• Title/Summary/Keyword: texture quality

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A Study on the Preparation of Jeung-pyun by Application of the Fuzzy Theory (증편제조를 위한 퍼지 이론 적용에 관한 연구)

  • 권경순
    • The Korean Journal of Food And Nutrition
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    • v.15 no.3
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    • pp.228-234
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    • 2002
  • In this paper, we proposed a preparation of Jeung- pyun (Korean fermented steamed rice cake with sour taste and spongy texture) using fuzzy theory. Before this preparation was introduced, it thoroughly analyzed the existing data of Jeung-pyun preparation with sensory evaluation and instrumental measurement. It defined a membership auction of Fuzzy set by analyzed three sorts of data on Jeung-pyun. And it established the Fuzzy model using the quantity of materials as input, such as rice, flour, wheat flour and fermentation time, and the sensory test scores as output, such as grain, softness, sourness, chewiness, overall quality, pH value and volume, respectively. We got the results that the Fuzzy model was accord with the conventional method with sensory evaluation. And the validity of this method is shown through the computer simulation of the test data. Therefore, the proposed method by Fuzzy model will apply to make Jeung-pyun without sensory evaluation. This study will contribute to develop standard preparation for korean foods and expert system of preparation using computer system.

Quality Characteristics of Cheonan Shingo Pear and Freeze-dried Pear Snack (천안 신고배의 품질 특성 및 이를 이용한 동결건조 배 스낵 제품 개발)

  • Kang, Byung-Sun;Whang, Hea-Jeung
    • The Korean Journal of Food And Nutrition
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    • v.25 no.2
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    • pp.324-329
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    • 2012
  • The evaluated physicochemical and sensory properties of freeze-dried Shingo pears(Pyus pyritolia Niitaka), cultivated at Cheonan city, prepared using different sugar concentration of blanching solution we evaluated. Sliced Shingo pears(5 mm and 7 mm thickness) were blanched in sugar solution(0, 3, 5, 7, 10%) and freeze-dried to make dried fruits snack. The firmness of the pear snack sliced in 7 mm portions was greater than the pear snacks sliced in 5mm pieces. However in sensory evaluation, pear snacks sliced in 5 mm portions showed higher scores. pH and titratable acidity showed no significant difference in the blanching process. Concentration of total phenollic compound in fresh pear was 3.7 mg% but freeze-dried pear snacks showed higher values at 15 mg%. Sensory evaluation tests showed that the scores for texture decreased as the thickness of the snack and sugar concentration of blanching solution increased; however the score increased(p<0.05). Color intensity and overall acceptability scores were highest in pear snacks sliced in 7 mm pieces and blanched with 7% sugar solution.

Quality Characteristics of Yukwa Prepared with Mugwort Powder Using Different Puffing Process (팽화방법을 달리한 쑥 분말 첨가 유과의 품질 특성)

  • Yang, Sun;Kim, Mun-Yong;Chun, Soon-Sil
    • Korean journal of food and cookery science
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    • v.24 no.3
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    • pp.340-348
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    • 2008
  • The purpose of this study was to develop new method for the manufacture of Yukwa, a Korean oil-puffed rice snack with a soft texture, using a far infrared ray electric roaster. The Yukwa base is traditionally expanded using oil, but the Yukwa base tends to develop unpleasant rancid odors or off-flavors during storage. In this study, the DPPH radical scavenging activity of mugwort powder was evaluated. Baked and fried Yukwa samples were added with 0.5, 1.0, 1.5, and 2.0% of mugwort powder and left untreated as a control, and then tested for moisture content, expansion rate, color, hardness, and sensory evaluations. The samples with higher concentrations of mugwort powder, evidenced a more profound tendency toward DPPH radical scavenging activity. The moisture content of Yukwa dough tended to increase with the addition of mugwort powder. As the mugwort powder content increased, the moisture contents of the Yukwa base and the Baked Yukwa increased. The moisture content and expansion rates of the fried Yukwa did not differ significantly. The samples containing the mugwort power evidenced a lower expansion rate than was observed in the control group. The lightness of the baked and fried Yukwa was reduced with increased mugwort powder content. The greenness of the baked and fried Yukwa was at a minimum upon the addition of 2.0% mugwort powder. The yellowness of the baked Yukwa did not differ significantly between the samples. As the mugwort powder content increased, the yellowness of the fried Yukwa increased. The hardness of the baked and fried Yukwa tended to increase with the addition of mugwort powder. In the sensory evaluations, the baked Yukwa scored higher than the fried Yukwa, and all of the sensory characteristics of baked Yukwa scored highest in the samples without mugwort powder, but also scored fairly well with 1.0 and 1.5% mugwort powder. In conclusion, these results demonstrated that 1.0~1.5% of mugwort powder should be added to Yukwa baked in a far infrared ray electrical roaster in order to optimize physiological functions and keep overall acceptability reasonably high.

Effects of Electron-Beam Irradiation on the Physico-chemical Properties of Hanwoo Meat (전자선 조사가 포장방법을 달리한 한우육의 이화학적 특성에 미치는 영향)

  • Park, Tae-Seon;Park, Gu-Bu;Oh, Seong-Hyeon;Lee, Jeong-Il;Sin, Taek-Sun
    • Journal of Life Science
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    • v.17 no.2 s.82
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    • pp.260-265
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    • 2007
  • This study was carried out to investigate the effect of Electron Beam irradiation on physico-chemical characteristics of Hanwoo meat. A total of sir beef carcasses $(280{\sim}300\;kg)$ that were quality grade $1^+$(marbling score No. 7, meat color No. 4, maturity No. 1, texture No. 1) was purchased at the commercial slaughter house. The carcasses were transported and washed using high pressure water, and pasteurized with 50% ethyl alcohol in the laboratory. After the carcasses were deboned and trimmed, loin and round were taken out to make steak (1.5 cm thickness) or patty respectively. Samples were wrap or vacuum packaged and irradiated with 0, 3, 4.5, 6 and 7.5 kGy using electron-beam accelerator. Irradiated samples were used to measure pH, moisture, crude protein, crude fat, and meat color. There was no significant (p>0.05) difference in pH between vacuum packaged (VP) and wrap packaged (WP) treatment, and the pH was not changed by electron-beam irradiation levels. Both control and irradiated treatments of steak showed higher tendency in moisture content. In crude protein content, control was higher than irradiated treatment in steak, but there were no difference in patty. Lightness ($L^{\ast}$) of meat color has no difference between irradiated and non-irradiated treatment (p>0.05). The value of redness and Yellowness of meat was dropped by increasing irradiation (p<0.05), but there was no difference between control and 3 kGy treatment (p<0.05).

Studies on the Preparation and Utilization of Filefish Protein Concentrate (FPC) -IV. The Production and Characteristics of Bread using FPC-Wheat Composite Flour- (말쥐치 농축단백질(濃縮蛋白質)의 제조(製造) 및 이용(利用)에 관(關)한 연구(硏究) -제 4 보 : 말쥐취 농축단백질(濃縮蛋白質)-밀가루 복합분(複合粉)을 이용(利用)한 제빵시험(試驗)-)

  • Yang, Han-Chul;Lim, Wang-Jin;Paik, Soon-Young
    • Korean Journal of Food Science and Technology
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    • v.15 no.3
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    • pp.269-276
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    • 1983
  • Experiments were performed to study the rheological and baking properties of bread fortified with various amounts of filefish protein concentrate (FPC). Doughs were prepared from mixtures containing wheat flour and 5,10,15 and 20% of FPC. Standard methods were used to evaluate the rheology of doughs and characteristics of bread. The results were as follows. 1. The water absorption of the fortified doughs increased as FPC increased. FPC caused an increase in development time and stability as measured by Farinograph. 2. In the extensigraph test, FPC yielded a decrease in extensibility and an increase in resistance to extension. 3. Baking tests demonstrated that addition of FPC decreased the volume of loaf and made the crumb darker and coarser. 4. Additional tests were made to examine effect of sodium stearoyl lactylate (SSL) added at 0.25, 0.50, 1.00 and 2.00% on doughs containing 10% headed & gutted FPC. The most appropriate amount of SSL as an additive was 0.5%. 5. In the farinograph, adding 0.5% SSL could delay dough development time and greatly increase stability. 6. When 0.5% SSL was added on doughs containing 5,10,15 and 20% headed & gutted FPC, baking quality was greatly improved. The breads containing up to 10% were acceptable by the addition of SSL, but not in higher level of FPC. 7. The results of sensory evaluations of bread showed that the color, texture and taste of bread containing 5% whole FPC and 5, 10% headed & gutted FPC were reasonably gacceptable.

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Batch Scale Storage of Sprouting Foods by Irradiation Combined with Natural Low Temperature -V. Cooking Qualities of Irradiated Chestnut after Long-term Storage- (방사선조사(放射線照射)와 자연저온(自然低溫)에 의한 발아식품(發芽食品)의 Batch Scale저장(貯藏)에 관(關)한 연구(硏究) -제5보(第五報) : 장기저장(長期貯藏)된 조사(照射)밤의 조리적성(調理適性)에 대하여-)

  • Yang, Ho-Sook;Kim, Jong-Gun;Cho, Han-Ok;Byun, Myung-Woo;Kwon, Joong-Ho
    • Korean Journal of Food Science and Technology
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    • v.15 no.3
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    • pp.238-244
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    • 1983
  • The cooking quality of irradiated chestnut after longterm storage were evaluated. 1. Color degree and tannin content of irradiated chestnut were slightly increased with the storage, but there was a little difference according to the radiation dose after nine months storage. 2. The main component of free sugars in the irradiated chestnut were identified as sucrose, glucose, fructose and the amino acids of chestnut were identified in the decreasing order of glutamic acid, aspartic acid, leucine, arginine, glycine, alanine, serine, pheylalanine, threonine, valine, isoleucine, tyrosine, methionine and cystein. Free sugars and amino acids of 25 Krad irradiated group showed a little difference compared with those of control group after nine months storage. 3. The calorie of candied chestnut prepared from nine months stored was marked 199 Kcal/100g of edible parts compared with 159 Kcal of raw chestnut. 4. Texture and sensory evaluation of candied chestnut prepared from nine months stored were better in 20-25 Krad irradiated group than in control group.

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Studies on the Processing Aptitude of the Korean Soybean Cultivars for Soybean Curd (한국산 콩품종의 두부 가공적성에 관한 연구)

  • Lee, Boo-Yong;Kim, Dong-Man;Kim, Kil-Hwan
    • Korean Journal of Food Science and Technology
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    • v.22 no.3
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    • pp.363-368
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    • 1990
  • As a work on the investigation of the processing aptitude of the Korean soybean cultivars, the soybean curd was made from 19 Korean soybean cultivars on a laboratory scale. The yield, proximate composition and rheological and organoleptic property of the resultant soygean curd were analyzed. The yields of soybean curd were ranged from 262.33% to 311.63%, being positively correlated with the soluble protein contents of the recommended soybean cultivars (r=0.9621). The recovery rate of protein in Baekun and Yeunha to the soybean curd was 72.94%, 70.62%, respectively. More than 80% of lipid in soybeans of Yeunha, Dankyung, Danyeob was transferred to the soybean curd. Lightness of the soybean curd made from Baekun, Kwanggyo, Saeal, Hill was higher than that of the others. The mechanical hardness of the soybean curd was strongly correlated with the final moisture content of the soybean curd (r =-0.8312), but not with the protein content of the soybean (r=0.1848). In the organoleptic test for color, texture, flavor and overall preference of the resultant soybean curd, the quality of Dankyung, Namcheon, S-138, Baekun was evaluated highly.

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Quality Characteristics of Sulgidduk Added with Shinan Seomcho (Spinacia oleracea L.) Powder (신안 섬초 분말을 대체한 설기떡의 품질 특성)

  • Ko, Sang-Heui;Choi, Kap-Seong;Park, Jeong-Ro;Bing, Dong-Joo;Chun, Soon-Sil
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.7
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    • pp.1075-1080
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    • 2014
  • The purpose of this study was to evaluate the physicochemical and sensory characteristics of Sulgidduk substituted with 2%, 4%, 6%, or 8% Shinan Seomcho (spinach, Spinacia oleracea L.) powder (SSP). The moisture content was lowest in the control (38.54%) and increased with greater SSP content, whereas water activity showed the opposite pattern. For color values, lightness significantly decreased with increasing SSP content. For texture analysis, hardness was lowest in Sulgidduk substituted with 4% SSP (154.97 g), and fracturability was lowest at a substitution level of 8%. Adhesiveness was not significantly different among the samples. Springiness significantly increased with greater SSP content. Gumminess and chewiness were highest at a substitution level of 2%. In the sensory evaluation, grass-flavor, bitterness, and off-flavor significantly increased with greater SSP content. Moisture was not significantly different among the samples. Sweetness, color, flavor, softness, and overall acceptability significantly decreased with greater SSP content. However, the overall acceptability scores of all samples substituted with SSP were higher than average. From the results, the optimum level of SSP substitution for production of Sulgidduk is be suggested to be 2~4%.

Quality and Antioxidant Properties of the Jelly according to Different Addition Ratios of Indian Spinach Fruit Juice Solution (인디언 시금치 열매 착즙액 첨가 비율에 따른 젤리의 품질 및 항산화 특성)

  • Moon, Jong-Hee;Park, Ki-Bong;Hong, Ki-Woon;Kang, Byong-nam
    • Culinary science and hospitality research
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    • v.22 no.5
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    • pp.95-105
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    • 2016
  • The purpose of this study is to identify the possibility of developing new jelly product with healthy function by the physio-chemical analysis and sensory test of jelly sample groups adding each 20~80% of squeezed Indian spinach liquid. Sugar contents of squeezed Indian spinach liquid was $3.4^{\circ}Brix$. From chromatography, L-value has been decreased by increasing the adding rate of squeezed Indian spinach liquid, and both a-value (redness) and b-value (yellowness) have shown similar trend. According to the measuring result of squeezed Indian spinach liquid the DPPH radical scavenging activity was 15.67 mg/mL, and its total polyphenol contents was 7.00 mg/g. By increasing squeezed Indian spinach liquid, the DPPH radical scavenging activity and total polyphenol contents have shown increasing tendency. Among textures of squeezed Indian spinach liquid, for hardness, sample group of 20% adding was the highest by 4.27%, and for adhesiveness the sample group of 20% adding was the highest by 2.48%, and the lowest was sample group of 80% adding with 0.91%. From the result of sensory test the sample group adding 40% of squeezed Indian spinach liquid has been appraised the most highly in color, scent, sweet taste, chewiness, moistness, and general preference. According to the above results, it is understood that the 40% adding rate of squeezed Indian spinach liquid, when producing jelly, would be the most compatible rate of adding.

Mixed rare earth $(Nd_{1/3}Eu_{1/3}Gd_{1/3})Ba_2Cu_3O_{7-d}$ thin films by PLD (PLD법에 의한 혼합된 희토류계$(Nd_{1/3}Eu_{1/3}Gd_{1/3})Ba_2Cu_3O_{7-x}$ 고온 초전도 박막)

  • Ko, Rock-Kil;Bae, Sung-Hwan;Jung, Myung-Jin;Jang, Se-Hoon;Song, Kyu-Jeong;Park, Chan;Sohn, Myung-Hwan;Kang, Suk-Ill;Oh, Sang-Soo;Ha, Dong-Woo;Ha, Hong-Soo;Kim, Ho-Sup;Kim, Young-Cheol
    • Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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    • 2009.05a
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    • pp.3-3
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    • 2009
  • In order to investigate the possibility of using mixed rare earth $(Nd_{1/3}Eu_{1/3}Gd_{1/3})Ba_2Cu_3O_{7-x}$ (NEG123) as the superconducting layer of the HTS coated conductor, the NEG123 thin film was deposited epitaxialy on LAO(100) single crystal and IBAD_YSZ metal templates by pulsed laser deposition. Systematic studies were carried out to investigate the influences of deposition parameters of PLD on the micro structure, texture and superconducting properties of NEG-123 coated conductor. Deposition at oxygen partial pressure of 600 mTorr was needed to routinely obtain high quality NEG123 films with $J_c$'s (77K) over 2 MA/$cm^2$ and Tc's over 90K (${\Delta}T{\sim}2\;K$). We verified from magnetization study that the NEG123 has an improved in-field Jc as the field increases at temperatures between 10 K and 77 K compared with Gd123. The $J_c$ (77K, self field) and the value of onset $T_c$ of NEG123 thin film on LAO substrate was $4.0MA/cm^2$ and 92K, respectively. This is the first report, to the best of our knowledge, of coated conductors with NEG123 film as the superconducting layer which have Ic and Jc over 40 A/cm-width and 1.6 MA/$cm^2$ at 77K, self field. This study shows the possibility of using NEG123 film as the superconducting layer of the HTS coated conductor which can be used in high magnetic field power electric devices.

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