• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.190-195
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• 1996

Texture-modifying and freeze-thaw stabilizing effects of different wheat gluten and modified starches on surimi based-product were evaluated. The different incorporation manners of wheat gluten and modified wheat starch in surimi gel were also examined to evaluate their effects of textural properties on surimi gel. The addition of wheat gluten reduced the gel strength of surimi, but after freeze-thaw cycle it significantly improved freeze-thaw stability by reducing freexe-thaw expressible moisture and also by preventing rubbery texture development, Gluten-1 incorporated surimi gel showed higher functionality in forming cohesive gel determined by compressive and penetration force as wall as expressible moisture after freeze-thaw cycle. Surimi gel containing modified wheat starch showed better freeze-thaw stability that of modified potato starch. When a preblended mixture of wheat gluten and starch are incorporated into surimi gel, it made gel texture significantly softer as so in high sensory score. The compertition for moisture between gluten and starch is a main reason to show different way of textural modification.

• Transactions of Materials Processing
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• v.19 no.8
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• pp.502-507
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• 2010

The physical and mechanical properties and formability of sheet metals depend on preferred crystallographic orientations (texture). In this research work, the texture development and formability (plastic strain ratios) of AA1050 Al alloy sheets after 3 and 10 passes of asymmetric rolling and subsequent heat treatment were investigated. The plastic strain ratios of 10 passes asymmetrically rolled and subsequent heat treated samples are 1.3 times higher than those of the initial AA1050 Al alloy sheets. The ${\Delta}r$ of 10 passes of asymmetrically rolled and subsequent heat treated samples is 1/30 times lower than those of the initial AA1050 Al alloy sheets. The plastic strain ratios of 10 passes of asymmetrically rolled and subsequent heat treated Al sheets are higher than those of 3 passes ones. These results could be attributed to the formation of $\gamma$-fiber, ND//<111>, and the other texture components by means of asymmetric rolling in Al sheets.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1044-1050
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• 1999

The purpose of this study was to investigate the effect of replacement of 35, 50, 75, 100% of sucrose by sugar alcohols on the texture of sugar cookies. The moistness of dough decreased as the amount of isomalt increased in cookie formula. From the texture profile for rheological properties of dough, hardness and adhesiveness of dough increased as the amount of isomalt increased. From the texture profile for sugar cookie measured by snap test and probing, hardness and brittleness of cookies increased as the levels of replacement decreased. Especially the addition of lactitol increased brittleness of cookies. In addition texture of cookies was close to control cookie as the levels of replacement decreased.

• Transactions of Materials Processing
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• v.14 no.6 s.78
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• pp.553-558
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• 2005

A study on the microstructure, the texture and the formability of the samples after ECAPed and subsequent heat-treated AA 1050 aluminum alloy sheet have been carried out. The specimens after the ECAP showed a very fine grain size, a decrease of <100> // ND, and an increase of <111> // ND textures. The $\{111\}<112>,\;\{123\}<634>,\;\{110\}<001>,\;\{112\}<111>,\;\{110\}<111>,\;and\;\{013\}<231>$ texture components were increased in the specimens after the ECAP and subsequent heat-treatment at $400^{\circ}C$ for 1 hour. One of the most important properties in sheet metals is formability. The r-value or plastic strain ratio has was as a parameter that expressed the formability of sheet metals. The change of the plastic strain ratios after the ECAP and subsequent heat-treatment conditions were investigated and it was found that they were two times higher than those of the initial Al sheets. This could be attributed to the formation above texture components through the ECAP and subsequent heat-treatment of AA 1050 Aluminum alloy sheet.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2005.05a
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• pp.148-151
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• 2005

A study on the microstructure and the texture of the samples after ECAP and subsequent heat treatment has been carried out. The specimens after ECAP showed a very fine grain size, a decrease of <100> // ND, and an increase of <111> // ND textures. The $\{111\}<112>,\;\{123\}<634>,\;\{110\}<001>,\;\{112\}<111>,\;\{110\}<111>,\;and\;\{013\}<231>$ texture components were increased in the specimens after the ECAP and subsequent heat-treatment at $400^{\circ}C$ for 1 hour. One of the most important properties in sheet metals is formability. The r-value or plastic strain ratio has been used as a parameter that expresses the formability of sheet metals. The change of the plastic strain ratios after the ECAP and subsequent heat-treatment conditions has been investigated and it was found that they were two times higher than those of the initial Al sheets. This could be attributed to the formation above texture components through the ECAP and subsequent heat-treatment.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.149-155
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• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.246-250
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• 2017

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety. The wheat flour noodles exhibited higher values of textural characteristics obtained from the texture profile analysis, except for adhesiveness. Higher gluten contents as well as lower ash contents in the wheat flour noodles compared to the potato noodles are thought to be the two key factors contributing to this finding.

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

• Korean Journal of Agricultural Science
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• v.43 no.2
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• pp.240-248
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• 2016

Radish is a common vegetable consumed in Korea, Japan, and China. Radish Breeding has been conducted based on morphological properties, such as shape and color. Recently, physicochemical properties of radish are attracting more attention from breeders to develop cultivars for the retail market. In this study, major components of radish were determined and their relationship with textural property analyzed. Sixty-six radish cultivars were selected and divided into white head (WH) and green head (GH) according to their head color. The cutting forces of GH and WH groups were $2.17{\pm}0.34kg$ and $2.31{\pm}0.36kg$, respectively (P > 0.05). The starch contents of GH and WH were $3.75{\pm}0.39g\;per\;100g$ (dry basis) and $4.24{\pm}0.62g$, respectively. Cellulose contents in both groups were similar at 12.3-12.4 g per 100 g (dry basis). Pearson correlation coefficients between cutting force, cellulose content, and starch content ranged from -0.33-0.326 which does not demonstrate any strong correlation between these components. Therefore, no relationship was found between the cutting force and the starch content or the cellulose content for the cultivars analyzed in this study. As the first intensive study on the texture and the major components of radish, these results could provide valuable information for radish breeding if further studies on taste and nutrient components are conducted.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.308-314
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• 2006

This study was carried out to investigate the physicochemical quality characteristics of Nouaejelly(jelly using silkworm powder) sericultural products which were manufactured using various levels(0.5, 1, 1.5 and 2%) of silkworm powder. The effects of an additional amount of silkworm powder to Nouaejelly were determined by examining, the physicochemical, sensory, and textural properties. The moisture and crude protein content of the Nouaejelly were higher than that of the control(p<0.05). However, the crude fat content of the Nouaejelly was lower than that of the control(p<0.05). The mineral content increased with increasing addition of silkworm powder. The color of the Nouaejelly became darker with increasing levels of silkworm powder. For the texture measurements, the hardness, gumminess and chewiness of the Nouaejelly decreased with increasing levels of silkworm powder, but those of the jelly were decreased significantly by adding 0.5% silkworm powder(p<0.05). In terms of color, the texture and overall preference of Nouaejelly was highest in the jelly containing 1 % silkworm powder(p<0.05). Overall, the optimal amount of silkworm powder added in the manufacture of Nouaejelly was 1% of the total weight.