• 제목/요약/키워드: Texture characteristics

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겔화제의 종류에 따른 레몬과편의 개발 (Development of Lemon Pyun by the addition of various gelling agents)

  • 김은미;이효지
    • 한국식품조리과학회지
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    • 제19권6호
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    • pp.772-776
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    • 2003
  • This study was performed to determine the quality characteristics of lemon pyun with various kinds of getting agents: agar, gelatin, sweet Potato starch, corn starch and Potato starch. Lemon Pyun was made with lemon juice(21.4%), gelling agent(6.7%), water(53.3%), sugar(13.3%) and honey(5.3%). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. (Ed- as this is an abstract this introductional clause is unnecessary) The PH of lemon pyun showed no significant difference among the different gelling agents. Lightness was significantly(p<0.05) lowered in the agar and gelatin groups, a value was significantly(p<0.05) lowered in the sweet potato starch and potato starch groups, and b value was significantly(p<0.05) lowered in the sweet potato starch group. In texture profile analysis, chewiness, gumminess and hardness were significantly(p<0.05) increased in the sweet potato starch group. According to sensory evaluation, elasticity and hardness of the sweet potato starch and cornstarch groups were stronger(p<0.05) than of other gelling agent groups. Lemon pyun containing sweet potato starch was most preferable in terms of Vitamin C provision.

김치 분말첨가 식빵의 품질 특성 (Quality Characteristics of White Pan Bread with Kimchi Powder)

  • 김래영;기미라;김문용;이군자;최현미;전순실
    • 동아시아식생활학회지
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    • 제15권3호
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    • pp.340-345
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    • 2005
  • White bread with 1, 2, 3, 4 and $5\%$ Kimchi powder added and control samples were tested for moisture content, volume, height, color, free amino acid content, texture, and sensory characteristics. Moisture content was about $40.46\~41.35\%$ and increased according to the addition of Kimchi powder. Volume and height were increased with increasing Kimchi powder content For the crust and crumb color, lightness was decreased, but yellowness and redness were increased as Kimchi powder content increased For free amino acid content, glutamic acid, alanine, serine and leucine were detected in the white bread, and samples with higher content of kimchi powder showed higher amount of total free amino acid content From the sensory analysis, one with $3\%$ kimchi powder got the highest score for flavor, texture, color, moistness and overall acceptability.

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곤달비 분말이 첨가된 식빵의 물성 및 패널요원에 따른 관능적 특성 (Rheological Properties of White Bread Supplemented with Ligularia stenocephala Leaf Powder and Its Sensory Characteristics according to Survey Panel Members)

  • 정인창
    • 한국식품영양학회지
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    • 제19권2호
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    • pp.207-218
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    • 2006
  • This study was designed to investigate the possible utilization of Ligularia stenocephala as a source of functional ingredients in white bread. In terms of color values, as more Ligularia stenocephala leaf powder was added, 'lightness,' 'redness,' and 'yellowness' decreased in the crust, while in the bread crumb 'lightness' and 'yellowness' decreased, but 'redness' increased. When 5.0%, 7.5%, or 10.0% Ligularia stenocephala leaf powder was substituted for an equivalent amount of strong flour, the ratio of the volume and specific volume of white bread decreased while its weight increased. In the texture measurements for the white breads, the hardness decreased slightly with the addition of 2.5% Ligularia stenocephala leaf powder, but increased with the addition of 5.0%, 7.5%, or 10.0% Ligularia stenocephala leaf powder. The addition of the Ligularia stenocephala leaf powder also increased the springiness and gumminess of the white bread. The highest sensory scores for color, flavor, taste, texture, and overall acceptance for both the student group and the baker group were obtained from white bread with 5.0% Ligularia stenocephala leaf powder. The highest sensory scores for the housewife group for taste, texture, and overall acceptance were obtained from control bread. Through the results of these experiments, we conclude that the highest quantity of Ligularia stenocephala leaf powder content should be no more than 5.0% when making bread with added Ligularia stenocephala leaf powder.

뽕잎분말 첨가 비율에 따른 인절미의 품질특성 (Quality Characteristics of Injeulmi Made with Different Ratios of Mulberry Leaf Powder)

  • 강양선;홍진숙
    • 한국식품조리과학회지
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    • 제25권3호
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    • pp.275-282
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    • 2009
  • This study investigated the quality characteristics of Pongnip Injeulmi samples according to different mulberry leaf powder(MLP) contents. The moisture levels of the samples ranged from 47.43 to 49.16%, with the 0% MLP sample presenting the highest moisture level. The amounts of crude protein, crude fat, and crude ash in samples were in ranges of 3.82${\sim}$5.01%, 0.05${\sim}$0.2%, and 0.65${\sim}$1.62%, respectively, and the values increased with increasing MLP content. Color L and b values decreased, while the a-value increased, with increasing MLP content. The 0% sample showed the highest gelatinization temperature of 63.4$^{\circ}$C, and the viscosity decreased with increasing MLP content. Texture and hardness also decreased with increasing MLP content, however, over 3 days storage, they increased in all samples. Finally, in the sensory tests, the 6% MLP sample received the highest scores for color, flavor, sweetness, texture and overall acceptability.

스피루리나 분말을 첨가한 어묵의 품질 특성 (Quality Characteristics of Fish Paste containing Spirulina Powder)

  • 최석현
    • 한국조리학회지
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    • 제23권3호
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    • pp.174-185
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    • 2017
  • The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.

Effect of Lactate and Corn Steep Liquor on the Production of Bacterial Cellulose by Gluconacetobacter persimmonis $KJ145^T$

  • Jang, Se-Young;Jeong, Yong-Jin
    • Food Science and Biotechnology
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    • 제14권5호
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    • pp.561-565
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    • 2005
  • In this study, we attempted to assess the effects of lactate and com steep liquor (CSL) on the production of bacterial cellulose (BC) by Gluconacetobacter persimmonis $KJ145^T$. The optimal condition for the production of BC was a lactate concentration of 1% (w/v) and a CSL concentration of 10% (w/v). Under these optimal conditions, 6 days of fermentation produced 6.90 g/L of BC. Both the BC production yield and cell growth increased continuously until the 20th day of fermentation, by which time 17.0 g/L had been produced. In a static culture trial, in which plastic containers were used as fermentation chambers for 6 days of fermentation, the BC production yield in the group initially cultured with 500 mL medium was higher than that of the 750 and 1000 mL media. In addition, the texture of the BC was examined according to its post-treatment in order to determine conditions for optimal textural characteristics. The strength, hardness, and other characteristics of the BC were negatively correlated with sucrose concentration, but were largely positively correlated with NaCl concentration. With regards to the effect of pH on textural change, BC strength and hardness were elevated at pH 2 and 8 but reduced at pH 4 and 6, indicating that the texture of the BC is extremely sensitive to treatment conditions.

쑥 첨가량에 따른 쑥설기의 텍스쳐에 관한 연구 (A Study on the Texture Characteristics of Ssooksulgis Affected by Mugworts)

  • 심영자;백재은;전희정
    • 한국식품조리과학회지
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    • 제7권1호
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    • pp.35-43
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    • 1991
  • 쑥은 옛부터 민간요법 및 한약제의 원료와 구황식품으로 사용해온 야생식물로써 본 연구에서는 쑥 첨가량을 0, 10, 20, 30, 40%로 첨가시켜 쑥설기를 제조하여 관능검사와 기계적 검사를 통한 텍스쳐 특성을 검사하였으며 가장 선호도가 높은 쑥함량을 알아보았다. 0%, 10%, 20%, 30%, 40% 쑥설기의 관능검사 결과 조직의 부드러운 정도, 조직의 쫄깃한 정도, 조직의 촉촉한 정도와 향기는 쑥 첨가량이 증가할수록 증가하였고 색깔과 전반적인 바람직한 정도는 30% 쑥첨가군이 제일 높게 평가되었다. 쑥설기의 기계적 검사의 경우 견고성은 쑥 첨가량이 증가할 수록 감소하였고 탄력성과 응집성은 쓱 첨가량이 증가할수록 증가하였다. 관능검사의 조직의 부드러운 정도와 촉촉한 정도는 기계적 검사의 응집성과정의 상관관계를 나타냈으며, 견고성 점착성, 씹힘성과는 부의 상관관계를 보여주었다(p<0.01). 쑥설기는 저장함에 따라 색깔변화는 거의 없었다.

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설탕, 식염, 초산 첨가가 보존중의 밥의 품질 특성에 미치는 영향 (The Effects of Sucrose, NaCl and Acetic acid on the Quality Characteristics of Stored Cooked Rice)

  • 김윤경;오명숙
    • 대한가정학회지
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    • 제38권3호
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    • pp.121-130
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    • 2000
  • This study attempted to determine the effects of sucrose, NaCl and acetic acid on the quality characteristics of cooked rice stored at 20$\^{C}$ for 72 hours. It conducted a moisture content, color value, texture and RVA(Rapid Visco Analyser) viscosity on stored cooked rice. Moisture contents of all groups ecreased during storage and that of cooked rice with NaCl were significantly lower than that of other groups. In color, lightness(L) of cooked rice with various additives seemed higher than that of control group and reduced b value of cooked rice with acetic acid showed that the color became less yellow. In texture, the hardness of cooked rice with NaCl and sucrose was higher than that of control group, whereas that of cooked rice with acetic acid was similar to that of control group. Adhesiveness of cooked rice with acetic acid was higher than that of other groups and it was shown that texture could be improved by the addition of acetic acid. The initial viscosity of cooked rice with acetic acid was markedly higher than that of other groups and finial viscosity was lower than that of other groups. It seemed that addition of acetic acid could retard the retrogradation of stored cooked rice.

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메밀, 녹두, 도토리 전분을 첨가한 글루텐 프리 쌀파스타의 관능적 특성 (Sensory Characteristics and Consumer Acceptance of Gluten-Free Rice Pasta with Added Buckwheat, Mungbean and Acorn Starches)

  • 정진혁;윤혜현
    • 한국식품조리과학회지
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    • 제32권4호
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    • pp.413-425
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    • 2016
  • Purpose: This study was conducted to understand the factors that affect the acceptance of gluten-free rice pasta samples prepared with added buckwheat, mungbean, and acorn starches, and to compare sensory characteristics of samples with those of 100% semolina pasta. Methods: Descriptive analysis of pasta was conducted by 12 trained panels. Acceptance test was carried out by 40 consumers using 7-point hedonic scale. Collected data was statistically analyzed by principal component analysis, and partial least squares regression analysis. Results: Quantitative descriptive analysis showed that increasing amount of buckwheat, mungbean, and acorn starches resulted in significant improvement in gluten-free rice pasta properties, especially texture, hardness, chewiness, roughness, and al dente with increasing amount of sample starches, and decreased adhesiveness. In acceptance test, appearance and texture of gluten-free rice pasta with mungbean starch were preferred than pasta made with 100% rice. Flavor and taste was preferred in pasta with buckwheat starch than other pasta samples. Rice pasta with 30% buckwheat starch showed the highest score in overall acceptance among rice samples. Conclusion: This study suggested that adding mungbean starch could improve texture of gluten-free pasta, and adding buckwheat starch would improve taste and flavor of gluten-free rice pasta.

뽕잎머핀에 대한 관능평가 및 이화학적 특성 (Sensory Evaluations of the Muffins with Mulberry Leaf Powder and Their Chemical Characteristics)

  • 안창순;여정숙
    • 동아시아식생활학회지
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    • 제14권6호
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    • pp.576-581
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    • 2004
  • This study was carried out to evaluate the sensory evaluation of the muffins with mulberry leaf powder as well as their chemical characteristics. The muffins were prepared by adding 0%, 1 %, 2% and 3% mulberry leaf powder to the recipe. As a result of the sensory evaluations, the color, flavor and texture of the muffins of 2% mulberry leaf powder were found to be much better than those of the other groups. In the chemical composition analysis, increasing the mulberry leaf powder led to a significant increase in the content of crude protein, moisture and crude ash, while crude fat was significantly decreased. As the ratio of mulberry leaf powder increased, Ca, Mg, Fe and Zn in the muffins increased proportionally (p<0.05). The lightness value, the redness value and the yellowness value decreased with the increase of mulberry leaves powder content. In a texture analyser test, hardness and cohesiveness decreased as the ratio of mulberry leaf powder increased. The adhesiveness of the muffins with 2% mulberry leaf powder was the strongest of all.

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