• Title, Summary, Keyword: physicochemical characteristics

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The Study of Acceptance and Physicochemical Characteristics of Beef Consomme by Boiling Time (가열시간에 따른 Beef Consomme의 기호도 및 이화학적 특성에 관한 연구)

  • 김용식;장명숙
    • Korean journal of food and cookery science
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    • v.19 no.3
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    • pp.271-279
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    • 2003
  • This study was conducted to investigate the sensory and physicochemical properties of beef consomme made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color, smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (a), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine, glutamic acid, arginine and leucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing, boiling time. The results showed the consomme made by boiling for 3hrs was superior in both its sensory and physicochemical qualities.

Physicochemical Characteristics and Storage Stabilities of Sauces with added Yuza(Citrus Junos) Juice (유자액을 이용한 소스의 이화학적 특성 및 저장성)

  • 유경미;서우영;서한석;김완수;박재복;황인경
    • Korean journal of food and cookery science
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    • v.20 no.4
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    • pp.403-408
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    • 2004
  • The purposes of this study were to investigate the physicochemical characteristics and storage stabilities of various sauces with added Yuza(Citrus Junos). Yuza consisted of three parts: peeled (46.17%), fleshed (43.74%) and seeded (10.09%). Yuza juice revealed 11.33% extraction yield, pH 2.85, 4.18% total acidity, 11 $^{\circ}$Brix, 1.16% transmittance and 2.63 $^{\circ}$Brix/acid ratio. Five kinds of sauces with added Yuza juice were Yuza red pepper paste sauce, Yuza soybean sauce for meat, Shabu shabu Yuza sauce, Korean Yuza vegetable sauce and Japanese Yuza soybean sauce. These sauces showed slight changes in pH, total acidity, total bacterial counts and overall sensory characteristics during storage period (60 days). In conclusion, Yuza juice could be applied to various sauces, which remained usable for 60 days.

Physicochemical and sensory characteristics of orange juice added with various levels of mannitol (Mannitol 첨가에 따른 오렌지 주스의 이화학적, 관능적 특성 변화)

  • L. Kim, Hye-Young;Park, Chun-Wuk
    • Journal of the Korean Society of Food Culture
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    • v.15 no.3
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    • pp.195-199
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    • 2000
  • Varied levels of mannitol at 0%, 3%, 6% and 9% were added to the commercial orange juice and physicochemical and sensory characteristics of the juice were investigated. Refractive index of control had $11.3^{\circ}Bx$ and the index was significantly increased to that of the $18.4^{\circ}Bx$ as the addition was increased to the 9% level(p<0.05). The values of pH and the acidity did not show significant differences among varied levels of mannitol added samples. However, sensory characteristics of aroma and sweet flavor were significantly increased as the addition levels were increased showing the values of aroma, from 7.5 to 11.3, and those of sweet flavor from 5.0 to 11.9, respectively (p<0.05). The 9% added level sample had significantly the lowest sour and astringent flavor values of 4.0 and 2.3, respectively.

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Effect of Gamma-Irradiated Red Pepper Powder on Physicochemical Properties of Kakdugi, a Korean Traditional Radish Kimchi

  • Lee, Jeung-Hee;Sung, Tae-Hwa;Kim, Mee-Ree
    • Preventive Nutrition and Food Science
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    • v.10 no.1
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    • pp.22-28
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    • 2005
  • Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5℃. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.

Characteristics of Physicochemical Factors of Inchon Dock Ecosystem, Korea (인천항 선거내 해양환경의 이화학적 특성)

  • 유종수;이인규;이진환
    • The Korean Journal of Ecology
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    • v.20 no.1
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    • pp.61-68
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    • 1997
  • Due to its lack of wave action and tide ecosystem in Inchon dock lacks in marine characteristics. Structural condition in the dock is artificially similar to that of lake. The purposes of this study was to clarify the water quality, to provide the basic physicochemical data and tl resolve the causation of ?미 blooming. Samples were obtained monthly from four stations in Inchon dock during January to December, 1991. Water temperature ranged from $2.7^{\circ}C$ to $27.6^{\circ}C$ under the strong influence of air temperature. Salinity varied between 24.7%-30.4% thus being influenced by freshwater discharged from a spring. Dissolved oxygen was concentrated from 0.1-13.92 mg/l and suspended solids were 6.9-231.0 mg/l. The physicochemical factors were similar to those investigated 10 years ago. However, increased concentration of nitrogenous nutrients initiated ?미 blooming and its process was accelerated to reach eutrophication. Algal blooming was proceeded in March and August.

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Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle Powder

  • Lee, Jun Ho
    • Preventive Nutrition and Food Science
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    • v.20 no.2
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    • pp.148-152
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    • 2015
  • To develop functionally and nutritionally improved whole soybean curd (WSC), the effects of partial (0~4%) replacement with pine needle powder (PNP) on the quality characteristics of WSC were investigated. The moisture content and pH ranged from 76.96~77.80% (wet basis) and 6.69~6.74, respectively, with no considerable differences. Lightness significantly decreased with higher PNP content in the formulation (P<0.05), as indicated by visual observation that the color of WSC became darker. Redness and yellowness also significantly decreased (P<0.05). The texture profile analysis indicated that WSC containing PNP was softer and less cohesive than control WSC. 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical scavenging activities significantly increased (P<0.05) with higher substitution of PNP, and they were well correlated. Results from the consumer test revealed that WSC with 1% PLP received the most favorable acceptance scores for sensory attributes, including overall acceptability. The present study indicated that the characteristics of PNP may play a role in improving WSC quality in terms of physicochemical, sensorial, and antioxidant characteristics.

Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder

  • Lee, Jun Ho
    • Preventive Nutrition and Food Science
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    • v.20 no.3
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    • pp.204-209
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    • 2015
  • To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (P<0.05). Baking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, $L^*$-and $b^*$-values significantly decreased while $a^*$-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.

Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps

  • Kang, Ok-Ju
    • Preventive Nutrition and Food Science
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    • v.21 no.4
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    • pp.348-354
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    • 2016
  • This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The total mineral and the free sugar contents were significantly higher than that of the BG2 and BG4 samples, respectively. The free sugar content increased by 16-fold in the BG cloves compared with that of FG, while the amino acid content increased during the first stage of thermal processing, and subsequently decreased. The thiosulfinate content in all samples decreased to during thermal processing. The pyruvic acid content initially increased and then decreased during thermal processing. These results contribute to our understanding of the role of thermal processing in the quality formation of BG.

Physicochemical Characteristics of Commercial Spinach Produced in Autumn (가을철 시판 시금치의 이화학적 특성)

  • Lee Mi-Hee;Han Jae-Sook;Kozukue Nobuyuki;Minamide Takahisa
    • Journal of the East Asian Society of Dietary Life
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    • v.15 no.3
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    • pp.306-314
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    • 2005
  • This study was carried out to examine physicochemical characteristics of three kinds of commercial spinach produced from three areas(Gyeongbuk Yeongdeok Younghea, Gyeongnam Tongyeong Yongnam, Gyeongnam Tongyeong Gwangdo) in autumn of 2004. The length, weight, moisture, minerals, oxalic acid, chlorophyll, vitamin C, and Hunter's color values of spinach leaves and stem; were determined. Mg, Ca, Na, K, chlorophyll, and vitamin C contents of leaves were higher than those of stems. On the other hand, stem; showed higher contents in Fe, P and oxalic acid Moisture, Mg, Na, Fe, chlorophyll, and vitamin C contents in the spinach leaves from Gwangdo were higher than those from Yongnam and Younghea, but oxalic acid lower a little.

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Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti - III. Study on the Physicochemical and Sensory Characteristics of Glutinous Chinese millet Noti - (노티의 재료에 따른 이화학적, 관능적 및 기계적 특성 연구 -제 3 보: 찰기장 노티의 이화학적, 관능적 및 기계적 특성 연구-)

  • 임희정;염초애
    • Korean journal of food and cookery science
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    • v.12 no.3
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    • pp.320-330
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    • 1996
  • This study was undertaken to investigate the effect of cereals on the physicochemical and ,sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Chinese millet flour. Acid value was not increased abruptly. TBA value was maintained, reducing sugar content was increased, and the average value of gelatinization degree was increased as compared with the first day that glutinous Chinese millet Noti was made during 90 day storage. Through sensory evalution, flavor, consistency(the inner part), and moistness were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Chinese millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

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