• Title/Summary/Keyword: 선호기호

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Supplemented Effect of Salicornia herbacea Extract Powder on Preparation and Quality Characteristics of Fermented Milk Product. (유산발효유 제조 및 품질특성에 미치는 함초 추출물 첨가의 영향)

  • 정찬영;류진수;최충국;전병삼;박정원;김범규;신갑균;배동원;차재영
    • Journal of Life Science
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    • v.14 no.5
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    • pp.788-793
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    • 2004
  • Fermented milk was prepared from skim milk supplemented with Salicornia herbacea extract powder (SHEP) at the levels of 0∼0.4% (wi v) and was fermented with Lactobacillus acidophilus, Streptococcus thermophillus and Bifidobacterium longum. Quality characteristics of prepared fermented milk were evaluated for acid production, visible cell numbers, viscosity and sensory property during fermentation at 37$^{\circ}C$ for 6 hr. Supplementation of 0.1% SHEP stimulated the growth of lactic acid bacteria which showed the highest number of viable cell counts (9.23 log CFU/ml), and also enhanced the acid production which was pH 4.23 and titratable acidity 0.64%, and increased the viscosity (1,365 cps) after 6 hr incubation. The sensory scores of fermented milk supplemented with 0.1% SHEP were higher than other supplemented contents in taste, texture, flavor, aftertaste and overall acceptability. When the storage abilities of fermented milk supplemented SHEP at 6$^{\circ}C$ for 12 days were evaluated, its quality-keeping properties were relatively good in the fermented milk supplemented with 0.1% SHEP.

Quality Stability of a Softened, Sea Tangle Paste by Various Hydrocolloids during Storage (Hydrocolloid를 첨가한 연화 다시마 Paste의 품질 안정성)

  • Song Jae-Chul;Park Hyun-Jeong
    • The Korean Journal of Food And Nutrition
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    • v.17 no.3
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    • pp.246-253
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    • 2004
  • This study was carried out to examine softening stability, exponent of Avrami equation, color change, sensory characteristcs during storage when hydrocolloid was added to the sea tangle paste treated with acetic acid and heat treatment. Rate constant of solidification showed the least value of 0.05 in Avrami equation. In addition hardness of the softened sea tangle paste was not changed after two days of storage in case of carrageenan. Rate of hardness in the softened sea tangle paste formulated with carrageenan exhibited the lowest value of 0.28 kg/mm/day. Heat melting spreadability of the softened sea tangle paste showed the highest value in case of carrageenan and its fluid behavior was rheopectic. Viscosity change in the sea tangle paste formulated with carrageenan was the least during storage and its significant difference at the level of p < 0.05 was exhibited. Change of L, a and b value of softened sea tangle formulated with carrageenan during storage was significantly different at level of p<0.05. Color preference, odor, cohesiveness, softerness, process compatibility and overall acceptance of softened sea tangle were revealed to be in best when carrageenan was added. When hydrocolloid was added to the softened sea tangle paste, it showed the positive result in quality and storage stability of softened sea tangle paste. It was extremely effective on softening stability when carrageenan was added to the softened sea tangle paste.

Free Radical Scavenging Ability and Quality Characteristics of Yanggaeng Combined with Grape Juice (포도즙을 첨가한 양갱의 품질특성 및 유리기 소거능)

  • Park, Cho-Hee;Kim, Kyoung-Hee;Yook, Hong-Sun
    • The Korean Journal of Food And Nutrition
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    • v.27 no.4
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    • pp.596-602
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    • 2014
  • We investigate the quality characteristics and free radical scavenging ability of yanggaeng prepared with different amounts of grape juice (GJ). GJ was incorporated into yanggaeng at different levels (containing 50, 100, 150, and 200 g of GJ in yanggaeng, respectively) based on the total weight of water. Sugar contents showed a significant increase; however, pH showed a decrease with increasing levels of GJ. In terms of color, lightness and yellowness decreased significantly but redness increased with increasing levels of GJ. In a texture profile analysis, hardness were increased; however, springiness, cohesiveness, gumminess, and chewiness decreased with increasing levels of GJ. Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity increased significantly as the GJ concentration increased in the formulation. The sensory evaluation indicated that yanggaeng containing the 150 g level of GJ showed the best preference in terms of color, taste, texture, flavor, and overall acceptance. These results suggest that grape juice may be a useful ingredient in yanggaeng to improve quality and antioxidant potential.

Quality Characteristics of Pound Cake with Olive Oil (올리브유를 첨가한 파운드케이크의 품질특성)

  • Chung Nam-Yong;Choi Soon-Nam
    • Korean journal of food and cookery science
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    • v.22 no.2 s.92
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    • pp.222-228
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    • 2006
  • The effects of olive oil addition on the quality characteristics of pound cake was investigated. Olive oil was added to the batter at a ratio of 33, 66 and 100%. The volume of pound cake prepared by adding $33{\sim}100%$ olive oil increased from 841.2 to 1083.2 mL. The volume index of pound cake prepared by adding $33{\sim}100%$ olive oil increased by $3.19{\sim}3.70$ and that of the control was 2.88. The hardness and penetration resulting from the addition of $33{\sim}100%$ olive oil decreased significantly during storage for 1 hour and 72 hours, respectively. The lightness and redness values of the cake decreased with increasing olive oil content. The taste, moistness and overall acceptability of the pound cake with 66% olive oil were the best.

A Comparison of Mathematically Gifted Students' Solution Strategies of Generalizing Geometric Patterns (초등학교 4,5,6학년 영재학급 학생의 패턴 일반화를 위한 해결 전략 비교)

  • Choi, Byoung Hoon;Pang, Jeong Suk
    • Journal of Educational Research in Mathematics
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    • v.22 no.4
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    • pp.619-636
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    • 2012
  • The main purpose of this study was to explore the process of generalization generated by mathematically gifted students. Specifically, this study probed how fourth, fifth, and sixth graders might generalize geometric patterns and represent such generalization. The subjects of this study were a total of 30 students from gifted classes of one elementary school in Korea. The results of this study showed that on the question of the launch stage, students used a lot of recursive strategies that built mainly on a few specific numbers in the given pattern in order to decide the number of successive differences. On the question of the towards a working generalization stage, however, upper graders tend to use a contextual strategy of looking for a pattern or making an equation based on the given information. The more difficult task, more students used recursive strategies or concrete strategies such as drawing or skip-counting. On the question of the towards an explicit generalization stage, students tended to describe patterns linguistically. However, upper graders used more frequently algebraic representations (symbols or formulas) than lower graders did. This tendency was consistent with regard to the question of the towards a justification stage. This result implies that mathematically gifted students use similar strategies in the process of generalizing a geometric pattern but upper graders prefer to use algebraic representations to demonstrate their thinking process more concisely. As this study examines the strategies students use to generalize a geometric pattern, it can provoke discussion on what kinds of prompts may be useful to promote a generalization ability of gifted students and what sorts of teaching strategies are possible to move from linguistic representations to algebraic representations.

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A Study on the Eating Habits, Nutrition and Dietary Fiber Intakes of Teenagers in Gyeong-Nam Areas (경남지역 청소년의 식습관, 영양 및 식이섬유 섭취실태에 관한 연구)

  • Son Yeon;Kim Haeng-Ja
    • Journal of Korean Home Economics Education Association
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    • v.17 no.4 s.38
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    • pp.1-26
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    • 2005
  • The Purpose of this study was to investigate the eating habits, nutrition and dietary fiber intakes of middle school students from urban areas, Jinju city and rural areas, Hadong and Namhae Gun in Gyeongnam province. Data were collected by using a survey questionnaire. The result of this study are as follows: In the respects of eating habits, the eating habits of girl students ware worse than those of boy students Regardless of region and subjects, the intakes of energy, calcium, iron, riboflavin, dietary fiber were poor. In all the regions the intakes of dietary fiber was far less than $20\~25g$ of daily intakes level. Mental education should also be emphasized to form teenagers' self-identity and the sense of value. Also, the nutritionists of each school should try to focus on the composition of group meals containing fish, vegetables, Kimchi and boiled rice and cereals, not satisfying with the group meals centered on hygiene. Health and nutrition depends on the food people take, teenagers' health is the basis of their future health. The continuous study about teenagers' eating habits and dietary fiber needs to be emphasized.

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A Study of the Architectural Characteristics Depicted on Andre Courrs Fashion Design (앙드레 꾸레쥬의 패션 디자인에 나타난 건축양식 특성연구)

  • Kyoung-Hee Cho
    • Journal of the Korean Society of Costume
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    • v.23
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    • pp.25-43
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    • 1994
  • 앙드레 꾸레쥬는 자신의 디자인에 건축적 조형미를 표현한 대표적인 디자이너이다. 그의 디자인들은 라인 뿐 아니라 색채, 소재, 액세서리에 이르기까지 건물을 짓듯이 설계, 구성되어 있다. 최근 복식미의 건축적 조형성이 강조되고 있는 것을 감안할 때, 60년대 이미 선구자적인 역할을 하면서 자신의 건축가적인 기호를 유감없이 발휘해온 꾸레쥬를 연구한다는 것은 21세기를 향한 패션의 발전 측면에서 조금이라도 의미가 있지 않을까 생각한다. 본 연구에서는 앙드레 꾸fp쥬가 가장 활발히 활동했던 1974년에서 1970년까지 그의 디자인들을 집중 연구하였는데, 그의 패션디자인에 건축양식의 특징들이 어떻게 나타났는지에 연구의 초점을 맞추었다. 본 연구의 대상으로 사용된 실제의 옷 샘플들은 뉴욕 메트로폴리탄 예술박물관내의 Costume Institute Storage 에 있는 의복과 액세서리들을 직접, 관찰 , 분석한것이고 그 박의 사진들은 패션과 건축에 관한 서적과 잡지, 박물관내의 Slide Library , 그리고 Costume Institute Library Collection에서 발췌 , 비교 연구한 것이다. 일찍이 엔지니어링과 건축을 공부했던 앙드레 꾸레쥬는 50년대의 패션 디자이너의 거장 발렌시아가 밑에서 10년 넘게 일하다가 독립하였는데 그의 디자인 세계는 줄곧 여성들이 입고 편히 활동 할 수 있는 기능성을 강조하면서 단순하고 편안한 의복 구성에 중점을 두었다. 그리고 그는 이러한 자신의 패션 철학과 의복제작 과정들은 현대건물이 갖는 단순성, 기능성의 특징과 일치한다고 믿었다. A. 라인(Line) 앙드레 꾸레쥬는 패션 디자인에서의 비레는 건축에서구조를 쌓아가는 것과 같은 것이라고 생각하고 옷에서의 기본 구성을 기하학적인 라인에 두었다. 그래서 그의 옷들은 A-라인, 사각형, 사다리꼴,,, 등의 분명한 실루엣을 이루고 있는데 이러한 기본라인을 뒷받침이라도 하듯 소매가 아주 짧거나 없는 것이 특징이다. 황금분할이 아닌 1 : 1 구성은 그가 독특하게 사용한 비례방법의 하나인데 그것은 자켓과 스커트의 길이비례, 요크와 몸판간의 면적비례 등에서 잘 나타나고 있다. 그리고 그는 , 의복구성의 비례를 강조하기 위해 사용한 강한 색상의 대비를 현대건물의 인테리어에 빛을 사용하는 것과 같은 이치라고 설명한다. B.색상(Color) 흰색은 그러한 그의 비례강조 의복에 가장 적절한 색으로 사용되었다. 그는 빨강, 오렌지, 녹색, 분홍등 강렬한 원색을 사용하였는데도 불구하고 흰색은 그의 건축양식 발상의 Ideo를 완성시키는 완전한 색이었다. 뜨거운 날씨에 흰색이 가장 기능적인 색인 것처럼 강한 원색 대비를 통해 비례강조를 하면서 동시에 그것을 뒷받침하는 가장 합리적이고 기능적인 색은 흰색이라고 믿었다. C. 소재 (Material) 앙드레 꾸레쥬는 건물을 짓듯이 사람위에 옷을 건축한다고 믿었기 때문에 자연히 둔탁하고 딱딱한 소재가 많이 사용되었다. 비닐, 금속류, 시퀸스처럼 광택나고 투명한 재료 선호는 그 당시 현대 건축에서 선풍적으로 많이 사용되었던 유리, 금속류, 크리스탈 등 비치고 광택나는 건축재료와 일맥상통하는 것이다. 그러한 선국적인 내료 사용결과로 보여진 괴상하고 선정적인 그러면서도 아주 단순한 패션은 미래 지향적인 건축양식 구조의 " Simple", "Plain" 느낌과 정확하게 같은 것이다. 이상과 같이 앙드레 꾸레쥬는 옷을 디자인 했다기 보다는 건축했다. 주목할만한 점은 60년대 말 당시 발표되었던 그의 건축 구조적인 디자인의 특징들이 21세기를 앞둔 90년대에 다시 크게 유행하고있다는 점이다. 꾸레쥬 역시, 최근 자신의 디자인을 통해 건축적 조형미와 미래지향적 이미지를 더욱 강조하고 있는 것을 볼 수있다. 단순하면서 우주공간을 선회하는 듯한 입체적인 라인, 흰색을 비롯한 자연에 가까운 색을 중심으로 하되, 밝은 색조의 하이라이트, 플라스틱, 금속류와 같이 딱딱하고 광택나며 비치는 재료 사용,, 등등이 바로 그것이다. 그리고 이러한 그에 미래 지향적이고 조형적인 디자인들은 앞으로 어떻게 더 모험적인 모습으로 선보일지 우리 모두가 주목할만한 일인 것이다.

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The Physicochemical Changes during Storage of Red Pepper Powder Dried in Hot-Air by Various Processing Methods (가공방법을 달리하여 열풍건조한 고춧가루의 저장중 이화학적 변화)

  • 박소희;구혜진;임호수;유진현;황성연;신언환;박영희;이종호;조재선
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.6
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    • pp.876-881
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    • 2003
  • Physicochemical characteristics of the red peppers dried in hot-air by various processing to shorten drying time were investigated during storage at -2$0^{\circ}C$ for 120 days. The pH of red pepper powders gradually decreased in proportion to storage day, but there were no significant differences between samples during storage. The pH of red pepper powder treated with 0.1% vitamin C was the lowest as 4.64 at 120 storage days. Capsaicin and dihydrocapsaicin contents gradually decreased during storage, but the red pepper powder treated with 0.1% vitamin C was higher than others after 120 storage days. As a result of color evaluation, L values of red pepper powder dried after only mashing and dried after aging next to mashing were higher than the control, whereas a and b values of red pepper powder dried after mashing were higher at 120 storage days, compared with the control. Results of color and taste acceptability showed color value of red pepper powder dried after mashing was 93.0% higher than 43.0% of the control, and in taste acceptability the control was 48.0%, whereas its dried after treatment of 0.1% vitamin C was the highest value as 92.0%.

Moisture Adsorption Preventative Effect of Fermented Red Ginseng Extract Spherical Granules by Using Hydrophobic Compounds (홍삼의 지용성 성분을 이용한 발효홍삼 농축액 알갱이의 흡습방지 효과)

  • Shin, Myung-Gon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.8
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    • pp.1153-1161
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    • 2016
  • For prevention of moisture adsorption, the fermented red ginseng extract spherical granules were coated by using hydrophobic fractions. The hydrophobic parts were extracted from red ginseng such as the perfect soluble part in 90% ethanol (PSE) and non-soluble part in hot water (NSHW). The optimum operating conditions for making fermented red ginseng extract spherical granules coated with PSE were a feeding rate (FR) of 0.49 mL/min, atomization air pressure (AP) of 2.14 bar, and product temperature (PT) of $48.96^{\circ}C$., whereas conditions for granules coated with NSHW were a FR of 0.61 mL/min, AP of 2.75 bar, and PT of $46.30^{\circ}C$. The solubility of coated fermented red ginseng extract spherical granule was lower than that of not coated. The fermented red ginseng extract spherical granules coated with NSHW showed more preventative effects for moisture adsorption than those coated with PSE, although there were no differences in solubility and fluidity. In the sensory evaluation, granules coated with hydrophobic fractions extracted from red ginseng were shown to be bitterer and less soluble than those not coated spherical granules. In conclusion, fermented red ginseng extract spherical granules coated with hydrophobic extracts from red ginseng showed a preventative effect against moisture.

An Analysis of Representation Usage Ability and Characteristics in Solving Math Problems According to Students' Academic Achievement (수학 문제 해결에서 학업성취도에 따른 표상 활용 능력과 특징 분석)

  • Kim, Min-Kyung;Kwean, Hyuk-Jin
    • Communications of Mathematical Education
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    • v.24 no.2
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    • pp.475-502
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    • 2010
  • In this paper, the ability to use mathematical representations in solving math problem was analyzed according to student assessment levels using 113 first-year high school students, and the characteristics of their representation usage according to student assessment levels were also examined. For this purpose, problems were presented that could be solved using various mathematical representations, and the students were asked to solve them using a maximum of three different methods. Also, based on the comparative analysis results of a paper evaluation, six students were selected and interviewed, and the reasons for their representation usage differences were analyzed according to their student assessment levels. The results of the analysis show that over 50% of high ranking students used two or more representations in all questions to solve problems, but with middle ranking students, there were deviations depending on the difficulty of the questions. Low ranking students failed to use representation in diverse ways when solving problems. As for characteristics of symbol usage, high ranking students preferred using formulas and used mathematical representations efficiently while solving problems. In contrast, middle and low ranking students mostly used tables or pictures. Even when using the same representations, high ranking students' representations were expressed in a more structurally refined manner than those by middle and low ranking students.