• Korean Journal of Soil Science and Fertilizer
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• v.50 no.5
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• pp.482-488
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• 2017

The measurement based on reliable standard operating procedures (SOPs) is important for consistent information. The objective of this study is to investigate reliable SOPs of soil physical methods, including core method for bulk density, Yamanaka hardness, and air permeameter method for air permeability. The coefficients of variation in bulk density (core method), Yamanaka hardness, and air permeability were ranged of 1~6%, 8~13%, and 10~84%, respectively. The variation in situ measurement such as bulk density, hardness, and air permeability due to spatial variability at measuring site was larger due to the number of replicates, organic matter content, and soil texture. Nevertheless, air permeability had different values as different number of replicates, and thus, it is thought that more replicates can result in higher reliability. It suggested that investigation of soil physical properties for the target sites should required to consider about soil texture, organic matter content, and number of replications before measurement. In conclusion, core sampling for bulk density measurement in upland soil recommended to perform in 3 repetitions with 2 inch core, and 3 inch core sampling for higher organic matter content.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.424-432
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• 1985

The effect of additional amounts of subsidiary materials on texture of fish meat paste were examined using Instron Universal Testing Machine to obtain fundamental data for steamed Alaska pollack meat paste showing good qualify. The hardness revealed the good correlation with jelly strength among the six kinds of parameters of Instron texturometer. Products with higher hardness showed a better quality, but those with hardness higher than 16 kg showed decreasing quality with increasing hardness. Predicting the quality of steamed Alaska pollack meat paste with various additional amounts of subsidiary materials as a function of hardness, H, the equation could be deduced as follows: H=11.56+0.54 Xcs, H=12.22-0.23 Xsp and H=11.65-7.13 Xpp. The reasonable equations for predicting the duality of steamed Alaska pollack meat paste with various additional amounts of mixed subsidiary materials could be summarized as follows : H=11.57+0.53Xcs+0.44Xsp, H=11.97-1.83Xpp-0.17Xcs, and H=11.58十0.08Xpp-0.23 Xsp. (Xcs; added amount of corn starch, Xsp: added amount of soy protein isolate, Xpp; added amount of polyphosphate)

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.292-297
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• 2010

This study was conducted to determine and compare hardness, thermal properties (by DSC), pasting properties (by RVA) and texture of brown rice and white rice, either lodged or non-lodged, with respect to lodging time. The hardness and the thermal properties of lodged brown rice and white rice decreased with lodging time, while those of nonlodged brown and white rice increased. In addition, the rice kernel hardness and the thermal properties had high correlation coefficients. The pasting properties, with the exception of setback, and the textural properties of lodged brown and white rice decreased with lodging time, while those of non-lodged brown and white rice increased.

• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.28-36
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• 2003

The purpose of this study was to investigate the effects of different moisture addition and sugar on the quality of Nokcha-julpyun, during 24hrs. As the result of the Hunter's color values, lightness, redness and yellowness were increased slightly or not after 24hrs and showed middle levels in $30%{\sim}40%$ moisture addition groups. It seemed that the addition of sugar to Nokcha-julpyun affected the redness and yellowness of 40% and 45% moisture addition groups more than the other groups. In texture profile, springiness of Nokcha-julpyun was not different significantly among all the groups during storage. Cohesiveness was getting higher by increase of moisture level and getting lower by storage. Sugar addition seemed to lower the rate of decrease of cohesiveness. Chewiness and hardness were getting lower by increase of moisture level and getting higher during storage. In this case sugar addition seemed to interfere the Nokcha-julpyun to be hard. Adhesiveness showed to be decreased during storage, but didn't show any correlations with water level. Sugar addition to Nokcha-julpyun seemed to increase springiness and adhesiveness slightly. 35% moisture and sugar addition group had the lowest values in springiness, hardness and cohesiveness. Both 40% groups and 45% moisture and sugar addition group had high values in springiness, cohesiveness and adhesiveness but had the lowest values in hardness and chewiness. In sensory evaluation, $30%{\sim}40%$ moisture addition groups showed good preferences in color, flavor, taste, tenderness and chewiness, and the 35% moisture and no sugar addition group showed the best overall acceptance among the groups. Above results indicated that moisture addition level with $30%{\sim}35%$ seems to give the best quality to Nokcha-julpyun added green tea powder with 6% level, and for the purpose to reduce the changes of texture profiles during storage, it is benefit to add sugar a little to Nokcha-julpyun.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.4
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• pp.370-378
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• 2004

The purpose of this study was to investigate the effect of added nutriprotein and rice powder as a plasticizer on physicohemical property, texture property of Backsulgi. In the physicochemical property, the content of proximate composition of nutriprotein was measured as 6.1% of moisture, 3.6% of carbohydrate, 84.3% of crude protein, 0.6% of crude lipid, 5.4% of ash. The raw material of rice powder was measured as 9.6% of moisture, 83.7% of carbohydrate, 6.0% of crude protein, 0.4% of crude lipid, 0.3% of ash. Swelling power and pore ratio of the control were 78.53% and 72.42%, and tended to increase as the amounts of nutriprotein and plastic rice powder increased. Aging by Avrami eguation retarded in Backsulgi added 10% plastic rice powder than rice powder Backsulgi. All the samples added 2, 4, 6, and 8% nutriprotein at the temperatures of 20 were more effective than others on aging. In texture properties, cohesiveness and springiness were not significantly changed by adding nutriprotein and not significantly changed during the storage period in all samples. Hardness and gumminess decreased by adding 2∼8% nutriprotein and increased during the storage period in all samples. Springiness and gumminess decreased by adding 40% plastic rice powder and increased during the storage period in all sample. Cohesiveness and hardness decreased by the increase of plastic rice powder. The texture characteristics by rheometer showed that Backsulgi with nutriprotein and plastic rice powder exhibited lower in hardness than the control, indicating that nutriprotein and plastic rice powder were effective in retarding retrogradation, which is better when storage time became longer.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.747-752
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• 2006

This study developed gasiogapidduk to increase the functional value and flavor of traditional Baiksulgi by adding gasiogapi powder. Powdered nonglutinous rice was mixed with powdered leaves (1%, 2%, 3%), powdered stems roots (1%, 3%, 5%), and powdered freeze-dried root extracts (5%, 10%, 15%) of Acanthopanax senticosus, known as the second ginseng, in order to find the combination ratio optimal to the senses. Sensory evaluation and texture characteristic evaluation of gasiogapidduk were used to develop a functional rice cake appealing to the largest number of people. Sensory evaluation consisted of evaluating color, smell, taste and texture, preference quality which reflects overall appeal. Texture characteristics were evalauated on hardness, adhesiveness, cohesiveness, springiness and gumminess. As a result, AE5 mixed with 5% powdered freeze-dried Acanthopanax senticosus extract proved to be the most desirable in both sensory evaluation and texture characteristics.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.81-86
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• 2002

Yackwa was prepared by the addition of different amounts of egg white, and the samples were analyzed by texture profile analysis, Hunter's colorimetry and sensory evaluation during 5 days of storage. Tn texture profile analysis, the hardness, gumminess and chewiness of Yackwa were increased in all the samples during storage and the texture parameters were increased by increasing egg white level. No significant difference was observed in the lightness, redness and yellowness (p〉0.05), but Hunter's color values were slightly increased during storage in all the samples. In sensory evaluation, no significant difference was observed among the samples during storage except the increase of crispiness and overall acceptance by the addition of egg white. The results showed that Yackwa prepared with 10 g of egg white/(100 g of other ingredients ---약과재료 얼마당 10g 첨가인지 명확히 해야 함) had an acceptable sensory quality.

• Culinary science and hospitality research
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• v.7 no.1
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• pp.135-145
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• 2001

This study was undertaken to analyze chemical composition, minerals and texture characteristics of Pongnipgangjung in various volumes of adding Pongnip powder. With increasing Pongnip powder level, moisture, total nitrogen, crude protein, crude fat and crude ash contents were significantly increased. Ca, P, K and Mg contents of Pongnip powder 1%, 3%, 4% was higher than Pongnip flour free group. According to rheometer evaluatuion, Pongnipgangjung added Pongnip powder 1% showed higher level of hardness than Pongnip powder 3%, 4% and free group. In sensory evaluation, the results of preference are in the following order Pongnipgangjung added Pongnip powder 1%, 3%, 4% and free group.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.207-212
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• 2002

This study was to examine the characteristics in the texture of acorn Mooks (acorn starch jelly) with different conditions to prepare acorn starch. By texture profile analysis, hardness and chewiness with 50% deformation were increased with increasing soaking days. Hardness of acorn Mook, measured by texture analyzer, showed significantly difference between the samples, and was closely related to the content of non-starchy substances and their intrinsic viscosity. The observation of microstructure through a scanning electron microscope (SEM) showed that acorn Mook showed finer and more fibrous structure than control(0-0), sample without soaking of acorn and sediments. Sensory characteristics of acorn Mook were affected by soaking treatment. The result of acceptance test on acorn Mooks indicated that the color and hardness increased with the increase of soaking days of acorn nuts and soaking times of sediments. There was a little difference between the samples in astringency taste. Their overall acceptability also increased except for 4-2 sample (i.e., soaking of acorn, 4 days; soaking of sediments, 2 times) and 4-3 sample (i.e., soaking of acorn nuts, 4 days; soaking of sediments, 3 times). As the results, the color, light brown, and the taste, a little astringency with consistency, were important factors of acorn Mook.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.42-50
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• 1984

The Jung Kwa is of the traditional Han Kwa which boiled in sugar or honey. This study summerized the history of the Jung Kwa by the cook book which introduced 1600 years from now. The purpose of this study was to find out the most scientific and effective preparation process of 'Jung Kwa' of lotus root by the preference sensory test and the mechanical method of penetrometer. In this paper the effect of changes in boiling method mixture ratio of water, sugar, and honey, boiling time, upon the appearance, taste, texture and color of 'Jung Kwa' has been studied. The results are as follows : (1) The Jung Kwas which introduced in the cook books are 34 different kinds and the most well-known one among them is lotus root Jung Kwa. (2) In the beginning Jung Kwa boiled in honey but, Jung Kwa which boiled in sugar was introduced at first in 'Eum Sick Bup' Published in 1843. (3) The lotus root cut in a thickness of 7 mm, water 150 ml lotus root 100 g and vinegar 4 ml are mixed and boiled for 12 minutes. To prevent from browning reaction vinegar is added, In this case, the hardness is 5.86 min.(5) The most proper quantity of water in appearance, taste, texture and color is 200 ml. In this case, the hardness is 3.3 mm. (5) The most proper quantity of sugar in appearance, taste, texture and color is 30 g. In this case, the hardness is 3.8 mm.(6) The most proper quantity of honey in appearance, taste, texture and color is 40 g. In this case, the hardness is 4.9 mm.