• Title/Summary/Keyword: physical and sensory quality

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Optimization of White Pan Bread Preparation by Addition of Black Barley Flour and Olive Oil using Response Surface Methodology (흑맥가루와 올리브유 첨가 식빵의 제조조건 최적화)

  • Kim, Jin Kon;Kim, Young-Ho;Oh, Jong Chul;Yu, Hyeon Hee
    • Korean Journal of Food Science and Technology
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    • v.45 no.2
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    • pp.180-190
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    • 2013
  • The purpose of this study was to determine the optimal amount of 2 ingredients, i.e., black barley flour ($X_1$), and olive oil ($X_2$), for the production of white pan bread from black barley flour. The experiment was designed according to the central composite design of response surface methodology, which showed 10 experimental points, including 2 replicates for black barley flour and olive oil. Significant differences were found in the results of the physical and mechanical properties analysis of each sample, including weight (p<0.05), volume (p<0.01), specific loaf volume (p<0.01), color L (p<0.01), color a (p<0.001), color b (p<0.05), hardness (p<0.001), springiness (p<0.01), cohesiveness (p<0.01), gumminess (p<0.001) and chewiness (p<0.05). Significant differences in the sensory measurements were observed in color (p<0.01), appearance (p<0.01), texture (p<0.05), taste (p<0.05) and overall quality (p<0.05). The optimum formulation, which was calculated using the numerical and graphical methods, was determined to be 18.00% black barley flour and 1.80% olive oil.

Effects of Feeding Period of Organic Selenuim Supplementation on Meat Quality of Hanwoo Steers (유기 셀레늄 강화 버섯 폐배지 급여기간이 쇠고기육질에 미치는 영향)

  • Park Beom-Young;Kim Jin-Hyoung;Hwang In-Ho;Hah Kyung-Hee;Lee Seong-Hun;Cho Soo-Hyun;Kim Dong-Hun;Lee Jong-Moon;Kim Wan-Young
    • Food Science of Animal Resources
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    • v.25 no.4
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    • pp.430-435
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    • 2005
  • Current study was conducted to investigate the effect of organic selenium supplementation originated from mushroom culture medium on meat quality of Hanwoo sleets. The result showed that organic selenium supplementation of 0.9 ppm (DM based ratio) for 2 (T1), 4 (T2) and 6 (T3) months had no effect on moisture content in longissimus muscle, with 63 to $66\%$ compared to non-supplemented control group Similarly, intramuscular fat content ranged from 11.7 to $16.4\%$ did not differ between the treatment groups (p>0.05). T3 group showed the highest protein content with $20.8\%$ while T2 group had the lowest content with $19.2\%$ The data indicated that organic selenium supplementation to the experimental concentration had indictable effect on proximate composition The treatments similarly had no influence on physical and biological characteristics of longissimus muscle, where cooking loss and shear force ranged from 20 to $21\%$ and from 3.6 to 4.4kg, respectively. On the other hand, muscle pH at 24 h postmortem showed 5.52, 5.57, 5.50, 5.50 for control, T1, T2 and T3, respectively, indicating that the longer feeding period resulted in the lower ultimate un A similar trend was observed from water-holding capacity (63.8, 64.4 and $64.2\%$ for T1, T2 and T3, respectively) which was significantly higher than con01 group of $59.5\%$ For sensory evaluation, juiciness did not differ between the treatment groups, but n and n (5.30 and 5.28, respectively) showed significantly tender mat Particularly, T2 group received significantly higher flavor score among the treatment groups including controls. The data indicated that organic selenium supplementation to the experimental concentration had no effect on beef quality, but the treatment effect on anti-oxidation function is remained for further studies.

Optimization of Cookie Preparation by Addition of Polygonum multiflorum Radix Powder using Response Surface Methodology (반응표면분석법을 이용한 하수오 가루를 첨가한 쿠키의 제조조건 최적화)

  • Yu, Hyeon Hee;Oh, Jong Chul
    • The Korean Journal of Food And Nutrition
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    • v.27 no.4
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    • pp.539-550
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    • 2014
  • The purpose of this study was to determine the optimal mixing ratios of three different ingredients of Polygonum multiflorum Radix powder, butter, and sugar for the development of recipe for cookies with Polygonum multiflorum Radix powder. Response surface methodology based on a five level and three variables by central composite design was employed to obtain the best possible combination for the ratios of Polygonum multiflorum Radix powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The analytical results of the physical and mechanical properties for each sample including color L (P<0.01), color a (P<0.01), color b (P<0.01), spread ratio (P<0.001), and hardness (P<0.001) showed significant differences. The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), texture (P<0.001), flavor (P<0.01), taste (P<0.01), and overall quality (P<0.001). The optimal compositional ratios were determined to be 4.00 g for the Polygonum multiflorum Radix powder, 75.42 g for the butter, and 45.67 g for the sugar.

Optimization of the Preparation of Domestics Wheat Cookies by Addition of Red Radish (Raphanus sativus L.) Sprout Powder (어린잎 적양무가루를 첨가한 우리밀 쿠키의 제조조건 최적화)

  • Cheon, Chun Jin;Kim, Young-Ho;Oh, Jong Chul;Kim, Jin Kon;Yu, Hyeon Hee
    • Korean Journal of Food Science and Technology
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    • v.45 no.4
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    • pp.441-450
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    • 2013
  • The purpose of this study was optimization of the conditions for mixing different amounts of red radish (Raphanus sativus L.) sprout powder, butter, and sugar when baking domestic wheat cookies prepared using red radish sprout powder. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the best possible combination of amounts of red radish sprout powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The physical and mechanical properties of each of the 20 samples analyzed, including color L (p<0.001), color a (p<0.01), color b (p<0.001), spread ratio (p<0.001), and hardness (p<0.01), differed significantly. The results of sensory evaluations, including color (p<0.001), appearance (p<0.001), texture (p<0.001), flavor (p<0.01), taste (p<0.001), and overall quality (p<0.001) also differed significantly among the samples. The optimal compositional ratios were 5.15 g for the red radish sprout powder, 64.84 g for the butter, and 47.18 g for the sugar.

A Case of the Shoulder-Hand Syndrome Caused by a Crush Injury of the Shoulder (견관절부 외상후 발생된 Shoulder-Hand Syndrome)

  • Jeon, Jae-Soo;Lee, Sung-Keun;Song, Hoo-Bin;Kim, Sun-Jong;Park, Wook;Kim, Sung-Yell
    • The Korean Journal of Pain
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    • v.2 no.2
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    • pp.155-166
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    • 1989
  • Bonica defined, that reflex sympathetic dystrophy (RSD) may develop pain, vasomotor abnoramalities, delayed functional recovery, and dystrophic changes on an affected area without major neurologic injury following trauma, surgery or one of several diseased states. This 45 year old male patient had been crushed on his left shoulder by a heavily laden rear car, during his job street cleaning about 10 years ago (1978). At first the pain was localizea only to the site of injury, but with time, it spreaded from the shoulder to the elbow and hand, with swelling. X-ray studies in the local clinic, showed no bone abnormalities of the affected site. During about 10 years following the injury, the had recieved several types of treatments such as nonsteroidal analgesics, steroid injections into the glenoidal cavity (10 times), physical therapy, some oriental herb medicines, and acupuncture over a period of 1~3 months annually. His shoulder pain and it's joint dysfunction persisted with recurrent paroxysmal aggrevation because of being mismanaged or neglected for a sufficiently long period these fore permiting progression of the sympathetic imbalance. On July 14 1988 when he visited our clinic. He complained of burning, aching and had a hyperpathic response or hyperesthesia in touch from the shoulder girdle to the elbow and the hand. Also the skin of the affected area was pale, cold, and there was much sweating of the axilla and palm, but no edema. The shoulder girdle was unable to move due to joint pain with marked weakness. We confirmed skin temperatures $5^{\circ}C$ lower than those of the unaffected axilla, elbow and palm of his hand, and his nails were slightly ridged with lateral arching and some were brittle. On X-ray findings of both the shoulder AP & lateral view, the left humerus and joint area showed diffuse post-traumatic osteoporosis and fibrous ankylozing with an osteoarthritis-like appearance. For evaluating the RSD and it's relief of pain, the left cervical sympathetic ganglion was blocked by injecting 0.5% bupivacaine 5 ml with normal saline 5 ml (=SGB). After 15 minutes following the SGB, the clinical efficacy of the block by the patients subjective score of pain intensity (=PSSPI), showed a 50% reduction of his shoulder and arm pain, which was burning in quality, and a hyperpathic response against palpation by the examiner. The skin temperatures of the axilla and palm rose to $4{\sim}5^{\circ}C$ more than those before the SGB. He felt that his left face and upper extremity became warmer than before the SGB, and that he had reduced sweating on his axilla and his palm. Horner's sign was also observed on his face and eyes. But his deep shoulder joint pain was not improved. For the control of the remaining shoulder joint pain, after 45 minutes following the SGB, a somatic sensory block was performed by injecting 0.5% bupivacaine 6 ml mixed with salmon calcitonin, $Tridol^{(R)}$, $Polydyn^{(R)}$ and triamcinolone into the fossa of the acromioclavicular joint region. The clinical effect of the somatic block showed an 80% releif of the deep joint pain by the PSSPI of the joint motion. Both blocks, as the above mentioned, were repeated a total of 28 times respectively, during 6 months, except the steroid was used just 3 times from the start. For maintaining the relieved pain level whilst using both blocks, we prescribed a low dose of clonazepam, prazocin, $Etravil^{(R)}$, codeine, etodolac micronized and antacids over 6 months. The result of the treatments were as follows; 1) The burning, aching and hyperpathic condition which accompanied with vaosmotor and pseudomotor dysfunction, disappeared gradually to almost nothing, within 3 weeks from the starting of the blocks every other day. 2) The joint disability of the affected area was improved little by little within 6 months. 3) The post-traumatic osteoporosis, fibrous ankylosis and marginal sclerosis with a narrowed joint, showed not much improvement on the X-ray findings (on April 25, 1989) 10 months later in the follow-up. 4) Now he has returned to his job as a street cleaner.

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Current Status and Perspectives in Varietal Improvement of Rice Cultivars for High-Quality and Value-Added Products (쌀 품질 고급화 및 고부가가치화를 위한 육종현황과 전망)

  • 최해춘
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.47
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    • pp.15-32
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    • 2002
  • The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

Preparation of Functional Healthy Drinks by Acanthopanax senticosus Extracts (가시오가피를 이용한 기능성 건강음료의 제조)

  • Sung, Mi-Sun;Jung, Hoe-Yune;Choi, Jun-Hyeok;Lee, Sung-Cheol;Choi, Bo-Hwa;Park, Sung Sun
    • Journal of Life Science
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    • v.24 no.9
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    • pp.959-966
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    • 2014
  • This study was carried out to develop a functional healthy drink using 60% ethanol of dried Acanthopanax senticosus stem extract (ASE). The preparation, physical activity, anti-oxidant activity, and sensory properties of ASE were investigated. The moisture, crude protein, crude lipid, and ash contents of dried ASE were $6.50{\pm}0.12%$, $5.89{\pm}0.16%$, $1.18{\pm}0.11%$, and $3.03{\pm}0.40%$ respectively. The 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was $87.42{\pm}1.63%$ at 1/10 folds diluted ASE. In total, 40 male ICR mice were divided into five groups including the control (PBS), positive control (Red ginseng 200 mg/kg/day), and ASE-treated groups at doses of 35, 70, and 140 mg/kg/day for five weeks, respectively. ASE was administrated orally one time per day for five weeks before treadmill exercises, and normal and positive controls were fed PBS and red ginseng extract. In the treadmill test, ASE-treated mice (140 mg/kg/day) could run 1.4 times longer than the control mice. Healthy drinks were prepared with the addition of ASE at levels of 0.97% or 0.49% (A, B, and C type). Among the healthy drinks, the B type (ASE, 0.97%) was revealed to have the highest level of taste and overall acceptability through a sensory evaluation. The brix and pH of the ASE health drink (B type) were 14.9 and 4.51, respectively. These results indicated that the dried stem of Acanthopanax senticosus could be used as a functional material in the health drink industry.

Quality Characteristics of Sponge Cake added with Rice Bran Powder (쌀겨 분말을 첨가한 스폰지 케이크의 품질특성)

  • Kwon, Min-Seok;Lee, Myung-Ho
    • Culinary science and hospitality research
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    • v.21 no.3
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    • pp.168-180
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    • 2015
  • This study set out to make sponge cake a product of confectionery and bakery to expand the uses of rice bran and conducted a preliminary experiment to revise and supplement the addition of rice bran. The study sought to determine the level of added rice bran, 0~20%, by taking into account the taste, color, and marketability of rice bran in order to provide basic data for the possibilities of new product development and increase the usage of rice bran. As for the general composition, moisture, protein, fat, carbohydrate, and ash content comprised 9.50%, 15.51%, 18.12%, 48.17%, and 8.70% of the rice bran powder respectively. The pH of the dough decreased significantly with increased levels of rice bran. The specific gravity of the dough tended to rise significantly with the addition of rice bran. The group of 0% rice bran powder recorded the highest score of brightness, whereas the group of 20% rice bran powder scored lowest in terms of brightness. While there were significant differences between the control and experiment groups, no significant differences were found among the addition groups. Hardness also showed a tendency to significantly increase. The sensory evaluation results indicate that the group of 0% rice bran powder recorded the highest overall preference score at 5.00 and that the group of 20% rice bran powder had the lowest overall preference score at 2.87. The results also suggest that 10% rice bran powder sponge cake could be helpful in improving physical quality.

Quality Attributes of Whole Soybean flour Tofu Affected by Coagulant and Theirs Concentration (응고제 종류와 농도에 따른 전지대두분 두부의 품질)

  • Kim, Ju-Young;Kim, Jun-Han;Kim, Jong-Kuk;Moon, Kwang-Deog
    • Korean Journal of Food Science and Technology
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    • v.32 no.2
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    • pp.402-409
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    • 2000
  • To investigate the textural and physical characteristics of WSF(whole soybean flour) tofu affected by coagulant and its concentration, $CaCl_2$, $CaSO_4$, $GDL(glucono-{\delta}\;lactone)$, $MgCl_2$, and some mixed coagulants were used in this study. Yields of WSF tofu coagulated with $CaSO_4$ and GDL were ranged 4.3-4.5(g/g WSF), but common tofu was 2.2-3.0(g/g soybean). As the water addition ratio increased, L and a value were increased while heating time increased, b value increased. L value of WSF tofu was lower and b value was higher than conventional tofu and 4 commercial tofus. Kinds of coagulant and its concentration significantly affected to textural properties of WSF tofu. As the concentration of coagulant increase, the hardness increased in most all coagulants. WSF tofu coagulated with $CaSO_4$ and GDL recorded low hardness and adhesiveness, and high springiness among the used coagulants at the same concentration. As the hardness increased, the gumminess and chewiness increased in most all coagulants. As coagulation temperature and molding pressure increase, hardness also increased. WSF tofu coagulated with 0.3% $CaSO_4+GDL$ was the most similar in the textural properties with conventional tofu and 4 commercial tofus. WSF tofu coagulated with 0.3% of $CaSO_4+GDL$ at $85^{\circ}C$, 10 times water addition, 5min. heating and $25.0g/cm^2$ molding pressure recorded the highest score in the sensory evaluation.

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A Study on the Optimization of Green Kiwi and Gold Kiwi Puree Mixing Ratio for the Best French Kiwi Dressing (그린키위 및 골드키위를 이용한 프렌치 드레싱 제조의 혼합비율 최적화의 연구)

  • Cho, In-Sook;Jin, Hyun-Hee;Lee, Seung-Joo
    • Culinary science and hospitality research
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    • v.21 no.4
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    • pp.16-28
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    • 2015
  • The purpose of this study, as a part of developing a new french dressing, was to present the best conditions to make improved kiwi dressing, suitable for the tastes of modern people, the processing and cooking methods of different ratios of green kiwi and gold kiwi have been sought to develop a new type of dressing, then its antioxidant have been defined, and used for producing kiwi dressing. Each 150g of different Kiwi purees, made based on the most preferable combinations from the pre-test were used for kiwi dressing, and thereafter its quality characteristics, and physical properties were investigated, as well as a sensory test was conducted. The highest viscosity of kiwi dressing was test sample GD2, and in general that of combining both types of kiwis were higher than that of either single kiwi. The sugar content was decreased by changing the Gold kiwi portion(p<0.05). The chromaticity in general increased with increases in the Gold kiwi portion, and a-value(brightness) and b-value(redness) of sample GD1 were the highest by -2.75 and 17.50(p<0.05). From the acceptability test, the highest overall acceptability was the dressing sample combining Gold kiwi and Green kiwi at a ratio of 1:1. Based on the study results, it is expected that the dressing, made of kiwi puree, mixing Green kiwi and Gold kiwi by 1:1 ratio, and adding 130g of edible oil, 50g of onion, 40g of sugar, and 5g of salt, would improve the quality and overall acceptability of the dressing.