• Title/Summary/Keyword: textural properties

Search Result 524, Processing Time 0.15 seconds

Quality Characteristics of Olive Flounder Muscle Fed with Extruded Pellet and Raw Fish-Based Moist Pellet (배합사료 및 습사료를 공급한 넙치 근육의 품질특성)

  • Kim, Kang-Woong;Kim, Kyoung-Duck;Kim, Shin-Kwon;Son, Maeng-Hyun;Jang, Mi-Soon;Kang, Yong-Jin;Bai, Sung-Chul C.;Lee, Kyeong-Jun
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.43 no.5
    • /
    • pp.451-456
    • /
    • 2010
  • This study was conducted to evaluate the quality characteristics (proximate composition, fatty acids, amino acids, sensory and textural properties) of whole body and dorsal muscle of olive flounders fed extruded pellets (EP) compared to raw fish-based moist pellets (MP). The olive flounders in this study were reared from 300 g to 1000 g for 7 months by feeding either EP or MP. The fatty acids and total amino acids of the whole body and dorsal muscle of the fish were similar among both groups. The major fatty acids in whole body and dorsal muscle werepalmitic acid and oleic acid. Finally, no significant differences were observed between groups for sensory and textural properties of the muscle. These results suggest that EP could be developed to replace MP without adverse effects on olive flounder quality.

Preparation and Characterization of Coaltar Pitch-based Activated Carbon Fibers(I) -Effect of Steam Activation Temperature on Textural Properties of Activated Carbon Fibers- (콜타르 피치 기반 활성탄소섬유의 제조 및 특성에 관한 연구(I) -수증기 활성화온도가 활성탄소섬유 형태학적 특성에 미치는 영향-)

  • Choi, Bo-Kyung;Kwac, Lee-Ku;Yoon, Kwang-Eui;Seo, Min-Kang;Park, Soo-Jin
    • Textile Science and Engineering
    • /
    • v.51 no.4
    • /
    • pp.174-179
    • /
    • 2014
  • In this paper, the effect of the temperature of steam activation on textural properties of coal tar pitch-based activated carbon fibers (ACFs) was studied. Surface properties of the ACFs were determined by using scanning electron microscope (SEM) and X-ray diffraction (XRD). $N_2$ adsorption isotherms at 77 K were investigated by BET and BJH methods to characterize specific surface areas, pore volumes, and pore size distributions. The adsorption isotherms of the ACFs were constructed and analyzed to be of Type I, mainly consisting of micropores. The specific surface areas of the ACFs were increased with activation time and showed a maximum value of $2442m^2/g$ at an activation temperature and time of $900^{\circ}C$ and 40 min, respectively.

Effects of Hydrocolloids on the Quality of Protein and Transglutaminase Added Gluten-free Rice Bread (단백질과 트란스글루타미나제 첨가 글루텐 프리 쌀빵의 품질에 대한 친수콜로이드의 효과)

  • Hwang, Sun Ok;Kim, Ji Myoung;Shin, Malshick
    • Korean journal of food and cookery science
    • /
    • v.33 no.2
    • /
    • pp.198-208
    • /
    • 2017
  • Purpose: To improve the quality of basic gluten-free rice bread composed of white rice flour, salt, sugar, yeast, skim milk powder, olive oil, and water, the effects of transglutaminase (TGase), whey protein (WP), propylene glycol alginate (PGA), and hydroxypropylmethylcelluose (HPMC) were investigated. Methods: TGase, WP, PGA, and HPMC were added to rice flour cumulatively. The pasting properties of rice flour blends as well as volume, shape, color value, textural properties and sensory evaluation of basic rice bread (RB1) RB1+TGase (RB2), RB1+TGase+WP (RB3), RB1+TGase+WP+PGA (RB4), and RB1+TGase+WP+PGA+HPMC (RB5) were compared. Results: Consistency of rice batter increased upon addition of TGase, WP and PGA, and RB3 and RB4 had higher specific volumes than others. PGA improved volume, crumb air cell uniformity, and resilience but lowered elasticity and moistness of RB. HPMC increased, hardness, moistness and softness, and slightly reduced volume. Conclusion: Therefore, it is suggested that hydrocolloids, PGA and HPMC may be necessary to improve volume, crumb structure, textural properties and overall eating quality of gluten-free rice bread.

Optimization of the Sensory and Physical Properties of Oven-Roasted Glutinous Rice Cakes Prepared with Dry Glutinous Rice Flour (By Response Surface Methodology) (건조 찹쌀가루를 이용한 오븐구이 찰떡의 관능적.물리적 최적화 (반응 표면 분석법을 이용))

  • Kim, Kyung-Mee;Kim, Ok-Sun;Kim, Jong-Goon
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.17 no.6
    • /
    • pp.883-893
    • /
    • 2007
  • To optimize the preparation process for oven-roasted glutinous rice cake, an experiment was derived using a central mixing composite design to determine the optimal conditions. The addition of flour by soaking time as well as sucrose and water, were the independent variables, with the moisture content, color, sensory, and texture properties of the ovenroasted glutinous rice cakes selected as response variables. For the moisture content, color, sensory, and textural properties, we found significant effects for moisture, lightness, redness, hardness, and cohesiveness in the oven-roasted glutinous rice cakes, and water was one of the most influential factors. The optimal mixing conditions for the highest quality oven-roasted glutinous rice cake, in terms of sensory and textural properties, were 266.0 g of water, 25.4 g of sucrose, and 61.5 minutes of soaking time for the glutinous rice flour. The soaking time was in close to the median, whereas the water and sucrose values were slightly above the median.

  • PDF

Adsorption of Phenol on Mesoporous Carbon CMK-3: Effect of Textural Properties

  • Haque, Enamul;Khan, Nazmul Abedin;Talapaneni, Siddulu Naidu;Vinu, Ajayan;JeGal, Jong-Geon;Jhung, Sung-Hwa
    • Bulletin of the Korean Chemical Society
    • /
    • v.31 no.6
    • /
    • pp.1638-1642
    • /
    • 2010
  • Mesoporous carbon CMK-3s with different textural properties have been used for the adsorption of phenol to understand the necessary physicochemical properties of carbon for the efficient removal of phenol from contaminated water. The kinetic constants (both pseudo-second order and pseudo-first-order kinetics) increase with increasing pore size of carbons. The maximum adsorption capacities correlate well with micropore volume compared with surface area or total pore volume even though large pore (meso or macropore) may contribute partly to the adsorption. The pore occupancies also explain the importance of micropore for the phenol adsorption. For efficient removal of phenol, carbon adsorbents should have large micropore volume and wide pore size for high uptake and rapid adsorption, respectively.

Comparison of the Bakery Products Made Commercial Fat or Low Trans Fat (일반 고체지와 저트랜스 고체지를 이용한 베이커리 제품의 특성 비교)

  • Hwang, Pu-Yeon;Kim, Yu-Mi;Lee, Ki-Teak
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.17 no.1
    • /
    • pp.64-71
    • /
    • 2007
  • Breads and cookies made with conventional or low-trans fat(margarine and shortening) were analyzed by determining their trans fat content, textural properties and color values after production. The trans fatty acids content in conventional margarine was three times higher than that of low-trans margarine. Moreover, the content of trans fatty acids in the conventional shortening was 49 times higher than that of low-trans shortening. The trans fatty acid contents of cookies and breads made with low-trans fat, can be reduced more than 2 to 75 times compared to cookies and breads made with conventional fat. In the produced cookies and breads, the color values and textural properties(hardness, springiness, cohesiveness, gumminess and chewiness) did not differ significantly when the conventional fat or low-trans fat was used.

  • PDF

Effects of Hydrostatic Pressure Treatment on the Physicochemical, Morphological, and Textural Properties of Bovine Semitendinosus Muscle

  • Kim, Yun-Ji;Lee, Eun-Jung;Lee, Nam-Hyouck;Kim, Young-Ho;Yamamoto, Katsuhiro
    • Food Science and Biotechnology
    • /
    • v.16 no.1
    • /
    • pp.49-54
    • /
    • 2007
  • The effects of hydrostatic pressure (HP) treatment on the physicochemical, morphological, and textural properties of bovine semitendinosus (ST) muscle were assessed. Based on SDS-PAGE, the decrease in HP-treated ST muscle protein solubility in 0.1 M KCl buffer (pH 7.0) was attributable to a reduction in the levels of sarcoplasmic protein, and the protein solubility decrease observed in 0.6 M KCl buffer (PH 7.0) was attributable to a reduction in the levels of myosin heavy-chain and actin. Scanning electron microscope (SEM) observations showed that muscle fibers became finer and more compact with increasing pressures. The shear force and hardness of ST muscle pressurized to 300 MPa decreased significantly (p<0.05), however samples pressurized at 100 and 500 MPa exhibited a significant increase in both attributes relative to the control sample (p<0.05).

Changes in Color and Textural Properties of Acorn Bread According to Added Amount of Soymilk (두유 첨가에 따른 도토리식빵의 색도 및 조직감 특성 변화)

  • Kim, Jeong-Mee;Yoon, Gye-Soon;Jo, Jung Im
    • Journal of the Korean Society of Food Culture
    • /
    • v.31 no.6
    • /
    • pp.605-615
    • /
    • 2016
  • The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.

Textural Properties of Dry and Moist Type Sweet Potatoes (분질과 점질 고구마의 텍스쳐 특성)

  • Shin, Mal-Shick;Ahn, Seung-Yo
    • Applied Biological Chemistry
    • /
    • v.30 no.4
    • /
    • pp.315-322
    • /
    • 1987
  • Attempts were made to unravel the differences in the textural properties between a dry type, Wonki and a moist type, Chunmi sweet potato. The changes in the ingredients, cellular shapes, degree of gelatinization and hardness of sweet potatoes during baking were studied. Alcohol insoluble solid, starch and protopectin contents and activities of amylase and polygalacturonase of Wonki sweet potato were higher than those of Chunmi sweet potato. The cell sizes were smaller and the number of starch granules within the cells were higher in Wonki than in Chunmi. Gelatinization occurred in Wonki more lately than in Chunmi during baking. The difference in hardness after baking between Wonki and Chunmi was found distinctively. But both samples were gelatinized completely, the difference in hardness was not found.

  • PDF

Textural Properties of Processed Foods Produced from Newly Developed Non-Glutinous Rice Cultivars

  • Ha, Mi-Sun;Roh, Yi-Woo;Hong, Kwon-Pyo;Kang, Yoon-Suk;Jung, Dong-Chae;Kim, Kwang-Ho;Park, Sang-Kyu;Ha, Sang-Do;Bae, Dong-Ho
    • Food Science and Biotechnology
    • /
    • v.16 no.5
    • /
    • pp.789-795
    • /
    • 2007
  • This study was undertaken to investigate the producibility of processed foods utilizing 6 newly developed non-glutinous rice cultivars. First, cooked rice, cake, cookies, bread, and slender rice cake sticks were prepared with the newly developed cultivars; then their physicochemical and textural properties were evaluated. The rice samples had similar pasting temperatures and peak times, but different viscosities and other pasting properties. The textural analysis results suggested that 'Chucheong' was appropriate for cooked rice due to its low amylose content; hardness, and springiness; 'Ilphumbyeo' for rice cakes due to its high amylose content, moderate cohesiveness and adhesiveness, and low hardness; 'Ilphumbyeo' for cookies due to its high amount of protein, and low cohesiveness and adhesiveness; 'Ilphumbyeo' for bread due to its high amylose content, moderate hardness, and low consistency; and 'Ilphumbyeo' for the slender rice cake sticks due to its low hardness, moderate breakdown, paste viscosity, and setback.