• Title/Summary/Keyword: sensory property

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Optimization of Preparation Conditions and Analysis of Food Components for Chicken Head Soup Base (닭머리 육수 제조 조건의 최적화 및 성분 분석)

  • Choi, Sung-Eun
    • Journal of the Korean Society of Food Culture
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    • v.26 no.5
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    • pp.468-477
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    • 2011
  • Optimum preparation conditions for chicken head soup base were determined in terms of the effects of amount of chicken head and cooking time using response surface methodology based on sensory properties. Sensory properties that were evaluated were yellowness, turbidity, bloody, chicken-brothy, organ meat-like, and fat-like flavor. All values of sensory characteristics increased remarkably with an increase in the amount of chicken head and cooking time. The optimum amount of chicken head and cooking time were determined to be 1800 g and 150 minutes, respectively. Chicken head soup base had less fat, free amino acids, nucleotides, and its derivatives, but had significantly more cholesterol, sodium, and iron than whole chicken soup base. In flavor compound analysis, the amount of hexanal of the chicken head soup base, which is related to fat rancidity flavor, was 11-fold higher than that of the whole chicken soup base.

The Texture and Descriptive Sensory Characteristics of a Korean Rice Cake(Karedduk) with Added Emulsifier (유화제 첨가 떡의 텍스처와 관능적 묘사 특성)

  • Kim, Sang-Sook;Chung, Hae-Young
    • The Korean Journal of Food And Nutrition
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    • v.20 no.4
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    • pp.427-432
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    • 2007
  • The texture and descriptive sensory characteristics of a Korean rice cake(Karedduk) with added emulsifier were investigated after 2 and 24 hrs of storage at $5^{\circ}C$. The emulsifier, SP, was added at 0, 0.1, 0.5 and 1% levels to the dry rice flour. In the amylogram, the peak viscosity(P), hot paste viscosity(H) and cold paste viscosity(C) of the rice flour with added emulsifier were higher than those of the control. The texture property analysis by a Texture Analyzer revealed that the springiness, cohesiveness and adhesiveness of the Korean rice cake(Karedduk) with added emulsifier were similar to those of the control, while chewiness, gumminess and hardness were lower compared to the control. Also, the hardness by sensory characteristics was significantly different as compared to the control. Lastly, adding emulsifier to the Korean rice cake(Karedduk) was effective at retarding retrogradation.

Quality Characteristics of Yackwa Prepared by Different Amounts of Egg White (난백의 첨가수준에 따른 약과의 품질특성)

  • 윤숙자
    • Korean journal of food and cookery science
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    • v.18 no.1
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    • pp.81-86
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    • 2002
  • Yackwa was prepared by the addition of different amounts of egg white, and the samples were analyzed by texture profile analysis, Hunter's colorimetry and sensory evaluation during 5 days of storage. Tn texture profile analysis, the hardness, gumminess and chewiness of Yackwa were increased in all the samples during storage and the texture parameters were increased by increasing egg white level. No significant difference was observed in the lightness, redness and yellowness (p〉0.05), but Hunter's color values were slightly increased during storage in all the samples. In sensory evaluation, no significant difference was observed among the samples during storage except the increase of crispiness and overall acceptance by the addition of egg white. The results showed that Yackwa prepared with 10 g of egg white/(100 g of other ingredients ---약과재료 얼마당 10g 첨가인지 명확히 해야 함) had an acceptable sensory quality.

Preparation of Yogurt Added with Green Tea and Mugwort Tea and Quality Characteristics (녹차와 쑥차를 첨가한 요구르트이 제조와 품질 특성)

  • 방병호;박홍현
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.5
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    • pp.854-859
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    • 2000
  • A functional yogurt was prepared from whole milk (12%) and skim milk (2%) added with green tea and mugwort tea at 3$0^{\circ}C$ for 24 hors. The yogurt product were evaluated for acid production (pH, titratable acidity), number of viable cell, viscosity, sensory property and quality-keeping property. Addition of green tea and mugwort tea remarkably accelerated acid production of yogurt. After 24 hrs incubation, titratabel acidity of green tea and mugwort tea yogurt was 1.46% and 1.62%, respectively and was higher than that (1.30%) of yogurt made with only milk. The propagation of lactic acid bacteria was not stimulated by green tea and mugwort tea and then the number of viable cell in normal (milk) yogurt green tea yogurt and mugwort tea yogurt groups, after 24 hrs incubation, was about 7.2$\times$$10^{8}$, 7.1$\times$$10^{8}$ and 7.0$\times$$10^{8}$/mL, respectively, Viscosity of green tea yogurt was slightly lower than that of milk yogurt (1,840 cps) and viscosity of mugwort tea yogurt was slightly higher than that of mild yogurt. The overall sensory score of green tea yogurt was the best of tested yogurt. When yogurt with green tea and mugwort tea was kept at 5$^{\circ}C$ for 15 days, its quality-keeping property was relatively good.

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Evaluation for speech signal based on human sense and signal quality

  • Mekada, Yoshito;Hasegawa, Hiroshi;Kumagai, Takeshi;Kasuga, Masao
    • Proceedings of the Korean Society of Broadcast Engineers Conference
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    • 1997.06a
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    • pp.13-18
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    • 1997
  • Each reproducing speech signal has each particular signal property, because of the processing of encoding and decoding for communications through various media. In this paper, we examine the correlation between speech signal quality and sensory pleasure for the sensory improvement of that signal. In experiments, we evaluate the quality of speech signals through various media by psychological auditory test and physical features of these signals.

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The Effect of the Characteristics of Fabrics and Subjective Sensory Images on the Off-line and On-line Preferences of Women's Suit Fabrics

  • Kim, Hee-Sook;Na, Mi-Hee
    • International Journal of Human Ecology
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    • v.13 no.1
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    • pp.105-115
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    • 2012
  • This research investigated the influences of structural characteristics such as fabrics, mechanical properties, and subjective sensory images on the off-line and on-line preferences to women's spring/summer suits fabrics to extract the most effective factor towards preference as well as analyze the preferential off-line and on-line differences to predict the exact texture image on-line. Objective evaluations were done for the measurement of the mechanical properties of fabrics using Kawabata's Evaluation System and subjective evaluations were done with 109 female subjects who value the off-line and on-line sensory image of suit fabrics. For statistical analysis, factor analysis, cluster analysis, t-test, ANOVA, and regression were used. The results were as follows. The preference scores on-line were generally higher than those off-line. For the structural characteristics of fabrics, differences of thickness were observed according to preference clusters, and the preference increased as thickness was lowered off-line and on-line. For mechanical properties, WC influenced off-line and on-line preferences. Fabrics with low compression energy were preferred; however, the effect of SMD was observed off-line only. In subjective sensory images, the 'smoothness' image influenced off-line and on-line preferences the most. All sensory images influenced the off-line preferences; however, the effects of 'flexibility' and 'weight' were not shown on-line.

Sensory and Chemical Characteristics of Worts Fermented by Leuconostoc citreum and Saccharomyces cerevisiae and Consumer Acceptability with Added Flavorings

  • Shin, Jin-Yeong;Delgerzaya, Purev;Lim, Yong-Bin;Park, Jin-Byung;Kim, Kwang-Ok
    • Food Science and Biotechnology
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    • v.18 no.5
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    • pp.1109-1117
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    • 2009
  • This study was conducted to examine the chemical and sensory characteristics of fermented worts and consumer acceptability according to added flavorings. The worts were fermented by yeast (Saccharomyces cerevisiae) following fermentation by lactic acid bacteria (Leuconostoc citreum) at different aeration conditions. Chemical and sensory descriptive analyses were conducted to examine the effects of the fermentation conditions. The consumer acceptability of the worts with added flavorings was also examined. Organic acids, functional sugars, and ethanol were produced by L. citreum and S. cerevisiae, respectively. Ethanol concentrations ranged from 10 to 25 g/L depending on the fermentation conditions. The sensory characteristics of the fermented worts were clearly differentiated by the fermentation conditions. Yeast fermentation resulted in high intensities for certain sensory attributes such as 'alcohol', 'fermented barley', 'fermented white grape', and 'grassy'. Consumer acceptability changed with different levels of sugar and lemon flavoring, and the optimum levels were determined as 14.08% sugar and 0.98% lemon flavoring. Under these conditions, it was shown that a relatively acceptable fermented wort beverage containing functional materials can be produced.

Effects of Milk Products on Acid Production by Lactic Acid Bacteria in Soy Milk and Quality of Soy Yogurt (두유(豆乳)에 첨가된 유제품이 젖산균의 산생성(酸生成)과 대두요구르트의 품질에 미치는 영향)

  • Ko, Young-Tae
    • Korean Journal of Food Science and Technology
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    • v.22 no.2
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    • pp.183-191
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    • 1990
  • Soy milk prepared from soy protein concentrate was added with each of four types of milk products. Acid production and growth of five species of lactic acid bacteria(LAB) in soy milk and sensory property of soy yogurt were investigated. Acid production by LAB increased in proportion to concentration of milk products added to soy milk. Among the four milk products tested, whey powder or skim milk powder stimulated acid production by LAB more than whole milk powder or modified milk powder. Stimulating effect by whey powder on acid production by LAB was greater than other milk products at low concentration. Acid production by LAB in soy milk added with glucose or milk products significantly increased during fermentation. Sensory property of soy yogurt added with whole milk powder or skim milk powder was better than that of reference (soy yogurt added with glucose) while sensory property of soy yogurt added with whey powder or modified milk powder was Inferior to that of reference.

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Effects of Heat Treatment of Soy Milk on Acid Production by Lactic Acid Bacteria and Quality of Soy Yogurt (두유(豆乳)의 가열처리가 젖산균의 산생성(散生成)과 대두요구르트의 품질에 미치는 영향)

  • Ko, Young-Tae
    • Korean Journal of Food Science and Technology
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    • v.20 no.3
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    • pp.317-325
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    • 1988
  • The effects of various heat treatments of soy milk prepared from soy protein concentrate on growth and acid production by five species of lactic acid bacteria were investigated. Sensory property and sedimentation characteristics of soy yogurt prepared from heat-treated soy milk were also evaluated. Heat treatment of soy milk stimulated acid production by all cultures. Acid production was generally proportional to degree of heat treatment and acid production by all cultures except Streptococcus lactis was maximum in soy milk heated at $121^{\circ}C-1min$. However, viable cell count was not changed markedly by heat treatment of soy milk. Sensory property of soy yogurt beverage (SYB) prepared from soy milk heated at $95^{\circ}C-30min$ was better than that of unheated sample while sensory property of SYB prepared from soy milk heated at $121^{\circ}C-15min$ was inferior to that of unheated sample. Heat treatment of soy milk generally retarded sedimentation of curd in SYB.

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Influence of Processing on Quality of Carrot Juice (가공공정에 의한 당근쥬스의 품질변화에 관한 연구)

  • Kimjun, Hye-Young;Gerber, Leonard E.
    • Korean Journal of Food Science and Technology
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    • v.20 no.5
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    • pp.683-690
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    • 1988
  • This study was conducted to determine the organoleptic and physical properties and carotenoid of commercial canned, frozen and freshly-made carrot juice. Samples were evaluated by sensory panel and measured for viscosity and acidity. For carotene analysis, HPLC of alpha- and beta-carotene, and spectrophotometry of total carotenoid content were used. Sensory evaluation indicated that the canned sample was less acceptable, especially for flavor and texture, than other juices, while forzen juice was considered as acceptable as freshly-made carrot juice. The canned product showed about 10 times higher viscosity and lower acidity than others. Between two kinds of frozen samples, one sample was the same as freshly-made sample for all parameters while the other showed less alpha-carotene content which was 2 times higher than that of canned one. Canned sample contained 70-77% of freshly-made or frozen samples in total carotenoid and beta-carotene content and 24% of freshly-made one in alpha-carotene. These results suggest that freezing process is a good preservation method for carrot juice with respect to sensory evaluation, physical property and carotenoid content.

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