Abstract: This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature (4±1 C). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.

Abstract: UNLABELLED The aim of this study was to evaluate the usefulness of the addition of a commercial phosphate mixture in 2 dry-ripened Spanish-style sausages: "salchichon" and "chorizo." Three batches of each of those sausages were prepared with low and high levels of phosphates, and selected quality variables (moisture, pH, a(w) , lactic and acetic acid, α-amino nitrogen, total free fatty acids, thiobarbituric acid reactive substances, microbial counts, color, and texture analysis) were compared against controls. Furthermore, phosphate-added and control sausages were ranked by consumers in order of preference. In "salchichon," phosphate addition resulted in a significant (P < 0.05) increase in drying rate, and tendencies (not significant) toward a decrease in lipid oxidation and an increase in hardness and chewiness. In "chorizo," the addition of phosphates resulted in higher hardness, elasticity and chewiness, and lower yellowness (P < 0.05). In the manufacture process of dry-ripened sausages, phosphates can be considered as additives with potential enhancement effect in drying and eating quality. PRACTICAL APPLICATION The main outcome from the present study is to find evidence on which points of reference could be drawn for the technological application of phosphates in dry-ripened sausages. It has been observed that the drying rate and several eating quality characteristics can be enhanced with the use of phosphates.

Abstract: The purpose of this study was to determine the optimal mixing conditions for three different amounts of mulberry juice, sugar, and agar powder for Yanggaeng prepared with mulberry juice. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 16 experimental points including 2 replicates for mulberry juice, sugar and agar powder each?? The mechanical and sensory properties of test materials were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the mechanical properties showed a significant increase or decrease?? in pH, sugar content, water content, viscosity, l-value, a-value, b-value, hardness, springiness, chewiness, gumminess, cohesiveness. Also the sensory measurements showed a significant improvement?? in appearance, flavor, color, sweetness, texture, overall quality. As a result, the optimum formulation by numerical and graphical methods was calculated as mulberry juice 41.99 g, sugar 90.00 g, agar powder 3.18 g.

Abstract: This study was conducted to investigate the quality characteristics of dumpling shells with added Pleurotus eryngii powder (PP) (2%, 4%, 6%). The weight after cooking and volume of the dumpling shells increased with the addition of PP. The water absorption of the dumpling shells was not significantly different by the addition of PP. Turbidity after cooking increased and hardness decreased by adding PP. The L value after cooking decreased with the addition of PP, and the b value was highest when the content of PP was 6%. Adhesiveness increased by adding PP and springiness decreased when PP content was above 4%. Chewiness and gumminess decreased by adding the powder. There were no differences among the control, 2%, and 4% samples in cohesiveness values, but cohesiveness significantly decreased with the addition of 6% of powder. Color characteristics showed low values when PP was added at more than 6% according to sensory characteristics tests. No significant differences were found in flavor, taste, smoothness, moisture, or adhesiveness of the dumpling shells after cooking according to additions of PP. Chewiness was higher by adding PP compared to the control, but no significant differences were found by additions of PP.

Abstract: Summary Eleven butter cakes [4 commercial cakes and 7 laboratory-prepared cakes made with Hom-mali:glutinous rice flour ratios (H:G = 100:0, 80:20, 60:40, 40:60, 20:80, 0:100), and/or wheat flour alone] were evaluated for textural characteristics using sensory descriptive and texture profile (TPA) analyses Sensory descriptors included springiness, compressibility, softness, cohesiveness, wetness, roughness, cohesiveness-of-mass, chewiness, chew-count, and powdery Sensory springiness and compressibility of composite rice flour butter cakes tended to be greater than those of commercial wheat butter cakes Based on TPA, cakes containing <40% G flour were significantly harder than commercial wheat butter cakes Based on the Principal Component Analysis product-attribute biplot, sensory chewiness and TPA-springiness and hardness were attributes separating eleven cakes into three groups: (1) commercial wheat samples; (2) H:G at 0:100, 20:80, 40:60; (3) H:G at 60:40, 80:20, 100:0, and wheat alone Incorporating ≥60% G flour significantly impacted sensory springiness, compressibility, cohesiveness, wetness, and chewiness of composite rice flour butter cakes

Abstract: Summary In the present work the textural properties of mushroom and onion, fresh and after freeze-drying, were studied, to understand how this drying treatment influences the texture of these food products. The fresh products had average moisture contents of 90.25 % and 90.02 % (wet basis) and the freeze-dried ones had moisture contents of 7.01 % and 5.19 % (wet basis), for mushroom and onion, respectively. The texture profile analysis (TPA) to the samples of the fresh and freeze-dried mushrooms showed that neither of the samples analyzed possessed measurable adhesiveness, and that hardness decreased very much with drying, either in the cap or in the stalk. Chewiness also varied quite significantly with freeze-drying, contrarily to cohesiveness, which practically stayed the same. Springiness also decreased with drying, although not in a very significant way. When comparing the two parts of the mushroom, it was observed that the cap is much harder, has slightly lower cohesiveness and springiness and a little higher chewiness. From the TPA to the fresh onion and to the freeze-dried one it was possible to conclude that the hardness of the onion decreased very much from the fresh to the dried state. A similar behaviour was observed for the chewiness, which also decreased, but in a much less extent. On the other hand, cohesiveness increased slightly with drying. In relation to springiness, this property was not affected from drying, being the value in the fresh state quite similar to the value in the freeze-dried state.

Abstract: The aim of this study was to determine the optimum amount of apricot seed powder to add to rice flour in oder to prepare Sulgidduk (traditional rice cakes). As the apricot seed powder level of the Sulgidduk increased, the moisture contents of the samples decreased (40.30~43.46%), and the color of L- and a-values also decreased, while the b-value increased. According to instrumental test results, hardness, springiness, gumminess, chewiness and adhesiveness were all highest in the 0% apricot seed powder sample. The cohesiveness of samples did not show a conclusive relationship with the level of apricot seed powder present. In sensory evaluation results, the 3% and 6% samples received high overall acceptability scores. In conclusion, based on both sensory and instrumental testing, the optimal Sulgidduk mixture consisted of 3~6% apricot seed powder added to rice flour.Key words : apricot seed powder, Sulgidduk, overall acceptability I. 서 론 1) 살구씨는 행인 (杏仁) 이라고 하여 살구의 30% 정도가 되고 ,

Abstract: The invention relates to a method for improving the crispness and the chewiness of smoked-and-cooked sausage, comprising the following steps: firstly, twisting chicken and pork, then putting the twisted chicken and pork in a rolling machine, adding soy protein isolate, salt, white sugar, glucose, monosodium glutamate, phosphate, sodium nitrite, monascus pigment, allured red pigment, D-sodium erythorbate, meaty essence, spice, glutamine transaminase and ice water in the chicken and the pork, vacuuming the mixture and rolling the mixture for three hours at intervals, and particularly, rolling the mixture for 20 minutes after stopping for 10 minutes, and controlling the temperature between 4-12 DEG C; secondly, putting twisted horrida cutis into the rolling machine, dispersing the horrida cutis uniformly, adding corn starch, then vacuuming, continuously rolling for 40 minutes so as to obtain stuffing, and controlling the temperature between 4-12 DEG C; thirdly, standing for 3-4 hours after the stuffing is obtained, and then packaging; fourthly, drying; fifthly, steaming and boiling; sixthly, smoking; and seventhly, cooling the stuffing and then packaging the stuffing by vacuum. The sausage obtained by the method has the improvement on crispness, and is good in slicing performance and chewiness.

Abstract: The aim of this study was to analyze the effects of salt and drying period on the physicochemical and sensory parameters of dry-cured ham ripened in a controlled condition. In this study, three treatments were performed: High salt group (HS), salted with 7 g kg salt (w/w); Middle salt group (MS), 5 g kg salt and; Low salt group (LS), 3 g kg salt. Three conditions of drying period were applied including 180, 270 and 360 d at 19 C and 65% relative humidity, and the physicochemical character and sensory properties of M. biceps femoris were investigated. pH and water activity were decreased with increasing drying period, and the pH of LS was higher than that of other treatments (p<0.05). When increasing the drying period, the hardness of HS was steadily raised for 360 d, whereas LS and MS hardened between 180 and 270 d (p<0.05), and there was no significant difference after 270 d. Cohesiveness, glumness and chewiness had a positive relationship with the drying period. Also, springiness, glumness and chewiness showed a positive relationship with salt level. Chroma and hue value were improved by increasing the salt level. As the drying period increased, the rate of hardness and flavor intensity was increased. In general, this research can be used as essential information for the mass production of dry cured ham.

Abstract: Lallemantia royleana with vernacular name of Balangu is a mucilaginous endemic plant which is grown in different regions of world especially Middle East countries. Because of high mucilage content, the seeds can be used as a new source of food hydrocolloid in food formulations. The effect of five substitution levels (0%, 25%, 50%, 75% and 100%, w/w) of Balangu seed gum (BSG) on the textural characteristics of xanthan gum (XG), guar gum (GG) and locust bean gum (LBG) gels were investigated by using the TPA test. The result showed that the springiness of GG-BSG and XG-BSG mixed gels increase significantly when the concentration of BSG increases. It was also found that the chewiness, hardness and adhesiveness of LBG were very sensitive to the substitution levels of BSG.

Abstract: The invention discloses a quality modifier for composite phosphate food, which consists of the following raw materials (by weight ratio): starch, carrageenan, soybean protein isolate, sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate, having a ratio of (55-110): (38-75): (55-110): (130-140): (130-140): 1 The amount of addition is 2-14 percent of the weight of meat products The quality modifier for composite phosphate food has the advantages that the water retention property of the meat products can be improved, and the functional characteristics of meat balls in the structure and the texture such as the elasticity, the hardness, the chewiness and the cohesion can be improved

Abstract: Sulgidduk samples were prepared with substitutions of 5, 10, 15, and 20% Queso blanco cheese powder (QBCP) to rice flour basic formulation, along with a control, were then compared in terms of quality characteristics including moisture content, external surface appearance, color, textural characteristics, and sensory analysis, in order to determine the optimal ratio of formulation. Moisture contents were not significantly different among the Sulgidduk samples. For external surface appearance, as QBCP content increased, darkness and yellowness increased. With regard to color, lightness decreased with increasing QBCP content, while redness and yellowness increased. In terms of textural characteristics, hardness, gumminess, and springiness increased as QBCP content increased. The control group had significantly higher fracturability than the QBCP samples. Adhesiveness was highest at the 5% QBCP substitution level, while lowest at the 20% level. Cohesiveness was minimal the 10% QBCP sample, not significantly different among the QBCP samples. Chewiness and resilience were not significantly different among the QBCP samples. In sensory evaluation, color, flavor, and overall acceptability decreased, while softness not significantly different among the QBCP samples. Cheese flavor, saltness, milk fat taste, moistness and off-flavor increased with increasing QBCP content.

Abstract: The high-emulation meat with 60% ~ 80% moisture content made use of high humidity extrusion technology. The effect of extrusion system parameters (extrusion temperature, screw rpm , moisture content and soybean protein isolate content) on product texture was studied. Results showed that: protein isolate content had the largest impact on elastic and hardness of the product. And screw speed mainly affected the chew of product. With the increasing of protein isolate content, hardness and elastic decreased and flexibility increased first and then decreased. Hardness and chewiness of product decreased with the increasing of moisture content. With the increasing of extrusion temperature, hardness decreased, flexibility increased first and then decreased, and chewiness decreased. Elastic increased and chewiness decreased with the increasing of screw speed.

Abstract: In this study, samples of wheat flour and dough were prepared by adding of 1, 3, or 5% branched dextrin, which is produced from the amylopectin of waxy corn starch using a cyclization reaction with a branching enzyme. The samples were then evaluated qualitatively in terms of farinogram, viscogram, and extensogram characteristics. The fermentation power of dough expansion, extensogram characteristics, specific volume, baking loss, external/internal surface appearance, and sensory qualities were also examined after 4 weeks of storage at -20°C to determine the effect on freeze-thaw stability and quality improvement of branched dextrins in the soft roll bread formulation. Furthermore, the samples along with a control were compared regarding their quality characteristics, including changes in moisture content, water activity, color, and textural characteristics during a storage period of 4 days at 20°C to determine the effect on preventing retrogradation of the branched dextrin. As the branched dextrin content increased, area and extensibility increased, whereas water absorption, fermentation power of dough expansion, resistance/extensibility ratio, baking loss, and brownness of the crust decreased. However, the control group presented significantly higher peak viscosity, resistance, specific volume, taste, overall acceptability, moisture content, water activity, springiness, cohesiveness, and resilience values than those of the branched dextrin samples, whereas lightness, hardness, and chewiness showed the reverse effect. As the storage period increased, lightness, hardness, and chewiness increased, whereas cohesiveness decreased. In conclusion, the results indicate that adding 1~3% branched dextrin into a soft roll bread formulation from frozen dough had no positive effect on freeze-thaw stability or preventing retrogradation but may provide good nutritional properties.

Abstract: The purpose of this study was to develop a muffin recipe that included germinated brown rice powder soaked in a mycelial culture broth of Phellinus linteus (GBRP). Muffins were made using various quantities of GBRP, butter, and milk. An assessment was conducted using the response surface methodology (RSM), which included 16 experimental points with three replicates for the three independent variables: GBRP, butter, and milk. The physical and chemical evaluation using the RSM showed no significant differences; whereas the hardness, cohesiveness, springiness, gumminess, and chewiness indicated significant differences in the relationships between the factors (p

Abstract: The invention relates to a method for preparing a lily starch-gum complex, which comprises the following steps of: (1) preparing starch paste; (2) dissolving gum; (3) mixing; (4) cooking the gum; (5) filling and sealing; (6) sterilizing; and (7) cooling. The method has the advantages that: compared with the conventional jelly product, a novel product prepared from lily starch, konjac gum and carrageenan has the special function and flavor of the lily starch, good mouthfeel and high texture properties (such as viscoelasticity, water holding capacity, chewiness and the like).

Abstract: This study was conducted to evaluate the quality characteristics of mung bean starch gel (MBSJ) containing carrot (CMBSJ), spinach (SMBSJ), and mulberry (MMBSJ) juice. The moisture contents of MBSJ, CMBSJ, SMBSJ and MMBSJ were not different significantly. The color of MBSJ was in good accordance with the L*, a*, b* values and hue angle of the material juices. The hardness levels of CMBSJ, SMBSJ, and MMBSJ were lower than that of MBSJ, but the springiness, cohesiveness, and chewiness of CMBSJ and SMBSJ were higer than those of MBSJ. Antioxidative activities of CMBSJ, SMBSJ, and MMBSJ were greatly increased compared to those of MBSJ. The syneresis and hardness of colored the MBSJ decreased during storage at 4℃. In the sensory evaluation, colored MBSJ scored the highest in taste, shine, elasticity, and overall acceptability. Based on the above results, we expect that mung bean starch gels with carrot, spinach and mulberry juice have good quality characteristics and antioxidant activity.

Abstract: In this paper,a restructured beef meatball was made using beef and chicken as the main raw materials.After addition of carrots,isomaltooligosaccharide,dietary fiber(apple peel),soy protein,sesame seeds and other nutrients,the raw materials were treated by transglutaminase,and then cooked,shaped and frozen.The amount of carrots,soy protein,carrageenan,TG and temperature showed significantly influential on the elasticity,chewiness,cohesiveness gumminess and hardness of the meatball.Fuzzy mathematics and factor analysis were used in texture characteristics and sensory evaluation.Meanwhile the quadratic regression orthogonal rotation design was applied.The optimized recipe was 0.75% TG-B,3% soy protein,12.5% carrots and 0.3% carrageenan.And the best reaction temperature was 35 ℃.

Abstract: The aim of the study was to determine the optimum amount of Baekbokryung powder to add to glutinous rice flour in the preparation of Dasik. As the Baekbokryung powder level in the formulation increased, the moisture contents of samples increased (10.97～12.19%), L- and b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness increased with increasing amounts of Baekbokryung powder and springiness decreased. Cohesiveness, gumminess and adhesiveness did not differ significantly according to the level of Baekbokryung powder. Chewiness was highest in the 0% Baekbokryung powder sample. From the sensory evaluation results, the 6% sample received high color, nutty taste, bitterness, softness, chewiness, after taste, and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Dasik formulation consisted of 6% Baekbokryung powder added to glutinous rice flour. Key words : rice Dasik, Baekbokryung powder, overall acceptability

Abstract: A bionic chewing robot was designed to measure the mechanical properties of food, and the measuring mechanical properties of food include hardness, viscosity, elastic and chewiness. The bionic robot was composed of six mechanisms, each mechanism include there kinematic pairs, namely, revolute joint, sphere joint, sphere joint. This paper introduces the chewing robot mechanism aim to simulate the function of mandible of real mankind, and established the equation of reverse kinemics of chewing robot according to the structure of the chewing robot. Through the simulation module of NX, the equation of reverse kinemics of chewing robot was simulated.

Abstract: We used TPA model of texture analyzer to test the hardness,adhesiveness,springiness,chewiness,gumminess and cohesiveness of muscle of Litopenaeus vannamei during frozen storage.At-18 ℃ and-50 ℃,the hardness,chewiness,gumminess and cohesiveness of shrimp muscle slowly declined with storage time,but the springiness did not change significantly while adhesiveness increased.The results indicate that frozen storage of shrimp ensures its long shelf life but leads to a decline in textural characteristics in general.The lower the temperature for frozen storage is,the better it is for maintaining the textural characteristics of shrimp muscle.

Abstract: Study on the effects of compositional factors on the changes of texture of cheddar cheese during ripening.Analyzed the compositions including the protein,fat,moisture,salt,DFM(fat in dry matter) and S/M(salt in moisture),and the functional properties including hardness,adhesiveness,resilience,chewiness and cohesiveness.The data was processed with SAS 9.0 software.The results showed that the hardness,adhesiveness and chewiness rose averagely by 22%,17% and 28% per 3 months during ripening,respectively,and had significant differences(P0.05).The resilience declined averagely by-12% per 3 months,and had significant differences(P0.05).There were no significant changes occurring in the value of protein content,fat content and FDM.The composition had no significant relationship with the functional properties during ripening.

Abstract: The quality of steer meat of different regions of Argentina has been partially characterized. The aim of the present work was to evaluate the influence of the production area of the Pampeana Region, and the ageing time (4 and 7 days) on sensory steer’s meat quality. Ninety steers were sampled from different areas of the “Pampeana” region, slaughtered in two slaughter plants belonging to the same company, located in the provinces of Santa Fe (called Plant S) and Entre Rios (called Plant E). After 72 h post-slaughters, samples of the Longissimus dorsi muscle (9°-13° rib) were taken. A sensory panel of eight trained assessors performed a quantitative descriptive analysis using a not structured 10 cm linear scale. 16 descriptors were considered: appearance (2), flavor (9) and texture (5). Data were analyzed statistically using the procGLM and Tukey’s test (p < 0.05). Results showed influence of the slaughter plants on the sensory quality, and significant differences were observed (p < 0.01) for the following attributes: global color, intensity of odour, hardness, chews and whereas the descriptors: intensity and typical odor, tastes acid, salty and metallic, hardness, chewiness, number of chews and juiciness. When analyzing the ageing time influence, it could be observed that the attributes related to the smell (intensity and typical odor), taste (sweet, salty and metallic flavor), texture (chewiness number of chews, and fibrousness) were significantly affected in each slaughter plant. In conclusion, the area of origin of the meat of the Pampeana region, influenced the meat tenderness and chewiness, being “more tender” the meat from the plant located in Santa Fe.

Abstract: The purpose of this study was to evaluate the effects of resistant starch (RS) on physicochemical and sensory properties of cereal-based food products. RS granola bars and cereals containing two levels of RS (10 g/100 g and 15 g/100 g) were compared to isocaloric (0 g RS/100 g) control granola products. Texture, color, proximate composition, caloric content, water activity, RS, and soluble starch (SS) were measured. Sensory acceptability was evaluated using a 9-point hedonic scale. Attributes (color, sweetness, moistness, crunchiness, stickiness, chewiness) of the RS bar, control bar, and two commercial bars were also assessed with a “just about right” (JAR) sensory method. High RS bars contained 6 g/100 g protein, 15 g/100 g moisture, and 18 g/100 g lipid. RS levels increased from 14 to 16 g/serving after 4 weeks of storage, supporting published research that RS increases with storage due to retrogradation of amylose chains. Soluble starch concentrations were not changed during storage. Color became lighter as the level of RS increased. Consumer acceptability results indicated that the granola bars/cereals were acceptable. The RS granola bars differed significantly in stickiness (p < 0.0001), and chewiness (p = 0.0063) compared to the control and 2 commercial granola bars. Incorporation of high levels of RS in food systems is feasible without compromising product acceptability.

Abstract: Traditional hand-pounded rice has been replaced today with highly polished white rice in the Asian Indian diets. The study aimed to evaluate the nutritional as well as the sensory differences between the brown (0% polish) and the rice milled to different degrees of polish (2.3, 4.4 and 8.0%). Bapatla and Uma (red pigmented) varieties in both raw and parboiled forms were used. The protein, fat, dietary fibre, γ-oryzanol, polyphenols, vitamin E, total antioxidant activity and free radical scavenging abilities of the brown rice decreased while the available carbohydrates increased with polishing. Sensory attributes of the cooked rice samples (whiteness, grain intactness, fluffiness, firmness, stickiness, chewiness and the cooked rice aroma) were evaluated by trained panelists. Scores for branny taste and chewiness decreased with polishing. On the whole, brown rice of both the varieties was readily accepted by the well-informed sensory trained panelists.