• Culinary science and hospitality research
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• v.17 no.1
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• pp.218-225
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• 2011

This study analyzed the quality changes of Yakgwa in terms of the amount of oil assumption, acid value, TBA value, sensory evaluation and texture with different contents of vegetable power which provides vitamins, minerals and fiber, at 0, 3, 6, 9 and 12% levels. As for the acid value, the control sample showed the lowest figure of 0.33 while 9% and 12% added samples showed the highest of 1.46. As for TBA, 3% added sample had the lowest of 0.140, and 12% added sample had the highest of 0.328. As the amount of vegetable powder increased, texture, cohesiveness, hardness, gumminess, and chewiness increased while springiness decreased In the sensory evaluation, overall acceptability of different contents of vegetable powder samples at 0%~9% showed little difference, but taste significantly decreased at 12% added sample. The 3% added sample got the highest scores in the overall evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.224-233
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• 2014

In this study, instead of arrowroot starch sesame mook(Gomadoufu) used in the manufacture of expensive sesame mook the quality of the material characteristics and commercialized for to find out the possibility of replacement of other starch, propose. Potato starch RVA analysis was quick pasting temperature $70.3^{\circ}C$, peak viscosity 740 RVU, break down 579.9 final viscosity 433.8, set back 275.7 arrowroot starch than 4.5 times, sweet potato starch than 6.9 fold the highest value showed Japanese sesame results starch (Atarigoma) concentration increased, the measured starch, different kinds of manufacturing quality characteristics of sesame mook tended to increase the moisture content, texture measurements on the hardness and springiness, gumminess and chewiness was gradually decreased. Sesame mook in sensory evaluation, color and aroma, taste, texture and overall-acceptability, sweet potato starch, arrowroot starch 60% addition, 50% added, potato starch 40% group containing most symbols highest was, and the experimental results used in the manufacture of arrowroot starch instead of expensive replacement of other starch is deemed.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.888-896
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• 2011

The purpose of this study was to promote the consumption of cereals rich in dietary fiber by substituting brown rice, barley, oat and goami powder for flour in making muffins. All cereals powder was prepared by grinding for 15 min. The appropriate water quantity for cereal powders muffins was set at 105 mL. The volume index of the flour muffins was 132 mL, while that of cereal powders muffins was 117 mL for broun rice muffins, 118 mL for barley muffins, 132 mL for oat muffins and 119 mL for respectively for goami powder muffins. The hardness of the flour muffins, measured by a texture analyzer, was $2.03{\times}10^3\;g/cm^2$, and the other powder muffins were $3.27{\times}10^3\;g/cm^2$ for broun rice muffins, $3.33{\times}10^3\;g/cm^2$ for barley muffins, $2.38{\times}10^3\;g/cm^2$ for oat muffins, and $2.33{\times}10^3\;g/cm^2$ for goami powder muffins respectively. The L-values and moisture contents of goami powder muffins were higher than those of the other muffins. In the sensory evaluation the overall preference was the highest in oat powder muffins.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.351-357
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• 2015

The aims of this study were to develop $macaron{\grave{e}}$ with Korean red pepper (Capsicum annuum L.) and GABA (${\gamma}$-aminobutyric acid) rice powder and analyze their physico-chemical and physiological characteristics. Korean red pepper (Capsicum annuum L.) was added to $macaron{\grave{e}}$ at a weight percentage of 0, 2.5 and 4.5%. Color values (L-value, redness, and yellowness), total sugar content, total phenolics, total carotenoids, ABTS radical scavenging activity, textures, and sensory characteristics with varying various Korean red pepper were measured. As the ratio of the powders in the $macaron{\grave{e}}s$ increased, total phenolic content, total carotenoid content, and radical scavenging activity increased. There were significant differences in total phenolic and total carotenoid content of $macaron{\grave{e}}s$ (p<0.05). Sensory evaluation indicated significant differences (p<0.05) in color, sweetness, texture, and overall acceptability depending on the addition of Korean red pepper. KR30 $macaron{\grave{e}}$, showed higher overall acceptability, as compared to other $macaron{\grave{e}}$.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.32-40
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• 2010

This study was performed to determine the quality characteristics of mugwort-Sulgi with added chemical leavening agents. Mugwort-Sulgi was prepared with different levels of baking soda (0.3, 0.6, and 0.9%) and baking powder (0.3, 0.6, and 0.9%) and stored for 4 days. The a value significantly decreased with the addition of baking soda, and the b value significantly decreased over storage time. The pH value was significantly increased by the addition of baking soda, and significantly decreased with baking powder. The rate of swelling and poring was significantly increased with the addition of baking powder, and significantly decreased with baking soda. Hardness, springiness, cohesiveness, and gumminess were significantly increased with the addition of baking soda, while it significantly decreased with the addition of baking powder. According to sensory evaluation, taste, texture, and overall acceptance were highest in mugwort-Sulgi with 0.6% baking powder.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.694-700
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• 2003

Changes in the Qualify Properties of Doenjang Prepared using the Powder or extracts of Paecilomyces japonica were investigated during fermentation at 20$^{\circ}C$. The moisture content was increased during fermentation but was not significantly different in all treatments. The pH of Doenjang with p. japonica was lower than the control group and decreased with the fermentation time. The amino nitrogen content increased gradually for up to 60 days and decreased slightly at 90 days. The L, a and b value decreased in proportion to the fermentation period and those of Doenjang with P. japonica powder were the lowest. From the results of the sensory evaluation, the color of the control group was similar to "yellow" but that of the Doenjang made from powder of P. japonica was close to "dark brown" and those of the Doenjang made from the P. japonica extract were darker than that of the control group. The texture was "glossy and smooth" in all cases and preference about the texture was high. The Doenjang with added P. japonica Powder had a saltier taste and the Doenjang with P. japonica Powder had the least sweet taste. In the flavor and overall Preference, the Doenjang with P. japonica powder was the lowest.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.749-760
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• 2013

The purpose of this study was to examine the characteristics of quality and anti-oxidation of brown rice Jeung-pyun dough containing different amounts of acorn flour. The acorn flour added brown rice Jeung-pyun's specific volume increased at the second week of storage to 1.33~1.55mL/g, while the fourth week decreased to 1.57~1.64 mL/g. The pH of Jeung-pyun (5.19~5.36), in general, was higher than dough (5.14~5.22). The gelatinization was decreased to 1.69~2.24 range as storage period increased. Especially, the 9% acorn flour added group's gelatinization was delayed than other groups. The mechanical texture of hardness as the amount of acorn flour increased, while adhesiveness, cohesiveness and springiness reduced. The sensory evaluation results show that 9% acorn flour added group had generally high marks in appropriateness.

• The Korean Journal of Community Living Science
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• v.17 no.2
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• pp.61-68
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• 2006

This Study was conducted to investigate the processing quality of high-amylose content rice(goami) flour for noodle. The potassium and magnesium contents of rice flour were negatively associated with gross score of noodle making mixed with wheat flour. The high-amylose content of rice flour was closed associated with gel consistency negatively and with hardness of rice noodle positively, Setback viscosity of rice flour measured in a rapid visco-analyser(RVA) was significantly affected by amylose content as well as gel consistency. Also the amylose content decreased, the amylogram pasting temperature and the breakdown ratio increased. The low-amylose content rice(Chucheong) flour showed higher values in solubility. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Texture measurement showed that the noodles of composite flour containing 40% goami rice flour were superior to those wheat flour alone. Water binding capacity of the composite flour containing 40% goami rice flour was lower than that of 40% chucheong rice flour. In sensory evaluation, chewiness, overall acceptability of noodle with 40% goami ricer was evaluated as the best.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.543-549
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• 2012

Muffins were prepared with different amounts of rice bran powder (0~30%), and their quality characteristics were investigated. The specific gravity of batters increased with increasing rice bran. While the initial pasting temperature increased with increasing rice bran amount, peak viscosity and viscosity at $95^{\circ}C$ after 15 min gradually decreased. The pH value of batters and muffins decreased with increasing rice bran amount. Moisture content of muffins was affected by the addition of rice bran powder. The lightness and yellowness values of muffins decreased with increasing rice bran amount, whereas redness value increased. For textural characteristics, hardness, gumminess and chewiness of muffins significantly increased with increasing rice bran amount, whereas cohesiveness and springiness decreased. Aircell uniformity of muffins became larger and more random as rice bran powder content increased. In the sensory evaluation, scores of taste and texture were the highest in muffin added with 5% rice bran powder. Overall acceptability was highest in control and the 5% group without any significant difference. Values of color, flavor, taste, texture and overall acceptability of muffins tended to decrease as rice bran powder content increased.

• Journal of the Korean Dietetic Association
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• v.20 no.3
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• pp.212-226
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• 2014

The purpose of this study was to determine the optimal composite recipe of rice muffin using three different amounts of Chinese artichoke (Stachys sieboldii MIQ) powder, brown sugar, and egg. Response surface methodology (RSM) was used to obtain 16 experimental points (including three replicates of Chinese artichoke powder, brown sugar, and egg), and the Chinese artichoke rice muffin formulation was optimized using rheology. The results of the sensory evaluation showed very significant values for color, texture, sweetness, and overall quality (P<0.05). The results of the color, texture, and chemical analyses showed significant values for crumb redness (P<0.01), crumb yellowness (P<0.05), crust redness (P<0.05), crust yellowness (P<0.001), crust lightness (P<0.05), adhesiveness (P<0.01), springiness (P<0.001), gumminess (P<0.01), cohesiveness (P<0.05), moisture content (P<0.05), and sweetness (P<0.05). As a result, optimum formulations obtained by numerical and graphical methods were found to be 8.28 g of Chinese artichoke powder, 66.20 g of brown sugar, 111.72 g of sticky rice powder, 30 g of rice powder, and 59.37 g of egg.