• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.6
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• pp.405-412
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• 1991

Whitefish(Coregonus clupeaformis) and Burbot(Lota iota) muscle was filleted, treated with dipotassium phosphate(pH 8.0) by means of high pressure injection method, and finally stored at $-l2^{\circ}C$ for 3 months. Factors, the pH, moisture content, and total amount of collagen were analyzed on the samples before and after the frozen storage. The pH of the sample showed substantially higher values in the phosphate treated muscles than the controls and decreased after 3 months storage in all of the whitefish and burbot samples, there was no significant differences in the moisture content between the control and treated but some reduction occurred during frozen storage. The amount of total collagen in the tail sections of burbot was significantly high comparing with head sections and hardness of the tail section also showed high values which indicated that total collagen might be related to the texture of fish muscle. However, in the case of whitefish the effect was not apparent. The effects of these factors on the hardness determined by Instron texturometer were analyzed through standardized multiple regression. A specific factor was not apparent to the texture of white fish while pH showed the highest correlation to the hardness of the burbot muscle.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.521-524
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• 2016

This study aimed to examine variations in the texture profile analysis (TPA) of cooked rice in relation to the instrumental parameter conditions. The TPA of four types of ready-to-eat, white rice products was conducted in two levels of compression ratio (30 and 70%) and cross-head speed (0.5 and 1.0 mm/s). The properties of the four rice products significantly or non-significantly differed, depending on the instrumental parameter condition. Agglomerative hierarchical clustering, based on the five TPA properties such as hardness, adhesiveness, cohesiveness, chewiness, and springiness, revealed that clustering of the four rice products varied with the instrumental parameter condition. Additionally, the ratio of adhesiveness to hardness, an index of rice texture quality, showed a variation depending on the two instrumental parameter conditions. In conclusion, our findings demonstrate that the texture profile, texture-based sample clustering, and the ratio of adhesiveness to hardness vary with the compression ratio and cross-head speed in the TPA.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.62-67
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• 1986

The purpose of this research is to study comparatively what the effects will be to the sensory characteristics and texture of Yackwa when the soaking time in syrup varies from 5 minutes, 1 hour, 2 hours, 3 hours, 5 hours and 12 hours. Evaluation was conducted through sensory evaluation and instrumental test by Instron. In results obtained were as follows. 1. In sensory evaluation, color of Yackwas by 1 hour or 2 hours soaking in syrup were better than other sample. Shape of Yackwas by 2 hours or 3 hours soaking in syrup were better than other sample. As the soaking time increased softness of Yackwa tended to increase. Otherwise as the soaking time decreased, fracturability tended to be good. In taste, Yackwa by 1 hour soaking in syrup was the best. 2. Instron measurement indicated that Hardness, Springiness and Chewiness tended to decrease as the soaking time in syrup increased. But Cohesiveness did rot have much effect the soaking time in syrup. 3. Softness and Fracturability of Yackwa had significant relationship with Hardness ana Springiness. Therefore Hardness and Springiness represented the texture of Yackwa. In view of the above results, it came to the conclusion that Yackwa by soaking time in syrup for 1 hour or 2 hours could give the best results among the groups studied.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1205-1210
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• 2007

Texture properties of a Korean rice cake (Karedduk) added with carbohydrate materials after 0, 2, 6, 24 and 30 hrs of storage at $5^{\circ}C$ were investigated using textural characteristics and sensory descriptive analysis. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligosaccharide (50%) were added in 0, 1, 5 and 10% levels to dry rice flour. The texture profile analysis by Texture Analyzer revealed that adhesiveness and cohesiveness of the Korean rice cake (Karedduk) added with carbohydrate materials were similar to those of the control in trends, while hardness was low compared to the control except for fructooligosaccharide (95%) 5% and healtholigo 1% addition. The hardness and sweetness by sensory characteristics were significantly different compared to the control. Instrumental hardness was correlated with sensory hardness. Lastly, the Korean rice cake (Karedduk) added with carbohydrate materials except fructooligosaccharide (95%) 5% and healtholigo 1% addition was effective in delaying retrogradation.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.245-254
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• 2000

The purpose of this study was to provide the basic information for bread with kinds of spice. The qualities of bread added with garlic, ginger, and cinnamon powder were investigated using sensory and mechanical evaluation. The result of sensory evaluation showed that the softness, color, brittleness, hardness, and chewiness of bread were increased as the amount of garlic, ginger and cinnamon powder increased. Lightness decreased by the addition of garlic, ginger and cinnamon powder, while redness and yellowness increased. Texture measurement showed that hardness, cohesiveness, springiness, gumminess and brittleness were the lowest in the breads with 1% garlic, ginger and cinnamon powder, and increased as the added amount of spice increased. A positive correlation was observed between the sensory and mechanical properties in general, while hardness and chewiness have negative correlation with sensory properties. Sensory properties of wheat flour odor, roasted taste, springiness and swelling were positively correlated with the acceptability. Breads with 1% garlic, ginger, and cinnamon powder showed a good overall preference.

• Transactions of the Korean Society of Mechanical Engineers
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• v.18 no.9
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• pp.2368-2373
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• 1994

The advancement of the mechanical properties of metal materials caused by a recent high technology contributes to the stability and productivity of mechanical structures. However, the advanced mechanical properties depends on the conditions of crystal boundaries and the improvement of the texture. Although the tensile strength and a hardness of a steel would be increased by the adding B, it seems to be a marked decreases of the toughness which caused in the weaken workability. This study is concerned with a characteristics of the B compound which will be mixed with $H_3BO_3$ and the metallic magnesium. What affected in the mechanical property and texture is checked by the strength and the texture test. As a result, it is shown that the improvement of the mechanical property and the texture homogeneity. In addition, it seems that a molten metal which is added by the B compound is deoxized and cleansed.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.28-36
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• 2017

Purpose: This study was conducted to understand the factors that affect the texture of gluten-free rice pasta prepared buckwheat, mung bean, and acorn starches and to compare textural properties of samples 100% semolina. Methods: The moisture content, weight and water absorption test investigated and texture profile analysis measured by texture analyzer. Results: 100% semolina sample's value was lower than gluten-free rice pasta moisture content, weight and water absorption test. moisture content weight was in pasta with mung bean starchin pasta with buckwheat starch. Texture profile analysis showed that increasing amount of buckwheat, mung bean, and acorn starches increased hardness, chewiness, cohesiveness and springiness, and decreased adhesiveness of gluten free rice pasta. Conclusion: This study suggested that adding buckwheat, mungbean and acorn starches could improve texture properties of gluten-free rice pasta.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1018-1023
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• 2010

This study was conducted to investigate quality changes of apple slab after pretreating with supercritical $CO_2$. L, a, b and color difference values were little changed at increasing temperature and pressure. Polyphenol oxidase was inhibited according to increment of supercritical $CO_2$ temperature and pressure. Springiness and hardness were increased at increasing pressure and temperature condition of pretreatment but hardness showed lower value than untreatment. The texture like sponge of dried apple slab was probably due to channels which were made during penetration and release of carbon dioxide.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.156-163
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• 1999

This study was evaluate of chemical properties. textural charact6eristics and sensory properties prod-uced peach pyuns through the change of gelling agents such as mungbean starch potato starchy and pec-tin and of sugar density with 10%, 20%, and 30%. Sensory evaluation was that peach pyun added mun-gbean starch was more preferable in appearance and texture than peach pyun added potato starch. Peac-h pyun added 0% pectin was more preferable than peach pyun with 1% pectin. As a result of texture analysis the texture of peach pyun added mungbean starch was denser than that added potato starch. Adding 1% pectin to peach pyun increased mechanical properties such as hardness and chewiness. Mun-gbeaan starch pyun with pectin on lightness Potato starch pyun with pectin on redness and potato star-ch pyun with pectin on yellowness were significant(p<001). Lightness has a tendency to decrease with increasing sugar density. Adding 1% pectin has the effect to increase lightness redness and yellowness. The subject parameters that effect overall quality on sensory evaluation were found taste quality tex-ture quality hardness adhesiveness and taste by using regression analysis.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.27-36
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• 1990

Injeolmi is a kind of rice cake made from glutionusrice grains by steaming and pounding much into dough. The way of making Injeolmis has an important effect on the characteristics of Injeolmis; whether the glutinous rice is Japonica or Japonica/Indica, and whether it is steamed in rice grain, or in rice powder. The characteristics of Injeolmi were investigated through sensory evaluation and Instron Universal testing machine. The results were as follows; 1. Injeolmi which was steamed in glutinous rice was more chewier than powder Injeolmi after 48 hours. 2. In the case of changing ${\beta}$-starch to ${\alpha}$-starch by reheating. Injeolmi with microwave oven, the result was same as above investigation in color, appearance, and chewiness. But in hardness grain Injeolmi became tenderer. 3. Instron measurement of texture indicated that there were significant differences in hardness. This result was the same as that by the sensory evaluation. 4. The preference for Injeolmi was increased when it was made of high moisture contented glutinous rice. japonica had more moisture than J/Indica.