• Korean journal of food and cookery science
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• v.32 no.2
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• pp.168-177
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of injulmi made with dry glutinous rice flour according to the punching time (1, 4, 7, 10 min) and the frozen storage period (0, 1, 7, 30 days) as compared with the control made by the traditional method. Methods: Moisture content, texture profile, and sensory evaluation were measured in triplicate and color was measured five times. Results: The moisture content was highest in the sample prepared with 7 min of punching time and the control. As the punching time for injulmi increased, moisture content tended to increase. The L-value increased with increased punching time and the L-value was highest in the samples with 5 min and 7 min of punching time whereas the L-value showed no constant trend with frozen storage. The texture profile analysis indicated that adhesiveness, and gumminess decreased significantly with increased punching time, and punching for 7 min resulted in the highest hardness. The results of an acceptance test, showed that the injulmi prepared with dry glutinous rice flour had higher scores for color, flavor, and taste, texture than the control made with the traditional method. The whiteness of injulmi prepared with dry glutinous rice flour increased with longer punching times and, the sample with 10 min punching time and 7 days of frozen storage had the highest score in the acceptance test. Conclusion: These results can be used as primary data for research on the texture of injulmi made with dry glutinous rice flour.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.254-259
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• 1994

Meat provides high quality proteins, lipids, minerals and vitamins. The meat protein is especially high in essential amino acids that are crucial for human health, growth & development and for the formation of enzymes, hormones and antibodies. Relatively cheap and nutritionally sound vegetable proteins that are similar to animal proteins are being developed to replace the animal proteins in texture, nutrition and food characteristics. In this study a nutritionally sound meat lipid replacing food Oatrim that has been produced by converting oat starch into maltodextrin by ${\alpha}$-amylase, have been partially substituted for beef and general component analysis, texture measurement and sensory tests have been conducted. The results are 1. Water content of the non-treated (0% treated) was 67.1% and the treated (10% treated) was 77%. The treated showed better water holding capacity. 2. Protein content of the non-treated was 21.2 g/100 g; the 4% treated, 18.4 g/100 g; the 6% treated, 18.2 g/100 g; the 8% treated, 17.2 g/100g; and the 10% treated, 16.0 g/100 g. The protein content tended significant. 3. Amino acid analysis results showed that glutamic acid content was the highest in Oatrim and as its amino acid make up is exellent, it is valuable as a fine low fat protein food. 4. Sensory tests show that the increased Oatrim content increased the appearance quality but food characteristics were high only in the 4% and 6% treated groups, indicating that the replacement ratio should not exceed 10%. 5. Texture measurement analysis results show that the higher the replacement content, lower the springness, cohesiveness, hardness, chewiness and gumminess, resulting in relatively soft overall texture. However, in order to better the food characteristics, more studies must be continuously done, and so by being able to increase vegetable substitution over meat, it may be able to contribute to the prevention of adult disease.

• Korean Journal of Medicinal Crop Science
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• v.8 no.2
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• pp.89-93
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• 2000

This experiment was conducted to investigate the effects of soil texture on agronomic characteristics and tuber yield in chinese yam (Dioscorea opposita Thunb). Tuber length and weight was greater and tuber shape was much better in sandy loam and loam soil than in sandy or clay loam soil. In loam and sandy loam soil, fresh tuber yield was increased by $21{\sim}27%$ in short-tuber type and 6% in long-tuber type, and large tubers yield (above 260g) was increased by $45{\sim}55%$ in short-tuber type and $20{\sim}22%$ in long-tuber type compared to those in sandy soil. There was no differences in large tuber yield at the 5% level of significance between loam and sandy loam soil. Malformation of tuber with bifurcation was extremely increased in sandy soil, and tuber diameter of long-tuber type was decreased in clay loam soil compared to those of the other soil texture.

• Journal of environmental and Sanitary engineering
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• v.18 no.2
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• pp.75-86
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• 2003

This study was designed to identify the relationship between general characteristics and personalities of college students majoring in beauty art. For this, 286 female students from two colleges in Kwangju were interviewed using a questionnaire pertaining to their general characteristics, hair-style and personality from September 20 through 30, 2001. A $x^2{\;}-{\;}test$ was implemented to identify the relationship between hair-style, personality and other variables. The results are summarized as follows: 1 To define characteristics in relation with hair-style, how students decide their hair-style was examined and, as a result, it was reported that 80.8% of targeted students decided by themselves and 19.2% decided by others' suggestions. 2. It is reported that there was no statistically significant relationship among socio-demographic characteristics such as the length of hair, grades, allowances, religion, satisfaction of campus life, and characteristics relating to hair-style such as accessories, mood, shape of face, decision of hair-style, and texture of hair. 3. Their preference of perm type had a statistically significant relationship with their allowance, religion and accessories, but not with their grades, satisfaction of campus life, mood, shape of face, hair-style, and texture of hair. 4. Dye and bleach had a statistically significant relationship with the texture of hair, but not with socio-demographic characteristics and accessories, mood, shape of face and decision of hair-style. 5. Personality of tenacity, extroversion and introversion, emotion and falsehood had no statistically significant relationship with hair-style. Finally, it was proven that strength, extroversion and introversion, emotion and falsehood had no statistically significant relationship with hair-style. More studies to identify personal tendencies that may affect hair-style are necessary.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.684-691
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• 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 the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.225-229
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• 2002

The quality characteristics of sulgidduk, a steamed rice cake, with chlorellaa sulgidduk) were evaluated. Chlorella sulgidduk was prepared in the different ratio of chlorella powder (0, 0.2, 0.5 or 1%, w/w) and water content (15 or 20%, w/w). In mechanical texture characteristics, hardness, gumminess and brittleness were higher in 15% water content chlorella sulgidduk and lower in 20% water content chlorella sulgidduk than in the absence of chlorella (the control sulgidduk), wherease 20% water content chlorella sulgidduk and a significantly higher adhesiveness and cohesiveness values (p<0.05) compared with control 24 hours storage at $25^{\circ}C$, the good texture characteristics were maintained in 20% water content chlorella sulgidduk. In sensory evaluation, the most favorite quality characteristics were shown in the sulgidduk with 0.2 and 0.5% chlorella powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.618-624
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• 1994

The addition of mustard leaf to kimchi making for extanding the optimum edible period was studied. The quality and sensory characteristics of mustard leaf added kimchi were evaluated . The activity, lactic and acetic acid contents of mustard leaf added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of mustard leaf added kimchi lasted one more weak. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of mustard leaf added kimchi was lower than that of control but the scoreas for savory taste, carbonated taste and hardness were higher . Especially , the sour taste score between two groups were significantly different (p<0.05). Overall quality score for the mustard leaf added kimchi was higher. There was no differences in texture determined by Penetrometer between mustard leaf added kimchi and control kimchi until the fermentation reached the optimal condition for eating . After that period , the degree of degradation of texture was much delayed in mustard leaf added kimchi.

• Food Science and Preservation
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• v.8 no.2
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• pp.175-180
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• 2001

The quality characteristics of bread prepared with the addition of dried persimmon peel powder(PPP) were investigated. Visco-elastic characteristics of dough and texture of bread added PPP was examined by rapid visco-analyzer and texture analyzer. The maximum viscosity of the dough with PPP was lower than that of control at 90$\^{C}$. Final viscosity after cooling to 50$\^{C}$, viscosity of control increased to 134 B.U., but that of the dough with PPP showed 13∼37 B.U. As more PPP was added, gluten formation and mixing time dough were longer. Adhesiveness, springness, cohesiveness and chewiness gradually increased as PPP content increased, while the hardness decreased. Lightness value decreased but redness and yellowness values increased with the addition of PPP, especially, the bread made by 15% PPP treatment showed dark brown color. In sensory evaluation of bread, score of color decreased significantly as more PPP was added but overall acceptability was not significant different(p<0.05) between control and 5% PPP treatment. It is considered that the addition of 5% was appropriate for bread making with PPP.

• 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%.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.495-502
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• 2020

In this study, the physicochemical and sensory characteristics of such as enzymatically treated and texture modified elderly foods made with beef, squid, eel, and mackerel were investigated. The enzymatically treated squid sample showed the proper texture hardness level corresponding to Universal Design Food (UDF) level 1 and all other elderly foods showed hardness consistent with UDF Level 2. The moisture contents were higher than 70% in the enzymatically treated boiled down squid and the two texture modified samples made with eel and mackerel, respectively. The enzymatically treated beef and squid samples contained 25.26 and 21.73% of crude protein, respectively. One serving portion of these enzymatically treated samples provided over 50% of daily needed protein intake of 65 years and older. According to the sensory evaluation of the samples, elderly recognized the differences between all enzyme treatment samples and controls in terms of hardness and chewiness, which are the main factors of the elderly food. In addition, the easier swallowness of texture modified foods were perceived. The positive assessment of elderly on the enzymatically treated samples using beef and squid were confirmed by preference tests.