• 한국정보디스플레이학회:학술대회논문집
• /
• 2004.08a
• /
• pp.1236-1239
• /
• 2004

We developed a new cholesteric material for bistable LCDs. The material consists of dispersion of sub-micron ferroelectric particles in cholesteric host. We found that the doping of the cholesteric with ferroelectric particles in small concentration (< 1% by weight) strongly improved basic characteristics of the transition between poly-domain planar texture and focal conic texture. Decrease of the driving voltage, increase of the reflection contrast and the steepness of the transition is associated with giant steady dipole and dielectric constant of the ferroelectric particles.

• Culinary science and hospitality research
• /
• v.7 no.1
• /
• pp.135-145
• /
• 2001

This study was undertaken to analyze chemical composition, minerals and texture characteristics of Pongnipgangjung in various volumes of adding Pongnip powder. With increasing Pongnip powder level, moisture, total nitrogen, crude protein, crude fat and crude ash contents were significantly increased. Ca, P, K and Mg contents of Pongnip powder 1%, 3%, 4% was higher than Pongnip flour free group. According to rheometer evaluatuion, Pongnipgangjung added Pongnip powder 1% showed higher level of hardness than Pongnip powder 3%, 4% and free group. In sensory evaluation, the results of preference are in the following order Pongnipgangjung added Pongnip powder 1%, 3%, 4% and free group.

• Korean Journal of Food Science and Technology
• /
• v.7 no.3
• /
• pp.168-180
• /
• 1975

Analogs and extenders should have mouthfeel and chewing characteristics that are similar to the food they are replacing or extending. Instrumental methods can measure some of the physical properties that constitute 'texture' but only sensory methods can provide a complete description and quantification of the textural properties of a food. Instrumental methods and sensory methods for measuring texture are reviewed.

• Korean journal of food and cookery science
• /
• v.30 no.4
• /
• pp.385-393
• /
• 2014

This study investigated both the chemical and antioxidative characteristics of wheat flour added with 10, 20 and 30% immature chalssalbori flour; further, the quality characteristics of bread dough during yeast fermentation were assessed. As the addition rate of chalssalbori flour into wheat flour increased, the DPPH radical scavenging capacity, water absorption index, water solubility index and viscosity were all increased. Moreover, the bread dough with an increased addition rate of chalssalbori flour demonstrated an increased pH, reduced fermentative expansion power and a darker yellowish color. The bread dough added with chalssalbori flour after mixing showed higher hardness, gumminess and adhesiveness, but lower cohesiveness and springiness compared to the control; however, these texture characteristics were changed during fermentation. In the present study, the mixed flour with 10% immature chalssalbori flour conveyed similar pasting characteristics to those of wheat flour; moreover, its bread dough showed higher springiness and fermentative expansion power. Furthermore, a delay effect of starch retrogradation can be expected compared to the control.

• Journal of the East Asian Society of Dietary Life
• /
• v.10 no.1
• /
• pp.62-70
• /
• 2000

This study was conducted to investigated the kimchi quality of the addition of green tea extract and green tea leaf. Kimchi was examined for pH, titratable acidity, the changes in the number of microorganism, color,sensory evaluation . The pH and titratable acidity of kimchi at the addition of 5%, 1% of green tea extract and green tea leaf were higher and lower than those of control kimchi. the number of total microoranism at 21 days. were detected much more in the kimchi added green tea extract and green tea leaf than in control. The number of coliforms up to 7 days of fermentation were detected. And those at 14-21 days were not detected but those of 28 days were detected. The number of coliforms at 28 days were most lowest in the kimchi added green tea extract 3%. The number of lactic acid bacteria were detected more in the kimchi added green tea leaf. As a result of sensory evaluation during fermentation, the kimchi added green tea extract 5% was the highest score in carbonated taste. texture and overall quality. As the result of correlation between sensory characteristics and mechanical characteristics, it was found that sensory characteristics of sour taste is negatively related to the mechanical characteristics of L value, while it is positively related to the texture. The a values is negatively related to the sensory characteristics of overall quality. The b values is positively related to the sensory characteristics of sour taste.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.1
• /
• pp.98-106
• /
• 2013

This study examined the quality characteristics of goami Mandupi. To determine the optimal amount of rice powder for baking and goami powder (100, 90:10, 80:20, 70:30, 60:40), the weight, volume, texture, moisture contents, color values and sensory evaluation were measured. The weight of Mandupi dough made with 100% wheat flour, was heavier, whereas the moisture content was highest in the dough made with 40% goami In addition L-values and b-values were highest with 40% goami, whereas the a-values were lowest in the dough made with 40% goami. The spinginess was highest in the dough made with 100% rice powder for baking. The gumminess and cohesiveness were highest with the dough containing goami. The cooked weight and volume of Mandupi were lightest when made dough containing goami. The Hardness and adhesiveness was highest in the dough containing 100% rice powder. In a sensory evaluation the appearance, flavor, taste, texture and overall preference were was the highest for goami.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.6
• /
• pp.737-742
• /
• 2012

This study examined the quality characteristics of Gondre tofu containing 0, 0.1, 0.2, and 0.3% Cirsium setidens powder. Quality and sensory tests of Gondre tofu were performed. The yield rate of tofu decreased with the addition of Cirsium setidens powder. The pH of tofu decreased after the addition of Cirsium setidens powder. During 8 days storage, the addition of Cirsium setidens powder to tofu did not effectively inhibit the number of total aerobic bacteria. The L, a and b values of tofu decreased with increasing amount of Cirsium setidens powder added. In the texture properties, the hardness, cohesiveness, gumminess and brittleness increased, whereas the springiness decreased. The results of sensory evaluation showed that tofu containing 0, 0.1, and 0.2% Cirsium setidens powder had a higher taste, texture preference and overall acceptability than 0.3% Cirsium setidens powder. Therefore, the addition up to 0.2% Cirsium setidens powder positively affects the sensory evaluation of Gondre tofu. The addition 0.2% Cirsium setidens powder might be considered the most appropriate choice for manufacturing Gondre tofu.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.18 no.5
• /
• pp.1437-1442
• /
• 2004

In this study, lotus root(Nelumbo nucifera G.) and omija(Schizandrae fructus), which have been used in oriental medicine and folks remedy, were examined to apply to functional foods. We prepared yanggaeng with lotus root, sugar, oligosaccharide, agar, omija extract solution and analyzed the nutritional composition(moisture, protein, fat, ash, crude fiber, carbohydrate, free sugar and minerals). Also we investigated texture profile and evaluated sensory characteristics of developed yanggaengs and 8 commercial ones. Potassium and crude fiber contents of yanggaeng with lotus root were higher than the commercial yanggaengs. Cohesiveness, springiness and gumminess of lotus root yanggaeng were the same levels of commercial yanggaengs. Sensory evaluation with the ones, showed that the lotus yanggaeng was more desirable than the commercial ones. Yanggaeng with lotus had good scores in texture profile and sensory evaluation compared with commercial yanggaengs. These results demonstrated that lotus root hadsufficient values to use a foodstuff for yanggaeng.

• The Korean Journal of Food And Nutrition
• /
• v.12 no.2
• /
• pp.156-163
• /
• 1999

This study was evaluate of chemical properties. textural charact6eristics and sensory properties prod-uced peach pyuns through the change of gelling agents such as mungbean starch potato starchy and pec-tin and of sugar density with 10%, 20%, and 30%. Sensory evaluation was that peach pyun added mun-gbean starch was more preferable in appearance and texture than peach pyun added potato starch. Peac-h pyun added 0% pectin was more preferable than peach pyun with 1% pectin. As a result of texture analysis the texture of peach pyun added mungbean starch was denser than that added potato starch. Adding 1% pectin to peach pyun increased mechanical properties such as hardness and chewiness. Mun-gbeaan starch pyun with pectin on lightness Potato starch pyun with pectin on redness and potato star-ch pyun with pectin on yellowness were significant(p<001). Lightness has a tendency to decrease with increasing sugar density. Adding 1% pectin has the effect to increase lightness redness and yellowness. The subject parameters that effect overall quality on sensory evaluation were found taste quality tex-ture quality hardness adhesiveness and taste by using regression analysis.

• Korean journal of food and cookery science
• /
• v.6 no.2
• /
• pp.27-36
• /
• 1990

Injeolmi is a kind of rice cake made from glutionusrice grains by steaming and pounding much into dough. The way of making Injeolmis has an important effect on the characteristics of Injeolmis; whether the glutinous rice is Japonica or Japonica/Indica, and whether it is steamed in rice grain, or in rice powder. The characteristics of Injeolmi were investigated through sensory evaluation and Instron Universal testing machine. The results were as follows; 1. Injeolmi which was steamed in glutinous rice was more chewier than powder Injeolmi after 48 hours. 2. In the case of changing ${\beta}$-starch to ${\alpha}$-starch by reheating. Injeolmi with microwave oven, the result was same as above investigation in color, appearance, and chewiness. But in hardness grain Injeolmi became tenderer. 3. Instron measurement of texture indicated that there were significant differences in hardness. This result was the same as that by the sensory evaluation. 4. The preference for Injeolmi was increased when it was made of high moisture contented glutinous rice. japonica had more moisture than J/Indica.