• 한국수산과학회지
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• 제52권6호
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• pp.580-586
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• 2019

Fried-fish snacks containing surimi are a popular seafood product in Asia. To prepare fried-fish snacks, various ingredients are added to surimi. Among them, starch is important for producing snacks of desirable texture and taste. We investigated the physicochemical properties of fried-fish snacks containing arrowroot, potato, sweet potato, corn, and tapioca starches. The fried-fish snack with arrowroot starch showed the highest drying rate; after drying for 3 hours, the water content was unchanged. None of the starches affected the total volatile basic nitrogen values of the fried-fish snacks, which were approximately 1.5 mg/100 g, indicating freshness. The fried-fish snacks with corn and arrowroot starches had the highest brightness (L) values and the fried-fish snack with tapioca starch, the lowest L value. The hardness value of the fried-fish snack with tapioca starch was significantly higher than that of the other fried-fish snacks. In the sensory evaluation, the fried-fish snacks with arrowroot starch showed the best overall acceptance.

• 한국식품과학회지
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• 제12권3호
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• pp.150-157
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• 1980

관능검사법(官能檢査法)에 의한 식품(食品)의 품질(品質) 평가(評價)를 위하여 관능(官能) 파넬을 선발(選拔)하여 우유에 대한 차이(差異) 식별(識別) 시험(試驗)을 실시하여 다음과 같은 결과(結果)를 얻었다. 1. 파넬원 선발(選拔)의 일반(一般) 기준(基準), 감도(感度) 시험(試驗)및 차이(差異) 식별(識別) 능력(能力) 시험(試驗)을 통하여 40명의 관능(官能) 파넬을 선발(選拔)하였으며 또한 그들이 우유 품질(品質)의 관능적(官能的) 평가(評價)에 있어서 정상 능력을 갖도록 훈련(練訓)을 실시하였다. 2. 파넬원의 기본(基本) 맛에 대한 감도(感度) 시험(試驗) 결과(結果) 짠맛, 신맛, 쓴맛 및 단맛의 평균 최소(最小) 감도(感度)양(量)은 각각 0.0128M sodium chloride, 0.008M citric acid, 0.0016M caffeine 및 0.0256 M sucrose이었다. 3. 시판(市販) 5개(個) 회사(會社) 제품(製品)의 우유 시료(試料) 간(間)에 단일시료법(單一試料法), 2점(點) 대비법(對比法), 1 2 점(點) 시험법(試驗法) 및 3점(點) 시험법(試驗法)에 의한 차이(差異) 식별(識別) 시험(試驗)을 통하여 1% 수준(水準)이상에서 유의적(有意的)인 차이(差異)가 인정(認定)되었다.

• 한국식품과학회지
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• 제49권5호
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• pp.513-518
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• 2017

본 연구에서는 다양한 조건에서 선식을 제조한 후 선식의 이화학적 특성, 기능성 특성, 미생물 안전성 검사 및 관능적 특성을 살펴보았다. 선식 제조 조건으로 로스팅 시간과 온도를 다르게 하여 제조하였고, 산업적인 활용을 위해 입자사이즈는 두 가지 형태로 제조하였다. 또한 기능성과 영양적 가치를 높이기 위하여 귀리, 수수, 조를 발아시켜 첨가하였다. 선식의 수분함량은 로스팅 시간이 길어질수록 낮았으며 발아곡류를 첨가하여 제조한 선식에서 다소 높은 수분함량을 나타냈다. 140 mesh로 제조한 선식은 100 mesh로 제조한 선식에 비해 높은 수분함량과 다소 낮은 조단백과 조지방 함량을 나타냈다. 선식의 색도 역시 로스팅 시간이 길어질수록 명도가 감소함을 확인할 수 있었다. 선식 점도는 발아곡류를 첨가한 시료에서 70 cP 이상의 점도를 나타냈다. 선식의 pH는 약산성의 범위를 나타냈으며, DSC를 이용하여 측정한 호화도는 로스팅 온도가 높을수록 호화도가 높아 선식의 호화엔탈피는 낮게 나타났다. DPPH 라디칼 소거능은 긴 로스팅 시간에서 처리한 선식과 발아곡류를 첨가한 선식이 높게 나타났다. 관능평가에서도 긴 로스팅 시간에서 처리한 선식이 높은 고소한 향을 나타냈다. 결과적으로 본 연구에서 로스팅 조건, 입자사이즈, 발아곡류 첨가는 선식의 품질에 영향을 미치는 것을 확인할 수 있었다.

• 한국조리학회지
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• 제22권5호
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• pp.95-105
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• 2016

본 연구는 인디언시금치 열매를 이용한 건강 기능성 젤리 개발을 위해 인디언 시금치 열매 착즙액 20~80%를 첨가하여 젤리를 제조한 다음, 이화학적 및 관능적 특성을 평가하여 새로운 젤리 제품 개발 가능성을 살펴보았다. 당도는 인디언시금치 착즙액 $3.4^{\circ}Brix$로 나타났다. 색도는 첨가량이 증가할수록 명도 L값은 감소하였고, 적색도 a값과 황색도 b값도 첨가량이 증가할수록 감소하는 경향을 보였다. 인디언시금치 열매 착즙액의 DPPH radical 소거활성 측정 결과, 인디언시금치 열매 착즙액은 15.67 mg/mL로 나타났고, 총 폴리페놀 함량은 7.00 mg/g이었다. 인디언시금치 열매 착즙액 첨가량이 증가할수록 DPPH radical 소거활성과 총 폴리페놀 함량이 대조군보다 높게 나타났다. 텍스쳐에서 견고성은 인디언시금치 열매 착즙액 20% 첨가군에서 4.27%로 높은 값을 보였고, 점착성에서는20% 첨가군에서 2.48%로 높게 나타났으며, 80% 첨가군에서 0.91%로 낮게 나타났다. 관능검사 결과 색, 향, 단맛, 씹힘성, 촉촉한 정도, 전체적인 기호도 등에서 인디언시금치 열매 착즙액 40% 첨가군이 가장 높게 평가되었다. 이상의 결과로 인디언시금치 열매 착즙액 첨가 젤리 제조 시 인디언 시금치 열매 착즙액은 40%가 가장 적합하리라 사료되었다.

• 한국식품영양과학회지
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• 제36권2호
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• pp.233-240
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• 2007

당의 종류별(흰설탕, 황설탕, 올리고당, 꿀) 살구설기떡의 품질특성을 비교하기 위해 외관의 색상, 주사전자현미경의 관찰, pH, 산도, 수분함량, 총 균수의 변화, 색도, 기계적인 특성과 관능검사를 비교하였다. 살구설기떡의 외관 색상은 꿀을 첨가군이 가장 좋았으며, 주사전자현미경으로 관찰한 결과에서도 꿀을 첨가군의 살구설기떡이 대조군보다 입자가 작고 고른 성상을 보이고 있었다. pH와 산도는 떡 제조 직후에 흰설탕을 첨가한 군이 가장 높게 나타났다. 수분함량은 저장시간이 지남에 따라 꿀 첨가군이 높았으나 총 균수는 꿀 첨가군이 낮게 나타났다. 색상은 제조 직후 명도(L)가 흰설탕 첨가군이 가장 높았으며, a값(적색도)과 b값(황색도)은 황설탕 첨가군이 가장 높았다. 한편, 48시간 저장 후 견고성과 점착성, 파쇄성은 올리고당을 첨가군이, 반면에 응집성과 탄력성은 꿀 첨가군이 가장 높게 나타났다. 관능검사의 경우 색상, 단맛, 촉촉한 정도, 삼킨 후의 느낌, 전반적인 기호도에서 꿀 첨가군이 가장 높게 나타났다. 이런 결과로 보아 살구설기떡 제조 시 당으로 꿀을 사용하면 품질 향상을 기대할 수 있으리라 판단된다.

• 동아시아식생활학회지
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• 제9권4호
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• pp.489-500
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• 1999

대구.경북에 거주하는 2 30대, 4.50대 남녀를 대상으로 재래종돼지고기에 대한 인식과 이용실태를 조사한 결과는 다음과 같다. 1. 평소 먹고 있는 고기는 돼지고기, 소고기, 닭고기 순이며, 외식할 떼 주로 먹는 고기는 돼지고기와 소고기가 각각 43.7%. 42.7%였고 2.30대가 4.50대보다 돼지고기를 더 선호하였다(p＜0.01) . 2. 70.3%가 돼지고기를 가끔 먹는다고 하였으며 잘 먹지 않는 이유는 기름기가 많아서 33.4%, 식구들이 잘 먹지 않기 때문에 33.0%였다. 3. 가장 좋아하는 돼지고기의 부위는 삼겹살 53.5%, 갈비 33.6%였고, 좋아하는 돼지고기음식은 돼지불고기 48.1%, 김치찌게 13.6%, 탕수육 10.9%의 순이었다. 4. 돼지고기에 어울리는 식품과 곁들이면 좋은 식품은 상추, 깻잎, 마늘 순이었고 술은 소주가 가장 많았다. 5. 재래종돼지고기는 맛, 질감, 영양성분. 지방이 적고, 건강에 좋은 식품이라고 인식하였고, 가격은 더 비싸고. 냄새가 나는 것은 비슷하다고 하였다. 6. 재래종돼지고기는 30.9%가 전통식품, 20.6%가 자연식품. 14.3%가 건강식품으로 인식하였고 59.1%가 먹어 보았다고 응답하였다. 7. 소비전망은 증가할 것이다가 50.9%였으며 그 이유는 품질이 좋아서 49.8%, 신토불이의 사상 때문에 29.6%, 18.5%가 우리의 기호에 맞기 때문이라고 하였다. 8. 재래종돼지고기에 대한 개선점은 구입이 용이 38.3%. 저렴한 가격 31.6%, 신선도 위생성 향상 13.4%, 홍보의 증가가 10.9%였다.

• 대한지역사회영양학회지
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• 제11권5호
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• pp.551-561
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• 2006

This study was carried out to evaluate the effect of mothers' attitudes on preparing baby foods for their children's food habits and development. The subjects were allocated to 419 preschool children, aged 3 - 5 years. This study surveyed by questionnaire, which was answered by the children's mothers. Subjects were classified by two groups, active and passive, based on their mothers' weaning attitudes. In the active group, mothers tried to make a variety of foods for preparing the baby foods, whereas mothers in the passive group didn't try to make it too much. Family income was higher in the active group and the subject' mothers had more jobs than those in the passive group, whereas their parent's education levels showed no differences. According to Rohrer index, 2.6% of subjects were obese in the active group, whereas 7.7% in the passive group. These data were shown significantly different between the groups. There were no differences in mother's food habits and breast-feeding versus formula feeding between the two groups. However, children's food habits were shown statistically different between the two groups. Higher regularity of meals, higher frequencies of snacks at home, higher frequencies of fruit, com, sweet potato as a snacks and less instant foods were revealed in the active group more than in the passive group. The major problem of children's food habits was an unbalanced diet (52.7%) and the major reasons for unbalanced diet were the taste (58.7%) and the texture (23.2%). The active uoup used more fruits and vegetables than the passive group. Also there were significant differences to solve problems of children's unbalanced diets. In the positive group, 14.4% of mothers tried to develop new cooking methods for solving the problem of an unbalanced diet, but 8.2% did in the passive group. furthermore, 2.3% of mothers in the positive group removed unpleasant items of the food, whereas 6.9% did in the passive. The average nutritional knowledge scores on a 10 scale were 7.2 and 6.9 in active and passive groups, respectively, and they were statistically different. Mothers among the active group explained the knowledge for food and nutrition to their children more than those in the passive group. These results suggest that mothers' attitudes for baby food are an important factor for forming their children's food habits. Therefore, it is necessary to develop a nutritional education program, materials and new recipes for a variety of baby foods to mothers.

• 대한본초학회지
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• 제32권1호
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• pp.25-31
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• 2017

Objectives : Mori Radicis Cortex (MRC), the root epidermis of Morus alba L., has been traditionally used to treat lung-related diseases in Korean Medicine. The common of MRC is Mulberry bark Morus bark, and it's pharmaceutical properties and taste are known as sweet and cold, and it promotes urination and reduce edema by reducing heat from the lungs and soothe asthma. In the present study, anti-apoptotic mechanism of MRC in middle cerebral artery occlusion (MCAO) model in mice. Methods : Two-hundred grams of MRC was extracted with methanol at room temperature for 5 days, and this was repeated one time. After filtration, the methanol was removed using vacuum evaporator, then stored at $-20^{\circ}C$ until use. C57BL/6 male mice were housed in an environment with controlled humidity, temperature, and light cycle. In order to determine beneficial effects of MRC on ischemia induced brain damage, infarct volume, neurological deficit scores, activities of several apoptosis-related proteins such as caspase-8, -9, Bcl-xL in MCAO-induced brains of mice were analyzed. Mice in MRC-treated groups were orally administered 30, 100, or 300 mg/kg of body weight for three consecutive days before commencing the MCAO procedure. Results : Pre-treatment of MRC significantly reduced infarct volume in MCAO subjected mice applied with 300 mg/kg of MRC methanol extract, and MRC effectively inhibited Bcl-xL reduction and caspase-9 activation caused by MCAO-induced brain damage. Conclusions : MRC showed neuro-protective effects by regulating apoptosis-related protein signals, and it can be a potential candidate for the therapy of ischemia-induced brain damage.

• 대한지역사회영양학회지
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• 제15권4호
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• pp.513-524
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• 2010

This study was designed to examine nutrition label use, self-efficacy, snacking and eating behaviors of middle school students, and to investigate if these characteristics were different by nutrition label use. A cross-sectional survey was conducted to 348 middle school students in Kyunggi, Korea. About a third of subjects read nutrition labels when they purchased snacks/packaged foods. Most nutrition label users were interested in reading information on calories, fat and trans-fat. Self-efficacy of eating/selecting snacks or general nutrition behavior was moderate (mean score: 44.4 out of 60), with significantly higher score in nutrition label users compared to nonusers (p < 0.001). Nutrition label users felt more confident in 9 items out of 15 items of self-efficacy, such as "taking fruits instead of cookies/candy for snack" (p < 0.001), "choosing milk instead of soft drink" (p < 0.01), "not having snacks after dinner" and "avoiding processed foods for snacks" (p < 0.05). Subjects had snacks 1.3 times a day, and nutrition label nonusers consumed snacks more frequently than the counterparts (p < 0.01). About 55% of nutrition label users and 64.7% of nonusers mainly purchased snacks for themselves (p < 0.05). Commonly purchased snacks by adolescents were ice cream, cookies/chips, breads and ramen. Major considerations in purchasing snacks were taste (46.9%) and price (34.6%). In selecting snacks, the influence of friends and parents was greater than the other sources. Based on eating frequency of snacks, nutrition label users were more likely to consume healthy snacks, such as fruit juices, vegetables, milk, yogurt, and potato/sweet potato than nonusers (p < 0.05). Eating behaviors measured by 15 items scored 33.6 out of 45. Nutrition label users showed better eating behaviors, such as "eating meals slowly", "eating foods cooked with plant oil", and "eating out less frequently" (p < 0.05). Study results showed that majority of adolescents did not read nutrition labels, selected snacks for themselves and had somewhat unhealthy foods for snacks. This study also showed the differences in self-efficacy, snacking and eating behaviors between nutrition label users and nonusers. In nutrition education, it is necessary to stress the importance and skills for reading nutrition labels. It is also needed to help adolescents to select healthy snacks and have desirable eating behaviors, as well as increasing self-efficacy.

• 대한지역사회영양학회지
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• 제15권4호
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• pp.525-535
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• 2010

The purpose of this study was to provide basic data for nutritional education for juveniles' desirable vegetable intake by analyzing their vegetable intake, dietary habit and nutrient intakes according to gender of middle school students in Chungnam. The average age of the subjects was 15.0, height was 162.5 cm, weight was 53.5 kg and their average BMI was $20.1kg/m^2$. The frequency of eating supper in girls was lower than that in boys. Many respondents answered that a meal-time was 10~20 minutes. Without gender difference, more than 90% respondents thought that vegetables were good for health. As for the preference of vegetable, subjects responded, "I am in the middle", "I like them", "I dislike them", "I like them very much", and "I dislike them very much" in order, without gender difference. The frequent eaten leaf vegetable was Chinese cabbage, the frequent eaten fruit vegetable was cucumber, and the frequent eaten root vegetable was radish. The favorite leaf vegetable was lettuce, the favorite fruit vegetable was corn, and the favorite root vegetable was sweet potato. The preference degrees of taro and ginger were very low. The reasons why they liked a vegetable were that it was delicious and they ate it at home often. In addition, the reason why they disliked vegetables was that they are untasty in flavor or texture and it showed that many students had a prejudice that vegetables were untasty. The intakes of plant protein, dietary fiber, ash and INQs of dietary fiber, calcium, vitamin C, folate, vitamin E in the group with high preference of vegetables were significantly higher than those of low preference group. The study results indicate that intake frequency and preference of root vegetables in juveniles are low and the major reasons of these results are taste and eating experience of vegetables. In addition, the intake amounts of dietary fiber and folate are poor in the subjects with low preference of vegetables. Therefore, families and schools should make efforts that juveniles can recognize the importance of vegetable intake and select various vegetables properly through the development of cooking methods and systematic nutrition education.