• 한국식품조리과학회지
• /
• 제27권2호
• /
• pp.111-123
• /
• 2011

The purpose of this study was to investigate the quality characteristics of Sulgidduk prepared by adding the optimal amount of apple powder. Five different mixture ratios of apple powder to rice flour were prepared (0, 4, 8, 12, and 16%). After being stored for 3 days, the mixtures of apple powder and rice flour were measured to determine moisture content, color values, sensory qualities, and the mechanical texture characteristics of Sulgidduk. Moisture content of Sulgidduk with added apple powder ranged from 36% to 39% and but decreased with significantly with added apple powder. The L-color value decreased, whereas both the a-and b-values increased as apple powder was added. Thus, apple peel likely affected the Sulgidduk color value. The pH of Sulgidduk decreased with the addition of apple powder, whereas sugar level increased as apple powder was added. In the mechanical evaluation of apple Sulgidduk, hardness was significantly higher during the 3 days of storage with increasing amounts of added apple powder. Cohesiveness increased significantly during the storage period with the addition of apple powder,-; however, it began to decreased after 3 days. Springiness increased significantly with the addition of apple powder. Both adhesiveness and chewiness of Sulgidduk increased with added apple powder. Sensory quality characteristics such as color, taste, flavor, and moistness were improved with increasing amounts of added apple powder. However, the sensory quality of Sulgidduk decreased when the ratio of apple powder to rice flour was greater than 25%. Consequently, a mixture of 15~20% apple powder to rice flour was the best formula for improving Sulgidduk in terms of sensory quality.

• 한국식품조리과학회지
• /
• 제20권6호
• /
• pp.589-597
• /
• 2004

This study was conducted to investigate the effects of various kinds of electrolyzed and chlorinated waters on the sensory and microbiological qualities of fresh-cut lettuce and to determine the most suitable electrolyzed water for the vegetable dishes, without heat treatment, at institutional foodservices. The sensory evaluation resulted in higher scores on the 1st-day of storage for the EW-1 (diaphragm type 1) and EW-3 (non-diaphragm type) compared to that for EW-2 (diaphragm type 2), with regard to their appearance, discoloration, texture, taste and overall acceptability characteristics. However, over time, EW-3 ranked highest, with a score of 8.00 (very like), on the 4th-day of storage, which maintained the highest level up to the 7th-day of storage, at which time the score was 7.00 (fairly like). The CW (chlorinated Water) had a significantly lower score, due to the smell of chlorine, although there was no concern with relation to chlorine residue from the electrolyzed waters. Microbial examinations of the total plate count revealed that immersing lettuce into EW-3 brought about l/3,000 to 1/30,000 reductions in the microbial counts of the TW treatment or untreated samples for up to seven days of storage. The CW treatment gave a 1/10 reduction in the microbial counts compared with the TW (tap water) treatment. The coliform bacterial counts also showed similar trends to those of the total plate count values. With regards to the psychotropic bacterial count, EW-3 was able to result in as much as a 1/30,000 reduction in the initial counts. As vegetable dishes, such as salad, can not be heat-sterilized, the utilization of EW-3 for the preparation of vegetable dishes without heat treatment will be an excellent choice to improve the critical control point in production state as a new effective means for sanitizing management.

• 동아시아식생활학회지
• /
• 제14권6호
• /
• pp.598-607
• /
• 2004

This study was conducted to examine the sensory characteristics and the contents of proximate composition and the free sugars of the Demi-glace with varying quantity of Omija extracts added. First, the qualities of Demi-glace sauces with varying quantity of Omija extracts added are as follows: (1) Proximate composition: The moisture content was 66.10～73.50%, and crude ash content was 1.59～1.89%. As the Omija extracts added increased, moisture content increased, whereas crude ash content decreased. The crude protein content was 6.12～7.95%. Among them, the one with the 2% Omija added showed the highest level of the crude protein. (2) Free sugars contents: In terms of total sugar contents, the control showed 1.32% and Omija sauces showed 1.44～1.55%. Major free sugars analyzed in the order of fructose, oligosaccharide, glucose and sucrose. Second, the results of sensory evaluation of Demi-glace sauces with the different levels of Omija added are as follows: (1) The preference of Demi-glace sauces according to occupation: Students and Cooks liked the one with the 2% Omija added in terms of color, flavor, taste, texture and overall acceptability. Cooks showed higher preference than students. (2) The preference of 5 tastes: It was found that Demi-glace sauce with the 2% Omija added was the best. The one with the 2% Omija added was suitable in terms of sweet taste and bitter taste and the one with the 3% Omija added was desirable for hot taste and saline taste. In terms of sour taste, the one with 1% Omija added was regarded as the most desirable one. (3) The preference for authentic tastes for Demi-glace sauce: In terms of simple taste, females showed higher preference than males. Demi-glace sauce with the 2% Omija added was found to be the best for savory taste, flavor enhancer taste, simple taste, after taste and overall acceptability. The one with the 1 % Omija added was regarded as the best for soft taste.

• 한국식품저장유통학회지
• /
• 제14권4호
• /
• pp.408-413
• /
• 2007

본 연구는 감마선 조사된 분말수정과의 저장 중 관능적 품질특성 변화 및 돌연변이원성을 평가하고자 실시되었다. 미생물 분석결과 멸균을 위한 최소선량은 약 4.5 kGy인 것으로 확인되었다. 감마선 조사된 시료들의 관능평가를 실시한 결과 조사선량이 증가할수록 모든 평가항목에 감소하는 경향이었으며, 색도의 변화를 평가한 결과 감마선 조사선량이 증가함에 따라 명도($L^*$)는 유의적으로 증가하고 적색도($a^*$) 및 황색도($b^*$)는 유의적으로 낮아지는 경향을 나타내었다. S. typhimurium TA98, TA100을 이용한 돌연변이원성 실험에서 감마선 조사군의 전 용량단계에서 음성대조군과 동일한 수준의 돌연변이 집락수를 보여 돌연변이 유발성이 없는 것으로 나타났다.

• Food Science and Biotechnology
• /
• 제17권4호
• /
• pp.751-754
• /
• 2008

Texture analysis, sensory evaluation, and scanning electronic microscopic (SEM) observation were conducted to evaluate the effects of different calcium salts (calcium lactate, calcium acetate, and calcium chloride) and vitamin C on the textural properties of kimchi, gamma-irradiated at 25 kGy. Increase of the hardness and sensory score were observed in the kimchi pretreated with calcium salt or vitamin C as compared with the untreated and irradiated kimchi. And the hardness and sensory quality of the co-pretreated sample with 0.01% of calcium lactate and 0.3% of vitamin C were the highest after 30 days at $35^{\circ}C$, which indicates that the co-pretreatment is effective in preventing a decrease of the texture and sensory qualities of kimchi by gamma irradiation. Also, this result was supported by the SEM observation.

• 한국식품조리과학회지
• /
• 제24권2호
• /
• pp.228-235
• /
• 2008

In this study, vinegar disinfection was evaluated as a novel method for the preparation of raw food ingredients used in foodservice operations. The test materials were washed and disinfected using three different methods, and were then stored at temperatures of $3^{\circ}C\;and\;10^{\circ}$ for 7 days; Following storage, physicochemical and sensory characteristic comparisons were performed. Temperature for all test materials ranged between 15.2-20. $9^{\circ}C$, water activity was maintained near 0.96, and the pH levels of the samples were 6.44, 6.29, and 6.35, respectively. Residual chlorine levels were generally low, ranging between 0.01 and 0.02. The physicochemical qualities of the samples were evaluated according to the storage method and temperature. Brightness(L value), redness(a value), and yellowness(b value) tended to increase with increasing storage time. The evaluated sensory characteristics included appearance, color, smell, taste, texture, and overall acceptance. With regard to storage temperature the vinegar-treated samples were evaluated as superior, receiving a score of 7.00, and the ingredients stored at $3^{\circ}C$ were evaluated as significantly (p< 0.001) superior to those stored at $10^{\circ}C$. Overall, vinegar is an effective disinfectant to apply in the preparation of raw vegetables that are typically served without heating, and which can cause serious food safety issues when contaminated.

• 한국축산식품학회지
• /
• 제32권4호
• /
• pp.428-433
• /
• 2012

The objective of this study was to identify appropriate aging conditions, changes in nucleotide-related compounds, chemical changes, and a sensory evaluation of duck meat during aging at $0^{\circ}C$ for 7 d. Twenty one 45-day-old Pekin white ducks samples were separated into breast and leg meat. ATP was not detected for almost the entire aging period because ATP was depleted immediately after slaughter. Inosine monophosphate (IMP) was highest on day 1 ($26.69{\mu}mol/g$), and then it rapidly decreased to $7.11{\mu}mol/g$ on day 7. However, this level was not different between breast and leg meat. Hypoxanthine (Hx) content of breast meat was $14.88{\mu}mol/g$, whereas that of leg meat was $16.41{\mu}mol/g$. Inosine content of breast meat was double than that of leg meat. The pH values of breast and leg meat were 5.90-6.05 and 6.23-6.73, respectively, during the aging period. Volatile basic nitrogen content of breast and leg meat increased during aging. Breast meat had good sensory evaluation scores for flavor (7.4), juiciness (6.8), tenderness (7.2), and overall acceptance (7.4) on day 3. Similar to breast meat, leg meat also had good sensory evaluation scores. Therefore, it is concluded that the appropriate aging period is 3 d for duck breast meat and 1 day for leg meat at $0^{\circ}C$.

• 한국식품영양과학회지
• /
• 제29권5호
• /
• pp.822-831
• /
• 2000

Application of omija(Schizndra chinensis Baillon) to improve the quality and preservation of nabka kimchi was attempted and the optimal amount of omija level and its effect on the sensory and microbiological properties of nab마 kimchi during fermentation were examined. Effects of omija juice which had been prepared by extracting omija seeds for 9 hr at room temperature (22.5$\pm$0.5$^{\circ}C$) with different ratios (0.5, 1.0, 1.5, 2.0%;w/v) of water were examined against control (kimchi prepared without omija). Organoleptic and microbiological properties of nabak kimchi were measured up to 25 days at 1$0^{\circ}C$ after preparation. Sensory properties were evaluated in the aspects of both acceptability and intensity characteristics. In whole, 0.5 and 1.0% treatments showed higher values of evaluation, compared to control, 1.5, and 2.0% treatments throughout the fermentation period. As fermentation progresses, however, sample of 1.0% treatment ranked first between day 4 to 7 and also so did sample of 0.5% treatment along with 1.0% treatment from behind day 10. As for color, control, 0.5% treatment, and 1.0% treatment were more favored than rest of the samples. In texture, 2.0% treatment showed the highest values, whereas control was rated the lowest. In the intensity of characteristics 1.5% and 2.0% treatments showed higher values except sweet taste in which 1.0% treatment ranked top during the initial 7 days and then 0.5% treatment took the first place at behind day 10. total cell counts and number of lactic acid bacteria were gradually increased and then decreased showing the maximum levels of microbial counts on different days, to say, day 2 for control and 0.5% treatment nd day 7 for 1.0, 1.5 and 2.0% treatments. The application of omija juice in nabak kimchi enhanced eating qualities of the fermented product and the fermentation-retarding effect of omija juice was clearly shown during the initial seven days of fermentation. The optimum levels of omija juice in nabak kimchi obtained through experiments were between 0.5 to 1.0% for color, fermentation-retarding effects, and savory taste of the product.

• 한국식생활문화학회지
• /
• 제36권2호
• /
• pp.218-225
• /
• 2021

The quality characteristics of sugar-reduced green tea cookies were tested, and there was no significant differences in density, spreadability, loss rate, and pH in all experimental groups (p<0.05). The sugar content of the sample with 100% sugar replaced was 0.96°Brix, which was significantly higher than the 0.80 °Brix of the control (p<0.05). The sample with 75% sugar substituted was 0.76°Brix, which was similar to that of the control (p>0.05). The calories per 100 g of cookies were reduced from 482 to 433 kcal in the sample groups, where the sugar content was reduced from 0 to 100%. Carbohydrates also decreased with decreasing sugar content. The protein was 5g in the sugar sample group reduced by 0-25%, and 6 g in the sugar sample group reduced by more than 50%. Dietary fiber was three times higher in the sugar sample group reduced by 75% than the control, and four times higher in the sugar sample group reduced by 100% than the control. No significant differences in the sweet sensory intensities were observed between the control and the 75% reduced sugar sample group (p>0.05). The brightness, savory, sweet, and aftertastes were similar in all experimental groups (p>0.05). Overall, high value-added green tea cookies with a more than 75% reduction in sugar were successfully developed with added functions of immunity, anti-cancer, antioxidant functions, preventing constipation and obesity, without deteriorating the sensory and physicochemical qualities tested.

• 대한감각통합치료학회지
• /
• 제13권2호
• /
• pp.53-61
• /
• 2015

목적 : 아동을 대상으로 국내에서 실시하는 전정-고유감각 중심의 감각통합중재의 효과를 알아보기 위해 체계적 고찰을 사용하여 근거를 제시하고자 하였다. 연구방법 : 본 연구는 2015년 8~9월 동안 한국학술정보(KISS), 학술연구정보서비스(RISS), 누리미디어(DBpia)의 데이터베이스에서 '감각통합중재', '감각통합치료', '전정-고유감각'을 키워드로 검색하여 최종적으로 7개의 연구를 선정하였다. 각 연구는 근거의 질적 수준과 방법론적 질적 수준으로 분석하였고 그 결과는 연구 설계와 대상자, 중재, 결과측정, 결과에 따라 분석하였다. 결과 : 분석에 포함된 연구의 근거수준은 수준 III이 5개, 수준 IV가 1개, 그리고 수준 V가 1개이었다. Down과 Black의 기준에 따라 대상 연구의 방법론적 질을 살펴보면, '완벽'과 '우수'는 0개, '보통'은 2개, '나쁨'은 5개이었다. 발달지연을 대상으로 한 단일대상연구가 가장 많았고 결과측정은 운동영역에 대한 평가요소 빈도가 가장 높았으며 결과는 평가영역에 대한 긍정적인 향상이나 긍정적인 감소를 보였다. 결론 : 국내 전정-고유감각 중심의 감각통합중재의 특징을 제시하여 관련 분야 전문가들이 이에 대한 정보를 활용할 수 있도록 도움을 주고자 하였다. 앞으로 감각통합 중재에 대해 높은 근거 수준과 다양한 실험설계를 바탕으로 한 연구가 필요하다.