• 한국축산식품학회지
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• 제36권1호
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• pp.19-22
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• 2016

This study was conducted to improve sensory quality of Jokbal (Korean Pettitoes) made from frozen pig feet by addition of herbal mixture (glasswort, raspberry and Sansa powders). After adding herbal mixture, lipid oxidation (2-thiobarbituric acid values, TBARS), sensory property, and textural property were determined. Herbs were individually added into cooking soup at concentration of 6% (low concentration treatment, LCT) or 12% (high concentration treatment, HCT) of raw pig feet. Refrigerated pig feet were used as control. Thawed feet without any herbal mixture were used as freezing treatment (FT). TBARS in LCT or HCT were lower than that in FT, and showed the similar to that in Control. Addition of the herbal mixture was effective in improving the flavor and textural property of thawed feet by inhibiting lipid oxidation and protein denaturation in a dose-dependent manner.

• Food Science and Biotechnology
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• 제16권5호
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• pp.789-795
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• 2007

This study was undertaken to investigate the producibility of processed foods utilizing 6 newly developed non-glutinous rice cultivars. First, cooked rice, cake, cookies, bread, and slender rice cake sticks were prepared with the newly developed cultivars; then their physicochemical and textural properties were evaluated. The rice samples had similar pasting temperatures and peak times, but different viscosities and other pasting properties. The textural analysis results suggested that 'Chucheong' was appropriate for cooked rice due to its low amylose content; hardness, and springiness; 'Ilphumbyeo' for rice cakes due to its high amylose content, moderate cohesiveness and adhesiveness, and low hardness; 'Ilphumbyeo' for cookies due to its high amount of protein, and low cohesiveness and adhesiveness; 'Ilphumbyeo' for bread due to its high amylose content, moderate hardness, and low consistency; and 'Ilphumbyeo' for the slender rice cake sticks due to its low hardness, moderate breakdown, paste viscosity, and setback.

• 한국식품영양과학회지
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• 제30권3호
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• pp.482-487
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• 2001

To find the possibility in utilizing the fish meat processing by-products, protein nutritional quality and textural properties of crucian carp extraction residue (CCER, feeze dired) incorporated into cookies were investigated. Moisture, ash and protein contents in cookies were increased with the higher residue treatments, but lipid contents were similar within all levels (3%, 9% and 15%). Major constitutional amino acids were revealed as glutamic acid, proline, leucine and arginine, and the sum of those amino acids was about 50% of total amino acid contents. Cookies with residue (CCER) had higher (80.74~84.50%) in vitro protein digestibility than standard cookies (83.32%), while slightly lower trypsin indigestible substrate (TIS) contents were showed in CCER containing cookies than control. CCER treatments resulted the decreased protein nutritional quality in C-PER (computed protein efficiency ratio) value from 2.41 (standard) to 1.15 (cinnamon flavored. 9% CCER), and those C-PER of all cookies were lower than ANRC casein (2.50). Lipophilic browning was developed steadily till 60 days storage and a significant (p<0.05) changes of browning ws not noteed between 60 days and 90 days storage. Color of cookies, expressed as L, a and b value, was significantly (p<0.05) lightened with the increased CCER. Similar trends by treatments were noted for hardness. Cookies containing 9% CCER were similar to control regarding textual and sensory properties.

• 한국식품조리과학회지
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• 제15권2호
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• pp.102-107
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• 1999

김치재료들의 chitinase 활성을 측정하고, 부추의 첨가량을 달리한 김치를 제조하여 15$^{\circ}C$에서 9일간의 숙성과정 중 김치의 chitinase 활성과 조직감의 변화를 측정한 결과는 다음과 같았다. 김치의 주요 재료들은 쪽파(특히 잎부분)＞마늘＞부추>대파(특히 잎부분) 순으로 chitinase 활성을 나타내었다. 김치숙성 중의 chitinase 활성은 김치액이 김치조직 보다 월등히 높게 나타났으며 각 김치시료간의 효소활성 차이도 김치액에서 더 뚜렷하게 나타났다. 김치액에서의 chitinase 활성은 숙성이 진행됨에 따라 점차적으로 감소한 반면, 김치조직에서의 chitinase 활성은 숙성 3일 또는 5일까지 증가한 후 감소하였다. 그러나 김치조직과 김치액 모두에서 대조구보다 부추첨가구가 더 높은 chitinase 활성을 나타내었으며 부추첨가구에서는 부추첨가량이 증가할수록 높은 chitinase 활성을 보였다. 숙성이 진행됨에 따라 모든 시료구에서는 김치조직의 침투관통력은 감소하였으며 부추첨가량에 따른 차이는 미미하였으나 대조구가 숙성 전 기간동안 가장 낮은 침투관통력을 보였다. 이상의 결과를 종합해보면 부추첨가는 김치 숙성 중 부추의 chitinase 활성에 의해 새우젓 등의 키틴질을 분해하여 chitosan을 형성하므로서 김치의 조직을 향상시키는 것으로 생각된다.

• 한국식품과학회지
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• 제16권2호
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• pp.185-191
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• 1984

전분 젤의 특성을 정토하기 위하여 녹두, 감자, 고구마로 제조한 전분 겔 및 감자, 고구마 전분에 녹두 전분을 혼합하여 제조한 전분 겔의 구조 및 텍스쳐를 측정하고. 관능검사에 의해 전분 겔의 수응력을 평가하였다. 균일하고 porous한 구조를 보인 녹두 겔이 텍스쳐 측정치가 높은 값을 나타냈으며 관능검사에서도수응력이 높게 평가되었다.

• 마이크로전자및패키징학회지
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• 제27권4호
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• pp.135-141
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• 2020

실리카-벤젠 에어로겔은 균일하고 정렬된 네트워크 기공 구조, 개선된 기계적 특성을 갖도록 합성되었다. 실리카 에어로겔의 기계적 특성을 향상시키기 위해 유기물을 첨가하는 것이 일반적인 방법이지만, 기공 특성이 유-무기 상분리 현상으로 인해 감소한다. 본 연구에서는 실리카 기반 에어로겔의 기공 특성을 유지하면서 동시에 기계적 물성을 높이기 위해 간단하고 저렴한 방법을 사용하였다. 기공 및 기계적 특성에 대한 하이드록실 결합수의 영향을 연구하기 위해 두 가지 유형의 벤젠 브리지 전구체를 사용하였다. 다공성 실리카 에어로겔은 간단하고 비용-효율적이며 무공해인 졸-겔방법으로 제조되었다. 최종적으로 제조된 실리카-벤젠 에어로겔은 추가적인 silylating reagents없이 우수한 기공 특성, 높은 비 표면적(1,326 ㎡/g), 다공성 구조 및 소수성(>140°)을 가졌다. 일부 샘플(2T4)의 경우 기계적 강도는 순수 실리카 에어로겔의 5 배 이상을 보였다.

• 한국식품영양학회지
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• 제12권5호
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• pp.523-528
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• 1999

The influence of ginseng on the paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on quality properties color cooking quality textural and sensory properties and reducing microbial population of LL(Long Life) noodles was studied. The contents of ginseng used were from 5% to 10% based on flour weight. The viscosity property of wheat flour with ginseng was increased the initial pasting temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorption stability and breakdown were increased by ginseng. The whiteness of Ll nodles manufactured with ginseng was lower than that of control The shear extrusion force and hardness of LL noodles manufactured with ginseng were shown much higher value than those of control. At cooking quality examination of LL noodles manufactured with ginseng weight of cooked LL noodles was decreased but volum was appeared in ice versa,. Extraction amounts of LL noodles manufactured with ginseng during cooking were much smaller than those of control Total count of microorganism of Ll noodles manufactured with ginseng were decreased during storage at 3$0^{\circ}C$ Sensory properties of cooked LL noodles which was manufactured with ginseng showed quite acceptable. Based on the cooking and sensory evaluation test addition of 7.0% ginseng to wheat flour may be suitable for processing LL noodles.

• 한국식품영양학회지
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• 제12권3호
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• pp.252-257
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• 1999

In an attempt to evaluate the effects of calcium on paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on viscosity property cooking quality textural and sensory properties of Ramyon were examined. The contents of calcium used were from 1.0% to 3.0% based on flour weight. The viscosity property of wheat flour with calcium was increased the initial past-ing temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorp-tion stability and breakdown were increased by calcium. The shear extrusion force and hardness of Ram-yon manufactured with calcium were shown much higher value than those of control. At cooking quality examination of Ramyon manufactured with calcium weight of cooked Ramyon was increased by volume was decreased. Extraction amounts of Ramyon manufactured with calcium during cooking were much smaller than those of control. These changes will provided many advantages in the preparation of Ram-yon. The I2 reaction value of Ramyon manufactured with calcium and control were shown to almost same values. Sensory properties of cooked Ramyon which was manufactured with calcium showed quite acceptable. Based on the cooking and sensory evaluation test addition of 0.3% calcim to wheat flour may be suitable for processing Ramyon.

• Bulletin of the Korean Chemical Society
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• 제31권6호
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• pp.1638-1642
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• 2010

Mesoporous carbon CMK-3s with different textural properties have been used for the adsorption of phenol to understand the necessary physicochemical properties of carbon for the efficient removal of phenol from contaminated water. The kinetic constants (both pseudo-second order and pseudo-first-order kinetics) increase with increasing pore size of carbons. The maximum adsorption capacities correlate well with micropore volume compared with surface area or total pore volume even though large pore (meso or macropore) may contribute partly to the adsorption. The pore occupancies also explain the importance of micropore for the phenol adsorption. For efficient removal of phenol, carbon adsorbents should have large micropore volume and wide pore size for high uptake and rapid adsorption, respectively.

• 한국식품영양과학회지
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• 제28권3호
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• pp.566-571
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• 1999

Effects of storage temperature at 18oC and 5oC for 9 days and heating conditions on textural char acteristics in strong wheat flour gels were investigated using a Instron after microwave (2450MHz, 700W). Heating condition did not affect the texture property in the wheat flour gels, but the frozen storage was very effective to prevent the hardening of the samples. Hardness, adhesiveness, and gumminess in the wheat flour gels decreased in increasing moisture content from 45% to 55%, but there was little change in cohesiveness. The storage at room temperature for 2 hours resulted in increased hardness in the heated wheat flour gels. PE wrap package of the wheat flour gels prevented weight loss by 3~6% and hardening effectively. Sugar, or sugar and shotening resulted in increased hardness in loaf bread. The hardness and weight loss in loaf breads were markedly changed by the heating time with microwave. The most critical time point was around 4 minutes following the heating.