• 한국식품영양과학회지
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• 제13권4호
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• pp.381-388
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• 1984

The objective of this study was to evaluate the effect of the amount of water and several kinds of sweeteners on the texture such as grain appearance, softness, moistness, chewiness, cohesiveness, gumminess and elasticity of Backsulgi when one manufactures Backsulgi. Different amount of water of 30 ml, 60 ml and 90 ml/350 g of powdered rice and such sweetners as sugar, honey and syrup were employed for the experimental treatments. The evaluation of these results were dependent on statistical data of some scores that were obtained through sensory evaluation and Instron Universal Testing Machine. According to this sensory evaluation, the texture of Backsulgi was more affected by the change of water quantity than that of sweeteners. Judging from the results of Instron Universal Testing Machine, it was found that there were no statistically significant differences in each treatment of the cohesiveness, elasticity and hardness of Backsulgi, but some statistically significant difference was observed in each treatment of the gumminess and chewiness of Backsulgi(p<0.05).

• 한국식품조리과학회지
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• 제15권6호
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• pp.639-644
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• 1999

The objective of this study was to compare the quality characteristics of cultured and red sea bream. The color of dorsal muscle was different between wild and cultured red sea bream. Lipid content of the dorsal muscle was higher in cultured fish than in wild one. The contents of moisture and crude protein in cultured fish muscle were almost same as those of wild one. Sensory evaluation of raw fish meat showed that cultured fish had lower preference in appearance, taste and texture than wild one. Especially the texture of cultured raw fish meat had lower preference than wild meat. For cooked fish meat, cultured fish were harder and less juicy than wild fish. These textural differences between wild and cultured meats were confirmed by objective evaluation including the measurements of hardness, springiness, and cohesiveness. Light microscopic observation showed that cultured red sea bream had more lipid in the surface layer near epidermis than wild one. Also more lipid droplet between muscle fibers were observed in cultured red sea bream by SEM.

• 한국식품조리과학회지
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• 제16권5호
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• pp.402-409
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• 2000

수분의 첨가수준을 달리하여 제조한 절편의 저장기간에 따른 노화특성 및 품질특성을 평가하였다. 색도는 저장기간에 따른 시료간의 유의적인 차이를 보였는데, 수분첨가량이 감소함에 따라 저장기간에 따른 수분의 손실로 황색도는 증가하고 명도는 감소하였다. 물성특성치는 저장기간이 증가함에 따라 그 값이 증가하여 떡이 단단해 졌는데, 35∼45%의 수분첨가구가 저장 72시간째까지 일정한 값을 나타내어 물성적으로 가장 안정하였다. 저장기간에 따른 노화속도는 35% 수분 첨가구는 노화가 다른 시험구에 비해서 가장 천천히 진행되는 것으로 나타났다. 관능검사 결과 35∼45% 수분첨가구를 가장 선호하였다. 노화속도가 느린 35% 수분첨가구가 관능적으로도 우수하여 본 실험에서 가장 알맞은 수분첨가량으로 설정할 수 있었다.

• 한국식생활문화학회지
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• 제24권5호
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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.

• 한국식품영양과학회지
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• 제33권8호
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• pp.1414-1417
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• 2004

제조 직후 및 2개월 저장된 흑임자다식의 관능 특성과 기계적 조직감 분석 결과 경도 증가를 포함한 조직감의 변화, 윤기 및 고소한 맛의 감소 등이 저장에 의한 흑임자다식의 대표적인 품질 저하 인자로 조사되었다. 이를 해결하기 위하여 포도당 당량(dextrose equivalent, D.E.)이 다른 4종류의 전분당을 이용하여 흑임자다식을 제조한 후 $25^{\circ}C$에서 4주 저장하면서 기계적 조직감, 관능 특성을 분석한 결과 높은 DE 전분당 또는 올리고당을 사용함으로써 고소한 냄새와 맛을 제외한 외관, 맛, 조직감 항목에서 저장에 의한 흑임자다식의 품질 변화를 최소화 할 수 있었다.

• 한국식품영양학회지
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• 제23권4호
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• pp.600-606
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• 2010

The objective of this study was to develop functional rice coated with yacon roots extracts and to evaluate the antioxidant properties and physiological activity of rice coated with yacon extract. The washed rice was coated by spraying yacon extract at 10, 20, 30, and $40^{\circ}Brix$ and dried at room temperature. The moisture contents, color changes, antioxidant properties as total polyphenolics and DPPH radical scavenging activity and instrumental texture property and sensory evaluation change in the yacon root extracts coated rice and uncoated cooked rice were observed during 3 days of storage. Increasing the coating concentration was associated with lower color values(L value) and moisture contents. Total phenolics and DPPH radical scavenging properties generally increased in the cooked rice coated with yacon root extract more than the control (non-coated rice). However, D-20($20^{\circ}Brix$ of the yacon root concentration) resulted in better textural properties and sensory overall acceptability in cooked rice on 0 and 3 storage days. It was concluded that the optimum coating ration of rice and added functional yacon rice were $20^{\circ}Brix$ and 7% respectively, in proportion to the total weight of raw rice.

• 동아시아식생활학회지
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• 제22권3호
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• pp.357-364
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• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

• 한국식품저장유통학회지
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• 제4권2호
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• pp.147-153
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• 1997

Oriental melon has been increased in production amount, but its processed food was not made in spite of the fact that shelf-life of the fresh fruit is short. This study was carried out to develop a dried product with no use sulfur treatment. Fresh melons were peeled, cut into 6 pieces, and soaked to the following pretreatments soaking in sugar syrup(SS), sodium chloride(SC), ascorbic acid(AA) and sodium polyphosphate(SP). After preatreatments the melon pieces were dried by hot air drying at 5$0^{\circ}C$ for 9 and 12 hours, and the dried melons were air blown at $25^{\circ}C$ for 1 day. The dried samples were evaluated for moisture content, texture, rotor, and sensory quality. The moisture content of dried melons soaked in SS and SC were lower than those that were soaked in AA and SP after hot air drying. The melons dried for 12 hours were high in hardness, gumminess, chewness and adhesiveness and excellent in sensory evaluation compared to 9 hours. The "L" value of SS was higher and the "a" value was lower in Hunter color. And SS treatment inhibited browning of the dried melon and improved sensory characteristics in color, flavor, texture and taste. Sucrose concentration had no significant effect on color, hardness and sensory score in banal product. The combination of SS with SP represented a highly effective antibrowning treatment for the dried melon and the product was kept in good color for 3 months at room temperature.at room temperature.

• 한국멀티미디어학회논문지
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• 제24권10호
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• pp.1449-1460
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• 2021

The visual design elements of packaging play an vital role in attracting consumers' attention, forming their sense of pleasure and sensory expectations, as well as having an important impact on the actual product experience. This study aims to explore whether the colors and textures in the packaging design elements of canned beer will affect consumers' senses, judgments and taste perception of canned beer. Participants in Survey I (N=193) evaluated their expectations for beer freshness, softness, bitterness and alcohol content by observing the packaging of canned beer, then recorded whether they could get the expected experience when tasting beer, and evaluated their preference and purchase intention. In the Survey II, 4 kind of colors and 2 types of texture shapes were applied, and all participants were provided with the same beer for multivariate cross contract analysis to evaluate the specific impact of color and texture of packaging design elements on consumers' taste and the interaction between sensory judgment and taste perception.The results showed that both colors and textures had a significant affect on the sensory expectation (pre-tasting score) of canned beer, but their effects on the sensory score after tasting (actual perception)were inobvious. The analysis of the influence of the interaction between color, texture and shape on taste perception shows that when the expected packaging appearance perception is similar to the actual drinking perception (i.e., straight line and B/G or arc line and Y/R), it is more likely to obtain consumers' favor and higher purchase intention evaluation than the inconsistent canned beer packaging (i.e., straight line and Y/R and arc line and B/G). This paper discusses the influence of these results on the packaging design of canned beer and the possibility of improving the brand efficiency by meeting the visual elements of packaging design expected by consumers.

• 한국축산식품학회지
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• 제42권2호
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• pp.210-224
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• 2022

The use of skim milk is a strategy to increase goat milk yogurt acceptability. However, it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus, this study aimed to investigate the effects of fat replacers on the rheological, physical, and sensory parameters of low-fat cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk yogurts formulations were carried out: whole yogurt (WY), skim yogurt (SY), skim yogurt with inulin (SIY), skim yogurt with maltodextrin (SMY), and skim yogurt with whey protein (SWY). Treatments were subjected to bacterial counts, chemical composition, pH, water holding capacity, instrumental color and texture, rheological and sensory analyses. All samples showed reducing pH values, water holding capacity, and L^* and b^* value during storage. Regarding texture, the firmness and consistency decreased during storage. On the other hand, the viscosity index significantly increased during refrigerated storage time. Moreover, all treatments exhibited viscoelastic behaviour. In addition, SIY and SMY showed the highest apparent viscosity. Furthermore, SIY, SMY, and SWY formulations exhibited positive sensory scores for appearance, color, aroma, texture, and viscosity. However, the overall acceptability and purchase intention did not differ statistically between WY and the fat-replacement treatments (SIY, SMY, and SWY). These results indicate that fat substitutes improved the quality of skimmed formulations. Thus, inulin and maltodextrin have the potential as functional fat replaces to produce low-fat goat milk yogurts.