• 제목/요약/키워드: characteristics of texture

검색결과 2,978건 처리시간 0.033초

히카마 분말을 첨가한 제면의 품질 특성 (Quality Characteristics of Noodle added with Pachyrhizus erosus Powder)

  • 이선호
    • 한국조리학회지
    • /
    • 제23권5호
    • /
    • pp.101-108
    • /
    • 2017
  • This study was conducted to investigate the noodle added with Pachyrhizus erosus powder. Total contents of carbohydrates, crude protein, crude lipid, ash, and total dietary fiber were 87.14%, 3.14%, 0.81%, 7.82%, and 49.12%, respectively. The water-binding capacity was significantly increased by increasing amount of the Pachyrhizus erosus powder. When the volume of the noodles was measured after cooking, there was no difference between the control and Pachyrhizus erosus powder groups. The texture characteristics of hardness increased by increasing amount of the Pachyrhizus erosus powder. As a result of the sensory test, the 1.5% Pachyrhizus erosus powder noodles showed the highest scores for all items including appearance, flavor, taste, texture and overall acceptability. The bacterial counts of noodle decreased with greater Pachyrhizus erosus powder content on the third days. It is considered that research on antimicrobial activity should proceed in the future. As a result, it was finally suggested that optimum level of the Pachyrhizus erosus powder in the product was 1.5% level.

저장기간에 따른 산마늘 물김치의 품질특성 (Quality Characteristics of Allium victorialis Mul-kimchi during Fermentation)

  • 박금순;김귀순
    • 한국식품조리과학회지
    • /
    • 제24권6호
    • /
    • pp.829-836
    • /
    • 2008
  • This study was carried out to investigate the properties of mul-kimchi made with allium victorialis. Chemical and sensory characteristics were determined during fermentation at $4^{\circ}C$ for 4 weeks. The pH decreased with an increase in total acidity. Mul-kinchi showed salinity properties ranging within $1.0{\sim}1.5%$ during fermentation. Hunter's color L, a-values were gradually decreased, but b-value was increased. In the texture, hardness and strength decreased as the aging time increased. The numbers of total- and lactic bacteria cells rapidly increased up to the second week, and this slowly increased thereafter. Sensory evaluation of mul-kinchi was favored for appearance, flavor, taste, texture and overall acceptability during the second week. Sensory properties of well ripened odor and sour taste negatively correlated with physicochemical properties of pH and hardness. Sour odor and sour taste were positively correlated with acidity and total- and lactic acid bacteria.

토성(土性)에 따른 길경(桔梗) 생육(生育) 및 사포닌 함량(含量) (Root Yield and Saponin content in Different soil Texture of Platycodon grandiflorum A.DC.)

  • 성재덕;김현태;김금숙;한상익;곽용호
    • 한국약용작물학회지
    • /
    • 제7권4호
    • /
    • pp.282-287
    • /
    • 1999
  • 본(本) 시험(試驗)은 1997년(年)부터 1998년(年)까지 2년간(年間) 사각 pot를 이용하여 식양토, 미사질양토, 사양토 등 3토성(土性)을 처리하여 년수별 생육과 수량 및 품질에 미치는 영향을 알고자 시험하였던 바 얻어진 결과를 요약하면 다음과 같다. 토성처리간 년수별 길경(桔硬) 경장의 경시적(輕視的) 변화를 보면 1년생(年生)은 7월(月) 10일(日)에서 8월(月) 10일(日) 사이, 2년생(年生)은 5월(月) 20일(日)에서 6월(月) 20일(日) 사이에서 최고로 성장 하였고 엽수, 분얼수, 분지수는 식양토가 양호하였으며, 사양토, 미사질양토 순(順)으로 많았다. 1년생(年生) 길경(桔硬)의 출현기 는 토양처리간 차이가 없었고 개화기는 식양토가 가장 빠르고 엽수 및 분얼수도 많았으며 주근장, 지근수, 주근경도 식양토가 사양토, 미사질양토보다 크고, 2년생(年生)도 같은 경향을 보였다. 건근수량(乾根收量)은 식양토에서 1년생(年生)은 274kg/10a, 2년생(年生)은 934kg/10a로 가장 많았고, 다음이 사양토. 미사질양토 순(順)이었고, 주근(主根) 표피색(表皮色)은 식양토는 담갈색, 사양토, 미사질양토 갈색이었으며, 주근육색(主根肉色)은 식양토가 황백색이였다. 길경(桔硬) 1년색(年生), 2년생(年生)의 엑스 함량은 사양토가 1년생(年生) 47. 1%, 2년생(年生)은 36.3%로서 가장 높았고, 다음이 미사질양토, 식양토 순(順)이었으며, 반면에 조(粗)사포닌 함량은 식양토가 1년생(年生)은 3.0%, 2년생(年生)은 3.6%로서 많은 편이었으나 토양 처리간 유의성은 인정되지 않았다.

  • PDF

흑삼 추출물을 첨가한 설기떡의 품질특성 (Quality Characteristics of Sulgidduk Added with Black Ginseng Extracts)

  • 김애정;신승미;정정숙
    • 한국식품영양학회지
    • /
    • 제23권3호
    • /
    • pp.386-391
    • /
    • 2010
  • Sulgidduk samples containing control, 0.5, 1, 1.5 and 2% black ginseng extracts and a control were examined for moisture content, color, textural characteristics, and sensory qualities to determine the optimal ratio of black ginseng extracts in the formulation. The moisture content of sulgidduk added with black ginseng extracts was 37~40%. Additionally, the lightness decreased and the redness and the yellowness increased as the black ginseng extracts content increased. Hardness, springiness, gumminess and chewiness increase with the addition of black ginseng extracts. however, adhesiveness did not differ significantly among the groups. Sulgidduk containing 1% black ginseng extracts received the highest scores for color, flavor, texture and overall preference. Based on the above results of sensory and texture analyses, sulgidduk containing 1% black ginseng extracts had the highest quality for commercialization.

증착온도가 LPCVD 실리콘 박막의 물성과 전기적 특성에 미치는 영향 (Influence of the Deposition Temperature on the Structural and Electrical Properties of LPCVD Silicon Films)

  • 홍찬희;박창엽
    • 대한전기학회논문지
    • /
    • 제41권7호
    • /
    • pp.760-765
    • /
    • 1992
  • The material properties and the TFT characteristics fabricated on SiOS12T substrate by LPCVD using SiHS14T gas were investigated. The deposition rate showed Arrhenius behavior with an activation energy of 31Kcal/mol. And the transition temperature form amorphous to crystalline deposition was observed at 570$^{\circ}C$-580$^{\circ}C$. The strong(220) texture was observed as the deposition temperature increases. XRD analysis showed that the film texture of the as-deposited polycrystalline silicon does not change after annealing at 850$^{\circ}C$. The fabricated TFT's based on the as-deposited amorphous film showed superior electrical characteristics to those of the as-deposited polycrystalline films. It is considered that the different electrical characteristics result from the difference of flat band voltage(VS1FBT) due to the interface trap density between the gate oxide and the active channel.

Organoleptic Characteristics of Dairy Products Supplemented with Raphanus raphanistrum subsp. sativus (radish) Powder: A Preliminary Study on Efficacy against Diabetes

  • Lim, Hyun-Woo;Song, Kwang-Young;Chon, Jung-Whan;Jeong, Dongkwan;Seo, Kun-Ho
    • Journal of Dairy Science and Biotechnology
    • /
    • 제37권3호
    • /
    • pp.177-186
    • /
    • 2019
  • Raphanus raphanistrum subsp. sativus (radish) powder contains several bioactive com- pounds and is widely used in the food industry. In this study, we examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of commercially available milk, yoghurt, and kefir containing different concentrations of R. raphanistrum subsp. sativus powder. The organoleptic characteristics of commercially available milk, yoghurt, and kefir was significantly different with respect to taste, flavor, color, texture, and overall acceptability in the treated group (1%, 2%. 3%. and 4%) compared to the control (0%; p<0.05). In addition, the scores of taste, flavor, color, texture, and overall acceptability decreased in proportion to the increase in amount of radish-powder in commercially available milk, yoghurt, and kefir. When 1% R. raphanistrum subsp. sativus powder was added to commercially available milk, yoghurt, and kefir, they showed good results in organoleptic characteristics compared to the control group. Therefore, our results could be used as the basis for estimating changes in organoleptic characteristics on supplementation of various dairy products with R. raphanistrum subsp. sativus.

The Optimal Environmental Ranges for Wetland Plants: II. Scirpus tabernaemontani and Typha latifolia

  • Lee, Bo-Ah;Kwon, Gi-Jin;Kim, Jae-Geun
    • Journal of Ecology and Environment
    • /
    • 제30권2호
    • /
    • pp.151-159
    • /
    • 2007
  • We studied the optimal ranges of water and soil characteristics for wetland plants, particularly Scirpus tabernaemontani (softstem bulrush) and Typha latifolia (broadleaf cattail), which are dominant species with potential for restoration of Korean wetlands. We observed vegetation in S. tabernaemontani and T. latifolia communities from the mid to late June, 2005, and measured characteristics of water environments such as water depth (WD), temperature (WT), conductivity (WC), and concentration of several ions $(NO_3{^-}-N,\;Ca^{2+},\;Na^+,\;Mg^{2+},\;and\;K^+)$, and characteristics of soil environments such as soil texture, organic matter (loss on ignition, LOI), conductivity, and pH. The S. tabernaemontani community was accompanied by Zizania latifolia (Manchurian wildrice), Persicaria thunbergii (Korean persicary), Actinostemma lobatum (lobed actinostemma), and Beckmannia syzigachne (American slough grass), while the T. latifolia community was accompanied by P. thunbergii, T. angustifolia (narrowleaf cattail), and Glycine soja (wild soybean). We defined the optimal range for distribution (ORD) as the range that each plant was crowded. The optimal range of water characteristics for the S. tabernaemontani community was a $WD\;10{\sim}50cm,\;WT\;24.0{\sim}32.0^{\circ}C,\;WC\;100{\sim}500{\mu}S/cm,\;{NO_3}{^-}-N\;0{\sim}60ppb,\;K^+\;0.00{\sim}1.50ppm,\;Ca^{2+}\;7.50{\sim}17.50ppm,\; Na^+\;2.50{\sim}12.50ppm,\;and\;Mg^{2+}\;3.00{\sim}7.00ppm$. In addition, the optimal range of soil characteristics for the S. tabernaemontani community was a soil texture of loam, silty loam, and loamy sand, $LOI\;8.0{\sim}16.0%,\;pH\;5.25{\sim}6.25$, and conductivity $10{\sim}70{\mu}S/cm$. The optimal range of water characteristics for the T. latifolia community was a $WD\;10{\sim}30cm,\;WT\;22.5{\sim}27.5^{\circ}C,\;WC\;100{\sim}400{\mu}S/cm,\;{NO_3}{^-}-N\;0{\sim}60ppb,\;K^+\;0.00{\sim}1.50ppm,\;Ca^{2+}\;0.00{\sim}17.50ppm,\;Na^+\;0.00{\sim}12.50ppm,\;and\;Mg^{2+}\;0.00{\sim}5.00ppm$, and the optimal range of soil characteristics for the T. fatifolia community was a soil texture of loam, sandy loam, and silty loam, LOI $3.0{\sim}9.0%,\;pH\;5.25{\sim}7.25$, and conductivity $0{\sim}70{\mu}S/cm$.

Ferroelectric Cholesteric Suspension

  • Buchnev, Olesander;Reznikov, Yuri;Tereshchenko, Olexander;Grabar, A.;Kwon, Soon-Bum
    • 한국정보디스플레이학회:학술대회논문집
    • /
    • 한국정보디스플레이학회 2004년도 Asia Display / IMID 04
    • /
    • pp.1236-1239
    • /
    • 2004
  • We developed a new cholesteric material for bistable LCDs. The material consists of dispersion of sub-micron ferroelectric particles in cholesteric host. We found that the doping of the cholesteric with ferroelectric particles in small concentration (< 1% by weight) strongly improved basic characteristics of the transition between poly-domain planar texture and focal conic texture. Decrease of the driving voltage, increase of the reflection contrast and the steepness of the transition is associated with giant steady dipole and dielectric constant of the ferroelectric particles.

  • PDF