• Title, Summary, Keyword: physical and sensory properties

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Quality Characteristics of Jook Prepared with Lotus Root Powder (연근 분말을 첨가한 죽의 품질 특성)

  • Park, Bock-Hee;Cho, Hee-Sook
    • Journal of the Korean Home Economics Association
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    • v.47 no.3
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    • pp.79-85
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    • 2009
  • This study examined the effects of added amounts of Lotus root powder on the physical and sensory properties, and consumer acceptability of Jook. As the level of Lotus root powder increased, L-value decreased and a and b values increased. The Jook also had higher viscosity and lower spreadability values as the amount of Lotus root powder increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of Lotus root powder. A consumer acceptability test indicated that the 25% Lotus root powder group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 25% addition of Lotus root powder would be the most beneficial.

Physical and Organoleptic Characteristics of Kongjaban Prepared under Different Cooking Conditions (조리조건을 달리한 콩자반의 물리적 및 관능적 특성)

  • Jung, Soo-Jung;Yoon, Jae-Young;Lee, Su-Rae
    • Korean Journal of Food Science and Technology
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    • v.23 no.4
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    • pp.490-497
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    • 1991
  • Kongjaban (a Korean-style seasoned black soybean) prepared under various conditions such as different soaking temperatures and time, cooking rate, and amounts of sugar and soy sauce was investigated with respect to its physical and sensory qualities. Soaking soybeans in water at $20^{\circ}C$ and $60^{\circ}C$ prior to heating decreased the hardness, degree of browning and saltiness of kongjaban, regardless of soaking temperature. As the cooking time after addition of sugar and soy sauce increased, the degree of browning, saltiness and hardness of kongjaban increased markedly. The amount of sugar and soy sauce did not make a distinct difference in its physical properties whereas its hardness increased slightly with increasing sugar amount. According to the sensory evaluation, the color, hardness and saltiness of kongjaban significantly increased with increasing cooking time. Color, hardness and sweetness increased as the amount of sugar increased whereas the amount of soy sauce did not affect the sensory characteristics except for saltiness.

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Assessment of Quality Characteristics of the Shrimp Powder, Jook, for Elderly Foodservice Operation (노인급식에 적용하기 위한 새우 죽의 물리적, 관능적 품질특성 평가)

  • Cho, Hee-Sook;Kim, Kyung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.24 no.4
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    • pp.419-425
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    • 2009
  • This study examined the effects of added amounts of shrimp powder on the physical and sensory properties of Jook for elderly foodservice operation. According to the amylograph data, the composite shrimp flour-wheat flour samples increased the gelatinization temperature, with increasing shrimp-flour content; moreover, initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. As the level of shrimp powder in samples increased, L-values decreased, and a-values and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of shrimp powder increased. Sensory characteristics, such as nutty taste, color, viscosity, and overall preference increased significantly with the addition of shrimp powder. In conclusion, to enhance the quality of Jook, a 3% addition of shrimp powder would be the most beneficial.

Quality Improvement of Dumpling Shell Based on Rice Flour by Addition of Potato Starch and HPMC (감자전분과 HPMC 첨가수준에 따른 쌀가루 만두피의 품질특성)

  • Kang, Yi-Rang;Han, Jung-Ah
    • Korean journal of food and cookery science
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    • v.31 no.6
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    • pp.696-702
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    • 2015
  • Rice dumpling shells were prepared with different levels of hydrocolloids, such as hydroxypropyl methyl cellulose (HPMC), and potato starch. After steaming, the physical, sensory, and cooking properties of the shells were measured. Increasing the amount of potato starch decreased the pasting temperature and increased the peak viscosity. With the addition of hydrocolloids, water absorption and cooking loss for the rice dumpling shells decreased significantly. For the textural properties, the rice dumpling shells with hydrocolloids showed lower hardness and higher springiness than the control, and especially, 10% potato starch and 3% HPMC addition (P10H3) improved the texture of the rice dumpling shells the most. The sensory results seemed to be affected more by the addition of potato starch than HPMC, and over 15% addition of potato starch significantly decreased the quality of the rice dumpling shells. By addition of adequate amount of hydrocolloids (3% HPMC and 10% potato starch), the sensory quality of rice dumpling shells can be effectively improved.

Quality Properties of Jeungpyun Prepared with Cabbage (Brassica oleracea var. capitata) Powder (양배추 분말을 첨가한 증편의 품질 특성)

  • Kim, Gyu-Yeol;Yang, Mi-Ok
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.2
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    • pp.291-298
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    • 2010
  • The influence of cabbage powder on sensory acceptance and physical functions of Jeungpyun, were assessed. As fermentation continued, pH dropped and evolved carbon dioxide significantly increased. Moisture content of cabbage powder-amended Jeungpyun ranged from 51.1~55.5%, and were lower than those of control samples. Jeungpyun prepared with 8~10% cabbage powder displayed significantly lower specific volumes. As the level of cabbage powder increased, the L-value was reduced, while the a- and b-values increased. Hardness was not significantly different among the control, 2%, 4% and 6% samples. Chewiness tended to increased in proportion to the level of cabbage powder. Sensory scores were lowest for Jeungpyun prepared with 8~10% cabbage powder. The results indicate that addition of 4~6% cabbage powder to Jeungpyun produces the optimal product.

Effects of Barley Bran on the Quality of Sugar-Snap Cookie and Muffin (보리 도정 겨의 첨가가 쿠키와 머핀의 품질에 미치는 영향)

  • Kim, Joon-Hee;Lee, Young-Tack
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.8
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    • pp.1367-1372
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    • 2004
  • The effects of barley bran substitution on the quality of sugar-snap cookie and muffin were investigated using physical tests and sensory evaluation. Barley bran contained 29.04% starch, 16.23% protein, and 8.57% lipid. They were formulated by substituting the flour with the barley bran of 0, 10, 20, and 30%. Increasing levels of barley bran substitution reduced cookie spread, lightness, top grain scores and other sensory qualities. Cookies with 10% barley bran substitution, however, were not significantly different from the control cookies in sensory characteristics, and cookies with 20% barley scored well above the minimum acceptance level of 5 on a 9-point scale. Although the barley bran decreased muffin volume and had a deleterious effect on crumb grain, muffins with 10% bran had acceptable sensory properties. The physical and sensory results indicated that barley bran could be added to cookie and muffin at replacement levels up to 20% without a large adverse effect on cookie and muffin quality.

Optimization of Muffin with Opuntia humifusa Powder using Response Surface Methodology (반응표면분석법을 이용한 천년초 분말 첨가 머핀 제조 조건의 최적화)

  • Kim, Soojeong;Jung, Bok-Mi;Joo, Nami
    • The Korean Journal of Food And Nutrition
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    • v.25 no.4
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    • pp.911-921
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    • 2012
  • The objective of this study was to determine the optimum mixing ratio of Opuntia humifusa powder and sugar in the preparation of muffin. The optimal sensory composite recipe was determined by following the central composites for muffin with different levels of Opuntia humifusa powder (A) and sugar (B). The analysis was performed using the response surface methodology, and the sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. The compositional and functional properties were measured, and the physical and sensory values were applied to the mathematical models. Perturbation plots showed the effects of each ingredient on the final product. Measurements showed significant values in lightness (p<0.05), sweetness (p<0.05), hardness (p<0.05), gumminess (p<0.05) and cohesiveness (p<0.01). The sensory measurements showed significant values in color (p<0.05), flavor (p<0.05), appearance (p<0.05), softness (p<0.05) and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined to be 6.10 g of Opuntia humifusa powder and 82.61 g of sugar.

A Study on the Mayonnaise Consumption Pattern of Housewives and Sensory and Physical Properties of Egg-white Mayonnaise (난백 마요네즈의 개발을 위한 주부들의 마요네즈 소비실태 및 난백 마요네즈의 물성과 관능적 특성)

  • 박전순;김혜경
    • Journal of the East Asian Society of Dietary Life
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    • v.11 no.3
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    • pp.179-189
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    • 2001
  • The study was carried out to investigate housewive's consumption pattern and preference of mayonnaise for the development of egg-white mayonnaise. Data was collected from 515 housewives in Ulsan by self-administered questionnaire. The collected data were analyzed by SPSS package program. The results were as follows: 1. Most(98.1%) of housewives were concerned about nutrition and health and they considered that nutrition was the most important factor when purchasing food related items. 2. The frequency of using processed foods was two to three times a week and the reason for use it was the convenience. Usually the housewives obtained nutrition related information through mass media such as TV, radio(37.5%) , and newspaper, magazine(32.1%). 3. 75.9% of the subjects thought mayonnaise is a high calorie food and 57.5% of them knew the basic ingredients of mayonnaise. Most(79.3% ) of housewives perceived that cholesterol which is rich in egg yolk is related to cardiovascular disease and arteriosclerosis. Among family members, children showed high degree in the preference for mayonnaise. 4. Comparison of the low cholesterol mayonnaise which was made by egg white for egg yolk with commercial product was made by sensory evaluation and mechanical test. The viscosity and turbidity did not show any difference. Overall taste of low cholesterol mayonnaise was better than of commercial product. Based on these results of this study provided useful information for development of egg-white mayonnaise (low-cholesterol mayonnaise) and expected the possibility of using low cholesterol mayonnaise will be high.

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Properties and Preservation of the Plain Bread Changed by the Addition of Chrysanthemum Powder (국화분말을 첨가한 빵의 특성과 저장중의 품질 변화)

  • Jung, Sang-In;Shin, Eun-Ju;Choi, Sun-Uk
    • Journal of Life Science
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    • v.20 no.2
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    • pp.197-201
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    • 2010
  • 0%, 3%, 5%, and 7% chrysanthemum powder was added to plain bread to investigate its effect on the quality and preservation of bread. The properties of dough, physical changes, and sensory evaluation of plain bread with chrysanthemum powder added were analyzed during storage at room temperature. Volumes of dough and bread were decreased by addition of chrysanthemum powder. Also, the pH and Hunter L (lightness) in bread with chrysanthemum powder were lower than those of the control bread, while its redness, yellowness, and hardness were higher. In sensory evaluation, when more than 5% chrysanthemum was added to bread, aftertaste and overall acceptability were rapidly decreased. In contrast, the addition of chrysanthemum minimized the drop of flavor caused by storage time. In conclusion, chrysanthemum powder added to plain bread improved flavor, which declines with storage time.

Effect of the Modified Starch on the Physical Properties of Tomato Ketchup (토마토 케찹의 물리적 성질에 변성전분이 미치는 영향)

  • Lee, Young-In;Noh, Wan-Seob;Lee, Seung-Ju
    • Applied Biological Chemistry
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    • v.40 no.1
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    • pp.48-52
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    • 1997
  • Modified starches were used as additives to make tomato ketchup, and their effects on the rheological properties, serum separation and sensory characteristics of the tomato ketchup were examined. The magnitudes of the yield stress and the consistency index of the tomato ketchup with the additives, regarded as a Herschel-Bulkley fluid, were found to be in the order of ADA(acetylated distarch adipate)>SA(starch acetate) >HDP(hydroxypropyl distarch phosphate)>RCS(raw corn starch)>NS(no starch). The flow behavior indices of SA added ketchup and HDP added one were nearly constant regardless of the additive concentrations, whereas those of ADA and RCS increased with the additive concentration. In the serum separation test centrifugation, the ADA added ketchup showed the highest stability against separation, being fol-lowed by SA>HDP>RCS>NS. In the sensory evaluation, the magnitudes of the acceptance of the ketchup with the additives were as ADA(2%)>SA(2%)>RCS(2%)>NS>HDP(2%).

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