• Korean journal of food and cookery science
• /
• v.23 no.3 s.99
• /
• pp.346-353
• /
• 2007

The purpose of this study was to find the optimal mixing ratios of Breen tea power and Opuntia ficus indica var. saboten powder for making acorn starch moot The pH, acidity, color values(L-value, redness, and yellowness), texture properties, and sensory characteristics of the acorn starch moot made with varying contents of the additives were measured. The acorn starch mooks were prepared at different ratios using 0.5, 1, 1.5, 2%(w/w) green tea powder and Opuntia ficus indica var. saboten powder, respectively, based on 9% acorn starch. The overall optimal ratios that satisfied all the sensory properties of the acorn starch moot were 1.5% green tea power and 0.5% Opuntia ficus indica var. saboten powder. The results suggest that the use of green tea and Opuntia ficus indica var. saboten is valuable for making acorn starch moot of good quality.

• Proceedings of the Korea Water Resources Association Conference
• /
• 2007.05a
• /
• pp.121-125
• /
• 2007

물 수요예측을 실시함에 있어서 사회 경제의 장래동향과 도시의 특성 및 발전 동향을 반영하여 수행하여야 한다. 그러나 지금까지의 관행으로는 수도계획에서 사용할 수 있는 실사용량에 대한 조사와 통계가 이루어지지 않고 있다. 실제 현장에서 얻은 자료를 토대로 하여 수도계획 및 설계에 사용할 수 있는 신뢰성 있는 설계인자의 도출이 필요하다. 본 연구에서는 급수지역의 각 조사 가정의 물 사용량을 실측 조사하여 얻어진 자료를 토대로 하여 물 수요 구조의 변화를 파악할 수 있는 수단의 하나로 가정의 수돗물 사용특성과 경제적 요인에 따른 가정용수의 사용특성 경향을 파악하고자 하였다. 가정에서 사용된 용수량의 조건별 경향성을 분석하기 위하여 한국수자원공사에서 2002년부터 2006년까지 3년여에 걸쳐 표본 집단이 되는 전국 140개 가구에 유량계를 설치하여 유량 자료를 획득하였고, 설문조사를 실시하여 각 가정의 물 사용 특성인자들을 조사하였다. 이 자료를 대상으로 비교적 자료의 신뢰성을 높이기 위한 자료의 선별과정을 거쳤다. 이렇게 선별된 자료들을 경향성 분석에 쓰이는 Mann-Kendall test와 Spearman's Rho test를 이용하여 분석하였다. 그 결과를 바탕으로 가정 용수 소비패턴의 증가 감소에 영향을 끼치는 인자들을 추출하였다. 실측자료를 분석을 통하여 나타난 결과들을 바탕으로 용수 수요처의 조건별 특성을 분석하고, 이를 활용한 생활용수 예측모형을 개발함으로써 합리적인 수요예측에 의한 용수수요의 과다예측 우려를 해소하고, 경제적 수도시설계획을 수립하는 등 과학적 물 수요관리 정책 수립을 위한 의사결정도구가 제공될 수 있다.c}$C의 저온에서 저장한 감자는 $20^{\circ}$C에서 저장한 감자보다 발아의 지연과 함께 낮은 PGA증가율을 보였다.다 높았으며, 전반적인 선호도의 경우 G3(1.5%)를 가장 선호하는 것으로 나타났다. 백년초 분말 첨가 도토리묵의 경우 색상은 0.5% 첨가한 O1이 가장 높은 값을 나타냈으며, 외관은 1.5% 첨가한 O3가 가장 높은 값을 보였다. 향미와 신맛의 경우는 백년초 분말의 첨가량이 증가됨에 따라서 유의적으로 증가했다(p<0.001). 씹힘성, 탄력성, 견고성의 경우는 대조군이 가장 높았으며, 백년초 분말 첨가량이 증가함에 따라 유의적으로 낮아졌다(p<0.001), 떫은맛의 경우는 백년초 분말에 의한 신맛의 영향으로 1% 백년초 분말이 첨가된 O2 가장 높게 나타났다. 전반적인 선호도는 0.5% 백년초 분말이 첨가된 O1이 가장 높게 나타났다. 따라서 녹차와 백년초의 기능성을 살린 도토리묵을 실용화시키는 효과적인 배합비는 녹차 분말 1.5% 첨가와 백년초 분말 첨가 0.5%가 바람직한 것으로 보이며 백년초 분말은 1%까지도 가능한 것으로 나타났다. 그러므로 기능성 식품 소재로써 도토리묵에 녹차와 백년초 분말을 첨가하는 것은 충분히 활용할만한 가치가 있다고 사료된다.론적으로, 비육돈 사료 내 3.32%의 호맥 사일리지의 혼합급여는 혈액 내 코티졸 함량, 도체육의 명도와 황색도, 지방산 조성 및 영양소 소화율에 영향을 미치는 것으로 사료되나 이에 대한 보다 많은 연구가 필요할 것으로 판단된다.니티와 공원과의 관계로 공원 설계와 관리에 있어서 영국에서는 커뮤니티가 직접 고객(client)으로서 역

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.6
• /
• pp.967-974
• /
• 2009

The effects of Opuntia ficus-indica var. saboten powder on the growth of lactic acid bacteria (LAB) were investigated in order to explore the possibility of manufacturing fermented milk containing the powder. Differences in pH, acidity, LAB counts, viscosity, and sensory evaluation were measured. Also the effects of dietary supplementation on the growth of piglets were evaluated by feeding fermented milks containing 0.1%, 0.2%, 0.5%, and 1.0% Opuntia ficus-indica var. saboten powder. Levels of pH, titratable acidity, viable LAB counts and viscosity were significantly different by the addition of the powder. When fermented milks containg 0.1%, 0.2%, 0.5% and 1.0% Opuntia ficus-indica var. saboten powder were kept at $4^{\circ}C$ for 30 days, viable LAB counts remained high after 30 days of storage. The effects of dietary supplementation of 0.2% Opuntia ficus-indica var. saboten fermented milk were investigated by examining piglet growth rate and fecal ammonia gas release. The piglets were fed 100g/herd of the fermented milk for 14 days. Average daily body weight gain was significantly (p<0.05) improved (110%) with dietary supplementation of the fermented milk, compared to a control group. More over, fecal ammonia gas emissions were reduced by dietary supplementation of the Opuntia ficus-indica var. saboten fermented milk. Sensory evaluation results showed that the samples containing 0.1% and 0.2% Opuntia ficus-indica var. saboten powder had the most parameters similar to those of the control.

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.3
• /
• pp.332-340
• /
• 2017

The aim of this study was to evaluate the quality characteristics, antioxidant activities, and sensory properties of macaron with Opuntia ficus-indica var. saboten powder (OP). Physicochemical and sensory properties of macaron with different amounts (0%, 2%, 4%, and 6%) of OP were examined. The quality of macarons was evaluated based on spread factor, baking loss rate, color, texture, antioxidant activities, and sensory evaluation. As amount of OP addition increased, spread factor and a value increased, whereas baking loss rate, and L and b values decreased (p<0.05). For texture properties, hardness, springiness, and brittleness were lower as OP content increased while cohesiveness and gumminess were not significantly different (p<0.05). For total polyphenolic contents, DPPH and reducing power significantly increased upon addition of OP at high concentrations (p<0.05). In the sensory evaluation of macarons, scores for color, flavor, taste, texture, and overall acceptance were highest with 4% OP, whereas macaron containing 6% OP showed the lowest scores for taste and texture (p<0.05). These data suggest that addition of 4% OP is the optimal concentration for making macaron.

• Journal of agriculture & life science
• /
• v.45 no.6
• /
• pp.125-134
• /
• 2011

This study was carried out to investigate the effects of Opuntia ficus-indica var. saboten (OFIS) powder addition replacing nitrite on quality characteristics of sausages stored at $4^{\circ}C$ during 15 days. All samples were divided into six different treatments as follow: C (non-sodium nitrite and -O. ficus-indica var. saboten powder), T1 (0.014% sodium nitrite), T2 (0.014% sodium nitrite + 0.5% O. ficus-indica var. saboten powder), T3 (0.014% sodium nitrite + 1.0% Opuntia ficus-indica var. saboten powder), T4 (0.5% O. ficus-indica var. saboten powder) and T5 (1.0% O. ficus-indica var. saboten powder), respectively. The lightness (CIE $L^*$) of negative control (C) was higher than other treatments (p<0.05), and the redness (CIE $a^*$) of T5 treatment showed an intermediate value between T1 and T3 treatment. Yellowness (CIE $b^*$), water holding capacity (WHC) and cohesiveness, springiness and chewiness of T5 treatment were higher than other treatments (p<0.05). However moisture content, pH and whiteness of T1 treatment were the highest (p<0.05). No differences in sensory evaluation were observed between T1 and T5 treatment (p>0.05). Therefore, the results indicate that OFIS powder improves color and texture properties of sausage, however, specific study related to self-life due to the addition of OFIS powder to sausages may be conducted.

• Food Science and Preservation
• /
• v.10 no.2
• /
• pp.200-205
• /
• 2003

The purpose of this study was to investigate the effect of Opuntia ficus-indica var. Saboten powder on the quality of noodles. Noodles containing 04.5% of Opuntia ficus-indica var. Saboten powder were prepared for test the quality of mechanical and sensory characteristics. Moisture content of noodles with or without Opuntia ficus-indica var. Saboten powder was 32∼33%. In Hunter's color values of noodles of control, the lightness(L) was 74.21, redness(a) was -2.40 and yellowness(b) was 5.52. The lightness(L) of noodles was decreased by the increasing concentration of Opuntia ficus-indica var. Saboten powder. The redness(a) and yellowness(b) were increased by the increasing concentration of Opuntia ficus-indica var. Saboten powder. In mechanical characteristics of noodles, strength, hardness and brittleness were increased with increasing concentration of Opuntia ficus-indica var. Saboten powder. In sensory evaluation, color of noodles in C group(0.3％) and D group(0.5%) addded Opuntia ficus-indica var. Saboten powder were significantly higher score than control group(p＜0.05). Overall, Noodle added 0.3% of Opuntia ficus-indica var. Saboten powder showed the highest preference in sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.1
• /
• pp.58-64
• /
• 2007

Antioxidative activity and functional properties of the powder obtained from ground Opuntia ficus-indica var. saboten fruit were studied. Cupcakes containing 1,3, and 5% (w/w) of O. ficus-indica vu. saboten powders were prepared and evaluated for their sensory property, textural quality, and shelf-life. The antioxidative activity, measured by DPPH radical scavenging activity of O. ficus-indica var. saboten powder, increased as the concentrations of O. ficus-indica var. saboten powder increased. No coliform bacteria, yeasts, and molds were detected in either the O. ficus-indica var. saboten powder or in the cupcakes. However, total aerobic bacteria counts were 4.41 log CFU/g in the O. ficus-indica var. saboten powder and were a negligible level (<$10^2$ CFU/g) in the cupcakes. Moisture content of the cupcakes was not significantly different in all samples. Lightness (L) and yellowness (b) of cupcake color decreased as the concentration of O. ficus-indicar var. saboten powder increased, whereas the redness (a) increased. Increasing the concentration of O. ficus-indica var. saboten powder, the mechanical characteristics of the cupcakes, such as hardness, gumminess, and chewiness, while decreasing cohesiveness and springiness. The sensory properties, such as color, flavor, taste, texture, and overall acceptability, of the cupcakes containing the 1% 0. ficus-indica var. saboten powder were superior to the control sample. The results exhibited that the adding the O. ficus-indica var. saboten powder into the cupcakes increased antioxidant activity and showed no effect on shelf-life of the cupcakes. The highest quality improvement was obtained by incorporating the 1% (w/w) of 0. ficus-indica var. saboten powder into the cupcake formula.

• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 2005.10a
• /
• pp.97-97
• /
• 2005

• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 2005.10a
• /
• pp.98-98
• /
• 2005

• Korean journal of food and cookery science
• /
• v.27 no.5
• /
• pp.599-610
• /
• 2011

This study was performed to investigate the effect of water extracts from Namhae special crops (NSC) on improved serum lipid composition using rats fed a 1% cholesterol diet for 4 weeks. Male Wister rats (200-210 g) were divided into six groups: Normal cholesterol diet group (Normal), 1% cholesterol diet group (Control), 1% cholesterol and NSC water extract powder supplemented groups, including, turmeric (Tu-EP), cactus (Ba-EP), aloe vera (Al-EP) and asparagus (As-EP). No significant differences were observed for food intake or body weight gain between the control and experimental groups. However, food efficiency ratio (FER) was the lowest in the As-EP group. The serum levels of total cholesterol and triglycerides in the NSC water powder extract supplement groups were lower than those in the control group. The serum high density lipoprotein (HDL)-cholesterol content in the Tu-EP group was higher than that in the other experimental groups. Very low density lipoprotein (VLDL)-cholesterol content in the As-EP group was similar to that in normal group. Furthermore, the VLDL content in the Al-EP group was lower than that in the normal group. Serum antioxidant activity by TBARS level and DPPH radical scavenging were significantly higher in the Ba-EP group than that in the control group. Hepatic total cholesterol and lipid content in the Al-EP group decreased significantly compared to that in the control group. These results suggest that the NSC water extract may reduce serum cholesterol and prevent oxidative stress by stimulating antioxidative systems in rats fed a 1% cholesterol diet.