• 동아시아식생활학회지
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• 제25권1호
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• pp.131-138
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• 2015

In this study, cucumber Jangachi using Sake cake was prepared and its quality characteristics verified. After preparing various cucumber Jangachi with different salt concentrations, physicochemical characteristics, hardness and sensory evaluation were investigated. Five samples (0%, 3%, 6%, 9% and 12% brine) were used and designated as treatment plots (CJ0, CJ3, CJ6, CJ9 and CJ12, respectively). Higher concentration of brine was associated with reduced pH of cucumber Jangachi and higher total acidity. Salinity decreased significantly as storage period increased. On day 0, it shows similarity to the concentration of brine, whereas it was reduced after day 28. The soluble solid content increased significantly as the storage period increased and decreased slightly after 21 days. Regarding concentration of brine, a higher concentration shows a tendency to increase but the gaps are insignificant. Reducing sugar content increased significantly as the storage period increased. The hardness increased in all treatment plots up to the 14th day, decreased until day 21, and increased thereafter. Following the sensory evaluation, saltiness was not detected in the plots, and CJ6 showed the highest texture score ($4.46{\pm}1.41$). For overall acceptability, CJ6 showed the highest score ($4.33{\pm}1.13$). According to the above results, salinity content of cucumber Jangachi using Sake cake decrease to 0.69~1.52% in 0%, 3%, 6%, 9%, and 12% brine by the 28th day. Despite decreasing salinity, texture and overall acceptability scores were higher than the above results. Thus, we conclude that it is possible to produce low salt cucumber Jangachi of high quality using Sake cake instead of high salt one.

• 한국식품영양학회지
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• 제31권4호
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• pp.485-494
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• 2018

This study was designed to evaluate the quality characteristics and antioxidant properties of Longanae Arillus powder (added in the ratios of 0%, 25%, 50%, 75%, and 100%), which is traditionally used to render the product more suited to the modern consumer's taste for the compound Longanae Arillus Dasiks. As the consumer consumption of the proportions of Longanae Arillus increases, the moisture content and pH of the Dasik supplemented with Longanae Arillus decrease, while at the same time, a soluble solid content increases (p<0.001). The color value showed the decrease in L and b values with the increase in Longanae Arillus content, and the increase in the value of the compound with the addition of Longanae Arillus (p<0.001) can be noted. The mechanical texture of Dasik was increased by the addition of Longanae Arillus considering its hardness, adhesiveness, cohesiveness, springiness, and chewiness (p<0.001). In the sensory evaluation of the Longanae Arillus Dasik showed that people expressed an overall preference at the addition of Longanae Arillus, such as noted as being preferred with 50% in color, flavor, taste, texture, and overall acceptance of the compound (p<0.001). Regarding the antioxidant activity of Longanae Arillus Dasik, the total phenolic, flavonoid contents, DPPH radical scavenging activity, reducing power, and superoxide anion levels were found to increase with the addition of Longanae Arillus (p<0.001) with its consumer use. It is believed that Longanae Arillus Dasik, is most preferred to be added at the concentration of 50% during the Dasik preparation.

• 한국식품조리과학회지
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• 제31권2호
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• pp.128-135
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• 2015

Blueberry juice extraction (JE), hot water extract (HE), and 50% ethanol extract (EE) were fermented with Lactobacillus plantarum CGKW3. We investigated the quality characteristics and antioxidative activities of yanggaeng prepared with different amounts of fermented blueberry extract (JE, HE, EE). The viable cells in fermented HE was higher (7.49 log CFU/mL) than JE (7.28 log CFU/mL) and EE (6.99 log CFU/mL), during the fermentation period. The viable cells and acidity in yanggaeng increased significantly with increasing levels of fermented blueberry extract (p<0.05). In terms of color, the lightness and yellowness decreased significantly, but redness increased with increasing levels of fermented blueberry extract. In the texture profile analysis, control showed the highest result in hardness. Cohesiveness did not show significant differences, according to amount of fermented blueberry extract. The springiness decreased with the increasing levels of fermented blueberry extract. Antioxidant activity, which was measured by DPPH and reducing power, was significantly higher than those of control; and it increased proportionally according to the amount of fermented blueberry extract. Anthocyanin contents were increased proportionally with the increasing levels of fermented blueberry extract. Sensory evaluation showed that the color, taste, flavor, texture, and overall acceptability of yanggaeng containing the JE, HE, and EE were higher than those of the control.

• 한국지역사회생활과학회지
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• 제26권3호
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• pp.447-456
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• 2015

To develop functional bread and improve the quality of gluten-free bread, this study investigates the quality characteristics of gluten-free rice bread made from soft-type rice (Bodeurami) flour mixed with black rice at different levels (0%, 10%, 20%, 30%, and 40%, w/w). An increase in the mix level of black-rice flour increased the weight of rice bread but reduced its volume, baking loss, volume expansion, and specific volume. The results for Hunter's color value and texture measurements indicate that an increase in the content of black-rice flour reduced the L-value, the b-value, hardness, gumminess, and chewiness but increased the a-value, adhesiveness, and springiness. According to the sensory analysis, rice bread formulated with a mixture of soft-type rice flour (80%) and black-rice flour (20%) showed the highest scores in color, taste, texture, and overall preferences. With respect to flavor and appearance, bread samples with 20% and 30% black-rice flour were preferred to those with 0%, 10%, and 40% black-rice flour. These results suggest that gluten-free rice bread mixed with wet-milling rice flour and black-rice flour can be used to develop functional and gluten-free bread.

• KSBB Journal
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• 제31권3호
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• pp.171-177
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• 2016

The effects of medicinal mushroom (Sparassis crispa) powder supplementation on the rheological property of dough and the quality of bread were investigated. Naturally dried S. crispa powders (NDSCP) and freeze-dried ones (FDSCP) were prepared. Farinograph profiles of dough showed that mushroom powder addition at levels higher than 1% led to reduced dough stability suggested by decreased development time and increased weakness. The incorporation of S. crispa powders was significantly (p<0.05) lower compared to other mushrooms which might be attributed to its high content of beta-glucan. FDSCP was chosen over NDSCP because of its fragrant flavor which could be ascribed to the preservation of volatile polyphenol components. The quality of FDSCP bread was evaluated with respect to specific volume, texture, color, and organoleptic qualities. The specific volume of bread with S. crispa powder decreased compared to the control, while textural properties, such as hardness, chewiness, and gumminess, were enhanced. Sensory evaluation showed that 0.3% FDSCP incorporation presented the highest bread quality. With its daily consumption, S. crispa supplemented bread can provide consumers with multiple health benefits.

• 한국식품영양학회지
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• 제33권5호
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• pp.576-583
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• 2020

The purpose of this study was to compare the quality characteristics of silken tofu products from the commercial market in Korea. Seven types of commercial silken tofu were sampled and their physicochemical properties, including soluble solid contents, salinity, pH, total acidity, moisture contents (total solid contents), crude protein and fat contents were evaluated. The TPA results suggest that the texture of silken tofu was very different from one another according to the type of and the amount of coagulant. The commercial silken tofu showed a range of pH 5.53~6.48, total acidity of 0.12~0.32%, soluble solid contents of 2.62~5.07 °Brix, salinity of 2.28~4.30%, and moisture contents of 87.10~92.24%, respectively. In terms of the coagulant of tofu, besides the GDL (glucono-δ- lactone), other coagulants such as MgCl₂ for making 'silken tofu' in the Korean tofu market. The quality characteristics differed depending on the constituents of sample and the coagulants of tofu used. These results are expected to be useful in identifying new trends in the domestic silken tofu industry.

• 한국식품영양학회지
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• 제19권3호
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• pp.261-266
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• 2006

본 연구는 갈조류의 다당류에서 분리 정제한 폴리만뉴로닉산(폴리만)을 밀가루에 첨가하여 생면 치조이용 가능성과 제면 특성에 미치는 영향을 조사하기 위해서 수행되었다. 폴리만의 첨가량을 달리한 생면과 조리면은 제조후 색, 조직감, 조리 특성 및 관능적 특성에 미치는 영향을 비교 검토하였다. 폴리만 첨가는 면의 조리 후 중량과 부피 및 수분 흡수력에 효과적이지 않았으며, 폴리만 국수의 삶은 국물 탁도는 폴리만 함량이 많을수록 증가되는 것으로 나타났다. 폴리만이 첨가된 생면과 조리면의 색도는 모두 폴리만 첨가량이 증가될수록 L값, a값 및 b값은 감소하는 경향이었다. 조직감은 폴리만 첨가량이 많을수록 증가하였고, 대조구에 비해 폴리만 첨가구의 경도는 감소된 반면, 탄력성과 부착성은 증가하였다. 관능적 특성에서는 대조구와 폴리만 2%와 4% 첨가구 사이에 유의적인 차이가 나타나지 않았으나 2% 폴리만 첨가면이 다른 시료에 비해 맛에서 유의적으로 높은 평가를 얻었다.

• 한국식생활문화학회지
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• 제20권5호
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• pp.532-537
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• 2005

This study was carried out to clarify the effect of addition of green tea powder on Dasik quality. The green tea powder was added as the ratio of 0%, 2%, 4%, 6% and 8%, respectively. The physio-chemical analysis and sensory test on the Dasik were performed. The flour and starch Dasik added to green tea powder showed lower moisture content compared to the non-added treatment, but the ash content was higher in the added Dasik. At the color test, Dasik of green tea powder showed lower L, a, and b value than the non-added treatment, respectively. These values were greatly decreased as the amount of green tea powder was increased. Addition of green tea powder had a tendency to show high hardness, cohesiveness, springiness, and gumminess but brittleness was low in the non-added treatment. Therefore, addition of green tea powder made Dasik texture more dense, and this tendency of texture was distinct at the flour Dasik compared to the starch Dasik. At the sensory test, surface color and green tea flavor were strong as the adding amount of green tea was increased, but sweetness was weak. There were not significant differences in the overall preference among 0%, 2% and 4% treatments, but the preference was greatly decreased from the above 6%. In conclusion, 4% addition of green tea powder would be the useful method to enhance quality of Dasik, and the flour Dasik showed better result than the starch Dasik.

• 한국식품조리과학회지
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• 제17권4호
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• pp.323-328
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• 2001

본 연구에서는 발아현미의 자연식품으로써의 이용효과를 극대화 시켜 이를 이용한 기능성 식빵을 제조하기 위해 발아현미분을 첨가하여 식빵을 제조하고 부피, 무게를 측정하여 제빵 특성을 측정하였으며, 식빵의 성분변화를 살펴보기 위해 일반성분, 환원당, 아미노산, 무기질, 지방산 분석을 행하여 영양성분을 분석하고, 관능검사를 실시하였다. 발아된 현미분 첨가량 증가에 따른 제빵특성을 살펴보면, 대조구에 비하여 현미분 10∼30% 첨가 식빵의 경우 완만하게 부피가 감소하였고, 40% 첨가구는 75.48%, 50% 첨가구는 66.29%로 감소하여 빵의 외형이 허물어지는 결과를 보였으며, 현미분양의 증가에 따른 식빵 무게의 큰 변화는 찾아볼 수 없었고, 발아 현미분의 첨가량은 30%정도까지가 적정한 제빵특성을 나타내는 것을 알 수 있었다. 일반성분, 구성 아미노산 함량의 변화는 발아현미분의 첨가량이 증가함에 따라 회분, 단백질, 지방, 환원당, 섬유소 및 구성 아미노산의 함량이 계속적으로 증가하였으나, 무기질, 지방산 함량은 대조군과 비교하여 큰 차이가 없었다. 발아현미분을 혼합하여 제조한 빵의 관능적인 성질은 발아현미분의 첨가량이 많을수록 대조군에 비하여 색, 외관, texture, 입안에서의 느낌에 대한 기호도는 약간 낮았으나, 씹을수록 느껴지는 고소한 맛과 향이 대조군에 비해 좋은 특성을 나타내어 빵에 대한 전체적인 선호도는 발아현미분 첨가량이 많을수록 더 높았다.

• 한국식품영양학회지
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• 제31권1호
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• pp.43-51
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• 2018

This study was conducted to investigate the quality of pumpkin paste added with different starches during storage at $4^{\circ}C$ for 8 days. Pumpkin paste was evaluated for pH, carotenoid, syneresis, color values, texture, and sensory characteristics. The properties of the pumpkin paste were studied on three different starches (CON: control, MCP: cow pea starch, MMB: mung bean starch, and MSP: sweet potato starch). The initial pH of the pumpkin paste with starches were 6.13~6.16. The pH of pumpkin paste increased as the starches added increased. The carotenoid content of CON was higher in the pumpkin paste processing. The change of syneresis significantly increased with the storage period, and the amount of change of MCP and MMB added with starch was smaller than CON without the added starch. The Hunter's L-values of the pumpkin paste increased, whereas the a- and b-value decreased as the amount of starches added increased. The results of the textural analysis showed that the hardness of MCP and MMB was different from that of other pumpkin paste, showing a lower value such as 38.26 g, 38.93 g, while CON and MSP was 40.43 g and 42.49 g, respectively. A sensory evaluation indicated that starches could enhance the overall texture characteristics of pumpkin paste. In terms of the overall acceptance of the pumpkin paste, the experimental group with MCP scored the best.