• Title/Summary/Keyword: sensory and physical characteristics

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Quality Characteristics of Puffed Snacks (ppeongtuigi) with Purple Sweet Potato Flours Using Different Puffing Conditions (자색 고구마 분말을 첨가한 팽화과자(뻥튀기)의 팽화 조건에 따른 품질 특성)

  • Cheon, Seon-Hwa;Hwang, Su-Jung;Eun, Jong-Bang
    • Korean Journal of Food Science and Technology
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    • v.44 no.1
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    • pp.28-33
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    • 2012
  • The effect of puffing conditions on the physical properties and sensory evaluations of a puffed snack (ppeongtuigi) made of purple sweet potato flour was investigated. The snacks consisted of coated artificial rice with purple sweet potato flour with water, tempered to 7%, 9% and 11% moisture. The coated material was puffed at 236, 241, or $246^{\circ}C$ for 4, 5, or 6 s. The $L^*$ value decreased as the heating time increased. The $a^*$ and $b^*$ values, specific volume, and hardness increased with increasing heating temperature and heating time. Puffed snacks produced under conditions of higher moisture (7%), higher heating temperature ($246^{\circ}C$), or longer heating time (5 s) showed high scores for appearance, color, taste, and overall acceptability in sensory evaluations.

Storage Quality Characteristics of Cookies Prepared with Pine Needle Powder (저장기간에 따른 솔잎분말 첨가 쿠키의 품질특성)

  • Jung, Hyeon-A;Kim, Su-Hyun;Kim, Min-Ae
    • Food Science and Preservation
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    • v.16 no.4
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    • pp.506-511
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    • 2009
  • We investigated changes in quality during storage of cookies prepared with pine needle powder these are functional foods. We chose the quantity of pine needle powder (0%, 3%, 6%, or 9%, by weight) and storage time (1 day, 3 days, or 5 days) as independent variables and conducted sensory tests, measured chromaticity, and investigated physical properties. Differences in sweetness (p<0.05), bitterness and overall preference (both p<0.001), were noted on sensory testing, and were all significant. The degrees of brightness (p<0.001), redness (p<0.001), yellowness (p<0.001), and hardness (p<0.05) increased significantly as pine needle powder content increased, and changes in brightness and redness (both p<0.01) during storage were also significant.

Some Chemical Physical Characteristics and Acceptability of Kochoojang from Various starch Sources (전분질 원료를 달리한 고추장의 화학적.물리적 성질과 기호성)

  • Moon, Tae-Wha;Kim, Ze-Uook
    • Applied Biological Chemistry
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    • v.31 no.4
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    • pp.387-393
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    • 1988
  • Changes in chemical composition, viscosity and color during fermentation of improved Kochoojang from four starch sources (wheat, barley, rice and glutinous rice) were examined. Analyses included measurements of moisture, reducing sugars, amino nitrogen, pH, total acidity, viscosity, color and sensory panel scores for viscosity, color, odor and taste. Changes in chemical composition were similar for all Kochoojang products. Decrease in viscosity was greatest during the first 10 days of fermentation. Hunter tristimulus values decreased gradually during fermentation, and total color difference after 60 days was greatest for rice flour Kochoojang. Sensory evaluation showed that the viscosity of rice flour Kochoojang was less desirable than that of the others. However, no significant differences were found in color, odor and taste of all Kochoojang products. A high negative correlation was observed between Hunter a value and visual preference.

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Effect of Spinach on the Quality of Beef Hamburger Patties (시금치가 우육 햄버거 패티의 품질에 미치는 영향)

  • Kim, Hyeyoung
    • The Korean Journal of Community Living Science
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    • v.28 no.3
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    • pp.403-413
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    • 2017
  • This study was performed to investigate the quality characteristics, including sensory and physical properties, of hamburger patties added with spinach as a source of fiber. Hamburger patties were prepared with spinach at five different levels (5, 10, 15, 20, and 25%. Moisture contents of the groups with spinach were significantly higher than that of the control group. Crude fat and crude protein contents of the control group were higher than those of the group with spinach. Crude ash content of the control group was the lowest among the groups. No significant difference in pH was observed among the groups. The cooking loss rates of groups with spinach were significantly reduced compared to that of the control group. No significant difference in L value was observed among the groups. However, a value of the control group was higher than those of the groups with spinach. Otherwise, b value of the control group was lower than those of the groups with spinach. The hardness levels of the control groups were significantly higher than those of groups with spinach. In the quantitative descriptive analysis, green color and bitter taste of the groups with spinach were stronger than that of the control group. The preference levels for appearance of the groups with 10 to 15% spinach were higher than those of the other groups, including the control groups. Overall acceptabilities of the groups with 5 to 15% spinach were significantly higher than those of the other groups. In conclusion, spinach can increase the acceptability of hamburger patties, and 10 to 15% would appear to be the proper added amount.

Quality Characteristics of Abalone Porridge with Viscera (내장을 첨가한 전복죽의 품질 특성)

  • Lee, Kyung-A;Shin, Eun-Su;Lee, Hye-Kyung;Kim, Mi-Jung;Kim, Koth-Bong-Woo-Ri;Byun, Myung-Woo;Lee, Ju-Woon;Kim, Jae-Hun;Ahn, Dong-Hyun;Lyu, Eun-Soon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.1
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    • pp.103-108
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    • 2008
  • To develop an optimal composite recipe for a functional abalone porridge including abalone viscera, this study investigated the effects of added viscera on the physical, textural and sensory characteristics of the porridge. Several kinds of abalone porridge were prepared with 1%, 2%, 3%, 4%, or 5% of the viscera (w/w) and with round rice, half rice, or ground rice. pH of the porridge with half and ground rice decreased with increasing amounts of the viscera. TBARS value increased with increasing size of rice and increased with increasing amount of the viscera in the porridge with round and ground rice. Yellowness of the porridge increased significantly by the addition of the viscra. Among the four textural properties, consistency and firmness increased with increasing size of rice; in contrast, viscosity and cohesivness decreased with increasing size of rice. However, textural properties of the porridge were not significantly different by the addition of the viscera. In the sensory evaluation, sensory scores of the porridge with round and half rice were higher than with round rice for texture, taste and total. In conclusion, concerning overall sensory evaluation, round rice porridge with 2% viscera, half rice porridge with 3% viscera and ground rice porridge with 4% viscera showed the best results, implying that developing functional abalone porridge using the viscera may be worthy.

Effect of Processing Conditions on the Physical and Sensory Characteristics of Pork Cutlets (가공조건이 Pork Cutlet의 물리적 및 관능적 특성에 미치는 영향)

  • Kim Il-Suk;Min Joong-Seok;Lee Sang-Ok;Jang Aera;Kim Dong-Hoon;Jin Sang-Kuen;Lee Mooha
    • Food Science of Animal Resources
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    • v.24 no.4
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    • pp.319-325
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    • 2004
  • The objective of the present study was to investigate the effect of processing conditions on the physical and sensory properties of pork cutlet produced from chilled pork loin (T1), the cured and massaged chilled pork loin (T2), the cured and massaged frozen pork loin (T3), frozen pork loin (T4), massaged frozen pork loin (T5). Water holding capacity (WHC) of pork cutlets were not significantly different among the treatments. In chilled pork loin, WHC of T2 were slightly higher than that of T1. T4 showed the lowest WHC among all treatment group. In meat color, CIE L$\^$*/, a$\^$*/. b$\^$*/ values in chilled pork loin were not significantly different between T1 and T2. L$\^$*/ values of T3 and T5 were higher than that of T4. a$\^$*/ values were not significantly different among the all treatments. T3 produced through the curing and massaging treatment showed the highest tenderness in shear force (p< 0.001), while force value (kg/㎤) of T4 were the highest among all treatments. Separation ratio of wheat dough from pork cutlet was highest (p.<0.001) in T4. In triangle test, T1 : T3 combination was higher than that of other pairs. No differences in acceptability of sensory evaluation were observed among T1, T2, T3, and T5 groups, while the frozen pork showed the lowest (p<0.001) acceptability. In conclusion, pork cutlets from T4 with the curing and/or massaging process showed similar acceptance than those from chilled pork loins, and this treatments may contribute to promote the consumption of frozen pork loins.

Physicochemical and Sensory Properties of Baekseolgi Prepared with Different Combinations of Xylitol and Sucralose (자일리톨·수크랄로스 혼합 첨가 백설기의 이화학적·관능적 품질 특성)

  • Jo, Hyeri;Surh, Jeonghee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.9
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    • pp.1339-1346
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    • 2015
  • In a previous study, baekseolgi with xylitol or sucralose was comparable to baekseolgi with sugar in terms of all sensory characteristics. However, the hardness of sucralose baekseolgi increased considerably during storage while that of xylitol baekseolgi remained unchanged. To improve the physical limitations observed in sucralose baekseolgi, a combination of sucralose and xylitol were substituted for sugar when preparing baekseolgi (SL0~SL100, SLn; baekseolgi where sugar was replaced with n% sucralose and 100-n% xylitol based on relative sweetness to sugar). All SLn baekseolgi samples were not significantly different from sugar baekseolgi in terms of sensory properties. The moisture content was not different between sugar and xylitol baekseolgi (SL0), but decreased significantly as the amount of sucralose increased (P<0.01), which correlated with cohesiveness of baekseolgi. Texture profile analysis revealed that hardness of SLn baekseolgi increased without any noticeable change in moisture content after storage at $4^{\circ}C$ for 7 days. In addition, the hardness after storage was the highest in sucralose baekseolgi (SL100), which was comparatively lower in SL0~SL80 containing xylitol presumably due to the hygroscopic characteristics of xylitol. In particular, SL20 was found to be comparable to sugar baekseolgi in terms of moisture and cohesiveness during storage. The results showed that the combination of xylitol and sucralose could be a potential sugar substitute in terms of not only sensory characteristics but also physicochemical properties.

Analysis of the Playful Characteristic of Virtual Reality(VR) Games - Focusing on Huizinga and Caillois's Play Theory (VR(Virtual Reality) 게임의 놀이적 특성 분석 - 하위징아와 카이저의 놀이 이론을 중심으로)

  • Park, Man Su;Jin, Qian Xiong;Han, Dong Sub
    • The Journal of the Korea Contents Association
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    • v.18 no.8
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    • pp.148-156
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    • 2018
  • This study focuses on the play aspect of the existing digital games and VR games as part of a basic research for facilitating discussion on VR games. As a method for this research, the play aspect of digital games was classified based on the play theory by Johan Huizinga and Roger Caillois, followed by examination on the play characteristics of VR games according to the established classification. As a result, VR games share a significant portion of play characteristics with digital games. Nevertheless, in VR games the player is allowed unimpeded physical activity while having the HMD on and complete disconnection from the real world via new input/output devices. In the end, the transformation of play environment results in various sensory stimulation, and in turn influences the player's experiences in areas such as presence, immersion, emotional enjoyment and satisfaction. This study is expected to serve as an important indicator for studies on the characteristics of VR contents which is certain to develop in a wide range of directions in the future.

Effects of pH Adjustment and Sodium Chloride Addition on Quality Characteristics of Surimi Using Pork Leg (pH 조절 및 소금 첨가가 돼지 뒷다리부위를 이용한 수리미의 품질특성에 미치는 영향)

  • Jin, Sang-Keun;Kim, Il-Suk;Chung, Hyun-Jung;Cho, Ju-Hyun;Choi, Yeung-Joon;Lee, Jae-Ryong
    • Food Science of Animal Resources
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    • v.27 no.1
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    • pp.35-41
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    • 2007
  • This study was conducted to determine the effect of pH adjustment and addition of sodium chloride (NaCl) on quality characteristics of pork leg surimi. The pork leg surimi was manufactured with one of following pH 3.0 or pH 11.0 adjustment and contained 2% NaCl or not; C (Alaska pollack surimi, two times washing, 0% NaCl), T1 (pork leg surimi pH 3.0 adjustment, 0% NaCl), T2 (pork leg surimi, pH 3.0 adjustment, 2% NaCl), T3 (pork leg surimi, pH 11.0 adjustment 0% NaCl), T4 (pork leg surimi, pH 11.0 adjustment, 2% NaCl). The $L^*$ and W values was increased with increasing of pH value, but the $a^*$ and $b^*$ values lower. The W values were higher (p<0.05) as addition of NaCl, but $a^*$ and $b^*$ values were lower. In textural properties, the cohesiveness was increased with increasing of pH value, however with the exception of springiness all traits were higher (p<0.05) as addition of NaCl. The breaking force and gel strength was increased with increasing of pH value. The breaking force, gel strength and breaking force u deformation were higher as addition of NaCl, but shear force lower. In sensory evaluation, the tenderness was increased with increasing of pH value and all traits of sensory evaluation also were higher (p<0.05) as addition of NaCl. There were no differences in interaction of pH adjustment and without or with NaCl on color, textural properties, breaking force, deformation, gel strength, shear force and sensory evaluation of pork leg surimi. The color, textural and physical characteristics and sensory evaluation ot T2 and T4 were similar to treatment C. Therefore, the pH 11.0 and 2% NaCl addition on process of manufacture of pork leg surimi would be recommended.

Antioxidant activity and sensory characteristics of rice cookies containing dandelion complex powder (민들레복합분말 첨가 쌀 쿠키의 항산화적, 관능적 품질특성)

  • Byeon, Yang Soo;Ra, Ha Na;Kim, Hae Young
    • Korean Journal of Food Science and Technology
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    • v.49 no.2
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    • pp.173-180
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    • 2017
  • This study evaluated the characteristics of rice cookies with varying amounts (0, 250, 500, and 750 mg) of dandelion complex powder. Dandelion powder is considered a functional food with skin-moisturizing and atopic skin improvement effects by KFDA. Quality characteristics of AF343 and rice cookies were measured by determining antimicrobial activities, physical characteristics, sensory evaluation values, and antioxidant activities. An antibiotic susceptibility test of the powder showed positive activities in Escherichia coli (O157:H7), Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes. Rice cookie containing 250-500 mg powder showed significantly increased antioxidant activities compared to controls (p<0.05). However, sensory intensities between the two sample groups were not significantly different. Thus, rice cookies containing 250-500 mg dandelion complex powder were successfully developed to improve antioxidant and antimicrobial qualities. These products may attract the attention of health-conscious consumers in the highly competitive cookie industry.