• Food Science and Biotechnology
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• v.15 no.6
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• pp.844-850
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• 2006

This study was designed to compare various quality characteristics, such as nutrient composition and physicochemical and sensory properties of freeze-concentrated milk made by a newly developed continuous multi-stage process with those of evaporated milk. The freeze concentration process reduced the water content up to 73%. Most of the physicochemical properties of evaporated milk were different from raw milk; however the freeze-concentrated milk showed little difference from the raw milk. The thiobarbituric acid value and free fatty acid concentrations were significantly greater in the evaporated milk than in the freeze-concentrated milk. Several effects on sensory characteristics, such as off-taste, were significantly stronger in the evaporated milk. Overall, this study indicates that the newly developed freeze concentration technique results in improved physicochemical and sensory properties, and has little effect on most nutrient levels when compared with the evaporation process. Further research is necessary to further elucidate the chemical and sensory properties of freeze-concentrated milk.

• The Korean Journal of Food And Nutrition
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• v.12 no.3
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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.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.757-762
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• 2014

The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.

• Korean Journal of Human Ecology
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• v.21 no.2
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• pp.363-375
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• 2012

The purpose of this study was to analyze the physiochemical properties of blackberry fruit beverage(BFB) and to develop a descriptive analysis procedure for evaluating the sensory characteristics of BFB. The amount of soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of BFB were determined. All BFB samples demonstrated significantly different physicochemical properties(p<.01). Ten highly trained panelists identified the following eleven sensory attributes in the BFB and defined by standardized terminology for each attribute; turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, throat hit, refreshing, as well as astringent grade for textural characteristics. There were significant differences in all the eleven sensory attributes of the BFB samples(p<.001). Descriptive terminology used in the BFB analysis was capable of classifying the sensory attributes of the BFB. Based on these results, the analysis method and sensory evaluation techniques used in this study could be reasonably applied to other fruit beverages for establishing similar physiochemical characteristic and descriptive sensory attributes.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.246-254
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• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.755-758
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• 1991

Kimchi was investigated with regard to the sensory properties depending on ethnic group and processing conditions, and to the relationship between its sensory attributes. Sensory panel scores of American in sourness, pungency and crunchiness were significantly higher than those of Korean. The opposite result was performed in sweetness. There were no significant differences between American and Korean in sensory properties of saltiness, hardness and toughness. Salt content in brine was significantly related to saltiness of kimchi at p<0.001. Sensory panel scores of saltiness in kimchi made with 10, 15 and 20% salt solution appeared to be 4.5, 5.8 and 7.1, respectively. Mean values of toughness were 5.7 at 3 days of aging and 4.5 at 10 days. There were no relationship among sensory properties between taste attributes and textural terms of kimchi.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.34-42
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• 2014

The study explores the sensory properties of Backsulgi prepared with dry non-glutinous rice flour sweetened with various sweeteners(sugar, honey, oligosaccharide, trehalos, erythritol and accesulfame K). Sensory attributes of Backsulgi were evaluated by quantitative descriptive analysis(QDA), PCA and PLSR. The QDA results revealed that the sample sweetened with trehalose showed highest value in dryness, and samples with accesulfame K, honey and erythriol had relatively high levels in moisture and springiness. Principle component analysis (PCA) results showed 78.89 % of the total variation with PC1 (54.92%) and PC2 (23.98%), respectively. The samples with accesulfame K(AF) and honey, which showed high values in moisture level, springiness and sweet taste, showed similar attributes which led to a positive direction of PC1. The correlation between the sensory attributes and consumer acceptance showed that the most important factors for high consumer acceptance were moistness, springiness, sweet taste and sweet flavor. Overall, the samples with accesulfame K(AF) had the closest position in the PLSR results with highest overall consumer satisfaction.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.309-316
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• 2013

Quality changes of cooked meat products are dependent upon cooking temperature and heating methods. Pork ham is the most preferred pork dish using pork hams in South Korea although it is not suited to various cooking methods because its low fat content does not provide desirable physiochemical and sensory properties to consumers. Therefore, the objective of this study was to evaluate the effect of four different cooking methods on pork legs by comparing Ocoo, Sous-vide, steaming, and boiling technique at $80^{\circ}C$ and $100^{\circ}C$. Ultimately, the most effective cooking method and temperature to improve the quality of cooked pork hams was investigated. As the results of texture analysis, the samples cooked using Ocoo and Sous-vide methods showed higher springiness and cohesiveness than those using steaming and boiling methods. For the sensory evaluation, participants liked the hardness, juiciness, chewiness, tenderness of the samples using the OC method, resulting in the highest overall acceptance rate. The results of this study showed that using Ocoo or Sous-Vide cooking methods can improve the quality of cooked pork hams in both physicochemical and sensory properties.

• Journal of the Korean Society of Clothing and Textiles
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• v.10 no.3
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• pp.9-16
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• 1986

In this research, we tested the fertile physical and the sensory properties and the handle of the domestic polyester fabrics were treated with the varying alkaline concentrations and temperatures were tested. The tests were conducted to determine the effects of the alkaline treatment on the changes of the physical and the sensory chrateristics of the domestic polyester fabrics. The results were as follows; 1. When treated with the varying alkaline concentrations from $7.5\%$ to $15\%$ at temperatures from $60^{\circ}C$ to $90^{\circ}C$, the weight decreasing phenomena were shown to as a linear equations increase in that range. 2. As the weight loss increased, the softness and the smoothness were increased but the fullness and the tightness were decreased. 3. The positive correlations were found between the sensory and the physical properties, and the fullness ana the tightness, while a negative correlation was found between softness and the smoothness. 4. The regression equations obtained by the sensory chrateristics related with the physical chracteristics were as follows ; Softness: y=84.01-0.74x Fullness : y=0.06+0.78x Smoothness: y=88.67-0.82x Tightness : y= 0.34+0.79x

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.337-345
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• 2007

The physiological and sensory properties of breads made from waxy black rice flour (WBRF) and wheat flour were investigated. The waxy black rice bread was manufactured with 10, 20, 30, or 40% waxy black rice flour(w/w). The bread volume decreased from 2,096.7 mL to 1,703.4 mL as the WBRF content increased from 0% to 40%. The lightness(L-values) decreased with increasing WBRF concentrations, and the redness value(a-values) increased. The yellowness(b-values) slightly decreased with increasing WBRF content. The textural characteristics of the bread c겨mb were influenced by additions of WBRF. The breads containing WBRF had decreases in hardness for the 10% and 20% WBRF groups, whereas increases in hardness were shown with the 40% addition of WBRF. The springiness decreased with increasing WBRF content. The gumminess and chewiness of the waxy black rice bread decreased at the 10% and 20% additions. In the sensory evaluation, sensory scores decreased with increasing WBRF content for the appearance, external color, crumb color and grain of the waxy black rice bread. Overall acceptability for the 10% and 20% WBRF additions did not differ significantly from the score of the control group.