• Title, Summary, Keyword: sensory property

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The Quality Characteristics of Yackwa Prepared with Egg (전란(全卵)의 첨가수준에 따른 약과의 품질특성)

  • 윤숙자
    • Korean journal of food and cookery science
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    • v.18 no.6
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    • pp.613-618
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    • 2002
  • Yackwa was prepared with various amounts of egg and the texture profile analysis, Hunter's color measurement and sensory evaluation were performed during storage for 7 days. In the texture profile analysis, hardness, cohesiveness, springiness, gumminess and chewiness of Yackwa were increased in all samples during storage and the textural parameters were increased by increasing egg level. No significant difference was observed in the lightness, redness and yellowness (p>0.05). During storage, L and a values in all samples were increased while b value was decreased. In the results of sensory evaluation, Yackwa prepared with 10g of egg had an acceptable sensory quality.

A Study on the Development of Cooked Rice according to the Different Coating Ratio of Yacon(Polymia sonchifolia) Root and Its Antioxidant and Sensory Properties (야콘 뿌리 추출액 코팅 쌀 제조 및 항산화력과 관능적 품질 연구)

  • Lee, Ae-Rang
    • The Korean Journal of Food And Nutrition
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    • v.23 no.4
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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.

Cloning of Xenopus laevis TRPV2 by Gene Prediction

  • Lee, Jung Youn;Shim, Won Sik;Oh, Uhtaek
    • Genomics & Informatics
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    • v.3 no.1
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    • pp.24-29
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    • 2005
  • TRPV2 is a non-specific cation channel expressed in sensory neurons, and activated by noxious heat. Particularly, TRPV2 has six transmembrane domains and three ankyrin repeats. TRPV2 has been cloned from various species such as human, rat, and mouse. Oocytes of Xenopus laevis - an African clawed frog ­have been widely used for decades in characterization of various receptors and ion channels. The functional property of rat TRPV2 was also identified by this oocyte expression system. However, no TRPV2 orthologue of Xenopus laevis has been reported so far. Hence, we have focused to clone a TRPV2 orthologue of Xenopus laevis with the aid of bioinformatic tools. Because the genome sequence of Xenopus laevis is not available until now, a genome sequence of Xenopus tropicalis - a close relative species of Xenopus laevis - was used. After a number of bioinformatic searches in silico, a predicted full-length sequence of TRPV2 orthologue of Xenopus tropicalis was found. Based on this predicted sequence, various approaches such as RT-PCR and 5' -RACE technique were applied to clone a full length of Xenopus laevis TRV2. Consequently, a full-length Xenopus laevis TRPV2 was cloned from heart cDNA.

Physicochemical and Sensory Characteristics of Pickled Hen Egg and Its Calcium Content and Antioxidative Activity

  • Jang, Aera;Nam, Ki-Chang;Liu, Xian-De;Lee, Moo-Ha;Kim, Dong-Ho;Jo, Cheor-Un
    • Food Science and Biotechnology
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    • v.17 no.5
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    • pp.996-1002
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    • 2008
  • Pickled hen egg dipped in brewed apple vinegar for 7 and 14 days was prepared and changes of weight, pH, viscosity, calcium content, antioxidative effect, and sensory characteristics were determined. During a pickling, the egg weight was increased from 62.03 g at day 0 to 91.13 and 94.93 g at day 7 and 14, respectively. The pH of the egg white and yolk, initially at pH 10.24 and 6.56, was decreased, while that of the pickling solution was increased by the pickling days. Viscosity of the pickled egg white was significantly decreased with the pickling days (p<0.05). Significant antioxidative effect was found from the pickled egg mixture (egg white:yolk=1:1). Calcium content of the egg white after 7 and 14 days of the pickling was 280-300 times higher than the fresh egg white and 1.9 times higher than fresh egg yolk. Addition of plain yogurt and honey improved the sensory quality of a pickled egg and was able to mask the unpleasant sour taste. Results suggest that, in addition to the use of pickled egg by itself, egg-based foods such as mayonnaise with enforced calcium content can be developed using a pickled egg.

Textural and Sensory Properties of Pork Jerky Adjusted with Tenderizers or Humectant

  • Kim, Gap-Don;Jung, Eun-Young;Seo, Hyun-Woo;Joo, Seon-Tea;Yang, Han-Sul
    • Food Science of Animal Resources
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    • v.30 no.6
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    • pp.930-937
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    • 2010
  • This study was carried out to investigate the textural and sensory properties of pork jerky with differently added sources of tenderizer or humectant at final concentrations of 2 or 5% (v/w). Pork jerky treated with 5% glycerol, kiwi, or pineapple had lower moisture content and water activity than that of control pork jerky (p<0.05). The addition of tenderizer or humectant resulted in a lower shear force than that of control (p<0.05). The addition of 2 or 5% glycerol resulted in higher equilibrium moisture content (EMC) than other treatments, and addition of tenderizer or humectant produced a higher EMC than that of control (p<0.05). Furthermore, addition of pineapple and kiwi to the samples affected the structures of the myosin heavy chain and the actin filaments of myofibrillar protein, respectively. Trained panel sensory evaluations indicated that pineapple enhanced the flavor score, whereas tenderness score was improved by the addition of tenderizer or humectant (p<0.05).

Study on nutritional property and use potential of Gochujang using Gongju chestnuts (공주밤을 이용한 고추장의 영양 특성 및 활용 가능성)

  • Kim, Sun-Hyo
    • Journal of Nutrition and Health
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    • v.49 no.5
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    • pp.395-399
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    • 2016
  • Purpose: Gongju is a famous area for chestnuts, which contain various nutrients and phytochemicals. This study aimed to develop gochujang items using Gongju chestnuts and analyze nutritional properties for the best item by sensory evaluation in order to increase marketability of chestnut processed foods. Methods: Gochujang was prepared, and nutrient contents of gochujang were analyzed according to the methods of the food fair by Korea Food Research Institute. Three kinds of gochujang, including general (control)-, dried chestnut powder-, and chestnut syrup- were prepared. Sensory evaluation was performed on three kinds of gochujang by 45 adults, including males and females (20's~60's years of age). Results: Chestnut syrup-gochujang was evaluated as significantly higher than general- or dried chestnut powder-gochujang by sensory evaluation. Thus, nutrition facts were produced for chestnut syrup gochujang. Nutrient contents per 100 g of chestnut syrup gochujang and traditional gochujang in the literature were similar in terms of total carbohydrates and fat, whereas protein content was higher and sodium content was lower in chestnut syrup gochujang than in traditional gochujang in the literature. Conclusions: The results imply that chestnut syrup gochujang has nutritional benefits such as higher content of protein and lower content of sodium than traditional gochujang in the literature, in addition with its good taste. Therefore, chestnut syrup gochujang may have high usage potential. There is a need to improve the quality and storage of chestnut syrup gochujang through future study.

The Preparation of Yogurt from Egg White Powder and Milk Products (난백분말과 유제품을 이용한 요구르트의 제조)

  • Ko, Young-Tae
    • Korean Journal of Food Science and Technology
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    • v.29 no.3
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    • pp.546-554
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    • 1997
  • Gel-type yogurt was prepared from egg white powder (3%, w/v), glucose (2%, w/v) and four kinds of milk products (4%, w/v). The effects of milk product on acid production and growth of Lactobacillus were studied. The effects of milk product on sensory property and volatile aroma compounds were also studied. Acid production by L. acidophilus at 24 hr in samples containing milk product was significantly lower than that by L. acidophilus in milk (p<0.05). The sample containing casein produced less acid than the other samples. Number of viable cells of L. acidophilus at 24 hr in milk and samples containing milk product was $2.0{\times}10^{9}/mL$ and $5.0{\times}10^{8}{\sim}8.0{\times}10^{8}/mL$, respectively. Sensory property of the samples containing milk product was lower than that of milk yogurt (reference). However, sensory property of the sample containing casein was not significantly different from that of milk yogurt (p<0.05). The sample containing whey powder showed lower sensory score than other samples. Though the composition of volatile aroma compounds was slightly different from sample to sample, gas chromatographic analysis detected acetone, ethanol, diacetyl and acetoin in samples fermented by L. acidophilus.

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Physicochemical, Microbial, Rheological, and Sensory Properties of Yogurt Added with Yuza Pectin Extract (유자펙틴 추출물을 첨가한 요구르트의 이화학적, 미생물학적, 유변학적 및 관능적 품질 특성)

  • Yoon, Mi-Ra;Seo, Jeong-Yun;Ryu, Ga-Eun;Kim, Yeon-Ho;Seo, Moon-Cho;Chang, Yoon Hyuk
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.4
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    • pp.562-568
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    • 2016
  • This study investigated the effects of Yuza pectin extract (0, 0.1, 0.15, and 0.2%, w/v) on the physicochemical, microbial, rheological, and sensory properties of yogurt. Pectin extract was extracted from Yuza peel by using citrate after juicing the flesh. The total sugar content of Yuza pectin was 89.07%. The pH of Yuza pectin extract-added yogurt was 4.43. All Yuza pectin extract-added yogurt samples showed shear-thinning flow behaviors (n=0.33~0.44). The values for apparent viscosity ($0.34{\sim}0.47Pa{\cdot}s$), consistency index ($4.48{\sim}10.25Pa{\cdot}s^n$), yield stress (6.56~17.61 Pa), storage modulus (47.96~75.21 Pa), and loss modulus (19.79~26.06 Pa) for 0.1~0.2% (w/v) Yuza pectin extract-added yogurt were considerably higher than those of the control. These result indicated that Yuza pectin extract could enhance steady and dynamic shear rheological properties of yogurt. The sensory scores of Yuza pectin extract-added yogurt were higher than those of the control.

Protein Qualities and textural Properties of Cookies Containing Crucian Carp Extraction Residue (붕어고음 잔사분말을 첨가한 Cookies의 품질특성)

  • 김오순;황은영;이진화;류홍수
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.3
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    • pp.482-487
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    • 2001
  • To find the possibility in utilizing the fish meat processing by-products, protein nutritional quality and textural properties of crucian carp extraction residue (CCER, feeze dired) incorporated into cookies were investigated. Moisture, ash and protein contents in cookies were increased with the higher residue treatments, but lipid contents were similar within all levels (3%, 9% and 15%). Major constitutional amino acids were revealed as glutamic acid, proline, leucine and arginine, and the sum of those amino acids was about 50% of total amino acid contents. Cookies with residue (CCER) had higher (80.74~84.50%) in vitro protein digestibility than standard cookies (83.32%), while slightly lower trypsin indigestible substrate (TIS) contents were showed in CCER containing cookies than control. CCER treatments resulted the decreased protein nutritional quality in C-PER (computed protein efficiency ratio) value from 2.41 (standard) to 1.15 (cinnamon flavored. 9% CCER), and those C-PER of all cookies were lower than ANRC casein (2.50). Lipophilic browning was developed steadily till 60 days storage and a significant (p<0.05) changes of browning ws not noteed between 60 days and 90 days storage. Color of cookies, expressed as L, a and b value, was significantly (p<0.05) lightened with the increased CCER. Similar trends by treatments were noted for hardness. Cookies containing 9% CCER were similar to control regarding textual and sensory properties.

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Effects of Freeze-Drying Time on Quality of Freeze-Dried Kimchi (동결건조 시간이 동결건조김치의 품질에 미치는 영향)

  • Ko, Young-Tae;Kang, Jung-Hwa
    • Korean Journal of Food Science and Technology
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    • v.34 no.1
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    • pp.91-95
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    • 2002
  • Effects of freeze-drying time on the microbiological, sensory, and other characteristics of freeze-dried kimchi were investigated to optimize freeze-drying time for kimchi. Quality attributes of freeze-dried kimchi, including number of lactic acid bacteria (LAB), pH, sensory properties, brittleness, rehydration property, moisture content, and microstructure of Chinese cabbage were observed for 24, 48 and 72 h, respectively. Number of LAB and pH of the kimchi freeze-dried for 24 h were significantly changed in comparison with those of the kimchi not freeze-dried. However, further freeze-drying did not change markedly number of LAB and pH. Overall acceptability of the sample freeze-dried for 48 of 72 h was better than that of the sample freeze-dried for 24 h. As freeze-drying time increased, brittleness of the dried sample increased, and rehydration property was improved while dried weight and moisture content of the sample decreased. In conclusion, the sample freeze-dried for 48 h was better than the sample freeze-dried for 24 or 72 h, based on sensory properties and other characteristics.