• 한국식생활문화학회지
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• 제36권2호
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• pp.218-225
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• 2021

The quality characteristics of sugar-reduced green tea cookies were tested, and there was no significant differences in density, spreadability, loss rate, and pH in all experimental groups (p<0.05). The sugar content of the sample with 100% sugar replaced was 0.96°Brix, which was significantly higher than the 0.80 °Brix of the control (p<0.05). The sample with 75% sugar substituted was 0.76°Brix, which was similar to that of the control (p>0.05). The calories per 100 g of cookies were reduced from 482 to 433 kcal in the sample groups, where the sugar content was reduced from 0 to 100%. Carbohydrates also decreased with decreasing sugar content. The protein was 5g in the sugar sample group reduced by 0-25%, and 6 g in the sugar sample group reduced by more than 50%. Dietary fiber was three times higher in the sugar sample group reduced by 75% than the control, and four times higher in the sugar sample group reduced by 100% than the control. No significant differences in the sweet sensory intensities were observed between the control and the 75% reduced sugar sample group (p>0.05). The brightness, savory, sweet, and aftertastes were similar in all experimental groups (p>0.05). Overall, high value-added green tea cookies with a more than 75% reduction in sugar were successfully developed with added functions of immunity, anti-cancer, antioxidant functions, preventing constipation and obesity, without deteriorating the sensory and physicochemical qualities tested.

• 한국식품과학회지
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• 제53권1호
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• pp.99-103
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• 2021

마이크로웨이브는 식품의 표면을 투과하여 식품 내부를 매우 신속하게 가열할 수 있으므로 식품의 맛, 냄새, 조직감, 영양가 등에 대하여 최소한의 영향을 미치게 된다(Chandrasekaran 등, 2013; Datta 와 Hu, 1992). 본 실험은 이러한 기능이 있는 마이크로파를 이용한 국내에서 생산가능한 허브 5종의 건조에 따른 품질특성에 있어서의 변화를 알아보고자 하였다. 비조사구와 100 Watt와 600 Watt에서 각각 계속적인 가열건조 방법과 Pulse 방법을 이용한 마이크로파 건조방법을 사용하였으며, 실험결과 조직감 유지 및 갈변화 방지에 매우 효과적인 것으로 나타났다. 또한 CW에 의한 건조 보다는 PW를 활용한 방법이 조직감 유지 및 갈변화 방지, 탈수율에 효과적인 것으로 나타났다. 특히 허브의 총균수 사멸에 있어서 마이크로파는 다른 일반가열보다 짧은 시간 내에 미생물의 사멸효과가 있었으며, CW보다 PW가 미생물의 사멸속도가 빠른 것으로 나타났다. 따라서 마이크로파를 이용한 허브의 건조시 낮은 온도에서의 빠른 건조 발생으로 시간적 향상과 물리적 변화를 최대한 억제시키며 미생물의 성장을 억제하는 작용을 하여 허브 특유의 냄새를 보존시키는 작용으로 앞으로 국내산 허브의 건조저장기술에 마이크로파가 다양하게 이용될 수 있을 것이라 기대된다.

• 한국환경복원기술학회지
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• 제8권3호
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• pp.43-52
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• 2005

Evaluations of the fish farm influences on stream water quality may provide basic informations on watershed management to reduce environmental impact due to fish farm development and to conserve stream water quality in forested watershed area. In this research influent, effluent water in the fish farm and stream water qualities around Mt. Baegun area were monitored seasonally for six years and the following results were obtained. Due to the increase of pH in effluent water from the fish farm it was believed that alkalization of stream water can be accelerated by large scale development of fish farms in the forested watershed area. Also, effluent water from the fish farm increase of EC higher than influent and stream water. As a result of regression analyses, pH, EC, DO, water temperature, total amount of cation and anion in influent and effluent water of fish farm show high significance.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1094-1099
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• 1998

Newly introduced aseptic process for cooked rice was optimized by evaluating the process parameters. The optimal conditions were as follows: ratio of washing water to rice, 3:1 by weight; steeping at 20oC for 20min; heat shock at 140oC for 7sec with 8 repetitions; addition of 0.2% glucono lactone solution; cooking at 103oC for 30min. The final products were incubated at 37oC and 50oC for 8 weeks and no spoilage was occurred at both temperatures. Furthermore, any significant losses of sensory and physicochemical qualities were not observed.

• Preventive Nutrition and Food Science
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• 제10권3호
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• pp.224-230
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• 2005

The effects of low viscosity chitosan on the rheological properties of soymilk using a model system and on tofu qualities were examined. The flow behavior of soy milk with chitosan closed the Newtonian flow and stabilized according to increasing chitosan concentration. The soymilk containing $glucono-\delta-lactone$ exhibited a more pseudoplastic flow behavior compared with that of the control soymilk. The addition of low viscosity chitosan to the tofu preparation did not significantly affect its physicochemical properties. However, the results of the TEM image and instrumental textural properties showed that low viscosity chitosan affected the construction of the tofu structure. Chitosan tofu had low scores across the whole field of appearance in the sensory evaluation, and its overall eating quality was scored significantly lower. These results suggest that the addition of low viscosity chit os an affects the quality of tofu, which changes according to the degree of polymerization and concentration of chitosan.

• 한국식생활문화학회지
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• 제26권2호
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• pp.184-189
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• 2011

In the present study, we investigated the physicochemical characteristics and sensory qualities of gruel with added ground yam (20~80%) to increase consumption and application of yams. pH and sugar content of sample gruel decreased with increasing yam content, whereas spreadability increased gradually. Lightness and greenness decreased; however, blueness increased as yam content increased. Viscosity decreased with increasing yam content. Gruel with 40% added yam was the most preferred for flavor, taste, texture, and overall preference. From these results, we found that adding 40% yam was the best to make gruel with high sensory quality.

• 한국식품조리과학회지
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• 제2권2호
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• pp.32-42
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• 1986

Two Tongil type rice varieties and two Japonica rice varieties were prepared and experimented to investigate the effect of physicochemical properties on rice palatibility. Obtained results are as follows; (1) Width and thickness of unhunlled and unpolished grains of Tongil type rices were shorter than those of Japonica type rices and the length of the former was much longer than the latter. (2) Protein contents of Tonsil type varieties were greater than Japonica ones and amylose contents of the former is less than the latter. Alkali digestibility of them showed no significant differences. These means that the qualities of Tongil rices are not less than Japonica ones. (3) Sensory evaluation test showed that Japonica type rices are more excellent than Tongil types in expansion, glutinosity, flavour and taste while the former is inferior to the letter in gloss. (4) Preconceived ideas on the shape of rice seemed to affect most on its palatability.

• 한국식품조리과학회지
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• 제19권5호
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• pp.631-639
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• 2003

In order to control the quality and safety of cooked foods, production and holding methods of foods should be carefully studied and applied to the foodservice industry. Therefore studies on microbiological, nutritional, physicochemical and sensory quality are essential in this area. The purpose of this study was to evaluate the chemical and microbial qualities of cooked foods during preparation and holding From the results, the following guidelines should be adhered to give effective quality control when holding foods after cooking in foodservice institutions, as well as to provide quality foods when selling cooked foods at commercial establishments. Sauteed and simmered foods such as sauteed chicken meat & vegetables and simmered pork in soy sauce satisfy the standard for microorganisms till 1-3 hours of room temp. holding, 6-18 hours at 60$^{\circ}C$ steam table, and 12-18 hours at 80$^{\circ}C$ heating table.

• 한국조리학회지
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• 제21권6호
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• pp.206-217
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• 2015

본 연구는 아로니아를 이용한 건강 기능성 요구르트 드레싱을 개발하기 위해 아로니아즙을 각각 10~40%를 첨가하여 요구르트 드레싱을 제조한 다음, 이화학적 및 관능적 특성을 평가하여 새로운 드레싱 개발 가능성을 살펴보았다. 아로니아즙 첨가량에 따른 요구르트 드레싱의 유기산 함량 분석 결과, 아로니아즙을 첨가할수록 Malic acid, Acetic acid, Citric acid 등이 증가하고, Tartaric acid와 Lactic acid는 감소하였다. 점도는 대조군(4,296.67 cP)이 아로니아즙 첨가군(1,466.67~3,496.67 cP)보다 높게 나타났다. pH는 아로니아즙 10% 첨가군(3.83)이 다른 첨가군(3.59~3.74)보다 높게 나타났다. 당도는 아로니아즙 10% 첨가군($5.17^{\circ}Brix$)이 다른 첨가군($2.47{\sim}3.47^{\circ}Brix$)보다 높게 나타났다. 색도는 첨가량이 증가할수록 명도 L값은 감소하였고, 적색도 a값과 황색도 b값은 증가하는 경향을 보였다. DPPH radical 소거활성 측정 결과, 대조군이 7.42%이었으며, 아로니아즙 첨가군이 26.30~69.86%로 높게 나타났다. 관능검사 결과 색, 걸쭉한 정도, 맛, 입안에서의 느낌, 전체적인 기호도 등에서 아로니아즙 20% 첨가군이 가장 높게 평가되었다. 이상의 결과로부터 아로니아즙 첨가 요구르트 드레싱 제조 시 아로니아즙 첨가량은 20%가 가장 적합할 것으로 판단된다.

• 한국식품조리과학회지
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• 제20권3호
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• pp.279-286
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• 2004

본 연구에서는 가을철에 다량 생산되는 영양가 높은 호박을 이용한 기능성 가공품을 개발하기 위해 다량의 설탕이 첨가되는 잼에 대체감미료로 올리고당을 첨가한 호박 잼을 제조하여 저장기간에 따른 품질 특성을 비교하였다. 올리고당을 첨가하여 만든 잼의 pH 및 산도는 설탕 및 올리고당의 종류간에 유의적인 차이가 없었다. 환원당 함량은 저장기간이 경과되는 동안 증가하였으며 COS군과 IMO군은 증가폭이 컸으며, 대조군과 FTO군은 증가폭이 적었다. 투명도, 적색도 및 황색도는 저장 기간이 경과됨에 따라 증가하였으며, 명도 및 황색도는 COS군이 높았고 적색도는 대조군이 높았다. 기계적인 조직감 특성 중에서 끈기, 경도, 부착성은 저장기간이 증가됨에 따라 증가하였으며, 당류 중에서는 대조군이 높았다. 관능평가 결과, 제조 직후 호박 잼의 색은 IMO군과 GTO군, 투명도는 COS군과 IMO군, 향은 FTO군과 IMO군이 높았고, 단맛은 대조군이 높았다. 전체적인 수용도는 제조직후 저장기간이 경과됨에 따라 감소하였으며, 이는 향, 맛 특성치의 저하에 기인된 것으로 보인다. 주성분 분석결과 저장기간에 따른 호박 잼의 특성치는 제1주성분이 99.44％, 제2주 성분이 0.54％ 설명 가능하였으며, 향, 투명도, 끈기가 전체적인 수용도에 영향을 주는 것으로 파악되었다.