• Korean journal of food and cookery science
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• v.12 no.2
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• pp.207-213
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• 1996

Effects of replacement of corn starch with Amylomaize Vll starch and addition of enzyme-resistant starch on texture characteristics of com bread (CON) were investigated. Amylomaize-substituted corn bread (AMZ) was made by replacing corn starch with Amylomaize Vll starch. 15% (RSl5) and 30％ (RS30) of butter, was replaced with enzyme-resistant starch (RS) from Amylomaife Vll starch, respectively. Textu,e describing terms were classified according to their physical properties. Result of sensory evaluation characteristics showed that the size of air cells increased as butter replacement level decreased and that hardness increased but springiness decreased as com starch was replaced with Amylomaize Vll starch. The results of Texture Profile Analysis with deformation of 30% and 50% showed that hardness inclosed but cohesiveness decreased as cooling time increased.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.7-12
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• 2001

Yackwa was prepared by different amounts of egg yolk and then instrumental characteristics and sensory evaluation were investigated during storage periods. In texture profile analysis, hardness, gumminess and chewiness of Yackwa were increased during storage and texture parameters were increased by increasing egg yolk level. In Hunter's color value, lightness and redness were increased by increment of egg yolk level, whereas. yellowness was increased in negative region. During storage all values were increased. In the results of sensory evaluation, crispiness and overall acceptance were significantly different during storage and other parameters didn't showed significant difference among samples. The results showed that Yackwa prepared with 20g of egg yolk had good sensory quality and nutritious improvement.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.206-221
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• 2006

To establish an optimum formula for processing wet noodles with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5, 10 and 20% based on a flour weight. Application of 2% mehthylcelluose(MC) to improve the texture of noodles mixed with SHF was also attempted. Evaluation was performed on the dough rheology and wet noodle quality, such as cooking characteristics, mechanical texture properties, sensory value and shelf-life. Water absorption rate of the composite flour increased linearly as the content of SHF increased from 1% to 10%, and noodle sheet-formation was also acceptable in the same content level. The weight and volume of cooked noodles were decreased, and turbidity of soup was, if exceeding more than 5% of SHF, increased constantly. However, these problems could be remarkably resolved in SHF plus 2% MC. Texture profile analysis of cooked noodles showed an increase of hardness, gumminess, and chewiness up to 5% SHF. The results of sensory evaluation showed that cooked noodles containing 5% SDF were acceptable as much as wheat four noodles in terms of color, texture, taste and flavor. Based on cooking properties, rheological and sensory evaluation, addition of 5% SHF plus 2% MC was suggested to be suitable for making wet noodles, of which the shelf-life was estimated to be 8 days at $5^{\circ}C$.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.545-551
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• 2010

In this study, Sulgidduk samples were prepared with 0%, 3%, 5% and 7% yacon powder. Sulgidduk samples were then examined for quality characteristics such as moisture content, general components, color, texture profile analysis, sensory qualities, and sugar content, in order to determine the optimal ratio of yacon powder in the formulation. Regarding the general components of yacon Sulgidduk, the contents of crude protein and lipid decreased as the ratio of yacon powder increased. The L-value for color decreased, whereas a- and b-values increased. In the texture profile analysis, 7%-added yacon showed significantly lower hardness, whereas 7% yacon powder showed the highest values for cohesiveness, springiness, and chewiness. The contents of sucrose, fructose, and glucose in yacon Sulgidduk were found to be 3%, 5%, and 7% by LC, respectively. Sucrose showed a decreasing trend with increased yacon powder content, but fructose and glucose increased with increased amount of yacon powder. For sensory qualities, taste/flavor, texture, hardness, and overall acceptability were not significantly different among the 0%, 3%, and 5% yacon powder samples.

• Journal of Soil and Groundwater Environment
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• v.8 no.4
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• pp.21-26
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• 2003

Hwang and Powers (2003) developed a simple model for estimating water retention characteristic (WRC) directly from particle-size distribution (PSD) data, by applying a lognormal distribution law to both PSD and pore-size distribution. The objective of this work was to determine if the performance of the model developed by Hwang and Powers (2003) would be affected by soil texture. The results of this research proved that the performance of the model was indeed affected by soil texture. In particular, its performance diminished with increases in the fine particle fractions. Also, the nonlinear model, which assumes a nonlinear relation between particle-size and pore-size, performed better than the linear model, regardless of soil texture classes.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.11-16
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• 2003

Jeungpyun was prepared with different ratios of makkulli leaven to water in order to examine the changes in its quality characteristics. The results on the height and volume of the samples showed that Jeungpykn prepared with the ratio of 1 makkulli leaven to 2 water showed the highest degree of fermentation. Texture profile analysis, Hunter's color and sensory evaluation of jeungpyun were carried out for 4 days from the day of its steaming, to see its quality changes. In texture profile analysis, the hardness, gumminess and chewiness increased in all samples as the time elapsed, and at the same time texture parameters were increased as the water ratio increased. As the water ratio increased, L value was increased; however, a value and b value were decreased. The results of sensory evaluation showed that Jeungpyun prepared with the ratio of 1 makkulli leaven to 2 water had the most favorable sensory qualities.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.405-411
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• 2008

This study examined the quality characteristics of noodles prepared with Pleurotus (P.) eryngii paste. Different ratios of P. eryngii paste were added to wheat flour(15%, 30%, and 45%) in the noodle formation. Then, the noodles were evaluated in terms of their cooking, color, texture properties, and sensory properties. The weight and water absorption of the cooked noodles increased with increasing P. eryngii paste content, but the turbidity of cooking water decreased. According to texture profile analyses both the cooked and uncooked and cooked noodles had significant increases in springiness and cohesiveness with the addition of P. eryngii paste. And when compared to the control, hardness and gumminess were significantly lower in the samples containing P. eryngii paste. The lightness, redness, and yellowness of the cooked and uncooked noodles increased with increasing with increasing P. eryngii paste content. Finally sensory evaluation results indicated that the noddles containing 30% and 45% P. eryngii paste had higher quality as compared to the other samples. Overall the results suggest that P. eryngii paste is effective for improving the texture and quality of noodles.

• Journal of Korea Society of Digital Industry and Information Management
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• v.11 no.4
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• pp.89-97
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• 2015

In this paper, a method of color image segmentation based on DBSCAN(Density Based Spatial Clustering of Applications with Noise) using compactness of superpixels and texture information is presented. The DBSCAN algorithm can generate clusters in large data sets by looking at the local density of data samples, using only two input parameters which called minimum number of data and distance of neighborhood data. Superpixel algorithms group pixels into perceptually meaningful atomic regions, which can be used to replace the rigid structure of the pixel grid. Each superpixel is consist of pixels with similar features such as luminance, color, textures etc. Superpixels are more efficient than pixels in case of large scale image processing. In this paper, superpixels are generated by SLIC(simple linear iterative clustering) as known popular. Superpixel characteristics are described by compactness, uniformity, boundary precision and recall. The compactness is important features to depict superpixel characteristics. Each superpixel is represented by Lab color spaces, compactness and texture information. DBSCAN clustering method applied to these feature spaces to segment a color image. To evaluate the performance of the proposed method, computer simulation is carried out to several outdoor images. The experimental results show that the proposed algorithm can provide good segmentation results on various images.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.801-809
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• 2010

This study investigated the quality characteristics of Sulgidduk with different levels (0, 4, 8, 12, 16%) of added yam powder by measuring water content, color value, texture, and sensory quality. The water content of Sulgidduk decreased significantly (p<0.05) by increasing the amount of yam powder. The Hunter's L value of Sulgidduk decreased, and the a and b values increased significantly. Mechanical texture parameters, such as hardness, cohesiveness, gumminess, adhesiveness, and chewiness decreased significantly (p<0.05) as the amount of added yam powder increased. The springiness of the 0, 4, 8 and 12% yam Sulgidduk was not different significantly, but springiness decreased significantly in the 16% yam Sulgidduk. Hardness increased significantly during storage, whereas cohesiveness, gumminess, and adhesiveness decreased. Springiness of the control sample increased significantly, but the Sulgidduk with added yam powder had the highest springiness levels during the first and second days. Chewiness was highest during the first day in all Sulgidduk preparations. The 12% yam Sulgidduk was the best in color, flavor, taste, moistness, chewiness, and overall acceptability from the sensory evaluation. These results indicate that Sulgidduk with 12% added yam powder had the best quality in sensory and texture analyses.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2009.10a
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• pp.354-357
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• 2009

The effect of texture of an extruded OFHC Cu rod on its sliding wear has been explored. Disk specimens with three different orientations were machined from the Cu rod for the wear test; surfaces of the disk were perpendicular ($0^{\circ}$), inclined with a specific angle ($45^{\circ}$), and parallel ($90^{\circ}$) to the extrusion axis of the rod. The texture was analyzed using an X-ray goniometer by measuring {111}, {200}, and {220} pole figures of each specimen. The analyzed texture was correlated with wear-test results of the Cu specimen. Dry sliding wear tests were performed at room temperature using a pin-on-disk wear tester against an Al2O3 ball. Applied load, sliding distance, sliding speed were fixed as 20 N, 200 m, and 0.5 m/sec, respectively. The $45^{\circ}$-inclined (to the extrusion axis) disk specimen showed the lowest wear resistance with the least data scatters. It has been found that distribution of cube texture strongly influences wear rate of the extruded Cu rod.