• 제목/요약/키워드: acceptability rate

검색결과 248건 처리시간 0.03초

미역분말이 첨가된 쌀 쿠키의 품질 특성 (Quality Characteristics of Rice Cookies Prepared with Sea Mustard (Undaria pinnatifida Suringer) Powder)

  • 정규진;이승제
    • 한국식품영양과학회지
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    • 제40권10호
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    • pp.1453-1459
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    • 2011
  • 쌀 쿠키에 생리활성물질이 함유된 미역분말을 첨가하여 쿠키를 제조한 후, 미역분말 쿠키의 다양한 품질특성 평가를 통한 기능성 쿠키를 개발하고자 하였다. 쿠키 반죽의 pH는 6.98~7.13의 범위로 미역분말의 첨가량이 1%, 3%, 5%로 증가됨에 따라 pH는 유의적(p<0.05)으로 감소하는 경향을 보였다. 반죽의 밀도는 4.62~4.90으로 미역분말의 첨가량이 증가될수록 유의성(p<0.05)있게 증가되는 경향을 보였다. 쿠키의 수분함량을 조사한 결과, 대조군에서는 6.33을 보인 반면 미역분말 첨가량이 증가될수록 각각 6.55, 6.76, 6.90%로 유의적(p<0.05)으로 증가되는 경향을 보였다. 미역분말쿠키의 퍼짐성은 대조군에 미역분말 첨가량이 증가될수록 퍼짐성이 증가되는 경향을 보였으나 유의적(p>0.05)인 차이는 나타나지 않았고, 손실률과 팽창률은 미역분말 첨가량이 증가될수록 유의적(p<0.05)으로 증가하는 경향을 보였다. 쿠키의 색도 분석에 따른 L값(lightness)은 미역분말 첨가량이 증가될수록 유의적(p<0.05)으로 낮아지는 경향을 보인 반면 a값(+red/-green)과 b값(+yellow/-blue)은 유의적(p<0.05)으로 증가되는 경향을 나타냈다. 미역분말을 첨가한 쿠키에 함유된 무기원소로는 나트륨, 칼륨, 칼슘, 마그네슘의 함량이 많았으며, 미역분말의 첨가량이 증가될수록 무기원소의 함량은 유의적(p<0.05)으로 증가하는 경향을 보였다. 쿠키의 조직감을 나타내는 경도는 미역분말 첨가량이 증가될수록 감소되는 결과를 나타냈다. 쿠키의 관능평가를 종합해본 결과, 쌀 쿠키에 미역분말을 3% 첨가하는 것이 기호도가 가장 우수함을 확인할 수 있었다.

흑미 미강 쿠키의 항산화활성 및 품질특성 (Antioxidant Activity and Quality Characteristics of Black Rice Bran Cookies)

  • 주신윤;최해연
    • 한국식품영양과학회지
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    • 제41권2호
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    • pp.182-191
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    • 2012
  • 본 연구에서는 흑미 미강 분말을 첨가(0, 1, 3, 5, 7, 9%)한 쿠키를 제조하여 쿠키의 항산화 활성을 입증하고 품질특성을 측정하였다. 흑미 미강 분말의 총 페놀화합물 함량은 $11.81{\pm}0.03$ mg GAE/g이며, 이를 쿠키에 첨가한 경우 시료의 첨가량에 비례하여 증가하였다. 제조된 쿠키의 DPPH radical 소거능을 측정한 결과 흑미 미강 분말의 첨가량에 따라 항산화 활성도 유의적으로 증가하는 결과를 나타내었다. 항산화 활성의 기능성과 함께 제품의 적합성 판단을 위해 흑미 미강 분말과 쿠키의 품질평가를 실시하였다. 일반성분 분석의 결과 흑미 미강에는 섬유소와 지방의 성분이 많은 부분을 차지하고 있음을 알 수 있었다. 지방산의 분석에서 흑미 미강은 약 80%의 불포화지방산을 함유하고 있었으며 그 성분은 주로 oleic acid와 linoleic acid로 나타났다. 또한 아미노산의 분석에서 대조군에 비해 7% 첨가 쿠키가 높은 아미노산 함량을 나타내었다. 반죽의 밀도는 흑미 미강 첨가량이 증가할수록 높게 나타났고 pH는 감소하였다. 쿠키의 수분함량에는 유의적 차이가 나지 않았으며, 퍼짐성 지수는 흑미 미강 분말의 첨가량이 많아질수록 증가하였고, 손실율과 팽창률은 감소하였다. 쿠키의 색도는 흑미 미강 분말의 첨가량이 증가할수록 L값과 b값이 낮아지고, a값이 높아졌으며, 경도는 감소하는 경향을 나타내었다. 쿠키의 기호도 검사(전반적인 기호도, 외관, 향, 맛, 조직감)에서 5%와 7% 흑미 미강 쿠키가 유의적으로 높게 나타났다. 특성 강도 검사(흑미 미강 향, 고소한 맛, 부드러운 정도, 삼킨 후의 느낌)에서는 흑미 미강을 첨가한 쿠키에서 유의적으로 높은 강도를 보였으며, 느끼한 향은 대조군이 유의적으로 가장 강하다는 결과를 얻었다. 이러한 결과로 보아 쿠키에 흑미 미강분말을 첨가하는 것은 쿠키의 기호도를 증가시켜주고 동시에 총 페놀함량과 DPPH 라디칼 소거능을 높여주어 쿠키의 가치를 높일 수 있어 바람직할 것으로 사료되며, 쿠키 제조시 기호도가 가장 높고 항산화능이 좋았던 7% 흑미 미강 분말을 첨가하는 것이 적합할 것으로 생각된다.

영양 강화 빵의 제법 연구 (A Recipe Development and its Biological Study for The Enriched Bread)

  • 이기열;유계완;김정자;박정자
    • Journal of Nutrition and Health
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    • 제2권1호
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    • pp.29-34
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    • 1969
  • The nutrients such as protein, calcium, iron and all three of them, either by natural or chemical substances were added to the recipes of yeast breads. Acceptability test was carried for the each formulated bread before selecting eight experimental diets. Sixty albino rats were separated into ten dietary groups including eight enriched breads and two control diets of plain breads from the market, which were used as the carbohydrate sources of the each basal diet. Experimental regime was seven weeks. The growth rate, hematology, total serum protein and organ weights we compared. Generally animals on the enriched bread showed the better growth rate than the rats fed control diet. Diet H enriched protein, iron and calcium by natural foods, brought up the highest weight gain among all of the rats. Hemoglobin concentrations of the rats on the diet H and G (enriched with three nutrients by chemicals) were 14.3 and 14.2 gram % comparing with other two control groups (12.9 and 13.1 gram%). Rats on diet K (fed nothing but diet H enriched bread) showed the significantly higher growth rate, total serum protein and hemoglobin level than these on the diet L (fed only plain bread from the market).

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밤 쿠키의 항산화활성 및 품질특성 (Antioxidant Activity and Quality Characteristics of Chestnut Cookies)

  • 주신윤
    • 한국식생활문화학회지
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    • 제28권1호
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    • pp.70-77
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    • 2013
  • This study was conducted to evaluate the effects of chestnut powder on antioxidant activity and quality characteristics of cookies. Cookies were prepared using different amounts of chestnut powder (0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by measuring DPPH free radical scavenging activity and the total phenolic content in chestnut powder and cookies. In addition, the quality characteristics of the chestnut cookies were estimated based on: the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The spread ratio, a values, total polyphenol contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut powder (p<0.001), while the leavening rate, L values, b values and hardness of the cookies significantly decreased with increasing chestnut powder (p<0.05). The sensory evaluation scores for the 15% chestnut powder cookie groups ranked significantly higher (p<0.05) than the other groups in overall preference, appearance, taste, color, chestnut taste, oily flavor, and aftertaste. Taken together, the results of this study suggest that chestnut powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.

상수리 쿠키의 항산화활성 및 품질특성 (Antioxidant Activity and Quality Characteristics of Acorn (Quercus autissima carruther) Cookies)

  • 김옥선;류혜숙;최해연
    • 한국식생활문화학회지
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    • 제27권2호
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    • pp.225-232
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    • 2012
  • This study was conducted to investigate the effects of acorn ($Quercus$ autissima carruther) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts of acorn powder (at ratios of 0, 0.5, 1, 3 and 5% to total flour quantity). Antioxidant activity was estimated based on DPPH free radical scavenging activity and total phenol content in acorn powder and cookies. To analyze quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Loss rate, a values, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder content (p<0.01), whereas pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder content (p<0.01). The results of sensory evaluation (appearance, taste, flavor, texture and overall preference) demonstrate that the 3% acorn cookie group showed the highest degree of preference among all items of added acorn powder. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and functionality of cookies.

고등학교(高等學校) 남학생(男學生)의 흡연행위(吸煙行爲)와 관련요인(關聯要因) 분석(分析) (A Study on Smoking Behavior and The Influencing Factors Among High School Male Students in Korea)

  • 장영미
    • 한국학교보건학회지
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    • 제4권2호
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    • pp.193-215
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    • 1991
  • This study is aimed at providing basic information applicable to setting up the education programs and strategies to prevent smoking among high school students by analysing smoking behavior and influencing factors. The samples consisted of 814 students, 557 parents and 362 teachers selected randomly from 8 high schools, one from each school district in Seoul. Date Analyses were made through Chi-Square test, Factor Analysis, One Way ANOVA, Multiple Regression, Correlation. SPSS/$PC^+$program was utilized. Smoking behavior (continuous smoking, re-smoking, ex-smoking, never smoking, daily smoking, occasional smoking) were used as dependent variables. Influencing factors (male students, habits, attitudes and knowledge toward smoking, home life, school life, juvenile delinquency, friendship, demographic parent's and teacher's recognition toward male students smoking) were used as in dependent variables. The major findings of the study are as follows : 1. The total smoking rate occupies 41.1% whereas the continuous smoking rate stands at 19.2%, re-smoking rate 9.5%, ex-smoking rate 12.4% and never smoking rate 58.9%. 2. The total smoking rate among high school students is significantly correlated with their monthly expenditures and type of school (p<0.001). The continuous smoking rate also shows the same tendency. As the length of butt get shorter, the current smoking rate increase. The duration of smoking is in proportion to its continuity. The major motive of smoking is curiousity whereas that re-smoking is to follow friend's behavior. The study shows that peer pressure is the most powerful factor influencing smoking behavior of students. Friends and fellow students encourage to pick up smoking and resume smoking even alter one stops smoking. 3. The correlationship between favorable attitudes toward smoking and the current smoking rate and its continuity is statistically significant(p<0.05, p<0.01, p<0.001). 4. The stability and harmony of family life and the current smoking rate show negative correlationship. The daily smoking amount of father is in proportion to the continuity of students' smoking. When parents are in favor of smoking, it is more likely that the experimental smoking rate increase the smoking rate increases, and vice versa. The more acceptable attitudes toward smoking among siblings is also one of the factors to increase the smoking rate and continuity (p<0.001). The more lenient the attitudes of parents toward their children's association with smoking friends, the higher the smoking rate. When students have difficulties in adjusting to school life, it is more likely that the current smoking rate and continuity increase. 5. The continuity of smoking and friendship are significantly correlated (p<0.05, p<0.01, p<0.001). 6. The continuity of smoking and juvenile delinquency are significantly correlated (p<0.001). 7. The difference in attitudes and smoking reasons of parents and students is significantly correlated to different smoking behavior (p<0.01, p<0.001). While smoking knowledge does not significantly influence their smoking behavior, it is noted that in the case of teachers, smoking reason (p<0.05), attitudes (p<0.001) and knowledge (p<0.05) strongly influence their smoking behavior. 8. There is a significantly correlation among the smoking reasons, attitudes and knowledge between students and parents(p<0.001). As for the correlationship between regularity and smoking amount and other influencing factors, the daily smoking amount is in proportion to depth of inhalation and duration of smoking, negative attitudes of parents unstability of family, dissatisfaction of family members, juvenile delinquency, strong smoking reasons and positive attitudes towards smoking. 9. In the case of daily smokers depth of inhalation is significantly correlated to the duration of smoking, juvenile delinquency, acceptability of parents, dissatisfaction of family members and smoking reasons. The duration of smoking motives is significantly correlated to juvenile delinquency, high acceptability of parents, strong smoking motive and positive attitudes toward smoking. 10. It is noted that 40% of parents and 30% of teachers do not recognize the significant correlationship between and the relative influencing factors mentioned above.

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Automatic Control Of Dissolved Oxygen In Activated Sludge Aeration Tank

  • Park, Kwang-Soo;Heo, Nam-Hyo;Lee, Hae-Goon;Han, Gee-Baek;Kim, Chang-Won
    • Environmental Sciences Bulletin of The Korean Environmental Sciences Society
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    • 제3권2호
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    • pp.113-119
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    • 1999
  • The quality of the effluent from an activated sludge aeration tank can deteriorate when the substrate removal rate decreases due to an abrupt reduction in the DO concentration, which is affected by such operating conditions as the loading rate, temperature, wastewater composition, and so on. In this research, a DO control system that includes a PI (proportional-integral) controller/Hiraoka controller was developed and applied to a pilot-scale activated sludge process, then its acceptability was estimated. The applicability of the respiration rate to DO control was also estimated. The respiration rate indicated a variety of input organic loading rates, which is the main disturbance to the DO concentration in an aeration tank. When the influent concentration incrementally decreased and increased between CODcr 1,000 mg/l and 100 mg/l, the control system with a PI controller exhibited a good llperformance-the average DO concentrations were 2.00$\pm$0.14 mg/l and 1.88$\pm$0.15 mg/l (set value was 2.0 mg/l), respectively, and the settling time was just 10 minites. When the control system was operated for 4 days, the DO concentration was 1.99$\pm$0.18 mg/l and 32.6% of the air flowrate was saved. However, the fluctuations in the respiration rates and air flowrates were severe, which could be harmful to the stability of the biomass and mechanical stability of the blower. A possible approach to solve this problem may be the simultaneous control of the loading rate and DO concentration.

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각진형과 아치형 눈썹메이크업의 평균변화율 및 곡률에 따른 형태구성의 중요요인 분석 (Analysis Of The Average Rate Of Change And Curvature According To The Type Of Angled And Arched Eyebrow Makeup)

  • 박정신;박동은
    • 패션비즈니스
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    • 제23권1호
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    • pp.116-126
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    • 2019
  • The purpose of this study is to objectify the shape of curvature and average change rate of angular and arched eyebrow makeup. The data for the analysis were the final 336 pieces for the cosmetology students in the whole country. SPSS 20.0 program was used for the collected data, frequency analysis, factor analysis, reliability analysis, and crossover analysis were performed. First, the frequency of the average change rate of eyebrow makeup (angular and arcuate) was analyzed. As a result, the eyebrows suitable for the angled type showed the highest level of 'A-2' and the arched eyebrows had the highest level of 'B-2'. Second, to analyze the important factors of eyebrow makeup, frequency of eyebrows was the most important, followed by the inclination of eyebrows and eyebrow tail. Third, factor analysis and reliability analysis were conducted to examine each dimension of eyebrow makeup perception, and it was derived from three factors including acceptability, aggressiveness, and playability. Fourth, in order to analyze the difference of important factors in the form of the standard eyebrow makeup, the cross - analysis was performed with chi - square test, and it was confirmed that the angular eyebrow makeup showed the most objectivity when the average change rate was 0.29 and the curvature was 0.67. Fifth, arcuate eyebrow makeup showed the most objectivity when the average change rate was 0.57 and curvature was 0.56. The results of this analysis can be used as objective data of aesthetic criteria when designing the eyebrow shape.

관능특성 및 판별함수를 이용한 한우고기 맛 등급 분석 (Palatability Grading Analysis of Hanwoo Beef using Sensory Properties and Discriminant Analysis)

  • 조수현;서그러운달님;김동훈;김재희
    • 한국축산식품학회지
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    • 제29권1호
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    • pp.132-139
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    • 2009
  • 본 연구에서는 1,300명의 소비자들이 직접 먹어보고 평가한 한우고기 데이터를 이용하여 쇠고기 맛 등급을 구분 해 내기 위한 판별분석 방법들을 비교하였다. 한우 관능평가의 주요 세 변수인 연도, 다즙성, 향미를 포함한 정준 판별분석과 대표적인 맛 변수로 여겨지는 전반적인 기호도 만을 이용하여 선형판별분석과 비모수 판별분석을 하였다. 전반적인 기호도와 같은 한 개의 변수만을 사용할 경우 두 가지 모두 비슷한 분류율을 나타내지만 선형판별 함수는 이해와 사용 측면에서 장점이 있었던 반면에 비모수적 방법은 커널함수와 띠폭에 대한 선택이 불편하지만 잘 선택하면 정확한 분류율을 높일 수 있는 장점이 있었다. 그러나 다른 정보를 가진 변수들이 있음에도 불구하고 한 개의 변수만을 이용한 판별 분석은 판별에 영향을 미치는 다른 중요한 변수들의 정보를 활용하지 못한다는 문제점이 있다. 한편, 정준판별분석의 경우 정준판별함수의 오분류율이 일변량 선형 판별함수와 비모수 판별함수의 오분류율에 비해 크게 떨어지지 않으면서 분포에 대한 특별한 가정이 필요하지 않아 통계적 가정이 까다롭지 않고 또한 맛에 중요한 요인인 연도, 다즙성, 향미의 세 개변수를 모두 사용하므로 맛 정보를 최대로 활용한다는 장점이 있었다. 따라서 본 연구결과 연도, 다즙성, 향미의 세가지 변수 정보를 모두 포함한 다변량 정준판별분석법을 이용하는 것이 맛 등급을 구분하는데 가장 적절할 것으로 판단되었다.

Scanning Electron Microscopic Studies on Leaf Surface Trichomes in Mulberry and Its Influence on Rearing Performance of Silkworm Bombyx mori L.

  • Kesavacharyulu, K.;Kumar, Vineet;Sarkar, A.
    • International Journal of Industrial Entomology and Biomaterials
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    • 제8권1호
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    • pp.33-41
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    • 2004
  • The type of trichomes, their density and pattern of distribution on leaves of 16 genotypes of mulberry, belonging to both diploid and polyploid categories, were studied by scanning electron microscope. The present investigation was undertaken to find out the relationship of physical attributes, especially the density and trichome types with higher acceptability and better rearing performance by the silkworm Bombyx-mori L. Two types of trichomes glandular and non-glandular types were observed on both the leaf surfaces of all the mulberry genotypes studied. In general, greater densities of trichomes were observed on the abaxial surface than the adaxial surface of leaves in most of the genotypes. Distribution of glandular trichomes were more in abaxial surface and non-glandular trichomes were more in adaxial surface. Overall, distribution of glandular and non-glandular trichomes per unit area of leaf did not follow any regular pattern. When leaves of those genotypes were fed to silkworms, trichome density was found to be significantly negatively correlated with the survival of larvae i.e., effective rate of rearing, but trichome density did not influence the economic characters of rearing. As the distribution of glandular trichomes (GT) and non-glandular trichomes (NGT) did not follow any definite pattern, no relation could be established between the GT and NGT densities with silkworm rearing performance. However, the ratio of GT and NGT in a particular genotype influenced the rearing parameters, higher the ratios better the rearing performance. High GT and NGT ratio (>1.00) was found positively significant when correlated with economic parameters viz., larval weight, single cocoon weight and single shell weight. The study is useful in screening different mulberry genotypes for their better acceptability to silk-worm and higher rearing performance at the early stage of selection without actually conducting the rearing.