• 동아시아식생활학회지
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• 제22권1호
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• pp.25-32
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• 2012

This study was conducted to evaluate the quality characteristics of Sulgidduk prepared with different amounts of Hasuo (Polygoni Multiflori Radix) powder. Proximate composition analysis showed that the moisture content, pH, acidity, and volume of Sulgidduk decreased with a rise in the level of added hasuo powder. The L-value decreased, while a and b values increased, with increasing amounts of hasuo powder. In mechanical evaluation of physical properties, hardness decreased while springiness, chewiness, cohesiveness, and brittleness increased with increasing hasuo powder content. Scanning election microscopy indicated that the number of air cells decreased as the ratio of hasuo powder increased. Sensory evaluation showed that moistness and springiness decreased significantly when the amounts of hasuo powder increased. The sample containing 30 g hasuo powder scored the highest for sweet taste, savory taste, springiness, chewiness, swallowing, and in overall acceptability scores. Next, the sample containing 60 g hasuo powder scored higher than control. The optimum concentration indicate that addition of 30~60 g hasuo powder to Sulgidduk resulted in highest quality.

• 한국식품조리과학회지
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• 제19권4호
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• pp.429-438
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• 2003

The optimization of Omija-pyun as a traditional dessert, with the most European taste and year round availability, was studied with regard to its texture. The response surface methodology was used to determine the optimal composition of Omija-pyun as a European style dessert. The texture, including the springiness, gumminess, cohesiveness, adhesiveness, hardness and chewiness, was measured using TPA parameters (TA-HD Texture Analyser, stable micro system, UK). The texture of Omija-pyun was influenced by pectin and sucrose to the first linear order. The properties of springiness and adhesiveness were influenced by pectin x pectin to the second quadratic order. No cross product effects between ingredients were found from the analysis. The maximum springiness was obtained with 42g of pectin, 450g of sucrose, 110g of glucose syrup and 4.8g of tartaric acid. The maximum chewiness was with 55g of pectin, 330g of sucrose, 140g of glucose syrup and 5.7g of tartaric acid. The maximum adhesiveness was achieved using 17g of pectin and 400g of sucrose. The gumminess and hardness increased with increasing pectin content, and a cross product effect was observed(Eds note: you said earlier that no cross product effects between the ingredients was found\ulcorner) between sucrose and glucose syrup.

• 동아시아식생활학회지
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• 제4권3호
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• pp.67-74
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• 1994

The sensory and instrumental characteristics of Jeung pyun made from varietal difference in physicochemical characteristics of rice grain were investigated to obtain the basis information for developing various rice cultivars adaptable to rice food processing. In sensory evaluation of Jeung pyun, aroma, springiness, and stickiness revealed significant difference between the rice cultivars. Acceptability of springiness was highly correlated with amylose content. And loaf volume of Jeung pyun was also highly correlated with the protein content of rice grain. In textural analysis, Jeung pyun made from the higher amylose content rice became harder during storage. Jeung pyun made from the lower alkali digestible rice showed the more sticky and elastic.

• 한국식품조리과학회지
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• 제26권3호
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• pp.281-289
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• 2010

This study was performed to provide basic data on sous-vided beef sirloin by comparing its water content, color, brightness, number of microorganism, mechanical quality characteristic test, and sensory test with a control group that was cooked using a traditional preparation method. There were no significant pH difference but water content, brightness, yellowness, and springiness were higher for the sous-vided beef sirloin, however, the sous-vided beef sirloin had less redness, hardness, and number of microorganism. Although sous-vided beef sirloin required a longer cooking time, it was softer and had a higher springiness. Generally, the sous-vided beef sirloin had a showed longer storage period and better evaluation than traditionally cooked beef sirloin in the sensory test. As a result, sous-vided beef sirloin is expected to have several merits over traditional preparation methods.

• 한국식품조리과학회지
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• 제17권5호
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• pp.426-430
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• 2001

This experiment was carried out to investigate the effects of adding corn flour on the quality of rice cakes. Rice-corn cakes were prepared by adding corn flour at 25%, 50% and 75%, and the quality characteristics were measured. In the expansion ratio, springiness and cohesiveness of rice-corn cakes, the 25% group(C-25) was the highest and the 75% group(C-75) was the lowest. The higher the ratio of adding corn flour was, the lower the expansion ratio, springiness and cohesiveness were. In the hardness and chewiness of rice-corn cakes, the 75 % group(C-75) was the highest and the 25% group(C-25) was the lowest. But in the taste, texture and overall acceptance of rice-corn cakes, the 50% group(C-50) was the best.

• 동아시아식생활학회지
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• 제9권4호
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• pp.452-460
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• 1999

This study was conducted in order to investigate the quality characteristics of Salku Pyun which was made by using mungbean, potato, sweet potato and corn starches. The pH of salku juice was 3.45 to 3.50 and the brix of that was 7.0%. The water content and water activity of salku pyun with potato starch was highest. The result of sensory evaluation showed that appearance, flavor, overall quality were highest in the Salku Pyun made with potato starch while texture, taste were highest in the Salku Pyun made with mungbean starch. Mechanical properties of salku pyun with mungbean starch was significantly higher in adhesiveness, hardness, chewiness. Texture of sensory evaluation were positively correlated with springiness, hardness, and chewiness of mechanical measurement. The factors which affect the overall quality on sensory evaluation were texture quality, taste quality, hardness, color and springiness.

• 동아시아식생활학회지
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• 제5권3호
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• pp.247-253
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• 1995

The objective of this study was to evaluate Toranbyung, according as the ingredients of Toranbyung were changed in various phases : firstly, mixing of taro with either rice flour or glutinous rice flour, and secondly, the amount of taro to be mixed with either rice flour or glutinous rice flour, The results were as follows; According to the sensory evaluation, Toranbyung made from glutinous rice flour and 4% taro ingredients met with the most favorable responses except flavor. In the case of Toranbyung made from rice flour, those made with 50% taro ingredients were most favored in taste, flavor, moisture, color, consistency and texture, With respect to the rheological properties of Toranbyung hardness, gumminess and springiness of Toraangyung made from glutinous rice flour were better. As the amount of taro increased, Toranbyung made from glutinous rice flour decreased in springiness, hardness, gumminess, and chewiness. As a result, Toranbyung made from glutinous rice flour and 40% taro ingredients and Toranbyung made from rice flour and 50% taro ingredients received the most favorable sensory evaluation.

• 한국식품조리과학회지
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• 제8권4호
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• pp.405-410
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• 1992

경단의 기준 조리법 설정을 위해 조리과정에서 품질특성에 영향을 미친다고 생각되는 주요 요인간의 상호작용으로 침수시간과 물의 온도, 침수기간과 물의 양, 첨가하는 물의 양과 물의 온도, 첨가하는 물의 양과 반죽횟수, 첨가하는 물의 양과 소금의 양으로 나타났다. 그중 침수시간과 물의 온도 및 물의 양과의 상호작용은 제I보에서 검토하였고 첨가하는 물의 양과 반죽횟수와의 상호작용은 제II보에서 검토하였다. 다음은 첨가하는 물의 양과 물의 온도와의 상호작용이 경단의 기호성과 Texture에 어떤 영 향을 미치는가를 관능검사와 기계적 측정에 의하여 검토하였는데 그 결과는 다음과 같다. 1. 경단 반죽시 첨가하는 물의 양과 물의 온도와의 상호작용에 대한 관능검사 결과에서는 첨가하는 물의 양이 25%일때는 첨가하는 물이 냉수, 온수인 것과 상관없이 Grain, Softness, Moistness, Overall quality 에서 다른 시료보다 좋게 평가되었다. 2. 경단을 반죽할때 첨가하는 물의 양과 물의 온도를 달리한 시료들의 기계적인 측정치를 분산분석한 결과 첨가하는 물의 양은 Adhesiveness, 물의 온도는 Hardness, Cohesiveness, Springiness, chewiness, 물의 양과 물의 온도와의 상호작용에서는 Springiness를 제외한 모든 항목에서 유의적인 차이를 보였다. 3. 관능검사결과 좋게 평가된 시료들의 기계측정결과는 대체로 Hardness, Gumminess가 작고 Springiness, Adhesiveness, Cohesiveness, Chewiness가 큰 수치를 나타냈다. 본 결과와 제I, 제II보에서의 결과를 요약하여 보면 12시간 침수한 찹쌀에 25%의 온수(8$0^{\circ}C$)를 첨가시켜 50회이상 반죽한 경단을 만드는 것이 바람직한 것을 알수 있다. 본 연구에서 검토한 요인 이외의 요인인 첨가하는 물의 양과 소금의 양과의 상호작용에 대해 연구가 더 있어야 할 것이다.

• 한국식품조리과학회지
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• 제24권6호
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• pp.882-890
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• 2008

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).

• 한국식품조리과학회지
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• 제28권6호
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• pp.703-709
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• 2012

Using market-selling rice flour, four rice wet noodles were prepared with three hydrocolloids: wheat flour, hydroxypropyl methyl cellulose (HPMC), and potato starch at different levels based on pre-test, and the physical and sensory properties of the noodles were measured and compared. The rice noodle with hydrocolloids showed much higher peak and final viscosity than wheat flour noodle (control). Rice noodle also showed higher hardness, cohesiveness and springiness than control in textural properties, however, the noodle with the highest hydrocolloids (wheat flour 15%, HPMC 12.5%, potato starch 17,5%) showed lowest cohesiveness and springiness values among samples. By sensory evaluation, the rice noodle with 15% wheat flour, 8.5% HPMC, 17.5% potato starch showed the highest scores in appearance, taste, texture and acceptability. HPMC in noodles seemed to influence on the noodle quality than potato starch or wheat flour. For making rice noodle, adequate level of hydrocolloids could improve noodle quality such as viscoelasticity, however, excess addition made the noodle coarse.