• Journal of the Korean Society of Food Culture
• /
• v.21 no.2
• /
• pp.171-178
• /
• 2006

Tarakjuk with different amylose content was made up using roasted rice flours that consisted of the highest enzyme-resistant starch (RS), while differential scanning calorimetry (DSC) was also utilized to measure the gelatinization temperature of these roasted rice flours in order to establish cooking temperature of tarakjuk. The following qualities of tarakjuk with different amylose content were studied: color, viscosity, spreadability, starch fractions involving total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS, in vitro starch digestibility (IVSD) and sensory properties. During experimentation, it was found that as the amylose content of the rice flour decreased, the L value of tarakjuk decreased, whereas a value increased significantly (p<0.05). Also, while viscosity showed to increase significantly (p<0.05), on the opposite end, the property of spreadability decreased. TS ranged from $15.95{\sim}17.31%$, RDS $9.36{\sim}10.16%$, SDS $5.46{\sim}6.91%$ and RS $0.33{\sim}1.07%$, on a dry basis. Although the amylose content of rice flours decreased, IVSD increased, however showing no significant difference. When testing the sensory properties of tarakjuk, color and viscosity increased, whereas clumpiness decreased. Ilpum tarakjuk showed the highest score for nutty taste and overall acceptance levels. In fact a high correlation was shown between nutty taste and overall acceptance level (p<0.01), which leads one to believe that nutty taste is a prime factor that greatly influences overall acceptance. Furthermore, viscosity was positively correlated with both a and b values, however negatively correlated with L value (p<0.05). Moreover, roasted nutty taste and overall acceptance were positively correlated with a value (p<0.05), respectively. In conclusion, the above results suggest that tarakjuk could be made by choosing the appropriate rice flour based on the nutritional or sensory purpose.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.28 no.4
• /
• pp.462-468
• /
• 1983

Collected 38 colored soybeans, which was cultivated under the conventional field conditions, were investigated about their organeloptic parameters and correlations among factors such as organeloptic score, texturometer parameters and chemical components of seeds. Most of the organeloptic parameters were affect much more by the characteristics of each cultivars than by grain weight, and then showed significant differences with the effect of interactinon between grain weight and cultivar, too. Also among contribution degrees of texturometer scores to overall acceptance, cohesiveness was higher in small, medium and super grains, however in large grains, hardness. And among sensory attributes, suitable toughness was contribute most positively to acceptance.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.5
• /
• pp.897-902
• /
• 1998

This study was conducted to develop the standard recipe of Dopyun according to the various content of mung bean starch and sugar. The effects of mung bean starch(10%, 15%, 20%) and sugar(20%, 30%) were evaluated on textural and sensory properties of Dopyun through the mechanical properties using texture analizer and sensory evaluation. Color was tested by color and color difference meter. For sensory evaluation, higher content of sugar and lower content of mung been starch(sugar 30%, mungbean starch 10%) showed advantages in acceptance fo taste and overall quality. Mechanical properties of hardness, cohesiveness and chewiness of Dopyun were increased significantly in Dopyun with higher content of mung bean starch and sugar. The values of Hunter color system indicated that "L" and "b" values tended to decrease and "a" value increase, as the mung bean starch and sugar proportion increased. In the analysis of correlation between sensory evaluation and acceptance test, it was found that they were highly related. In view of the above results, it came to the conclusion that Dopyun with the addition of 30% sugar and 10% mung bean starch could give the best result among the groups studied.sult among the groups studied.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.7
• /
• pp.1015-1026
• /
• 2019

Objective: The objective of this study was to evaluate three different degrees of white striping (WS) addressing their automatic assessment and customer acceptance. The WS classification was performed based on a computer vision system (CVS), exploring different machine learning (ML) algorithms and the most important image features. Moreover, it was verified by consumer acceptance and purchase intent. Methods: The samples for image analysis were classified by trained specialists, according to severity degrees regarding visual and firmness aspects. Samples were obtained with a digital camera, and 25 features were extracted from these images. ML algorithms were applied aiming to induce a model capable of classifying the samples into three severity degrees. In addition, two sensory analyses were performed: 75 samples properly grilled were used for the first sensory test, and 9 photos for the second. All tests were performed using a 10-cm hybrid hedonic scale (acceptance test) and a 5-point scale (purchase intention). Results: The information gain metric ranked 13 attributes. However, just one type of image feature was not enough to describe the phenomenon. The classification models support vector machine, fuzzy-W, and random forest showed the best results with similar general accuracy (86.4%). The worst performance was obtained by multilayer perceptron (70.9%) with the high error rate in normal (NORM) sample predictions. The sensory analysis of acceptance verified that WS myopathy negatively affects the texture of the broiler breast fillets when grilled and the appearance attribute of the raw samples, which influenced the purchase intention scores of raw samples. Conclusion: The proposed system has proved to be adequate (fast and accurate) for the classification of WS samples. The sensory analysis of acceptance showed that WS myopathy negatively affects the tenderness of the broiler breast fillets when grilled, while the appearance attribute of the raw samples eventually influenced purchase intentions.

• Food Quality and Culture
• /
• v.2 no.1
• /
• pp.1-5
• /
• 2008

In this study, consumer acceptance and sensory intensity evaluations were performed on sponge cakes prepared with domestic and imported cake flours. Specific volume data as well as cross-sectional photograph observations confirmed that the imported flour sample group had greater volume than the domestic flour groups. The imported flour sample group also had a significantly (p<0.05) higher mean overall acceptability score at 5.82; however, it was not significantly different from the domestic white flour sample group (5.40). There was no significant difference in overall texture acceptance between samples prepared with imported and domestic white flours; however, their scores were significantly higher than that of the domestic whole flour group (p<0.05). Consumer acceptances of color significantly decreased as the orders of cake group prepared using the imported, domestic white, and domestic whole flours with the values of 6.48, 5.72 and 4.61, respectively (p<0.05). Acceptance of the air cell and the acceptance and intensity of sweetness did not show significant differences between the imported and domestic white flour group.

• Korean journal of food and cookery science
• /
• v.32 no.4
• /
• pp.413-425
• /
• 2016

Purpose: This study was conducted to understand the factors that affect the acceptance of gluten-free rice pasta samples prepared with added buckwheat, mungbean, and acorn starches, and to compare sensory characteristics of samples with those of 100% semolina pasta. Methods: Descriptive analysis of pasta was conducted by 12 trained panels. Acceptance test was carried out by 40 consumers using 7-point hedonic scale. Collected data was statistically analyzed by principal component analysis, and partial least squares regression analysis. Results: Quantitative descriptive analysis showed that increasing amount of buckwheat, mungbean, and acorn starches resulted in significant improvement in gluten-free rice pasta properties, especially texture, hardness, chewiness, roughness, and al dente with increasing amount of sample starches, and decreased adhesiveness. In acceptance test, appearance and texture of gluten-free rice pasta with mungbean starch were preferred than pasta made with 100% rice. Flavor and taste was preferred in pasta with buckwheat starch than other pasta samples. Rice pasta with 30% buckwheat starch showed the highest score in overall acceptance among rice samples. Conclusion: This study suggested that adding mungbean starch could improve texture of gluten-free pasta, and adding buckwheat starch would improve taste and flavor of gluten-free rice pasta.

• Korean journal of food and cookery science
• /
• v.22 no.3 s.93
• /
• pp.370-378
• /
• 2006

This study was carried out to investigate the effects of various subsidiary ingredients added to Kimchi on the acceptance and sensory characteristics. In appearance acceptance, Kimchi without red pepper powder rated the worst, while samples without salt-fermented anchovy extracts, garlic, ginger, radish, green onion and onion showed no significant difference(p<0.05) compared with the control, and were all rated highly in acceptance. In flavor, taste and overall acceptance, the sample without garlic rated the worst, indicating that garlic has the greatest effect on the acceptance of Kimchi. Red pepper powder had an effect only on the pungency of Kimchi's flavor characteristics. Salt-fermented anchovy extracts enhanced umami taste, sweetness and saltiness of Kimchi. Garlic also enhanced the general flavor such as sourness, umami taste, sweetness, carbonated flavor and fresh flavor, but inhibited the moldy flavor. Ginger had effects on pungency, fresh flavor of Kimchi, while radish, green onion and onion only had an effect on the fresh flavor of Kimchi. Garlic had significant effects on the moldy flavor and bitterness of Kimchi's sensory characteristics, and the amount of garlic added to Kimchi influenced the sourness, sweetness and fresh flavor, irrespective of the kinds of Kimchi and fermentation temperature.

• Korean Journal of Food Science and Technology
• /
• v.35 no.1
• /
• pp.33-37
• /
• 2003

Sensory quality of pine nut gruel was investigated to determine the effects of processing conditions on its quality. Response surface methodology was applied to investigate effects of water volume and pine nut weight ratios to rice weight and heating time on the preference of pine nut gruel in terms of color, flavor, viscosity, taste, and overall acceptance. Results showed that processing conditions did not affect the color of pine nut gruel. Viscosity and overall acceptance were affected by the ratio of water volume to rice weight and heating time. $R^2$ of response surface regression equations were 0.6954, 0.8333 (p<0.05), 0.9668 (p<0.01), 0.8664 (p<0.05), and 0.8159 (p<0.10) for color, flavor, viscosity, taste, and overall acceptance respectively. No relationship was observed between color and overall acceptance. The relationship between viscosity and overall acceptance was the highest.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.6
• /
• pp.836-850
• /
• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.4
• /
• pp.370-379
• /
• 2016

This study investigated the physicochemical and sensory characteristics of Jeungpyun prepared with various levels of barley flour and Hizikia fusiformis powder. The pH, volume, and spreadability of the dough as well as the moisture content, color, texture, and sensory evaluation of Jeungpyun were analyzed. The results show that the pH of dough decreased in all sample groups with fermentation time and ultimately revealed a pH level ranging from 5.36~5.44. The spreadability of the dough significantly decreased as the substitute amount of barley flour increased; the sample group with 1% Hizikia fusiformis powder showed a significantly larger spreadability than the sample group with 2% Hizikia fusiformis powder (p<0.01). The moisture content of Jeungpyun significantly increased as the substitute amount of barley flour increased (p<0.01). Lightness and yellowness were reduced as the substitute amount of Hizikia fusiformis powder increased. In measuring texture, the 50% sample group with a high substitute rate of barley flour was observed to have high characteristics of hardness, gumminess, and chewiness. The results of the acceptance test show that the sample group with substituted 50% barley flour and added 2% Hizikia fusiformis powder had a higher acceptance than the sample group with 0% barley flour in terms of color, flavor, texture, and overall acceptance.