• Title/Summary/Keyword: texture modified

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Effect of succinylation on functional properties of soy protein isolate and qualities of soy bean curd (Succinyl화가 대두 단백질의 기능성과 두부의 품질에 미치는 영향)

  • 김수희
    • Journal of the Korean Home Economics Association
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    • v.28 no.4
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    • pp.41-50
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    • 1990
  • Soy protein was isolated from Korean soy bean 'Chang ryub' and chemically modified with succinic anhydride. Functionality of the soy protein isolate(SPI), succinylated SPI(SPPI), and PP590(commercial) at various pH were investigated. The mechanical and sensory properties of soy bean curds made from several mixing ratio of succinylated soy bean milk were observed. The solubility of SPI significantly increased with succinylation. The solubility of PP590 was lower than that of SSPI. The solubility of SPPI increased significantly in 0.03M CaCl2 solution. The emulsifying activity of SSPI increased. On the range of pH above pI the emulsifying activity of PP590 was higher than that of SPI. There was no difference in emulsion stability among the groups. The foam expansion capacity of SPPI increased at higher pH than pI but the foam stability decreased significantly above pH 9. Mechanical texture profile analysis revealed the modified soy bean curds had the lower hardniss, chewiness and cohesiveness with increased modification. The mechanical characteristics of modified soy bean curds revealed generalized Maxwell Model of 7-elements or 5-elements. In sensory evaluation, the hardness, the springiness and acceptability of modified soy bean curds were lower significantly than those of control soy bean curd.

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Quality Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Fructooligosaccharide and Modified Starch (프락토올리고당과 변성전분 혼합사용 떡의 품질 특성)

  • Chung, Hae Young
    • Culinary science and hospitality research
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    • v.21 no.4
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    • pp.145-154
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    • 2015
  • The quality characteristics of Korean rice cakes (Karedduk) with a mixture of fructooligosaccharide (95%) and AA (acetylated adipate distarch) added, after 2 and 24 hours of storage at $5^{\circ}C$, were investigated. A central composite design was used for arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. In addition, different levels of AA, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness, cohesiveness, chewiness, gumminess, adhesiveness, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and AA showed an increasing trend as the amount of fructooligosaccharide (95%) and AA increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% fructooligosaccharide (95%) and 1.2% AA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

The Properties of Yellow Layer Cakes Made by Different Substituting Levels of Waxy Maize Starch for Shortening (Waxy Maize Starch의 대체율을 달리하여 제조한 옐로우 레이어 케이크의 특성)

  • 송은승;강명화
    • Journal of the East Asian Society of Dietary Life
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    • v.14 no.1
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    • pp.39-46
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    • 2004
  • Waxy maize starches are inherently stable in soluble status and can be chemically modified to improve stability along with heat, acid and shear resistance. This study was carried out to investigate the effect of theological and sensory characteristics of the yellow layer cake made by adding different levels of waxy maize starch as a fat substitute for shortening. By increasing the substitution level of waxy maize starch for shortening, the specific gravity of cake batter increased and the viscosity decreased. The microstructures of cake crumb observed by the scanning electron microscope were not different significantly, and the size of air cells and fat particles also were not substantially decreased by increasing fat substitution level. The texture profile analysis using texture analyzer decreased by increasing the different substituting levels of waxy maize starch. Among various sensory properties, the color value of layer cake increased by increasing the level of waxy maize starch. However, the appearance, flavor, taste, texture and overall preference decreased.

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Depth Extraction From Focused Images Using The Error Interpolation (오류 보정을 이용한 초점 이미지들로부터의 깊이 추출)

  • 김진사;노경완;김충원
    • Proceedings of the IEEK Conference
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    • 1999.06a
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    • pp.627-630
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    • 1999
  • For depth extraction from the focus and recovery the shape, determination of criterion function for focus measure and size of the criterion window are very important. However, Texture, illumination, and magnification have an effect on focus measure. For that reason, depth map has a partial high and low peak. In this paper, we propose a depth extraction method from focused images using the error interpolation. This method is modified the error depth into mean value between two normal depth in order to improve the depth map.

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Adaptive Application of Modified Niblack Algorithm for Letter Image Binarization (우편 영상 이진화를 위한 수정된 Niblack 알고리듬의 적응적 적용)

  • 이재용;오현화;김두식;진성일
    • Proceedings of the IEEK Conference
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    • 2003.07e
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    • pp.2076-2079
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    • 2003
  • This paper describes an efficient thresholding method for the binarization of a grey-level letter image. This method determines the adaptive threshold for letter image binarization by introducing the readjusting parameter, based on the global variance of the input image. Experimental results show that the proposed binarization method outperforms on the various letter images with a texture or noise when compared to the other methods.

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Effect of chemically modified precursor solution on MOD-processed YBCO thin films

  • Jaimoo Yoo;Kim, Young-Kuk;Jaewoong Ko;Soonyoung Heo;Hyungsik Chung
    • Progress in Superconductivity and Cryogenics
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    • v.5 no.3
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    • pp.23-25
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    • 2003
  • Effect of chemically modified precursor solution on YBCO coated conductor prepared by MOD-TFA method was investigated. YBCO thin films were deposited on (l00)-oriented single crystalline LaAlO$_3$ substrates by conventional MOD-TFA process. The microstructures of YBCO thin films contain maze-like patterns. The origin of this microstructure was delineated by compositional inhomogeneity during the pyrolysis process and it was shown that addition of diethanolamine (DEA) improve the microstructure of grown YBCO films. In addition, it was demonstrated that the chemical modification of precursor solution makes no harmful effect on biaxial texture of YBCO thin films.

Projected Local Binary Pattern based Two-Wheelers Detection using Adaboost Algorithm

  • Lee, Yeunghak;Kim, Taesun;Shim, Jaechang
    • Journal of Multimedia Information System
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    • v.1 no.2
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    • pp.119-126
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    • 2014
  • We propose a bicycle detection system riding on people based on modified projected local binary pattern(PLBP) for vision based intelligent vehicles. Projection method has robustness for rotation invariant and reducing dimensionality for original image. The features of Local binary pattern(LBP) are fast to compute and simple to implement for object recognition and texture classification area. Moreover, We use uniform pattern to remove the noise. This paper suggests that modified LBP method and projection vector having different weighting values according to the local shape and area in the image. Also our system maintains the simplicity of evaluation of traditional formulation while being more discriminative. Our experimental results show that a bicycle and motorcycle riding on people detection system based on proposed PLBP features achieve higher detection accuracy rate than traditional features.

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MOD-processed YBCO thin films prepared by chemically controlled precursor solution (화학적으로 제어된 전구체용액을 사용하여 MOD법으로 제조된 YBCO 박막)

  • 유재무;김영국;고재웅;허순영;홍계원;이희균;김철진;정경원
    • Proceedings of the Korea Institute of Applied Superconductivity and Cryogenics Conference
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    • 2003.10a
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    • pp.27-29
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    • 2003
  • Solution-based MOD-TFA deposition technology of YBCO layers offers a route to low-cost YBCO coated conductors. Since the structures and properties of grown thin film by MOD process are strongly influenced by chemistry of precursor solution, the chemical modification of precursor solution for MOD process are important for improvement of the electrical properties of YBCO films. In this study, the precursor solution for MOD process are modified by chemical additives and solvents. The microstructure and texture of YBCO films grown by chemically modified precursor solution were characterized with SEM/EDS, XRD.

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The Effects of Sensory Attributes of Food on Consumer Preference

  • ISASKAR, Riyanti;DARWANTO, Dwidjono Hadi;WALUYATI, Lestari Rahayu;IRHAM, Irham
    • The Journal of Asian Finance, Economics and Business
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    • v.8 no.3
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    • pp.1303-1314
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    • 2021
  • The purpose of this study is to compare preferences of consumers between food items made from modified cassava flour and plain flour using sensory tests. This study is a qualitative research with an experimental approach and four food items, namely streamed brownies, cookies, fried mushrooms, and seasoning flour have been used for the study. Each of these food items are made from modified cassava flour and plain flour. Panelists wore blindfolds and tasted the food items except the seasoning flour. Based on the data analysis, the panelists have different preferences towards the four food items. The result of the paired Wilcoxon test showed that there is not any different preference in terms of taste of steamed brownies made from mocaf or plain flour, while there is a significant difference in terms of color, aroma, texture, and appearance between the steamed brownies made from mocaf and plain flour. Consumers decide to buy products made from mocaf because these products use local flour and are gluten-free. This article describes the customer's preference based on sensory analysis between products made from mocaf and ones made from plain flour. The result can be used as the basis for developing food items made from local flour and alternative food for customers allergic to gluten.

Alar crease as a donor site for the extension limb of modified nasolabial V-Y advancement flap

  • Yooseok Ha;Yunsung Park;Hyunwoo Kyung;Sang-Ha Oh
    • Archives of Craniofacial Surgery
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    • v.24 no.6
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    • pp.260-265
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    • 2023
  • Background: The traditional nasolabial V-Y advancement flap is widely used for midface reconstruction, particularly for the lower third of the nose and upper lip, as its color and texture are similar to these areas. However, it provides insufficient tissue to cover large defects and cannot restore the nasal convexity, nasal ala, and adjacent tissues. The purpose of this study is to investigate the modified nasolabial V-Y advancement flap with extension limbs the along alar crease for the reconstruction of complex midface defects. Methods: A retrospective analysis of 18 patients, who underwent reconstruction with the modified nasolabial V-Y advancement flap, was performed between September 2014 and December 2022. An extension limb was added along the alar crease, adjacent to the defect area, and was hinged down as a transposition flap at the end of the advancement flap. Results: The extension limb along the alar crease successfully covered large and complicated defects, including those of the ala, the alar rim, the alar base, the nostrils, and the upper lip, with minor complications. Conclusion: The alar crease is a good donor site for the reconstruction of large and complex nasal and upper lip defects.