• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.2
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• pp.154-162
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• 2006

Cheese analogs using lipoxygenase-defected soymilk and ${\alpha}$-chymotrypsin modified soy protein isolate (SPI) were prepared. Color, textural properties, sensory attributes and melting spreadability of cheese analogs were evaluated and compared with mozzarella cheese, and relationships between textural properties, sensory attributes and melting spreadability of cheese analogs were analyzed. Off-flavors were not mostly discriminated. Cheese analogs containing 10% SPI untreated and containing 6% and 8% SPI treated by ${\alpha}$-chymotrypsin in ${\Delta}E$ value of color were the most similar to mozzarella cheese. Quality characteristics and melting spreadability of cheese analogs were highly affected and improved by ${\alpha}$-chymotrypsin modification. Sensory attributes and melting spreadability of cheese analogs containing 6% SPI treated by ${\alpha}$-chymotrypsin were the most similar to mozzarella cheese, while in textural properties, cheese analogs containing 10% SPI were the most similar with mozzarella cheese. Hardness in sensory attributes was highly positively correlated with hardness (r>0.65), adhesiveness (r>0.56), chewiness (r>0.77) and gumminess (r>0.76) in textural properties, while it was highly negatively correlated with melting spreadability (r>-0.68).

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.538-542
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• 2004

Comminuted sausages with reduced fat (25-0%) and increased moisture (19-44%) combinations were manufactured, and their chemical composition, and physico-chemical, textural and sensory properties were determined for the selection of the most palatable sausage treatment. The moisture and fat contents of the comminuted sausages varied from 55-79% and 26.4-2.14%, respectively, whereas, the protein content was relatively constant at 13.5-14.5%. Expressible moisture (EM, %) decreased with increased fat addition, and the high-fat control sausage (~25% fat) had lower EM than those with lower than 15% fat addition. Increased fat level also increased Hunter L values (lightness) of sausage samples taken from the core, and differences in lightness were observed between 15 and 25% fat level at the initial mixture. Sausages without fat addition had different textural characteristics from high-fat control sausages in most texture profile analysis (TPA) values. However, no differences in TPA values were observed among treatments with added fat (<25%) in the formulation. Results of the sensory evaluation showed that the most appropriate fat content of comminuted sausages to have better sensory properties ranged from 15-20% of added fat at the initial mixture. These results also indicated that decreased fat and increased moisture contents produce sausages with higher EM and lower lightness. Comminuted sausages without fat addition had different textural characteristics from the high-fat control.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.46-59
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• 2003

Backsulgi were prepared with the addition of nutriprotein powder at 0%, 2%, 4%, 6%, 8%, and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textural characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. In the sensory evaluation, Backsulgi with 4% nutriprotein powder showed the highest score in overall quality. In the measurement of color changes, L value (lightness) was decreased, but a value (redness) and b value (yellowness) increased as the addition of nutriprotein powder increased. In textural characteristics, the hardness, gumminess and cohesiveness of Backsulgi were decreased by the increase of nutriprotein powder. The hardness and gumminess were increased as the storage time increased.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.83-91
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• 1995

For the accurate interpretation and objective measurement of textural characteristics of fermented vegetables, first of all, the studies on the microstructure and chemical compositions of vegetable cell, and the changes in the textural properties of vegetables during salting, blanching and fermentation should be carried out. And the mechanical textural parameters were needed to compare with and analyze in relation to the sensory parameters. In this review, the thypical force-distance curves of fermented vegetables were obtained from the compression, cutting and puncture test. And it was showed that the compression force was a more effective textural parameter to express the hardness of fermented vegetables, and the sensory chewiness and toughness were related to the changes in cutting force. In the puncture test, the puncture force was related to the hardness and varied with the size and form of puncture probe; the changes in puncture force by small probe could express the decrease in hardness and crispness, whereas those by large probe could represent the changes in toughness. And the brittleness and crispness could be measured by the break point and the numbers of peak obtained from the force-distance curves.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.315-321
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• 1992

This investigation was undertaken for me purpose of studying me sensory and textural properties of Julpyun (Korean traditional rice cake) made by various soaking time (1, 4, 6, 8, and 12 hours) of rice during storage at room temperature. The storage periods were 2, 4, 6, and 10 hours. Sensory evaluation was done by a panel of 12 judges majoring in food and nutrition. The luation was repeated 3 times. Objective evaluation was done by rheometer and color difference meter. As a result of me sensory evaluation for Julpyun made by various soaking time and storage periods, mere were significant differences (p<0.001) in most of characteristics between soaking time and storage periods. Julpyun made by soaking time for 12 hours showed the most favorite tendency during storage periods. The result of textural properties measured by rheometer showed similar trend to those of sensory evaluation. By me color difference meter, L (lightness) value were increased by increasing the soaking time. There were significant differences (p<0.001) between me samples.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.661-669
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• 2002

The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulei were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.593-602
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Gamjeobyung containing different ratios of ingredients such as heated potato flour(30%, 40%, 50%), potato starch(30%, 40%), sugar, honey, and water by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Gamjeobyung containing 30% heated potato flour, and potato starch had higher scores in overall acceptability, color, flavor, grain, moistness, chewiness and sweetness preferance. In the textural analysis of Gamjeobyung, the cohesivenss, springiness, adhesiveness were the highest in the samples with 30% potato starch, and the chewiness, gumminess, and hardness were the highest in the 40% added samples. The hunter's color L value and b-value of Gamjeobyung was decreased and a-value was increased of potato starch. The moisture content of Gamjeobyung was higher in the samples with heated potato flour than the samples with potato starch.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.181-187
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• 2003

The objective of this study was to investigate by a sensory evaluation and mechanical examination the sensory and quality characteristics of wageobyune containing different ratios of ingredients such as lettuce (50%, 60% and 70%), sugar and water. The results of the sensory evaluation showed that wageobyung containing 50% lettuce had higher scores in the overall acceptability, color, flavor and chewiness preference. In the textural analysis of wageobyung, the springiness, cohesiveness and hardness were the highest and the chewiness, gumminess and adhesiveness were the highest in the 70% added samples. Increasing the lettuce content decreased the hunter's color L-value of wageobyung. The redness and yellowness of wageobyung were increased as more lettuce was added. The moisture content of wageobyung was higher in the samples containing 70% lettuce than those containing 50%.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.523-532
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• 2001

The Purpose of this study was to investigate the sensory and mechanical characteristics of Chicksulgi by adding arrowroot flour In the sensory evaluation of Chicksulgi, the acceptance for the color, flavor and overall quality was the best when 5% arrowroot flour was added. As a result of textural analysis, the springness, chewiness, gumminess, and hardness of Chicksulgi were decreased with the increase of added arrowroot flour. The more arrowroot flour was added, the redness and yellowness of Chicksulgi were increased. The moisture content of 5% arrowroot flour-added Chicksulgi was higher than that of 15% arrowroot flour.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.372-380
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• 2002

The objective of this study was to invesitigate the sensory and quality characteristics of Chicksulgi containing different ratios of ingredients such as arrowroot starch (10%, 20%, and 30%), sugar, honey, oligo-saccharide and water, by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Chicksulgi containing 10% arrowroot starch had higher scores in overall acceptability, color and flavor preference. In the textural analysis of Chicksulgi, the springiness, cohesiveness, adhesiveness were the highest in the samples with 10% arrowroot starch, and the chewiness, gumminess, and hardness were the highest in the 30%-added samples. The hunter's color L value of Chicksulgi was decreased by the increase of arrowroot starch. The more arrowroot starch was added, the redness of Chicksulgi were increased, and yellowness of Chicksulgi were decreased. The moisture content of Chicksulgi was higher in the samples with 10% arrowroot starch than those with 30%.