This study aims to analyze the sensory characteristic of cooked rice made with 10 types of rice varieties produced in South Korea using descriptive analysis. Twelve subjects who cook rice regularly, at least once a week, were recruited for the study and participated as descriptive panelists. A total of 29 descriptive terms were developed to describe the sensory characteristics of cooked rice. The findings showed that there were significant differences in the sensory attributes, specifically the appearance and texture attributes among the rice varieties. Among the varieties, Haedeul, Ilpum, and Koshihikari were observed to have a large quantity of rice germ and a relatively yellowish appearance. In contrast, Samkwang, Chamdream, and Yeonghojinmi were relatively whiter than the other samples. Odae, Saecheongmoo, and Sindongjin were rated high in the attributes of roughness, hardness, and chewiness, and Jinsang was rated high in moisture, bitterness, stickiness, and wholeness of rice grains. The differences in the appearance and texture of these rice varieties are likely to significantly impact consumer preferences. Furthermore, the development of customized menus based on the sensory characteristics of the different varieties of rice could encourage consumers to purchase these varieties.

In this study, the authors investigated the quality characteristics of convenient rice porridge made from powder (PR) and half-rice (HR) sized freeze-dried cooked rice using Samgwang and Jinsumi rice. The hydration properties of the freeze-dried cooked rice and the color, viscosity, spreadability, and sensory evaluation of porridge were measured. PR showed significantly higher water-binding capacity, solubility, and swelling power than HR for both varieties (p<0.05). As a result of the quality characteristic of the porridge, PR showed significantly higher lightness, redness, yellowness, viscosity, and spreadability than HR (p<0.05). Acceptance testing showed that HR had significantly better results for all acceptance attributes than PR (p<0.05). Jinsumi HR showed better consumer acceptance for taste, texture, and overall acceptability than Samgwang HR (p<0.05). Intensity evaluations of sensory properties revealed that the Samgwang PR was more spreadable but was less chewy than Samgwang HR. Furthermore, Jinsumi HR had higher transparency, greater spreadability, and a better cooked-rice odor and savory taste than Samgwang HR (p<0.05). These results confirm that convenient porridges can be produced using freezedried cooked rice.

In this study, when manufacturing Yakgwa, 0, 25, or 50% of embryonic rice flour (ERF) was substituted for wheat flour (WF) to make the dough. After making Yakgwa by hot air frying (HF) or deep-fat frying (DF) methods, physicochemical characterization and acceptance tests were conducted. ERF had a higher water-binding capacity and a lower fat-binding capacity than WF (p<0.05). Yakgwa prepared by HF had lower crude fat contents, peroxide values, and expansion rates, but higher hardnesses, lightnesses, and rednesses (p<0.05) than that prepared by DF. Higher ERF substitution ratios reduced acid values and expansion rates and increased hardness (p<0.05). Acceptance testing showed 0% ERF Yakgwa prepared by HF had a significantly higher acceptance than Yakgwa prepared by DF. HF was found to have a positive effect on product acceptability. Yakgwa prepared with the DF method by substituting WF with ERF resulted in better flavor and overall acceptability than Yakgwa prepared with WF alone (p<0.05).

This study investigated the effect of the addition of various levels of pig head meat (HM) as a substitute for rear leg meat (RLM) on the physico-chemical quality characteristics of non-emulsified, smoked, and cooked sausage during refrigerated storage. Sausages were prepared in four variations according to the proportion (0%, 10%, 20%, or 30%) of HM added and maintained at 4°C. Quality measurements were taken for 28 days. The sausages added with the addition of 20% and 30% HM had significantly (p<0.05) higher moisture and lower protein content compared to those without the addition of HM. The pH value during the storage period was higher (p<0.05) in the sausages to which the HM had been added than in those without HM. The sausages with 30% HM showed the lowest (p<0.05) L* and b* values and the highest (p<0.05) a* value during the storage period. The 2-thiobarbituric acid reactive substances (TBARS) content, hardness, cohesiveness, springiness, gumminess, and chewiness of the sausages showed no significant variations with the addition of various levels of HM. These data suggest that RLM could be substituted with 30% HM because it does not negatively affect the quality of the non-emulsified sausage. However, a further study on sausages made with 100% HM instead of RLM may be needed to improve its utilization.

식감과 기능성이 우수한 혼합잡곡의 혼합비율 설정을 위해 보리, 검정콩, 팥, 조, 기장, 수수, 찹쌀 등을 혼합하여 취반전후의 품질 및 이화학 특성을 조사하였다. 아밀로그램 특성은 혼합잡곡 처리구별로 유의적인 차이를 보였으며, 쌀에 혼합할 경우, 잡곡에 비해 최고점도, 최저점도, 강하점도 및 최종점도는 증가하는 경향을 보였다. 쌀을 혼합하지 않은 잡곡과 쌀을 70% 혼합한 잡곡의 수분결합력은 105.32~136.05 및 111.93~127.87%, 용해도는 각각 15.85~25.21 및 4.90~23.89%, 팽윤력은 각각 19.41~22.13 및 19.01~24.29%로 혼합잡곡 처리구별로 유의적인 차이를 보였다. 혼합잡곡을 일반밥솥으로 취반한 밥의 명도, 적색도 및 황색도는 각각 47.62~64.89, 0.83~3.54 및 3.33~8.11이었고, 압력밥솥으로 취반한 혼합잡곡밥은 각각 42.14~59.52, 1.40~4.22 및 3.93~7.32로 혼합잡곡 처리구별로 색도는 유의적인 차이를 보이는 것으로 나타났다. 일반밥솥으로 취반한 혼합잡곡밥의 경도, 탄력, 부착성 및 찰기는 각각 102.2~157.0, 55.1~83.3, 19.3~33.2 및 34.9~50.9, 압력밥솥으로 취반한 혼합잡곡밥은 각각 57.2~119.2, 37.9~ 63.9, 21.4~40.7 및 44.3~72.0으로 혼합잡곡 처리구별로 조직감은 유의적인 차이를 보였으며, 전체적으로 백미밥에 비해 경도와 탄력은 증가, 부착성과 찰기는 감소하는 경향을 보였다. 취반 전 혼합잡곡과 일반 및 압력밥솥으로 취반한 혼합잡곡밥의 총 폴리페놀 함량은 각각 4.46~5.16, 0.58~0.93 및 0.65~0.96 mg GAE/g, 총 플라보노이드 함량은 각각 250.74~ 548.89, 129.26~207.04 및 127.41~218.15 μg CE/g으로 나타났다. DPPH radical 소거활성은 각각 79.25~181.61, 22.07~53.64 및 7.51~39.97 mg TE/100 g, ABTS radical 소거활성은 각각 203.25~328.24, 47.28~84.94 및 58.27~99.51 mg TE/100 g으로 잡곡류의 혼합비율에 따라 유의적인 차이를 보였다. 이상의 결과, 취반방법에 따라 페놀 화합물 함량과 radical 소거활성을 차이를 보여 취반방법에 따라 잡곡의 종류를 달리할 필요가 있을 것으로 생각된다.

This study was carried out to analyze the pasting and antioxidant characteristics of cooked mixed grains consisting of germinated millet and rice with varying addition rates and cooking methods. In this study, we chose two foxtail millets: glutinous (‘Samdachal’) and non-glutinous (‘Samdame’), along with a glutinous proso millet (‘Ibaekchal’). Cooked mixed grain rice-added germinated millet was cooked by general and high pressure cooking methods, with and without fermented alcohol. The peak and trough viscosity of germinated millet were decreased significantly with increasing amounts of germinated millet. The phenolic compounds and radical scavenging activity of cooked rice-added germinated millet increased significantly with the addition of germinated millet (p<0.05). The total polyphenol contents of cooked rice-added germinated Samdachal, Samdame, and Ibaekchal were 127.74~194.11, 128.20~192.56, and 128.88~171.28 μg GAE/g, respectively. The total flavonoid contents were 13.79~30.23, 14.77~25.99, and 15.28~29.56 μg CE/g, respectively. DPPH and ABTS radical scavenging activities were 3.31~5.73 and 6.31~9.69 mg TE/100 g for cooked rice-added germinated Samdachal; 3.14~8.58 and 6.05~10.19 mg TE/100 g for Samdame; and 3.37~7.45 and 6.27~9.27 mg TE/100 g for Ibaekchal, respectively. In this study, phenolic compounds and radical scavenging activity of cooked mixed grain rice-added germinated millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

This study was carried out to compare the cooked and antioxidant characteristics with of cooked mixed grain rice with an addition rate (0, 5, 10, 15 and 20%) of proso millet and various cooking methods. Mixed grain rice with added proso millet was cooked by general and high pressure cooking methods with and without fermented alcohol. All pasting characteristics, except for breakdown viscosity, decreased with increasing the amounts of proso millet. Water binding capacity and swelling power significantly decreased when increasing the amounts of proso millet, however the water solubility index significantly increased. The palatability characteristics of rice with added proso millet showed similar results to rice without proso millet. Total polyphenol contents of rice with 20% proso millet and fermented alcohol added, cooked by general and high pressure cooking methods, were 184.33±2.69 and 179.80±5.22 μg GAE/g, respectively. Total flavonoid contents increased as amounts of proso millet increased. DPPH radical scavenging activities with and without proso millet added were 4.20~7.50 and 2.97~5.19 mg TE/100 g, respectively. ABTS radical scavenging activities with and without proso millet added were 14.36~27.92 and 14.07~15.83 mg TE/100 g, respectively. In this study, cooked and antioxidant characteristics of cooked mixed grain rice with added proso millet were expected to be used as basic data for manufactured processed products.

This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in four countries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Eleven noodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, and pasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreased when noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties of wheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italian spaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest value for springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle (thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher for Japanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values for Korean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL) showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highest score with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores for chewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japanese udon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showed the lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodles showed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles. Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.

This study was conducted to determine the effects of partial replacement (40.0%) of sodium chloride by potassium chloride, potassium lactate and calcium ascorbate on quality characteristics of cooked pork ham during cold storage. The cooked pork hams with partial replacement of sodium chloride by potassium chloride and potassium lactate had lower lightness (L*) and higher bitterness than others (p <0.05). However, redness (a*), yellowness (b*) and overall acceptability of sensory properties were not different among the treatments (p >0.05). The partial replacement of sodium chloride by all substitutes leads to increase tenderness (p <0.05). There are no problems in microbiological stability and lipid oxidation of cooked pork hams with 40% replacement of sodium chloride by potassium chloride, potassium lactate and calcium ascorbate during cold storage. Therefore, it is possible to use potassium chloride, potassium lactate and calcium ascorbate as partial substitutes of sodium chloride in cooked pork ham.

We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter's color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness, adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, and 5-hydroxymethyldihydrofuran-2-one.

본 연구는 염화칼륨과 염화마그네슘의 첨가를 통한 염화나트륨의 대체가 소시지의 품질 특성에 미칠 수 있는 영향을 조사하기 위하여 CTL(1.5% 염화나트륨), KCL(0.9% 염화나트륨 + 0.6% 염화칼륨), MCL(0.9% 염화나트륨 + 0.6% 염화마그네슘), KML(0.9% 염화나트륨 + 0.3% 염화칼륨 + 0.3% 염화마 그네슘) 그리고 PST(1.5% Pansalt)로 처리하며 제조한 소시지를 4 ℃에서 30일간 저장하며 분석하였다. 명도를 나타내는 CIE L*과 적색도를 나타내는 CIE a*는 CTL에서 유의적으로 낮았으나 MgCl2를 첨가한 처리구인 MCL과 KML에서는 높은 CIE L*과 a*를 나타내었다(p<0.05). pH는 저장 기간 중 CTL에서 다 소 높게 나타난 반면 MgCl2를 첨가한 처리구에서는 두 처리구간 유의적인 차이를 나타내지 않았다 (p>0.05). 수분함량은 저장초기 KML에서 다소 높게 나타난 반면 조지방, 보수력, 경도 그리고 응집성에 서는 MCL에서 높게 나타났다(p<0.05). 황색도를 나타내는 CIE b*는 Pansalt를 첨가한 PST에서 다른 처 리구들에 비해 낮게 나타났으나 검성과 씹힘성은 MgCl2을 첨가한 MCL과 KML 처리구에서 다소 높게 나 타났다(p<0.05). 따라서, 결과적으로 KCl을 이용한 NaCl의 일부 대체는 소시지의 조직적 측면에서는 많 은 개선이 있었으나 육색에서는 다소 기대에 미치지 못하는 결과를 나타내는 것으로 조사되었다. 그러나 NaCl을 MgCl2로 대체한 소시지에서는 MgCl2의 함량 조절을 통한 MgCl2 특유의 쓴맛을 개선할 수만 있 다면, 기존 제품 대비 육색과 조직감이 상당히 개선되면서도 Na의 함량 또한 저감시킬 수 있는 소시지의 생산이 가능할 것으로 판단된다.

Effect of gamma irradiation on quality properties of half-cooked noodle was studied. The noodle were treated with lactic acid(0.1%, w/w), heat(10 min in boiling water) or their combination after cooking for 3 min, and irradiated at 0, 5 and 10 kGy. The noodle were stored at 25℃ for 5 weeks and microbial population, Aw, pH, and texture profiles were examined. Fungi were completely eliminated by gamma-irradiation with 5 or 10 kGy does. Number of aerobic bacteria were also decreased by 2 and 4 log cycles with dose of 5 and 10 kGy, respectively. The D_(10) values of aerobic bacteria were 2.34-2.95 kGy. Growth of the aerobic bacteria that survived even at 10 kGy of irradiation were significantly inhibited during storage. Acidification of half-cooked noodle was suppressed by gamma irradiation but A_w were not affected. Stickiness was decreased at the beginning of storage by gamma irradiation but was restored after 3 weeks. The results indicated that the gamma irradiation would be useful to improve quality and storage stability of half-cooked noodle.

This study evaluated the quality characteristics, polyphenolic compounds, and radical scavenging activity of cooked-rice added to commercially available mixed grains. L-value of cooked-rice with various mixed grains decreased compared to that of cooked-white rice; however, a- and b-values increased. Hardness and elasticity of cooked-rice added to various mixed grains were significantly lower in the pressure cooker compared to the electric cooker. There was no significant difference in adhesiveness and stickiness between rice from the electric cooker and pressure cooker. Total polyphenol and flavonoid contents of cooked-rice added to various mixed grains were significantly increased. The average total polyphenol content of cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker were 16.50 ± 3.86 and 15.88 ± 3.52 mg gallic acid equivalent /100 g, and flavonoid contents were 1.58 ± 0.00 and 1.55 ± 0.02 mg catechin equivalents/100 g, respectively. The average of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity was 9.27 ± 2.62 and 8.72 ± 2.41 mg trolox equivalent (TE)/100 g, and 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was 22.89 ± 4.60 and 23.07 ± 4.49 mg TE/100 g for cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker, respectively. Phenol content and radical scavenging activity of cooked rice was in proportion to the amount of added grains, such as brown rice, colored rice, barley, soybean, and sorghum.

This study was carried out to compare the cooking and antioxidant characteristics of rice containing varying amounts of glutinous rice and cooked by two methods. Rice containing glutinous rice was cooked by general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics of cooked rice were decreased with increasing amounts of glutinous rice. The water binding capacity and swelling power were significantly decreased with increasing amounts of glutinous rice; however, water solubility indices were significantly increased. Palatability characteristics of cooked rice containing glutinous rice were similar to those of cooked rice without glutinous rice. Total polyphenol contents of cooked rice containing glutinous rice and fermented alcohol were quite different, but this difference was not significant. Total flavonoid contents were increased with increasing amounts of glutinous rice. Total flavonoid content by general cooking method for rice containing 20% glutinous rice and fermented alcohol was 23.20 ± 0.61 μg CE/g. DPPH radical-scavenging activities for samples with and without glutinous rice were 2.97–5.19 and 3.19–5.45 mg TE/100 g, respectively. ABTS radical-scavenging activity by high-pressure cooking method for rice containing 20% glutinous rice and fermented alcohol was 19.48 ± 0.63 mg TE/100 g. In this study, cooking and antioxidant characteristics of cooked rice containing glutinous rice generated data useful for manufacturing processed products.