• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.451-457
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• 2011

The purpose of this study was to evaluate the effects of soybean varieties on the physicochemical and sensory characteristics tofu. Five varieties of soybeans(Daewon, Jinpoung, Hwanggum, Jinmi, and Manni) were selected for these experiments. Proximate composition and total phenolic acids in the soybeans, and the moisture, turbidity, lightness, yield rate, texture characteristics, and sensory characteristics of the tofu were measured. The Hwanggum soybeans had the highest levels of crude lipid and crude ash. There was a significant difference in the moisture and yield rate of the tofu(p<0.05). The crude protein and crude lipid contents of the soybeans affected the hardness and springiness of the tofu. In sensory evaluations, significant differences(p<0.05) were shown in taste, texture, and overall acceptability depending on the tofu by soybean variety. Therefore, one should consider soybean varieties when manufacturing tofu.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.9-13
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• 2008

This study was performed to investigate the quality characteristics of yanggaeng prepared with different ratios of Astragalus membranaceus powder : 2%, 4%, and 6%. Proximate composition, Hunter's color values, texture profile analysis, and sensory qualities were examined. The lightness of the yanggaeng decreased with increasing Astragalus membranaceus powder content. For the texture profile analysis, hardness increased with increasing Astragalus membranaceus powder content. In terms of sensory qualities, the 2% Astragalus membranaceus powder sample did not influence any of the sensory attributes of the yanggaeng.

• Proceedings of the IEEK Conference
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• 2000.07b
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• pp.799-802
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• 2000

There are many methods that extract the depth information based on the blurring ratio for object point in DFD(Depth from Defocus). However, it is often difficult to measure the depth of the object in two-dimensional images that was affected by various elements such as edges, textures, and etc. To solve the problem, new DFD method employing the texture classification with a neural network is proposed. This method extracts the feature of texture from an evaluation window in an image and classifies the texture class. Finally, It allocates the correspondent value for the blurring ratio. The experimental result shows that the method gives more accurate than the previous methods.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.274-282
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• 2007

This study was performed to make new products rising Pimpinella brachycarpa N., one of the Korean aromatic medicinal plant called chamnamul, which is a perennial plant of the Umbelliferae family. New products were natural chamnamul spice, chamnamul soup, chamnamul tea, and chamnamul mook as functional foods. The masking effect of Pimpinella brachvcarpa N., on fishy and meaty odor were investigated to test the usefulness of chamnamul as a natural spice. It could be concluded that the effect of added amounts of chamnamul on the cream soup increases the taste and appearance, and improves the flavor and color by the sensory evaluation. The chamnamul tea prepared by a filtration method is better than that by a leaching method on the preference test. In the texture properties of chamnamul mooks by a texture analyzer (XT-RA, Texturometer), the cohessiveness of them was higher than that of the white one.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.37-44
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• 1997

The Purpose of this study was to evaluate the effect of cooking methods and reheating on texture characteristics of sausage. Sausage samples were cooked(microwaving, gas-broiling and frying), reheated on day 3 and 6 after refrigeration and put to evaluation of sensory and texture characteristics. The results of sensory evaluation showed that hardness, salty taste, rancid flavor and after-taste were increased but wetness and chewiness were decreased by reheating after refrigeration. Overall acceptability was the highest when the samples were gas broiled and reheated on day 3 after refrigeration. As for the estimation of texture changes by rheometer, hardness, cohesiveness, elasticity, gum-miness and chewiness tended to increase by reheating after refrigeration. Hardness, cohesiveness, gumminess and chewiness were the highest when the samples were gas-broiled and reheated on day 3 after refrigeration.

• Journal of KIISE:Software and Applications
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• v.34 no.10
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• pp.900-909
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• 2007

This paper describes an experiment on the evaluation of human sensibility by monitoring responses to changes In the frequency and amplitude of a tactile display system. Preliminary tasks were performed to obtain effective adjectives concerning texture perception. The number of collected adjectives was originally 33. This number of adjectives was reduced to 14 by a suitability survey that asked whether an adjective is suitable for expressing a texture feeling. Finally after performing a semantic similarity evaluation, the number of adjectives was further reduced to ten and these ten were used in the main experiment. In the main experiment, selected sandpaper types and 15 selected combinations of frequencies and amplitudes of a tactile display were utilized to quantitatively evaluate the ten adjectives using a bipolar seven-point scale. The data show that a relationship exists between the independent variables(frequency, amplitude, and grit site) and the dependent variable(perceived texture). That is, the change of frequency and amplitude is directly related to perceived roughness or essential elements of human tactile sensitivity found in the preliminary experiment.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.332-340
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• 2017

The aim of this study was to evaluate the quality characteristics, antioxidant activities, and sensory properties of macaron with Opuntia ficus-indica var. saboten powder (OP). Physicochemical and sensory properties of macaron with different amounts (0%, 2%, 4%, and 6%) of OP were examined. The quality of macarons was evaluated based on spread factor, baking loss rate, color, texture, antioxidant activities, and sensory evaluation. As amount of OP addition increased, spread factor and a value increased, whereas baking loss rate, and L and b values decreased (p<0.05). For texture properties, hardness, springiness, and brittleness were lower as OP content increased while cohesiveness and gumminess were not significantly different (p<0.05). For total polyphenolic contents, DPPH and reducing power significantly increased upon addition of OP at high concentrations (p<0.05). In the sensory evaluation of macarons, scores for color, flavor, taste, texture, and overall acceptance were highest with 4% OP, whereas macaron containing 6% OP showed the lowest scores for taste and texture (p<0.05). These data suggest that addition of 4% OP is the optimal concentration for making macaron.

• 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.

• Korean Journal of Human Ecology
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• v.19 no.1
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• pp.137-147
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• 2010

This research was designed to compare the subjective evaluation of texture image and preference by structure and sensible characteristics of women's suits fabrics between on- and off-line. 78 subjects who majored in fashion design evaluated the sensibility image and preference of 15 various kinds of specimens on- and off-line. Factor analysis, t-test, Pearson correlation and regression were used for a statistical analysis by SPSS WIN 13.0. The results of this study were as follows: 1. Women's suits fabrics were classified according to five sensibility image factors: 'classic', 'sophisticated', 'natural', 'characteristic', and 'practical'. 2. The results of the t-test showed that there were no differences between the on- and off-line evaluation of sensibility images. 3. The analysis of correlation indicated that the 'classic'-'sophisticated' and 'natural'- 'practical' sensibility images show a significant correlation between the two kinds of evaluation. 4. The results of regression revealed that 'sophisticated', 'characteristic' and 'practical' sensibility images had an effect on the purchase preference of women's suits fabrics. 5. 'Sophisticated', 'characteristic' and 'classic' sensibility images had an effect on the tactile preference of women's suits fabrics. 6. The structural characteristics of fabrics: thickness, weave and weight had an effect on the 'classic' sensibility image. Thickness had an effect on the 'sophisticated' sensibility image and fabric count had an effect on the 'characteristic' sensibility image.

• Journal of the Korean Dietetic Association
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• v.6 no.2
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• pp.117-124
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• 2000

Natto, Traditional Japanese food fermented by Bacillus Natto, has been well known for a good nutritional food. However it has particular flavor, so most Koreans are not fond of it. That is the reason why, garlic(2%) and ginseng(2%) were added to make Natto, acceptable to Koreans. General soybean Natto($S_1$), 2% garlic Natto($S_2$), 2% ginseng Natto($S_3$) and blacksoybean Natto($S_4$) were prepared. The proximate composition revealed the most moisture content in $S_2$among the all samples. The most crude protein, crude fat and ash were found in $S_4$. The non-fibrous and fiber contents were the most in $S_1$and $S_3$. In the texture characteristics, hardness and gumminess were the highest in $S_4$. The highest springness and cohesiveness were found in $S_1$. Adhesiveness and chewing were the best in $S_2$and $S_3$. The minerals composition revealed the most calcium content in $S_3$among the all samples. Fatty acid compositions were mainly consisted of linoleic acid(46.91~48.47%). In the sensory evaluation, $S_3$showed the best preference, appearance and color. In the aspects of taste and texture, $S_4$was mostly preferred. Flavor and viscosity of $S_2$were the best among the all samples. The general soybean Natto($S_1$) without any addition showed low values in most examinations and tests. In the sensory evaluation, $S_3$has the best overall acceptability among the all experimental Nattos.