• 한국조리학회지
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• 제23권3호
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• pp.29-37
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• 2017

This study investigated the physicochemical and sensory characteristics of white bean paste prepared with various amounts of aronia powder (as ratios of 0%, 2%, 4%, 6%, 8%, 10%). The result shows that the pH of white bean paste decreased significantly with the addition of aronia powder. From chromatography, the brightness, L-value was decreased by increasing the adding rate of aronia powder. The a-value of sample group adding 2% of aronia powder was the highest and that of sample group adding 8% was the lowest (p<0.01). Sample group adding 8% of aronia powder achieved the highest appraisal from many factors, such as springiness, cohesiveness, chewiness, brittleness, and adhesiveness. The total polyphenols and anthocyanin contents were proportionally increased with increasing the level of aronia powder added in white bean paste. The antioxidant activity measured by DPPH and NSA radical scavenging activities was significantly higher than control and increased proportionally to the aronia powder concentration. The result of sensory test shows that sample group adding 6% of aronia powder achieved the highest. Based on the above results, this study suggests that the addition of 6% aronia powder may be the best substitution ratio for white bean paste of the improvement of sensory preference and antioxidant.

• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.361-366
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• 2016

The physicochemical characteristics of fresh noodles made with blends of low-protein wheat flour and barley byproduct (BBP, $250{\mu}m$) were investigated. The crude protein contents (PC) of flour from Goso and Backjoong cultivars were 7.91% and 7.67%, respectively. PC and ${\beta}$-glucan contents from the BBP were 14.10% and 3.11%, respectively, which were higher than those in wheat flour. The water-holding capacity (WHC) of various blends was increased as a function of BBP but not gluten contents. Goso flour had the highest starch content (78.68%), with peak and final viscosities of 3,099 and 3,563 cp, respectively. Peak and final viscosities, trough, breakdown, and setback of the blends were decreased with the addition of BBP. Noodles made with Backjoong had the highest thickness score, while the hardness of noodles made with blends of Goso or Backjoong and 20% BBP were similar to those made from wheat flour only. The WHC of the samples was strongly correlated with PC, crude fiber, and ${\beta}$-glucan. The PC was not correlated with final viscosity, setback, thickness, hardness, gumminess, or chewiness.

• 한국수산과학회지
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• 제50권6호
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• pp.707-713
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• 2017

Saccharina japonica is a type of seaweed rich in dietary fiber, iodine, calcium, and selenium. We investigated the quality characteristics and antioxidant activities of gruel made with S. japonica powder, and identified the best ratio of powder to gruel to maximize its health effects. The gruel was prepared with rice, glutinous rice, GABA (${\gamma}-aminobutyric$ acid)-enriched sea tangle fermented in lactic acid (0.3%), and various amounts (0-10% gruel volume) of S. japonica powder. The pH, color, viscosity, spreadability, antioxidant activities, and sensory evaluation of the gruel were investigated. Spreadability and pH decreased, whereas viscosity and antioxidant activities increased, with increasing powder content. In addition, color lightness decreased significantly, whereas redness and yellowness increased. In sensory tests, color, aroma, and texture were rated highest for gruel with 5% powder. On the other hand, flavor and overall acceptability were considered optimal in gruel with 7% powder.

• 한국산학기술학회논문지
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• 제13권1호
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• pp.451-455
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• 2012

2011년 하절기에 안면도 꽃지해수욕장 수질 및 식물플랑크톤을 조사하였다. COD는 때때로 5.0mg/l를 초과하였고 SS는 대체로 40.0mg/l를 초과하였다. DO, pH, 염분 등은 대체로 안정적인 수준이었고 폭우의 영향으로 염분값이 다소 변동하였다. 엽록소 농도와 식물플랑크톤 현존량은 8월에 상대적으로 높은 값을 보였으나 우려되는 녹,적조 현상은 발생하지 않았다. 식물플랑크톤 우점종은 6월과 7월에 다량의 와편모조류가 출현했으나 8월에는 보편적인 규조류 종들이 우점하였다. 대장균군수는 7월보다 8월에 다소 높은 값(>400CFU/100ml)을 보였으나 위생학적으로 문제될 수준은 아니었다.

• 한국식품조리과학회지
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• 제15권6호
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• pp.618-625
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• 1999

This study was conducted to investigate the effect of fresh ginseng on the physicochemical, microbiological and sensory properties of Seukbakjee during 45 days of fermentation. Seukbakjee with various levels(0, 2, 4, 6%) of fresh ginseng were fermented at $4^{\circ}$. During fermentation, the pH values were lowered in all Seukbakjee samples, however, those with fresh ginseng were a little higher than control Seukbakjee. Acidity increased continuously during the entire fermentation, in which those of added fresh ginseng increased less than control. As the concentration of fresh ginseng increased, the pH of Seukbakjee were increased. Saltiness was maintained at 1.37~2.62% levels during the whole fermentation. The degree of degradation of reducing sugar and free sugar was much delayed in Seukbakjee added with fresh ginseng. Total vitamin C content of Seukbakjee with fresh ginseng was higher than that of Seukbakjee without fresh ginseng. The number of total bacteria and lactic acid bacteria in Seukbakjee with fresh ginseng was higher than control during the entire fermentation period. In sensory evalution, Seukbakjee with 4% fresh ginseng was the best for taste and flavor. Seukbakjee with 2% fresh ginseng was the best for texture and overall acceptability. Above results suggest that the addition of fresh ginseng improves the quality of Seukbakjee.

• 한국식품조리과학회지
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• 제27권4호
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• pp.1-16
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• 2011

The purpose of this study was to investigate the physicochemical and sensory properties of various breads prepared with purple-fleshed sweet potatoes and their powders. As the amount of purple-fleshed sweet potato and its powder increased, pH of the dough and bread, volume, dough yield, baking loss rate, and fermentation power of the dough decreased, whereas acidity of the bread increased. The lightness and yellowness of the breads decreased significantly, but redness increased with increasing content of purple-fleshed sweet potato and its powder. The textural properties, such as hardness, chewiness, springiness, and brittleness were significantly higher in groups with added purple-fleshed sweet potato and its powder compared to those in the control. The anthocyanin content and DPPH radical scavenging of dough and bread were higher in groups with purple-fleshed sweet potato and its powder than those in the control group. The groups with 5% and 10% purple-fleshed sweet potatoes and their powders had significantly higher scores for overall acceptability as compared to the control group.

• Applied Biological Chemistry
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• 제42권2호
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• pp.91-98
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• 1999

단엽콩, 단백콩, 광안콩, 푸른콩, 만리콩, 신팔달콩 2호, 진품콩, 황금콩 등 콩 8품종의 청국장 가공적성을 구명하기 위하여 원료 콩과 콩 품종별 제조 청국장의 이화학적 관능적 특성을 조사하였다 원료 콩의 이화학적 특성중 콩의 증자조건에 영향을 미치는 종피율과 수화팽윤력, 발효관여 균주인 Bacillus subtilis의 생육에 유리한 fructose, glucose, sucrose 등의 유리당 함량, 그리고 청국장 제품의 경도, 청국장 특유의 점질물 생성과 관련이 있는 ${\gamma}-glutamyltranspeptidase({\gamma}-GTP)$의 활성 및 청국장의 맛을 좌우하는 유리아미노산 아미노태 질소의 함량을 고려하였을 때 신팔달콩 2호와 단엽콩이 청국장 제조용 원료콩으로서 가장 적합한 것으로 나타났다.

• Food Quality and Culture
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• 제2권1호
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• pp.43-47
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• 2008

This study examined the quality characteristics of Jeungpyun prepared with different additions of nano-filtered (NF) tofu whey concentrates. The initial pH values of the Jeungpyun batters ranged from 5.64 to 5.78, and decreased to 4.77-4.98 after 4 hours of fermentation at $35^{\circ}C$. The volume and specific volume values of the control Jeungpyun were lower than those of Jeungpyun samples prepared with 1%, 2%, and 3% NF powder. The color of the Jeungpyun became increasingly greenish-yellow as the NF powder level increased. Hardness and brittleness decreased with increasing NF powder content, while cohesiveness and springiness were not significantly different. Sensory evaluations revealed that as the level of NF powder increased, takju smell and sourness increased, but no significant differences were observed for sweetness and moistness between the control and NF powder groups. In terms of overall acceptability, the results revealed that Jeungpyun can be prepared with up to 1% NF powder in place of rice powder and be deemed as acceptable as a control Jeungpyun product.

• 한국식품영양학회지
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• 제15권3호
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• pp.203-208
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• 2002

캠벨과 거봉을 이용하여 여러 가지 압착방법에 따른 착즙액의 이화학적 및 관능적 특성을 조사하였다. 수율의 경우 캠벨, 거봉이 동일하게 냉압처리보다는 온압처리가, 온압처리에서도 낮은 온도보다는 높은 온도에서 수율이 높게 나타났으며, 또 온압·펙틴분해 병행처리가 각각 83.5%, 87.3%로 가장 높은 수율을 나타내었다. 또한 당도와 아미노태 질소도 열처리온도의 상승 및 압착방법의 병행에 의해 감소하는 것으로 나타났다. 적정산도는 캠벨과 거봉이 압착방법에 따라 각각 0.86∼l.00%, 0.60∼0.69%로 거봉에 비해 캠벨의 산도가 높았으며, 열처리온도가 산도 증감에 더 큰 영향을 미치는 것으로 나타났다. 그리고 압착방법에 따른 착즙액에 대한 관능검사 결과 열처리온도의 상승 및 압착방법의 병행에 의해 떫은 맛과 신맛의 강도가 강하여지고 이들 처리구의 기호도가 높은 것으로 나타났다.

• 한국식품조리과학회지
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• 제18권2호
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• pp.238-246
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• 2002

The purposes of this study were to provide the basic information on the cookies made with barley and oatmeal powder and to establish an optimum formula for the development of cookies with high content of fiber. Cookie samples were prepared with barley and oatmeal at various mixing ratios (2:0, 1:1, 2:1, 0:2), and the chemical properties, textural characteristics, and sensory properties of them were evaluated. The contents of carbohydrate and moisture of barley cookies were higher than oatmeal cookies, but the contents of crude protein, crude fat, crude ash and total fiber of oatmeal were higher than those of barley. The moisture content was the highest in the cookies of oatmeal and the lowest in barley-used ones. The cookie volume was increased by the addition of barley and oatmeal. The results of sensory evaluation showed that the cookies containing barley and oatmeal (2:1) was significantly more preferable in overall acceptability than the others. Hunter color test showed that the lightness was the highest in control, but the redness and yellowness were increased in the cookies with barley and oatmeal compared with the control.