• 동아시아식생활학회지
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• 제24권6호
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• pp.802-810
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• 2014

This study investigated the quality characteristics of muffins prepared with tagatose. The effect of tagatose were evaluated in terms of height, volume, weight, specific volume, baking loss rate, moisture contents, colorimeter, sensory evaluation, and texture of muffins during storage (1, 3, 5 days) and texture was measured using a texture analyzer. As the ratio of tagatose increased, the volume, specific volume, baking loss rate, and height decreased, whereas moisture content increased. During storage, control without tagatose showed the highest springiness lowest hardness by TPA, whereas hardness of muffins increased and springiness decreased as the contents of tagatose increased. Lightness of crust and crumb decreased significantly as contents of tagatose increased. According to the sensory evaluation, the control group showed the highest score in terms of texture but was not significant with 2% tagatose (T2). For appearance, color, flavor, taste, and overall acceptance, T2 showed the best result.

• Journal of Biosystems Engineering
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• 제37권1호
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• pp.28-35
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• 2012

Purpose: This study performed the oscillatory test using the texture analyzer to characterize the viscoelastic behavior of apples such as the storage modulus (E'), the loss modulus (E"), the complex modulus (${\mid}E^*{\mid}$) and the energy dissipated per cycle ($W_{diss}$). Methods: The sinusoidal deformation with the frequency of 1-10 Hz and the maximum displacement of 0.1 mm were applied to the flesh tissues of Fuji, Golden Delicious and Red Delicious apples. The Lissajous figure was used to measure the phase angle(${\delta}$) between stress and strain curve. Results: Trigger force was critical to the measurement of the phase angle. E', E", ${\mid}E^*{\mid}$ and Wdiss were measured using the Lissajous figure and the phase angle. The complex modulus of Golden Delicious apple was significantly lower than those of Fuji apple and Red Delicious apple. Conclusions: Apple flesh was exhibiting more elasticity at low frequency, and more viscosity at high frequency. Dynamic compressive properties of Fuji apple were similar to those of Red Delicious apple but significantly different from those of Golden Delicious apple.

• Journal of Pharmaceutical Investigation
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• 제31권1호
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• pp.13-18
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• 2001

This study was to investigate the relationship between the gel layer thickness and swelling boundary via strength measurements using texture analysis. The novel texture analysis approach was used to examine the dynamics of swelling behavior in a ternary polymeric matrix tablet. The method permitted the characterization of the changes occurring at the peripheral as well as within interior boundary of the swelling during water ingress. The increase in gel strength for pectin, HPMC, and a ternary mixture with gelatin was found to depend on polymer concentration. Therefore, this method is further applicable to characterize the swelling behavior and provide opportunity to differentiate the gel-layer from that of swelling boundary.

• 한국식품영양과학회지
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• 제41권6호
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• pp.823-828
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• 2012

본 연구는 중심합성계획법에 따라 쌀가루 기준으로 프락토올리고당(95%)은 0, 3, 6, 9 또는 12% 농도로 첨가하고, 유화제 SSL-90은 0, 0.3, 0.6, 0.9 또는 1.2% 농도로 혼합사용하여 제조한 가래떡을 $5^{\circ}C$ 저장 2시간과 24시간 후 텍스처 변화를 Texture Analyzer에 의해 측정하였고, $5^{\circ}C$ 저장 2시간과 24시간 후 관능적 묘사특성 효과를 분석하였다. 떡의 텍스처 변화에서 제조 2시간과 24시간 후 실험군간 차이가 있었던 특성은 씹힘성, 검성 및 경도였으며, 탄성과 응집성 특성에서는 각 실험군 간의 차이가 없었다. 관능적 묘사특성 효과분석에서는 유화제 SSL-90의 함량이 높을수록 경도가 낮은 반면 프락토올리고당(95%)의 함량이 높을수록 단맛이 증가하는 경향을 보여주었다. 그리고 떡의 텍스처 변화와 관능적 특성 간의 상관관계를 분석한 결과 기계적 텍스처 변화 중에서 씹힘성, 검성, 부착성 및 경도 등은 관능적 특성 부착성, 경도 및 응집성과 높은 상관관계를 나타내었다. 따라서 프락토올리고당(95%)과 유화제 SSL-90의 혼합사용의 경우 프락토올리고당(95%) 9%와 유화제 SSL-90 0.9% 농도 수준으로 혼합 첨가하면 기계적 텍스처 변화와 관능적 특성의 변화를 보여주어 저장 중 떡의 노화 억제에 효과가 있는 것으로 나타났다.

• 한국식품조리과학회지
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• 제30권5호
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• pp.540-546
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• 2014

국내 시판되는 각 제분사별 면용밀가루(n=8) 중에서 중력밀가루(AF, n=4)와 고급면용밀가루(PF, n=4)를 일반성분분석과 입도, 반죽특성, Texture analyzer, 관능검사를 통하여 비교하였다. 조단백질함량은 AF, PF가 각각 평균 8.97~9.26%, 8.53~9.06%로 나타났고, 조회분함량은 AF, PF가 각각 0.38~0.40%, 0.35~0.39%로 PF가 단백질함량, 0.20~0.45%, 회분함량, 0.01~0.03%가 AF보다 낮은 결과였다. 국내에서 면용에 주로 이용되는 밀가루의 입도는 $47.5{\sim}56.5{\mu}m$의 범위임을 알 수 있었다. Farinogram의 흡수율은 AF가 57.08~59.70%, PF는 58.00~61.50%의 결과를 보여 PF가 1~2% 높은 흡수율임을 나타냈다. 형성시간은 AF가 1분20초~2분, PF는 5분-8분의 결과로 PF가 약 3분40초~6분 긴 형성시간의 특성을 보였다. 최고점도는 AF가 660~839 BU, PF는 667~983 BU의 범위를 보였다. Texture analyzer 측정값의 견고도, 부착성, 검성 모두 밀가루 종류별 차이보다는 제분사별 차이를 보여 제조공정 조건의 차이에 따른 영향으로 판단할 수 있었다. 관능검사 결과 부드러운 정도와 기호도는 PF가 AF보다 좋게 평가되었다. 상관관계의 결과와 같이 회분함량이 낮을수록, 입도가 작을수록, 반죽형성시간이 길수록, 강력도가 높고, 약화도가 작을수록, 부드러움이 좋았으며, 기호도가 높음을 알 수 있었다. 이와 같은 결과에 따라 회분함량이 높은 AF(중력밀가루)보다 회분함량이 낮으며 입도가 작은 PF(고급면용밀가루)가 생면용에 우수하다는 결과를 얻을 수 있었다.

• 한국식품영양과학회지
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• 제41권4호
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• pp.533-538
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• 2012

가래떡의 노화 특성을 분석하기 위하여 갈락토올리고당(50%)과 말토올리고당을 쌀가루 기준으로 각각 10% 농도로 첨가하여 쌀가루의 pasting 특성을 측정하였고, 가래떡을 제조하여 $5^{\circ}C$ 냉장 보관하면서 0, 2, 6, 24 및 30시간 경과 후 텍스처의 변화를 Texture Analyzer에 의해 측정하여 실험군의 떡을 무첨가군 떡과 비교하였다. 그리고 가래떡의 노화도는 텍스처 특성 중에서 0, 2, 4, 6, 22, 24, 28 및 30시간 경과 후 경도의 변화를 이용하여 Avrami 방정식에 따라 실험군의 떡을 무첨가군 떡과 비교하였다. 갈락토올리고당(50%)과 말토올리고당을 첨가한 실험군의 pasting 특성에서 peak(P) viscosity는 무첨가군에 비해 낮게 나타났고, hot paste viscosity(H)는 높게 나타났다. Breakdown(P-H)과 consistency(C-H)는 모든 실험군에서 무첨가군에 비해 낮게 나타나 올리고당을 10%를 첨가한 실험군에서 노화억제 효과가 있는 것으로 나타났다. 텍스처 특성 중 경도의 경우 실험군은 무첨가군에 비해 감소하는 경향으로 노화를 억제하는 효과를 보여 주었다. Avrami 방정식에 따른 노화 특성 분석 결과는 Avrami($n$)지수 값은 무첨가군보다 약간 높은 범위였으나 노화의 속도를 나타내는 시간상수(1/$k$)는 무첨가군 떡의 경우 43.29이었고 실험군의 경우는 82.64에서 84.75 범위로 무첨가군에 비해 그 값이 높았으며 노화속도가 느린 것으로 나타났다. 따라서 무첨가군에 비교하여 실험군 모두 경도가 낮고 노화 진행속도가 느린 것으로 나타나 갈락토올리고당(50%)과 말토올리고당을 가래떡 제조 시 10% 수준으로 첨가하면 노화억제 효과가 있는 것으로 확인되었다.

• 한국식품영양학회지
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• 제26권2호
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• pp.192-198
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• 2013

The quality characteristics of Korean rice cakes (Karedduk) with a mixture of maltooligosaccharide and OSA (octenyl succinic acid starch) added, after 2 and 24 hr of storage at $5^{\circ}C$, was analyzed. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of maltooligosaccharide (x) and OSA (y). Maltooligosaccharide was added at 0, 3, 6, 9, and 12% levels, and OSA added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness and cohesiveness (p<0.01), chewiness, gumminess and hardness (p<0.001) were significantly different after 24 hr of storage at $5^{\circ}C$. The effect of retarding retrogradation of Korean rice cakes with added mixtures of maltooligosaccharide and OSA showed an increasing trend as the amount of maltooligosaccharide increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% maltooligosaccharide and 0.6% OSA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

• 한국멀티미디어학회논문지
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• 제22권7호
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• pp.790-803
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• 2019

The effects of different heat treatments on the sensory characteristics of abalones are studied in this study. In this paper, the sensory evaluation of abalone samples under different heat treatment conditions is carried out, and the evaluation results are analyzed. The three-dimensional (3D) scanning and reverse engineering are used in tooth modeling of the sensory evaluation of abalone samples under different heat treatment conditions. Besides, the chewing movement models are simplified into three modes, including the cutting mode, compressing mode and grinding mode, which are simulated using finite element simulation. The elastic modulus of the abalone samples is obtained through the compression testing using a texture analyzer to distinguish their material properties under different heat treatments and to obtain simulated mechanical parameters. Finally, taking the mechanical parameters of the finite element simulation of abalone chewing as input and sensory evaluation parameters as the output, BP neural network is established in which the sensory texture evaluation model of abalone samples is obtained. Through verification, the neural network prediction model can meet the requirements of food texture evaluation, with an average error of 9.12%.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1256-1256
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• 2001

The physico-chemical and texture characteristics of meat determine the nutritional, technological and sensory quality. However, the analysis of meat quality requires expensive, laborious and time consuming analytical methods. The objective of this study was to evaluate NIR spectroscopy using transmittance for determining the moisture, fat, protein and total pigment content, the water holding capacity (WHC) and the toughness of beef meat. A total of 318 spectra were recorded from ground beef samples by a Feed Analyzer 1265 of Infratec. The samples were obtained from the Longissimus muscle of the 10$^{th}$ rib of yearling bulls, ground with an electrical chopper, vacuum packaged, aged during 7 days and frozen at -24$^{\circ}C$ until the analyses were done. Moisture content was measured by oven drying at 10$0^{\circ}C$, fat content was determined by Soxhlet extraction and protein content was estimated from nitrogen content using the Kjeldahl analysis. The total pigment content was determined by the method of Hornsey and the WHC using the method of filter paper press. The instrumental evaluation of texture (maximum load WB, maximum stress MS and toughness) was conducted in an Instron equipment with a Warner-Bratzler shearing device. This analysis was performed on a chop of 3.5 cm obtained from the longissimus of the 8$^{th}$ rib, aged during 7 days, kept frozen at -24$^{\circ}C$ and cooked before the analysis. Near infrared spectra were recorded as log 1/T (T=transmittance) at 2 nm intervals from 850 to 1050 nm using a Feed Analyzer 1265 of Infratec. Calibrations were performed with the WinISI software (vs. 1.02) using the MPLS method. To examine the effect of scatter correction o. derivation of spectra on the calibration performance, calibrations were calculated with the crude spectra or pretreated with different mathematical treatments (inverse MSC, SNVD) and/or second derivative operation. For chemical composition, the use of the scatter corrections improved the calibration statistics, in terms of lower SECV and higher $r^2$. In most of the variables, the use of the 2$^{nd}$ derivative improved the predictions, mainly when combined with the SNVD treatment. However, for predicting the texture traits, the best estimation was obtained from the crude spectrum. These results showed that the equations obtained for predicting moisture, fat and total pigments were very accurate, with $r^2$ being higher that 0.9. However, the prediction of the texture traits (WB, MS, toughness) from ground meat was poor.

• 동아시아식생활학회지
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• 제25권3호
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• pp.502-512
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of sponge cake prepared with different amounts of radish leaf powder. The specific gravity and viscosity of cake batter and cooking loss of cake increased with an increasing amount of radish leaf powder, whereas specific loaf volume and moisture content of cake decreased. Lightness, redness and yellowness of crust and crumb decreased with increasing radish leaf powder content. Measurements using a texture analyzer showed that hardness, chewiness, gumminess, adhesiveness and fracturability of sponge cake tended to increase in proportion to the amount of radish leaf powder in the formula. In the sensory evaluation, sponge cake prepared with 5% radish leaf powder was similar to the control in terms of moistness, softness, chewiness and springiness. These results suggest that adding 5% radish leaf powder is the best substitution ratio for sponge cake.