• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.171-177
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• 1994

The present study compares the texture describing terms used in East-Asian countries, China, Korea and Japan. The terms and definitions enlisted in the International Standard Sensory Analysis-Vocabulary, ISO 5492(second edition 1992) were used as the reference. It includes hardness, fracturability, chewiness, gumminess, viscosity, springiness, adhesiveness, granularity, conformation, moisture and fatness. The Chinese scripts used for the description of each textural terms in these three countries were compared and their native expressions were collected. The food items representing typical textual characteristics in the East Asian countries were also listed.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.67-73
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• 1993

The effects of addition of brown rice flour on the Backsulgies were examined. We chose the addition ratio of brown rice flour as 0%, 50%, 100% along with the pilot study. The addition of brown rice flour did not make significant changes in water-binding capacity, swelling power and the degree of gelatinization. But the addition of brown rice flour had a delaying effect of retrogradation of Backsulgies by textural analysis. In sensory evaluation, the Backsulgi added brown rice flour 50% had the highest value in the overall quality of sensory characteristics. But there was no significant difference in the other sensory characteristics between the 50% and 0% added with. Therefore we concluded that the addition of brown rice flour on Backsulgies improve the sensory characteristics as well as delay the retrogradation and would be a good source of dietary fiber.

• Carbon letters
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• v.11 no.1
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• pp.34-37
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• 2010

In this work, graphite nanofibers (GNFs) were prepared by ammonia and heat treatment at temperatures up to $1000^{\circ}C$ to improve its $CO_2$ adsorption capacity. The effects of the heat treatment on the textural properties and surface chemistry of the GNFs were investigated by $N_2$ adsorption isotherms, XRD, and elemental analysis. We found that the chemical properties of GNFs were significantly changed after the ammonia treatment. Mainly amine groups were formed on the GNF surfaces such as lactam groups, pyrrole and pyridines. The GNFs treated at $500^{\circ}C$ showed highest $CO_2$ adsorption capacity of 26.9 mg/g at 273 K in this system.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.713-719
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• 2010

The objective of this study was to evaluate the quality characteristics of Dasik containing different levels of jujube paste (0%, 60%, 70%, 80%, 90%). Moisture composition of the paste ranged from 19~29% As the content of jujube paste increased, the lightness (L) and yellowness (b) decreased while redness (a) increased In the texture profile analysis, as the content of jujube paste in Dasik content increased, the hardness decreased Cohesiveness and springiness did not show significant differences according to amount of jujube paste. The results of the sensory evaluation show that sweetness, bitterness, and overall acceptability were the highest in Dasik containing 80% level jujube paste.

• Preventive Nutrition and Food Science
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• v.18 no.3
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• pp.222-225
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• 2013

To help reduce high intake of sodium in the Korean diet, sodium-reduced fried fish cakes (SRFFCs) were prepared and evaluated with regard to color, textural properties, and sensory attributes as indicators of quality. The quality characteristics of 30% SRFFCs were not notably different from those of full sodium FFCs; however, substitution of sodium with potassium altered the color and decreased consumer acceptance on sensory evaluation items. These results suggest that the SRFFCs that will be accepted by consumers can be prepared without compromising the quality.

• Journal of Information Processing Systems
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• v.8 no.3
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• pp.445-458
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• 2012

Image feature extraction is one of the basic works for biometric analysis. This paper presents the novel concept of application of ridgelets for iris recognition systems. Ridgelet transforms are the combination of Radon transforms and Wavelet transforms. They are suitable for extracting the abundantly present textural data that is in an iris. The technique proposed here uses the ridgelets to form an iris signature and to represent the iris. This paper contributes towards creating an improved iris recognition system. There is a reduction in the feature vector size, which is 1X4 in size. The False Acceptance Rate (FAR) and False Rejection Rate (FRR) were also reduced and the accuracy increased. The proposed method also avoids the iris normalization process that is traditionally used in iris recognition systems. Experimental results indicate that the proposed method achieves an accuracy of 99.82%, 0.1309% FAR, and 0.0434% FRR.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.228-234
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• 2008

In this study, Astragalus membranaceus powder was added (3, 6, 9%) during yeast bread preparation and its effect on product quality was examined. The results showed that the dough pH increased as the Astragalus membranaceus powder content increased. However, dough volume during fermentation did not differ significantly among the samples. Bread volume decreased (p<0.001) with an increasing amount of Astragalus membranaceus powder. Also, as the Astragalus membranaceus powder content increased, the Hunter’s color ‘L’ value of the crust decreased and the ‘a’ value increased, and for the crumb, the ‘L’ value decreased and the ‘a’ value increased. Textural property analysis indicated that hardness increased with an increasing amount of Astragalus membranaceus powder. However, up to the 6% level, there were no sensory attribute differences among the samples.

• The Korean Journal of Food And Nutrition
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• v.37 no.3
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• pp.152-161
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• 2024

This study investigated the influence of incorporating chestnut inner shell powder (CISP) at varying levels (0%, 3%, 6%, 9%, and 12% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. Findings revealed a decrease in moisture content and pH with increasing CISP content. Color analysis indicated a reduction in lightness (L) and yellowness (b) values, while redness (a) values increased. Textural properties displayed an increase in hardness, chewiness, and gumminess, but a decrease in springiness, adhesiveness, and cohesiveness with increasing CISP levels. Sensory evaluation for appearance, taste, flavor, texture, and overall preference revealed the sample containing 6% CISP to be the most favorable. Moreover, the antioxidant activity of the garaetteok exhibited a positive correlation with increasing CISP content. In conclusion, incorporating 6% CISP resulted in improved quality characteristics for garaetteok development, offering enhanced nutritional value, antioxidant properties, and overall consumer preference.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.53-59
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• 1994

This study was attempted to investigate the effects of preheating treatment and chitosan addition on the textural properties of Korean radish during salting. For this study, we determined the changes in textural properties by compression, puncture, cutting tests respectively and the changes in pectin fractions were also determined. Sensory parameters such as hardness, crispness and toughness were evaluated by sensory analysis and their results were correlated with those by Instron. The results were as follows. The compression force of nonpreheated Korean radish was increased by chitosan addition, whereas that of preheated one was decreased during salting. The puncture force from all the samples of Korean radish decreased, however, chitosan addition showed higher puncture force. The cutting force of nonpreheated Korean radish increased during salting and those from nonpreheated and preheated ones were increased by chitosan addition. During salting hot water soluble pectin(HWSP) of nonpreheated Korean radish increased and 0.4% Na-hexametaphosphate soluble pectin(HXSP) and 0.05 N-HCl soluble pectin(HCISP) decreased respectively. However, HXSP was decreased by preheating treatment. On the contrary, the results were reversed by chitosan addition. Hardness and crispness of nonpreheated Korean radish decreased and toughness increased respectively during salting. However, toughness was decreased by preheating treatment and hardness was increased by chitosan addition. Compression and puncture forces were highly correlated with sensory parameters such as hardness and crispness, whereas cutting force was more correlated with toughness. From these results, it seems that the textural properties were improved by chitosan addition in both nonpreheated and preheated Korean radish. The preheating treatment was effective in the early stage of salting. However, combination of both treatments showed little effect during salting.

• Korean Chemical Engineering Research
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• v.48 no.4
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• pp.483-489
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• 2010

An image analysis-based soft sensor is designed and applied to automatic quality classification of product appearance with color-textural characteristics. In this work, multiresolutional multivariate image analysis (MR-MIA) is used in order to analyze product images with color as well as texture. Fisher's discriminant analysis (FDA) is also used as a supervised learning method for automatic classification. The use of FDA, one of latent variable methods, enables us not only to classify products appearance into distinct classes, but also to numerically and consistently estimate product appearance with continuous variations and to analyze characteristics of appearance. This approach is successfully applied to automatic quality classification of intermediate and final products in industrial manufacturing of engineered stone countertops.