• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.877-887
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• 2005

This study determined the effects of soybean oil$2\%$) and chitosan($1\%$) on the quality characteristics of Omija Jelly made of various starches (mungbean starch, cowpea starch and corn starch). RVA(Rapid Visco Analyzer) viscosity was measured for starches suspended in Omija aextract with $2\%$ soybean oil and $1\%$ chitosan. The color value, syneresis, texture(rupture test and TPA test) and sensory properties of the samples were measured. Gelatinization of cowpea starch was expedited by adding soybean oil and chitosan. Otherwise, gelatinization of mungbean starch and com starch was retarded by adding chitosan. The lightness(L) and the syneresis of Omija Jelly with soybean oil and chitosan were decreased, indicating the increased transparency and stability of Omija Jelly. Rupture stress and rupture energy of Omija Jelly were decreased by adding soybean oil. Rupture stress was increased and rupture energy was decreased by adding chitosan. The addition of soybean oil improved texture of Omija Jelly, indicating that the springiness, cohesiveness and chewiness of Omija Jelly were increased and adhesiveness was decreased. By adding chitosan, the springiness and hardness of Omija Jelly were increased and the cohesiveness and adhesiveness were decreased. The overall acceptability of Omija Jelly made of $6%$ or $7\%$ cowpea starch and com starch was increased by adding soybean oil and chitosan, but the quality characteristics of Omija Jelly made of mungbean starch were not influenced by additives such as soybean oil and chitosan.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.377-383
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• 2009

Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) added with mixture of trehalose and Sun-Tender were investigated after 2, 24, and 48 hrs of storage at $5^{\circ}C$. A central composite design was used for treatment arrangement. The trehalose were added in 0, 3, 6, 9 and 12% levels and Sun-Tender added in 0, 0.3, 0.6, 0.9, and 1.2% levels to dry rice flour. The mixture amounts of trehalose and Sun-Tender on texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) were optimized using response surface methodology (RSM). The two independent variables selected for the RSM were amounts of trehalose ($X_1$) and amounts of Sun-Tender ($X_2$). The predicted value at stationary point or a minimum for texture hardness by RSM was found as 591.5440 after 24 hrs of storage at $5^{\circ}C$. Also the adhesiveness, hardness, cohesiveness and sweetness by sensory characteristics were significantly different as compared to the control. The results suggested that a Korean rice cake (Karedduk) added with mixture of trehalose and Sun-Tender can be made from the mixture amounts of trehalose 9.5826% and Sun-Tender 0.2216% in retarding retrogradation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1205-1210
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• 2007

Texture properties of a Korean rice cake (Karedduk) added with carbohydrate materials after 0, 2, 6, 24 and 30 hrs of storage at $5^{\circ}C$ were investigated using textural characteristics and sensory descriptive analysis. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligosaccharide (50%) were added in 0, 1, 5 and 10% levels to dry rice flour. The texture profile analysis by Texture Analyzer revealed that adhesiveness and cohesiveness of the Korean rice cake (Karedduk) added with carbohydrate materials were similar to those of the control in trends, while hardness was low compared to the control except for fructooligosaccharide (95%) 5% and healtholigo 1% addition. The hardness and sweetness by sensory characteristics were significantly different compared to the control. Instrumental hardness was correlated with sensory hardness. Lastly, the Korean rice cake (Karedduk) added with carbohydrate materials except fructooligosaccharide (95%) 5% and healtholigo 1% addition was effective in delaying retrogradation.

• Near Infrared Analysis
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• v.1 no.1
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• pp.27-30
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• 2000

In this study, we investigated the feasibility of non-destructive determination of internal quality factors of Fuji apple fruit using near infrared(NIR) reflectance spectroscopy and developed the calibration models. As the reference methods, refractometer, titration and texture analyzer for sugar content, acidity and firmness were used, respectively. Samples were scanned from 1100∼2500nm with InfraAlyzer 500C spectrometer and SESAME software was used for data analysis. A multiple linear regression(MLR) analysis was performed to develop the calibrations. The correlation coefficient(R) and standard error of prediction(SEP) were as follows; 0.91, 0.41$^{\circ}$Brix for sugar content, 0.90, 0.04% for acidity and 0.84, 0.094 kg for firmness, respectively. This study shows that NIR spectroscopy can be used to evaluate the sugar content acidity and firmness of apple fruit with acceptable accuracy.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.17-21
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• 1999

The baking property, chemical composition, instrumental characteristics and sensory quality of yeast breads containing various mixing percentage of Job's-tears flour with wheat flour were studied. The loaf volume and baking quality of the yeast bread made from mixing of 30% Job's-tears flour were similar to those of wheat flour bread. The contents of crude protein, crude fat, and crude ash in Job's-tears flour breads were much higher than those of wheat flour brad. Instrumental rheological characteristics of the yeast breads were measured with a Texture Analyzer. As the addition level of Job's-tears flours increased, hardness of the yeast breads increased but fracturability, adhesiveness, springness, cohesiveness, gumminess, chewiness and resilience decreased. The results of sensory evaluation revealed that Job's-tears flour was added to wheat flour at a replacement level of 10% without a large adverse effect on flavor, taste, mouthfeel and aftertaste.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.223.2-224
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• 2003

현미는 단백질, 지방, 식이 섬유 및 비타민 등의 영양성분 함량이 높은 우수한 식품소재이다. 현미의 맛, 식감, 기호성을 증진하기 위해 현미를 tempering, 증숙, 건조, 볶음공정을 거쳐 가공하였고, 이를 빵보다 저장성이 우수하고 미생물적 변패가 적은 쿠키에 이용하여 맛과 영양 및 기능성을 증가하기 위한 쿠키를 제조하였다. 가공한 현미를 분말로 하여 쿠키를 제조해 본 결과 고소한 향과 맛이 떨어지고 조직감 또한 기존의 쿠키와 큰 차이를 나타내지 않아 바삭거리며 부서지는 조직감을 주고 볶은 현미의 독특한 향을 줄 수 있는 통째로의 현미를 이 용하였다. 가공한 현미의 일반 성분을 분석하였고, 밀가루에 0%, 10%, 20%, 30%, 40%, 50% 수준으로 혼합하여 반죽의 기계적 물성을 TA(Texture analyzer)를 이용하여 측정하였고, 이어서 쿠키를 제조하여 각 혼합비에 따른 쿠키의 색은 Hunter 색도계로 측정하였고, 쿠키의 퍼짐성은 Califer 를 이용하여 측정하였고 현미쿠키의 조직감은 TA로 측정하였다. 관능검사를 통해 표면색, 견고성, 부서짐성, 향, 맛, 전체적인 기호도를 조사하였다.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.568-573
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• 2004

Effects of dry heating and pH on pasting, thermal, and textural properties of corn starch containing soy protein isolate (SPI) were investigated. Samples were prepared by drying corn starch dispersions containing 3% SPI at $40^{\circ}C$ (unheated sample) or additionally heating dried mixtures at $130^{\circ}C$ (heated sample). Pasting properties of starch samples and textural properties of starch gels were measured using Rapid Visco-Analyzer (RVA) and Texture Analyzer (TA), respectively. Effects of SPI addition and dry heating on retrogradation and microstructure of gel samples were investigated using DSC and SEM, respectively. Pasting viscosity of dry-heated samples was significantly higher than that of unheated samples, and at pH 8 compared to pH 6. Dry-heat treatment decreased fracture stress and strain of starch gels containing SPI. No significant effects of dry-heat treatment and pH were observed on retrogradation of starch gels. Addition of SPI retarded starch retrogradation and modified starch gel properties with increased nutritional value. Dry-heat treatment with SPI could be possible method for starch modification.

• Food Science and Preservation
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• v.15 no.6
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• pp.796-803
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• 2008

To aid in manufacturing, this study investigated quality characteristics of onion Jangaji during maturation at 0C, 10C, 20C and room temperature. [Please check that the rewriting of the previous sentence retains the intended meaning]The $^{\circ}Brix$ of onion Jangaji and the maturation solution were 1516% at the end of the maturation process. The salinity of onion Jangaji and the solution increased, and the pH declined to 3.934.31 during processing. The L, a and b color values of onion Jangaji and the solution changed slightly. The total acidity of onion Jangaji and the solution rose slowly. The texture (hardness, fracturability, adhesiveness, cohesiveness, springiness, gumminess and chewiness) of onion Jangaji was determined using a texture analyzer, and varied with storage temperature. In the sensory evaluation of onion Jangaji, low temperature storage gave higher acceptability ratings than room temperature with respect to taste, color, flavor, texture and overall acceptability.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.207-212
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• 2002

This study was to examine the characteristics in the texture of acorn Mooks (acorn starch jelly) with different conditions to prepare acorn starch. By texture profile analysis, hardness and chewiness with 50% deformation were increased with increasing soaking days. Hardness of acorn Mook, measured by texture analyzer, showed significantly difference between the samples, and was closely related to the content of non-starchy substances and their intrinsic viscosity. The observation of microstructure through a scanning electron microscope (SEM) showed that acorn Mook showed finer and more fibrous structure than control(0-0), sample without soaking of acorn and sediments. Sensory characteristics of acorn Mook were affected by soaking treatment. The result of acceptance test on acorn Mooks indicated that the color and hardness increased with the increase of soaking days of acorn nuts and soaking times of sediments. There was a little difference between the samples in astringency taste. Their overall acceptability also increased except for 4-2 sample (i.e., soaking of acorn, 4 days; soaking of sediments, 2 times) and 4-3 sample (i.e., soaking of acorn nuts, 4 days; soaking of sediments, 3 times). As the results, the color, light brown, and the taste, a little astringency with consistency, were important factors of acorn Mook.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.27-33
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• 2007

An investigation evaluating the preparation and physicochemical properties of Oddi Jelly(jelly using mulberry fruit powder) with various increments of sericultural products(0.5, 1, 1.5 and 2%) derived from mulberry fruit powder was performed. The effects of the different increments of mulberry fruit powder added to Oddi Jelly were assessed using physicochemical, sensory and texture analysis properties. The moisture and crude protein content of the Oddi Jelly were significantly higher than the control(p<0.05). Conversely, the crude fat content of the Oddi Jelly were significantly lower than the control(p<0.05). A positive trend was observed for both mineral content and dark color with increased mulberry fruit powder. Similarly, a positive relationship was observed for texture analysis, hardness, gumminess and chewiness of the Oddi Jelly with increasing levels of mulberry fruit powder(p<0.05). Color, taste, texture and overall preference of Oddi Jelly were significantly highest in the Oddi Jelly containing 2% mulberry fruit powder(p<0.05). Results suggest that the optimal amount of mulberry fruit powder added in the manufacturing of Oddi Jelly was 2% of the total weight.