박정리 Park Jeongli , 김정미 Kim Jeongmi , 김종군 Kim Jong Gun

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Abstract

The aim of this study was to develop a standardized recipe for black sesame gruel that has been preferred for generations as a nutritional food. The method focused on optimizing the mixing ratio of the components to impove the quality of the black sesame gruels that modern consumers would like. The results are summarized as follows: The more black sesame added to the gruel, the lower its brightness was, but the redness and yellowness was higher. The amount of black sesame made a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. It was highest in the overall preference when the amount of black sesame was added 33g(40% of rice weight basis). Different types of rice were added to the black sesame gruel, and it was observed that the color value of the gruel was high in its brightness, redness and yellowness when 50g(60%) of glutinous rice was added to it. The black sesame gruel was most preferred when 50g of non-glutinous rice was added. The redness value was high when 15g(18%) of non-glutinous rice flour was added. The yellowness value was high when 25g(30%) of non-glutinous rice flour was added. This observation showed significant differences in the viscosity, color, nutty taste, bitterness, appearance and overall preference. In particular, the black sesame gruel was most preferred when 50g of non-glutinous rice flour was added. The addition of 7g(9%) of salt to the black sesame gruel showed the highest brightness. The redness and yellowness was the highest when 5g(6%) of salt was added. This observation showed a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. The highest preference was observed when 2.5g(3%) of salt was added. Adding more materials increased the viscosity of the black sesame gruel. With increasing temperature, the viscosity became lower, and vice versa. The intensity of sweetness and spreadability was found to be proportional to the amount of additive material. In conclusion, the optimum recipe for black sesame gruels was obtained 33g(40%) of black sesame, 50g(60%) of glutinous rice (flour), 2.5g of salt, and 500 ml of water.

Key Words

Black sesame gruels, the optimum recipe, spreadability, viscosity, color, sensory evaluation

방혜열 Bang Hye Yeol , 김건희 Kim Geon Hui

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Abstract

Changes in the quality properties of Doenjang prepared using the powder or extracts of Paecilomyces japonica were investigated during fermentation at 20℃. The moisture content was increased during fermentation but was not significantly different in all treatments. The pH of Doenjang with P. japonica was lower than the control group and decreased with the fermentation time. The amino nitrogen content increased gradually for up to 60 days and decreased slightly at 90 days. The L, a and b value decreased in proportion to the fermentation period and those of Doenjang with P. japonica powder were the lowest. From the results of the sensory evaluation, the color of the control group was similar to "yellow" but that of the Doenjang made from powder of P. japonica was close to "dark brown" and those of the Doenjang made from the P. japonica extract were darker than that of the control group. The texture was "glossy and smooth" in all cases and preference about the texture was high. The Doenjang with added P. japonica powder had a saltier taste and the Doenjang with P. japonica powder had the least sweet taste. In the flavor and overall preference, the Doenjang with P. japonica powder was the lowest.

Key Words

Paecilomyces japonica, Doenjang, Quality Characteristics, Extraction, Sensory evaluation

김현정 Kim Hyeon Jeong , 박정현 Park Jeong Hyeon , 황보미향 Hwangbo Mi Hyang , 이효주 Lee Hyo Ju , 이인선 Lee In Seon

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Abstract

Kimchi was prepared with the addition of 2.5% and 5.0% Monascus purpureus koji(MPK) paste (20%) and were fermented at 20C for 18 days. The quality and sensory characteristics of the kimchi were evaluated by analyzing the pH, acidity, number of viable cells, the concentration of reducing sugar, and sensory properties during fermentation. The pH and titratable acidity of the kimchi prepared with MPK(MPK kimchi) were higher and lower, respectively, than those of the control kimchi. The MPK kimchi showed high `L` and `b` values during storage, but the `a` values were low. The contents of the reducing sugar of the MPK kimchi tended to increase during fermentation, particularly after six days. The number of total microbial cells, lactic acid bacteria and yeast in the MPK kimchi were lower than those of the control kimchi until 3 days of fermentation. However, the number of these bacteria in the MPK kimchi and the control kimchi after six days of fermentation was similar. The sensory score of the kimchi with 2.5% and 5.0% added MPK paste were significantly higher than the control groups in terms of the sweetness and overall acceptability.

Key Words

Kimchi, Monascus purpureus koji, quality characteristics

김애정 Kim Ae Jeong , 김미원 Kim Mi Won , 우나리야 U Na Li Ya , 김명희 Kim Myeong Hui , 임영희 Im Yeong Hui

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Abstract

Oddi is a mulberry (Morus alba L) fruit which has antiinflammatory and antioxidative effects. This study was carried out to investigate the quality characteristics of Oddi-Pyun which was manufactured with various addition levels (0, 0.5, 1, 2, 4%) of Oddi extract according to the traditional Korean Kwaypun (a kind of jelly) methodology. Oddi-Pyun was made with various levels of Oddi extract, mungbean starch (9%) and sugar (30%). To establish the additional amount of mulberry fruit extract, sensory evaluation and physical test were carried out. From the results of sensory evaluation, the 2% of Oddi-Pyun was judged as the best in terms of color, flavor, hardness and elasticity. According to texture characteristics (hardness, adhesiveness, springiness, gumminess and chewiness), 1.0% and 2.0% of Oddi-Pyun were judged as the best. The contents of Ca (69.50, 74.75, 84.25, 100.60, 183.55ppm), Mg(27.37, 29.38, 34.20, 46.73, 97.45ppm) and Fe (320.23, 572.45, 680.50, 725.95, 906.50ppb) increased with increasing Oddi extract. Therefore, the optimal added amount of extract for the manufacture of Oddi-Pyun was proposed as 2% to the total weight. It was concluded that this Oddi-Pyun would be helpful to improve the health status of rheumatics and patients with similar diseases.

Key Words

mulberry(Morus alba L) fruit, Oddi-Pyun, sensory evaluation, physiochemical characteristics, mineral contents

서경화 Seo Gyeong Hwa , 이수범 Lee Su Beom , 신민자 Sin Min Ja

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Abstract

The purpose of this research is to analyze the preference of Korean food and the satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self administered questionnaires were collected from 204 Japanese and Chinese students in Korea. The data were statistically analysed using t-test, one-way ANOVA and their correlation. The most preferred Korean foods were Bulgogi, Kimgui, Haemul-pajun, Kalbi-tang, Bibimbap, Youkgaejang, Ssalbap, and Aehobarkjeon, in that order. Female students liked Korean food more than male students (p<0.O5), and Japanese students more than Chinese students (p<0.001). Of foreign students, 44.3% replied that they had learned about Korean food at school, and 34.48% tried to cook Korean food at home. The foreign students answered that hygiene and cleanness were the most important factors to be improved for Korean restaurant. Other factors to be improved are the variety of menus, price level, taste, service, atmospheres, and quantity, in that order. Korean restaurants should strive to provide a high level of service and improved quality of Korean food, not only to foreign students, but also to other foreigners and tourists to present good image of Korea.

Key Words

Korean food preference, improvement of Korean restaurant, Japanese & Chinese students in Korea, Korea food

이숙영 Lee Sug Yeong , 정청송 Jeong Cheong Song , 윤혜현 Yun Hye Hyeon

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Abstract

The sensory characteristics of cream soup containing 0, 25, 50, 75 and lOO% rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on ths sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, and softness. The overall acceptance was the highest in the cream soup with 75% and 100% rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.

Key Words

rice, cream soup, sensory characteristics, viscosity, color

임경려 Im Gyeong Lyeo , 이경희 Lee Gyeong Hui , 강순아 Kang Sun A

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Abstract

This study was performed to improve the quality and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, by using fine hot salt instead of oil as the popping medium. Yukwa and Salyeotgangjung were popped with fine salt, and the size, sensory evaluation, color values, and textural properties were then compared with those popped in oil. The results showed that the Yukwa base with salt was popped the most at 140C and the rice was popped at 240C. The Yukwa base in salts was smaller in size and larger in density than in oil but the popped rice in salts had a similar size and a smaller density than that popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts were preferred to those popped in oil but there was little difference in only popped rice. In terms of color, there was a difference between those popped in salt and in oil. In terms of texture, only popped rice expanded in the salts was harder than in oil, and the Yukwa popped in oil was more cohesive than in the salts. In brittleness, there were no differences between in salt and in oil.

Key Words

Yukwa and Salyeotgangjung, salt and oil, popping medium, sensory test, color and texture

윤재영 Yun Jae Yeong , 김희섭 Kim Hui Seob

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Abstract

The effects of xylitol and/or erythritol as the alternative ingredients to sugar on the quality characteristics of Yuza tea were studied. The relative sweetness of xylitol and erythritol to a 10% sucrose solution were 1.10 and 0.71 respectively and there were no change after the addition of the acid and flavoring agent. The sensory characteristics of Yuza tea with xylitol were quite similar in many attributes to Yuza tea with sugar, while Yuza tea with erythritol had many undesirable attributes. Yuza tea with a mixture of xylitol and erythritol(1:1) was less sweet and less acceptable than Yuza tea with sugar. The consumer acceptance test showed that the overall acceptability of Yuza tea made with xylitol was similar to the Yuza tea with sugar. Adding sucralose to the Yuza tea with a mixture of xylitol and erythritol improved the sweetness and overall acceptability in the consumer acceptance test. The pH value of the erythritol Yuza tea was 3.16 and showed a significantly lower value than the 3.39 of sugar and xylitol. The refractive index of the sugar Yuza tea was the highest at 21.03°Bx. The vitamin C content of Yuzachung with sugar was 34.5mg/100g and the dietary fiber content was 2.80g/100g. Xylitol Yuzachung showed the highest a and b values, but when it was diluted with water to make Yuza tea, the intensity of the color was not significantly different from the Yuza tea with sugar.

Key Words

erythritol, xylitol, relative sweetness, Yuza tea

강종헌 Kang Jong Heon , 정항진 Jeong Hang Jin

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Abstract

The aim of this study was to test the behavioral intent-based model of the foodservice related complaint handling. Accordingly, this study examined the effects of complaint handling on the university students` behavior based on the word-of-mouth intent and repurchase intent. The findings from this study were as follows. KMO and Bartlett`s test statistics showed the data fit factor analysis. The factor loadings, eigenvalues, % of variance, and communalities showed that the convergent validity was supported, the average variance extracted estimates and shared variance showed that the discriminant validity is supported, and composite alpha showed that the internal consistency was supported. It was found that some of main effects on the word-of-mouth intent and the repurchase intent were significant. It was found that some of interactional effects of the complaint type, the degree of correction effort, and the satisfaction with the complaint handling were significant. Overall, the results provide some insights into the types of foodservice related complaint handling strategies or the tactics that can be effectively employed by operators who manage complaint handling for customers dining at fast food restaurants.

Key Words

foodservice related complaint handling, satisfaction, behavioral intent

김혜영 Kim Hye Yeong , 신현희 Sin Hyeon Hui

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Abstract

The quality characteristics of the traditional Korean snack, Yut-gang-jung with Perilla, and the changes that occur during storage were investigated. The water and protein content of a fresh sample were 9.67% and 10.83%, respectively. The water content in the sample stored at 20℃ changed slightly, but that of the sample stored at 60℃ showed larger changes from 9.33% to 4.33%. The acidity of the sample stored for 8 days was significantly higher. The hardness of the sample stored at 60℃ for 4 days was increased significantly. Results of the sensory evaluation indicated the sample stored at 60℃ had a significantly decreased roasted perilla flavor. The rancid flavor of the sample stored at 20℃ increased slightly, while that of the sample stored at 60℃ showed a drastic increase during storage. Therefore, a one week storage of the Yut-gang-jung with Perilla at room temperature is recommended for a product to have a shelf-life with similar physicochemical and sensory properties to fresh samples.

Key Words

Yut-gang-jung, Perilla, quality change, storage

윤혜신 Yun Hye Sin , 오명숙 O Myeong Sug

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Abstract

This study was performed to determine the quality characteristics of mixed polysaccharide gels made from K-carrageenan and locust bean gum with various kiwifruit content after freeze-thawing. The syneresis, rupture properties, TPA properties and sensory properties of the mixed polysaccharide gels with various kiwifruit contents after freeze-thawing were measured. The syneresis of the gel with various kiwifruit contents by freeze-thawing was not significantly different, whereas repeating freeze-thawing resulted in remarkable increase in the syneresis of the mixed polysaccharide gels with 5%, 20% and 40% kiwifruit. In terms of the rupture properties, the rupture stress, rupture energy and rupture strain decreased with increasing kiwifruit content after freeze-thawing. In terms of the TPA properties, the adhesiveness, hardness and chewiness increased and the cohesiveness decreased with increasing kiwifruit content after freeze-thawing. The rupture properties, springiness and cohesiveness of the gel by freeze-thawing were lower than those of the gel stored in the refrigerator. In contrast, the gumminess, hardness and chewiness of the gel after freeze-thawing were higher than those of the gel stored in the refrigerator. The results showed that the gel became crumbly and tough as a result of freeze-thawing. In the sensory evaluation, the overall acceptability of the gel after freeze-thawing was highest at the 30% kiwifruit content, and differences in the sensory properties between the gel after freeze-thawing and that stored in the refrigerator were small. Therefore, mixed polysaccharide gels with kiwifruit after freeze-thawing could be useful despite the small decrease in quality.

Key Words

mixed polysaccharide gels, kiwifruit, freeze-thawing, quality

이승현 Lee Seung Hyeon , 박정은 Park Jeong Eun , 장명숙 Jang Myeong Sug

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Abstract

The aim of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) appeared in the literature. For this purpose, the effects on the sensory and rheological characteristics of Hwajeun in terms of the various levels of oil and frying times were investigated. This experiment consisted of a sensory evaluation in terms of the acceptance (color, flavor, oily feeling, softness, chewiness, adhesiveness, taste and overall preference) and objective evaluation performed by a texture analyzer, a color difference meter and measurements of the water content and oil absorption. The moisture content of the treatments as a function of the frying time, S7, showed a significantly(p

Key Words

Hwajeun, sensory evaluation, rheological characteristics, oil amounts, frying time

김은미 Kim Eun Mi , 이효지 Lee Hyo Ji

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Abstract

This study was performed to determine the quality characteristics of lemon pyun with various kinds of gelling agents: agar, gelatin, sweet potato starch, corn starch and potato starch. Lemon pyun was made with lemon juice(21.4%), gelling agent(6.7%), water(53.3%), sugar(13.3%) and honey(5.3%). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. (Ed- as this is an abstract this introductional clause is unnecessary) The pH of lemon pyun showed no significant difference among the different gelling agents. Lightness was significantly(p<0.05) lowered in the agar and gelatin groups, a value was significantly(p<0.05) lowered in the sweet potato starch and potato starch groups, and b value was significantly(p<0.05) lowered in the sweet potato starch group. In texture profile analysis, chewiness, gumminess and hardness were significantly(p<0.05) increased in the sweet potato starch group. According to sensory evaluation, elasticity and hardness of the sweet potato starch and cornstarch groups were stronger(p<0.05) than of other gelling agent groups. Lemon pyun containing sweet potato starch was most preferable in terms of Vitamin C provision.

Key Words

Lemmon pyun, starch, sensory evaluation, texture profile analysis

홍정희 Hong Jeong Hui , 안상희 An Sang Hui , 김미지 Kim Mi Ji , 박금순 Park Geum Sun , 최상원 Choe Sang Won , 이순재 Lee Sun Jae

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Abstract

This study was carried out to investigate the characteristics of mulberry fruit seolgidduk. Four percent additions of mulberry were evaluated as the most suitable concentration for seolgidduk, in order to improve the color of gum metal gray and sour smell. Therefore, in order to improve the preference, citric acid was added. The acidity of mulberry fruit seolgidduk increased and its pH decreased significantly by increasing amount of citric acid. The moisture content of mulberry fruit seolgidduk showed no significant difference between the groups with added citric acid and the control of group. The L value decreased as the citric acid concentration increased. Color a and b (Ed-define `a` and `b`) values increased significantly by increasing the amount of citric acid. The hardness, cohesiveness, springiness, gumminess and brittleness decreased as the citric acid was added. From the sensory evaluation, mulberry fruit seolgidduk with 0.01% citric acid added was the most preferred in taste, chewiness and overall acceptability. These results indicated that mulberry fruit seologidduk with 0.01% citric acid added showed the best quality.

Key Words

seolgidduk, mulberry fruit, citric acid, sensory evaluation, texture analysis

김병숙 Kim Byeong Sug , 정미란 Jeong Mi Lan , 이영은 Lee Yeong Eun

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Abstract

The effects of various kinds of starch (mungbean, potato, corn, and a blend of potato and corn starch) on the quality characteristics of muhwakwa-pyun were studied according to the storage duration. The sweetness, pH and total acidity of muhwakwa extract were analyzed, as were the Visco/Amylograph viscosity profile and DSC thermodynamic characteristics of starches. For quality characteristics, color difference, instrumental texture characteristics and sensory characteristics were compared. The sweetness of muhwakwa extract was satisfactory but the total acidity was low for Kwa-pyun manufacture. Therefore, its pH was adjusted to 3.4 by adding 10% citric acid with an amount of 1% of total liquid. From the Visco/Amylograph viscosity profile and DSC thermodynamic characteristics of starches, a blend of potato and corn starch was found to be easy to cook and form a gel but a 1ittle more resistant than the other starches in terms of retrogradation. Lightness (L) and yellowness (b) of Kwa-pyun increased while its redness (a) decreased by the storage. The color became whiter and the clarity decrease regardness of the kinds of starch, which became obvious after 3 days of storage. The hardness, springiness, adhesiveness and cohesiveness tended to decrease with storage, which was weak in a blend starch. The overall acceptability of Kwa-pyun made with a blend of potato and corn starch was evaluated as being the best among the samples tested. Therefore, for traditional kwa-pyun manufacture mungbean starch might be replaced with a blend of potato and corn starch which is less expensive and easily available in the market nowadays.

Key Words

muhwakwa-pyun, starches, texture characteristics, sensory characteristics

김희섭 Kim Hui Seob

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Abstract

Key Words