• Journal of the Korean Home Economics Association
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• v.42 no.2
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• pp.213-227
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• 2004

This study was attempted to investigate the sensory and textural characteristics of mungbean starch gels with soy bean oil and sucrose fatty acid ester(SE) addition during room temperature storage. Freshly prepared mungbean starch gels, with and without soy bean oil and SE, were stored at 25$^{\circ}C$ for 24, 48 and 72 hours. The color value, syneresis, texture and sensory properties of the gels were measured. The lightness(L) of the gels with soy bean oil and without additives was similar whereas that with SE was lower than that without additives. Syneresis of the gels with soy bean oil and SE was lower than that without additives. Rupture stress, rupture strain and rupture energy of the freshly prepared gel with 2∼4% soy bean oil were increased, but there were no differences in rupture properties between the gel with soy bean oil and that without additives. Rupture stress, rupture stain and rupture energy of all the gels with SE were decreased. Addition of soy bean oil to the gel did not change the texture profile of the gel, whereas hardness, springiness and chewiness of the gel with SE were decreased. In sensory evaluation, the acceptability of freshly prepared gel with soy bean oil was similar to that without additives, whereas that of the gel with 2% soy bean oil stored for 24 hours was higher than that without additives. The acceptability of the gel with SE was decreased significantly.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.638-645
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• 2013

This study was conducted to investigate the effects of persimmon powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts (0%, 1%, 3%, 5%, 7% and 9%) of persimmon powder. The antioxidant activity was estimated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and by the total phenolic acid content in the persimmon powder and mung bean starch gel. For analyzing the quality characteristics, syneresis, pH, color, texture profile analysis, and sensory evaluations were measured. The syneresis in the control group was higher than that in the treated group, but the mung bean starch gel prepared with 9% persimmon powder was higher than that of the control group (p<0.001). The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels significantly increased with increasing persimmon powder (p<0.001), while the L values and a values of the mung bean starch gels significantly decreased with increasing persimmon powder (p<0.001). In the texture profile analysis, the mung bean starch gel with 9% persimmon powder showed significantly lower levels of chewiness, gumminess, and cohesiveness (p<0.05). The hardness and springiness of the mung bean starch gel did not show any significant difference. The consumer acceptability score for the mung bean starch gel prepared with 7% persimmon powder ranked significantly higher than that for the other groups in overall preference, appearance, flavor, and color (p<0.05). From these results;we suggest that persimmon powder is a good ingredient for increasing consumer acceptability and the functionality of mung bean starch gel.

• Proceedings of the Korean Ceranic Society Conference
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• 2002.10a
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• pp.111.1-111
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• 2002

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.469-479
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• 2003

A novel branched wax has been developed for the control of the hardness of oil-wax gels. Using this wax, glossier application and smoother texture but tough lipstick can be obtained. Oil-wax gels are oily solids composed of liquid and crystalline solid oils (waxes). They are widely used in various cosmetic products, especially lipsticks. The control of gel hardness is one of the most important techniques in improvement of the lipstick quality. Addition of small amounts of commercial branched paraffin wax (e.g. microcrystalline wax, b-PW) to n-paraffin wax (n-PW) has been commonly used to increase gel hardness. However, gel hardness is very sensitive to the quantity of b-PW and the gel obtained is not always hard enough for practical use. In this study we examined the relationship between the gel hardness and the properties of the wax crystal in the gel. We have found that, when b-PW is added to n-PW, the wax crystal size becomes smaller (hardening the gels) and its crystallinity is decreased (softening the gels) simultaneously. Considering this result, we have developed a novel branched wax, Bis(polyethylenyl)- tetramethyldisiloxane (named ESE). ESE molecules are composed of a central tetramethyldisiloxane unit (branch unit) with polyethylene units at both ends. The central unit may suppress crystal growth while the ends are expected to prevent a decrease in wax crystallinity during crystallization. When ESE is added to n-PW, the wax crystal obtained becomes smaller without decreasing in crystallinity; consequently, the gel hardness is dramatically increased. By using ESE, the total amount of wax in a lipstick can be decreased by 30％ without spoiling the stick toughness, thereby achieving glossy application and smooth texture.

• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.157-166
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• 1997

Studies were carried out to investigate formation of Mook and its physical properties as well as the effects of amylose and amylopectin on the texture of Mook which were made from cowpea, mung bean, acorn, buckwheat, kidney bean, potato, rice, corn and wheat starches. Texture parameters of 10% starch gels were significantly different depending on the kind of starches. However, there were no significant differences in those of gels of starches commonly used for the preparation of mook. It was appeared that gel indices of cowpea, mung bean, acorn and buckwheat starch gels were in the range of 2.11-2.37, elastic limits were more than 0.60, gel strength coefficients were in the range of 700-1400 and brittlnesses were 0.23-0.62. It was also appeared that gel index and elastic limit were affected by amylopectin and gel strength coefficient and brittleness, by amylose, and that these two fractions were not able to form gel like Mook unless they were combined with proper proportion. Effect of addition of amylose from cereal and potato starches to cowpea starch or cowpea amylopectin were different from that of cowpea amylose. When cereal starches were supplemented by cowpea starches, gel strength coefficients and brittlenesses of their gels were increased, but gel indices and elastic limits were not changed. However, potato starch gel was improved to be similar to Mook with increasing of gel strength coefficient and appearance of brittleness by addition of cowpea amylose.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.1
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• pp.131-136
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• 2004

The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was $90^{\circ}C$ for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of $1^{\circ}C/min$ to $90^{\circ}C$ showed better a texture than gels produced at $1.85^{\circ}C/min$. Our result show that a lower rate of heating improves chicken surimi gelation.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1991.11a
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• pp.186-187
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• 1991

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.7
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• pp.1127-1134
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• 2007

Gels were made from surimi-like pork (SLP) made from muscles obtained at 1, 24 and 72 h post-mortem. The SLP from pre-rigor muscle had higher pH and moisture percentage compared to in- or post-rigor muscles. Also, SLP from pre-rigor muscle showed higher concentration of water-soluble protein that was washed out during the process. Gel from post-rigor muscle exhibited higher a* and b* value, and also resulted in higher Chroma and lower hue values. The dark color of gel from post-rigor muscle was related to higher concentration of sarcoplasmic protein in SLP and denser structure in the gel matrix. SDS-PAGE showed higher intensity of the phosphorylase in the sarcoplasmic protein fraction from pre-rigor muscle. Gel from post-rigor muscle showed higher hardness and sensory firmness, and the greater firmness was related to higher concentration of protein in SLP, and a compact network with smaller pockets in the gel matrix.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.649-654
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• 1993

We investigated the texture of the sweet potato starch gels treated with maltogenic amylase. Effects of branched gluco-oligosaccharides and acorn starch on the texture of the sweet potato starch gel were also investigated. Hardness and cohesiveness of gels were measured by using Instron and sensory evaluation on the gel properties was performed. From the results of the instrumental analysis, it was found that the overall textural properties as Mook could be improved by adding branched glucooligosaccharides, maltogenic amylase or acorn starch to the sweet potato starch gel. As a result, there was a decrease in the cohesiveness of gels while the hardness of gels increased. The sensory evaluation study indicated that the sweet potato starch gels treated with 0.02% maltogenic amylase, or added with 12.5% branched gluco-oligosaccharides, or mixed with 50% acorn starch had preferable quality as Mook.

• Journal of Life Science
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• v.26 no.8
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• pp.955-962
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• 2016

Fish-meat gel is an intermediate product used in a variety of surimi-based seafood. One of the most-used raw materials of fish-meat gel is Alaska Pollock due to its high-quality meat in terms of gel strength and texture. However, increasing demand for fish-meat gel, along with overexploitation of the wild catch Alaska Pollock, has put the industry in need of low-cost sustainable alternative sources for fish-meat gel. Pagrus major (PM) is a widely aquacultured fish known for having white meat that is low in fat. The current study compares the quality of fish-meat gel prepared from aquacultured PM to that of high and mid-grade Alaska Pollock fish-meat gel. Gels were compared in terms of gel strength, texture, color, and protein pattern. Results indicated that fish-meat gels prepared from PM were superior to Alaska Pollock fish-meat gels with regard to gel strength, hardness, springiness, chewiness, cutting strength, and breaking force. In addition, although not matching in quality, PM exhibited a cohesiveness, whiteness, and expressible moisture content comparable to Alaska Pollock of both grades. Protein pattern analysis also showed that PM and Alaska Pollock fish-meat gels had similar protein profiles before and after gel preparation. Therefore, P. major is suggested as a potential substitute for Alaska Pollock in fish-meat gel production.