• Title/Summary/Keyword: 베이글

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A Study on Physicochemical Characteristics of Frozen Mulberry Fruit and the Quality and Sensory Characteristics of Bagel with Different Drying Conditions of Mulberry Powder (냉동오디의 이화학적 특성과 건조조건을 달리한 오디 분말을 첨가한 베이글의 품질과 관능적 특성에 관한 연구)

  • Lee, Min-Ae;Byun, Gwang-In
    • Culinary science and hospitality research
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    • v.19 no.2
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    • pp.40-51
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    • 2013

  • In this study, frozen mulberries were dried with the methods of freeze-drying and hot-air drying and powdered to make healthy functional bagels by adding 0% (control), 1%, 3%, 5%, and 7% of mulberry powder. After measuring the general ingredients, physiochemical property, total polyphenol content and DPPH radical scavenging of frozen mulberries, the physiochemical property test and sensory test of manufactured bagels were carried out. The pH of the bagels appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Luminosity (value L) and yellowness index (value b) appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Redness index (value a) appeared to be higher when freeze-dried mulberry powder was added than when hot-air dried mulberry powder was added. Hardness showed a significant difference in the group with the addition of freeze-dried mulberry powder while the group with the addition of hot-air dried mulberry powder showed the opposite result. Elasticity did not have any significant difference in the group with the addition of hot-air dried mulberry powder while it showed a significant difference in the group with the addition of freeze-dried mulberry powder. Cohesiveness did not show any significant difference and gumminess showed the tendency of decrease as the added quantity of freeze-dried mulberry powder and hot-air dried mulberry powder increased. The preference of the group with the addition of 5% freeze-dried mulberry powder and the group with the addition of 3% hot-air dried mulberry powder appeared to be the highest.

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Space-Frequency Adaptive Image Restoration Using Vaguelette-Wavelet Decomposition (공간-주파수 적응적 영상복원을 위한 Vaguelette-Wavelet분석 기술)

  • Jun, Sin-Young;Lee, Eun-Sung;Kim, Sang-Jin;Paik, Joon-Ki
    • Journal of the Institute of Electronics Engineers of Korea SP
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    • v.46 no.6
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    • pp.112-122
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    • 2009

  • In this paper, we present a novel space-frequency adaptive image restoration approach using vaguelette-wavelet decomposition (VWD). The proposed algorithm classifies a degraded image into flat and edge regions by using spatial information of the wavelet coefficient. For reducing the noise we perform an adaptive wavelet shrinkage process. At edge region candidates, we adopt entropy approach for estimating the noise and remove it by using relative between sub-bands. After shrinking wavelet coefficients process, we restore the degraded image using the VWD. The proposed algorithm can reduce the noise without affecting the sharpness details. Based on the experimental results, the proposed algorithm efficiently proved to be able to restore the degraded image while preserving details.

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