• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.72-79
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• 2008

This study investigated the changes in textural characteristics that occurred by adding maltose syrup, dextrin, and sucrose to whole egg gels, by assessing coagulation after cooling. It also examined the optimal NaCl and sucrose concentrations for whole egg gels sensory evaluations, and then studied how the addition of sucrose effected gel formation and textural characteristics under optimal NaCl concentration. The additions of maltose syrup, dextrin, and sucrose, presented some color changes. The greater the addition of maltose syrup or dextrin, the lower the L, a, and b values of the whole egg gel and whole egg liquid, and ultimately the color turned dark bluish green. With increasing additions of sucrose, maltose syrup, and dextrin, the viscosity of the whole egg liquid increased slightly. In terms of the mechanical texture characteristic of the gel, the texture was most elastic with the 0.8% addition of sucrose, and hardness decreased by increasing the ratio of added sucrose. Increasing amounts of maltose syrup resulted in less hardness and SF. And for dextrin, the SF increased up to 2.5 and then decreased, and hardness decreased with increasing amounts of dextrin. Based on sensory evaluations, the 0.8% addition of NaCl was significantly preferred(p<0.05), in terms of salty taste. The overall preference scores indicated that the whole egg gel made with 0.3% sucrose and the optimal NaCl concentration(0.8%) was most preferred, and each sample was significant(p<0.05). Under the optimal 0.8% NaCl concentration increasing the sucrose concentration resulted in a darker egg gel color, in terms the L value. SF, NF, and hardness, which are mechanical texture parameters, were when 0.8% sucrose and the optimal NaCl concentration of 0.8% were added to whole egg liquid, in preparing the whole egg gel.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.494-502
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• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.511-521
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory charac teristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Indian millet flour. Acid value was not increased abruptly, TBA value was main tained, and reducing sugar content was increased as compared with the first day that glutinous Indian millet Noti was made during 90 day storage. Through sensory evaluation, color, flavor, moistness, and consistency (the inner part) were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Indian millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.56-63
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• 2008

This study investigated the quality characteristics of breads manufactured with xylito1. Four different concentrations(0, 5, 7, and 10%) of xylitol were added to the bread-making flour. Volume, color, the visco-elastic properties of the dough, and bread texture were analyzed. The dough volumes of the xylitol treatments during fermentation, as well as the final volumes of the xylitol breads were lower than those of the control dough and bread. Onset temperature slightly increased with the xylitol concentration, but entalphy changed minimally. Finally, the hardness of the bread positively increased with the xylitol concentration.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.351-356
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• 1994

Comparisions were made for cooking times, internal temperatures, thiamin contents and textural properties of various portion weights of egg mixture cooked in a microwave oven at high and/or low power levels and in a conventional double boiler. The mean internal temperatures of conventionally cooked egg mixtures were 76.4~80.7$^{\circ}C$. When cooking was made by steaming, the mean internal temperature were comparable among samples. With the microwave cooking, the range of mean temperature was 83.8~96.4$^{\circ}C$, and they were significantly higher than the conventionally cooked egg mixtures. The hardness determination was conducted using universal testing machine and a taste panel. Samples cooked with steam or with larger portion weight had softer texture than samples cooked by microwaves or smaller amount, respectively. Mean internal temperature was significantly(r=0.99, p<0.05) correlated with mechanical hardness determination. Statistical analyses indicated no significant difference in the thiamin content among various treatments.

• Journal of the Korean Applied Science and Technology
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• v.30 no.3
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• pp.488-493
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• 2013

This study shows the effect of 4% squid ink on the textural properties of squid during fermentation for 8 weeks at $10^{\circ}C$ or 32 days at $20^{\circ}C$ in 5% salt solution. Although the hardness and chewiness of the squid fermented with squid ink continuously decreased during fermentation, the degree of decrease was smaller than that of squid fermented without squid ink. We can conclude that squid ink inhibited the ripening of the low salt fermented squid.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.320-330
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and ,sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Chinese millet flour. Acid value was not increased abruptly. TBA value was maintained, reducing sugar content was increased, and the average value of gelatinization degree was increased as compared with the first day that glutinous Chinese millet Noti was made during 90 day storage. Through sensory evalution, flavor, consistency(the inner part), and moistness were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Chinese millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

• Economic and Environmental Geology
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• v.23 no.4
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• pp.411-424
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• 1990

Mechanical, physical and petrographic properties of seventeen marble specimens collected from ten marble mines in Korea were investigated. Studied marbles were mainly composed of calcite, dolomite, and various amounts of serpentine, tremolite, olivine, quartz and opaque minerals. Complete and sutured textures were dominant. Compressive strength measured normal to the bedding plane is larger almost two times than that measured parallel to the bedding plane. From the results of Shore hardness test on marbles, water content was an important factor to decrease Shore hardness values. Engineering geological properties, especially, compressive strength, Young's modulus, wear resistance and water absorption could be controlled by the presence of quartz, and the type of marble texture. Water absorption-porosity, compressive strength-Young's modulus, and impact strength index-Los Angeles abrasion couples show good correlation. According to the comparative utility as commercial stone, it could be concluded that marbles from the Banglim mine, Songbo mine, Kwangdeok mine and Bongjeong mine were superior to that of other studied marbles.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.210-216
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• 2011

We investigated the quality characteristics of cookies made with Chungkukjang powder. Chungkukjang is a well-known nutritional supplement. Cookie samples were made by adding differrent quantities of Chungkukjang powder(0%, 4%, 8% and 12%). We examined the resulting, moisture, pH, color, spread factor, hardness and sensory evaluation of the cookies. While the moisture and, a and b value of the cookies significantly increased when more Chungkukjang powder was added (p<0.01), the pH, L value, spread factor and hardness of the cookies significantly decreased(p<0.01). Cookies containing 0% and 4% Chungkukjang powder had similar sensory evaluation score in terms of color, taste and flavor cookies made with 4% Chungkukjang powder had the highest texture and overall consumer acceptability scores.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.226-231
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• 2000

Injulmi, a kind of traditional Korean sticky rice cakes, was prepared with the mixed flours of waxy and black rices in different ratio(0% to 25% black rice flour), and their quality properties were studied. In the sensory evaluation, the best acceptance was shown in the samples with 15% black rice flour. The scores for hardness, coarseness. chewiness, and flavor were increased as the added amount of black rice flour increased. The moisture content of the samples ranged from 43 to 45%, and it was increased as the added amount of black rice flour increased. In color value, lightness(L value) was 27.43∼65.63. The redness(a value) was -2.01∼4.74, and the yellowness(b value) was -1.40∼4.59. The redness and blueness were increased by the increase of black rice flour. In the texture properties, the increase of added black rice flour increased the hardness, chewiness, and gumminess of Injulml, but decreased the adhesiveness. Based on the results, the optimal recipe for Injulmi added black rice flour was to make with 85% waxy rice flour ant 15% black rice flour.