• Journal of Nutrition and Health
• /
• 제49권5호
• /
• pp.395-399
• /
• 2016

Purpose: Gongju is a famous area for chestnuts, which contain various nutrients and phytochemicals. This study aimed to develop gochujang items using Gongju chestnuts and analyze nutritional properties for the best item by sensory evaluation in order to increase marketability of chestnut processed foods. Methods: Gochujang was prepared, and nutrient contents of gochujang were analyzed according to the methods of the food fair by Korea Food Research Institute. Three kinds of gochujang, including general (control)-, dried chestnut powder-, and chestnut syrup- were prepared. Sensory evaluation was performed on three kinds of gochujang by 45 adults, including males and females (20's~60's years of age). Results: Chestnut syrup-gochujang was evaluated as significantly higher than general- or dried chestnut powder-gochujang by sensory evaluation. Thus, nutrition facts were produced for chestnut syrup gochujang. Nutrient contents per 100 g of chestnut syrup gochujang and traditional gochujang in the literature were similar in terms of total carbohydrates and fat, whereas protein content was higher and sodium content was lower in chestnut syrup gochujang than in traditional gochujang in the literature. Conclusions: The results imply that chestnut syrup gochujang has nutritional benefits such as higher content of protein and lower content of sodium than traditional gochujang in the literature, in addition with its good taste. Therefore, chestnut syrup gochujang may have high usage potential. There is a need to improve the quality and storage of chestnut syrup gochujang through future study.

• International journal of advanced smart convergence
• /
• 제10권3호
• /
• pp.225-231
• /
• 2021

In the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. The present study aimed to promote health through the development of blueberry cake by Mealworm Powder (Tenebrio molitor Lavare). The results of Sensory evaluation comparison of Blueberry cake to different levels of mealworm powder. The sensory evaluation showed that sample 3 had the highest color, taste, texture, and overall texture except flavour. Therefore, mealworm blueberry cake made with 60g of mealworm powder showed the best results. The results of analyzing the general components of the Mealworm blueberry cake showed more than two times higher Crude protein and less than half Crude fat compared to control blueberry cake. It is believed that the addition of mealworm powder means that the protein in the cake, a high carbohydrate food, has been strengthened. This is the development of bakery products with both nutritional excellence and symbolism, and it is believed that wheat worm powder is a good food material as a favorite food, not a hateful food, which will improve consumer awareness of edible insects.

• 한국축산식품학회지
• /
• 제43권5호
• /
• pp.877-888
• /
• 2023

We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from Kimchi [Pediococcus pentosaceus-SMFM2021-GK1 (GK1); P. pentosaceus-SMFM2021-NK3 (NK3)], Doenjang [Debaryomyces hansenii-SMFM2021-D1 (D1)], and spontaneous fermented sausage [Penicillium nalgiovense-SMFM2021-S6 (S6)]. Fermented sausages were classified as commercial starter culture (CST), mixed with GK1, D1, and S6 (GKDS), and mixed with NK3, D1, and S6 (NKDS). The protein content and pH of GKDS and NKDS were significantly higher than those of CST on days 3 and 31, respectively (p<0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the NKDS had higher molecular weight proteins than the GKDS and CST. The myofibrillar protein solubility of the GKDS and NKDS was significantly higher than that of the CST on day 31 (p<0.05). The GKDS displayed significantly higher pepsin and trypsin digestion than the NKDS on day 31 (p<0.05). The hardness, chewiness, gumminess, and cohesiveness of the GKDS were not significantly different from those of the CST. The GKDS exhibited the highest values for flavor, tenderness, texture, and overall acceptability. According to this study, sausages fermented using lactic acid bacteria (GK1), yeast (D1), and mold (S6) derived from Korean fermented foods displayed high proteolysis and excellent sensory evaluation results.

• 한국식품영양학회지
• /
• 제25권4호
• /
• pp.747-754
• /
• 2012

The objective of this study was to investigate free amino acid composition, antioxidant activity, alcohol dehydrogenase activity and the sensory quality attributes for the development of functional soy sauce using Hutgae (Hovenia dulcis Thunb) fruit, which is well-known for improving liver function and alleviating various negative physiological effects following heavy consumption of alcoholic beverages. Soy sauces adding six types of extract from Hutgae fruit (HF) were prepared (SSH1: HF 20%, SSH2: HF 10%, SSH3: HF 20%/40 days NaCl extract, SSH4: HF 20%/20 days NaCl extract, SSH5: HF 20% water bath extract, SSH6: freeze-drying powder from HF 20% aqueous extract), compared with soy sauce using the conventional method. These soy sauces were used for determining alcohol dehydrogenase activity by NADH absorbance, the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation by sensory scaling. Total free amino acid contents for most samples were in the range of 327.3 to 375.5 mg%, and then, aspartic acid and glutamic acid content of SSH1 and SSH5 were higher than that of others. DPPH radical scavenging activity was shown to be the highest in SSH4, also SSH1, SSH5 and SSF6 were shown to be higher than the control group. Alcohol dehydrogenase activity was shown to be the highest in SSH5. In sensory evaluation, the highest intensity of roast smell was observed in SSH4 while sweet taste was shown to be the highest in SSH5, and SSH3 and SSH5 revealed higher overall acceptability. From these results, Hutgae fruit soy sauces demonstrated antioxidant activity and alcohol dehydrogenase activity. In conclusion, soy sauces containing the water bath extract of Hutgae fruit may be used as a functional seasoning.

• 한국식품영양학회지
• /
• 제27권3호
• /
• pp.435-446
• /
• 2014

This study was conducted to develop an optimal composite recipe of nutritional cookies containing Chinese artichoke (Stachy sieboldii Miq) powder. Rice powder was partially substituted with Chinese artichoke (Stachy sieboldii Miq) powder to reduce its content. The optimal sensory composite recipe was determined by 3 concentrations of Chinese artichoke (Stachy sieboldii Miq) powder, butter, and sugar, using the central composite design. In addition, the mixing condition of Chinese artichoke (Stachy sieboldii Miq) powder rice cookies was optimized by subjecting the cookies to a sensory evaluation and instrumental analysis using the response surface methodology (RSM). The effects of the addition of the three variables on the quality of Chinese artichoke (Stachy sieboldii Miq) rice powder cookies were assessed in terms of color, hardness, sweetness and sensory evaluation. The results of the sensory evaluation produced values very significant for flavor, texture, sweetness, appearance, and overall quality (p<0.05). The results of instrumental analysis showed significant values in moisture content, spreadability, sweetness (p<0.01), lightness, redness, and hardness (p<0.001). As a results, the optimal sensory ratio of Chinese artichoke (Stachy sieboldii Miq) rice cookies was determined to be Chinese artichoke (Stachy sieboldii Miq) powder 4.22 g, butter 120.00 g, and sugar 130.00 g.

• 대한화장품학회지
• /
• 제46권3호
• /
• pp.265-272
• /
• 2020

피부변화에 대한 연구뿐 아니라 바디냄새 또한 중요한 이슈가 되었다. 인간은 성별과 나이에 따라 각각의 특정한 냄새를 갖는다. 또한 냄새는 인간의 사회적 관계에 영향을 미치는 것으로 알려져 있다. 본 연구에서는 기존의 전문가를 통한 냄새평가 방법에 새로운 뇌파 측정 평가법을 접목하여 체취를 평가할 수 있는 평가항목으로서의 가능성을 확인 하고자 하였다. 본 시험은 50 세에서 61 세 피험자 15 명을 대상으로 하였다. 체취 포집을 위하여 72 h 동안 면 티셔츠를 착용하게 하고 샤워를 금하도록 하였다. 전문가에 의한 냄새평가와 냄새를 맡는 동안 뇌파 변화를 측정하여 두 평가 사이의 상관관계를 분석하였다. Pearson 상관관계 분석결과 EEG 측정 파라미터중 '흥분'과 음의 상관관계(r = - 0.649, p = 0.009)가 나타났고 '스트레스' 항목과는 양의 상관관계(r = 0.704, p = 0.003)가 나타났다. 결론적으로, EEG 측정을 통한 체취의 평가는 전문가에 의한 냄새평가를 보완하는 방법으로 사용이 가능할 것으로 생각된다.

• 한국가금학회지
• /
• 제29권4호
• /
• pp.287-292
• /
• 2002

This study was conducted to investigate the changes of pH, TBA, meat color and sensory evaluation on duck meat fed supplemental Bamboo vinegar during storage period at 4$^{\circ}C$ . Experiment animals (five-wk-old, Cherry Valley F$_1$, 100 chicks) were randomly assigned in four treatment groups. Treatments were control, 1%, 2% and 4% based on Bamboo vinegar addition. There was no PH difference in breast meat between groups on day 1 of storage, while pH of bamboo vinegar supplemented group was sustained hi호 after 3 days. TBA values of Bamboo vinegar treated groups were significantly lower than control group (P<0.05) and were steady change during storage. The color value in lightness no difference between groups during the storage. The control was significantly increased in 6 d and 9 d, while the bamboo vinegar treated groups no difference during storage. The redness and yellowness in bamboo vinegar treatment were decreased in 3 d and 9 d storage. The decrease in yellowness was outstandingly observed in bamboo vinegar 1% and 2% treatment (P<0.05). The odor in terms of sensory evaluation was improved by supplemental bamboo vinegar treatment. The significant differences were observed on 1 d, 3 d and 6 d storage (P<0.05). The appearance of sensory evaluation of supplemental Bamboo vinegar treated groups (P<0.05) was significantly different in 1 d and 3 d storage. The results of this study indicate that the supplemental Bamboo vinegar 1% and 2% may improve meat quality during storage period in duck meat.

• Journal of Dairy Science and Biotechnology
• /
• 제40권3호
• /
• pp.122-133
• /
• 2022

Radish (Raphanus sativus L.) has long been recognized as a source of nutrients and phytochemicals. It is well known that the antioxidant properties of radish contributed to its popularity in pharmaceuticals. For this reason, the radish extract aided in the recovery and prevention from diseases. Hence, in this study, the sensory evaluation assessment was conducted following addition of radish oil to almond milk, oat milk, and soy milk (nondairy products) and Kefir, yogurt, and cow milk (dairy products) at different concentrations (containing 0.5% increments from 0% up to 2%). According to the results obtained in this study, all samples containing 0.5% radish oil scored higher on the sensory evaluation scale than the control. It is also very valuable as it is the first study to investigate sensory evaluation assessment by incorporating radish oil into almond milk, oat milk, and soy milk (nondairy products) and kefir, yogurt, and cow milk (dairy products). Furthermore, the results of this study can be used as a foundation for developing future products using radish oil. Additional research on addition of plant-based essential oil to various foods should be conducted.

• 대한감각통합치료학회지
• /
• 제9권2호
• /
• pp.29-39
• /
• 2011

목적 : 본 연구는 고유-전정감각 중심의 감각통합중재가 감각방어를 가진 아동의 적응반응에 미치는 효과를 알아보고자 하였다. 연구방법 : 연구 대상은 2011년 감각통합치료과정에 참여한 만 6세 5개월 된 남아이다. 평가결과에 따라 치료목표, 치료계획을 제시하였고, 4회기 동안의 적응반응을 기술하였다. 결과 : 치료회기 동안 아동은 과 각성 되지 않고 촉각활동에 참여할 수 있었으며, 사회적 상호작용의 질적인 측면에서 향상을 보였고, 놀이에서도 확장을 보였다. 결론 : 본 연구를 통하여 고유-전정감각 중심의 감각통합 중재가 감각방어 아동의 적응반응에 긍정적인 영향을 미치는 것을 알 수 있었다. 그러나 향후 연구에서는 표준화된 평가를 통한 변화와 더불어 일상에서의 변화를 제시하는 것이 필요할 것으로 사료된다.

• 대한감각통합치료학회지
• /
• 제7권2호
• /
• pp.63-76
• /
• 2009

목적: 본 연구는 감각통합기능장애를 가진 아동을 대상으로 2주간에 걸친 집중치료프로그램을 제공하였을 때 미치는 효과를 알아보기 위한 것이며, 사후 평가를 통하여 감각통합기능의 유지 여부를 알아보았다. 연구방법: 단일사례연구로써 2주간 9회기 1회기에 40분씩 치료접근을 실시하고, 가정에서 Sensory diet와 더불어 Wilbarger Protocol을 실시하였다. 초기평가와 1차 재평가 사이의 시간은 15일이며 5개월 후 2차 재평가를 실시하였다. 결과: 집중치료프로그램 적용 후 아동은 전반적인 감각영역에서 감각방어가 감소되었고, 자기조절(수면, 각성)이 향상되었다. 또한 실행과 시-지각에서도 향상을 보였으며, 정서적 안정과 일상생활에서도 향상을 보였다. 프로그램 적용 5개월 후 감각조절능력, 안정적인 수면은 유지되고 시-지각에서도 지속적인 발달을 보였지만 정서적인 안정은 지속되지 않았다. 결론: 집중치료프로그램이 긍정적인 효과가 있음을 알 수 있었고, 집중치료프로그램 적용 후 치료적 접근이 없어도 대부분의 감각영역에서 감각조절능력을 유지할 수 있음을 알 수 있었다.