• 제목, 요약, 키워드: textural property

검색결과 113건 처리시간 0.041초

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

  • 윤숙자
    • 한국식품조리과학회지
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    • v.18 no.6
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    • pp.613-618
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    • 2002
  • 전란(全卵)의 첨가수준을 달리하여 제조한 약과의 저장기간에 따른 기계적, 관능적 품질특성을 평가하였다. Texture profile analysis에 의한 물성특성의 경우 전란첨가량 및 저장기간에 따라 시료간에 유의적인 차이를 보였는데, 전란 첨가량 및 저장기간이 증가함에 따라 그 값이 증가하여 약과가 단단하게 경화되는 것으로 나타났다. 기계적 색도의 경우 전란첨가량에 따른 유의적인 차이를 보이지 않았으며, 저장기간이 경과함에 따라 약과의 명도 및 적색도는 증가하였고, 황색도는 감소하는 것으로 나타났다. 관능적 품질의 경우 관능검사 결과 약과의 종합적인 기호도는 10g의 전란 첨가시가 가장 선호되는 것으로 나타났으며, 30g 이상의 전란첨가는 관능적 품질을 저하시킬 수 있는 것으로 나타났다. 또한 약과에 전란첨가시 색, 외관, 맛, 풍미 등에는 큰 영향을 미치지 않는 것으로 나타났다.

탈지 유지종자와 우육단백질을 동시에 가압사출시킨 제품의 물리 및 기능적 특성 (Physical and Functional Properties of Several Extrusion-Texturized Oilseed Protein Products Containing Beef Muscle)

  • Kim, Byong-Ki
    • 한국식품영양과학회지
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    • v.22 no.3
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    • pp.328-333
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    • 1993
  • 대표적 유지종자원료인 대두, 목화씨, 땅콩, 해바라기씨 탈지박에 지방을 제거한 후 건조시킨 쇠고기를 5~20%의 첨가함량범위로 섞어 가압사출방법을 이용하여 성형시킨 제품의 기능적 성질을 포함한 물리적 특성을 조사하였다. 가압사출이 가능한 원료의 수분 및 지방함량의 범위내에서 쇠고기 단백질의 첨가량을 늘리고 또 원료를 균일하게 혼합하기 위해 쇠고기의 지방을 혼합유기용매로 추출한 후 건조시켜 원료로서 사용하는 방법을 시도하였다. 식물성 및 동물성 단백질을 동시에 가압사출시킨 제품의 팽창정도, 밀도, 조직특성, 수화능력, 색 등은 가압사출기의 작동이 원활하게 이루어지는 것으로 확인된 20%의 첨가범위 이내에서 동물성단백질의 첨가함량보다 유지종자품종에 따라 더 많은 영향을 받았다.

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두 인종간의 김치의 관능특성 차이 (Sensory Evaluation of Kimchi using Two Ethnic Groups)

  • 윤희남;엄기원
    • 한국식품과학회지
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    • v.23 no.6
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    • pp.755-758
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    • 1991
  • 김치의 관능특성을 김치의 제조 공정조건과 인종간의 차이 관점에서 평가하고, 관능특성간의 상관관계를 설정하였다. 신 맛, 얼얼한 맛, 바삭바삭한 특성에서는 미국인의 관능치가 한국인보다 높았으며, 단 맛에서는 반대의 결과를 나타내었고 짠 맛, 견고성, 질긴 면에서는 두 인종간에 차이가 없었다. 김치 제조시 소금물의 농도가 김치의 짠 맛에 영향을 주며, 10, 15, 20%의 소금물을 사용했을 때 짠 맛의 평균값은 4.5, 5.8, 7.1로 증가하였다. 질긴 정도의 관능치는 3일 숙성이 5.7 이었으며, 10일 숙성 후에는 4.5로 감소하였다. 김치의 관능특성 중 맛 특성과 조직감 특성간에는 어떠한 상관관계도 존재하지 않았다.

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야콘 뿌리 추출액 코팅 쌀 제조 및 항산화력과 관능적 품질 연구 (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)

  • 이애랑
    • 한국식품영양학회지
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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.

저지방 프레스햄의 제조와 품질특성에 관한 연구 (Studies on Preparation of Low-Fat Press Ham and Its Quality Properties during Storage)

  • 정인범;정인철;문윤희
    • 한국식품영양학회지
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    • v.11 no.5
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    • pp.475-481
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    • 1998
  • This study was conducted to investigate the possibility for low fat press ham which was made without fat added. Four kinds of press ham were prepared ; Apork 70%, fat 0% ; low fat press ham), B(pork 60%, fat 10%), C(pork 55%, fat 15%) and D(pork 50%, fat 20%). The press ham samples were stored at 4$\pm$2$^{\circ}C$. The physic chemical properties of press hams were analyzed during storage 60 days at 4$^{\circ}C$. The contents of moisture(71.3%) and crude protein (23.4%) of low press ham were higher than those of other products, and crude fat content (2.8%) was remarkably lower(p<0.5). The water holding capacity of press ham was higher than other products. Hunter's L(61.6) and b-value(5.9) of low fat press ham were lower than other products, but a-value(11.7) was higher. Hardness (70.2 dyne/cm), springiness(85%), chewiness(0.49kg), gumminess (2.0kg) and brittleness (0.7kg) of low fat press ham were higher than those of other products, but cohesiveness was lower than D product. Aroma and texture of low fat press ham were inferior to other, but taste and palatability of that were superor.

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직물표면과 평판과의 접촉면에 대한 Fractal 차원 (Fractal Dimension of Contact Points between Fabric and Flat Surfaces)

  • 이현영;홍경희
    • 한국섬유공학회지
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    • v.35 no.5
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    • pp.294-300
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    • 1998
  • Quantification of the nature of contact points between fabric surfaces and a flat plate was attempted using an image processing system. In order to make visible images of the contact points, we used flat slide glasses covered with soot from isopropyl alcohol. Black soots transferred to the fabric from the slide were regarded as contact points. And these black points were analyzed in terms of total contact area, average size of contact points, average axis ratio and roundness of contact points etc. Fractal dimension was also determined to describe the distribution and complexity of contact points by applying box counting method. Experimental variables of fabrics include fiber type (cotton, polyester, cotton/polyester 35/65), weave type (plain polyester, crepe polyester) and surface treatment type (peach-skin finish, general finish). As results, cotton fabrics demonstrated the least total contact area, smallest average radius of contact point. Fractal dimension of cotton fabrics was about unity, whereas that of polyester was about 2. It was indicated that fractal geometry was applicable to the study of contact points between fabric and plate. In addition, it seemed that the fractal dimension of contact points would be a good surface property related physical parameters which closely related to subjective textural evaluation under the warm environment.

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Comparison of Physicochemical Properties of Korean and Australian Wheat Flours Used to Make Korean Salted Noodles

  • Kim, In-Sook;Binns, Colin;Yun, Hon;Quail, Ken;Lee, Chi-Ho
    • Food Science and Biotechnology
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    • v.16 no.2
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    • pp.275-280
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    • 2007
  • The effect of using Korean wheat flour versus Australian wheat flour on noodle quality as a result of differing physical and chemical properties of the flours was investigated. The results provided appropriate technical information for selection of wheat varieties to produce high quality Korean salted noodles. Noodle quality was quantified based on measurement of the appearance and texture of noodles. When consumer preference tests were conducted, a firmer and more elastic texture was preferred for Korean white salted noodles, however, when appearance was included in the consumer tests, noodles made with Australian wheat were favored over Korean wheats. Korean flour was found to produce firmer and more elastic noodles, whereas Australian flour produced brighter, creamier colored noodles. In flour quality tests, Korean flours were found to have a higher setback viscosity and lower swelling power than Australian flour. Additionally, Korean flours had higher water absorption values. Protein content of flour was an important parameter affecting the firmness of Korean noodles, whereas setback viscosity and swelling power were the major determinants of elasticity. Overall, the important parameters for determination of the quality of Korean salted noodles were high setback viscosity, low swelling power, and high protein content.

복숭아 첨가 막편의 저장성 및 노화 특성 (Storage Characteristics and Retrogradation Property of Makphyun Containing Peach)

  • 김현정;심은경;김미리
    • 한국식품조리과학회지
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    • v.30 no.5
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    • pp.531-539
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    • 2014
  • The purpose of this study was to determine the storage characteristics of Makphyun, a kind of rice cake, containing peach and Makgeolli. The effect of peach paste (0, 5, 10 or 20%) on the storage qualities of Makphyun was evaluated during storage at $20{\pm}2^{\circ}C$ for 3 days. As the amount of peach paste increased, the loss of water in peach Makphyun decreased during storage. The sugar concentration ($^{\circ}Brix$) increased with the amount of peach paste. Textural properties by TPA showed that the hardness of Makphyun containing 20% peach paste was the lowest among the treated samples. However, the hardness of all Makphyuns increased during storage, regardless of the amount of peach paste. In accordance with texture results, DSC (Differential Scanning Calorimetry) showed that the enthalpy of Makphyun with 20% peach addition was the lowest, demonstrating the delaying effect of peach paste on the retrogradation of rice cake. From these results, it was determined that the addition of peach to Makphyn extends shelf-life by delaying retrogradation.

반응표면분석법을 이용한 백숙용 토종닭 실용계의 가공조건 최적화 (Optimization of process condition of boiled Korean native chicken by response surface methodology)

  • 김현주;윤혜정;이준헌;허강녕;강보석;조철훈
    • 농업과학연구
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    • v.39 no.2
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    • pp.195-202
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    • 2012
  • This study was examined the optimization of processing conditions for taste-assurance factors of boiled Korean native chicken (KNC) through response surface methodology. The effects of two independent variables, including heating time ($X_1$) and water volume ($X_2$), were investigated using central composite design. Hypoxanthine content, lipid oxidation, texture, and sensory results were chosen as dependent variable. Results showed high reliability on hypoxanthine and texture property in leg meat (not breast meat) of boiled KNC. Statistical modeling revealed that 3.5 folds of added water (v/w) based on chicken weight and 73.5 min of cooking time was the optimum for producing characteristic taste and textural properties from the leg meat of KNC.

산지가공 오디음료의 이화학적 특성 및 관능평가 (Physiochemical Characteristics and Sensory Evaluation of Mulberry Fruit Beverages for Rural Food Process)

  • 양향숙;노정옥
    • 동아시아식생활학회지
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    • v.22 no.2
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    • pp.246-254
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    • 2012
  • The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.