• 한국식품영양학회지
• /
• 제11권1호
• /
• pp.61-67
• /
• 1998

복숭아 황도(Prunus persica L.)를 과육과 과즙 전부를 이용한 것과 복숭아 즙만 추출한 것을 한천 농도별, 설탕 농도별로 젤리를 제조한 후 색도 측정 및 기계적 측정과 관능검사를 통한 기호도를 비교 조사한 결과는 다음과 같다. 1. 복숭아 과육과 과즙을 혼합한 것과 과즙의 pH는 3.95∼4.31이었으며 과즙의 pH는 4.21이고 당도는 13.0%와 11.5%로 나타났다. 2. 관능검사는 복숭아 과육과 과즙을 혼합한 젤리에서 외관(appearance), 견고성(hardness), 탄력성(springiness), 전반적인 기호도(acceptability)에서 한천농도 3%, 설탕농도 30% 가장 높았고 시료간 유의성이 나타났다.(p<0.001) 과즙만 이용한 젤리는 전반적인 기호도(acceptability)에서 과육과 과즙을 혼합한 젤리보다 낮았으며 시료간에 유의한 차이는 없었다. 3. 기계적 측정은 과육과 과즙을 혼합한 젤리와 과즙 젤리에서 모두 한천농도와 설탕농가가 증가할수록 높게 나타났으며 각 시료간 유의성(p<0.001)이 있었다. 또한 과육과 과즙을 혼합한 젤리가 과즙젤리보다 기계적 측정가가 높았다. 4. 과육과 과즙을 혼합한 젤리와 과즙 젤리의 색도는 L(명도)값, a(적색도)값, b(황색도)값 모두 한천 2%, 설탕농도 10%일 때 가장 높았으며, 과육과 과즙을 혼합한 젤리가 과즙젤리보다 L, a, b값 모두 높게 나타났다. 5. 기계적 검사와 관능검사의 상관관례에서 복숭아 과육과 과즙을 혼합한 젤리는 탄력성(Springiness)과 전반적인 기호도(acceptability)에서 기계적 검사 L값(명도)과 부의 관계를 나타내고 유의성(p<0.05)이 있었고 과즙젤리에서는 전반적인 기호도(acceptability)와 탄력성(springiness)에서 부의 관계를 나타내었고 유의성이 (p<0.05) 있었다. 그룹이 전체의 43.6%(72명)에 해당하였으며, 여학생의 식습관 점수(9.3$\pm$3.6)가 남학생(8.4$\pm$2.5)보다 유의적으로 높았다. 이상의 결과를 종합하여 보면, 농촌 초등학교에 학교급식이 이루어지고 있지만 영양소 섭취량은 권장량보다 훨씬 미달이었고, 식습관 점수도 매우 낮아서 학교급식의 양적 확대와 더불어 질적 개선 및 지속적인 효과를 얻기 위한 체계적인 운영이 필요하리라 생각된다. 또한 아동들의 올바른 식품 선택 및 식습관 형성을 위한 실질적인 영양교육 지도가 필요하며 영양에 관한 지식, 태도 및 행동의 변화를 유도할 수 잇는 영양교육 program의 개발, 보급이 시급하다고 사료된다.별을 위한 음향산란신호를 정량적으로 수집 및 평가하는 것이 가능하다고 판단된다.n A was 11 ug.이, 0.9 ug/g and 3.7 ug/g in the blood, liver and kidney, respectively.sional-managerial who secure the higher autonomy and stability in their work have the highest life chance in the labor and health, and leisure life. Next, professional-technical, white-collar, sales-service occupants have the higher life chance after the professional-managerial. However, these 3 occupation groups are partially inconsistent in the two sectors of the life chance. Specifically, the professional-technical, despite their

• 한국생활과학회지
• /
• 제20권4호
• /
• pp.777-787
• /
• 2011

The purpose of the study is to examine the relationship between the day care teachers' efficacy beliefs on play and acceptability of social skills strategies for children with disabilities. 174 daycare teachers participated in this study. For this study, two instruments were used. One was the social interaction program features questionnaire (Odom et al., 1993), developed for the purpose of understanding the types of teachers' social interaction, which was modified. The other was the teachers' efficacy beliefs on play by Cho (1999) which was revised. Data was collected and analyzed by SPSS 12. The overall findings of this study were as follows. First, there was a meaningful difference in daycare teachers' acceptability of social skill strategies for disabilities children by factors. Secondly, there was a strong relationship between their acceptability and their efficacy beliefs on play. Thirdly, there was a meaningful differences between higher group and lower group of scores of teachers' efficacy belief on play in daycare teachers' acceptability of social skill strategies for disabilities children.

• 동아시아식생활학회지
• /
• 제18권2호
• /
• pp.207-213
• /
• 2008

This study examined the effects of added amounts of skate (Raja kenojei) flour on the physical and sensory properties, and consumer acceptability of Jook. As the level of skate flour increased the L-values and b-values decreased, and a-values increased. The Jook also had higher viscosity and lower spread ability values as the amount of skate flour increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of skate flour. A consumer acceptability test indicated that the 3% skate flour group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 3% addition of skate flour would be the useful.

• 대한가정학회지
• /
• 제47권3호
• /
• pp.79-85
• /
• 2009

This study examined the effects of added amounts of Lotus root powder on the physical and sensory properties, and consumer acceptability of Jook. As the level of Lotus root powder increased, L-value decreased and a and b values increased. The Jook also had higher viscosity and lower spreadability values as the amount of Lotus root powder increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of Lotus root powder. A consumer acceptability test indicated that the 25% Lotus root powder group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 25% addition of Lotus root powder would be the most beneficial.

• 한국식생활문화학회지
• /
• 제29권5호
• /
• pp.454-463
• /
• 2014

This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in four countries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Eleven noodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, and pasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreased when noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties of wheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italian spaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest value for springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle (thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher for Japanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values for Korean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL) showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highest score with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores for chewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japanese udon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showed the lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodles showed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles. Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.

• 한국식생활문화학회지
• /
• 제28권4호
• /
• pp.386-391
• /
• 2013

This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of bread. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, or 12%) was supplemented during the baking process and the bread volume, weight, specific volume, baking loss rate, texture, and sensory characteristics were measured. The results were following. Freeze-dried sweet pumpkin contained 4.88% water, 4.40% protein, and 4.02% ash. The L-values (brightness) of the bread were significantly lower as increasing amounts of sweet pumpkin powder were added (p<0.001). However, higher values for the a-value (redness) and b-value (yellowness) were observed (p<0.01 for both values). The volume and baking loss rate decreased when the sweet pumpkin powder was added. In contrast, the weight significantly increased as sweet pumpkin powder was added (p<0.01) and the intensity of dark brown color increased. The outer side of the bread was balanced overall, but the outer skin of the bread appeared darker as the amount of sweet pumpkin powder increased. The overall acceptability, hardness (p<0.001), elasticity (p<0.01), cohesiveness (p<0.01), gumminess (p<0.01), and brittleness (p<0.001) increased as sweet pumpkin powder increased as well. However, when sweet pumpkin powder was added at 12%, the overall acceptability value was fairly low. Sensory parameters, such as taste (p<0.001), color (p<0.001), and flavor (p<0.05) were observed when sweet pumpkin powder was used at 3% and these results were lower than the control. Overall acceptability (p<0.001) was best when sweet pumpkin powder was used at 9% and the texture was best when sweet pumpkin powder was used at 6%.

• 한국생활과학회지
• /
• 제21권6호
• /
• pp.1211-1222
• /
• 2012

This research studied the effects of Backryeoncho (Opuntia ficus-indica var. saboten) extract as an additive in kimchi in various amounts (0%, 0.4%, 0.8%, 1.2%), and its acceptance by middle school students in the Jeonju area. The treated kimchi had a higher pH than the untreated kimchi without extract, and the titratable acidity of the kimchi decreased with the addition of the Backryeoncho extract. The degree of salinity decreased in kimchi with the added Backryeoncho extract in a dose-dependent manner. The cutting force and compression force were higher in kimchi where the extract was added during the fermentation period resulting in improved texture of the kimchi. The addition of the extract slowed growth of total bacteria (1.83~2.12 log CFU/mL) and lactic acid bacteria (1.4 log CFU/mL) as compared with the control sample. In the sensory evaluation of overall taste, kimchi with 0.8% extract added demonstrated higher evaluation in overall categories. The acceptability of Backryeoncho extract as an additive in kimchi among middle school students was higher than in the control sample, with an optimum additive of 0.4% extract, based on the lowest volume of leftovers.

• 한국축산식품학회지
• /
• 제34권4호
• /
• pp.496-499
• /
• 2014

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.

• 한국식품영양학회지
• /
• 제33권2호
• /
• pp.183-193
• /
• 2020

The study was to investigate the quality characteristics of American waffles substituted with 0, 25, 50, 75, and 100% of kamut whole wheat flour (KWF). The KWF samples had maintaining the specific gravity of the batter until the 25% substitution. The spreadability decreased as the ratio of the KWF increased, and the pH of the 100% substitution sample were the lowest. The KWF samples had increasing baking loss rates until the 75% substitution while decreasing the water activity. Lightness and yellowness significantly decreased with increasing the KWF while redness increased. Hardness, chewiness, and gumminess of the 25% substitution sample were the highest, while the springiness and resilience were maximum with the 100% substitution. The KWF samples had increasing overall acceptability, acceptability of color, flavor, and texture until the 50% substitution. The characteristics intensity rating of crust color, bran flavor, and sweetness increased with increasing the KWF. The KWF samples had significantly higher crispiness than the control group. The frequency of the bran flavor, sweetness, nuttiness, and unpleasant increased while the egg and milk flavor, and flour taste decreased. These results suggest that the substitution of the 25~50% KWF could be the optimal to improve the quality characteristics of American waffles.

• 한국식품조리과학회지
• /
• 제19권3호
• /
• pp.271-279
• /
• 2003

This study was conducted to investigate the sensory and physicochemical properties of beef consomme made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color, smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (a), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine, glutamic acid, arginine and leucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing, boiling time. The results showed the consomme made by boiling for 3hrs was superior in both its sensory and physicochemical qualities.