• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.982-987
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• 2012

In this study, the quality characteristics of Topokkidduk, a traditional Korean rice cake, containing different amounts of garlic powder (0, 1, 3, 5, 7 w/w %) were investigated. The moisture content of Topokkidduk containing garlic ranged from 45.72~46.74% and was significantly higher than Topokkidduk in the absence of garlic. The Hunter color L value decreased with an increase in the amount of added garlic powder, whereas the a and b values increased. Texture analysis revealed that the hardness of uncooked Topokkidduk was significantly lower than Topokkidduk not containing garlic (p>0.05). The adhesiveness and springiness of both uncooked and cooked Topokkidduk did not vary significantly at the different garlic concentrations (p>0.05). The chewiness of Topokkidduk tended to decrease with an increase in the amount of added garlic powder. For the sensory evaluation, the intensity (color and flavor) and acceptability (color, flavor and taste) were lower for Topokkidduk containing 7% garlic powder than the other samples. The chewiness intensity was highest for Topokkidduk containing 1% and 3% garlic powder (p>0.05). The Topokkidduk containing no garlic powder and 3% garlic powder had the highest overall acceptability score (p>0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.948-956
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• 2013

This study investigated methods to improve the quality of Topokkidduk using grapefruit seed extracts and acid regulation agents. Topokkidduk was investigated in terms of its moisture, color, pH, texture, microbial composition, and sensory properties. The moisture content of Topokkidduk was highest for Topokkidduk supplemented with grapefruit seed extracts. The color of Topokkidduk (the L value) decreased, whereas the "a" value increased with the addition of grapefruit seed extracts. The texture of Topokkidduk was affected more by additives than storage temperature. The addition of grapefruit seed extracts and acid regulation agents were effective for the inhibition of microbial activity in Topokkidduk during storage. The overall acceptability values of Topokkidduk (without supplements) were highest among the samples. These results suggest that grapefruit seed extracts and acid regulation agents can be used to control microbial load and moisture levels in Topokkidduk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1612-1616
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• 2011

We investigated the quality of Topokkidduk created by an increasing number of extrusions (1,2, and 3 passes) using an extruder. The moisture content significantly increased with an increasing number of extrusions. The moisture content of Topokkidduk was highest at 50.8% (p<0.05) after 3 extrusions. A texture analyzer revealed that the hardness and chewiness of Topokkidduk was reduced and the cohesiveness was increased after more extrusions. Also, water absorption was reduced and solid content was increased after more extrusions. A sensory evaluation revealed that Topokkidduk after 2 extrusions (6.42 score) seemed better than other samples. Therefore, the moisture content, texture and sensory evaluation of Topokkidduk were most suitable after 2 pass extrusions.

• Food Science and Preservation
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• v.19 no.5
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• pp.688-695
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• 2012

The effect of soybean flour (0, 5, 10, and 15%) on the quality characteristics (moisture, color, water absorption, solid content, texture properties, and sensory properties) of Topokkidduk stored for two days was studied. The moisture content of Topokkidduk increased with increasing soybean flour concentration at all the storage times. The moisture contents of SF15 (soybean flour 15%) on storage days 0, 1, and 2 were 46.30, 46.30, and 45.00%, respectively. SF15 had the highest moisture content among all the samples. The color of Topokkidduk (L value) decreased whereas its a and b values significantly increased with increased soybean flour concentration (p<0.05). The cooking properties (e.g., water absorption and solid content) resulted from the opposite conditions. Thus, the water absorption decreased and the solid content increased with increasing soybean flour concentration. The texture analyzer revealed that the hardness, chewiness, and cohesiveness of Topokkidduk decreased and that its adhesiveness increased with soybean flour addition, but there were no significant differences in these according to the soybean powder concentration. The taste, flavor, color, hardness, springiness, and overall acceptability values of Topokkidduk containing SF5 (soybean flour 5%) after two storage days, obtained through a sensory test, were highest among all the samples. These results suggest that soybean flour may be utilized as a functional and valuable ingredient in Topokkidduk.

• Journal of Life Science
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• v.29 no.5
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• pp.588-595
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• 2019

This study was carried out to investigate the total polyphenol content and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity of hot water (EIW) and 80% ethanol (EIE) extracts of Enteromorpha intestinalis and the quality characteristics of Topokkidduk prepared with different amounts (0, 1, 3, and 5%) of Enteromorpha intestinalis powder (EIP). The total polyphenol contents of the EIW and EIE extracts were 2.04 and 6.73 mg tannic acid equivalents (TAE)/g, respectively. The DPPH radical scavenging activities of EIW and EIE were markedly increased in a dose-dependent manner, and were about 19.74% and 81.69%, respectively, at 10 mg/ml. The moisture content was higher at 0% EIP (p<0.05). The L value and the a value of Topokkidduk significantly decreased when the amounts of EIP increased (p<0.05), but the b value of Topokkidduk significantly increased when the amounts of EIP increased (p<0.05). Hardness, chewiness, adhesiveness, springiness, and brittleness increased with increasing EIP concentration. The cohesiveness was higher at 3% EIP, but no significant difference was noted between 0% and 1% EIP. The total polyphenol content and DPPH radical scavenging activity significantly increased upon addition of EIP (p<0.05). A sensory evaluation revealed a higher color, texture, and taste of Topokkidduk in groups containing 0% EIP, but the flavor was highest for Topokkidduk with 0% EIP added. Overall acceptability was higher at 0% EIP, but no significant difference was noted between 0 and 1%. These results suggest that Enteromorpha intestinalis has great potential as a source for natural health products.