• 한국식생활문화학회지
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• 제7권3호
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• pp.213-222
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• 1992

This investigation was undertaken for the purpose of studying the quality and acceptability during storage at room or refrigerator temperature of Yackwa containing waxy rice flour substituted for 0,10,30,50,70% of the wheat flour. The storage periods were 0,15,30 and 45 days. Chemical composition, composition of fatty acids, and value, and peroxide values of Yackwa were measured. Sensory evaluation was done by a panel of 5 judges majoring in food and nutrition. The evaluation was repeated 4 times. Objective evaluation was done by rheometer and color difference meter. Chemical composition of Yackwa were $5.9{\sim}6.8%$ for moisture, $3.43{\sim}4.09%$ for crude protein, $22.35{\sim}27.65%$ for crude fat, $0.27{\sim}0.31%$ for ash, $15.6{\sim}18.4%$ for fructose, $10.6{\sim}13.7%$ for glucose, $0.34{\sim}1.0%$ for sucrose, and $0.79{\sim}2.37%$ for maltose, respectively. Fatty acid contents of Yackwa were $10.54{\sim}10.73%$ for palmitic acid, $4.12{\sim}4.18%$ for stearic acid, $25.8{\sim}26.9%$ for oleic acid, $51.6{\sim}52.1%$ for linoleic acid, and $0.27{\sim}0.34%$ for linolenic acid, respectively. Acid value and peroxide value of Yackwa during storage showed little change. As a result of sensory evaluation for Yackwa made various levels of waxy rice flour, there were no significant differences in most of characteristics between the samples supplemented with waxy rice flour to 30% of wheat flour at 0.01% level. By the color difference meter, the value of L (lightness) and b (yellowness) were increased by increasing the amounts of waxy rice flour, however, there were no significant differences at 0.1% level between the samples supplemented with waxy rice flour to 30% of wheat flour, on the other hand, the value of a (redness) was decreased by increasing the amount of waxy rice flour. In the textural characteristics, brittleness, and chewiness were increased by increasing the amounts of waxy rice flour, and by lengthening the storage period, on the other hand, resilience and cohesiveness showed vice versa. In the correlation coefficient between sensory characteristics and mechanical characteristics, overall acceptability in sensory evaluation correlated significantly with cohesiveness, chewiness, and the values of L, a, and b in mechanical test in most of samples(p<0.001).

• 한국식품영양과학회지
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• 제43권5호
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• pp.729-734
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• 2014

파프리카 생과의 활용성 증대와 즉석 처리된 파프리카를 이용한 양갱의 제조 가능성을 검토하기 위해 국내에서 생산되는 적색 파프리카의 즙과 페이스트(PJ: paprika juice, PP: paprika paste)를 물과 일정비율로 혼합하여 첨가한 양갱의 품질특성을 조사하였다. 물과 주스 또는 페이스트의 배합비는 각각 10:0, 8:2, 6:4, 4:6, 2:8, 0:10의 비율로 혼합하였다. 양갱의 pH는 PJ와 PP의 첨가량이 증가할수록 pH가 낮았으며(P<0.05), 산도의 변화는 첨가 형태 및 첨가량에 따른 유의적 차이를 나타내지 않았다. PJ와 PP의 첨가량이 증가할수록 양갱의 수분 함량도 증가하는 경향을 나타내었고, 파프리카 첨가 농도가 증가할수록 양갱의 lightness는 감소하였으며 redness와 yellowness는 유의적으로 증가하였다. Redness와 yellowness는 PJ 형태로 첨가한 것보다 PP 형태로 첨가한 것이 높았다. 파프리카 첨가 양갱의 탄력성과 경도는 PP 첨가량이 높아질수록 감소하였다. 파프리카를 첨가한 양갱은 대조구에 비해 DPPH 라디칼 소거능과 총 폴리페놀 함량이 첨가량에 비례하여 증가하였으며, PP로 제조한 양갱이 PJ를 첨가한 양갱보다 DPPH 라디칼 소거능과 총 폴리페놀 함량이 높았다. 관능검사 결과 맛, 풍미, 색, 조직감 및 종합적 기호도에서 첨가 형태나 첨가 농도에 관계없이 파프리카 첨가구가 대조구에 비해 양호하였다. 양갱제조 시 파프리카 주스(PJ)와 물의 배합비 8:2, 파프리카 페이스트(PP)와 물의 배합비 2:8의 혼합액을 사용한 양갱이 관능적으로 가장 우수하였다.

• 한국조리학회지
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• 제20권2호
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• pp.79-88
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• 2014

이 연구는 생강을 사과잼에 첨가함으로서 생강의 최적 첨가량을 결정하고 생강 첨가 사과잼에 대한 기초자료를 제공하고자 하였다. 생강의 첨가량을 달리하여(0, 2, 4, 6, 8%) 사과잼을 제조한 후 품질특성으로 기계적 특성과 관능검사를 실시하였다. 생강의 첨가량을 달리하여 제조한 사과잼의 수분 함량과 당도는 생강의 첨가량이 증가함에 따라 유의적으로 감소하였다(p<0.05). pH는 생강의 첨가량이 많아질수록 증가하는 경향을 보였다. 색도에서 L값과 b값은 생강의 첨가량이 증가할수록 각 첨가군 간에 유의적 차이를 보이며 감소하였고(p<0.05), a값은 생강의 첨가량이 증가할수록 감소하였으며 4% 첨가군까지는 유의적 차이가 없었다. 텍스처 특성에서 경도(hardness)는 생강의 첨가량이 증가할수록 유의적 차이를 보이며 증가하였고, 부착성(adhesiveness)은 생강의 첨가량이 많아질수록 증가하였다. 응집성(cohesiveness)은 생강의 첨가량이 증가함에 따라 높아졌으며, 생강의 첨가량에 따른 유의적 차이가 없었다(p<0.05). 탄력성(springiness)과 씹힘성(chewiness)은 생강의 첨가량이 증가할수록 증가하는 경향을 보였다. 기호도 검사에서 전반적인 기호도(overall acceptability)는 생강 4% 첨가군이 가장 높은 것으로 나타났다. 위의 결과로부터 생강을 첨가하여 사과잼을 제조시 생강을 4% 정도의 수준에서 첨가한다면 사과잼의 기호도와 품질을 향상시킬 수 있을 것으로 기대된다.

• 한국생활과학회지
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• 제23권3호
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• pp.467-481
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• 2014

We investigated the effects of Mulberry leaves fermented enzyme liquid(MLE) addition on the quality of Kimchi which were fermented at $5^{\circ}C$ during 30 days. MLE was added to salted cabbage at concentrations of 0%(C), 0.4%(MLE1), 0.8%(MLE2), and 1.2%(MLE3) (w/w). pH in Kimchi added upon 1.2% of MLE, was higher than that of Kimchi without MLE after 12 days of fermentation. The titratable acidity was increased by the addition of MLE, and particularly Kimchi added 1.2% of MLE showed the slowest changed level. The degree of salinity were decreased in Kimchi with MLE as well as control group. However, MLE1 showed significantly lower salinity than MLE2, MLE3 and control group (p<0.001). L, a, b values of control group indicated significantly higher than the Kimchi with enzyme liquid concentrations(MLE1~MLE3). As compared with the control group, the cutting force in treated groups were increased during the fermentation period, and especially MLE3 showed the highest value of hardness. Moreover, that growth of lactic acid bacteria and total bacteria were inhibited by the addition of MLE. In the sensory assessment, the color, taste, and overall preferences were higher in MLE2 than control group and MLE1, MLE3. The acceptability of MLE as an additive in Kimchi among middle school students was higher than in the control sample, with an optimum additive of 0.8% MLE, based on the lowest volume of leftovers. Therefore, it was confirmed that addition of 0.8% MLE appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.

• 한국조리학회지
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• 제16권5호
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• pp.299-310
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• 2010

본 연구는 설기떡을 깻잎량을 달리 첨가(0%, 10%, 20%, 30%, 40%)하여 제조한 후, 기계적 검사와 관능검사를 실시하여 깻잎 함유 설기떡 제조의 최적 배합비를 찾고자 하였다. 수분 함량은 깻잎 첨가군이 대조군보다 높았다. L값은 대조군이 가장 높았으며, a값과 b값은 대조군이 깻잎 첨가군에 비해 유의적으로 낮았다(p<0.05). 탄력성, 검성, 씹힘성이 깻잎 첨가량이 증가함에 따라 감소하고, 경도와 부착성은 대조군이 가장 높았다. 기호도 검사 결과, 색, 맛, 전체적 기호도는 깻잎 20% 첨가군이 가장 높게 평가되었다. 이상의 결과로 볼 때, 깻잎 첨가는 설기떡의 기호도를 높여 주고, 깻잎 첨가량 20%가 가장 적절한 것으로 사료된다.

• 한국식품조리과학회지
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• 제27권1호
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• pp.75-84
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• 2011

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

• Asian-Australasian Journal of Animal Sciences
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• 제24권3호
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• pp.421-428
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• 2011

Low-fat sausages with or without 10% hydrated rice flour were made from duck, chicken and pork and their physical and sensory properties were compared. Results showed that moisture content did not differ significantly among the sausage batters. However, crude protein, crude fat and total ash content were significantly lower in the group with added rice flour compared with the no flour group. Crude protein and crude fat were the highest in pork sausages without rice flour (p<0.05). Adding 10% rice flour reduced total expressible fluid in all meat type sausages. Cooking loss was also decreased when 10% rice flour was used in making sausages from chicken and pork. However, no changes in cooking loss were found in duck meat by adding rice flour. Again, the highest cooking loss was in pork sausages without rice flour and lowest in chicken sausages with 10% rice flour. The pH of the meat from different animal species differs significantly, although no significant difference was found within meat types with or without rice flour. Lightness ($L^*$) increased, while redness ($a^*$) decreased with adding rice flour in all meat type sausages. Results showed that hardness was significantly reduced when 10% rice flour was added to pork, chicken and duck meat (p<0.05). This may be due to increased water retention of rice flour after cooking. Sensory evaluation indicated that the overall acceptability of pork and chicken sausages with or without rice flour was the same, but duck sausages without rice flour had the highest off-flavor score among the sausages. Addition of rice flour increased the overall acceptability of duck sausage to that of pork and chicken sausages.

• Food Quality and Culture
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• 제2권1호
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• pp.37-42
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• 2008

This research examined the quality characteristics of orange sauce samples prepared with different sugar contents in order to create a standardized recipe.In the foodservice industry, attempts have been made to make superior sauces, often resulting in error. In this study, different sugar contents were examined for orange sauce to determine why varied results occur during its preparation as well as the best methodology for preparing orange sauce. Quality characteristics such as color differences, spreadability, and pH were analyzed, as well as sensory evaluations of taste, texture, color and overall acceptability. The pH values of the orange sauce samples ranged from 3.6 to 3.63 and after the initial simmering of ingredients, the weight reduction rates of the sauces were 88, 75, 64, 63, and 64% for sugar contents of 200, 300, 400, 500, and 600 g respectively. Hunter's color L, a, and b values of the samples changed according to the sugar contents after simmering (1st sauce). The L and b values showed similar patterns, where increasing sugar content resulted in higher values; however, in the 2nd sauce, the pattern was reversed. This indicates that the color of the sauce was affected by sugar caramelization during the reduction process; however, the final color was modified by the additions of mayonnaise and butter as well as by aeration. In the sensory evaluation the sample containing 30% sugar (500 g) had significantly higher acceptability scores (p<0.05) for color, mouth feel, appearance, taste, and overall acceptability. Finally, the optimal ingredient ratios of the standardized orange sauce recipe were determine as: 48% total liquid consisting of orange juice and mandarin and orange fruit; 30% sugar; 10% mayonnaise and 11% butter.

• 한국식품과학회지
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• 제32권5호
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• pp.1068-1072
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• 2000

폐자원의 이용방안으로 우렁쉥이(멍게) 껍질로부터 정제한 섬유소를 첨가하여 일반적인 잼류보다 기능성을 강화한 딸기잼의 제품개발을 위해 우렁쉥이 껍질 섬유소를 각각 1% 및 2% 첨가한 기능성 딸기잼의 기계적 물성 측정 및 관능적 특성을 통하여 제품의 품질평가를 하였다. Back extrusion test에 의해 측정한 4가지 물성치인 견고성, 점조성, 응집성 및 점도는 섬유소 첨가량이 증가할수록 유의적으로 감소하였다. 잼의 점성은 섬유소의 첨가량이 증가할수록 점도가 감소하는 양상을 보여 섬유소의 첨가가 점도저하의 원인이 되었고, 조직감 측정에 의해 얻어진 점도의 수치와 일치하였다. 색도의 경우 섬유소의 첨가량이 증가 할수록 L 및 a값이 유의적으로 증가하여 섬유소를 첨가한 잼이 밝은 적색을 띄는 것을 알 수 있었다. 관능검사 결과 맛 및 전체적인 기호도에서 유의적인 차이를 나타냈으며, 1% 섬유소 첨가군이 높은 기호도를 나타내어 섬유소를 첨가한 딸기잼을 선호하는 것으로 나타났다.

• 동물자원연구
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• 제29권4호
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• pp.183-190
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• 2018

This study was conducted to evaluate the acceptability of cured cooked boneless chicken drumettes as a raw material for Chuncheon Dakgalbi and to observe its effect on pH, lipid oxidation, volatile basic nitrogen (VBN) content and total viable count (TVC) during refrigerated storage under vacuum. Boneless chicken drumettes were dry cured with a mixed curing agent (0.20% w/w) consisting of sodium chloride (93.1%), sodium nitrite (5.9%) and sodium bicarbonate (1.0%) for 24 h at $2{\pm}2^{\circ}C$. Cured samples were cooked using an oven at $150^{\circ}C$ for 20 min and stored at $5.5{\pm}0.5^{\circ}C$ for 60 days under vacuum. Non-cured cooked sample was used as a control. Sensory evaluation was performed on day 2 of storage using 22 untrained panelists and samples were mixed with Dakgalbi sauce and reheated using a microwave for 2 min. There were no significant differences between control and treatment group on appearance, flavor, texture, juiciness and overall acceptability. Cured cooked boneless chicken drumettes had significantly (p<0.05) higher pH, lower lipid oxidation, VBN and TVC consistently during storage in comparison with control. These results suggest that dry curing could be applied to boneless chicken drumettes as raw material for Chuncheon Dakgalbi and could extend its shelf life during refrigerated storage under vacuum.