• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.229-234
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• 1991

Attempts were made to improve the textural quality of French-fried potato produced with S potato varieties popular in Korea. The most suitable variety to produce French-fried potato, among 5 varieties tested, was Superior. Texture of French-fried potato was improved by air drying blanched potato strips at room temperature for over 1 hour, immersing potato strips in 6% starch solution at $60^{\circ}C$ for 2 minutes, and immersing in 1.5% hydroxypropyl methyl cellulose(HPMC) solution at $60^{\circ}C$ for 2 minutes. Textural quality of French-fried potato was significantly improved, when blanched potato strips were subjected to air drying at room temperature for 1 hour, followed by immersing them in 1.5% HPMC solution at $60^{\circ}C$ for 2 minutes prior to frying.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.797-804
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• 2012

The purpose of this study is to investigate the effect of mulberry juice on the quality characteristics of mulberry jelly. Samples of mulberry jelly were divided into four groups by adding different mulberry juice. The four groups were divided into MJ-0 (mulberry jelly without mulberry juice), MJ-30 (mulberry jelly with 30% mulberry juice), MJ-50 (mulberry jelly with 50% mulberry juice) and MJ-70 sample (mulberry jelly with 70% mulberry juice). The moisture content in all MJ samples decreased with an increase in the addition of mulberry juice. The highest crude ash content, brix and pH in MJ-70 sample were 0.66%, 25.00 °Brix and 4.84, respectively. No significant crude fiber changes were observed in all MJ samples. In the case of Hunter's value, 'L' values in all MJ samples decreased with an increase in the addition of mulberry juice. Turbidity, brown degree, total phenolic content, DPPH radical scavenging activity and content increased with an increase in mulberry juice. Levels of Ca, K, Na, and Mg contents in all samples were higher than those of the other minerals. Texture in all MJ samples on the whole decreased with an increase in mulberry juice added. However, no significant texture charges were observed in all samples. The highest scores for the overall acceptance (4.52) were found in the MJ sample with 50% mulberry juice.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1158-1162
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• 1998

Effects of addition of sorghum flour on the quality properties of wheat flour muffin were investigated. Initial pasting temperature and peak viscosity on amylograph increased with the concentrations of sorghum flour added, but final viscosity decreased. The lightness values decreased with the increase of sorghum flour contents in muffin, but redness values increased. The sorghum flour addition at 10% level did not affect the volume of muffin, but the volume of muffin containing 30% sorghum flour was significantly decreased compared to that of control. Most of texture parameters such as hardness, adhesiveness, gumminess and chewiness were not affected by the addition of sorghum flour up to 20% level. As results of sensory evaluation, appearance and flavor of muffins by addition of sorghum flour differed significantly from the control, but there were no differences among the muffins containing sorghum flour at 10, 20, and 30% levels. Texture of 10% sorghum flour muffin was similar to that of the control, but there was a significant difference in texture by 30% sorghum flour addition. However, taste and overall acceptability did not differ significantly up to 30% level.

• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.28-36
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• 2003

The purpose of this study was to investigate the effects of different moisture addition and sugar on the quality of Nokcha-julpyun, during 24hrs. As the result of the Hunter's color values, lightness, redness and yellowness were increased slightly or not after 24hrs and showed middle levels in $30%{\sim}40%$ moisture addition groups. It seemed that the addition of sugar to Nokcha-julpyun affected the redness and yellowness of 40% and 45% moisture addition groups more than the other groups. In texture profile, springiness of Nokcha-julpyun was not different significantly among all the groups during storage. Cohesiveness was getting higher by increase of moisture level and getting lower by storage. Sugar addition seemed to lower the rate of decrease of cohesiveness. Chewiness and hardness were getting lower by increase of moisture level and getting higher during storage. In this case sugar addition seemed to interfere the Nokcha-julpyun to be hard. Adhesiveness showed to be decreased during storage, but didn't show any correlations with water level. Sugar addition to Nokcha-julpyun seemed to increase springiness and adhesiveness slightly. 35% moisture and sugar addition group had the lowest values in springiness, hardness and cohesiveness. Both 40% groups and 45% moisture and sugar addition group had high values in springiness, cohesiveness and adhesiveness but had the lowest values in hardness and chewiness. In sensory evaluation, $30%{\sim}40%$ moisture addition groups showed good preferences in color, flavor, taste, tenderness and chewiness, and the 35% moisture and no sugar addition group showed the best overall acceptance among the groups. Above results indicated that moisture addition level with $30%{\sim}35%$ seems to give the best quality to Nokcha-julpyun added green tea powder with 6% level, and for the purpose to reduce the changes of texture profiles during storage, it is benefit to add sugar a little to Nokcha-julpyun.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.338-344
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• 2011

In this study, muffins were produced using dropwort powder and to the quality characteristics such as volume, height and moisture content The results showed that the height of the muffin was 5 cm and there were no significant differences across samples (p<0.05). The volume of the muffin increased as the amount of dropwort powder increased. With respect to the moisture content, a comparison group showed a moisture content of 26%, and the 3%-added and the 6%-added groups did not show any significant difference. The 9%-added group, however, did show a significant difference (p<0.05). The results of texture measurements showed that hardness increased as the amount of added dropwort powder increased. There were also significant differences in adhesiveness and springing across samples (p<0.05). With respect to cohesiveness, gumminess and chewiness, these characteristics tended to increase as the amount of added dropwort powder increased, and there were significant differences across samples (p<0.05). Sensory test results of added showed that the 3%-added group scored the highest for color, flavor and taste. For texture, the 6%-added group showed a value of 6.2, which was the highest texture. In terms of the overall acceptability, the 3% dropwort powder group showed a score of 7.2, which was the highest acceptability. These results suggest that the 3%-added group was the most desirable and appropriate.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.1-8
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• 2017

Purpose: The aim of this study was to evaluate the quality characteristics of rice nutritional bars prepared by adding Chinese artichoke (CA) powder to the rice powder. Methods: CA rice nutritional bars were prepared with various levels of CA powder (0%, 5%, 10%, 15%, and 20%) and designated as CA0 (without CA powder), CA5, CA10, CA15, and CA20, respectively. The total phenolic content, DPPH free radical scavenging activity, moisture content, pH, baking loss rate, leavening rate, volume, color, texture analysis, and sensory evaluations of rice nutritional bars were performed. Results: The total phenolic content and DPPH free radical scavenging activity exhibited an increase with increase in the substitute amount of CA powder. The results showed that the pH of rice nutritional bars decreased in all sample groups as the content of CA powder increased. The volume of the sample group with CA powder was higher than that of CA0. As the content of CA powder increased, lightness of the rice nutritional bars crumbs decreased while redness and yellowness increased. The texture analysis of rice nutritional bars showed that hardness, gumminess, and chewiness were the highest in CA0 while springiness and cohesiveness were the lowest in CA0. With respect to characteristic intensity rating, the taste, flavor, and softness of rice nutritional bars increased with increasing amounts of CA powder. In terms of consumer acceptability, CA15 and CA20 received the highest scores with respect to texture. Conclusion: Therefore, the results of this study indicate that replacing 15% of the rice powder with CA led to an efficient enhancement in the antioxidant and nutritional values of rice nutritional bars as well as the sensory quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.6
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• pp.652-655
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• 2001

In order to establish quality indices of commercial fish paste products, the contents of starch in fried fish meat pastes, crab meat analogs and steamed kamaboko were investigated, and significant correlation between starch and texture was also evaluated. from the results, the starch contents in fried fish meat pastes, crab meat analogs and steamed kamaboko were $16.5\sim20.6\%,\;12.4\sim17.3\%\;and\;8.1\sim8.7\%$, respectively. Two texture profiles such as hardness and elasticity had significantly correlation (p<0.01) with starch contents. Namely, the hardness had significantly positive correlation in fried fish meat pastes (r=0.78) and in crab meat analogs (r=0.71), respectively. Elasticity also had significantly negative correlation in fried fish meat pastes (r=-0.99).

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.225-229
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• 2002

The quality characteristics of sulgidduk, a steamed rice cake, with chlorellaa sulgidduk) were evaluated. Chlorella sulgidduk was prepared in the different ratio of chlorella powder (0, 0.2, 0.5 or 1%, w/w) and water content (15 or 20%, w/w). In mechanical texture characteristics, hardness, gumminess and brittleness were higher in 15% water content chlorella sulgidduk and lower in 20% water content chlorella sulgidduk than in the absence of chlorella (the control sulgidduk), wherease 20% water content chlorella sulgidduk and a significantly higher adhesiveness and cohesiveness values (p<0.05) compared with control 24 hours storage at $25^{\circ}C$, the good texture characteristics were maintained in 20% water content chlorella sulgidduk. In sensory evaluation, the most favorite quality characteristics were shown in the sulgidduk with 0.2 and 0.5% chlorella powder.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.178-187
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• 2016

Purpose: This study investigated the quality characteristics of Jeungpyun prepared with brown rice and sea tangle powder. Methods: The pH, volume, and spreadability of the dough and moisture content, color, texture and sensory evaluation of the Jeungpyun were performed. Results: The results showed that the pH of the dough decreased in all sample groups with the lapse of fermentation time, and ultimately revealed a pH ranging from 4.55-4.65. The spreadability of the dough significantly decreased as the substitute amount of the brown rice flour increased; the sample group with 1% sea tangle powder showed a significantly larger spreadability than the sample group with 2% sea tangle powder (p<0.05). The moisture content in the Jeungpyun showed a significantly lower result as the substitute amount of brown rice flour increased (p<0.05). Lightness (L) was reduced as the substitute amount of brown rice flour increased, and redness (a) and yellowness (b) also appeared to increase. As a result of measuring the texture, the 50% sample group with a high substitute rate of brown rice flour was observed to have high characteristics of hardness, gumminess and chewiness, and was low in cohesiveness. The result of the acceptance test showed that the sample group that substituted 25% brown rice flour and added 1% sea tangle powder was evaluated to have a significantly higher acceptance than the sample group that added 2% sea tangle powder in terms of color, texture and overall acceptance. Conclusion: The result of the acceptance test showed that the sample group that substituted 25% of brown rice flour and added 1% of sea tangle powder showed higher tendency in all acceptance attributes than the sample group that did not substitute the brown rice flour to show the possibility of developing the Jeungpyun with brown rice.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.220-232
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• 2012

The study was carried out to evaluate the storage and quality characteristics of Duteoptteok added with mugwort. The content of moisture and crude fiber in Duteoptteok significantly increased while that of the crude protein and crude ash decreased by adding 10, 20 and 30% of mugwort. As for the color value, the L, a, b value of Duteoptteok decreased as the amount of mugwort increased. Also, the L value decreased by the increase of the storage period. However, the a and b value didn't show any significant difference. For the texture characteristics, as the amount of mugwort increased, the hardness, springiness, cohesiveness, gumminess and chewiness decreased; however, the adhesiveness increased. Moreover, the hardness, adhesiveness, gumminess and chewiness increased according to the changes of the storage period, while the springiness and cohesiveness decreased. According to higher amount of mugwort, the gelatinization degree increased while the retrogradation degree decreased. The viable cell count and yeast and mold count showed a decreasing tendency as the amount of mugwort increased while they increased by increasing the storage period. The results from this study suggests that the quality characteristics of Duteoptteok improved and storage period became longer by adding mugwort.