• Title, Summary, Keyword: physical and sensory properties

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Functional Properties of Yogurt Fermented by Bacteriocin-producing Pediococcus acidilactici (박테리오신 생성 Pediococcus acidilactici 를 적용한 요거트 특성 및 항균성 연구)

  • Hyun, In Kyung;Kim, Min Young;Kim, Seo-Yeon;Lee, Jee-Su;Choi, Ah-Rang;Kang, Seok-Seong
    • Journal of Dairy Science and Biotechnology
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    • v.38 no.3
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    • pp.154-160
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    • 2020
  • Physical and sensory characteristics of commercial yogurts are important aspects for consumer acceptability. In addition, beneficial functions of commercial yogurts are also emphasized for the probiotic dairy products. The aim of this study was to investigate the functional properties of yogurts with the combination of bacteriocin-producing Pediococcus acidilactici. Yogurts fermented with commercial starter culture (control yogurt) and control yogurt together with P. acidilactici HW01 (yogurt+HW01), P. acidilactici JM01 (yogurt+JM01), or P. acidilactici K10 (yogurt+K10) were prepared. During 28 days after fermentation, the viability of lactic acid bacteria, pH, and brix, in the yogurt samples were assessed with standard methods. Moreover, to investigate the antilisterial activity of the yogurt samples, Listeria monocytogenes was simultaneously inoculated when the yogurts were prepared with lactic acid bacteria, and the viability of L. monocytogenes was determined. Although yogurt+K10 did not completely remove L. monocytogenes, control yogurt, yogurt+HW01, and yogurt+JM01 eradicated L. monocytogenes at day 2 after fermentation. However, yogurt+K10 also removed L. monocytogenes at day 3 after fermentation. Taken together, these findings suggest that the combination of yogurt with P. acidilactici does not affect its quality and they may consequently aid in the development of new probiotic yogurt.

Improvement of Microwave Heating Properties of Frozen Starch by Spray of Surface Materials (Maltodextrin류의 표면도포에 의한 냉동전분의 Microwave 가열특성 개선)

  • Kim, Eun-Mi;Han, Hye-Kyung;Kim, In-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.7
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    • pp.1035-1040
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    • 2005
  • This study was conducted to investigate the surface spraying effect of materials on the rheological properties of frozen starch with microwave heating. Microwave helps reduce cooking time by high temperature, but swiftly snatches moisture from foods such as frozen starches (buns and noodles etc) and makes surface of foods harder. Four types of maltodextrin materials have been prepared for different concentration solutions and sprayed on surface doughs of sheet type. Sprayed dough samples were Quickly frozen at $-70^{\circ}C$ and wrapped with polypropylene film. All the treated samples were kept at 0, -20 and $-50^{\circ}C$, and then taken out periodically for measurement of the quality during storage. The quality attributes evaluated after heating with microwave energy include sensory quality retrogradation, texture, surface color and microstructure. The quality of frozen starches deteriorated with long term storage even at low temperatures of -20 and $-50^{\circ}C$, and the spray materials were found to improve the textural and physical properties of frozen starches in the microwave heating. Particularly, maltodextrin with D.E value of $9\~12$ had the most desirable effects of quality improvement.

Prediction of Shelf-life of Rice Cake Processing Products for HMR Foods (가정식 대체식품용 떡 가공상품의 유통기한 설정)

  • Yoo, Seung Jin;Chin, Jong-eon;Oh, Sung Hoon;Ryu, Min Jung;Hwang, Kwontack
    • Journal of Chitin and Chitosan
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    • v.23 no.3
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    • pp.190-198
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    • 2018
  • In this experiment, we set the expiration date to use the rice cake processing product as a substitute for home. Experiments were carried out on the brown rice cake and green bean curd rice cake. The rice cake was developed to be sealed to the tray immediately after boiling for convenience, and it was tried to minimize microbial contamination due to the treatment immediately after boiling. Total bacterial counts, coliform group, moisture content, sensory evaluation, physical properties, and chromaticity were measured at 0, 4, and $10^{\circ}C$ for refrigerated distribution. In the test for up to 21 days, the total number of bacteria in the two samples did not exceed $5.87{\pm}0.09log$, and the two samples were not detected in the coliform group. The changes of moisture content did not show a significant difference in time between the three kinds of temperature. There was no significant difference in the L value among the changes of chromaticity during the storage period. Also, changes in physical properties were maintained at less than 5%, indicating no change due to aging. However, the sensory change showed a significant decrease in 21 of Korean sweet rice cakes, and the quality limit date of rice cakes was set according to the "Food Codes" standard among the maximum set quality indicators. The quality limit of rice cake was 21 days at $0^{\circ}C$, 21 days at $4^{\circ}C$ and 18 days at $10^{\circ}C$. The final shelf life was set to 16 days ($0^{\circ}C$, $4^{\circ}C$) and 14 days ($10^{\circ}C$) by multiplying the safety factor of 0.8 by various factors in product distribution.

Studies on the Properties of the Stirred Yogurt Manufactured by Exopolysaccharide Producing Lactic Acid Bacteria (Exopolysaccharide 생성 유산균을 이용한 Stirred Yogurt 특성에 관한 연구)

  • Kang Ho-Jin;Baick Seung-Chun;Yu Je-Hyun
    • Food Science of Animal Resources
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    • v.25 no.1
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    • pp.84-91
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    • 2005
  • We investigated fermentation characteristics and the amount of exopolysaccharide (EPS) produced, and the correlation between EPS and rheological properties in stirred yogurt fermented with Streptococcus thermophilus St-Body 1. The changes of pH and lactic acid concentrations of yogurt showed different patterns according to fermentation temperatures. About 20 to 40% of lactose was utilized during 6 hrs incubation. The higher number of lactic acid bacteria was obtained at 31℃ incubation temperature rather than other incubation temperatures. The higher amount of EPS was produced at 12 hr or 24 hr rather than other incubation period at the same fermentation temperatures. The viscosity continuously increased during the fermentation period, however the syneresis of yogurt was shown the lowest value at 37℃ for 30 hrs incubation. In physical properties, the hardness and adhesiveness increased continuously with decreasing cohesiveness and elasticity as incubation process was extended. The stirred yogurt fermented with S. thermophilus St-Body 1 at 37℃ for 24 hr resulted in the highest score at each sensory evaluation category.

Effect of fresh chlorella powder on improving qualities and storage condition of organic soybean tofu (클로렐라 생균 분말이 유기농 두부의 품질과 저장성 향상에 미치는 영향)

  • Kim, Min-Jeong;Shim, Chang-Ki;Kim, Yong-Ki;Hong, Sung-Jun;Park, Jong-Ho;Han, Eun-Jung;Kim, Seok-Cheol
    • Korean Journal of Food Preservation
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    • v.23 no.6
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    • pp.832-838
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    • 2016
  • The purpose of this study was to investigate the effect of a fresh chlorella powder on yield, quality and self-life of organic soybean tofu. After added with a fresh chlorella powder, yields, physical properties, color, shelf-life and sensory properties of the organic soybean tofu added with chlorella powder was compared to the properties of soybean tofu. The yield of soybean tofu increased with the addition of more than 1% chlorella powder. Hardness of the organic soybean tofu with chlorella significantly increased compared to that of the soybean tofu. However, Hunter's color values of L, a, and b decreased by increases in the chlorella powder concentration. Total microbial population of the soybean tofu was higher than that of the organic soybean tofu with chlorella. However, pH of chlorella tofu decreased during storage period at $4^{\circ}C$. After 7 days storage at $4^{\circ}C$, the total microbial population decreased significantly with the addition of 2% chlorella powder. The L and a value of chlorella tofu was increased. On the other hand, the b value of chlorella tofu was decreased during storage. The results revealed that a fresh chlorella powder was a useful material to improve yield, quality and storage condition of the organic soybean tofu.

Effects of Size Adjusted with Red Ginseng Powders on Quality of Fish Pastes (사이즈를 조절한 홍삼분말의 첨가가 어묵의 품질 특성에 미치는 영향)

  • Shim, Do-Wan;Jiang, Jun;Kim, Jin-Hyo;Kim, Won-Wu;Kang, Wie-Soo;Choi, Won-Seok;Hur, Sun-Jin;Kim, Dong-Young;Kim, Kyu-Cheon;Lee, Kwang-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.10
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    • pp.1448-1453
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    • 2012
  • Fried fish pastes containing different size and amounts of red ginseng powder (RGP) were manufactured, and their physico-chemical and biological properties, including color changes, preservation, weight loss after heating, lipid oxidation, and total colony count were analyzed to improve fish paste quality. Sensory evaluation of fish pastes containing RGP was carried out, and the results showed that 1% and 850 ${\mu}m$ sized RGP additives were most preferred. In the color change test, decreased $L^*$ (lightness), increased $a^*$ (redness), and increased $b^*$ (yellowness) values were observed, which was similar to other additive-containing commercial fish pastes. In the physical properties test, hardness and chewiness significantly increased in the 90 ${\mu}m$ sized RGP group. Weight loss of fish pastes containing RGP after heating was attenuated compared to commercial fish pastes. Fish paste containing RGP showed an inhibitory effect on lipid oxidation. Especially, the 10 ${\mu}m$ sized RGP group showed the most significant inhibitory effect on lipid oxidation and reduced total microbes during storage. Therefore, 1% addition of RGP can give rise to high quality fish pastes through improvement of sensory evaluation and physico-chemical properties. Moreover, functionally and physiologically improved fish pastes can be produced by adding different amounts of RGP.

Studies on the Juice Manufacturing Properties of Various Tomato Varieties (토마토의 품종별 쥬스제조 적성에 관한 연구)

  • 박상욱
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.22 no.4
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    • pp.428-432
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    • 1993
  • For the elucidation of some informations on juice manufacturing properties of tomato, physical, chemical and sensory characteristic were analyzed for two groups of cultivation pattern-nonproped cultivation (5 varieties) and proped cultivation (4 varieties). The proped cultivation showed higher sugar content of juice than the nonproped on. Among the proped Jeokpung and Master 2 showed high value of sugar content. The lowest value of sugar content was observed in 79078$\times$ARC of the nonproped. There was no difference in acidity between cultivation groups but high value was observed in TM103, Jinhong from the nonproped and Jeokpung from the proped. There was no difference in pH between tomoto juice. High content of vitamin C was observed in 79078$\times$CL1561 from the nonproped and 76Moll-3-2-2 from the proped. High viscosity was observed in 79078$\times$CL1561 from the nonproped and Horgju from the proped. The nonproped showed greater value in dominant wavelength than the proped. Good Hope showed the greatest value in dominant wavelength, color score of panel test and yield. It was found that Good Hope from the nonproped and Jeokpung from the proped were suitable for juice processing. But better quality of juice can be possibly made by using various varieties rather than using single variety because each variety has each goodness of juice preparation separately.

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Rheological Properties of Cooked Noodle Fortified with Organic Acids-Eggshell Calcium Salts (유기산 난각 칼슘 강화 숙면의 물성)

  • Shin, Hyung-Soon;Kim, Kong-Hwan;Yoon, Jung-Ro
    • Korean Journal of Food Science and Technology
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    • v.30 no.5
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    • pp.1197-1202
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    • 1998
  • Organic acids-eggshell calcium salts were prepared to recycle calcium component from discarded egg shells, and the effects of addition of the salts on dough characteristics of raw noodle and physical properties of cooked noodle were also investigated. Based on Farinograms, calcium malate (CM) affected absorption, stability time, and development time more considerably than calcium citrate (CC). Maximum concentrations of both CM and CC with little influence on dough characteristics were found to be 0.1% and 0.4%, respectively. Addition of calcium salts led to reduce the volume expansion rate of cooked noodle and this was more clearly shown in a sample fortified with CM than CC. As for CC, addition of more than 0.6% resulted in rapid increase in springiness which was in a good agreement with sensory evaluation results. Calcium ion concentration of cooked noodle fortified with 0.4% CC was 48 ppm, equivalent to 86 mg of calcium obtained from 200 g of cooked noodle.

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Optimization of White Pan Bread Preparation via Addition of Purple Barley Flour and Olive Oil by Response Surface Methodology (자맥가루와 올리브유 첨가 식빵의 제조조건 최적화)

  • Kim, Jin Kon;Kim, Young-Ho;Oh, Jong Chul;Yu, Hyeon Hee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.12
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    • pp.1813-1822
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    • 2012
  • The purpose of this study was to determine the optimal mixing conditions of two different amounts of purple barley flour ($X_1$), and olive oil ($X_2$) in baking white pan bread. The experiment was designed according to the central composite design of response surface methodology, which showed 10 experimental points including 2 replicates. The more purple barley flour added, the more weight, yellowness (b-value), hardness, gumminess, and chewiness increased; but the more volume, specific loaf volume, lightness (L-value), and springiness decreased. The greater the amount of olive oil added, the more hardness, cohesiveness, gumminess, and chewiness increased; but the more yellowness (b-value) and springiness decreased. The physical and mechanical properties were affected more by the amount of purple barley flour than by the amount of olive oil. Sensory properties except flavor were more affected by the amount of purple barley flour than by the amount of olive oil.

Effects of Antibrowning agents on browning of apple slices during cold storage (냉장저장 중 사과 슬라이스의 갈변에 미치는 갈변저해제의 효과)

  • Ahn Sun-Choung;Lee Gui-Chu
    • Korean journal of food and cookery science
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    • v.21 no.1
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    • pp.24-32
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    • 2005
  • Changes in apple slices during cold storage were investigated by evaluating the physical properties such as degree of browning and compression force. Chemical properties such as PPO activity and total phenol contents were also determined and sensory evaluation was carried out. The correlation analysis between browning parameters was conducted. Degree of browning was increased in the order of fresh apple slice, water-dipped apple slice, $0.5\%$ ascorbic acid solution-dipped apple slice and CP(caramelization product) from sucrose-dipped apple slice. PPO activity was increased in the order of fresh apple slice, water-dipped apple slice, $0.5\%$ ascorbic acid solution-dipped apple slice and CP(caramelization product) from sucrose-dipped apple slice. Amongst several treatments, CP from sucrose-dipped apple slice showed the lowest degree of browning and PPO activity. Total phenol contents were decreased from 60 to 56.2 mg and from 59.6 to 56.0 mg in fresh apple slice and water-dipped apple slice, respectively, but CP from sucrose-dipped apple slice and $0.5\%$ ascorbic acid solution-dipped apple slice were increased from 51.9 to 52.8 mg and from 54.1 to 54.4 mg, respectively, showing the smallest changes when compared with fresh apple slice and water-dipped apple slice. Compression forces of apple slices during cold storage were decreased in the order of fresh apple slice, water-dipped apple slice, $0.5\%$ ascorbic acid solution-dipped apple slice and CP from sucrose-dipped apple slice. In sensory evaluation of apple slices during cold storage, CP from sucrose-dipped apple slice had higher score than the other treatments. In addition, a significant correlation was observed among degree of browning, PPO activity and phenol content. Therefore, CP from sucrose-dipped apple slice seems to be effective in controlling of enzymatic browning during cold storage. In addition, CP from sucrose-dipped apple slice seems to be effective on other several factors. These results suggest that CP from sucrose should be a potential source for controlling enzymatic browning during storage of vegetables and fruits.