• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.559-565
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• 1999

This study investigated the effects of tangsuyuk batter ingredients on sensory. The optimal condition was evaluated by using RSM(response surface methodology). Five ingredients(wheat flour, corn starch, sodium bicarbonate, alum, water) were used as independent variables, coding 36 experimental trials. The resulting sensory scores(flavor, fracture, color, overall acceptability) were used as dependent variables. Each dependent variable showed significant differences(p<0.05). When the amount of sodium bicarbonate was increased, the sensory scores for flavor and fracture also increased. Sensory scores for color also increased when the amount of sodium bicarbonate was increased and the amount of alum decreased. Overall acceptability scored higher when the amount of sodium bicarbonate was increased. This is therefore indicates that sodium bicarbonate is likely a very important ingredient in the batter. The effects of each ingredient on sensory were thus investigated. The optimum ratios of wheat flour, corn starch, sodium bicarbonate, alum and water were predicted to be 27.55%, 19.34%, 0.27%, 0.19% and 52.65% respectively.

• Molecules and Cells
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• v.20 no.3
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• pp.315-324
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• 2005

Pain is an unpleasant sensation experienced when tissues are damaged. Thus, pain sensation in some way protects body from imminent threat or injury. Peripheral sensory nerves innervated to peripheral tissues initially respond to multiple forms of noxious or strong stimuli, such as heat, mechanical and chemical stimuli. In response to these stimuli, electrical signals for conducting the nociceptive neural signals through axons are generated. These action potentials are then conveyed to specific areas in the spinal cord and in the brain. Sensory afferent fibers are heterogeneous in many aspects. For example, sensory nerves are classified as $A{\alpha}$, $-{\beta}$, $-{\delta}$ and C-fibers according to their diameter and degree of myelination. It is widely accepted that small sensory fibers tend to respond to vigorous or noxious stimuli and related to nociception. Thus these fibers are specifically called nociceptors. Most of nociceptors respond to noxious mechanical stimuli and heat. In addition, these sensory fibers also respond to chemical stimuli [Davis et al. (1993)] such as capsaicin. Thus, nociceptors are considered polymodal. Recent advance in research on ion channels in sensory neurons reveals molecular mechanisms underlying how various types of stimuli can be transduced to neural signals transmitted to the brain for pain perception. In particular, electrophysiological studies on ion channels characterize biophysical properties of ion channels in sensory neurons. Furthermore, molecular biology leads to identification of genetic structures as well as molecular properties of ion channels in sensory neurons. These ion channels are expressed in axon terminals as well as in cell soma. When these channels are activated, inward currents or outward currents are generated, which will lead to depolarization or hyperpolarization of the membrane causing increased or decreased excitability of sensory neurons. In order to depolarize the membrane of nerve terminals, either inward currents should be generated or outward currents should be inhibited. So far, many cationic channels that are responsible for the excitation of sensory neurons are introduced recently. Activation of these channels in sensory neurons is evidently critical to the generation of nociceptive signals. The main channels responsible for inward membrane currents in nociceptors are voltage-activated sodium and calcium channels, while outward current is carried mainly by potassium ions. In addition, activation of non-selective cation channels is also responsible for the excitation of sensory neurons. Thus, excitability of neurons can be controlled by regulating expression or by modulating activity of these channels.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.1
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• pp.64-71
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• 2003

Physicochemical and sensory characteristics of Kakdugi substituted red pepper powder with red paprika powder during fermentation at 1$0^{\circ}C$ were compared with those of the control. The fermentation patterns of two Kimchies were similar. While the pH and the acidity of the control were 3.88 and 0.691%(as lactic acid), respectively, those of paprika, 3.85 and 0.690%(as lactic acid), respectively on the 10th day of fermentation, which is the optimal ripe time. Reducing sugar content and Lactobacilli number of paprika Kakdugi were higher than those of the control. The hardness and fracturability of Kakdugi radish were not significantly different from those of the control during fermentation. The Hunter color L, a and b values of both Kakdugies increased gradually until l0th day and then decreased. The a and ASTA value of paprika Kakdugi was higher than that of control, which is consistent with the results of sensory evaluation. Capsaicin and dihydrocapsaicin analyzed by HPLC were not detected in paprika Kakdugi. Sensory evaluation (unstructured scale, 10 points) showed the score of hot taste f3r paprika Kakdugi was lower than that of the control(p<0.05), whereas the score of over-all acceptabillity for paprika Kakdugi(8.0) was higher than those of control(6.1).

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1083-1090
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• 2009

Fermentation of wort was investigated with an ultimate goal to develop a fermented beverage rich in prebiotics and functional ingredients as well as desirable in flavors. Wort was fermented with Leuconostoc citreum HJ-P4 originated from kimchi and subjected to sensory descriptive analysis. L. citreum HJ-P4 produced various organic acids (e.g., lactic acid, acetic acid) as well as functional sugars (e.g., mannitol, panose) during wort fermentation. The concentration and ratio of lactic acid and acetic acid were significantly influenced by roasting conditions of malts used for wort preparation and aeration conditions during fermentation. The concentration of mannitol and panose varied depending on the sucrose content of wort and aeration conditions. Sensory characteristics of the fermented worts were clearly differentiated according to the roasting conditions of malts used for wort preparation and aeration conditions during fermentation. These results indicate that metabolite concentration of fermented wort and its sensory properties can be manipulated with roasting conditions of malts and fermentation conditions.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.315-321
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• 1992

This investigation was undertaken for me purpose of studying me sensory and textural properties of Julpyun (Korean traditional rice cake) made by various soaking time (1, 4, 6, 8, and 12 hours) of rice during storage at room temperature. The storage periods were 2, 4, 6, and 10 hours. Sensory evaluation was done by a panel of 12 judges majoring in food and nutrition. The luation was repeated 3 times. Objective evaluation was done by rheometer and color difference meter. As a result of me sensory evaluation for Julpyun made by various soaking time and storage periods, mere were significant differences (p<0.001) in most of characteristics between soaking time and storage periods. Julpyun made by soaking time for 12 hours showed the most favorite tendency during storage periods. The result of textural properties measured by rheometer showed similar trend to those of sensory evaluation. By me color difference meter, L (lightness) value were increased by increasing the soaking time. There were significant differences (p<0.001) between me samples.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.211-221
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• 2016

Purpose: This study was conducted to investigate the physical and sensory properties of seasoned powders utilizing tomato. Methods: Tests of salted tomato powder were performed for the physiochemical properties (moisture content, pH value, titratable acidity, color value, salinity content, and solubility content), sensory characteristics and sensory preference. Results: Moisture content of salted tomato powder containing fully ripened tomato (RT) was higher than that of salted tomato powder containing cherry tomato (CT), with the exception of CT 10%. The pH values of RT was relatively high and increased salt addition increased the pH as well. The titratable acidity was opposite the result of pH measurement. The color values of RT was higher than that of CT for the L, a, and b values. The salt content of RT was higher than that of CT. RT 10% showed the highest dissolution followed by CT 10%. In addition, the sensory preference for CT 10% was the highest, with the best scores for appearance and taste. Conclusion: It was concluded that 10% salt addition is the most suitable sensually for the manufacture of salted tomato powder.

• Journal of Ginseng Research
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• v.20 no.3
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• pp.307-317
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• 1996

This study was undertaken to examine the effects of fresh ginseng addition on the chemical and sensory properties of dongchimi juice fermented under various conditions. The contents of free sugars in dongchimi juice during fermentation increased at the initial stage, but decreased at the palatable stage and then increased again thereafter. Free sugars were higher in dongchlml juice with 4% of ginseng addition than with Soye ginseng and without ginseng addition. Analyses of organic acid contents showed that all three groups contained relatively high amounts of citric, lactic and malic acids. It was also found that, as fermentation progressed, the amounts of tactic and acetic acids in- creased, while that of malic acid decreased at the palatable stage and increased again thereafter. Total saponins were highest in dongchimi juice fermented at 4$^{\circ}C$ with 4% of ginseng addition and panax atrlol ginsenosldes were found more than panaxadiol ginsenosides in dongchimi juice The results of sensory evaluation revealed that dongchimi juice prepared with the addition of $4^{\circ}C$ and 4% ginseng was lower in sour taste and moldy off flavor than the control, thus scoring high In total acceptability. Dongchimi juice with 4% of ginseng addition was best in most sensory characteristics.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.12
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• pp.1991-1998
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• 2020

Objective: This study aimed to evaluate and compare the effects of three different diets on the fatty acids (FA) profile and sensory properties of a characteristic Italian fresh cheese: Pecorino "Primo Sale" (PS). Methods: Fifty-four sheep were divided into three feeding groups: total mixed ration (TMR) enriched with extruded linseed (TL), control diet with TMR without any integration (TC), and pasture (P). During cheese production, six cheeses per experimental group were produced each week, stored for 10 days at 4℃, and then analyzed for chemical composition, FA profile, and sensory properties. Results: Saturated fatty acids (SFA) were significantly higher in PS from group TC (82.11%) than in cheese from other two groups (P 75.48% and TL 66.83%). TL and P groups presented higher values of polyunsaturated fatty acids, 4.35 and 3.65%, respectively, than that of TC group (2.31%). The lowest SFA/unsaturated fatty acid ratio was found in TL and P groups, while the highest was found in the TC group. Vaccenic acid and conjugated linoleic acid (CLA) were higher in group P (p<0.05) than in groups L and TC. Sensory properties of cheese from group P received the highest scores for odor intensity and friability, while control group had a greater chewing consistency. Overall, all cheeses received good scores for acceptability. Conclusion: In conclusion, this study showed how the integration of extruded linseed improved the FA profile of fresh pecorino cheese PS preserving its sensory properties. Levels of CLA in the PS group achieved using this approach was not higher than that in a grazing diet. Cheeses from groups P and L contained a higher value of FA, with nutritional implications for humans, when compared with un-supplemented diet. Linseed may be a good feeding strategy when pasture is not available.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.120-127
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• 2004

This study was conducted to evaluate quality characteristics of noodles when different concentrations of chlorella extract powder were added to the wheat flour. The characteristics of noodle including cooking properties, color, mechanical texture properties, and sensory properties were determined. The noodles containing chlorella extract powder exhibited higher values in cooked weight, volume, moisture absorption, and cooking loss. When the amount of chlorella extract powder increased, the Hunter L(lightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. From the textural properties measured by texture analyzer, the noodles with chlorella extract powder were significantly lower in hardness, cohesiveness, springiness, gumminess, and chewiness than those of 100％ wheat noodle. The results of sensory evaluation of cooked noodles containing chlorella extract powder indicated that the cooked noodle with 1.5％ chlorella extract powder showed the highest value. Based on cooking properties and sensory evaluation, chlorella extract powder up to 1.5％ could be substituted for wheat flour to improve the noodle quality.

• Preventive Nutrition and Food Science
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• v.18 no.1
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• pp.45-49
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• 2013

This study was carried out to determine a possibility of adding Corni fructus extract (CFE) into yogurt for improving the neutraceutical properties of yogurt and the effects of adding CFE (2~6%, v/v) on the physicochemical and sensory properties of the products during a 15-day storage period at $4^{\circ}C$. Incorporation of CFE into the yogurt samples resulted in a significant pH reduction and a significant increase in titratable acidity. When evaluating the color of the yogurt, the $L^*$-values were not significantly influenced by CFE supplementation; however, the $a^*$- and $b^*$-values significantly increased with the addition of CFE during storage. The power law and Casson models were applied to assess the flow behavior of CFE-added yogurt samples. The magnitudes of apparent viscosity (${\eta}_{a,100}$), consistency index (K), and yield stress (${\sigma}_{oc}$) for 4~6% CFE yogurt samples were significantly greater than those for the control, indicating that CFE can be used as a thickening agent for yogurt. The sensory test revealed that addition of CFE (2~4%) to yogurt did not significantly affect the overall scores, but the overall preference score for 6% CFE yogurt was significantly decreased. Based on the data obtained from the present study, we concluded that the concentrations (2~4%) of CFE could be used to produce a CFE-added yogurt without the significantly adverse effects on the physicochemical and sensory properties.