• The Korean Journal of Food And Nutrition
• /
• v.9 no.2
• /
• pp.107-115
• /
• 1996

In order to study the effect of modified starch and biopolymer on the quality of smoked pork sausage, acetylated starch and biopolymer were added to the smoked pork sausage and physical characteristics, sensory qualify, and water holding capacity were Investigated. In the textural characteristics SA, SB and SC group were lower in hardness than control group. Cohesiveness was lower only on the SA group which was added by 0.6% acetylated starch. Adhesiveness was higher on the SA and SC group by addition of biopolymer. All treatment group were lower in springiness than control group. The effect of biopolymer and acetylated starch on gumminess and chewiness was evident but not constant In each group. In the mechanical characteristics such as hardness, springiness, gumminess, chewiness were indicated positive correlation coefficient, the other hand negative correlation in adhesiveness. The result of folding test was not changed in 20 days storage. At 30 days storage SB group contained the 0.6% acetylate starch showed the best point. The other hand the biopolymer added SA and SC group less acceptable, the biopolymer added SA and SC group, which were added by biopolymer and acetylated, indicated cap. 65% lower VBN value than control group. Sensory evaluation were not significantly difference in hardness, fracturability and adhesiveness but cohesiveness was higher in SC group. Gumminess was significantly higher in SA and SC group by biopolymer addition. Overall acceptability in sensory evaluation were significantly higher In SC group by biopolymer addition. Overall acceptability in sensory evaluation correlated significantly with fracturability, chewiness and gumminess. Chewiness of sensory evaluation and mechanical gumminess were not significantly correlated.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.3
• /
• pp.343-352
• /
• 2019

The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.11 no.3
• /
• pp.29-33
• /
• 1982

Saengran, one of the traditional Korean foods, is made from hot taste-removed ginger. It's taste depends upon the recipe and maker's skill however, no standard recipe is established in the literature. In this study, the recipes in the literature were evaluated to find out the best recipe for Saengran. The best method for removing hot taste of ginger was the extraction of ginger in a boiling water for 20 minutes The best formular for Sangran was hot taste removed ginger 100g, sugar 77g, honey 57g, and water 154g. The optimum boiling time was 55 minutes with an electric heater. (100V, 600W)

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.5
• /
• pp.529-539
• /
• 2017

The aim of this work was to make acorn bread containing natural antioxidants as healthy food. The amylographic characteristics, loaf volume, color, texture, and subjective preference of the acorn bread containing 5~25% of acorn flour were measured during storage at room temperature and in a freezer. The results were as follows: The loaf volume decreased with increasing the addition of acorn flour from 5% to 25%. The onset gelatinization temperature and the value at the peak point of the bread decreased according to the amount of acorn flour added. L-value decreased with the increase of acorn flour contents, but the a- and b- values increased. During the storage period at room temperature, the L, a, and b- value decreased, whereas in the freezer, the L-value decreased except for the bread containing 5~11% acorn flour. In sensory evaluation, color and taste achieved high scores at 18% addition, but low scores at 25% addition. The bitter aftertaste showed low scores according to the addition of acorn flour. The softness and chewiness decreased, but the overall acceptance increased according to the addition of acorn flour except for the bread added with 25% acorn flour. The textural measurements showed that the hardness, springiness, gumminess, and brittleness increased significantly during the storage periods. The cohesiveness, gumminess, and brittleness in room temperature storage decreased with the increase of acorn flour contents. In freezer storage, the addition of acorn flour resulted in the increase of hardness, springiness, gumminess, and brittleness during storage periods. On the other hands, the cohesiveness decreased with the addition of acorn flour. Moreover the addition of acorn flour increased significantly the hardness, gumminess, and brittleness during storage periods. As a result, the bread containing acorn flour showed reasonable textural properties during storage periods.

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1077-1084
• /
• 1998

The optimum conditions fer the measurement of texture profile of imitation crab-leg products were investigated by different conditions using Texture Analyser and the date were compared to those of sensory evaluations. The textural characteristics of surimi gels were compared with those of imitation crab-leg products. The TPA values of 5 different kinds of commercial imitation crab-leg product and 2 kinds of surimi gel products purchased in a market in Seoul were measured. In surimi gels, instrumental hardness and cohesiveness were higher than those of imitation crab-leg products, especially chewiness and gumminess were significantly higher than those of imitation crab-leg products. In imitation crab-leg products, hardness and cohesiveness increased and springiness decreased as the probe diameter increased from 12.5 mm to 24.6 mm. In the different compression ratio (60, 70, 80%), hardness increased and cohesiveness and springiness decreased as the compression ratio increased. The chewiness, gumminess, cohesiveness and hardness increased slightly as the cross-head speed increased from 0.8 to 2.4 mm/sec. Significant correlations between mechanical and sensory values were observed in gumminess, chewiness, cohesiveness and hardness. The optimum conditions for the TPA measurement of imitation crab-leg products were a cross-head speed of 2.4 mm/sec and 60% compression ratio with a flat probe having twice of the sample diameter (24.6 mm).

• Korean journal of food and cookery science
• /
• v.16 no.6
• /
• pp.670-676
• /
• 2000

Dohaengbyoung was prepared with the addition of glutinous rice at 0%, 10%, 20%, 30%, 40% or 50%, and their sensory quality and physical characteristics were compared. In sensory quality, the more glutinous rice was added, the higher the color intensity, moistness hardness, chewiness, springiness and cohesiveness were. Meanwhile, the more glutinous rice was added, the lower the color quality was. Dohaengbyoung with 20% glutinous rice showed the highest score in taste, texture, moistness and overall quality. The control sample with 0% glutinous rice showed the highest values in lightness(L) and redness(a) in color, and the more glutinous rice was added, the lower the values were. In textural characteristics, as the amount of glutinous rice increased, the hardness, cohesiveness, gumminess and brittleness of Dohaengbyoung were increased. The lightness and redness were negatively correlated with the moistness, hardness, cohesiveness and springness； however, they were positively correlated with the color quality. Scanning electron microscopy revealed that the addition of glutinous rice to Dohaengbyoung exhibited small pores and coarse surface.

• The Korean Journal of Food And Nutrition
• /
• v.25 no.1
• /
• pp.196-204
• /
• 2012

This research focused on the effects of adding Hizikia fusiforme to Jeolpyun. We were able to demonstrate in this study that Jeolpyun after the addition of Hizikia fusiforme had the potential to become a functional food. Jeolpyun with 0, 2, 4, 6, and 8% of Hizikia fusiforme was analyzed by water content, color, sensory and textural characteristics immediately after production and one day later. The five different types of Jeolpyun did not show any significant differences in water content. However, all the Jeolpyun with Hizikia fusiforme showed slightly higher water retention ratio than the control after storage. As the result of Hunter's color values, lightness decreased significantly as the amount of Hizikia fusiforme increased. Redness increased in the Jeolpyun with Hizikia fusiforme compared with the control. Yellowness was highest in the Jeolpyun with 2% of Hizikia fusiforme and decreased with an increase in its content. In the textural analysis, hardness, chewiness, adhesiveness and gumminess of Jeolpyun with 2% and 4% of Hizikia fusiforme were similar to those of the control, whereas springiness of Jeolpyun with 2%, 4% and 6% of Hizikia fusiforme were similar to that of the control group. Cohesiveness significantly decreased as the amount of Hizikia fusiforme increased. When the Jeolpyun was preserved for one day, all five Jeolpyun showed significant increases in hardness, gumminess and chewiness. However, their adhesiveness significantly decreased. Cohesiveness decreased in all Jeolpyun except for the 8% Jeolpyun. In sensory evaluation, color and aroma became stronger as the content of Hijikia fuziforme increased, and 2% Jeolpyun showed similar hardness with the control. Jeolpyun with Hijikia fuziforme showed no difference in cohesiveness with the control, but the adhesiveness showed a little increase when compared to the control. The overall acceptability of 2% Jeolpyun showed slightly higher than control. After one day of storage, Jeolpyun with 2% of Hijikia fuziforme also showed the highest overall acceptability. And the overall acceptability showed the biggest decrease in the control group. Overall acceptability showed strong negative correlation with color, aroma and hardness, and showed strong positive correlation with cohesiveness and adhesiveness. After one day of storage, overall acceptability showed a decrease in correlation with color and smell and an increase in correlation with cohesiveness, compared to before storage. Results of multiple regression analysis showed that hardness had the biggest influence(-) on the overall acceptability of Jeolpyun, aroma and cohesiveness ranked second(-) and third(+) respectively. After one day of storage, cohesiveness had the biggest influence on the overall acceptability of Jeolpyun. Color and adhesiveness ranked second(-) and third(+) respectively. It can be seen that different factors influence overall acceptability of Jeolpyun after storage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.13 no.4
• /
• pp.381-388
• /
• 1984

The objective of this study was to evaluate the effect of the amount of water and several kinds of sweeteners on the texture such as grain appearance, softness, moistness, chewiness, cohesiveness, gumminess and elasticity of Backsulgi when one manufactures Backsulgi. Different amount of water of 30 ml, 60 ml and 90 ml/350 g of powdered rice and such sweetners as sugar, honey and syrup were employed for the experimental treatments. The evaluation of these results were dependent on statistical data of some scores that were obtained through sensory evaluation and Instron Universal Testing Machine. According to this sensory evaluation, the texture of Backsulgi was more affected by the change of water quantity than that of sweeteners. Judging from the results of Instron Universal Testing Machine, it was found that there were no statistically significant differences in each treatment of the cohesiveness, elasticity and hardness of Backsulgi, but some statistically significant difference was observed in each treatment of the gumminess and chewiness of Backsulgi(p<0.05).

• Korean journal of food and cookery science
• /
• v.22 no.5 s.95
• /
• pp.583-590
• /
• 2006

This study was carried out to investigate the acceptable ratio of Sulgidduk with added soybean curd residue powder. The moisture content of Sulgidduk with added soybean curd residue powder (0${\sim}$ 10%) ranged from 40.54 ${\sim}$41.38%, and there were no significant differences between the addition of soybean curd residue powder and control. There were also no significant differences in swelling power and pore ratio from control to the addition of 4% soybean curd residue powder. However, these decreased with increasing addition of soybean curd residue powder of more than 6%. The L (lightness) value decreased with increasing addition of soybean curd residue powder, but the a (redness) and b (yellowness) values increased significantly. As the amount of soybean curd residue powder increased, the hardness, cohesiveness, springiness and gumminess decreased, and, the decrease was especially significant with addition of more than 6%. With increases in the storage period, the hardness, springiness and gumminess increased, while cohesiveness decreased for all additions of soybean curd residue powder. In sensory evaluations, Sulgidduk with the addition of 4% soybean curd residue powder was the most preferred with regard to overall quality. These results indicated that the Sulgidduk with 2% and 4% added soybean curd residue powder exhibited the best quality.

• Culinary science and hospitality research
• /
• v.10 no.4
• /
• pp.165-177
• /
• 2004

This study was accomplished to examine possibilities to apply Korean medicine to breamaking. Extracts of Chungpesagan-tang prepared by the prescription of Korean medicine were used for baking, instead of water among ingredients of baking. Effects of addition of extracts of Chungpesagan-tang on various baking properties were analyzed during the process of baking. Changes in pH values and volumes of doughs during fermentation and pH values of bread showed no differences among samples. Loaf volumes and specific loaf volumes were increased somewhat on addition. The values of cohesiveness, springness, gumminess and brittleness of breads, which were measured by rheometer, were increased on addition while those of hardness were decreased a little. Lightness values of sections of loaves were decreased on addition, but their color differences were increased largely on color difference meter. There were nearly little differences among samples in all the values of parameters of external and internal characteristics and eating qualities of breads by sensory evaluation. Re-purchasing attitude of pullman bread added with Chungpesagan-tang had a high in the gender and age.