• 한국식품조리과학회지
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• 제17권3호
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• pp.269-274
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• 2001

• 한국식생활문화학회지
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• 제27권1호
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• pp.89-94
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• 2012

This study was conducted to evaluate the effects of sweet pumpkin (Cucurbita Maxima D.) powder on the quality characteristics of cookies. The cookies were made with various sweet pumpkin powder levels (10%, 20%, and 30%). The pH of the dough increased while the density of the dough decreased as the amount of sweet pumpkin powder increased. The width of cookies determined by water content in dough increased with increasing sweet pumpkin powder level. The L value of cookies was significantly the largest in the control group. The b value was the highest for the 30% substituted sample group. According to textural measurements, the hardness, cohesiveness, springiness, and brittleness of the cookies with sweet pumpkin powder were higher in concentration than those of the control group. According to the sensory evaluation, the appearance, color, flavor, and texture of cookies with 10-20% sweet pumpkin powder were higher compared to those of the control group. The overall most acceptable cookie group was that with 10% added sweet pumpkin powder.

• 한국식생활문화학회지
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• 제30권2호
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• pp.213-219
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• 2015

This study was conducted to promote the utilization of fish paste containing four different amounts (0%: control, 2, 4, and 6%) of cheonggukjang powder. For Hunter color values, L values of samples decreased as concentration of cheonggukjang powder increased, and a and b values increased. Folding tests for all samples showed good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of cheonggukjang powder. However, gumminess and brittleness of fish paste were reduced upon addition of cheonggukjang powder. In the sensory evaluation, fish paste prepared with 2% cheonggukjang powder was more preferred over other fish pastes. This study suggests that addition of 2% cheonggukjang powder to fish paste could be a good way to increase cheonggukjang powder without decreasing texture acceptability.

• 동아시아식생활학회지
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• 제12권1호
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• pp.55-64
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• 2002

This study was carried out to investigate quality characteristics of Seolgiddeok containing 0, 1, 3, 5 and 7% of Lentinus edodes powder during storage. The water content of Seolgiddeok changed little with the length of storage and the amount of Lentinus edodes powder added. Hunter′s color L value of Seolgiddeok decreased and "a"and "b"value were increased significantly by increasing the amount of Lentinus edodes powder. The hardness, gumminess, adhesiveness, chewiness and cohesiveness of Seolgiddeok decreased, but springiness increased by increasing the amount of Lentinus edodes powder. Seolgiddeok added with 3% Lentinus erodes earned the highest scores in color, taste, softness, chewiness, moistness and overall preference. From the above results of sensory and texture analyses, an addition of 3% Lentinus edodes to Seolgiddeok showed the best result in quality.

• 한국식생활문화학회지
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• 제31권3호
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• pp.220-225
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• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

• 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.

• 대한원격탐사학회지
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• 제23권2호
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• pp.103-111
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• 2007

지금까지 위성영상 정보 처리 분야에서는 분광정보를 이용한 영상분석과 시각적 해석 및 자동 분류에 대한 연구가 주로 수행되었으나, 최근에는 영상자료에서 시각적으로 나타나지 않는 특성이나 공간정보의 추출을 위한 여러 시도가 이루어지고 있다. 본 연구에서는 영상정보의 특성 추출기법인 텍스처 영상 생성기법과 웨이브릿 변환을 연계하여 웨이브릿 기반 텍스처 융합 영상에 대한 연구를 수행하였다. 또한 이러한 영상이 분류 정확도에 어떻게 기여하는 가를 분석하기 위한 적용 사례로 도심지 공간분석과 칼데라 주변지역의 지질학적 구조분석을 수행하였다 영상 분석 시 공간정보 활용을 위한 텍스처 영상 생성기법과 웨이브릿 기반 텍스처 융합 영상 생성기법을 사용하면 원본영상만을 사용하였을 때보다 높은 분류정확도를 보였다. 고해상도 영상을 사용한 도심지의 경우 원본영상에 텍스처영상과 웨이브릿 기반 텍스처 융합 영상을 모두 활용한 경우의 분류정확도가 가장 높은 값을 보였다. 이는 상세화소의 변화가 매우 중요한 도심지의 특성상, 세밀한 공간정보가 최대로 활용되었기 때문으로 해석되어진다. 또한 중 저해상도 영상을 사용한 지질학적 구조분석의 경우 원본영상에 텍스처 영상만을 활용한 경우가 가장 높은 분류정확도를 보였다. 이는 칼데라를 중심으로 한 비교적 크기가 큰 지질학적 구조 분석 시 고도변화와 지열분포 등의 정보가 적당히 단순화 될 필요가 있었기 때문인 것으로 해석된다. 따라서 이러한 기법들을 실제 연구에 적용하기 위해서는 연구의 목적과 위성영상의 해상도 등의 정보를 모두 고려하여 적절한 기법을 잘 적용하는 것이 중요하다.

• 한국식생활문화학회지
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• 제19권3호
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• pp.267-272
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• 2004

This study was conducted to develop functional muffin in which grape seed extract(GSE) was added at 0, 0.5, 1 or 2% levels and to evaluate the quality characteristics. The volume of muffin decreased with the increasing GSE content, but no significant differences were observed. The weight and height of muffins increased with the increasing GSE content. The incorporation of GSE in the product lowered lightness (L value) and increased redness(a value). The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with the increasing GSE levels. Sensory analysis showed that muffin prepared with 0.5% GSE was considered to be as acceptable as control, based on hedonic scale ratings given by untrained taste panel.

• 동아시아식생활학회지
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• 제22권3호
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• pp.401-407
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• 2012

Baked black soybean has great nutritional value, so it is a great potential ingredient in cake. To find an acceptable ingredient ratio, baked black soybean powder was to wheat flour in different experimental groups. The control was pure wheat flour, and the experimental groups had 0 (control), 10%, 20%, 30%, and 40% baked black soybean powder added. The baked black soybean powder consists of moisture (4.88%), crude protein (34.46%), crude fat (11.35%), crude ash (4.84%), and carbohydrates (44.47%). The specific gravity, spreadability, and baking loss increased with an increase in the amount of baked black soybean powder, but specific volume decreased. The 'L' and 'b' chromaticity values of a sponge cake decrease with increased amounts of added baked black soybean powder. The texture becomes more hard and stuff with added baked black soybean powder, but springiness decreases. A sensory test found the best experimental group to be that of 20% powder added.

• 동아시아식생활학회지
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• 제22권2호
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• pp.239-245
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• 2012

Mulberry fruit powder was substituted for wheat flour in pound cake recipes in amounts of 0%(control), 5%, 10%, 15%, and 20%. We measured the specific gravity of the dough, specific loaf volume, dough yield, baking loss, moisture content, pH, color, identified the texture, and conducted a sensory evaluation for each pound cake. Moisture content increased according to the amount of mulberry fruit powder, but specific gravity, dough yield, and pH decreased. Specific loaf volume and baking loss increased as the amount of mulberry fruit powder increased, but not considerably. The chromatic 'L' and 'b' values were reduced as more mulberry fruit powder was added to more pound cake, While the chromatic 'a' value increased. Texture hardness, springiness, gumminess and chewiness decreased as the pound cake contained more mulberry fruit powder. Cohesiveness did not show any considerable differences beteeen the cakes. A sensory evaluation showed a high preference for the pound cake made with 10% mulberry fruit powder.