• Journal of Radiation Industry
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• v.5 no.4
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• pp.383-391
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• 2011

This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.406-413
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• 2010

To enhance the yield and bioactivity of hot-water extract from herbal medicine, Astragalus membranaceus was hydrolyzed with carbohydrases, such as ClariSEB and Fungamyl. After hot-water extracts were prepared from each hydrolysate (HW-C/F), physicochemical property, antioxidant activity and sensory property were evaluated. The solid content ($^{\circ}Brix$) of HW-C/F was higher than hot-water extract from A. membranaceus no treated enzyme (control). Although pH of HW-C/F was lower than that of the control, the acidity was higher. Lightness of Hunter's color values was increased in HW-C/F whereas redness and yellowness were decreased. The contents of reducing sugar, flavonoid and polyphenol of HW-C/F were higher than the control but the content of ascorbic acid was not different from control. The inhibitory activity of HW-C/F against lipid peroxidation was slightly higher than control, but DPPH radical scavenging, ABTS reducing, metal chelating activities were significantly increased by HW-C/F. The sensory evaluation also revealed that the sensory panelists preferred HW-C/F to that of control. Therefore, hydrolysis by carbohydrases for preparation of hot-water extract from A. membranaceus is one of the good methods to improve antioxidative activity and sensory property of hot-water extract.

• The Korean Journal of Food And Nutrition
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• v.12 no.3
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• pp.252-257
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• 1999

In an attempt to evaluate the effects of calcium on paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on viscosity property cooking quality textural and sensory properties of Ramyon were examined. The contents of calcium used were from 1.0% to 3.0% based on flour weight. The viscosity property of wheat flour with calcium was increased the initial past-ing temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorp-tion stability and breakdown were increased by calcium. The shear extrusion force and hardness of Ram-yon manufactured with calcium were shown much higher value than those of control. At cooking quality examination of Ramyon manufactured with calcium weight of cooked Ramyon was increased by volume was decreased. Extraction amounts of Ramyon manufactured with calcium during cooking were much smaller than those of control. These changes will provided many advantages in the preparation of Ram-yon. The I2 reaction value of Ramyon manufactured with calcium and control were shown to almost same values. Sensory properties of cooked Ramyon which was manufactured with calcium showed quite acceptable. Based on the cooking and sensory evaluation test addition of 0.3% calcim to wheat flour may be suitable for processing Ramyon.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.443-449
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• 1997

Four-dimensional response surface methodology was applied to determine the optimum preparation conditions and to monitor sensory qualities of canned oyster mushroom during preparation. The optimum preparation conditions predicted for each corresponding sensory parameter of canned oyster mushroom were 181.29 g of oyster mushroom 205.36 ml of solution and 6.49min of roasting time for color, 214.01g, 195.79ml and 5.07min for appearance, 227.71g, 224.26ml and 6.50min for flavor, 250.30g, 183.63ml and 17.32min for taste, 211.59g, 178.21ml and 17.79min for mouth-feel, 249,.02g, 188.79ml and 17.80min for overall palatability of canned oyster mushroom, respectively. The optimum conditions, which satisfied with all sensory properties of canned oyster mushroom, were 240g, 200ml and 17min for content of oyster mushroom, content of solution and roasting time, respectively. Sensory scored predicted at the optimum conditions were in good agreement with experimental ones.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.410-415
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• 2004

Effects of ginkgo nut powder content on physical and sensory properties, and consumer acceptability of ginkgo nut gruel and cake were examined. In ginkgo nut gruel, greenness and consistency decreased, and sensory color intensity and ginkgo nut flavor increased with increasing ginkgo nut powder content. Consumer acceptability test indicated ginkgo nut powder : rice flour ratio at 4 : 6 had the highest overall and flavor acceptabilities. In ginkgo nut rice cakes, as ginkgo nut powder content increased, greenness, adhesiveness, sensory hardness, and cohesiveness of mass decreased, while sensory color intensity, ginkgo nut flavor, and chalkiness increased. Ginkgo nut cake with ginkgo nut powder : rice flour ratio at 16 : 84 had highest overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.246-254
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• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.711-716
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• 1991

Various multivariate statistics were applied to determine the relationships between sensory properties of 9 pre-cooked foods. Twelve sensory terms were selected to differentiate the food samples in stepwise discriminant analysis. Three factors accounted for 61.9% of total variation of 12 sensory attributes detected. Factor I was highly related to the qualitative sensory terms, while factor II to the quantitative ones. The principal component plot made it possible to define the relationships between sensory properties and food samples. In cluster analysis using average linkage and Ward's method, nine pre-cooked foods were classified into three clusters in terms of their sensorial similarities.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.506-514
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• 2003

The effects of Japanese apricot(Prunus mume Sieb. et Zucc.) flesh on baking properties of white breads were investigated by evaluation of specific loaf volume, pH, acidity, rheological property, color and sensory quality. Bread was processed by adding 4.7%, 9.4%, 14.1% and 18.8% of Japanese apricot flesh to basic formulation. The compositions of Japanese apricot flesh were 88.19% moisture, 0.45% crude ash, 4.10% dietary fiber, 4.04% citric acid and 0.41% total sugars. The specific loaf volume of the breads was decreased from 3.274mL/g to 1.857mL/g as Japanese apricot flesh contents increased from 0% to 18.8%. The pH of the breads decreased but the acidity of those increased as the percentage of Japanese apricot flesh to wheat flour increased. Lightness(L value) of the breads decreased by the addition of Japanese apricot flesh, while yellowness(b value) and redness(a value) increased. Texture measurement showed that springiness, cohesiveness and resilience decreased with increase of Japanese apricot flesh contents. While, hardness, gumminess and chewiness were the lowest in the bread with 9.4% Japanese apricot flesh, and increased in the bread with 4.7%, 14.1% and 18.8% Japanese apricot flesh contents. In sensory evaluation, the highest sensory scores for flavor, taste, aftertaste and overall acceptability were obtained when Japanese apricot flesh content was 4.7%, and softness and chewiness was the best when 9.4% of Japanese apricot flesh was added. The moisture content of the breads containing Japanese apricot flesh was higher than that of the control to add no flesh during storage at $25^{\circ}C$. Based on physical, rheological and sensory evaluation, addition of 4.7{\sim}9.4% Japanese apricot flesh suggested to be acceptable for processing bread.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.339-343
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• 1997

To investigate the possibility of making noodle with Chestnuts flour(C.F), it was mixed with wheat flour by the ratio of 70%. Making characteristics of noodle was studied in terms of the viscosity property, cooking quality test, color measurement and sensory evaluation. The viscosity property of noodles with 10~20% C.F was almost same value as control. In the cooking quality test, noodles with 10~30% C.F was almost same value as control in weight, volume and absorbance of cooked noodle. Color difference($\Delta$E) between noodles with C.F was not significantly different from control in color, only noodle with 10% C.F was same as control in texture by sensory evaluation test. Based on the cooking and sensory evaluation test, addition of 30% C.F to wheat flour may be suitable for making noodle.

• Korean Journal of Rural Living Science
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• v.6 no.2
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• pp.91-97
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• 1995

The sensory quality and the baking property of blonds containing 10-50% of rice flour with wheat flour were analysed by QDA. As sensory characteristics, color, air cell size, air cell distribution, flavor, softness, chewiness and overall quality were evaluated. Bread could be made successfully even using up to 50% rice flour. The color, flavor, softness and chewiness were increased in rice-wheat bread especially using 10∼30% of rice flour, but in case of using 40∼50% of rice flour those characteristics were not significantly different from those of wheat bread. The size of air cell in 10∼30% rice-wheat bread was not significantly different but in 40∼50% rice-wheat bread it was increased. The distribution of air cell was more even in 10∼30% rice-wheat bread than in wheat bread, but not in 40∼50% rice-wheat bread. The overall quality of rice-wheat bread was shown to be better in 10∼30% rice-wheat bread than in wheat bread.