• Journal of the East Asian Society of Dietary Life
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• v.14 no.4
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• pp.379-386
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• 2004

Jeung-Pyun is a traditional Korean fermented rice cake leavened by yeast. To develop a functional Jeung-Pyun, mulberry leaf(ML) were added to the rice at the levels of 0, 2, 4, 6, 8%, respectively. Physicochemical, sensory, texture and surface characteristics of Jeung-Pyun were examined. The specific volumes of all the Jeung-Pyun's with ML were significantly lower than that of control(0% ML) and 4% ML sample showed the highest volume among them. The pH of ML Jeung-Pyun batters decreased with fermentation time. Overall quality of Jeung-Pyun with ML obtained lower value than the control. Among the texture properties measured with rheometer, hardness, cohesiveness, gumminess and brittleness of ML Jeung-Pyun decreased according to the amount ML added and springiness was not significantly different. The surface structure by SEM showed that Jeung-Pyun added with 4% ML had the largest and the most uniform air cells. In conclusion, the most acceptable concentrations of ML on the basis of overall quality in sensory evaluation and physicochemical characteristics were 2% or 4%.

• Food Science of Animal Resources
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• v.44 no.4
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• pp.861-872
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• 2024

The aim of this study was to determine the effects of sous-vide cooking temperature on the triceps brachii of black goats. Triceps brachii of black goats (12 months) were sous-vide cooked at 55℃, 60℃, and 65℃. The samples were examined for color, scanning electron microscope photographs, sarcomere length, fiber cross-sectional area, cooking yield, shear force, sensory evaluation, and aromatic profile. The results showed that CIE a^*, CIE b^*, and chroma increased with increasing sous-vide cooking temperature. However, the cooking yield significantly decreased with increasing sous-vide cooking temperature, and the shear forces of the 60℃ and 65℃ samples showed no significant differences. For sensory evaluation, the 60℃ sample showed the highest scores for flavor, texture, and off-flavor. Furthermore, the 60℃ sample showed the significantly lowest value of octadienone (aroma characteristics of metallic) intensity (p<0.05). Therefore, sous-vide cooking of triceps brachii of black goats at 60℃ is effective in reducing off-flavor and improving tenderness.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.81-92
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• 1999

This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volumes of adding Sungumcho power. The results are summarised as follows. 1. Sensory evaluation: The best recipe of Sungumcho Kyongdan was Sungumcho powder 1%, 2%, 3%. 2. The result of rheometer test was 1%, 2%, 3%, 4%, 5% Sungumcho Kyungdan were stabler than 0%.

• Journal of the Korean Dietetic Association
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• v.18 no.3
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• pp.213-221
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• 2012

The principal objective of this study was to evaluate the quality characteristics of mungbeanmook prepared with five different levels (0, 5, 10, 15, and 20%) of Gugija (Lycii fructus) infusion. We analyzed Hunter's color values, pH, texture characteristics, and perfomed sensory evaluation of mungbeanmook prepared with Gugija infusion. The pH levels of mungbeanmook ranged between 5.45 and 6.12 and did not show significant differences. As Gugija infusion concentration increased, the color lightness "L" value decreased, whereas redness color "a" value and yellowness color "b" values increased (P<0.05). With regard to mechanical texture properties of the mungbeanmook samples, as the Gugija infusion concentration increased, the scores of hardness, chewiness, and gumminess all significantly decreased (P<0.05) whereas there were no significant differences in springiness or cohesiveness. The results of the sensory evaluation showed that the score of the LFLT10 sample (10% Gugija infusion) was significantly higher than those of others in terms of taste, color, flavor, texture, and overall quality (P<0.05). Taken together, the recommended optimum level of Gugija infusion in mungbeanmook is 10% for sensory evaluation. Gugija infusion can be a useful approach to improving quality of mungbeenmook as a functional food.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.13-23
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• 2010

The principal objective of this study was to develop the optimal recipe for muffins prepared with replacement of sucrose with trehalose. The effects of trehalose on properties and staling of muffins during storage days(0, 1, 3, 5 days) were evaluated in terms of height, volume, weight, specific volume, baking loss rate, crumbscan, colorimeter, texture analyzer and sensory evaluation. Crust thickness of muffins containing trehalose evaluated with crumbscan decreased as the content of trehalose increased. Lightness(L value) of muffins with trehalose increased for the storage days, but muffins without trehalose decreased. yellowness(b value) increased significantly as the trehalose content increased. Hardness value of muffins was reduced by adding trehalose; however, the resilience value of muffins with trehalose increased significantly. Finally, the sensory evaluation revealed that muffins with 25% of trehalose showed the best result in texture, taste and overall preference.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.454-461
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• 1998

This study was conducted to aerermine the sensory evaluation and the texture characteristics after making greentea Sulgidduk and Julpyun added to greentea powder in according to concentration which has nutritive value and medical effect of white Sulgidduk and Julpyun traditional dduk. Greentea Julpyun was better evaluated than Sulgidduk in color, flavor, hardness, chewiness and overall quality as the result of the sensory evaluation. In the whole sensory Julpyun was highly evaluated at the 3% of concentration of greentea powder but Sulgidduk was highly evaluated at 7% as the concentration of the greentea powder was getting stronger and stronger. In case of texture analysis hardness, cohesiveness, gumminess and chewiness of greentea Julpyun were getting lower by increase of concentration of greentea powder. The hardness, springiness, gumminess and chewiness of greentea Sulgidduk were lower by increase of concentration of greentea too. As the result of the measurement with texture analyser, Sulgidduk was lower than greentea Julpyun in the hardness, springiness, cohesiveness, gumminess and chewiness. As the result of the values of Hunter color system, the lightness and redness of greentea Julpyun were the lowest when nothing was added. The lightness and redness of greentea Sulgidduk were the highest in nothing added group. The yellowness was the highest at 3% of added greentea amount The resuts of correlation between the sensory properties and texture properties of greentea Julpyun showed that flavor described the lightness of measurement through texture and negative correlation, yellowness described positive correlation.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.509-515
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• 2010

This study was performed to investigate the quality characteristics of Sulgidduk added ssukgat. Sulgidduk was prepared with freeze-dried ssukgat powder, rice flour, sugar, and salt. The Sulgidduk was made with various amounts(0, 1, 3, 5, 7%) of added ssukgat powder. The moisture content, Hunter's color value, dietary fiber, texture profile analysis, and sensory characteristics of ssukgat Sulgidduk were examined. The addition of ssukgat powder has a tendency to decrease the water content of Sulgidduk. As the amount of ssukgat powder increased, the lightness (L) and redness (a) decreased, and the yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing ssukgat powder content. Chewiness, cohesiveness and springiness did not show significant differences with different amounts of ssukgat powder. The results of sensory evaluation showed that the sweetness, softness, and overall acceptability scores were the highest with Sulgidduk containing 3% ssukgat powder. In conclusion, these results show that the Sulgidduk with 3% of ssukgat powder contained dietary fiber is the best.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.5
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• pp.1437-1442
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• 2004

In this study, lotus root(Nelumbo nucifera G.) and omija(Schizandrae fructus), which have been used in oriental medicine and folks remedy, were examined to apply to functional foods. We prepared yanggaeng with lotus root, sugar, oligosaccharide, agar, omija extract solution and analyzed the nutritional composition(moisture, protein, fat, ash, crude fiber, carbohydrate, free sugar and minerals). Also we investigated texture profile and evaluated sensory characteristics of developed yanggaengs and 8 commercial ones. Potassium and crude fiber contents of yanggaeng with lotus root were higher than the commercial yanggaengs. Cohesiveness, springiness and gumminess of lotus root yanggaeng were the same levels of commercial yanggaengs. Sensory evaluation with the ones, showed that the lotus yanggaeng was more desirable than the commercial ones. Yanggaeng with lotus had good scores in texture profile and sensory evaluation compared with commercial yanggaengs. These results demonstrated that lotus root hadsufficient values to use a foodstuff for yanggaeng.

• 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.