• Journal of the East Asian Society of Dietary Life
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• v.2 no.2
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• pp.277-282
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• 1992

This study was designedto investigate changes in phsicochemical properties of rice extrudate with added glycerin fatty acid ester extruded by single screw extruder. According to emulsifier content, expansion ratio and water solubility index were represented minimum in rice extrudate with added 2.0% and 2.5% glycerin fatty acid ester. Extrudate with added 1.5% emulsifier revealed lowest break strength and bulk density, so got a tender and light texture. Meanwhile water absorption index was showed maximum at 1.5% emulsifier content. As emulsifier content increased, lightness raised. By the microstructure obsorved with image analyzer, addition of emulsifier had decreased area and fractarea of air cells of cross section of extrudates. On the results of this research, quality of extrudate with added 1.5% glycerin fatty acid ester was considered very well than 100% rice extrudate, because of tender and light texture, highest water absorption indexand fine structure with higher lightness.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.365-372
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• 2007

This study was carried out to make the new products of color moot as a functional food by variation of the color and flavor through addition of gamgyul, Daccus Carota Var. Sativa, Vitis vinifera, soy sauce, and Pimpinella brachycarpa N., respectively. For all the products, the color was observed by Colorimeter and the sensory evaluation was performed to evaluate their effectiveness and usefulness. The A$_w$ (water activity) test of color mooks has performed to examine their water activity individually. The A$_w$ of color moot was higher than that of the white one. The characters of texture of color mook as a function of the amount of the color and the flavor added were measured by a texture analyzer (XT-RA, Texturometer). By the TPA test, the rainbow and orange color mook examined were high in the springiness.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.863-872
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• 2010

The overall effects of three different beers on white bread were examined in terms of mixograph, pH, fermentation rate, TPA, crumbScan, colorimeter, sensory evaluation, and the hardness of bread through different storage times (0, 1, 2, 3 days), and texture as measured by texture analyzer. According to mixograph, the control (CON), black beer stout (BOB) and Asahi beer (AOB) but not max beer (MOB) were found to be proper between 3 and 5 minutes of peak time. All samples for peak value were at the level of over 60%. AOB showed the highest specific volume, and was the lowest in hardness (i.e. highest in softness) by TPA and storage days. In sensory evaluation, the difference test showed that AOB had the best volume, springiness, moistness, and softness. Moreover, in an overall preference test AOB scored the highest points in texture, flavor, taste, and overall acceptance.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.200-206
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• 2005

This study was conducted to investigate the quality characteristics of the bread with red ginseng powder(RG). Four different powder concentration levels of 0, 3, 6, and $9\%$ were added to flour to make the bread. The appearance, pH, water holding capacity, specific volume, color, texture, and sensory properties were analyzed. pH of bread with RG had no difference according to the content of the red ginseng powder. The specific volume of the bread containing $0,\;3,\;6\%$ were bigger than that of the bread with $RG-9\%$. The water holding capacity of the bread with $RG-9\%$ was the highest. As the amounts of RG increased, L-values of the bread crumb were decreased and a- and b-values were increased. As a result of texture measuring by texture analyzer, hardness and gumminess were not affected by the addition of RG. Also, springiness, cohesiveness, and chewiness were not significantly different among the control, $RG-3\%\;and\;RG-9\%$. In sensory evaluation, color, flavor, taste and overall acceptability in the bread with $RG-9\%$ were significantly lower than the control and the other groups. On the other hand, the best result for sensory characteristics showed when red ginseng powder at $3\%$ level was added to the bread.

• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.167-172
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• 1997

The effects of replacement of sucrose with isomaltooligosaccharide(IMO) on physical, sensory and textural characteristics of high-ratio cakes were investigated. As IMO level increased, the specific gravity of batter decreased and the moisture content of crumb increased. A higher degree of IMO replacement for sucrose made cakes softer and more moist. The 40% and 60% IMO replcement cakes showed good acceptability. The hardness, chewiness and gumminess measured by texture analyzer were decreased with increasing IMO level.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.342-350
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• 2010

The purpose of this study is to examine the effects of adding various concentrations of defatted soy flour on the quality characteristics of sulgidduk. Sulgidduk samples different in the moisture contents, color values, texture characteristics and sensory characteristics were then measured and compared with each other. As the content of the defatted soy flour increased, their moisture contents were significantly decreased. Lightness values were decreased with increasing the defatted soy flour, whereas their yellowness and redness values were increased. In the texture analysis, hardness and adhesiveness were highest with 10% of defatted soy flour added, and springiness, cohesiveness and chewiness were highest with 7.5% of defatted soy flour added. Finally the results of the sensory evaluation displayed sulgidduk contained 5% of defatted soy flour was the highest in color, flavor, aftertaste and overall preference.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.78-85
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• 1997

To determine the optimum coagulants concentrations for preparing soybean-curds, the transmittance of soybean-curd whey using spectrophotometer has been measured. The textural properties of soybean-curds were examined by texture analyzer and sensory evaluations. The general components, oligosaccharides and amino acids in soybean-curd wheys were analyzed. Protein patterns of soybean-curd wheys comparing with soyflour and soymilk were investigated. By texture analyzer, hardness, cohesiveness, springiness, and gumminess of Cacl$_2$ soybean-curd, MgCl$_2$ soybean-curd were higher than those of CaSO$_4$ soybean-curd and GDL soybean-curd. In the sensory evaluations, CaSO$_4$ soybean-curds and GDL soybean-curds were smoother and moister than others. Glutamic acid and aspartic acid were the first two abundant amino acids in three kinds of soybean-curd wheys, but arginine was the most abundant amino acid in GDL soybean-curd whey. Total sugar content of soybean-curd wheys were about 12-13 g/l, and the main sugars among 5 kinds of sugars were sucrose and raffinose. Electrophoresis using SDS-PAGE showed that glycinin and P-conglycinin, the main proteins of soybean appeared in soy flour and soymilk, and only low molecular weight subunits appeared in soybean-curd wheys.

• Journal of the Korean Wood Science and Technology
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• v.35 no.4
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• pp.38-44
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• 2007

As environmental issues is important thing, our study aims to develop natural adhesives made by rosin instead of synthesis adhesive with the formaldehyde emission. Natural adhesives were formulated to enhance curing speed and adhesion performances with various drying agent contents. Adhesion performances were evaluated with tack values measured by texture analyzer and shear strengths determined by single lap shear test. The adhesion performances of nature adhesives developed in this study and compared with those of overseas natural adhesives made by AURO, BioFa, Livos. Optimum drying agent formulation was Co 0.7 part, Zr 1.0 part, Ca 0.5 part, and Activ8 0.1 part. Shear strength of the adhesives manufactured by the optimum drying agent formulation was $93.2{\pm}19.1N/cm^2$.

• Applied Biological Chemistry
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• v.41 no.2
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• pp.153-159
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• 1998

A possibility of evaluation of the major internal quality factors-Brix, moisture contents, firmness and acid content in the Korean domestic 'Fuji'apple fruits by near-infrared reflectance spectroscopic (NIRS) methods were investigated. A multiple linear regression(MLR) analysis between the data obtained by physico- chemical analysis method using refractometer, freeze drier, texture analyzer and titrater and NIR spectral data was carried out to make a calibration. The standard error of prediction(SEP) of Brix, moisture, firmness and acid content were $0.50^{\circ}Brix,\;0.64%,\;0.14kg/cm^2$ and 0.07%. It is concluded that NIRS methods can be used to evaluate Brix and moisture contents of in a apple non-destructive and rapid way but the accuracy for determination of firmness and acid content was slightly low.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.883-895
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• 2014

This study investigated quality characteristics of pan breads prepared with 0, 10, 20, 30 and 40% purple rice flour and naturally fermented blueberry-rice starters. RVA (Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was not retarded by addition of purple rice flour. Using amylography, gelatinization tem. perature of purple rice flour samples was higher than that of the control, whereas maximum viscosity temperature. and maximum viscosity of purple rice flour samples were lower than those of the control. Weights of pan breads containing purple rice flour were lower than that of the control, whereas volume, specific volume and baking loss rate were higher than those of the control. The anthocyanin contents and antioxidative activites as measured by DPPH radical scavenging activity of breads increased as the concentration of purple rice flour increased. The moisture content of pan breads containing purple rice flour decreased as storage time increased. The pH of breads containing purple rice flour was higher than that of the control. Color L value decreased, whereas a and b values increased significantly, as storage time increased. In texture analyzer measurement, hardness of breads containing purple rice flour significantly increased as storage time increased. Breads containing 10~20% purple rice flour showed acceptable sensory properties, such as mouth feel, appearance, flavor, texture, taste and overall acceptability.