• Title/Summary/Keyword: Textural characteristic

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Quality Characteristics of Sulgidduk Prepared with Houttuynia cordata Thunb. Powder (어성초 분말을 첨가한 설기떡의 품질 특성)

  • Eun, Soon-Duk;Kim, Mun-Yong;Chun, Soon-Sil
    • Korean journal of food and cookery science
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    • v.24 no.1
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    • pp.23-30
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    • 2008
  • Sulgidduk samples made with additions of 2, 4, 6, 8, and 10% Houttuynia cordata Thunb. powder, and a control were examined for quality characteristics such as moisture content, water activity, color, gelatinization properties, textural characteristics, and sensory qualities in order to determine the optimal ratio of Houttuynia cordata Thunb. powder in the formulation. The moisture contents among the samples ranged from 41.98% to 44.97%, and increased as the content of Houttuynia cordata Thunb. powder increased. The water activities of the samples were not significantly different. As the Houttuynia cordata Thunb. powder content increased, the redness and yellowness of the samples also increased, but lightness decreased. For the gelatinization properties, the additions of Houttuynia cordata Thunb. powder caused decreases in peak viscosity (P) and holding strength viscosity (H). Furthermore, final viscosity (F), setback, and time to peak viscosity decreased with increasing Houttuynia cordata Thunb. powder content; however, breakdown and temperature to peak viscosity were not significantly different among the samples. Hardness and gumminess decreased with increasing Houttuynia cordata Thunb. powder content, and adhesiveness, cohesiveness, chewiness, and resilience also tended to decrease; however, springiness was not significantly different among the samples. In the consumer acceptance test, as the content of Houttuynia cordata Thunb. powder increased, the scores of all evaluated characteristics decreased; while the characteristic intensity ratings showed the reverse effect, and the 2 and 4% Houttuynia cordata Thunb. powder samples obtained fairly good scores. In conclusion, the results indicate that adding $2{\sim}4%$ Houttuynia cordata Thunb. powder to Sulgidduk is optimal, providing good physiological properties and reasonably high overall consumer acceptability.

Quality and Sensory Characteristics of Beef Jerky Prepared with Fermented Fruit Wines (발효 과실주 첨가에 따른 육포의 품질 및 관능 특성)

  • Choi Kyung-Ae;Cho Eun-Ja
    • Journal of the East Asian Society of Dietary Life
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    • v.15 no.2
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    • pp.171-181
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    • 2005
  • In this study, to investigate the effect of fermented fruit wines on quality and sensory characteristics of beef jerky physicochemical properties and sensory evaluation were determined. Acidity of fruit wines were high in order of Kiwifruit wine>Pineapple wine>Red grapes wine>Pear wine. Aw and pH of beef jerky added fruits wine decreased slowly with the extended storage period and these trend were obvious in jerky added kiwifruit wine. Textural characteristics values of all beef jerky samples were increased according to the storage period was prolonged. At 4 weeks of storage, beef jerky-added Kiwifruit wine showed the highest value in chewiness. The L, a, b values of all beef jerky samples showed a tendency to decrease with the extended storage period, and beef jerky-added kiwifruit wine were the highest value in L, a, b, at 4 weeks of storage. TBA values of beef jerky-added kiwifruit wine, Chungju (S) and pear wine (P) were $0.51\;\cal{mg/kg}$, $0.71\;and\;0.78\;\cal{mg/kg}$ respectively. Total plate counts of bacteria of all beef jerky-added fruit wines were lower than those of Control (Con) and increased as storage period was prolonged and beef jerky-added kiwifruit wine were the lowest value $9.0\times10^{5} CFU/g$ at 4 weeks of storage. In the sensory evaluation, beef jerky-added fruit wines showed higher score than those of Control (Con), and All beef jerky samples got high score at 1 week' of storage. Beef jerky-added Kiwifruit wine showed high score in almost sensory items and especially in overall.

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Sensory Characteristic of Backsulgi Added with Rich Sources of Phospholipid (인지방질 함유식품 첨가에 따른 백설기의 관능적 특성)

  • 이경아;김경자
    • Korean journal of food and cookery science
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    • v.18 no.4
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    • pp.390-398
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    • 2002
  • The purpose of this study was to select a cake ingredient acting as an emulsifier to retard the retrogradation of rice cake commercially available. For the purpose, Backsulgi, a traditional Korean rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and then the changes in the sensory and textural characteristics of the cakes were determined while storing them at the temperatures of 4$\^{C}$ and 20$\^{C}$ for 0, 1, 2 and 3 days. Based on the sensory evaluation, Backsulgi samples added with raw soybean flour were significantly different in roasted nutty smell, roasted nutty taste, softness, moistness, cohesiveness and overall quality compared with the control in the longer storage time at 20$\^{C}$.

Preparation of various soy cheese and their physicochemical and sensory characteristics (대두 Cheese의 제조와 그의 일반 성분 및 수응도에 관한 연구)

  • Yang, Kyung-Soon;Yoon, Sun
    • Korean journal of food and cookery science
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    • v.3 no.2
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    • pp.75-80
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    • 1987
  • For the manufacture of soybean cheese, curds were made from soy milk using either lactic starter or CaCl$_2$and ripened for 3 weeks. When papain was added during ripening, the amout of soluble protein increased. The yields of 3 soybean cheese were 76~88%, indicating that considerable loss of soy protein did not occur during the processing. During the period of ripening the change of moisture content was about 1 n. Total acidity of 3 soy cheese increased, demonstrating the production of lactic acid through lactic fermentation. Texture determined by Instron showed that 3 soy cheese had their own characteristic texture profile curve and that the cheese without papain treatment received the highest textural parameters. 3 manufactured soy cheese received 3-4 (good-very good) sensory scores in appearance, flavor and texture. General acceptibility of 3 cheese were evaluated as desirable or very desirable.

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Thangka Image Inpainting Algorithm Based on Wavelet Transform and Structural Constraints

  • Yao, Fan
    • Journal of Information Processing Systems
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    • v.16 no.5
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    • pp.1129-1144
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    • 2020
  • The thangka image inpainting method based on wavelet transform is not ideal for contour curves when the high frequency information is repaired. In order to solve the problem, a new image inpainting algorithm is proposed based on edge structural constraints and wavelet transform coefficients. Firstly, a damaged thangka image is decomposed into low frequency subgraphs and high frequency subgraphs with different resolutions using wavelet transform. Then, the improved fast marching method is used to repair the low frequency subgraphs which represent structural information of the image. At the same time, for the high frequency subgraphs which represent textural information of the image, the extracted and repaired edge contour information is used to constrain structure inpainting in the proposed algorithm. Finally, the texture part is repaired using texture synthesis based on the wavelet coefficient characteristic of each subgraph. In this paper, the improved method is compared with the existing three methods. It is found that the improved method is superior to them in inpainting accuracy, especially in the case of contour curve. The experimental results show that the hierarchical method combined with structural constraints has a good effect on the edge damage of thangka images.

Quality Characteristics of Waffle added with Coconut Powder (코코넛 파우더를 첨가한 와플의 품질 특성)

  • Kim, Sat-Byul;Lee, Kyung-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.26 no.4
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    • pp.380-388
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    • 2016
  • This study investigated the quality characteristics of waffles added with coconut powder. Coconut powder was substituted into waffles at 0, 5, 10, 15, 20, and 25% weight amounts based on the total weight of wheat flour. The viscosity of batter tended to increase as the ratio of coconut powder increased whereas the measures of spreadability were not significantly changed. Baking loss rates tended to increase as the ratio of coconut powder increased while moisture contents were not significantly changed. The L-value and b-values decreased gradually while a-value increased. Among the textural characteristics hardness, springiness, chewiness, and gumminess tended to increase in proportion to the amount of coconut powder while cohesiveness and resilience were not significantly changed. The results of the sensory evaluation show that waffles made with 20% coconut powder were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

Sediments of the Continental Shelf off the Southern Coasts of Korea

  • Park, Yong Ahn;Song, Moo Young
    • 한국해양학회지
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    • v.1
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    • pp.16-24
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    • 1971
  • Over 40 bottom sediment samples were collected from the southern sea of Korea. The detailed textural characteristic of the sediments, percent calcium carbonate and heavy and light mineralogy were determined. Seaward of these sediments is a nearly broad belt of sandy sediments. In a broad outline it is considered to constitute a near-shore deposits left from a Pleistocene time of eustatically lowered level of sea water, because the sediments on the outer half of the continental shelf are much coarser than that nearer shore. The carbonate content increases strongly to the southeast and northwest of Cheju Island. It is believed that the high calcium carbonate content can be largely attributed to the availability of carbonate materials.

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A Study on the Stylistic Expression of Late 20th Century Interior Design (현대(現代) 후기(後期) 실내디자인의 표현성(表現性))

  • Lee Choon-Sub
    • Journal of Science of Art and Design
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    • v.1
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    • pp.189-226
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    • 1999
  • The purpose of this paper is to examine the common characteristics of late 20th century interior design style and the post-modern thinking system. A period has its own predominant spirit which determine the tendency of art, and the ubiquitous power in the spirit decides the period's pattern of art. Therefore the interior design style belongs to general art sphere that has its own individual character derived from the dominant power of the controlling system. Paying special attention to this understanding, the auther has processed this paper by combining the post-modem thinking with special characteristics of each of the 20th century interior design style. Until now, researches have been focused on the individual style of post-modern design; however, a general research comprising the whole characteristics of expression has not been made. Accordingly, the rationale of emphasizing the general point of view is establshed. Also, this study suggests a model applicable to studies concerning other art area. This type of methodology is receving more attention as an approach investigating new art ideology for researching post-modern thinking and late 20th century art styles. The conclusions are as follows: First, the distinctive expressions of postmodernism appear to be characteristic of illusion, metaphor, pluralism, decoration, and symmetry, Those of late modernism appear to be the characteristic of complicated simplicity and symplified complexity, passiveness of symbolism and harmony, indeterminacy of form and space, and unintentional decorativeness. And the characteristics of deconstructionism are spatial difference and temporal defferal, and un-reductive and non formal abstractiveness of the space, unfinishness, chance, and secretiveness of individual style. Second, the disinctive expression seems to share common characteristics with postmodern thinking. The best examples are pluralism, non-formalism, populism, and historicism, originating from the deconstruction of 'meta-narrative'. Third, based on the second conclusion, general distinctive expression could be simplified as chacteristics of plurality, hybridity, and indeterminacy. These expressive chacteristics appear to be automatically connected with general postmodern thinking. Last, in consideration of the above conclusion, the extreme generality could be distinctively clarified as 'textural co-exsistence'. Accordingly, the author might confirm that 'textural co-existence' originated from the text that comes from postmodern thinking. In conclusion, design expression of late 20th century interior design accepts the ?universal theme of ubiquitous postmodern thinking. And universal expressions and supreme generality can be common analysis tools for understanding and studying complicated late 20th century interior design.

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Quality Characteristics of Fish Paste Prepared with Astragalus membranaceus Powder (황기분말을 첨가한 어묵의 품질특성)

  • Kim, Dong-Ho
    • Food Engineering Progress
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    • v.15 no.4
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    • pp.362-369
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    • 2011
  • This study was conducted to investigate the physicochemical and sensory characteristics of the fish paste prepared with Astragalus membranaceus powder (0-2.0%). The pH of the samples ranged from 6.75 to 6.86 and the moisture content ranged from 77.19 to 80.18%. Increasing amount of Astragalus membranaceus powder in the fish paste tended to increase the redness and yellowness in Hunter color value. Textural property analysis indicated that the strength of the sample paste increased and its springiness decreased with an increasing amount of Astragalus membranaceus powder. The fish paste prepared with Astragalus membranaceus powder (2.0%), especially, showed the highest values in cohesiveness, brittleness, and gumminess. In addition, all the samples had good flexibility. In sensory evaluation, the addition of 1.0% Astragalus membranaceus powder had the best score in color, texture, taste, and overall preference. Therefore, this results suggest that 1.0% Astragalus membranaceus powder can be applied to produce fish paste with high functionality and sensory preference.

Quality Characteristics of Cookies Prepared with Angelica gigas Nakai Powder (당귀분말을 첨가한 쿠키의 품질특성)

  • Choi, Suk-Hyun
    • Culinary science and hospitality research
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    • v.15 no.2
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    • pp.309-321
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    • 2009
  • This study was conducted the physicochemical and sensory characteristics of cookies added with Angelica gigas Nakai powder(0~2.5%). The pH of the samples ranged from 6.13 to 6.27, and the density ranged from 0.99 to 1.15. Increasing the amount of Angelica gigas Nakai powder in the cookies decreased the spread factor of the cookies and tended to decrease lightness(L) and yellowness(b) in the Hunter color value with redness(a) increased. For the textural characteristics, the addition of Angelica gigas Nakai powder increased strength and hardness. The sensory evaluation showed that the cookies with Angelica gigas Nakai powder were preferred more than those without in color, odor, texture, taste and overall preference. Especially, cookies with 1.5% of Angelica gigas Nakai powder were valued as best.

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