• Title/Summary/Keyword: 식감

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Assessing Relative Importance of Laver Attributes for Infants Using Conjoint Analysis (컨조인트 분석을 이용한 영유아 김 선택 속성의 상대적 중요도 분석)

  • Lee, Ho-Jin;Lee, Min-A;Park, Hye-Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.6
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    • pp.894-902
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    • 2016
  • The purpose of this study was to analyze the attributes considered as important by parents in the selection of laver for infants through conjoint analysis techniques. A total of 917 questionnaires were distributed in January 2016, of which 211 were completed (23.0%). Statistical data analyses were performed using SPSS/Win 21.0 for descriptive statistics and conjoint analysis. The conjoint design was applied to evaluate the hypothetical laver for infants. According to the analysis of attributes and levels of laver for infants, the relative importance of each attribute was follows: seasoning (26.55%), flavor (19.33%), texture (18.75%), oil (15.15%), size (10.61%), and certification (9.61%). The results of the conjoint analysis indicate that parents raising infants preferred laver with the characteristics of non-seasoning, general flavor, softness, half-size, organic certification, and perilla oil. The most preferred laver for infants gained a 53.7% potential market share from choice simulation compared with laver being sold. Using utility and relative importance, the laver market for infants was classified into two segments. As a result of market segmentation, parents of cluster 1 preferred the laver model being sold (soy seasoning) while parents of cluster 2 preferred the optimized laver model (non-seasoning).

깃털처럼 가벼운 과자 머랭

  • Kim, Mi-Seon
    • 베이커리
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    • no.8 s.445
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    • pp.148-151
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    • 2005
  • 머랭으로 만드는 과자는 바삭바삭 가벼운 식감이 일품이라 여름과자로 딱 제격이다. 머랭의 보송보송한 느낌을 자연스럽게 살려도 좋고 짤주머니에 넣어 앙증맞게 짜주어도 좋다. 요즘에는 탱탱한 '마시맬로'가 인기를 끌기도 한다. 머랭은 가벼운 식감만큼이나 매우 자유스러운 쓰임새의 과자다.

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Studies on the Degree of Polymerization of Amylopectin and Texture Analysis Test of Brown Rice After Germination (발아에 따른 현미의 아밀로펙틴 중합도와 식감관련 특성에 관한 연구)

  • Lee, Kyung-Ha;Yoon, Soon-Duck;Lee, Jeong-Heui;Won, Yong-Jae;Choi, Induck;Park, Hye-Young;Woo, Koan-Sik;Oh, Sea-Kwan
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.61 no.1
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    • pp.1-8
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    • 2016
  • The objective of this study was to evaluate quality properties, including amylopectin content, and texture analysis of brown rice and germinated brown rice cultivars in Korea for rice processing products. The amylopectin short chain content of germinated brown rice was significantly higher than that of brown rice. Texture analysis test showed that germinated brown rice Jinbo had the lowest hardness and toughness as well as and highest stickiness and adhesiveness. The correlation between degree of polymerization of amylopectin and texture analysis was also evaluated. In particular, germinated brown rice, short-chain amylopectin showed a negative correlation with hardness and toughness, whereas long-chain amylopectin showed a positive correlation with hardness, toughness, and adhesiveness. These results indicate that there is a relationship between degree of polymerization and texture analysis.

Acidic and steaming treatments of tteokbokki rice cake to improve its microbial and textural properties (떡볶이 떡의 미생물 안전성 및 식감 향상을 위한 유기산과 증숙 처리)

  • Cheon, Hee Soon;Cho, Won-Il;Lee, Su Jin;Chung, Myong-Soo;Choi, Jun-Bong
    • Korean Journal of Food Science and Technology
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    • v.49 no.5
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    • pp.502-506
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    • 2017
  • To improve the storage and firmness of Tteokbokki tteok Korean-style rice cakes with spicy sauce, steaming of the rice dough, soaking of the rice cake in acidic solution, and heat sterilization were conducted sequentially. The untreated control could be stored for 1 month under cold conditions, but this was extended to 10 months at room temperature ($15-30^{\circ}C$) after immersion in lactic acid solution (pH 4.0) for 20 min and heating to $100^{\circ}C$ for 30 min. The mechanical strength, which was related to firmness, was significantly increased to $11.4kgm/s^2$ compared with the untreated rice cakes ($8.8kgm/s^2$, p<0.05) and the overall descriptions of the sensory evaluation, including texture, was significantly higher than the control (p<0.05). The average size of the pores in the treated rice cakes was smaller than that of the conventional sample and the texture was improved as a result of decreased starch elution from smaller pores.

Cooking and textural properties of specialty germinated brown rices (기능성 쌀 품종 발아현미의 취반 및 식감특성)

  • Cho, Dong-Hwa;Park, Hye-Young;Lee, Seuk-Ki;Park, Jiyoung;Choi, Hye-Sun;Woo, Koan-Sik;Kim, Hyun-Joo;Sim, Eun-Yeong;Ahn, Eok-Keun;Oh, Sea-Kwan
    • Korean Journal of Food Science and Technology
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    • v.49 no.6
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    • pp.575-583
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    • 2017
  • Germination is a well-known economical technique that has been utilized to enhance the nutritional value of brown rice. Owing to its higher nutritive quality, germinated brown rice has received significant attention in the past decade. In this study, the physicochemical and cooking properties of specialty brown rice (SBR) were analyzed before and after germination. Germination enhanced cooking properties such as water absorption, expanded volume, and increased solid solubility of cooked SBR. The SBR texture measured using tensipresser, was significantly improved by germination. The hardness of cooked SBR was decreased by germination, but stickiness was increased. Pasting analysis of the SBR flours revealed a decrease in all viscosity values (peak viscosity, breakdown, setback, and final viscosity) after germination. However, the gelatinization temperature remains unchanged upon germination. Additionally, amylose content and amylopectin chain length distribution of SBR starch were slightly changed by germination. These results indicate that germination leads to a substantial improvement in the cooking properties and texture of SBR.

지식365 평가원리포트2 - 제주흑돼지의 명품화를 위한 제언

  • Kim, Cho-Hui
    • KAPE Magazine
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    • s.182
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    • pp.6-8
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    • 2011
  • 제주도 내에서 판매되는 제주흑돼지고기는 일반돼지고기와 비교하여 탁월한 식감과 감칠맛으로 소비자와 관광객의 선호도가 높은 편이다. 본 고(稿)에서는 제주흑돼지의 일반적인 특성과 발전방안에 대해 살펴보고자 한다.

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