• 동아시아식생활학회지
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• 제19권4호
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• pp.603-609
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• 2009

The purpose of this study was to determine the most desirable mixture ratio of apricot powder to rice flour for the preparation of apricot Sulgidduk (Sulgidduk containing apricot powder). The moisture contents of the samples ranged from 38% to 42%. The L-value decreased, while the a- and b-values increased, with increasing amounts of added apricot powder. In the mechanical evaluation of the physical properties, we found that the hardness, adhesiveness, cohesiveness and springiness decreased with increasing apricot powder content. And in addition, throughout the storage period, gumminess and chewiness decreased. Based on the sensory evaluations, the apricot power intensified the color, flavor, sweetness and sourness of the Sulgidduk. The sample containing 12% apricot powder had the highest moistness, chewiness however, but the overall-acceptability scores of the sample containing 6% apricot powder had were the highest. Consequently, the addition of 6% apricot powder to the rice flour was determined to be the best formula for apricot Sulgidduk in terms of the sensory qualities such as softness, moistness, chewiness and overall-acceptability.

• 한국식품조리과학회지
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• 제27권6호
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• pp.653-659
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• 2011

The aim of this study was to determine the optimum amount of apricot seed powder to add to rice flour in oder to prepare Sulgidduk (traditional rice cakes). As the apricot seed powder level of the Sulgidduk increased, the moisture contents of the samples decreased (40.30~43.46%), and the color of L- and a-values also decreased, while the b-value increased. According to instrumental test results, hardness, springiness, gumminess, chewiness and adhesiveness were all highest in the 0% apricot seed powder sample. The cohesiveness of samples did not show a conclusive relationship with the level of apricot seed powder present. In sensory evaluation results, the 3% and 6% samples received high overall acceptability scores. In conclusion, based on both sensory and instrumental testing, the optimal Sulgidduk mixture consisted of 3~6% apricot seed powder added to rice flour.

• 한국식품영양과학회지
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• 제42권6호
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• pp.957-963
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• 2013

본 연구에서는 살구분말을 밀가루에 대하여 0%, 4%, 8%, 12%로 대체하여 머핀을 제조하고 품질 특성을 조사하였다. 머핀의 일반성분 분석 결과 수분함량은 8% 첨가군과 12% 첨가군에서 높게 나타났고 조단백질 함량은 살구분말 첨가군이 대조군보다 낮았으며 조지방 함량은 시료 간에 유의적인 차이가 없었다. 머핀의 pH는 살구분말 첨가량이 증가할수록 유의적으로 감소하였다. 머핀의 비체적은 대조군이 가장 높았고 살구분말 첨가량이 증가할수록 감소하였다. 머핀의 L값은 대조군과 4% 첨가군이 높게 나타났고 a값과 b값은 살구분말 첨가량이 증가할수록 증가하였다. 머핀의 기계적 조직감 측정 결과 경도, 탄력성, 응집성은 모든 시료 간에 유의적인 차이가 없었다. 머핀의 내부조직은 대조군의 경우 기공이 잘 발달되어 있는 반면, 살구분말 첨가군은 기공의 크기와 수가 감소하고 조직이 치밀하게 구성되어 있었다. 머핀의 DPPH radical 소거능은 살구 분말 첨가군이 대조군보다 높게 나타났으며 총 폴리페놀 함량도 같은 경향으로 나타났다. 기호도 조사에서 머핀의 외관, 냄새 조직감은 대조군과 첨가군 간에 유의적인 차이가 없는 것으로 나타났고 맛과 전반적인 기호도는 대조군과 8% 첨가군까지 유의적인 차이가 없었으나 12% 첨가군은 관능성이 저하되는 것으로 나타났다. 이상의 결과를 종합하여 볼 때 살구분말을 8% 수준까지 첨가하여 머핀을 제조한다면 대조군과 비교하여 관능적인 면에서는 차이가 없고 기능적인 면에서는 항산화 활성이 향상되어 수요자의 요구를 충족시킬 수 있는 기능성 식품으로서의 가능성이 있다고 여겨진다.

• Food Science and Biotechnology
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• 제18권4호
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• pp.948-953
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• 2009

Apple and apricot powders (APL-P and APR-P) were produced from apple and apricot fruits and they were used in cookie formulation at the levels of 10-40% (in flour bases). The APL-P and APR-P were rich in terms of total dietary fiber (TDF) and antioxidant power. The APR-P supplemented cookies had higher spread ratio and lower hardness values than the APL-P supplemented ones at all addition levels. The color values of the APR-P supplemented cookies were all acceptable. Overall sensory scores of the cookies supplemented with APL-P and APR-P were not significantly different from the control up to 20% addition. TDF contents of the supplemented cookies increased significantly with increasing addition level (p<0.01). The replacement of flour by APL-P and APR-P in wire-cut cookies showed that the physical characteristics and textural properties of the cookies were significantly affected (p<0.01) and APR-P appeared to be a more suitable replacer of flour than APL-P. Addition of both fruit powders upto 20% into the cookie formulation were evaluated as acceptable in terms of the sensory properties.

• 한국조리학회지
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• 제23권4호
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• pp.1-9
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• 2017

Instant hot sauce was prepared to produce a similar product to Korean-style gochujang using different ratio of cheongguk-jang (0~20%) and red pepper powder (7~27%). Moisture content decreased from 43.21 (control: BS0) to 19.13%(maximum addition of cheongguk-jang: BS4). L value was the lowest with control (BS0), and a-value and the b-value were higher with BS4. pH tended to increase significantly as the addition amount of cheongguk-jang powder increased (p<0.001). Titratable acidity was lowest at 5.40 for BS0 and 6.30 for BS4. Salinity and soluble solids were also decreased but viscosity increased with addition of cheongguk-jang. DPPH radical scavenging activity was increased from 50.9% (BS0) to 77.6% with BS4. Overall preference was highly evaluated with the sample (BS3) prepared with red pepper, cheongguk-jang, japanese apricot extract, and water at 12, 15, 40 and 25% (w/w), respectively. Results showed that the instant hot sauce had a possibility to replace Korean-style gochujang requiring lengthy fermentation time.

• 한국식생활문화학회지
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• 제30권3호
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• pp.313-323
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• 2015

One of the main processes of tenderizing beef in Joseon Dynasty was chemical methods involving Apricot seeds, manchu cherry twig and leaves, bamboo skins, mulberry tree bark, mangsa (硭砂), salmiacum (磠砂), alcohol, fermented malt, and original honey. This study analyzed and compared the effect of broussonetia papyrifera, fermented malt, cherry trees, and mulberry tree bark from old cookbooks. Tenderizing beef with cherry trees was most effective in the experiment on shearing force, TPA, and electrophoresis of beef. According to sensory evaluation and electrophoresis test results, tenderized beef with mulberry tree bark was slightly more preferred over the method using cherry trees. However, in accordance with the above mentioned experiment, quantitative descriptive analysis showed that the most common tenderizing material was derived from morus alba powder.