• 한국식품조리과학회지
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• 제27권6호
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• pp.681-689
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• 2011

Yakkong germinated for 48 h at $23^{\circ}C$(48G), which showed the highest isoflavone content, was prepared with no heat treatment(48G-NH) or with additional heat treatment entailing 20 min boiling(48G-20B) or 15 min roasting(48G-15R). After being ground, each powder was substituted for rice flour by 10, 20, or 30% in rice cookies and compare with the control(100% rice flour cookies). The rice cookies containing 20 or 30% 48G-NH showed the highest crispness in texture and the lowest spreadability. The rice cookies containing 48G-20B and 48G-15R did not show a change in spreadibility, regardless of substitution level. For the rice cookies with 48G-15R, when the substitution level increased to 30%, the crispness decreased and hardness increased. The rice cookies with 48G-20B showed the lowest crispness regardless of substitution level. In terms of color, rice cookies substituted with Yakkong powder showed lower L and higher a* values than the control, however there were no tendencies related to b* value change. In sensory testing, rice cookies substituted with YK-48G had an improved quality, especially in flavor and texture as well as in function. The most acceptable substitution level was 20% of 48G-15R.

• 한국의류학회지
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• 제24권7호
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• pp.987-994
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• 2000

Cotton fabrics were finished with mixture of BTCA and silicone by pad-dry-cure process to achieve better mechanical properties than those of finished with BTCA alone. The changes of mechanical properties o( finished cotton fabrics were measured with by the KES-FB System and the hand values were calculated from the data of mechanical properties. With the durable press finish with BTCA tensile, bending, shear and compression properties increased. In hand values, Stiffness Crispness and Anti-Drape Stiffness increased, and Fullness & Softness decreased. Whereas silicone treatment reduced bending and shear properties and improved tensile and compressional resilience. Thus, Stiffness Crispness and Anti-Drape Stiffness decreased, and Fullness & Softness increased. These results indicated that BTCA treatment restricts fiber/yarn mobility in the fabric structure due to crosslinking, but silicone treatment reduces inter-fiber and inter-yarn frictional forces. Therefore, finish with mixture of BTCA and silicone provided cotton fabrics with a lower Stiffness, Crispness and Anti-Drape Stiffness and a higher Fullness & Softnesss than finish with BTCA alone.

• 한국식품과학회지
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• 제23권2호
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• pp.241-247
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• 1991

본 연구는 감압유탕 당근스낵의 품질에 미치는 dextrin의 영향에 대하여 조사하였다. 전처리 용액으로는 0%, 10%, 20% 및 30%의 dextrin 용액을 사용하였으며, 제조된 감압유탕 건조당근의 흡습성, 복원성. 색도 및 crispness를 조사 분석하였으며 그 결과는 다음과 같다. Dextrin의 농도에 따른 평형수분함량과 흡습속도는 control>10% dextrin>20% dextrin>30% dextrin의 순이었고, BET 단분자막 수분함량은 저장온도가 높을 수록 감소하었고 dextrin 전처리한 시료들의 BET 단분자막 수분함량은 그 농도가 높을 수록 감소하였다. 또한 Dextrin 전처리 농도가 낮을 수록 제품의 명도와 황색도는 증가하였으나 적색도는 감소하였으며, 생당근과 비슷한 색상을 띠는 시료는 20%로 전처리한 시료였다. 그리고 감압유탕 건조당근제품은 전처리한 dextrin 용액의 농도가 높을 수록 crispness intensity도 높았다.

• 한국식품과학회지
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• 제28권2호
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• pp.393-395
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• 1996

배추조직의 연화방지를 위해 0.05 M $CaCI_2$ 용액중에서 배추의 예비열처리와 pectinesterase 주입전처리 및 효소의 침투를 용이하게 하기 위한 감압처리의 효과를 조사하였다. $CaCI_2$ 용액중 예비열처리에 의해 줄기는 약 50% 이상 경도가 증가하였고, 잎사귀의 경우는 약 4-5배 증가하였으며, PE 효소를 첨가한 경우 줄기 및 잎사귀 모두에서 경도가 더욱 증가하여 상승효과를 나타내었다. 배추를 감압처리한 후 효소를 주입 처리한 경우. 잎사귀 부분에서는 별다른 변화가 없었으나 줄기 부분의 경우 감압처리후 효소주입처리한 시료들은 모두 경도가 증가하였으며, 저장시험에 따르면 김치제조 4일째까시 경도유지 효과가 있었으나 그 후 점차 감하였다.

• 한국식품과학회지
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• 제13권4호
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• pp.289-298
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• 1981

보리 후레이크의 수분활성도에 따른 crispness와 brittleness를 bend test와 침투시험을 행하여 기기적으로 측정하였으며 이를 관능검사 결과와 비교하였다. 또한 조직감을 기준으로 하여 상품적 가치가 유지될 수 있는 임계수분활성도를 구하 였고 이를 기초를 포장재별품질수명을 측정하였다. 힘-변형 곡선에서 crispness는 1/변형, brittleness는 1/소요된 힘으로 각각 표기될 수 있었으며 침투시험이 bend test보다 관능정사 결과와 더 잘 일치하였고, 수분활성도가 증가함에 따라 crispness와 brittleness는 감소하였고 임계수분활성도는 0,48이었다. PE film으로 포장하였을 때 조직감 만을 기준으로 한 품질수명은 평균 43일이었으며 적층 Al foil로 포장하였을 때는 9400일로 추정되었다.

• 한국식품조리과학회지
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• 제11권1호
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• pp.83-91
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• 1995

For the accurate interpretation and objective measurement of textural characteristics of fermented vegetables, first of all, the studies on the microstructure and chemical compositions of vegetable cell, and the changes in the textural properties of vegetables during salting, blanching and fermentation should be carried out. And the mechanical textural parameters were needed to compare with and analyze in relation to the sensory parameters. In this review, the thypical force-distance curves of fermented vegetables were obtained from the compression, cutting and puncture test. And it was showed that the compression force was a more effective textural parameter to express the hardness of fermented vegetables, and the sensory chewiness and toughness were related to the changes in cutting force. In the puncture test, the puncture force was related to the hardness and varied with the size and form of puncture probe; the changes in puncture force by small probe could express the decrease in hardness and crispness, whereas those by large probe could represent the changes in toughness. And the brittleness and crispness could be measured by the break point and the numbers of peak obtained from the force-distance curves.

• Journal of Biosystems Engineering
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• 제42권1호
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• pp.62-68
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• 2017

Purpose: The storage life of pearl millet-based, deep fried, ready-to-eat snacks, packaged in aluminum-laminated polyethylene having a thickness of $50{\mu}m$ (with and without nitrogen) was evaluated under storage conditions of $38{\pm}2^{\circ}C$ and 90% RH. Methods: The moisture content, free fatty acids (FFA), peroxide value, and crispness of the snack were evaluated throughout the storage period. The moisture content, FFA, and peroxide value increased with an increase in storage period, but the increase was less in packages flushed with nitrogen gas. The crispness decreased with an increase in the storage period, for snacks both with and without nitrogen packages. However, the decrease was less in nitrogen-flushed packages. FFA and peroxide values were strongly correlated with the moisture content of the snack. The storage life of the snack was found to be 60 and 45 days in packages with and without nitrogen respectively. Conclusions: The snack's predicted storage life, for snacks with and without nitrogen packages, was determined as 294 and 254 days respectively.

• 한국식생활문화학회지
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• 제26권3호
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• pp.279-282
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• 2011

We evaluated the sensory characteristics of Gangjung base obtained from various manufacturers, using a sensory descriptive analysis. Significant differences were observed for all sensory attributes of Gangjung samples with the exception of 'toothpacking'. Sample A showed high intensities for 'external color', 'external roughness', 'sweetness', 'toasted soybean powder flavor', 'crispness', 'fracturability', 'oiliness', and 'loose particles,' whereas it had low intensities for 'rice flour flavor', 'hardness', and 'toughness' compared to those of other samples. Sample B had more 'sourness', 'butyric acid flavor', 'fermented rice flavor', and 'degree of melting' but lower 'air cell size', 'fracturability', and 'flake roughness'. Sample C showed high intensities for 'expansion', 'hardness', 'crispness', and 'flake roughness', whereas sample D showed low intensities for 'expansion' and 'sourness'. These results indicate that Gangjung base samples are markedly different depending on the manufacturer.

• 동아시아식생활학회지
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• 제10권1호
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• pp.71-76
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• 2000

This study was carried out in order to investigated the degree of expansion, textural and sensory characteristics of Yukwa made from various cultivars of waxy rice, With 5 varieties of waxy rice and a nonwaxy rice, Yukwa were prepared by the standardized method that had been established optimum preparation conditions. Yukwa made from Shinsunchalbyeo and Whasunchal showed lower degree of expansion than Hangangchalbyeo and IR 29, but showed higher crispness and softer texture among tested waxy rice cultivars. Sensory characteristics of these cultivars showed high score in flavor, crispness and preference. Whasunchalbyeo and Shinsunchalbyeo were appropriate varieties for Yukwa preparation and they were both short grain in length/width. Whasunchalbyeo has the highest score of water uptake and reducing sugar content in Key word.

• 한국식생활문화학회지
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• 제21권6호
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• pp.685-694
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• 2006

The quality characteristics of cookies containing brown rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of brown rice flour to the wheat flour-mixture did not affect the pasting temperature for up to 30% inclusion. The total dietary fiber and total polyphenol content increased and color of the cookies became darker with increasing brown rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly(p<0.001, p<0.05, respectively) with increasing brown rice flour content. From the acceptance test, the aroma and texture of the cookies with added brown rice flour were significantly(p<0.001) lower than those of the wheat flour cookies. However, the appearance, taste, and overall acceptance of the cookies with added brown rice flour did not differ significantly from those of the wheat flour cookies. According to the results from the sensory evaluation, the savory aroma of the cookie with 30% brown rice flour was significantly strong(p<0.001). The brown rice flavor of the cookies with brown rice flour was significantly stronger(p<0.001) than that of the wheat flour cookie, but there were no significant differences among the cookies with brown rice flour in it. The crispness of the cookies increased significantly(p<0.001) with the inclusion of brown rice flour in the mixture, especially for the mixture with 30% brown rice flour which had the highest value of crispness among the cookies. The graininess and brown color of the cookies increased significantly(p<0.001) with increasing brown rice flour content, especially for the mixture with 30% brown rice flour which had the highest values among the cookies.