• Title/Summary/Keyword: physical and sensory properties

Search Result 306, Processing Time 0.033 seconds

The Characteristics of Quality and Storage of Tofu(Soybean Curd) according to the Concentration of Cuttlefish Ink (오징어 먹물 첨가량에 따른 두부의 품질 특성 및 저장성)

  • Park, Eo-Jin;Park, Geum-Soon
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.16 no.6
    • /
    • pp.707-716
    • /
    • 2006
  • To make tofu (soybean curd) with cuttlefish int the cuttlefish ink diluted 20-fold was added to soymilk in the ratio of 0%, 1%, 3%, 5%, 7% and 9% there is no respective comparison here respectively and the prepared cuttlefish inky tofu samples were stored for 15 days at $4^{\circ}C$. After storage, the tofu samples were tested for yield, pH, acidity, bacterial growth, sensory evaluations and physical properties. The yields of 7%(I7) and especially 9%(I9) cuttlefish ink tofu were higher than that of the control tofu(I0). The pH was decreased, but the acidity was increased with increasing storage period. The microorganism count of I9 was the lowest during the storage period. The turbidity gradually increased until 9 days of storage and rapidly increased at 12 days of storage. In the measurement of inky tofu color, the L and b values were decreased during the storage period. In the texture analysis, the hardness, gumminess and brittleness of inky tofu were increased until 12 days of storage but then decreased. Chewiness was decreased with increasing storage period. Springiness of Il and I3 was higher than that of I0. In sensory evaluation, color was increased with increasing cuttlefish inky concentration. Sleekness of I3 was the highest. Hardness and chewiness of inky Il and I3 were the highest. Springiness, cohesiveness and softness were the highest in I3. In overall acceptability, I3 gained the highest score.

  • PDF

Quality Characteristics of Extruded Formulated Products Prepared from Blends of Rice Flour, Corn Flour and Fish Muscle by Single-Screw Extrusion (쌀가루와 옥수수가루의 비율을 달리하여 제조한 생선스낵의 품질특성)

  • Sim, Young-Ja;Jung, Bok-Mi;Rhee, Khee-Choon
    • Korean Journal of Food Science and Technology
    • /
    • v.33 no.1
    • /
    • pp.45-49
    • /
    • 2001
  • This research was conducted to study the characteristics of the extruded products prepared from blends containing fixed amounts of frozen pollack (20%) and defatted soy flour (5%) and varying amounts of rice and corn flour using laboratory-scale single-screw extruder. Extrusion conditions were set at 27% feed moisture, $160^{\circ}C$ process temperature and 170 rpm screw speed. Results showed that there was almost no difference in proximate compositions among all extruded products. The product made from 100% rice flour had the highest expansion ratio, the lowest bulk density and the lowest shear force (P<0.05). Also, this product was the highest in L value and had the highest preference in sensory evaluation. Consequently, the addition of frozen pollack and defatted soy flour to rice flour could make desirable expanded extruded products. This study will form the basis for future development of rice snacks containing frozen pollack.

  • PDF

Physical and Sensory Characteristics of Persimmon Jam Prepared with Enzyme Treated Persimmon Juice (효소 처리한 감쥬스로 제조한 감잼의 물리적 및 관능적 특성)

  • 김종군;최희숙;김우정;오훈일
    • Korean journal of food and cookery science
    • /
    • v.15 no.1
    • /
    • pp.50-54
    • /
    • 1999
  • The persimmon puree was hydrolyzed with commercial polysaccharide hydrolyzing enzymes, Viscozyme and Celluclast and jam was prepared with the enzyme treated persimmon juice by addition of pectin. The textural characteristics of the jam were studied for the effects of pectin addition and storage temperature. When the persimmon jam was prepared with the enzyme treated juice with addition of pectin(2.2∼3.0%), the hardness of the go] was stabilized at the addition level of more than 2.8% as measured by %sag. The hardness, cohesiveness, adhesiveness, and gumminess were also significantly increased as the amount of pectin addition increased, whereas the cohesiveness and elasticity did not change significantly. The gel prepared with the puree hydrolyzed with Celluclast generally showed higher hardness, gumminess and adhesiveness and less cohesiveness and elasticity than those treated with Viscozyme. Higher temperature (17$^{\circ}C$) caused a significant decrease in most of the textural properties except elasticity. Results of sensory test showed the orange colors was much improved by the Celluclast treatment, while other characteristics such as total acceptability and texture were not significantly different.

  • PDF

Quality Characteristics of SPI and Na-Caseinate Substituted Sausage for Meat Protein (분리대두단백 및 카세인 대체 소시지의 품질 특성)

  • Cho, Yun-Kyung;Lee, Seong-Ki;Kim, Ze-Uook
    • Applied Biological Chemistry
    • /
    • v.33 no.1
    • /
    • pp.43-51
    • /
    • 1990
  • Meat emulsions containing 0, 15, 30 and 45% of soy protein isolate(SPI), Na-caseinate(Na-CN) and their mixtures were prepared in order to determine the effect of these non-meat proteins on the physical properties and their sensory quality in emulsion type sausage. It was found that SPI was better fat stabilizer and better binder than Na-CN. The mixtures of SPI and Na-CN didn't exert any significant effect on emulsion stability. From the texture profile analysis by using Instron two-cycle compression tests, decrease in the substitution levels and increase in the ratio of SPI/Na-CN resulted in a significant increase in the textural values of hardness, adhesiveness, gumminess, chewiness. The finished products showed that the substituted product for 15 % meat protein had higher textural values than the unsubstituted product. The sensory quality evaluated for the final products showed no significant difference between the SPI substituted product for 15 % meat protein and the unsubstituted product. However, all of the substituted products for 15 % meat protein and some of those for 30 % substitution with SPI and 67 % SPI received higher scores than average.

  • PDF

Quality Characteristics of Puffed Snacks (ppeongtuigi) with Purple Sweet Potato Flours Using Different Puffing Conditions (자색 고구마 분말을 첨가한 팽화과자(뻥튀기)의 팽화 조건에 따른 품질 특성)

  • Cheon, Seon-Hwa;Hwang, Su-Jung;Eun, Jong-Bang
    • Korean Journal of Food Science and Technology
    • /
    • v.44 no.1
    • /
    • pp.28-33
    • /
    • 2012
  • The effect of puffing conditions on the physical properties and sensory evaluations of a puffed snack (ppeongtuigi) made of purple sweet potato flour was investigated. The snacks consisted of coated artificial rice with purple sweet potato flour with water, tempered to 7%, 9% and 11% moisture. The coated material was puffed at 236, 241, or $246^{\circ}C$ for 4, 5, or 6 s. The $L^*$ value decreased as the heating time increased. The $a^*$ and $b^*$ values, specific volume, and hardness increased with increasing heating temperature and heating time. Puffed snacks produced under conditions of higher moisture (7%), higher heating temperature ($246^{\circ}C$), or longer heating time (5 s) showed high scores for appearance, color, taste, and overall acceptability in sensory evaluations.

Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour

  • Ali, M.S.;Kim, G.D.;Seo, H.W.;Jung, E.Y.;Kim, B.W.;Yang, H.S.;Joo, S.T.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.24 no.3
    • /
    • pp.421-428
    • /
    • 2011
  • Low-fat sausages with or without 10% hydrated rice flour were made from duck, chicken and pork and their physical and sensory properties were compared. Results showed that moisture content did not differ significantly among the sausage batters. However, crude protein, crude fat and total ash content were significantly lower in the group with added rice flour compared with the no flour group. Crude protein and crude fat were the highest in pork sausages without rice flour (p<0.05). Adding 10% rice flour reduced total expressible fluid in all meat type sausages. Cooking loss was also decreased when 10% rice flour was used in making sausages from chicken and pork. However, no changes in cooking loss were found in duck meat by adding rice flour. Again, the highest cooking loss was in pork sausages without rice flour and lowest in chicken sausages with 10% rice flour. The pH of the meat from different animal species differs significantly, although no significant difference was found within meat types with or without rice flour. Lightness ($L^*$) increased, while redness ($a^*$) decreased with adding rice flour in all meat type sausages. Results showed that hardness was significantly reduced when 10% rice flour was added to pork, chicken and duck meat (p<0.05). This may be due to increased water retention of rice flour after cooking. Sensory evaluation indicated that the overall acceptability of pork and chicken sausages with or without rice flour was the same, but duck sausages without rice flour had the highest off-flavor score among the sausages. Addition of rice flour increased the overall acceptability of duck sausage to that of pork and chicken sausages.

Storage Quality Characteristics of Cookies Prepared with Pine Needle Powder (저장기간에 따른 솔잎분말 첨가 쿠키의 품질특성)

  • Jung, Hyeon-A;Kim, Su-Hyun;Kim, Min-Ae
    • Food Science and Preservation
    • /
    • v.16 no.4
    • /
    • pp.506-511
    • /
    • 2009
  • We investigated changes in quality during storage of cookies prepared with pine needle powder these are functional foods. We chose the quantity of pine needle powder (0%, 3%, 6%, or 9%, by weight) and storage time (1 day, 3 days, or 5 days) as independent variables and conducted sensory tests, measured chromaticity, and investigated physical properties. Differences in sweetness (p<0.05), bitterness and overall preference (both p<0.001), were noted on sensory testing, and were all significant. The degrees of brightness (p<0.001), redness (p<0.001), yellowness (p<0.001), and hardness (p<0.05) increased significantly as pine needle powder content increased, and changes in brightness and redness (both p<0.01) during storage were also significant.

Quality Characteristics of Muffins Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder (버찌(Fruit of Prunus serrulata L. var. spontanea Max. wils.) 분말 첨가 머핀의 품질특성)

  • Kim, Kyoung-Hee;Lee, Sang-Young;Yook, Hong-Sun
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.38 no.6
    • /
    • pp.750-756
    • /
    • 2009
  • Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in muffin manufacturing at different concentrations from 0, 3, 5, 7, and 10% (w/w). Muffin was evaluated for their sensory property and physical quality. The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of muffin increased as the concentrations of cherry powder increased. As the concentration of cherry powder increased, the mechanical characteristics of the muffin, such as hardness increased, but gumminess and chewiness decreased. Lightness (L) and yellowness (b) of muffin decreased as the concentration of cherry powder increased, whereas the redness (a) increased. The muffins containing 3, 5, 7, and 10% cherry powder had acceptable sensory properties, such as color, flavor, taste, softness, moisture, and overall acceptability. The results exhibited that adding the cherry powder into the muffin increased antioxidant activity. The highest quality improvement was obtained by incorporating 5% (w/w) of cherry powder into the muffin formula.

Physicochemical and Sensory Properties of Baekseolgi Prepared with Different Combinations of Xylitol and Sucralose (자일리톨·수크랄로스 혼합 첨가 백설기의 이화학적·관능적 품질 특성)

  • Jo, Hyeri;Surh, Jeonghee
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.44 no.9
    • /
    • pp.1339-1346
    • /
    • 2015
  • In a previous study, baekseolgi with xylitol or sucralose was comparable to baekseolgi with sugar in terms of all sensory characteristics. However, the hardness of sucralose baekseolgi increased considerably during storage while that of xylitol baekseolgi remained unchanged. To improve the physical limitations observed in sucralose baekseolgi, a combination of sucralose and xylitol were substituted for sugar when preparing baekseolgi (SL0~SL100, SLn; baekseolgi where sugar was replaced with n% sucralose and 100-n% xylitol based on relative sweetness to sugar). All SLn baekseolgi samples were not significantly different from sugar baekseolgi in terms of sensory properties. The moisture content was not different between sugar and xylitol baekseolgi (SL0), but decreased significantly as the amount of sucralose increased (P<0.01), which correlated with cohesiveness of baekseolgi. Texture profile analysis revealed that hardness of SLn baekseolgi increased without any noticeable change in moisture content after storage at $4^{\circ}C$ for 7 days. In addition, the hardness after storage was the highest in sucralose baekseolgi (SL100), which was comparatively lower in SL0~SL80 containing xylitol presumably due to the hygroscopic characteristics of xylitol. In particular, SL20 was found to be comparable to sugar baekseolgi in terms of moisture and cohesiveness during storage. The results showed that the combination of xylitol and sucralose could be a potential sugar substitute in terms of not only sensory characteristics but also physicochemical properties.

Quality Characteristics of Sponge Cake Added with Leek(Allium tuberosum Rottler) Powder (부추 첨가 스폰지 케이크의 품질 특성 연구)

  • Cho, Kyung-Ryun
    • The Korean Journal of Food And Nutrition
    • /
    • v.23 no.4
    • /
    • pp.478-484
    • /
    • 2010
  • This study was performed to investigate the quality characteristics of sponge cake made with leek(Allium tuberosum Rottler) powder. In order to evaluate the physical and sensory properties of different cake, the leek powder was added to wheat flour at various ratios(3, 5, 7, 9%, w/w). The specific gravity of bread dough tends to increase with the addition of leek powder. The moisture levels of the sponge cakes made with leek powder were higher than that of the control. Crumb color values, lightness(L) and redness(a) decreased by leek powder addition, while yellowness(b) was significantly increased (p<0.05). In texture analyses, hardness, cohesiveness, springiness and gumminess decreased with the addition of leek powder. In sensory evaluations, the 3% leek powder sponge cake showed higher sensory property scores than others(p<0.05).