• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.247-253
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• 1995

The proximate composition and calorie of kidney bean sediment, amylogram, color, texture and sensory evaluation of Yanggaeng mixed with kidney bean sediment. Significant differences in the protein and fat contents were noticed among kidney bean sediment samples. The amylograms of sediment mixed with sugar and/or agar showed no peak and increase of viscosity compared with the control. When the Yanggaeng was prepared from the mixture of sediments of red bean and kidney bean, noticiable color changes were observed at 30% level of kidney bean sediment. Hardness and cohesiveness of Yanggaeng were increased but elasticity decreased as the proportion of kidney bean sediment increased. Sensory evaluation of Yanggaeng stored at $4^{\circ}C$ for 24 hr revealed that the product prepared from the mixture of red bean sediment (70%) and kidney bean sediment (30%) was not significantly different (p<0.05) compared with that from the 100% red bean sediment.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.586-590
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• 1999

Pumpkin rice cakes were prepared by different amounts of pumpkin and then instrumental analysis and sensory evaluation were performed to measure quality characteristics of the cakes and to determine adequate amounts of pumpkin. Moisture contents of pumpkin rice cake increased in accordance with the addition of pumpkin. In Hunter's color value, lightness decreased by the addition of pumpkin, whereas redness and yellowness increased. In texture profile analysis, hardness, gumminess, and chewiness of pumpkin rice cake increased by pumpkin addition. In sensory evaluation, all categories except flavor were significantly different at p<0.05. Overall the rice cake with 30% of pumpkin showed high sensory scores and preferable acceptability in color, taste, moistness, consistency, and overall acceptance.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.452-460
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• 1999

This study was conducted in order to investigate the quality characteristics of Salku Pyun which was made by using mungbean, potato, sweet potato and corn starches. The pH of salku juice was 3.45 to 3.50 and the brix of that was 7.0%. The water content and water activity of salku pyun with potato starch was highest. The result of sensory evaluation showed that appearance, flavor, overall quality were highest in the Salku Pyun made with potato starch while texture, taste were highest in the Salku Pyun made with mungbean starch. Mechanical properties of salku pyun with mungbean starch was significantly higher in adhesiveness, hardness, chewiness. Texture of sensory evaluation were positively correlated with springiness, hardness, and chewiness of mechanical measurement. The factors which affect the overall quality on sensory evaluation were texture quality, taste quality, hardness, color and springiness.

• Journal of Biosystems Engineering
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• v.18 no.4
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• pp.382-389
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• 1993

In this research, the surface color of 'Fuji' apples and tomatoes were measured by using Sharp PD 151 semiconductor color sensors. The measurements were compared with color-difference-meter readings and with visual sensory test scores. A negative exponential function was developed which describe the relationship between the dominant wavelength of the surface color of 'Fuji' apples and the ratio of the photoelectric currents of the color sensor. Also a linear relationship was found for the surface color of tomatoes and the color sensor output. There were good correlations between the visual test scores and the color sensor output for both 'Fuji' apples and tomatoes.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.271-278
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• 2004

As an attempt to develop new functional beverages for breakfast, sweet potato based beverages were prepared with hydrolyzed sweet potato, potato, and carrot products (sample : water = 1 : 1), and their chemical and sensory properties were evaluated. The content of reducing sugar and soluble solid of the sweet potato, potato, and carrot increased with enzyme treatment, while their viscosity decreased without significant change of color. The hunter color test showed that the beverages with 10％ carrot content were high in redness leading to a decrease in their acceptability for sensory evaluation. The sensory score of the mixture containing 5％ carrot was good, but beverage with 0％ carrot reduced the sensory properties. The results showed that the final ratio of sweet potato to potato to carrot for the new functional beverage was 5 : 4.5 : 0.5. The pH of the beverage was adjusted to 5.0, 4.5, and 4.0 using an organic acid mixture. In the sensory test of the new functional beverage, the best sensory score(color, taste, smell, and texture) was the mixture of sweet potato : potato : carrot equaling 5 : 4.5 : 0.5 with a pH of 4.5.

• Korean Journal of Poultry Science
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• v.32 no.1
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• pp.55-60
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• 2005

The experiment was conducted to study the effect of sea urchin shell powder (SUSD) on the sensory evaluation, meat color, fatty acid and amino acid contents of chicken meat. One hundred sixty broilers were fed diets for five weeks containing 0, 1, 3 and $5\%$ of sea urchin shell powder. The shear forces of the treatment groups were higher than the control uoup and the water holding capacity (WHC) was higher in the control group (P<0.05). The heating loss and pH were not significantly different between control and treatment groups (P<0.05). The hardness, juiciness and flavor evaluated by sensory evaluation were improved by treatments, especially in T2 (P<0.05). The meat color of the treatments group showed redder and darker than that of the control group owing to lower L$\ast$ and higher a$\ast$ value. Among fatty acids, oleic acid contents of the treatment groups were higher than that of the control group. The treatment groups showed a significantly higher total amino acid content (P<0.05) compared to the control group. The results of this experiment indicated that dietary SUSP tended to improve the sensory evaluation.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.51-59
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• 2013

This study aims to understand college students customer's preference and the difference of coffee grade by comparing the result of Q-grader, who was trained professionally and received certification for a sensory evaluation of coffee grade. The results of the chemical analysis of raw coffee and coffee berry show that those of specialty grade had slightly higher, but not significant, water content. Further, the pH of specialty grade coffee was high in coffee beans and after roasting, the commercial grade became high. There was no significant difference between the specialty degree and commercial degree in color before and after roasting. In this study, the panels for the sensory evaluation included 24 university students. The preference of evaluation items of sensory evaluation consist of aroma, acidity, bitterness, astringency, aftertaste, and overall satisfaction. Items for the strength evaluation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale (1: extremely low~5: extremely high). In the sensory evaluation, it was evaluated that specialty grade coffee had strong acidity and commercial grade coffee was strongly bitter. The result of the sensory evaluation shows that female students are sensitive to coffee taste. In the analysis of frequent visit to coffee shop, the not-frequently-use-group rated that specialty grade coffee with higher overall satisfaction than commercial grade coffee in factors such as aroma and acidity. The group which did not prefer Americano coffee rated that specialty grade was higher than commercial grade in all factors except aroma, of which the result is similar to the cupping test.

• The Korean Journal of Food And Nutrition
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• v.8 no.4
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• pp.325-329
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• 1995

To investigate the Possibility of making noodle with Job's tears flour(JTV), it was mixed with wheat flour by the ratio of 60oyo. Making characteristics of noodle was studied in terms of cooking quality test, color measurement and sensory evaluation. The cooking quality of noodles with 10~40% JTF was almost same value as control in weight and volume of cooked noodle. Color difference ($\Delta$E) between noodles with JFT and control was revealed appreciable value. Though noodles with 10~30% JFT was not significantly different from control in color, only noodle with 10% JFT was same as control In texture by sensory evaluation test.

• Fashion & Textile Research Journal
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• v.8 no.6
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• pp.721-726
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• 2006

In this article I visually assessed the relation between luminous source and color, and analyzed subjective recognition of color by light source and image of color, aiming at giving guidelines in selecting source of light suitable for each purpose, thereby contributing to enhanced quality of life. For this purpose, I subjectized, by applying a quantitative method, the objective measurement that employs sensory evaluation method for 14 categories of color, light and feelings in visual perception of textile colors (blue, green and yellow) by color of light source (color temperature of 2800K, 4200K and 6500K), Followings are the conclusions derived form this study. Colors of textile were differently perceived according to the color of light source. When examining common recognition of textiles in blue, green and yellow, 2800K was said to give dirty, soft and blurred image, as for 4200K clear, wide and fine feelings were said, and pure, vivid, refined and bright image were marked for 6500K. As for 2800K, it got the most low appraisals compared with others. In conclusion, image and feeling of the same colors can differ according to light source, which indicates the importance of appropriate selection of light source for purpose of use. As for yellow, the number of assessment result that shows significant difference was the smallest among the three colors. So, it can be concluded that when we consider the recognition of color in mixing different colors, mixing with yellow can result in difficulty in visually perceiving difference of colors. Therefore, it is regarded that more considerable attention is required when dealing with yellow color.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.105-112
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• 1992

The general properties(size, shape, fruit constituents) of ten different varieties of dried red pepper and the proximate chemical composition, carotenoids content and Hunter color values of their powders were examined in order to establish an objective instrumental method to evaluate the consumer acceptability of red pepper powder. The results of instrumentally measured color values were compared with the sensory acceptability data obtained from 100 housewives in Korea. Red carotenoid consisted of 68-85% of total carotenoids, while ${\beta}-carotene$ content showed close relationship with the sensory color preference. The values of Hunter color system, L,a,b and axL, showed significant relationships with the sensory color preference. Especially, axL value had close relationship with both color preference and pungency intensity of red pepper. Therefore, we suggest the consumer acceptability of red pepper powder can be determined instrumentally by axL value of colorimeter. Sensory acceptability=0.02001(axL)-12.5774