• 한국식품조리과학회지
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• 제18권6호
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• pp.661-669
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• 2002

The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulei were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1993년도 Proceedings of International Conference for Agricultural Machinery and Process Engineering
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• pp.1340-1345
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• 1993

Five textural characteristics , epicarp strength, deformation , firmness , toughness and penetration time were calculated from force/deformation curves obtained by pressure testing tomato fruits. The fruits were harvested at either the mature-green or red maturity stages. The effects of changing the probe diameter and cross-head speed were investigated on force/deformation characteristics of tomatoes. It was confirmed that increasing of cross-head speed and probe diameter highly significantly effect all textural of the characteristics mentioned above , except epiarp strength of red tomatoes at 200 mm minute cross-head and penetration time of red and green tomatoes after 200mm minute and 100 mm minute cross-head respectively.

• 한국식품영양학회지
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• 제23권3호
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• pp.386-391
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• 2010

Sulgidduk samples containing control, 0.5, 1, 1.5 and 2% black ginseng extracts and a control were examined for moisture content, color, textural characteristics, and sensory qualities to determine the optimal ratio of black ginseng extracts in the formulation. The moisture content of sulgidduk added with black ginseng extracts was 37~40%. Additionally, the lightness decreased and the redness and the yellowness increased as the black ginseng extracts content increased. Hardness, springiness, gumminess and chewiness increase with the addition of black ginseng extracts. however, adhesiveness did not differ significantly among the groups. Sulgidduk containing 1% black ginseng extracts received the highest scores for color, flavor, texture and overall preference. Based on the above results of sensory and texture analyses, sulgidduk containing 1% black ginseng extracts had the highest quality for commercialization.

• 한국식품조리과학회지
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• 제17권5호
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• pp.523-532
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• 2001

The Purpose of this study was to investigate the sensory and mechanical characteristics of Chicksulgi by adding arrowroot flour In the sensory evaluation of Chicksulgi, the acceptance for the color, flavor and overall quality was the best when 5% arrowroot flour was added. As a result of textural analysis, the springness, chewiness, gumminess, and hardness of Chicksulgi were decreased with the increase of added arrowroot flour. The more arrowroot flour was added, the redness and yellowness of Chicksulgi were increased. The moisture content of 5% arrowroot flour-added Chicksulgi was higher than that of 15% arrowroot flour.

• 한국식품저장유통학회지
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• 제30권3호
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• pp.405-418
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• 2023

The aim of this research was to study the feasibility of the defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes in mayonnaise formulation. In this research, DWGF was used at different levels (0, 25, 75 and 100%) alone or in combination with the XG (0.2%) as egg substitutes. The effects of these substitutions on the stability, textural and rheological characteristics of mayonnaise were investigated. According to the results, DWGF can be used as an egg yolk substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved the stability, textural and rheological properties. Mayonnaise with 100% egg yolk replacement showed the hardest structure, while the lowest firmness value was obtained in the control containing 100% egg yolk. Also, the highest adhesiveness value occurred in the sample with 100% DWGF. The thixotropic behavior was observed for all investigated mayonnaise samples over the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the highest content of consistency coefficient value was observed in the sample with 100% DWGF and 0.2% XG. Therefore, it can be concluded that low-cholesterol mayonnaise with proper stability, textural and rheological characteristics are achievable by applying of the desirable combination of DWGF and XG.

• 한국축산식품학회지
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• 제33권2호
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• pp.221-228
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• 2013

This study was performed to evaluate the effects of various levels of mungbean flour (MF) (0-2.4%) on the quality characteristics of pork model sausages (PMS) in experiment 1 and also select the optimum level of MF to enhance the water retention and gelling properties of low-salt PMS (LSPMS) with or without microbial transglutaminase (MTGase) in experiment 2. In experiment 1, the addition of MF did not affect pH, chemical compositions (fat and moisture contents), color values, and functional properties (expressible moisture, EM (%) and cooking yield, CY (%)) of PMS. However, the addition of MF increased the chewiness of PMS and hardness if the mungbean flour at the level of more than 1.2% was incorporated. Since the interaction between the microbial transglutaminase (MTGase) treatment and MF level was not significant (p>0.05), data were pooled by different factors (MTGase treatment and MF level) in experiment 2. MF improved the water binding ability and textural springiness of LSPMS. On the other hand, MTGase treatment decreased the pH and cooking yield (%) of LSPMS, but increased most textural properties. In conclusion, the addition of MF could enhance the water retention and textural properties of PMS and LSPMS, regardless of MTGase, when it was added to over 1.2%. Based on these results, mungbean protein may interact with MTGase on the low-salt comminuted meat systems. Therefore, further study might be needed to understand the mechanisms of interaction between MTGase and functional components induced from MF.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.942-949
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• 2005

쌀전분겔의 매트릭스와 구조를 안정화하고 텍스쳐 특성을 개선하기 위하여 멥쌀전분에 다양한 검물질을 혼합하여 겔을 제조하여 형태적, 텍스쳐 특성, 냉동-해동 안정성을 비교하였다. 검물질을 첨가하면 종류에 따라 다르나 쌀전분겔을 조밀하고 균일하여 안정된 매트릭스 갖게 할 수 있었으며 겔란검과 알긴이 효과적이었다. 쌀전분/검질 혼합 겔의 텍스쳐 특성도 검질에 따라 달랐으며 겔란검은 단단하고 알긴은 부드러운 겔을 형성하였다. X-선 회절도에 의하면 쌀전분겔은 V형의 결정형을 나타내며 검을 첨가하였을 때 $2\theta$ = $20^{o}$의 피크가 낮아졌다. 냉동-해동 안정성도 검물질을 혼합하였을 때 증가하였으며 겔란검과 알긴을 첨가한 쌀전분겔이 바람직 하였다.

• 한국식생활문화학회지
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• 제34권3호
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• pp.343-352
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• 2019

The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.

• 한국식품조리과학회지
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• 제22권2호
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• pp.244-249
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• 2006

밀가루의 10%, 20%, 30%를 청국장으로 대체한 카스테라를 제조하여 이화학적 특성, 텍스처 특성, 관능적 특성을 검토하였다. 청국장 첨가는 카스테라의 비용적과 팽화율을 감소시켰는데 청국장 사용량이 많아질수록 비용적과 팽화율은 더 낮아져 30% 청국장 사용 카스테라의 비용적과 팽화율이 가장 낮았다. 또한 청국장 사용 카스테라는 밀가루만 사용한 대조군 카스테라에 비해 수분함량은 낮아지고 단백질함량은 증가하였는데 30% 청국장 사용 카스테라는 가장 낮은 수분함량과 가장 높은 단백질 함량을 나타내었다. 카스테라의 내부 색도는 청국장 첨가시 명도가 낮아졌으며 청국장 첨가량이 많아질수록 더욱 낮아졌다. 카스테라의 견고성은 20%, 30% 청국장 사용 카스테라가 다른 카스테라에 비해 높았다. 관능검사 결과 청국장 사용 카스테라의 표면 및 내부의 색은 대조군 카스테라에 비해 진했다. 20%, 30% 청국장 사용 카스테라는 다른 카스테라에 비해 단 향미는 약하고 고소한 향미는 강했으며 더 무겁고 덜 부드럽게 느껴졌다. 카스테라의 전반적인 수용도는 청국장 첨가에 의해 감소되지 않아 전반적인 수용도를 고려할 때 밀가루의 30%를 청국장으로 대체 가능한 것으로 생각된다.

• 한국식품조리과학회지
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• 제33권2호
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• pp.148-154
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• 2017

Purpose: Frozen Korean traditional rice cakes (Sulgitteok and Garaetteok) were evaluated different conditions ($-20^{\circ}C$ and $-10^{\circ}C$) freezing (magnetic resonance quick freezing and air blast freezing) to study differences in quality characteristics. Methods: Experiments analyze Korean rice cakes for water content, water activity, color, textural properties, and sensory characteristics. Results: Moisture content showed high value at $-20^{\circ}C$ freezing regardless of freezing method. Water activity was higher at $-20^{\circ}C$ than $-10^{\circ}C$, and water activity higher magnetic resonance quick freezing than air blast freezing. The lightness values were higher $-20^{\circ}C$ freezing temperature compare to $-10^{\circ}C$ freezing temperature. Hardness and chewiness were the lowest $-20^{\circ}C$ magnetic resonance quick freezing. sensory evaluation both Sulgitteok and Garaetteok showed better overall acceptability at $-20^{\circ}C$ magnetic resonance quick freezing. Conclusion: Therefore, the $-20^{\circ}C$ magnetic resonance quick freezing method resulted in favorable textural properties and sensory characteristics.