Journal of the Korean Society of Food Science and Nutrition
/
v.38
no.11
/
pp.1606-1611
/
2009
This study was performed to evaluate the quality characteristics of sponge cakes in which erythritol were added in order to supply less calories. The sponge cakes were prepared with erythritol as replacement for sucrose with different ratios from 0 to 50%. The specific gravities of the batter with erythritol were higher than those of plain control batter and increased by substitution ratio. The cake volumes were also decreased by the replacement of sugar to erythritol. The addition of erythritol decreased moisture contents of the products. The crude ash and crude protein contents of the cakes were decreased by the substitution ratios. In texture analysis, hardness, gumminess, and brittleness of sponge cake were increased as increasing erythritol were added, while springiness was decreased. Cohesiveness showed no significant differences among the substitution ratios. In the sensory evaluations, the cakes with erythritol revealed high overall eating quality, especially the cakes with 30% erythritol were preferred for taste, odor, texture, and overall acceptability. The results show that the ingredients in sponge cakes were the most recommendable with the substitution ratio of 30% erythritol.
Journal of the Korean Society of Food Science and Nutrition
/
v.43
no.8
/
pp.1189-1196
/
2014
This study investigated the effects of saltwort powder on the antioxidant activity and quality characteristics of patties added with saltwort powder. Patties were prepared with different amounts (0, 1, 2, and 3%) of saltwort powder. The total phenolic content, DPPH free radical scavenging activity, and pH of patties increased with increasing saltwort powder content (P<0.05). In particular, the moisture content and cooking loss of the group added with 2% saltwort powder were the highest and lowest, respectively (P<0.05). As the content of saltwort powder increased, $L^*$ and $a^*$ values decreased while $b^*$ value increased. Texture analysis showed that the hardness, chewiness, and gumminess of the control group were lower than those of the treated group (P<0.05). Consumer acceptability showed that 1% and 2% saltwort powder groups scored higher in terms of overall preference, appearance, color, taste, and texture compared to the other groups. Characteristic intensity rating of saltwort patties showed that as more saltwort powder was added, saltwort taste intensified; however, the increase did not affect juiciness, off flavor, or salty taste of the patties. Judging from the results, it was concluded that the addition of saltwort powder to patties in processing can enhance the preference, quality, and antioxidant activities of the patties, which elevates the value of patties.
This study investigates the quality characteristics of mung bean starch Jelly by addition of different ratios of white lotus(Nelumbo nucifera) root powder during 5 days of storage at $4^{\circ}C$. The moisture content of the samples ranged from 86.78 to 88.88%. The L value of the samples decreased as the amount of white lotus root powder increased; however, the a value and b value were significantly(p<0.05) increased. For the sensory evaluation, color and taste were decreased as the amount of white lotus root powder increased. Flavor and shine were not significantly different among the samples. And clarity and elasticity were highest in the sample with no powder and 5% of white lotus root powder. Hardness was decreased(p<0.05) as the amount of white lotus root powder increased. Overall acceptability was highest when using 0% and 5%. Texture profiles of hardness decreased as the amount of white lotus root powder increased. Hardness, gumminess, chewiness were found to drop significantly(p<0.05) after one day of storage. Cohesiveness was not significantly different among the samples according to the amounts of white lotus root powder. Adhesiveness was not significantly different in 0, 5, 10, and 15% of white lotus root powder. Syneresis was increased during the storage period. From the result, the most advisable mixture ratio of mung bean starch jelly with white lotus root powder was 19 g of mung bean starch, 1g of white lotus root, 0.1 g of salt and 160 mL of water.
The purpose of this study was to evaluate the quality properties of muffins added with different concentrations(0, 3, 6, 9, and 12%) of wheat sprout powder. The height of muffins were decreased by the addition of wheat sprout powder. The weight and the baking loss rate of muffins were not significantly different among all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of wheat sprout powder. The moisture content of the samples with wheat sprout powder was higher, but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 18.17%, whereas the samples with wheat sprout powder ranged from 21.13~34.67%. In color of crumb, the L and a value were decreased, but the b value was increased significantly by the addition of wheat sprout powder. The hardness and brittleness of textural properties of muffins were not significantly different between control and groups with 3%, 6%, and 9% of wheat sprout powder. Sensory evaluation scores in terms of after swallowing, appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of wheat sprout powder did not show any significant difference or were higher when compared to the control group. Result indicated that the optimal concentration of wheat sprout powder into the muffin formula was 6%(w/w).
This study produced hot-air-dried perilla leaf to add Korea's popular perilla leaf to fresh noodles to examine their value as food and get the best fresh noodle recipe by adding 0%, 3%. 6%, 9%, and 12% of perilla leaf to flour. The moisture content of the dough was highest at 34.41% for the control group with 0% perilla leaf, whereas the pH was lowest at 5.59 for the dough with 12% perilla leaf. As a result of WRC analysis of the dough, moisture absorption increased with greater perilla leaf content. The moisture content of fresh noodles was lowest for the control group with 0% perilla leaf, whereas the pH was highest for the control group. The L, a, and b values of the dough were highest for the group with 0% perilla leaf powder. Hardness and cohesiveness were lowest for the 0% group and springiness tended to decrease with increased amounts of hot air-dried perilla leaf. The number of microorganisms decreased significantly with greater perilla leaf content on the third and fourth days. As a result of the sensory test, the 6% dough showed the highest scores for all items including appearance, flavor, color, taste, and texture. Overall acceptability was also highest at 7.20 for the 6% dough and lowest at 3.27 for the 12% dough. Based on the above results, when producing fresh noodles by adding hot-air-dried perilla leaf powder, inhibition of microorganisms improved with greater perilla leaf content for longer storage, but the sensory properties were best when 6% perilla leaf content was added.
Journal of the Korean Society of Food Science and Nutrition
/
v.30
no.6
/
pp.1068-1075
/
2001
Effect of soybean-curd whey on the dongchimi fermentation was investigated by measuring physicochemical and sensory characteristics during fermentation at 1$0^{\circ}C$. Dongchimi was prepared with various levels (0, 2, 5, and 10%) of soybean-curd whey. During fermentation, whereas salt concentrations of dongchimi liquid (1.1 ~ 2.0%) were similar among treatments, greater decrease in pH, but greater increase of total acidity, reducing sugar content, number of lactic acid bacteria and turbidity were observed in dongchimi with soybean-curd whey than those of control from the 2nd to the 9th day of fermentation. But at the 16th day of fermentation, acidity, turbidity and number of lactic acid bacteria of dongchimi with soybean-curd whey were similar to those of control. Reducing sugar content of soybean-curd whey addition groups maintained higher than that of control. The Hunter color L value decreased gradually and that of dongchimi with soybean-curd whey was lower than that of control. b value of control increased, but soybean-curd whey addition groups decreased during fermentation. Hardness and fracturability, determined by texture analyser, were higher in soybean-curd whey addition groups than control. Sensory evaluation showed that the scores of turbidity, sweet taste, savory taste, hardness and over-all preference were significantly higher in soybean-curd whey addition groups than control (p<0.05) ; the highest with 5% soybean-curd whey addition followed by 2% addition. dongchimi with 5% soybean-curd whey addition was the most preferable one with the score of 6.5.
Journal of the Korean Society of Food Science and Nutrition
/
v.37
no.3
/
pp.342-347
/
2008
This study was to develop processed food with the addition of onion powder by investigating the quality characteristics of cookies with various levels (0, 1, 3, 5 and 10%) of hot-air dried yellow and red onion powder. Moisture (11.59%), crude protein (4.56%), and crude ash contents (3.83%) of yellow onion powder showed higher value than red onion powder. Hot-air dried yellow onion powder showed a higher L and b value as compared with red onion powder because of the unique color of the onion. Browning index was lower in red onion powder than red onion powder. Phenolic contents of yellow onion powder appeared to be higher than that of red onion powder. Total sugar contents were higher in red onion powder than yellow onion powder. The pH of the dough significantly decreased with increase of added onion powder contents. Dough density of control had a significantly higher value than the other samples. Hardness measurement showed significantly higher value with increasing additions of onion powder contents; added red onion powder samples were the most highest when compared to added yellow onion powder samples. Results of sensory characteristics showed significantly higher smell, taste, texture and overall acceptability with 3% added red onion sample. Quality characteristics of 5% added yellow onion powder sample and 3% added red onion powder sample indicated possibilities for developments of onion cookies.
To evaluate the effect of curing treatment using a newly developed simplified curing unit (SCU) on the physicochemical quality of stored sweet potatoes was investigated for six months. The SCU consisting of a heater, an air circulation fan, exhaust fans, and a humidifying duct was installed in a cold storage room where the harvested sweet potatoes were stacked. During the six days of curing treatment, air temperature and relative humidity in the storage room were set at $32^{\circ}C$ and 90%, respectively. Physical and chemical properties of sweet potatoes were measured at 1-month intervals from the first day of storage. McKinney index showing the incidence and severity of decay was 0.83% in the curing treatment, while that of untreated control was 5.08% over the same storing period. Firmness, soluble solids content, and dry matter content in the cured sweet potatoes were greater than those of untreated control. Moreover, the changes of skin color in uncured potatoes occurred rapidly than cured one which showed delay of skin discoloration during the long-term storage. Results suggest that the SCU treatment improves the physicochemical quality of stored sweet potatoes and extends their storability. Therefore, the SCU can be effectively used for curing treatment of sweet potatoes with a relatively low cost.
Kim, Gui-Ran;Kim, Mi-Yeung;Chung, Hun-Sik;Park, Hyun-Ju;Moon, Kwang-Deog;Kwon, Joong-Ho
Food Science and Preservation
/
v.16
no.1
/
pp.40-46
/
2009
Quality analysis and grading of sliced-dried 'cheongdobansi' persimmons marketed in Korea were investigated by analyzing the correlation coefficients between the quality properties and overall preference of the samples. There were appreciable differences in weight, length, width, thickness, soluble solid, and Hunter' color values of sliced-dried persimmons manufactured by seven different companies. The content of soluble solid was ranged from 43.44 to $47.92^{\circ}Brix$. Hunter values were 41.17-54.09, 5.62-12.36, and 10.51-20.59 for L(lightness), a(redness), and b(yellowness), respectively. In sensory test, no astringency, sourness, and musty were found in all the test samples. Sensory color, hardness and sweetness were different for each manufacturing company, while the overall acceptability was not significantly different among the samples. Qualities of samples graded according to sensory color and hardness revealed differences. The results showed that quality properties of sliced-dried 'cheongdobansi' persimmons were not uniform, however sensory color and hardness could be used as an index for quality grading.
Choi, Ji Weon;Lee, Woo Moon;Do, Kyung Ran;Cho, Mi Ae;Kim, Chang Kug;Park, Me Hea;Kim, Ji Gang
Food Science and Preservation
/
v.20
no.1
/
pp.30-36
/
2013
Red-ripe 'Betatiny' jujube-shaped cherry tomato fruits via stem maintenance or stem removal were stored at $20^{\circ}C$ for 12 days. Their quality and microbial safety parameters like their respiration rate, weight loss, soluble solids content (SSC), titratable acidity (TA), firmness, hue value, aerobic microflora, coliform, yeast and mold count, and decay were evaluated during their storage. The jujube-shaped cherry tomato fruits whose stems were removed lost less weight than the fruits whose stems were maintained during their 12 days of storage. The stem removal lowered the respiration more significantly than the stem maintenance, and the formation of novel tissues at the stem scar that resulted from the stem removal was observed morphologically. The SSC, TA and hue value of the skin color decreased after eight storage days, but showed no difference between the stem maintenance and removal. The stem had higher microbial counts like aerobic microflora, coliform, and yeast and mold counts. The stem maintenance showed a short shelf-life because molds grew on the attached stem after five storage days. The shelf-life of the jujube-shaped cherry tomato fruits whose stems were removed was about eight days, but that of the fruits whose stems were maintained and that were stored at $20^{\circ}C$ was only about six days.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.