• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.727-734
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• 1996

Lipid composition was compared among rice varities such Dongjin, Jinmi and Tamjin as high, medium and low sensory quality, respectively Total and purified lipid contents of Jinmi were 1.7~2.2 times higher than those of Dongjin and Tamjin, and the lipid contents had not showed a tendency in the rice varieties with different sensory quality Dongjin of high sensory quality had high contents as 9.2~13.5% of neutral lipid and 3.1~4.7% of phospholipid, and low content as 12.3~18.2% of glycolipid compared with Jinmi and Tamjin of medium and low sensory quality. The rice varieties had not showed a tendency as a difference of sensory quality in compositions of neutral and phospholipid. As the sensory quality increased in the rice varieties, monogalactosyl diglycerides, steryl glycosides had high contents as 0.4~19.24% and 14.4~17.1%, and esterified steryl glycosides, celebrosides and digalactosyl diglycerides had low contents 15.3~28.1%, 1.2~5.7% and 2.8~3.8%, respectively, in glycolipid. Fatty acid composition also had no tendency as a difference of sensory quality of the rice varities in compositions of neutral and phospholipid. Palmitic acid, however, had a high content as 0.4~22.6% and linoleic acid had a low content as 5.0~12.0% in fatty acid composition of glycolipid.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.107-115
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• 1996

In order to study the effect of modified starch and biopolymer on the quality of smoked pork sausage, acetylated starch and biopolymer were added to the smoked pork sausage and physical characteristics, sensory qualify, and water holding capacity were Investigated. In the textural characteristics SA, SB and SC group were lower in hardness than control group. Cohesiveness was lower only on the SA group which was added by 0.6% acetylated starch. Adhesiveness was higher on the SA and SC group by addition of biopolymer. All treatment group were lower in springiness than control group. The effect of biopolymer and acetylated starch on gumminess and chewiness was evident but not constant In each group. In the mechanical characteristics such as hardness, springiness, gumminess, chewiness were indicated positive correlation coefficient, the other hand negative correlation in adhesiveness. The result of folding test was not changed in 20 days storage. At 30 days storage SB group contained the 0.6% acetylate starch showed the best point. The other hand the biopolymer added SA and SC group less acceptable, the biopolymer added SA and SC group, which were added by biopolymer and acetylated, indicated cap. 65% lower VBN value than control group. Sensory evaluation were not significantly difference in hardness, fracturability and adhesiveness but cohesiveness was higher in SC group. Gumminess was significantly higher in SA and SC group by biopolymer addition. Overall acceptability in sensory evaluation were significantly higher In SC group by biopolymer addition. Overall acceptability in sensory evaluation correlated significantly with fracturability, chewiness and gumminess. Chewiness of sensory evaluation and mechanical gumminess were not significantly correlated.

• Korean Journal of Human Ecology
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• v.9 no.4
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• pp.75-81
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• 2006

In this study on the recipe for Yakgwa in Jeonbuk province, a survey of the ingredients, the quantity and the recipe for Yakgwa were conducted by an interview with the notable maker of it in 9 regions ; Jeonju, Imshil, Jangsu, Jeongup, Namwon(Samaemyeon & Dukgwamyeon), Wanju, Gochang, Iksan, away from each other. The hardness testing and the sensory evaluation of Yakgwa were carried out to compare with the control group and Jeonbuk Yakgwa. The results of this study are as follows ; 1. Common ingredients of Yakgwa examined in 9 regions were flour, sesame oil or soybean oil, honey or sugar, ginger juice, alcoholic drinks and etc. The quantity of oil (sesame or soybean) per kilogram of flour was as follows between one-half and one cup of oil, between one and three cups of honey or sugar, between one-half and one cup of ginger juice and between one-half and one cup of alcoholic drinks. Making of Yakgwa in Jeonju and Imshil area, knead flour with the liquid ingredients which are mixed together before. In other areas, after sifting the mixed flour with sesame oil, and then knead the remaining with the sifted. 2. The result of the hardness testing of Yakgwa was that it is higher in this order, Iksan, Imshil, the control group, Jeongup, Jeonju. With while the difference of syrup used in each of them, the result of hardness testing in the same order shows that the component of Yakgwa has more great effect on the hardness than a kind of syrup on which the result by using syrup before&after cooking. And in the sensory evaluation, the surface color of Iksan Yakgwa was the most bright of all, and the shininess was of Imshil and the control group, the cracked level, the softness, the sweet taste and the oily taste of Jeonju Yakgwa was better than other Also, the overall preference, though less meaningful, was same result.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.513-518
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• 2003

Three kind of apple kochujangs were prepared using different commercial meju (normal commercial product, two commercial product from Aspergilius sp. and Bacillus sp.) and investigated about characteristics. The contents of total free sugar were the highest, 22.43% in apple kochujang (II) after 10 week fermentation. The glucose was specially high ratio in apple kochujang (III). The contents of total amino acid were 107.53~401.52 mg% in apple kochujang (I), 108.69~441.19 mg% in apple kochujang (II) and 106.82~423.28 mg% in apple kochujang (III). From the sensory evaluation after 12 weeks, the scores for flavor preference and total acceptability were the highest in apple kochujang (III). There was no significant difference for taste and color in apple kochujangs.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

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 qualify 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 caltivars 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. 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 torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” 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 mcroscope. 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 Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation 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 bread. 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 gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.458-463
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• 2007

This study was carried out to investigate potential use of Scutellaria bicalensis Georgi (SBG) as an ingredient for extending the shelf life of tofu. The spore of Bacillus sp. KN-4 was isolated from commercial tofu and inoculated to soybean milk to prepare artificially contaminated tofu. The contaminated tofu was stored in the presence of 0.05 and 1% of SBG extract at $25^{\circ}C$ for 72 hrs. The pH changes of contaminated tofu with SBG extract was slower than those of control during storage. The degree of pH change decreased as the concentration of SBG extract was increased from 0.05% to 0.1%. The change of titratable acidity of the tofu showed the same tendency as pH change during storage. Total cell number of the SBG extract added tofu was lower about $1{\sim}2$ log cycle (0.05% SBG extract) or $2{\sim}3$ log cycle (0.1% SBG extract) than that of control after storage for 12 hrs at $25^{\circ}C$. The color changes of the tofu did not show any difference with and without SBG during storage at $25^{\circ}C$. The strength and hardness of the tofu was improved by the addition of SBG extract. Especially, the strength and hardness of tofu in the Presence of 0.1% SBG extract did not change during storage time. The sensory Qualify of SBG extract added tofu was better than control in texture, but not in taste and color. The overall acceptability of the SBG extract added tofu was similar to control.