• 한국식품조리과학회지
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• 제26권3호
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• pp.300-306
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• 2010

Arabica coffee has been classified for trading according to the New York Board of Trade (NYBOT) green coffee classification. The aim of the present study is to evaluate the physiochemical and sensorial characteristics of coffees classified by NYBOT as NY2 (specialty coffee), NY3/4 and NY4/5 (commercial coffee). The density of green coffee was higher for the NY2 sample. The amount of total solids in brewed coffee increase as the green coffee grade decreased and the pH levels decreased as the coffee grade decreased. Descriptive analysis using a 15cm line scale was carried out by 12 trained panelists prepared by espresso coffee and consumer preference tests were carried out by 168 consumers. The NY2 sample had the highest fruity, acidity, sweetness and aftertaste characteristics. In addition, green, rio, sour and astringency characteristics increased as the coffee grade decreased. Acceptance of aroma, flavor, taste balance and overall were higher for the NY2 sample. In the consumer preference test, the NY2 and NY4/5 samples had a similar distribution, but consumers between the ages of 20 to 30 who like to drink brewed coffee more than instant coffee preferred the NY2 than sample over the NY3/4 sample. In conclusion, significant differences were observed among the three groups of green coffee classification in all physicochemical and sensory parameters.

• 한국식생활문화학회지
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• 제33권3호
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

• 한국식품과학회지
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• 제35권1호
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• pp.33-37
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• 2003

잣죽의 제조조건이 죽의 기호도에 미치는 영향을 조사하였다. 잣죽의 제조조건인 주입액의 양(쌀 무게에 대한 물의 체적 비), 잣 첨가량(쌀 무게에 대한 잣의 무게 비) 및 호화를 위한 가열조리시간을 요인변수로 중심합성계획법에 의하여 실험을 설계하고 기호도를 반응변수로 하여 그 조사 결과에 대하여 반응표면분석을 진행하였다. 주입액의 양, 잣 첨가량 및 가열시간 모두가 색상에 대한 기호도에 크게 영향을 미치지 않았고 주입액의 양과 잣 첨가량은 10% 유의수준에서 향에 영향을 주었다. 점성과 전반적 기호도에 대하여 주입액의 양은 1% 유의수준에서, 가열조리시간은 5%의 유의수준에서 영향을 미쳤다. 잣죽에 대한 기호도 검사에서 전반적 기호도는 많이는 점성에 좌우되었고 색상의 영향을 가장 적게 받았다.

• 한국조리학회지
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• 제23권4호
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• pp.56-65
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• 2017

This study investigated quality characteristics of sourdough bread using fermented fig. Bread containing sourdough, compared with control group, showed high inclination in moisture content. Sample with 20% of sourdough was the highest, and sample with 40% of sourdough was the lowest. There was a significant difference among samples. As for appearance and cross structure of sourdough bread with fermented fig, there was an inclination that the bigger sourdough bread is, the bigger cell is and the more even its structure is. As for the chromaticity, sample with 20% of sourdough showed the lowest value of L and value of b. Value of L and b got lower as its volume got bigger. Value of a, on the one hand, showed no fixed inclination. As for textural characteristics, sourdough bread showed lower hardness, cohesiveness, and gumminess, and higher springiness and cohesiveness than control group. There were significant differences among all items, but there was no significant difference in hardness, springiness, cohesiveness, and gumminess among samples. Changes in result of sensory analysis suggested that sample with 20% of sourdough showed the highest overall preference including color, flavor, taste, and appearance. On the other hand, sample with 40% of sourdough showed the lowest overall preference. Considering preference through sensory analysis and quality characteristics of sourdough bread with fermented fig, therefore, it seemed that sourdough bread with 20% of sourdough had the best characteristics.

• 한국조리학회지
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• 제7권1호
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• pp.135-145
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• 2001

This study was undertaken to analyze chemical composition, minerals and texture characteristics of Pongnipgangjung in various volumes of adding Pongnip powder. With increasing Pongnip powder level, moisture, total nitrogen, crude protein, crude fat and crude ash contents were significantly increased. Ca, P, K and Mg contents of Pongnip powder 1%, 3%, 4% was higher than Pongnip flour free group. According to rheometer evaluatuion, Pongnipgangjung added Pongnip powder 1% showed higher level of hardness than Pongnip powder 3%, 4% and free group. In sensory evaluation, the results of preference are in the following order Pongnipgangjung added Pongnip powder 1%, 3%, 4% and free group.

• 한국식품조리과학회지
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• 제18권6호
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• pp.661-669
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• 2002

The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulei were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2005년도 춘계학술대회논문집
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• pp.154-157
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• 2005

Generally, noise from a indoor air conditioner has been measured by overall sound pressure level, dB. Customers evaluation, however, of the noise from an air conditioners should not be depend on the only overall level but also the sensory feeling. Moreover, in this sensory evaluation, irregular, time-varying and uneven sounds which are difficult to describe itself by overall level are more affectable. Unfortunately however the formal evaluation method for this kinds of noise is not determined yet. In this research, the evaluation method for tonal noise, which is one of the unmeasurable sounds by overall level, is proposed to evaluate its acceptability based on the consumer's sense of hearing. To consider the consumer's sense, several times of Jury evaluation are carried out. The proposed approach could be applied to the other sound, which acoustical characteristics are similar to the tonal noise .

• 한국식생활문화학회지
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• 제12권5호
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• pp.561-565
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• 1997

This study was done to develop the standard recipe for nutritious cowpea starch based grape jelly. The effects of grape juice concentration (4, 8, 12%) and 0.2% calcium addition were evaluated on textural and sensory properties of grape jelly through the instrumental analysis using rheometer and sensory evaluation. Instrumental analysis showed that hardness, chewiness and gumminess of grape jelly was incerased significantly In jelly made of higher concentration of grape juice, and also in 0.2% calcium containing jelly. According to sensory evaluation, higher grape juice contains jelly showed advantages in preference of color and overall quality. Calcium addition increased sourness in sensory score. Overall, 12% grape juice and 0.2% calcium containing jelly was most preferable, which means calcium fortified cowpea starch based grape jelly was successful try for nutritious and practical food for elementary school foodservice.

• 한국식품조리과학회지
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• 제25권1호
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• pp.39-44
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• 2009

This study was conducted to find an efficient use for cashew. It presents fundamental data on the quality and sensory characteristics of dressings made with cashews. The color L, a value of the dressing significantly decreased with increased storage time. Color b value and viscosity of the dressing significantly increased with storage time. The acceptance of cashew dressings and foods was evaluated. The C45-3 sample received the highest score for overall preference in a sensory evaluation of the dressing. The foods received a relatively high acceptance rating. Chicken and fish cutlets received higher scores than other food. It is anticipated that cashew will be utilized as a new raw material for healthy dressing.

• 동아시아식생활학회지
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• 제13권4호
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• pp.318-325
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• 2003

The purpose of this study was to investigate quality characteristics of Seolgidduk containing 0, 3, 5, 7 and 9％ Poria cocos Wolf powder during the storage at 2$0^{\circ}C$ by measuring water content, color value, texture and sensory characteristics. By increasing the amount of Poria cocos Wolf powder, water content of Seolgidduk did not show any significant difference during storage. Hunter color L value of Seolgidduk decreased, and a and b value increased significantly by increasing the amount of Poria cocos Wolf powder. The cohesiveness of Seolgidduk decreased but adhesiveness, gumminess and chewiness were not significantly different by increasing the amount of Poria cocos Wolf powder. 3％ Poria cocos Wolf added Seolgidduk was the highest in color, odor, taste, softness, moistness and overall preference from the sensory evaluation. Above results indicated that 3％ Poria cocos Wolf added Seolgidduk showed the best quality through sensory and texture analysis.