• Asian-Australasian Journal of Animal Sciences
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• 제19권5호
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• pp.744-750
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• 2006

An experiment was carried out to evaluate the effects of substituted conjugated linoleic acid (CLA) for fat on qualities, lipid oxidation and residual nitrite contents in emulsion-type sausage (ETS) after different periods of storage. The control sausage contained 20% fat, however, the substituted CLA for fat sausages contained 17.5% fat+2.5% CLA, 15% fat+5% CLA, 12.5% fat+7.5% CLA and 10% fat+10% CLA, respectively. CLA concentration was significantly increased (p<0.05) by substitution of CLA sources for fat, and storage did not affect the CLA concentration. TBARS were significantly increased with the increasing of storage time in all treatments (p<0.05). Significantly higher $L^*$ values were observed in the 10% CLA treatment compared to other treatments during storage. Moreover, $a^*$ values in CLA treatments significantly (p<0.05) increased compared to the control. Again, $b^*$ values were significantly (p<0.05) higher in CLA treatments than those of the control during storage. The concentration of residual nitrite in ETS was significantly (p<0.05) different between the treatments during storage and the results were in the following order: control >2.5% CLA>5% CLA and 7.5% CLA>10% CLA. Overall acceptability of CLA treatments was significantly (p<0.05) lower than the control during storage, whereas no significant differences were found in overall acceptability between the treatments after 28 days of storage.

• 동아시아식생활학회지
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• 제23권5호
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• pp.569-576
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• 2013

The principal objective of this study was to evaluate the quality characteristics of pickled radishes (RP) containing gardenia fruits (RPG), beet (RPB), and spinach (RPS) juice. We have conducted the moisture, salinity, sweetness, pH, titable acidity, Hunter's color values, and mechanical characteristics with a sensory evaluation by elementary, middle, high and university students on the colored radish pickles. The moisture contents of RP, RPG, RPB and RPS are not significantly different. The salinity and pH of RP were significantly higher than that of RPG, RPB, RPS (p<0.05; p<0.01). The sugar contents of RPS are significantly higher than the of RP, RPG and RPB (p<0.001). The titrable acidity of RPB and RPS is significantly higher than that of the RP and RPG (p<0.001). The lightness (L) of RP, the redness (a) of RPB and the yellowness (b) of RPS are the highest in sample group. For changes in texture profile analysis, the hardness level of RPB is higher than that of RP, RPG and RPS (p<0.01), but the chewiness of RPG is higher than those of RP, RPB and RPS (p<0.001). In the sensory evaluation, RPB scores the highest in color, taste, and overall acceptability, whereas RPS scores the lowest in color and overall acceptability. Based on the above results, we expect that radish pickles with beet juice have good characteristics and acceptances within the school food services.

• 한국조리학회지
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• 제21권2호
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• pp.130-140
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• 2015

홍삼분말을 0%, 2%, 4%, 6% 첨가량에 의한 스펀지케이크를 제조하여 품질특성을 평가하였다. 홍삼 스펀지케이크 반죽의 비중은 대조군이 0.35로 가장 낮게 나타났다. 높이는 대조군이 높게 나타났고, 첨가량이 증가할수록 감소하였으며, 비용적은 대조군이 높게 나타났고 첨가량이 증가할수록 감소하였으며, 수분은 대조군이 높게 나타났고 첨가량이 증가할수록 감소하였다. 주사전자현미경(SEM) 측정 결과는 첨가량이 증가할수록 글루텐 함량이 감소하여 두꺼운 세포벽과 거친 기공을 보여 반죽의 가스 보유력을 감소시켰다. L값은 대조군이 높게 나타났고 첨가량이 증가할수록 감소하였으며, a값은 대조군이 낮게 나타났고 첨가량이 증가할수록 증가하였고, b값은 대조군이 높게 나타났고 첨가량이 증가할수록 감소하였다. 경도는 대조군이 낮게 나타났고 첨가량이 증가할수록 증가하였으며, 부착성은 대조군이 높게 나타났고 첨가량이 증가할수록 감소하였다. 탄력성은 유의적인 차이가 나타나지 않았고, 응집성은 대조군이 높게 나타났으며 첨가량이 증가할수록 감소하였다. 씹힙성은 대조군이 낮게 나타났고 첨가량이 증가할수록 증가하였다. 색은 2% 첨가군이 높게 나타났고, 향은 대조군이 높게 나타났으며, 맛은 2% 첨가군이 높게 나타났고, 질감은 2%, 4% 첨가군이 높게 나타났으며, 전체적인 기호도에서는 2% 첨가군이 가장 높게 나타났다.

• 한국조리학회지
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• 제22권8호
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• pp.182-191
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• 2016

본 연구에서는 밤을 건조하여 분쇄한 분말을 첨가하여 제조한 양갱의 물리적인 특성과 항산화 활성, 관능검사를 실시하여 제품 특성을 분석하였다. 밤 분말을 첨가하지 않은 양갱의 수분 함량은 35.10%이었으나, 밤 분말의 첨가량이 증가함에 따라 39.24~45.24%로 점차 증가하였다. 밤 양갱의 색도측정에서 명도(L)와 황색도(b)는 밤 분말의 첨가량이 증가할수록 감소한 반면, 적색도(a)는 증가하였다. 총 페놀 화합물 및 항산화 활성은 밤 분말 첨가량이 증가할수록 총 페놀함량과 DPPH free radical 소거능은 유의적으로 증가하였다. 기계적인 조직감은 밤 분말을 첨가할수록 경도, 부착성, 응집성, 씹힘성은 증가하였으나, 탄력성과 끈적임성은 감소하였다. 밤 분말을 첨가한 양갱의 전체적인 기호도는 맛, 색, 향, 씹힘성, 부드러운 정도, 전체적인 기호도는 밤 분말 10% 첨가군에서 가장 높게 나타났다. 이상의 결과로 볼 때 양갱에서 밤 분말 첨가는 10~15%가 가장 적당할 것으로 사료되며, 기능성 가공 식품의 제품 개발 및 연구에 밤의 활용도를 높여 가공식품의 시장에 도입하면 밤 생산 및 밤을 이용한 상품개발에 바람직하며, 밤을 대량 생산하는 공주 지역 발전에도 도움이 될 것으로 사료된다.

• 한국지역사회생활과학회지
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• 제23권3호
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• pp.307-316
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• 2012

To evaluate the effect of Ulmus davidiana powder on rice dasik, Ulmus davidiana dasik was made after supplementation with Ulmus davidiana powder(0, 3, 6, 9 and 12%(all w/w)). The proximate component of Ulmus davidiana powder was 7.49% moisture content, 2.33% crude protein, 0.84% crude fat, 14.09% crude fiber and 8.50% crude ash. The moisture content of samples were significantly(p<0.05) lower than that of dasiks with Ulmus davidiana powder. The pH values were significantly decreased with increased Ulmus davidiana powder(p<0.05). The lightness(L-value) was significantly decreased as Ulmus davidiana powder increased(p<0.05). Redness(a-value) of dasik with Ulmus davidiana powder was significantly higher than that of the control group. However redness was decreased with the amount of increased Ulmus davidiana powder. The yellowness(b-value) decreased significantly as Ulmus davidiana powder increased(p<0.05). In the mechanical evaluation, hardness in the groups with Ulmus davidiana powder increased significantly(p<0.05). Adhesiveness of the control group was lower than that of the groups with Ulmus davidiana powder. Springness in the control group was lower than that in the groups with Ulmus davidiana powder. But no significant difference in cohesiveness, gumminess and chewiness among groups was found. The intensity of color, odor and astringency of dasik with Ulmus davidiana powder significantly increased as the amount of supplementation increased(p<0.05). And the preference of flavor with 12% Ulmus davidiana powder was significantly lower than that of the control group. In conclusion, rice dasik with less than 9% of Ulmus davidiana powder would be most proper in taste and overall acceptability.

• 한국식품조리과학회지
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• 제24권6호
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• pp.837-848
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• 2008

The objectives of this study were to investigate the quality of ginseng makgeolli during the fermentation and aging period, and to develop Jeungpyun manufactured by ginseng makgeolli. Four different amounts of ginseng powder (0, 2, 4 and 6 g) were added to the filtered mash which was fermented for 4 days at $24^{\circ}C$ and then aged for 6 days at $4^{\circ}C$ The quality of Jeungpyun batter containing 0, 2, 4 and 6% ginseng during fermentation, and the sensory, color and textural characteristics of ginseng Jeungpyun were analyzed. The pH of jeungpyun batter without ginseng was lower than the other batters. During 4 hours of fermentation of the batter at $30^{\circ}C$, the pH of the batter significantly decreased. The expansion volume of the batter without ginseng increased 4.11 times after 4 hours of fermentation, whereas batters with 2, 4, and 6% ginseng increased 1.70 times. The L value of Jeungpyun decreased by increasing the concentration of ginseng However the a and b values of Jeungpyun significantly increased with an increase in the concentration of ginseng. The results of the sensory evaluation showed that Jeungpyun with 2% ginseng had the highest flavor, taste and overall acceptability scores. In the textural analysis, the hardness of Jeungpyun increased by increasing the concentration of ginseng after 6 days of storage at $20^{\circ}C$. This study showed that Jeunpyun containing 2% ginseng was the optimum addition level.

• 한국식품조리과학회지
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• 제24권6호
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• pp.849-855
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• 2008

DPPH radical scavenging activities were 66.80% by hot water extract and 41.86% by 80% methanol extract. Inhibitions of angiotensin I-converting enzyme (ACE) were 91.09% by hot water extract and 75.20% by 80% methanol extract. In this study, Sulgidduk samples were prepared with 1, 3, 5, and 7% concentrated sweet pumpkin powder (CSPP), and a control were examined for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of CSPP in the formulation. The samples containing CSPP exhibited significantly higher moisture content than the control group. Water activity was not significantly different among the Sulgidduk samples. For the color, the control group presented significantly higher lightness as compared to the samples containing CSPP. The samples containing 1 and 3% CSPP had significantly higher greenness than the samples containing 5 and 7% CSPP. Yellowness increased as the level of CSPP content increased. In terms of textural characteristics, hardness, gumminess, and chewiness were highest at the 1% substitution level, while lowest at the 3% level. The CSPP samples presented significantly higher adhesiveness, springiness, and cohesiveness than the control group. In the consumer acceptance and characteristic intensity rating test, the control group showed significantly higher color and flavor as compared to the CSPP samples. Pumpkin flavor, delicious taste, and off-flavor increased with increasing amounts of CSPP. Softness, overall acceptability, and gumminess were not significantly different among the various samples tested. Sweetness was highest at the 5% substitution level, while lowest at the 1% level. In conclusion, the results indicate that substituting $3{\sim}5%$ CSPP to Sulgidduk is optimal, providing good DPPH radical scavenging activity and inhibition of ACE as well as reasonably high overall acceptability.

• 한국식품조리과학회지
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• 제30권2호
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• pp.129-138
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• 2014

This research aimed to develope squash sikhye containing retrograded rice flour using response surface methodology. For this, nonlinear regression equation was calculated with the setting of independent variables as retrograded rice flour containing resistant starch and squash, and dependent variables as viscosity, sugar content, pH, color, and sensory attributes. Under the experimental condition, the quality characteristics of squash sikhye were found as 6.20~6.25 for pH, $14.00{\sim}17.33^{\circ}Brix$ for sweetness, 2.64~4.45 cP for viscosity, 57.51~60.18 for lightness, 4.94~7.52 for redness, and 50.98~60.29 for yellowness. It also was revealed overall acceptability in sensory evaluation rated as 9.67~10.83 out of 15 point. These results showed statistically significant differences in quality attributes with the increase of retrograded rice flour and squash(p<0.05). Thus, optimal mixing quantity of squash and retrograded rice flour for squash sikhye was identified as 114 g and 65 g, respectively. Comparison of sensory qualities of four samples, namely squash sikhye with and without retrograded rice, and two commercial products, showed that squash sikhye including retrograded rice flour had the best quality in terms of color, taste, mouth feeling, flavor and overall acceptability (p<0.05). Thus the squash sikhye with retrograded rice flour can be the potential products as a health benefit beverage for the old adult and the young generation.

• 동아시아식생활학회지
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• 제20권2호
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• pp.313-320
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• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

• 동아시아식생활학회지
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• 제25권1호
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• pp.131-138
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• 2015

In this study, cucumber Jangachi using Sake cake was prepared and its quality characteristics verified. After preparing various cucumber Jangachi with different salt concentrations, physicochemical characteristics, hardness and sensory evaluation were investigated. Five samples (0%, 3%, 6%, 9% and 12% brine) were used and designated as treatment plots (CJ0, CJ3, CJ6, CJ9 and CJ12, respectively). Higher concentration of brine was associated with reduced pH of cucumber Jangachi and higher total acidity. Salinity decreased significantly as storage period increased. On day 0, it shows similarity to the concentration of brine, whereas it was reduced after day 28. The soluble solid content increased significantly as the storage period increased and decreased slightly after 21 days. Regarding concentration of brine, a higher concentration shows a tendency to increase but the gaps are insignificant. Reducing sugar content increased significantly as the storage period increased. The hardness increased in all treatment plots up to the 14th day, decreased until day 21, and increased thereafter. Following the sensory evaluation, saltiness was not detected in the plots, and CJ6 showed the highest texture score ($4.46{\pm}1.41$). For overall acceptability, CJ6 showed the highest score ($4.33{\pm}1.13$). According to the above results, salinity content of cucumber Jangachi using Sake cake decrease to 0.69~1.52% in 0%, 3%, 6%, 9%, and 12% brine by the 28th day. Despite decreasing salinity, texture and overall acceptability scores were higher than the above results. Thus, we conclude that it is possible to produce low salt cucumber Jangachi of high quality using Sake cake instead of high salt one.