• 한국식품영양과학회지
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• 제28권1호
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• pp.47-52
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• 1999

Comparative effects of phosphine fumigation and gamma irradiation were evaluated on the qualities of white ginseng prepacked in a commercial laminated film in terms of water absorption, Hunter color parameters(L, a, b) and organoleptic properties(overall color/appearance, flavor) during 6 months of storage at ambient(20oC, 70% RH) and accelerated(40oC, 90% RH) conditions. Moisture content of packed white ginseng(initial 8.44%) linearly increased with storage period, thereby reaching to about 10% (r=0.9966) in ambient and more than 15%(r=0.9886) in accelerated conditions, respectively, at the 6th month of storage. The storage at severe conditions resulted in remarkable changes in Hunter's color values, decrease in whiteness(L) and increase in redness(a) and yellowness(b), while both treatments, phosphine and irradiation less than 5kGy, did not cause any significant changes in color parameters. Phosphine fumigation was shown detrimental to overall flavor of white ginseng(p<0.01), however or ganoleptic qualities of stored samples were effectively maintained by irradiation less than 5kGy(p< 0.05). As the index on the guality of white ginseng stored at severe conditions its organoleptic quality was highly correlated with moisture content(r= 0.9777) and Hunter color values(over 0.9), suggesting the critical values of 15.5% moisture and 72.56, 7.15, 21.45 in Hunter's L, a, b values, respectively.

• 한국식품영양과학회지
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• 제30권3호
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• pp.466-470
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• 2001

Response surface methodology was used for monitoring extraction conditions, based on quality properties of old pumpkin extracts. Hunter's color L value of extracts was maximized at 101℃, 2.6 hr and decreased gradually after maximum point. The polynomial equation for Hunter's color L value showed 10% of significance level and 0.8799 of R². Hunter's color a value was minimized at 117℃, 3.9 hr and R² of polynomial equation was 0.9852 within 1% significance level. Hunter's color b value and ΔE value increased as the extracting temperature and time increased. Extraction yield of old pumpkin was maximized at 110℃, 4 hr and increased in proportional to the extracting temperature and time, but decreased after 113℃ and 2 hr. Viscosity of pumpkin extracts were maximized at 120℃, nearly 3 hr. R² of polynomial equations for yield, viscosity and sugar content were 0.9532, 0.9812 and 0.8869, respectively. Optimum ranges of extraction conditions for quality properties of old pumpkin were 102∼109℃, 2.5∼3.5 hr, respectively. Predicted values at the optimum extraction condition agreed with experimental values.

• 한국식품영양학회지
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• 제14권1호
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• pp.59-64
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• 2001

돼지고기 등심의 표면에 Lactococcus lactis subsp. Jactis ATCC l1454 유산균 배양액 3.96 log units의 처리구는 4$^{\circ}C$ 저장 1일 이후 대조구의 TBA가와 유의적 차이가 없었다 (P>0.05). 유산균 배양액 3.96 log units 처리구의 Hunter color L*과 b*가는 저장 동안 대조구와 유의적 차이가 없었다. 그러나 유산균 배양액 4.10과 4.23 log units 처리구의 Hunter a*가는 4$^{\circ}C$ 저장 1일과 6일 이후 대조구와 유의적 차이 (P<0.05)를 나타내었다. 유산균 배양액 4.10과 4.23 log units 처리구의 육즙유출율은 4$^{\circ}C$ 저장 4일 이후부터 처리구와 대조구 사이에 유의적 차이를 나타내었다.

• 한국식품영양학회지
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• 제22권1호
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• pp.63-68
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• 2009

Powders prepared from three different varieties Korean Ginsengs(white, red and black) are readily available ingredients and are consumed daily by many Korean as a functional food material. These variants of Ginsengs are known to exert a variety of physiological effects. Therefore, in this study, we assessed the physiochemical characteristics of Korean Ginseng Dasik prepared with different 3 types of Ginseng powder. We conducted a sensory evaluation analysis, and assessed the mechanical characteristics, Hunter's color values, and general compositions of 3 types of Korean Ginseng Dasik stored at room temperature(20$^{\circ}C$). The results of our sensory evaluation showed that there were significant differences in the color, taste and overall quality of the samples(p<0.05), but there were no significant differences in odor or texture. With regard to the mechanical properties of the samples, we noted significant differences in he Hardness, Cohesiveness, Gumminess and Chewiness of the samples(p<0.05), but no differences in springiness were detected. The luminance of the black Ginseng Dasik was significantly less than that of the red, white, and control samples(p<0.05), We noted significant differences in Hunter's b values, but no significant differences in Hunter's a values among the samples were detected. No significant differences in the general compositions of the samples were noted. In conclusion, red Ginseng Dasik among the samples evaluated herein, has the most commercial value.

• 한국생활과학회지
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• 제20권6호
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• pp.1229-1237
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• 2011

The objective of this study was to evaluate the quality characteristics of Cheongpomook prepared with five different levels of mungbean powder (0, 25, 50, 75, and 100%). We conducted the Hunter's color values, the rheological characteristics, sensory evaluations, and pasting properties of the Cheongpomook samples. The more mungbean powder was added, the more the luminance and Hunter's a values of Cheongpomook samples were decreased, but in Hunter's a values was reverse. With regard to the rheological properties of the Cheongpomook samples, the more mungbean powder was added, the values of hardness, springiness, gumminess, and chewiness were significantly decreased. In color, taste, and overall quality, the value of 25% mungbean powder added Cheongpomook (MP1) and 50% added Cheongpomook (MP2) were significantly higher than those of others. The resulting RVA viscogram, peak viscosity, hold viscosity, break down, setback, and final viscosity of Cheongpomook were decreased with an increase in mungbean powder, but the pasting temperature was increased slightly. Therefore, an addition of 25% mungbean powder appears to be an acceptable approach to enhance the quality of Cheongpomook without reducing acceptability.

• 한국식품영양과학회지
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• 제11권1호
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• pp.25-30
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• 1982

시판차류기호식품(市販茶類嗜好食品)의 관능적(官能的) 평가(評價)와 이들 제품(製品)의 품질관리적(品質管理的) 측면(側面)에서 중요시되는 색도(色度)의 지표(指標)를 조사코저 Hunter-lab tristimulus colormeter를 이용(利用)하여 제품(製品)의 입도(粒度), 밀도(密度), 및 탈흡습(脫吸濕)이 색도(色度)에 미치는 영향을 조사하였다. 1. 제품(製品) 사이에는 입도(粒度)의 크기와 색도(色度)에서 특별한 유사성(有意性)이 인정되지 않았으며, 홍삼정분(紅蔘精粉)의 경우 입도(粒度)가 작아질수록 L,a,b 치(値)가 증가하고, X,Y,Z 치(値)에서는 X, Y 치(値)는 증가하는 경향이었으나 Z 치(値)는 일정치 않았다. 2. 시판차류기호식품(市販茶類嗜好食品) L치(値) 범위는 32.8$\sim$48.0이었고 a 치(値)는 3.9$\sim$10.4, b 치(値)는 5.6$\sim$18.0이었으며 대부분의 제품(製品)이 주황색색소계(朱黃色色素系)에 속하는 것으로 나타났다. 3. 제품(製品)의 밀도(密度)는 0.232$\sim$0.898 g/ml의 범위 내에 있었으며 밀도가 클수록 L치(値)가 가하는 경향이었다. 4. 제품별(製品別) a/b치(値)는 생강차를 제외하고 0.61$\sim$0.98의 범위 내에 집중되어 있었으며 총색도(總色度)의 차(差)($\Delta$E) 및 채색도(彩色度)의 차(差)($\Delta$C)가 작은 제품(製品)일수록 색상(色相)의 안정성(安定性)이 인정되었다. 5. 각제품(各製品) 사이에는 흡습(吸濕) 및 탈습(脫濕)에 의한 색상변화(色相變化)는 유의성이 없었다. 6. 광파장(光波長)에 따른 제품별색도(製品別色度)는 생강차, 쌍화차 및 탱이 녹적색계색소(綠赤色系色素)가 가장 높아 녹적색색소계(綠赤色色素系)인 반면 다른 차류제품(茶類製品)은 X,Y,Z 치(値)가 거의 비슷한 경향을 나타냈다.

• 한국식품영양학회지
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• 제23권2호
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• pp.196-202
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• 2010

The principal objective of this study was to evaluate the quality characteristics of black ginseng jelly prepared with different 5 levels(0, 0.5, 1.0, 1.5, and 2.0%) of black ginseng extract. We assessed the ginsenosides level of white and black ginseng for comparison between white and black ginseng. And we conducted the pH, sugar content, Hunter's color values, the mechanical characteristics and sensory evaluation of black ginseng jelly samples. The levels of ginsenoside $Rg_3,\;Rh_1$, and $Rh_2$ of black ginseng were higher than those of white ginseng. The more black ginseng extract was increased, the sugar contents of black ginseng jelly were significantly increased(p<0.05). We noted that the luminance and Hunter's b values of jelly samples were decreased according to black ginseng extract was increased, but in Hunter's a values 0.5% black ginseng jelly was the highest of the all. With regard to the mechanical properties of the black ginseng jelly samples, the score of hardness, gumminess and chewiness were significantly increased. In color, taste and overall quality, the score of jelly with 1.0% black ginseng extract was significantly increased than those of the all.

• 농업과학연구
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• 제14권1호
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• pp.134-143
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• 1987

딸기원료 및 가공제품의 색깔을 비교하고 원료에서 오는 영향을 관찰하기 위하여 물리적인 측정기기를 이용해서 색깔의 수치를 조사하였다. 딸기의 물성은 레오텍스춰 메타를 이용해서 측정하였고, 아울러 딸기쨈의 리올로지 특성을 측정하였던바, 얻어진 결과는 다음과 같다. 1. 딸기의 색깔을 헌터값 X, Y, Z Lab로 나타날때, 숙성도에 따라 변화하는 것을 알 수 있다. 또한 pH 의 변화에 따라 a의 값이 규칙적으로 변화하였으며, 색깔의 양상은 수치적으로 나타낼 수 있었다. 즉 미숙과, 적숙과, 과숙과의 쨈에서 pH 2인 경우의 수치는 37.48, 42.21, 45.04가 됨을 알 수 있다. 2. 딸기의 적색소는 시간이 흐름에 따라 퇴색되고 헌터값의 수치는 낮아지는 경향이었다. 3. 또한 딸기쨈의 색소는 시간의 흐름에 따라 퇴색됨을 보여주었다. 즉 20일후의 딸기쨈의 a값은 16.63이었으나 50 일후의 값은 11.28, 90 일 후의 값은 7.65로 되었다. 4. 딸기에서는 T.P.A에 의해 나타난 양상은 첫번째 피크가 높았으며 이는 체리, 포도, 파인애플과 같은 양상을 보였다. 5. 딸기 조직의 특성인 Hardness 와 Cohesiveness의 특성관계는 반비례적이었다. 6. 딸기쨈은 의가소성 (PseudopIastic) 특성을 가지고 있으며, 또한 점도도 지수는 온도의존성을 보였다. 7. 딸기쨈의 활성화 에너지는 2.03 Kcal/g mol 으로 애플소스 1.3Kcal/g mol 토마토 농축액 1.9Kcal/g mol 보다 높은값을 나타내었고, 토마토 케찹 3.2Kcal/g mol 보다는 낮은 값을 나타내었다.

• 한국식품영양과학회지
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• 제43권5호
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• pp.735-740
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• 2014

본 연구는 인삼의 threonine/sucrose 용액 침지 및 볶음온도에 따른 색상의 발현특성을 조사하였다. 인삼의 아미노산 및 당 혼합용액 침지 및 볶음 조건은 threonine 농도($X_1$, 0.1~0.9%), sucrose 농도($X_2$, 1.0~3.0%) 및 볶음온도($X_3$, $130{\sim}170^{\circ}C$)이며, 종속변수로는 갈색도, Hunter's colors 및 관능적 색상을 반응표면분석을 통하여 모니터링 하였다. 갈색도와 기계적 색도에 대한 회귀식의 $R^2$은 모두 0.8758이상으로 5%의 유의수준에서 유의성이 있었다. 인삼추출물의 갈색도가 가장 높은 침지 및 볶음조건은 threonine 농도 0.70% 및 sucrose 농도 2.32%에서 침지한 후 건조하여 $166.03^{\circ}C$에서 25분간 볶음처리한 것으로 나타났다. 볶음 인삼의 적색도가 가장 높은 침지 및 볶음조건은 threonine 농도 0.74% 및 sucrose 농도 2.19%에서 침지한 후 건조하여 $165.40^{\circ}C$에서 볶음처리한 것으로 나타났다. 그리고 황색도가 가장 높은 침지 및 볶음조건은 threonine 농도 0.61% 및 sucrose 농도 2.84%에서 침지한 후 건조하여 $159.16^{\circ}C$에서 볶음처리한 것으로 나타났다. 관능적 특성으로서 볶음 인삼의 색상에 대한 관능평점은 threonine 농도 0.53% 및 sucrose 농도 1.01%에서 침지한 후 건조하여 $146.96^{\circ}C$에서 25분으로 볶음처리한 것이 가장 높은 기호도 (7.27)를 나타내었다.

• 동아시아식생활학회지
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• 제18권1호
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• pp.9-13
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• 2008

This study was performed to investigate the quality characteristics of yanggaeng prepared with different ratios of Astragalus membranaceus powder : 2%, 4%, and 6%. Proximate composition, Hunter's color values, texture profile analysis, and sensory qualities were examined. The lightness of the yanggaeng decreased with increasing Astragalus membranaceus powder content. For the texture profile analysis, hardness increased with increasing Astragalus membranaceus powder content. In terms of sensory qualities, the 2% Astragalus membranaceus powder sample did not influence any of the sensory attributes of the yanggaeng.