• Title/Summary/Keyword: textural property

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Changes of Textural and Organoleptic Properties as Influenced by Preparation Conditions of Buckwheat Mook (메밀묵의 제조조건에 따른 텍스쳐 및 관능적 특성 변화)

  • 정용진;이명희;서지형;이기동
    • Journal of the East Asian Society of Dietary Life
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    • v.8 no.2
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    • pp.155-161
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    • 1998
  • Response surface methodology (RSM) was used for optimizing preparation conditions and monitoring the quality of buckwheat mook prepared using buckwheat starch. The textures(hardness, adhesiveness, cohesiveness and gumminess) of buckwheat mook were decreased in inverse proportion to the increase of water content. the L and b values of Hunter color parameters in buckwheat mook were increased in proportion to the increase of water content. However, The a value of Hunter color parameters of buckwheat mook were decreased in inverse proportion to the increase of water content. Organoleptic properties(color, form, taste and mouth-feel) of buckwheat mook showed a maximum score in 700ml(water content), 14min(gelatinization time)

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Extracellular enzyme activities of the lactic acid bacteria isolated from kimchi (김치 유래 젖산균의 세포외 효소활성의 측정)

  • 최신양;정병문;김현정;성승희;김왕준;박완수
    • Microbiology and Biotechnology Letters
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    • v.28 no.1
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    • pp.59-61
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    • 2000
  • The various extracellular enzymes produced by lactic acid bacteria isolated from kimchi were assayed to improve the shelf-life of kimchi. Peroxidase was not detected in all tested lactic acid bacteria and small amount of ascorbic acid oxidase was detected in Pediococcus pentosaceus and Lactobacillus brevis. In case of $\alpha$-amylase, 27.8 and 20.9 unit/mg were shown in Pediococcus acidilactici and Pediococcus pentosaceus, respectively but $\beta$-amylase and protease activities were very low. The enzyme related to textural property of kimchi, pectinesterase showed low activity but polygalacturonase activity was 0.28 unit/mg in Lactobacillus homohiochii and 0.27 unit/mg in Lactobacillus plantarum.

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Effect of Astragalus membranaceus Powder on Yeast Bread Baking Quality (황기가루를 첨가한 식빵의 품질 특성)

  • Min, Sung-Hee;Lee, Bo-Ram
    • Journal of the Korean Society of Food Culture
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    • v.23 no.2
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    • pp.228-234
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    • 2008
  • In this study, Astragalus membranaceus powder was added (3, 6, 9%) during yeast bread preparation and its effect on product quality was examined. The results showed that the dough pH increased as the Astragalus membranaceus powder content increased. However, dough volume during fermentation did not differ significantly among the samples. Bread volume decreased (p<0.001) with an increasing amount of Astragalus membranaceus powder. Also, as the Astragalus membranaceus powder content increased, the Hunter’s color ‘L’ value of the crust decreased and the ‘a’ value increased, and for the crumb, the ‘L’ value decreased and the ‘a’ value increased. Textural property analysis indicated that hardness increased with an increasing amount of Astragalus membranaceus powder. However, up to the 6% level, there were no sensory attribute differences among the samples.

INTERCALATIVE NANOENCAPSULATION OF COSMETIC INGREDIENTS INTO SKIN-FRIENDLY INORGNICS

  • Y. S. Han;Lee, S. Y.;J. H. Yang;J. H. Choy
    • Proceedings of the SCSK Conference
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    • pp.568-569
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    • 2003
  • Functional cosmetic ingredients such as L-ascorbic acid, retinoic acid, indole-3-acetic acid, salicylic acid, acidic dye(indigo carmine) are intercalatively encapsulated by skin-friendly metal hydroxides and oxides matrices. Such functional organic-inorganic nanohybrids are realized via chemical coprecipitation and surface coating reactions. The hetero-structural nature of these nanohybrids, their particle morphology and textural characterizations are mainly discussed on the basis of powder X-ray diffraction, electron microscopies, and high performance liquid chromatographic analyses. The cosmetic ingredients encapsulated in inorganics show greatly improved storage stability, sustained releasing property as well as higher transdermal transfer efficiency.

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Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels

  • Choi, Yun-Sang;Park, Kwoan-Sik;Kim, Hack-Youn;Kim, Hyun-Wook;Song, Dong-Heon;Chung, Hai-Jung;Lee, Ju-Woon;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.31 no.6
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    • pp.817-826
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    • 2011
  • The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate composition, physicochemical properties, and textural properties were investigated. Makgeolli lees fiber was obtained from Makgeolli brew processing, and the by-products showed good dietary fiber. The moisture and ash contents, water holding capacity, redness, yellowness, hardness, and apparent viscosity of chicken salt-soluble meat protein heat-induced gel systems with Makgeolli lees fiber were all higher than the control without Makgeolli lees fiber. However, protein solubility and electrophoretic patterns did not differ among the control and treatments with Makgeolli lees fiber samples. The chicken salt-soluble protein heat-induced gel systems incorporating Makgeolli lees fiber had improved water holding capacity, textural properties, and viscosity due to Makgeolli lees fiber addition. These results suggest that the addition of 4.0% Makgeolli lees fiber to gel is helpful to improve the physical properties of heat-induced gels.

Effects of Pumpkin (Cucurbita maxima Duch.) Fiber on Physicochemical Properties and Sensory Characteristics of Chicken Frankfurters

  • Choi, Yun-Sang;Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Park, Jae-Hyun;Lee, Soo-Yeon;Choi, Min-Sung;Choi, Ji-Hun;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.32 no.2
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    • pp.174-183
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    • 2012
  • The effects of dietary fiber extracted from pumpkin (pumpkin fiber) on physicochemical properties, textural properties, and sensory characteristics of chicken frankfurters were investigated. Chicken frankfurter was supplemented with pumpkin fiber at levels of 0, 1, 2, 3, and 4%. Adding different levels of pumpkin fiber affected the proximate composition of the chicken frankfurters (p<0.05), except for protein content. In addition of different levels of pumpkin fiber influenced the physicochemical and textural properties of the chicken frankfurters (p<0.05). The yellowness, viscosity, and hardness were higher in chicken frankfurters samples containing pumpkin fiber than those in the control (p<0.05). The results showed that chicken frankfurter samples with higher pumpkin fiber levels had lower lightness values (p<0.05), as well as less cooking loss, emulsion stability, and lower color scores (p<0.05) compared to those control without pumpkin fiber treatment. The chicken frankfurters with 2% and 3% pumpkin fiber had higher overall acceptability than that of the control (p<0.05). The results show that adding pumpkin fiber produced acceptable chicken frankfurters and improved their quality characteristics.

Effects of Pre-rigor Salting on the Physicochemical and Textural Properties of Ground Duck Breast Muscle

  • Lee, Sang-Hun;Choi, Ji-Hun;Choi, Yun-Sang;Kim, Hack-Youn;Kim, Hyun-Wook;Park, Jae-Hyun;Song, Dong-Heon;Kim, Yong-Jae;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.32 no.6
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    • pp.756-762
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    • 2012
  • The pre-rigor salting effects on physicochemical properties of ground duck breast muscle were evaluated in this study. The pre-rigor salting treatments were prepared within 30 min after slaughter, the duck breast muscles after post mortem 48 h were used to prepare the post-rigor treatments. The pre-rigor salting treatment had significantly higher pH value than post-rigor salting treatment (p<0.001), and all pre-rigor salting treatments showed a significant higher pH value. As a result, the pre-rigor salting treatment showed increased water holding capacity and decreased cooking loss compared to those in the post-rigor salting treatment. No significant differences in redness and yellowness were observed among the treatments (p>0.05). The increased solubility of salt-soluble proteins in the pre-rigor salting treatment leads to increase the hardness, gumminess, and chewiness. Also, the pre-rigor salted duck breast muscle had similar textural properties compared to those of post-rigor duck breast muscle containing sodium tri-polyphosphate (STPP). The 2-thiobarbituric acid (TBA) values of all treatments were ranged from 0.121 to 0.177 mg/kg. The lowest TBA value was observed for post-rigor duck breast muscle containing STPP, however, pre-rigor salting did not influence lipid oxidation of ground duck breast muscle. Therefore, the pre-rigor salting method, especially a single addition of sodium chloride to pre-rigor muscle, is more efficient method for improving cooking loss.

The Textural Properties of Imitation Cheese by Response Surface Analysis (반응 표면분석에 의한 Imitation Cheese의 조직감 형성)

  • Lee, Cherl-Ho;Son, Hye-Sook
    • Korean Journal of Food Science and Technology
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    • v.17 no.5
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    • pp.361-370
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    • 1985
  • The effect of major ingradients (Water, Soybean oil, Na-caseinate, Soybean protein isolate, Corn starch. Lactic acid and disodium phosphate) on the textural properties of imitation cheese were studied by response surface methodology and evaluated by contour diagram. The hardness of imitation cheese was directly influenced by the contents of water, oil and Na-caseinate and also affected by the interactions between water and oil and corn starch and lactic acid/phosphate. The adhesiveness was strongly affected by the interactions between caseinate and lactic acid/phosphate, SPI and corn starch and corn starch and lactic acid/phosphate. The springiness was directly influenced by the contents of oil, caseinate and lactic acid/phosphate, and also affected by the interactions between SPI and lactic acid/phosphate and corn starch and lactic acid/phosphate. The melting property was strongly influenced by the contents and interactions of lactic acid/phosphate.

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Quality Characteristics of Cooked Rice with Mixed Cereals by Blending Ratio of the Cereals Frequently Consumed in Korea (섭취빈도가 높은 곡류의 혼합비율에 따른 곡류 혼합밥의 품질특성)

  • Han, Gyusang;Chung, Hae-Jung;Lee, Youngmi;Yoon, Jihyun
    • The Korean Journal of Community Living Science
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    • v.23 no.4
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    • pp.537-552
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    • 2012
  • This study was conducted to investigate the quality characteristics of cooked rice with cereals frequently consumed in Korea by blending ratio. Seven kinds of cereals, white rice, glutinous barley, brown rice, black rice, glutinous rice, glutinous foxtail millet and proso millet, were chosen for the study. According to the results from rapid viscosity analyzer, glutinous barley had the lowest pasting temperature($66.55^{\circ}C$) and black rice had the highest values in the peak(231.77 RVU), trough(162.25 RVU), final viscosity(295.81 RVU) and set back(64.05 RVU)(p<0.05). Water absorption rate by soaking time for black rice and brown rice was increased only 18.77% and 14.57%, respectively, even after 120 minutes, whereas those of other cereals were increased up to 20.28~39.32% after 50 minutes. The pasting characteristics of white rice blended with cereals tended to be lower than white rice in the peak, trough, and final viscosity. Textural property of cooked white rice blended with black rice, brown rice, and glutinous foxtail millet showed a significantly higher value for hardness than that of cooked white rice only(p<0.05). The most preferred blending ratio of the respective cereals was 25% for glutinous barley, 10% for black rice, brown rice and proso millet, and 5% for glutinous foxtail millet and glutinous rice in the sensory evaluation for overall quality, but there were no significant differences except glutinous barley, brown rice and glutinous foxtail millet.

Food Quality and Shelf-life of Korean Commercial Fried Kamaboko (시판어묵의 식품학적 품질과 저장안정성)

  • Ryu, Hong-Soo;Choi, Nam-Do;Lee, So-Yeon
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.47 no.3
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    • pp.211-219
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    • 2014
  • To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the composition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at $4{\pm}1^{\circ}C$. Among the fish meatbased surimi, vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9-73.6%). Siginificant (P<0.05) differences in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable differences in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C's fried kamaboko was 2.6 but company B's was 1.9. There was no noticeable change in thiobarbituric acid reactive substances (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.