• Title, Summary, Keyword: physical and sensory properties

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Effect of Whole Egg Spray-drying Conditions on Physical and Sensory Properties of Sponge Cake (계란분말 제조 조건에 따른 스펀지케이크의 특성 변화)

  • Yang, Hae-Young;Lee, Jin-Sung;Park, Ki-Hwan
    • Korean Journal of Food Science and Technology
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    • v.42 no.3
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    • pp.310-316
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    • 2010
  • The objective of this study was to determine the optimum manufacturing conditions of whole egg powder with high foaming property sufficient for making sponge cakes. Whole eggs were either desugarized and/or adjusted pH before spray-dried at a temperature of $70^{\circ}C$. The physical properties of the cake were measured, and sensory evaluation was conducted on a 9-point scale. The pH and specific gravities of the foam and batter made from desugarized egg powder did not differ from those of the control, whereas batter made from commercial powder experienced significant loss of cake characteristics. The pH adjustment did not improve the foaming properties of the egg powders. The volume and textural properties of the cakes made from spray-dried egg did not differ from those of fresh egg. The taste and sensory characteristic scores for fresh egg, desugarized whole egg powder, and commercial powder were 5.00, 4.78, and 1.89, respectively. These results indicate that egg powders desugarized and spray-dried at $70^{\circ}C$ are sufficient for making sponge cakes with acceptable physical and sensory attributes.

Textural and sensory properties of rice noodle blended with of hydrocolloids (Hydrocolloids혼합첨가 쌀면의 물리적, 관능적 특성연구)

  • Lee, Hanna;Jang, Eun-Hee;Lee, Jin-Sil;Hong, Wan-Soo;Kim, Young-Shik;Han, Jung-Ah
    • Korean journal of food and cookery science
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    • v.28 no.6
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    • pp.703-709
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    • 2012
  • Using market-selling rice flour, four rice wet noodles were prepared with three hydrocolloids: wheat flour, hydroxypropyl methyl cellulose (HPMC), and potato starch at different levels based on pre-test, and the physical and sensory properties of the noodles were measured and compared. The rice noodle with hydrocolloids showed much higher peak and final viscosity than wheat flour noodle (control). Rice noodle also showed higher hardness, cohesiveness and springiness than control in textural properties, however, the noodle with the highest hydrocolloids (wheat flour 15%, HPMC 12.5%, potato starch 17,5%) showed lowest cohesiveness and springiness values among samples. By sensory evaluation, the rice noodle with 15% wheat flour, 8.5% HPMC, 17.5% potato starch showed the highest scores in appearance, taste, texture and acceptability. HPMC in noodles seemed to influence on the noodle quality than potato starch or wheat flour. For making rice noodle, adequate level of hydrocolloids could improve noodle quality such as viscoelasticity, however, excess addition made the noodle coarse.

A Study of the Physical and Sensory Characteristics of Ginseng Soybean Curd Prepared with Various Coagulants (인삼첨가 두부의 물리적 관능적 특성에 미치는 인삼 첨가량, 첨가방법 및 응고제의 영향 연구)

  • Kim, Kyung-Tack;Im, Ji-Soon;Kim, Sung-Soo
    • Korean Journal of Food Science and Technology
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    • v.28 no.5
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    • pp.965-969
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    • 1996
  • An investigation was carried out to elucidate the effects of type of ginseng, concentration of ginseng, and type of coagulants on the physical and sensory properties of soybean curd. The textural properties of soybean curd were not influenced by the type of ginseng. Soybean curd coagulated with glucono-delta-lactone (GDL) showed a greater hardness than that coagulated with other coagulants, whereas the former produced a lesser springiness than the latter. The L-value was proportionally reduced by the increase of ginseng level and soybean curd coagulated with $CaCl_2$ showed the lowest L value. All the curd products prepared with ginseng had a pale yellow color. In the sensory properties, springiness and beany taste of soybean curd linearly decreased as the concentration of ginseng was increased. The concentration of ginseng to improve the acceptability of ginseng soybean curd as determined by the physical and sensory evaluation, was less than 0.25%. The most acceptable ginseng soybean curd was the one coagulated with $MgCl_2$. Soybean curd prepared with GDL had the lowest acceptability because of its sour taste and textural properties.

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Influence of Processing on Quality of Carrot Juice (가공공정에 의한 당근쥬스의 품질변화에 관한 연구)

  • Kimjun, Hye-Young;Gerber, Leonard E.
    • Korean Journal of Food Science and Technology
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    • v.20 no.5
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    • pp.683-690
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    • 1988
  • This study was conducted to determine the organoleptic and physical properties and carotenoid of commercial canned, frozen and freshly-made carrot juice. Samples were evaluated by sensory panel and measured for viscosity and acidity. For carotene analysis, HPLC of alpha- and beta-carotene, and spectrophotometry of total carotenoid content were used. Sensory evaluation indicated that the canned sample was less acceptable, especially for flavor and texture, than other juices, while forzen juice was considered as acceptable as freshly-made carrot juice. The canned product showed about 10 times higher viscosity and lower acidity than others. Between two kinds of frozen samples, one sample was the same as freshly-made sample for all parameters while the other showed less alpha-carotene content which was 2 times higher than that of canned one. Canned sample contained 70-77% of freshly-made or frozen samples in total carotenoid and beta-carotene content and 24% of freshly-made one in alpha-carotene. These results suggest that freezing process is a good preservation method for carrot juice with respect to sensory evaluation, physical property and carotenoid content.

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Quality Characteristics and Antioxidant Activities of Pound Cake with Aronia melanocarpa Powder (아로니아 분말 첨가 파운드케이크의 품질 특성 및 항산화 활성)

  • Lim, Eun-Jeong;Lee, Yoo-Hyun
    • The Korean Journal of Food And Nutrition
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    • v.30 no.5
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    • pp.1087-1095
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    • 2017
  • We examined the quality characteristics of pound cake with prepared Aronia melanocarpa powder, which included the physical characteristics, antioxidant activity and sensory evaluation in this study. Pound cakes were prepared with various ratios of Aronia powder (0, 5, 10, 15, 20%). No significant difference in loss rate or weight was found from increased Aronia powder concentration. The color of pound cake was darker and reddish with the addition of Aronia powder. Lightness (L) and yellowness (b) significantly decreased with the addition of Aronia powder, whereas redness (a) increased (p<0.05). the qualities of hardness, cohesiveness, gumminess and chewiness of the pound cake prepared with the addition of Aronia powder were significantly increased when compared to control(p<0.05), with exception of 20% addtion. Total phenolic contents and DPPH radical scavenging activity was significantly elevated by the addition of Aronia powder(p<0.05). The pound cake with 10% Aronia powder showed the strongest positive sensory properties with regard to taste and overall palatibility. These results suggest that the addition of 10 % Aronia to pound cake batter could well serve to improve the overall quality, texture and taste of the final product.

The Physical Properties of Rice and Color Rice-Added Cakes (백미, 흑미 첨가 케이크의 물리적 특성)

  • 장정옥;류화정
    • Journal of the East Asian Society of Dietary Life
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    • v.8 no.1
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    • pp.51-56
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    • 1998
  • In this research, we added 10%, 20% and 30% of white rice powder and colored rice powder to wheat flour, then baked cakes to appraise the quality of each cake by physical and sensory evaluation The resultsare as follows: 1) The specific gravity was increased in order of rice powder-added batters and colored rice powder-added batters. No remarkable difference was found in expansion ratio of cakes except some reduction in 30% rice powder-added cake. 2) Gumminess of cake was higher in the 30% colored rice-added cake Hardness of rice-added cakes was higher than colored rice-added ones. More adding rate of rice, higher hardness of cake. No remarkable difference was found in chewiness, springiness and cohesiveness of cakes 3) In case of color, rice-added cakes showed more L value and less b value than colored rice-added ones. Colored rice-added cakes showed less L value more a value and less b value as adding rate became higher 4) According to the results of sensory evaluation, no remarkable difference was found in the size of a cell and distribution of cells. Crumb and tenderness tended to be lower in rice added cakes than in colored rice added ones. Color was prefered in 30% colored rice added cakes over rice-added cakes and less added colored rice added cakes.

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Effect of Potato Starch Content on Physical Properties of Ramyon (감자전분 함량이 라면의 물성에 미치는 영향)

  • 송정민;신숭녕;박해룡;유병승
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.3
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    • pp.450-454
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    • 2001
  • The physical properties of ramyon made of potato starch at various levels (12, 14 16%) were investigated to find out the effect of potato starch on ramyon quality. The higher starch content in dough, the higher water content after steaming and the lower moisture content after deep frying. As the starch content increased, the magnitudes of extrusion work of cooked ramyon and capillary viscosity of ramyon soup increased but the starting temperature of gelatinization decreased. There was a good correlation ($R^2$=0.99) between extrusion work and capillary viscosity. Firmness and chewiness values measured by texture analyser decreased with increase in starch content while tenderness and overall texture preference evaluated by sensory analysis increased.

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Quality Properties of Rice Mook with the Addition of Gelling Agents (겔화제 첨가에 따른 쌀 묵의 품질특성)

  • Lee, Eun Ji;Koh, Bong Kyung
    • Korean journal of food and cookery science
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    • v.33 no.1
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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.

Quality Characteristics of Jook Prepared with Lotus Leaf Powder (연잎 분말을 첨가한 죽의 품질 특성)

  • Park, Bock-Hee;Cho, Hee-Sook;Jeon, Eun-Raye;Kim, Sung-Doo
    • Korean journal of food and cookery science
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    • v.25 no.1
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    • pp.55-61
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    • 2009
  • This study examined the effects of added amounts of lotus leaf powder on the physical and sensory properties of Jook. As the level of lotus leaf powder in samples increased, L-values and a-values decreased and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of lotus leaf powder increased. Sensory characteristics such as color intensity, viscosity, astringency, and nutty taste increased significantly with the addition of lotus leaf powder. And the results of the consumer acceptability test showed that the Jook containing $2%{\sim}3%$ lotus leaf powder had the highest score. In conclusion, to enhance the quality of Jook, a 2% addition of lotus leaf powder would be the most beneficial.

Quality Characteristics of Sponge Cakes with Radish Leaf Powder (무청 분말이 첨가된 스폰지케이크의 품질 특성)

  • Kim, Chan-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.3
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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.