• 한국식품조리과학회지
• /
• 제16권6호
• /
• pp.670-676
• /
• 2000

여름철 과실인 복숭아와 살구를 제철에 멥쌀가루에 찹쌀가루를 섞어 떡으로 만들어 활용하기 위한 목적으로 찹쌀가루 10%, 20%, 30%, 40%, 50%를 첨가하여 도행병의 품질 특성을 조사하였다. 관능검사결과 색(color), 촉촉한 정도(moistness), 경도(hardness), 씹힘성 (chewiness), 탄력성(springness), 응집성(cohesiveness)이 찹쌀가루 첨가량이 증가할수록 높게 나타났다. 색에 대한 기호도(color quality)는 찹쌀가루 첨가량이 많을수록 낮았으며 맛(taste),촉촉함의 기호도(moistness quality), 전체적인 기호도(overall quality)는 찹쌀가루 20% 첨가군이 가장 높았다. 기계적 측정에서 색도는 명도(L)값이, 적색도(a)값은 대조군이 가장 높았고 찹쌀가루 첨가량이 증가할수록 낮아져 색이 점점 진해졌다. 경도(hardness), 응집성(cohesiveness), 검성 (gumminess), 파쇄성 (brittlness)은 찹쌀가루 첨가량이 많을수록 증가하였다. 관능검사와 기계적 측정의 상관관계에서 관능 검사의 색이 짙을수록 경도(hardness), 응집성(cohesiveness)이 높아졌으며 촉촉할수록 명도(L)값과 적색도(a)값이 감소했다. 관능검사의 질감중 경도(hardness), 씹힘성(chewiness), 탄력성 (springness), 응집성 (cohesiveness)은 기계적 측정의 명도(L)값, 적색도(a)값과 부의 상관관계를 나타내어 경도(hardness), 씹힘성 (chewiness), 탄력성 (springness), 응집성 (cohesiveness)이 높을수록 명도(L)값과 적색도(a)값이 감소했다. 관능검사의 색의 기호도(color quality)는 명도(L)가 높을수록 색의 기호도(color quality)가 높았다. 각각의 도행병을 주사전자현미경으로 관찰한 결과는 찹쌀가루 첨가량이 많을수록 기공이 작아지고 점점 엉켜지는 양상으로 보였으며, 표면은 급격히 거칠어지는 형태를 볼 수 있었다.

• 한국식품영양과학회지
• /
• 제26권5호
• /
• pp.838-843
• /
• 1997

The effects of the addition of apricot juice on Haengbyung qualities were evaluated. The reducing sugar contents, degree of gelatinization, moisture contents, color L value and b value of Haengbyung were decreased but the color a value and hardness were increased during the storage. The reducing sugar contents and gelatinization of Haengbyung with the raw apricot juice was decreased less than those with the steamed apricot juice during the storage. the moisture contents of Haengbyung were decreased less than Baeksulgi. Color b value of Haengbyung with the raw apricot juice was decreased less than that with the steamed apricot juice. The consistence, moistness, texture and overall quality of Haengbyung were generally more favorable than Baeksulgi based upon the sensory evaluation during the storage. Throughout the storage, consistence, moistness and texture of Haengbyung with the rqw apricot juice were generally more favorable than those with the steamed apricot juice. With respect to overall quality, Haengbyung with the addition of 15% apricot juice of rice flour weight was generally the most favorable during the storage.

• 한국조리학회지
• /
• 제11권3호
• /
• pp.179-189
• /
• 2005

The purpose of this study was to investigigate the effects of different tapioca powder on the quality of Chol-Pyon. As the result of the sensory evaluation, 5% addition groups showed good preference in chewness, moistness, softness, adhesiveness, after flavor. 10% addition groups showed good preference moistness, softness, after flavor. In texture profile, gumminess, cohesiveness, adhesiveness of Chol-Pyon was not different significantly among all the groups. All groups was getting higher by addition level. Softness was 5%, 20% addition groups had the higher. Tapioca Chol-Pyon seemed to increase hardness slightly. 5% addition group had the highest values in chewness. The desireable water content in 5%, 10% Tapioca Chol-Pyon was not different significantly among all the groups(p<0.05). 15%, 20% addition group was significantly different from all the groups. Hunter's rotor values higher redness and yellowness was 20% tapioca powder addition group more than the other groups but lightness were lowest value. Above results indicated that 5% tapioca powder addition level to give the best quality.

• 한국식품조리과학회지
• /
• 제30권2호
• /
• pp.200-211
• /
• 2014

This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of "liking," whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of "disliking" for consumers.

• Preventive Nutrition and Food Science
• /
• 제11권2호
• /
• pp.160-165
• /
• 2006

This study intends to present basic materials for the development and production of functional dumpling skins by making rice flour-added functional dumpling skins and analyzing the nature of its quality. The moisture content of dumpling skins increased with high addition of rice flour. The color value of dumpling skins changed little with high addition of rice flour. The hardness of dumpling skins showed significant difference in all storage periods with the addition of rice flour. For the sensory properties of dumpling skins with the addition of rice flour, where 25% and 50% rice-flour were added, dumpling skins showed a high score in overall quality for O-day and 7-days of storage. In particular, the 50% rice-flour dumpling skin mixture indicated the highest score. For the correlation between textural and sensory properties according to the addition of rice flour, 0 day-stored dumpling skins showed a positive correlation between smoothness and moistness in the mouth feel and the overall quality (p<0.01) in the sensory properties. Wheat odor (r=0.68) and chewiness (r=0.65) also correlated positively with overall quality (p<0.05). Hardness in textural properties correlated positively with moistness (r=0.69) and the mouth feel (r=0.65) of dumpling skins (p<0.05). Hardness in textural properties correlated positively with adhesiveness (r=0.99) and chewiness (r=0.93, p<0.01). Dumpling skins stored for 7 days showed a positive correlation between hardness, chewiness, and moistness in the mouth feel and overall quality (p<0.05) in the sensory properties. Hardness in textural properties correlated positively with gumminess (r=0.65, p<0.05).

• 한국식품조리과학회지
• /
• 제28권6호
• /
• pp.813-820
• /
• 2012

To develop the high quality gluten-free rice products with health functionality and desirable texture with moistness, the physicochemical properties of extruded rice flours prepared from the mixture of germinated brown and white rices were investigated. The domestic organic Samgwangbyeo was used to make white and germinated brown rices. White rice (WR) was dried after soaked for 6 h at $15{\pm}3^{\circ}C$ and mixed with germinated brown rice (GBR) with different mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100). The operating conditions of twin screw extruder were 250 rpm of screw speed, $120^{\circ}C$ of barrel temperature, and 25% moisture content of rice flour. The ash, crude protein and crude lipid contents were significantly different (p<0.05) and those of extruded GBR were the highest values, but those of extruded WR were the lowest. The color difference of extruded WR based on white plate showed the lowest among them. The water binding capacity (334.16%), swelling power (8.83 g/g), solubility (33.13%), and total starch (79.50%) were the lowest in extruded GBR. The viscosities of all extruded rice flours by RVA were maintained during heating. The peak and total setback viscosities of extruded rice flours ranged 127-352 and 58.0-85.5 cP, respectively. The novel food biomaterial from germinated brown rice as well as white rice was developed by twin screw extruder. The extruded rice flours control the moistness to improve the texture and also have functional materials, dietary fiber, GABA, and ferulic acid, etc to increase quality of gluten free rice products.

• 한국식품조리과학회지
• /
• 제13권4호
• /
• pp.427-433
• /
• 1997

Various Bam-dduk were prepared by using two kinds of chestnut flour (dried chestnut, boiled chestnut), 2 types of sugar (sugar and honey), and 3 levels of sugar (10, 20, 30 g), and they were evaluated for sensory quality, texture, moisture, and color. The addition of 10∼15% of dried chestnut flour to glutinous rice flour increased the graininess, moistness, chewiness, and sweetness of Bam-dduk, and the addition of 30∼40% boiled chestnut flour increased the graininess, moistness, and sweetness, depending up on the types and levels of sugar. The use of 10% dried chestnut flour and 30 $m\ell$ of honey gave the highest value of springiness in Bam-dduk. Gumminess, hardness and chewiness were the highest with 15％ dried chestnut flour and 20 g sugar. Cohesiveness was the strongest at 30% boiled chestnut flour and 10 $m\ell$ honey. Adhesiveness was most proper when 30 g sugar was added to 10％ dried chestnut flour. The use of boiled chestnut flour gave higher moisture content in Bam-dduk (32.2∼41.3%) than the use of dried chestnut flour (29.6∼34.2%). The values of 'L' (67.43) and 'b' (18.07) were most intensive in Bam-ddfik prepared with 15% dried chestnut and 20 g sugar, and the replacement of 20 g sugar with 30 $m\ell$ of honey gave the highest 'a' value, 2.33.

• International Journal of Human Ecology
• /
• 제8권1호
• /
• pp.27-37
• /
• 2007

The purpose of this study is to investigate the preference of the hand and the sensibility image of underwear textiles according to seasons. According to a recent survey of 109 college students, using a 7 scale evaluation to the preference of the hand and the sensibility image among 13 summer and 10 winter underwear textiles. The data was analyzed through mean, SD, factor analysis, t-test, Person correlation analysis and regression analysis using SPSS Win 11.0. The summer underwear textiles were classified according to six tactile factors: stiffness/surface unevenness, weight, elasticity, moistness, extension, and warm-cool and 3 sensibility image factors: elegant individual, modern, and sporty-casual. The winter textiles were classified according to six tactile factors: stiffness/surface unevenness, elasticity, warm-cool, drapability, moistness and flexibility and divided into 2 sensibility images: modern elegant and sporty-casual. Factors expressing hand and sensibility image according to season showed significant difference. In the summer, weight, in the winter, drapability and flexibility showed significant difference at the hand factor evaluation. The hand factors: weight, warm-cool and modern sensibility image factors effect the preference of summer underwear textile, also the hand factors-elasticity, stiffness/surface unevenness and the sensibility image factor-easy-sport-casual-effect the preference of winter textiles. Therefore, the thin, light, and cool textiles which are also gorgeous and sporty-casual are preferred for summer underwear textiles while soft, simple and comfortable textiles are preferred for winter textiles.

• 한국식품조리과학회지
• /
• 제22권3호통권93호
• /
• pp.363-369
• /
• 2006

The aim of this study was to determine the optimum addition amount of waxy sorghum flour to rice flour in the preparation of Sulgidduk(waxy sorghum rice cake). The moisture content of Sulgidduk with added wary sorghum flour was $37{\sim}41%$. With increasing waxy sorghum (lour content over the range from 10% to 50%, the L-value decreased, whereas the a-and b-values increased. In the mechanical evaluation of waxy sorghum Sulgidduk, the hardness, gumminess and brittleness increased with increasing waxy sorghum flour content above 20%. The adhesiveness increased with increasing waxy sorghum flour content. The cohesiveness and springiness did not differ significantly with the addition of waxy sorghum flour. In the sensory evaluation of waxy sorghum Sulgidduk, the evaluation of the softness, moistness and chewiness was the best at 20% content. Sulgidduk made with the addition of 20% waxy sorghum flour to rice flour was found to be the best recipe in terms of overall acceptability and the sensory qualities of softness, moistness and chewiness.

• 한국생활과학회지
• /
• 제20권2호
• /
• pp.413-426
• /
• 2011

This research was designed to compare the subjective evaluation of texture image and preference according to fiber blending ratio of men's suit fabrics. 110 subjects evaluated the texture image and preference of various fabrics. For statistical analysis, factor analysis, MDS, pearson correlation and ANOVA were used. The results were as follows: Sensory image factors of suit fabrics were 'smoothness', 'bulkiness', 'stiffness', 'elasticity', 'moistness' and 'weight sensation'. Sensibility image factors were 'classic', 'practical', 'characteristic' and 'sophisticated'. 'Bulkiness' and 'elasticity' sensory images showed high correlations with sensibility images. Fabrics with high wool blending ratio showed as 'classic' and 'sophisticated', 'bulkiness' and 'elasticity' texture images and fabrics with low wool blending ratio showed texture images of 'characteristic', 'surface character', 'stiffness', 'moistness' and 'weight sensation'. Wool fiber blending ratio affected on the purchase preference and tactile preference. Using regression analysis, it was shown that sensibility images had more of an effect on preference than sensory images. The thickness and pattern type showed positive effects and fiber blending ratio showed negative effects on the preference.