• 한국식생활문화학회지
• /
• 제23권2호
• /
• pp.243-251
• /
• 2008

This purpose of this study was to develop a functional muffin by adding yam powder in the shape of a muffin as a partial surrogate for wheat flour. The yam has been found to be effective for liver and kidney function, as well as the digestion of protein, since it produces glucuronic acid in the body. Therefore, the purpose of this study was to determine the optimal mixing conditions of yam muffins by adjusting the amounts yam powder, butter, and sugar. The mixing conditions for the yam muffins included 3 categories: yam powder $(X_1)$, sugar $(X_2)$, and butter $(X_3)$ by Central Composite Design (CCD) which was optimized by Response Surface Methodology (RSM). The effects of the three variable additions on muffin quality were examined via physical and chemical experiments, such as the analysis of texture (hardness, cohesiveness, springiness, gumminess), coloration (lightness, redness, yellowness), and height. Lastly, we performed a sensory test, which revealed significant findings for gumminess, color, appearance, flavor, softness (p<0.05), redness, and overall quality (p<0.01). Consequently, the optimal mixing rate which best satisfied the sensory items were 34.35g of yam powder, 80.15 g of sugar, and 80.55 g of butter.

• 한국식품과학회지
• /
• 제34권3호
• /
• pp.400-406
• /
• 2002

된장제품의 경우 갈변의 해결은 소비자의 불만을 해소시킬 수 있는 중요한 개선책으로 본 연구에서는 소비자의 기호도에 맞는 색상의 재래식 된장을 개발하였다. 우리나라 장류 제조사에서 제조된 시판 재래식 된장의 이화학 성분 및 색도를 조사 분석하고 이를 위해 대두를 수침, 증숙, 냉각 및 쵸핑한 것에 분쇄시킨 재래식 메주를 다양한 비율로 배합하여 시료 된장을 제조한 후 $30^{\circ}C$에서 27일 동안 저장 보관하면서 발효기간에 따른 아미노태질소, pH, 색상을 분석하고 현재 시판 중인 재래식 된장제품과 비교 하였으며, 관능검사도 실시하였다. 재래식 메주와 증숙대두의 배합비를 달리하여 제조한 된장 처리구를 비교시, 재래식 메주만으로 처리시킨 처리구에서 아미노태질소함량이 가장 높았고 증숙대두의 함량이 증가할수록 아미노태질소함량이 줄었다. 발효기간에 따른 pH변화는 모든 처리구에서 초기 알칼리성으로부터 약산성쪽으로 변화되었다. 재래식된장의 색상이 가장 많이 개선된 것은 재래식 메주와 증숙대두의 비가 1.0 : 4.0인 처리구였으며, 이를 시판 된장과 관능적 비교를 한 결과 색, 향 및 맛에서 우수한 것으로 평가되어 기존제품과 비교하여서도 시장성이 있다고 판단되었다.

• 동아시아식생활학회지
• /
• 제22권3호
• /
• pp.414-421
• /
• 2012

Moisture content of muffin tended to increased as increasing mixing rate of maesangi. For crude protein, sample group of 9% replaced by maesangi powder was the highest. For crude fat and crude ash, there was no significant difference among sample groups. The average height of muffin was 4.7 cm, but was no significant difference among sample groups. Volume of muffin has been gradually increased as increasing mixing rate of maesangi powder, but was no significant difference among sample groups. From the SEM (scanning electron microscope) result, thick cell wall and rough blowholes were appeared. L-, a and b-values of muffin was declined as per increase of mixing rate of maesangi powder. Hardness was inclined as per increase of mixing rate of maesangi powder. There were significant differences between sample groups and reference group for adhesiveness, springiness and cohesiveness, but was no significant difference among sample groups. For gumminess, sample group of 9% replaced by maesangi powder was the highest, but there were no significant difference from sample groups of 3% and 6% replaced by maesangi powder. Chewiness was inclined as per increase of mixing rate of maesangi powder, and sample group of 9% replaced by maesangi powder was the highest. From sensory test result, sample group of 9% replaced by maesangi powder was the highest for color, and there were significant differences among sample groups. Sample group of 6% replaced by maesangi powder was the highest for flavor and taste, and there were significant differences among sample groups. Sample groups of 6% and 9% replaced by maesangi powder were the highest for texture. Sample group of 9% replaced by maesangi powder was the highest for overall preference. From all these results, the most suitable one would be the sample group of 9% replaced by maesangi powder.

• 한국식품조리과학회지
• /
• 제22권1호
• /
• pp.88-95
• /
• 2006

다양한 생리활성 기능을 가지고 있는 승검초 가루와 당귀 가루를 일정 비율 혼돈병에 첨가하여 제조한 떡살과 감미료의 양을 감소한 고물의 관능적 측정을 한 결과 다음과 같은 결과를 얻었다. 중심합성 계획법에 의해 일정 비율의 승검초 가루와 당귀 가루를 첨가한 혼돈병 떡살의 관능적 특성 측정 결과 색, 맛, 텍스쳐는 유의차가 인정되지 않았으며, 향과 전반적인 기호도는 당귀 함량이 높을수록 관능적 특성치가 감소하였다(p<0.05). 혼돈병 떡살의 반응표면 분석 결과 색, 텍스쳐와 전반적인 기호도는 안장형을, 향과 맛은 최고형을 나타내었다 색의 최적 조건은 승검초 가루 $2.25\sim3.00%$, 당귀 가루 $0.50\sim0.63%$의 범위었으며, 향의 최대점은 승검초 가루 1.55%, 당귀 가루 0.85%였다. 맛의 최대점은 승검초 가루 1.95%, 당귀가루 0.80%였으며, 텍스쳐는 승검초 가루 $1.00\sim1.22%$, 당귀가루 $0.58\sim0.99%$에서 최적조건을 나타내었다. 전반적인 기호도의 최적 조건은 승검초 가루 $2.79\sim3.00%$, 당귀가루 $0.50\sim0.56%$의 범위였다. 전통적인 고물을 만드는 방법에서 감미료의 양을 감소시킨 결과 전통군과 감미료를 10%, 20% 감소한 고물의 색, 향, 맛, 텍스쳐와 전반적인 기호도 모두 전통군과 유의차가 없었다(p<0.05).

• 한국식품조리과학회지
• /
• 제29권3호
• /
• pp.291-300
• /
• 2013

본 연구는 호박분말을 이용하여 간편식 형태의 즉석 호박죽을 제조하기 위하여 호박분말의 첨가량, 볶음 대두분말의 첨가량, 알파미분의 첨가량을 달리하여 반응분석법의 중심합성계획법을 이용하였다. 최적화를 위해 호박분말($X_1$), 볶음 대두분말($X_2$), 알파미분($X_3$)의 양을 독립변수로 하고 색도(L, a, b), pH, 점도, 관능평가 항목(외관, 색, 향, 맛, 점도, 전반적인 기호도)을 종속변수로 각각 선정하였다. 그 결과 즉석 호박죽의 색도는 호박분말의 첨가량이 증가할수록 L값은 감소하고 a값과 b값은 증가하였다(p<0.001). pH와 점도는 호박분말과 볶은 대두분말의 첨가량이 증가할수록 증가하였다(p<0.001). 관능검사의 전반적 기호도에서 호박분말 5.25 g, 볶은 대두분말 3.00 g 알파미분 4.50 g일 때 가장 높게 평가되었다. 이상의 결과를 종합해 볼 때 호박분말을 이용하여 제조한 즉석 호박죽의 최적값은 호박분말 5.72 g, 볶은 대두분말 4.30 g 알파미분 3.00 g으로 제조하는 것이 좋은 것으로 나타났다.

• 한국결정성장학회지
• /
• 제17권6호
• /
• pp.272-276
• /
• 2007

생산성이 우수한 스컬용융법(Skull melting method)에 의해 다양한 색의 보석용 큐빅지르코니아(Cubic Zirconia) 단결정을 성장시켰다. 큐빅지르코니아 단결정은 굴절률, 분산, 경도가 다이아몬드와 유사하고 3d 전이원소, 4f 희토류원소를 첨가하여 다양한 색개발이 가능하므로 합성보석으로 대표적이다. 첨가제로는 $Pr_6O_{11},\;TiO_2,\;MnO_2,\;Er_2O_3$를 2가지 이상적정 혼합하여 성장시켰고, 색향상과 균일성을 위해 열처리를 병행하였다. 본 연구는 천연 유색보석인 페리도트, 연수정, 적색 투어멀린의 색재현에 그 목적이 있다.

• 한국식품조리과학회지
• /
• 제23권4호통권100호
• /
• pp.551-560
• /
• 2007

This study was performed to determine the optimum ratio of ingredients in the Sulgidduk with barley(Hordeum vulgare L.) sprout powder. A mathematical analytical tool was employed for optimization of the typical ingredients. The canonical form and trace plot showed the affect of each ingredient in the mixture against the final product. Mixture design showed 14 experimental points, including 4 replicates for three independent variables. The three independent variables selected for the experiment were: water($15{\sim}22%$), barley sprout powder($1{\sim}4%$), and sugar($12{\sim}19%$). The optimum responses variables such as color values(L, a, and b), instrumental texture parameters(hardness, gumminess, and chewiness), and sensory characteristics(appearance, color, smell, taste, softness, moistness, and overall acceptability) were evaluated. The Hunter colorimetric L- and a-values of the Sulgidduk decreased with an increasing amount of barley sprout powder. As more barley sprout powder was added, a higher b-value resulted. Textural hardness, gumminess, and chewiness were lowered by the addition of barley sprout powder. The optimum formulation obtained by both numerical and graphical methods showed similar results. The representative optimal ingredient ratio commonly obtained by both methods were: 18.2% water, 2.0% barley sprout powder, and 14.8% sugar.

• 한국실내디자인학회논문집
• /
• 제20권2호
• /
• pp.147-155
• /
• 2011

The purpose of this study is to grope for plan methods through analyzing preferences on expression methods of materials for visual differentiation in hosing space. The results are as follows : First, we could know that finish material is the important element to make differential design in housing space. It is a effective method to use the color and material of finish materials. Second, we could find they preferred woods in materials and Y color, N9.5, bright and light in colors through grasping preference about types in material elements. The preferred texture is soft and the preferred patterns are solid and geometry. Third, it is a good method to mix materials which give us different season feeling, and to mix colors which are different tones to lead the differential design by materials in housing space. In case texture and patterns, what we mix similar things is the effective method. Fourth, preference of the expression method is manifested differently depending on the selected elements. so when we plan the housing, we have to consider that. lastly, I think this study will be a basic data on a study to differentiate the design of the residential space.

• 한국식생활문화학회지
• /
• 제33권4호
• /
• pp.330-336
• /
• 2018

This study was conducted to determine the mixing conditions for Hibiscus syriacus L. chocolate depending on different addition ratios of Hibiscus syriacus L. and examine functionality in order to use Hibiscus syriacus L., which has excellent functionality and symbolizes Korea. To accomplish this, Hibiscus syriacus L. chocolate was manufactured by adding 0%, 2.5, 5, 7.5, and 10% of Hibiscus syriacus L. powder from the 'Samchulli' (Hibiscus syriacus 'Samchulli', which has reddish pink flower with red eye spot: SKK 14-2-72) variety to a coverture of white chocolate after which the antioxidant activity and quality characteristics were analyzed. As the amount of Hibiscus syriacus L. powder added to the chocolate increased, the chocolate color became darker, the pH decreased, and the sugar content and hardness increased. As a result of the sensory evaluation, the degree of preference increased as the amount of added Hibiscus syriacus L. powder increased to 7.5%. The degree of preference for color and flavor was the highest in the 5% added group, but the overall preference was 7.5% added chocolate. These findings demonstrate that adding Hibiscus syriacus L. powder to chocolate can increase chocolate functionality and preference and that there is a high possibility of Hibiscus syriacus L. chocolate development.

• Membrane and Water Treatment
• /
• 제9권1호
• /
• pp.9-15
• /
• 2018

Coagulation process using aluminum sulfate ($Al_2(SO_4)_3$) and ferric chloride ($FeCl_3$) was employed as a treatment method for decolorization of a synthetic textile wastewater containing red dye in this paper. Factors such as initial pH, coagulant dosage, initial concentration, conductivity and mixing conditions that influence color removal efficiency were experimentally tested. It was found that $Al_2(SO_4)_3$ is more efficient than $FeCl_3$ as coagulant. When $40mgL^{-1}$ aluminum sulfate was used, results showed that color induced by the red dye was efficiently removed (> 90 %) and was obtained in a large range of initial pH from 4 to 8 with, and for a dye concentration lower than $235mg\;L^{-1}$. After addition of the coagulant, the medium had to be mixed for 30 min at 60 rpm, then allowed to settle for 40 min. The effects of water conductivity in the range $0.035-2.42mS\;cm^{-1}$ and dye concentration up to $380mg\;L^{-1}$ were also followed and discussed.