• 동아시아식생활학회지
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• 제26권4호
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• pp.370-379
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• 2016

This study investigated the physicochemical and sensory characteristics of Jeungpyun prepared with various levels of barley flour and Hizikia fusiformis powder. The pH, volume, and spreadability of the dough as well as the moisture content, color, texture, and sensory evaluation of Jeungpyun were analyzed. The results show that the pH of dough decreased in all sample groups with fermentation time and ultimately revealed a pH level ranging from 5.36~5.44. The spreadability of the dough significantly decreased as the substitute amount of barley flour increased; the sample group with 1% Hizikia fusiformis powder showed a significantly larger spreadability than the sample group with 2% Hizikia fusiformis powder (p<0.01). The moisture content of Jeungpyun significantly increased as the substitute amount of barley flour increased (p<0.01). Lightness and yellowness were reduced as the substitute amount of Hizikia fusiformis powder increased. In measuring texture, the 50% sample group with a high substitute rate of barley flour was observed to have high characteristics of hardness, gumminess, and chewiness. The results of the acceptance test show that the sample group with substituted 50% barley flour and added 2% Hizikia fusiformis powder had a higher acceptance than the sample group with 0% barley flour in terms of color, flavor, texture, and overall acceptance.

• 한국조리학회지
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• 제14권1호
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• pp.11-20
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• 2008

To establish the optimum formular for processing bread with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5 and 7% based on a flour weight. Evaluation was performed on the rheological and sensory profile of bread, such as specific loaf volume, water holding capacity(WHC) and height, appearance and Hunter's color value, mechanical texture properties, and sensory value. Increase in the addition of SHF led to the tendency that the expansive force of dough fermentation reduced, and an increase in the textural properties of bread. And cohesiveness, gumminess, and chewiness indicated the tendency of a little reduction as influenced by adding more dried Hizikia fusiformis powder. As for sensory properties and flavor components of the white bread, in case of color and flavor, more than 3% of increase in the addition of the dried Hizikia fusiformis powder led to a drop in preference, and more addition led to a fall in taste and softness. Overall, it was found that adding less than 3% of dried Hizikia fusiformis powder is proper for dough in breadmaking.

• 한국식품조리과학회지
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• 제27권6호
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• pp.723-733
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• 2011

This study was performed to examine the optimum addition amount of Hizikia fusiformis powder to be used with rice flour in the preparation of Hizikia fusiformis Sulgidduk (traditional rice cake). Hizikia fusiformis powder was added to rice powder at ratios of 5, 10, 15 and 20% (w/w). The moisture content of Sulgidduk was increased with the addition of Hizikia fusiformis powder, whereas the pH content was decreased. The addition also lowered the lightness and yellowness values but increased the greenness value. Mineral contents were increased. Hardness, springiness, and brittleness were decreased, and cohesiveness was increased as the added powder content also increased. In the sensory evaluation of Hizikia fusiformis Sulgidduk, color, flavor, taste, softness, chewiness, moistness, cohesiveness, and overall acceptability characteristics were all highest at the 10% addition level. Thus it can be proposed that this is the ideal level of Hizikia fusiformis addition in terms of the sensory properties of the cooked product.

• 한국조리학회지
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• 제12권2호
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• pp.206-221
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• 2006

To establish an optimum formula for processing wet noodles with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5, 10 and 20% based on a flour weight. Application of 2% mehthylcelluose(MC) to improve the texture of noodles mixed with SHF was also attempted. Evaluation was performed on the dough rheology and wet noodle quality, such as cooking characteristics, mechanical texture properties, sensory value and shelf-life. Water absorption rate of the composite flour increased linearly as the content of SHF increased from 1% to 10%, and noodle sheet-formation was also acceptable in the same content level. The weight and volume of cooked noodles were decreased, and turbidity of soup was, if exceeding more than 5% of SHF, increased constantly. However, these problems could be remarkably resolved in SHF plus 2% MC. Texture profile analysis of cooked noodles showed an increase of hardness, gumminess, and chewiness up to 5% SHF. The results of sensory evaluation showed that cooked noodles containing 5% SDF were acceptable as much as wheat four noodles in terms of color, texture, taste and flavor. Based on cooking properties, rheological and sensory evaluation, addition of 5% SHF plus 2% MC was suggested to be suitable for making wet noodles, of which the shelf-life was estimated to be 8 days at $5^{\circ}C$.

• 한국식품조리과학회지
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• 제26권5호
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• pp.627-635
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• 2010

본 연구에서는 현재 국내에서 소비가 낮고 그 활용에 대한 연구 개발 단계인 톳의 소비량을 증가시키기 위하여 톳 분말 첨가 쿠키를 개발하고자 하였으며, 소비자의 기호도를 만족시키는 최적의 톳 분말, 버터, 설탕의 양을 찾기 위하여 반응표면분석을 실시하였다. 1. 톳 분말, 버터, 설탕의 양을 달리한 16개의 실험군에 대한 관능검사 결과에 대하여 반응표면분석을 한 결과 바삭거리는 정도, 딱딱한 정도, 전반적인 수응도에서 회귀식이 유의적(p<0.01)인 것으로 나타났다. 2. 6개의 반응변수들의 관능점수를 동시에 목표값 7점에 가장 근접하게 만족시키는 최적 조건은 밀가루 200 g에 대하여, 톳 분말은 6.00 g(코드값 0.0), 버터 100.00 g (코드값 0.0), 설탕 70.00 g(코드값 0.0)이였다. 3. 최적치로 제시된 분량의 톳 분말, 버터, 설탕을 첨가한 쿠키에 대하여 소비자 기호도 조사를 실시하였으며, 그 결과 전반적인 수응도가 7.21/9.00점으로 높게 나타났다. 성별에 따른 차이에서 쿠키의 향에 대한 기호도가 남자보다 여자가 유의적(p<0.05)으로 높았으며 색, 질감, 맛, 전반적인 기호도등 다른 관능 특성에 대한 기호도 점수도 여자가 남자보다 높았으나 유의적인 차이는 없었다. 연령에 따른 차이에서 질감에 대한 기호도는 29세 이하보다 30세 이상이 관능점수가 유의적(p<0.05)으로 높게 나타났으며, 색, 외관, 맛, 바삭거리는 정도, 딱딱한 정도에서도 30세 이상이 더 높은 기호도를 보였으나 유의적인차이는 없었다. 4. 대조군과 최적 톳 분말 첨가 쿠키의 물리적인 특성을 비교한 결과, 퍼짐성과 경도는 유의적인 차이가 없었으며, 최적 톳 분말 첨가 쿠키의 명도와 적색도는 대조군보다 유의적(p<0.01)으로 낮았고, 황색도는 유의적(p<0.01)으로 높게 나타났다. 이와 같은 연구결과 최적 혼합비율로 톳 쿠키를 제조하여 대중화함으로써 해조류를 이용한 다양한 제품 개발이 가능 할 것으로 기대된다.

• 한국수산과학회지
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• 제50권6호
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• pp.721-730
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• 2017

This study determined the optimal mixing ratio of functional materials to enhance the functionality of batter for fish cutlets. An optimal mixing ratio of the hiziki Hizikia fusiformis, fig fruit Ficus carica L. and pear Pyrus pyrifolia Niitaka extracts (HFP extract) of 3:1:1 was found. The physicochemical properties of the mixture were as follows: total phelonic contents of $1187.29{\pm}41.55mg/L$, 1,1-diphenyl-2-picryhydrazyl (DPPH) radical scavenging activity of $61.50{\pm}2.33%$, ascorbic acid content of $23.68{\pm}0.02g/100g$, ${\beta}-carotene$ content of $51{\pm}3.92{\mu}g/100g$, and sugar content of $12.7{\pm}0.1Brix^{\circ}$. A mixture of the extract, Korean herbal powder, and wheat flour was prepared as the fish cutlet batter. The fish cutlet prepared with the batter had a hardness of $166-202g/cm^2$ and Hunter's color scale values L of $31.14{\pm}2.1$ to $34.62{\pm}1.3$, a of $-4.89{\pm}0.21$ to $-2.26{\pm}0.19$ and b of $-20.65{\pm}2.65$ to $28.93{\pm}3.14$. The FRAP (ferric reducing antioxidant power) and VBN (volatile basic nitrogen) of the fish cutlets were measured to evaluate functionality and determine the optimal mixing ratio for cold storage at $-12^{\circ}C$, $-18^{\circ}C$, and $-24^{\circ}C$. The optimum mixture ratio of extracts /Korean herbal powder/ wheat flour was 1:6:3.