• Culinary science and hospitality research
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• v.14 no.1
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• pp.170-180
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• 2008

This study was performed to find out the quality characteristics of Noodles by addition of red ginseng powder(0, 2, 4, 6, 8%). The quality characteristics of the sample were estimated in terms of general com-position, color difference, cookery characteristics(water absorption, volume of cooked noodles, turbidity), texture profile analysis and sensory evaluation. The protein, lipid, ash, Na and water binding capacity did not show significant difference in any of the groups. In red ginseng powder added groups, moisture contents, a and b values significantly increased but L value considerably decreased(p<0.05). The weight, volume, water absorption of the cooked noodles and turbidity of 8% of red ginseng powder added group were significantly higher than the control group(p<0.05). In texture profile analysis, adhesiveness, gumminess, hardness and springiness significantly decreased(p<0.05) with more red ginseng powder added. Chewiness and cohesiveness significantly(p<0.05) increased with the 4, 6, 8% of red ginseng powder added. In sensory evaluation, surface color was very good in the 8% red ginseng powder added group while taste and flavor of red ginseng were very good except the 8% red ginseng powder added group(p<0.05). Appearance and overall quality were highest in the 4% red ginseng powder added group(p<0.05). Therefore, noodles containing 4% red ginseng powder were most preferable.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.423-428
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• 2003

Jeungpyun was prepared with varying degrees of fermentation, and their effects on its quality characteristics were examined. In height and volume of jeungpyun, the samples treated with a first fermentation time of 240 minutes, and second and third fermentation times of 60 and 30 minutes, respectively (Sample E) had the best fermentation quality. A texture profile analysis, Hunter's color and sensory evaluation of these jeungpyun were carried out during the 4 days of storage. In the texture profile analysis, the hardness was observed to reduce in proportion to decreases in the fermentation time. The lightness value of Sample E showed one of the highest among the samples, but decreased as the storage time was prolonged. The results of the sensory evaluation showed that Jeungpyun of Sample E had higher swell, softness and moisture scores.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1021-1025
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• 2003

The study was to investigate the quality of wet noodle added with the powder green tea. The wet noodles were prepared to the ratio of 1, 2, 3, 5, 7.5 and 10% (w/w) of the powder green tea based on a flour weight. The initial pasting temperature in an amylograph was increased as the increase of the powder green tea, while peak and final viscosity as the increase decreased. The weight and volume of cooked noodles were decreased, and turbidity of soup was increased with the addition of the powder green tea. L and a values of wet noodles were decreased with the addition of the powder green tea, and b value was increased. Texture profile analysis of cooked noodle showed a increase of hardness, cohesiveness, springiness, chewiness up to 2% powder green tea, but decreased from 3% power green tea. However, adhesiveness decreased as the increase of the powder green tea. From the sensory evaluation, the wet noodles included 1% powder green tea were similarly evaluated as the noodle used whole wheat flour.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.225-230
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• 2000

The texture profile analysis (TPA) parameters of commercial surimi-based products were evaluated at various compression test conditions. Cylindrical specimens of diameter to length (D/L) ratio of 1.0, 1.5, B.() cm/min were compressed to 50, 65 and 80% using crosshead speeds of 1.7, 3.3, 6.7 cm/min. TPA parameters of three surimi-based products (hardness-1, hardness-2, cohesiveness, springiness, chewiness and gumminess) were analyzed statistically. The TPA parameters were modified by dividing with cross section area and strain. The TPA parameters were affected by D/L and compression ratio except for crosshead speed for all three surimi-based products. The ecommended test conditions for TPA of surimi-based products seem to be D/L of 1.5, compression ratio of 80%, and crosshead speed of 1.7 to 6.7 cm/min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.533-538
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• 2012

The retrogradation properties of a Korean rice cake ($Karedduk$) added with oligosaccharides after 0~30 hr of storage at $5^{\circ}C$ were examined by texture profile analysis and the Avrami equation using textural characteristics. Oligosaccharides, such as galactooligosaccharide (50%) and maltooligosaccharide, were added to dry rice flour at levels of 10%. In the amylogram, the breakdown (P-H) and consistency (C-H) of the Korean rice cake (Karedduk) added with oligosaccharides were lower than those of the control. Texture profile analysis using a Texture Analyzer revealed that the hardness of the Korean rice cake ($Karedduk$) added with oligosaccharides was lower than the control. The Avrami exponent ($n$) for the control, galactooligosaccharide (50%) 10% and maltooligosaccharide 10% addition was 2.415, 2.771 and 2.683, respectively. The time constant (1/$k$) for galactooligosaccharide (50%) 10% or maltooligosaccharide 10% addition was higher than the control. Overall, adding galactooligosaccharide (50%) 10% or maltooligosaccharide 10% to a Korean rice cake ($Karedduk$) is effective in retarding retrogradation.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.521-524
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• 2016

This study aimed to examine variations in the texture profile analysis (TPA) of cooked rice in relation to the instrumental parameter conditions. The TPA of four types of ready-to-eat, white rice products was conducted in two levels of compression ratio (30 and 70%) and cross-head speed (0.5 and 1.0 mm/s). The properties of the four rice products significantly or non-significantly differed, depending on the instrumental parameter condition. Agglomerative hierarchical clustering, based on the five TPA properties such as hardness, adhesiveness, cohesiveness, chewiness, and springiness, revealed that clustering of the four rice products varied with the instrumental parameter condition. Additionally, the ratio of adhesiveness to hardness, an index of rice texture quality, showed a variation depending on the two instrumental parameter conditions. In conclusion, our findings demonstrate that the texture profile, texture-based sample clustering, and the ratio of adhesiveness to hardness vary with the compression ratio and cross-head speed in the TPA.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.2
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• pp.339-348
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• 2020

Objective: This study investigates the technological and sensory profile of boneless dry-cured ham with different contents of lactulose added as a prebiotic ingredient. Methods: In addition to the control samples (without the addition of lactulose), three treatments were formulated to contain 2%, 4%, or 6% lactulose. Technological (lactulose content, instrumental color and texture profile analysis) and sensory (acceptance and check-all-thatapplies tests) analyses were performed on the final product. Results: The lactulose content in the finished product (1.86%±0.23%, 3.16%±0.18%, and 2.51%±1.35%) was lower than the lactulose originally added (2%, 4%, and 6%, respectively). The addition of 4% and 6% lactulose made (p<0.05) the products darker (lower L^⋆) and redder (lower h) with higher hardness and chewiness values, when compared to control samples. The additions of 2% and 4% lactulose reduce the appearance acceptability of the products, but overall the treatments were well accepted. Conclusion: The use of up to 4% lactulose as a prebiotic in the production of boneless dry-cured hams provides an alternative to improving its nutritional value with little alteration in the technological characteristics and still meeting the sensory characteristics desired by consumers.

• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.1
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• pp.128-137
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• 2000

A range of suede-like samples were collected including woven fabric type, nonwoven fabric type, and natural suede(sheep). The surface textures of these suede-like fabrics are rather diverse and different from the plain filament type fabrics since there are a lot of fine surface free fiber ends. Physical and mechanical measurements were carried using the KES equipments. Based on the Kawabata-Niwa translational equation, primary hand values and THV were calculated. Uniaxial tensile tests were performed. Using glossmeter, the reflectance pattern was analyzed at different incidence and receiving angles. In order to capture the surface images of the specimens, a CCD camera and frame grabber connected to a PC were employed. The reflectance uniformity of the images was measured with line-profile analysis and standard deviation values of the profile of the images were calculated. After the multiscale wavelet transfermation, correlation among the transformed image was analyzed at each scale. The reflectance uniformity of the natural suede was better than that of nonwoven type suede, while that of woven type suede was the last among the selected three samples(natural suede, nonwoven type, woven type). The correlation analysis among images has shown the possibility of using the wavelet transformation of the images as one of the measures to detect similarities among the textured specimens.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.194-199
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• 2007

This study investigated possible improvements in the sensory and physicochemical characteristics of jeungpyun by the addition of Pleurotus eryngii powder. The volume of the jeungpyun batter prepared with the 1% Pleurotus eryngii powder showed the highest degree of fermentation. As fermentation continued, pH and saccharinity dropped, and then saccharinity increased as more Pleurotus eryngii powder was added. As the Pleurotus eryngii powder ratio increased, the L-value decreased, but the a- and b-values increased. In the texture profile analysis, the 5% Pleurotus eryngii powder showed the highest adhesiveness and the lowest springiness. For the sensory test, the highest springiness and overall desirability were found in the jeungpyun with 1% Pleurotus eryngii powder. Overall, according to the results of these experiments, the 1% and 3% Pleurotus eryngii powders are though to be the optimal concentrations for obtaining improvements in quality.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.105-110
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• 2006

This study was performed to determine the sensory evaluation and mechanical characteristics of lemon red ginseng-pyun. Lemon red ginseng-pyun was made with lemon juice(21.4%), sweet potato starch(6.7%), water(53.3%), sugar(13.3%), honey(5.3%) and various concentrations of red ginseng powder(0, 2, 4, 6, 8, 10%). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. The pH of lemon red ginseng-pyun showed no significant difference among the different ratios of red ginseng. With increasing red ginseng powder addition, the lightness was significantly(p<0.05) lower, and a value and b values were significantly(p<0.05) higher. In sensory evaluation, with increasing red ginseng powder addition, the color and bitter taste of lemon red ginseng-pyun were stronger, while clarity of the 10% added red ginseng was significantly(p<0.05) lower than that of the 0% added red ginseng. Elasticity, hardness, chewiness, softness. sweet taste and overall acceptability were not significantly different in any group. In texture profile analysis, chewiness, cohesiveness, gumminess and hardness were significantly(p<0.05) increased in the 10% added red ginseng but springiness was not significantly different in any group. Overall acceptability was related to texture, appearance, overall taste and sweet taste of lemon red ginseng-pyun. Therefore, development of lemon red ginseng-pyun with no sugar or artificial sweeteners is encouraged as a healthy diet for diabetes and hypertension patients, because red ginseng is defined as a functional foods.