• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1467-1474
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• 2013

To develop a starter culture system for the fermentation of mukeunji, we introduced lactic acid bacteria and yeast isolated from mukeunji into kimchi fermentation as a single or a mixed culture. On evaluating mukeunji flavor, we found that the mixed starter kimchi prepared with two strains, ML17 and MY7, gave the best sensory score. These strains were identified as Lactobacillus (Lb.) curvatus ML17 and Saccharomyces (S.) servazzii MY7 by molecular identification method. The fermentative characteristics of starter kimchi were investigated by measuring changes in the physicochemical and microfloral characteristics during the fermentation. The decrease in pH and increase in acidity in the starter kimchi were faster compared to respective values of control kimchi. There was a gradual decrease in hardness of starter kimchi, which was still slow compared to hardness decrease in control kimchi. Microbial analysis of starter kimchi revealed that Lb. curvatus ML17 and S. servazzii MY7 were the dominant organisms during the entire fermentation period. The lactic acid and citric acid contents of starter kimchi were higher than those of the control kimchi after 90 days of fermentation. By sensory evaluation, the starter kimchi scored higher in appearance, mukeunji flavor, sourness, carbonated flavor, savory taste, texture, and overall acceptability, but lower in off-flavor than the control kimchi.

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.374-381
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• 2004

This study was performed to characterize the mechanism of the acceleration of lactic acid fermentation in milk incubated with potato flour irradiated by ${\gamma}$-ray and two types of lactobacillus, Lactobacillus bulgaricus and Streptococcus thermophillus, and to examine its effect on the quality of yogurt by assessing the acidity of lactic acid, viscosity, free amino acid, and sensory. In lactic acid fermented in the presence of 0.5% (w/w) potato flour, its acidity was higher, its pH was lower, and its viscosity was increased than lactic acid fermented in the absence of potato flour. In the sample fermented with the mixture of S. thermophillus and L. bulgaricus, the acid production rate was highest. In the samples fermented with a single type of bacteria, the acid production rate of S. thermophillus was higher than that the L. bulgaricus. Fermented a single type of bacteria with potato flour, the lysine utilization rate of L. bulgaricus and S. thermophillus was high. L. bulgaricus produced a large quantity of glutamic acid whereas S. thermophillus consumed glutamic acid. In sensory evaluation of yogurt fermented with potato flour, the preference of texture was improved while its color, taste, flavor, and overall preference were decreased. The data suggest that L. bulgaricus stimulates the growth of S. thermophillus by providing free glutamic acid that is required by S. thermophillus and thus the addition of potato flour shortens the fermentation period of yogurt.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.927-935
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• 2005

The objectives of this study were to investigate the soaking properties of the high-dietary fiber rice 'Goami 2'and to develop korean white Gruel prepared with Goami 2. With increasing soaking time at room temperature ($20^{\circ}C$), the water absorbing character of Goami 2 and Ilpum significantly increased during the first hour of soaking time, after which it remained constant. On the contrary, the hardness of Goami 2 and Ilpum significantly decreased with increasing soaking time until one hour, after which it remained constant. The properties of Korean white gruel were evaluated using two varieties of rice (Goami 2, Ilpum) and three blending times (10, 20 and 30 seconds respectively). The rice flour of Goami 2 for Korean white gruel showed a greater number of small particles (<20 $\mu$m) than that of Ilpum. Hunter a'and b'values of Korean white gruel prepared with Goami 2 were higher than that of Korean white gruel prepared with Ilpum. The consistency values on Bostwick consistometer of Korean white gruel prepared with Goami 2 were higher than those of Korean white gruel prepared with Ilpum. The texture of Korean white gruel was examined using a back extrusion rig. All of the rheological parameters of Korean white gruel prepared with Goami 2 were decreased with increasing blending time, while in llpum they were increased. In the sensory evaluation results, the overall acceptability of korean white gruel prepared with Goami 2 blended for 20sec showed the highest sensory scores and desirability.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.473-478
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• 2012

This study was investigated the quality characteristics of muffins which were prepared with whole waxy sorghum flours. Muffins were made with different sorghum flour contents of 10, 30, 50 and 100% substitution for wheat flour. The crude protein and fat contents of muffins were not different among samples, but the crude ash content was determined to increase with increasing content of sorghum flour. The specific gravity of the sorghum muffin batter as well as the weight and uniformity index of the sorghum muffins, were not significantly different from those of the control. The volume of muffins was found to decrease significantly when 100% sorghum flour was substituted for wheat flour. In terms of color, the L and b values of muffins were decreased with increasing contents of sorghum flour, and the a value was increased. The sensory test revealed that the hardness and adhesiveness of muffins was increased with the addition of sorghum flour, but springiness and chewiness decreased. According to the results of a sensory evaluation test, the flavor, taste and texture of muffins were reduced with the addition of 50 and 100% sorghum flour. The appearance and overall acceptability of sorghum muffins were not found to be different significantly from those of the control, up to 30% level substitution with sorghum flour.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.467-473
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• 2009

The principal objective of this study was to assess the quality characteristics of Topokki with different amounts of curry powder[0%(CT0), 2%(CT2), 4%(CT4), 6%(CT6) and 8%(CT8)], based on the amount of rice flour. The L values of the uncooked and cooked Topokki decreased significantly with increases in the amount of added curry powder. The a and b values of cooked Topokki increased significantly with increases in the amount of added curry powder. The weight gains(%) of CT0(11.40%), CT2(11.67%) and CT4(10.93%) were significantly higher and the volume increases(%) of CT2(12.53%) and CT4(12.23%) were higher than those of the other samples. Textural properties such as hardness, cohesiveness, springiness and gumminess were also assessed. Our sensory evaluation test demonstrated that the appearance of CT2(4.24), the color of CT2(4.24) and CT4(4.26), the flavor of CT2(4.34) and the overall acceptability of CT2(4.24) and CT4(4.26) were superior to those of the others. CT4, CT6 and CT8 evidenced more profound antimicrobial activities than the others. In conclusion, the addition of $2{\sim}4%$ curry powder to the rice flour proved the most acceptable for the preparation of Topokki with curry powder.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.483-490
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• 2012

Ready-to-eat chicken breasts were packaged in a multilayer, gas-tight tray with top film and various quality changes were investigated during the 24 wk of storage at $10^{\circ}C$. Over the storage period, total aerobes, mesophilic aerobic and anaerobic spore formers, and Clostridium spp. were not detected above 1.0 log CFU/g (detection limit). The residual oxygen ratio in the head space of tray and pH values tended to decrease with storage time, namely from initial values of 5.7% and 6.56 to 3.3% and 6.34 at week 24, respectively. Thiobarbituric acid reactive substances and volatile basic nitrogen values increased from 0.52 mg malonaldehyde (MA)/kg and 2.1 mg/100 g initially, to 3.70 mg MA/kg and 39.9 mg/100 g at week 24, respectively. In terms of the change in meat color during storage, the samples showed a slight increasing trend of CIE $a^*$, $b^*$, and ${\Delta}E$ values over the storage period until week 24 (p<0.05). The change in brine color showed a similar trend with meat of which Hunter $b^*$ and ${\Delta}E$ values increased slightly during storage during 24 wk (p<0.05). The values for the transmittance degree of brine in the samples tended to decrease. Moreover, values for the absorbance degree tended to increase with storage time until week 24. The sensory scores for color, texture, odour, and flavour were evaluated below 5.0 (marketability level) after 24 wk of storage. Based on this sensory evaluation, it could be concluded that retorted RTE chicken breast could remain marketable for at least 20 wk at $10^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.196-202
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• 2022

In this study, the quality characteristics of Jeung-pyun with different amounts of Makgeolli (50, 100, 150, and 200 mL) were investigated, and standardization of the Jeung-pyun production process is suggested. Higher Makgeolli contents resulted in an increase in Jeung-pyun qualities such as the b value, air cell size, springiness, and cohesiveness, whereas Jeung-pyun characteristics such as the L values, pH, number of air cells, hardness, and gumminess significantly decreased. The specific volume was highest following method M-150, and the expansion rate was lowest following method M-200. Altering the Makgeolli content did not significantly differ in moisture content and b values. In the sensory evaluation results, the M-150 method produced the highest-ranking results for all tested items (i.e., overall acceptability, appearance, flavor, taste, and texture). Therefore, this study suggests that Jueng-pyun produced with the M-150 mixing ratio has excellent quality and sensory characteristics. Furthermore, the results of this study can be used as preliminary data for the standardization of Jueng-pyun production.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.16-24
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• 1973

Breads were made from composite flours based on domestic resources and their quality was assessed to obtain the following results. 1) When barley bread was made according to the formula for standard wheat bread, its specific loaf volume (SLV) was quite low (1.3 at 100% addition of water) in comparison with 3.3 for wheat bread. Addition of 10% defatted soy flour increased its SLV to 1.7 (at 100% water). Among various flour-improving additives, the use of 1.5% GMS + 0.5% CSL gave best results (SLV: 2.0 at 100% water). Admixture of wheat flour with the composite flour based on barley was most effective. Replacement of barley flour with 25% wheat flour gave SLV of 2.8 (at 90% water) and that with 50% wheat flour gave SLV of 3.2 (at 90% water), comparable to standard wheat bread with respect to loaf volume, color and texture. 2) Sweet potato bread had the characteristics of turning black-brown on baking. Use of 20% defatted soy flour and GMS + CSL gave higher SLV (1.9 at 100% water). Addition of wheat flour at 25% or 50% level to the composite flour based on sweet potato flour gave SLV of 2.3 and 2.6, respectively, at 90% water and its color and texture were improved 3) Potato flour was different from sweet potato flour in baking, the effect of GMS + CSL being quite low. Bread from corn flour was different from barley flour bread and defatted rice bran was not suitable for bread-making. 4) Bread was made from following composite flours based on naked barley and sweet potato flours along with the use of proper additives: (a) naked barley flour + defatted soy flour + wheat flour (45 : 10 : 45) (b) naked barley flour + defatted soy flour + wheat flour (67 : 10 : 23) (c) naked barley flour + defatted soy flour (90 : 10) (d) sweet potato flour + defatted soy flour + wheat flour (40 : 20 : 40) (e) sweet potato flour + defatted soy flour (60 : 20 : 20) Sensory evaluation of above breads in comparison with standard wheat bread (So) gave the following decreasing order of scores, So>(a)>(b)>(c)>(e)>(d) and Duncan's multiple range test showed that bread (a) was not different from standard wheat bread significantly at 5% level, in overall evaluation including color, texture, taste and flavor.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.431-440
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• 2015

This study was performed to evaluate the quality characteristics of sausages after addition of lentil and Opuntia ficus-indica ethanol extract. Seven sausages were prepared as follows : F0 (control), F1 (5% lentils), F2 (5% lentils + 1% Opuntia ficus-indica), F3 (5% lentils + 3% Opuntia ficus-indica), F4(10% lentils), F5 (10% lentils + 1% Opuntia ficus-indica), and F6 (10% lentils + 3% Opuntia ficus-indica). Addition of lentils increase dietary fiber and starch in sausage while lowering fat content. Starch is used in manufacturing sausage to stabilize and increase viscosity. Opuntia ficus-indica contains dietary fibers and therefore addition of it to sausage increases dietary fiber, much like lentil addition. Lightness decreased and yellowness increased in all treatments. Redness was lowered by lentil addition but enhanced by addition of Opuntia ficus-indica. Redness in F3 and F5 were similar with control. But, F5 was more similar with control in all colors. Addition of lentil and Opuntia ficus-indica improved texture in hardness, springiness, gumminess, and chewiness. In sensory evaluation, color was lowered but taste was heightened by adding lentil and Opuntia ficus-indica extract. From results of this study, we could conclude that addition of mixture of lentil and Opuntia ficus-indica made sausage low in fat, with high in dietary fibers and starch. In addition, texture was increased and taste was better. F5 had the most similar color to control. We found out the optimal amounts of the two ingredients, lentil and Opuntia ficus- indica extract, were 10% and 1%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1604-1611
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• 2011

In this study we assessed the effects of gamma irradiation (50 kGy) on cookies to which was added various concentrations (1%, 3%, 5%, 7%) of hot water extract from seamustad (Undaria pinnatifida) sporophylls (WEUS) for future industry use. The pH of the dough went down significantly with the addition of WEUS. However, density was not related to that. The spread ratio of the cookies increased significantly as more WEUS was added to the cookie recipe, and cookies containing gamma-irradiated extract were taller than non-irradiated cookies with the same concentration. The loss rate of cookies was the same between control and experiment groups. On the other hand, the leavening rate significantly increased upon the addition of WEUS, and gamma-irradiated cookies were higher than non-irradiated cookies in the same concentration. The L value of cookies was much reduced with higher WEUS content, but the b value showed no significant differences between the control and experiment groups. The a value showed no significant difference for non-irradiated groups, but did for gamma-irradiated groups. Upon the addition of WEUS, hardness was shown to be higher than the control. The antioxidant activity, DPPH radical scavenging, was significantly higher with the control cookies, and upon the addition of WEUS, the gamma-irradiated cookies had higher antioxidant effects than non-irradiated cookies. The sensory evaluation showed that cookies made with WEUS have a positive impact in color, smell, taste, texture, and overall acceptability, but the sensory evaluation worsened with a lot of WEUS. The results of acceptability were higher in cookies with 3% the non-irradiated group and 1% the gamma-irradiated group. These results suggest that the 1% gamma-irradiated group was in the best condition to use in the industry since just a little of it makes exceptional quality, sensory properties, and functionality.