This study compared and analyzed the quality characteristics and antioxidant activity of the commercial stick-type jelly of pomegranate (P1-P3), green apple (G1-G3), and red ginseng (R1-R3). The pomegranate group's pH showed a relatively low range (3.38-3.61), and the red ginseng group showed a relatively high range (4.14-4.96). The total acidity of commercial stick-type jelly was in the range of 0.31-4.60, and this value satisfied the total acidity standard of candy prescribed in the Ministry of Food and Drug Safety. Water content in the commercial stick-type jelly was lowest in P1 (45.99%) and highest in R3 (83.16%). The pomegranate group was significantly higher than the other samples for sugar content and turbidity (p<0.05). Fracturability was measured only in G2 and G3 with significantly lower hardness values (p<0.05), while the pomegranate group showed significantly higher values for hardness, adhesiveness, cohesiveness, gumminess, and chewiness compared to other samples (p<0.05). In DPPH free radical scavenging activity and total phenolic content results, the pomegranate group tended to have a high value, especially P3, which showed significantly the highest DPPH free radical scavenging activity (p<0.05). These results show that various commercial stick-type jelly products have different characteristics according to such factors like raw material and manufacturer.

White rice with grains is a nutritious meal that richly contains fiber, vitamin and mineral, but it is difficult for elderly people to masticate some grains and beans due to its hardness. This study was aimed to find the optimal mixing ratio of rice with texture modified grains and beans by comparing rheological properties. Beans were soaked in tap water for 24 hr at 20°C, cooked under pressure (1hr at 121°C), frozen for 24 hr at -18°C, and thawed in water bath for three hr at 30°C. The samples were submerged in macerating enzyme solution, left under vacuum at 60 mmHg for 5 min to infuse the enzyme into the intercellular spaces of samples, and rapidly returned to the atmospheric pressure. The samples were removed from enzyme solution, sealed in plastic bag, placed at 70°C for 20 min for enzyme activation and inactivated at 95°C for 15 min. The grains and texture modified beans were added to white rice with different ratio, soaked for one hr in enzyme solution under warming condition at 70°C, and steamed with electric pressure cooker. Cooked meals were rapidly cooled at -18°C for one hr, placed at 20°C for another one hr, and then rheological properties were measured with texture analyzer. The hardness of texture modified rice with grains was reduced to 2.3 ~ 4.1 × 104 N/m2 and the hardness of rice with beans was reduced to 3.8 ~ 4.8 × 104 N/m2 depending on mixing ratio. The cohesiveness was reduced by 1/3 ~ 2/3 respectively, while adhesiveness was not changed significantly, compared to those of cooked rice. These results suggest that cooked rice mixed with 30 ~ 40% of grain and 6 ~ 10% of bean would be appropriate for elderly people to consume without chewing difficulty.

초고압 처리에 의한 메밀 반죽의 변화를 반죽의 미세 구조, 열 특성 평가, 조직감 측정을 통하여 확인하였다. 초고압 처리 강도와 시간에 따라 메밀 반죽 내 미세 구조를 관찰 시, 압력의 강도와 처리 시간이 증가함에 따라 전분의 호화가 일어나며 조밀한 구조를 가지게 되었다. 이러한 현상은 메밀 반죽의 조직감에 영향을 미쳐 압력이 증가함에 따라 탄성, 부착성, 씹힘성을 감소시키고 압력 처리 시간을 달리하였을 때 장시간 압력 처리에 따라 탄성, 씹힘성, 검성이 더 높은 값을 가짐을 확인하였다. 면의 끊어짐에 관련된 특성인 인장도는 소비자가 면을 섭취할 때 관능적 품질의 중요한 요소로서, 초고압 처리 시 글루텐을 함유하지 않는 메밀 반죽의 인장성을 나타내는 failure tensile distance를 증가시키는 결과를 얻었다. 따라서 메밀을 비롯한 다른 곡물을 활용한 gluten-free면 제품의 제조 시 초고압공정을 활용할 경우 기존 제품의 단점을 개선할 수 있을 것으로 예상된다.

This study was carried out to investigate the physicochemical properties of mung bean starch and the texture of cold-stored (5℃ for 0, 24, 48, and 72 hours) mung bean starch gels added with soy bean oil (0, 2, 4, 6%). The swelling power of mung bean starch added with soy bean oil did not significantly change, whereas solubility increased significantly. Soluble carbohydrate content of mung bean starch added with soy bean oil decreased without any significant differences, whereas soluble amylose content decreased significantly. In RVA viscosity, pasting temperature and peak viscosity of mung bean starch added with soy bean oil were not significantly different, whereas minimum viscosity decreased and breakdown and consistency increased significantly. In RVA viscosity, there were no differences according to concentration of soy bean oil. DSC thermograms show that onset temperature of mung bean starch added with soy bean oil did not significantly change, whereas the enthalpy increased in the case of 4% and 6% oil addition. Rupture properties of freshly prepared mung bean starch gels added with soy bean oil increased in the case of 2% and 4% oil addition, and oil addition to mung bean starch gels suppressed changes in rupture properties during cold storage. There were no significant differences in the texture of freshly prepared mung bean starch gels added with soy bean oil, whereas hardness, chewiness, and gumminess of cold-stored mung bean starch gels added with soy bean oil decreased. In the above textural charactristics, there were no differences due to concentration of soy bean oil. Thus, the addition of 2-4% soy bean oil to mung bean starch is appropriate for improving the quality characteristics of cold-stored mung bean starch gels.

In this study we investigated the effect of the multi-step texturing process on the electrical and optical properties of hydrogenated Al-doped zinc oxide (HAZO) thin films deposited by rf magnetron sputtering. AZO films on glass were prepared by changing the H2/(Ar+H2) ratio at a low temperature of 150˚C. The prepared HAZO films showed lower resistivity and higher carrier concentration and mobility than those of non-hydrogenated AZO films. After deposition, the surface of the HAZO films was multi-step textured in diluted HCl (0.5%) for the investigation of the change in the optical properties and the surface morphology due to etching. As a result, the HAZO film fabricated under the type III condition showed excellent optical properties with a haze value of 52.3%.

The mother Ni-W (1-5 wt.%) alloy billets for coated conductor substrate were fabricated by powder metallurgy process. The tensile test results for the sintered Ni-W rods showed the increase of mechanical strength and decrease of ductility with increasing W content due to the solid solution hardening. All the fracture surfaces of the tested specimens showed the typical ductile fracture mode of dimple rupture due to the local necking. The Ni-W alloy billets were made into tape by cold rolling. After the appropriate heat treatment for recrystallization, the brass texture formed by the cold rolling was converted to the complete cube texture. The in-plane and out of plane texture of the tapes estimated by x-ray pole figure were smaller than 9 degree and 7 degree, respectively. The effect of the W addition on the texture development seems not to be significant.

김치의 조직감에서 cutting force는 제조당일 8.4kgf로 가장 큰 값을 나타낸 후 1일후 40%의 감소가 일어난 후 그 후 서서히 감소하다가 14주째에 급격한 증가를 보인 후 다시 감소하였다. 이러한 절단력은 질긴 정도와 씹힘성을 나타내 주고 있는 바 compression force 시험에서도 gumminess와 chewiness가 각각 제조 1일 후 급속히 감소하였다가 14주에 다시 증가하고 있는 것으로 나타났다. 텍스쳐 인자들 간의 상관관계는 씹힘성과 질김성이 r= 0.879로 다른 인자들보다도 가장 높은 정의 상관관계를 나타냈으며 씹힘성과 경도(r=0.570), 씹힘성과 응집성(r=0.591), 씹힘성과 탄성(r=0.513), 질김성과 경도 (r=0.503)도 정의 상관관계를 보여 주었다. 김치의 관능평가에서 외관, 짠맛, 경도는 제조당일 김치가 가장 높은 평가를 받았고 전체적인 기호도는 14주 동안 발효된 김치가 가장 높은 평가를 받았으며 18주 발효된 김치의 경우 탄산미와 신맛에 대해 높은 평가를 나타냈다. 관능검사를 통한 taste간의 상관관계는 신맛과 off-flavor(r=0.805), 신맛과 탄산미(r=0.813)는 매우 정적인 상관관계를 보였으며, 탄산미와 off-flavor(r=0.661), 짠맛과 단단함(r=0.530)은 정적인 상관관계를 보였다(p〈0.001). Taste와 조직감에 대한 상관관계는 짠맛과 단단함이 r=0.559로 정의 상관관계를 보였고, off-flavor와 단단함(r=-0.657), 탄산미와 단단함(r=-0.540), 신맛과 단단함(r=-0.651)은 역의 상관관계를 나타내었다. 조직감간의 상관관계는 아삭아삭한 정도와 뻣뻣한 정도(r=0.522)가 정의 상관관계를 나타내었다. 결론적으로 3.7% 염도의 김치를 제조하여 15±1℃에서 24시간 동안 예비 숙성시키고 -1±1℃의 김치전용냉장고에서 30주 동안 숙성시키면서 묵은 김치의 텍스쳐와 관능적 특성을 실험한 결과 묵은 김치제조를 위한 최적 발효기간은 18주인 것으로 사료되었다.

The composites fabricated by powder in sheath rolling method were cold-rolled by 50% reduction and annealed for 1.8 ks at various temperatures ranging from 200 to 50, for improvement of the mechanical properties. The mechanical properties and texture of the composites after rolling and annealing were investigated. The tensile strength of the composites increased significantly due to work hardening after cold rolling, however it decreased due to restoration after annealing. The strength of the composites was improved by thermo mechanical treatment. On the other hand, the texture evolution with annealing temperatures wa,i different between the unreinforced material and the composites. The unreinforced material showed a deformation (rolling) texture of which main component is ｛112｝<111> at annealing temperatures up to 30. However, the composites have already exhibited a recrystallization texture of which main component is ｛001｝<100> after annealing at 20. This proves that the critical temperature for recrystailization is lower in the composites than in the unreinforced ones.

Chapssaltteok is a Korean dessert that consists of glutinous rice cakes filled with sweet bean paste. Emulsifiers and saccharides are used as anti-staling agents in the cakes to increase their shelf life. this is especially necessary for industrialized glutinous rice cakes, such as chapssaltteok. This study was conduvted to evaluate the suppression effects of retrogradation in chapssaltteok under various concentration of saccharides and emulsifiers (SP). Glutinous rice cake was manufactured with a multifunctional extruder, wrapped with polyethylene film, and stored at 4℃ for five days. The texture properties of the samples were assessed using a texture analyzer. The results showed that the addition of 0.5% SP, 15% sucrose, 20% low DE syrup, or 10% maltose effectively for delayed the retrogradation during the storage period.

식용 찰옥수수에 대해 소비자의 기호성과 기능성이 고루 높고 가공적성이 우수한 복합 신품종을 육성하고자 현재 재배되고 있는 장려품종을 대조구로 하여 총 15개 교잡종을 아밀로그램 특성, 항산화성 및 식미관련 종실특성을 분석한 결과는 다음과 같다. 1. 공시된 교잡종에 대한 아밀로그램 분석결과 식미에 유리한 최고 점도 및 강하 점도는 CNU08H-69 교잡종에서 각각 115.9와 53.8RVU로 가장 높았고 CNU08H-h121과 일미 찰이 각각 51.6와

기호성과 품질성이 우수한 전통부각을 개발하기 위하여 천연색소 함유 농산물과 유산균을 이용한 발효약초부각의 공정개발과 그 품질특성을 조사하였다. 약초부각의 탈유율은 정치 3.5%나 타봉 8.9%에 비하여 원심력이 약 37.6%로서 효과적이었다(p에서 0.97로 가장 높게 나타났다(p에서 녹차가 83.84%로 가장 높았으며, 다음으로 울금 39.48%, 흑미 28.45%와 복분자 22.25% 순이었다(p로 7일간 고온저장한 녹차와 복분자 발효약초부각

Three rice cultivars of Goami2 (G2), Ilpumbyeo (IP), and Baegjinju (BJJ) of which physicochemical properties are significantly different, were blended by a simplex-lattice mixture design. The effect of blending those rice cultivars on pasting and texture properties were observed. Rapid Visco Analysis (RVA) indicated that the onset gelatinization temperature of pure blend of G2 rice (83.80~pm0.07~circC) was higher than that of IP (68.08~pm0.01~circC) and BJJ (68.08~pm0.04~circC) . Increasing G2 rice resulted in lower peak and breakdown viscosity, and adhesiveness and cohesiveness, whereas higher setback viscosity and hardness. Pasting and texture properties of IP and BJJ indicated that G2 rice has quite different physical characteristics compared to IP and BJJ. Thus, it is expected that blending those three rice cultivars can be used to formulate a desirable rice blend on purpose, furthermore to promote the consumption of G2 rice, which has higher indigestible carbohydrate contents.