Developing a menu for foodservice operations utilizing a Yaksun meets with the desire of customers who have keen interest in health food. In addition, it is possible to expect the additional advantage of decreasing hygiene risk, which can be caused by large quantity cooking, by the efficacy of medicinal herbs used in Yaksun. Accordingly, this study provides with basic information for the development of a Yaksun menu for foodservice operations utilizing Gwackhyang by evaluating the sensory quality and microbiological quality of bean soup added of Gwackhyang. The standard plate counting significantly decreased as the addition quantity of Gwackhyang increased (p<0.001). All bean soups, which were kept at room temperature and refrigerator for 3 hours after cooking, met the safety standard 5.00 CFU/g. The number of coliforms also significantly decreased as the addition quantity of Gwackhyang increased. The bean soups in control group exceeded the safety standard of 2.00 CFU/g after 1 hour at room temperature and in refrigerator. On the other hand, all Gwackhyang bean soups met safety standard, only excluding G1 with 1% Gwackhyang kept at room temperature. Accordingly, it has been confirmed that the addition of Gwackhyang during bean soup production decreases the microorganism level of bean soup. Both standard plate counting and the number of coliforms significantly increased after 3 days in refrigerator; however, the increasing extent of Gwackhyang bean soups were less than the control group bean soups. The control group received scored highest in 3 sensory characteristics out of 5 sensory characteristics. However, G1 with 1% Gwackhyang also scored highest in 2 sensory characteristics, which were taste and overall preference. G2 also scored 4.45 in color and 4.15 in fragrance, which were lower than the control group but were above average.
Tarak is our own traditional fermented milk made through lactic acid fermentation by using makgeolli as inoculum for milk or using already made tarak as inoculum but it is hardly known to people as its related studies are also insufficient. Accordingly, the purpose of this study was to manufacture jelly by using tarak and analyze its quality characteristics for the diversification of consumption promotion and demand of traditional fermented milk tarak. Tarak jelly that was made according to the percentage of adding tarak showed a tendency that the content of crue protein, crude fat and crude ash except for moisture water meaningfully increased as the amount of tarak added increased (P<0.05). In the case of pH, it declines as the amount of tarak added was high. The chromaticity measurement result of tarak jelly was 54.32 in the case of control group for L, and it increased as the amount of tarak added increased. In the case of a, it decreased as tarak was added, whereas b meaningfully increased. There was meaningful difference between samples in the case of chewiness, fracturability and adhesiveness (p<0.05). The sensory test result showed that there was meaningful difference between samples in their appearance and taste but there was no meaningful difference in the case of overall preference, scent and texture.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.