• Journal of the East Asian Society of Dietary Life
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• v.8 no.3
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• pp.309-315
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• 1998

The optimum recipe of persimmon chokochujang using persimmon vinegar and kochujang was established by four-dimensional response surface methodology. The organoleptic color of persimmon chokochujang showed maximum score in 18.16g of persimmon vinegar, 5.58g of garlic and 1.62 g of sucrose. The organoleptic aroma of persimmon chokochujang showed macimum score in 18.19g of persimmon vinegar, 4.57g of garlic and 2.06g of sucrose. The organoleptic taste of persimmon chokochujang showed maximum score in 19.28g of persimmon vinegar, 4.97g of garlic and 2.34g of sucrose. The organoleptic color of persimmon chokochujang showed maximum score in 18.81g of persimmon vinegar, 4.81g of garlic and 2.65g of sucrose. Optimum mixing ranges for organoleptic properties of persimmon chokkochujang were 18.25~19.25g of persimmon vinegar, 4.60~5.00g of garlic and 2.06~2.65g of sucrose.

• Food Science and Preservation
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• v.11 no.1
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• pp.130-133
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• 2004

This study was carried out to observe the change of organoleptic properties of the juice prepared with various heating temperature and heating time. Organoleptic color showed maximum value at 94.95$^{\circ}C$ and 21.63 min and organoleptic aroma showed maximum value at 63.14$^{\circ}C$ and 20.38 min. Organoleptic taste showed maximum value at 96.63$^{\circ}C$ and 14.31 min and overall palatability showed maximum value at 97.18$^{\circ}C$ and 14.55 min. The best condition was 98$^{\circ}C$(heating temperature) and 13 min(heating time) at organoleptic evaluation of oriental melon juice.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.2
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• pp.155-161
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• 1998

Response surface methodology (RSM) was used for optimizing preparation conditions and monitoring the quality of buckwheat mook prepared using buckwheat starch. The textures(hardness, adhesiveness, cohesiveness and gumminess) of buckwheat mook were decreased in inverse proportion to the increase of water content. the L and b values of Hunter color parameters in buckwheat mook were increased in proportion to the increase of water content. However, The a value of Hunter color parameters of buckwheat mook were decreased in inverse proportion to the increase of water content. Organoleptic properties(color, form, taste and mouth-feel) of buckwheat mook showed a maximum score in 700ml(water content), 14min(gelatinization time)

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.287-294
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• 2005

Three different gruels; $100\%$ rice, $70\%$ rice and $30\%$ sprouted black bean with sprout, and $100\%$ rice and $70\%$ sprouted black bean, were prepared. Organoleptic, chemical and rheological properties were compared according to the heating time and the quantity of water. Regarding to the the rheological properties, the gruel with $30\%$ rice and $70\%$ sprouted black bean with sprout revealed the lowest level of solidity and the highest level of viscosity among these three kinds of gruels. The chemical properties; pH, total sugar content and amylose content were similar each other. In terms of organoleptic properties, the best gruel was made with $30\%$ rice and $70\%$ sprouted black bean with sprout. In addition, the best cooking condition was found that 9 times of water to the weight of rice and sprouted black bean with sprout, was used follows by 40 minutes' heating.

• Food Science and Preservation
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• v.11 no.2
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• pp.148-153
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• 2004

The organoleptic properties of granule tea was optimized for granulation of Polygonatum sibiricum Delar(Dunggulle) tea for exclusion of scorched smell and increase of consumption. The length of 2 mm was suitable to cutting size of Dunggulle for preparation of the roasted Dunggulle. The optimum sensory conditions for aroma of Dunggulle granule tea showing 7.85 organoleptic score were 80.61% in ratio of Dunggulle extracts to total extracts, 12.77% in content of total extracts and 37.33% in rate of glucose to total sugar. The highest score of overall palatability was 5.96 at 61.11% in rate of Dunggulle extracts to total extracts, 13.79% in content of total extracts, and 60.92% in rate of glucose to total sugar.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.126-135
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• 2014

This study was conducted to evaluate the quality characteristics of sponge cake consisting of 10%, 20%, 30%, 40% and 50% Helianthus tuberosus powder (HTP). With higher HTP contents in sponge cake, pH of sponge cake batter decreased significantly, whereas specific gravity was increased significantly (p<0.05). Meanwhile volume and symmetry indices of sponge cake were inversely proportional to HTP amounts. With higher HTP content in sponge cake, L value (brightness) of crumb significantly decreased (p<0.05), whereas a value (redness) significantly increased (p<0.05). b value (yellowness) of crumb in 40% and 50% HTP sponge cakes were significantly different from b value of crumb in 10%, 20% and 30% HTP sponge cakes. In 10~40% HTP sponge cake, L value, a value and b value all decreased significantly with higher HTP content in sponge cake. However in 40% and 50% HTP sponge cakes, there was no significant difference in any value. For texture characteristics, hardness of sponge cake significantly increased while cohesiveness decreased (p<0.05) with higher HTP content in sponge cake. On the other hand, springiness and gumminess of sponge cake did not change. Sponge cake containing 10% HTP showed the highest values for every organoleptic property. The results of this study suggest that sponge cake containing 10% HTP is the most appropriate for quality characteristics. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to qualify consumer taste.

• Journal of Ginseng Research
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• v.40 no.3
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• pp.292-299
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• 2016

Background: We previously reported that two-phase partition chromatography between ginseng water extract and soybean oil efficiently eliminated pesticide residues. However, an undesirable odor and an unpalatable taste unique to soybean oil were two major disadvantages of the method. This study was carried out to find an alternative vegetable oil that is cost effective, labor effective, and efficient without leaving an undesirable taste and smell. Methods: We employed six vegetable oils that were available at a grocery store. A 1-mL sample of the corresponding oil containing a total of 32 pesticides, representing four categories, was mixed with 10% aqueous ginseng extract (20 mL) and equivalent vegetable oil (7 mL) in Falcon tubes. The final concentration of the pesticides in the mixture (28 mL) was adjusted to approximately 2 ppm. In addition, pesticides for spiking were clustered depending on the analytical equipment (GC/HPLC), detection mode (electron capture detector/nitrogen-phosphorus detector), or retention time used. Samples were harvested and subjected to quantitative analysis of the pesticides. Results: Soybean oil demonstrated the highest efficiency in partitioning pesticide residues in the ginseng extract to the oil phase. However, canola oil gave the best result in an organoleptic test due to the lack of undesirable odor and unpalatable taste. Furthermore, the qualitative and quantitative changes of ginsenosides evaluated by TLC and HPLC, respectively, revealed no notable change before or after canola oil treatment. Conclusion: We suggest that canola oil is an excellent vehicle with respect to its organoleptic property, cost-effectiveness and efficiency of eliminating pesticide residues in ginseng extract.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.131-131
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• 2001

The enzyme activity and organoleptic properties of Korean pickled cucumber were studies for their changes during fermentation. The Korean pickled cucumber were prepared by blanching and high temperature soaking in salt solution and trehalose treatment The results shelved that the effect of combined heat and trehalose treatment significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was for those pleserved with salt. The effect of trehalose treatment enhenced fermentation and it was significantly reduced softening rate of texture by 2% treatment. The sensory evaluation of Korean pickled cucumber was found that combined heat treatment with blanching and hot solution had a positive effect for reduction of softening of cucumber tissue, however, odor and taste were not significantly affected. This study suggested that combined heat and trehalose treatment might have potential for affording protection against softness of cucumber tissue during the fermentation time.

• Journal of the Korean Home Economics Association
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• v.30 no.3
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• pp.119-129
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• 1992

Black soybeans were gamma-irradiated at dost levels of 0, 2., 5, 10 and 20 kGy, and stored at room temperature for the experiments associated with cooking quality. The degree of cooking of soybeans in boiling water at 98-10$0^{\circ}C$ has been determined by measuring the maximum cutting force of cotyledon. The cutting force to reach a complete cooking was about 120~130g/g. Irradiation at 2.5~20kGy caused the reduction of cooking time in black soybeans by 30~60% compared to the nonirradiated control, and the cooking rate constant of the irradiated samples was higher than that fo the nonirradiated control sample. These results were similarly found in the stored samples for one year at room temperature after irradiation. Color characteristics of cooked samples showed no significant difference between the nonirradiated control and 5 kGy-irradiated sample. After complete cooking of black soybeans, there were not significant in the organoleptic qualities between the nonirradiated and irradiated samples.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1007-1012
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• 2002

Physicochemical and organoleptic properties were investigated in starch extracted from acorn gamma-irradiated for insect control. Hunter's color L, a, and b values were unchanged upon irradiation at 0.25 to 10 kGy. Scanning electron microscopic observation revealed no changes with gamma irradiation at 1 kGy, that is effective for disinifestation, whereas 10 kGy resulted in some clefts on the starch surface. X-ray diffraction analysis showed patterns of both amorphous and crystalline regions were not different among the treatment groups. Water-binding property, swelling power, solubility, and gelatinization patterns of starch were influenced by irradiation dose, but 1 kGy dose was not detrimental to the physicochemical properties. Textural parameters of acorn gel were relatively stable, but significant reductions were found in hardness, adhesiveness, and chewiness in samples irradiated at 3 kGy or higher. Rrsults revealed that irradiation at 1 kGy or lower could be applied for insect control without causing apparent changes in physicochemical and organoleptic properties of acorn starch.