• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.624-633
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• 2016

This study identified the sensory properties of samples of pizza dough at three pizza companies and three masonry oven pizzerias from Seoul, Korea and compared consumer acceptability among panels of university students. Six pizza dough samples were prepared (pan pizzas from Pizza Hut, Mr.pizza, and Dominos pizza, masonry oven baked pizzas from Appleteen, Mr.Lee's, and Pizza factory). Consumer tests were employed involving 97 Korean consumers. Consumers evaluated overall liking (OL), liking of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL), willing to try (WT), and willing to recommend (WR) for the samples using a nine-point hedonic scale. Analysis of variance (ANOVA) indicated that HutP, MrP, and DomP samples had significantly (p<0.05) high scores for roughness, porosity, crust color, grain size, brownness, dairy food aroma, savory taste, and yeast aroma, which had the highest OL, ODL, and FLL scores. LeeP, ATeenP, and PFacP samples had high elasticity, cohesiveness, and adhesiveness. Consumers favored the appearance characteristics and color, dairy product flavor, and savory flavor of the pan pizza and preferred cohesiveness, toughness, and stickiness of masonry oven baked pizza.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.605-615
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• 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.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.583-590
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• 2006

This study was carried out to investigate the acceptable ratio of Sulgidduk with added soybean curd residue powder. The moisture content of Sulgidduk with added soybean curd residue powder (0${\sim}$ 10%) ranged from 40.54 ${\sim}$41.38%, and there were no significant differences between the addition of soybean curd residue powder and control. There were also no significant differences in swelling power and pore ratio from control to the addition of 4% soybean curd residue powder. However, these decreased with increasing addition of soybean curd residue powder of more than 6%. The L (lightness) value decreased with increasing addition of soybean curd residue powder, but the a (redness) and b (yellowness) values increased significantly. As the amount of soybean curd residue powder increased, the hardness, cohesiveness, springiness and gumminess decreased, and, the decrease was especially significant with addition of more than 6%. With increases in the storage period, the hardness, springiness and gumminess increased, while cohesiveness decreased for all additions of soybean curd residue powder. In sensory evaluations, Sulgidduk with the addition of 4% soybean curd residue powder was the most preferred with regard to overall quality. These results indicated that the Sulgidduk with 2% and 4% added soybean curd residue powder exhibited the best quality.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.38-46
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• 2001

This study was carried out to develop the processed cheese with the increase of unsaturated fatty acid by substituting different vegetable oils for the improvement of nutritional aspects without reducing its sensory advantage and texture properties. The texture properties(hardness, elasticity, adhesiveness, cohesiveness, brittleness and gumminess), meltability, fat leakage degree and sensory evaluation of the processed cheese were analyzed and compared. The meltability of the processed cheese was measured in the range from 59.7 to 138.3mm, the sample substituted with corn oil showed the lowest meltability but the sample substituted with butter resulted in the highest meltability. The degree of fat leakage had the range from 8.28 to 14.71$\textrm{cm}^2$. The sample substituted with safflower oil showed the lowest fat leakage degree but the sample substituted with butter had the highest fat leakage degree. The sample substituted with butter had the lowest hardness. There was no significant difference in the elasticity between the samples tested. The sample substituted with butter showed the lowest value in adhesiveness, cohesiveness, brittleness and gumminess, respectively. The preference score of the processed cheese samples ranged from 3.22 to 6.59. The texture score ranged from 3.12 to 3.26.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.258-265
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• 2008

This study investigated the quality characteristics of tofu(soybean curd) samples prepared with differing amounts of commercial chungkukjang powder(0, 1, 2, 3, 4%). According to the results the 3% chungkukjang tofu 3%(C3) had the highest yield, and the tofus containing chungkukjang powder had higher pH and acidity levels than the control. Turbidity increased and moisture content decreased with increasing chungkukjang powder concentration. And pH, acidity, and turbidity were negatively correlated with moisture content. In terms of color, the L value decreased, and a and b values increased with increasing chungkukjang concentration. For texture, the 1% chungkukjang tofu(C1) had higher hardness, springiness, and cohesiveness values than the other samples. C1 also had the highest overall acceptability score. Finally, sensory properties of taste, texture, and overall quality were positively correlated with the mechanical properties of moisture content, hardness, springiness, cohesiveness, chewiness, and brittleness.

• Earthquakes and Structures
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• v.22 no.6
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• pp.597-608
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• 2022

One of the most important parameters affecting nonlinearsoil-structure interaction, especially rocking foundation, is the vertical factor of safety (F.S_v). In this research, the effect of F.S_v on the behavior of rocking foundations was experimentally investigated. A set of slow, cyclic, horizontal loading tests was conducted on elastic SDOF structures with different shallow foundations. Vertical bearing capacity tests also were conducted to determine the F.S_v more precisely. Furthermore, 10% silt was mixed with the dry sand at a 5% moisture content to reach the minimum apparent cohesion. The results of the vertical bearing capacity tests showed that the bearing capacity coefficients (N_c and N_γ) were influenced by the scaling effect. The results of horizontal cyclic loading tests showed that the trend of increase in capacity was substantially related to the source of nonlinearity and it varied by changing F.S_v. Stiffness degradation was found to occur in the final cycles of loading. The results indicated that the moment capacity and damping ratio of the system in models with lower F.S_v values depended on soil specifications such cohesiveness or non-cohesiveness and were not just a function of F.S_v.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.801-809
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• 2010

This study investigated the quality characteristics of Sulgidduk with different levels (0, 4, 8, 12, 16%) of added yam powder by measuring water content, color value, texture, and sensory quality. The water content of Sulgidduk decreased significantly (p<0.05) by increasing the amount of yam powder. The Hunter's L value of Sulgidduk decreased, and the a and b values increased significantly. Mechanical texture parameters, such as hardness, cohesiveness, gumminess, adhesiveness, and chewiness decreased significantly (p<0.05) as the amount of added yam powder increased. The springiness of the 0, 4, 8 and 12% yam Sulgidduk was not different significantly, but springiness decreased significantly in the 16% yam Sulgidduk. Hardness increased significantly during storage, whereas cohesiveness, gumminess, and adhesiveness decreased. Springiness of the control sample increased significantly, but the Sulgidduk with added yam powder had the highest springiness levels during the first and second days. Chewiness was highest during the first day in all Sulgidduk preparations. The 12% yam Sulgidduk was the best in color, flavor, taste, moistness, chewiness, and overall acceptability from the sensory evaluation. These results indicate that Sulgidduk with 12% added yam powder had the best quality in sensory and texture analyses.

• Journal of the Korean Society of Food Culture
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• v.38 no.6
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• pp.465-476
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• 2023

This study investigated the quality characteristics of convenient chicken porridge prepared with fresh ginseng powder (FGP). The porridge made with the addition of FGP showed significantly higher or similar pH at 5.99-6.13 compared to porridge made without adding FGP. The convenient chicken porridge with FGP had lower viscosity and higher spreadability than the control group (p<0.05). This porridge exhibited higher lightness (L) and yellowness (b) values but a lower redness (a) value than the control group (p<0.05). The porridge made with the addition of 0.4% blanched FGP (BG0.4) displayed higher total polyphenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities than the other types of chicken porridge (all p<0.05). The porridge with the addition of FGP showed weaker "rice grain size", "glossiness", "appearance cohesiveness", "cooked rice aroma", "sweet taste", "texture cohesiveness", "thickness", and "stickiness" than the control group (all p<0.05). The appearance and flavor acceptance were significantly higher or similar for the porridge samples made with the addition of 0.2% non-blanched FGP (NBG0.2) and 0.4% non-blanched FGP (NBG0.4) when compared with those of the control group.

• Journal of the Korean Applied Science and Technology
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• v.37 no.2
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• pp.183-191
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• 2020

This study monitored the rheological properties of jams manufactured using the black ginseng and black garlic. The conditions for mixing black jam were black ginseng (X₁, 30-54 g), black garlic (X₂, 75-135 g), pectin 4.5 g, apple paste 270 g, and fructo-oligosaccharide 360 g. The response surface analysis was performed with springiness, cohesiveness, chewiness, brittleness and gumminess. The R²s of the regression equation for springiness, cohesiveness, chewiness, brittleness and gumminess were recognized at a significant level of 5 to 10 %, with 0.8948, 0.9103, 0.9032, 0.9097, and 0.8561, respectively. The combination conditions of black ginseng and black garlic with the highest springiness of black jam were found to be 194.39% (springiness) with black ginseng 54.00 g and black garlic 105.83 g, while the conditions of black ginseng and black garlic mixing with the lowest springiness were found to be 164.11% with black ginseng 31.48 g and black garlic 119.43 g. The mixing conditions of black ginseng and black garlic with the highest cohesiveness of black jam and its consistency were 40.96% (cohesiveness) with black ginseng 48.85 g and black garlic 129.62 g, while black ginseng and black garlic combination conditions with the lowest cohesiveness were found to be 32.96% with black ginseng 50.06 g and black garlic 82.77 g. Black ginseng and black garlic mixing conditions, which have the highest chewiness of black jam, was 43.19 g (chewiness) from black ginseng 42.95 g and black garlic 106.83 g. Black ginseng and black garlic mixing conditions and their brittleness were found to be the highest in black ginseng 32.10 g and black garlic 88.04 g to 16,874 g. Black ginseng and black garlic mixing conditions and their brittleness were found to be 678 g from black ginseng 50.53 g and black garlic 83.91 g. Black ginseng and black garlic mixing conditions and their gumminess were 14.06 g with black ginseng content of 32.91 g and black garlic content of 124.60 g. By examining the relationship between black ginseng/black garlic ratio and the rheological property of black jam from above results, it is believed that black jam can be produced for anyone to enjoy using health function material.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.395-404
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• 2007

This study was carried out to compare the physico-chemical and sensory characteristics of surimi manufactured by four different materials. We prepared surimi from alaska pollack, as the control, by washing method. The different treatments of surimi were manufactured by pH 11.0 adjustments with barren hen breast meat(T1), commercial mechanically deboned chicken meat(MDCM)-S. Co. (T2)and MDCM- J. Co.(T3). Whiteness, cohesiveness and overall acceptability were significantly higher but gumminess, chewiness and gel characteristics were significantly lower in control than other surimi samples(P<0.05). Lightness, brittleness, deformation, jelly strength and flavor were higher but texture properties and folding test of T1 were lower than those of other treatments(P<0.05). Texture properties, shear force and gel characteristics were higher, while deformation and acceptability of T2 were lower than those of other treatments(P<0.05). On the other hand, cohesiveness was higher, and lightness and whiteness were lower in T3 than those of other treatments(P<0.05). Correlation coefficients(>0.9) among texture properties and gel characteristics was positive, while negative among surface surimi colors(P<0.05). The content of crude protein, cohesiveness and gel characteristics indicated that the acceptable surimi can be made is replaced barren hen breast meat and MDCM.