• Title, Summary, Keyword: organoleptic

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Change of Organoleptic Properties with Heating Concentration of Oriental Melon Juice (참외주스 가열농축에 따른 관능적 특성 변화)

  • 이기동;권승혁;이명희;김숙경;주길재;권중호
    • Korean Journal of Food Preservation
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    • v.11 no.1
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    • pp.130-133
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    • 2004
  • This study was carried out to observe the change of organoleptic properties of the juice prepared with various heating temperature and heating time. Organoleptic color showed maximum value at 94.95$^{\circ}C$ and 21.63 min and organoleptic aroma showed maximum value at 63.14$^{\circ}C$ and 20.38 min. Organoleptic taste showed maximum value at 96.63$^{\circ}C$ and 14.31 min and overall palatability showed maximum value at 97.18$^{\circ}C$ and 14.55 min. The best condition was 98$^{\circ}C$(heating temperature) and 13 min(heating time) at organoleptic evaluation of oriental melon juice.

Optimization on Organoleptic Properties of Red Pepper Jam by Response Surface Methodology (반응표면분석에 의한 홍고추잼의 관능적 특성 최적화)

  • 이기동;정용진
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.6
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    • pp.1269-1274
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    • 1999
  • Four dimensional response surface methodology was applied to determine the optimum conditions on organoleptic properties to develop red pepper jam into Korean type jam. The organoleptic color of red pepper jam showed maximum score of 8.08 in 14.24g pectin, 256.2g sucrose and 8.31ml citric acid(50% citric acid solution). The organoleptic taste of red pepper jam showed maximum score of 6.77 in 14.23g pectin, 202.1g sucrose and 8.19ml citric acid. Optimum conditions on the organoleptic mouth feel of red pepper jam were 14.34g in pectin, 255.6g in sucrose and 8.39ml in 50% citric acid solution. Maximized overall palatability of red pepper jam was 7.25 in 14.15g pectin, 257.08g sucrose and 8.19ml of 50% citric acid solution. The optimum preparation condition ranges on organoleptic properties of red pepper jam were 14.0~15.5g pectin, 225.0~257.0g sucrose and 8.0~8.2ml of 50% citric acid solution.

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Optimization on Organoleptic Properties of Mushroom (Agaricus bisporus) Pickles using Response Surface Methodology (반응표면법을 이용한 양송이버섯 피클의 관능적 특성 최적화)

  • 김옥선;주나미
    • Korean journal of food and cookery science
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    • v.20 no.2
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    • pp.158-163
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    • 2004
  • The purpose of this study was to determine the organoleptic properties of mushroom pickles made at various compounding ratios according to central composite design for optimum organoleptic properties. In this study, various kinds of mushroom pickle were made at different compounding ratios of vinegar, sugar and salt-critical ingredients of the pickle recipe and the products were presented to an expert panel, who graded the subjects in 7 degrees for 5 items: color, flavor, hardness, taste and overall quality. As a result of sensory quality, mushroom pickles with 300g of vinegar, 150g of sugar and 60g of salt achieved the highest grade. Meanwhile, the results of Response Surface Methodology were different from the sensory quality results, showing that the optimum mixing conditions for overall organoleptic properties of mushroom pickle were 279.58g of vinegar, 179.34g of sugar and 59.09g of salt. (Ed- based on this conflict in results, I suggest that you make a final recommendation, of either the first, the second, or perhaps an intermediate, ratio)

Optimization for Roast Flavour Formation of Platycodon grandiflorum Tea (도라지차의 구수한 향미 발현 최적화)

  • 이기동;주길재;권중호
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.5
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    • pp.752-757
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    • 2000
  • Response surface methodology was used to optimized soaking and roasting conditions and monitor organoleptic properties of roasted Platycodon grandiflorum tea. In soaking and roasting processes based on the central composite design with variations in threonine/sucrose concentration for soaking of Platycodon grandiflorum, roasting temperature and roasting time, coefficients of determination ($R^2$) of the models were above 0.86(p<0.05) in organoleptic properties. The maximum conditions predicted for each corresponding organoleptic properties of roasted Platycodon grandiflorum tea were 1.64% threonine concentration, 137.83$^{\circ}C$ and 27.76 min in aroma, 1.46% threonine concentration, 136.1$0^{\circ}C$ and 25.19 min in taste, and 1.39% threonine concentration, 136.44$^{\circ}C$ and 29.05 min in overall flavour. The optimum condition ranges for organoleptic properties of roasted Platycodon grandiflorum tea were soaking in 1.40~1.64% threonine concentration, and roasting at 136.10~137.9$0^{\circ}C$ for 25.19~29.00 min.

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Optimization on Organoleptic Properties of Kochujang with Addition of Persimmon Fruits (감과실을 첨가한 고추장의 관능적 특성 최적화)

  • 이기동;정용진
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.6
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    • pp.1132-1136
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    • 1998
  • The optimum mixing conditions of kochujang(persimmon kochujang) added persimmon puree was optimized by four dimensional response surface methodology. The organoleptic color of persimmon kochujang showed the maximum score in 86.74g red pepper powder, 133.51g persimmon puree and 26.31g salt. The organoleptic aroma persimmon kochujang showed the maximum score in 83.48g red pepper powder, 135.38g persimmon puree and 24.50g salt. The organoleptic taste of persimmon ko chujang showed the maximum score in 85.09g red pepper powder, 133.61g persimmon puree and 25.57g salt. The overall palatability of persimmon kochujang showed the maximum score in 82.99g red pepper powder, 133.10g persimmon puree and 25.47g salt. The optimum mixing conditions for overall orga noleptic properties of persimmon kochujang were 83.00g red pepper powder, 133.00g persimmon puree and 25.00g salt.

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Extablishment of Optimum Recipe on Persimmon Chokochujang using Persimmon Vinegar and Kochujang (감식초 및 감고추장을 이용한 감초고추장의 최적 배합비 설정)

  • 이기동;정용진;서지형;이명희
    • Journal of the East Asian Society of Dietary Life
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    • v.8 no.3
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    • pp.309-315
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    • 1998
  • The optimum recipe of persimmon chokochujang using persimmon vinegar and kochujang was established by four-dimensional response surface methodology. The organoleptic color of persimmon chokochujang showed maximum score in 18.16g of persimmon vinegar, 5.58g of garlic and 1.62 g of sucrose. The organoleptic aroma of persimmon chokochujang showed macimum score in 18.19g of persimmon vinegar, 4.57g of garlic and 2.06g of sucrose. The organoleptic taste of persimmon chokochujang showed maximum score in 19.28g of persimmon vinegar, 4.97g of garlic and 2.34g of sucrose. The organoleptic color of persimmon chokochujang showed maximum score in 18.81g of persimmon vinegar, 4.81g of garlic and 2.65g of sucrose. Optimum mixing ranges for organoleptic properties of persimmon chokkochujang were 18.25~19.25g of persimmon vinegar, 4.60~5.00g of garlic and 2.06~2.65g of sucrose.

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Effects of Storage Temperature and Packaging Methods on the Microbiological and Organoleptic Qualities of Boiled-Dried Anchovies (저장온도 및 포장방법이 건멸치의 미생물학적 및 관능적 품질에 미치는 영향)

  • 권중호;이기동;변명우;조한옥
    • Journal of Food Hygiene and Safety
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    • v.10 no.2
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    • pp.103-109
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    • 1995
  • Microbiological and organoleptic qualities of boiled anchovies were evaluated during storage for 8 months at different temperatures and packaging methods. Microbial populations of marketing samples were 106~107 CFU/g in aerobic bacteria, 103~106 CFU/g in yeasts/molds and 103~105 CFU/g in coliforms, respectively, which were the highest in retail sample, followed by in military goods and wholesale sample. Moreover, anchovies supplied for retail sale and military goods were contaminated with sanitary indicative microbes. The samples stored at ambient condition(15~33$^{\circ}C$, RH 5$0^{\circ}C$95%) lost their marketable quaity mainly due to microbial propagation prior to 6 months, irrespective of packaging methods, corrugated-cardboard box and laminated-film(nylon 15${\mu}{\textrm}{m}$/PE 100${\mu}{\textrm}{m}$). However, cooling(5~1$0^{\circ}C$) as well as well as freezing temperatures($\leq$-18$^{\circ}C$) following laminated-film packaging were effective for keeping the organoleptic qualities of stored anchovies up to 8 months. The population of yeasts and molds was shown the quality-indicative criteria for stored anchovies and their critical levels were 5.00 log counts/g, showing a higher negative-correlationship(r=-0.901) with changes in organoleptic quality.

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Monitoring of Quality Properties with Drying of Citrus (감귤의 건조에 따른 품질특성 모니터링)

  • 이기동;윤성란
    • Korean Journal of Food Preservation
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    • v.10 no.4
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    • pp.470-475
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    • 2003
  • The response surface methodology was performed by central composite design for moisture content, titratable acidity, hunter's color value and organoleptic properties based on drying temperature and time of Citrus, to apply basic data to preparation of dried Citrus. Moisture content, b value and organoleptic color were affected by drying temperature ; That decreased with increase of drying temperature. Titratable acidity was affected by drying time. Organoleptic flavor and taste were affected by drying temperature and time. The optimum drying conditons for organoleptic taste were 67.56$^{\circ}C$ in drying temperature and 8.06 hr in drying time.

Color Changes and Optimization of Orgsnoleptic Properties of Roasted Polygonatum odoratum Tea (둥굴레의 볶음처리에 따른 차의 색도 변화와 관능적 특성의 최적화)

  • 류기철;정형욱;이기동;권중호
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.5
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    • pp.831-837
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    • 1997
  • Response surface methodology(RSM) was applied in roasting processes of Polygonatum odoratum roots in order to monitor Hunter color parameters and to optimize organoleptic properties of the tea. In roasting processing based on the central composite design with variations in roasting temperature (110~19$0^{\circ}C$) and roasting time(15~75min), coefficients of determinations($R^{2}$) of the models were above 0.9827(p<0.01) in Hunter color parameters and above 0.7748 in organoleptic properties. Hunter color L and $\Delta$E values of the powdered samples decreased with the roasting processes, whereas Hunter color a and b values increased up to around 59 min at 136$^{\circ}C$ and thereafter showed a decreased tendency. Organoleptic qualities on color, taste and aroma of Polygonatum odoratum tea were improved along with roasting processes, thereby estimating the optimum roasting conditions by RSM for the maximized qualities of organoleptic properties as a range from 127$^{\circ}C$ to 135$^{\circ}C$ and from 60min to 66 min. Hunter color a value(redness) was found to generate a similar response surface to that of organoleptic properties, showing the possibility of quality index in roasting processes of Polygonatum odoratum roots.

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Organoleptic Characteristics of Dairy Products Supplemented with Raphanus raphanistrum subsp. sativus (radish) Powder: A Preliminary Study on Efficacy against Diabetes

  • Lim, Hyun-Woo;Song, Kwang-Young;Chon, Jung-Whan;Jeong, Dongkwan;Seo, Kun-Ho
    • Journal of Dairy Science and Biotechnology
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    • v.37 no.3
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    • pp.177-186
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    • 2019
  • Raphanus raphanistrum subsp. sativus (radish) powder contains several bioactive com- pounds and is widely used in the food industry. In this study, we examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of commercially available milk, yoghurt, and kefir containing different concentrations of R. raphanistrum subsp. sativus powder. The organoleptic characteristics of commercially available milk, yoghurt, and kefir was significantly different with respect to taste, flavor, color, texture, and overall acceptability in the treated group (1%, 2%. 3%. and 4%) compared to the control (0%; p<0.05). In addition, the scores of taste, flavor, color, texture, and overall acceptability decreased in proportion to the increase in amount of radish-powder in commercially available milk, yoghurt, and kefir. When 1% R. raphanistrum subsp. sativus powder was added to commercially available milk, yoghurt, and kefir, they showed good results in organoleptic characteristics compared to the control group. Therefore, our results could be used as the basis for estimating changes in organoleptic characteristics on supplementation of various dairy products with R. raphanistrum subsp. sativus.