• The Korean Journal of Food And Nutrition
• /
• v.9 no.2
• /
• pp.107-115
• /
• 1996

In order to study the effect of modified starch and biopolymer on the quality of smoked pork sausage, acetylated starch and biopolymer were added to the smoked pork sausage and physical characteristics, sensory qualify, and water holding capacity were Investigated. In the textural characteristics SA, SB and SC group were lower in hardness than control group. Cohesiveness was lower only on the SA group which was added by 0.6% acetylated starch. Adhesiveness was higher on the SA and SC group by addition of biopolymer. All treatment group were lower in springiness than control group. The effect of biopolymer and acetylated starch on gumminess and chewiness was evident but not constant In each group. In the mechanical characteristics such as hardness, springiness, gumminess, chewiness were indicated positive correlation coefficient, the other hand negative correlation in adhesiveness. The result of folding test was not changed in 20 days storage. At 30 days storage SB group contained the 0.6% acetylate starch showed the best point. The other hand the biopolymer added SA and SC group less acceptable, the biopolymer added SA and SC group, which were added by biopolymer and acetylated, indicated cap. 65% lower VBN value than control group. Sensory evaluation were not significantly difference in hardness, fracturability and adhesiveness but cohesiveness was higher in SC group. Gumminess was significantly higher in SA and SC group by biopolymer addition. Overall acceptability in sensory evaluation were significantly higher In SC group by biopolymer addition. Overall acceptability in sensory evaluation correlated significantly with fracturability, chewiness and gumminess. Chewiness of sensory evaluation and mechanical gumminess were not significantly correlated.

• Korean journal of food and cookery science
• /
• v.6 no.3 s.12
• /
• pp.17-24
• /
• 1990

1. The major components of Omija were found as moisture (16.12%) crude fat (10.5%) crude protein (8.66%) crude ash (3.47%) reducing sugar (5.32%). 2. Omija jelly receipe were summarized as follow; (1) 5% of gelatin concentration was shown to be the most desirable. (2) 15% of sugar concentration was shown to be the most desirable. (3) 12, 15, 18 hrs. of extract time was not significantly different in Omija extract. (4) It was the most desirable for 30g of Omija to boil during 30 minutes in boiling Omija extract. 3. Result of Omija jelly by Instron that Hardness, Adhesiveness, Gumminess tend to increase as the addition level of gelatin concentration increased but Cohesiveness was changed irregularly. 4. Hardness Adhesiveness tend to increase as the addition level of increase as the addition level of sugar concentration increased but Cohesiveness Gumminess was not significant difference. 5. Hardness, Adhesiveness tend to increase as the addition level of extract time increased, but Cohesiveness, Gumminess was not significant difference. 6. Color value of Omija jelly (gelatin 5%, sugar 15%, 18hr. extract) was shown $x=7.94{\pm}0.047,\;y=4.24{\pm}0.047,\;z=6.34{\pm}0.067$ in Omija extract and Omija jelly (gelatin 5%, sugar 15%, Omija 50g, 30 minutes boiling) was shown $x=7.76{\pm}0.038,\;y=3.88{\pm}0.02,\;z=6.12{\pm}0.021$ in boiling Omija extract. 7. Appearance of Omija jelly had significant relationship with Cohesiveness by gelatin concentration and texture of Omija jelly had significant relationship with Adhesiveness by gelatin concentration. 8. Appearance of Omija jelly had significant relationship with Cohesiveness and texture of Omija jelly had significant relationship with Gumminess by boiling Omija extract.

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.5
• /
• pp.529-539
• /
• 2017

The aim of this work was to make acorn bread containing natural antioxidants as healthy food. The amylographic characteristics, loaf volume, color, texture, and subjective preference of the acorn bread containing 5~25% of acorn flour were measured during storage at room temperature and in a freezer. The results were as follows: The loaf volume decreased with increasing the addition of acorn flour from 5% to 25%. The onset gelatinization temperature and the value at the peak point of the bread decreased according to the amount of acorn flour added. L-value decreased with the increase of acorn flour contents, but the a- and b- values increased. During the storage period at room temperature, the L, a, and b- value decreased, whereas in the freezer, the L-value decreased except for the bread containing 5~11% acorn flour. In sensory evaluation, color and taste achieved high scores at 18% addition, but low scores at 25% addition. The bitter aftertaste showed low scores according to the addition of acorn flour. The softness and chewiness decreased, but the overall acceptance increased according to the addition of acorn flour except for the bread added with 25% acorn flour. The textural measurements showed that the hardness, springiness, gumminess, and brittleness increased significantly during the storage periods. The cohesiveness, gumminess, and brittleness in room temperature storage decreased with the increase of acorn flour contents. In freezer storage, the addition of acorn flour resulted in the increase of hardness, springiness, gumminess, and brittleness during storage periods. On the other hands, the cohesiveness decreased with the addition of acorn flour. Moreover the addition of acorn flour increased significantly the hardness, gumminess, and brittleness during storage periods. As a result, the bread containing acorn flour showed reasonable textural properties during storage periods.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.28 no.3
• /
• pp.345-350
• /
• 1983

Collected 38 varieties of colored-soybean seed cultivated under a given cultural conditions were tested in the various chemical compositions and rheological properties in seeds. As it were, protein, fat, carbohydrate, ash and water contents as a chemical contents were studied not only on their statistical variations, but also on interrelationships with their collaborated rheological characteristics; hardness, cohesiveness, elasticity, gumminess and chewiness. For the rheological analysis of the materials, the General Foods Texturometer and typical texturometer curve were used.

• Korean journal of food and cookery science
• /
• v.29 no.5
• /
• pp.591-598
• /
• 2013

This study was investigated quality properties of Sulgi with different mixed ratio of brown rice flour (BRF) and germinated brown rice flour (GBRF) by rheometer and sensory evaluation. Moisture contents of Sulgi with different mixed ratio of BRF and GBRF were 44.3~46.0%. In textural properties of Sulgi by rheometer, the higher BRF mixed level, hardness of those were higher. The higher GBRF mixed level, springiness, cohesiveness and gumminess of those were higher. In sensory evaluation properties of Sulgi, the higher BRF mixed level, flavor, firmness and graininess of those were higher. The higher GBRF mixed level, surface color, off-flavor, adhesiveness and cohesiveness of those were higher. Correlation between textural properties and sensory evaluation properties, hardness and firmness, graininess, cohesiveness and moistness, gumminess and surface color, gumminess and off-flavor, were correlated positively(p<0.01). Hardness and surface color, hardness and cohesiveness, hardness and overall quality, springiness and firmness, springiness and graininess were correlated negatively (p<0.01).

• Korean journal of food and cookery science
• /
• v.22 no.6 s.96
• /
• pp.882-889
• /
• 2006

The quality characteristics were measured, using sensory evaluation and mechanical characteristics, for the addition of different percentages of apricot juice(0%, 5%, 10%, 15%, 20%) to rice flour, in order to promote the use of and liking for the traditional Korean rice cakes. The pH was decreased with apricot juice addition, while acid was increased. The moisture contents were 36.2${\sim}$45.0% . The L-value was decreased with increasing apricot juice addition, while a- and b-values were increased. In mechanical texture characteristics, hardness, gumminess and brittleness were the highest at the 10% apricot juice level(p<.001). Springiness was also the highest at 10% level but the difference was not significant. In the sensory evaluation, the color, flavor, sourness, hardness and chewiness were increased with apricot juice addition. Apricot sulgidduk made with the addition of 10% apricot juice to rice flour was found to be the best recipe in terms of acceptability, flavor quality, taste quality, and overall quality and there was a significant difference between the samples. The springiness was negatively correlated with the cohesiveness, springiness, gumminess and brittleness while moistness was positively correlated with moisture, hardness, cohesiveness, springiness, gumminess and brittleness.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.19 no.6
• /
• pp.571-576
• /
• 1990

This study has been concerned with the possibility of delactosed nonfat dry milk(DENFDM, lactose 4.25％) formation into conventional imitation processed cheese(IPC). The effect of DENFDM was mainly a contribution to fracturability, elasticity and gumminess, while hardness and cohesiveness were decreased. Similarly calcium caseinate and sodium caseinate were contributing to cohesiveness, hardness, elasticity and gumminess. Delactosed NFDM has a potential beneficial effect as a partial replacement of caseinate in the formation of the imitation processed cheese to characteristics close to commercial processed cheese.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.6
• /
• pp.605-615
• /
• 2016

The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.

• Korean Journal of Food Science and Technology
• /
• v.38 no.3
• /
• pp.337-341
• /
• 2006

The quality characteristics of a surimi-based product with sea tangle single cell detritus (SCD) were studied in order to utilize SCD from sea tangle as a food additive. Mixture design and regression models were applied to optimize the processing conditions and to investigate the interaction between surimi and the other ingredients. Surimi and SCD decreased hardness and cohesiveness of surimi gels, and then increased them. Water increased hardness and then decreased it, whereas cohesiveness was reversed. Surimi and water increased gumminess and brittleness of surimi gels, but SCD decreased them. SCD increased water retention ability (WRA) and whiteness of surimi gels, whereas water decreased it. Hardness and cohesiveness fitted nonlinear models by ANOVA, but gumminess, brittleness, WRA and whiteness fitted linear models. The response constraint coefficient showed that surimi influenced hardness and whitenessmore than water and SCD, whereas water influenced WRA more than surimi and SCD. Moreover, SCD influenced cohesiveness, gumminess and brittleness more than surimi and water. Hardness and cohesiveness fitted nonlinear models with interaction terms for surimi-SCD and surimi-water, respectively. Optimum mixed ratio values of surimi, water, and SCD were 36.80, 57.07 and 4.14%, respectively, by mixture model.

• Food Science and Preservation
• /
• v.6 no.1
• /
• pp.81-86
• /
• 1999

The textural characteristics of nonxaxy rice flour gels and rice cake(Injolmi) with different water contents and additives were evaluated after freezing and microwave heating. As moisture content of rice flour gels increased from 45% to 55%, its hardness and gumminess decreased, but adhesive and cohesiveness had no significant difference. Microwave heating did not markedly affect the texture but frozen storage was very effective to prevent the hardening of products. Hardness of reheated rice gels increased more rapidly in non-packaged sample than in PE wrap film and affected by storage time of 24hrs at 20$^{\circ}C$. As sugar content of rice flour gels increased from 0% to 10%, its hardness, adhesiveness, and gumminess decreased, while cohesiveness did not change.