• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.309-313
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• 1984

Rheological parameters which represent texture of chewing gum at each masticatory stage were selected by analysis of correlations among instrumental, sensory parameters and preferences. Sensory stiffness and instrumental puncture work were representative rheological parameters at initial stage, and sensory firmness and instrumental hardness at intermediate stage. The representative rheological parameters at final stage were sensory firmness and lift, and instrumental hardness, the slope of force-distance cruve of penetration test and springiness. An equation predicting consumer's preference and ideal texture profile of chewing gum with representative instrumental parameters were proposed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.190-196
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• 2009

To optimize the mixing ratio of ingredients for optimal sensory qualities of seasoned tofu, a response surface methodology with a central composite design was performed on tofu containing freshwater crab meat (TCM). Using the desirability function technique, the optimal formulation was determined to be 3.67 g of freeze dried meat, 5.54 g of garlic powder, and 2,120 mL of soymilk. In the texture profile analysis, tofu prepared using the optimal ingredient ratio had a higher hardness, cohesiveness and gumminess than commercial tofu but TCM value for adhesiveness, springiness and chewiness were lower. However, the texture properties of TCM were not significantly different than those of commercial tofu.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.450-454
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• 2001

The physical properties of ramyon made of potato starch at various levels (12, 14 16%) were investigated to find out the effect of potato starch on ramyon quality. The higher starch content in dough, the higher water content after steaming and the lower moisture content after deep frying. As the starch content increased, the magnitudes of extrusion work of cooked ramyon and capillary viscosity of ramyon soup increased but the starting temperature of gelatinization decreased. There was a good correlation ($R^2$=0.99) between extrusion work and capillary viscosity. Firmness and chewiness values measured by texture analyser decreased with increase in starch content while tenderness and overall texture preference evaluated by sensory analysis increased.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.75-80
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• 1987

For the manufacture of soybean cheese, curds were made from soy milk using either lactic starter or CaCl$_2$and ripened for 3 weeks. When papain was added during ripening, the amout of soluble protein increased. The yields of 3 soybean cheese were 76~88%, indicating that considerable loss of soy protein did not occur during the processing. During the period of ripening the change of moisture content was about 1 n. Total acidity of 3 soy cheese increased, demonstrating the production of lactic acid through lactic fermentation. Texture determined by Instron showed that 3 soy cheese had their own characteristic texture profile curve and that the cheese without papain treatment received the highest textural parameters. 3 manufactured soy cheese received 3-4 (good-very good) sensory scores in appearance, flavor and texture. General acceptibility of 3 cheese were evaluated as desirable or very desirable.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.500-503
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• 2002

In order to improve the physical properties of food such as texture and food self-life. Transglutaminase(mTG) from Streptoverticillum morbarense was prepared. In the preliminary experiments, presence of proteases in the crude enzyme did not improve the texture of dough, which mean the inteference of mTG reaction by the proteases. Among the cation exchange resins tested for the removal of proteases, Monoplus S 100(Bayer, Germany) was the most efficient resin with 20 fold increase in the mTG/protease activity ratio. By further purification steps with a quaternary ammonia salt resin and a gel permeation chromatography, proteases were effectively removed from the preparation. Therefore, the improvement of flour texture was shown by adding the protease-free mTG.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.9-13
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• 2008

This study was performed to investigate the quality characteristics of yanggaeng prepared with different ratios of Astragalus membranaceus powder : 2%, 4%, and 6%. Proximate composition, Hunter's color values, texture profile analysis, and sensory qualities were examined. The lightness of the yanggaeng decreased with increasing Astragalus membranaceus powder content. For the texture profile analysis, hardness increased with increasing Astragalus membranaceus powder content. In terms of sensory qualities, the 2% Astragalus membranaceus powder sample did not influence any of the sensory attributes of the yanggaeng.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.837-844
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• 1999

The textural properties and retrogradation of injeulmi(Korean traditional waxy rice cake) made from various waxy cultivars were examined to compare the varietal difference. Injeulmi made from Shinsun chalbyeo and Whasunchalbyeo were exhibited relatively soft texture, while Taichung Sen Glu I and Yuk donongrimna were shown high adhesivness. Intermediate or long grain rice such as Yukdonongrimna, Hangangchalbyeo and Taichung Sen Glu I had a tendency to be rapidly retrogradatated as compared with short grain rice, Shinsunchalbyeo and Whasunchalbyeo. Amylogram characteristics of these intermediate or long grain rice cultivars were shown high value in consistency and low value in setback. Studies per formed by various cookery procedure demonstrated that injeulmi made from cooked waxy rice was softer and delaying retrogradation than made from waxy rice flour.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.749-754
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• 1988

The texture measurement of Chinese cabbage leaves used for Kimchi preparation were con ducted by cutting and compression test and the results were compared to the sensory evaluation. The cutting force of cabbage leaf stalk increased by blanching or salting, and a maximum cutting force was attained by salting in 15% salt solution for 5 hours. The compression force and recovered height measured by compression test of Chinese cabbage leaf stalk decreased by blanching or salting, and the breaking point disappeared. Treatment with $CaCl_2$ solution increased the cutting force compression force and breaking strength of fresh leaves, but the effect disappeared by salting or blanching. Cutting strength could be used as a parameter indicating the hardness and chewiness of salted cabbage. Compression force and breaking strength could indicate the textural changes of blanched leaves, but were not useful for the measurement of hardness and chewiness of salted leave.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.168-177
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of injulmi made with dry glutinous rice flour according to the punching time (1, 4, 7, 10 min) and the frozen storage period (0, 1, 7, 30 days) as compared with the control made by the traditional method. Methods: Moisture content, texture profile, and sensory evaluation were measured in triplicate and color was measured five times. Results: The moisture content was highest in the sample prepared with 7 min of punching time and the control. As the punching time for injulmi increased, moisture content tended to increase. The L-value increased with increased punching time and the L-value was highest in the samples with 5 min and 7 min of punching time whereas the L-value showed no constant trend with frozen storage. The texture profile analysis indicated that adhesiveness, and gumminess decreased significantly with increased punching time, and punching for 7 min resulted in the highest hardness. The results of an acceptance test, showed that the injulmi prepared with dry glutinous rice flour had higher scores for color, flavor, and taste, texture than the control made with the traditional method. The whiteness of injulmi prepared with dry glutinous rice flour increased with longer punching times and, the sample with 10 min punching time and 7 days of frozen storage had the highest score in the acceptance test. Conclusion: These results can be used as primary data for research on the texture of injulmi made with dry glutinous rice flour.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.255-263
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• 2012

Tuile containing retrograded rice and black sesame was developed by optimization of the mixing rate of retrograded rice and egg white using response surface methodology. Nine samples of design points were obtained according to central composite design, and the optimal mixing rate of retrograded rice flour and egg white as independent variables was calculated with the sensory score, color, and texture as response variables. Nine samples of the experimental group and no added retrograded rice flour Tuile were also compared in terms of sensory properties, color and texture. According to the results, the optimal mixing rate of black sesame Tuile was 8.6 g of retrograded rice and 33.5 g of egg white. Regression analysis of the response showed that retrograded rice flour and egg white had effect on the color and texture of black sesame Tuile, with egg white more influential rather than retrograded rice. In a comparison of quality between retrograded rice flour added Tuile and no retrograded rice flour Tuile, lightness ($p$<0.05), hardness ($p$<0.001) and fracturability ($p$<0.001) of retrograded rice flour added Tuile was better than those of the other sample, and sensory quality in terms of color ($p$<0.01), taste ($p$<0.001), texture ($p$<0.01) were more excellent as well.