• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1025-1034
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• 2017

As the consumption of wheat has increased recently, the number of people who have digestive problems resulting from gluten in wheat has also increased. Teff has an attractive nutritional profile, as it not only gluten-free but also high in dietary fiber, protein, iron, and calcium. Seven samples were prepared for this study. The quality characteristics of gluten-free noodles were evaluated based on pH, salinity, water absorption, turbidity, color, texture properties, tensile strength, and SEM. The pH value was the highest in TF100 with a pH of 6.66 and the lowest in the control with a pH of 6.42. Salinity showed no significant difference among all samples, and it ranged from 0.02~0.04% (p<0.05). Water absorption was the highest in TFX with a value of 66.11%, and the lowest in the control with a value of 44.81%. Turbidity showed no significant difference among all samples, and it ranged from 0.14~0.21 O.D. (p<0.05). While the lightness and yellowness values decreased with an increase in teff flour content, the redness value tended to decrease. The color difference value was the highest in the sample group without gluten. Based on the texture profile analysis, the hardness was highest in the control with a value of 46.74 N and lowest in TF100 with a value of 18.34 N. The springiness showed no significant difference among all samples. The cohesiveness was highest in the control with a value of 0.92 N. The chewiness decreased with an increase in teff flour content. Although the control with gluten had the highest tensile strength at $3.42kg/cm^2$, TFX had considerable tensile strength at $2.30kg/cm^2$. This study demonstrated the processability of gluten-free noodles using teff flour.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.286-297
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• 2010

This study examines physiochemical characteristics of functional bread with black garlic flour added such as its content, texture, sensory test and quality properties. The loaf volume and weight of black garlic flour-added pan bread showed that for the control, the loaf volume was the greatest, and the more the black garlic flour content increased, the smaller the loaf volume became. The change of crust chromaticity showed that the L value decreased significantly, and crust chromaticity thickened, and as the black garlic flour content increased, a value and b value decreased. The characteristics of texture showed that the hardness and chewiness decreased as the black garlic flour content increased, and gumminess increased significantly while there was no significant difference in cohesiveness. The flavor, taste and texture of pan bread with black garlic flour content didn't showed a significant difference with the control. Consequently, the black garlic flour-added wheat flour was no significant difference with the control up to 3% black garlic flour-added wheat flour, which can be used as a product.

• Food Science and Preservation
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• v.11 no.2
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• pp.170-174
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• 2004

Whole muskmelon was blanched at 50$^{\circ}C$ water for inhibition decline of fresh-cut melon quality from direct heat treatment. The muskmelon, after storage at 5$^{\circ}C$ for 24 hours, was processed to melon cylinders with 2 cm diameter. The changes of color, texture and the quality characteristics such as gas composition. soluble solid content, pH during storage at 5$^{\circ}C$ were measured. Degree of oxygen contents decreased and that of carbon dioxide in melon cylinder increased during storage. Especially, changes of gas composition inside packages appeared high level cor in blanched melon cylinders than non-treatment melons. Blanching with whole fruits at 50$^{\circ}C$ had effects on hardness in melon cylinder. Blanched melon, without regard on branching time, appeared higher hardness value than that of non-blanched melon at 6 days storage. There were slight difference between treatment on melon cylinder color. Degrees of change in soluble solid contents and pH on melon cylinder blanched at 50$^{\circ}C$ for 20minuets were lower than that of other treatments. In consequence, blanching with whole fruit at 50$^{\circ}C$ for 20minuets, before minimal processing, was effective in preserving of texture and quality of melon cylinder during storage.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.172-181
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• 2012

This study examines the moisture contents, color, texture and sensory characteristics of $sulgidduk$ added with $agaricus$ $blasei$ Murill powder(0%, 2%, 4%, 6%, 8%, 10%). According to the result, the moisture content decreased with increasing addition of the $agaricus$ $blasei$ Murill powder. The L-value decreased with increasing addition of $agaricus$ $blasei$ Murill powder. However, a-value and b-value increased with increasing addition of$agaricus$ $blasei$ Murill powder. For the texture of$agaricus$ $blasei$ Murill powder $sulgidduk$, its hardness, gumminess and chewiness increased with increasing addition of $agaricus$ $blasei$ Murill powder while its adhesiveness and springiness decreased. The sensory evaluation showed that the one added with 6% of $agaricus$ $blasei$ Murill powder was the best in color, flavor and overall acceptability. Consequently, the optimal $sulgidduk$ formulation includes 6% of $agaricus$ $blasei$ Murill powder in color, flavor and overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.370-375
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• 1999

This study was attempted to examine the sensory quality, the degree of gelatinization, color, texture and moisture content of Paeksulgies made with black color rice. The results were as follows: The moisture contents was about 32-36%. L-value on the control group was high, 94.74 and $A_1$, $A_2$, and $C_1$ group were 78.72, 78.58, and 78.43 respectively. As the amount of color rice was increased, L-value on the Paeksulgis was decreased. The gelatinization of Paeksulgis added with color block rice was most increased at C group and D group. In sensory quality. Paeksulgis added with 4-10% block color rice showed the most favorable sensory evaluation.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.305-311
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• 2010

This study was carried out to investigate the availability of sorbitol and maltitol as alternative sweeteners for replacement of sucrose in sponge cake. Physical characteristics of batter such as specific gravity, pH of cake batter and volume, texture of sponge cake were analyzed lst specific gravities of batters contained 10~40% of sorbitol and maltitol were lower than that of the sucrose. 2nd specific gravity of batters showed the same results as the lst specific gravity. pH of the cake batters contained sorbitol and maltitol revealed high value compared to the control. As the amount of replacement increased, pH value showed higher. In terms of cake volume, as the amounts of sorbitol and maltitol were increased, the volume was larger than that of the control. Up to 20% of replacement, the cake contained sorbitol showed higher volume than that containing maltitol, but the cake contained maltitol showed higher volume in above 30% In terms of texture of sponge cake, the control showed the highest in hardness, as the amounts of sorbitol and maltitol were increased, hardness value has lowered compared to the control on the same storage day. In this study, addition of sorbitol and maltitol to sponge cake showed good results.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.311-318
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• 2006

This study aims to investigate the quality characteristics of breads with the addition of sweet pumpkin powder. Farinogram showed that the absorption rate of the dough decreased, the development time and stability became shortened, and the degree of attenuation tended to be grown along with increasing the amount of pumpkin powder. From the amylogram, it was found that the gelatinization starting temperature and the maximum viscosity of pumpkin powder added dough seemed to be decreased as the amount of pumpkin powder was increased. Extensogram showed that there was a decrease in the degree of extension of the dough added with increasing the amount of pumpkin powder, while an increase in the degree of resistance and resistance/extensibility. The lightness (L value) and redness (a value) of bread was found to be decreased with increasing the amount of pumpkin powder, while the yellowness (b value) increased. In terms of the dough texture, for which the hardness, cohesiveness and gumminess of the dough were measured, there were no significant differences between groups, while the dough added with 8.0% pumpkin powder showed a significant decrease in the elasticity. The results of sensory evaluation showed that the highest score of color (p<0.05) and taste (p<0.05) were obtained from the bread added with 6.0% and 8.0% pumpkin powder, while the highest score of texture in control and 3.0% pumpkin bread. In addition, the highest score of flavor (p<0.05) and overall acceptance (p<0.05) were observed in bread added with 6.0% pumpkin powder. Upon the results of this study, it was assumed that the development of food products using pumpkin are prospective in response to health-oriented consumers.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.103-112
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• 2010

This study was preformed to make high quality fish cake made with silver pomfret, which is one of the savory, soft and delicious fishes by adding wasabi powder (WP). WP as natural additives was added to the ratio of 0.6%, 1.2%, 1.8%, 2.4%, 3%, a color values, texture, folding test, sensory evaluation, peroxide value, TBA value, and viable cell count were analyzed. L and a value were decreased significantly by the increase of the ratio of WP. However, b value was increased. In the folding test to show the flexibility of fish cake, it was measured AA in the all samples. As the result of measuring texture, hardness was increased significantly by the addition of WP, cohesiveness was the highest in 1.8 WP and 0.6 WP, Springiness showed no significant difference among samples. However gumminess and chewiness of fish cake adding wasabi powder were significantly higher comparing with control group. In sensory evaluation, 1.8 WP had the best score in overall acceptability. Fish cakes had lower peroxide value, TBA value and viable cell count after frying compared to the one without WP. These results indicate that fish cake could be prepared by adding the WP for high quality and functionality. Consequently, wasabi can be applied as a food preservative or additive in fish cake.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.7-12
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• 2001

Yackwa was prepared by different amounts of egg yolk and then instrumental characteristics and sensory evaluation were investigated during storage periods. In texture profile analysis, hardness, gumminess and chewiness of Yackwa were increased during storage and texture parameters were increased by increasing egg yolk level. In Hunter's color value, lightness and redness were increased by increment of egg yolk level, whereas. yellowness was increased in negative region. During storage all values were increased. In the results of sensory evaluation, crispiness and overall acceptance were significantly different during storage and other parameters didn't showed significant difference among samples. The results showed that Yackwa prepared with 20g of egg yolk had good sensory quality and nutritious improvement.

• Journal of Information Processing Systems
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• v.13 no.3
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• pp.464-475
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• 2017

In this paper, we present a new texture image retrieval method which combines color and texture features extracted from images by a set of multi-resolution multi-direction (MRMD) filters. The MRMD filter set chosen is simple and can be separable to low and high frequency information, and provides efficient multi-resolution and multi-direction analysis. The color space used is HSV color space separable to hue, saturation, and value components, which are easily analyzed as showing characteristics similar to the human visual system. This experiment is conducted by comparing precision vs. recall of retrieval and feature vector dimensions. Images for experiments include Corel DB and VisTex DB; Corel_MR DB and VisTex_MR DB, which are transformed from the aforementioned two DBs to have multi-resolution images; and Corel_MD DB and VisTex_MD DB, transformed from the two DBs to have multi-direction images. According to the experimental results, the proposed method improves upon the existing methods in aspects of precision and recall of retrieval, and also reduces feature vector dimensions.