• 한국식품조리과학회지
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• 제17권4호
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• pp.367-372
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• 2001

본 연구에서는 옐로우 레이어 케이크 제조시 쇼트닝 대신 탄수화물계 지방 대체물인 폴리덱스트로스가 사용될 수 있는지 그 가능성을 조사하고 폴리덱스트로스를 여러 가지 비율로 대체하여 제조한 저열량 레이어 케이크의 특성을 평가하였다. 케이크 반죽의 비중과 점도는 지방 대체율이 증가할수록 비중은 증가하지만 점도는 낮아졌다. 주사전자 현미경 측정 결과 지방 대체물이 증가함에 따라 air cell과 함께 지방구의 수와 크기는 감소하였고 점도는 높을수록 치밀한 구조를 보였다. 물성은 대체율이 높을수록 hardness, gumminess, cohessiveness 및 chewiness는 감소하였고 springiness는 증가하였으며 resilience는 차이를 나타내지 않았다 관능적 평가에서 폴리덱스트로스 첨가 25%에서 대조군과 비슷한 선호도를 나타내었고 지방 대체율이 크게 증가할수록 관능적으로는 낮게 평가되었다. 본 실험 결과 지방 대체물인 폴리덱스트로스는 저열량 레이어 케이크 제조시 쇼트닝 대신 25% 첨가시 대조군과 유사한 특성을 나타내어 지방 대체 소재로 사용될 수 있을 것으로 생각되었다.

• 한국식품영양학회지
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• 제31권3호
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• pp.400-407
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• 2018

This study was performed in order to examine the functional and quality characteristics of raw noodles with added kale powder. The raw noodles were prepared at a concentration of 4, 8, and 12% (w/w) of the kale, based on flour weight. The antioxidant activity of kale powder, specifically DPPH free radical scavenging, reducing activity, and total phenolic content were found to be 75.16%, 1.24 (O.D.) and 44.47 mg GAE/g, respectively. Using Hunter Lab color values for raw noodle with added kale powder, L (lightness) values decreased with an increased concentration of kale powder, whereas a (redness) values decreased (p<0.001). In a texture analysis, chewiness (p<0.01), gumminess (p<0.001), and cohesiveness (p<0.001) increased significantly as the amount of added kale powder increased. According to sensory evaluations: color, flavor, taste, texture, and overall palatability had the highest score in noodle with 8% kale powder (p<0.001). During periods of storage, moisture contents were decreased when kale powder concentrations increased, but pH did not differ in any of the groups and bacteria cell counts were between 0% and 8%. Kale noodles were observed at 8% then 0%, decreased by 102 log CFU/g. The antioxidant activities of raw noodles with added kale powder were increased by 8%, a 30~50% increase over the control group. These results suggest that kale powder is useful as a functional food resource with antioxidant activities.

• 한국축산식품학회지
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• 제32권3호
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• pp.285-292
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• 2012

This study was conducted in order to evaluate the effects of brine pre-soaking at different concentrations and drying time on the quality characteristics of pork jerky. The physicochemical properties of pork jerky including final moisture content, water activity ($a_w$), shear force, microstructure, and thiobarbituric acid reactive substance (TBARS) values were investigated. The sensory attributes of pork jerky were evaluated and used as parameters for determining the optimum drying condition. The sliced pork samples were pre-soaked at salt concentrations ranging from 0 to 10% for 3 h and then dried at $70^{\circ}C$ for up to 10 h. The pre-soaked samples in the salt solution showed higher final moisture content than the control sample after drying for 10 h. The final moisture content of pork jerky increased with increasing salt concentrations. On the other hand, the water activity with regards to the pre-soaked samples in a 10% salt solution showed the lowest value for up to 8 h drying. The shear force values of pork jerky decreased with increasing salt concentration while the TBARS values of the samples increased with increasing salt concentrations. Sensory evaluation suggested that the color, flavor, juiciness, and tenderness of the pork jerky samples were improved by pre-soaking in a 2% salt solution and the highest likeability score of pork jerky among the samples were obtained by pre-soaking in a 2% salt solution prior to drying.

• 한국축산식품학회지
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• 제36권1호
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• pp.122-130
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• 2016

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham.

• 한국수산과학회지
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• 제38권3호
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• pp.137-142
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• 2005

New types of patties were prepared with surimi and crab paste, and then characterized. With an increase of additional ratios of crab paste, the moisture (64.8 to $61.5\%$) of the patties slightly decreased while the ash contents (2.3 to $3.7\%$) increased. The Hunter's color values of the patties decreased in lightness (L value, 58.79 to 54.27) but increased in redness (a value, -2.77 to 3.54). Thus, the patties that had added crab paste appeared slightly more reddish. According to the increasing of additional ratios of crab paste, sensory scores on color and flavor increased whereas the texture score decreased. From the above results, based on physical properties and sensory evaluation, the desirable additional ratio of crab paste for preparing patty was $15\%$. The calcium and phosphorus contents of the patties with the addition of $15\%$ crab paste were 148.8 mg/100 g and 139.6 mg/100 g, respectively, and their ratio (approximately 1:1) was the optimal range in body absorption efficiency. The calcium absorption rate with the $15\%$ additions was 4.9 times higher than that of the patty with no additions. Total amino acid content (16,302 mg/100 g) of the $15\%$ additions showed no difference to the patty without additions, and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Exceptionally, the cysteine content of the patty with the $15\%$ crab paste additions was 2 times higher than that found in the patty without crab paste. The major fatty acids were 16:0, 18:1n-9 and 18:2n-6 of the total lipids, and there was no difference between the patties with and without crab paste. The above results showed that crab paste can be used as a crab surimi gel source.

• 한국수산과학회지
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• 제51권5호
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• pp.491-498
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• 2018

The objective of this study was to investigate the composition of canned oyster Crassotrea gigas in white sauce (CO-WS). The proximate composition of CO-WS was 74.1% water, 10.4% crude protein, 4.9% crude lipid, and 3.1% ash. The energy converted based on these percentages was 112.2 kcal/100 g, while the salinity was 1.1 g/100 g. In a taste-intensity test using an electronic tongue, the CO-WS showed higher umami taste intensity than the control (canned oyster in commercial white sauce), whereas the intensities of the other tastes (salty, sour, bitter, and sweet) were lower. Because the odor intensity was low, CO-WS was considered to have a relatively weak odor and showed no difference in hardness compared to the control. Sensory evaluation of CO-WS by a panel yielded higher scores for appearance, taste, and texture, and a lower score for flavor compared to the control. The total amino acid content of CO-WS was 8.91 g/100 g, and its major amino acids were aspartic acid, glutamic acid, and leucine. With respect to mineral content, CO-WS had higher calcium and lower zinc contents than the control. These results suggest that CO-WS has excellent nutritional value.

• 대한영양사협회학술지
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• 제18권3호
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• pp.213-221
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• 2012

The principal objective of this study was to evaluate the quality characteristics of mungbeanmook prepared with five different levels (0, 5, 10, 15, and 20%) of Gugija (Lycii fructus) infusion. We analyzed Hunter's color values, pH, texture characteristics, and perfomed sensory evaluation of mungbeanmook prepared with Gugija infusion. The pH levels of mungbeanmook ranged between 5.45 and 6.12 and did not show significant differences. As Gugija infusion concentration increased, the color lightness "L" value decreased, whereas redness color "a" value and yellowness color "b" values increased (P<0.05). With regard to mechanical texture properties of the mungbeanmook samples, as the Gugija infusion concentration increased, the scores of hardness, chewiness, and gumminess all significantly decreased (P<0.05) whereas there were no significant differences in springiness or cohesiveness. The results of the sensory evaluation showed that the score of the LFLT10 sample (10% Gugija infusion) was significantly higher than those of others in terms of taste, color, flavor, texture, and overall quality (P<0.05). Taken together, the recommended optimum level of Gugija infusion in mungbeanmook is 10% for sensory evaluation. Gugija infusion can be a useful approach to improving quality of mungbeenmook as a functional food.

• 동아시아식생활학회지
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• 제15권6호
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• pp.759-765
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• 2005

This study was carried out to investigate the feeding effects of fermented wild grape by-product on pork meat qualities. The samples consisted of the pork not fed fermented wild grape byproduct(FWG-X) and the pork fed fermented wild grape byproduct(FWG-O). The moisture, crude protein, crude fat and crude ash were not significantly different between samples. The cholesterol and TBARS of FWG-O were lower than those of the FWG-X, and the salt soluble protein extractability of FWG-O was higher than that of the FWG-X(p<0.05). The calorie, cooking loss, water holding capacity, pH and volatile basic nitrogen were not significantly different between FWG-X and FWG-O. The meat colors of the a and b value of FWG-O were higher than those of the FWG-X, and in case of the fat color, the a value of FWG-O was higher than that of the FWG-X. The hardness, springiness, cohesiveness, gumminess, chewiness and shear force were not significantly different between FWG-X and FWG-O. The total amino acid contents of FWG-X and FWG-O were 74.35 and 69.59g/100g protein, respectively, The raw meat color of FWG-O was higher than that of the FWG(p<0.01), and the cooked meat color(p<0.05), taste(p<0.001), flavor(p<0.001), juiciness(p<0.01) and palatability(p<0.01) were superior to those of the FWG-X. This study showed that fermented wild grape by-product decreased the cholesterol content and lipid oxidation with enhancing the sensory score.

• 동아시아식생활학회지
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• 제21권3호
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• pp.338-344
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• 2011

In this study, muffins were produced using dropwort powder and to the quality characteristics such as volume, height and moisture content The results showed that the height of the muffin was 5 cm and there were no significant differences across samples (p<0.05). The volume of the muffin increased as the amount of dropwort powder increased. With respect to the moisture content, a comparison group showed a moisture content of 26%, and the 3%-added and the 6%-added groups did not show any significant difference. The 9%-added group, however, did show a significant difference (p<0.05). The results of texture measurements showed that hardness increased as the amount of added dropwort powder increased. There were also significant differences in adhesiveness and springing across samples (p<0.05). With respect to cohesiveness, gumminess and chewiness, these characteristics tended to increase as the amount of added dropwort powder increased, and there were significant differences across samples (p<0.05). Sensory test results of added showed that the 3%-added group scored the highest for color, flavor and taste. For texture, the 6%-added group showed a value of 6.2, which was the highest texture. In terms of the overall acceptability, the 3% dropwort powder group showed a score of 7.2, which was the highest acceptability. These results suggest that the 3%-added group was the most desirable and appropriate.

• 한국식품조리과학회지
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• 제29권2호
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• pp.177-184
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• 2013

This study was conducted to investigate the effects of acorn (fruits of Quercus species) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts (0, 0.5, 1, 3 and 5% to the flour quantity) of acorn powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in acorn powder and cookies. For analyzing quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The moisture contents, a values, total phenolic acid content and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder (p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder (p<0.001). The consumer acceptability score for the 3% acorn cookie groups ranked significantly (p<0.05) higher than the other groups in overall preference, appearance, flavor, taste and color. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and the functionality of cookies.