• 한국식생활문화학회지
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• 제26권3호
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• pp.283-294
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• 2011

The purpose of this study was to determine the optimal mixing conditions for three different amounts of mulberry juice, sugar, and agar powder for Yanggaeng prepared with mulberry juice. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 16 experimental points including 2 replicates for mulberry juice, sugar and agar powder each?? The mechanical and sensory properties of test materials were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the mechanical properties showed a significant increase or decrease?? in pH, sugar content, water content, viscosity, l-value, a-value, b-value, hardness, springiness, chewiness, gumminess, cohesiveness. Also the sensory measurements showed a significant improvement?? in appearance, flavor, color, sweetness, texture, overall quality. As a result, the optimum formulation by numerical and graphical methods was calculated as mulberry juice 41.99 g, sugar 90.00 g, agar powder 3.18 g.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.224.1-224
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• 2003

The production of black rice in Korea has been increasing, as more Koreans are tending to blend black rice with medium-grain rice for serving. This increased production creates an opportunity for developing new products. In this study, the properties of sponge cakes produced from a blend of black rice flour (BRF) and wheat flour (WF) are investigated. Black rice sponge cakes (BRSC) were produced with constant process variables (e.g. baking temperature, fermentation time and BRP content (10, 20 & 30%)). Proximate compositions, farinogram, amylogram and extensogram analyses of BRSC were determined by AACC method. BRSC color was expressed to Hunter L, a and b values using a colorimeter. Sensory properties were evaluated by a trained 5-member panel. Moisture contents in BRSC decreased with increasing contents of BRF, while ash and protein contents were increased. Farinograph and amylograph data did not differ significantly between treatments, while extensograph data decreased with increasing BRF contents. With increasing BRF contents, Hunter L value decreased, while Hunter a value increased. When using 20% of BRP, sensory scores of BRSC were the highest in color, flavor and taste. In conclusion, 20% of BRF would be the optimum amount for producing sponge cake with BRP and WF.

• 한국식품영양과학회지
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• 제32권1호
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• pp.89-95
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• 2003

4차원 반응표면에 의한 알로에 겔상 식품의 관능적 및 물리적 특성을 모니터링 하였다. 겔상 식품의 색상에 대한 관능점수는 알로에즙의 함량 87.38 mL, 카라기난의 함량 0.19 g 및 곤약의 함량 0.16 g에서 가장 높게 나타났으며, 겔상 식품의 향에대한 관능점수는 알로에즙의 함량 83.84 mL, 카라기난의 함량 0.20 g 및 곤약의 함량 0.17 g에서, 맛에 대한 관능점수는 알로에 즙의 함량 83.20 mL, 카라기난의 함량 0.27 g 및 곤약의 함량 0.15 g에서, 조직감에 대한 관능점 수는 알로에즙의 함량 98.95 mL, 카라기난의 함량0.23 g및 곤약의 함량0.10 g에서 가장높게 나타났다. 겔상 식품이 입안에서 느껴지는 물성을 기계적으로 측정한 결과 씹힘성은 알로에즙의 함량 113.05 mL, 카라기난의 함량 0.21 g 및 곤약의 함량 0.27 g에서 가장 높게 나타났다 알로에 겔상 식품 제조의 최적 조건인 전반적인 기호도는 알로에즙의 함량 88.23 mL, 카라기난의 함량 0.19 g 및 곤약의 함량 0.15 g으로 나타났다.

• 한국식품과학회지
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• 제32권6호
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• pp.1306-1312
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• 2000

본 연구에서는 닭발 족편의 품질을 향상시키기 위해 닭살을 첨가한 족편에서 부재료의 최적 첨가 수준을 결정하였고, shelf-life를 측정하였으며, 마지막으로 원가 절감을 위해 닭살 대신 첨가할 수 있는 분말형 육수의 최적 수준을 결정하였다. 부재료 첨가에 따른 바람직한 정도에 대한 평가 결과, 전체적인 바람직한 정도, 닭고기 향미 및 양념의 바람직한 정도에 있어 후추는 일정수준의 첨가량까지는 값이 증가하다가 이후 감소함을 보였다. 이에 비해 생강은 뚜렷한 경향을 보이지 않았으나 후추와의 상호작용이 크게 나타났다. 반응표면분석을 통해 결정한 후추와 생강의 최적 첨가수준은 각각 0.33%와 0.1%이었다. 족편의 냉장 저장 중 관능적 특성 변화와 이화학적 특성 평가를 통해 냉장 족편의 shelf-life는 6일로 결정하였다. 또한 분말형 닭육수를 1.55%(w/w) 수준으로 첨가하는 경우 닭누린내나 탄내 같은 바람직하지 않은 성질은 적게 나타나면서, 익은 닭향미같은 바람직한 특성은 크게 증가시킬 수 있었다.

• 한국식품조리과학회지
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• 제24권4호
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• pp.460-465
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• 2008

The objective of this study was to evaluate the antioxidant properties and sensory qualities of citron peel tea, and to determine the optimum ratio of citron peel powder for its preparation. Yuza peel powders were prepared with citron peel tea at weight 2 and 3 g, respectively. Then, color values(L-value, redness, and yellowness), total phenol content, total antioxidant activity, DPPH radical scavenging activity, and sensory characteristics were measured in the tea samples. The pH of the citron peel tea decreased with increasing preparation temperature. And as the amount of citron peel powder increased, total phenol content, antioxidant capacity, and radical scavenging activity increased. The level of total phenolics in the tea had a higher correlation with total antioxidant capacity($r^2$ = 0.731). Depending on the level of added yuza powder, significant differences(p < 0.05) were shown for aroma, color, and overall acceptability however, there were no significant differences in sourness and bitterness.

• 한국조리학회지
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• 제23권4호
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• pp.125-134
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• 2017

This study aimed to examine quality properties of muffin by the amount of addition of Korean whole wheat flour (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in the healthy food. The effect of Korean whole wheat flour were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins when storage (1, 3, 5 days) was measured. As the ratio of Korean whole wheat flour increased, the baking loss rate and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The addition of Korean whole wheat flour increased lightness (L value) of crust and crumb decreased, whereas redness (a value) and yellowness (b value) increased. The control group (CON) showed the highest springiness lowest hardness. The muffin with 25% of Korean whole wheat flour (WHF25) in test group showed the high springiness low hardness. According to the sensory evaluation, the control group showed the highest score in terms of taste, however WHF25 showed the highest score in appearance, color, flavor, texture and overall acceptance, WHF25 showed the best result and the optimum addition of Korean whole wheat flour. Furthermore, this study proposes the possibility of development of various confectionery with using Korean whole wheat flour.

• 한국식생활문화학회지
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• 제35권6호
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• pp.582-589
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• 2020

This study was carried out to determine the optimum temperature of the jicama pickle solution by evaluating physicochemical and sensory characteristics at various temperatures. The soaking solution of the jicama pickle was prepared at different temperatures (95, 75, 50, and 25℃). During storage, the titratable acidity, Brix, and the salinity of the jicama pickles increased, and these values increased with increasing temperature of the soaking solution. The higher the temperature of the soaking solution, the lower the L and b values. In all samples, the hardness increased rapidly until the 5th day of storage, and then gradually decreased. During storage, the jicama pickles showed a high tendency to harden at soaking solution temperatures of 75 and 95℃. Sensory evaluation indicated that the taste, flavor, crispness, and overall preference of the jicama pickle were higher at a soaking solution temperature of 75℃ and above. The higher the temperature of the soaking solution, the higher the acceptability. Based on these results, we conclude that soaking solution temperature of 75°¦95℃ in the manufacture of jicama pickles had a positive effect on the reduction in tissue softening and the sensory properties of the jicama pickle.

• 한국식품영양과학회지
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• 제35권5호
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• pp.641-648
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• 2006

본 연구는 함초가루를 이용한 설기떡을 개발하기 위하여 재료의 최적 혼합비율을 찾는데 목적이 있다. 설기떡의 품질에 가장 영향을 미치는 수분, 함초가루, 설탕첨가율을 독립 변수로 설정하였고, 예비실험을 거쳐 수분 $13{\sim}18%$, 함초가루 $2{\sim}6%$, 설탕 $8{\sim}13%$의 범위에서 혼합물 실험계획법(mixture design) 중 D-optimal design을 이용하여 최적 재료 혼합비율을 찾고자 하였다. 각 설정된 범위를 입력하였을 때 10개의 실험점이 형성되었고, 4개의 반복점이 선택되어 실험점은 모두 14개가 설정되었다. 각 조건별 실험결과를 모델링화 하여 F-test를 통해 유의성을 검증한 결과 색도의 명도, 적색도, 황색도, 텍스쳐의 검성과 씹힘성, 관능검사 항목인 맛과 부드러운 정도는 linear 모델로 결정되었고, 텍스쳐의 경도, 관능검사의 색, 냄새, 촉촉한 정도, 전반적인 기호도는 quadratic 모델로 결정되었다. 모델의 적합성을 분석한 결과 모든 항목에서 probability가 모두 0.05% 이내에서 유의성을 보여 모델로서 적합함이 인정되었다. 반응표면과 trace plot의 결과 수분과 설탕첨가율이 높을수록, 함초가루 첨가량율이 낮을수록 명도는 높고, 적색도와 황색도는 낮았다. 텍스쳐의 경우 함초 첨가율이 증가할수록 경도, 검성, 씹힘성이 증가하여 함초가루의 첨가율이 높을 경우 설기떡의 부드러움을 저하하는 원인이 되었다. 관능검사 결과에서도 수분, 함초가루, 설탕을 많이 첨가할 경우에는 오히려 낮은 점수를 받았고, 특히 수분과 함초가루에 의하여 많은 영향을 받았다. 함초가루를 첨가한 설기떡의 최적 재료 혼합비율은 수치 최적화에서는 수분 15.2%, 함초가루 3.0%, 설탕 9.8%이었고, 모형적 최적화에서는 desirability가 0.620에 해당하는 수분 15.2%, 함초가루 3.1%, 설탕 9.7%로 수치 최적화점과 유사하게 나타났다.

• Food Science and Biotechnology
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• 제18권4호
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• pp.985-990
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• 2009

Response surface methodology (RSM) was applied to determine the optimum drying conditions for pork jerky. The physicochemical properties of pork jerky, such as final moisture content, water activity (Aw), pH, and shear force were investigated. In addition, sensory characteristics of pork jerky were evaluated and were used as a parameter for determining the optimum condition. Pork jerky samples were dried at different temperatures between 40 to $80^{\circ}C$ for the time ranged from 0 to 10 hr. The predicted values for moisture content, Aw, and shear force of dried pork samples were in good agreement with the experimental values with correlation coefficients ($R^2$) of 0.95, 0.96, and 0.97, respectively. Both drying temperature and time significantly (p<0.01) affected moisture content, Aw, pH, and shear force and their interactions were also significant at p<0.01 except for Aw. RSM showed the optimum drying conditions for pork jerky, based on moisture content, shear force, and sensory evaluation to be oC$65-70^{\circ}C$ for 7-8 hr.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.481-491
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• 2007

This study was conducted to develop pizza crust with additions of Chungkukjang and onion. The stickiness of the pizza dough containing fresh Chungkukjang (C), heated Chungkukjang (HC), and fresh Chungkukjang with added dough-improver (CI), was measured to evaluate the dough properties. The optimum conditions for pizza crust preparation relating to the processing suitability and sensory quality were established using response surface methodology (RSM). When HC and CI were used in dough making, dough stickiness was reduced to 37% and 51%, respectively. Therefore, the dough-improver(2%) offered the pizza dough better rheological properties when C was used without heat treatment. On the other hand, processing suitability such as the spreadability and overall acceptability, which included the smell and taste of the pizza, were impaired as the amount of CI increased. However, the use of fresh ground onion in the pizza dough compensated for these impairments. The optimum conditions for pizza crust making as determined by RSM were 25.1% onion, 7.1% Chungkukjang, and 52.3 min of fermentation time.