• 한국식품영양과학회지
• /
• 제17권3호
• /
• pp.211-214
• /
• 1988

밤가루를 천일 건조하거나 $50^{\circ}C$로 저온 가열건조한 경우, 색도변화가 뚜렷하지 않았으나, $100^{\circ}C$로 열풍 건조한 밤가루의 색도변화는 7시간 건조하는 동안에 L(lightness) 값이 크게 감소하였고, a(redness) 값이 크게 증가하여 yellow색 계통으로 변색되었고, 순도는 2배 이상의 강도를 보여주었다. 이와같은 갈변화 현상은, 건조처리중 lysine함량이 크게 감소하는 것으로 미루어 amino-carbonyl reaction에 의한 것으로 추측할 수 있었으며, 밤가루의 변색을 억제하기 위하여 0.1% potassium metabisulfate용액으로 처리한 밤가루의 색도는 본래의 밤가루색깔과 비교하여 큰 차이를 보이지 않았다. 한편, 끓는 0.1% sodium bisulfate, 0.2% 명반, 0.05% vitamin C 및 0.1% citric acid 용액중에 blanching시켜 건조한 밤가루와 대조구와의 색도 결과, ${\bigtriangleup}E(color difference)$값은 각각 1.05, 1.24, 3.47 및 3.34로 뚜렷한 변색 억제 효과를 관찰할 수 있었다.

• 한국식품위생안전성학회지
• /
• 제28권1호
• /
• pp.1-6
• /
• 2013

시판 유통 중인 고춧가루의 10종에 대해 미생물 (총 호기성균수, 대장균군, 효모 & 곰팡이), 이화학적 품질 (수분함량, pH, 기계적 색도 및 ASTA 색도, 입자 크기)을 확인하였다. 시판 유통 중인 미생물 농도 측정결과, 총 호기성균, 효모 및 곰팡이는 $10^3-10^6$ CFU/g으로 나타났고, 대장균군은 2종의 검체에서 $10^3$ CFU/g의 분포를 나타내었다. 수분함량은 7.25-12.73%로 나타나, 10종 모두 식품공전의 기준규격에 적합하였다. pH는 4.97~5.15 범위를 나타내어 시판 고춧가루의 건조방법은 각각 다른 것으로 판단되었다. 색도 측정결과 기계적 색도의 E 값은 최저 47.19, 최고 58.04를 나타내었고, ASTA 색도는 최저 89.31, 최고 98.61로 나타나 제품별로 색도의 뚜렷한 차이가 나타났으나, 기계적 색도와 ASTA 색도의 상관성은 높지 않은 것으로 판단되었다. 고춧가루 10개 검체의 평균 입자크기는 605-1251 um로 나타났고, 분포도는 2종의 시료(RP-2, RP-3)는 매우 균일한 분포도를 나타낸 반면, RP-9, RP-10은 가장 고르지 못한 분포도를 나타내었다.

• 한국식품영양과학회지
• /
• 제45권3호
• /
• pp.460-465
• /
• 2016

본 연구에서는 Bacillus sp.를 이용하여 감자슬라이스를 발효시킨 후 성분을 분석하고, 감자 칩으로 가공하여 색도와 아크릴아마이드 함량을 알아보았다. B. licheniformis, B. methylotrophicus, B. subtilis 각각을 $7.5{\times}10^7{\sim}2.7{\times}10^8CFU/mL$ 접종하여 6시간 동안 발효한 결과 균수의 증가는 보이지 않는 유도기였음에도 불구하고 총당 함량은 감소하였으며, 환원당 함량 변화에 영향을 미쳤다. 감자 칩의 색도는 대조구에 비하여 실험구의 L 값이 증가하였으며, a 값과 b 값은 감소하여 감자 칩으로 적합한 색도를 나타내었다. 발효 감자 칩의 아크릴아마이드 함량은 평균 약 94% 감소하였다.

• 한국식품위생안전성학회지
• /
• 제26권4호
• /
• pp.342-348
• /
• 2011

본 연구에서는 박피생강(PG)의 CA저장효과를 규명하기 위하여 $O_2$ 농도를 5%로 고정하고 $CO_2$ 농도를 6%, 14%, 22%, 30%로 각각 조절한 후 포장하여 품질특성을 살펴보았다. 중량감소율의 경우 저장온도에 따른 차이를 나타냈고, $CO_2$ 농도가 높을수록 낮은 경향을 보였다. $10^{\circ}C$에서 저장한 생강의 표면색은 저장일수가 증가함에 따라 L값과 a값은 증가하였고 b값은 대조구와 유사한 결과를 나타냈으며, 절단면 색은 L, a, b 값 모두 대조구와 비교하여 큰 차이를 보이지 않았다. $25^{\circ}C$와 $10^{\circ}C$에서 각각 저장한 PG의 외부표면의 b값은 저장일수가 증가함에 따라 크게 변화하였고, 절단면 색의 경우는 저장기간 동안 큰 차이를 나타내지 않았다. 박피생강의 저장 중 경도의 경우 저장온도에 관계없이 $CO_2$ 농도 6%에서 가장 크게 감소하였고, $CO_2$ 농도가 높을수록 경도변화 폭이 적게 나타났다. 박피생강의 저장 중 미생물 변화는 $CO_2$ 농도가 높을수록 억제되는 경향을 보였고, $25^{\circ}C$ 저장 생강의 경우 농도에 관계없이 저장 4일 만에 $10^8$(CFU/g)으로 급격히 증가하였다.

• Preventive Nutrition and Food Science
• /
• 제13권1호
• /
• pp.40-44
• /
• 2008

Response surface methodology (RSM) was used for analyzing the manufacturing process of Prunus mume extract-added vinegared red pepper paste (maesil chokochujang) with respect to sensory quality properties. Experiments were carried out according to a central composite design, selecting the amount of kochujang, amount of maesil extract, and type of sugar in the mixture as independent variables; sensory attributes such as flavor, taste, color, and mouthfeel viscosity as response variables. The polynomial models developed by RSM for sensory color and mouthfeel viscosity were highly effective to describe the relationships between the factors studied and the responses. The estimated response surfaces confirmed that the amount of kochujang had a positive effect on color (p<0.001) whereas the amount of maesil extract had a positive effect on mouthfeel viscosity (p<0.001). Increase in the amount of kochujang led to a sharp increase of the sensory score on color at all the maesil extract and sugar type levels. On the other hand, increase in the amount of maesil extract caused a sharp increase in the mouthfeel viscosity value regardless of kochujang concentration and type of sugar. The differences among samples made with different types of sugar were not significant (p>0.05).

• 한국식생활문화학회지
• /
• 제27권6호
• /
• pp.695-701
• /
• 2012

This study was conducted to improve the quality of Kongsulgidduk prepared with soyflour and sweeteners. The quality was affected by the type of sweeteners used (sugar, syrup, honey), as well as the amount used (5-20%). Rheological properties showed that when more sugar was added to Kongsulgidduk, the hardness, gumminess and brittleness were lower. In addition, more than 10% sugar led to a significant decrease in hardness, gumminess and brittleness. The addition of honey increased the hardness, but decreased cohesiveness and brittleness of Kongsulgidduk. When color was evaluated, the L-value and a-value decreased, but the b- value increased as sugar was added. The addition of honey resulted in a decreased L-value. Sensory evaluation revealed that the addition of sugar resulted in better overall quality. The color score was highest when 5% sugar was added, while the flavor, moisture and chewiness scores were best when 10% sugar was added. Sweetness and consistency were good when 20% sugar was added. Honey improved the color, flavor and chewiness of Kongsulgidduk; however, sugar produced the best moisture, consistency and overall scores.

• 식품기술
• /
• 제1권1호
• /
• pp.26-31
• /
• 1988

The storage stabilities of philipines; bananas were investigated according to the storage pretreatments and packaging methods during 60 days storage at $13^{\circ}C$. The better storage stability was got in bananas packaged with $60\mum$ low density polyethlene(PE) film inside the carton box than those without inside pack. Radiation gave the adverse effects on effects on bananas was only 20 days. And Shelf-life of bananas in no inner pack was 20 days. Soluble solid content of bananas packaged with PE film was 17 Brix degree after 60 days storage, but that with no inner package was around 20 after 20 days. Color was below 3 in color chart after 60 days storage and hardness was rapidly decreased from 40 days in bananas packaged with PE film, but color was became to 3 color after 30 days and hardness was rapidly decreased after 20 days in bananas without inner package. rarcentage of deteriorated bananas were below 3% in PE films after 60 days strorage, but 100% after 40 days in bananas without inner package.

• 동아시아식생활학회지
• /
• 제15권3호
• /
• pp.340-345
• /
• 2005

White bread with 1, 2, 3, 4 and $5\%$ Kimchi powder added and control samples were tested for moisture content, volume, height, color, free amino acid content, texture, and sensory characteristics. Moisture content was about $40.46\~41.35\%$ and increased according to the addition of Kimchi powder. Volume and height were increased with increasing Kimchi powder content For the crust and crumb color, lightness was decreased, but yellowness and redness were increased as Kimchi powder content increased For free amino acid content, glutamic acid, alanine, serine and leucine were detected in the white bread, and samples with higher content of kimchi powder showed higher amount of total free amino acid content From the sensory analysis, one with $3\%$ kimchi powder got the highest score for flavor, texture, color, moistness and overall acceptability.

• 한국식품조리과학회지
• /
• 제28권2호
• /
• pp.195-206
• /
• 2012

The purpose of this study was to determined the optimal mixing condition of two different amounts of tomato powder (A), and starch (B) for the preparation of sausage prepared with tomato powder was determined. The content of lycopene was 3 mg/g. The experiment was designed according to the central composite design of response surface, which showed 10 experimental points including 2 replicates for tomato powder and starch. The physiochemical, mechanical, antioxidant activity and sensory characteristics of samples were measured. The results of the physiochemical, mechanical and antioxidant activity analysis of each sample, including pH, moisture content, color L, color a, color b, hardness, chewiness and cohesiveness, total phenolic content and DPPH free radical scavenging activity showed significant differences. The sensory measurements were significantly different in color, flavor, chewiness, overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 4.26 g tomato powder and 7.51 g starch.

• 한국식품조리과학회지
• /
• 제24권4호
• /
• pp.412-418
• /
• 2008

In this study, Sulgidduk samples were prepared with substitutions of 1, 2, 3, and 4% tomato powder, along with a control, and were then analyzed for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of tomato powder in the formulation. According to the results, moisture content and water activity were not significantly different among the Sulgidduk samples. In terms of color, as the level of tomato powder content increased, lightness decreased, while the a-value (+redness/-greenness), and yellowness increased. For the textural characteristics, the samples showed significant differences for hardness, adhesiveness, and gumminess, while fracturability was not significantly different. In addition, the samples containing tomato powder presented significantly higher springiness, cohesiveness(except the 1% substitution level), chewiness, and resilience than the control group. In the sensory evaluation, the control group had significantly higher scores for color and flavor as compared to the tomato powder samples. Furthermore, flavor and overall acceptability decreased, while tomato flavor, sourness, and off-flavor increased with increasing tomato powder content. Sweetness and after-taste were not significantly different among the samples. In conclusion, the results indicate that substituting 2${\sim}$3% tomato powder in Sulgidduk is optimal for quality, and provides a product with reasonably high overall acceptability.