• Title, Summary, Keyword: Physicochemical and Sensory Properties

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Physicochemical, Microbial, and Sensory Properties of Yogurt with Ulmus davidiana var. japonica During Storage (느릅 분말을 첨가한 요구르트의 이화학적 및 관능적 품질 특성)

  • Ahn, Joungjwa
    • The Korean Journal of Community Living Science
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    • v.25 no.4
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    • pp.601-608
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    • 2014
  • This study evaluates changes in yogurt with Ulmus davidiana var. japonica (U. davidiana) in terms of its physicochemical, microbial, and sensory properties during storage. The pH value and mean microbial counts of this yogurt with 0.2 to 0.8% of U. davidiana added ranged from 4.1 to 4.3 and from $1.4{\times}10^8$ to $2.3{\times}10^8cfu/mL$, respectively, during storage at $7^{\circ}C$ for 16 d. In terms of its color, the L value was significantly higher in the control and U. davidiana yogurt 0.2 to 0.4% up to 4 d, than other yogurt samples, and the b value was influenced by the addition of U. davidiana over 0.6% throughout the storage. According to a sensory test, there was a significant difference in the yellowness score between U. davidiana yogurt and the control, but earthy, and bitterness, and viscosity scores were similar. Overall acceptability was not significantly influenced after 8 d of storage in all yogurt samples, including the control. According to these results, concentrations (0.2 and 0.4%) of U. davidiana yogurt had no significantly adverse effects on its physicochemical, microbial, and sensory properties.

Physicochemical and Sensory Properties of Baikseolgi Incorporated with Strawberry Powders

  • Lee, Jun Ho;Kim, Ji-Hye
    • Food Engineering Progress
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    • v.14 no.3
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    • pp.271-276
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    • 2010
  • Strawberry powder was incorporated into Baikseolgi by substituting the non-glutinous rice flour in the range of 0-8% based on the total weight of the non-glutinous rice flour and the effects on physicochemical and sensory properties were investigated. pH decreased significantly with the higher amount of strawberry powder in the formulation whereas titratable acidity showed a reverse trend (p<0.05). Moisture content also decreased significantly with the increasing amount of strawberry. Lightness ($L^{*}$-value) decreased significantly with higher strawberry powder concentration, indicating that the color of Baikseolgi became dark as also indicated by the visual observation. Redness ($a^{*}$-value) and yellowness ($b^{*}$-value), on the other hand, increased significantly with the substitution of strawberry powders up to 8% (p<0.05). Increases in strawberry powder concentration up to 8% in the Baikseolgi formulation significantly increased the intensities of sensory color, flavor, and taste attributes; on the other hand, the intensities of sensory moistness and chewiness decreased significantly (p<0.05). Results from the consumer test revealed that control received the highest acceptability scores in all attributes but 4% sample also obtained the competitive scores. Finally, Pearson correlation analysis revealed several very highly significant linear correlation between the means used to access physicochemical, sensory properties, and consumer preferences.

The Study of Acceptance and Physicochemical Characteristics of Beef Consomme by Boiling Time (가열시간에 따른 Beef Consomme의 기호도 및 이화학적 특성에 관한 연구)

  • 김용식;장명숙
    • Korean journal of food and cookery science
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    • v.19 no.3
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    • pp.271-279
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    • 2003
  • This study was conducted to investigate the sensory and physicochemical properties of beef consomme made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color, smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (a), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine, glutamic acid, arginine and leucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing, boiling time. The results showed the consomme made by boiling for 3hrs was superior in both its sensory and physicochemical qualities.

Comparison of the Physicochemical Properties of Freeze-Concentrated versus Evaporated Milk

  • Lee, Su-Jung;Hwang, Ji-Hyun;Kim, Song-Hee;Min, Sang-Gi;Kwak, Hae-Soo
    • Food Science and Biotechnology
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    • v.15 no.6
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    • pp.844-850
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    • 2006
  • This study was designed to compare various quality characteristics, such as nutrient composition and physicochemical and sensory properties of freeze-concentrated milk made by a newly developed continuous multi-stage process with those of evaporated milk. The freeze concentration process reduced the water content up to 73%. Most of the physicochemical properties of evaporated milk were different from raw milk; however the freeze-concentrated milk showed little difference from the raw milk. The thiobarbituric acid value and free fatty acid concentrations were significantly greater in the evaporated milk than in the freeze-concentrated milk. Several effects on sensory characteristics, such as off-taste, were significantly stronger in the evaporated milk. Overall, this study indicates that the newly developed freeze concentration technique results in improved physicochemical and sensory properties, and has little effect on most nutrient levels when compared with the evaporation process. Further research is necessary to further elucidate the chemical and sensory properties of freeze-concentrated milk.

Effects of Ozone Treatment and Gamma Irradiation on the Microbial Decontamination and Physicochemical Properties of Red Pepper Powder (고춧가루의 오염미생물 제거 및 이화확적 특성에 관한 오존처리와 감마선 조사의 영향)

  • 이성희;이현자;변명우
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.3
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    • pp.465-467
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    • 1997
  • The comparative effects of ozone treatment and gamma irradiation on the sterilization, physicochemical properties and sensory quality of red pepper powder were investigated. As for the sterilization of microorganisms, 7.5~10 KGy of gamma irradiation completely eliminated the coliforms, yeast and molds, and total aerobic bacteria. On the other hand, ozone treatment failed to eliminate the highly contaminated microbial load, especially total aerobic bacteria. The physicochemical properties including capsaicin, capsanthin, browning, fatty acid compositions and sensory quality were not significantly changed by gamma irradiation up to 10 kGy, whereas ozone treatment caused significant changes in fatty acid compositions and destruction of natural pigments (p<0.05). The above results led us to conclude that gamma irradiation was more effective than ozone treatment for the sterilization and maintenance of physicochemical and sensory qualities of red pepper powders.

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A Study of the Physicochemical, Functional, and Sensory Properties of Farm Produced and Commercially Produced Grape Juice in the Korean Market

  • Cabrera, Shirley Gutierrez;Moon, Kwang-Deog
    • Food Science and Biotechnology
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    • v.16 no.5
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    • pp.740-746
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    • 2007
  • Fruit juices such as grape juice are associated with healthy products by consumers because of the many health benefits they provide. Farm produced (FPGJ) and commercially produced grape juice (CPGJ) in South Korea were compared and studied through the evaluation of their physicochemical, functional, and sensory properties. The results of this study show that FPGJ's physicochemical properties are more varied than CPGJ. The pH, titratable acidity, and total soluble solids of FPGJ were higher than CPGJ. FPGJ had a higher mean value for total phenolics ($2,558.20{\pm}50.06\;mg/L$ GAE), total flavonoid ($3,236.80{\pm}56.11\;mg/L$), total anthocyanin ($559.88{\pm}3.51\;mg/L$), and radical scavenging activity (86.48%) than CPGJ, although the differences were significant only with regard to total flavonoid and total anthocyanin. This study also demonstrates that CPGJ is preferred in terms of sensory evaluation. These properties may be used as a basis for the optimization of processing to produce a higher quality grape juice.

A study on the production of chestnut powder in the inner layer of the chestnut from its treatment plant (II) - Physicochemical properties and baking properties of recovered chestnut powder - (밤가공공장의 밤껍질에서 밤분말의 생산에 대한 연구(II) - 밤껍질에서 분리회수한 밤분말의 특성과 제빵가능성 -)

  • 조숙자;정은희;전병관
    • Korean Journal of Rural Living Science
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    • v.10 no.2
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    • pp.78-84
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    • 1999
  • This study was performed to find out the usefulness of chestnut powder recovered from the inner layer, which used to be discarded. After the Physicochemical properties of the chestnut powder were examined, breads were prepared with 10-50% of chestnut Powder and the sensory quality was compared by QDA. Bread could be made even using up to 50% of chestnut powder, and in 20-30% of chestnut powder, the sensory quality was acceptable enough compared with wheat bread. Even though the low purity of the chestnut powder affected the flavor and color, the breads contained it were generally acceptable. Therefore, the chestnut powder recovered from the inner layer can be used as the effective food resource as itself, and with the higher purification to remove inner layer, it can be applied to more diverse food.

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Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk

  • Ahn, Yu-Jin;Ganesan, Palanivel;Kwak, Hae-Soo
    • Food Science of Animal Resources
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    • v.33 no.1
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    • pp.9-15
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    • 2013
  • A study was conducted to examine the physicochemical and sensory properties of milk supplemented with nanopowdered peanut sprouts (NPPS) at different concentrations (1, 3, 5, 7, and 9%, w/v) during the storage at $4^{\circ}C$ for 16 d. The size of NPPS ranged from 300-350 nm as observed by the particle size analyzer. The pH values of all samples ranged from 6.8 to 6.6 during the storage of 16 d. In color, the $L^*$ value of milk samples were not remarkably influenced by NPPS supplementation, whereas the $b^*$ and $a^*$ values significantly increased with the NPPS supplementation at all concentrations at 0 d storage, due to the original yellow color of NPPS powder (p<0.05). DPPH study revealed that higher antioxidant activity of milk supplement with higher concentrations of NPPS. TBARS value found to lower at the lower concentrations (1 and 3%, w/v) of NPPS supplementation. The sensory test revealed that the overall acceptability scores of NPPS supplemented milk samples (1 and 3%, w/v) were quite similar to control throughout the storage period of 16 d. Based on the data obtained from the present study, it was concluded that the concentrations (1 and 3%, w/v) of NPPS could be used to produce NPPS-supplemented milk without significant adverse effects on physicochemical and sensory properties, and enhance functional components from the supplementation.

Effect of Gamma-Irradiated Red Pepper Powder on Physicochemical Properties of Kakdugi, a Korean Traditional Radish Kimchi

  • Lee, Jeung-Hee;Sung, Tae-Hwa;Kim, Mee-Ree
    • Preventive Nutrition and Food Science
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    • v.10 no.1
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    • pp.22-28
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    • 2005
  • Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5℃. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.

Properties of Milk Supplemented with Peanut Sprout Extract Microcapsules during Storage

  • Lee, Y.K.;Ganesan, P.;Kwak, H.S.
    • Asian-Australasian Journal of Animal Sciences
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    • v.26 no.8
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    • pp.1197-1204
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    • 2013
  • This study was carried out to investigate the physicochemical and sensory properties of milk with added powdered peanut sprout extract microcapsules (PPSEM) during the storage at $4^{\circ}C$ for 16 d. The size of PPSEM varies from 3 to $10{\mu}m$ as observed by the scanning electron microscopy (SEM). The pH values of all samples ranged from 6.8 to 6.6 during the storage. Release of resveratrol for 0.5 and 1% PPSEM addition was about $0.89{\mu}l/ml$ and TBARS value found to lower during storage of 16 d. The $a^*$ and $b^*$ color values of high concentrations (1.5, 2.0, 2.5 and 3.0%) of PPSEM-added milk samples were significantly increased during the storage (p<0.05). The sensory test revealed that the overall acceptability of PPSEM (0.5 and 1%) added milk sample were quite similar to that of control. Based on the data, it was concluded that the low concentrations of the microcapsules (0.5 and 1.0%, w/v) could be suitable to produce the microcapsule-supplemented milk without significant adverse effects on the physicochemical and sensory properties of milk.