• 한국식품영양학회지
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• 제21권3호
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• pp.300-305
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• 2008

This study evaluated the physicochemical and sensory characteristics of cookies containing various concentrations(0, 3, 5, 7 and 9%) of Enteromorpha intenstinalis powder. Cookies containing E. intenstinalis powder were significantly lower in L value than of the control. The L value of brightness decreased significantly when E. intenstinalis powder was added to the cookie formula. The a and b values also decreased significantly with the addition of E. intenstinalis powder. The loss and leavening rates were significantly higher when 5% E. intenstinalis powder was added to the samples. The spread ratio increased proportionally with the amount of E. intenstinalis powder added to the cookie formulation The hardness decreased significantly according to the amount of E. intenstinalis powder. A sensory evaluation of acceptability(appearance, flavor, color, texture and overall quality) indicated that adding a 5% E. intenstinalis powder was most the acceptable treatment compared to the other treatments.

• 한국식품영양학회지
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• 제19권1호
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• pp.1-7
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• 2006

대나무 잎 분말을 0, 3, 6, 9 및 12% 첨가하여 제조한 쿠키의 물리적 특성과 관능적 특성을 조사하였다. 퍼짐성은 대조군과 3% 첨가군이 대나무 잎 분말 $6{\sim}l2%$ 첨가군에 비하여 유의적으로 높았다. 손실율은 대조군만이 여타 시료군에 비하여 유의적으로 높았고 대나무 잎 분말 첨가군 간에는 유의적인 차이가 없었다. 쿠키의 색도 변화를 측정한 결과 L (명도)값은 대나무 잎 분말의 첨가비율이 높을수록 유의적으로 낮아졌다. 적색도(a)는 대조군에 비해 대나무 잎 분말 첨가군들이 유의적 낮았으나 6%, 9% 및 12% 첨가군간의 유의성은 없었다. 황색도(b)는 대나무 잎 분말의 첨가 비율이 높을수록 유의적으로 낮아졌다. 전단가는 대나무 잎 분말의 첨가 비율의 증가와 더불어 높아졌는데 대조군과 3% 첨가군과는 유의적인 차이가 없었으나 9%와 12% 첨가시 큰 폭으로 증가하여 각각 $2,251.7{\pm}612.4$와 $2,202.5{\pm}929.7dyne/cm^2$ 이었다. 색에 대한 평가 결과 대나무 잎 분말 9% 첨가군이 유의적으로 높은 선호도를 나타내었으며, 3% 첨가군의 경우, 선호도가 가장 낮았다. 맛은 대나무 잎 분말 9% 첨가군에 대한 선호도가 가장 높았고, 쿠키를 씹었을 때 딱딱함을 평가한 결과 대나무 잎 분말의 첨가량이 많을 수록 선호도가 오히려 낮아지는 경향을 보였다. 촉촉함, 대나무향, 전체적인 선호도에 있어서는 통계적인 유의차가 없었다. 전체적인 선호도에서도 대나무 잎 분말 6%와 9%가 다소 높게 나타났으나 여타 시료군과 유의적인 차이는 없었다.

• 한국조리학회지
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• 제17권3호
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• pp.172-180
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• 2011

식빵 반죽의 WRC(water retention capacity)는 들깻잎 시료의 첨가량이 증가할수록 유의적으로 증가하였고, Rapid visco analysis(RVA)중에 호화개시 온도는 첨가량이 증가할수록 유의적 차이를 나타내며 증가되었다. 들깻잎 분말의 첨가량이 증가할수록 시료간에 유의적인 차이를 보이며 최고점도와 최저점도는 감소하였다. 식빵의 명도(L값)는 들깻잎 분말을 첨가하지 않은 대조군이 가장 높게 나타났으며 적색도(a값)와 황색도(b값)은 시료간에 유의적인 차이를 나타냈다. 식빵의 경도는 첨가량이 증가할수록 유의적인 차이를 보이며 증가하였다. 씹힘성은 들깻잎 분말을 7%를 첨가한 첨가군이 가장 높게 나타났다. 식빵의 기호도 검사 결과는 외관(appearance) 이 들깻잎 분말을 7%를 첨가한 첨가군이 가장 낮게 나타났으며 색(color)은 외관과 마찬가지로 깻잎 분말을 가장 많이 첨가한 첨가군이 가장 낮게 나타났다. 향(flavor)은 대조군이 가장 낮게 나타났으며, 쓴맛(bitter)은 3%를 첨가한 첨가군이 5.21로 가장 높게 나타났다. 전체적인 기호도(overall acceptance)는 3%를 첨가한 첨가군이 6.07로 가장 높게 나타났으며, 들깻잎 분말을 가장 많이 첨가한 첨가군이 4.03으로 가장 낮게 나타났다. 위 결과를 미루어 볼 때 들깻잎을 첨가하여 제조한 식빵이 대조군 보다 좋은 점수를 받았으며 5%이상의 들깻잎 분말을 첨가시에는 오히려 식빵의 기호도가 감소하였다.

• 한국식품과학회지
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• 제35권3호
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• pp.373-378
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• 2003

본 연구는 현재 버려지고 있는 장미(Rosa hybrida L. cv. Mary Devor)를 이용하여 기능성을 조사한 뒤 그 이용 가능성에 대해 탐색하고자 하였다. 이를 위하여 장미의 일반성분, 식이섬유 및 총 flavonoids 함량을 분석하고 총산화 효과와 추출수율을 측정하였다. 또한 에탄올의 농도(0, 75, 85, 95%)를 달리하여 추출하고 추출물의 첨가농도(0.02, 0.05%)와 저장기간에 따라 과산화물가, 산가, TBA가를 측정하였다. 과산화물가를 측정하여 산화유도기간을 살펴본 결과, 장미 추출물 첨가군이 대조군이나 ${\alpha}$-tocopherol, BHT 첨가군보다 유도기간이 길게 나타나 항산화 효과가 높은 것으로 나타났다. 특히 85% 에탄올 추출물을 0.05%의 농도로 첨가했을 때 가장 긴 유도기간을 나타냈다. 산가 및 TBA가는 장미 추출물 및 BHT 첨가군이 대조군 및 ${\alpha}$-tocopherol 첨가군보다 저장기간이 길어짐에 따라 낮게 나타났다. 즉, 장미 추출물은 BHT와 유사한 높은 항산화 효과를 나타내어 천연항산화제로서의 이용 가능성을 보여주었다. 시험균주(Escherichia coli, Salmonella typhimurium, Staphylococcus aureus)에 대해 장미 추출물은 대체로 높은 항균활성을 나타내었으며, 특히 85% 에탄올 추출물은 E. coli에 대해 유의적으로 높은 항균효과를 나타내었다. 이상의 결과로 볼 때 장미 추출물을 천연항산화제 및 항균제로 사용할 수 있으며 버려지는 장미를 이용한다는 면에서 경제적 효율성도 기대할 수 있다. 장미추출물의 항산화성과 항균성이 확인되어 그 이용성이 기대됨에 따라 추출물의 유효성분을 확인하는 연구가 필요하다.

• 동아시아식생활학회지
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• 제24권2호
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• pp.190-200
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• 2014

In this study, the antioxidant activity and quality characteristics of the Korean traditional food jeung-pyun made with ju-bak powder were investigated. Jeung-pyun added with 10% ju-bak powder had a total polyphenol content of 54.27%, DPPH free radical scavenging activity of 91.98%, reducing power of 0.51% and SOD-like antioxidant activity of 18.21%. Jeung-pyun added with ju-bak powder had a moisture content of 52.65 to 46.94%, crude fat content of 1.61 to 1.29%, crude protein content of 3.50 to 4.66%, crude ash content of 0.68 to 0.82% and dietary fiber content of 0.12 to 1.46%. Ju-bak powder added with jeung-pyun had a pH level from 4.86 to 4.39. As ju-bak content increased, the pH decreased significantly. Color L value were 78.82 to 68.67. As ju-bak content increased, the Color L value content decreased significantly; a value ranged from -1.89 to 0.69 and b value from 2.99 to 14.25. As ju-bak content increased, the color content significantly increased. As ju-bak content increased, the volume significantly decreased (ranged from 42.50 to 30.00 mL), hardness, gumminess and chewiness significantly increased, and cohesiveness significantly decreased. From SEM, as ju-bak content increased, the pores merged and collapsed, whereas the number of pores decreased and pore size became larger. Sensory evaluation of color, flavor, taste, texture, appearance, cell uniformity and overall acceptability for various levels of ju-bak powder showed that 10% had the highest acceptability. Therefore, 10% ju-bak power added with jeung-pyun has both high antioxidant capacity and sensory acceptability.

• 한국조리학회지
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• 제21권1호
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• pp.90-99
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• 2015

본 연구는 아사이베리 분말을 첨가한 설기떡의 품질특성을 살펴보았다. 이 때 쌀가루에 아사이베리 분말 0, 3, 6, 9, 12, 15%를 첨가한 설기떡을 제조하였다. 아사이베리 분말을 첨가한 설기떡의 수분함량은 36.25~39.21%로 나타났다. 아사이베리 분말 첨가량이 증가함에 따라 pH 값은 감소하는 경향을 보였다. 색도의 경우 아사이베리 분말첨가량이 증가할수록 L 값과 b 값은 감소하는 경향을 보인 반면, a 값은 아사이베리 분말을 첨가할수록 증가하는 경향을 보였다. 기계적인 측정 결과 아사이베리 분말 첨가량이 증가함에 따라 경도, 검성, 씹힘성은 증가하였고, 응집성은 감소하는 경향을 보였다. 관능측정 결과 아사이베리 분말 9% 첨가 설기떡이 색, 향, 조직감, 전반적인 기호도에서 가장 높게 평가되었다. 그 결과, 아사이베리 분말 9% 설기떡이 가장 바람직하다고 사료된다.

• Ocean and Polar Research
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• 제38권1호
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• pp.71-79
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• 2016

In this study, we attempt to examine the economic impacts of the CCS marine geological storage demonstration project in Korea using Input-Output analysis utilizing the inter-industry relation table issued in 2013. In particular, this study defines the $CO_2$ ocean storage industry and then added the inter-industry relation table and treated the $CO_2$ ocean storage industry as exogenous. In addition, this study assumed two scenarios based on the means of $CO_2$ transport, which are pipe and ship. After defining the industry and scenarios, this study investigates the production-inducing effect, value added inducing effect, and employment-inducing effect of the industries associated with the $CO_2$ ocean storage industry based on a demand-driven model. The results pertaining to the scenarios are estimated as follows: total production-inducing effects, value added inducing effects, and employment-inducing effects are calculated as 1.9044 won, 1.2487 won and 16.7224 people/billion won, respectively. In addition, compared to other industries, the indirect economic impacts of the $CO_2$ ocean storage industry are ranked high: the rankings of production-inducing effects, value added inducing effects, and employment-inducing effects are fourth, second, and fifth, respectively.

• 동아시아식생활학회지
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• 제26권1호
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• pp.73-79
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• 2016

This study investigated the quality characteristics of burdock glutinous rice dasik prepared with different contents of freezedried burdock powder (0, 3, 6, 9 and 12%) and roasted glutinous rice. The moisture contents of burdock glutinous rice dasik significantly increased as the amount of burdock powder increased(p<0.001). The L-value, a-value and b-value of burdock glutinous rice dasik were lower than those of the control group. The sugar content of glutinous rice dasik added with 6% or more burdock powder was higher than that of the control group. The hardness and adhesiveness significantly increased as the amount of burdock powder increased. The DPPH free radical scavenging activities of burdock glutinous rice dasik added with 9% and 12% burdock powder was higher than that of the control group. In the sensory evaluation, the burdock glutinous rice dasik added with 6% burdock powder was highly preferred, and was thus as the optimal mixing ratio for texture and sensory characteristics.

• 대한영양사협회학술지
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• 제21권1호
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• pp.1-10
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• 2015

The aim of this study was to determine the optimal amount of paprika juice added to cashew dressing. This study presents fundamental data on the quality and sensory characteristics of cashew dressings added with paprika juice (addition of 20%, 40% yellow, red and green paprika juice instead of water). The pH of cashew dressing added with paprika juice was 4.61~4.80, whereas that of control was 4.35. The viscosity of cashew dressing added with paprika juice was 34,130.5~36,515.3 cp while that of control was 26,558.8 cp. L value of control (73.83) was higher than those of other groups (65.45~72.23), and a value of dressing added with red paprika juice (9.81~10.42) was higher than those of other groups. Preference of cashew dressings added with paprika juice and foods was evaluated. The sweet, sour, and savory tastes showed no significant differences between control and cashew dressings added with paprika juice. Preference of color of cashew dressing with green paprika juice was higher than those of other groups, and the preference of cashew dressing added with yellow paprika juice 20% (Y20) was higher than those of other groups. The Y20 sample received the highest score in sensory evaluation. In the sensory evaluation for food and dressing (Y20), chicken cutlets and fruit salad received higher scores than other foods. It is expected that cashew added with paprika juice will be utilized as a healthy dressing.

• 한국식생활문화학회지
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• 제25권6호
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• pp.810-819
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• 2010

The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.