• Title/Summary/Keyword: sensory characteristic.

검색결과 335건 처리시간 0.033초

산지가공 오디음료의 이화학적 특성 및 관능평가 (Physiochemical Characteristics and Sensory Evaluation of Mulberry Fruit Beverages for Rural Food Process)

  • 양향숙;노정옥
    • 동아시아식생활학회지
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    • 제22권2호
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    • pp.246-254
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    • 2012
  • The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

스피루리나 분말을 첨가한 어묵의 품질 특성 (Quality Characteristics of Fish Paste containing Spirulina Powder)

  • 최석현
    • 한국조리학회지
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    • 제23권3호
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    • pp.174-185
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    • 2017
  • The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.

모섬유의 혼방비율과 직물 특성에 따른 남성 정장용 소재의 질감이미지와 선호도 평가 (Evaluation of the Texture Image and Preference according to Wool Fiber Blending Ratios and the Characteristics of Men's Suit Fabrics)

  • 김희숙;나미희
    • 한국생활과학회지
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    • 제20권2호
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    • pp.413-426
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    • 2011
  • This research was designed to compare the subjective evaluation of texture image and preference according to fiber blending ratio of men's suit fabrics. 110 subjects evaluated the texture image and preference of various fabrics. For statistical analysis, factor analysis, MDS, pearson correlation and ANOVA were used. The results were as follows: Sensory image factors of suit fabrics were 'smoothness', 'bulkiness', 'stiffness', 'elasticity', 'moistness' and 'weight sensation'. Sensibility image factors were 'classic', 'practical', 'characteristic' and 'sophisticated'. 'Bulkiness' and 'elasticity' sensory images showed high correlations with sensibility images. Fabrics with high wool blending ratio showed as 'classic' and 'sophisticated', 'bulkiness' and 'elasticity' texture images and fabrics with low wool blending ratio showed texture images of 'characteristic', 'surface character', 'stiffness', 'moistness' and 'weight sensation'. Wool fiber blending ratio affected on the purchase preference and tactile preference. Using regression analysis, it was shown that sensibility images had more of an effect on preference than sensory images. The thickness and pattern type showed positive effects and fiber blending ratio showed negative effects on the preference.

시판용 기능성 음료의 관능적 특성과 소비자 기호 유도 인자 (Sensory Characteristic and Drivers of Liking for Functional Beverages)

  • 이지현;양정은;정라나
    • 한국식품조리과학회지
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    • 제28권6호
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    • pp.741-751
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    • 2012
  • This study was conducted to understand sensory characteristics of commercial functional beverages, to analyze and the drivers of liking and disliking of it by Korean consumers. Descriptive analysis and consumer taste testing were conducted with ten commercial products of functional beverages. Samples were consisted of good for beauty, relieving hangovers, and health tonics. For the descriptive analysis, 45 attributes were developed by ten panelists and it shows differences among the all samples. For the consumer testing, 81 panels evaluated the overall liking, acceptance of appearance, odor, flavor, and texture of 10 samples. As a result, attributes of brightness, yellow color, Nurungji flavor, roasted bean power flavor, and milky texture of functional beverages were positive drivers of liking, but attributes of astringent texture, bitter taste, and viscosity were negative drivers of liking on the commercial functional beverages.

A Study on the Development of Healthy Desserts Using Plums

  • SHIN, Mee-Hye;CHOI, Nakhyun;CHA, Seong-Soo
    • 식품보건융합연구
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    • 제8권5호
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    • pp.1-9
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    • 2022
  • The health of modern people is threatened by bad eating habits. In order to provide healthy desserts to people, we conducted a study on adding plum concentrate, which is effective for fatigue recovery, insomnia, and prevention of constipation, to scones. In order to examine the utility of scones made by adding plum concentrate, the following experiment was conducted. It was prepared by adding 0g, 3g, 5g, and 7g of plum concentrate to the scone dough, respectively. As a result of the test, the sensory characteristic value was the highest in the experimental group to which 5 g of plum concentrate was added (4.77). There was a significant difference in that the average value tended to increase as the concentration of the plum concentrate increased. As for fragrance, the experimental group with the addition of 5 g of plum concentrate showed the highest sensory characteristic value of 3.62, but there was no significant difference. The experimental group to which 3 g of plum concentrate was added showed higher preference than the control group in most items such as color, flavor, sweetness, and overall preference. This study suggests that the production of scones with plum concentrate has a high potential for commercial use.

인지방질 함유식품 첨가에 따른 백설기의 관능적 특성 (Sensory Characteristic of Backsulgi Added with Rich Sources of Phospholipid)

  • 이경아;김경자
    • 한국식품조리과학회지
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    • 제18권4호
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    • pp.390-398
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    • 2002
  • The purpose of this study was to select a cake ingredient acting as an emulsifier to retard the retrogradation of rice cake commercially available. For the purpose, Backsulgi, a traditional Korean rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and then the changes in the sensory and textural characteristics of the cakes were determined while storing them at the temperatures of 4$\^{C}$ and 20$\^{C}$ for 0, 1, 2 and 3 days. Based on the sensory evaluation, Backsulgi samples added with raw soybean flour were significantly different in roasted nutty smell, roasted nutty taste, softness, moistness, cohesiveness and overall quality compared with the control in the longer storage time at 20$\^{C}$.

Sous-Vide 조리법을 적용한 오리 가슴살의 관능적 및 품질특성 (The Sensory and Physico-Chemical of Sous-Vide Cooking Duck Breast Meat)

  • 안종성;김세한;김나연
    • 한국식품영양학회지
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    • 제27권6호
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    • pp.990-998
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    • 2014
  • This study was performed to provide basic data for the sous-vide duck breast by comparing its water content, pH, color, number of microorganism, mechanical quality characteristic test, springiness, and sensory test with its control group which was cooked in traditional way. Sous-vide duck breast brightness, yellowness, and springiness. It l redness, hardness, and number of microorganism than its control group. There was no significant pH difference. Although sous-vide duck breast need longer cooking time, it was softer and had springiness. Overal-vide duck breast longer storage period and than traditionally cooked duck breast in sensory teste expected.

피리독신 중독에 의한 감각신경원병증 1예 (A Case of Sensory Neuronopathy Caused by Pyridoxine Intoxication)

  • 김지선;이경복;노학재;안무영
    • Annals of Clinical Neurophysiology
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    • 제10권1호
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    • pp.74-78
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    • 2008
  • Pyridoxine has been known as an essential cofactor in many important biological reactions of tissue metabolism including blood, skin, and central nervous system. Nowadays, vitamins are widely consumed because of the belief that they provide health benefits with no harm. We report a patient with sensory ataxia who had a 3-year history of excessive vitamin $B_6$ intake. Her clinical and electrodiagnostic findings were characteristic of sensory neuronopathy, which were probably caused by pyridoxine intoxication. Physicians should be aware of the toxicities of megavitamin therapy.

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Sous-Vide 조리법을 적용한 소 등심에 관한 품질 특성 (The Sensory and Physical Quality of Sous-Vide Cooking Beef Sirloin Meat)

  • 안종성;정장호
    • 한국식품조리과학회지
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    • 제26권3호
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    • pp.281-289
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    • 2010
  • This study was performed to provide basic data on sous-vided beef sirloin by comparing its water content, color, brightness, number of microorganism, mechanical quality characteristic test, and sensory test with a control group that was cooked using a traditional preparation method. There were no significant pH difference but water content, brightness, yellowness, and springiness were higher for the sous-vided beef sirloin, however, the sous-vided beef sirloin had less redness, hardness, and number of microorganism. Although sous-vided beef sirloin required a longer cooking time, it was softer and had a higher springiness. Generally, the sous-vided beef sirloin had a showed longer storage period and better evaluation than traditionally cooked beef sirloin in the sensory test. As a result, sous-vided beef sirloin is expected to have several merits over traditional preparation methods.

빛과 소리 자극에 대한 지각 운동의 협력에 관한 연구 (A Study on the Sensory Motor Coordination to Visual and Sound Stimulation)

  • 김남균;고영호
    • 대한의용생체공학회:의공학회지
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    • 제15권1호
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    • pp.77-82
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    • 1994
  • We investigated the characteristic of the sensory motor coordination by measuring the hand point ins and the gaze movement to the visual and sound stimulation. Our results showed that the gaze vol ocity to sound stimulation did not depend on stimulation direction, but lagged behind 0.2 sec toward the pheriperal direction to the visual stimulation. Our data showed that to both visual and sound stimulation, the error of hand pointing value increased with an increasement of eccentricity.

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