Purpose: This study was conducted to investigate the quality characteristics and the consumer acceptance of Cheonggukjang made with various proportions of roasted soybean. Methods: Cheonggukjang samples were prepared with raw soybean(CON) and roasted soybean(R25, R50, R75, and R100 were made by roasted soybeans 25%, 50%, 75%, and 100%, respectively). The quality characteristics of Cheonggukjang samples were determined by measuring moisture contents, pH, salinity and °Brix, Hunter color values, and through sensory evaluation(attribute difference and acceptance test). Results: The moisture content was the highest in CON and showed to decrease as the proportion of roasted soybean increased. Meanwhile, as the proportion of roasted soybean increased, the pH, salinity, °Brix increased but Hunter L, a, and b-value tended to decrease. The attribute difference test revealed that R50, R75 had the highest Cheonggukjang odor, sweetness, umami taste, Cheonggukjang flavor, savory flavor, roasted bean flavor, and savory after-taste. however, R50 showed less darkness, bitterness, and viscosity than R75. In the consumer acceptance test, R50 was highly rated for color, taste, viscosity, and overall acceptance (p<0.01). Conclusion: This study reported the changes of the sensory quality characteristics, and showed the improved consumer acceptance of Cheonggukjang made with roasted soybean.

Purpose: Topokki garaetteok is a rice flour product commonly consumed in Korea. The effects of different drying temperature and pressure on the quality characteristics of frozen topokki garaetteok were investigated. Methods: Prepared topokki garaetteok was subjected to either atmospheric-pressure drying or reduced-pressure (RP) at 40℃, 70℃, or 100℃ prior to freezing. Results: The RP method significantly increased the drying rate (p=0.017), decreased the cooking time (p=0.006), did not significantly (p>0.05) alter mass lost during cooking or the textural properties of the cooked product and increased salt absorption (p=0.001). Conclusion: Results suggest that RP at 100℃ is the most effective of the evaluated pre-treatment methods, as it increases drying rate and salt absorption, without significantly increasing mass lost during cooking or altering the textural properties of the cooked product.

Purpose: The present study was conducted to the derive sensory terms of seven spicy sauce samples for Korean and Vietnamese people, and define flavor characteristics and other sensory characteristics for each sample. Methods: Total of 9 Korean and 10 Vietnamese panelists were selected. Each group was trained, and to identify the product attributes, descriptive analysis were performed independently. Results: The descriptive analysis revealed that a total of 34 terms were derived for Korean people, showing significant differences in all attributes(p<0.05) similar to 33 terms for the Vietnamese, but with significant differences in 32 items, excluding the fiber characteristics of appearance(p<0.05). For both Korean and Vietnamese, the characteristics of “sweet flavor” could be affirmed to act as a factor moderating the characteristics of spicy flavor. In the case of the Korean people, the attributes of “burning sensation” and “acridity” were affirmed to be the texture characteristics related to nonvolatile spicy flavor, while the characteristic “spicy flavor” was recognized differently in terms of both flavor and mouth-feel in the case of the Vietnamese people. Conclusion: The results of this study show that Koreans do not use the word 'spicy taste' and other 'spicy sensation (burning sensation and acridity etc.)' separately, while the Vietnamese use the same word 'spicytaste' as well.

Purpose: This study was conducted to evaluate the physiological activity of peach peel, which is produced as a by-product during the processing of products using peach flesh. Methods: Anti-oxidant components were analyzed using 70% ethanol extract of peach peel, and antioxidant and anti-inflammatory activities were measured. Results: The total phenols and flavonoid content of the peach peel were 1,257.3±31.2 mg gallic acid equivalent (GAE)/100 g and 71.5±11.8 mg catechin equivalent (CE)/100 g, respectively. DPPH radical scavenging activity was found to be 22.1±2.3~64.0±4.6% at the concentration of 10~100 μg/mL (p<0.05). As a result of measuring the effect of peach peel on the inhibition of inflammatory enzyme activity, secretory phospholipase A2 (sPLA2) activity was significantly inhibited by 9.7±0.7 to 70.2±4.9% at the concentrations of 10 to 100 μg/mL (p<0.05). The inhibitory effect on cyclooxygenase (COX)-2 activity was significant at 15.3±3.3~57.8±1.5%, but the inhibition on COX-1 activity was 11.6±1.9% only at 100 μg/mL (p<0.05). Lipoxygenase (LOX) activity was also significantly inhibited at a concentration of 10 to 100 μg/mL, 14.9±3.6 to 38.3±5.0% (p<0.05). Conclusion: This study suggests that peach peel can be usefully used as a health functional food material with anti-oxidant and anti-inflammatory effects.

Purpose: The present study assessed the quality of US Soft Red Winter wheat flours and their suitability for making fresh noodles. Methods: Twelve flours milled from US Soft Red Winter (SRW) wheat cultivars and a commercial all-purpose flour as control were analyzed for their physicochemical properties, sodium dodecyl sulfate (SDS) sedimentation volume, solvent retention capacity (SRC), pasting properties by rapid visco analyzer (RVA), and fresh noodle-making performance. Results: There were significant differences between the 12 samples of SRW flour from the analyzed results of all wheat flour properties except for the pasting properties. The differences in protein content, SDS sedimentation volume, and lactic acid SRC were significant. In the noodle-making performance, significant differences were observed between the 12 soft wheat flour samples in all properties except the brightness of fresh noodles and textural properties of cooked noodles, such as resilience, springiness, and cohesiveness. The firmness and chewiness of the SRW flour were significantly different from those of the control. The correlation between the quality characteristics of wheat flour and noodle quality, protein content, SDS sedimentation volume, and lactic acid SRC values, which are protein-related characteristics, showed a significant correlation with the redness of the fresh noodles and the texture of the cooked noodles. Conclusion: SRW flour can be used successfully for making fresh noodles, and the quantity and quality of protein in the SRW flour set tested were the critical factors influencing fresh noodle quality.

Purpose: This study aimed to identify significant factors for the processing conditions of bread formulated with flour-bran blends with purple-colored wheat (Ariheuk) bran to improve bread quality. Methods: The solvent retention capacity (SRC) and SDS sedimentation volume of the flour-bran blends at different blending ratios were analyzed. Bread baking with the blends using a factorial design was conducted, and the bread quality was measured. Water amount, mixing time, and fermentation time were chosen as factors, and the two levels of each factor were as follows: 55 and 75 g water; 1.5 and 3.5 min mixing time; 50 and 70 min fermentation time. Results: The water and sodium carbonate SRC values of the flour-bran blends increased significantly with increasing bran blending ratio (10, 20, and 30%), and the SDS sedimentation volume of the blends decreased significantly. The effects on moisture loss during baking were the most significant with water amount, followed by fermentation time. The effects on bread volume and height were most significant with mixing time. The favored formula and processing conditions for bread prepared with the flour-bran blend at 30% bran, which had the highest volume and height, were 75 g water, 3.5 min mixing time, and 60 min fermentation time. Conclusion: Overall, purple-colored wheat bran can be blended for producing bread with improved quality by controlling the basic formula and processing conditions.

Purpose: This study evaluated the possibility of gel formation using whole mung bean (WMB) and dehulled mung bean (DMB) powders. Four different mung beans, Geumsung, Dahyeon, Sohyeon, and Eohul were used to compare the gel properties of different types of mung bean powder with different varieties. Methods: Whole and dehulled wet mung bean grain was dried at room temperature, and dehulled mung bean was freeze-dried using a freeze-dryer. The mung bean starch (MS) was purified using a distilled water steeping method. The grain characteristics, color, and quality properties of powders and gels using whole mung bean powder, dehulled mung bean powder, and mung bean starch powder were investigated. Results: The DMB gel contained 3.39-3.70% ash and 1.20-1.53% crude lipid. The water-binding capacity of DMB was lower than WMB. The DMB gel formed a three-dimensional network structure, but the WMB did not. The hardness and springiness of mung bean gel increased in the following order; MB > DMB gel. The gel (9.5% solid w/v) textural properties, such as Muk, were observed in the following order: Sohyeon > Dahyeon, Eohul varieties. Conclusion: The DMB gel showed resilience and elasticity. Hence, it can be used to prepared Cheongpomuk.

Purpose: This study examined the effects of wheat flour substitution with soybean flour on dumpling shells. Methods: Dumpling shells were prepared with 0, 5, 10 and 15% soybean flour. The physicochemical, textural and sensory characteristics were then investigated. The microstructure of the dumpling shell dough was examined by confocal laser scanning microscopy(CLSM). Results: The gluten contents decreased with increasing the level of soybean flour replacement. Small gabs and irregular distribution of the gluten proteins were visible in the CLSM micrographs. Color determination indicated that the soybean flour made the dumpling shell darker and more yellowish. The textural hardness and chewiness decreased with soybean flour addition. Soybean flour substitution in dumpling shell did not affect the overall acceptability. Conclusion: Soybean flour can replace up to 15% wheat flour without decreasing the overall acceptability.

Purpose: This study was conducted to develop cooking program for children at community center. Methods: This study consisted of three parts. Part I involved determining the demand for a cooking program by educators (dietitians). In parts II and III the cooking program was developed and applied, respectively. A survey was carried out on 66 educators (dietitians) using self-administered questionnaire. Questions were based on current status and requirements of cooking programs. Cooking recipes and videos were focused on easily applicated, using common food ingredients, and safe for children. After application of the cooking education, program satisfaction was investigated. Results: Educators (dietitians) stated they needed a well constructed educational program, educational tools, and teaching manuals for children. In accord with survey results, three cooking recipes and videos were developed for children and recipe illustration cards were produced. Menus were 'baby gimbap with a perilla leaf', 'steamed egg with tofu and scallions', and 'a bowl of rice with bean sprouts and egg'. Educators' satisfaction scores for the developed cooking program after it has been applied at 12 community centers were very high. Conclusion: A various and practical cooking education program should be developed for children at community centers.