• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.737-742
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• 2012

This study examined the quality characteristics of Gondre tofu containing 0, 0.1, 0.2, and 0.3% Cirsium setidens powder. Quality and sensory tests of Gondre tofu were performed. The yield rate of tofu decreased with the addition of Cirsium setidens powder. The pH of tofu decreased after the addition of Cirsium setidens powder. During 8 days storage, the addition of Cirsium setidens powder to tofu did not effectively inhibit the number of total aerobic bacteria. The L, a and b values of tofu decreased with increasing amount of Cirsium setidens powder added. In the texture properties, the hardness, cohesiveness, gumminess and brittleness increased, whereas the springiness decreased. The results of sensory evaluation showed that tofu containing 0, 0.1, and 0.2% Cirsium setidens powder had a higher taste, texture preference and overall acceptability than 0.3% Cirsium setidens powder. Therefore, the addition up to 0.2% Cirsium setidens powder positively affects the sensory evaluation of Gondre tofu. The addition 0.2% Cirsium setidens powder might be considered the most appropriate choice for manufacturing Gondre tofu.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.9-15
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• 2015

This study was conducted to improve the quality of Wanja-jeon, a Korean traditional food utilizing beef. Antioxidative evaluation of the ingredients in Wanja-jeon showed that soybean powder was highest in DPPH, ABTS radical scavenging activities and in reducing power among the food ingredients tested. Since soybean powder demonstrated high antioxidative activity, beef was replaced with soybean powder in Wanja-jeon to increase the antioxidative activity. All antioxidative activities such as DPPH and ABTS radical scavenging activities as well as reducing power increased with increases in the amount of soybean powder replacing beef. In texture analysis, the hardness, chewiness and brittleness of Wanja-jeon were highest when beef was replaced with 20% soybean powder, whereas the springiness and cohesiveness of the Wanja-jeon were highest with 50% of the beef replaced with soybean powder. The Hunter's color L and b values were highest in Wanja-jeon with 50% soybean powder replacing beef, while the a value of the color was highest in Wanja-jeon with 30% soybean replacing beef.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.56-61
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• 2006

This study investigated the quality characteristics of jelly using sericultural products which were manufactured with various addition levels(0.5, 1, 1.5, 2%) of mulberry leaf powder. To establish the additional amount of mulberry leaf powder, physicochemical, sensory, and texture results were analyzed. The moisture and crude protein content of Pongnipjelly were higher than that of the control(p<0.05). The mineral content was increased with increasing addition levels of mulberry leaf powder. The color of Pongnipjelly darkened with increasing addition levels of mulberry leaf powder. As for the texture analyser, the hardness, gumminess, and chewiness increased with increasing addition of mulberry leaf powder(p<0.05), whereas the springiness decreased. Therefore, the optimal added amount of powder for the manufacture of Pongnipjelly was determined to be 1.5% of the total weight.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.224-239
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• 2018

In this study, the possible changes in the quality characteristics of pastirma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodium, potassium, TBA, fat, water activity, instrumental colour, texture, and sensory analyses were implemented in order to determine the possible effects of these applications. Fat, aw, pH, colour, tiobarbituric acid (TBA), texture, salt, Na and K values may allow these desired modifications in pastirma production to be limited. The substitution of 15% KCl instead of NaCl was acceptable in terms of the sensorial properties of the pastirma. However, the sensory analyses did not allow for using a higher KCl instead of NaCl because both the hardness and chewiness in the texture of the pastirma samples salted with 30% of KCl were not scored positively. Besides this, negative effects, which may occur during the pastirma production under natural conditions, can be eliminated by the production being under controlled conditions.

• Korean Journal of Human Ecology
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• v.22 no.1
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• pp.189-200
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• 2013

To encourage rice consumption, this study investigated the quality characteristics of fish cakes containing four different amounts (0%: control, 50%, 75%, 100%) of rice flour. The moisture and pH of fish cake dough and fat contents, color values, folding score, texture profiles and consumer acceptability of fried fish cakes containing rice flour were measured. There were no significant difference on moisture and pH of fish cake dough containing rice flour. There was significant decrease in terms of fat contents, folding score of the fish cakes with increasing rice flour(p<.05). While a and b values were increased, L value decreased significantly, as the ratio of rice flour increased(p<.05). Hardness, cohesiveness, gumminess and chewiness of fish cakes with rice flour decreased significantly (p<.05), but no significant difference in springiness. There were no significant differences in overall acceptance, appearance, flavor, color and taste between the control group and treatment groups(p<.05). Texture was decreased significantly as the rice flour increased(p<.05). This study suggests that adding fifty percent rice flour to fish cakes could be a good way to increasing rice flour without decreasing texture acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.400-408
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• 2001

The mushroom pickles were prepared as a processed mushroom product. The changes in pH, total acidity, brix. color and texture of the mushroom pickles (Lentinus edodes, Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii) were measured during storage at 4$^{\circ}C$. In addition, sensory evaluations on the mushroom pickles were performed. While the pH of Lentinus edodes and Pleurotus ostreatus pickles declined slowly, the pH of Agaricus bisporus and Pleurotus eryngii pickles declined rapidly during storage. The total acidity of Lentinus edodes pickles rose slowly, while the acidity Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii pickles rose rapidly. As for the color of mushroom pickles, "L" , "a" and "b" values changed slightly. The changes in texture were determined by a rheometer Hardness, cohesiveness, springiness, gumminess and brittleness of Lentinus edodes pickles were lower than those of the other mushroom pickles. In the sensory evaluation of mushroom pickles, Lentinus edodes showed higher acceptability ratings than the other mushrooms in taste, color, clearness, texture and overall acceptability. This study showed that among the mushrooms tested, Lentinus edodes was the most acceptable mushroom pickle for storage.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.308-314
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• 2006

This study was carried out to investigate the physicochemical quality characteristics of Nouaejelly(jelly using silkworm powder) sericultural products which were manufactured using various levels(0.5, 1, 1.5 and 2%) of silkworm powder. The effects of an additional amount of silkworm powder to Nouaejelly were determined by examining, the physicochemical, sensory, and textural properties. The moisture and crude protein content of the Nouaejelly were higher than that of the control(p<0.05). However, the crude fat content of the Nouaejelly was lower than that of the control(p<0.05). The mineral content increased with increasing addition of silkworm powder. The color of the Nouaejelly became darker with increasing levels of silkworm powder. For the texture measurements, the hardness, gumminess and chewiness of the Nouaejelly decreased with increasing levels of silkworm powder, but those of the jelly were decreased significantly by adding 0.5% silkworm powder(p<0.05). In terms of color, the texture and overall preference of Nouaejelly was highest in the jelly containing 1 % silkworm powder(p<0.05). Overall, the optimal amount of silkworm powder added in the manufacture of Nouaejelly was 1% of the total weight.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.769-775
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• 2009

This study was performed to investigate the quality characteristics of yanggeng added with Purple Sweet Potato. The yanggeng was prepared with purple sweet potato, Agar, Sugar and Salt. The yanggeng is made with various levels(0, 2, 4, 6, 8%) of purple sweet potato added. Hunter's color value, texture profile analysis, and sensory characteristics of purple sweet potato yanggeng were examined. The addition of purple sweet potato has tendency to decrease the water content of yanggeng. As the content of purple sweet potato increased, the lightness(L) and yellowness(b) decreased and redness(a) increased. In texture profile analysis, hardness decreased with increasing purple sweet potato content. Cohesiveness and springiness didn't showed significant differences according to amount of purple sweet potato. The results of the sensory evaluation showed that the sweetness, softness and overall acceptability were the highest scores at yanggeng containing 4% level of purple sweet potato. In conclusion, the result shows that the yanggeng with 4% of purple sweet potato is the best.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.207-218
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• 2006

This study was designed to investigate the possible utilization of Ligularia stenocephala as a source of functional ingredients in white bread. In terms of color values, as more Ligularia stenocephala leaf powder was added, 'lightness,' 'redness,' and 'yellowness' decreased in the crust, while in the bread crumb 'lightness' and 'yellowness' decreased, but 'redness' increased. When 5.0%, 7.5%, or 10.0% Ligularia stenocephala leaf powder was substituted for an equivalent amount of strong flour, the ratio of the volume and specific volume of white bread decreased while its weight increased. In the texture measurements for the white breads, the hardness decreased slightly with the addition of 2.5% Ligularia stenocephala leaf powder, but increased with the addition of 5.0%, 7.5%, or 10.0% Ligularia stenocephala leaf powder. The addition of the Ligularia stenocephala leaf powder also increased the springiness and gumminess of the white bread. The highest sensory scores for color, flavor, taste, texture, and overall acceptance for both the student group and the baker group were obtained from white bread with 5.0% Ligularia stenocephala leaf powder. The highest sensory scores for the housewife group for taste, texture, and overall acceptance were obtained from control bread. Through the results of these experiments, we conclude that the highest quantity of Ligularia stenocephala leaf powder content should be no more than 5.0% when making bread with added Ligularia stenocephala leaf powder.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.275-282
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• 2009

This study investigated the quality characteristics of Pongnip Injeulmi samples according to different mulberry leaf powder(MLP) contents. The moisture levels of the samples ranged from 47.43 to 49.16%, with the 0% MLP sample presenting the highest moisture level. The amounts of crude protein, crude fat, and crude ash in samples were in ranges of 3.82${\sim}$5.01%, 0.05${\sim}$0.2%, and 0.65${\sim}$1.62%, respectively, and the values increased with increasing MLP content. Color L and b values decreased, while the a-value increased, with increasing MLP content. The 0% sample showed the highest gelatinization temperature of 63.4$^{\circ}$C, and the viscosity decreased with increasing MLP content. Texture and hardness also decreased with increasing MLP content, however, over 3 days storage, they increased in all samples. Finally, in the sensory tests, the 6% MLP sample received the highest scores for color, flavor, sweetness, texture and overall acceptability.