• 한국식품조리과학회지
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• 제21권1호
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• pp.103-109
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• 2005

김치의 이화학적 지표에 따른 신맛과 종합적인 기호도간의 상관관계를 알아보기 위해 $5^{\circ}C$, $10^{\circ}C$, $20^{\circ}C$로 나누어 발효과정 중의 pH, 총 당함량, 총균수 및 젖산균수를 분석하였다. pH와 신맛의 관계에서 $10^{\circ}C$와 $20^{\circ}C$에서는 신맛과 pH의 변화 양상이 거의 반비례하였으나 $5^{\circ}C$는 그에 비해 반비례 경향이 낮았다. 환원당 함량과 신맛의 관계에서 산도 $0.8\%\~1.0\%$까지는 신맛과 환원당 함량이 서로 반비례하였고, 종합적인 기호도가 가장 높을 때의 환원당 함량은 $10^{\circ}C$와 $20^{\circ}C$는 거의 비슷하였고, $5^{\circ}C$는 그에 비해 환원당 함량이 높았다 총균수의 경우 $5^{\circ}C$ 숙성김치에서 총균수와 신맛의 최고점이 일치하지 않았으나 $10^{\circ}C$와 $20^{\circ}C$ 숙성김치에서는 최고점이 일치하였으며, 이후 점차 감소하는 경향을 보였다. 또한 종합적인 기호도가 가장 높은 때의 총균수는 $10^{\circ}C$ 숙성김치가 가장 높았고, $5^{\circ}C$와 $20^{\circ}C$ 숙성김치는 큰 차이를 보이지 않았다. 젖산균의 경우, $5^{\circ}C$ 숙성김치에서는 젖산균과 신맛의 최고점이 일치하지 않았으나 $10^{\circ}C$와 $20^{\circ}C$ 숙성김치에서 일치함을 보였다. 저온과 고온 숙성시 신맛과 숙성지 표와의 상관관계에서 $5^{\circ}C$ 숙성김치의 신맛은 산도와 매우 유의적인 상관관계를 보였고, pH와 미생물 균수와는 양의 상관관계를 보였으나 유의적인 차이($\alpha$=$0.5\%$)는 보이지 않았고, $10^{\circ}C$와 $20^{\circ}C$ 숙성김치에서 신맛은 모두 숙성지표와 매우 유의적인 상관관계를 보였다.

• 한국식품영양과학회지
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• 제33권10호
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• pp.1661-1667
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• 2004

본 연구는 국내 시장에서 어획된 생 원료 장어(붕장어와 뱀장어)를 찜, 숯불구이, 가스구이로 조리 및 진공포장하여 냉동 후 재가열하여 바로 먹을 수 있는 Cook/Freeze system을 단체급식 및 외식산업에 적용하고자 사업체 급식소의 한국인 피급식자(100명 )와 한국의 S업 체를 방문한 일본인 소비자(105명)를 대상으로 다음과 같이 소비자 기호도 검사를 실시하였다. 이상의 연구결과로부터 한국인과 일본인 소비자는 모두 붕장어의 경우 가스구이를 가장 선호하였으며, 뱀장어의 경우 한국인은 붕장어와 마찬가지로 가스구이를 가장 좋아하였으나 일본인은 숯불구이를 가장 좋아하는 것으로 나타났다. 장어종류에 따라 한국인과 일본인이 좋아하는 조리방법이 약간 다른 경향을 보였으나 일본인은 한국인과 비교해 볼 때 찜도 다소 좋아하는 것으로 보였다. 그러나 국내에서 장어를 가공할 때는 찜의 조리법은 별로 선호하지 않는 경향을 보여 가스구이나 숯불구이로 가공하는 것이 바람직하다고 사료된다. 소스에 인삼향과 송이향을 첨가하여 조리된 장어음식의 기호도를 조사한 결과, 국내 소비자는 일본인 소비자보다 모든 기호도 항목에서 유의적으로 높게 나타났다. 특히 인삼 첨가군의 기호도는 일본인 소비자가 한국인 소비자에 비하여 상대적으로 낮게 평가되었음을 알 수 있었다. 이는 자극적이지 않고 담백한 일본의 음식에 대한 기호성과 관계가 있는 것으로 판단되며, 한국인과 일본인 소비자의 기호성에 적합한 장어음식의 소스개발이 필요하다고 사료된다.

• 한국식품조리과학회지
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• 제21권1호
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• pp.110-116
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• 2005

민들레 뿌리와 잎을 식품에 이용하기 위하여 민들레 뿌리와 잎의 첨가 수준을 각각 0, 1, 2, $3\%$로 달리하여 민들레 설기떡을 만들고 설기떡의 물리적, 관능적 특성을 통하여 바람직한 첨가수준을 알아보았다. 민들레 분말의 첨가수준이 중가될수록 L값과 a값은 감소하였고 b값은 증가하며, L3와 R3가 가장 어두운 색을 나타내는 것으로 보였다. 수분함량도 민들레 분말 첨가 수준이 증가될수록 감소하였으며 민들레 뿌리 첨가 수준이 0, $3\%$일 때 수분함량은 각각 $38\%$, $36\%$이었으며, 민들레 잎 분말 첨가 수준이 0, $3\%$일 때 각각 37, $35\%$인 것으로 나타났다. 조직감 측정결과 민들레 뿌리, 잎의 첨가 수준이 높아질수록 경도, 부착성, 탄성, 응집성, 씹힘성, 검성이 증가하는 경향을 보였다. 관능평가 결과 민들레뿌리와 잎의 첨가 수준이 각각 $3\%$와 $2\%$인 L1과 R2가 색과 향, 경도, 씹힘성, 바람직한 정도가 유의적(p<0.05)으로 좋게 평가되었다.

• 한국식품조리과학회지
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• 제18권6호
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• pp.677-683
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• 2002

This study was aimed to find an optimum amount of jujube paste to ice flour for the preparation of Daechupyun(jujube rice cake). The moisture content of Daechupyun added with jujube paste was 40∼42%. The more jujube paste was added, the L-value and b-value were decreased, and a-value of Daechupyun was increased. In the mechanical evaluation of Dachupyun, the hardness was the lowest in the samples with 12% jujube paste after 12-hour storage. The adhesiveness and springiness were not significantly different by adding jujube paste after 24-hour storage. The cohesiveness was increased with the increase of added jujube paste at 12, 36 and 48 hours of storage. The gumminess was the lowest in the samples with 12% jujube paste during storage. In the sensory evaluation of Daechupyun, the acceptance for the softness and chewiness war the best in the samples with 12% jujube paste. Daechupyun with 12-16% of jujube paste to rice flour was found to be the best recipe based on the sensory qualities of softness, chewiness and overall acceptability.

• 한국식생활문화학회지
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• 제32권4호
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• pp.323-331
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• 2017

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

• 동아시아식생활학회지
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• 제23권2호
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• pp.234-240
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• 2013

This study investigated the quality characteristics of gruel supplemented with purple sweet potato. The gruel was prepared with rice powder, salt, and various amounts of purple sweet potato (0, 2, 4, 6, 8%). Increasing the content of purple sweet potato decreased the pH and viscosity of the gruel, whereas sugar content and spreadability gradually increased. In addition, the content of purple sweet potato increased, the lightness (L) significantly decreased, while redness (a) and yellowness (b) increased. The results of the sensory evaluation show that overall-acceptability was highest for the gruel containing 6% purple sweet potato. In conclusion, the results shows that the gruel with 6% purple sweet potato is the best. This study indicates that it is possible to enhance the quality and acceptability of gruel by adding purple sweet potato powder.

• 한국식품영양학회지
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• 제24권1호
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• pp.111-116
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• 2011

The purpose of this study was to evaluate the optimum ratio of coffee waste to chocolate for the preparation and investigation of the sensory characteristics of coffee chocolates. Color values(L-value, redness, and yellowness), total flavonoids, radical scavenging activity, and sensory characteristics of coffee chocolates made with various concentrations of additives were measured. The coffee waste powders were added at weight percentages of 0, 1, 2, 3, and 4%. As the ratio of coffee powder to chocolate increased, total flavonoid content and radical scavenging activity increased. In sensory evaluation, significant differences(p<0.05) were shown in taste, bitterness, texture, and overall acceptability depending on the amount of coffee waste powder added. The optimal ratio for sensory acceptability of coffee chocolate was 2% added coffee waste powder.

• 한국식생활문화학회지
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• 제19권3호
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• pp.348-358
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• 2004

This study was conducted to examine contents of total acid and free amino acids in the Demi-glace with added quantity of Omija extracts. Firstly, The level of Total acid content of Demi-glace sauces was $1.08{\sim}1.89%$ and Omija extracts was $2.77{\sim}7.24%$. The more Omija extracts added, there was the higher total acid contents. Sauces and extracts of 5% Omija was the highest. Secondly, Total free amino acids contents of control was 2518.52mg%, and Omija sauces was $2261.52{\sim}2894.14mg%$. 2% Omija sauces was the highest among them. Hydroxyproline of total 34 free amino acids was the highest, and Glutamic acid 158.42mg%, Proline 78.90mg% was next in order. Arginine was the highest with $27.40{\sim}34.40mg%$ among 9 essential amino acids contents. Glutamic acid was the highest contents with $123.18{\sim}158.42mg%$. Compared to control's(0.41mg%), Omija added group was $20.63{\sim}27.82mg%$ and it was the highest increase. While other 15 amino acid was analyzed, Hydroxyproline was the highest contents with $1,737.22{\sim}2,205.80mg%$. Compared to control group(15.63mg%), proline was $57.01{\sim}78.90mg%$ Omija added group and it was increased with the highest contents. In essential amino acid, flavor enhancing amino acid and other amino acid were increased and the highest contents with 2% added Omija sauce. Thirdly, sensory characteristics of Demi-glace sauces based on overall preference, It was find that 2% added Omija was the best. 2% added was the best for color, flavor, taste, texture, overall acceptability(P<.001). In terms of Demi-glace sauces' gender preference, male and female people liked 2% added Omija color, flavor, taste, texture, overall acceptability. It was find that there was no significant differences between male and female.

• Journal of Animal Science and Technology
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• 제47권3호
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• pp.457-464
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• 2005

A total of 80 pigs were used to investigate the effect of crossbred method on meat quality. Crossbred pigs were alloted into one of two experimental groups[T1 : Landrace ${\times}$ Yorkshire ${\times}$ Duroc(LYD) and T2: Yorkshire ${\times}$ Berkshire ${\times}$ Berkshire(YBB)]. Crossbred pigs were slaughtered at approximately 110kg live weight, and pH, cooking loss, texture, shear force, color(CIE $L^*$ $a^*$ $b^*$), fatty acid composition and sensory evaluation were measured in pork loin. Crude fat percentage was higher in YBB, whereas protein was higher in LYD than that for the other groups. Shear force was lower in YBB than LYD, but, pH and water-holding capacity were not significantly different. In meat color, $L^*$ was higher in YBB than LYD, whereas $a^*$ and $b^*$ were not significantly different between breeds. Hardness, adhesiveness and gumminess of YBB were significantly lower than LYD. Saturated fatty acid of YBB was lower than that for LYD and essential fatty acid was higher in YBB. In sensory evaluation of cooked meat, color, marbling score and overall acceptability were significantly higher in YBB, Aroma, flavor, taste, juiciness and overall acceptability of YBB were significantly higher than LYD in fresh meat. In conclusion, the overall meat quality was better in YBB than that for LYD.

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.66-70
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• 2009

The effect of baking on the consumer perception and sensory characteristics was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0%, 2%, 4%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 15 min in an oven. The baked cookies were cooled to room temperature for 1 h and packed in airtight bags prior to all measurements. In terms of color, control received the most favorable mean score, which is significantly higher than others (p<0.05) followed by the 4% sample. The consumer preference on taste and aftertaste was not significantly affected by the amount of strawberry powder incorporated in the formulation (p>0.05). Samples with 4% strawberry powder received the highest mean flavor score of 6.28 which is significantly higher than that of 6% sample (p<0.05). In overall, substitution of 4% strawberry powder in the formulation would result in the most favorable strawberry cookies by the consumers with taking advantages of health benefits of strawberry. Correlation analysis indicated that strawberry powder concentration was significantly correlated positively with sensory color and hardness and negatively correlated with consumers' overall acceptability (p<0.05). Consumers' aftertaste was significantly correlated with overall acceptability which was negatively correlated with sensory hardness (p<0.05). Sensory hardness was highly correlated with sensory color attribute (p<0.05).