• 한국식품영양학회지
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• 제36권4호
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• pp.321-326
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• 2023

Noodles were manufactured using chickpea powder to evaluate quality characteristics. Compared to noodles made of wheat flour, noodles made with chickpea powder showed higher contents of protein, lipids, ash, and dietary fiber. Among noodle cooking characteristics, weight, moisture absorption rates, volume, and turbidity decreased significantly as the added amount of chickpea powder increased. Comparisons made of the color of noodles with raw noodles after cooking showed that the brightness (L value) of raw noodles tended to decrease as more chickpea powder was added after cooking, and levels of red (a value) and levels of yellow (b value) tended to increase as more chickpea powder was added after cooking. The texture of noodles with added chickpea powder tended to increase as more chickpea powder was added, such as hardness, springiness, gumminess, cohesiveness, and chewiness.

• 한국식생활문화학회지
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• 제32권4호
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• pp.323-331
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• 2017

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

• Food Quality and Culture
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• 제3권2호
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• pp.53-58
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• 2009

This study was conducted to investigate the quality characteristics of frozen stored mungbean starch gels added with sucrose fatty acid ester (SE). The study showed a delay of gelatinization of mungbean starch by SE addition through the measurements conducted by using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC). In the color of SE added frozen stored gels, lightness (L) and yellowness (b) values were increased compared to those of values measured from freshly prepared gel, whereas redness (a) value was decreased. The addition of 1% SE on mungbean starch gel prevented the color change during frozen storage. Rupture stress and rupture energy of frozen stored gel was higher than those of freshly prepared gel, whereas rupture strain of frozen stored gel was lower than that of freshly prepared gel. The addition of 1% SE on mungbean starch gel prevented the change of rupture characteristics during frozen storage. Texture profile analysis(TPA) characteristics revealed a significant change of the gel texture during frozen storage by showing an increase of hardness of the frozen stored gels compared to the freshly prepared gels with newly discovered fracturability, which resulted to show a large difference of gel texture by showing the disappearance of adhesiveness and large reduction of cohesivenes. The addition of 1% SE on mungbean starch gel prevented the change of TPA characteristics during frozen storage. Scanning electron micrographs showed that network structure of frozen stored gel was more rough than that of freshly prepared gel, and the addition of 1% SE on mungbean starch gel could suppress the breakdown of network structure. Thus the addition of 1.0% SE on mungbean starch gel was appropriate method for remaining gel characteristics during frozen storage.

• 한국식생활문화학회지
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• 제25권5호
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• pp.625-632
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• 2010

The purpose of this study was to investigate the appropriate water content in high omega-3 fatty acid Saury nuggets for the desirable texture. The approach was made with adding water and onion at various levels (0~20%). The main ingredients of the nuggets included saury mince, mild pizza cheese, and hydrated textured soy protein concentrate. The formulated products were molded (dia. 4.5, thickness 1.5 cm, 20 g), lightly battered, and flash fried for 4 min. at $160^{\circ}C$, and then frozen until tested. The frozen nuggets were cooked at $165^{\circ}C$ and subjected to sensory evaluations, texture analysis, and water content analysis during warming (0~60 min), as well as assessments of acid, peroxide, and TBA values (during 10 days of storage at $24^{\circ}C$). In the sensory evaluation, preference for texture was highest in the nuggets made with a 15% onion level. The hardness of the nuggets increased with increasing onion level. Moisture content was highest in the nuggets made with a 20% water level. Changes in hardness during warming (0~60 min) of Saury nuggets containing various water and onion levels increased in nuggets made with the 20% water level. The acid, peroxide, and TBA values of the Saury nuggets made with herbs and oriental herbal extracts decreased up to 10 days of storage.

• 디지털산업정보학회논문지
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• 제15권3호
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• pp.37-44
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• 2019

In this study, we propose the automatic extraction method of Rescue Requests from Drone Images. A central object is extracted from each image by using central object extraction method[7] before classification. A central object in an images are defined as a set of regions that is lined around center of the image and has significant texture distribution against its surrounding. In this case of artificial objects, edge of straight line is often found, and texture is regular and directive. However, natural object's case is not. Such characteristics are extracted using Edge direction histogram energy and texture Gabor energy. The Edge direction histogram energy calculated based on the direction of only non-circular edges. The texture Gabor energy is calculated based on the 24-dimension Gebor filter bank. Maximum and minimum energy along direction in Gabor filter dictionary is selected. Finally, the extracted rescue requestor object areas using the dominant features of the objects. Through experiments, we obtain accuracy of more than 75% for extraction method using each features.

• 한국조리학회지
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• 제21권6호
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• pp.291-302
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• 2015

본 연구에서는 미나리 가루를 첨가하여 양갱을 제조한 다음, 그 품질특성을 살펴보았다. 미나리 가루 첨가 양갱의 당도, pH 및 수분함량은 미나리 가루 첨가량이 증가할수록 감소하였다. 색도 측정에서 미나리 가루 첨가량이 증가할수록 L값, a값과 b값은 감소하는 경향을 보였다. Texture 측정에서 경도, 응집성, 씹힘성과 부서짐성은 대조군보다 미나리 가루 첨가군이 더 높았다. 미나리 가루 첨가 양갱의 DPPH 라디칼 소거능을 측정 결과, 대조군의 전자공여능은 24.20%였으며, 미나리 가루 첨가군은 33.56~58.80%로 나타났다(p<0.001). 관능검사에서 색, 향, 질감, 맛과 전반적인 기호도에서 미나리 가루 1% 첨가군과 2% 첨가군은 대조군과 유의적인 차이가 없었다. 이상의 결과 양갱 제조 시 미나리 가루의 적정 첨가량은 2% 정도가 적합한 것으로 판단되었다.

• 전기전자학회논문지
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• 제24권1호
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• pp.254-259
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• 2020

본 논문은 사전에 학습된 기억으로 공감각 현상을 지각할 수 있는 의도적인 공감각으로 영상에서 음악으로 변환하는 시스템을 구현하였다. 영상에서 변환정보로 색상(Color), 질감(Texture), 모양(Shape)을 사용하여 음악의 멜로디(Melody), 하모니(Harmony), 리듬(Rhythm) 정보로 변환하였다. 정적인 영상에서 단조로운 음이 반복되는 것을 최소화하고 영상에 있는 정보를 표현하기 위해 색상의 분포도에 따라 확률적으로 멜로디를 선택하여 출력함으로써 자연스럽게 음을 구성할 수 있도록 하였고, 영상에서 질감은 통계적 질감 특징 추출방식인 GLCM(Gray-Level Co-occurrence Matrix)의 7가지 특징으로 하모니의 장조와 단조를 표현하였다. 마지막으로 모양은 영상의 외곽선을 추출한 후 주파수 성분 분석인 허프 변환(Hough Transform)을 이용해 선 성분을 검출하여 각도의 분포에 따라 리듬을 선택하는 방식으로 음악을 생성하였다.

• 한국식품영양학회지
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• 제31권1호
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• pp.62-69
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• 2018

Pumpkin (Cucurbita moschata Duch.) seed is rich in protein and sulfur-containing amino acids. Tofu is a protein gel made from soybean, which is rich in lysine but lacking in sulfur-containing amino acids. This study was conducted to investigate the use of pumpkin seeds in tofu manufacture and to determine its quality and texture characteristics. Soybean was substituted with pumpkin seed to obtain pumpkin seed tofu at the following ratios: 10%, 30%, 50%, and 70% (P10, P30, P50 and P70). Tofu manufactured only with soybean was used as a control (Con). The higher rate of pumpkin seed substitution significantly decreased the moisture content and yield rate (p<0.05). In contrast, pH value and turbidity were significantly increased with the increase in the amount of pumpkin seed (p<0.05). The L-value (81.74~79.04), a-value (-0.19~-3.89) and b-value (12.40~9.84) of samples significantly decreased with the amount of pumpkin seed (p<0.05). No significant difference in syneresis was found among the samples (p<0.05). The hardness tended to decrease with the increase in the amount of pumpkin seed. The microstructure analysis revealed that the pore size of pumpkin seed tofu was smaller than that of Con. These results suggest that the pumpkin seed protein is a useful ingredient in the manufacture of tofu. Increasing the pumpkin seed substitution levels improves the texture of tofu.

• 한국식품조리과학회지
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• 제22권2호
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• pp.105-110
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• 2006

This study was performed to determine the sensory evaluation and mechanical characteristics of lemon red ginseng-pyun. Lemon red ginseng-pyun was made with lemon juice(21.4%), sweet potato starch(6.7%), water(53.3%), sugar(13.3%), honey(5.3%) and various concentrations of red ginseng powder(0, 2, 4, 6, 8, 10%). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. The pH of lemon red ginseng-pyun showed no significant difference among the different ratios of red ginseng. With increasing red ginseng powder addition, the lightness was significantly(p<0.05) lower, and a value and b values were significantly(p<0.05) higher. In sensory evaluation, with increasing red ginseng powder addition, the color and bitter taste of lemon red ginseng-pyun were stronger, while clarity of the 10% added red ginseng was significantly(p<0.05) lower than that of the 0% added red ginseng. Elasticity, hardness, chewiness, softness. sweet taste and overall acceptability were not significantly different in any group. In texture profile analysis, chewiness, cohesiveness, gumminess and hardness were significantly(p<0.05) increased in the 10% added red ginseng but springiness was not significantly different in any group. Overall acceptability was related to texture, appearance, overall taste and sweet taste of lemon red ginseng-pyun. Therefore, development of lemon red ginseng-pyun with no sugar or artificial sweeteners is encouraged as a healthy diet for diabetes and hypertension patients, because red ginseng is defined as a functional foods.

• 한국식품영양과학회지
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• 제38권3호
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• pp.377-383
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• 2009

트레할로스와 변성전분인 썬텐더의 혼합사용에 의한 떡의 품질 특성을 반응표면분석에 의해 분석하였다. 중심합성계획법에 따라 쌀가루 기준으로 트레할로스는 0, 3, 6, 9 또는 12% 농도로 첨가하고 변성전분인 썬텐더는 0, 0.3, 0.6, 0.9 또는 1.2% 농도로 혼합사용하여 제조한 가래떡을 $5^{\circ}C$ 저장 2, 24, 48시간 후 텍스처 변화를 Texture Analyzer에 의해 측정하였고, $5^{\circ}C$ 저장 24시간 후 관능적 묘사특성 효과를 분석하였다. 경도의 경우 가래떡의 $5^{\circ}C$ 저장 2시간 후 실험군과 무첨가군을 비교하였을 때 첨가량에 따른 일정한 변화가 없었으나 저장 24시간과 48시간 후에서는 트레할로스의 첨가 수준이 증가할수록 경도가 감소하는 경향이었다. 반응표면분석 결과 저장 24시간 후 무첨가군 가래떡과 비교하여 떡의 경도를 가장 많이 낮출 수 있는 두 물질의 혼합 최적 조건은 트레할로스는 9.5826%, 썬텐더 0.2216%일 때 떡의 경도가 591.5440으로 가장 낮게 산출되었고 썬텐더보다는 트레할로스가 떡의 굳음 방지에 효과적이었다. 가래떡을 $5^{\circ}C$ 저장 24시간 후 관능적 묘사 특징 중에서 부착성, 경도, 응집성 및 단맛의 경우 실험군과 무첨가군을 비교하였을 때 유의적인 차이가 있었으며, 트레할로스의 첨가량이 높을수록 부착성, 응집성 및 단맛은 증가하였고 경도는 감소하였으며 사용된 트레할로스와 썬텐더의 양은 쓴맛과 떫은맛에는 크게 영향을 주지 않는 것으로 나타났다.