• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.681-691
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• 2020

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing chlorella powder(0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%). In the farinograph test, the addition of chlorella powder changed water absorption, development time and mixing tolerance index for making bread. As the amount of chlorella powder increased, the water absorption increased, mixing tolerance index and the development time decreased. In the extensograph test, the degree of extension and resistance was decreased with increasing of chlorella powder content. In the amylograph test, the maximum viscosity was slightly decreased with increasing of chlorella powder contents. The colors of L value in bread crumb was significantly decreased as the chlorella powder addition. After fermentation treatment, The dough with 2.5% chlorella powder showed the lowest dough raising power compared to the other doughs. The addition of the chlorella powder had significant effect on bread texture. The bread consisting of 0.5% chlorella powder showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding chlorella powder.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.561-569
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• 2009

The effects of substituting whey protein isolate (WPI) powder for rice flour during the preparation of paeksulgi (Korean rice cake) were evaluated by objective and subjective tests. Milk whey is drained from milk curd as a by-product of the cheese manufacturing process. Whey protein is known as a good nutritional source and a functional material for many processed foods. WPI contains more than 90% whey protein. The moisture content decreased gradually during storage and the decrease was less in control than WPI powder-substituted groups. The color lightness (L) decreased significantly with increasing WPI powder, wherease the redness (a) and yellowness (b) both increased. Texture analyses revealed that the hardness, chewiness, gumminess, adhesiveness and fracturability of paeksulgitended to increase in proportion to the amount of WPI powder added. Evaluation of the gelatinization of paeksulgi by amylographing revealed that the initial pasting temperature, peak viscosity, hot pasting viscosity and breakdown was lower in samples that contained WPI powder. However, the lowest setback value was observed in the control. The results of the sensory evaluation indicated that paeksulgi prepared with 2% WPI powder had the highest overall acceptability. Taken together, these results suggest that WPI paeksulgi containing 2% WPI powder has the best quality.

• Journal of Microbiology and Biotechnology
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• v.33 no.12
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• pp.1671-1680
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• 2023

The gluten protein content in whole-wheat flour is low, which affects the elasticity and viscosity of the dough. Enzymatic modification of the protein may result in a network that mimics gluten, which plays an important role in the processing of whole-wheat foods. In this study, the effects of Halomonas alkaliantartica laccase (LacHa) on the quality parameters of whole-wheat bread were investigated. The optimum dosage of LacHa was 4 U/100 g of whole-wheat flour. At this dosage, whole-wheat bread exhibited the best specific volume and optimum texture parameters. Laccase also extended the storage duration of whole-wheat bread. We analyzed the micro-structure of the dough to determine its gluten-free protein extractable rate and free sulfhydryl group content, and verify that LacHa mediates cross-linking of gluten-free proteins. The results demonstrated that the cross-linking of gluten-free protein by LacHa improves the texture of whole-wheat bread. As a flour improver, LacHa has great developmental and application potential in baked-food production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1018-1023
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• 2010

This study was conducted to investigate quality changes of apple slab after pretreating with supercritical $CO_2$. L, a, b and color difference values were little changed at increasing temperature and pressure. Polyphenol oxidase was inhibited according to increment of supercritical $CO_2$ temperature and pressure. Springiness and hardness were increased at increasing pressure and temperature condition of pretreatment but hardness showed lower value than untreatment. The texture like sponge of dried apple slab was probably due to channels which were made during penetration and release of carbon dioxide.

• Journal of Information Processing Systems
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• v.12 no.1
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• pp.46-56
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• 2016

Dynamic textures are videos that exhibit a stationary property with respect to time (i.e., they have patterns that repeat themselves over a large number of frames). These patterns can easily be tracked by a linear dynamic system. In this paper, a model that identifies the underlying linear dynamic system using wavelet coefficients, rather than a raw sequence, is proposed. Content based threshold filtering based on Set Partitioning in a Hierarchical Tree (SPIHT) helps to get another representation of the same frames that only have low frequency components. The main idea of this paper is to apply SPIHT based threshold filtering on different bands of wavelet transform so as to have more significant information in fewer parameters for singular value decomposition (SVD). In this case, more flexibility is given for the component selection, as SVD is independently applied to the different bands of frames of a dynamic texture. To minimize the time complexity, the proposed model is implemented on a graphics processing unit (GPU). Test results show that the proposed dynamic system, along with a discrete wavelet and SPIHT, achieve a highly compact model with better visual quality, than the available LDS, Fourier descriptor model, and higher-order SVD (HOSVD).

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.9-15
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• 2015

This study was conducted to improve the quality of Wanja-jeon, a Korean traditional food utilizing beef. Antioxidative evaluation of the ingredients in Wanja-jeon showed that soybean powder was highest in DPPH, ABTS radical scavenging activities and in reducing power among the food ingredients tested. Since soybean powder demonstrated high antioxidative activity, beef was replaced with soybean powder in Wanja-jeon to increase the antioxidative activity. All antioxidative activities such as DPPH and ABTS radical scavenging activities as well as reducing power increased with increases in the amount of soybean powder replacing beef. In texture analysis, the hardness, chewiness and brittleness of Wanja-jeon were highest when beef was replaced with 20% soybean powder, whereas the springiness and cohesiveness of the Wanja-jeon were highest with 50% of the beef replaced with soybean powder. The Hunter's color L and b values were highest in Wanja-jeon with 50% soybean powder replacing beef, while the a value of the color was highest in Wanja-jeon with 30% soybean replacing beef.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.224-239
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• 2018

In this study, the possible changes in the quality characteristics of pastirma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodium, potassium, TBA, fat, water activity, instrumental colour, texture, and sensory analyses were implemented in order to determine the possible effects of these applications. Fat, aw, pH, colour, tiobarbituric acid (TBA), texture, salt, Na and K values may allow these desired modifications in pastirma production to be limited. The substitution of 15% KCl instead of NaCl was acceptable in terms of the sensorial properties of the pastirma. However, the sensory analyses did not allow for using a higher KCl instead of NaCl because both the hardness and chewiness in the texture of the pastirma samples salted with 30% of KCl were not scored positively. Besides this, negative effects, which may occur during the pastirma production under natural conditions, can be eliminated by the production being under controlled conditions.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.400-408
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• 2001

The mushroom pickles were prepared as a processed mushroom product. The changes in pH, total acidity, brix. color and texture of the mushroom pickles (Lentinus edodes, Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii) were measured during storage at 4$^{\circ}C$. In addition, sensory evaluations on the mushroom pickles were performed. While the pH of Lentinus edodes and Pleurotus ostreatus pickles declined slowly, the pH of Agaricus bisporus and Pleurotus eryngii pickles declined rapidly during storage. The total acidity of Lentinus edodes pickles rose slowly, while the acidity Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii pickles rose rapidly. As for the color of mushroom pickles, "L" , "a" and "b" values changed slightly. The changes in texture were determined by a rheometer Hardness, cohesiveness, springiness, gumminess and brittleness of Lentinus edodes pickles were lower than those of the other mushroom pickles. In the sensory evaluation of mushroom pickles, Lentinus edodes showed higher acceptability ratings than the other mushrooms in taste, color, clearness, texture and overall acceptability. This study showed that among the mushrooms tested, Lentinus edodes was the most acceptable mushroom pickle for storage.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.340-345
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• 2005

White bread with 1, 2, 3, 4 and $5\%$ Kimchi powder added and control samples were tested for moisture content, volume, height, color, free amino acid content, texture, and sensory characteristics. Moisture content was about $40.46\~41.35\%$ and increased according to the addition of Kimchi powder. Volume and height were increased with increasing Kimchi powder content For the crust and crumb color, lightness was decreased, but yellowness and redness were increased as Kimchi powder content increased For free amino acid content, glutamic acid, alanine, serine and leucine were detected in the white bread, and samples with higher content of kimchi powder showed higher amount of total free amino acid content From the sensory analysis, one with $3\%$ kimchi powder got the highest score for flavor, texture, color, moistness and overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.308-314
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• 2006

This study was carried out to investigate the physicochemical quality characteristics of Nouaejelly(jelly using silkworm powder) sericultural products which were manufactured using various levels(0.5, 1, 1.5 and 2%) of silkworm powder. The effects of an additional amount of silkworm powder to Nouaejelly were determined by examining, the physicochemical, sensory, and textural properties. The moisture and crude protein content of the Nouaejelly were higher than that of the control(p<0.05). However, the crude fat content of the Nouaejelly was lower than that of the control(p<0.05). The mineral content increased with increasing addition of silkworm powder. The color of the Nouaejelly became darker with increasing levels of silkworm powder. For the texture measurements, the hardness, gumminess and chewiness of the Nouaejelly decreased with increasing levels of silkworm powder, but those of the jelly were decreased significantly by adding 0.5% silkworm powder(p<0.05). In terms of color, the texture and overall preference of Nouaejelly was highest in the jelly containing 1 % silkworm powder(p<0.05). Overall, the optimal amount of silkworm powder added in the manufacture of Nouaejelly was 1% of the total weight.