• 한국식품조리과학회지
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• 제33권1호
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• pp.1-8
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• 2017

Purpose: The aim of this study was to evaluate the quality characteristics of rice nutritional bars prepared by adding Chinese artichoke (CA) powder to the rice powder. Methods: CA rice nutritional bars were prepared with various levels of CA powder (0%, 5%, 10%, 15%, and 20%) and designated as CA0 (without CA powder), CA5, CA10, CA15, and CA20, respectively. The total phenolic content, DPPH free radical scavenging activity, moisture content, pH, baking loss rate, leavening rate, volume, color, texture analysis, and sensory evaluations of rice nutritional bars were performed. Results: The total phenolic content and DPPH free radical scavenging activity exhibited an increase with increase in the substitute amount of CA powder. The results showed that the pH of rice nutritional bars decreased in all sample groups as the content of CA powder increased. The volume of the sample group with CA powder was higher than that of CA0. As the content of CA powder increased, lightness of the rice nutritional bars crumbs decreased while redness and yellowness increased. The texture analysis of rice nutritional bars showed that hardness, gumminess, and chewiness were the highest in CA0 while springiness and cohesiveness were the lowest in CA0. With respect to characteristic intensity rating, the taste, flavor, and softness of rice nutritional bars increased with increasing amounts of CA powder. In terms of consumer acceptability, CA15 and CA20 received the highest scores with respect to texture. Conclusion: Therefore, the results of this study indicate that replacing 15% of the rice powder with CA led to an efficient enhancement in the antioxidant and nutritional values of rice nutritional bars as well as the sensory quality.

• 한국식품조리과학회지
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• 제31권5호
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• pp.642-651
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• 2015

Asparagus, which was known to be a good source of dietary fiber and vitamins, has been reported to possess various medical actions such as antioxidant and blood pressure regulating effects. In order to examine the quality and antioxidant characteristics of asparagus, asparagus sponge cakes were prepared with different ratios of freeze dried asparagus powder (0%, 2%, 4%, 6%, 8%, w/w) in this study. With the increase of asparagus powder content in the sponge cakes, the specific gravity and baking loss increased while the dough yield decreased significantly. The moisture contents of the sponge cakes were not significantly different between the control and the cakes prepared with asparagus powder. The pH of the sponge cakes decreased significantly with increased amounts of asparagus powder. Furthermore, the pH of the sponge cake containing 8% asparagus powder was the lowest at 7.49. With the increase of asparagus powder content in the sponge cakes, lightness (L) and redness (a) decreased, whereas yellowness (b) increased. In texture analysis, the hardness and chewiness of the sponge cakes increased as the asparagus powder content increased, while the cohesiveness of the sponge cakes with asparagus powder decreased. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with increased levels of asparagus powder content in the sponge cakes. In a sensory evaluation using a scale of 1-7, the sponge cake containing 8% asparagus powder had the lowest sensory preference scores. Therefore, the results of this study suggest that sponge cake prepared with 6% asparagus powder is the most appropriate product for quality characteristics.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.57-72
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• 2004

This study is carried out to investigate the effect of any periods in the freezer and the product of value, moisture content, baking loss, specific volume loaf in manufncturing process thereof. The moisture content of the croissant slightly decreased as the periods passed in the freezer. And as passed periods frozen croissant dough dried naturally by the freezer fan. 1. As frozen periods passed croissant dough decreased moisture content and loaf volume. The volume is relation to the molsture content and croissant dough' gluten. Yeast is active but croissant dough is dried so pastry margarine's moisture vaporized little by little. 2. 1 day frozen bench time provided maximum specific loaf volume while croissant shape was unsettled, moisture content was highest. At the same dough croissant hardness had very sofi crust. 3. 1week and 2weets frozen dough had specific loaf volume and hardness with proper crust color. As the proper bench time provided best shape of croissant, color. 4. 4weeks and 8weeks frozen dough had over-al] value of croissant accelerating older product. As the same result, over Sweets frozen periods product were not available for sale and serving to customers. 5. By the sensory evaluation tests, over-all croissant as 1 week, 2weeks were significantly higher quality those than 6. 1day, 4weeks and 8weeks. Textural properties of croissant over 4weeks frozen periods so hard for every panel. According to the study, not croissant dough but also any other frozen dough(ex.Danish, brioche etc.)have to need proper bench time and 1week or 2weeks circulation making method have to given encouragement to practical pastry industry. Add to this study using only for frozen dough yeast instead of using fresh and instant

• 한국조리학회지
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• 제16권1호
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• pp.13-23
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• 2010

이 논문의 목적은 트레할로스를 설탕 대체제로 사용하여 만든 머핀의 최적 배합을 개발하는 것이다. 저장기간 동안(0, 1, 3, 5일) 머핀의 특성과 노화에 대한 트레할로스의 영향은 높이, 부피, 무게, 비용적, 굽기 손실률, 영상분석, 색도, 조직감 측정 그리고 관능 평가에 의해 측정되었다. 트레할로스를 첨가한 머핀의 껍질 두께는 트레할로스 첨가량이 증가할수록 얇아지는 결과를 보였다. 저장 기간동안 머핀의 명도(L값)는 증가하였으나, 트레할로스를 첨가하지 않은 머핀은 감소하였다. 황색도(b값)는 트레할로스 첨가량이 증가할수록 유의적으로 증가하였다. 머핀의 경도는 트레할로스 첨가에 의해서 감소하였으나, 탄성은 트레할로스 첨가에 의해 유의적으로 증가하였다. 마지막으로 관능평가는 질감, 맛, 전체적인 기호도에서 트레할로스 25% 첨가 머핀이 가장 좋은 점수를 보이는 것으로 나타났다.

• 한국식품과학회지
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• 제49권4호
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• pp.401-407
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• 2017

볶은 미강을 첨가하여 제조한 식빵의 부피 및 비부피, 굽기 및 냉각 손실률, 총산도, 수분활성도, 색도, 조직감, 관능검사 등을 조사하였다. 식빵의 품질 특성 결과에서 식빵의 부피 및 비부피는 볶은 미강 첨가량이 증가할수록 다소 감소하였다. 식빵의 굽기와 냉각 손실률은 볶은 미강 첨가량이 증가할수록 감소하였다. 볶은 미강 첨가량이 증가할수록 식빵의 pH는 낮아지고 총산도는 증가하였다. 수분함량과 수분활성도는 볶은 미강 첨가량이 증가할수록 높아지는 경향을 보였다. Crust와 crumb 색도 변화는 볶은 미강 첨가량이 증가할수록 명도 L값은 낮아졌으며, 적색도 a값과 황색도 b값은 증가하였다. 볶은 미강 첨가량이 증가할수록 경도(hardness), 탄력성(springiness), 점착성(gumminess)은 증가하였고, 응집성(cohesiveness)은 감소하였다. 식빵의 관능검사 결과 향, 맛, 전반적인 기호도는 볶은 미강을 5%첨가하여 제조한 식빵이 대조구에 비해 같거나 다소 높았으며, 15% 첨가구는 낮았다. 이상의 연구로 식빵 제조시 볶은 미강 5% 첨가는 제품의 특성에 좋지 않은 영향을 미치지 않았으며 전반적인 기호도가 높아 기능성 빵으로의 개발 가능성이 있는 것으로 생각된다.

• 한국식품조리과학회지
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• 제28권4호
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• pp.463-471
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• 2012

Physicochemical and sensory characteristics of pound cake prepared with various levels of Angelica gigas Nakai powder were investigated. The pH of batter prepared with Angelica gigas Nakai powder ranged between 7.17 and 7.30 and that of the control was 7.34. The moisture content and pH of pound cakes was found to decrease with increasing Angelica gigas Nakai powder content. The specific volume of the control cake was 1.793 ml/g, that of pound cakes prepared with Angelica gigas Nakai powder was 1.806~2.026 ml/g. The baking loss rate of the control was 11.33% and that of pound cakes prepared by adding Angelica gigas Nakai powder was 10.29~6.66%. DPPH radical scavenging activity of the control group was 23.58%, whereas pound cakes prepared by adding Angelica gigas Nakai powder ranged from 38.77~77.60%. The a value of redness was increased, but L and b value were decreased significantly by the addition of Angelica gigas Nakai powder. The hardness and brittleness of the pound cakes were increased significantly by the addition of Angelica gigas Nakai powder. Sensory evaluation scores in terms of flavor, taste and overall preference for pound cakes were higher for the 2% substituted sample group than for any of the others. The results of this study suggest that the addition of 2% Angelica gigas Nakai powder was the best substitution ratio for pound cake.

• 한국식품영양학회지
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• 제30권5호
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• pp.1096-1104
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• 2017

This study was carried out to investigate the characteristics of the quality of bread containing Red Ginseng Jung Kwa by-product, added in ratios of 0, 10, 20 and 30% of flour. It was found in dough and bread containing red ginseng Jung Kwa by-product that dough and loaf volume, specific loaf volume, baking loss, and pH decreased with an increasing amount of red ginseng Jung Kwa by-product. In addition, loaf weight and hardness were also reduced. In particular, hardness appeared to be 2.18 times higher for bread containing 30% Red Ginseng Jung Kwa by-product as compared to the amounts found in the control. For color, increasing the amount of Red Ginseng Jung Kwa by-product reduced the L value, whereas the a and b values were increased. In the sensory evaluation, the highest overall preference score was observed in the bread containing 20% red ginseng Jung Kwa by-product, whereas the lowest score was found in the control (no red ginseng Jung Kwa by-product added). It was concluded that pan bread containing red ginseng Jung Kwa by-product could be prepared with good acceptability, and that its optimum concentrate was found to be 20% of flour.

• 한국식품저장유통학회지
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• 제15권5호
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• pp.662-668
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• 2008

밀감 분말을 첨가한 기능성 파운드케이크를 개발하기 위하여 파운드케이크를 제조하여 품질특성을 조사하였다. 파운드케이크 무게는 밀감 분말의 첨가량이 증가할수록 증가하였다. 부피와 굽기 손실률은 대조구가 가장 높았으며, 밀감 분말의 첨가량이 증가할수록 감소하는 경향을 보였다. pH 측정에서는 대조구가 가장 높게 나타났으며, 밀감 분말 첨가량이 증가함에 따라 pH는 점점 낮아 졌다. 색도는 밀감 분말의 첨가량이 증가할수록 L값은 낮아졌으며 a값과 b값은 증가하였다. 조직감에서는 경도(hardness), 점착성(gumminess), 씹힙성(chewiness), 부착성(adhesiveness)은 증가하였고, 탄력성(springiness), 응집성(cohesiveness)은 감소하였다. 관능평가에서는 맛, 향미, 전체적인 기호도 에서는 대조구보다 10% 밀감 분말의 첨가구가 높게 나타났다. 그러므로 밀감 분말을 10% 첨가하면 기능성 파운드케이크 제조에 긍정적인 가능성이 있다고 생각되어진다.

• 한국식품저장유통학회지
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• 제15권5호
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• pp.656-661
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• 2008

밀감 분말을 첨가한 건강 yellow layer cake을 개발하기 위하여 yellow layer cake를 제조하여 품질 특성을 조사하였다. 밀감 분말의 수분함량은 13.7%, 조단백질 5.22%, 조지방 1.31%, 조회분 1.94%로 나타났다. pH 측정에서는 대조구가 가장 높게 나타났으며, 밀감 분말 첨가량이 증가함에 따라 pH는 점점 낮아 졌다. yellow layer cake 부피는 밀감 분말의 첨가량이 증가할수록 감소하는 경향을 보였고, 무게는 밀감 분말의 첨가량이 증가할수록 증가하였다. 색도 L값과 a값은 대조군이 가장 낮았으며, 밀감 분말 첨가량이 증가할수록 감소하였고, b값은 대조군이 가장 낮았으며, 밀감 분말 첨가량이 증가할수록 b값은 증가하였다. 수분 손실량은 대조구가 가장 높았으며 밀감 분말의 첨가량이 증가할수록 점점 감소하였다. 조직감에서는 경도(hardness), 점착성(gumminess), 씹힙성(chewiness), 부착성(adhesiveness)은 증가하였고, 탄력성(springiness), 응집성(cohesiveness)은 감소하였다. 저장 중 밀감 분말을 첨가한 yellow layer cake 조직감의 탄성은 감소하였다. 관능평가에서는 맛과 향미에 대한 기호도의 경우 대조구보다 9% 밀감 분말의 첨가구가 높게 나타났다.

• 한국식품영양학회지
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• 제31권6호
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• pp.883-889
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• 2018

This study was carried out to investigate the quality characteristics of yanggaeng added with jujube extracts. The jujube extracts were incorporated into yanggaeng at different levels (containing 25%, 50%, 75%, and 100% jujube extracts) based on the total weight of water. To analyze the quality characteristics in the manufacture of yanggaengs, pH, moisture content, density of dough, height, specific volume, baking loss, texture, color, antioxidant activity, total polyphenol content, and sensory test were determined. As the content of jujube powder increased, the pH of yanggaengs decreased but the acidity increased. There was no significant difference in the moisture content depending on the addition of jujube extracts. The color, lightness and redness of yanggaengs decreased as the concentration of the extract increased, whereas the yellowish color increased. As the jujube extracts content increased, total polyphenol content, antioxidant activity, reducing sugar and total tannins significantly increased. The yanggaeng contains jujube extract with acceptable sensory properties, such as color, sweet taste, and overall acceptability, which could be integrated into yanggaengs to meet the taste and functional needs of the consumers.