• 제목/요약/키워드: textural properties

검색결과 524건 처리시간 0.119초

Quality Characteristics of Cheese Analogs Containing Lipoxygenase-Defected Soymilk and ${\alpha}$-Chymotrypsin Modified Soy Protein Isolate

  • Ahn Tae-Hyun;Lee Sook-Young
    • 한국작물학회지
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    • v.51 no.2
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    • pp.154-162
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    • 2006
  • Cheese analogs using lipoxygenase-defected soymilk and ${\alpha}$-chymotrypsin modified soy protein isolate (SPI) were prepared. Color, textural properties, sensory attributes and melting spreadability of cheese analogs were evaluated and compared with mozzarella cheese, and relationships between textural properties, sensory attributes and melting spreadability of cheese analogs were analyzed. Off-flavors were not mostly discriminated. Cheese analogs containing 10% SPI untreated and containing 6% and 8% SPI treated by ${\alpha}$-chymotrypsin in ${\Delta}E$ value of color were the most similar to mozzarella cheese. Quality characteristics and melting spreadability of cheese analogs were highly affected and improved by ${\alpha}$-chymotrypsin modification. Sensory attributes and melting spreadability of cheese analogs containing 6% SPI treated by ${\alpha}$-chymotrypsin were the most similar to mozzarella cheese, while in textural properties, cheese analogs containing 10% SPI were the most similar with mozzarella cheese. Hardness in sensory attributes was highly positively correlated with hardness (r>0.65), adhesiveness (r>0.56), chewiness (r>0.77) and gumminess (r>0.76) in textural properties, while it was highly negatively correlated with melting spreadability (r>-0.68).

Effects of High Pressure on pH, Water-binding Capacity and Textural Properties of Pork Muscle Gels Containing Various Levels of Sodium Alginate

  • Chen, Cong-Gui;Borjigin, Gerelt;Jiang, Shao-Tong;Tadayuki, Nishiumi;Atsushi, Suzuki
    • Asian-Australasian Journal of Animal Sciences
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    • v.19 no.11
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    • pp.1658-1664
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    • 2006
  • The objective of this study was to investigate the effects of sodium alginate (SA) and pressurization levels on pH, water-binding and textural properties of pork muscle gels (PMG) containing salt. Ground lean pork with 1.0% NaCl and a given amount of SA (0.25, 0.5, 0.75 and 1.0%, respectively), was pressurized to 100, 200 or 300 MPa and subsequently gelled by heating. Results showed that addition of SA into pork muscle enhanced water-holding capacity (WHC) of PMG (p<0.05) as SA increased from 0.25% to 1.0%, with pH slightly increased (p>0.05). A decrease (p<0.05) was observed in all textural parameters (hardness, cohesiveness, springiness and chewiness). Pressurization had no effect on the tendency of WHC to increase or the decrease of the textural parameters. However, the effectiveness of pressurization to enhance textural properties of PMG was significant at some SA levels, especially ${\geq}200MPa$ and at ${\leq}0.75%$ SA levels. Different combinations of pressure and SA levels could bring about variation in textural properties of PMG while SA enhanced WHC of pork muscle. The multiformity of the texture will open up a wide range of technological possibilities for the manufacture of pork-based restructured low-fat products.

Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat Levels

  • Kim, Hyun-Wook;Setyabrata, Derico;Lee, Yong-Jae;Kim, Yuan H. Brad
    • 한국축산식품학회지
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    • v.38 no.2
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    • pp.315-324
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    • 2018
  • The objective of this study was to evaluate the efficacy of alkaline-treated sugarcane bagasse fiber on physicochemical and textural properties of meat emulsion with different fat levels. Crude sugarcane bagasse fiber (CSF) was treated with calcium hydroxide ($Ca(OH_2)$) to obtain alkaline-treated sugarcane bagasse fiber (ASF). The two types of sugarcane bagasse fiber (CSF and ASF) were incorporated at 2% levels in pork meat emulsions prepared with 5%, 10% and 20% fat levels. Alkaline-treatment markedly increased acid detergent fiber content (p=0.002), but significantly decreased protein, fat, ash and other carbohydrate contents. ASF exhibited significantly higher water-binding capacity, but lower oil-binding and emulsifying capacities than CSF. Meat emulsions formulated with 10% fat and 2% sugarcane bagasse fiber had equivalent cooking loss and textural properties to control meat emulsion (20% fat without sugarcane bagasse fiber). The two types of sugarcane bagasse fiber had similar impacts on proximate composition, cooking yield and texture of meat emulsion at the same fat level, respectively (p>0.05). Our results confirm that sugarcane bagasse fiber could be a functional food ingredient for improving physicochemical and textural properties of meat emulsion, at 2% addition level. Further, the altered functional properties of alkaline-treated sugarcane bagasse fiber had no impacts on physicochemical and textural properties of meat emulsions, regardless of fat level at 5%, 10% and 20%.

멥쌀 전분과 검물질 혼합물 겔의 특성 (Characteristics of non-waxy rice starch/gum mixture gels)

  • 신말식;권지영;송지영
    • 한국식품조리과학회지
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    • v.21 no.6
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    • pp.942-949
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    • 2005
  • 쌀전분겔의 매트릭스와 구조를 안정화하고 텍스쳐 특성을 개선하기 위하여 멥쌀전분에 다양한 검물질을 혼합하여 겔을 제조하여 형태적, 텍스쳐 특성, 냉동-해동 안정성을 비교하였다. 검물질을 첨가하면 종류에 따라 다르나 쌀전분겔을 조밀하고 균일하여 안정된 매트릭스 갖게 할 수 있었으며 겔란검과 알긴이 효과적이었다. 쌀전분/검질 혼합 겔의 텍스쳐 특성도 검질에 따라 달랐으며 겔란검은 단단하고 알긴은 부드러운 겔을 형성하였다. X-선 회절도에 의하면 쌀전분겔은 V형의 결정형을 나타내며 검을 첨가하였을 때 $2\theta$ = $20^{o}$의 피크가 낮아졌다. 냉동-해동 안정성도 검물질을 혼합하였을 때 증가하였으며 겔란검과 알긴을 첨가한 쌀전분겔이 바람직 하였다.

제분방법을 달리한 찹쌀가루로 만든 인절미의 텍스처 특성에 물 첨가량이 미치는 효과 (The Effect of Added Water Volume on the Textural Properties of Injulmi made from Waxy Rice Flours using Different Milling Methods)

  • 김정옥;신말식
    • 한국가정과학회지
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    • v.5 no.2
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    • pp.33-43
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    • 2002
  • This study was investigated textural properties of Injulmi affected by milling methods, varieties and added water volume. Sinsunchalbyeo and Hwasunchalbyeo flours were made using Rin-dry milling(PDM) and roll-wet milling(RWM) methods. The proximate composition of waxy rice starches and waxy rice flours were similar. Water binding capacity, soluble carbohydrate and damaged starch of waxy rice flour by RWM: were higher than those of waxy rice flours by PDM. By increasing added water volume, hardness and adhesiveness of Injulmi were decreased. By increasing storage time, hardness of Injulmi was increased, but adhesiveness was decreased. The hardness of Injulmi made from waxy rice flours by PDM was higher than by RDW.

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전분을 첨가한 글루텐 프리 쌀 파스타의 텍스처 특성 (Textural Properties of Gluten-free Rice Pasta Prepared Employing Various Starches)

  • 정진혁;윤혜현
    • 한국식품조리과학회지
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    • v.33 no.1
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    • pp.28-36
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    • 2017
  • Purpose: This study was conducted to understand the factors that affect the texture of gluten-free rice pasta prepared buckwheat, mung bean, and acorn starches and to compare textural properties of samples 100% semolina. Methods: The moisture content, weight and water absorption test investigated and texture profile analysis measured by texture analyzer. Results: 100% semolina sample's value was lower than gluten-free rice pasta moisture content, weight and water absorption test. moisture content weight was in pasta with mung bean starchin pasta with buckwheat starch. Texture profile analysis showed that increasing amount of buckwheat, mung bean, and acorn starches increased hardness, chewiness, cohesiveness and springiness, and decreased adhesiveness of gluten free rice pasta. Conclusion: This study suggested that adding buckwheat, mungbean and acorn starches could improve texture properties of gluten-free rice pasta.

Electrochemical Behaviors of Activated Carbons Prepared from Polymeric Precursor

  • Park, Soo-Jin;Lee, Eun-Jung;Kim, Byung-Joo;Lee, Young-Seak
    • Carbon letters
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    • v.8 no.2
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    • pp.134-136
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    • 2007
  • In this work, activated carbons (ACs) were prepared from polystyrene-based cation-exchangeable resin (PSI) by a chemical activation with KOH as an activating agent. The surface morphologies were observed by using SEM, and the textural properties were investigated by using nitrogen adsorption at 77 K. From the experimental results, it was found that the well-developed micro- and mesopores were produced by a chemical activation, and the textural properties including specific surface areas and pore volumes were greatly enhanced. The electrochemical behaviors of the ACs showed similar phenomena with that of textural properties. These results indicated that KOH activation played an important role in the changes of surface, and pore structures, resulting in enhancing the electrochemical properties of the ACs prepared in present work.

화학적 활성화에 따른 Ni 담지된 흑연나노섬유의 전기화학적 거동 (Effect of Chemical Activation on Electrochemical behaviors of Ni-loaded Graphite Nanofibers)

  • 유혜민;박수진
    • 한국신재생에너지학회:학술대회논문집
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    • pp.159.2-159.2
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    • 2011
  • In this study, we prepared the activated graphite nanofibers (A-GNFs) via chemical activation with KOH reagent. The effect of A-GNFs on the surface and textural properties of Ni-loaded graphite nanofibers (Ni/GNFs) was investigated by X-ray diffraction (XRD), transmission electron microscope (TEM), and Brunauer-Emmett-Teller (BET). The textural properties of samples were investigated by $N_2$/77K adsorption isotherms. The electrochemical performances were investigated by cyclic voltammetry. As a results, the electrochemical performances of Ni/GNFs were improved with usage of A-GNFs. This could be interpreted by the high specific surface area and large total pore volume of the A-GNFs.

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젤화제를 달리한 오미자(五味子) 편(片)의 질감특성(質感特性) 연구(硏究) (Effects of Various Gelling Agents on Textural Properties of Omija Pyon)

  • 송은승;정혜경;강명화
    • 한국식생활문화학회지
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    • v.8 no.3
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    • pp.289-293
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    • 1993
  • This study was done to evaluate the effects of various gelling agents on textural properties of omija pyon. As a gelling agent, mungbean starch had been used in traditional omija pyon. In this experiment, gelatin and pectin were also tried for better texture. The results of this study were as follows; 1) One percent pectin addition showed desirable textural properties in both starch and gelatin jelly. 2) No significant effect on rheological values was found according to various sugar concentration(10, 15, 20%). 3) There was a saving effect of sugar concentration when adding 1% pectin to starch jelly, comparing textual properties as sensory scores.

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대두단백겔의 물성에 미치는 분자결합력 저해 시약의 영향 (Effects of Various Reagents on Textural Properties of Soy Protein Gel)

  • 배동호;정호선
    • 한국식품저장유통학회지
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    • v.5 no.1
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    • pp.65-71
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    • 1998
  • The changes in gel characteristics of soy protein as a result of various reagents that alter specific interactions which affect the formation and textural properties of gels, were studied. The reagents were added to 15% soy protein solutions prior to heat treatment. The gels were not formed with urea, indicating that hydrogen bonds significantly contributed to the formation and hardness of soy protein gel. Hydrophobic interactions and disulfide bonds compensated for hydrogen bonds and the contributions of electrostatic interactions to gel hardness are relatively insignificant. The farce primarily responsible for gel cohesiveness appeared to be disulfide bonds, because a significant decrease in cohesiveness was found only with the presence of N-ethylmaleimide. Adhesiveness decreased only with the addition of urea, and thus the contribution of hydrogen bonding to adhesiveness of gel could be concluded to be resent. However, adhesiveness was suggested to be interpreted not only wile molecular forces involved in gel formation but also with hydration properties of protein.

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