This study evaluated the physicochemical characteristics of wheat-flour mixed powders and cooking properties of Sujebi based on the addition of ‘Baromi2’ rice flours for increased expansion of rice consumption. The addition rates at which a roll surface sheet was formed were selected as 0, 10, 20, 30, and 50% based on preliminary experiments with 0-90% addition rates of ‘Baromi2’. Results of physicochemical characterization showed that increasing the addition ratio of ‘Baromi2’ rice flour resulted in increased crude ash and crude fat levels, however crude protein and total starch decreased. The L*-value (lightness) increased with increasing addition ratio of ‘Baromi2’ rice flour; in contrast, a*-value (redness), b*-value (yellowness), and particle size decreased. Results of RVA showed that increasing the addition ratio of ‘Baromi2’ rice flour increased the peak, breakdown, and setback. Regarding textural properties, hardness and chewiness values were significantly reduced with increasing addition ratios of ‘Baromi2’ rice flour. Based on these results, a blending ratio of 20% or less of ‘Baromi2’ is considered suitable for producing Sujebi, and this result serves as basic data for the development of processed rice flour products using ‘Baromi2’.

To develop quality-improved bakery products, the influence of the partial replacement of wheat flour by Artemisia princeps leaf powder (APP) on the quality characteristics of cookies, including antioxidant activities, was investigated. Studies were carried out to evaluate the addition of different percentages of APP on the quality characteristics of cookies prepared by incorporating APP (1-4%) into wheat flour. The incorporation of APP significantly affected the cookies’ physicochemical parameters and sensory acceptance attributes. Such incorporation at different levels significantly reduced moisture content while increasing the cookie dough’s density (p<0.05). The spread ratio, loss rate, L*, and b* values of the cookies decreased, but their hardness and a* value increased significantly with increasing levels of APP substitution (p<0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline- 6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher APP substitution and were well-correlated. Hedonic sensory results showed that cookies fortified with 2% APP generally received satisfactory and acceptable acceptance scores. Consumers seemed to prefer the cookie texture in terms of chewiness when the samples were softer and lighter but less reddish, whereas taste acceptance may be a dominant factor in overall acceptability.

This study aimed to establish the optimal conditions for producing gluten-free noodles by varying the amount of pregelatinized rice flour added to the regular rice flour and investigating their quality characteristics. With an increase in the amount of added pregelatinized rice flour, the brightness of the noodles decreased, and the color became more yellow both before and after cooking. Adding pregelatinized rice flour to the noodles also increased hardness, elasticity, chewiness, stickiness, and adhesiveness. The textures of the two groups of samples (PR-10 and PR-15) were similar to that of the control, indicating comparable structural characteristics. Furthermore, the absence of gluten made it inherently challenging to form gluten-free noodles. Still, adding pregelatinized rice flour improved the processability of the dough, leading to better noodle formation. An optimal addition of 15% pregelatinized rice flour was deemed suitable for optimal noodle formation in gluten-free noodles. This study established blending conditions using pregelatinized rice flour to improve the poor processability of gluten-free noodles. The findings are expected to be valuable for the industry’s future development of gluten-free processed food.

This study investigated the quality characteristics of madeleines prepared using varying amounts of roasted black soybean flour (RBF). The RBF was used to substitute 0% (control group), 20% (RBF-20 group), 40% (RBF-40 group) and 60% (RBF-60 group) of weak flour (WF) in the manufacture of madeleine. The substitution of WF with RBF showed decreased the pH but increased the sugar concentration of the batter (p<0.01). Low lightness (L) and low yellowness (b) were observed in the experimental groups at high ratios of RBF substitution (p<0.05). The experimental groups of madeleines showed higher hardness and chewiness than the control group (p<0.001). The principal component analysis of the RBF- 60 experimental group, which had the highest proportion of RBF, showed that it had relatively strong characteristics with respect to “darkness”, “soybean odor”, “sesame odor”, “grains odor”, “savory flavor”, “sweetness”, “black soybean taste”, and “moistness”. The acceptance test results, showed that the RBF-20 experimental group was similar to the control group with respect to “odor acceptance”, “taste acceptance”, and “texture acceptance”. Thus, this study confirmed the possibility of using RBF for the preparation of madeleines.

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).

The value of using rice flour processed into rice powder in preparing porridge was evaluated by measuring the moisture content, pH, total starch, reducing sugar, and color content. The moisture content of the rice flour and the pH of porridge made with rice flour were measured. Rice flour contained 77.55% moisture and the moisture content of the porridge made from rice flour processed into rice powder was 91.40 to 92.47%. The pH of rice flour porridge was acidic at 6.53 to 6.95. The color of the porridge was also measured. The L* values ranged from 82.62 to 97.55, the a* values ranged from －0.09 to 0.08, and the b* values ranged from －2.74 to 1.91.

This study aims to analyze the cooking and sensory characteristics of noodles to which different types and amounts of apples were added. Apple noodles were made by the addition of apple flour and apple concentrate to wheat flour in proportions of 0, 5, 10, 15, and 20%, respectively. Cooking time, weight after cooking, water loss after cooking, and rehydration rate were analyzed as cooking characteristics. Hardness, adhesiveness, cohesiveness, springiness, and chewiness were measured as texture characteristics, whereas sensory evaluation was performed on the appearance, color, taste, aroma, texture, and overall preference of noodles. The cooking time decreased as the amount of apple added increased, and the weight after cooking, water loss after cooking, and rehydration rate increased. The hardness and chewiness were decreased and the adhesiveness was increased as the amount of apple added was increased. The sensory test of apple noodles showed a higher score in taste and overall preference than that of the control. Furthermore, the addition of apples tended to produce a high score in all sensory tests, indicating that the addition of apples has a good effect on the quality of noodles. In particular, the addition of 10% apple concentrate showed high scores in all the tested characteristics.

The study was to investigate the quality characteristics of American waffles substituted with 0, 25, 50, 75, and 100% of kamut whole wheat flour (KWF). The KWF samples had maintaining the specific gravity of the batter until the 25% substitution. The spreadability decreased as the ratio of the KWF increased, and the pH of the 100% substitution sample were the lowest. The KWF samples had increasing baking loss rates until the 75% substitution while decreasing the water activity. Lightness and yellowness significantly decreased with increasing the KWF while redness increased. Hardness, chewiness, and gumminess of the 25% substitution sample were the highest, while the springiness and resilience were maximum with the 100% substitution. The KWF samples had increasing overall acceptability, acceptability of color, flavor, and texture until the 50% substitution. The characteristics intensity rating of crust color, bran flavor, and sweetness increased with increasing the KWF. The KWF samples had significantly higher crispiness than the control group. The frequency of the bran flavor, sweetness, nuttiness, and unpleasant increased while the egg and milk flavor, and flour taste decreased. These results suggest that the substitution of the 25~50% KWF could be the optimal to improve the quality characteristics of American waffles.

Five-color bread was prepared by adding herb powder to Korean whole wheat triticum aestivum flour and the quality of baking was analyzed. The pH of the control bread was 6.15±0.12 while that of the whole wheat flour test group was 6.35±0.11, 6.29±0.12, 6.36±0.12, 6.19±0.11, and 6.01±0.13, respectively. The L value of the control bread was 67.78±0.03 and that of the whole wheat flour test group was 69.66±0.02, 60.01±0.12, 64.23±0.01, 63.34±0.01, and 61.64±0.04, respectively. The water activity was slightly increased at 2 days of storage due to the difference in water absorption and water retention. However, on the third day, the water transfer phenomenon in the bread showed water activity decrease in all wheat flour test groups. On the 1st day of the whole wheat flour test bread, the hardness values were 186.86±4.81, 165.89±3.73, 189.71±3.32, 198.38±2.19, and 184.29±3.40 g/cm2, respectively, and that of the control group was 138.84±3.72 g/cm2. The hardness of the control group and the whole wheat flour test group showed a significant difference. The internal structure of the bread in the whole wheat flour test group (100x, 500x) was not smoother than the control’s. The swelling degree of the starch particles and the cracking of the crumbs were confirmed by the adding of five-colored herbs to whole wheat flour.

This study was undertaken to examine the quality characteristics of glutinous barley flour (GBF) Yakgwa produced by air frying. To achieve this, the pH of the dough as well as expansion ratio, color, texture, and sensory evaluation of Yakgwa were measured. The pH of the Yakgwa dough significantly decreases with increasing amount of GBF, over the range 5.35-5.45. Lightness (L), redness (a), and yellowness (b) also decrease with increasing amount of GBF. Furthermore, significant decrease was observed in the hardness, proportionate to the ratio of GBF added (p<0.001). Generic descriptive sensory evaluation results reveal that samples with high ratio of GBF show increased grain aroma, burnt aroma, grain flavor, nutty flavor, astringency, chalky taste, and hardness. The acceptance test determined the GBF-20 sample group to be high in flavor and texture (p<0.05). Therefore, it would be appropriate to apply to 20% GBF for alternative and the addition of GBF would be considered to have positive effects on the quality characteristics of Yakgwa using air fryer.

For the purpose of promoting the consumption of rice powder, 5 cultivars were applied differently to establish the optimal manufacturing conditions and measured Hunter color values, hardness and expansion rate of Yakgwa for the optimal conditions. Looking into the optimal manufacturing conditions of Yakgwa, the commercial flour-facilitating Yakgwa is shown to have a great shape when the mold is made with a thick paste for C-2 manufacturing method, Hangaru 100 mesh for H100-2 manufacturing method, Hangaru 200 mesh for H200-2 manufacturing method, Shingil 100 mesh for S100-2 manufacturing method, and Shingil 200 mesh for S200-1 manufacturing method. It also showed a trend of chewy taste after frying without cracks. Hunter color values (L) and red chromaticity and value b of yellow chromaticity indicated a lower value for the commercial flour and Hangaru 200 mesh in its entirety. The hardness of Yakgwa is within the range of 1,981.41~3,756.45 g and the degree of hardness is shown differently for each rice powder exclusive cultivars. Rice flour developed as rice powder 5 cultivars, and as a result of measuring chromaticity, hardness and expansion rate of Yakgwa for the quality characteristics, the item of hangaru 200 mesh had outstanding quality characteristics for Yakgwa.

In the Anzunbaengi (Triticum aestivum) whole wheat flour mixture group, some herbs (A [white], B [yellow], C [black], D [blue], and E [red]) were added. The physicochemical properties were compared to the strong flour and whole wheat flour mixture groups. The dry gluten content of the control group (strong flour) was 13.5±0.4%, and the content in the whole wheat flour test group was slightly lower in value than the control group. The final viscosity, breakdown, and setback values of the dough were 248.4±0.8, 104.8±0.9, and 103.1±2.9 RVU, respectively. The breakdown was significantly different in the control and whole wheat flour groups. The setback value of the dough was increased by 30 RVU in the whole wheat flour test group compared to the control group by 103.1±2.9 RVU, but there was no significant difference between the test group samples. The consistency of the control dough was 500±10 FU, and the whole wheat flour test group was significantly increased to 585±10~599±10 FU, respectively. The absorption rate was about 2% higher in the whole flour test group than in the control group (66.2±0.3%). The pH of the control paste gradually decreased with fermentation time, and the results of whole wheat flour test group were similar (5.78±0.12~5.88±0.12). As the fermentation time increased, the volume of dough was increased and the result was slightly lower in the whole wheat flour test group than in the control group.

This study attempts to analyze the physicochemical characteristics of rice flour developed as rice powder for exclusive use, steamed rice cake recipes developed as basic recipefor rice cakes. The study also aims to compare the quality characteristics of steamed rice cakes in an effort to establish the possibilities of developing various rice cake recipes. The moisture content and amylose content increased as the rice powder particles for exclusive use became finer. With regards to water uptake, in the case of the Hungara type, the water uptake increased as rice powder particles increased in size. In the case of the Shingil and commercial types, the water uptake decreased as rice powder particles increased in size, and solubility and swelling force decreased as rice powder particles increased in size. In the case of chromaticity, Sulgidduk made with rice powder for exclusive use the brightness (L value) increased as powder particles became finer and the yellow indexes (b value) decreased, and this was especially pronounced in the Shingil type. The measurements of changes in the mechanical textures of Sulgidduk showed that rice types with larger particles led to lower hardness, cohesiveness, springiness, and chewiness.

본 연구는 식품 부산물의 에탄올 추출물의 항산화능, 항균특성 및 첨가제로서의 기능성특성을 알아보기 위해 실시하였다. 조사대상은 카사바 부산물, 땅콩 부산물, 완두콩 부산물, 그리고 조미료 부산물이었다. 또한, 부산물 추출물 및 BHA를 첨가한 미트 패티의 저장 중 품질특성을 비교 분석하였다. 추출물 내 총 폴리페놀 및 플라보노이드 함량은 땅콩 부산물이 다른 추출물에 비해 높게 나타났다. DPPH라디칼 소거능은 땅콩 부산물 추출물에서 가장 높은 활성을 나타내었으며(p<0.05), ABTS 라디칼 소거능 및 FRAP 활성능에서는 완두콩 부산물 추출물이 가장 높은 결과를 나타내었다(p<0.05). 땅콩 부산물 추출물은 Streptococcus pneumoniae에 대해서 강한 활성을 나타내었고, 조미료 부산물 추출물은 S. aureus와 S. pneumoniae균에 대해 매우 강한 활성을 나타내었다. 미트 패티의 저장 중 지방산화 억제능은 카사바, 땅콩, 완두콩 부산물 추출물이 BHA 첨가군과 유사하게 낮은 2-thiobarbituric acid reactive substances(TBARS) 값을 나타내었다(p<0.05). 단백질 변패도 실험에서는 완두콩 부산물 추출물 처리구가 다른 시험구에 비해 유의적으로 낮은 값을 나타내었다(p<0.05). 이상의 결과, 식품부산물은 S. aureus과 E. coli 에 대해 항균활성이 우수하고, 지방산패를 억제하기 때문에 좋은 식품첨가물로서 이용이 가능할 것으로 사료된다.