• 한국식품저장유통학회지
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• 제17권2호
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• pp.243-249
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• 2010

본 연구는 세이지의 다양한 생리적 기능성과 우리 전통된장을 접목하여 허브를 첨가한 된장을 개발하고자 된장의 염도와 세이지분말 첨가량을 달리한 후 반응표면분석법으로 최적조건을 얻고자 관능특성을 조사하였다. 그 결과, 색은 1.20~2.70, 냄새는 1.60~3.20, 맛은 1.40~3.50, 조직감은 1.60~3.50, 전반적인 기호도는 1.60~3.05의 값을 나타내어 실험구의 조건에 따라 차이를 보였다. 이차회귀식에 의하여 형성된 반응표면 분석 결과 색, 냄새, 맛, 조직감 및 전반적인 기호도의 $R^{2}$가 0.11~0.41로 낮은 편이었으며, 5% 이내에서 유의성이 인정되지 않았다. 관능검사에서 가장 높게 평가된 것은 색은 염도 21.50%, 세이지분말 첨가량 3.10%일 때 2.91, 냄새는 염도 22.52%, 세이지분말 첨가량 3.68%일 때 3.21로, 맛은 염도 8.62%, 세이지분말 첨가량 4.46%일 때 2.87으로, 조직감은 염도 8.00%, 세이지분말 첨가량 6.06%일 때 2.88로, 전반적인 선호도는 염도 20.40%, 세이지분말 첨가량 2.66%를 첨가하였을 때 2.74로 나타났다. 한국인에게 익숙하지 않은 허브이지만, 세이지를 첨가한 된장이 일반된장 보다는 높은 점수로 평가되어 기능성 된장으로의 가능성을 확인할 수 있었다.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.335-339
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• 2010

The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p>0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p>0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p<0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p<0.05). Sensory intensity results are also presented.

• 한국식품조리과학회지
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• 제15권4호
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• pp.370-376
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• 1999

고춧가루 공장에서 폐기물로 발생되는 고추씨를 매운맛을 지닌 향신 조미 물질로서의 효과적인 활용하기 위하여 실험하였다. 고추씨는 열수추출하였으며 추출시 추출온도와 시간 및 소금, 당, 인산염과 유기산등의 첨가 영향을 검토하였다. 또한 추출전 10$0^{\circ}C$에서의 증자나 215$^{\circ}C$와 33$0^{\circ}C$에서의 볶음의 영향도 검토하였다. 그 결과 고추씨를 증자 또는 볶음하여 추출한 경우에 수율은 증가하였지만 탁도는 감소하였으며 매운 향미는 비가열처리구에서 높았다. 고추씨를 7$0^{\circ}C$-10$0^{\circ}C$에서 10-60분간 열수추출하였을 때 8$0^{\circ}C$에서 30분간 추출한 시료가 비교적 높은 27%의 수율을 나타내었으며 매운맛도 높았다. 한편, 소금, 당, 인산염과 유기산을 첨가하여 8$0^{\circ}C$에서 30분간 추출한 수율은 0.5% NaCl이 27.21%, 0.2% $Na_2$HPO$_4$은 29.21%로 대조구보다 약간 증가하였으며 매운 향미에는 큰 영향이 없었다.

• 한국축산식품학회지
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• 제20권2호
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• pp.93-100
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• 2000

Effects of onion peel (OP) components (quercetin and rutin) in press ham on TBARS, pH, redness (a*) and flavor (panel test) were investigated during cold storage. TBARS in OP samples of high concentration was significantly (P〈0.05) lower than control during cold storage. This result suggests that OP components have an antioxidant activity in press ham. Also, redness of OP samples was significantly (P〈0.05) higher than control after three weeks of cold storage. Cured ham redness could be improved through lower pH of OP samples compared to that of control. However, flavor score of OP samples was not significantly (P〉0.05) different with control during cold storage. It could be possible that OP components plays role as an antioxidant without any negative effects on plavor of press ham. 양파 껍질을 급여한 돼지로부터 quercetin 및 rutin을 축적시킨 돈육을 원료육으로 하여 제조한 햄을 4주 동안 냉장 저장하면서 지방산패도(TBARS), pH, 육색(적색도) 및 향미의 변화를 조사하였다. TBARS의 경우 저장 3주부터 양파부산물 급여량이 높은 처리구가 유의적으로(P〈0.05) 낮은 수치를 보여 양파 껍질 성분의 항상화 효과가 인정되었다. 또한 저당 3주이후 대조구와 비교해 처리구가 유의적으로 (P〈0.05) 높은 적색도를 나타내었다. 이러한 결과는 양파 껍질 성분이 육제품의 변색을 억제할 수 있을 것으로 사료된다. 처리구의 염지 육색이 증진된 것은 처리구의 pH가 대조구에 비해 상대적으로 낮은 것으로 설명되었다. 한편, 향미의 관능검사 결과 처리구와 대조구 사이에 유의적인 차이는 인정되지 않았는데(P〉0.05), 이는 양파 껍질 성분의 항상화제로서의 역할과 향미에 미치는 영향이 다소 미미하였기 때문으로 사료된다.

• 한국식품영양학회지
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• 제30권5호
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• pp.1015-1024
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• 2017

In order to verify the quality characteristics of soybean milk added chickpeas, the following characteristics were investigated: pH, solid contents, color, DPPH radical scavenging, as well as electric nose and sensory evaluation. Physicochemical and the sensory characteristics were analyzed based on the experimental data. The pH value was different in the control and the treatments (p<0.005). As the quantity of chickpea content increased, the solid content was augmented (p<0.0001). The L value was 56.86 in the control, and with the amount of chickpea addition increasing, the L value increased to 57.43 in 100% chickpea soybean milk (p<0.0001). The a value and b value also increased significantly (p<0.0001). However, the DPPH radical scavenging in the control was the lowest but the antioxidant activity of 100% chickpea milk was more than 2.5 higher than that of the control (p<0.0001). In the electric nose experiment, the flavor component of 20%, 30% and 100% chickpea treatment showed a significant difference compared to the control in the flavor components. In the sensory evaluation, for the score of flavor (p<0.001) and taste (p<0.0001), the score was higher in the treatments where 20% and 30% of chickpeas were added. In the sensory test of texture, there was no significant difference in the different experimental conditions except for the 100% chickpea addition treatment. In the overall acceptability test, the scores of 20% and 30% chickpea treatment were the highest results, compared to other treatments (p<0.0001). According to the correlation analysis, both antioxidant activity (0.797) and solid content (0.834) had shown high correlation to pH among the physiochemical characteristics (p<0.01). In the sensory evaluation, color, flavor, taste, texture and overall acceptability had shown a positive correlation to the amount of the soy bean milk added chickpea (p<0.01). In particular, the overall acceptability had shown the highest correlation to the taste (0.803), and it was the texture which resulted in the next highest correlation for overall acceptability (0.666).

• 한국생활과학회지
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• 제20권2호
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• pp.467-473
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• 2011

The principal objective of this study was to evaluate the quality characteristics of jelly prepared with five different levels(0, 0.5, 1.0, 1.5, and 2.0%) of black garlic concentrate(BG1-BG4). We conducted the pH, sugar content, Hunter's color value, mechanical characteristics, and a sensory evaluation analysis of black garlic jelly. The more black garlic concentrate increased, the more the sugar content of the black garlic jelly increased(p<0.05). In terms of color, lightness(L) and yellowness(b) decreased as the black garlic concentrate increased, while redness(a) increased. With regard to the mechanical properties of the black garlic jelly samples, the higher the score of hardness, gumminess, and chewiness significantly increased(p<0.05). In color, flavor, texture and overall quality, the score of jelly with 1.0% black garlic concentrate(BG2) increased most of the all.

• 동아시아식생활학회지
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• 제10권1호
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• pp.71-76
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• 2000

This study was carried out in order to investigated the degree of expansion, textural and sensory characteristics of Yukwa made from various cultivars of waxy rice, With 5 varieties of waxy rice and a nonwaxy rice, Yukwa were prepared by the standardized method that had been established optimum preparation conditions. Yukwa made from Shinsunchalbyeo and Whasunchal showed lower degree of expansion than Hangangchalbyeo and IR 29, but showed higher crispness and softer texture among tested waxy rice cultivars. Sensory characteristics of these cultivars showed high score in flavor, crispness and preference. Whasunchalbyeo and Shinsunchalbyeo were appropriate varieties for Yukwa preparation and they were both short grain in length/width. Whasunchalbyeo has the highest score of water uptake and reducing sugar content in Key word.

• 한국식생활문화학회지
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• 제28권5호
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• pp.525-532
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• 2013

This study aimed to find oils that can replace high-priced sesame oil. The quality of baked Yackwa containing different types of oils (rice bran, olive, or sesame oils) and amount of oils (30, 35, 40%) were investigated. The hardness of the baked Yackwa depended on the amount of oil, as more oil led to a softer texture of baked Yackwa. According to sensory evaluations, baked Yackwa with rice bran oil received the highest score in taste quality, with sesame oil receiving the second highest score. The flavor of baked Yackwa containing the rice bran oil was also better than other samples. In contrast, there were no significant differences in taste between other samples, including baked Yackwa containing all ingredients, 40% sesame oil, and 40% olive oil. The overall acceptance showed the highest score in baked Yackwa with rice bran oil (35%). In conclusion, rice bran oil (35%) is recommended as an oil ingredient for baked Yackwa.

• 동아시아식생활학회지
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• 제22권5호
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• pp.684-691
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• 2012

Glutinous rice dduk, traditional Korean rice cake, was prepared using rice(white glutinous rice, brown glutinous rice, black glutinous rice, gaba glutinous rice) as a meal alternative, and each of their quality characteristics were compared. This study had checked sensory tests, color differences, moisture contents, texture characteristics, and storage lives of dduk during storage at room temperature for 6 days. The moisture contents of black glutinous rice dduk scored the highest. For color properties, gaba glutinous rice dduk was darker with a decreased yellow value, whereas its red value was higher comparing with that of brown glutinous rice dduk. The results of the preference test showed that appearance, flavor, texture, and overall preference were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the lowest score. The results of the color difference test showed that softness, viscoelasticity, and fineness were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the highest difference in color. For individual textural characteristics, black glutinous rice dduk showed the highest score, whereas white glutinous rice dduk showed the lowest scores in hardness, chewiness, and gumminess. In the results of the textural characteristics of dduk during storage, white glutinous rice dduk showed the highest increase in hardness after 48 hours, whereas black glutinous rice dduk showed the lowest increase. White glutinous rice dduk showed the highest increases in chewiness and gumminess. Cohesiveness decreased in all glutinous rice dduk. In the results of fungal occurrence in dduk during storage, black and gaba glutinous rice dduk showed increased fungi occurrence compared with white and brown glutinous rice dduk after 6 days. In conclusion, the overall preference for glutinous rice dduk made from different rice is more affected by appearance or texture than flavor.

• 농업과학연구
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• 제26권1호
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• pp.31-38
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• 1999

한국인의 기호에 맞으며 약리적인 효능을 가지고 있는 인삼을 인삼 extract, 백삼분 및 미삼분의 형태로 요구르트 제조시에 첨가하고 제품의 산생성도, 유산균수, 점도, 관능검사 및 보존성 등을 시험한 결과는 다음과 같다. 1. 인삼 extract, 백삼분 및 미삼분을 첨가한 호상 요구르트의 시험제조 결과 산도는 무첨가구의 0.95%에 비하여 인삼첨가구 특히 미삼 첨가구가 1.13%로서 가장 높았다. 2. 유산균수에 있어서는 무첨가구의 $6.5{\times}10^8/ml$에 비하여 첨가구 특히 미삼첨가구가 $9.8{\times}10^8/ml$로서 가장 높았다. 3. 제품의 점성은 무첨가구에 비하여 첨가구 특히 백삼첨가구가 가장 높았다. 4. 제품의 관능검사 결과 맛과 향취에 있어서는 인삼첨가구가 우수하였고 조직에 있어서는 무첨가구가 우수하였으며 전체적인 기호도에 있어서는 미삼첨가구가 우수하였다. 5. 제품의 보존시험에 있어서는 $5^{\circ}C$, 10일간 보존에서 pH, 산도 및 유산균수의 변화가 크게 나타나지 않았다.