terms of hardness, baguette with added 0.2% pectin had the lowest value after 3 weeks of storage at $-18^{\circ}C$. In sensory evaluation, baguette with 0.2% pectin among hydrocolloids had the highest score for external and internal properties, as well as total acceptance. Consequently, 0.2% pectin increased the quality of baguette.

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.1
• /
• pp.65-69
• /
• 2002

This study was conducted to investigate the effect of added silkpeptide powder on the quality (nutrient content and sensory evaluation score) of the rice Dasik. Rice Dasik was prepared with 0, 1, 2, 3, and 4% concentration of silkpeptide powder. The sensory evaluation scores for the group of the rice Dasik with 2% silkpeptide powder were found to be significantly higher than those of other groups. Increasing silkpeptide powder led to the significant increase in the contents of crude protein and crude ash. But there were no significant differences in contents of crude fat and moisture. And the contents of Ca, K and Mg of silkpeptide powder groups were higher than those of the silkpeptide powder free group.

• Korean journal of food and cookery science
• /
• v.17 no.3
• /
• pp.255-268
• /
• 2001

This study aimed for exploring the best recipe of Seosokbyung with different ingredient ratios of glutinous millet flour, sugar, and water added to rice flour. The most desirable recipe was determined by sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. The best score for each sensory item was obtained in the following condition: Color-245g(70%) of glutinous millet flour, 50g of sugar with 10$m\ell$ of water in 105g of rice flour. Flavor-l75g(50%) of glutinous millet flour with a 80$m\ell$of honey in 175g of rice flour. Graininess and Moistness-245g(70%) of glutinous millet flour with 70$m\ell$ of honey in 105g of rice flour. Chewiness-2I0g(60%) of glutinous millet flour, 60g of sugar with 20$m\ell$ of water in 140g of rice flour. Sweetness-l75g (50%) of glutinous millet flour 7g of sugar with 25$m\ell$ of water in 175g of rice flour. As a result of mechanical examination, the best score for springiness, cohesiveness, chewiness, gumminess, adhesiveness was obtained in the recipe of 175g (50%) of glutinous millet flour with 80$m\ell$ of sugar in 175g of rice flour, and that for hardness in the one of 245g (70%) of glutinous millet flour with 70$m\ell$ of honey in rice flour As the less amount of glutinous millet flour was added, the scores for springiness, cohesiveness, chewiness, gumminess and adhesiveness were increased, and the addition of honey gave higher scores than sugar or oligosaccharide(P<0.05) The best recipe of Seosokbyung was 140g of rice flour, 2 l0g of glutinous millet flour, 60g of sugar, 20$m\ell$ of water and 3.5g of salt. The moisture contents of rice flour and glutinous millet flour were 31.6% and 13.3%, respectively. The content of moisture in the best recipe of the Seosokbyung is approximately 36.101%. The moisture content higher than 36% gave better sensory scores in chewiness and moistness. As a result of colorimetry, the most bright ‘L’value(Lightness) was obtained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour, 70g of sugar and 25$m\ell$ of water. The highest ‘a’ value(Redness) was gained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour and 80$m\ell$ of honey. The best ‘b’ value(Yellowness) was obtained from 140g of rice flour, 210g (60% of rice flour) of glutinous millet flour, 60g of sugar and 20$m\ell$ of water.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.6
• /
• pp.943-949
• /
• 2009

The objective of this study was to evaluate the quality characteristics of mung bean starch jellies prepared with additions of white lotus steam juice at differing levels (0, 2, 4, 6, 8 mL). The proximate composition of the lotus steam juice was $96.37{\pm}0.04\;g/100\;g$ for moisture, $0.75{\pm}0.01\;g/100\;g$ for crude protein, $0.24{\pm}0.01\;g/100\;g$ for crude fat, and $1.90{\pm}0.07\;g/100\;g$ for crude ash. As the level of lotus steam juice increased, the moisture contents and, L, a and b values of the jellies increased (p<0.05). However, the L value of the WSL8 group did not differ significantly. According to the mechanical evaluation results, hardness values of the WSL4 and WSL6 groups were increased (p<0.05), whereas, cohesiveness, gumminess and adhesiveness were not significantly different among the groups. Springiness was higher (p<0.05) in the WSL8 group compared to the other groups, and, chewiness was higher (p<0.05) in the WLS6, and WSL8 groups than in the WSL2 group. According to the sensory evaluations, the mung bean starch jellies prepared with 4~6 mL of lotus steam juice received the highest preference scores and were therefore chosen as optimal products.

• Korean journal of food and cookery science
• /
• v.22 no.6 s.96
• /
• pp.882-889
• /
• 2006

The quality characteristics were measured, using sensory evaluation and mechanical characteristics, for the addition of different percentages of apricot juice(0%, 5%, 10%, 15%, 20%) to rice flour, in order to promote the use of and liking for the traditional Korean rice cakes. The pH was decreased with apricot juice addition, while acid was increased. The moisture contents were 36.2${\sim}$45.0% . The L-value was decreased with increasing apricot juice addition, while a- and b-values were increased. In mechanical texture characteristics, hardness, gumminess and brittleness were the highest at the 10% apricot juice level(p<.001). Springiness was also the highest at 10% level but the difference was not significant. In the sensory evaluation, the color, flavor, sourness, hardness and chewiness were increased with apricot juice addition. Apricot sulgidduk made with the addition of 10% apricot juice to rice flour was found to be the best recipe in terms of acceptability, flavor quality, taste quality, and overall quality and there was a significant difference between the samples. The springiness was negatively correlated with the cohesiveness, springiness, gumminess and brittleness while moistness was positively correlated with moisture, hardness, cohesiveness, springiness, gumminess and brittleness.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.1
• /
• pp.176-182
• /
• 2015

The aim of this study was to evaluate the characteristics of muffin made with tagatose which substituted sugar. Moisture contents were measured and Texture Profile Analysis was carried out during 3 day storage. 3 types of muffin, T0 (no tagatose added, sugar was the only sweet taste source), T25 (tagatose : sugar = 25:75(w/w), and T50 (tagatose : sugar = 50:50(w/w) were prepared. As the tagatose contents increased, the Maillard reaction proceeded more, so the color of the muffin crust was darker. Moisture contents of muffins decreased during storage, up to 2 days of storage, moisture contents of T25 and T50 were higher significantly, but at the 3rd day of storage, no differences were detected among samples. In the texture profile analysis, hardness, chewiness and fracturability were higher as the tagatose contents increased. Springiness and cohesiveness did not show any differences between T0 and T25 significantly. In the sensory evaluation, T0 got the lower points on the crust color value, but the crust colors were not significantly different among samples. Other characteristics like crumb color, moistness, sweetness, flavor and overall acceptance were not different significantly. As a result, when synbiotic and low-calorie tagatose was partly added to muffin up to 50 % as sugar substitute, overall qualities of those muffins were not different with only sugar added ones, even moisture contents were higher but color was a little bit darker, so tagatose can be used on making healthy muffins successfully.

• Food Science of Animal Resources
• /
• v.33 no.2
• /
• pp.287-293
• /
• 2013

This study was conducted to investigate the effect of quality grade on the physicochemical and sensory properties of Hanwoo beef on the basis of four quality grades (grade $1^{{+}{+}}$, $1^{+}$, 1, and 2). Significantly decreased levels of myoglobin content (from 12.73 mg/g to 7.90 mg/g) and Warner-Bratzler shear force (WBs) (from 28.01 kg to 14.03 kg) were found with reduction in quality grade (p<0.05). In contrast, increasing quality grade correlated with significant increase in crude fat contents (from 8.18% to 19.55%). Crude fat contents showed a negative correlation with moisture content (r=-0.966), myoglobin content (r=-0.998), and WBs (r=-0.969). In sensory evaluation experiments it was revealed that quality grades were associated with significantly altered (all p<0.05) flavor, taste, juiciness, tenderness, and overall acceptability. Moisture contents showed negative correlation with taste (r=-0.969) and overall acceptability (r=-0.988). Crude fat contents showed significant correlation with taste (r=0.971), tenderness (r=0.983) and overall acceptability (r=0.968). WBs showed negative correlation with taste (r=-0.957) and overall acceptability (-0.978). The marbling score of fresh meat showed significant correlation with taste (r=0.958), juiciness (r=0.953), and overall acceptance of cooked meat. These results could be used as a fundamental dataset to evaluate the effect of quality grade on the physicochemical and sensory characteristics of Hanwoo beef.