• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.3
• /
• pp.377-383
• /
• 2009

Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) added with mixture of trehalose and Sun-Tender were investigated after 2, 24, and 48 hrs of storage at $5^{\circ}C$. A central composite design was used for treatment arrangement. The trehalose were added in 0, 3, 6, 9 and 12% levels and Sun-Tender added in 0, 0.3, 0.6, 0.9, and 1.2% levels to dry rice flour. The mixture amounts of trehalose and Sun-Tender on texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) were optimized using response surface methodology (RSM). The two independent variables selected for the RSM were amounts of trehalose ($X_1$) and amounts of Sun-Tender ($X_2$). The predicted value at stationary point or a minimum for texture hardness by RSM was found as 591.5440 after 24 hrs of storage at $5^{\circ}C$. Also the adhesiveness, hardness, cohesiveness and sweetness by sensory characteristics were significantly different as compared to the control. The results suggested that a Korean rice cake (Karedduk) added with mixture of trehalose and Sun-Tender can be made from the mixture amounts of trehalose 9.5826% and Sun-Tender 0.2216% in retarding retrogradation.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.46 no.4
• /
• pp.371-382
• /
• 2020

There have been continuous attempts to quantify sensory attributes of cosmetic products by measuring relevant physical properties. The most representative method to evaluate stickiness is to measure axial force using texture analyzer. Stickiness is known to correlate with AUC which abbreviates area under curve in the obtained axial force curve as a function of time. Recently, Normandie University research group developed in vivo stickiness evaluation method considering the characteristics of skin along with established evaluation method[8]. Based on the study, we tried to optimize in vivo stickiness evaluation method especially for cosmetic creams. The experiment was carried out on 5 different facial creams products by changing the amount and the times of rolling of creams, and the shape and material of probes. Based on the results of the sensory evaluation, the most consistent conditions were established as the optimal evaluation method. As a result, applying 70 μL of cream and rubbing 10 times for 7 s inside the 3.4 cm circle were judged to be suitable. As for the probes, spherical metallic probe was more proper due to its reproducibility. We conducted the settled method on 10 subjects to check its validity. Although the absolute values of AUC differed depending on the individuals, the AUC values were all ranked the same. Finally, for the standardization of stickiness of AUC, polyvinylpyrrolidone (PVP) was set as a reference material and we measured AUC of its aqueous solution by changing concentration. Then, the degree of stickiness recognition for 5 different creams was surveyed to check the correlation between AUC and stickiness.

• Journal of Applied Biological Chemistry
• /
• v.61 no.2
• /
• pp.157-164
• /
• 2018

The purpose of this study was to develop a kelp (Laminaria japonica) product with optimal sensory and nutritional properties for eating as a snack by investigating its physicochemical properties and conducting sensory evaluation. A preliminary study using tripolypolyphosphate solution found that it was good for removing the fishy smell and for making it soft. We soaked the kelp in 0.3-0.4% sodium tripolyphosphate buffer and tested with or without baking. In searching for the optimal polyphosphate dilution concentration, soaking in 0.3-0.4% sodium tripolyphosphate resulted in the best texture and flavor. As kelp separates into thick or thin samples, thick kelp was best when soaked in 0.4% sodium tripolyphosphate buffer and thin soaked in 0.3%. The kelp snack made from the thick one (over 221 mm thickness) was better than the thin one. Baking improved the moisture, texture and feel of the kelp snack. Tripolyphosphate treatment affected protein contents and texture softening. The differences by baking and tripolyphosphate treatment were shown with electromicroscopic image. Kelp snacks with added sweet and hot taste were preferred to sour taste. In conclusion, in making kelp snacks, it is advisable to use a thick kelp, 0.3-0.4% sodium tripolyphosphate, and baking treatment for better texture and feel. This kelp snack has low fishy smell, better taste and soft feel. Further research is needed to support sea food's importance, and usefulness of the kelp snack to help prevent goiter in inland province citizens.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.5
• /
• pp.684-691
• /
• 2012

Glutinous rice dduk, traditional Korean rice cake, was prepared using rice(white glutinous rice, brown glutinous rice, black glutinous rice, gaba glutinous rice) as a meal alternative, and each of their quality characteristics were compared. This study had checked sensory tests, color differences, moisture contents, texture characteristics, and storage lives of dduk during storage at room temperature for 6 days. The moisture contents of black glutinous rice dduk scored the highest. For color properties, gaba glutinous rice dduk was darker with a decreased yellow value, whereas its red value was higher comparing with that of brown glutinous rice dduk. The results of the preference test showed that appearance, flavor, texture, and overall preference were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the lowest score. The results of the color difference test showed that softness, viscoelasticity, and fineness were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the highest difference in color. For individual textural characteristics, black glutinous rice dduk showed the highest score, whereas white glutinous rice dduk showed the lowest scores in hardness, chewiness, and gumminess. In the results of the textural characteristics of dduk during storage, white glutinous rice dduk showed the highest increase in hardness after 48 hours, whereas black glutinous rice dduk showed the lowest increase. White glutinous rice dduk showed the highest increases in chewiness and gumminess. Cohesiveness decreased in all glutinous rice dduk. In the results of fungal occurrence in dduk during storage, black and gaba glutinous rice dduk showed increased fungi occurrence compared with white and brown glutinous rice dduk after 6 days. In conclusion, the overall preference for glutinous rice dduk made from different rice is more affected by appearance or texture than flavor.

• Journal of Digital Convergence
• /
• v.10 no.8
• /
• pp.239-247
• /
• 2012

This paper is related to an Object VR-based virtual textile wearing system carrying out textile texture mapping based on viewpoint vector estimation and intensity difference map. The proposed system is characterized as capable of virtually wearing a new textile pattern selected by the user to the clothing shape section segmented from multi-view 2D images of clothes model for Object VR(Object Virtual Reality), and three-dimensionally viewing its virtual wearing appearance at multi-view points of the object. Regardless of color or intensity of model clothes, the proposed system is possible to virtually change the textile pattern with holding the properties of the selected clothing shape section, and also to quickly and easily simulate, compare, and select multiple textile pattern combinations for individual styles or entire outfits. The proposed system can provide higher practicality and easy-to-use interface, as it makes real-time processing possible in various digital environment, and creates comparatively natural and realistic virtual wearing styles, and also makes semi-automatic processing possible to reduce the manual works.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.3
• /
• pp.603-608
• /
• 2004

Traditional Jeju tofu with a hard texture was manufactured by traditional method with a compounded coagulant. The processing condition for industrial production was optimized by determining soaking of soybean, extraction and heat treatment of soymilk as well as concentration and composition of coagulant. Maximum yield of soymilk was obtained by grinding one part of soaked soybean with eight parts of water, and the soluble solid of soymilk was about 8$^{\circ}$Brix. The free thiol group in soymilk was maximally exposed by heating at 10$0^{\circ}C$ for 2 min. A vacuum cooker for heating soymilk was effective for the improvement of yield and texture properties of tofu. The hardness of traditional Jeju tofu was obtained by increasing pressing time and drying by a fan instead of soaking in cold water. Optimization of a traditional tofu production resulted in the increase of total yield and improvement of quality control. Texture of traditional Jeju tofu prepared in industrial production scale was analyzed by instrumental analysis and sensory evaluation. Traditional Jeju tofu showed higher score in the hardness, roasting taste and overall preference compared with a commercial tofu, showing significant difference in 5% significant level..

• Food Science of Animal Resources
• /
• v.20 no.1
• /
• pp.64-71
• /
• 2000

The volatile flavour compounds such as acetaldehyde, acetone, ethanol, diacetyl and acetoin were detected by gas chromatography in adlay yoghurt during fermentation and storage period at 4 $pm$1$^{circ}C$, but acetoin was trace. The contents of acetaldehyde of adlay yoghurt showed maximum immediately after fermentation and decreased significantly(P<0.05) with storage period and were in order of adlay yoghurt fermented with YC-380, ABT-D and ABT-4. The contents of acetone were shown similar trend to acetaldehyde and those of adlay yoghurt fermented with YC-380, ABT-4 and ABT-D, decreased rapidly from 6 days, 9 days and 12 days of storage, respectively. The contents of ethanol increased during the storage period and those were significant differences(p<0.05) between 6 days and 9 days of storage period in control and treatments. The contents of diacetyl were detected in control and treatments at 9 days of storage and increased slightly during the storage period. The contents of volatile flavour compounds of T1 showed similar to that of control and slightly high compared to those of treatments, and decreased gradually with increasing the level of addition of adlay in treatments. The taste, flavour and texture of T1 immediately after fermentation and during the storage period at 4$\pm$1$^{\circ}C$ were slightly higher than those of control and treatments. The scores of sensory evaluation of treatments except T1 were lowered significantly(p<0.05) with increasing level of addition of adlay. Adlay yoghurt fermented with YC-380 and ABT-4 and ABT-D were superior to both of taste and flavour, and texture, respectively. From the results mentioned above, the addition of taste and flavour, and texture, respectively. From the results mentioned above, the addition of adlay at 1% (w/v) level in skim milk substrate were suitable for quality of adlay yoghurt such as volatile flavour compounds and sensory property.

• Journal of the Korean Vacuum Society
• /
• v.4 no.1
• /
• pp.67-76
• /
• 1995

자기저항헤드용 Ni-Fe-Co/Cu/Ni-Fe-Co/Fe-Mn 다층박막에서 자기적 성질과 전기적 성질에 관하여 조사하였다. 저 포화자계에서 고 자기저항을 나타내는 스핀 밸브형 다층박막을 제작하기 위하여 Borond이 도핑된 p-type Si(100)기판위에 Ni-Fe-Co 단층박막과 Si/Ni-Fe-Co/Cu/Ni-FeCo, Si/Ni-Fe-Co/Fe-Mn 구조의 다층막을 제작하여 자기적 특성을 조사하였다. Ni-Fe-Co 단층박막의 자기적 특성은 고정된 아르곤 분압에서 박막의 두께 등에 의존성이 있는 것으로 나타났다. 또한 Si/Ni-Fe-Co($70AA$)/Fe-Mn 구조에서 Ni-Fe-Co와 Fe-Mn 계면에서의 두 자성층의 이방성 차이에 의해서 발생되어지는 교환자기이방성이 존재하였으며, 교환자기이방성자계값은 Fe-Mn 두께가 $150\AA$일 때 가장 큰 값을 나타내었다. Ni-Fe-Co texture와 교환자기이방성자계값은 Fe-Mn 두께가 $150\AA$일 때 가장 큰 값을 나타내었다. Ni-Fe-Co texture와 교환자기이방성자계값의 의존성을 알아보기 위하여 Ti, Cu를 바닥층으로 사용하였다. Ti을 바닥층으로 사용하였을 경우, 교환자기이방성자계값은 23.5 Oe 정도의 가장 큰 값을 나타내었다. XRD 분석결과, Ti 바닥층이 Cu 바닥층이나, 바닥층이 없는 경우와 비교하여 성막된 Ni-Fe-Co 자성층의 강한 fcc(111) texture를 형성하는 것으로 나타났다. 각각의 단층박막과 다층박막에서의 자기적 특성을 측정한 후, Si/Ti($50\AA$)/Ni-Fe-Co($70\AA$)/Cu($23\AA$)/Ni-Fe-Co($70\AA$)/Fe-Mn(150$\AA$)/Cu(50$\AA$)의 스핀밸브구조를 갖는 다층박막을 제작하였으며, 11 Oe의 낮은 포화자계값에서 4.1%의 고 자기저항값을 얻을 수 있었다.

• Culinary science and hospitality research
• /
• v.22 no.2
• /
• pp.93-103
• /
• 2016

This study was conducted to investigate the characteristics of sponge cake quality added with different levels of Schizandra chinensis powder. Schizandra chinensis sponge cake was prepared with different levels of Schizandra chinensis (0, 5, 15, 20%). The proximate composition contents of Schizandra chinensis powder were analyzed as composed of 8.732% moisture, 10.25 crude protein, 8.63 crude lipid, and 1.98 crude ash. Results show that the baking loss rate was decreased with levels of Schizandra chinensis powder added, and the height was decreased as the Schizandra chinensis powder increased. As added ratio of Schizandra chinensis powder increased, L and b values were decreased. In addition, the texture properties result showed that the hardness and cohesiveness of sponge cake increased as the Schizandra chinensis powder added, while springiness decreased. Last, the sensory evaluation showed that the group of 5% Schizandra chinensis powder had the highest preference scores. Therefore, Sponge cake added with 5% Schizandra chinensis powder add gave the better taste and quality to sponge cakes in this study.

• Korean journal of food and cookery science
• /
• v.20 no.6 s.84
• /
• pp.630-636
• /
• 2004

The effects of soaking and steaming time on the quality characteristics of Korean rice cake (karedduk) were investigated. As the soaking time increased, the water-binding capacity and rice floor solid content also increased. After 8 to 10 hr soaking, 75.2 to $76.8\%$ of particles were smaller than $40\;{\mu}m$, and 23.2 to $24.8\%$ within the range of 40 to $100\;{\mu}m$. Therefore, an extended soaking time reduced the particle size. Texture is an important characteristic used to differentiate karedduk varieties, and is considered by the consumer as a determinant of the overall quality and preference. The hardness, cohesiveness, gumminess and chewiness of the karedduk structure decreased with increasing steaming time, but the springiness was highest after a 40 min steaming time. The overall texture properties were also more acceptable with 8 and 10 hrs soaking times. The L value of the karedduk decreased with increasing steaming time, but the b value increased. Also, the results of the sensory evaluation showed that an 8 hr soaking time and 40 min steaming time produced more acceptable karedduk in terms of whiteness, texture, springiness, chewiness and overall acceptability.