• Journal of the East Asian Society of Dietary Life
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• v.14 no.4
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• pp.379-386
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• 2004

Jeung-Pyun is a traditional Korean fermented rice cake leavened by yeast. To develop a functional Jeung-Pyun, mulberry leaf(ML) were added to the rice at the levels of 0, 2, 4, 6, 8%, respectively. Physicochemical, sensory, texture and surface characteristics of Jeung-Pyun were examined. The specific volumes of all the Jeung-Pyun's with ML were significantly lower than that of control(0% ML) and 4% ML sample showed the highest volume among them. The pH of ML Jeung-Pyun batters decreased with fermentation time. Overall quality of Jeung-Pyun with ML obtained lower value than the control. Among the texture properties measured with rheometer, hardness, cohesiveness, gumminess and brittleness of ML Jeung-Pyun decreased according to the amount ML added and springiness was not significantly different. The surface structure by SEM showed that Jeung-Pyun added with 4% ML had the largest and the most uniform air cells. In conclusion, the most acceptable concentrations of ML on the basis of overall quality in sensory evaluation and physicochemical characteristics were 2% or 4%.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.497-500
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• 2004

Recently, the use of structure compound waterproof agent (hereinafter referred to as 'SCWA') that is used when manufacturing concrete for concrete structures, increases in quantity. However, while it is expected that the SCWA that is mixed in the concrete inside can significantly affect the change of physical properties that lift the internal force of a structure. This study has been conducted through an experiment for the effects of cement hardener on the formation of microscopic texture, and newly generated hydrates from that result were not confirmed in the present experiment. It was found that at the hydrate reaction it has the property that can be hardened within the limit of pore diameterar a specific size rather than there is the internal gap filling capacity due to generating other hydrates.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.409-412
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• 2006

Interrelationship between results of large deformation (texture profile analysis, TPA) test and small deformation (creep) test on ohmic heated surimi gel, water-bath heated surimi gel, and commercial fish gel products (kamabokos) was examined. Creep test revealed ohmic heated gels have higher elastic modulus and viscosity values than water-bath heated ones, with differences of elastic modulus and viscosity between ohmic and water-bath heated gels being 18 and 28.5%, respectively. These differences were reflected in the higher hardness, cohesiveness, and chewiness values of ohmic heated gels in TPA. In TPA test, the differences of hardness and chewiness between ohmic heated gel and water-bath heated gel were 29.3 and 38.7%, respectively. It was concluded that with proper experimental design, the small deformation creep test which gives molecular level deformation data can be related to the large deformation TPA test indicating the sensory textural properties.

• Food Science and Industry
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• v.52 no.4
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• pp.387-400
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• 2019

Fat replacers are divided into three categories. These include carbohydrate-based, protein-based and fat-based replacers. Carbohydrate-based replacers occupy half of the fat replacers market. The main ingredients of carbohydrate-based are gums, starch, modified starch, cellulose and fiber. The functional properties of fat replacers are to retain moisture, to retard staling, to provide mouthfeel and texture, to emulsify, to stabilize emulsion, and to reduce fat. Using these functionalities, fat replacers are used in various foods such as baked goods, salad dressing, sauces, meat products, dairy products, frying foods, bakery, and confectionery. Success factors of fat replacers in the market are sensory equivalent, texture and safety as food ingredients.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.283-288
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• 2007

The effects of Ge-Geol radish powder on the physical and sensory properties of wet noodles were investigated by adding 4-16% Ge-Geol radish powder based on the flour source. The Ge-Geol radish powder additions significantly increased the redness of the uncooked and cooked noodles. For the texture profile analysis (TPA) of the wet noodles with added Ge-Geol radish powder, hardness, adhesiveness and resilience decreased, whereas chewiness increased. Changes in the volume and weight of the cooked noodles were not significantly different according to Ge-Geol radish powder concentration, but the turbidities of the soup increased. In sensory test, overall acceptability was significantly higher for the noodles with added Ge-Geol radish powder of concentrations between 4-8%. These samples had similar sensory texture properties as the control and had peculiar hot and cool tastes of the radish. Therefore, adding Ge-Geol radish powder at concentrations below 8% was good for making noodles that maintained a natural texture, and also gave an characteristic radish-like flavor to the noodles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1002-1010
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• 2003

This study was carried out to develope yeast leavened pan bread using the commercial Doenjangs (Korean soybean pastes). Physicochemical properties of the Doenjang products were measured such as aminonitrogen, pH, titratable acidity and salinity, reducing sugar, total free sugar, total organic acid, PDI (protein dispersibility index) and color. Seven products of Doenjang were freeze-dried and powdered to be used in bread formula at the levels of 2.5, 5.0, 7.5 and 10.0%. When the Doenjang powder was added up to 5.0%, the ovenspring during baking remarkably increased resulting in increased loaf volume. However, with Doenjang powder more than 7.5%, the loaf volume became smaller than the control as the dough expansion and ovenspring decreased. Thus when Doenjang was added to bread dough, the loaf volume was highly correlated with ovenspring (r=0.92) but it was not with dough expansion during 1st fermentation (r=0.56). The browning color of bread crust and crumb became deeper with decrease in L value as the addition of Doenjang powder increased. From the mechanical texture measurements of bread crumb, hardness, gumminess and chewiness decreased with addition of Doenjang powders. Regardless of the kinds of Doenjang, the Doenjang powders could be added into the bread dough up to 5.0%, improving the loaf volume and texture of yeast leavened pan bread and demonstrating the possibility of producing a functional bread using the Doenjang powders.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.205-219
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• 2012

The purpose of this study is to make a correlation analysis between mechanical characteristics and sensory characteristics of puffer fish fillet under storage conditions and to find out those quality characteristics. With the storage time, VBN increased while color, smell and texture values decreased. As the appearance, the fish showed excellent quality stored at $4^{\circ}C$ for 8-12 hours, at $12^{\circ}C$ for 4-8 hours and at $20^{\circ}C$ for 4 hours. When the L value increased, color preference in sensory results decreased in correlation physicochemical properties, mechanical properties and sensory properties of puffer fish fillet. However, mechanical properties and sensory evaluation showed a different aspect. When the higher temperature, redness(a-value) decreased. Regardless of storage temperature, yellowness (b-value) increased. In the results of the hardness, the value was higher, the sensory showed the better texture.

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.405-411
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• 2004

The sensory properties in Alaska pollack sikhae were compared in 3 different temperature conditions, 5$^{\circ}C$, 20$^{\circ}C$ and alternating temperature(stored at 5$^{\circ}C$ after 10 days of fermentation at 20$^{\circ}C$), respectively, during fermentation. The change of instrumental texture including hardness, cohesiveness, adhesiveness and chewiness increased and/or decreased without significant difference in the sikhae fermented at 5$^{\circ}C$ during fermentation. Three profiles, hardness, chewiness and cohesiveness in the sikhae fermented at 20$^{\circ}C$ increased up to 12 day and then decreased, whereas those in alternating temperature decreased significantly. From the acceptance test during fermentation, sikhae products fermented for 14 days at 5$^{\circ}C$, 9 days at 20$^{\circ}C$ and 13 days at alternating temperature were superior in sensory properties. The score more over 5 point in overall acceptance was maintained until 14 days in 5$^{\circ}C$, 9 days in 20$^{\circ}C$ and 13 days in alternating temperature, respectively, and particularly, alternating temperature condition was superior to the different temperature conditions. The sensory texture and overall acceptance had the high positive correlation with chewiness and taste, respectively. From the result of quantitative descriptive analysis, the intensities of acidic odor and taste in alternating temperature maintained and/or increased during 27 days of fermentation, whereas those in sikhae fermented at 5$^{\circ}C$ decreased. These results demonstrated that cold chain system such as alternating temperature was needed for shelf-life extension and producing of marketable Allaska pollack sikhae.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.7-15
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• 1997

The composition and polymeric structure of starch are the most important factors to determine the functional properties of rice. In an effort to relate the structural characteristics and its functional properties of starch in rice, molecular structural properties of starch from 6 rice cultivars were analysed. To relate the structure and function of starch the texture of Jeung-pyun made of rice were analyzed during retrogradation. The polymeric structure of rice starch was analyzed by debranching with isoamylase after gelatinization and fractionated with Sephadex G-75 gel filteration. The size fractionated debranched starch was categorized into four groups such as Fraction I, II, III and Intermediate Fraction depending in their max, The fractions with the max higher than 620 nm were designated as Fraction I, while those in the range of 600-620 nm and 540-600 nm as the Intermediate Fraction and Fraction II, respectively. The Fractions with the max lower than 540 were described as Fraction III. The average degree of polymerization (DP) of the Fraction I was estimated to be higher than 200, and those of other fractions, i.e. the Intermediate Fraction I, Fraction II and III were 150,45 and 25, respectively. The levels of Fraction I were varied from II to 35％ of total sugar. The Fraction I showed the linear relationship with the amylse contents, and the Intermediate Fraction, which might contain the mixture of short chain of amylose and debranched long chain of amylopectin, were measured to be in the range of 2.7∼8.4%. The levels of fraction II and III, both to be considered as the branches of amylopectin, were ranged 14.5∼23.6% and 39.7∼73.0%, respectively. The ratio of Fraction III to Fraction II describing the degree of branch or compactness of amylopectin was estimated to be around 4.0 for waxy varieties and around 2.0 for high amylose cultivars. With these results, it can be suggested that the degree of branch of the amylopectin may effect on amylose contents of starch or rice versa, To invertigate processing aptitude of different rice cultivars for the preparation of Jeung-pyun, its texture was analyzed by Instron, hardness, cohesiveness, elasticity, gumminess and chewiness of Jeung-pyun made of rice showed the significant relationship with the amylose content. Hardness was increased during retrogradation of product, but the relationship between hardness and amylose content due to not only difference in amylose content but also difference in structural characteristics of starch. In analysis of relationship between structure of rice starch and mechanical properties of Jeung-pyun during retrogradation elasticity did not show any relationship before retrogradation bur during retrogradation showed significant correlation. With these result, it can be suggested that the degree of branch of the amylopectin may effect on elasticity during retrogradation. However hardness, cohesiveness, gumminess and chewiness which were significant different before retrogradation, showed some correlation with structure of rice starch during retrigradation.

• Geomechanics and Engineering
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• v.5 no.2
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• pp.87-97
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• 2013

In this paper, a novel fibrous material known as axially reinforced braided composite rods (BCRs) have been developed for reinforcement of soils. These innovative materials consist of an axial reinforcement system, comprised of longitudinally oriented core fibres, which is responsible for mechanical performance and, a braided cover, which gives a ribbed surface texture for better interfacial interactions with soils. BCRs were produced using both thermosetting (unsaturated polyester) and thermoplastic (polypropylene) matrices and synthetic (carbon, glass, HT polyethylene), as well as natural (sisal) core fibres. BCRs were characterized for tensile properties and the influence of core fibres was studied. Moreover, BCRs containing carbon fibre in the core composition were characterized for piezoresistivity and strain sensing properties under flexural deformation. According to the experimental results, the developed braided composites showed tailorable and wide range of mechanical properties, depending on the core fibres and exhibited very good strain sensing behavior.