• Korean journal of food and cookery science
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• v.8 no.4
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• pp.397-403
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• 1992

국수의 물성 측정에 있어서 기존의 방법들은 많은 시간을 요하고 또한 시간 경과에 따른 국수의 물성값에 오차를 주는 단점이 있다. 컴퓨터의 소프트웨어(Xtra)를 이용한 Texture Analyser로 부터 얻어낸 Texture Profile Analysis (TRA)곡선은 국수의 물성변화를 6∼8개의 상수들을 사용해서 설명할 수 있었다. 이 측정방법은 빠르고 효율적이며 시간을 단축할 수 있었다. 그러므로 국수와 파스타(pasta)의 물성 연구에는 이 방법을 도입할 것을 제시하였다.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.56-61
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• 2006

This study investigated the quality characteristics of jelly using sericultural products which were manufactured with various addition levels(0.5, 1, 1.5, 2%) of mulberry leaf powder. To establish the additional amount of mulberry leaf powder, physicochemical, sensory, and texture results were analyzed. The moisture and crude protein content of Pongnipjelly were higher than that of the control(p<0.05). The mineral content was increased with increasing addition levels of mulberry leaf powder. The color of Pongnipjelly darkened with increasing addition levels of mulberry leaf powder. As for the texture analyser, the hardness, gumminess, and chewiness increased with increasing addition of mulberry leaf powder(p<0.05), whereas the springiness decreased. Therefore, the optimal added amount of powder for the manufacture of Pongnipjelly was determined to be 1.5% of the total weight.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.576-581
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• 2004

This study was carried out to evaluate the sensory evaluation of the muffins with mulberry leaf powder as well as their chemical characteristics. The muffins were prepared by adding 0%, 1 %, 2% and 3% mulberry leaf powder to the recipe. As a result of the sensory evaluations, the color, flavor and texture of the muffins of 2% mulberry leaf powder were found to be much better than those of the other groups. In the chemical composition analysis, increasing the mulberry leaf powder led to a significant increase in the content of crude protein, moisture and crude ash, while crude fat was significantly decreased. As the ratio of mulberry leaf powder increased, Ca, Mg, Fe and Zn in the muffins increased proportionally (p<0.05). The lightness value, the redness value and the yellowness value decreased with the increase of mulberry leaves powder content. In a texture analyser test, hardness and cohesiveness decreased as the ratio of mulberry leaf powder increased. The adhesiveness of the muffins with 2% mulberry leaf powder was the strongest of all.

• Proceedings of the EASDL Conference
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• 2003.04a
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• pp.88-88
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• 2003

김치의 조직감 및 품질 개선을 위하여 천연 해저 암반수를 사용한 김치를 제조하였으며 2$0^{\circ}C$에서 발효, 숙성시키면서 시료로 사용하였다. 젖산균과 총균수는 일반수로 담근 김치와 유의적인 차이를 나타내지 않았으며 vitamin C 역시 유의적인 차이가 없었다. 천연 해저 암반수의 쓴맛을 낮추기 위해 여러 종류의 젓갈을 첨가하였고 관능평가 결과 까나리액젓을 첨가한 김치에서 우수하게 나타났다. 또한 김치 발효 중 texture 변화 측정을 위해 김치 내 무기질 함량을 조사하였고 texture analyser를 사용하여 hardness를 측정하였는데, 천연 해저 암반수로 담근 김치가 일반수로 담근 김치보다 hardness가 더 높게 측정되었다.(중략)

• Food Science and Preservation
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• v.6 no.1
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• pp.29-36
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• 1999

Using Fuji apple fruits cultivated in Kyungpook prefecture, the calibration model for firmness evaluation of fruits by near infrared(NIR) reflectance spectroscopy was developed, and the various influence factors such as instrument variety, measuring method, sample group, apple peel and selection of firmness point were investigated. Spectra of sample were recorded in wavelength range of 1100∼2500nm using NIR spectrometer (InfraAlyzer 500), and data were analyzed by stepwise multiple linear regression of IDAS program. The accuracy of calibration model was the highest when using sample group with wide range, and the firmness mean values obtained in graph by texture analyser(TA) were used as standard data. Chemometrics models were developed using a calibration set of 324 samples and an independent validation set of 216 samples to evaluate the predictive ability of the models. The correlation coefficients and standard error of prediction were 0.84 and 0.094kg, respectively. Using developed calibration model, it was possible to monitor the firmness change of fruits during storage frequently. Time, which was reached to firmness high value in graph by TA, is possible to use as new parameter for freshness of fruit surface during storage.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.106-111
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• 2005

The gamma irradiation effect of dried fernbraken was investigated on the physical and sensory qualities during and after soaking process. Dried fernbraken packaged in vacuum was irradiated up to 7 kGy with v-ray produced by 132 Cs at 0℃. Moisture content and rehydration rate of gamma-irradiated fernbraken after soaking increased significantly depending on the irradiation doses(p<0.05). Lightness(L), redness(a) and yellowness(b) values of Hunter color system increased significantly in the gamma-irradiated fernbraken after soaking, compared with control, while the hardness and chewiness by the texture analyser decreased significantly in irradiated ones. Sensory evaluation results showed that the mean scores of flavor, appearance, taste, texture and over-all acceptability in soaked fernbraken irradiated were not significantly different from those in control, except higher preference score of texture in irradiated ones. From these results, it might be concluded that the irradiation does not affect the physical and sensory qualities of dried fernbraken during and after soaking, especially in texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.450-454
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• 2001

The physical properties of ramyon made of potato starch at various levels (12, 14 16%) were investigated to find out the effect of potato starch on ramyon quality. The higher starch content in dough, the higher water content after steaming and the lower moisture content after deep frying. As the starch content increased, the magnitudes of extrusion work of cooked ramyon and capillary viscosity of ramyon soup increased but the starting temperature of gelatinization decreased. There was a good correlation ($R^2$=0.99) between extrusion work and capillary viscosity. Firmness and chewiness values measured by texture analyser decreased with increase in starch content while tenderness and overall texture preference evaluated by sensory analysis increased.

• Korean journal of food and cookery science
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• v.19 no.4
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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.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.562-568
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• 1998

Rice (Dongjin-byeo) added with black rices (Chindo and Suwon-415) was cooked and the changes of texture and color of this cooked rice were investigated by texture analyser and color & color difference meter. The hydration time to come to the equilibrium condition was at least 11 hr in black rices. The optimum ratio of water to cooked rice added with black rice was 1.6 (ratio of water to rice) and the hardness of cooked rice added with 5% Chindo black rice was $5.66\;kg_f$. Regardless of ratio of water to rice, Hunter a value increased as the ratio of black rice addition to rice increased, while L value decreased. The color elution rate of Suwon 415 was 4 times greater than that of Chindo black rice. The pH of the steep water of Suwon 415 at $20^{\circ}C$ during 120 min decreased from pH 6.40 to pH 6.16 as the steeping time increased. The optimum heating time by microwave oven of cooked rice added with black rice was between $90{\sim}120\;sec$ to recover the original texture after cold storage treatment of 7 days.

• International Journal of Costume and Fashion
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• v.5 no.2
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• pp.11-27
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• 2005

La demarche et l'objet de cette recherche sont d'analyser, psychiquement, biologiquement, les marques de l'intersexualite presentent en Occident et les elements intersexuels, binaires dans le vetement, et egalement de comprendre l'ambiguite ou encore la fusion des identites sexuees. qui presente symboliquement a travers le vetement, dans la societe moderne. Malgre tous les points communs et differents, la base fondamentale dans les theories de I'Occident est que tout individu est psychiquement, biologiquement en quelque sorte un intersexuel qui s'ignore, avec des variations selon l'individu. En definitive, les compositions doubles des elements dans le vetement occidental montraient emblematiquement nos qualites doubles, masculins et feminins, et les trois elements semblent primordiaux pour l'elucidation de la predisposition du porteur : la couleur du tissu, sa texture et la forme du vetement. La mode d'aujourd'hui bascule entre masculin et feminin. Cette fusion de la mode semble le reflet d'une tendance intersexuelle et d'une fusion du genre.