• Title/Summary/Keyword: Textural characteristic

검색결과 58건 처리시간 0.029초

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

  • 은순덕;김문용;전순실
    • 한국식품조리과학회지
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    • 제24권1호
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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.

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

  • 최경애;조은자
    • 동아시아식생활학회지
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    • 제15권2호
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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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인지방질 함유식품 첨가에 따른 백설기의 관능적 특성 (Sensory Characteristic of Backsulgi Added with Rich Sources of Phospholipid)

  • 이경아;김경자
    • 한국식품조리과학회지
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    • 제18권4호
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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$\^{C}$.

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

  • 양경순;윤선
    • 한국식품조리과학회지
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    • 제3권2호
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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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    • 제16권5호
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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.

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

  • 김샛별;이경희
    • 동아시아식생활학회지
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    • 제26권4호
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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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    • 제6권1호
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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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현대(現代) 후기(後期) 실내디자인의 표현성(表現性) (A Study on the Stylistic Expression of Late 20th Century Interior Design)

  • 이춘섭
    • 조형예술학연구
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    • 제1권
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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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황기분말을 첨가한 어묵의 품질특성 (Quality Characteristics of Fish Paste Prepared with Astragalus membranaceus Powder)

  • 김동호
    • 산업식품공학
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    • 제15권4호
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    • pp.362-369
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    • 2011
  • 본 연구는 식품소재로서의 활용가능성이 높고 생리활성 효과가 우수한 황기분말을 농도별로 첨가(0.5%, 1.0%, 1.5%, 2.0%)하여 어묵을 제조하고 품질특성을 측정하였다. 수분함량은 황기분말의 첨가여부에 관계없이 유의적인 차이는 나타나지 않았으며 pH는 전체적으로 6.75-6.86의 범위를 나타내었다. L값은 황기분말의 첨가량 증가에 따라 유의적인 차이는 나타나지 않았으나 a값은 높아지고 b값은 낮아지는 경향을 나타내었다. 황기분말 첨가 어묵의 절곡 검사 결과는 모든 시료에서 AA로 측정되어 황기분말의 첨가가 어묵의 유연성에 영향을 미치지 않았으며 기계적 조직감 중 강도(strength)는 황기분말의 첨가량이 증가할수록 높아지는 경향을 나타내었고 검성(gumminess), 응집성 (cohesiveness), 파쇄성(brittleness)은 황기분말 2.0% 첨가구가 가장 높게 측정되었다. 황기분말 첨가 어묵의 관능적특성 중 생선 비린내 정도(fishy smell)는 황기분말의 첨가량 증가에 따라 강도의 정도가 약해졌으며 구수한 냄새의 정도(savory smell)는 황기분말 1.0% 첨가구가 가장 높은 점수를 보였다. 구수한 맛의 정도(savory taste)는 황기분말 1.0% 첨가구가 6.27로 가장 높은 점수를 나타내었으며 느끼한 맛의 정도(oily taste)는 황기분말 첨가량의 증가에 따라 약해지는 것으로 평가되었다. 황기맛의 정도(Astragalus membranaceus taste)는 황기냄새의 정도와 마찬가지로 황기분말의 첨가량이 증가할수록 강하게 평가되었으며 관능적 조직감의 정도는 각 시료간 유의적인 차이가 나타나지 않았다. 관능적 선호도 평가결과, 황기분말 1% 첨가구가 냄새, 맛, 조직감, 전반적인 선호도 항목에서 가장 우수함을 나타내었다.

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

  • 최석현
    • 한국조리학회지
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    • 제15권2호
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    • pp.309-321
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    • 2009
  • 연구는 당귀분말을 첨가한 쿠키의 품질특성과 관능특성을 평가한 것으로써, 당귀분말 첨가 쿠키 반죽의 pH는 6.13~6.26의 범위였으며, 반죽의 밀도는 0.99~1.15의 범위였다. 당귀분말 첨가의 증가에 따라 쿠키의 퍼짐성은 작아졌으며, 명도와 황색도의 감소, 적색도의 증가로 인해 전반적으로 쿠키가 어두워지고 진해지는 경향을 나타내었다. 기계적 조직감의 특성은 강도와 경도가 당귀분말의 첨가비율에 따라 높아지는 경향을 나타내어 쿠키 제조에 있어 당귀분말의 첨가는 쿠키를 단단하게 하는 역할을 하였다. 관능 선호도에서는 색, 냄새, 조직감, 맛, 전반적인 선호도의 항목에서 당귀분말 무첨가 쿠키보다 일정 범위의 당귀분말을 첨가한 쿠키의 선호도가 높아졌으며, 그 중에서도 쿠키의 전체 재료 배합량 대비 1.5%의 당귀분말을 첨가하는 것이 가장 이상적인 것으로 평가되었다.

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