• Title, Summary, Keyword: physical and sensory properties

Search Result 292, Processing Time 0.035 seconds

The Physical and Chemical Properties of Salt Manufactured by New Process with Brine Produced in Korean Salt-farms (염전의 함수로 제조한 천일식제조소금의 물리화학적 특성)

  • Kim, Kyeong Mi;Kim, In Cheol
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.42 no.10
    • /
    • pp.1664-1672
    • /
    • 2013
  • Solar salt is manufactured naturally, and therefore, it contains insoluble substances such as sandy compounds. This study is performed in order to effectively produce clean sea salt by removing the impurities in sea salt through filtration and evaporation in a vacuum condition. Brine was concentrated and crystallized at $90^{\circ}C$ by a rotary vacuum evaporator, which was then recovered as salt crystals by filtration, and then the salt was dehydrated. Manufacturing yields were determined by the amount of water evaporation. Brine was concentrated to 40%, 50% and 60% of the initial volume of brine and manufactured salt were designated as 40S, 50S and 60S, respectively. The salt produced by this process is called ESBS (evaporated salt with brine from salt-farm). The yield of 40S, 50S and 60S were 7.22%, 10.79% and 15.06%, respectively. The NaCl concentration of 40S and 50S were 90.38% and 91.16%, respectively. From a sensory evaluation analysis, the most tasty salt was 40S and the bitter salt was 60S. The average contents of sand compound and insoluble substances in ESBS were 0.001~0.012% and 0.067~0.12%, respectively. The mineral compositions, such as Na, Mg, K, and Ca of 40S and 50S were similar with those of the natural solar salt. In solubility tests, the solubility (g of salt/100 mL $H_2O$/sec) of 40S, 50S, and 60S was 0.69, 0.70, and 0.69, respectively. On the other hand, the solubility of natural solar salt was 0.47. By comparing the water reabsorption rate analysis results, water reabsorption rate of 40S and 50S was about 3 to 5 times lower than that of the solar salt. In the aspects of physical and chemical properties, such as minerals, impurities, solubility and moisture re-absorption rate, salts developed in this study are judged to be better than that of the general solar salt.

Influence of Green Tea Powder on the Physical Properties of the Bread Flour and Dough Rheology of White Pan Bread (녹차분말 첨가가 소맥분의 물리적 특성과 제빵적성에 미치는 영향)

  • 황성연;최원균;이현자
    • The Korean Journal of Food And Nutrition
    • /
    • v.14 no.1
    • /
    • pp.34-39
    • /
    • 2001
  • The purpose of this study was to examine physical properties of the addition of green tea powder on bread flour and dough rheology of white pan bread. Three levels(0.1, 0.5 and 1.0% ) of each green tea powder with bread flour were tested for their effects in dough mixing using rapid disco analyzer, alveogram and farinogram. Addition of green tea powder tended to reduce initial pasting temperature and increase peak viscosity, break down and set back. L(extensibility) and G(swelling index) value in alveogram showed decrement with increasing green tea powder. These meant that the volume of white pan bread would show same tendency. The use of green tea powder increased consistency and water absorption of the bread flour but decreased development time, salability and degree of softening on farinogram. White pan bread with green tea powder had higher value of hardness and springness than without it. Sensory evaluation determined that the white pan bread with 0.5% green tea powder had the highest score.

  • PDF

Characteristics and Application of Soybean Hull Fractions Obtained by Microparticulation/Air-Classification (초미세분쇄/공기분급을 이용한 대두피 분획물의 특성과 응용)

  • Ku, Kyung-Hyung;Park, Dong-June;Kim, Seung-Ho
    • Korean Journal of Food Science and Technology
    • /
    • v.28 no.3
    • /
    • pp.506-513
    • /
    • 1996
  • Soybean hull was microparticulated at cut-off wheel speed of 9,000 rpm and air-classified into fine and coarse fraction at air classifying wheel speeds (ACWS) of 10.000, 15,000 and 20,000 rpm. respectively. Proximate analysis of the coarse and fine fractions of the microparticulated/air-classified soybean hull showed that ash, protein and lipid were enriched in the coarse fractions and carbohydrates in the fine fraction. Dietary fiber were enriched in coarse fractions and dietary fiber and dietary fiber content increased with decreasing ACWS. Mean particle size of fine fractions ranged from $3.1{\mu}m\;to\;5.5{\mu}m$ that of coarse fractions ranged from $9.9{\mu}m\;to\;20.0{\mu}m$ and both increased with decreasing ACWS. The particles were mostly oval-shaped regardless of the fractions. Generally the fraction of low ACWS showed higher viscosity. In water holding capacity, oil absorption and emulsion capacity, there was significant difference between coarse and fine fractions while there was no significant difference as a function of different ACWS. Oil absorption of flying batter was decreased significantly in the fraction of ACWS 15,000. when cakes and cooking were prepared partially substituted with soybean hull fraction, there was no significant changes on their physical and sensory properties up to 10% substitution.

  • PDF

Studies on the Processing and Utilization of Seaweeds - Studies on the Processing of Sea Mustard Jam- (해조류의 가공 및 이용에 관한 연구 -미역쨈의 제조에 관한 연구-)

  • CHA Yong-Jun;LEE Eung-Ho;PARK Du-Cheon
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.21 no.1
    • /
    • pp.42-49
    • /
    • 1988
  • In order to utilize sea mustard, Undaria pinnatifida, effectively. sea mustard jam was prepared by use of physical properties of polysaccharides, mainly alginic acid and then its chemical composition, nutritive qualifies and the stability of pigments were examined. Suitable processing condition for sea mustard jam was as fellows : as the first stage, fresh sea mustard was scalded for 20 sec at $85^{\circ}C$ and dried sea mustard was dipped for 20 min in cold water for rehydration, then both sea mustards were treated by draining and chopping. Next, after adding 4 fold of $0.5\%\;K_2HPO_4$ solution to weight of chopped sea mustards, the mixed solutions were agitated for 15 min at $95^{\circ}C$, and gelated sea mustards were filterated by pressing. Flow characteristics of those sea mustard jam were regarded mixed type having pseudoplastic type and yield stress. Judging from sensory evaluation, adding $0.375\%$ of saccharin, $2\%$ of sorbitol, $0.25\%$ of citric acid and $0.5\%$ of powder of roasted soybean to sea mustard jam were suitable for enhancing taste and flavor of product. Chemical composition of products were scarcely changed throughtout processing. Jam processed by fresh sea mustard was better than dried one in contents of chlorophyll and total carotenoid pigments. In fatty acid composition, polyenoic acids of $C_{18:3},\;C_{20:4},\;C_{20:5},\;C_{22:6}$ were held high contents as known to have lowering function of cholesterol contents. It was presumed that dominant contents in free amino acids such as lysine, alanine, glutamic acid and organic acids such as citric acid, oxalic acid, $\alpha-ketoglutaric$ acid, lactic acid and succinic acid held important role for the flavor of sea mustard jam.

  • PDF

Effect of Sorbitol on the Physicochemical and Microbial Characteristics of Chiffon Cake (소비톨 첨가 시폰 케이크의 품질 특성 연구)

  • Song, Yu-Na;Han, Jung-Ah
    • Korean Journal of Food Science and Technology
    • /
    • v.47 no.5
    • /
    • pp.645-651
    • /
    • 2015
  • Sucrose in chiffon cakes was replaced with different levels of sorbitol (0, 30, 50, 70, and 100%), and the effects on the physical properties and storage stability of the cakes were measured. The specific gravity and viscosity of the batter, as well as the volume and moisture content of the cakes, decreased with increasing sorbitol content. The hardness of the cakes slightly decreased as the amount of sorbitol increased, whereas the lowest cohesiveness was observed in the cakes with equal amounts of sucrose and sorbitol. Storage for one day slightly increased the hardness of the cakes and decreased their cohesiveness. Although the amount of mold and total microbial count increased with increasing storage days at room temperature, the replacement of sucrose with 70 or 100% sorbitol was effective in suppressing microbial growth. In sensory tests, the formulation with 70% sorbitol substitution in the chiffon cakes was the most acceptable.

Effects of Enzyme Treatments on Quality and Yields of Barley Tea (보리의 효소처리가 보리차의 품질 및 수율에 미치는 영향)

  • Kim, Woo-Jung;Ko, Hwan-Kyung;Yoon, Suk-Kwon
    • Korean Journal of Food Science and Technology
    • /
    • v.21 no.4
    • /
    • pp.583-589
    • /
    • 1989
  • In order to improve the quality and yields of barley tea(water extracts), enzymatic hydrolysis was carried out with using three kinds of mired enzymes of ${\alpha}-amylase,\;{\beta}-amylase$ and protease. The barley treated with enzymes were the crushed , soaked and slightly roasted(light brown) Youngsanbori(hulless) and the physical, chemical and sensory characteristics were investigated. The results showed that enzymatic hydrolysis caused a signigicant increase in solid yields (80%) of barley tea, particularly with the mixed enzyme 5,000 which has higher activity of ${\alpha}-amylase$ than the other enzymes. The intrinsic viscosity of barley tea was reduced by enzymatic hydrolysis as the value of dextrose equivalent increased The Hunter L, a, b values was lower for the enzyme treated barley tea but showed not significant difference with reaction time. The organoleptic evaluation clearly showed that both intensity and acceptability of odor and taste was markedly Increased. The roasted nutty, and sweety odor and taste were particular in increase by mixed enzyme 5,000.

  • PDF

Effects of ${\gamma}$-Oryzanol Addition on the Quality of Yackwa during Storage (${\gamma}$-Oryzanol 첨가가 저장 중 약과 품질에 미치는 영향)

  • Woo, Jeong-Min;Yang, Cha-Bum;Lee, Jae-Hwan;An, Yeong-Sun;Lee, Hyeon-Gyu
    • Korean Journal of Food Science and Technology
    • /
    • v.37 no.3
    • /
    • pp.397-404
    • /
    • 2005
  • Effects of ${\gamma}$-oryzanol (0.0, 0.1, 0.5, 1.0, 2.0%) addition on physical and chemical properties of yackwa were determined during storage for 6 weeks at $30^{\circ}C$. Acid, peroxide, and thiobarbituric acid (TBA) valves, color, texture, fatty acid compositions, hexanal content, and rancid flavor of yackwa were measured. Acid, peroxide, and TBA values. and hexanal contents of ${\gamma}$-oryzanol-treated groups were significantly lower than those of groups without ${\gamma}$-oryzanol treatment after 6 week (p < 0,05) and showed concentration-dependency, while no significant differences were observed in colors (p > 0.05). Effects of ${\gamma}$-oryzanol on textural characteristics were not consistent. As storage time increased, ratio of unsaturated fatty acids to saturated fatty acids or ${\gamma}$-oryzanol-added groups was higher than that of groups without ${\gamma}$-oryzanol addition. Addition of ${\gamma}$-oryzanol was effective in decreasing hexanal formation. Sensory evaluation showed rancid odor decreased with increasing concentration of ${\gamma}$-oryzanol. These results suggested ${\gamma}$y-oryzanol, as a natural antioxidant, delayed quality decrease of yackwa during storage.

Preparation of Garaedduk with Buckwheat Flour Using Retrogradation-retardation Technology (굳음방지기술을 적용한 메밀 대체량별 가래떡의 품질특성)

  • Lee, Jun Woo;Bae, In Young;Oh, Im Kyung;Kim, Myung Hwan;Han, Gwi Jung;Lee, Hyeon Gyu
    • Korean Journal of Food Science and Technology
    • /
    • v.45 no.4
    • /
    • pp.460-465
    • /
    • 2013
  • Garaedduk made with various levels of buckwheat flour (0, 15, 30, and 45%) for rice flour was prepared using retrogradation-retardation technology and their physical and sensory properties were investigated. The moisture content of garaedduk decreased and the color differences increased as the ratio of buckwheat flour to rice flour increased. During storage at $4^{\circ}C$, the hardness values of garaedduk made with 15 and 30% buckwheat flour were maintained for up to three days. Immediately after manufacture, garaedduk made with higher levels of buckwheat flour had reduced overall acceptability. However, there was no significant difference in the overall acceptability of garaedduk made with 0 and 15% of buckwheat flour after storage. Therefore, buckwheat flour can replace rice flour with retrogradation-retardation technology to inhibit the starch retrogradation of garaedduk, which maintained its overall quality at a buckwheat flour level of 15%.

Optimization of White Pan Bread Preparation by Addition of Black Barley Flour and Olive Oil using Response Surface Methodology (흑맥가루와 올리브유 첨가 식빵의 제조조건 최적화)

  • Kim, Jin Kon;Kim, Young-Ho;Oh, Jong Chul;Yu, Hyeon Hee
    • Korean Journal of Food Science and Technology
    • /
    • v.45 no.2
    • /
    • pp.180-190
    • /
    • 2013
  • The purpose of this study was to determine the optimal amount of 2 ingredients, i.e., black barley flour ($X_1$), and olive oil ($X_2$), for the production of white pan bread from black barley flour. The experiment was designed according to the central composite design of response surface methodology, which showed 10 experimental points, including 2 replicates for black barley flour and olive oil. Significant differences were found in the results of the physical and mechanical properties analysis of each sample, including weight (p<0.05), volume (p<0.01), specific loaf volume (p<0.01), color L (p<0.01), color a (p<0.001), color b (p<0.05), hardness (p<0.001), springiness (p<0.01), cohesiveness (p<0.01), gumminess (p<0.001) and chewiness (p<0.05). Significant differences in the sensory measurements were observed in color (p<0.01), appearance (p<0.01), texture (p<0.05), taste (p<0.05) and overall quality (p<0.05). The optimum formulation, which was calculated using the numerical and graphical methods, was determined to be 18.00% black barley flour and 1.80% olive oil.

A Trial for Preparation of Jam using Sea Mustard Stem (미역줄기를 이용한 잼의 제조조건)

  • AHN Chang-Bum;SHIN Tai-Sun;NAM Taik-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.33 no.5
    • /
    • pp.423-430
    • /
    • 2000
  • Preparation of sea mustard stem jam (SMSJ) with addition of commercial ingredients, sucrose, high methoxyl pectin (HM pectin) or low methoxyl pectin (LM pectin), organic acid (or its salt), and synthetic strawberry flavor to sea mustard stem paste was investigated. The sea mustard stem paste was produced by crushing sea mustard stem and homogenizing it with 2.5 times water of sea mustard stem, then followed by filtering ($30{\~}35 mesh$), The effects of those ingredients on the physical properties and the sensory score of SMSJ were evaluated. The SMSJ prepared with combination of $65{\%}$ (w/w) sugar, $1.0{\%}$ (w/w) pectin, and $0.3{\%}$ (w/w) citric acid or with combination of $65{\%}$ (w/w) sugar, $1.0{\%}$ (w/w) U pectin, and $0.08{\%}$ (w/w) calcium lactate, which finally adjusted to $62{\cdot}Brix$, was similar to commercial strawberry or apple jam in gel strength, Addition of over $0.06{\%}$ (v/w) synthetic strawberry flavor to sea mustard stem paste showed a good effect of masking the undesirable sea mustard flavor.

  • PDF