• 한국식품영양학회지
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• 제21권1호
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• pp.22-27
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• 2008

This study investigated the quality characteristics of the Seolgiddeok samples prepared with various amounts(0, 0.5, 1.0 and 2.0%) of Paecilomyces japonica powder by examining proximate compositions, color, texture and sensory quality. The composition of the Paecilomyces japonica powder was measured as follows: moisture(7.40%), crude protein(55.77%), crude lipid(7.1l%), and crude ash(5.39%). With increasing Paecilomyces japonica powder content, the moisture and crude protein content of the Seolgiddeok increased; however crude fat and ash contents decreased. In terms of color, the lightness of the Seolgiddeok decreased and yellowness and redness increased with increasing amounts of Paecilomyces japonica powder. Among textural characteristices hardness, cohesiveness, and gumminess were decreased, but springiness increased according to the addition level of Paecilomyces japonica powder. For the sensory evaluation, the overall quality of the SP-l.0% group was not significantly different than the control group(SP group). In conclusion, the optimal addition amount of Paecilomyces japonica powder for Seolgiddeok is proposed as 1% of total weight.

• 한국식품조리과학회지
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• 제26권5호
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• pp.545-551
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• 2010

In this study, Sulgidduk samples were prepared with 0%, 3%, 5% and 7% yacon powder. Sulgidduk samples were then examined for quality characteristics such as moisture content, general components, color, texture profile analysis, sensory qualities, and sugar content, in order to determine the optimal ratio of yacon powder in the formulation. Regarding the general components of yacon Sulgidduk, the contents of crude protein and lipid decreased as the ratio of yacon powder increased. The L-value for color decreased, whereas a- and b-values increased. In the texture profile analysis, 7%-added yacon showed significantly lower hardness, whereas 7% yacon powder showed the highest values for cohesiveness, springiness, and chewiness. The contents of sucrose, fructose, and glucose in yacon Sulgidduk were found to be 3%, 5%, and 7% by LC, respectively. Sucrose showed a decreasing trend with increased yacon powder content, but fructose and glucose increased with increased amount of yacon powder. For sensory qualities, taste/flavor, texture, hardness, and overall acceptability were not significantly different among the 0%, 3%, and 5% yacon powder samples.

• 한국환경과학회지
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• 제24권9호
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• pp.1233-1237
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• 2015

This study was conducted to evaluate the effects of red ginseng marc powder on egg freshness in laying hens during 4 weeks. A total of 60 Hy-line Brown laying hens, 50 week of age, were randomly assigned to 2 groups with diets containing 0% and 2% red ginseng marc powder. There were 3 replications per group with 10 laying hens per pen. Throughout the period of the trial, there were no effects of red ginseng marc powder on egg weight (but not 4 weeks). Haugh Unit (HU) values were observed by showing significant differences between red ginseng marc powder and controls at 0 and 4 weeks, except for HU at 1 through 3 weeks. For egg yolk color, red ginseng marc powder has no difference in comparison with controls at 0, 3 and 4 weeks (but not 1 and 2 weeks). In conclusion, the dietary supplementation with 2% red ginseng marc powder improved HU values throughout the experiment.

• 한국식품조리과학회지
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• 제20권5호
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• pp.453-461
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• 2004

The purpose of this study was to investigate the instrumental and sensorycharacteristics of Noralbyung made from rice flour and glutinous rice flour containing 1, 2, or 3% of ginger powder. The result of sensory evaluation showed that Noralbyung containing 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55ml honey, 15ml water, and 3g (1%) salt had high overall acceptability and chewiness preference. From textural analysis, springinessand gumminess were increased by adding ginger powder. The Hunter color a-, L- and b-values of Noralbyung were all decreased by increasing the level of ginger powder. The moisture content (%) was higher in Noralbyung with sugar than honey. With increasing ginger powder content, the moisture content (%) of Noralbyung was decreased. From these test result, the most desirable recipe for Noralbyung was 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55ml honey, 15ml water, and 3g (1%) salt. The moisture content was 37.72%.

• 한국식품조리과학회지
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• 제25권5호
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• pp.593-599
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• 2009

This study was conducted to evaluate the quality characteristics of Dureup Sulgidduk samples to different amounts of Aralia elata leaf powder. Overall the samples contained 3.73% moisture, 27.12% crude protein, 1.73% crude fat, 8.06% crude ash and 11.68% crude fiber[ED highlight - very confusing, please clarify which samples(e.g. containing which amount of powder), also, should the moisture be 37. something? It dose not fall within the range in the next sentence. Furthermore, the percentages do not add up to 100, please clarify]. The moisture levels of the samples ranged from 37.72 to 40.45%, with samples containing 0% Aralia elata leaf powder having the highest moisture level. The color L-values decreased, while the a-value increased and the b-value did not differ in response to the addition of Aralia elata powder. The texture and hardness also decreased with increasing Aralia elata leaf powder content,-; however, these values increased in all samples over three days of storage. Finally, samples containing 4% Aralia elata powder received the highest cores for color, flavor, sweetness, softness and overall-acceptability.

• 한국식품영양학회지
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• 제26권4호
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• pp.646-654
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• 2013

This study was conducted to investigate the effect of pine needle powder on antioxidant activity and the quality characteristics of Majakgwa (Korean traditional cookie). Majakgwa was prepared with different amounts of pine needle powder (in ratios of 0, 3, 6, 9 and 12% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and by the total phenol content in pine needle powder and Majakgwa. For analyzing the quality characteristics, bulk density and pH of the dough, moisture content, volume, color, texture profile analysis and sensory evaluations were measured. The bulk density, volume, total phenol contents and DPPH free radical scavenging activity of Majakgwa significantly increased with increasing pine needle powder (p<0.001), whereas the pH of the dough, L values and b values of the Majakgwa significantly decreased with increasing pine needle powder content (p<0.001). The consumer acceptability score for the 6% pine needle Majakgwa ranked significantly higher (p<0.001) than those of the other groups in overall preference, flavor, taste, crispiness and color. Acid value and peroxide value was lower in Majakgwa with pine needle powder than control. From these results;we suggest that pine needle powder is a good ingredient for increasing consumer acceptability and functionality of Majakgwa.

• 한국식품영양학회지
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• 제25권2호
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• pp.317-323
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• 2012

We investigated the quality characteristics of cookies prepared after the addition of various concentration of used guava leaf powder(0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, as guava leaf powder concentration rose, there was a decrease in the water content level. In addition, color, spread factor, hardness and sensory evaluation of the cookies were examined. The results showed that with an increase in guava leaf powder concentration, the L value decreased significantly, while the values for a and b of cookies increased when more guava leaf power was added to cookies. The spread factor of cookies decreased, but the hardness of cookies increased significantly, as guava leaf powder concentration increased. Cookies containing 0% and 3% of guava leaf powder showed a similar sensory evaluation score in terms of color, taste and flavor of the cookies. In the case of texture and overall consumer acceptability, cookies with 3% of guava leaf powder showed the highest score.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1014-1021
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• 2008

The principal objective of this study was to assess the quality characteristics of cookies prepared with oddi powder (0, 1, 3, 5, 7%). The highest dough density value was 1.49, which was also observed in the 7% added group. The pH of the cookie dough was significantly reduced in at all oddi powder groups as compared to the controls. The spread factor of the cookies evidenced an inverse relationship with the concentration of oddi powder as compared to the controls (7.52). Hunter's color L, a, and b values in the cookies were reduced with increases in the level of added oddi powder. Hardness decreased, but chewiness increased, with increasing oddi concentrations as compared to the controls. In the sensory evaluation, the color of the cookies increased in a dose-dependent fashion with increasing concentrations of oddi powder. The taste scores were higher with a 3% addition of oddi powder. The cookies with $3{\sim}5%$ of the flour substituted for oddi powder scored highest on scores in appearance, flavor, taste, texture, and overall acceptability.

• 한국생활과학회지
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• 제20권6호
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• pp.1229-1237
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• 2011

The objective of this study was to evaluate the quality characteristics of Cheongpomook prepared with five different levels of mungbean powder (0, 25, 50, 75, and 100%). We conducted the Hunter's color values, the rheological characteristics, sensory evaluations, and pasting properties of the Cheongpomook samples. The more mungbean powder was added, the more the luminance and Hunter's a values of Cheongpomook samples were decreased, but in Hunter's a values was reverse. With regard to the rheological properties of the Cheongpomook samples, the more mungbean powder was added, the values of hardness, springiness, gumminess, and chewiness were significantly decreased. In color, taste, and overall quality, the value of 25% mungbean powder added Cheongpomook (MP1) and 50% added Cheongpomook (MP2) were significantly higher than those of others. The resulting RVA viscogram, peak viscosity, hold viscosity, break down, setback, and final viscosity of Cheongpomook were decreased with an increase in mungbean powder, but the pasting temperature was increased slightly. Therefore, an addition of 25% mungbean powder appears to be an acceptable approach to enhance the quality of Cheongpomook without reducing acceptability.

• 한국식품과학회지
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• 제22권1호
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• pp.44-49
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• 1990

열풍건조법과 동결건조법으로 제조한 분말마늘의 품질을 비교 조사하였다. 마늘의 휘발성 향기성분을 분리하는데 porapak Q 칼럼이 비교적 적합하였으며 FD-3구를 제외한 모든 동결건조구에서 열풍건조구에 비하여 diallyl disulphide, $P_t$, alliin의 함량이 높게 나타났다. 색차계로 분말마늘의 색도를 조사한 결과. 열풍건조구가 동결건조구에 비하여 갈변현상이 심하게 나타났으며 주사전자현미경으로 분말마늘의 미세조직을 관찰한 결과 동결건조 분말은 상당히 다공성이었다.