• 한국식품영양학회지
• /
• 제21권4호
• /
• pp.448-456
• /
• 2008

In this study, domestic wheat white breads were prepared with the substitution of 1.5, 3.0, 4.5, and 6.0% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared with regard to quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of NNTP in the formulation. As the NNTP contents increased, the pH of dough and bread, baking loss, and lightness decreased, whereas the total titratable acidity of dough and bread increased. The fermentation power of dough expansion increased with increasing incubation time. The NNTP samples evidenced significantly higher specific volume, greenness, yellowness, resilience, and crumb consistency than were observed in the control group. However, hardness and fracturability evidenced the opposite effect. The water content and uniformity of the crumb pores were highest at a substitution level of 1.5%, and were lowest at a level of 4.5%. Crumb color, flavor, and delicious taste decreased with increasing NNTP contents, whereas lotus leaf flavor, astringency, bitterness, and off-flavor increased. Density of the crumb pore and crumb springiness were not significantly different among the samples. Softness, chewiness, and overall acceptability were maximal with the 1.5% substitution, and were minimal in the 6.0% group. In conclusion, our results demonstrate that $1.5{\sim}3.0%$ NNTP may prove quite useful as a substitute for domestic wheat flour in the production of white bread, and may evidence favorable nutritional and functional properties.

• 한국수산과학회지
• /
• 제36권3호
• /
• pp.204-209
• /
• 2003

Utilization of soluble protein recovered from surimi wastewater using calcium powder of cuttle bone were examined. The crude ash content of the heat-induced surimi gel was increased linearly by increasing substitution ratio of recovered protein-ATC toward commercial surimi. Moisture (approximately $76\%$) and lipid $(0.2\%)$ contents were not change, but their protein contents were decreased 15.7 to $14.3\%$ depend on increasing of substitution ratio. The white index of the heat-induced surimi gel by color meter was increased up to $10\%$ of substitution ratio. There were no difference between $0\%\;and\;5\%$ substituted surimi gel in the gel strength. The sensory score on white index and texture of the heat-induced surimi gel did not change in 0 to $10\%$ as a substitution ratio of recovered protein-ATC toward commercial surimi, while decreased in more $15\%.$ The optimal substitution ratio of recovered protein-ATC as a bulking agent was $10\%.$ The heat-induced surimi gel prepared with $10\%$ substitution of recovered protein-ATC was similar to the content and composition of total amino. acids, and superior to calcium content and the ratio of calcium and phosphorus toward those of commercial surimi.

• 동아시아식생활학회지
• /
• 제14권1호
• /
• pp.39-46
• /
• 2004

본 연구에서는 옐로우 레이어 케이크의 재료 중 쇼트닝 대신 시판 탄수화물계 지방대체물인 waxy maize starch의 사용 가능성을 측정하고, 저 열량 레이어 케이크를 제조하기 위한 최적 비율을 결정하기 위해 여러 가지 비율로 대체하여 제조한 케이크의 물리적 및 관능적 특성을 평가하였다. 지방대체율이 증가할수록 케이크의 비중은 증가하지만 점도는 감소하였다. 주사전자 현미경 측정 결과, 지방 대체물이 증가함에 따라 air cell과 함께 지방구의 수와 크기는 감소하였고, 점도가 높을수록 치밀한 구조를 보였다. 또한, 물성특성 측정결과 대체율이 증가할수록 hardness, springiness, cohe-ssiveness, gumminess, chewiness 및 resilience는 감소하였다. 관능적 평가에서 색의 경우에만 waxy maize starch 대체 45%에서 가장 우수한 것으로 평가되었고 지방 대체율이 크게 증가했을 때 전반적인 관능적 평가에서 좋지 않은 것으로 나타났다. 따라서 지방 대체물인 waxy maize starch는 저 열량 레이어 케이크 제조 시 적은 비율의 쇼트닝 대체로 사용한다면, 새로운 저 열량 레이어 케이크 제조를 위한 새로운 소재로 사용 가능성이 시사되었다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제33권10호
• /
• pp.1666-1673
• /
• 2020

Objective: To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl₂) on meat quality of sausages during storage. Methods: Various types of curing salts were used for processing of salamis. Physico-chemical and sensory evaluation of the sausages were analyzed during 4 weeks of ripening. Results: The pH values and salinity contents were the highest in control, while they were the lowest in T2 at 4 weeks (p<0.05). Control and T1 had less thiobarbituric acid reactive substances than T2 at 2 weeks (p<0.05). The volatile basic nitrogen levels in T1 were similar to control and lower than T2 at 2 and 4 weeks (p<0.05). Moreover, T1 samples were redder and had a higher saturation index (C^⋆) value when compared to the others. T2 showed greater hardness, gumminess and chewiness when compared with the control (p<0.05). Control was comparable to T1 for sensory attributes. Conclusion: Sodium chloride may be partially substituted with potassium chloride without negatively influencing meat quality of sausages up to 4 weeks of storage. These results could help to develop low-sodium sausages.

• Asian-Australasian Journal of Animal Sciences
• /
• 제33권4호
• /
• pp.662-669
• /
• 2020

Objective: This study was conducted to evaluate the effect of red glasswort (RG) (Salicornia herbacea L.) curing on the physicochemical, textural and sensory properties of cooked pork loin ham (M. longissimus thoracis et lumborum). Methods: All treatments were cured with different salt and RG powder levels. RG0 treatment was prepared with only 4% NaCl (w/w) as a control, and RG25, 3% NaCl:1% RG (w/w); RG50, 2% NaCl:2% RG (w/w); RG75, 1% NaCl:3% RG (w/w); RG100, 0% NaCl:4% RG (w/w) treatments were prepared sequentially. All samples were individually vacuum packaged in polyethylene bags and stored for 7 d at 3℃±1℃. Results: The results showed that as the rate of RG substitution increased, pH value, redness, myofibrillar protein solubility, and myofibrillar fragmentation index increased (p<0.05), but salt concentration and shear force decreased (p<0.05). However, there were no significant differences in cooking loss and moisture content. In terms of sensory evaluation, RG100 exhibited higher scores in tenderness and juiciness than RG0 (p<0.05). Conclusion: The partial substitution of NaCl by RG could improve the physicochemical properties, textural and sensory characteristics of cooked pork loin. Therefore, it is suggested that RG as a natural salt replacer could be an effective ingredient for developing low-sodium cured hams.

• 한국식품과학회지
• /
• 제42권4호
• /
• pp.459-467
• /
• 2010

본 연구에서는 기능성 식품 재료인 브로콜리의 활용도를 높이기 위해 브로콜리 분말의 일반성분에 대해 알아본 다음 여러 가지 비율로 대체하여 스폰지 케이크를 제조하면서 반죽의 특성 및 제품의 품질 특성을 평가하였다. 브로콜리 분말 대체율이 증가할수록 케이크 반죽의 비중과 점도, 완성된 케이크의 굽기손실율은 증가하였고 비용적은 감소함을 보였다. 케이크의 수분함량 증감은 일정한 변화를 보이지 않았고 케이크 crust와 crumb의 색은 브로콜리 분말이 많을수록 명도와 적색도 및 황색도가 감소하는 동일한 변화를 보였다. 외형은 육안으로 보이는 단면의 질감면에서 B-5와 B-10이 가장 바람직한 스폰지 케이크의 형태를 가지는 동시에 air cell의 발달도 유사하였다. 분말 대체량이 많을수록 탄성은 감소한 반면 견고성, 씹힘성, 점착성, 부착성, 부서짐성은 증가됨을 보였고 케이크 중 B-5는 물성 결과의 모든 값에서 control과 유의차가 없었다. 관능결과에서도 B-5가 control과 가장 유사한 점수를 얻었고 15% 이상을 대체할 경우에는 관능 특성이 저하되는 것으로 평가되었다. 이상의 결과에서 스폰지 케이크 내 브로콜리 분말의 가장 적절한 대체비율은 5%로 제시할 수 있으며 브로콜리 분말의 생리기능성을 고려할 때는 10%까지도 가능할 것으로 보인다. 또한 이후 브로콜리 분말의 대체가 스폰지 케이크의 저장성에 미치는 영향 등에 대한 추가적인 연구를 통하여 브로콜리 분말을 여러 가지 가공식품에 확대 적용함이 필요하다고 사료된다.

• 한국조리학회지
• /
• 제23권3호
• /
• pp.29-37
• /
• 2017

This study investigated the physicochemical and sensory characteristics of white bean paste prepared with various amounts of aronia powder (as ratios of 0%, 2%, 4%, 6%, 8%, 10%). The result shows that the pH of white bean paste decreased significantly with the addition of aronia powder. From chromatography, the brightness, L-value was decreased by increasing the adding rate of aronia powder. The a-value of sample group adding 2% of aronia powder was the highest and that of sample group adding 8% was the lowest (p<0.01). Sample group adding 8% of aronia powder achieved the highest appraisal from many factors, such as springiness, cohesiveness, chewiness, brittleness, and adhesiveness. The total polyphenols and anthocyanin contents were proportionally increased with increasing the level of aronia powder added in white bean paste. The antioxidant activity measured by DPPH and NSA radical scavenging activities was significantly higher than control and increased proportionally to the aronia powder concentration. The result of sensory test shows that sample group adding 6% of aronia powder achieved the highest. Based on the above results, this study suggests that the addition of 6% aronia powder may be the best substitution ratio for white bean paste of the improvement of sensory preference and antioxidant.

• 한국축산식품학회지
• /
• 제38권1호
• /
• pp.123-134
• /
• 2018

The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture content than the control sausages. Sausages made from PBF substituted with 40% RBO showed the lowest cooking loss. Substitution of PBF with RBO had no significant effect on the emulsion stability of pork sausages. All sausages with RBO showed significantly lower (p<0.05) hardness values than control sausages. Sausages with RBO also had significantly higher values (p<0.05) of unsaturated fatty acid and polyunsaturated to saturated fatty acid contents than the controls. RBO substitution had no effect on the flavor intensity of sausages, but it improved the tenderness and produced a softer texture.

• 한국축산식품학회지
• /
• 제39권4호
• /
• pp.555-564
• /
• 2019

The aim of this study was to assess the impacts of cellulose/chitosan addition in combination with sodium substitution, including KCl and $MgCl_2$, on the quality and sensory properties of sausages. Sausages (control, 100% NaCl; T1, 60% NaCl, and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% $MgCl_2$) were formulated with cellulose/chitosan at concentrations of 3% and compared to control. T1 and T2 decreased the pH values (p<0.05), while the use of cellulose increased these values. Biopolymer addition reduced lipid oxidation (p<0.05). In sausages containing cellulose, volatile basic nitrogen (VBN) in T1 was lower than that in T2 (p<0.05). The use of cellulose increased L*-, a*-, and W color values in T1 (p<0.05). Furthermore, cellulose addition was associated with lower hardness (p<0.05). Cellulose addition contributed to better overall acceptability (p<0.05). Consequently, a combined mixture containing T1 and cellulose appears to be the best combination, indicating a possible synergistic effect.

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