• Title/Summary/Keyword: Texture Activity

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Processing Optimization and Antioxidant Activity of Chiffon Cake Prepared with Tomato Powder (토마토 분말 첨가 시폰 케이크의 제조조건 최적화 및 품질 특성)

  • Paik, Jaeeun;Kim, Soojeong;An, Hyunae;Joo, Nami
    • Journal of the Korean Dietetic Association
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    • v.19 no.1
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    • pp.1-13
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    • 2013
  • The purpose of this study was to determine the optimal mixing condition of tomato powder and sugar for producing chiffon cake. The experiment was designed according to the central composite design of response surface, which yielded ten experimental points, including two replicates. Physiochemical and sensory properties were measured, and theses values applied to mechanical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of the physiochemical analysis of each sample showed significant differences in sweetness (P<0.01), color L (P<0.001), color a (P<0.001), color b (P<0.05), hardness (P<0.05), and cohesiveness (P<0.01). The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), flavor (P<0.05), sweetness (P<0.01), moistness (P<0.05), and overall acceptability (P<0.05). The optimal formulation, calculated using the numerical and graphical method, was determined to be 59.27 g tomato powder and 285.66 g sugar. The sensory evaluation showed significantly higher preferences in the color, flavor, appearance, texture, sweetness, tenderness, moistness and overall quality of the optimized chiffon cake compared to the controlled chiffon cake. The optimized chiffon cake also showed a high antioxidative activity compared to the controlled chiffon cake. Our results show that chiffon cake prepared with tomato powder enhances sensory characteristics and antioxidative activity.

Elucidation of Antioxidant Activity of Phosvitin Extracted from Egg Yolk using Ground Meat

  • Jung, Samooel;Jo, Cheo-Run;Kang, Min-Gu;Ahn, Dong-Uk;Nam, Ki-Chang
    • Food Science of Animal Resources
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    • v.32 no.2
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    • pp.162-167
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    • 2012
  • Phosvitin was extracted from a chicken egg yolk and the iron-binding, along with antioxidative activity of the extracted phosvitin, was determined after mixing with ground beef at the concentrations of 100 and 500 mg/kg of meat. The electrophoretic pattern of the extracted phosvitin on SDS-PAGE was found to be identical to that of the standard phosvitin. The extracted phosvitin at $1,000{\mu}g$/mL showed an ability to bind approximately 65% of the iron in a 3 mM iron solution. Lipid oxidation was inhibited in the ground beef mixed with 500 mg/kg of the extracted phosvitin, during storage at $4^{\circ}C$ compared to that of the control (p<0.05). Additionally, color stability of ground beef containing the extracted phosvitin was enhanced (p<0.05). The pH, cooking loss, texture, and sensory properties of the ground beef were not affected, by adding up to 500 mg/kg of the extracted phosvitin. This result suggests that the phosvitin extracted from egg yolk could be used as an antioxidant reagent. In particular, phosvitin would be more amenable for use in meat products because it is a natural protein derived from animal products.

Quality Characteristics of Spirulina Tofu Prepared with Different Coagulants (응고제에 따른 스피루리나 첨가 두부의 품질 특성)

  • Kim, Hyo-Jin;Lee, Seung-Hee;Kim, Mee-Ree
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.5
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    • pp.769-775
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    • 2010
  • Quality characteristics and antioxidant activity of spirulina with added tofu were investigated in the presence of different coagulants ($CaSO_4$, $MgCl_2$, Glucono delta lactone (GDL), vinegar). The yield of the spirulina tofu was the highest when coagulated with GDL. The pH of spirulina tofu with $MgCl_2$ was the highest compared to those of other coagulants. The tumidity of spirulina tofu was the highest with $MgCl_2$. In the color analysis of spirulina tofu, the L (lightness) value was the highest with $CaSO_4$, whereas a (redness) value was the highest with $MgCl_2$. C-phycocyanin contents were the highest with the $CaSO_4$. Phycoerythrin of spirulina tofu for vinegar was 0.194 mg/mL, and GDL content was 0.214 mg/mL. Additionally, the antioxidant activity of spirulina tofu was the highest with $MgCl_2$ $IC_{50}$ values of the DPPH radical scavenging activity of spirulina tofu with $MgCl_2$ was 89.2 mg/g, GDL 93.5 mg/mL, $CaSO_4$ 116.7 mg/mL, and vinegar 118.0 mg/mL. The texture analyses (TPA) results showed that hardness was in the order of vinegar>$MgCl_2$>GDL>$CaSO_4$. For the overall acceptability of the preference test, the spirulina tofu that was made using $MgCl_2$ coagulant had the highest score. Based on these results, it is suggested that $MgCl_2$ is the proper coagulant for the preparation of spirulina with added tofu.

Antioxidant Activity and Quality Characteristics of Perilla leaves(Perilla frutescens var. japonica HARA) Cookies (들깻잎 쿠키의 항산화활성 및 품질특성)

  • Choi, Hae-Yeon;Oh, So-Yeon;Lee, Yang-Soon
    • Korean journal of food and cookery science
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    • v.25 no.5
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    • pp.521-530
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    • 2009
  • Perilla leaves powder was added to cookies to determine a practical use for the herb, which has been shown to have medical benefits and functionality. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts (as ratios of 0.5%, 1%, 3%, 5% to the total materials) of perilla leaves powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic compound content in perilla leaves powder and cookies. The quality characteristics of the perilla leaves cookie were estimated in terms of the bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. While the bulk density and pH of the dough as well as total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased, the spread factor, loss rate, leavening rate and L value of the cookies decreased with increasing perilla leaves powder content(p<.05). The consumer acceptability scores for the $1{\sim}3%$ perilla leaves cookie groups ranked significantly(p<.05) higher than those of the other groups in appearance, taste, flavor, texture, and overall preference. This study suggests that perilla leaves powder is a good ingredient to increase the consumer acceptability and the functionality of cookies.

Object VR-based 2.5D Virtual Textile Wearing System : Viewpoint Vector Estimation and Textile Texture Mapping (오브젝트 VR 기반 2.5D 가상 직물 착의 시스템 : 시점 벡터 추정 및 직물 텍스쳐 매핑)

  • Lee, Eun-Hwan;Kwak, No-Yoon
    • 한국HCI학회:학술대회논문집
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    • 2008.02a
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    • pp.19-26
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    • 2008
  • This paper is related to a new technology allowing a user to have a 360 degree viewpoint of the virtual wearing object, and to an object VR(Virtual Reality)-based 2D virtual textile wearing system using viewpoint vector estimation and textile texture mapping. The proposed system is characterized as capable of virtually wearing a new textile pattern selected by the user to the clothing shape section segmented from multiview 2D images of clothes model for object VR, and three-dimensionally viewing its virtual wearing appearance at a 360 degree viewpoint of the object. Regardless of color or intensity of model clothes, the proposed system is possible to virtually change the textile pattern with holding the illumination and shading properties of the selected clothing shape section, and also to quickly and easily simulate, compare, and select multiple textile pattern combinations for individual styles or entire outfits. The proposed system can provide higher practicality and easy-to-use interface, as it makes real-time processing possible in various digital environment, and creates comparatively natural and realistic virtual wearing styles, and also makes semi -automatic processing possible to reduce the manual works to a minimum. According to the proposed system, it can motivate the creative activity of the designers with simulation results on the effect of textile pattern design on the appearance of clothes without manufacturing physical clothes and, as it can help the purchasers for decision-making with them, promote B2B or B2C e-commerce.

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Quality Characteristics and Antioxidant Activity of Dioscorea bulbifera, under Various Oligosaccharide Pre-Soaking Condition (당 침지액 농도에 따른 건조 둥근 마의 품질 특성 및 항산화 효과)

  • Jo, Hye Min;Kim, Hee Young;Heo, Yoo Jeong;Song, Da Hye;Kim, Gyeong-Ji;Kim, In-Su;Yoon, Jin-A;Chung, Kang-Hyun;An, Jeong Hee
    • The Korean Journal of Food And Nutrition
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    • v.30 no.6
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    • pp.1176-1183
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    • 2017
  • This study was investigated the quality characteristics and antioxidant of dried Dioscorea bulbifera with various pre-soaking concentrations of oligosaccharide. Dioscorea bulbifera are prepared by additions of 0, 4, 6, 8 and 10% oligosaccharide solution, and dried at $50^{\circ}C$. The effects of pre-soaking percent of Dioscorea bulbifera slices were evaluated by the moisture, soluble solid, pH, titratable acidity, color, browning degree, texture, antioxidant activities and sensory test. According to the percent of pre-soaking oligosaccharide solution was increased, the moisture was increased but soluble solids and titratable acidity were decreased. With respect to the result of colors, Dioscorea bulbifera slices that underwent the 10% pre-soaked process (85.86%) were lighter than control (73.88%). However, the redness and yellowness scores were the lowest than control. The springiness and cohesiveness of texture showed no significant differences among all groups. Gumminess and chewiness of texture results were increased according to per-soaking concentration increase. Also the polyphenol, flavonoid and DPPH (${\alpha},{\alpha}$-diphenyl-${\beta}$-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were significantly increased with increasing immersion concentration. The Dioscorea bulbifera slices supplemented with 6% pre-soaking oligosaccharide solution treatment showed the highest total sensory score. The results of our study indicated that when pre-soaking oligosaccharide solution is used to immerse the Dioscorea bulbifera slice, it has browning inhibition and antioxidant effect.

Color Image Segmentation and Textile Texture Mapping of 2D Virtual Wearing System (2D 가상 착의 시스템의 컬러 영상 분할 및 직물 텍스쳐 매핑)

  • Lee, Eun-Hwan;Kwak, No-Yoon
    • Journal of KIISE:Computer Systems and Theory
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    • v.35 no.5
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    • pp.213-222
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    • 2008
  • This paper is related to color image segmentation and textile texture mapping for the 2D virtual wearing system. The proposed system is characterized as virtually wearing a new textile pattern selected by user to the clothing shape section, based on its intensity difference map, segmented from a 2D clothes model image using color image segmentation technique. Regardless of color or intensity of model clothes, the proposed system is possible to virtually change the textile pattern or color with holding the illumination and shading properties of the selected clothing shape section, and also to quickly and easily simulate, compare, and select multiple textile pattern combinations for individual styles or entire outfits. The proposed system can provide higher practicality and easy-to-use interface, as it makes real-time processing possible in various digital environment, and creates comparatively natural and realistic virtual wearing styles, and also makes semi-automatic processing possible to reduce the manual works to a minimum. According to the proposed system, it can motivate the creative activity of the designers with simulation results on the effect of textile pattern design on the appearance of clothes without manufacturing physical clothes and, as it can help the purchasers for decision-making with them, promote B2B or B2C e-commerce.

Quality Characteristics of Radish Treated with Environmentally-friendly Red Clay-processed Materials (친환경 황토 가공 신소재 적용 재배법에 의한 무의 품질 특성)

  • Seo, Yoojin;Yoon, Sungjin;Kim, SungGun;Cho, Wonwoo;Lee, Sora;Kang, Ho-Duck;Yoon, Moon-Young;Park, Jung-Keug;Yoo, Byoungseung;Chang, Yoonhyuk;Lee, Youngseung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.9
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    • pp.1394-1399
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    • 2014
  • Quality characteristics of radish treated with red clay-processed materials (RCPM) were investigated. Two different types of treatments using RCPM including a control were farm-raised in identical environments. General components, texture, nutrients, and antioxidant activities were performed. For general components analysis, total amounts of crude fat and ash were higher in radish treated with RCPM than in control. RCPM-treated radish showed higher contents of minerals (P, Mg, K, Zn, Mn, and Na) and vitamins (vitamin C, thiamin, and riboflavin) than those of control. RCPM-treated radish exhibited higher DPPH radical scavenging activities and total polyphenol contents than those of control, indicating higher antioxidant activities of radish raised by RCPM. In the textural analysis following refrigeration for 4 weeks, RCPM-treated samples showed a more stable texture and higher hardness values than those of control. Therefore, these results indicate that RCPM can be used to produce high-value radish of premium quality.

Petrology of Alkali Volcanic Rocks in Northern part of Ulrung Island (울릉도(鬱陵島) 북부(北部) 알칼리 화산암류(火山岩類)에 대(對)한 암석학적(岩石學的) 연구(硏究))

  • Kim, Yoon Kyu;Lee, Dai Sung
    • Economic and Environmental Geology
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    • v.16 no.1
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    • pp.19-36
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    • 1983
  • The study revealed that the sequence of volcanism in Ulrung island can be classified into 5 stages, and the volcanic history is summerized as follow: 1st stage: Eruption of basaltic agglomerates, tuffs and lavas, 2nd stage: Eruption of trachytic and trachyandesitic agglomerates and tuffs, 3rd stage: Eruption of trachyte lavas and their lapilli tuffs, 4th stage: Eruption of trachyte lavas and nepheline phonolites, 5th stage: Eruption of pumice, trachytic ash and lapilli, and plutonic ejecta (fragments of alkali gabbro, monzonite and alkali feldspar syenite) and a subsequent caldera formation. Finally, a small scale eruption of leucite bearing trachyandesite lava in the caldera. Several evidences show that there have been long erosional intervals between the 1st and 2nd stages and between the 4th and 5th stages. A K-Ar age for trachybasalt lava of the 1st stage was determined to be 1.8 Ma, and a $C^{14}$ age, 9300Y. (Machida, 1981) is available for these volcanic events. Therefore, it is considered that volcanic activity of the island above sea level began at least in early Pleistocene, and continued to until 9300 years ago exploding large amount of pumice, prior to pouring out of leucite bearing trachyandesite from the inner caldera. Using solidification index (SI) of Kuno, microscopic texture and mineral composition as criteria of the classification, the volcanic rocks are classified into alkali basalt, trachybasalt, trachyandesite, trachyte and phonolite. These are mostly prophyritic in texture. Main constituent minerals of alkali basalt and trachybasalt are plagioclase, olivine, Ti-augite and magnetite. Principal minerals of trachyandesite are plagioclase, anorthoclase, clinopyroxenes, kaersutite, biotite and magnetite. Trachyte and phonolite consist mainly of anorthoclase, clinopyroxene and magnetite, showing typical trachytic texture in groundmass. In solidification index, alkali basalt ranges from 39 to 27, trachybasalt 17 to 14, trachyandesite 12 to 9 and trachyte 8.15 to 0.72. A trend of compositional variation showing a typical alkali volcanic rock series is revealed on $SiO_2$-oxides and SI-oxides diagrams. In $SiO_2$-total alkali diagram, alkali lime index and An-Ab'-Or diagram, the samples fall into the fields of potassic series of the alkali volcanic rock series, whereas in A-F-M diagram show a trend toward the alkali enrichment with a curve approaching toward the iron apex. In particular, trachybasalt lavas in this island have higher total iron contents which is comparable to alkali rocks in other areas, e. g. as Gough and Tristan volcanic islands located near the Mid-Oceanic ridge in South Atlantic Ocean.

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Effect of Environmetally-friendly Red Clay-Processed Materials on Quality Characteristics of Eel (친환경 황토 가공 신소재가 장어의 품질 특성에 미치는 영향)

  • Seo, Yoojin;Gil, Beomju;Kyoung, Jinsuk;Yoo, Byoungseung;Chang, Yoonhyuk;Yu, Sungyul;Lee, Youngseung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.2
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    • pp.287-292
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    • 2014
  • The objectives of this study were to examine the effects of red clay-processed nano-materials (RCPM) on the quality characteristics of eel (Anguilla japonica). Both eels treated with RCPM and control were farm-raised under identical environments and were commercially processed. General components, texture, nutrients, antioxidant activities, and sensory analysis were performed. RCPM-treated eels showed significantly higher DPPH radical scavenging activities and FRAP values than the of control, indicating higher antioxidant activities of eels raised by RCPM. The amounts of niacin and tocopherol in RCPM-treated eels were higher than those of the control. For analysis of freeze-thaw stability, RCPM-treated eels showed more stable texture over freeze-thaw three treatment cycles. Descriptive panelists perceived eels raised by RCPM to be less oily than the control. Overall, RCPM exhibited positive effects on the quality of farm-raised eels. Therefore, RCPM would be of benefit to produce high value-added eels of premium quality.