• 대한영양사협회학술지
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• 제18권3호
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• pp.213-221
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• 2012

The principal objective of this study was to evaluate the quality characteristics of mungbeanmook prepared with five different levels (0, 5, 10, 15, and 20%) of Gugija (Lycii fructus) infusion. We analyzed Hunter's color values, pH, texture characteristics, and perfomed sensory evaluation of mungbeanmook prepared with Gugija infusion. The pH levels of mungbeanmook ranged between 5.45 and 6.12 and did not show significant differences. As Gugija infusion concentration increased, the color lightness "L" value decreased, whereas redness color "a" value and yellowness color "b" values increased (P<0.05). With regard to mechanical texture properties of the mungbeanmook samples, as the Gugija infusion concentration increased, the scores of hardness, chewiness, and gumminess all significantly decreased (P<0.05) whereas there were no significant differences in springiness or cohesiveness. The results of the sensory evaluation showed that the score of the LFLT10 sample (10% Gugija infusion) was significantly higher than those of others in terms of taste, color, flavor, texture, and overall quality (P<0.05). Taken together, the recommended optimum level of Gugija infusion in mungbeanmook is 10% for sensory evaluation. Gugija infusion can be a useful approach to improving quality of mungbeenmook as a functional food.

• 한국식품조리과학회지
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• 제31권6호
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• pp.733-740
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• 2015

This study was performed to examine the functional and quality characteristics of rice cookies with added Ligularia fischeri (Ledeb.) Turcz. powder. Rice cookies were prepared with different amounts (0%, 0.5%, 1%, 1.5% and 2% to the flour quantity) of Ligularia fischeri powder. The antioxidant activities of Ligularia fischeri powder, specifically the total phenolic content, DPPH free radical scavenging activity and reducing power were found to be 212.19 mg GAE/g, $11.78{\mu}g/mL$11.78 ($IC_{50}$), and 2.33 (O.D.), respectively. The antioxidant activities of the rice cookies with added Ligularia fischeri powder increased with increasing concentrations of Ligularia fischeri powder. Regarding the hunter's color value of rice cookies with added Ligularia fischeri powder, L (lightness) and a (redness) values decreased (p<0.001) with increasing concentrations of Ligularia fischeri powder, whereas b (yellowness) values increased (p<0.01). The consumer acceptability score for the 3% Ligularia fischeri rice cookie groups ranked significantly (p<0.001) higher than the other groups in color, flavor, taste, texture and overall preference. These results suggest that Ligularia fischeri powder will be useful as a functional food resource with antioxidant activities.

• 한국식생활문화학회지
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• 제26권5호
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• pp.501-505
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• 2011

Soybean powder is a readily-available food ingredient. Furthermore, saltwort powder is an herb with various physiological effects. Therefore, in this study we examined the physiochemical characteristics of soybean dasik prepared with 0, 4, 8, and 12% saltwort powder. We measured Hunter's color values, mechanical characteristics, and sensory qualities. The result of each analysis is as follows. There were not significant differences between the moisture content of the control group and the groups with saltwort powder. The ash content increased while the fat and protein content decreased as the ratio of saltwort powder increased (p<0.001). In the analysis of color differences, the L, a, and b values decreased as the ratio of saltwort powder increased (p<0.001). The hardness (p<0.001) of the groups increased as the ratio of saltwort powder increased, but adhesiveness decreased. Sensory evaluation data showed that softness, hardness, and chewiness decreased while color increased as the ratio of saltwort powder increased. Finally, aroma, sweet taste, nutty taste, and overall acceptability was shown to be best for the 4% addition group.

• 동아시아식생활학회지
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• 제19권3호
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• pp.401-408
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• 2009

The purpose of this study was to investigate the quality characteristics of Maejakgwas prepared with different concentrations of shrimp powder (0, 1, 2, 3, 4%) substituted for flour as a snack food for kindergarteners. The pH of the Maejakgwas dough decreased significantly as the level of shrimp powder increased; however, there were no significant differences in dough values among the test groups. Furthermore, the spread factor values of the groups were found to be inversely proportional to the shrimp powder concentration. Hunter's color L, a and b values decreased significantly as the level of shrimp powder increased. Moreover, the 2~4% shrimp powder groups had increased levels of hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, an acceptance test, the Maejakgwas sample containing 3% shrimp powder received the highest scores.

• 한국식생활문화학회지
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• 제25권4호
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• pp.473-479
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• 2010

The purpose of this study was to investigate the quality characteristics of Maejakgwas prepared with various concentrations of Enteromorpha intenstinalis powder (0, 1, 2, 3, 4%) substituted for flour. The pH of the Maejakgwas dough decreased significantly in response to all levels of Enteromorpha intenstinalis powder (EIP). However, there were no significant differences in dough values among the test groups. Furthermore, when the spread factor values were compared among the groups, they were found to be inversely proportional to the EIP concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of EIP increased. Moreover, the addition of 2~4% EIP resulted in increased hardness, cohesiveness, springiness and brittleness compared to those of control. Finally, the results of an acceptance test showed that Maejakgwas containing 3% EIP had the highest scores.

• 한국식생활문화학회지
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• 제23권6호
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• pp.771-778
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• 2008

This study was conducted to investigate the quality characteristics of cookies prepared using skate powder (0, 1, 3, 5, 7%) as a substitute for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of skate powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the skate powder concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of skate powder increased. Moreover, the addition of 1-7% skate powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cookies containing 3% skate powder had the highest scores.

• 한국식품저장유통학회지
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• 제20권1호
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• pp.97-103
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• 2013

가공식품의 소재로 폭넓게 사용되고 있는 전분은 세균수 억제를 위한 방사선 조사가 허용된 품목으로서 우리나라에서는 5 kGy 이하의 기준을 적용하고 있다. 이에 식품조사의 실용화를 고려하여 국내 허용기준과 유사한 중선량 범위의 감마선 조사가 전분류의 색깔 및 지방질 산패에 미치는 영향을 검토하고자 옥수수 전분, 고구마 전분 및 감자 전분에 0~6 kGy의 감마선을 조사하여 색도 및 TBA가를 비교 분석하였다. 기계적 색도의 경우 옥수수 전분은 L 값의 감소, 고구마 전분은 a 값의 증가, 감자전분은 b 값의 증가가 비교적 뚜렷하였지만, 전반적으로 감마선 조사에 따른 L, a, b 값의 변화가 작고 유의성이 낮은 것으로 확인되었다. 전분의 가공특성을 고려하여 호화 후 gel 상태의 색깔을 육안으로 관찰한 결과는 모든 시료가 조사선량이 증가할수록 갈변의 정도가 증가하였고, 특히 고구마 전분은 1.5 kGy 조사구도 갈변현상이 뚜렷하였다. 지방질의 산패도를 나타내는 TBA가 측정 결과는 옥수수 전분, 고구마 전분 및 감자 전분에 대해 각각 $R^2$가 0.9889, 0.9964 및 0.9843의 높은 상관성을 보이면서 유의적으로 증가하여 감마선 조사로 인해 지방질 성분의 산화가 촉진되었음을 알 수 있었다.

• 한국조리학회지
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• 제11권3호
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• pp.179-189
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• 2005

The purpose of this study was to investigigate the effects of different tapioca powder on the quality of Chol-Pyon. As the result of the sensory evaluation, 5% addition groups showed good preference in chewness, moistness, softness, adhesiveness, after flavor. 10% addition groups showed good preference moistness, softness, after flavor. In texture profile, gumminess, cohesiveness, adhesiveness of Chol-Pyon was not different significantly among all the groups. All groups was getting higher by addition level. Softness was 5%, 20% addition groups had the higher. Tapioca Chol-Pyon seemed to increase hardness slightly. 5% addition group had the highest values in chewness. The desireable water content in 5%, 10% Tapioca Chol-Pyon was not different significantly among all the groups(p<0.05). 15%, 20% addition group was significantly different from all the groups. Hunter's rotor values higher redness and yellowness was 20% tapioca powder addition group more than the other groups but lightness were lowest value. Above results indicated that 5% tapioca powder addition level to give the best quality.

• 한국식품조리과학회지
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• 제30권1호
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• pp.11-21
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• 2014

This research focused on investigating the effect of lentinus edodes on the Garaedduk by analyzing its quality characteristics. Through this research, it could be verified whether this improved food has the potential to develop into a functional food. 5 pieces of Garaedduk with 0, 2, 4, 6, and 8% of lentinus edodes powder were analyzed by water content, color, sensory, textural characteristics and cooking characteristics right after the production and after one day. The five Garaedduk showed significant differences in water content during storage period of 0 & 1 day. As the result of Hunter's color values, with the increase of lentinus edode during storage period of 0 & 1 day, lightness was significantly decreased and redness and yellowness were significantly increased. As the result of textural analysis, hardness and chewiness showed significant increase and cohesiveness was significantly decreased in Garaedduk with the increase of lentinus edodes. When the Garaedduk were preserved for one day, the hardness and chewiness of the Garaedduk with 2% of lentinus edodes showed similar with the control. Cohesiveness showed significant decrease in all Garaedduk. The result of the sensory evaluation showed increase in the color, aroma and taste with the increase of lentinus edodes. The 2% Garaedduk showed similar hardness with the control. Garaedduk with lentinus edodes showed no difference in cohesiveness and adhesiveness with the control. The overall acceptability was significantly increased with the increase of lentinus edodes while the Garaedduk with 6% of lentinus edodes showed the highest overall acceptability. After one day of preservation, the Garaedduk with 4% lentinus edodes also showed the highest overall acceptability. As the result of cooking properties, weight gain and volume were significantly increased with the increase of lentinus edodes. The 2% Garaedduk particularly showed similar weight gain with the control. In turbidity of soup was significantly increased with the increase of lentinus edodes. In Hunter's color values of soup, lightness was significantly decreased with the increase of lentinus edodes. Redness and yellowness were significantly increased with the increase of lentinus edodes like Garaedduk.

• Restorative Dentistry and Endodontics
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• 제34권3호
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• pp.199-207
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• 2009

본 연구에서는 동일한 수광 방식을 사용하는 2종의 이동형과 고정형 spectrophotometer인 MiniScan XE plus (Model 4000S, Hunter Lab, USA)와 CM-3500d(Minolta, Japan), 그리고 다른 수광 방식을 사용하는 miniature VIS reflection spectrometer인 Specbos 2100(JETI Technische Instrumente GmbH, Germany)를 이용하여 직경 15 mm, 두께 4 mm의 디스크로 제작한 광중합 복합레진의 색상을 측정하였다. Spcebos 2100은 분광 특성을 측정하는 기기이지만 주문에 의해 제조사에서 측색이 가능한 형태로 제공하였다. 3종의 측색 기기를 사용한 측색 결과를 분석한 결과 동일한 수광 방식, 광원 및 관찰자 각도를 적용한 2종의 기기 간에도 동일 색상에서 2.4-7.8까지의 색차(${\Delta}E^*$)를 보였으나, $L^*$, $a^*$, $b^*$ 값은 기기 간에 높은 상관관계를 보였다. 서로 다른 수광 방식을 사용하는 기기 간에는 약 20 정도의 큰 색차(${\Delta}E^*$)를 보이며, 측정된 각 값 간에도 낮은 상관관계를 보였다. 이상의 결과는 반투명의 치과용 수복 재료나 치아의 측색 시 측색 기기간에도 색차가 나타날 수 있음을 시사하며, 이는 기기에 대해 측정된 색상을 절대적인 색상으로 적용하기보다는 상대적인 측정치로 이용하는 것이 바람직하리라 사료된다.