• 한국식생활문화학회지
• /
• 제31권5호
• /
• pp.498-505
• /
• 2016

This study investigated grape powder substituted for wheat flour in muffin recipes with the amounts of 0, 5, 10, 15, and 20%. Grape powder consisted of 6.76% of moisture content, 4.63% of crude protein, 4.82% of crude fat and 4.16% of crude ash. DPPH radical scavenging activity is 68.79%, total phenol content is 205.79. Specific loaf volume have decreased as the grape powder content increased. Baking loss have increased as the grape powder content increased. Moisture and brix have increased as the grape powder content increased. pH have increased as the grape powder content decreased. Chromaticity measurement result showed that the 'L' and 'b' value of muffins decreased as grape powder content increased, whereas 'a' value increased. The texture measurement result showed that the hardness, gumminess and chewiness of muffins increased as the grape powder content increased, whereas springiness decreased. Cohesiveness did not show any considerable differences between muffins. Overall preference scores showed high overall acceptability for the muffins made with 10% grape powder.

• 한국식품영양학회지
• /
• 제34권5호
• /
• pp.537-544
• /
• 2021

In this study, antioxidative activities of Jeolpyun containing Smilacis chinae R. extract powder (2%, 4%, 6%, 8%) were evaluated using total polyphenol contents, electron donating ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and decomposing ability of hydrogen peroxide. In chromaticity analysis, the brightness significantly decreased with increasing Smilacis chinae R. extract powder content. Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the highest value (9.67±0.603) for the redness and 2% Smilacis chinae R. extract powder was the highest value (14.20±0.917) for the yellowness. Total polyphenol contents of Jeolpyun containing 8% Smilacis chinae R. extract powder were the highest content of 17,320±390.38 ㎍ gallic acid equivalent/mL (GAE/mL). Total polyphenol contents were significant relation at p<0.05. Electron donating ability for Jeolpyun containing 8% Smilacis chinae R. extract powder revealed the highest electron donating ability (74.24±0.827%). Electron donating abilities revealed significant difference (p<0.05). Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the most hydrogen peroxide decomposing ability (-3.38±1.44) and hydrogen peroxide decomposing ability revealed significant difference (p<0.05).

• 한국식품영양학회지
• /
• 제35권4호
• /
• pp.231-238
• /
• 2022

As cholesterol intake increases, the prevalence of hypercholesterolemia is also increasing. With increasing food selection considering health, consumption of functional foods that can help health is also expected to increase. Ginger is rich in minerals (such as potassium and magnesium) and antioxidants. Antioxidants have been shown to be effective in lowering blood cholesterol levels. Therefore, we would like to produce madeleines helpful for hypercholesterolemia by adding ginger syrup to madeleines recently consumed as desserts. In this study, the quality and characteristics were analyzed after making madeleine by adding ginger syrup at 0%, 5%, 10%, 15%, and 20%. Baking loss was significantly reduced as the addition amount increased (p<0.001). The pH value decreased as the addition amount increased except for the 5% added group (p<0.001). The b value of the chromaticity showed a significant increase from the 5% addition group (p<0.001). Regarding textures, hardness (p=0.006), gumminess (p=0.001), and chewiness (p=0.001) all decreased as the addition amount increased. Regarding antioxidant activity, polyphenol, DPPH, and ABTS values were significantly increased as addition amount increased (p<0.001). Consequently, Madeleine using ginger syrup rich in antioxidants is expected to help health.

• 동아시아식생활학회지
• /
• 제21권5호
• /
• pp.698-705
• /
• 2011

In this study, brown rice and germinated brown rice which has various medical action and excellent functionality, was used together with Jeung-pyun to compare and analyze the changes according to the amount 50, 100%. This study is intended to be used for the healthy food and spread to that was executed to find out the merchandising potential of this Jeung-pyun. The Jeung-pyun was added to brown rice and germinated brown rice of moisture content was 50.23~51.70% the similar to content. For chromaticity to L(lightness) value, a(redness) value and b(yellowness) value, L value of GBR2 was low at 58.84. a value was showed the highest GBR at 0.64. For texture, Hardness was showed the highest GBR2. Springiness was showed the highest BR2. Chewiness was showed the highest Control at 4.33. As for adhesiveness, there was showed the highest GBR2 at 0.30 and showed significant difference between samples. Overall-acceptability was the order of good in the estimated: GBR1>BR2>BR1>GBR2>C. Based on this study, from the physico-chemical and sensual perspective, For the preference of GBR1 was most preferred for flavor, color and taste, sensory evalution and considered suitable the best method for adding brown rice and germinated brown rice into Jeung-pyun.

• 패션비즈니스
• /
• 제11권3호
• /
• pp.79-86
• /
• 2007

The purpose of this study is to understand the dyeing properties and color analysis of fabrics knitted with ramie, cotton, wool and acrylic by using scoria and to analyze whether the knitted fabrics can be used for industrialization by measuring color fastness after and before sliver-nano process. The following is the conclusions. Firstly, when ramie fabric regarding cotton, wool and acrylic was dyed at the temperature of $50^{\circ}C$ for fifteen minutes by using 10, 25, 50, 100g/ $\ell$ of scoria, dyeing absorption gradually increased up to 50g/ $\ell$, and over the point of 50g/ $\ell$ it showed slow increase. Secondly, regarding saturation, among ramie fabric, wool, cotton and acrylic, wool appears as the lowest brightness. Therefore, it can be dyed with bright color and the highest value. In terms of the value of chromaticity, wool also emerges as the lowest brightness. On the contrary, acrylic showed the lightest red as it had the value of the smallest b. Cotton takes the lightest yellow as the b value of the cotton showed the smallest. Thus, scoria dyestuff is a material that showed strong red and yellow on knitted fabric mixed with wool that is the biggest a. b value. Thirdly, in terms of dyeing fastness, sunlight fastness did not show noticeable differences before and after silver-nano processes, but in terms of washing and friction fastness, the material processed by silver-nano indicated that all knitted fabrics are over 4-5 point. which means silver-nano process can be effective for the industrial applications. As mentioned above, as a result of dyeing knitted fabrics with scoria, this study found a possibility of dyeing in the fabric materials, and if there is deeper dyeing experiments, fastness experiments and speculations, it might be possible to be a big issue just like loess and charcoal.

• 한국산학기술학회논문지
• /
• 제18권6호
• /
• pp.620-626
• /
• 2017

본 연구는 충북 진천지역의 조미 김 제조업체의 조미 김의 굽는 온도와 시간에 따라 김의 산도와 과산화물가 그리고 색상변화와 금속검출기의 한계기준설정을 통해 화학적, 물리적 위해분석을 하였다. 구이 김의 명도(L값)과 적색도(A값)은 대조구 보다 더 밝았으며, 황색도(B값)은 400도씨에서 가장 높게 나타났다. 구이 온도가 높을 수 록 색상이 탈색 되는 것으로 나타났다. 금속검출기의 한계기준 설정 결과는 Fe과 Sus가 감도 50일 때는 철 ${\Phi}1.2mm$와 서스 ${\Phi}1.5mm$에서 불검출이 되었고, 60에서 100% 검출되었기 때문에 감도 60으로 결정하였다. 산가와 과산화물가를 측정한 결과는 온도가 높을 수 록 증가하였으며, 과산화물가는 유지 산패의 정도를 확인하는 방법 중 하나로 식품공전에서의 조미 김 과산화물가는 유처리 한 김에 한하여 60.0 meq/kg 이하 이며,산가는 식품공전에 기재 된 조미 김의 산가 규격인 4.0 mg/KOH/g 이하였다. 그 결과, 구운 김은 5초 동안 $300^{\circ}C$로 구웠을 때 가장 안전한 김으로 확인 되었다.

• 한국식품영양학회지
• /
• 제34권4호
• /
• pp.390-397
• /
• 2021

The purpose of this study was to investigate at how the quality of citron changed during storage as a result of the browning inhibitor treatment. In the browning inhibitor treatment, Vit.C, Vit.C+NaCl, Vit.C+NaCl+CD substances were used. As a result of investigating the browning degree, Vit.C+NaCl+CD showed the lowest value of 0.76 when stored for 12 weeks. The 𝚫E of the chromaticity value indicated that significant color change occurred when the value was high. As the Vit.C+NaCl+CD mixture showed the lowest value of 46.01 at 25℃, it was found that browning did not occur much compared to other treatments. The change in polyphenol oxidase (PPO) activity of citron increased as browning progressed. Among the browning inhibitor solutions, Vit.C+NaCl+CD solution showed the lowest value 118.8 u/g at 25℃ after 12 weeks. Based on these findings, it seems that CD mixing solution can be used as a citron browning inhibitor.

• 한국조리학회지
• /
• 제23권4호
• /
• pp.56-65
• /
• 2017

This study investigated quality characteristics of sourdough bread using fermented fig. Bread containing sourdough, compared with control group, showed high inclination in moisture content. Sample with 20% of sourdough was the highest, and sample with 40% of sourdough was the lowest. There was a significant difference among samples. As for appearance and cross structure of sourdough bread with fermented fig, there was an inclination that the bigger sourdough bread is, the bigger cell is and the more even its structure is. As for the chromaticity, sample with 20% of sourdough showed the lowest value of L and value of b. Value of L and b got lower as its volume got bigger. Value of a, on the one hand, showed no fixed inclination. As for textural characteristics, sourdough bread showed lower hardness, cohesiveness, and gumminess, and higher springiness and cohesiveness than control group. There were significant differences among all items, but there was no significant difference in hardness, springiness, cohesiveness, and gumminess among samples. Changes in result of sensory analysis suggested that sample with 20% of sourdough showed the highest overall preference including color, flavor, taste, and appearance. On the other hand, sample with 40% of sourdough showed the lowest overall preference. Considering preference through sensory analysis and quality characteristics of sourdough bread with fermented fig, therefore, it seemed that sourdough bread with 20% of sourdough had the best characteristics.

• 전자공학회논문지
• /
• 제53권6호
• /
• pp.110-121
• /
• 2016

색 항상성 알고리즘의 주된 목적은 광원의 색도를 추정하는 것으로, 최근 통계 기반과 학습 기반 및 통계와 학습의 조합 기반의 색 항상성 알고리즘들이 다양하게 연구되고 있다. 통계 기반 알고리즘은 특정 가정을 만족하는 영상들에 대해서만 수행이 가능하고, 학습 기반 알고리즘은 정확한 전처리와 학습 데이터가 요구되는 복잡한 방법이다. 그리고 통계와 학습의 조합 기반 알고리즘은 사전에 결정되거나 동적으로 변하는 가중치에 따라 결과가 의존적이기 때문에, 이를 정의하기 어려울 뿐만 아니라 에러에도 민감하다. 따라서 본 논문은 복잡한 전처리를 요구하지 않으며, 다양한 환경 조건 하에서 광원 추정이 가능한 새로운 최적화 방법을 제안한다. 영상 내에서 광원의 영향이 강하게 미치는 부분은 한 채널의 표준 편차가 나머지 두 채널에 비해 큰 차이를 가진다. 이 가정을 기반으로, 광원 정도(DIT, degree of illumiinant tinge)라고 불리는 비용 함수는 광원이 보정된 영상의 질을 결정하기 위해 제안된다. 표준 광원(d65) 하의 영상이 다른 광원 하의 영상에 비해 더 작은 DIT 값을 가진다. 본 논문에서 군집단 최적화(PSO, particle swarm optimization) 기반의 집단지성(swarm intelligence)은 DIT를 최소화하기 위해, 주어진 영상의 최적 광원을 찾는데 사용된다. 제안한 방법은 실세계 데이터셋을 통해 평가하였고, 실험 결과는 제안된 방법의 효율성을 입증하였다.

• 한국산림과학회지
• /
• 제95권4호
• /
• pp.453-458
• /
• 2006

본 연구는 흑오미자를 이용하여 음료를 제조하는데 필요한 여러 가지 가공적성 가운데 가공제품의 생산과 상품성에 관련이 깊은 몇 가지 특성을 한국산, 중국산 오미자와 비교 조사하였다. 온도 및 추출시간($80^{\circ}C$에서 3, 4, 5시간, $40^{\circ}C$에서 7시간), 추출용매(증류수, 20% 에탄올 수용액)를 사용하여 즙액의 추출 수율과 색도, 당도(가용성 고형분), pH를 측정하여 흑오미자, 한국산 오미자와 중국산 오미자, 흑오미자 줄기를 비교한 결과, 수율을 기준으로 한 흑오미자의 추출조건은 20% 에탄올 수용액으로 $80^{\circ}C$ 물 중탕에서 3시간 추출이 가장 적합하였다. 추출액의 색도 측정에서 L값(명도)은 $80^{\circ}C$로 4시간 20% 에탄올 수용액 추출액이 낮고, $40^{\circ}C$로 물 추출액이 높았다 a값(적색도)은 20% 에탄올 수용액으로 4시간 추출이 가장 높았으며, b값(황색도)은 온도가 높고($80^{\circ}C$, 5시간) 장시간 증류수 추출액이 높아 적색색소의 추출방법과 차이를 나타내었다. 흑오미자 추출물의 당도는 2.0-2.6% Brix 범위로 오미자 추출물보다는 낮았다. pH는 3.39~3.62 범위로 산성을 나타내었고, 오미자 즙액의 안정한 적색을 나타내는데 충분한 pH 범위였으며, 흑오미자 줄기의 즙액도 증량제로 이용할 수 있는 가치가 있는 것으로 사료되었다.