• Culinary science and hospitality research
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• v.18 no.1
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• pp.54-64
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• 2012

The purpose of this study is to develop $Sulgidduk$ which meets the consumers' taste by using cooked purple sweet potato. The samples of $Sulgidduk$ were prepared with different ratios of cooked purple sweet potato(0, 10, 20, 30, 40%) and analyzed for moisture content, Hunter's color value and texture characteristics and sensory evaluation. The moisture contents of the samples ranged 40.83% to 44.91% The L-value and b-value decreased, while a-value increased, with increasing amounts of cooked purple sweet potato. In the mechanical evaluation of physical properties, hardness, adhesiveness, springiness, gumminess and cohesiveness showed no significant difference with the increasing amount of cooked purple sweet potato. However, chewiness decreased significantly with the increasing amount of cooked purple sweet potato. Based on the quantitative descriptive sensory evaluations on $Sulgidduk$ samples, purple color, sweet potato flavor and taste, sweetness, and moistness significantly increased, while hardness decreased significantly with the increasing amount of cooked purple sweet potato. $Sulgidduk$ added 40% cooked purple sweet potato showed the highest in overall acceptability and the slowest hardening in the textural changes during storage.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.62-68
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• 2006

This study evaluated the effect of the substitution of flour with Angelica plant(Bakluncho) powder on the characteristics of batter cake and cookies. The specific volume of batter cake was increased significantly with increasing content of Angelica plant powder, but hardness was decreased slightly. The specific volume of cookies didn't show significant difference, and the width detennined by the water content in the dough was decreased with increasing content of Angelica plant powder. The L value in the crust and crumbs of the cake was significantly the largest value in the control group. The a and b values were the highest in the 5% substituted sample group. The L, a and b values of the cookies also showed the same pattern. According to the sensory evaluation of cakes and cookies, the scores of flavor, color, and texture were raised by the addition of Angelica plant powder. The acceptance tests of cakes and cookies showed a higher overall acceptability than those of the 1% and 3% substituted samples.

• Food Science and Preservation
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• v.22 no.1
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• pp.78-83
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• 2015

This study was conducted to promote the utilization of fish paste with 0, 2, 3, and 4% added Curcuma aromatica powder. The moisture, crude protein, crude lipid, and crude ash contents of the used Curcuma aromatica powder were 11.15, 6.25, 2.36, and 9.98%, respectively. For the Hunter color values, the L, a values of the fish paste decreased with increasing concentrations of Curcuma aromatica powder, while the b values appreciated. In the folding test, whose results reveal the flexibility of the fish paste, all the test samples showed AA results. In the texture meter test, the hardness, cohesiveness, and springiness increased with increasing concentrations of Curcuma aromatica powder, but the gumminess and brittleness of the fish paste were reduced. In the sensory evaluation, the color and taste of the fish paste with 3% added Curcuma aromatica powder were preferred over those of the other fish pastes. These results suggest that Curcuma aromatica powder can be applied to fish paste to achieve high quality and functionality.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2004.11a
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• pp.111-112
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• 2004

참옻나무 추출액이 산란계의 생산성과 계란품질, 장내미생물 변화 및 영양소 소화율에 미치는 영향을 구명하고자 산란졔 Isa brown 57주령 480수를 공시하여 8주간 케이지에서 사양시험을 실시하였다. 산란율, 산란량 및 사료요구율은 참옻나무 추출액 5000 ppm 급여구가 산란율이 무첨가 대비 유의적으로 향상되었으며, 전반적으로 추출물 급여구의 산란율이 증가하였다. 평균난중과 사료섭취량은 처리간 차이가 없었다. 난각강도, 난각후도는 추출액 급여구가 무첨가 대비 유의적으로 개선되었으며, 난황색 및 Haugh unit은 전 기간에서 추출액 첨가구가 개선되는 경향을 보였다. 맹장내 유산균과 E. coli는 처리간 차이를 보이지 않았으며, Salmonella는 무첨가 대비 추출액 급여구가 약간 낮은 경향을 보였으나 통계적 유의성은 인정되지 않았다. 영양소 소화율은 옻나무 추출액 급여구가 무첨가 대비 전반적으로 향상되는 결과를 보였다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.162.1-162
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• 2003

천마(Gastrodia Rhizoma)는 뽕나무 버섯과 편리공생하는 난초과(Orcbidan ceae)에 속하는 다년생 초본인 천마(수자해좇, 정풍초, Gastrodia elata Blume)의 뿌리를 지칭하는 것으로서 잎이 없으며, 땅속의 괴경이 한약재로 이용된다. 주로 고혈압, 신경성질환, 당뇨병 등의 성인병 뿐 아니라 스트레스해소, 피로회복 등에 효과가 있는 것으로 알려져 있는 한약재이다. 천마의 주요 효능으로는 항경련 작용 및 항간질 작용에 대한 보고가 있으며, 약리작용을 나타내는 주요성분은 gastrodin, p-hydroxy benzyl alcohol, p-hydroxy benzyl aldehyde, vanillin등의 ployphenol성분으로 알려지고 있다. 한편 두부는 동물성 단백질 식품과는 다르게 열량과 포화지방 함량이 낮고 콜레스테롤이 함유되어 있지 않으며 ,가격이 저렴하여 경제적인 단백질 식품으로 각광받고 있다. 따라서 임상적, 약리적 효능이 있는 물질을 강화하여 기존두부에 비해 영양학적인 기능성을 향상시킬 목적으로 두유에 천마즙을 혼합하여 제조하였고, 기능성 두부제조시 가수량, 가열시간 및 천마즙의 첨가량이 두부수율에 미치는 영향과 텍스쳐, 색도, 탁도, 세균수 등의 품질특성을 일반 두부와 비교·검토하였다.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.853-859
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• 2010

This study was performed to evaluate the physicochemical and sensory evaluation properties of Garaetteok changed with non-glutinous at different ratios germinated brown rice(GBR). Changes in the moisture content of GBR occurred with increasing non-glutinous levels of(1~3%) increase in the level. The color value decreased by with increasing the GBR, whereas the and b values were both increased. As the result of the measurement using the texture analyzer, hardness, cohesiveness, gumniness, and chewiness of Garaetteok tended to decreased in proportion to the amount of GBR in the formula. In the sensory evaluation, 40% GBR and 60% GBR in color, hardness, springiness, chewiness and overall acceptability than that of add compared to 100% and 80% GBR. And Garaetteok with 40% and 60% GBR showed the highest overall acceptability scores in overall acceptability. Therefore, we concluded that the addition of GBR on to Garaetteok improved the sensory characteristics as well as and delayed the retrogradation.

• Journal of the Korean Chemical Society
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• v.60 no.1
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• pp.28-33
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• 2016

The spiropyran is a typical material having photodegradation properties in the process of photochromism. The spiropyran has been utilized in various applications such as optical switch, optical memories, and biosensor because of its remarkable stability, fast responsive time, stronger color change, and photo-induced controllability. However, the spriropyran is photodegraded by the repetitive optical irradiation. The photodegradation of spiropyran have been investigated by using UV-Visible spectroscopy, nuclear magnetic resonance (NMR), and Raman spectroscopy. Herein, the properties of spiropyran were characterized by using terahertz time-domain spectroscopy (THz-TDS) in the terahertz frequency region. In terahertz region, the measured absorbance of spiropyran was increased due to the photodegradation induced by the repetitive UV irradiation. The absorbance tendency of spiropyran in the terahertz frequency region was compared with that in the visible region, and they were completely opposite to each other.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.805-810
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• 2002

Development of tenderizer using domestic fruits was studied. Kiwifruit was dried using various methods, and the quality of kiwifruit powder was observed during 12 week storage. Frozen kiwifruit was prepared in paste, dice, and whole flesh. After drying, paste-type kiwifruit showed 2.0 and 1.3 times higher proteolytic activity than dice and whole flesh kiwifruits, respectively. Nine hour of hot-air drying or 46 h of freeze-drying eliminated more than 90% of water from kiwifruit, during which discoloring of kiwifruit occurred. Freeze-dried powder showed 6.6 times higher yield and proteolytic activity, and resulted in almost no discolorization than those of air-dried powder. Addition of bulking agent affected the quality of hot air-dried kiwifruit powder, except color, resulting in $3.2{\sim}3.6$ times higher proteolytic activity than that without bulking agent, which is comparable to 60% of the initial freeze-dried powder content. Moisture content of kiwifruit powder with bulking agent sustained consistently during 12 week storage, whereas proteolytic activity decreased for the first 4 weeks. Freeze-drying is a preferable method to produce kiwifruit powder for tenderizer, although hot air-drying with bulking agent treatment is more economical.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.120-126
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• 2019

In this study, the quality characteristics and antioxidant activities of wet noodles added with seunggumcho (Angelica gigas N Leaf) powder at concentrations of 1, 2, 3, and 4%, respectively, were investigated. The moisture contents and pH of the samples showed a tendency to decrease with increasing amounts of seunggumcho powder. Texture measurement indicated that 'hardness,' 'springiness,' and 'chewiness' of the cooked noodle were the highest in the control group, and these parameters showed a tendency to decrease with increasing amounts of seunggumcho powder. The total polyphenol contents in wet noodles added with seunggumcho powder increased with increasing amounts of seunggumcho powder. 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was the lowest in the control group (10.85%) and highest in the 4% addition group (44.84%). ${\alpha}-Glucosidase$ inhibitory activity showed the lowest value in control group (1.17%), and increased with increasing amounts of seunggumcho powder. The sensory preference score was the highest for color, flavor, taste, and chewiness in the 2% addition sample. The findings of this study suggest the feasibility of seunggumcho added wet noodles as a health food with physiological benefits and provide evidence for introducing various health foods by adding seunggumcho.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.170.2-171
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• 2003

최근 식생활의 변화로 쌀 소비량이 감소하면서 쌀 소비확대를 위하여 쌀의 영양적 우수성과 기능성을 강조한 다양한 가공식품 개발이 요구되고 있는 실정이다. 따라서 기존 가공식품의 원료를 쌀로 대체하고자 하는 다양한 연구가 이루어지고 있다. 본 연구는 박력분 대신 쌀가루를 사용하여 파운드케？을 제조하였으며 또한 파운드케？ 제조에 있어서 다량의 유지 사용으로 인한 고열량 문제를 개선하기 위하여 유지 첨가량을 50％까지 감소시키고 그 품질특성을 비교하였다. 쌀을 주원료로 한 파운드케？의 부피는 대조구에 비하여 19% 감소하였으며 유지를 30%, 50％ 감소시킴에 따라 17%, 24% 감소하였다. 비부피 역시 대조구가 1.94 ml/g인 것에 비하여 쌀파운드케？이 1.58 ml/g 그리고 유지 30%, 50% 감소구는 1.72 ml/g, 1.66 ml/g으로 나타났다. 색도 조사 결과 Lightness는 쌀을 주원료로 했을 때 대조구에 비하여 약간 감소하였고 redness는 높거나 비슷하였으며 yellowness는 약간 증가하였으나 유의적인 차이는 보이지 않았다. 쌀파운드케？의 물성 조사 결과 hardness, adhesiveness, gumminess, chewiness는 대조구에 비하여 컸고 유지 첨가량이 감소함에 따라 감소하였으며 springiness, cohesiveness는 대조구에 비하여 작았으며 유지 첨가량이 감소함에 따라 증가하는 것으로 나타났다.