• 한국식품영양과학회지
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• 제25권6호
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• pp.893-898
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• 1996

어린이 김치 표준화의 일환으로 어린이 김치의 기호에 큰 영향을 미치는 고추가루의 적합한 선정을 위해 경상도 일대에서 생산되어 시판되고 있는 4종류(A, B, C, D)의 고추가루에 대해 고추가루의 일반성분 및 색도, capsaicinoid류 및 당 함량 등을 분석하였고 이들 고추가루로 담근 김치에 대한 관능검사를 행하였다. 4종류의 시판되고 있는 고추가루의 일반 성분은 수분이 11.59~13.48%, 조지질이 7.59~8.39%, 조회분이 4.34~7.45% 로 나타났다. 고추가루의 색깔에 있어서 Hunter 색차계로서 측정된 적색도 a값, 황색도 b값은 A고추가루가 가장 우수했으며, 밝기를 나타내는 ASTA color값은 A(178.20)>C(142.80)>B(114.28)>D(98.06) 고추가루 순으로서 역시 A고추가루가 가장 우수하였다. 고추가루의 매운맛을 나타내는 capsaicinoids에 있어서 capsaicin 함량은 D고추가루가, dihydrocapsaicin은 C고추가루가 가장 높았다. 또한 capsaicin dihydrocapsaicin에 각각 1 : 0.6의 가중치를 주어 산출된 capsaicin equivalent 는 D>C>A>B고추가루 순이었다. 고추가루의 유리당 함량은 주된 성분인 과당, 포도당 모두 B>A>D>C고추가루 순이었고 서당은 A>D>C>B 고추가루 순이었다. 총 당 함량 역시 B고추가루가 16.81%로서 다른 제품에 비해 가장 높았다. 한편 4종의 고추가루를 달리하여 담근 김치에 대한 관능검사 결과 색깔 면에서 발효기간 전반에 걸쳐 A고추가루가 가장 우수하였고 종합적인 맛에 있어서도 가장 좋은 값을 나타내었다. 또한 A고추가루로 담은 김치는 초등학생들의 관능검사 결과 현재의 초등학교 급식김치 보다 색깔을 비롯한 5개 전항목에서 높은 점수를 얻었다(p<0.01). 그리고 이때 사용된 A고추가루의 일반특성은 capsaicin equivalent 24.lsmg%, 총 당 함량 15.79% 그리고 ASTA color값 178.2였다.

• Applied Biological Chemistry
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• 제22권1호
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• pp.18-23
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• 1979

고춧가루의 품질(品質)을 평가(評價)할 수 있는 객관적(客觀的) 기준(基準)을 마련하기 위하여 고춧가루의 외관색도(外觀色度), 적색소(赤色素)인 capsanthin의 함량(含量)및 coliform bacteria의 오염도와의 관계를 연구(硏究)한 결과 다음과 같았다. 1. 고춧가루의 육안판별방법(肉眼判別方法)은 개인간(個人間)의 색감(色感)의 차이(差異)로 인(因)하여 객관성(客觀性)이 없었다. 2. Capsanthin 함량(含量)에 따라 분류한 등급방법(等級方法)은 객관성(客觀性)을 보였으며 고춧가루의 품질평가(品質評價)에 기준(基準)이 될 수 있었고 외관색도(外觀色度)는 이 capsanthin 함량(含量)에 비례(比例)하였다. 3. 고춧가루의 외관색도(外觀色度)는 색도계(色度計)의 Hunter 값 a/b을 사용하여 수치(數値)로 표현(表現)할 수 있었으며 capsanthin의 함량(含量)과의 관계는 다음 식과 같으며 Capsanthin 함량(含量) (mg/g-고춧가루)=$0.257{\times}10^{0.703}(a/b)$ 고춧가루의 품질평가(品質評價)의 방법(方法)으로 응용(應用)할 수 있다. 4. 색도(色度)와 미생물(微生物)의 오염과의 관계는 명확(明確)하지 않았다.

• 동아시아식생활학회지
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• 제8권1호
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• pp.51-56
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• 1998

In this research, we added 10%, 20% and 30% of white rice powder and colored rice powder to wheat flour, then baked cakes to appraise the quality of each cake by physical and sensory evaluation The resultsare as follows: 1) The specific gravity was increased in order of rice powder-added batters and colored rice powder-added batters. No remarkable difference was found in expansion ratio of cakes except some reduction in 30% rice powder-added cake. 2) Gumminess of cake was higher in the 30% colored rice-added cake Hardness of rice-added cakes was higher than colored rice-added ones. More adding rate of rice, higher hardness of cake. No remarkable difference was found in chewiness, springiness and cohesiveness of cakes 3) In case of color, rice-added cakes showed more L value and less b value than colored rice-added ones. Colored rice-added cakes showed less L value more a value and less b value as adding rate became higher 4) According to the results of sensory evaluation, no remarkable difference was found in the size of a cell and distribution of cells. Crumb and tenderness tended to be lower in rice added cakes than in colored rice added ones. Color was prefered in 30% colored rice added cakes over rice-added cakes and less added colored rice added cakes.

• 동아시아식생활학회지
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• 제26권1호
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• pp.55-62
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• 2016

As interest in health has recently increased, many researchers have investigated the utilization of functional foods by confectioneries and bakeries. However, research on loaf bread containing beets has not been conducted. To investigate the optimal ratio of beet in loaf bread containing beet powder, characteristics of loaf bread according to 2%(B2), 4%(B4), and 6%(B6) beet powder per wheat flour were examined. The experimental results were as follows. Fermentation rate was reduced as content of beet powder increased compared with the control, whereas pH levels of dough and loaf bread significantly increased as content of beet powder increased. As content of beet powder increased, volume of loaf bread decreased, whereas specific volume increased. There was no significant difference in volume of loaf bread between the samples. As far as color changes are concerned, as content of beet powder increased, L value decreased, whereas a and b values increased with significant differences between the samples. Characteristics were examined by sensory evaluation of loaf bread containing beet powder. Color of inner texture and peel color of loaf bread significantly increased as content of beet powder increased. Size of air pores was largest in B4, and there was no significant difference in the uniformity of loaf bread between the control and experiment groups. As content of beet powder increased, rigidity of bread was reduced. Control showed the highest elasticity, whereas moisture level was highest in B2 with no significant differences between the samples. The flavor of beet was stronger as content of beet powder increased. In the preference test, B4 showed the highest preference scores for texture, flavor, taste, and overall likeness but not appearance. The experimental results showed that B4 among all control and experimental groups had the most suitable baking characteristics and an optimum content of beet powder. Therefore, B4 can be considered as the most appropriate for making loaf bread containing 4% beet powder in terms of physical and sensory characteristics. This is a new product that satisfies overall sensory preferences and has improved functionality.

• 한국식생활문화학회지
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• 제22권1호
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• pp.77-82
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• 2007

The general composition like moisture content, and the physical and sensory characteristics of the steamed rice cake added with powder of roots of balloonflowers were as follows. The moisture content in the roots was 4.13${\pm}$0.01%, crude protein 9.24${\pm}$0.11%, crude fat 3.07${\pm}$0.04%, crude fiber 33.82${\pm}$0.01%, and crude ash 8.16${\pm}$0.02%. The moisture content of the cake was decreased with increase of the root’s powder added. In physical characteristic, the hardness of the cake was increased with increase of the powder. The control cake was the highest in the cohesiveness. The springiness tended to be increased with increase of the powder. The gumminess was higher with increase of the powder, being 530.33% in the control and 284.44% in the sample with 12.0% powder added. The adhesiveness was decreased with increase of the powder. The color change was significantly decreased with increase of the powder. With increase of the powder, the value a was decreased, while the value b showed to be increased. In a sensory test, the favorite degree to color, flavor, bitter taste, moistness, soft-ness and overall acceptability was measured to get the follow result. To color, the lot with 6% of the balloonflower powder added showed the highest accept-ability with the same highest result also to flavor and bitter taste. The moistness and the softness were revealed as the highest at the control, and the chewiness was also highest at the lot with 3% of the powder added. The overall acceptability was highest as 5.75 at the lot with 6% of the powder added, coming out to be higher in order of the 3% added-lot, the control, the 9%-lot and the 12%-lot.

• 동아시아식생활학회지
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• 제22권5호
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• pp.634-641
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• 2012

In this study, the physicochemical and quality characteristics of eel sauce added with bokbunja powder were evaluated. Crude protein, crude fat, crude ash, and crude fiber contents increased in eel sauce with increasing amount of bokbunja powder. The lowest pH and salinity were observed in eel sauce added with 80% bokbunja powder, whereas the solid content, titratable acidity, and viscosity were the highest. Regarding Hunter's color results, lightness L and redness a values increased with increasing amounts of bokbunja, and the red color was significantly different between each sample. In the sensory evaluation results, the color, bokbunja flavor, bokbunja taste, salty taste, and moistness significantly increased with higher amount of bokbunja powder. Overall acceptability from 80%<60%<40%<0%<20% sequence supplemented with 20% in group symbols 7.08 to higher. Eel sauce added with 20% bokbunja powder produced the most desirable characteristics compared to other amounts of added bokbunja powder.

• 한국식품영양학회지
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• 제23권1호
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• pp.76-83
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• 2010

This study was conducted to analyze sensory characteristics and consumer acceptance with cookies made using various levels(0, 2, 4, 6 and 8% w/w) of Chrysanthemum indicum L. powder. Ten panels assessed sensory characteristics using a 15-point hedonic scale and forty-five consumers evaluated their acceptance based on a 7-point hedonic scale and best-worst scaling. The descriptive analyses reveled that cookie flavor did not differ significantly between the 2% added sample and the control. Cookie color and after taste increased significantly, while hardness, roasted taste, and sweetness taste decreased significantly according to increasing Chrysanthemum indicum L. powder concentration. In addition, the results of consumer acceptance showed that the overall acceptability, appearance, color, flavor, and taste decreased significantly in response to increasing Chrysanthemum indicum L. powder concentration. However, color, flavor, taste and overall acceptance with cookies did not differ significantly differ between the 2% and 4% sample. Additionally, among the cookies made with Chrysanthemum indicum L. powder, the 2% sample received the highest scores. In conclusion, the sensory optimal ratio of Chrysanthemum indicum L. powder was 2% based on the descriptive analysis of sensory characteristics and the consumer-acceptance testing.

• 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.

• 동아시아식생활학회지
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• 제22권3호
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• pp.371-377
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• 2012

This study was to investigate the effect of wheat flour dasiks added by Agaricus blasei Murill powder. The moisture content of wheat flour dasiks added by Agaricus blasei Murill powder was significantly different The L color value decreased with the addition of Agaricus blasei Murill powder, while the a-value and b-value increased with the addition of Agaricus blasei Murill powder. Hardness, adhesiveness, gumminess, and chewiness differed significantly with added Agaricus blasei Murill powder, whereas springiness and cohesiveness were not significantly different (p<0.05). The sensory quality characteristics of color, taste, flavor, and overall acceptability were the highest in wheat flour dasiks with 6% added Agaricus blasei Murill powder. In conclusion, the optimal added Agaricus blasei Murill powder for the manufacture of wheat flour dasik was 6%.

• 한국분말재료학회지
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• 제6권1호
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• pp.75-80
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• 1999

The formation of $n-TiO_2$ powder by oxidation of Ti-ethoxied vapor in a flat flame burner reactor maintained under 20 torr has been studied. The produced powder were characterized in terms of crystal structure, chemical composition by XRD and TEM. The results showed that the powder consisted of loose agglomerated anatase and rutile particles and their size were about 10 nm and 20 nm, respectively. In the course of synthesis, changes of the flame color were happened to each condition during heating up the bubbler. The flame color transition phenomena reveled that a critical precursor delivery rate was needed for the powder formation (obtainable powder yield). The critical precursor delivery rate was estimated by a simple function of the bubbler temperature and the carrier gas flow rate. The critical precursor delivery rate was reviewed as an important variable of the nanopowder synthesis.