• Food Engineering Progress
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• v.15 no.4
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• pp.297-304
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• 2011

Ramen flour formulation was optimized by applying a mixture experimental design. In the optimization, the overall palatability (OP) of cooked ramen and the rheological properties of selected dough were maximized or minimized. Blended ratios of the ingredients such as Dark Northern Spring (DNS), Hard Red Winter (HRW), and Soft White (SW) were designed on a simplex-lattice. Dough rheological properties were measured by Rapid Visco Analyser (RVA), Farinograph, and Extensograph, and the overall palatability by sensory evaluation. Several principal dough rheological properties such as RVA peak viscosity (PV), Farinograph development time (DT), and Extensograph resistance/extensibility after 45 min (R/E 45 min) were selected to influence the overall palatability by canonical correlation analysis (CCA). Goals of the optimization were given as OP maximized, PV maximized, DT minimized, and R/E at 45 min maximized. The optimization results were found to be DNS 33.3%, HRW 33.3%, and SW 33.3% with OP, 5.825; PV, 587.9 cP; DT, 3.1 min; R/E at 45 min, 2.339 BU/mm.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.214-223
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• 2021

This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were conducted on each side of the pork loin patties for 0 (control) to 120 s (ST120), and all patties were then cooked using an SV cooker at 75℃ for 120 min. Noticeable differences were observed in quality properties between the groups. The seared SV loin patties exhibited lower lightness and higher browning index values compared to the unseared SV loin patties (p<0.001). Cooking loss gradually increased with increasing ST times, and the control group had a lower percentage compared to the ST60 group (19.5 vs. 25.7%, p<0.001). Changes in cooking properties were associated with the extent of ST, and the ST groups exhibited a higher hardness value compared to the control group (p<0.001). Regarding palatability, loin patties from the control group scored lower in appearance acceptability compared to patties from the ST groups (p<0.05) due to extent of browning on the surface. Moreover, the ST groups did exhibit a higher flavor intensity compared to the control group, but no differences were observed in tenderness and juiciness scores between the control and ST60 groups. Due to these results, the ST60 group exhibited a greater score in overall acceptability compared to the other groups except for the ST90 group. Therefore, an additional ST before SV cooking can achieve a more appealing appearance and palatability as well as to enhance the availability of pork loin.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.286-286
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• 2022

The properties of starch play an important role in determining the palatability of rice. In addition, the gelatinization temperature (GT) of rice starch is an important factor in determining the quality of rice because it is related to the cooking time and texture of rice. For the development of high-quality rice, it is important to understand the genetic basis of palatability-related traits, and QTL analysis is an effective method to explain the genetic basis of variation in complex traits. QTL mapping related to alkali digestion value (ADV) of brown and milled rice was performed using the 120 Cheongcheong/Nagdong double haploid (CNDH) line. As a result, 12 QTLs related to ADV were detected, and 20 candidate genes were selected from the RM588-RM1163 region of chromosome 6 through screening by gene function analysis. The comparison of the relative expression level of candidate genes showed that OsSS1q6 is highly expressed in CNDH lines with high ADV in both brown rice and milled rice. In addition, OsSS1q6 has high homology with starch synthase 1 protein, and interact with various starch biosynthesis-related proteins, such as GBSSII, SBE, and APL. Therefore, we suggest that OsSS1q6 identified through QTL mapping could be one of the various genes involved in the GT of rice by regulating starch biosynthesis. This study can be used as basic data for breeding high-quality rice and provides a new genetic resource that can increase the palatability of rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.29-32
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• 2005

This experiment aimed to estimate the effect of imperfect rice on rice palatability. Rice cultivar, Ilpumbyeo, was cultivated by direct-seeding on flooded paddy surface with 11 kg/10a nitrogen application. Palatability of harvested rice was measured by NIR spectroscope. Brown rice was divided according to their appearance namely, perfect, discolored, green-kerneled, and immature opaque with a composition ratio of $75.7\%,\;11.0\%,\;8.0\%,\;and\;5.3\%$ respectively. When the perfect brown rice was milled, the grain were composed of head, cracked, and white core & belly, at $64.7\%,\;25.3\%\;and\;10.0\%$ respectively. The milled rice of discolored brown rice had similar composition with the perfect rice. The milled green-kerneled vice, on the other hand, had $36\%$ head rice and $64\%$ white core & belly rice. The immature opaque brown rice, when milled, had $25.3\%$ white core & belly and $74.7\%$ damage & opaque rice. With the respect to grain quality, the viscosity of white core at belly rice and damaged & opaque rice was lower than that of head rice. In contrast, their protein content was a little higher than that of head rice. The palatability value of pure imperfect rice was much lower than head rice. The palatability value of damaged & opaque rice was the lowest among the imperfect rices. When mixed with head rice, the damaged & opaque rice impacted on the deterioration of vice palatability. Mixing $1\%$ each of white core at belly rice and damaged h opaque rice decreased the palatability value by $5\%$ as compared with the head rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.33-36
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• 2005

In order to find out better cultivation practices in mid-mountainous area to produce high quality rice, an experiment involving four transplanting times and four varieties was carried out, during past three years $(2002\~2004)$. There was no significantly different on palatability of rice between transplanting time, but an interaction effect was between transplanting time and variety, The palatability of milled rice of Sangmibyeo, Hwayongbyeo and Junambyeo transplanted at May 10th were higher than Samcheonbyeo. The palatability of milled rice grown by May 20th day's transplanted, Sangmibyeo and Junambyeo were higher than Samcheonbyeo. The palatability of milled rice grown by May 30th day's trans-planted, Sangmibyeo and Hwayongbyeo were higher than Samcheonbyeo and Junambyeo. And the palatability of milled rice grown by June 9th day's transplanted, Sangmibyeo and Samcheonbyeo were higher than Hwayongbyeo and Junambyeo. It can infer that Sangmibyeo is one of the best option over the transplanting times in term of palatability, Amylose content of milled rice was showed without a significant difference between transplanting time, but there was an interaction effect between transplanting time and variety. The amylose content of grown by May 20th day's transplanted, Sangmibyeo and Samcheonbyeo were lower than Junambyeo. The amylose content of milled rice grown by June 9th day's transplanted, Sangmibyeo and Samcheonbyeo were lower than Hwayongbyeo and Junambyeo. And the amylose content of milled rice grown by May 10th day's and May 30th day's transplanted, was showed without a significant difference between variety. The protein content of milled rice grown by later season transplanted was lower than grown by earlier, The head rice yield wasn't different significantly between the treatment of transplanting times and varieties. But the yield of milled rice grown by transplanted at May 20th day was high most in between the treatment of transplanting time. In a conclusion gathering all above the results, 20th May day's transplanting time and Sangmibyeo was one of the best option for producing high quality rice among the treatments in considering with head rice yield, palatability, amylose${\cdot}$protein content and productivity, at Mid-mountainous area.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.776-780
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• 1994

Fuzzy reasoning was applied to sensory evaluation of cooked rice. A sensory attribute diagnostics was done in terms of tour kinds of attributes-texture, taste, odor and appearance which determine overall palatability. First, rating for the contribution level of each attribute to the overall palatability was asked as one of five scales-very important, important, moderate, slight and very slight. Secondly, the preference level of each attribute for a cooked rice sample was asked as one of five hedonic scales-excellent, good, fair, poor and very poor. Thirdly, the results of the scales were converted into fuzzy values and operated by fuzzy reasoning. Finally, the contribution and preference levels of the attributes were composed to infer the overall palatability of cooked rice sample.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1288-1292
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• 1999

The physicochemical properties and palatability of Hanwoo(cow, steer, and bull) beef loin(1＋ carcass grade) were studied. pH(5.56~5.69), moisture content(67.6~69.0%), crude protein content(17.8~18.7%), and crude fat content(11.9~13.8%) of Hanwoo beef loin did not show significant difference between the types of Hanwoo. L(44.5~46.9), a(19.9~20.6), and b(10.3~11.6) color parameters, water holding capacity (69.4~70.5%), volatile basic nitrogen content(9.86~11.28mg%), thiobarbituric acid value(0.148~0.158 mg malonaldehyde/kg), and cooking loss(26.3~27.9%) of beef loin did not show significant difference between the types of Hanwoo either. Hardness, myofibrillar fragmentation index(MFI), and chewiness of beef loin were 6.1~6.9 dyne/cm2, 50.3~54.9, and 39.5~ 52.0g, respectively. No differences were found in hardness and MFI between the types of Hanwoo, while chewiness of cow was much lower than that of steer and bull(p<0.05). Cow was the best in palatability.

• Asian-Australasian Journal of Animal Sciences
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• v.1 no.1
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• pp.1-5
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• 1988

Ninety feeder steers, predominantly Herefords weighing 280 kg, were assigned at random to each of nine diets: basal (high concentrate); 25 or 50% of untreated rice straw (25- or 50 URS) or ammoniated rice straw (25- or 50 ARS); a 50:50 mixture of URS - alfalfa or ARS - alfalfa replacing a proportion of the basal at 25 and 50%. Animals were slaughtered after 154 or 161 days of feeding. The cattle fed 50% URS had the lowest (P<.05) carcass weight, dressing & external fat thickness, kidney, pelvic and heart fat, rib eye area, marbling score, quality and yield grades, followed by cattle fed 50% ARS, 50% rice straw/alfalfa, and 25% rice straw alone or 25% rice straw/alfalfa mixture. Ammoniation of rice straw improved all measured traits. A 25% substitution of basal diet with untreated or ammoniated rice straw and a 50% substitution with rice straw/alfalfa mixture did not significantly affect carcass traits compared to the basal group. Only 50% ARS and 50% URS cattle showed differences in body composition (P<.05) with lower fat and higher water and protein contents. No significant differences were found in shear value, panel tenderness, connective tissue, juiciness, flavor and overall palatability of meat from steers fed the basal, ARS or URS diets.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.782-794
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• 2012

The objective of this study was to determine the optimal conditions for preparation of cooked brown rice by blending brown rice, white rice and glutinous rice to improve the palatability. Formulations composed of brown rice (10~100%), white rice (0~90%) and glutinous rice (0~90%) were generated from an extreme-vertices of mixture experimental design, which showed ten experimental points for brown rice, with white rice and glutinous rice as the independent variables. The sensory evaluation, color, and texture profile analysis (TPA) of cooked brown rice and pasting characteristics of blending cereals flour were measured as response variables. Regression analysis showed that all responsible variables fit linear, quadratic or special cubic models (p<0.1), except for the cohesiveness of TPA. The goals of optimization of the blending ratio of brown rice, white rice and glutinous rice were given as appearance, flavor, texture and overall acceptability (lower: 5.50, target: 6.62). The optimal conditions were determined to be 34.55% brown rice, 42.71% white rice and 22.74% glutinous rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.914-919
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• 1998

This work was designed to determine the optimum extraction conditions for imporving the quality of Eucommia ulmoidesl leaf-tea. Soluble solid content was 27.7% in the tea extracted at 99.3$^{\circ}C$(extraction temperature) and 67.8 min(extraction time) which were maximum points by the ridge analysis. The extraction conditions for the maximum organoleptic scores were 72.9$^{\circ}C$ and 59.6 min in color, 80.$0^{\circ}C$ and 90.0 min in aroma, 77.8$^{\circ}C$ and 55.5 min in aftertaste, and 77.9$^{\circ}C$ and 53.1 min in overall palatability. The extraction conditions for the minimum organoleptic scores were 77.8$^{\circ}C$ and 52.7 min in astringent taste, and 75.1$^{\circ}C$ and 49.4 min in Chinese medicine taste. The optimum ranges of the conditions based on soluble solid content and overall palatability of the tea wre 75~83$^{\circ}C$ and 55~65 min. The soluble solid content and overall palatability predicted at ooptimum condition(78$^{\circ}C$ and 60 min) werw similar to experimental values.