• 원예과학기술지
• /
• 제35권4호
• /
• pp.446-455
• /
• 2017

본 연구는 참외의 소비자 기반 품질 지표를 제공하기 위하여 이화학적 특성 및 관능 특성을 조사하였다. 참외는 착과 후 20일, 25일, 그리고 30일에 수확하였으며, 각 수확 시기에 따라 부피별로 소, 중, 대를 구분하여 총 9그룹의 특성을 분석하였다. 착과 후 25일 및 30일에 수확된 그룹은 20일에 수확된 그룹에 비하여 CIE $a^*$와 $b^*$값, 그리고 가용성 고형분 함량(SSC)이 높았으며, CIE $L^*$값과 경도는 낮았다. 또한 착과 후 25일 및 30일에 수확된 그룹은 전반적인 기호도가 높았다. 특성간 상관성 분석결과 이화학적 특성(CIE 값, SSC, 산도, 그리고 경도)과 전반적인 기호도는 1% 유의수준에서 상관성이 있었다. 관능 특성 평가결과 수확 시기가 늦을수록 당도와 황색도는 높고 경도는 낮았으며, 이러한 특성은 전반적인 기호도의 증가와 연관이 있었다. 주성분 분석결과 제 1주성분과 제 2주성분은 각각 62.16%와 17.91%의 설명력을 보여주었으며 전체 설명력은 80.07%였다. 제 1주성분 점수의 변화 경향을 활용하여 전반적인 기호도와 직선회귀식을 산출한 결과 $r^2$은 0.87이었다. 본 실험결과 이화학적 특성인 CIE 값과 SSC, pH, SSC/적정 산도(TA) 및 경도와 관능적 품질 특성인 과피의 황색도, 향, 풍미, 단맛, 조직감, 이미, 그리고 태좌부의 상태를 참외의 품질지표로 활용하여 소비자 기호도 예측이 가능하였다.

• 한국식품조리과학회지
• /
• 제18권3호
• /
• pp.280-289
• /
• 2002

The quality characteristics of breads with different concentrations(2%, 4%) of Paecilomyces japonica (J2, J4) and Cordyceps militaris (M2, M4) powder were compared in terms if sensory and mechanical properties. In the sensory test, J2 and M2 groups gained good scores in taste, texture and odor acceptance as control grourp. Paecilomyces japonica-added group showed higher moisture and bigger volume than that of control group, and Cordyceps militaris group showed lower moisture content and decreasing volume. 'L' values of J and M groups was lower than control, and the longer the storage period, the lower the lightness. The more Paecilomyces japonica was added, the higher the 'a' value was, but Cordyceps militaris showed an opposite trend. The hardness of the bread was the lowest in J2 group and the highest in M4 group, and the longer tile storage period. the higher the hardness was (p＜.001). Overall, the addition of 2% Paecilomyces japonica showed a similar tendency with control group, and showed good scores especially in acceptance, moisture and volume. Paecilomyces japonica appeared to be more desirable than Cordyceps militaris.

• 한국조리학회지
• /
• 제23권3호
• /
• pp.137-146
• /
• 2017

This study was conducted to examine the sensory quality characteristics of Hobakjook (pumpkin porridge) samples prepared with 0%, 4%, 8%, 12%, 16% of waxy rice powder and non-waxy rice powder. The moisture content and spreadability decreased with the addition of waxy and non-waxy rice powder, while total soluble solid and viscosity increased with the addition of rice powder (p<0.001). The lightness (L-values) of Hobakjook significantly increased with the addition of both rice powder, but the yellowness (b-values) decreased. In the attribute difference test of sensory evaluation, yellowness, gloss, pumpkin flavor, sourness, smoothness and intensity of after-taste were amount-dependently decreased with the addition of both rice powders. However, sweetness, savory flavor, astringency, gelatinized rice flavor, and viscosity significantly increased as the amount of rice powder increased. The rankings of overall acceptance by consumers were 12% > 16% > 8% > CON (0%) & 4% for Hobakjook samples with waxy rice powder, while 8% & 12% > 16% > CON(0%) & 4% for Hobakjook samples with non-waxy rice powder. However, there was no significant preference between waxy rice powder and non-waxy rice powder.

• 한국식품영양학회지
• /
• 제21권2호
• /
• pp.184-189
• /
• 2008

Soybean powder is a readily available ingredient that is consumed daily as a functional food material. Furthermore, red Ginseng is an herb with various physiological effects. Therefore, in this study, we examined the physiochemical characteristics of Soybean Dasik samples prepared with different amounts of added red Ginseng gel, including Hunter's color values, mechanical characteristics, and sensory qualities. The results of each analysis are as follows. For the soybean Dasik stored at room temperature($20^{\circ}C$), luminance was reduced as the amount of added red Ginseng gel increased. In addition, Hunter's a and b values were significantly higher in Dasik samples that did not contain red Ginseng gel, as compared to those with increasing red Ginseng gel content. The mechanical properties of the Dasik were also measured at room temperature showing significant differences between samples(p<0.001) for hardness, springiness, cohesiveness, gumminess, and chewiness. In the sensory evaluation, 3 rounds of testing indicated that sweetness acceptance scores were significantly reduced(p<0.001) as the amount of added red Ginseng gel in the Dasik increased. Finally, overall quality was significantly different between the samples(p<0.001) and acceptance scores increased with increasing red Ginseng gel content.

• 한국식품영양과학회지
• /
• 제45권8호
• /
• pp.1192-1201
• /
• 2016

본 연구에서는 다소비 횟감 어종인 광어와 우럭을 숙성, 냉동 후 해동, 침지 등으로 처리하여 감각 특성 차이를 유발하고, 이에 대한 감각 특성 및 소비자 기호도를 분석하여 횟감의 주요 품질 결정 감각 특성 인자를 규명하고자 하였다. 묘사분석 결과 회에서 인지되는 감각 특성은 윤기, 명도, 생선 향미, 비린 향미, 경도, 응집성, 탄력성, 촉촉함, 다즙성으로 나타났으며, 우럭의 경우 광어에서 나타나지 않은 오도독거리는 조직감 특성이 도출되었다. 전반적으로 소비자들은 광어와 우럭 모두 경도, 탄력성, 응집성의 조직감 특성이 강한 활어를 선호하였다. 그러나 광어의 경우 조직감이 기호도에 미치는 영향이 매우 큰 반면, 우럭의 경우 향미의 영향이 더 큰 것으로 나타났다. 광어와 우럭 모두 탄력성과 응집성 등이 강한 횟감을 선호하는 경향과 부드럽고 생선 향미가 강한 횟감을 선호하는 경향이 관찰되었다. 이러한 기호 경향은 회 섭취 빈도 등의 식습관과는 관련성이 없는 것으로 조사되었다. 향후 횟감의 기호 경향을 더욱 명확하게 도출하기 위하여 더욱 많은 표본 집단을 활용한 후속 연구를 해야 할 것이라 판단된다.

• 한국식생활문화학회지
• /
• 제31권3호
• /
• pp.250-260
• /
• 2016

This study was conducted to determine the reasonable soaking period of glutinous rice for laver Bugak (Korean traditional fried dishes) processing and to identify the sensory characteristics of three kinds of laver Bugak made with different starch pastes: GRice_1d using glutinous rice soaked for 1 day; GRice_7d using glutinous rice fermented for 7 days; and Wheat using flour. Descriptive analysis was performed by 10 trained panelists, and the 92 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale. From the measurement result by scanning electron microscope (SEM), there were differences in the surface characteristics among soaking period for 1 day and 7 days. Ten panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. 36 attributes were generated by panelists and 12 attribute were significantly different across products (p<0.05). It was found that the Grice_7d sample was characterized by mouthfeel of crispiness and uniformity of bubbles, and the Wheat sample was characterized by surface of roughness, mouthfeel of crispiness and adhesiveness, relatively. And the Grice_1d sample was characterized by surface of roughness, mouthfeel of roughness, hardness, cohesiveness, toughness, and adhesiveness.

• 한국식생활문화학회지
• /
• 제19권2호
• /
• pp.239-249
• /
• 2004

To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pina, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggest pork and fried food as a fellow with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product show 4.50 to 5.75 pots in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pina and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.

• 한국수산과학회지
• /
• 제52권4호
• /
• pp.311-320
• /
• 2019

This study aimed to optimize mixing conditions (adding amount of squid skin and sea tangle Saccharina japonica) for concentrates of octopus Octopus vulgaris cooking effluent (COCE) and roasting conditions (temperature and time) of seasoned Laver Pyropia yezoensis with concentrates of octopus cooking effluent (SL-COCE) using response surface methodology (RSM). The results of RSM program for COCE showed that the optimum independent variables ($X_1$, squid skin amount; $X_2$, sea tangle amount) based on the dependent variables ($Y_1$, odor intensity; $Y_2$, amino-N content; $Y_3$, sensory overall acceptance) for high-quality COCE were 0.53% (w/w) for $X_1$ and 0.48% (w/w) for $X_2$ for uncoded values. The results of the RSM program for SL-COCE showed that the optimum independent variables ($X_1$, roasted temp.; $X_2$, roasted time) based on the dependent variables ($Y_1$, burnt odor intensity; $Y_2$, water activity; $Y_3$, sensory overall acceptance) for high-quality SL-COCE were $344^{\circ}C$ for $X_1$ and 8 sec for $X_2$ for uncoded values. The SL-COCE prepared under optimum procedure was superior in sensory overall acceptance to commercial seasoned laver.

• 한국식품조리과학회지
• /
• 제15권6호
• /
• pp.586-590
• /
• 1999

단호박의 첨가수준을 10%, 15%, 20%, 25%, 30%, 35%로 달리하여 제조한 호박떡의 기계적 측정 및 관능적 특성을 통해 품질평가를 하였다. 호박떡의 수분함량은 단호박의 첨가량이 증가할수록 증가하는 것으로 나타났다. 색도의 경우 L 값은 단호박 첨가량에 의존하여 낮아졌으나, a 값과 b 값은 첨가량에 의존하여 증가하는 것으로 나타나 단호박의 첨가량이 증가할수록 carotenoids계 색소의 영향으로 황색 및 적색이 증가함을 알 수 있었다. Two bite compression test에 의한 물성특성치를 살펴보면, hardness, gumminess, chewiness 등은 단호박의 첨가량이 증가할수록 감소하는 경향을 나타냈고, cohesiveness 및 springiness는 각 시료간의 큰 차이를 보이지 않아, 단호박 첨가량이 증가할수록 조직의 견고도가 저하됨을 알 수 있었다. 관능검사 결과에서는 항목별로 유의적인 차이를 나타냈는데, flavor의 경우 유의성을 나타내지 않았으며, 이를 제외한 모든 항목, 즉 color, moistness, consistency, overall acceptance에서 30% 첨가구를 선호하는 결과를 보였다. 기계적 물성치와 관능적 물성치를 비교해 볼 때, 떡의 조직감이 견고한 것보다는 부드러운 것을 선호하는 것으로 나타났다.

• 동아시아식생활학회지
• /
• 제26권3호
• /
• pp.271-277
• /
• 2016

찹쌀가루 첨가 약과에 대해 훈련된 관능검사원이 묘사분석을 실시하여 4개의 외관 특성(표면의 갈색, 내부의 갈색, 윤기, 표면의 균열), 6개의 냄새 특성(달콤한 냄새, 고소한 냄새, 참기름 냄새, 콩기름 냄새, 밀가루 냄새, 쌀가루 냄새), 4개의 맛 특성(달콤한 맛, 참기름 맛, 콩기름 맛, 밀가루 맛), 5개의 텍스처 특성(단단함, 촉촉함, 응집성, 바삭함, 기름짐) 등 총 22개의 관능적 특성이 도출되었다. 찹쌀가루 첨가 약과에서는 '표면의 균열', '찹쌀가루 냄새', '단단함', '바삭함' 의 특성이 유의적으로 높게 나타났고, '표면의 색', '내부의 색', '콩기름 냄새', '콩기름 맛' '촉촉함' 의 특성은 유의적으로 낮았다. 소비자 기호도 조사에 의하면 한국인은 맛, 텍스처, 종합적 기호도에서 찹쌀가루 첨가 약과가 밀가루만 사용한 약과에 비해 높은 값을 나타내었으며, 중국인은 찹쌀가루 첨가 약과의 텍스처와 종합적 기호도가 밀가루만 사용한 약과에 비해 더 높았다.