• Title/Summary/Keyword: sensory and physical characteristics

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Quality Characteristics of Sourdough Breads Added with Red Koji Rice Sourdough Powder (분말화한 홍국 Sourdough를 첨가한 Sourdough Bread의 품질 특성)

  • Lee, Jae-Hoon;Kwak, Eun-Jung;Lee, Young-Soon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.3
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    • pp.333-341
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    • 2008
  • The objective of this study was to investigate the physical characteristics of sourdough starter containing red koji rice (SD1: 0%, SD2: 10%, SD3: 20% and SD4: 40%) and to compare the quality characteristics of sourdough breads containing 10% red koji rice powder with those of sourdough bread containing with vollsauer powder (VPB) and white wheat bread (WWB) prepared with starter SD1. The activity of ${\beta}$-amylase increased with increasing amount of red koji rice. Organic acids of sourdough starter with red koji rice (SD2, SD3 and SD4) were higher than that of sourdough starter SD1. The peak time, peak value width of tail, pH, and L value were high in WWB, while the proofing power and a and b values of WWB were lower than those of VPB and sourdough bread containing SD1 (SPB1), SD2 (SPB2), SD3 (SPB3), or SD4 (SPB4). The lowest pH, baking loss, and specific volume were observed with the VPB. The baking loss of SPB4 (sourdough bread containing SD4) was the highest (13.01%). Overall, hardness and springiness were low in sourdough bread containing red koji rice powder, whereas sourness and off-flavor were higher than in VPB. Results of specific volumes, hardness and sensory evaluation indicated that the addition of 10% red koji rice powder to sourdough starter can improve the quality characteristics of the sourdough bread.

Physical and Sensory Characteristics of Bread Prepared by Substituting Sugar with Yacon Concentrate (설탕을 야콘 농축액으로 대체하여 제조한 빵의 물리적 및 관능적 특성)

  • Kim, Won-Mo;Kim, Mi-Kyung;Byun, Myung-Woo;Lee, Gyu-Hee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.9
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    • pp.1288-1293
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    • 2012
  • Yacon (Smallanthus sonchifolius) contains high amounts of fructooligosaccharides and has been known to promote health of the intestinal tract and to have anti-oxidative and anti-cancer activities. Yacon concentrates were added to make five different pan breads, each with the addition 0% (YE 0), 25% (YE 25), 50% (YE 50), 75% (YE 75), and 100% (YE 100) of yacon concentrates instead of sugar. The higher the yacon concentration in the dough, the more time was needed for the dough to rise. Higher yacon concentration also affected the color of the bread by lowering the L-value and raising the a and b values. The hardness and chewiness of the bread significantly decreased with increasing yacon concentration, while cohesiveness increased. In the bread sensory evaluation, the intensity of crust color, crumb color, yacon flavor, sweetness, yacon taste, moistness, and residual mouth feel were increased with increasing yacon concentrates, while the uniformity of crumb pores slightly decreased. The consumer acceptance of taste, flavor, texture, and overall acceptance were increased with increasing yacon concentrations. As a conclusion, the substitution of yacon concentrates for sugar improved bread quality and increased consumer acceptance.

Comparison of Fall Cultivars of Chinese Cabbage for Kimchi Preparation (가을 김장배추 품종별 김치 가공적성의 비교)

  • Lee, In-Seon;Park, Wan-Soo;Koo, Young-Jo;Kang, Kook-Hee
    • Korean Journal of Food Science and Technology
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    • v.26 no.3
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    • pp.226-230
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    • 1994
  • In order to compare fall cultivars of Chinese cabbage for kimchi preparation, their physicochemical and organoleptic properties during kimchi fermentation were investigated. When physical characteristics of ten fall cabbage cultivars were compared, `Olympic' had the heaviest average weight and `Chungsan' was the longest in total length. They were also analyzed chemically and compared on water content, vitamin C and reducing sugars. `Noranmat' had the highest water content and `Chungsan' had the highest contents of vitamin C and reducing sugar. Kimchi samples prepared with each fall cultivar were fermented at $4^{\circ}C$ for $40^{\circ}C$ Says, of which pHs and total acid contents were measured and sensory characteristics were compared. Their pHs of `Lipdong' and `Taebok' were lowered most slowly and their pHs of all cultivars were lowered to less than pH 4.0 after the storage of 40 days. Their total acid contents of most cultivars were ranged from 0.55 to 0.59% after the same period. It was shown from the result of sensory eva uation that `Karaksin-1' and `Olympic' were considered to be the best among fall cultivars of Crinese cabbage for kimchi preparation.

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Characteristics of Curd Yogurt from Milk Added with Maesil (Prunus mume) (매실(Prunus mume)을 첨가한 호상요구르트의 품질 특성)

  • Lee, Eun-Hee;Nam, Eun-Sook;Park, Shin-In
    • Korean Journal of Food Science and Technology
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    • v.34 no.3
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    • pp.419-424
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    • 2002
  • Characteristics of curd yogurt containing maesil extract and flesh, and mixed cultures of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus, and L. casei) were investigated redundant. The results of sensory evaluation of curd yogurts containing maseil indicated that color, odor, taste, flesh amount, aftertaste, and overall acceptability of the 3% maesil extract crud yogurt added with 20% maesil flesh showed higher preference than others. The contents of free fatty acid and citric acid of curd yogurts added with 3% maesil extract were higher than the specify sample. The Hunter L (brightness) value of curd yogurt added with 3% maesil extract was not significantly different from the control curd yogurt, while the Hunter a (redness) and Hunter b (yellowness) values were higher. The hardness, adhesiveness, and gumminess of 3% maesil extract curd yogurts added with 20% maesil flesh were higher than others.

Adding Effect of Lotus Leaf Extract on the Quality of Beef Jerky (우육포의 품질에 영향을 미치는 연잎추출물 첨가효과)

  • Park, Kyung-Sook;Lee, Jae-Sang;Park, Hyun-Suk;Choi, Young-Joon;Park, Sung-Suk;Jung, In-Chul
    • Korean journal of food and cookery science
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    • v.30 no.4
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    • pp.394-401
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    • 2014
  • This study was carried out in order to investigate the effects of lotus leaf extracts on the quality characteristics of beef jerky, such as chemical composition, free amino acid, Hunter's color, physical properties, water activity, pH, TBARS value, VBN content, total bacterial count and sensory score. According to the results, there were no significant differences in moisture, protein, fat, ash, L-value, b-value, hardness, springiness, cohesiveness, gumminess, chewiness, water activity, pH, flavor, taste, texture, juiciness and overall acceptability. Total free amino acid content was highest in T0 and, lowest in T3 (p<0.05). The a-value was highest in T3 (p<0.05). The TBARS value and total bacterial count of T2 and T3 were significantly lower than those of T0 and T1 (p<0.05). The VBN content was lowest in T3 (p<0.05) and the sensory color was highest in T3 (p<0.05).

Quality characteristics of brown rice boiled with medicinal herbs extract for diabetes prevention (당뇨병 예방을 위하여 한약재 추출액으로 제조한 현미밥의 품질특성)

  • Yang, Kyung-Mi;Park, Jung-Ran;Hwang, Su-Jung
    • Food Science and Preservation
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    • v.21 no.1
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    • pp.55-61
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    • 2014
  • This study was to investigate the quality characteristics of brown rice mixed with white rice and boiled in hydrothermal extract of the medicinal herbs which was effective for diabetes in order to suggest a way of taking the rice everyday in Korean dietary life. The moisture content of the cooked rice was decreased with an increase of brown rice addition. The moisture content was same at Herbs extract ($H_2$). The physical properties of Herbs extract ($H_1$)and Herbs extract ($H_2$) showed a similar tendency. The hardness of the control, 100% of white rice, was lowest. The hardness was increased with increase of brown rice addition. The springiness, cohesiveness and gumminess tended to be decreased with increase of brown rice addition, while the chewiness was increased with increase of brown rice addition. In chromaticity, $H_1$ and $H_2$ revealed a similar trend. The color value L was decreased with increase of brown rice addition. The value a was decreased with increase of brown rice amount. On the contrary, the value b was increased with increase of brown rice amount. In the sensory test result of the cooked rice by using $H_1$, the appearance, taste, texture and the overall preference exhibited a tendency to decreased with increase of brown rice addition. The incase was similar to the rice cooked with $H_2$ and the overall preference showed a similar tendency, being highest at the sample added with 30% of brown rice.

Comparison of quality characteristics of Platycodon grandiflorum according to steaming and fermentation (증숙 및 발효에 따른 도라지의 품질특성 비교)

  • Kim, So-Young;Lee, Ye-Jin;Park, Dong-Sik;Kim, Haeng-Ran;Cho, Yong Sik
    • Food Science and Preservation
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    • v.22 no.6
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    • pp.851-858
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    • 2015
  • This study was designed to improve the sensory characteristics and mitigate the bitter taste of Platycodon gradiflorum. It was aimed at investigating the qualitative properties of fermented P. gradiflorum after repeated steaming and drying treatments. P. gradiflorum was heated for 2 hr at $95^{\circ}C$, being the first and third treatments compared afterwards. Lactobacillus plantarum, at a concentration of 10%, was used as starter culture. As a result, the third steaming process and the addition of starter improved the physical and chemical properties of P. gradiflorum i.e., crude saponin and total polyphenol contents increased significantly. Moreover, P. gradiflorum steamed three times and fermented by L. plantarum showed the higher overall preference score. Our results indicated that the three-time steaming and drying was an effective manufacturing process for the production of high-quality fermented P. gradiflorum. Lactic acid-fermented P. gradiflorum also could have a potential use as a valuable resource for the development of functional products.

The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking

  • Triyannanto, Endy;Febrisiantosa, Andi;Kusumaningrum, Annisa;Amri, Aldicky Faizal;Fauziah, Safna;Sulistyono, Eki Prilla;Dewandaru, Bayu Murti;Nurhikmat, Asep;Susanto, Agus
    • Food Science of Animal Resources
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    • v.42 no.4
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    • pp.557-565
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    • 2022
  • The purpose of this research was to examine the effectiveness of pre-cooking treatments on the quality characteristics of ready-to-eat (RTE) empal gentong. Raw beef meat was pre-cooked in water bath at 90℃ for 0 min (C), 10 min (T1), 20 min (T2), and 30 min (T3) prior to retorting process at 121℃ and pressure at 70,000 Pa. Results showed that pre-cooking treatments in all treated samples could reduce fat contents in empal gentong's meat by 0.02% (T1), 0.28% (T2), and 1.13% (T3) respectively. Highest precooking time tends to increase the pH and CIE a* values. However, CIE b* values, water holding capacity, and sensory analysis were not affected by pre-cooking duration which must have been affected by sterilization process after pre-cooking. In conclusion, pre-cooking treatment before sterilization in producing empal gentong is a probable technique to reduce its fat content and improve its physical quality. A specific treatment at 90℃ for 10 min is recommended to achieve optimum quality of RTE empal gentong's meat.

Effect of Carrot Powder on Anti-Oxidative and Quality Characteristics of Perilla-Dasik (당근가루를 첨가한 들깨다식의 품질 특성 연구)

  • Han, Jung-Ah;Jin, Ha-Kyung;Bi, Hai Xiang
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.12
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    • pp.1832-1838
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    • 2015
  • Carrot powder was added at different levels (0, 5, 10, 15, and 20%) to Perilla-Dasik, and its effects on the physical and antioxidant properties of Dasik were measured. For texture characteristics, hardness, cohesiveness, and chewiness of Dasik slightly increased as carrot powder content increased. For color properties, both $a^*$ (redness) and $b^*$ (yellowness) values increased as carrot powder content increased. Anti-oxidative effects, as measured by acid value, peroxide value, and free radical scavenging activity, were greater in samples containing carrot powder compared to control. In the sensory test, Dasik with carrot powder was more preferred than control (without carrot powder). Based on these results, 20% addition of carrot powder in the formulation was the most acceptable for Dasik.

Effects of Size Illusion According to Distance Information Restriction on Time Perception (거리 정보 제한에 따른 크기 착시가 시간 지각에 미치는 영향)

  • Kim, Min-Kyu;Lee, Won-Seob;Kim, Shin-Woo;Li, Hyung-Chul O.
    • Science of Emotion and Sensibility
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    • v.25 no.1
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    • pp.79-90
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    • 2022
  • IThe perception of sub-second duration through the visual sensory system is affected by non-temporal characteristics (factors other than the duration of the stimulus). However, studies have shown that if distance information is abundant and size constancy maintained, the duration of the target is constantly perceived. The current study examined the relationship between size and time perception constancy in a three-dimensional environment with limited distance information. A device was constructed to limit the participants' bilateral and monocular cues. This prevented participants from maintaining size constancy, resulting in size illusions that could not accurately perceive physical size. In Experiment 1, the size of the physical stimulus of reference and test stimuli were the same at all viewing distances. The results suggest that, despite the same physical size, stimuli with close observations were perceived to be greater and lasted longer. In Experiment 2, the retinal size of the reference stimuli and test stimuli was controlled equally at all viewing distances. As a result, although the physical size of the stimuli increased as the observation increased, the perceived size of all the stimuli was the same. Therefore, the duration of the target was constantly perceived at all viewing distances. The results of this study demonstrate that even when distance information is limited, time perception is affected by the perceived size of the object. It also suggests that when rich distance information exists, the duration of the object can be constantly perceived even if the observation distance varies.