• Current Research on Agriculture and Life Sciences
• /
• 제12권
• /
• pp.83-95
• /
• 1994

반응염색(反應染色) 견(絹) fibroin의 graft 중합(重合) 거동(擧動)을 알아보기 위하여, C. I. Reactive Yellow 179, Red 2, Black 5, Blue 13, Blue 49, Blue 4, Blue 19, Red 6, Blue 71, Blue 21로 견(絹) fibroin의 염착량(染着量)이 각각 다르게 염색(染色)하고, methacrylamide graft 중합(重合)하였으며 그 결론(結論)은 다음과 같다. 1. 염료(染料)의 고착속도(固着速度)는 흡착속도(吸着速度)와 일치(一致)하는 경향(傾向)이었으며, 고착속도(固着速度)는 Yellow 179 및 Blue 71이 가장 낮았고, Black 5, Blue 49, Blue 4, Blue 19, Blue 21은 비교적 빠른 것으로 나타났다. 2. 염색시간(染色時間)이 경과(經過)할수록 즉(卽), 염착량(染着量)이 증가(增加)할수록 증량율(增量率)은 감소(減少)하는 것으로 나타났으나, Blue 71 및 Blue 21 염색(染色) 견(絹) fibroin의 증량율(增量率)은 염착량(染着量)의 다소(多少)에 관계없이 현저하게 높았으며, Blue 19의 경우 증량율(增量率)은 12% 내외(內外)로 일정(一定)하게 나타났고, Yellow 179 염색(染色) 견(絹) fibroin의 증량율(增量率)은 무처리(無處理) 견(絹) fibroin과 비슷한 것으로 나타났다. 3. 평형염색(平衡染色) 견(絹) fibroin의 증량율(增量率)은 Blue 71 및 Blue 21 염색(染色) 견(絹) fibroin의 경우를 제외하고는 모두 무처리(無處理) 견(絹) fibroin에 비하여 낮은 것으로 나타났으며, 염색온도(染色溫度)가 상승(上昇)할수록 증량율(增量率)은 저하(低下)하는 것으로 나타났다. 4. Graft 중합(重合) 과정에서 색상(色相)이 다소(多少) 변화(變化)하는 것으로 나타났다.

• 한국생활과학회지
• /
• 제21권2호
• /
• pp.377-388
• /
• 2012

The purpose of this study was to determine the content attributes and sensory characteristics of ice cream flavored with lotus leaf and seeds (Nelumbo nucifera Gaertner). Analysis of freeze dried lotus leaf powder produced the following technical results: Freeze dried lotus leaf powder contained moisture 12.2, crude protein 5.9, crude fat 1.2, crude ash 7.0, crude fiber 13.4g/100mg; raw lotus seed powder contained moisture 65.0, crude protein 8.2, crude fat 0.3, crude ash 1.0, crude fiber 10.8g/100mg; freeze dried lotus seed powder contained moisture 14.0, crude protein 17.1, crude fat 1.9, crude ash 4.0, crude fiber 2.8g/100mg. Lotus seed was processed by 4 methods: freeze dried, roasted, freeze dried peeled inner layer, cooked cut peeled inner layer. Analysis of the color value produced the following technical results: freeze dried lotus leaf powder were L(lightness) 14.5, a(redness) 4.4, b(yellowness) 24.0; freeze dried lotus seed powder L 57.3, a 14.4, b 12.0; roasted lotus seed powder L 52.7, a 22.5, b 11.9; freeze dried lotus seed peeled inner layer L 60.0, a 1.4, b 12.3. Proportional lotus ingredients used for ice cream were 1%, 3%, 5%, 7%, 10% for lotus leaves and 1%, 3%, 5% for lotus seeds. The maximum over run ratio for lotus leaf ice cream was 45.3~56.9% at 20~25 minutes operating time. Over run was significantly decreased by increasing the contents of lotus leaf powder. A maximum over run ratio for lotus seed ice cream was 46.1~54.3% at 20~25 operating time. Over run was not significantly different based on content of lotus leaf versus lotus seed. Sensory evaluation of lotus leaf ice cream produced the following results: the highest score was for color of 4.42 and the lowest score was for sweetness of 3.30. The total mean score significantly decreased by increasing the content of lotus leaf powder. Sensory evaluation of lotus seed ice cream produced the following results: the highest score was for cooked cut peeled inner layer type and the lowest was for freeze dried type 3.86. The sensory scores were not significantly different based on the content of lotus seed. Texture was evaluated highest with a rating of 4.21 and the taste was evaluated lowest with a rating of 3.68 For whole evaluation. This study concluded that lotus leaf ice cream demonstrates relative strength in terms of color and taste, and a relative weakness in terms of over run and sweetness. Suitable content of lotus leaf ranged from 1~5%. The lotus seed processed by the cooked cut peeled inner layer method received a higher rating than dried powder for lotus seed ice cream.