• 한국식품조리과학회지
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• 제19권4호
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• pp.423-428
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• 2003

발효시간에 따른 증편의 기계적, 관능적 품질특성을 저장기간 동안 평가하였다. 증편의 높이와 부피는 1차 발효 240분, 2차 발효 60분, 3차 발효 30분을 한 E 시료가 가장 높아 발효가 잘 된 것으로 나타났고 물성특성의 경우 전통적으로 제조한 시료보다 발효시간을 단축시킨 시료들이 유의적으로 견고성이 낮았고 저장기간의 증가에 따라 그 값이 증가하여 증편이 단단하게 경화되는 것으로 나타났다. 기계적 색도의 경우 명도는 E 시료가 가장 높았으며 저장에 따라 감소하는 것으로 나타났다. 관능적 품질의 경우 부풀기의 정도, 부드러운 정도, 촉촉한 정도는 E 시료가 가장 높게 나왔다. 증편의 높이, 부피, 명도, 부풀기의 정도, 부드러운 정도, 촉촉한 정도에서 가장 높은 수치를 나타낸 E 시료가 가장 바람직한 것으로 나타났다.

• 문화기술의 융합
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• 제4권4호
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• pp.295-300
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• 2018

절편에 영양적 가치와 약리적 효능이 있는 파래분말 첨가량(0~8%)을 달리하여 절편을 제조하고 관능검사 및 조직감 특성을 비교 검토 하엿다. 파래분말 첨가량을 달리한 절편의 색도중 명도 L값은 파래분말 첨가량이 증가할수록 감소하였으며, 적색도 a값은 첨가량이 많아 질수록 유의적인 값을 보였다(p<0.05). 황색도(b값)는 파래분말을 첨가한 절편이 무첨가군보다는 높은 점수를 보였으며, 파래분말 첨가량이 증가할수록 황색도가 낮아져 절편의 녹색이 강하게 나타났다. 텍스쳐 특성에서는 경도, 응집성, 검성은 파래분말 첨가량이 증가할수록 증가하였으며 유의적인 차이를 나타내었다(p<0.05). 전반적인 기호도에서는 4%를 첨가한 파래절편이 가장 좋게 평가되었다.

• 한국식품조리과학회지
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• 제6권2호
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• pp.27-36
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• 1990

Injeolmi is a kind of rice cake made from glutionusrice grains by steaming and pounding much into dough. The way of making Injeolmis has an important effect on the characteristics of Injeolmis; whether the glutinous rice is Japonica or Japonica/Indica, and whether it is steamed in rice grain, or in rice powder. The characteristics of Injeolmi were investigated through sensory evaluation and Instron Universal testing machine. The results were as follows; 1. Injeolmi which was steamed in glutinous rice was more chewier than powder Injeolmi after 48 hours. 2. In the case of changing ${\beta}$-starch to ${\alpha}$-starch by reheating. Injeolmi with microwave oven, the result was same as above investigation in color, appearance, and chewiness. But in hardness grain Injeolmi became tenderer. 3. Instron measurement of texture indicated that there were significant differences in hardness. This result was the same as that by the sensory evaluation. 4. The preference for Injeolmi was increased when it was made of high moisture contented glutinous rice. japonica had more moisture than J/Indica.

• 한국식품조리과학회지
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• 제19권6호
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• pp.772-776
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• 2003

This study was performed to determine the quality characteristics of lemon pyun with various kinds of getting agents: agar, gelatin, sweet Potato starch, corn starch and Potato starch. Lemon Pyun was made with lemon juice(21.4％), gelling agent(6.7％), water(53.3％), sugar(13.3％) and honey(5.3％). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. (Ed- as this is an abstract this introductional clause is unnecessary) The PH of lemon pyun showed no significant difference among the different gelling agents. Lightness was significantly(p＜0.05) lowered in the agar and gelatin groups, a value was significantly(p＜0.05) lowered in the sweet potato starch and potato starch groups, and b value was significantly(p＜0.05) lowered in the sweet potato starch group. In texture profile analysis, chewiness, gumminess and hardness were significantly(p＜0.05) increased in the sweet potato starch group. According to sensory evaluation, elasticity and hardness of the sweet potato starch and cornstarch groups were stronger(p＜0.05) than of other gelling agent groups. Lemon pyun containing sweet potato starch was most preferable in terms of Vitamin C provision.

• 한국조경학회지
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• 제20권3호
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• pp.33-43
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• 1992

The perceptual characteristic on the slope scenery around highway is very similar as the general perceptual characteristic in the landscape. This process determines by the relationship between the scenery observers and the characteristics of its place. It is very important to have a analysis on highway slope scenery in our particular culture in Korea since our country's highways are done by cutting mountains : therefore, we have a lot of slopes around highways. The physical characteristics on the highway scenery determines how we should build scenery around highway to a satisfactory level. The results drawn from this research work are as follow: 1) The satisfaction for slope scene had been affected by sex, native and experience of travel. I thought that the slope scene having peculiar form will offer the highest satisfaction. 2) Psychological factor, reflected satisfaction of slope scene, 몽 a grip of three factors as the factor of evaluation, texture, formation, and presumption formula is : Satisfaction=1.04(Evauluation factor)+0.83(Texture factor)+0.15(Formation factor)+4.28)R2=0.69). 3) Vine among the vegetation componeents of slope scene highly correlated with the evaluation factor and grass, shrub correlated with the texture factor. 4) Rock among the structual components of slope scene highly correlated with the formation factor, and stockade, lattice correlated with the evalution factor. 5) Gradient among the properties which determined slope form, highly correlated with the formation factor.

• 한국식품조리과학회지
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• 제25권3호
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• pp.275-282
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• 2009

This study investigated the quality characteristics of Pongnip Injeulmi samples according to different mulberry leaf powder(MLP) contents. The moisture levels of the samples ranged from 47.43 to 49.16%, with the 0% MLP sample presenting the highest moisture level. The amounts of crude protein, crude fat, and crude ash in samples were in ranges of 3.82${\sim}$5.01%, 0.05${\sim}$0.2%, and 0.65${\sim}$1.62%, respectively, and the values increased with increasing MLP content. Color L and b values decreased, while the a-value increased, with increasing MLP content. The 0% sample showed the highest gelatinization temperature of 63.4$^{\circ}$C, and the viscosity decreased with increasing MLP content. Texture and hardness also decreased with increasing MLP content, however, over 3 days storage, they increased in all samples. Finally, in the sensory tests, the 6% MLP sample received the highest scores for color, flavor, sweetness, texture and overall acceptability.

• 동아시아식생활학회지
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• 제23권1호
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• pp.98-106
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• 2013

This study examined the quality characteristics of goami Mandupi. To determine the optimal amount of rice powder for baking and goami powder (100, 90:10, 80:20, 70:30, 60:40), the weight, volume, texture, moisture contents, color values and sensory evaluation were measured. The weight of Mandupi dough made with 100% wheat flour, was heavier, whereas the moisture content was highest in the dough made with 40% goami In addition L-values and b-values were highest with 40% goami, whereas the a-values were lowest in the dough made with 40% goami. The spinginess was highest in the dough made with 100% rice powder for baking. The gumminess and cohesiveness were highest with the dough containing goami. The cooked weight and volume of Mandupi were lightest when made dough containing goami. The Hardness and adhesiveness was highest in the dough containing 100% rice powder. In a sensory evaluation the appearance, flavor, taste, texture and overall preference were was the highest for goami.

• 한국식품영양학회지
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• 제12권2호
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• pp.156-163
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• 1999

This study was evaluate of chemical properties. textural charact6eristics and sensory properties prod-uced peach pyuns through the change of gelling agents such as mungbean starch potato starchy and pec-tin and of sugar density with 10%, 20%, and 30%. Sensory evaluation was that peach pyun added mun-gbean starch was more preferable in appearance and texture than peach pyun added potato starch. Peac-h pyun added 0% pectin was more preferable than peach pyun with 1% pectin. As a result of texture analysis the texture of peach pyun added mungbean starch was denser than that added potato starch. Adding 1% pectin to peach pyun increased mechanical properties such as hardness and chewiness. Mun-gbeaan starch pyun with pectin on lightness Potato starch pyun with pectin on redness and potato star-ch pyun with pectin on yellowness were significant(p<001). Lightness has a tendency to decrease with increasing sugar density. Adding 1% pectin has the effect to increase lightness redness and yellowness. The subject parameters that effect overall quality on sensory evaluation were found taste quality tex-ture quality hardness adhesiveness and taste by using regression analysis.

• 한국식품조리과학회지
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• 제7권1호
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• pp.35-43
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• 1991

쑥은 옛부터 민간요법 및 한약제의 원료와 구황식품으로 사용해온 야생식물로써 본 연구에서는 쑥 첨가량을 0, 10, 20, 30, 40%로 첨가시켜 쑥설기를 제조하여 관능검사와 기계적 검사를 통한 텍스쳐 특성을 검사하였으며 가장 선호도가 높은 쑥함량을 알아보았다. 0%, 10%, 20%, 30%, 40% 쑥설기의 관능검사 결과 조직의 부드러운 정도, 조직의 쫄깃한 정도, 조직의 촉촉한 정도와 향기는 쑥 첨가량이 증가할수록 증가하였고 색깔과 전반적인 바람직한 정도는 30% 쑥첨가군이 제일 높게 평가되었다. 쑥설기의 기계적 검사의 경우 견고성은 쑥 첨가량이 증가할 수록 감소하였고 탄력성과 응집성은 쓱 첨가량이 증가할수록 증가하였다. 관능검사의 조직의 부드러운 정도와 촉촉한 정도는 기계적 검사의 응집성과정의 상관관계를 나타냈으며, 견고성 점착성, 씹힘성과는 부의 상관관계를 보여주었다(p<0.01). 쑥설기는 저장함에 따라 색깔변화는 거의 없었다.

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.71-75
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• 2009

The effects of Rhynchosia volubilis (yakong) incorporation (0%, 10%, 20%, and 30%, w/w of soybeans) on quality and shelf life of tofu were investigated. Moisture content of tofu increased slightly with the increase in the level of yakong incorporation from 10% to 30% and no apparent relationships between yakong incorporation and the yield were found. Turbidity of soybean whey tended to increase with increased level of yakong incorporation where the values of 20% and 30% samples were significantly different from those of control and 10% sample (p<0.05). The different levels of yakong incorporation were found to have significant influence (p<0.05) on all the color characteristics of tofu. Tofu texture varied with the level of yakong incorporation in consistent pattern; however, there was no significant difference (p>0.05) in most cases. Tofu incorporated with yakong ($10{\sim}30%$) had a shelf life of above at least 1 day longer than that of the control tofu.