• The Korean Journal of Community Living Science
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• v.15 no.3
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• pp.15-20
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• 2004

The purpose of this study was to evaluate the sensory characteristics and investigate the nutrients composition of sauce made with rock lobster shells or heads. Rock lobster head sauce(LHS) turned out to have better appearance, color, taste, flavor, texture and viscosity than rock lobster shell sauce(LSS). The crude protein content was 1.95% in LHS and 1.56% in LSS, and the crude lipid content was 1.60% in LHS and 2.27% in LSS. The major free amino acids of LHS were urea, a-aminoadipic acid, L-alanine, taurine, and those of LSS were urea, $\alpha$-aminoadipic acid, $nu$- and DL-$\beta$-aminobutyric acid. The major free fatty acids of both samples were palmitoleic acid and oleic acid, with a high quanitity of palmitoleic acid in LHS, and a significant amount of linoleic acid in LSS. The major minerals in rock lobster sauce were potassium and sodium.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.164-169
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• 2004

The purpose of this study was to evaluate sensory characteristics, and to investigate nutrients and taste compounds in sauce made with shrimp or crab. Shrimp sauce fumed out to have better appearance, color, flavor and texture, and the taste of crab sauce was more excellent. In three kinds of shrimp sauces made with different thickeners, sauces used with rice and roux were evaluated to have a good taste and flavor. The major amino acids were -aminobutyric acid, alanine, ${\alpha}$-aminoadipic acid and citruline in shrimp sauce, and taurine, alanine, ${\alpha}$-aminoadipic acid and citruline in crab sauce. The major fatty acids of both samples were palmitic acid and oleic acid, and also palmitoleic acid and linoleic acid were much detected in shrimp and crab sauce. The content of crude protein was 1.62∼2.44%, and that of crude lipid was 0.92∼1.52% in the two sauces. The major minerals were potassium and sodium in shrimp and crab sauce.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.273-276
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• 2004

The objective of this study was to investigate the microstructure of folic acid-contained yogurt. Folic acids (25 and 50%) were added to milk preparation prior to pasteurization, then starter culture was added. The microstructure of yogurt containing folic acid was determined by the size of cluster of casein micelle using scanning electron microscopy and transmission electron microscopy. The cluster of casein micelle in yogurt containing folic acid were showed larger size than in control (p<0.05). In addition of 50% of folic acid, cluster of casein micelle per unit area was exhibited the highest number among tested yogurts. From these results, folic acid concentration of yogurt may be affected by mouth-feel of yogurt texture as well as the aggregation of casein micelle.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.192-198
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• 2013

The quality characteristics of Korean rice cakes (Karedduk) with a mixture of maltooligosaccharide and OSA (octenyl succinic acid starch) added, after 2 and 24 hr of storage at $5^{\circ}C$, was analyzed. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of maltooligosaccharide (x) and OSA (y). Maltooligosaccharide was added at 0, 3, 6, 9, and 12% levels, and OSA added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness and cohesiveness (p<0.01), chewiness, gumminess and hardness (p<0.001) were significantly different after 24 hr of storage at $5^{\circ}C$. The effect of retarding retrogradation of Korean rice cakes with added mixtures of maltooligosaccharide and OSA showed an increasing trend as the amount of maltooligosaccharide increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% maltooligosaccharide and 0.6% OSA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1077-1085
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• 1997

This study was carried out to elucidate the utilization of the fusant for shortening the ripening time by making an observation of the microstructure and the profile of component change. In ripening cheese, moisture content of the sample treated with tested strain is not a remarkable difference among the test samples. With an increase of the ripening time, L. helveticus showed the highest increase in protein content, followed by fusant, and then L. bulgaricus. The fat content of all starters was gradually decreased while it was it was rapidly decreased after 7 days. The pH of all starters was gradually decreased when the ripening time increased. The titratable acidity was greatly increased between a 9th day and a 15th day ripening. In investigating the light microscopic microstructure of ripened cheese samples, the sample treated with fusant indicated little difference from the other starters in decomposition of protein and fat components by microbial enzymes. In SEM observation, the structure of all cheese samples was uniform and the rough texture was converted into smooth texture by the interaction of cheese components and the abscission of single bond in casein matrix when the ripening time is increased. The fusant showed similar results in the examination of component change and its microstructure compared with the other starters. Therefore, it was revealed that the fusant can be partially used as a cheese starter instead of conventional starters by replacing them or combining them together with the other starters for shortening the ripening time.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.57-62
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• 1998

Changes of palatability traits such as color texture free amino acid and nucleotide-related compound of mold fermented sausages during ripening were investigated. The a-value of mold fermented sausages rapidly increased up to 7th days if ripening. The hardness of mold fermented sausages rapidly increased while springiness and cohesiveness slightly decreased during ripening. Total free amino acid of mold fermented sausages gradually increased during ripening. Contents of nucleotide-related compounds such as ATP, ADP, AMP and IMP of mold fermented sausages rapidly decreased during ripening.

• Transactions of Materials Processing
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• v.29 no.3
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• pp.127-134
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• 2020

It is known that the difference of texture of the polycrystalline Al sheet is not a critical parameter for the formation of aligned nanopore arrays in anodic aluminum oxide (AAO). This will be related to the polycrystalline grain in the Al sheet. The texture of each grain in the polycrystalline Al sheet is different. The mixed textures of grains have the mixing effects on the nanopore structure of the AAO. Thus, the effect of Al texture on the nanopore structure of the AAO was investigated using three types of Al single crystals with (111), (200) and (220) textures in this paper. These three types of AAO layers were fabricated by the two-step anodizing method at 40 V and temperature of 0-5℃ in oxalic acid solution. In the nanopores formed on the AAO, the average area of one nanopore and the average roundness of one nanopore were measured were measured based on the SEM images. In the hexagon obtained by connecting nanopores on the AAO, the average standard deviation of one angle deviated from 120° was measured. In the AAO nanopores with texture of (111), (200) and (220) single crystal samples, the average area of one nanopore of (200) single crystal sample was the widest, followed by (111), (220) single crystals. The average circularity of one nanopore of (200) single crystal sample was the best, followed by (111), (220) single crystals. The average standard deviation of an angle from 120° of (220) single crystal sample was the largest, followed by (111) and (200) single crystals.

• Journal of Nutrition and Health
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• v.22 no.3
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• pp.159-166
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• 1989

The effect of blanching time and power settings of microwave oven on the ascorbic acid retention in seven kinds of vegetables were investigated. The vegetable were blanched for 120 or 180 sec. at three different power setting, 650 watt(high power), 500 watt(medium power) and 160 watt(low power). The retentions of ascorbic acid in cabbage, garland chrysanthemum, mungbean sprout, amaranth and carrot were higher when they were blanched at the high power than those blanced at the lower power stettings. Blanching of spinach and yul-moo(small korean radish) showed that the vitamin was more retained by the medium power heating. Blanching at the low power revealed that the ascorbic acid retention was reduced remarkably as the blanching time increased. From the scoring difference tests the 10-panel members indicated that the texture of three-tested vegetables was more acceptable when they were blanched at the high power setting.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.369-374
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• 1998

This study was conducted to investiagte influences of cold aged dough on the quality of bagutte. After 2 hours fementing, the dough was divided 2 parts and they were stored in the refrigirated adjusted 1∼-1$^{\circ}C$. The cold aging time was 24, 48 hours respectivley. After 2 hourse fermentation, the dough's pH was 5.45 and 24, 48 hours cold aged dough were 4.99, 4.81. During cold aging, the difference of pH was not significant. The main organic acids in the baguette were lactic acid, acetic acid and malic acid, Among these organic acids, the acetic acid was the largest quantity regardlessly in different fermentation and the cold aging acids, time. Right after baking, the enthalphy of all samples were almost same even thought in different cold aging time, but during different storage periods they showed the difference of retrogradation by the increase of the enthalphy. 24 hours cold aging baguette had the best taste, aroma and texture in bread's score sheet.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.90-97
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• 2023

The effect of citric acid on rice starch gelatinization and low-temperature (4 ℃) storage was studied in order to produce rice cake with a lower retrogradation rate. A citric acid solution in the ratio of 0, 0.5, 1.0, and 1.5% (w/w) of the water used during production was utilized. The gelatinization properties, gel strength, thermal properties, and texture analysis were evaluated to determine the retrogradation rate. The result showed that acid hydrolysis occurred in samples treated with citric acid. Thus, increasing citric acid decreased gelatinization temperature (58.63±1.98 to 45.84±1.24 ℃). The moduli of elasticity increased with increasing citric acid concentration, indicating an increased gel strength. Thermal analysis of starch showed that the onset, peak, and conclusion temperatures of retrogradation were increased significantly with the storage period and decreased with citric acid concentration. After 72 h of low-temperature storage (4 ℃), the retrogradation rate was lowest in the rice cake with 1.5% citric acid solution, with an increased ratio of 12.01 to 13.60% compared to the control sample, with a ratio of 12.99 to 43.54%. This shows a high retrogradation rate in the control sample. Additionally, sensory properties and retrogradation ratio suggest that the addition of 1.0% citric acid solution during rice cake production is efficient in retarding the retrogradation without an adverse effect on the rice cake modeling and acceptance.