Effect of soaking time of rice and particle size of rice flours on the properties of nonwaxy rice flours soaking at room temperature 수침시간과 입자크기가 상온에서 수침한 멥쌀가루에 미치는 영향
신말식Mal Shick Shin,김정옥Jeong Ok Kim,이미경Mi Kyung Lee
17(4) 309-315, 2001
Title
Effect of soaking time of rice and particle size of rice flours on the properties of nonwaxy rice flours soaking at room temperature 수침시간과 입자크기가 상온에서 수침한 멥쌀가루에 미치는 영향
신말식Mal Shick Shin,김정옥Jeong Ok Kim,이미경Mi Kyung Lee
DOI:
Abstract
The effects of soaking time of nonwaxy rice and prticle size of rice flour on the properties of nonwaxy rice flour after steeping at room temperature were investigated. Nonwaxy rice was soaked at 20℃ for 0, 1, 12, or 24hr, dried at room temperature and milled. Nortwaxy rice flours were passed through 45 mesh or 100 mesh sieve, and were compared for the properties depending on the particle size and soaking time. The particles of rice flour were separated into 10㎛∼30㎛ and 40㎛∼80㎛ groups, and the amount of large particle size(40㎛∼80㎛) was greater in the flour sieved through 45 mesh than 100 mesh sieve. The protein and ash contents decreased and amylose contents increased as the soaking time increased. The water-binding capacity increased rapidly up to 1 hr of soaking and increased slowly thereafter. The swelling power and the solubility increased with temperature rising in the range of 65℃∼95℃, and these two properties increased rapidly up to 12 hr of soaking. Peak viscosity and breakdown of the pastes prepared with 12 hr-soaked nonwaxy rice flour were higher than those with 1 hr-soaked ones, while the setback and viscosity at 95℃ of 12 hr-soaked ones were lower than 1hr-soaked ones.
Key Words
Effects of Onions on the Quality Characteristics of Strawberry Jam 양파를 첨가한 딸기잼의 품질특성
김문용Mun Yong Kim,전순실Soon Sil Chun
17(4) 316-322, 2001
Title
Effects of Onions on the Quality Characteristics of Strawberry Jam 양파를 첨가한 딸기잼의 품질특성
김문용Mun Yong Kim,전순실Soon Sil Chun
DOI:
Abstract
The effect of onions on the quality characteristics of strawberry jam substituted with 50% fructo-oligosaccharide for sucrose was investigated. Strawberry jams with 10, 20, 30 and 40% onions in place of strawberry were prepared and evaluated for moisture content, pH, total acidity, color, spreadability, soluble solid content, reducing sugar, residual anthocyanin, instrumental texture and sensory characteristics. As the amount of onions increased, moisture content, total acidity, spreadability, soluble solid content, reducing sugar content and residual anthocyanin content of strawberry jams decreased, while pH increased. The lightness and redness decreased with addition of onions, but the yellowness increased. The sensory scores for strawberry jams decreased with the increase of onion content; however, strawberry jams with 10 or 20% onions showed fairly good scores.
Key Words
Quality characteristics of the bread with sprouted brown rice flour 발아현미분을 첨가한 식빵의 품질 특성
최지호Ji Ho Choi
17(4) 323-328, 2001
Title
Quality characteristics of the bread with sprouted brown rice flour 발아현미분을 첨가한 식빵의 품질 특성
최지호Ji Ho Choi
DOI:
Abstract
Breads were prepared with the addition of sprouted brown rice flour(SBRF) as a funtional ingredient up to 50%, and their quality characteristics ware evaluated through analyses of proximate compositon, amino acid by HPLC, fatty acid by GC, and sensory evaluation. The optimum amount of SBRF for bread preparation was 30%(w/w). The more SBRF was added, the greater the proximate components such as ash, crude protein, crude fat, fiber and amino acid content were, although the baking quality such as volume decreased. The results of sensory evaluation for bread showed that the more SBRF was added, the lower the scores of color, appearence, texture and the feelings in the mouth were, but the higher the score of taste.
Key Words
Quality changes of Oiji with various antimicrobial ingredients during fermentation 기능성재료를 첨가한 오이지의 숙성 중 품질 변화
심영현Young Hyn Shim,유창희Chang Hee Yoo,차경희Gyung Hee Cha
17(4) 329-337, 2001
Title
Quality changes of Oiji with various antimicrobial ingredients during fermentation 기능성재료를 첨가한 오이지의 숙성 중 품질 변화
심영현Young Hyn Shim,유창희Chang Hee Yoo,차경희Gyung Hee Cha
DOI:
Abstract
This study was carried out to observe the changes of Oiji quality during fermentation by preparing the samples with various functional ingredients (Chinese pepper(Sancho), onion, Pine leaves) exerting antimicrobial effect. The pH values of all experiment groups decreased significantly in proportion to the ripening period(P<0.05). Control and Chinese pepper-added groups showed a rapid decrease in pH afrer 5 days of ripening, and Onion- and Pine leaves-added groups after 3 days of ripening. All experimental groups showed the lowest pH value at the 20th day of ripening. Rapid permeation of salt solution occured in all groups at the 3rd day of ripening. But the increase rate of salt permeation decreased gradually after 3 days of ripening. Lightness and redness in color decreased gradually in all groups, but the redness of Pine leaves-added group increased at the 30th day of ripening. Yellowness of control group was higher than that of others after 10 days of ripening(P<0.05), and the yellowness of pine leaves-added Oiji was the lowest among all after 5 days of ripening(P<0.05). The maximum cutting force of raw cucumber was observed at stem end followed by blossom end and middle part, and the Oiji samples also showed the same order at the early stage of ripening. In general, maximum cutting force of minor ingredient-added Oiji was higher than that of control and maximum cutting force was decreased at the 30th day of ripening. Onion-added group showed the highest value among all at the 40th day of ripening. Chinese pepper-added group was ranked low, but onion- and pine leaves-added groups were ranked high in sensory evaluation.
Key Words
Effects of Temperature and Salt Concentration on the Chemical Composition and Sensory Characteristics of Dongchimi juice 숙성온도와 염농도에 따른 동치미 국물의 성분변화 및 관능적 특징
김지향Ji Hyang Kim,손경희Kyung Hee Sohn
17(4) 338-343, 2001
Title
Effects of Temperature and Salt Concentration on the Chemical Composition and Sensory Characteristics of Dongchimi juice 숙성온도와 염농도에 따른 동치미 국물의 성분변화 및 관능적 특징
김지향Ji Hyang Kim,손경희Kyung Hee Sohn
DOI:
Abstract
This study was carried out to analyze the characteristics of Dongchimi(watery radish kimchi) juice while fermenting the samples prepared at various salt concentrations(2, 2.5, and 3%) and fermentation temperatures(4℃, 12℃, and 12℃ for 12 hr followed by 4℃). The changes in colour, total vitamin C and free sugar contents were analyzed and sensory evaluation was performed. As the fermentation proceeded, the "L" value was decreased and "a" and "b" values were increased in all samples. Total vitamin C contents increased up to 26-33 days and decreased thereafter in the samples fermented at 4℃ and those fermented at 12℃ followed by 4℃. In Dongchimi fermented at 12℃, vitamin C contents increased up to 12-15 days. Glucose, fructose and sucrose were detected in Dongchimi juice. The total content of free sugars in Dongchimi juice was the highest in the samples fermented at 12℃ followed by 4℃. Sensory evaluation was performed for sour taste, salty taste, carbonated flavor, offensive odor, overall perference and clearance of the juice. In overall preference, Dongchimi juice fermented at 12℃ followed by 4℃ was the best.
Key Words
Effects of H2O - fraction of Dioscorea japonica Thunb and selenium on lipid peroxidation in streptozotocin - induced diabetic rats 참마 H2O 분획물과 Selenium 보충이 당뇨 흰쥐의 지질과산화에 미치는 영향
김명화Myung Wha Kim
17(4) 344-352, 2001
Title
Effects of H2O - fraction of Dioscorea japonica Thunb and selenium on lipid peroxidation in streptozotocin - induced diabetic rats 참마 H2O 분획물과 Selenium 보충이 당뇨 흰쥐의 지질과산화에 미치는 영향
김명화Myung Wha Kim
DOI:
Abstract
The purpose of this study was to investigate the effect of H_2O fraction of Dioscorea japonica Thunb(DJT) and selenium(Se) on the lipid peroxidation in streptozotocin(STZ)-induced diabetic rats. Male Sprague-Dawley rats weighing 180∼220 g were divided into 5 groups: One normal rat group and 4 diabetic rat groups(the STZ-Control group, the DJT group, the DJT-Se group and the Se group). Diabetes was induced in the male rats by injection of STZ into tail vein at a dose of 45 ㎎/㎏. The H_2O-fraction of DJT(500 ㎎/㎏) was administered orally for 14 days. The supplementation was achieved with the AIN-76 recommendation diet by adding 2 ㎎/㎏ diet of selenium as Na_2SeO_3 which was prepared freshly everyday. The levels of glycogen in liver and muscle and protein in kidney, liver and muscle were measured. The liver concentrations of cholesterol and triglyceride were analyzed. Also, the malondialdehyde(MDA) levels in kidney, liver and lung were determined. The glycogen levels of liver and muscle in diabetic groups were not significantly different from the normal group. The protein concentrations of kidney, liver and muscle were not significantly different either, but the level of muscle protein was higher than STZ-Control group. The levels of liver cholesterol were significantly different between normal and STZ-Control groups and decreased in all diabetic experimental groups fed on H_2O-fraction of DJT and Se supplementation compared with the STZ-Control group. The levels of liver triglyceride were higher in the DJT-Se group than the STZ-Control group. The concentrations of MDA in lung decreased greatly by the administration of Se among all and the concentration of liver MDA was significantly reduced and that of DJT-Se group was the lowest. In conclusion, the results indicated that the administation of H_2O-fraction of DJT with selenium supplementation has a synergistic antioxidative effect by influencing on lipid metabolites and peroxidation especially in liver.
Key Words
Sensory Evaluation and Electronic Nose Anal for the Development of Mixed Eucommia ulmoides Leaf Tea 두층혼합차 개발을 위한 관능검사 및 전자코 분석
정미숙Mi Sook Chung,이미순Mie Soon Lee
17(4) 353-358, 2001
Title
Sensory Evaluation and Electronic Nose Anal for the Development of Mixed Eucommia ulmoides Leaf Tea 두층혼합차 개발을 위한 관능검사 및 전자코 분석
정미숙Mi Sook Chung,이미순Mie Soon Lee
DOI:
Abstract
The leaves of Duchung(Eucommia ulmoides), an oriental medicinal plant, have a peculiar aroma of Chinese medicine and astringent taste, which make the consumer be reluctant to Duchung leaf tea. Therefore, the purpose of this study was to develop a mild flavored Duchung leaf tea by mixing with other plants. The flavor patterns of developed tea were analyzed using an electronic nose. Polygonatum odoratum and Elsholtzia splendens were used for improving the flavor of Duchung leaf tea. The addition of 20, 30 and 40% of Polygonatum odoratum improved the overall acceptance in hedonic sensory evaluation. The flavor pattern of the tea was described by principal component analysis(PCA) and the resistance ratio(R_gas/R_air) of sensors. The PCA plot was also used to explain the mild flavor of the tea, which was extended from the right side(positive value of the first principal component) to the left side(negative value). Analysis by using an electronic nose with metal oxide sensors could be applied to detect whether mixed Duchung leaf tea was acceptable or not.
Key Words
Analysis of Volatile Flavor Compounds from the Leaves of Eucommia ulmoides 두층잎의 휘발성 향기성분 분석
이미순Mie Soon Lee,정미숙Mi Sook Chung
17(4) 359-366, 2001
Title
Analysis of Volatile Flavor Compounds from the Leaves of Eucommia ulmoides 두층잎의 휘발성 향기성분 분석
이미순Mie Soon Lee,정미숙Mi Sook Chung
DOI:
Abstract
This study was performed to analyze the volatile flavor compounds of Eucommia ulmoides leaves as influenced by harvesting time and drying method. Essential oils of fresh air-dried and freeze-dried leaves of Eucommia ulmoides were extracted by SDE(simultaneous steam distillation and extraction) method using pentane and diethyl ether(1:1), and their volatile flavor compounds were analyzed by GC and GC-MS. Total 51 components, including 10 hydrocarbons, 15 alcohols, 12 aldehydes, 4 ketones, 4 esters and 6 acids were identified in fresh Eucommia ulmoides harvested in July. In fresh samples harvested in september, 15 hydrocarbons, 10 alcohols, 5 aldehydes, 4 ketones, 4 esters and 3 acids were identified. In fresh Eucommia ulmoides, aldehydes(8.25ppm) were the most abumdant compounds in July samples and alcohols(18.87ppm) in September ones. Seventy one components, including 21 hydrocarbons, 12 alcohols, 12 aldehydes, 9 ketones, 5 esters, 8 acids and 4 miscellaneous ones were identified in air-died samples harvested in July. In air-dried samples harvested in September, 10 hydrocarbons, 9 alcohols, 3 aldehydes, 3 ketones, 4 esters, 4 acids and 1 miscellaneous one were identified, and the most abundant compounds in July and September samples were hydrocarbons at 5.06ppm and 15.11ppm, respectively. A total of 41 components, including 13 hydrocarbons, 9 alcohols, 5 aldehydes, 3 ketones, 6 esters and 5 acids were identified in freeze-dried samples harvested in July. Freeze-dried samples harvested in August also contained 41 components but with different types, and the ones of September 26 compounds. In freeze-dried ones, hydrocarbons were the most abundant compounds in July sample and esters in August and September samples.
Key Words
Characteristics of low calorie layer cake by adding different levels of polydextrose 플리텍스트로스의 첨가량에 따른 저 열량 레이어 케이크의 특성
송은승Eun Seung Song,김상진Sang Jin Kim,강명화Myung Hwa Kang
17(4) 367-372, 2001
Title
Characteristics of low calorie layer cake by adding different levels of polydextrose 플리텍스트로스의 첨가량에 따른 저 열량 레이어 케이크의 특성
송은승Eun Seung Song,김상진Sang Jin Kim,강명화Myung Hwa Kang
DOI:
Abstract
This study was conducted to investigate the effeet of rheological and sensory characteristics of the low-calorie layer cake made by adding different levels of polydextrose as a fat substitute for shortening. As the substitution level of polydextrose increased, the speciflc gravity of the cake batter increased and the viscosity decreased. The microstructures of cake crumb observed by a scanning electron microscope showed the decreased number and size of air cells and fat particles by increasing fat substitution level. The texture profi1e analysis using rheometer showed significant differences among the samples according to the levels of polydextrose for shortening. The hardness, gumminess, cohesiveness and chewiness of the cake declined gradually by increasing polydextrose level, while the springiness increased. There were no significant differences in resilience. Among various sensory properties, the appearance, flavor, crumb texture and overal1 acceptance of the layer cake decreased by increasing polydextrose level, although the taste score increased by adding 25% of polydextrose for shortening. Taking these results together, adding 25% polydextrose for shortening suggested to be a good substitution level for the low-calorie layer cake.
Key Words
Effect of Paprika ( Capsicum annuum L. ) Juice on the Acceptability and Quality of Wet Noodle ( 1 ) 파프리카즙 첨가가 생면의 기호와 품질에 미치는 영향 ( 1 )
황재희Jae Hee Hwang,장명숙Myung Sook Jang
17(4) 373-379, 2001
Title
Effect of Paprika ( Capsicum annuum L. ) Juice on the Acceptability and Quality of Wet Noodle ( 1 ) 파프리카즙 첨가가 생면의 기호와 품질에 미치는 영향 ( 1 )
황재희Jae Hee Hwang,장명숙Myung Sook Jang
DOI:
Abstract
In an attempt to introduce paparika in wet noodles for improved organoleptic and other quality characteristics, the juices of orange paprika was added as a raw ingredient for wet noodle at 0(control), 15, 30, 45, and 60%(v/w). Overall, the cooked wet noodles containing 15 to 60% paprika juices showed higher sensory scores than control(noodle without paprika juice), and the acceptabilities for color and overall preference of the products were significantly(p<0.01) higher at the addition levels of 45% and 30 and 45%, respectively. The intensity analysis for the organoleptic quality characteristics of wet noodles with orange paprika juice showed that as the addition levels increased, there were significant(p<0.001) increase in the values of acceptances for color and flavor of the products, but not in the tenderness and chewiness. Other quality characteristics like water absorption ratio, weight, volume, and turbidity of the broth after cooking of wet noodles increased in values as affected by the addition of paprika juices. In the Hunter`s colorimetric characteristics of the products, the decreased lightness("L") along with the increased redness("a"), yellowness("b"), and ΔE were caused as the amounts of orange paprika juice increased in wet noodles. For toughness, no significant differences(p<0.001) were noticed among the samples as measured by Waner-Bratzler blade attached to Texture Analyzer. The results of this study suggested that adding orange paprika juice to wet noodles, most preferably at 45%, increases the acceptance and organoleptic qualities of noodle by affecting the color and flavor of the final products.
Key Words
Survey on Garlic Utilization Practice of Industry Foodservice - general characteristics and seasonings utilization - 산업체 급식소의 마늘 소비실태 - 제 1 보 일반적인 사항과 양념류의 소비실태 -
배현주Hyeon Ju Bae,전희정Hui Jung Chun
17(4) 380-390, 2001
Title
Survey on Garlic Utilization Practice of Industry Foodservice - general characteristics and seasonings utilization - 산업체 급식소의 마늘 소비실태 - 제 1 보 일반적인 사항과 양념류의 소비실태 -
배현주Hyeon Ju Bae,전희정Hui Jung Chun
DOI:
Abstract
Utilization practice of garlic and seasonings in industry foodservice was surveyed by questionnaire. Statistical data analysis was performed with SAS package program in order to have frequencies, means, t-test, ANOVA and Duncan`s multiple range test. The results of this study can be summarized as follows; The mean value of Food Processing Index(FPI) score for purchased vegetable and seasonings is 3.5 which indicates the prepreparation is between partially preprepared and completely preprepared. The garlic was mainly purchased from brokers(51.0%), on a daily basis(58.8%) and peeled-form(74.5%). The average purchased amount is 6.66kg at a time. The unit price of the garlic makes significant differences(p<0.05) by the scale and location of foodservice establishments. As for the storage method and period, in room temperature, no storage(2.l%) and for one day(2.1%) and in refrigeration, for one day(39.6%) and for three days(18.7%).
Key Words
Changes in Retrogradation Characteristics of Mungbean Starch Gels during Storage 저장에 따른 녹두전분 겔의 노화 특성 변화
최은정Eun Jung Choi,오명숙Myung Suk Oh
17(4) 391-398, 2001
Title
Changes in Retrogradation Characteristics of Mungbean Starch Gels during Storage 저장에 따른 녹두전분 겔의 노화 특성 변화
최은정Eun Jung Choi,오명숙Myung Suk Oh
DOI:
Abstract
This study was carried out to investigate the effects of storage temperature(5℃ and 25℃ ) and time(1, 24, 48 and 72hours) on the retrogradation characteristics of mungbean starch gels by using differential scanning calorimeter, rapid visco-analyzer, β -amylase method, X-ray diffractometer and scanning electron microscope. Endothermic peaks of gels stored at 5℃ were shifted to the lower temperature than those stored at 25℃ and endothermic enthalpy of gels stored at 5℃ was greater than that stored at 25℃. DSC thermograms showed that the retrogradation rate of gels stored at 5℃ was higher than that stored at 25℃. The pasting properties of the gels such as peak viscosity and final viscosity increased with increasing storage time except the gels stored at 25℃ for 72 hours and this trend was more apparent at the storge temperature of 5℃. The digestibility measured by β -amylase method decreased with increasing storage time and this trend was more apparent at the storage temperatuee of 5℃. X-ray diffraction patterns of the gels stored at 5℃ showed more distinct peak than those stored at 25℃, but no difference was detected by the storage time. The microstucture of all the gels showed a well developed three dimensional network. The network structure of the gels stored at 25℃ formed a thick matrix after 72 hours and those stored at 5℃ from the early stage of storage.
Key Words
Effects of dipping syrups prepared with oligosaccharides on the physical and sensory characteristics of Yackwa 올리고당을 사용한 집청액이 약과의 물리적 , 관능적 특성에 미치는 영향
이경애Kyong Ae Lee,이윤진Yoon Jin Lee,최윤정Yoon Jung Choi
17(4) 399-404, 2001
Title
Effects of dipping syrups prepared with oligosaccharides on the physical and sensory characteristics of Yackwa 올리고당을 사용한 집청액이 약과의 물리적 , 관능적 특성에 미치는 영향
이경애Kyong Ae Lee,이윤진Yoon Jin Lee,최윤정Yoon Jung Choi
DOI:
Abstract
The effects of dipping syrups prepared with oligosaccharides on Yackwa were examined. The dipping syrups were prepared by replacing sucrose with 50% isomaltooligosaccharide or fructooligosaccharide, and the physical and sensory characteristics of Yackwa dipped in above syrups were evaluated. Addition of oligosaccharides to dipping syrups increased the reducing sugar contents, dehydration rate and absorption rate of Yackwa. The exterior color of Yackwa dipped in oligosaccharides-containing syrup was darker, more reddish and yellowish than control. Use of oligosaccharides in dipping syrup increased the darkness, gloss, moistness and sweetness, and decreased the roasted taste of Yackwa as perceived by panels. Yackwa dipped in the syrups replacing sucrose with 57% oligosaccharides showed better acceptability than contro1. The acceptability was positively correlated with the gloss and cohesiveness. Above results suggested that oligosaccharides are good alternatives for sucrose in making dipping syrup for Yackwa.
Key Words
Consumers` understanding and preference for shelf life and ingredient listings in food label 유통기한 및 원재료명 표시에 대한 소비자의 이해도 및 선호도
이경애Kyong Ae Lee,김향숙Hyang Sook Kim
17(4) 405-411, 2001
Title
Consumers` understanding and preference for shelf life and ingredient listings in food label 유통기한 및 원재료명 표시에 대한 소비자의 이해도 및 선호도
이경애Kyong Ae Lee,김향숙Hyang Sook Kim
DOI:
Abstract
This research was conducted to evaluate consumers` understanding and preference for shelf life and ingredient listings in food label by survey using a questionnaire. The questionnaires were collected from female adult consumers residing in Seoul, Kyonggi, Choongnam and Chungbuk areas. Most of the consumers showed good understanding for shelf life and ingredient listings in food label. They had no particular preference for the types of shelf life labelling. They preferred listing all ingredients completely with amounts, but differentiated from food additives. They wanted to get more information about shelf life and ingredient listings in food label that is mainly associated with food safety. They showed more preference for labelling the shelf life in the information panel with a storage condition. Most of them chose the ingredient list format in which each ingredient was written in one row in bold characters with percentage labelling.
Key Words
Consumers` understanding and preference for shelf life and ingredient listings in food label 동아정과 (冬瓜正果)의 재료배합비와 조리방법에 따른 Texture 특성
이효지Hyo Gee Lee,김현정Hyun Jung Kim
17(4) 412-415, 2001
Title
Consumers` understanding and preference for shelf life and ingredient listings in food label 동아정과 (冬瓜正果)의 재료배합비와 조리방법에 따른 Texture 특성
이효지Hyo Gee Lee,김현정Hyun Jung Kim
DOI:
Abstract
This study was conducted to identify the optimum cooking method and the ideal composition of Wax gourd Jung Kwa for the purpose of wide distribution. War gourd Jung Kwa was made by peeling off the wax gourd, digging out the stuff, slicing, soaking the pieces in ash water, and boiling slightly, then boiling down in honey, grain syrup, sugar, etc. As a result of sensory evaluation the best color of Jung Kwa was observed in the recipe of pretreated wax gourd 300g, water 1 litre and grain syrup 495m1; for the flavor, hardness and chewiness, pretreated wax gourd 300g, water 1 litre, corn syrup 475 ml and sugar 70g; for the adhesiveness, pretreated wax gourd 300g, water 1 litre and corn syrup 515m1; for the sweetness, pretreated wax gourd 300g, water 600m1 and sugar 90g and honey 120g. Overall Quality was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475m1 and sugar 70g, of which the sweetness was 74%. There were significant differences in all items (P<0.05). For mechanical characteristics, the maximum cutting force was the highest in the samples with the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475m1 and sugar 70g, and there were significant differences among all items (P<0.05). The highest moisture content, 45.54%, was observed in the recipe of pretreated wax gourd 300g, water 1 litre and corn syrup 475m1. There were significant differences among all items (P<0.05). The L value(lightness) was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475ml and sugar 50g. The a value(redness) was the highest in the case of pretreated wax gourd 300g, water 1 litre, corn syrup 475m1 and sugar 70g, which was almost red; and the b value(yellowness), wax gourd 300g, water 1 litre and corn syrup 475g, which gave almost yellow color. Taking consideration of the above results, the most desirable recipe for wax gourd Jung Kwa was to mix the 300g of pretreated wax gourd with 20g of ash powder, boil them slightly for 2 min, soak them in cold water for 1 hour, and boil them down with 475m1 of corn syrup, 70g of sugar, and 1 litre of water for 5 hours, resulting in the sweetness of 74%. The samples with above recipe were the best in flavor, chewiness and hardness in sensory evaluation, and showed the highest maximum cutting force and nearest red color in the mechanical test.
