• 한국식품조리과학회지
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• 제17권5호
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• pp.523-532
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• 2001

The Purpose of this study was to investigate the sensory and mechanical characteristics of Chicksulgi by adding arrowroot flour In the sensory evaluation of Chicksulgi, the acceptance for the color, flavor and overall quality was the best when 5% arrowroot flour was added. As a result of textural analysis, the springness, chewiness, gumminess, and hardness of Chicksulgi were decreased with the increase of added arrowroot flour. The more arrowroot flour was added, the redness and yellowness of Chicksulgi were increased. The moisture content of 5% arrowroot flour-added Chicksulgi was higher than that of 15% arrowroot flour.

• 한국식품영양과학회지
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• 제27권5호
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• pp.890-896
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• 1998

In order to increase the use of waxy barley, cakes were made and the textural and sensory properties were investigated. The moisture content of cakes made out of waxy barley grain and flour were 51.0 and 52.1%, respectively. L values in color of the waxy barley cakes tended to decrease during 3 day storage at 15$^{\circ}C$. Textural analysis showed that there were no differences among two waxy barley and waxy rice cakes in hardness at fresh state. But after 3 day storage at 15$^{\circ}C$, the hardness of the waxy barley cake was lower than that of waxy rice cake. These results implied that the degree of retrogradation of waxy barley cake might be low due to its high dietary fiber content. The hardness and adhesiveness of the waxy barley cake thawed after 15 day freezing were not significantly different from those of the fresh cake. In sensory evaluation, the overall preference of waxy barley cake was lower than that of waxy rice, but the sensory score of the cake made of waxy baley flour was above 4 point in the 5 point scale, showing a patency of waxy barley for the cakes.

• 한국식품조리과학회지
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• 제24권5호
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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.

• Asian-Australasian Journal of Animal Sciences
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• 제29권5호
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• pp.702-708
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• 2016

Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.

• 한국식품영양학회지
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• 제12권3호
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• pp.252-257
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• 1999

In an attempt to evaluate the effects of calcium on paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on viscosity property cooking quality textural and sensory properties of Ramyon were examined. The contents of calcium used were from 1.0% to 3.0% based on flour weight. The viscosity property of wheat flour with calcium was increased the initial past-ing temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorp-tion stability and breakdown were increased by calcium. The shear extrusion force and hardness of Ram-yon manufactured with calcium were shown much higher value than those of control. At cooking quality examination of Ramyon manufactured with calcium weight of cooked Ramyon was increased by volume was decreased. Extraction amounts of Ramyon manufactured with calcium during cooking were much smaller than those of control. These changes will provided many advantages in the preparation of Ram-yon. The I2 reaction value of Ramyon manufactured with calcium and control were shown to almost same values. Sensory properties of cooked Ramyon which was manufactured with calcium showed quite acceptable. Based on the cooking and sensory evaluation test addition of 0.3% calcim to wheat flour may be suitable for processing Ramyon.

• 동아시아식생활학회지
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• 제23권4호
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• pp.430-436
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• 2013

Muffins are prepared with different amounts of buckwheat powder (0~50%), and their quality characteristics are being investigated. The specific gravity is not affected by the addition of buckwheat powder (10~30%). The lightness (L value) and yellowness (b value) of muffins are decreased with increasing buckwheat amounts, whereas redness (a value) increased. No significant differences are being observed between muffins added with buckwheat (0~50%) for volume, weight, height, baking loss rate and specific volume. For textural characteristics, the cohesiveness, springiness and gumminess of muffins showed no significant differences between the groups, whereas hardness was decreased. In the sensory evaluation, score of color is decreased with increasing buckwheat amounts, whereas grain, flavor, taste, texture and overall acceptances are insignificant between groups. Upon the results of this study, it is assumed that the developments of food products when using buckwheat are prospective in response to health-oriented consumers.

• 한국식생활문화학회지
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• 제31권6호
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• pp.605-615
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• 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.

• 한국식품영양과학회지
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• 제27권5호
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• pp.897-902
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• 1998

This study was conducted to develop the standard recipe of Dopyun according to the various content of mung bean starch and sugar. The effects of mung bean starch(10%, 15%, 20%) and sugar(20%, 30%) were evaluated on textural and sensory properties of Dopyun through the mechanical properties using texture analizer and sensory evaluation. Color was tested by color and color difference meter. For sensory evaluation, higher content of sugar and lower content of mung been starch(sugar 30%, mungbean starch 10%) showed advantages in acceptance fo taste and overall quality. Mechanical properties of hardness, cohesiveness and chewiness of Dopyun were increased significantly in Dopyun with higher content of mung bean starch and sugar. The values of Hunter color system indicated that "L" and "b" values tended to decrease and "a" value increase, as the mung bean starch and sugar proportion increased. In the analysis of correlation between sensory evaluation and acceptance test, it was found that they were highly related. In view of the above results, it came to the conclusion that Dopyun with the addition of 30% sugar and 10% mung bean starch could give the best result among the groups studied.sult among the groups studied.

• 동아시아식생활학회지
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• 제17권1호
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• pp.58-63
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• 2007

To develop a new type of surimi with added citrus fruits, we examined the colors, textural properties and sensory evaluations of surimi after production. In the folding test, all samples had good flexibility, which suggested that addition of citrus fruits did not influence the flexibility of surimi. The pH in surimi samples was, in increasing order: lemon(Citrus limon), citron(Citrus junos), tangerine(Citrus unshiu), cumquet(Fortunella japonica var. margarita), and control. The pHs of each citrus fruits and the surimi with added citrus fruits were similar. Lightness increased in the following order: lemon, cumquet, control, citron, and tangerine surimi. Redness was high in the following order: tangerine, cumquet, control, citron, and lemon surimi. Yellowness increased in the following order: tangerine, cumquet, citron, lemon, and control surimi. There were no significant differences between lemon and control surimi. The hardness of surimi was highest in lemon, followed by citron, tangerine, cumquet, and control surimi. Although control surimi was the lowest, there were no significant differences among the samples. In terms of springness, it increased in the following order: tangerine, citron, control, lemon, and cumquet, but there were no significant differences among the samples. In sensory evaluation, overall acceptability decreased in the following order: cumquet, tangerine, control, citron, and lemon. Surimi containing cumquet got the best score in colors, textural properties, and taste except flavor. All samples got positive results in sensory ova luations, except for textural properties and taste of lemon and citron. Here, we confirm that surimi can be made with added citrus fruits, although we should examine in detail the quantities of added lemon and citron in a later study.

• 한국식품영양과학회지
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• 제22권5호
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• pp.603-610
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• 1993

송피 및 모시풀의 첨가량을 각각 달리하여 떡을 제조하고 저장기간별로 관능검사와 기계적 측정을 행하여 이들 야생식물이 떡의 품질에 미치는 영향을 비교 검토하였다. 송피 및 모시풀의 첨가량에 따른 제품의 수분 함량은 17.28% 첨가시 7~10%까지 증가하였으며, 백편의 경우는 제조후 시간이 경과함에 따라 제품의 수분함량이 약 2~5%까지 감소하였으나, 송피 및 모시풀의 첨가군에서는 약 1~3% 감소하였다. 송피 및 모시풀의 첨가량에 따른 제품의 호화도는 17.28% 첨가시 가장 높았으며, 시간이 경과함에 따라 0%, 4.32% 첨가군은 급격한 저하를 보인 반면, 8.64%, 12.96%, 17.28% 첨가군은 완만한 저하현상을 보였다. 송피의 첨가량을 달리한 시료의 저장시간별 관능검사 결과 조직의 부드러운 정도와 촉촉한 정도 그리고 쫄깃한 정도는 0%, 4.32% 첨가군보다 8.64%, 12.96%, 17.28% 첨가군에서 다소 높게 나타났으며(p<0.05), 색과 향기는 첨가량에 따른 큰 차이를 보이지 않았다. 제품의 전반적인 바람직한 정도는 송피 첨가시료에서 더 좋게 평가되었고, 저장시간이 경과할수록 송피 첨가량이 많은 시료가 높은 값을 나타내었다. 모시풀의 첨가량을 달리한 시료도 송피떡과 유사한 경향을 보였다. 송피 및 모시풀의 첨가량을 달리한 시료의 기계적 텍스쳐 측정 결과 0%, 4.32% 첨가군에서는 저장기간이 경과함에 따라 견고성이 크게 증가하였으나 첨가량이 증가할수록 완만한 증가현상을 나타내었다. 응집성과 탄력성은 각 시료간에 큰 차이를 보이지 않았으며 점착성은 송피와 모시풀의 첨가량이 높아짐에 따라 증가하였으며 17.28% 첨가군에서는 시간이 경과함에 따라 큰 감소를 보이지 않은 반면에 첨가량이 적은 군에서는 시간이 경과함에 따라 큰 감소를 보였다.