The aim of this study is to investigate the effects of combined drying conditions on the quality characteristics of lotus root chips. A combined drying was conducted using the superheated steam (SHS) at 220°C for 6 min, then subsequent contact drying at 150°C for specified times (2, 4 or 6 min) and finally hot air at specified temperatures (50, 60 or 70°C) for 1 hr. Changes in appearance of lotus root chips such as surface color, shrinkage and deformed shape were resulted from the extent of time and temperature of post-drying conditions. Moisture content of lotus root chips decreased with increasing the time and temperature of post-drying process. Surface color of lotus root chips was determined mainly by the contact drying step of a combined drying process. Polyphenol content was influenced by the temperature of hot air rather than the duration of contact drying. Meanwhile hardness of lotus root chips decreased significantly with increasing the duration of contact drying. These results suggested that a combined drying process with appropriate processing conditions could be applicable successfully for the manufacturing of un-fried lotus root chips.

The aim of this study was to evaluate the quality characteristics, antioxidant activities, and sensory properties of macaron with cabbage powder (CP). Physicochemical and sensory properties of macaron with different amounts (0%, 1%, 3%, 5%, and 7%) of CP were examined. The quality of macarons was evaluated based on spread factor, baking loss rate, color, texture, antioxidant activities, and sensory evaluation. As amount of CP addition increased, spread factor, baking loss rate, and L and a values decreased, whereas b value increased (p<0.05). For texture properties, hardness, cohesiveness, and springiness were increased by addition of CP (p<0.05). The gumminess and brittleness did not show significant changes up to 3% CP addition although significant changes in 5-7% CP addition (p<0.05) were evident. The total polyphenolic contents, DPPH radical scavenging activities, and reducing power were significantly increased by addition of CP at high concentrations (p<0.05). In the consumer acceptance of macarons, 3% CP showed the highest in color, flavor, texture, and overall acceptance and 5% CP showed the highest in taste. Meanwhile, macaron containing 7% CP showed the lowest scores in texture and overall acceptance (p<0.05). These data suggested that adding 3% of CP was the optimal concentration for making macaron.

This study investigates the quality characteristics of dough and bread added with 6% chestnut shell powder and extruded chestnut shell powder at various conditions. As extrusion process variables, melt temperature (110°C, 130°C, 150°C) and moisture (25% and 30%) were controlled. Total dietary fiber content was slightly increased in extruded chestnut shell powder group. In the farinogram, absorption was significantly increased in the group of 25% moisture content and 30% moisture content (p<0.05). After 2 hours and 3 hours, the leavening heights of dough for control showed a similar tendency to that of dough with extruded chestnut shell at a melt temperature 150°C and with moisture content of 25% and 30%. Specific volume was the highest at a control of 3.74±0.08 cc/g and extruded chestnut shell powder group was slightly higher than the chestnut shell powder group. Firmness after 1 day on control of 107.42±14.52 g was similar to that of the bread with extruded chestnut shell at a temperature of 150°C and moisture content of 25% for 113.33±6.17 g. In conclusion, the extrusion-cooking of chestnut shell powder improved the quality characteristics of dough and bread. The optimum combinations of conditions in tested range were melt temperature at 150°C and moisture content at 25%, and melt temperature at 130°C and moisture content at 30%.

This study investigated the changes in the physicochemical properties of soybean sprout, radish, and pork loin during frozen Bibimbab production. The qualities of soybean sprout were affected by the blanching, thawing, and cooking processes, with the blanching process particularly regarded as an important process to attribute the overall quality of the soybean sprouts in the final product. High weight loss of radish was found in the thawing and cooking processes, while the weight loss was relatively lower than that of soybean sprout. However, mixing with hot rice can be attributed for the steep decrease in shear force of the radish. For pork meat, normally thermal treatment such as mixing with hot rice and cooking manifested quality deterioration. Based on the results, mixing process appeared to be the most important process which affected the final quality of the materials. To improve the quality of final frozen Bibimbab, therefore, it was recommended to freeze the food ingredient separately from rice prior to packaging, which warranted the follow up exploration.

본 실험에서는 냉동 새우(Litopenaeus vannamei)를 4oC에서 12일동안 저온 저장하며, 키토산 코팅과 천연보존제의 병행처리(0.05% carvacrol, 0.05% thymol)가 미생물(중 온균, 저온균, Pseudomonas spp., H2S 생성균)의 성장과 새우의 이화학적 특징(총 휘발성 질소화합물, pH) 및 관능적 품질(외관, 냄새, 전반적 수용도)에 미치는 영향을 살펴보았다. 키토산 코팅과 carvacrol 병행 처리, 키토산 코팅과 thymol 병행 처리는 모든 대상 미생물의 성장을 억제하였고 특히 중온균, 저온균, H2S 생성균의 경우 실험 의 마지막 날인 12일째까지 유의적인 항균효과(p < 0.05)를 보였다. 이 처리구들은 총 휘발성 질소화합물과 관능적 특성(외관, 냄새, 전반적 수용도)에서도 12일째까지 유의적인 차이(p < 0.05)를 보였으나 pH에서는 유의적 차이 가 없었다. 따라서 키토산 코팅과 carvacrol 병행 처리, 키토산 코팅과 thymol 병행 처리는 새우의 주요 부패 미생 물의 성장을 효과적으로 억제하는 것으로 보이며 냉장 새우의 유통기간 연장에 활용할 수 있을 것으로 보여진다.

Quality characteristics of commercially available soybean and mung-bean flours in Korea were evaluated relative to product information such as bean content, price, chromaticity, proximate composition, water binding capacity, swelling power and solubility. Origin of raw materials was 23 in domestic products and 19 in imported products. The price of the product was 3.48 times more for raw soybean flour, 3.34 times more for fried soybean flour, and 3.47 times more for mung bean flour compared to imported soybean. In the domestic products, the lightness of raw soybean flour was higher than roasted soybean flour. The redness and yellowness of roasted soybean flour were higher than raw soybean flour. Moisture content of raw soybean flour was higher than roasted soybean flour, and crude fat, crude protein and carbohydrate content were higher in imported soybean flour. Ash and crude protein contents of mung bean were slightly higher than imported products. Water binding capacity of roasted soybean flour in domestic products was higher than raw soy flour, and there was no significant difference in solubility and swelling power. Correlation between quality characteristics of commercially available soybean and mung-bean flours products was found to be highly significant among measured items, except for solubility.

This study was carried out to investigate the characteristics of the quality of bread containing Red Ginseng Jung Kwa by-product, added in ratios of 0, 10, 20 and 30% of flour. It was found in dough and bread containing red ginseng Jung Kwa by-product that dough and loaf volume, specific loaf volume, baking loss, and pH decreased with an increasing amount of red ginseng Jung Kwa by-product. In addition, loaf weight and hardness were also reduced. In particular, hardness appeared to be 2.18 times higher for bread containing 30% Red Ginseng Jung Kwa by-product as compared to the amounts found in the control. For color, increasing the amount of Red Ginseng Jung Kwa by-product reduced the L value, whereas the a and b values were increased. In the sensory evaluation, the highest overall preference score was observed in the bread containing 20% red ginseng Jung Kwa by-product, whereas the lowest score was found in the control (no red ginseng Jung Kwa by-product added). It was concluded that pan bread containing red ginseng Jung Kwa by-product could be prepared with good acceptability, and that its optimum concentrate was found to be 20% of flour.

We examined the quality characteristics of pound cake with prepared Aronia melanocarpa powder, which included the physical characteristics, antioxidant activity and sensory evaluation in this study. Pound cakes were prepared with various ratios of Aronia powder (0, 5, 10, 15, 20%). No significant difference in loss rate or weight was found from increased Aronia powder concentration. The color of pound cake was darker and reddish with the addition of Aronia powder. Lightness (L) and yellowness (b) significantly decreased with the addition of Aronia powder, whereas redness (a) increased (p<0.05). the qualities of hardness, cohesiveness, gumminess and chewiness of the pound cake prepared with the addition of Aronia powder were significantly increased when compared to control(p<0.05), with exception of 20% addtion. Total phenolic contents and DPPH radical scavenging activity was significantly elevated by the addition of Aronia powder(p<0.05). The pound cake with 10% Aronia powder showed the strongest positive sensory properties with regard to taste and overall palatibility. These results suggest that the addition of 10 % Aronia to pound cake batter could well serve to improve the overall quality, texture and taste of the final product.

As the consumption of wheat has increased recently, the number of people who have digestive problems resulting from gluten in wheat has also increased. Teff has an attractive nutritional profile, as it not only gluten-free but also high in dietary fiber, protein, iron, and calcium. Seven samples were prepared for this study. The quality characteristics of gluten-free noodles were evaluated based on pH, salinity, water absorption, turbidity, color, texture properties, tensile strength, and SEM. The pH value was the highest in TF100 with a pH of 6.66 and the lowest in the control with a pH of 6.42. Salinity showed no significant difference among all samples, and it ranged from 0.02~0.04% (p<0.05). Water absorption was the highest in TFX with a value of 66.11%, and the lowest in the control with a value of 44.81%. Turbidity showed no significant difference among all samples, and it ranged from 0.14~0.21 O.D. (p<0.05). While the lightness and yellowness values decreased with an increase in teff flour content, the redness value tended to decrease. The color difference value was the highest in the sample group without gluten. Based on the texture profile analysis, the hardness was highest in the control with a value of 46.74 N and lowest in TF100 with a value of 18.34 N. The springiness showed no significant difference among all samples. The cohesiveness was highest in the control with a value of 0.92 N. The chewiness decreased with an increase in teff flour content. Although the control with gluten had the highest tensile strength at 3.42 kg/cm2, TFX had considerable tensile strength at 2.30 kg/cm2. This study demonstrated the processability of gluten-free noodles using teff flour.

The objectives of this study was to investigate the properties and stability of the wet noodles added to nanoemulsion as a industrial model system, and in so doing, survey practical applicability in the food industry. In order to test out these objectives, the characteristics and stability of the wet noodles added to nanoemulsion were investigated and their cooking characteristics and capsaicinoids loss were examined. As a result, the test results showed that the findings indicated that the post-cooking loss of capsaicinoids in the wet noodles added to double-layer nanoemulsion covered with chitosan was less than the losses in the wet noodles added to any other noodles. More especially, this demonstrates that the noodle added to double-layer nanoemulsion covered with chitosan scored significantly higher than the others with reference to their cooking properties, color, texture, stability for storage stability, and sensory evaluation. These results show that the findings of this study demonstrated that the noodles added to nanoemulsions could be produced as a food-grade merchandise because they could provide enhanced encapsulation capacity of capsaicinoids and higher acceptability.

In the present study, kohlrabi-kimchi was prepared for assessment of changes in sensory qualities and measurement of changes in quality characteristics according to the storage period for the purpose of using kohlrabi as an ingredient of kimchi. Examination of the physicochemical properties of kohlrabi-kimchi according to the storage period showed that the acidity increased steadily throughout the storage period, while soluble-solids content, pH and hardness decreased as the storage period elapsed. Meanwhile, the L value increased and then it decreased as the storage period elapsed, but, the a value increased and the b value gradually decreased after day 14 of storage. Reducing sugars increased up to day 10 of storage, and then they decreased slowly after day 15 of storage. Measurement of changes in lactic acid bacteria in kohlrabi-kimchi according to the storage period showed bacterial growth showing typical tendencies of Kimchi with a rapid increase on day 5 of storage and a decrease thereafter. Assessment of sensory qualities of kohlrabi-kimchi according to the storage period showed that the highest scores for appearance and sourness, odor, texture, and overall scores were obtained on day 15 of storage. Based on the above results, it was determined that the optimal maturity period of kohlrabi-kimchi is day 15 of storage.

This study was performed to determine the effects of different processing methods (AD: drying at 50°C for 15 h; ADR: roasting after drying; SAD: drying after steaming; SADR: roasting after steaming and drying) on the quality characteristics, total phenolic content, anthocyanin content, DPPH radical scavenging activity, and reducing powder of red radish (Bordeaux and watermelon radish) tea. The pH of red radish tea was the highest with SAD. In terms of the total sugar content, Bordeaux radish tea showed the highest level with AD, ADR, and SAD, and watermelon radish tea showed the highest level with SADR. The a value of Bordeaux radish tea was higher with AD and ADR. The b value of Bordeaux radish tea was increased with steaming and roasting treatment. In terms of measuring the colors of watermelon radish tea, the L value was decreased while the b value was increased with roasting treatment. The total phenolic content, DPPH radical scavenging activity, and reducing powder with ADR and SADR were higher than those in samples prepared by different processing methods. AD and SAD resulted in higher anthocyanin contents than ADR and SADR. In terms of sensory evaluation, the appearance and color were rated higher with AD and SAD, whereas the flavor and taste were ranked higher with ADR and SADR than in the other samples. The results suggest that red radish (Bordeaux and watermelon radish) tea prepared by ADR and SADR processing methods can be utilized as health functional tea material with antioxidant activity.

To investigate the quality characteristics of domestic rosé wines marketed in Korea, 11 kinds of wines were purchased at the Korea Wine Festival in 2016. The color, physiological activity, aroma component and sensory evaluations were conducted. The hue value of rosé wines ranged from 0.592 to 1.990, with the Ro7 of Delaware having the highest value. The brightness of rosé wines ranged from 42.96 to 94.99, the redness from 3.20 to 59.37, and the yellowness from 8.43 to 24.83. Of the 11 rosé wines evaluated, 1 was a dry wine and 10 were sweet wines. The average sugar content of the sweet wines was 73.89 mg/mL. Among the organic acid contents, malic acid ranged from 0.214 to 2.903 mg/mL, and lactic acid content ranged from 0 to 3.423 mg/mL. Malolactic fermentation differed, depending on the source. The total polyphenol content of rosé wines ranged from 50.55 to 99.55 mg%, the anthocyanin content was 2.12 to 213.30 mg/L, and the DPPH radical scavenging activity of rosé wines was between 73.75 to 90.41%. A total of 41 volatile components were detected, including 7 alcohols, 22 esters, 4 terpenes, 3 acids and 5 other compounds. Of these, 9 compounds had odor activity value(OAV) greater than 1; these were identified as 1-propanol (alcohol, pungent), 3-methyl-1-butanol (harsh, nail polish), ethyl butanoate (strawberry, lactic), isopentyl acetate (fresh, banana), ethyl hexanoate (green apple, fruity), ethyl octanoate (pineapple, pear, floral), ethyl decanoate (fruity, fatty, pleasant), linalool (flower, lavender) and limonene (lemone, orange). As a result of the sensory evaluation, the Ro5 wine made from Campbell Early grape, and having a good color, flavor and taste, was the most preferred.