• 제목, 요약, 키워드: textural property

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첨가물질에 따른 옥수수와 녹두전분겔의 관능적 기계적 특성 (Sensory and Instrumental Characteristics of Corn and Mung bean Starch Gels with Additives)

  • 이상금;신말식
    • 한국식품조리과학회지
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    • v.12 no.2
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    • pp.193-199
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    • 1996
  • 첨가물질이 무처리 그리고 탈지옥수수와 녹두전분겔의 텍스쳐 특성에 미치는 영향을 알아 보기 위하여 실온에서 24시간과 72시간 저장하면서 관능적 기계적 특성을 조사하였다. 슈크로오스 지방산 에스테르, 셀룰로오스 유도체와 식용유를 전분량에 대해 0.5%첨가한 전분겔의 종합적인 맛은 24시간 저장한 전분겔의 경우에 응집성, 휘어짐성에서 높은 정의 상관관계를 보였고 72시간 저장한 전분겔에서는 탄성 , 응집성 ,색깔, 부드러움성 , 휘어짐성 , 견고성 , 투명도에서 정의상관관계를 보였다. 첨가물질의 유무에 관계없이 탈지에 의한 옥수수전분 겔의 물성적 특성이 크게 증가되었으며 첨가물질의 물성적 특성에 대한 영향은 모든 전분겔에서 낮게 나타났다. 종합적인 맛은 첨가물질을 넣은 전분겔이 다소 낮았고 24시간 저장한 전분겔은 응집성에서 72시간 저장한 전분겔은 탄성에서 가장 높은 상관관계를 보였다. 기계적 검사에 의한 텍스쳐 특성치도 관능검사 결과와 비슷한 경향을 보여 첨가물질의 종류에 따른 유의적인 차이는 보이지 않았다.

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모시대 분말을 첨가한 설기떡의 품질 특성 (Quality Characteristics of Sulgidduk with Adenophora remotiflora Powder)

  • 정정숙;신승미;김애정
    • 한국식품영양학회지
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    • v.23 no.2
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    • pp.147-153
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    • 2010
  • Sulgidduk samples containing 1, 2, and 4% Adenophora remotiflora powder and a control were examined for moisture content, gelatinization property, color, textural characteristics, and sensory qualities to determine the optimal ratio of Adenophora remotiflora powder in the formulation. The highest viscosity, lowest viscosity, final viscosity, setback and breakdown decreased as the contents of Adenophora remotiflora powder increased in the gelatinization property of flour blends of rice cake made with Adenophora remotiflora powder. The water content of rice cake with Adenophora remotiflora powder was 40.54~41.30% and there was no significant difference between samples with Adenophora remotiflora powder. L values indicating brightness were highest in the control group and all of the a values displayed green color indicating that they were negative. The b values were lowest in the control group and the values increased as the level of Adenophora remotiflora powder increased. Evaluation of the mechanical characteristics of rice cake with Adenophora remotiflora powder, hardness, cohesion, adhesion and chewiness were all higher in the control group and as its contents were rich, such properties were reduced. In addition, there was no significant difference between adhesion and chewiness. Adhesion and elasticity were low in the control group and as its contents were rich, such properties increased. The results of the sensory test revealed that the, control group containing 1% Adenophora remotiflora powder had the highest color, flavor, taste and overall preference.

Effects of Different Rootstocks on Fruit Quality of Grafted Pepper (Capsicum annuum L.)

  • Jang, Yoonah;Moon, Ji-Hye;Lee, Ji-Weon;Lee, Sang Gyu;Kim, Seung Yu;Chun, Changhoo
    • 원예과학기술지
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    • v.31 no.6
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    • pp.687-699
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    • 2013
  • This study was conducted to examine the effect of grafted peppers (Capsicum annuum) on different rootstocks on fruit quality. Three pepper cultivars, 'Nokkwang', 'Saengsaeng Matkkwari', and 'Shinhong' were grafted onto five commercial rootstocks that are known to be resistant to Phytophtora blight. Non-grafted or auto-grafted peppers were used as controls. Grafted plants were grown during two consecutive harvest periods by semi-forcing culture (April to August) and retarding culture (September to March the subsequent year). Full size green fruits were harvested and weighed weekly from June to August (Semi-forcing culture) and from December to March of the subsequent year (Retarding culture). The fruit size, weight, flesh thickness, and firmness were measured every month. Total marketable yield was not significantly influenced by either auto-graft of 'Nokkwang', 'Saengsaeng Matkkwari', and 'Shinhong' of pepper or grafted with the five commercial rootsctocks. By contrast, grafting influenced the apparent fruit quality of peppers. Fruit characteristics differed depending on the rootstock cultivars. However, the fruit characteristics of rootstock did not affect the fruit characteristics of scion grafted onto that rootstock. Fruit characteristics in each treatment differed among harvest time (first, second, and third harvest). Fruit quality parameters were also different as affected by the harvest period. In conclusion, apparent quality and textural property of pepper fruits were influenced by not only grafting with different rootstocks but also by the harvest period and harvest time. Accordingly, rootstock/scion combination, the scion variety and the harvest period must be carefully chosen to get the desired optimal fruit quality.

Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel

  • Rajkumar, V.;Verma, Arun K.;Patra, G.;Pradhan, S.;Biswas, S.;Chauhan, P.;Das, Arun K.
    • 아세아태평양축산학회지
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    • v.29 no.5
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    • pp.702-708
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    • 2016
  • Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.

농장 사육 꿩고기의 육질 및 가공제품의 물성과 관능특성 (Meat Quality, Textural and Sensory Properties of Farm-Grown Pheasant Meat and Processed Products)

  • 오홍록;유익종;최성희
    • 한국축산식품학회지
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    • v.24 no.1
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    • pp.73-79
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    • 2004
  • 농장사육 꿩고기의 식품적 기능성과 꿩고기 가공제품의 물성 및 관능적 특성을 측정한 결과를 요약하면 다음과 같다. 꿩고기는 고단백 저지방의 구성을 보였으며, 가슴 부위는 다리 부위에 비해 고단백, 저수분의 경향을 보였다. 꿩고기는 수분/단백질의 수치가 2.82∼3.40 정도로 비교적 낮은 값을 보여, 꿩고기는 가공특성이 우수한 것으로 생각되었고, 꿩고기의 보수성과 근원섬유 단백질의 추출율은 높았으며, 연령별$.$부위별로 차이가 인정되었다(p<0.05). 꿩고기의 육색을 측정한 결과 연령과 성별 차이는 없었으나, 부위별로는 차이를 보여 가슴 부위가 다리 부위에 비하여 L*값과 b* 값이 큰 반면 a* 값이 낮았다. 꿩고기 생육의 전단력을 측정한 결과 성별에 관계없이 6월령이 17월령에 비해 대체로 낮은 수치를 보였고, 부위별 전단력은 다리근육이 가슴근육에 비해 전단력이 높은 것으로 나타났다. 고기 가공품에 대한 관능검사 및 물성검사의 결과에서는 꿩고기로 제조된 프레스 햄과 소시지가 시판 돈육햄 및 닭고기 소시지에 뒤지지 않는 양호한 품질을 나타내었다.

Quality Characteristics of Chicken Emulsion Sausages with Different Levels of Makgeolli Lees Fiber

  • Park, Kwoan-Sik;Choi, Yun-Sang;Kim, Hack-Youn;Kim, Hyun-Wook;Song, Dong-Heon;Hwang, Ko-Eun;Choi, Seul-Gi;Kim, Cheon-Jei
    • 한국축산식품학회지
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    • v.32 no.1
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    • pp.54-61
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    • 2012
  • Makgeolli lees is a by-product of the makgeolli brew processing. Makgeolli lees contains high levels of fibers, which can be separated and used to develop foods rich in dietary fibers. The purpose of this study was to determine the effect of makgeolli fibers (0-4%) on proximate composition, caloric content, pH, color, cooking yield, textural profile, and sensory characteristics of chicken-emulsion sausages. The moisture content of 1, 2, and 3% makgeolli lees fiber-amended product was higher than the control, while that of the 4% product was not. Total calorie estimates of makgeolli lees fiber-amended sausages were lower than the control, except for in the case of the 4% treatment. Moreover, chicken sausages supplemented with makgeolli lees fiber had higher cooking yields and improved textural properties. Chicken emulsion sausages prepared with makgeolli lees fiber had improved overall acceptability, and the best results of sensory characteristics were obtained for the emulsion sausages containing 2% makgeolli lees fiber.

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
    • 한국축산식품학회지
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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).

연질현미의 이화학적 및 취반 특성 (Physicochemical and Cooking Characteristics of Non-waxy Soft Brown Rice)

  • 박지혜;신말식
    • 한국식품조리과학회지
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    • v.32 no.5
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    • pp.531-540
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    • 2016
  • Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.

Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System

  • Lee, Sol Hee;Choe, Juhui;Kim, Jong-Chan;Kim, Hack Youn
    • 한국축산식품학회지
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    • v.40 no.3
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    • pp.377-387
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    • 2020
  • The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%). There was no difference in pH values and fat loss from emulsion stability between the two treatments. In general, with an increase in the amount of seawater, the water holding capacity (cooking yield and water loss), protein solubility (total and myofibrillar protein), and viscosity were increased. The addition of 20% seawater induced greater (p<0.05) water holding capacity, protein solubility, and viscosity compared to the control sample treated with salt, which was accompanied by an increase in the level of myosin heavy chain protein of samples with 10% and 20% seawater. Furthermore, addition of at least 15% seawater increased all of the main textural properties except for cohesiveness along with the moisture of sausage, whereas the fat and protein contents were decreased. Based on these results, the addition of ≥15% seawater to chicken breast sausage can induce equivalent or enhanced technological properties to those induced with salt, including water holding capacity, protein solubility, viscosity, and textural properties.

Physicochemical and textural properties of germinated brown rice according to rice varieties

  • Oh, Sea-Kwan;Cho, Dong-Hwa;Park, Hye-Young;Lee, Seuk-Ki;Choi, Hye-Sun;Park, Jiyoung
    • 한국작물학회:학술대회논문집
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    • pp.269-269
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    • 2017
  • Germination is one of the techniques used to enhance the texture properties and nutritional value of the brown rice (BR). Therefore, germinated BR (GBR) has received significant attention during the last decade. Physicochemical and cooking properties of brown rice were examined before and after germination. Germination raised the cooking properties, such as water absorption, expanded volume and soluble solid of cooked BR (brown rice). The texture, measured using tensipresser, was significantly improved by germination. The hardness of cooked BR was decreased by germination, but the GBR was sticker. In RVA, all viscosity value (peak viscosity, break down, set back, and final viscosity) of germinated rice flour was also reduced while gelatinization temperature did not change. Amylose content and amylopectin chain length distribution of BR starch were slightly changed by germination. Overall results revealed that germination was an effective tool to improve texture and cooking properties of BR.

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