• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.359-370
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• 1995

Kimchi is a traditional fermented vegetable in Korea. It has unique taste and flavor due to the variability of raw vegetable, subingredient and their ratio of combination. Fermentation method have very critical effect on these charicteristics. Overall taste of Kimchi is also influenced by texture. In this paper, the changes in texture of Kimchis were reviewed related to pectic substance, enzymatic activities and other chemical changes during the fermentation of Kimchi. Moreover, treatments to prevent softening of Kimchi texture such as preheating, CaCl$_2$ addition, their combination effect and chitosan addition were summarized from the literatures.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.333-341
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• 2017

Purpose: This study investigated the quality characteristics of vegetable pancake prepared with various levels of barley flour. Methods: The pH level and spreadability of the batters as well as the color, texture, and sensory evaluation of the vegetable pancake were analyzed. Results: The results show that spreadability of batter significantly decreased as the substitution amount of barley flour increased (p<0.001). The pH level of the batter significantly decreased as the substitution amount of barley flour increased (p<0.001). Redness and yellowness increased as the substitution amount of barley flour increased. For texture, the sample groups with substituted barley flour showed high characteristics of hardness, gumminess, and chewiness. Principal component analysis showed that the sample group with a high substitution amount of barley flour was characterized by relatively high darkness, roasted grain aroma, bitterness, astringent, and chalkiness. Acceptance test found that the sample group with 15% barley flour received higher acceptance than the sample group with 0% barley flour in terms of color, texture, and overall acceptance. Conclusion: Acceptance test found that the sample group with 15% or 30% of barley flour had significantly higher or similar acceptance attributes than the sample group without barley flour, which suggests the possibility of developing vegetable pancake with barley flour.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.38-46
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• 2001

This study was carried out to develop the processed cheese with the increase of unsaturated fatty acid by substituting different vegetable oils for the improvement of nutritional aspects without reducing its sensory advantage and texture properties. The texture properties(hardness, elasticity, adhesiveness, cohesiveness, brittleness and gumminess), meltability, fat leakage degree and sensory evaluation of the processed cheese were analyzed and compared. The meltability of the processed cheese was measured in the range from 59.7 to 138.3mm, the sample substituted with corn oil showed the lowest meltability but the sample substituted with butter resulted in the highest meltability. The degree of fat leakage had the range from 8.28 to 14.71$\textrm{cm}^2$. The sample substituted with safflower oil showed the lowest fat leakage degree but the sample substituted with butter had the highest fat leakage degree. The sample substituted with butter had the lowest hardness. There was no significant difference in the elasticity between the samples tested. The sample substituted with butter showed the lowest value in adhesiveness, cohesiveness, brittleness and gumminess, respectively. The preference score of the processed cheese samples ranged from 3.22 to 6.59. The texture score ranged from 3.12 to 3.26.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.43 no.2
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• pp.83-88
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• 1998

From the evaluation of physical properties such as springiness, gumminess, adhesiveness, chewiness and hardness by the texture analyzer, vegetable soybean lines with green seed-coat were best as compared with those with black, brown, mixed, and yellow seed-coats. A panel test evaluated on the basis of taste, sweetness, chewiness, and total scores also indicated that soybean lines with green seed-coat were the best. The total scores of panel test was decreased in the order of green > yellow> black> brown seed-coat colored soybean. The mean value of sucrose content obtained by HPLC analysis was highest in black seed-coat colored soybean, and followed by green, yellow, and brown soybeans. The highest sucrose content (8.22%) was observed in 180362, a soybean line with green seed-coat. The full-season type soybeans showed much higher sucrose content than summer types which are mainly cultivated on farmer's fields for vegetable purposes. The final 13 lines selected from 300 colored soybeans showed nearly the same panel scores as Miwongreen. However, these lines had a great deal of variation in sucrose content, and much higher readings in texture analysis than Miwongreen, especially in chewiness and hardness which were the most important properties in vegetable soybeans.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.254-262
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• 2010

Quality characteristics of griddled miljeonbyeong containing vegetable juice were assessed by conducting sensory tests and measuring texture and color. When varying amounts of carrot/or spinach juice was added to miljeonbyeong, the sensory preferences of appearance and texture were higher in miljeonbyeong containing a small amount of carrot and spinach vegetable juice, and the preferences of smell and taste were higher in miljeonbyeong containing a large amount of carrot and spinach juice. Overall, preference was highest in miljeonbyeong supplemented with 30 g carrot juice and 10 g spinach juice. Overall preference correlated significantly with appearance (r=0.44) and texture (r=0.47). In miljeonbyeong containing vegetable juice, tensile strength decreased significantly with increasing amounts of carrot juice (34.98~30.82) or spinach juice (40.84~37.07). In all miljeonbyeong samples, tensile strength increased slightly in 1 hour but rapidly increased after 2 hours. Lightness progressively decreased. A-value increased (3.46~9.63) and b-value increased with increasing amounts of vegetable juice added. No difference in the b-value increase was evident between carrot juice (15.19~26.43) and spinach juice(18.19~24.40). Tensile strength was markedly lower in miljeonbyeong amended with carrot juice (34.98~30.82g) or spinach juice (39.05~32.67 g), which contained fat-soluble pigment, as compared with vegetable-free miljeonbyeong (44.81 g), but the addition of beet juice (45.30~44.78 g) containing water-soluble pigment did not lower the tensile strength of miljeonbyeong compared to vegetable juice. In order to improve the texture of miljeonbyeong containing vegetable juice, tensile strength was measured in miljeonbyeong prepared with 30 g carrot juice or 10 g of spinach juice, which produced the highest sensory test scores, and additionally amended with potato starch, corn starch, glutinous rice flour, strong flour or yam powder with a consequent reduction in the content of wheat flour. Improvement was noted in carrot juice-containing samples prepared with 6 g corn starch, 15 g potato starch and 15 g hard wheat flour, and in spinach juice-containing samples prepared with 6 g corn starch, 6 g potato starch, 6 g hard wheat flour and 15 g dried yam powder.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.218-225
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• 2011

This study analyzed the quality changes of Yakgwa in terms of the amount of oil assumption, acid value, TBA value, sensory evaluation and texture with different contents of vegetable power which provides vitamins, minerals and fiber, at 0, 3, 6, 9 and 12% levels. As for the acid value, the control sample showed the lowest figure of 0.33 while 9% and 12% added samples showed the highest of 1.46. As for TBA, 3% added sample had the lowest of 0.140, and 12% added sample had the highest of 0.328. As the amount of vegetable powder increased, texture, cohesiveness, hardness, gumminess, and chewiness increased while springiness decreased In the sensory evaluation, overall acceptability of different contents of vegetable powder samples at 0%~9% showed little difference, but taste significantly decreased at 12% added sample. The 3% added sample got the highest scores in the overall evaluation.

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.167-171
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• 2020

This study investigates the development of meat analogues using vegetable proteins. Over the years, the consumption of meat analogues has increased because of environmental and religious concerns. Vegetable protein sources, especially soy, wheat, and peanuts, are commonly used as meat analogues. However, the texture of vegetable proteins does not resemble that of traditional meat. Thus, a number of studies have been conducted to improve the texture of vegetable protein-based meat analogues. The interest and demand for meat analogues, especially for recently released vegetable protein-based meat analogues, is expected to increase in the near future.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.7
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• pp.1019-1025
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• 2004

The experiment was conducted to investigate the feasibility of using vegetable oil and non-fat dry milk (powdered milk) with skim milk for the preparation of dahi. In this experiment, six different types of dahi were prepared from whole milk, skim milk and admixture of non-fat dry milk with different levels of vegetable oil. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their quality. It was observed that the addition of non-fat dry milk and vegetable oil with skim milk improve the physical qualities (smell and taste, body and consistency, color and texture) of prepared dahi samples. Addition of non-fat dry milk and vegetable oil also improve the total solids, fat and protein content of dahi samples. It is concluded that the addition of vegetable oil at a rate of 4 to 6% together with 5% non-fat dry milk gave the best result.

• Journal of the Korean Institute of Telematics and Electronics B
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• v.31B no.4
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• pp.129-137
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• 1994

In this paper, a new texture feature extraction method for texture image classification is proposed. The proposed method is a modified texture spectrum method. It uses local weighting averaged texture unit, that is, the neighbor pixels are weithted and averaged in 4-direction and the calculated values are compared with center pixel to find texture units. The proposed method has only 81 texture units and these units are really good features for texture classification. The proposed method is applied to vegetable images and Blodatz album images and compared with several conventional methods for the feature extraction time and the recognition rate.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2004.03a
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• pp.163-167
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• 2004