• Title/Summary/Keyword: quality and sensory evaluation

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The effects of partial replacement of rice flour with wheat flour and fermentationi time on the characteristics of Jeung-Pyun (밀가루 첨가 및 발효시간에 따른 증편의 특성)

  • 김영희
    • Journal of the Korean Home Economics Association
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    • v.23 no.3
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    • pp.63-73
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    • 1985
  • This study was conducted to investigate the effects of fermentation time and the proportion of wheat flour to rice flour on Jeung-Pyun's texture. Textural characteristics were examined through sensory Evaluation and Instron Universal testing machine. The properties examined through sensory evaluation were grain, softness, sourness, chewiness and overall quality. Wigh Instron, hardness, cohesivenessm elasticity, gumminess and chewiness were measured. RESULTS : 1. Sensory evaluation data indicated that Jeung-Pyun containing 25% wheat flour and fermented 2 hrs were obtained higher scores than any other Jeug-Pyuns in the grain, softness and overall quality. 2. pHs of Jeung-pyundough and Jeung-Pyun containing 100% rice flour were lower than pHs of those with wheat flour added. 3. Volume of Jeung-Pyun increased as the proportion of wheat flour to rice flour and the length of fermentation time increased. 4. Instron measurement indicated that the hardness of Jeung-Pyun with 50% wheat flour added and 2hrs fermentation time was higher than of others.

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The Effects of Addition of O1igosaccharide on the Quality Characteristics of Tomato Jam (올리고당의 첨가가 토마토잼의 품질특성에 미치는 영향)

  • 김기숙;채윤경
    • Korean journal of food and cookery science
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    • v.13 no.3
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    • pp.348-355
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    • 1997
  • As a trial to expand the use of oligosaccharide, tomato jams were made with various kinds and addition rate levels of oligosaccharide and their quality characteristics were evaluated by instrumental analyses and sensory evaluation. As the addition rate of oligosaccharides increased, 1. the sweetness of tomato jams decreased compared to those of control containing sugar, 2. the lightness and yellowness were increased, however, the redness was decreased, 3. the hardness and adhesiveness of tomato jams containing liquid type oligosacchairdes were lower and those of powder type were higher than control. The springiness of the samples containing oligosaccharide was lower than that of control, however, there was no significant difference in cohesiveness. In sensory evaluation, tomato jams containing oligosaccharides were generally similar or better than control. Color, viscosity, flavor and overall acceptability of the samples containing powder type oligosaccharide were higher than those of liquid type. Tomato jams containing 15% powder type oligosaccharide and 35% sugar showed the highest overall acceptability.

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Evaluation and Comparison of Sensory Quality of Cooked Rice (쌀밥의 관능적 품질 평가 및 비교)

  • Kim, Woo-Jung;Kim, Chong-Kun;Kim, Sung-Kon
    • Korean Journal of Food Science and Technology
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    • v.18 no.1
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    • pp.38-41
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    • 1986
  • Sensory characteristics of cooked rites of one waxy variety and three nonwaxy varieties, Akibare (Japonica), Milyang 23 (J/Indica) and Milyang 30 (J/Indica) were evaluated in terms of odor, taste, appearance and texture. Sensory evaluation of cooked rites indicated that the cooked waxy rice was more watery, gloss, sticky, smooth and gummy in appearance and texture than nonwaxy cooked rites. Among the nonwaxy rites, Akibare was well balanced in all of the 12 descriptions of sensory quality. Milyang 30, generally recognized as having inferial eating quality, had the poorest quality in texture and appearance. The ratio of water addition to rice for cooking affected significantly to texture and appearance of cooked rice while the flavor remained comparatively unchanged.

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Quality Properties of Sulgi with Different Mixed Ratio of Brown Rice Flour and Germinated Brown Rice Flour (현미와 발아현미 혼합 비율을 달리한 설기의 품질 특성)

  • Kim, Jeongok;Shin, Malshick;Ro, Heekyong
    • Korean journal of food and cookery science
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    • v.29 no.5
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    • pp.591-598
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    • 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).

Effects of Mulberry Leaf on the Quality of Jeung-Pyun(Korean Fermented Rice Cake) (뽕잎가루 첨가량에 따른 증편의 품질에 관한 연구)

  • 남태희;김애정;우경자
    • Journal of the East Asian Society of Dietary Life
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    • v.14 no.4
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    • pp.379-386
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    • 2004
  • Jeung-Pyun is a traditional Korean fermented rice cake leavened by yeast. To develop a functional Jeung-Pyun, mulberry leaf(ML) were added to the rice at the levels of 0, 2, 4, 6, 8%, respectively. Physicochemical, sensory, texture and surface characteristics of Jeung-Pyun were examined. The specific volumes of all the Jeung-Pyun's with ML were significantly lower than that of control(0% ML) and 4% ML sample showed the highest volume among them. The pH of ML Jeung-Pyun batters decreased with fermentation time. Overall quality of Jeung-Pyun with ML obtained lower value than the control. Among the texture properties measured with rheometer, hardness, cohesiveness, gumminess and brittleness of ML Jeung-Pyun decreased according to the amount ML added and springiness was not significantly different. The surface structure by SEM showed that Jeung-Pyun added with 4% ML had the largest and the most uniform air cells. In conclusion, the most acceptable concentrations of ML on the basis of overall quality in sensory evaluation and physicochemical characteristics were 2% or 4%.

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Quality Characteristics of Sulgidduk with Added Yam (Dioscorea japonica) Powder (마가루 첨가량에 따른 설기떡의 품질 특성)

  • Cho, Kyung-Ok;Kim, Hyun-Sook
    • Journal of the Korean Society of Food Culture
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    • v.25 no.6
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    • pp.801-809
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    • 2010
  • This study investigated the quality characteristics of Sulgidduk with different levels (0, 4, 8, 12, 16%) of added yam powder by measuring water content, color value, texture, and sensory quality. The water content of Sulgidduk decreased significantly (p<0.05) by increasing the amount of yam powder. The Hunter's L value of Sulgidduk decreased, and the a and b values increased significantly. Mechanical texture parameters, such as hardness, cohesiveness, gumminess, adhesiveness, and chewiness decreased significantly (p<0.05) as the amount of added yam powder increased. The springiness of the 0, 4, 8 and 12% yam Sulgidduk was not different significantly, but springiness decreased significantly in the 16% yam Sulgidduk. Hardness increased significantly during storage, whereas cohesiveness, gumminess, and adhesiveness decreased. Springiness of the control sample increased significantly, but the Sulgidduk with added yam powder had the highest springiness levels during the first and second days. Chewiness was highest during the first day in all Sulgidduk preparations. The 12% yam Sulgidduk was the best in color, flavor, taste, moistness, chewiness, and overall acceptability from the sensory evaluation. These results indicate that Sulgidduk with 12% added yam powder had the best quality in sensory and texture analyses.

Quality Characteristics of Dried Noodle Made with Lotus Root Powder (연근분말을 첨가한 국수의 품질특성)

  • Park, Bock-Hee;Cho, Hee-Sook;Bae, Kyoung-Yun
    • Korean journal of food and cookery science
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    • v.24 no.5
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    • pp.593-600
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    • 2008
  • The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Lotus root powder were added to the wheat flour. The cooking quality, mechanical textural properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Lotus root powder-wheat flours were shown to have increased and the viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples were reduced, as the Lotus root powder content was increased as measured via amylography. As increasing amounts of Lotus root powder were added, the L and b values were reduced, and the color values, weight, and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the Lotus root powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, the noodles prepared with 15% Lotus root powder were preferred more than the other noodles, according to the results of our sensory evaluation.

Quality Characteristics of Dried Noodle Made with Dioscorea japonica Flour (마가루를 첨가한 국수의 품질 특성)

  • Park Bock-Hee;Cho Hee-Sook
    • Korean journal of food and cookery science
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    • v.22 no.2 s.92
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    • pp.173-180
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    • 2006
  • This study evaluated the quality characteristics of dried noodles made of wheat flour with different concentrations of Dioscorea japonica flour. Cooking quality, mechanical texture properties and viscosity were measured, and sensory evaluation was performed with the prepared noodles. Water binding capacity, solubility and swelling power of the composite Dioscorea japonica flour-wheat flours were higher than those of pure wheat flour. Gelatinization points of the composite Dioscorea japonica flour-wheat flours were increased and initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes and maximum viscosity of these composites were decreased, with increasing Dioscorea japonica flour content, as measured by amylograph. With increasing Dioscorea japonica flour content, L and b values were decreased, but a value was increased, for the color values, while weight and volume of the cooked noodles and turbidity of the soup were increased. For the textural characteristics, the addition of Dioscorea japonica flour increased the hardness and decreased the adhesiveness, cohesiveness and springiness. Overall, the noodles made with 10% Dioscorea japonica flour were preferred more than the other noodles, as tested by sensory evaluation.

Quality Characteristics of Jeungpyun with Different Ratios of Makkulli Leaven to Water (막걸리와 물의 첨가비율에 따른 증편의 품질특성)

  • 윤숙자
    • Korean journal of food and cookery science
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    • v.19 no.1
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    • pp.11-16
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    • 2003
  • Jeungpyun was prepared with different ratios of makkulli leaven to water in order to examine the changes in its quality characteristics. The results on the height and volume of the samples showed that Jeungpykn prepared with the ratio of 1 makkulli leaven to 2 water showed the highest degree of fermentation. Texture profile analysis, Hunter's color and sensory evaluation of jeungpyun were carried out for 4 days from the day of its steaming, to see its quality changes. In texture profile analysis, the hardness, gumminess and chewiness increased in all samples as the time elapsed, and at the same time texture parameters were increased as the water ratio increased. As the water ratio increased, L value was increased; however, a value and b value were decreased. The results of sensory evaluation showed that Jeungpyun prepared with the ratio of 1 makkulli leaven to 2 water had the most favorable sensory qualities.

Study on Bread-Making Quality with Mixture of Buckwheat-Wheat Flour (메밀가루를 이용한 제빵적성 연구)

  • 김복란;최용순;이상영
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.2
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    • pp.241-247
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    • 2000
  • The possibility of buckwheat-wheat flour mixture as bread was studied by adding 10, 20, and 30% of buckwheat to wheat flour. To improve bread-making quality of the mixture, gluten, ascorbic acid, and hydroxy propyl methyl cellulose (HPMC) were added to 30% buckwheat-wheat flour and sensory evaluation was also exercised on it. The weight of bread increased but the volume of that decreased as the percentage of buckwheat to wheat flour increased, and improved bread-making quality by adding gluten, ascorbic acid, HPMC to 30% buckwheat-wheat composite flour. When it comes to color, color of the bread got darker as the percentage of buckwheat increased, got brighter when gluten and HPMC were added and showed little difference when ascorbic acid was added. Texture of bread increased in maximum weight, strength, hardness but decreased in springiness and cohesiveness. The use of additives showed influence to the some results. In terms of the aging process, enthalpy increased with storage time, and it could be slowed down by the use of the additives. The sensory evaluation shwoed that 10% buckwheat-wheat bread was most excellent, 20% bread was similar to other bread made from wheat flour, and the bread made by mixing additives were better than just 30% buckwheat-wheat flour in terms of quality.

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