• Culinary science and hospitality research
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• v.15 no.1
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• pp.128-136
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• 2009

In this study, Korean wheat wet noodles were prepared with 1, 3, 5, and 7% pomegranate cortex powder(PGCP). The samples and a control were compared in terms of quality characteristics, including cooking properties, colors, textural characteristics, and sensory evaluation in order to determine the optimal ratio of PGCP in the formulation. With regard to the cooking properties, weight, volume, and water absorption decreased with PGCP content increased. As for colors, the PGCP content L, a, b value increased. For the textural characteristics, springiness and cohesiveness were not significantly different among the samples. The PGCP samples had significantly higher hardness, chewiness, brittleness, and gumminess than the control group. However, strength showed the reverse effect. In the sensory evaluation, the control group had significantly higher scores in colors, texture, and chewiness as compared to the PGCP samples. Overall acceptability decreased with PGCP content increased while bitterness, astringency, and off-flavor increased. Furthermore, saltiness and gumminess were not significantly different among the samples. In conclusion, the results show that 1% of PGCP was proved very useful as a substitute for Korean wheat flour in the production of wet noodles, providing good nutritional and functional properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.342-347
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• 2008

This study was to develop processed food with the addition of onion powder by investigating the quality characteristics of cookies with various levels (0, 1, 3, 5 and 10%) of hot-air dried yellow and red onion powder. Moisture (11.59%), crude protein (4.56%), and crude ash contents (3.83%) of yellow onion powder showed higher value than red onion powder. Hot-air dried yellow onion powder showed a higher L and b value as compared with red onion powder because of the unique color of the onion. Browning index was lower in red onion powder than red onion powder. Phenolic contents of yellow onion powder appeared to be higher than that of red onion powder. Total sugar contents were higher in red onion powder than yellow onion powder. The pH of the dough significantly decreased with increase of added onion powder contents. Dough density of control had a significantly higher value than the other samples. Hardness measurement showed significantly higher value with increasing additions of onion powder contents; added red onion powder samples were the most highest when compared to added yellow onion powder samples. Results of sensory characteristics showed significantly higher smell, taste, texture and overall acceptability with 3% added red onion sample. Quality characteristics of 5% added yellow onion powder sample and 3% added red onion powder sample indicated possibilities for developments of onion cookies.

• Food Science and Preservation
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• v.5 no.4
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• pp.326-330
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• 1998

Freeze storage technique is widely used for food processing to keep freshness and quality of the product. This technique was applied to fresh, unshelled groundnut to develop a new type of product which could maintain fresh taste and nutritive values even after several months of storage. The groundnut varieties, Daepungtangkong, Daekwangtangkong and Sindaekwangtangkong were grown at the experimental field of NCES in 1996. Immatured pods or groundnut were harvested around 20 to 3o days before full maturity, washed, and steamed at 100$^{\circ}C$ for 5 min. to stop enzyme activity. After vacuum packing (at -760mmHg for 10 min.) with 0.08mm polyvinyldichloride film, the pods were immediately frozen at -70$^{\circ}C$ for 24h and transfered at -20$^{\circ}C$ for long-term storage. Physico-chemical properties of frozen vegetable groundnut were investigated at 2 months after storage and compared to those of conventionally dried groundnut. After 2 months storage, the thawed kernels were very palatable with softness and fresh taste. Acid value and hardness (measured as the compression force on the probe of a texture analyzer) were much lower in frozen vegetable groundnut than those in the air-dried ones. Presence of free sugars is one of the important factors affecting groundnut taste, and the free sugar contents were considerably decreased in the frozen vegetable groundnut compared to freshly harvested groundnut. But in dried groundnut no free sugar was detected.

• Food Science and Preservation
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• v.18 no.4
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• pp.488-496
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• 2011

Cold-air drying was conducted for a steamed pumpkin-sweet potato slab to improve its quality, convenience, and preference as a snack. A steamed pumpkin-sweet potato slab was dried from 10 to $25^{\circ}C$ for 48 h, and its moisture content, color, texture, and taste at different drying temperatures and drying times were evaluated. The lowest moisture content was 4.98%, at $25^{\circ}C$. The lightness decreased, but the other color values (a, b, and ${\Delta}E$) increased with the increasing drying temperature and drying time. The reducing sugar and soluble solid ranged from 98.7 to 194.75 mg/g and 19-70 $^{\circ}Brix$, respectively. The highest hardness of the steamed pumpkin-sweet potato slab was 23.88 $kg_f/cm^2$, and the springiness and cohesiveness were 91.15 and 98.36% when it was dried at $25^{\circ}C$ for 48 h. The sensory evaluation score was high at $10^{\circ}C$, 40 h and at $25^{\circ}C$, 24 h. The optimum drying condition was predicted at $19^{\circ}C$, 32 h via response surface methodology (RSM).

• Food Science and Preservation
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• v.24 no.8
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• pp.1079-1087
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• 2017

The study attempted to investigate the variation in the quality of the yellow paprika according to the duration of the yellow paprika and to use the basic materials for the development of various processed foods. The moisture content of dried paprika was 11.19% on the freeze-drying paprika (FD), and the amount of water was increased by 18.19% on the 15th day of the storage cycle. The pH has been significantly changed depending on the length of the storage period, and the sugar content in FD. The acidity contents was increased during storage in all dried paprikas showed the highest acidity, but hot air-drying paprika(HAD) was lowest in the acidity. The L value was decreased during storage period from the paprika outside and inside. The a value was not significantly dependent on the length of storage period from paprika outside and inside, and the b value increased the during storage period from paprika outside and inside. The texture of strongness, hardness, chewiness, and brittleness were decreased during storage period from all drying paprika except for FD, showing the increasing trend in cohesiveness, springiness, chewiness, and brittleness. The total aerobes changes was the lowest in HAD.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.250-257
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• 2007

This study was performed to provide basic for predicting the usefulness of Gastrodiae rhizoma(Cho'nma) as a food material for oriental applied diet therapy(YackSun). Thus, Gastrodiae rhizoma was used to develop a traditional Korean snack, Dasik. As a useful food resource, Gastrodiae rhizoma along with Cortex fraxini powder, was used to prepare Dasik. Cho'nma powder was added to the Dasik 63.2%(Dasik-1), 42.2%(Dasik-2) and 21.0%(Dasik-5) of Cho'nma powder to Dasik in one piece(5 g). The moisture and crude ash contents of the Dasik-1, 2 and 3 were analyzed. Physio-chemical analysis and a sensory test were also performed on the Dasik. Moisture and crude ash contents of Dasik-1 were 20.16% and 0.65%, respectively. Moisture and crude ash contents of Dasik-2 and Dasik-3 were 22.92 and 27.17% and 0.49 and 0.23% respectively. from the color test, the t value of Dasik-1 was found to be significantly low but the b value of Dasik-1 significantly high compared with the other preparations. The addition of Cho'nma had a tendency to impart high hardness, fracturability, gumminess and chewiness. Therefore, the addition of Cho'nma made the texture of Dasik denser. From the sensory test, the color, chewiness and overall acceptability of Dasik-1 were found to be significantly high. In conclusion, the addition of 63.2% Cho'nma per piece would be a useful recipe to enhance the quality of Dasik, and the flour Cho'nma showed better result than the Dasik-2 and Dasik-3.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.213-218
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• 2007

The aim of this study was to investigate the effect of the addition of red wine on the physicochemical properties ana sensory score of cooked pork patties. The samples consisted of the pork patty without red wine(control), and 1, 3 and 5% red wine(RWP-1, 3 and 5, respectively). There were no significantly differences in the moisture$(58.1\sim58.7%)$, crude protein$(15.9\sim16.3%)$ crude fat$(23.2\sim23.7%)$, and crude ash$(2.7\sim2.9%)$ contents, and the Hunter's $a^*-value(0.2\sim0.6)$, cooking loss$(16.5\sim19.2%)$, VBN$(11.9\sim15.6mg%)$, total bacterial count($(11.9\sim15.6mg%)$ Log cfu/mL), hardness$(3,193\sim3,336\;dyne/cm^2)$, springiness$(75.8\sim79.7%)$, cohesiveness$(47.8\sim52.1%)$, gumminess$(489\sim509kg)$, chewiness$(183\sim209g)$ and strength $(1,144\sim1,199g)$ between the pork patties. Of the pork patties the $L^*$ value of the control and the b value of RWP-5 were the lowest(p<0.05). The pH and TBARS value of RWP-5 were the lowest of all the pork patties. The flavor of RWP-5 was superior to that of the other pork patties, and the taste, texture, juiciness and palatability of RWP-3 and RWP-5 were superior to those of the control and RWP-1. In conclusion, the addition of 5% red wine was most suitable for enhancing the physicochemical properties and sensory score of pork patties.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.238-246
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• 2010

This study investigates the quality characteristics of soybean dasik made with various levels(0, 3, 6, 9 and 12%) of Platycodon grandiflorum(Jacq.) A. DC. flour additions. In soybean dasik added with Platycodon grandiflortum(Jacq.) A. DC flour, moisture contents range from $24.47{\pm}0.35$ to $26.31{\pm}0.81%$ As Platycodon grandiflorum(Jacq.) A. DC flour increased, lightness values were decreased and redness and yellowness values were increased significantly. The result of the mechanical evaluation showed that hardness increased after significantly decreasing while adhesiveness, gumminess and chewiness decreased with the amount of Platycodon grandiflorum(Jacq.) A. DC flour increased. Cohesiveness and springiness did not change significantly according to Che level of Platycodon grandiflorum(Jacq.) A. DC flour. In conclusion, soybean dasik with the addition of 6% Platycodon grandiflorum(Jacq.) A. DC flour has the most propper taste, flavor and overall acceptability on sensory evaluation.

• Food Science and Preservation
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• v.14 no.3
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• pp.239-246
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• 2007

The effects of gamma irradiation on the physiochemical and physical characteristics of apples were investigated during post-irradiation storage at $4^{\circ}C\;and\;25^{\circ}C$. The contents of total and reducing sugars were analyzed and the results indicated that apples receiving 1 kGy of gamma irradiation did not show significant differences in sugar contents compared to non-irradiated controls. Important physiological characteristics were evaluated by measurement of total phenolic content and total flavonoid content, reducing power, and radical scavenging ability, and the results indicated that gamma irradiation at a dose of 1 kGy did not affect physiological activities. Changes in physical parameters such as weight loss, strength, cohesiveness and hardness, during post-irradiation storage, were temperature-dependent, whether the apples were irradiated or not The color and sensory acceptance of the apples were not affected by irradiation during cold storage. However, minor deterioration in color quality and sensory acceptance of irradiated apples was noted under ambient temperature storage. We conclude that gamma irradiation(1 kGy) does not affect apple nutritional content stability, functional properties, or physical characteristics, especially upon cold storage after radiation treatment.

• Food Science and Preservation
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• v.14 no.3
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• pp.281-287
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• 2007

This study investigated the quality characteristics of sponge cakes with addition of paprika powders prepared from different cultivars. Powders from the special cultivar(FDFP: freeze dried fiesta paprika powder) and the fiesta cultivar(FDFP: freeze dried fiesta paprika powder) were used. The specific gravities, viscosities, heights, specific volumes, colors, textures and sensory evaluations of cake dough containing 2, 4 and 6%(all w/w) paprika powders were measured. Specific gravity and viscosity tended to increase on addition of paprika powder. Cake height and specific volume tended to decrease on addition of paprika powder. Substitution of paprika powder for flour also resulted in decreased yellowness and lightness, and increased redness, of the cake crust. The hardness of cakes containing paprika powders was higher than that of control cakes without paprika powders. Thecolor of the cake crust became darker as the amount of paprika powder increased. The results of sensory evaluation by quantitative descriptive analysis showed that the overall acceptability of sponge cakes containing 4% paprika powder, from either cultivar, was higher than that of control cakes without paprika powder.