• Title, Summary, Keyword: physical and sensory properties

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Effect of rice mash on the quality characteristics of strawberry jam (쌀당화액 첨가량에 따른 딸기잼의 품질특성)

  • Kim, Mi Jin;Kim, Jin Sook;Chang, Young Eun
    • Korean Journal of Food Preservation
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    • v.22 no.6
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    • pp.817-822
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    • 2015
  • This study investigated the physical, textural, and sensory properties of strawberry jam with different amounts (0%, 14%, and 21%) of added rice mash. The soluble solids, pH, and total acidity values of the samples were found to be in the range of $53.00{\sim}65.33^{\circ}Brix$, 4.11~4.20 and 0.66~0.80%, respectively. Soluble solids and total acidity decreased significantly as the amount of rice mash was increased. The L-value, a-value, and b-value increased on increasing the amount of rice mash (p<0.05). The glucose contents of the samples ranged from 3.86 g to 4.13 g. The fructose, sucrose, and maltose contents significantly decreased (p<0.05). The organic acid content was measured and it was found that, oxalic acid was not in the control sample (0% rice mash). As the rice mash content was increased, the succinic acid content also increased (p<0.05), but the citric acid content decreased significantly (p<0.05). In the sensory evaluation, strawberry jam with rice mash showed superior spreading property than that of the control sample. Strawberry jam with 0% rice mash had the highest color and taste score. For the overall acceptability, strawberry jams with 0% and, 14% of rice mash were preferable to that with 21%.

Adding Effect of Lotus Leaf Extract on the Quality of Beef Jerky (우육포의 품질에 영향을 미치는 연잎추출물 첨가효과)

  • Park, Kyung-Sook;Lee, Jae-Sang;Park, Hyun-Suk;Choi, Young-Joon;Park, Sung-Suk;Jung, In-Chul
    • Korean journal of food and cookery science
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    • v.30 no.4
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    • pp.394-401
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    • 2014
  • This study was carried out in order to investigate the effects of lotus leaf extracts on the quality characteristics of beef jerky, such as chemical composition, free amino acid, Hunter's color, physical properties, water activity, pH, TBARS value, VBN content, total bacterial count and sensory score. According to the results, there were no significant differences in moisture, protein, fat, ash, L-value, b-value, hardness, springiness, cohesiveness, gumminess, chewiness, water activity, pH, flavor, taste, texture, juiciness and overall acceptability. Total free amino acid content was highest in T0 and, lowest in T3 (p<0.05). The a-value was highest in T3 (p<0.05). The TBARS value and total bacterial count of T2 and T3 were significantly lower than those of T0 and T1 (p<0.05). The VBN content was lowest in T3 (p<0.05) and the sensory color was highest in T3 (p<0.05).

Quality characteristics of brown rice boiled with medicinal herbs extract for diabetes prevention (당뇨병 예방을 위하여 한약재 추출액으로 제조한 현미밥의 품질특성)

  • Yang, Kyung-Mi;Park, Jung-Ran;Hwang, Su-Jung
    • Korean Journal of Food Preservation
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    • v.21 no.1
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    • pp.55-61
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    • 2014
  • This study was to investigate the quality characteristics of brown rice mixed with white rice and boiled in hydrothermal extract of the medicinal herbs which was effective for diabetes in order to suggest a way of taking the rice everyday in Korean dietary life. The moisture content of the cooked rice was decreased with an increase of brown rice addition. The moisture content was same at Herbs extract ($H_2$). The physical properties of Herbs extract ($H_1$)and Herbs extract ($H_2$) showed a similar tendency. The hardness of the control, 100% of white rice, was lowest. The hardness was increased with increase of brown rice addition. The springiness, cohesiveness and gumminess tended to be decreased with increase of brown rice addition, while the chewiness was increased with increase of brown rice addition. In chromaticity, $H_1$ and $H_2$ revealed a similar trend. The color value L was decreased with increase of brown rice addition. The value a was decreased with increase of brown rice amount. On the contrary, the value b was increased with increase of brown rice amount. In the sensory test result of the cooked rice by using $H_1$, the appearance, taste, texture and the overall preference exhibited a tendency to decreased with increase of brown rice addition. The incase was similar to the rice cooked with $H_2$ and the overall preference showed a similar tendency, being highest at the sample added with 30% of brown rice.

Optimization of Roasting Conditions for Coffee Beans by Response Surface Methodology (반응표면분석법에 의한 원두커피의 최적 배전조건 설정)

  • Park, Sung-Jin;Moon, Sung-Won;Lee, Jin;Kim, Eun-Jung;Kang, Byung-Sun
    • Korean Journal of Food Preservation
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    • v.18 no.2
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    • pp.178-183
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    • 2011
  • The consumer awareness concerning coffee beverages has increased in Korea. The objective of this study was to optimize the roasting conditions of coffee bean for consumer's attribute. The optimal roasting conditions for Colombian coffee beans were analyzed by using a central composite design with a quadratic polynomial model by response surface methodology (RSM). The experimental conditions for coffee bean roasting were $194.82^{\circ}C{\sim}250.00^{\circ}C$ and 7.93~22.07 minutes. The responses of sensory attributes. physicochemical and physical properties were analyzed with RSM. The width. length and height of green beans increased when the beans were roasted. The higher degree of roasting gave the higher pH and solid contents but the lower total acidity and total phenolic compounds. In sensory tests, the roasting temperature and time had a significant effect on the flavor score. The optimum roasting condition of Colombian coffee bean predicted for maximizing the length, width, solid contents, total phenolic compounds and flavor score were 20 minutes at $225^{\circ}C$ by RSM.

Effect of Some Additives for Yukwa (Popped Rice Snack) Quality Improvement and Process Modification Trials (유과 품질향상을 위한 첨가물의 효과와 공정 단순화 시도)

  • Shin, Dong-Hwa;Kim, Myung-Kon;Chung, Tae-Kyu;Lee, Hyun-Yu
    • Korean Journal of Food Science and Technology
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    • v.22 no.3
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    • pp.272-277
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    • 1990
  • Some additives were applied to improve Yukwa(Popped rice snack) quality and process modifications were tested for cutting down soaking time and application of rice flour. Addition of soaked soybean (3%, w/w) to dough showed higher expansion rate and better physical properties with more acceptable quality by sensory evaluation of Yukwa. Baking powder, modified starch and alcoholic liquor, Mackeali(rice wine, turbid). Soju(distilled liquor) and Yakju(rice wine, clear), were no positive effect on quality of Yukwa but alcoholic liquor gave more fine texture than others. High temprature soaking $(60^{\circ}C)$ of rice for 3 hours which is near gelatinization temperature of rice starch. gave same quality of Yukwa comparing with long time soaking (12 hours) at room temperature. Extention of high temperature soaking (12 hours) did not improve the quality of Yukwa. The 100 mesh of rice flour by dry milling method was better in expansion rate and hardness than 40 and 80mesh but it was worse than ordinary wet milling. It was notified that milling method and milling mechines for Yukwa preparation should be studied in more detail.

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Optimization of In Vivo Stickiness Evaluation for Cosmetic Creams Using Texture Analyzer (Texture Analyzer (TA)를 이용한 화장품 크림의 In Vivo 끈적임 평가법의 최적화)

  • Ryoo, Joo-Yeon;Bae, Jung-Eun;Kang, Nae-Gyu
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.46 no.4
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    • pp.371-382
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    • 2020
  • There have been continuous attempts to quantify sensory attributes of cosmetic products by measuring relevant physical properties. The most representative method to evaluate stickiness is to measure axial force using texture analyzer. Stickiness is known to correlate with AUC which abbreviates area under curve in the obtained axial force curve as a function of time. Recently, Normandie University research group developed in vivo stickiness evaluation method considering the characteristics of skin along with established evaluation method[8]. Based on the study, we tried to optimize in vivo stickiness evaluation method especially for cosmetic creams. The experiment was carried out on 5 different facial creams products by changing the amount and the times of rolling of creams, and the shape and material of probes. Based on the results of the sensory evaluation, the most consistent conditions were established as the optimal evaluation method. As a result, applying 70 μL of cream and rubbing 10 times for 7 s inside the 3.4 cm circle were judged to be suitable. As for the probes, spherical metallic probe was more proper due to its reproducibility. We conducted the settled method on 10 subjects to check its validity. Although the absolute values of AUC differed depending on the individuals, the AUC values were all ranked the same. Finally, for the standardization of stickiness of AUC, polyvinylpyrrolidone (PVP) was set as a reference material and we measured AUC of its aqueous solution by changing concentration. Then, the degree of stickiness recognition for 5 different creams was surveyed to check the correlation between AUC and stickiness.

Research for the Development of Oriental and Western Convergence Prevention Food of Tangerine Peel Powdered Chocolate with Antioxidant Activity (항산화 활성을 지닌 귤피 분말을 이용한 초콜릿의 동서 융복합적 예방식품개발 연구)

  • Park, Sung-Hye;Cha, Kyoung-Ok;Park, Hae-Ryoung
    • Journal of Digital Convergence
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    • v.13 no.9
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    • pp.531-540
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    • 2015
  • Traditionally we consider the food and the medicine have common roots, that is, energies from them share the same source, and it brought us an unique food culture of our own, and nurtured an unique academic area of oriental medicated dietary therapy. Thus we devise chocolate based on oriental theory and western food and convergence prevention nutritional approach. The study analyzed and examined the nutritional composition, physical properties and analysis DPPH radical scvenging, total polyphenolic compound contents, total flavonoids contents of chocolate added with 5% tangerine peel powder(TPC). Total polyphenolic compound content of TPC was 394.1 mg GAE/100g and DPPH radical scvenging activity was 68.66% and total flavonoid content was 148.88 mg QE/100g. Antioxidative activity of TPC was significantly higher than that of come into the market milk chocolate(p<0.05). In sensory evaluation, significantly difference(p<0.05)of TPC were surface color, flavor, overall acceptance.

Studies on the Manufacture and Quality Characteristics of Bread made with Capsosiphon fulvecense Powder (매생이 분말을 첨가한 식빵 제조 및 그 특성에 관한 연구)

  • HONG, Seok-Cheel;CHOE, Sun-Nam
    • Journal of Fisheries and Marine Sciences Education
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    • v.21 no.1
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    • pp.28-42
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    • 2009
  • For the utilization of seaweed (Capsosiphon fulvecense, algae) powder as an ingredient of bread, the quality of bread made with different concentration of seaweed powder was evaluated with physical and sensory properties. The powdered algae was shown to have crude protein content at 25.38%. The major minerals were identified with calcium with 8.38 g/kg, potassium with 9.5 g/kg, and magnesium with 5.6 g/kg, which comprised to 19.08% of total mineral content. Amount of essential amino acids content was estimated to be 835 mg/100 g. Content of essential fatty acid was found to be 27,25% of total fatty acids. For the preparation of bread added with seaweed powder, the addition ratio of seaweed was set at 3, 5 and 7% versus wheat flour with same ratio of other ingredients. L value, lightness of bread, was proportionally reduced with increse of seaweed powder. However, b value, yellowness, was increased with the addition of the seaweed powder. Adhesiveness, cohesiveness, and springiness of the bread were reduced with the addition of the seaweed powder, however, hardness of the bread was vice versa. Texture, flavor, color, and overall acceptance of the bread added seaweed powder were shown up significant differences among all tested groups (P < 0.001), that is, more seaweed powder showed less favorable texture, flavor, color, and overall acceptance. Although the bread added with seaweed powder showed a less preference compared to control group, the bread with 3% of seaweed powder was favorable to other test groups, which might have a potential for the commercialization of functional breads using seaweeds.

Quality Characteristics of Daechu Injeolmi Prepared by Addition of Jujube Powder (대추가루 첨가량을 달리한 대추인절미의 품질 특성)

  • Hong, Jin-Sook
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.4
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    • pp.642-647
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    • 2002
  • This study aimed to find optimum addition of jujube powder to glutinous rice in the preparation of daechu injeolmi (rice cake). The daechu injeolmi added with 10% jujube powder gave the highest moisture content of 52.9% among treatments. Higher amount of jujube powder up to 14% resulted in lower 'L' and higher 'a' values of the cake. Hardness of the cake showed the lowest value for the 10% jujbe-added cake during the storage of 24 hours, while it was so for 14% jujube-added cake after 36 hour storage. Little change was observed with time in the cohesiveness for the cake added with jujube powder in more than in the 8% level. 10% addition of the jujube powder was found to be the best recipe based on the sensory qualities of softness, chewiness, moistness and overall acceptability, which were also well correlated with physical properties.

Effects of Young Barley Leaf Powders on the Quality Characteristics of Yellow Layer Cakes (보리순 분말의 첨가가 Yellow Layer Cake의 품질특성에 미치는 영향)

  • Kim, Yeoung-Ae
    • Korean Journal of Food Preservation
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    • v.18 no.6
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    • pp.830-835
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    • 2011
  • This study was conducted to evaluate the effects of the substitution of flour with young-barley-leaf powder on the quality characteristics of yellow layer cake. The physical properties of the cakes (i.e., viscosity, specific gravity, specific volume, cake index, and color) were measured, and the changes in hardness during the three-day storage at $22^{\circ}C$ were measured. Sensory evaluation was done with five-scale acceptance test. Both the viscosity and specific gravity of the batter were significantly influenced by the substitution. Nonetheless, no significant difference was shown in the specific volumes of the cakes. The volume indices of the cakes containing young-barley-leaf powder were higher than those of the control. The lightness, redness, and yellowness values of the crusts decreased with the addition of young-barley-leaf powder. While the lightness values of the crumbs decreased, the redness and yellowness values increased. The substitution of more than 6% flour with young-barley-leaf powder kept the hardness of the cakes lower than that of the control during the three-day storage. The cakes containing 2, 4, and 6% young-barely-leaf powder showed no significant differences from the control in the acceptance test, except in the crumb color.