• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.345-351
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• 2013

The purpose of this study was to investigate the rheological properties of noodles containing garlic powder, which was added to noodle bases at 1, 3 and 5% concentrations. The physical properties of the noodles with garlic powder were tested by a rapid viscoanalyzer (RVA), a farinogram, and an alveogram. The initial pasting temperature were increased with the increments in the ratio of garlic powder, whereas peak viscosity, breakdown decreased. The consistency of Farinogram was increased with the increments in the ratio of garlic powder but did not show a significant difference. The mechanical tolerance index value of noodles containing garlic powder were lower than that of the control. The $P_{max}$ and L value of the alveogram decreased with garlic powder increments.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.413-418
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• 2002

The dough was frozen either before or after fermentation at the five different freezing and storage conditions. Although fermentation before freezing was effective for rapid freezing, it reduced bread volume of the dough frozen at both air freezer and liquid immersion freezer. Freezing at the air freezer set to $-70^{\circ}C$ took more time for freezing and resulted in lower bread volume than freezing at the immersion freezer set to $-20^{\circ}C$. Therefore, the freezing in the liquid immersion freezer was more effective to reduce the freezing time and increase the bread volume. At the liquid immersion freezer, the higher temperature was more effective than lower temperature. The doughs frozen in a liquid immersion freezer set to $-10^{\circ}C$ and fermented after de-frosting produced higher bread volume than control unfrozen dough. And also there was no significant difference in bread volume between the control unfrozen dough and the dough frozen in a liquid immersion freezer set to $-10^{\circ}C$, fermented before freezing and re-fermented after defrosting. The longer proof time and greater loaf volume obtained for the dough frozen and stored at the air freezer set to $-70^{\circ}C$. Therefore the optimum process for freezing the dough was freezing immediately after mixing, storing at $-10^{\circ}C$ in a liquid immersion freezer and fermented after defrosting.

• Food Science and Preservation
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• v.16 no.4
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• pp.525-533
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• 2009

To explore cattail pollen powder as a functional food ingredient, we analyzed the general components of pollen powder, tested changes in the physical properties of dough containing the powder, and investigated the process ability of powder-containing dough in bread making by adding 3%, 6%, or 9% by weight of pollen powder to wheat flour. Cattail pollen powder consisted of (all w/w) 12.7-13.2% water, 15.7-17.8% crude protein, 1.3% crude fat, 7.5-7.7% free sugar, 14.7-18.6% crude fiber, 3.4-4.9% pollen, and 49.7-55.9% soluble nitrogen-free extract (NFE). Analysis of the physical properties of dough mixed with pollen powder showed that as more pollen powder was added, the absorption rate increased, but dough stability decreased. With increasing levels of cattail pollen powder, the falling number decreased, and amylase activity increased. Fermentability was highest in dough made with 3% by weight of pollen powder, and the bread product made from such dough had the greatest volume. As more cattail pollen powder was added, the moisture activity in dough tended to decrease to a greater extent than seen in control dough, and this tendency increased with time. We found that longer storage periods were associated with greater hardness and springiness, which indicated degradation in product quality. Therefore, it is suggested that bread products containing cattail pollen powder should be consumed within 3 days of preparation. In a taste survey, bread baked with 3% (w/w) cattail pollen powder scored highest in all questionnaire items.

• Food Engineering Progress
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• v.15 no.4
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• pp.376-381
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• 2011

The baking performance of Cudrania tricuspidata leaf powder as a value-added food ingredient was investigated in a model system of sponge cakes. Cudrania tricuspidata leaf powder was incorporated into cake batter at 5 levels (0, 5, 10, 15, and 20%, w/w) by adding equivalent amount based on total weight of wheat flour. The specific volume, height, moisture content, volume index, and symmetry index of sponge cakes decreased significantly with the increase in Cudrania tricuspidata leaf powder content (p < 0.05). Sponge cakes became darker and firmer with increase in Cudrania tricuspidata leaf powder content (p < 0.05), as indicated by decrease in the $L^*$ and increase in the firmness measured by the texture measuring instrument. Total polyphenol content also increased gradually as the Cudrania tricuspidata leaf powder content increased. Finally, the consumer acceptance test indicated that addition of Cudrania tricuspidata leaf powder up to 10% in the formulation of sponge cakes did not significantly influence the consumers' acceptability with respect to taste and flavor. In addition, the overall acceptability was not different from each other for control and 5% sample (p > 0.05).

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.321-328
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• 2021

Brownies containing whey powder (WP) with different levels of substitutions for wheat flour (0, 10, 20, 30, and 40% substitution for WP 0, WP 10, WP 20, WP 30, and WP 40, respectively) were prepared, and their properties were compared. Regarding appearance, the collapse of the sample surface noticeably started from WP 30. The moisture content was higher in samples containing WP than in the control (WP 0), and the weight of the brownie increased with WP content. As the WP amount increased, both the total and specific volumes of the brownies decreased. Regarding texture, a higher amount of WP resulted in a decrease in hardness, whereas adhesiveness increased significantly. The antioxidant activity also increased with increasing WP amount (from 35.28 to 51.47%). Regarding sensory characteristics, 20 or 30% WP in brownies increased mouth-feel properties, taste, and overall preference. Based on the above results, WP could improve the quality of brownies, and a substitution level of 20% could be the most appropriate.

• Journal of the Korea Convergence Society
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• v.12 no.6
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• pp.197-203
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• 2021

In this study, to develop a higher value-added makgeolli, the Korean traditional rice wine were made of four kinds of raw material cereals (wheat flour, puffed rice, non-glutinous rice, and glutinous rice). To investigate the development potential of makgeolli as functional materials, their physicochemical characteristics, phenol, flavonoid, and vitamin contents, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical scavenging activity were evaluated. Puffed rice makgeolli and non-glutinous rice makgeolli among four types of makgeolli were higher contents of alcohol (16-16.5%). Of four types of makgeolli, puffed rice makgeolli showed 5.2±0.06 mg GAE/mL, the highest level content of total phenol, and flavonoid contents of them were similarly high, with a level of 470-490 ㎍ QE/mL. Puffed rice makgeolli containing the highest level content of total phenol resulted in 81.5%, the highest activity of ABTS radical scavenging. These results suggest that puffed rice may be an effective raw material for makgeolli to be developed the antioxidant functional materials.

• Food Science and Preservation
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• v.30 no.1
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• pp.98-108
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• 2023

The purpose of this study was to determine the vitamin B₁ and B₃ contents in 135 Korean domestic foods using high performance liquid chromatography (HPLC). The Standard Reference Material (SRM) 3233 and in-house control (grain, whole wheat and flour mixture) were used for quality control/assurance. As a result, vitamin B₁ was only detected in 54 of the 135 foods, ranging from 0.019 mg/100 g to 28.218 mg/100 g. Among the foods tested, the vitamin B₁ content was highest in ramen powder (28.218 mg/100 g) and lowest in boiled jjolmyeon (0.019 mg/100 g). In contrast, vitamin B₃ was detected in 108 of the 135 foods, ranging from 0.077 mg/100 g to 32.412 mg/100 g. We found that the vitamin B₃ content was highest in beef liver (32.412 mg/100 g) and lowest in boiled chicken heart (0.077 mg/100 g). The results of this study will be used as a nutritional database for the update of the Korean food composition table and will hence contribute to improving public health.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

• Korean Journal of Food Science and Technology
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• v.10 no.3
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• pp.320-330
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• 1978

Riced dehydrated potato granules with a good reconstituton quality was made from Irish Cobber (IC) and Shimabara which are representative varieties in Korea. A part of IC potato granules was packed in small vinyl-bags while the rest, including some BHA (75ppm)-treated granules, was packed in $301{\times}407$ plain tin cans. These granules were stored in a room at room temperature, and their physico-chemical properties and lipid composition were studied. The color of the granules was measured with a Hunter-type Tristimules colorimeter. L, $a_L,$ and $b_L-values$ were respectively 83.8, -1.1 and 18.3. Variety and package-type did not affect the color. In general, it was darker than that of commercial wheat flour, but whiter than that of commercial defatted soy flour. At $100^{\circ}C$, the granules, irrespective of variety and package-type, absorbed water rapidly, and reached the maximum moisture content of $90{\sim}92%$ in 3 min., whereas they absorbed water more slowly at $8{\sim}14^{\circ}C$, and reached the maximum content of $72{\sim}74%$ in 5 minutes. Peroxide, TBA, carbonyl, acid, and iodine values of the granules after 3 months storage were respetively $150{\sim}460\;meq/kg,\;20{\sim}26,\;154{\sim}380$ micromole, $24{\sim}59,\;and\;70{\sim}78$. Except iodine values, all the chemical values were affected by variety and package-type. Ether and $CHCl_3-extracts$ of the granules from IC and Shimabara were subjected to GLC and TLC analyses. In case of IC, the major fatty acids were palmitic, stearic, and oleic (30.0, 18.8, 40.6), while in case of Shimabara they were palmitic, oleic, and linoleic acids (26.7, 39.6, 23.4%). The major lipid classes were, in both cases, triglycerides and phospholipids. Their contents were raspectively 19.1 and 43.1 (IC), and 30.1 and 37.4% (Shimabara).

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.435-444
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• 2016

This study was conducted to investigate the effects of natural preservatives (G3, G3-1, F3, and F3-1) using Cordyceps militaris on improvement of food quality and safety of noodle during storage. Wheat flour noodle were prepared using three different concentrations of natural preservatives (0.100, 0.200, and 0.400%). Changes in microbial populations, pH value, titratable acidity, and sensory evaluation were measured during storage at $12{\pm}2^{\circ}C$ for 3 days. Overall, use of natural preservatives resulted in lower levels of total mesophilic bacteria, coliform, yeast and mold in noodle compared to the control. In particular, natural preservatives using $2{\times}$ MIC concentrations (0.400%) of F3 and F3-1 were effective at maintaining levels of total mesophilic bacteria for noodle during storage. The pH values of noodle made with F3 and F3-1 were higher than the others. The titratable acidity of noodle with natural preservatives did not significantly change during storage. In sensory evaluation, appearance, color, and overall acceptability of noodle with F3 and F3-1 were preferred than the control. These results could provide useful information for developing an alternative preservation method to improve food quality and shelf-life of noodle using natural preservatives.