• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.274-282
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• 2007

This study was performed to make new products rising Pimpinella brachycarpa N., one of the Korean aromatic medicinal plant called chamnamul, which is a perennial plant of the Umbelliferae family. New products were natural chamnamul spice, chamnamul soup, chamnamul tea, and chamnamul mook as functional foods. The masking effect of Pimpinella brachvcarpa N., on fishy and meaty odor were investigated to test the usefulness of chamnamul as a natural spice. It could be concluded that the effect of added amounts of chamnamul on the cream soup increases the taste and appearance, and improves the flavor and color by the sensory evaluation. The chamnamul tea prepared by a filtration method is better than that by a leaching method on the preference test. In the texture properties of chamnamul mooks by a texture analyzer (XT-RA, Texturometer), the cohessiveness of them was higher than that of the white one.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.4
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• pp.371-382
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• 2020

There have been continuous attempts to quantify sensory attributes of cosmetic products by measuring relevant physical properties. The most representative method to evaluate stickiness is to measure axial force using texture analyzer. Stickiness is known to correlate with AUC which abbreviates area under curve in the obtained axial force curve as a function of time. Recently, Normandie University research group developed in vivo stickiness evaluation method considering the characteristics of skin along with established evaluation method[8]. Based on the study, we tried to optimize in vivo stickiness evaluation method especially for cosmetic creams. The experiment was carried out on 5 different facial creams products by changing the amount and the times of rolling of creams, and the shape and material of probes. Based on the results of the sensory evaluation, the most consistent conditions were established as the optimal evaluation method. As a result, applying 70 μL of cream and rubbing 10 times for 7 s inside the 3.4 cm circle were judged to be suitable. As for the probes, spherical metallic probe was more proper due to its reproducibility. We conducted the settled method on 10 subjects to check its validity. Although the absolute values of AUC differed depending on the individuals, the AUC values were all ranked the same. Finally, for the standardization of stickiness of AUC, polyvinylpyrrolidone (PVP) was set as a reference material and we measured AUC of its aqueous solution by changing concentration. Then, the degree of stickiness recognition for 5 different creams was surveyed to check the correlation between AUC and stickiness.

• Food Science and Preservation
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• v.8 no.2
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• pp.175-180
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• 2001

The quality characteristics of bread prepared with the addition of dried persimmon peel powder(PPP) were investigated. Visco-elastic characteristics of dough and texture of bread added PPP was examined by rapid visco-analyzer and texture analyzer. The maximum viscosity of the dough with PPP was lower than that of control at 90$\^{C}$. Final viscosity after cooling to 50$\^{C}$, viscosity of control increased to 134 B.U., but that of the dough with PPP showed 13∼37 B.U. As more PPP was added, gluten formation and mixing time dough were longer. Adhesiveness, springness, cohesiveness and chewiness gradually increased as PPP content increased, while the hardness decreased. Lightness value decreased but redness and yellowness values increased with the addition of PPP, especially, the bread made by 15% PPP treatment showed dark brown color. In sensory evaluation of bread, score of color decreased significantly as more PPP was added but overall acceptability was not significant different(p<0.05) between control and 5% PPP treatment. It is considered that the addition of 5% was appropriate for bread making with PPP.

• Journal of Pharmaceutical Investigation
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• v.38 no.5
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• pp.303-311
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• 2008

Highly hydrophobic lubricants including magnesium stearate may hinder water penetration into the tablet core resulting in delayed disintegration of fast disintegrating tablets. Alternative lubricants with equivalent lubricating properties may need to be incorporated into the tablet formulations. Sodium stearyl fumarate, glyceryl behenate and polyethylene glycol were evaluated regarding the tablet ejection energy, mechanical strength and disintegration time using Texture analyzer (TA). Resulting tablets were also compared with different particle sizes of granules and various compression forces. Among the tested lubricants, sodium stearyl fumarate was less sensitive to mixing time and also showed better or competitive tablet properties. During the experiments, TA was found to be very useful tool to investigate the tablet properties.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.185-191
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• 2009

This study investigated the effects of adding hard and soft wheat flour to Korean rice cakes(Karedduk) to retard retrogradation, by examining texture properties and descriptive sensory qualities after 2 and 24 hrs of storage at $5^{\circ}C$. The hard and soft wheat flour were combined with dry rice flour at levels of 0, 5, 10, and 20%. The texture properties, as analyzed by a Texture Analyzer, revealed that the springiness, cohesiveness, and adhesiveness of the rice cakes containing wheat flour were similar to those of the control, while chewiness, gumminess, and hardness were lower compared to the control. Also, in sensory analyses, hardness was significantly different in the rice cakes containing wheat flour compared to the control after 24 hrs of storage at $5^{\circ}C$. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding hard and soft wheat flour to Korean rice cakes(Karedduk) is effective at retarding retrogradation.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.427-432
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• 2007

The texture and descriptive sensory characteristics of a Korean rice cake(Karedduk) with added emulsifier were investigated after 2 and 24 hrs of storage at $5^{\circ}C$. The emulsifier, SP, was added at 0, 0.1, 0.5 and 1% levels to the dry rice flour. In the amylogram, the peak viscosity(P), hot paste viscosity(H) and cold paste viscosity(C) of the rice flour with added emulsifier were higher than those of the control. The texture property analysis by a Texture Analyzer revealed that the springiness, cohesiveness and adhesiveness of the Korean rice cake(Karedduk) with added emulsifier were similar to those of the control, while chewiness, gumminess and hardness were lower compared to the control. Also, the hardness by sensory characteristics was significantly different as compared to the control. Lastly, adding emulsifier to the Korean rice cake(Karedduk) was effective at retarding retrogradation.

• Korean journal of food and cookery science
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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.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2002.10b
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• pp.277-278
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• 2002

Magnetron and Ion beam sputtering were used to texture the air-bearing surface of magnetic recording sliders. Flying height measurements and Laser-Doppler interferometry were used to compare the 'flyability' of textured and untextured sliders. Lubricant redistribution on the disk surface caused by slider/disk interactions was investigated using scanning ellipsometry (Surface Reflectance Analyzer (SRA)). The results show that slider surface texture causes only small changes in the flying height of sliders but reduces slider in-plane and out-of-plane vibrations. Textured sliders were found to cause less lubricant depletion on the disk surface than untextured sliders.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.28 no.1
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• pp.100-108
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• 2015

Objectives : This study was planned to examine the enhancing effect of Coptidis Rhizoma mask pack on water, oil contents and skin texture, and to check the possibility of commercialization. Methods : We measured the change of water, oil contents and skin texture before and after the use of Coptidis Rhizoma mask pack. Measuring was conducted twice at an interval of ten days using accurate SK-03 skin analyzer. Measuring site was right and left SI18 and CV24 acupoints. Results : We can examine the improvement of water, oil contents and skin texture on every acupoints measured, except for CV24. On CV24, no difference was observed from water contents of both 1st, 2nd visit, and skin texture of 1st visit. Conclusions : We could confirm the boosting effect of Coptidis Rhizoma mask pack on water, oil contents and skin texture, especially around the SI18 acupoints. We should take follow-up measures to improve the absorption of a liquid herbal medicine around the CV24 acupoint, and heighten the potential for commercialization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1044-1050
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• 1999

The purpose of this study was to investigate the effect of replacement of 35, 50, 75, 100% of sucrose by sugar alcohols on the texture of sugar cookies. The moistness of dough decreased as the amount of isomalt increased in cookie formula. From the texture profile for rheological properties of dough, hardness and adhesiveness of dough increased as the amount of isomalt increased. From the texture profile for sugar cookie measured by snap test and probing, hardness and brittleness of cookies increased as the levels of replacement decreased. Especially the addition of lactitol increased brittleness of cookies. In addition texture of cookies was close to control cookie as the levels of replacement decreased.