• Title/Summary/Keyword: Physicochemical sensory

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The Correlation of Physicochemical Quality Index and Sensory Index of Kakdugi (깍두기의 이화학적 품질 지표와 관능적 지표간의 상관관계)

  • Park, So-Hee;Lim, Ho-Soo
    • Culinary science and hospitality research
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    • v.14 no.3
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    • pp.136-142
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    • 2008
  • This study was conducted to investigate the correlation of the physicochemical quality index(pH, acidity, reducing sugar content and lactic acid bacterial count) and sensory index(sourness) of Kakdugi during the fermentation at 5$^{\circ}C$, 10$^{\circ}C$ and 20$^{\circ}C$ respectively. Also, the relations between physicochemical quality index and overall acceptability were carried out. The pH range, based on the middle sour intensity point of 4.5, was 5.75 at 5$^{\circ}C$ fermentation, whereas that was 4.2 at 10$^{\circ}C$ and 20$^{\circ}C$ fermentation. The pH showing the highest overall acceptability decreased along with increased fermentation temperature. The reduced sugar content decreased rapidly up to 0.9% acidity, but after that, decreased slowly from more than 0.9% acidity at all fermentation temperatures. With increased fermentation temperature, the reduced sugar content showing the highest overall acceptability also showed the decreasing tendency. Change patterns of lactic acid bacterial count and sourness didn't coincided at 5$^{\circ}C$ fermentation, whereas those did at 10$^{\circ}C$ and 20$^{\circ}C$ fermentation. The indexes showing high significant correlations with sourness of Kakdugi fermented at 5$^{\circ}C$ were not pH and lactic acid bacterial count but acidity and reducing sugar content(p<0.05). The sourness of Kakdugi fermented at 10$^{\circ}C$ and 20$^{\circ}C$ showed high significant correlations with all of the physicochemical index(p<0.05).

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Rheological Properties of Dried Noodles with Added Enteromorpha intenstinalis Powder (파래 분말을 이용한 국수의 이화학적 물성에 관한 연구)

  • Cho, Hee-Sook
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.4
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    • pp.567-574
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    • 2010
  • This study was performed to evaluate the physicochemical and quality characteristics of dried noodles when different concentrations of Enteromorpha intenstinalis powder (EIP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity of the prepared with noodles were measured, and then a sensory evaluation was conducted on them. The gelatinization points of the composite Enteromorpha intenstinalis powder-wheat flour were shown to have an increased viscosity at $95^{\circ}C$ after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples decreased with increasing EIP content. Also, when increased amounts of EIP were added, both the L and b values were reduced, whereas the a value was increased. The color values, weight and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the EIP additive increased hardness and reduced adhesiveness, cohesiveness and springiness. Overall, according to the results of our sensory evaluations, the noodles prepared with 5% EIP were preferred over other noodles.

Physicochemical Properties and Baking Studies of Yam(Dioscorca aimadoimo) in Korea (한국산 단마(Dioscorea aimadoimo)의 물리화학적 특성 및 제빵 시험)

  • 김화선;박용곤
    • The Korean Journal of Food And Nutrition
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    • v.5 no.1
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    • pp.49-54
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    • 1992
  • In an attempt of develop composite flours, D. aimadoimo of yams in Korea was investigated with respect to its physicochemical properties and sensory analysis with baking bread. The results are summarized as follows ; 1. Yam had 73.21% of water, 21.65% of carbohydrate, 3.3% of crude protein, 0.25% of fat, 1.60% ash and 20.3%of starch. 2. Sucrose was 78% of the total free sugars in yam flour. It was contained which 67% of total free amino acids were serine, arginine & alanine and 23.6% of total amino acids was glutamic acid. 3. As the yam flour level in amylogram patterns (8% dry basis) was increased, the initial pasting temperature was increased and the viscosity decreased. 4. Replacement of yam flour with 10% wheat flour was the bests in sensory evaluation of the products.

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Sensory and Physicochemical Attributes of Boogags using Mulberry Leaf (뽕잎을 이용한 부각의 관능적 및 이화학적 특성)

  • Kim, Jin-Ah;Lee, Ji-Min;Lee, Jong-Mee
    • Journal of the Korean Society of Food Culture
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    • v.17 no.2
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    • pp.103-110
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    • 2002
  • Mulberry Leaf (Morus-alba) is effective on reducing blood sugar increase and cholesterol in the blood. The objective of this study is to elucidate the sensory and physicochemical attributes of Mulberry Leaf Boogag with different amounts of glutinous rice paste and ginger juice. Mulberry Leaf Boogag, steamed for 90 seconds, was made by puffing the glutinous rice paste and ginger juice. The ratio of glutinous rice paste is made of a double, quintuple, and octuple proportion of water to the weight of the glutinous rice paste. The ratio of ginger juice is at a rate of one, three and five percent. According to the sensory evaluation, hardness and crispiness increased as the glutinous rice paste did, and ginger flavor, bitterness and sourness increased as the ginger juice did. Optimal conditions(p<0.05) were set when the value of hardness was more than five, and the value of bitterness and bitingness, lower than five. The optimal condition of Mulberry Leaf Boogag was established when the ratio of water to glutinous rice paste was 5.5, and in addition, 3.75 percent of ginger juice must be in proportion.

Changes in Qaulity Characteristics of Makgeolli during Storage Time (일부 시판 생막걸리 제품의 저장기간에 따른 품질 특성 변화)

  • Ji, Yun-Jeong;Chung, Hai-Jung
    • Journal of the Korean Society of Food Culture
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    • v.27 no.4
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    • pp.383-390
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    • 2012
  • This study was conducted to investigate the physicochemical and sensory changes of 6 kinds of commercial Makgeolli (A, B, C, D, E, and F) during storage at $4{\pm}1^{\circ}C$ for 30 days. The initial pH was 3.50~4.23, but it increased to 3.65~4.37 by the end of the storage period (p<0.05) There were no significant differences in titratable acidity between the beginning and end of the storage period. The reducing sugar content of A and B increased, whereas C, D, E, and F decreased with increasing storage time. A decrease in lightness (L values) was observed in all samples with increasing storage time (p<0.05). The alcohol content increased from beginning values of 5.90~6.10% to ending values of 6.30~7.35% at the end of storage, of which sample B exhibited the highest value. A sensory evaluation test revealed that the overall acceptability of samples A, B, D, and E were still within acceptable limits, but samples C and F showed undesirable changes during 30 days of storage at $4^{\circ}C$.

A Study of Physicochemical and Sensory Evaluation Properties on the Market Cheese Cake (시판 치즈 케익의 물리화학적, 관능적 특성에 관한 연구)

  • 김영훈;장영재;최희선;최수근
    • Culinary science and hospitality research
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    • v.9 no.2
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    • pp.22-32
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    • 2003
  • The cheese cakes of three family restaurants (A, B, and q were compared for water activity, Brix, free sugar contents, color difference, viscosity, and sensory evaluation. The carbohydrate contents of cheese cake made in B is higher than the others. However, the products in C have the highest values for the crude protein contents. In viscosity, the products in C have the lowest values in cutting strength and compression strength. In order to measure the quality of cheese cake for different family restaurants, 83 undergraduate students were selected. It is found that they like the products in A better than those in Band C for aroma, sweetness, and taste. The results suggest that the taste is the most important factor for quality, and the aroma is the secondary effective factor.

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Physicochemical and Sensory Characteristics of Anchovy Added Kimchi (멸치를 첨가한 김치의 물리화학적 및 관능적 특성)

  • 문갑순;류복미;전영수;송영선
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.25 no.3
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    • pp.460-469
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    • 1996
  • This study was intended to observe the physicochemical and sensory characteristics of anchovy added kimchi during fermentation at 4$^{\circ}C$ for 4 weeks. Salting of Chinese cabbage for 10 hours at 10% brine solution was turned out to be appropriate organoleptically for kimchi preparation. Salt content of all kimchies prepared in this study was below 2%. The changes of pH and acidity during fermentation was slow in raw anchovy added kimchi compared to other kimchies. The content of vitamin C was not changed significantly through the fermentation period, whereas the content of reducing sugar was increased at the early stage of fermentation and subsequently decreased as fermentation proceeded. The number of lactic acid bacteria was the highest in raw anchovy added kimchi. The content of calcium and phosphorus were higher in anchovy powder added kimchi and raw anchovy added kimchi than control. In the early stage of fermentation, the major pigments of kimchi were the chlorophyll and carotenoid, but in the later stage of fermentation, the color of Chinese cabbage became greenish brown as chlorophyll was converted to pheophytin. In sensory evaluation test, raw anchovy added kimchi received high score at the early stage of fermentation and anchovy powder added kimchi at the late stage of fermentation, respectively.

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Quality Characteristics of Pound Cake Containing Angelica gigas NAKAI with Various Levels of Rice Flour (쌀가루 첨가량을 달리한 당귀파운드케이크의 품질특성)

  • An, Sang-Hee;Park, Geum-Soon
    • Korean journal of food and cookery science
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    • v.28 no.6
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    • pp.763-771
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    • 2012
  • Physicochemical and sensory characteristics of pound cakes containing Angelica gigas NAKAI(Korean Angelica) with various levels of rice flour were investigated in this study. There were significant differences in the specific gravity of dough, and it had the lowest value of 0.848 in the control group. The weight of pound cakes was significantly increased by addition of rice flour, but the volume, specific volume and baking loss rate were significantly decreased by addition of rice flour. The moisture content and pH of pound cakes were found to increase with increasing rice flour content. DPPH radical scavenging activity of the control group was 51.02%, whereas pound cakes with rice flour ranged from 51.90~55.75%. The L value of brightness was increased, but a and b values were decreased significantly by addition of rice flour. In all of items of texture, the control group was higher than those of the pound cakes prepared with various levels of rice flour. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 50% and 75% substituted sample groups were higher than those of the other groups. The results of this study suggest that addition of 50~75% rice flour is the best substitution ratio for Korean Angelica pound cakes.

Characteristics of Hamburger Patties Containing Yam Powder (마분말을 첨가한 패티의 품질특성)

  • Lee, Se-Hee;Cho, Sung-Hyun
    • Korean journal of food and cookery science
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    • v.28 no.6
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    • pp.781-787
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    • 2012
  • This study was conducted in order to observe the physicochemical and sensory characteristics of hamburger patties added with yam powder (0, 25%, 50%, 75%, and 100% of bread crumbs). Increasing the amount of yam powder in the hamburger patties tended to decrease the cooking loss rate of the weight and the diameters. The moisture content of hamburger patties ranged from 51.90 to 53.94%. Increasing the amount of yam powder in the hamburger patty tended to increase the pH and the redness (a) in the hunter color value; however, it decreased the lightness (L). For the textural characteristics, the addition of yam powder increased the hardness of the hamburger patties. In the sensory evaluation, an addition of 50% and 100% yam powder had the best score in taste as well as in the overall preference. Therefore, this result suggests that adding yam powder of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes.

Development of Cholesterol-reduced Mayonnaise with Crosslinked β-Cyclodextrin and Added Phytosterol (가교화 β-Cyclodextrin과 식물성 Sterol을 이용한 콜레스테롤 저하 마요네즈의 연구)

  • Jung, Tae-Hee;Ha, Hyun-Jee;Ahn, Joung-Jwa;Kwak, Hae-Soo
    • Food Science of Animal Resources
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    • v.28 no.2
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    • pp.211-217
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    • 2008
  • The objective of the present study was to develop cholesterol-reduced and phytosterol-supplemented mayonnaise using crosslinked $\beta$-cyclodextrin and examine its physicochemical and sensory attributes during 10 months of storage. The composition of cholesterol-reduced phytosterol-supplemented mayonnaise was similar to the control. The amount of cholesterol removed ranged from 90.67 to 92.47%. The TBA absorbance of the samples showed that the more phytosterol the sample contained, the lower the TBA absorbance value. The viscosity of cholesterol-reduced mayonnaise with 2.0% phytosterol decreased significantly during storage (p<0.05). The color changes of mayonnaise during storage showed a decrease in the L- and b-values, and an increase in the a-value. The experimental mayonnaise maintained emulsion stability, which was significantly lower in 2.0% phytosterol-supplemented mayonnaise. With regard to sensory attributes, most characteristics were similar to the control mayonnaise, however, the addition of phytosterol had a negative effect on stickiness and bitterness. These results indicate that the cholesterol-reduced and phytosterol-supplemented mayonnaise has decreased oxidation and maintains most of its physicochemical and sensory properties during storage.