• 한국식품조리과학회지
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• 제33권1호
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• pp.87-93
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• 2017

Purpose: Rice starch is known not to be suitable to Mook. Its gel is not hard and elastic enough and too sticky. This study investigated the effects of agar, carrageenan, and gelatin addition on low amylose rice flour paste and gel properties for making Mook. Methods: Angemi, low amylose rice, and Goamibyeo, intermediate amylose rice, were dry milled. The properties of Mook were determined by texture profile analysis (TPA), cold storage stability, and sensory acceptance. Results: Addition of agar and carrageenan increased cold paste viscosity, whereas addition of gelatin decreased cold paste viscosity while improving breakdown and setback viscosity. When 30% of gelling agents such as agar, carrageenan, and gelatin were added to low amylose rice, Angemi, Mook-like gels were formed. The hardness, adhesiveness, and springiness of gelling reagent-added Angemi Mook increased, whereas cohesiveness decreased, and fracturability was not observed. The addition of gelling agent decreased lightness and increased yellowness. Angemi Mook added with gelatin showed the best freeze-thaw stability while addition of agar and carrageenan increased syneresis. The carrageenan-added Angemi Mook was equal to Goamibyeo 100% Mook in all sensory acceptance properties without significant difference. Conclusion: Above results suggest that addition of carrageenan and gelatin to low amylose rice can be used to produce Mook with improved physical properties.

• 한국생활과학회지
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• 제20권6호
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• pp.1229-1237
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• 2011

The objective of this study was to evaluate the quality characteristics of Cheongpomook prepared with five different levels of mungbean powder (0, 25, 50, 75, and 100%). We conducted the Hunter's color values, the rheological characteristics, sensory evaluations, and pasting properties of the Cheongpomook samples. The more mungbean powder was added, the more the luminance and Hunter's a values of Cheongpomook samples were decreased, but in Hunter's a values was reverse. With regard to the rheological properties of the Cheongpomook samples, the more mungbean powder was added, the values of hardness, springiness, gumminess, and chewiness were significantly decreased. In color, taste, and overall quality, the value of 25% mungbean powder added Cheongpomook (MP1) and 50% added Cheongpomook (MP2) were significantly higher than those of others. The resulting RVA viscogram, peak viscosity, hold viscosity, break down, setback, and final viscosity of Cheongpomook were decreased with an increase in mungbean powder, but the pasting temperature was increased slightly. Therefore, an addition of 25% mungbean powder appears to be an acceptable approach to enhance the quality of Cheongpomook without reducing acceptability.

• 대한화장품학회지
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• 제19권1호
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• pp.108-126
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• 1993

유화, 가용화, 겔화 등의 화장품 제형에서 폴리옥시에칠렌 토코페릴에테르의 기능에 대해 연구하였다. Liquid paraffin의 유화에 있어서 POE(10)TE는 O/W 유화에서 우수한 유화능을 나타내었다. W/o 및 O/W 유화에서 oil 과 polyol 류의 함량 증가가 점도에 미치는 영향에 대해서도 연구하였다. O/W 유화에서 점도는 liquid paraffin 약 70% 함량에서 급격히 증가하기 시작하였으며, propylene glycol 첨가시는 약간의 증가만 나타내었다. 그러나 W/O 유화에서 점도는 liquid paraffin의 함량 증가에 따라 감소하였고, propylene glycol함량 증가에 대해서도 감소하는 경향을 나타내었다. Perfume oil의 가용화에 있어서 POE(18)TE는 우수한 가용화능을 나타내었다. Poe(n)TE의 gelling effect는 폴리옥시에칠렌의 사슬의 증가에 따라 50 mol 까지는 상승하는 현상을 나타내었다.

• 한국식생활문화학회지
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• 제37권6호
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• pp.510-518
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• 2022

This study compares the quality characteristics of Jeung-pyun prepared by supplementing with rice mash of various cultivars. Results showed high contents of crude protein and crude ash in Saeilmi. The highest and lowest amylose contents were obtained in Goami4 and Baekjinju, respectively. Saeilmi had the highest water absorption index (WAI) of rice flour, whereas the highest water-soluble index (WSI) was obtained in Baekokchal. Maximum viscosity, minimum viscosity, and breakdown were high in Baekjinju, and high cooling viscosity and setback levels were determined in Goami4. The sugar content, total free sugar, and pH of the rice mash were highest in Baekjinju. The highest volume of Jeung-pyun was obtained with Saeilmi supplementation, whereas the specific volume was highest in Baekokchal. Evaluation of L, a, and b color values of Jeung-pyun revealed the maximum L value in Saeilmi, a value in Goami4, and b value in Baekjinju. The physical properties of Jeung-pyun were lower in all supplemented groups compared to the control group for hardness, adhesiveness, and chewiness. The lowest chewiness was obtained in Baekokchal-supplemented Jeung-pyun. We conclude that supplementation with different varieties of rice affects the quality characteristics of Jeung-pyun, which are important factors for manufacturing processed foods.

• 한국식생활문화학회지
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• 제25권2호
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• pp.225-231
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• 2010

The principal objective of this study was to evaluate quality characteristics of dried noodles when different concentrations of lotus leaf powder (LLP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity were measured, and then a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to have an increased, viscosity at $95^{\circ}C$ after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples were decreased as the LLP content was increased. As well, when increased amounts of LLP were added, both the L and a values were reduced, whereas the b value was increased. The color values, weight and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, according to the results of our sensory evaluation, the noodles prepared with 5% LLP were preferred over the other noodles.

• 한국식생활문화학회지
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• 제24권2호
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• pp.206-211
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• 2009

The purpose of this study was to investigate the effect of shrimp flour on quality characteristics of dumpling shell. Dumpling shell samples were prepared with wheat flour along with the addition of different amount of shrimp flour, followed by functional measurements and sensory evaluations. According to amylograph data, the composite shrimp flour/wheat flour samples had increased gelatinization temperature with increasing shrimp flour content, while initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of color values, L value decreased, but a and b values increased with increasing shrimp flour content. Furthermore, the addition of shrimp flour increased hardness and decreased chewiness in all samples. Overall, sensory evaluations proved that dumpling shell with 10% added shrimp flour was preferred over the other samples.

• 한국식생활문화학회지
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• 제23권2호
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• pp.252-257
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• 2008

The purpose of this study was to investigate the effects of skate (Raja kenojei) flour on the functional and sensory characteristics of Mandupi. Mandupi samples were prepared with wheat flour along with the addition of different amounts of skate flour, followed by functional measurements and sensory evaluations. According to the amylograph data, the composite skate flour-wheat flour samples had increased gelatinization temperatures with increasing skate flour content; whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of color values, L and b values decreased, but the a-value increased with increasing skate flour content. Furthermore, the addition of skate flour increased hardness, springiness, chewiness, and adhesiveness in the samples. Overall, based on sensory evaluations, the Mandupi containing 5% skate flour was preferred over the other samples.

• 한국식품조리과학회지
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• 제25권5호
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• pp.586-592
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• 2009

Sulgidduk samples containing 2, 4, and 8% red ginseng powder and a control[ED highlight - consider specifying what the control was, if 0%, then change to Sulgidduk samples containing 0(control), 2, 4 and 8%] were examined for moisture content, color, gelatinization properties, textural characteristics, and sensory qualities to determine the optimal ratio of red ginseng powder in the formulation. The moisture contents among the samples did not differ significantly. Specifically, they ranged from 39.64 to 40.69%, and increased as the red ginseng powder content increased. Additionally, the lightness decreased and the yellowness and redness increased as the red ginseng powder content increased. Evaluation of the gelatinization properties revealed that the, peak viscosity(P), hold viscosity(H), final viscosity(F), setback, and time to peak viscosity decreased with increasing red ginseng powder content, but the breakdown and temperature to peak viscosity did not differ significantly among samples[ED highlight - please ensure my changes are correct]. The hardness and adhesiveness decreased with increasing red ginseng powder content, as did the cohesiveness, gumminess, and chewiness; however, the springiness did not differ significantly among samples. Sulgidduk containing 4% red ginseng received the highest scores for flavor, taste, texture and overallquality. Based on the above results of the sensory and texture analyses, Sulgidduk containing 4% red ginseng had the highest quality[ED highlight - please ensure my changes are correct].

• 한국식품조리과학회지
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• 제24권1호
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• pp.23-30
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• 2008

Sulgidduk samples made with additions of 2, 4, 6, 8, and 10% Houttuynia cordata Thunb. powder, and a control were examined for quality characteristics such as moisture content, water activity, color, gelatinization properties, textural characteristics, and sensory qualities in order to determine the optimal ratio of Houttuynia cordata Thunb. powder in the formulation. The moisture contents among the samples ranged from 41.98% to 44.97%, and increased as the content of Houttuynia cordata Thunb. powder increased. The water activities of the samples were not significantly different. As the Houttuynia cordata Thunb. powder content increased, the redness and yellowness of the samples also increased, but lightness decreased. For the gelatinization properties, the additions of Houttuynia cordata Thunb. powder caused decreases in peak viscosity (P) and holding strength viscosity (H). Furthermore, final viscosity (F), setback, and time to peak viscosity decreased with increasing Houttuynia cordata Thunb. powder content; however, breakdown and temperature to peak viscosity were not significantly different among the samples. Hardness and gumminess decreased with increasing Houttuynia cordata Thunb. powder content, and adhesiveness, cohesiveness, chewiness, and resilience also tended to decrease; however, springiness was not significantly different among the samples. In the consumer acceptance test, as the content of Houttuynia cordata Thunb. powder increased, the scores of all evaluated characteristics decreased; while the characteristic intensity ratings showed the reverse effect, and the 2 and 4% Houttuynia cordata Thunb. powder samples obtained fairly good scores. In conclusion, the results indicate that adding $2{\sim}4%$ Houttuynia cordata Thunb. powder to Sulgidduk is optimal, providing good physiological properties and reasonably high overall consumer acceptability.

• 한국응용과학기술학회지
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• 제38권2호
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• pp.476-487
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• 2021

고형분 70% 아크릴수지를 합성하기 위해 n-butyl methacrylate(BMA), methyl methacrylate(MMA), 2-hydroxyethyl methacrylate(2-HEMA) 및 acetoacetoxyethyl acrylate(AAEA)와 caprolactone acrylate(CLA)를 사용하여 공중합체의 유리전이온도(T_g)를 50 ℃로 조정하여 합성하였으며, 합성한 아크릴수지의 점도와 분자량은 수산기가(OH values)의 증가에 따라 증가되었다. 높은 고형분의 아크릴수지 합성에 적합한 반응개시제는 di-tert-amyl peroxide 이었으며, 최적의 합성조건은 반응 개시제 5 wt%, 연쇄이동제 4 wt%, 반응온도 140 ℃에서 적하시간은 4시간이었다. 합성수지의 구조는 FT-IR과 ¹H-NMR spectroscopy로 확인하였고, 수평균 분자량은 1900~2600, 분자량 분포도 1.4~2.1을 얻었다. 합성한 아크릴수지와 무황변성 폴리이소시아네이트인 hexamethylene diisocyanate trimer(Desmodur N-3300)의 NCO/OH 당량비를 1.2/1.0으로 조절하여 아크릴-우레탄 투명도료를 제조하였다. 도료의 물리적 특성으로 점도, 부착성, 건조시간, 가사시간, 연필경도 및 광택을 비교 검토한 결과 부착성, 건조시간, 가사시간, 연필경도 및 광택이 양호한 결과를 나타내었고, 특히 CLA를 10 % 도입한 도료는 부착성이 우수하고 낮은 점도와 높은 경도를 나타내었다.