• Food Engineering Progress
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• v.21 no.4
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• pp.367-374
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• 2017

The aim of this study was to evaluate the quality characteristics, antioxidant activities, and sensory properties of macaron with cabbage powder (CP). Physicochemical and sensory properties of macaron with different amounts (0%, 1%, 3%, 5%, and 7%) of CP were examined. The quality of macarons was evaluated based on spread factor, baking loss rate, color, texture, antioxidant activities, and sensory evaluation. As amount of CP addition increased, spread factor, baking loss rate, and L and a values decreased, whereas b value increased (p<0.05). For texture properties, hardness, cohesiveness, and springiness were increased by addition of CP (p<0.05). The gumminess and brittleness did not show significant changes up to 3% CP addition although significant changes in 5-7% CP addition (p<0.05) were evident. The total polyphenolic contents, DPPH radical scavenging activities, and reducing power were significantly increased by addition of CP at high concentrations (p<0.05). In the consumer acceptance of macarons, 3% CP showed the highest in color, flavor, texture, and overall acceptance and 5% CP showed the highest in taste. Meanwhile, macaron containing 7% CP showed the lowest scores in texture and overall acceptance (p<0.05). These data suggested that adding 3% of CP was the optimal concentration for making macaron.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.649-654
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• 1993

We investigated the texture of the sweet potato starch gels treated with maltogenic amylase. Effects of branched gluco-oligosaccharides and acorn starch on the texture of the sweet potato starch gel were also investigated. Hardness and cohesiveness of gels were measured by using Instron and sensory evaluation on the gel properties was performed. From the results of the instrumental analysis, it was found that the overall textural properties as Mook could be improved by adding branched glucooligosaccharides, maltogenic amylase or acorn starch to the sweet potato starch gel. As a result, there was a decrease in the cohesiveness of gels while the hardness of gels increased. The sensory evaluation study indicated that the sweet potato starch gels treated with 0.02% maltogenic amylase, or added with 12.5% branched gluco-oligosaccharides, or mixed with 50% acorn starch had preferable quality as Mook.

• Progress in Superconductivity
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• v.7 no.2
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• pp.140-144
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• 2006

We fabricated the YBCO films on single crystal $LaAlO_3$ substrates via a metal organic deposition (MOD) process. In the process, $Y_2Ba_1Cu_1O_x$ and $Ba_3Cu_5O_8$ powders were dissolved in trifluoroacetic acid (TFA) followed by calcining and firing heat treatments. To evaluate the effects of the firing temperature on YBCO phase formation and critical properties, the films were fired at $750^{\circ}C,\;775^{\circ}C\;and\;800^{\circ}C$ after calcining at $430^{\cric}C$. Microstructure observation indicated that a crack-free surface formed and a strong biaxial texture was developed. The FWHM of out-of-plane texture was measured to be in the range of $4.3^{\cric}-7.0^{\circ}$ for all the films. When the YBCO film was fired at $775^{\cric}C$, it had the highest critical properties: 88.5 K of critical temperature and 16 A/cm-width of critical current ($1MA/cm^2$ as critical current density). On the other hand, those properties were degraded as firing at $750^{\circ}C\;and\;800^{\circ}C$. It is considered that the improved critical values are partly owing to dense and homogeneous microstructure, strong texture, and high oxygen content.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.286-297
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• 2014

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at $10^{\circ}C$. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.294-301
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• 2022

Laver Pyropia tenera snack is typically manufactured as an attached laver and carbohydrate-based rice papers or glutinous rice paste. Carbohydrates contribute to a crispy texture and many various additives are used for development of texture. Isomalto-oligosaccharide (IMO) and corn starch (CS) are typical additives in snack products that produce several changes, including texture. We investigated physicochemical properties of laver snacks prepared using IMO/CS ratios of 1:0 (Sample 1), 3:1 (Sample 2), 1:1 (Sample 3), 1:3 (Sample 4), and 0:1 (Sample 5). All of the prepared laver snacks displayed constant drying rates up to 45 minutes. Samples 1 and 5 had higher drying rates than the other laver snacks. Concerning CIE color values, Sample 5 displayed the highest brightness (L^*) value (78.89) and lowest yellowness (b^*) value (6.66). In contrast, Sample 1 displayed the lowest L^* value (74.65) and highest b^* value (17.23). The hardness proportionally decreased along with IMO content. In the sensory evaluation, overall acceptance was highest for Sample 1 with the highest oligosaccharide content.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.2
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• pp.109-115
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• 2009

The properties of surimi gel from Olive flounder Paralichthys olivaceus were evaluated with addition of various food additives and by heating under different conditions. The optimum heating conditions for get good textured surimi gel from Olive flounder was 40 minutes at $85^{\circ}C$. Optimum texture characteristics such as hardness, cohesiveness, chewiness, gumminess and gel strength of olive flounder fish paste can be acquired by washing the paste 2 times and by adding sodium chloride (2.5%), sodium polyphosphate (0.3%) and starch (4%), respectively. Furthermore, we compared gel texture characteristics and strength of manufactured Olive flounder fish surimi with commercial Alaska pollack to determine their commercial applicability. Texture characteristics and gel strength of Olive flounder surimi were higher than those of the commercial Alaska pollack surimi. In addition, both lightness and whiteness were higher in surimi gel from Olive flounder than from the commercial Alaska pollack.

• The Transactions of the Korea Information Processing Society
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• v.7 no.11
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• pp.3592-3602
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• 2000

Image processing consist of image analysis and classification. The one is extracting of feature value in the image. The other is segimentationof image that have same properiv. A novel approach for the analysis and classification of tezture images based on statistical texture prunitive estraction are proposed. In this approach, feature vector extracting is based on stalisucal method using apatial dependence of grey level and use general lexture proerty. In is advantageous that not effiected on structure and type of lexture. These components describe the amount of roughness and softness of texture images Two leatures. Moment and Homogeneity, are componted from GLCM(gray level co-occurrence matrices) of the lexture promitive to charactenize statisical properties of the image. We show the successful experimental results by considerationof these two components fro the analysis and classificationto regular and irregular texture images.

• Journal of IKEEE
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• v.5 no.2 s.9
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• pp.211-220
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• 2001

This paper proposes a 2-D texture segmentation algorithm which is in close analogy to amplitude demodulation in communication systems. First, we show that it is theoretically possible to segment a multitexture image using an ideal filter followed by an amplitude demodulation block. However, in practice, the Gabor filter is used instead of the ideal filter because it has many desirable properties and especially it gives optimum space-bandwidth product. Our algorithm recovers all the texture regions containing the sinusoid with frequency to which the Gabor filter is tuned. We have demonstrated the discriminating power of our method in using a synthetic multitexture image. It is clear mathematically and easy to implement. Our method can be a good alternative to avoid many problems encountered in classifying the feature vectors in feature-based texture segmentation approaches.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.1-10
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• 2003

This study was designed to investigate the effective ratio of bread with Ulmus devidiana. The bread with various contents(0, 10, 20, 30%) of Ulmus devidiana were measured by volume, color difference, texture and sensory evaluation. The results were as follows: The dough yield tended to increase by adding Ulmus devidiana extract but those were not significant difference. The loaf volume index increased by adding Ulmus devidiana extract. The texture(hardness, cohesiveness, springiness, gumminess, chewiness) of bread increased by the addition Ulmus devidiana extract. Color L, a and b value were not significant difference. In sensory evaluation, bread with 10% Ulmus devidiana extract was evaluated as the best in taste, texture, flavor and overall acceptability.

• Journal of the Korean Society of Clothing and Textiles
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• v.44 no.2
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• pp.354-368
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• 2020

Accurate and versatile image data-sets are essential for fashion AI research and AI-based fashion businesses based on a systematic attribute classification system. This study constructs a color and texture attribute hierarchical classification system by collecting fashion item images and analyzing the metadata of fashion items described by consumers. Essential dimensions to explain color and texture attributes were extracted; in addition, attribute values for each dimension were constructed based on metadata and previous studies. This hierarchical classification system satisfies consistency, exclusiveness, inclusiveness, and flexibility. The image tagging to confirm the usefulness of the proposed classification system indicated that the contents of attributes of the same image differ depending on the annotator that require a clear standard for distinguishing differences between the properties. This classification system will improve the reliability of the training data for machine learning, by providing standardized criteria for tasks such as tagging and annotating of fashion items.