• Food Science and Biotechnology
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• 제17권1호
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• pp.20-25
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• 2008

Effects of commercial and lab-generated gellan gums on the textural properties, structure, and aging of wheat and maize starch gels were investigated using a rapid visco-analyzer (RVA), rheometer, scanning electron microscope (SEM), and X-ray diffractometer. Gellan and guar gums increased the peak and final viscosities, but xanthan gum and gum arabic reduced them. The maize starch had higher breakdown viscosity than the wheat starch, regardless of the type of gum. The hardness of all starch gels increased during storage, but their cohesiveness and springiness decreased. The degree of the gel hardness showed higher in maize starch than in wheat starch and the effect of gum addition had a difference with gum type. The wheat starch-guar and -gellan gum mixed gels showed higher elasticity and cohesiveness after storage. The starch-gellan gum mixed gels had dense and stable network structures, and were well maintained even after 7 days of storage. Most of the gums had anti-aging effect on X-ray diffraction pattern of starch gels.

• 동아시아식생활학회지
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• 제23권6호
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• pp.778-788
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• 2013

The objective of this study was to investigate the effects and availability of arrowroot powder in making white bread. The characteristics of pasting, farinogram and alveogram of the dough containing arrowroot powder were analyzed. Further, the physicochemical properties of white bread were analyzed by different mixing ratios (0, 3, 5 and 7%) of arrowroot powder during storage periods. When 7% of arrowroot powder was added, the initial pasting temperature of the dough by using a RVA (rapid visco analyzer) was significantly increased. Peak viscosity, holding strength, break down, final viscosity and set back were decreased by increasing added arrowroot powder. With the increasing amounts of arrowroot powder, the values of farinogram and alveogram parameter for the dough showed a tendency to decrement. The texture profile analysis of the white bread revealed that hardness, springiness, cohesiveness and gumminess were increased by adding arrowroot powder and further, the storage time was longer. By increasing the amount of added arrowroot powder, the L value of the white bread was decreased, whereas the a, b value were increased. In the sensory evaluation, the white bread of the control and that of the added 3% arrowroot powder showed the highest preference in total score.

• 동아시아식생활학회지
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• 제20권1호
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• pp.113-121
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• 2010

Recently, there has been a great deal of public interest in health foods, such as turmeric (Curcuma longa L). In this study, the baking features of turmeric powder were evaluated by making pan bread. To accomplish this, the effects of added turmeric powder on the results of mixograph analysis as well as, the pH and, fermentation rate were measured. In addition, the features of the bread were examined by testing the stickiness of the dough and the TPA of the product using a texture analyzer. Finally, the consumer's preferences were investigated by evaluation of the color difference, crumbScan and sensory evaluation. The results revealed that as the level of turmeric powder increased, the pH decreased. which resulted in the gas possessing capacity of the dough improving and the fermentation persistence of the dough increasing. In addition, the stickiness increased as the turmeric powder content increased. However, there were significant differences among breads produced using different amounts of turmeric powder. Evaluation of the taste revealed that the TP3 group had the higher score than control score and TP7 had the lowest score. In overall preference, TP7 was especially low and the preference decreased as the content of turmeric powder increased.

• 한국식품영양학회지
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• 제17권3호
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• pp.272-277
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• 2004

복분자즙을 밀가루에 0%, 5%, 10%, 15%, 20% 첨가하여 제조한 반죽의 리올로지와 식빵의 품질 특성을 조사하였다. RVA상의 최고 점도 및 최종 점도는 대조구에 비해 복분자즙의 첨가량이 증가함에 따라 증가하였다. 파리노그래프상의 수분 흡수율 및 반죽의 저항도는 복분자즙 첨가량이 증가함에 따라 증가하였으나 반죽의 형성시간과 안정성은 반대로 복분자즙의 첨가량에 따라 감소하는 경향을 나타내었다. 복분자즙을 첨가하여 제조한 식빵의 텍스쳐를 측정한 결과 경도, 검성,씹힘성 등은 복분자즙의 첨가량이 증가할수록 유의적으로 증가하였으나 응집성은 유의적인 큰차이를 보이지 않았다. 복분자즙을 첨가하여 제조한 식빵의 관능검사 결과 20% 첨가구가 모든 항목에서 가장 양호한 것으로 나타났다.

• 한국식품영양학회지
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• 제20권2호
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• pp.185-194
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• 2007

This study was performed to evaluate the physicochemical, sensory evaluation of Backsulgi changed with germinated brown rice flour(GBRF) at different ratio. Moisture content decreased gently during storage and the decrease was less in GBRF-added groups than the control group. The color L value decreased significantly by with increasing the GBRF, wherease the redness(a) and yellowness(b) were both increased. As the result of measurement with texture analyzer, hardness, gumminess, chewiness, adhesiveness and fracturability of Backsulgi tended to decrease in proportion to the amount of GBRF in the formula. The thermal properties of Backsulgi were investigated by differential scanning calorimetry(DSC). Onset temperature and peak temperature of gelatinizatino in thermal characteristics showed low in case of addition of GBRF into Backsulgi. All samples changed with GBRF had low values in change of melting enthalphy. In the sensory evaluation, Backsulgi with GBRF were superior in flavor, cohesiveness, hardness, chewiness and moistureness than that of control. And Backsulgi with 20% GBRF showed the highest score in overall acceptability. Therefore we concluded that the addition of GBRF on Backsulgi improve the sensory characteristics as well as delay the retrogradation.

• 한국식품조리과학회지
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• 제31권3호
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• pp.318-327
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of Seolgiddeok prepared with different amount of radish leaf powder, and stored for 3 days. The moisture content decreased gradually during storage and the decrease was less in the groups with radish leaf powder than in the control. The color L value decreased significantly as the amount of radish leaf powder increased, while the redness (a) and yellowness (b) both increased. Measurements with a texture analyzer, showed that the hardness, chewiness, gumminess and adhesiveness of Seolgiddeok tended to decrease in proportion to the amount of radish leaf powder in the formula. The gelatinization properties of Seolgiddeok were investigated by amylograph. Breakdown and setback in Seolgiddeok were low following the addition of radish leaf powder. In the sensory evaluation, Seolgiddeok with radish leaf powder was superior in flavor, chewiness, and softness than the control. Seolgiddeok with 3% radish leaf powder had the highest overall acceptability score. Therefore, we concluded that the addition of radish leaf powder to Seolgiddeok improves the sensory characteristics and delays retrogradation.

• Food Science and Biotechnology
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• 제16권4호
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• pp.590-593
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• 2007

The textural properties of doughs mixed with L-ascorbic acid (AA), trypsin hydrolyzed gluten peptide (THGP), and a mixture of AA-THGP were investigated using texture analyzer under the fermentation of the full formula and the freezing process. The full formula dough (FFD) required a shorter mixing time than the flour and water formula dough (FWD). The maximum resistance (Rmax) values of both the unfrozen and frozen doughs were lower for the FFD. The effects of AA and THGP additions were not significant (p<0.01) in FFD, however, they were significant in FWD. The freezing effect was significant (p<0.0001) for FFD, indicating that yeast fermented dough was much more sensitive to damage from freezing, which subsequently affected dough strength. Additions of AA (p=0.0026) and THGP (p=0.0097) had a significant effect on the extensibility (E-value) of unfrozen FWD, where THGP increased and AA decreased the E-value. However, freezing did not significantly effect the extensibilities of FWD (p=0.64) or FFD (p=0.21). The area of FFD was lower than the area of FWD for both the unfrozen and frozen doughs. However, the frozen dough mixed with THGP alone had the largest area overall. The addition of additives did not result in significantly different (p<0.01) areas under the curve, except in the frozen FFD. Freezing caused a statistically significant difference in the area of FWD (p=0.0045).

• 한국식품조리과학회지
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• 제24권4호
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• pp.473-479
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• 2008

The principal objective of this study was to evaluate the sensory properties and physical characteristics of muffins produced using different fats(butter, grape seed oil) and mixing methods(Creaming method, Foam method, Single-stage method). The muffins weighed between $63.25{\sim}64.50$ g and were $5.77{\sim}6.42$ cm in height. In a texture analyzer test, muffins prepared via the single-stage method with butter evidenced the highest hardness, gumminess, and chewiness values among the five kinds of muffin prepared in these experiments. The springiness value was highest in the muffin prepared via the foam method with grape seed oil. In the sensory evaluation, we detected no significant differences among the muffins in terms of flavor($4.76{\sim}5.24$), taste($4.65{\sim}5.29$), softness ($4.65{\sim}5.41$), and overall acceptability ($4.47{\sim}5.29$). In the chemical composition analysis, moisture and crude protein contents were found to be higher in the control group(p<0.05) than in the muffin prepared via the foam method with grape seed oil(p<0.01). We noted no significant differences among the muffins in terms of crude lipids or crude ash content.

• 한국식품저장유통학회지
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• 제16권1호
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• pp.8-16
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• 2009

This study evaluated the quality characteristics of Garaeduk, a traditional Korean rice cake, to which Spirulina (0, 1, 2, 3%, all w/w) was added. Moisture content of Spirulina-containing Garaeduk both before and after cooking increased with Spirulina level. During storage, moisture content was greater in Spirulina-containing cakes compared with control cakes, and the Hunter color L and b values of Spirulina-containing cakes decreased. Textural properties (hardness, chewiness), measured using a texture analyzer, of Spirulina-containing cakes were greater than those of control. During storage, hardness and chewiness of Spirulina-containing cakes remained higher than those of control cakes. The antioxidant activities of Spirulina-containing cakes increased with Spirulina content, owing to increased phycocyanin levels. Amylography showed that peak viscosity, and thus gelatinization temperature, of Spirulina-containing Garaeduk cakes were similar. Sensory preference tests revealed that Garaeduk with 2% Spirulina had the highest scores for color, odor, taste, and overall preference. It is suggested that Spirulina to 2% can be added to Garaeduk to improve quality.

• Korea Journal of Cosmetic Science
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• 제2권1호
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• pp.33-46
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• 2020

Cosmetics are representative complex fluids, and there have been many studies focusing on the correlation between the rheological properties and sensory attributes. Various instrumental measurements have been suggested to evaluate the sensory attributes, and one of the most common instruments is Texture Analyzer (TA). Although it is reported that the adhesiveness measured by TA is related to the stickiness of cosmetics, there exists reproducibility problem because measurements with TA are sensitive to application conditions. In this study, an instrumental protocol using rotational rheometer has been set up to measure the stickiness of cosmetics. This protocol consists of two steps. The first step is a preconditioning step, and various types of shear deformations are applied to the samples. The next step is the extensional flow and the axial force is measured. When the amplitude of the shear flow corresponded to the linear viscoelastic region, the axial force is the same as those without preconditioning. On the other hand, an axial force decreases as variation nonlinearity increases. It is because the effects of microstructure changes caused by nonlinear deformation affects the extensional flow. It is worth noting that a new protocol facilitates to evaluate the stickiness of cosmetics in a more systematic way.