• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.336-340
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• 1991

Correlations among instrumental. sensory parameters and overall preference of jelly texture were studied. Instrumental rheological characteristics of the jelly were measured with a rheometer, and sensory and overall score were measured by sensory evaluation. Instrumental maximum force was correlated to sensory hardness and shortness, and sensory springiness and stickiness were correlated to instrumental springiness and adhesiveness force respectively. Also the most significant instrumental parameters with respect to overall preference were cohesiveness and adhesiveness force with their values being 0.93 and 0.89 repectively. Multiple linear regression resulted in a following equation: overall score = 2.70 + 6.25(cohesiveness) - 0.095(adhesiveness force) with a correlation coefficient of 0.94.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.17-21
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• 1999

The baking property, chemical composition, instrumental characteristics and sensory quality of yeast breads containing various mixing percentage of Job's-tears flour with wheat flour were studied. The loaf volume and baking quality of the yeast bread made from mixing of 30% Job's-tears flour were similar to those of wheat flour bread. The contents of crude protein, crude fat, and crude ash in Job's-tears flour breads were much higher than those of wheat flour brad. Instrumental rheological characteristics of the yeast breads were measured with a Texture Analyzer. As the addition level of Job's-tears flours increased, hardness of the yeast breads increased but fracturability, adhesiveness, springness, cohesiveness, gumminess, chewiness and resilience decreased. The results of sensory evaluation revealed that Job's-tears flour was added to wheat flour at a replacement level of 10% without a large adverse effect on flavor, taste, mouthfeel and aftertaste.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.51-56
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• 1988

The sensory and instrumental characteristics of warm and cool cooked rices with pressure and electric cookers were examined. The types of rice varieties tested were Choucheong (traditional rice variety) Samgang and Seogwang (high-yielding rice varietis) The result of sensor evaluation revealed more significant differences in most of appearance, texture characteristics than flavour. The difference of sensory characteristics according to the types of cookers and the warm or cool cooked rices was greatest in Seogwang among three varieties. The instrumental measurement of cooked rices using instron showed that the difference between types of varieties and cookers was more clearly in cool cooked rices than warm ones. Especially hardness in instrumental characteristics revealed highly signficant difference. With regard to the correlation between instrumental and sensory characteristics, hardness had a significantly high correlation with texture while others had low ones.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.561-565
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• 1997

This study was done to develop the standard recipe for nutritious cowpea starch based grape jelly. The effects of grape juice concentration (4, 8, 12%) and 0.2% calcium addition were evaluated on textural and sensory properties of grape jelly through the instrumental analysis using rheometer and sensory evaluation. Instrumental analysis showed that hardness, chewiness and gumminess of grape jelly was incerased significantly In jelly made of higher concentration of grape juice, and also in 0.2% calcium containing jelly. According to sensory evaluation, higher grape juice contains jelly showed advantages in preference of color and overall quality. Calcium addition increased sourness in sensory score. Overall, 12% grape juice and 0.2% calcium containing jelly was most preferable, which means calcium fortified cowpea starch based grape jelly was successful try for nutritious and practical food for elementary school foodservice.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.7-12
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• 2001

Yackwa was prepared by different amounts of egg yolk and then instrumental characteristics and sensory evaluation were investigated during storage periods. In texture profile analysis, hardness, gumminess and chewiness of Yackwa were increased during storage and texture parameters were increased by increasing egg yolk level. In Hunter's color value, lightness and redness were increased by increment of egg yolk level, whereas. yellowness was increased in negative region. During storage all values were increased. In the results of sensory evaluation, crispiness and overall acceptance were significantly different during storage and other parameters didn't showed significant difference among samples. The results showed that Yackwa prepared with 20g of egg yolk had good sensory quality and nutritious improvement.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.193-199
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• 1996

Effects of addition of various additives, sucrose fatty acid ester 1170 (SE), carboxymethyl cellulose (CMC) and soy bean oil (SO) on textural characteristics for untreated and defatted corn and mung bean starch gels stored at room temperature for 24 hrs and 72 hrs were studied. In sensory and instrumental characteristics of starch gels with additives (0.5% for starch basis), the acceptability was highly correlated with cohesiveness and bend property of starch gels stored 24 hrs and springiness, cohesiveness, color, smoothness, bend property, hardness and clarity of starch gels stored 72 hrs. Regardless of adding additives, textural characteristics of defatted corn starch gels showed somewhat higher values than that of com starch gels. The acceptability of starch gels with additives was somewhat lowered in all the cases, which showed highly correlated in cohesiveness for 24 hrs and springiness for 72 hrs. Instrumental characteristics were similar to those of sensory evaluation, which showed no significant difference with additives.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.287-292
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• 2001

The purpose of this study was to investigate the effect of roasted soy f1our on the characteristics of Mandu-pi. Various Mandu-pi samples were prepared with wheat flour along with the addition of different amount of roasted soy flour. and then instrumental characteristics and sensory evacuation were investigated. As a result of amylography study, there were no difference In the initial pasting and maximum viscosity temperatures between samples. And maximum viscosity decreased with the increase of flour addition. In farinography study, the addition of roasted sop f1our did not affect the gelatinization temperature, while stability and developing time of dough increased by addition of soy flour level. Besides cooked weight, cooked volume and water absorption of Mandu-pi were also higher significantly than control. The more soy flour was added, the less lightness and more redness and yellowness were obtained. The result of sensory evaluation revealer that there were no differences between samples in beano aroma, smoothness, and chewness. However Mandu-pi added roasted soy flour showed higher scores in surface appreance, nutty aroma, nutty taste. sweet taste, and overall preferance than control.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.527-535
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• 1995

The sensory and instrumental characteristics of different water to brown rice ratio with pressure and electric cookers were examined. The result of sensory evaluation revealed more significant differences in most of taste, texture, appearance, overall eating quality. The difference of sensory characteristics according to the types of cookers and the difference water to brown rice ratio showed the highest preference nonwaxy brown rice 1.4 and waxy brown rice with pressure cooker The instrumental measurement of cooked brown rice using instron showed that the difference between different water to brown rice ratio and pressure cooker. Especially hardness in instrumental characteristics revealed highly significant difference.

• Proceedings of KHEA Conference
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• 1997.07a
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• pp.223-223
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• 1997

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.297-307
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• 1992

This study has investigated a scientific approach to the manufacture of Yackwa, made by different frying conditions and has assessed texture characteristics through sensory evaluation and instrumental test. A standard Yackwa was made by frying at 150$^{\circ}C$ for 8 minutes and then soaking for 10 minutes in the newly developed syrup whose viscosity and sweetness were similar to expensive honey. The mixing ratio of the developed syrup was corn syrup: sugar: dextrose=32 : 1.5 : 1 (by weight), and me syrup was double-boned in a water bath for 20 minutes and men cooled to 25 C. As me results of sensory evaluation and instrumental test for Yackwa made by various frying conditions, the lower the frying temperature or me longer the frying time was the higher values of hardness and fracturability, while adhesiveness was the lower in almost all conditions. In the sensory evaluation of Yackwa with the similar outer color, mere were significant differences in me inner color, Crispiness and levels of rising and cracking.