• Food Science and Biotechnology
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• 제16권3호
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• pp.374-380
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• 2007

Chemical and sensory profiles of 5 Korean commercial rice wines (yakju) were developed using descriptive, physicochemical, and volatile analyses. Color, 6 aroma, and 5 taste attributes of these rice wines were evaluated by a panel of 13 judges. Sample wines were analyzed for titratable acidity, ethanol content, pH, Hunter colorimeter value, organic acids, and free sugars. Volatile analysis of the samples revealed the presence of 2 acids, 7 alcohols, 19 esters, and 5 miscellaneous compounds. Based on principal component analysis of the descriptive data, rice wines were primarily separated along the first principal component, which accounted for 57% of the total variance between the rice wines with high intensities of 'color' and 'sweet aroma' versus 'ginseng' aroma.

• 한국식품영양학회지
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• 제11권6호
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• pp.606-611
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• 1998

For waste recyle, we were investigated on Gardenia blue color production using Gardenia by-product by Bacillus subtilits. Optimum conditions for producing blue pigment were found to be 30$^{\circ}C$, initial pH 6.5, glucose as a carbon source 3% and yeast extract as a nitrogen source 0.5%, respectively. Optimum conditions for fermentor culture were agitation speed 400rpm, aeration 2 vvm and inoculum 5%. The optimum perculture time for inoculum was 20 hrs for blue pigment production.

• 한국식품영양학회지
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• 제27권5호
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• pp.817-825
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• 2014

본 연구에서는 우리건, 부강 및 무한질주 세 고추 품종을 대상으로 2011년도와 2012년도 2년간 10개 지역에서 재배, 수확하여 capsaicinoids 함량, 유리당 함량 및 ASTA color value를 분석하여 재배년도별, 지역별 특성을 비교 분석하였다. 재배지역별 우리건, 부강 및 무한질주 고추 품종의 총 capsaicinoids 함량은 각각 52.53~362, 15.35~126.40 및 3.41~50.86 mg/100 g 범위였고, 고추 품종별 평균 총 capsaicinoid 함량은 우리건 > 부강 > 무한질주 순으로 유의적으로(p<0.05) 높았다. 세 고추 품종의 주요 유리당으로는 fructose와 glucose가 검출되었고, 일부 지역의 우리건 고추에서 sucrose가 소량 검출되었다. 지역별 우리건, 부강 및 무한질주 고추 품종의 총 유리당 함량은 각각 18.29~35.54, 16.91~32.83 및 18.63~33.21%이었고, 품종별 평균 유리당 함량은 재배년도 및 품종에 따른 유의적인 차이가 없었다. 재배지역별 우리건, 부강 및 무한질주 고추 품종의 ASTA color value는 각각 57.17~132.61, 66.23~139.49 및 85.43~133.26 범위였고, 세 품종 모두 2011년도에 비해 2012년도에 재배한 고추의 ASTA color value가 높았다. 이상의 결과로부터 고추의 capsaicinoids 함량 변이는 품종에 의한 영향이, 유리당 함량과 ASTA color value는 환경적 요인에 의한 영향이 더 큰 것으로 판단되며, 추후 고추 육종 및 재배, 고춧가루 가공제품 생산 등의 연구에 기초 결과로 활용할 수 있을 것으로 생각된다.

• Preventive Nutrition and Food Science
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• 제14권4호
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• pp.367-372
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• 2009

Apple, persimmon, and strawberry slices were dehydrated after treating with 30, 50, and 80% (w/w) maltodextrin solution. The dried apple, persimmon, and strawberry slices were compared with hot air-dried and freeze-dried samples in terms of rehydration ratio, ascorbic acid, color, and sensory evaluation. The rehydration ratio of maltodextrin-treated samples was greater than that of hot-air or freeze-dried samples. Maltodextrin-treated samples had higher content of ascorbic acid than other dried samples. Additionally, maltodextrin-treated apple, persimmon, and strawberry slices had better color and sensory evaluations than those of freeze-dried or hot-air dried samples. These results suggest that, compared to other drying methods, dehydration of apple, persimmon, and strawberry slices using maltodextrin is very efficient, resulting in good rehydration capacity, minimal destruction of ascorbic acid, and good color and sensory evaluation.

• 한국식품과학회지
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• 제18권5호
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• pp.335-338
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• 1986

토마토의 색도를 측정하기 위해 색소의 sequential extraction을 이용한 spectrophotometric technique을 시도하였다. 파장 480nm 와 660nm에서 각기 80% acetone과 chloroform으로 추출된 용액의 흡광도를 합한 다음 두 파장에서의 총 흡광도 차이를 구한 결과 토마토의 숙성(ripening) 정도가 잘 반영되었다. 이러한 측정방법은 토마토 색소의 객관적 측정을 위한 간단하고 신뢰성 있는 방법으로 간주된다.

• 대한가정학회지
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• 제29권1호
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• pp.51-58
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• 1991

This study was conducted to investigate the dietary and nutritional status supplied by group feeding for blue color and white color in Seoul and Kyunggi area. The results are summarized as follows : 1. Blue color and white color of the average food supply per person per day was 1370.0g. Blue color of the total fool supply was consisted of 35.1% grain, 44.1% vegetables. White color of the total fool supply was consisted of 31.8% grain, 44.0% vegetable. The amount of milk product, fruit and fat supply were very small. 2. Blue color and white color of the ratio of main dish and side dish supplied was 69 : 31, 60.0 : 39.7. 3. Main dish all is rice. Side dish ard kinds of soupes and Jigeai Johngol in the two groups. In the kind of side dish white color much more than blue color. Dessert are scarcely supplied in the two groups. 4. The mean daily supplies of energy and 9 nutrients were above the level of the R.D.A. Blue color and white color of the mean daily amount of energy supply was 2653.0㎉ 3022.6㎉. Blue color and white color of the ratio of carbohydrate, protein, and fat supplied was 68.4%, 18.6%, 13.1%, and 62.1%, 20.9%, 17.0%. 5. Blue color and white color of the average feeding cost amounts to 460won, 812won per meal. 6. Blue color; There were high correlations in supply amoung energy, protein, fat. Carbohydrate, calcium, iron, riboflavin, niacin. White color; There were high correlation in supply amoung energy, protein, carbohydrate, calcium, iron, thiamin, riboflavin, niacin, vit-C.

• 한국식품영양학회지
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• 제33권5호
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• pp.584-587
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• 2020

The value of using rice flour processed into rice powder in preparing porridge was evaluated by measuring the moisture content, pH, total starch, reducing sugar, and color content. The moisture content of the rice flour and the pH of porridge made with rice flour were measured. Rice flour contained 77.55% moisture and the moisture content of the porridge made from rice flour processed into rice powder was 91.40 to 92.47%. The pH of rice flour porridge was acidic at 6.53 to 6.95. The color of the porridge was also measured. The L^* values ranged from 82.62 to 97.55, the a^* values ranged from -0.09 to 0.08, and the b^* values ranged from -2.74 to 1.91.

• 한국감성과학회:학술대회논문집
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• 한국감성과학회 2004년도 추계학술대회 논문집
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• pp.45-45
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• 2004

• 한국가금학회지
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• 제27권1호
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• pp.7-12
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• 2000

An experiment was conducted to investigate the effects of feeding fermented food waste on the egg production and egg qualities in laying hens. A lot of 30 commercial layer(ISA Brown) at the age 58 weeks were placed in individual of 80% commercial feed and 20% fermented food waste(C80%+F20%), a mixture of 50% commercial feed and 50% fermented food waste (C50%+F50%), and a mixture of 20% commercial feed and 80% fermented food waste (C20%+F80%). Daily measurements were made on feed intake, egg production rate, egg weight, yolk color, Haugh unit, shell color during the experimental period. At the end of the experiment, body weight change and egg cholesterol contents were determined. The results indicate that up to 50% of basal diet could be supplied by fermented food waste with little depression in feed intake and efficiency in egg production (p＜0.01). Egg weight, egg shell thickness and Haugh units were not significant different between the treatments and the control. Egg color quality improved with increasing the proportion of the fermented food waste in the diet.

• 한국식품영양학회지
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• 제31권5호
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• pp.631-639
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• 2018

The purpose of this study was to investigate the characteristics of macaroons prepared using natural color materials (Opuntia ficus-indica var. saboten (Re-N), mulberry leaf (Gr-N), pumpkin (Ye-N), and cocoa powder (Br-N)) and corresponding artificial food colorants (red (Re-A), yellow (Ye-A), green (Gr-A) and brown (Br-A)). The moisture content of macaroons prepared using natural color material was higher compared to the macaroons prepared using artificial food colorant. DPPH and ABTS radical scavenging activity was similar in both types of macaroons. Lightness and redness of Re-N, Gr-N, Ye-N, and Br-N macaroons were lower than Re-A, Gr-A, Ye-A and Br-A macaroons. Yellowness of Re-N was higher because of the browning reaction. The texture profile analysis revealed lower hardness when natural color powder was employed. In the sensory evaluation, overall acceptability was not significantly different between natural colored and artificial colored macaroons. As a result, macaroons with the natural color material were softer and showed higher antioxidative activity, however, organoleptic properties were not much different when compared with macaroons with artificial colors. Apparently, it is stated that more studies on the development of macaroons with more enhanced physical functionality and good taste using natural materials should be performed.