• 동아시아식생활학회지
• /
• 제24권6호
• /
• pp.811-818
• /
• 2014

The quality characteristics and antioxidant activities of makgeolli added with different amounts of pomegranate powder (0%, 5%, 10%, 15%, 20%) were investigated. Although pH was reduced with increasing concentrations of pomegranate powder, all pH values rapidly decreased for 2 days, and then gently increased afterwards. Total acidity increased until 3 days of fermentation and then slowly increased. Sugar and reducing sugar contents reached maximum levels after 1 day of fermentation and gradually decreased until 7 days. Alcohol content remarkably increased until 2 days and gradually increased until 7 days. The addition of over 10% pomegranate powder increased yeast count until 3 days of fermentation, followed by a decrease. In the sensory evaluation, color, flavor, sweetness, and overall acceptance decreased with increasing concentrations of pomegranate powder, and sourness and bitterness slightly increased. Early antioxidant activity improved according to the concentration of pomegranate powder, but addition of 15% and 20% pomegranate powders reduced antioxidant activity from 3 days of fermentation. In conclusion, addition of 10% pomegranate powder would be the most suitable to manufacture pomegranate makgeolli.

• 동아시아식생활학회지
• /
• 제24권6호
• /
• pp.785-792
• /
• 2014

This study investigated the optimal mix ratio of frozen-dried loquat fruit powder and the optimun conditions for making Seolgidduk by analyzing chemical properties, rating moisture contents, color, mechanical quality characteristics and sensory characteristics Seolgidduk was made with 0, 2, 4, 6 and 8% frozen-dried loquat fruit powder, which contains functional components. Chemical analysis showed that loquat fruit powder contained of 12.87% water, 2.23% crude protein, 0.55% crude fat, 3.57% crude ash and 3.89% crude fiber. Water content of Seolgidduk containing loquat fruit ranged from 36.58~39.18%. With more loquat fruit powder L value decreased, while the 'a' value and 'b' values increased. According to scanning electronic microscopy, Seolgidduk containing frozen-dried loquat fruit powder showed weak coherence. Hardness decreased with more frozen-dried loquat fruit powder. In the sensory test, Seolgidduk with 4% loquat fruit powder was the most preferred with less sourness, proper softness, moisture and chewiness. Based on the results of this experiment, Seolgidduk with 4% loquat fruit powder showed less hardness than the control group. These results show that quality and preference increased when 4% loquat fruit powder was added to Seolgidduk. Therefore, Seolgidduk with 4% of loquat fruit powder is expected to increase quality and preference of Seolgidduk.

• 한국식품조리과학회지
• /
• 제22권6호통권96호
• /
• pp.882-889
• /
• 2006

The quality characteristics were measured, using sensory evaluation and mechanical characteristics, for the addition of different percentages of apricot juice(0%, 5%, 10%, 15%, 20%) to rice flour, in order to promote the use of and liking for the traditional Korean rice cakes. The pH was decreased with apricot juice addition, while acid was increased. The moisture contents were 36.2${\sim}$45.0% . The L-value was decreased with increasing apricot juice addition, while a- and b-values were increased. In mechanical texture characteristics, hardness, gumminess and brittleness were the highest at the 10% apricot juice level(p<.001). Springiness was also the highest at 10% level but the difference was not significant. In the sensory evaluation, the color, flavor, sourness, hardness and chewiness were increased with apricot juice addition. Apricot sulgidduk made with the addition of 10% apricot juice to rice flour was found to be the best recipe in terms of acceptability, flavor quality, taste quality, and overall quality and there was a significant difference between the samples. The springiness was negatively correlated with the cohesiveness, springiness, gumminess and brittleness while moistness was positively correlated with moisture, hardness, cohesiveness, springiness, gumminess and brittleness.

• 한국식품영양학회지
• /
• 제29권3호
• /
• pp.420-430
• /
• 2016

This study was conducted to investigate the awareness and preference regarding Korean Samgyetang by the Chinese. An online survey was conducted to determine the awareness regarding Korean Samgyetang among the local Chinese, and a consumer preference test was performed to design the recipe of Samgyetang for Chinese students in Korea during April 2016. The results of the online survey showed that 88.2 % and 88.4 % of local Chinese men and women, respectively, were aware of Korean Samgyetang. Samgyetang recognition by the local residents of China was the highest in the Hubei region that includes Beijing. Traditional Samgyetang received the highest preference and Samgyetang with mung bean received the lowest preference in the preference test based on the Samgyetang type. In consumer preference tests among Chinese students, Samgyetang with broth of chicken feet (Sample-1) and Samgyetang with medicinal herbs (Sample-3) showed high acceptability than Samgyetang in water (Sample-2) in terms of the overall sensory properties. According to the results of the electronic tongue, Sample-1 showed a high value in terms of the strength of the saltiness and Sample-3 showed a high value in terms of the strength of bitterness and sweetness. Sample-2 showed a high value in terms of the strength of umami and sourness.

• 한국축산식품학회지
• /
• 제32권1호
• /
• pp.49-53
• /
• 2012

This study was aimed to compare the texture and sensory properties of Cream cheese and cholesterol-removed Cream cheese made from the whole milk powder (CRWMP) during storage at $7^{\circ}C$ for 4 wk. The cholesterol reduction by crosslinked ${\beta}$-CD was about 92% in CRWMP. In texture studies, hardness, gumminess, and chewiness had increased during the storage period of 4 wk in both cheeses, irrespective of treatment. In the sensory properties, cooked milk flavor was found to have decreased, whereas sourness had increased with increasing storage period of 4 wk in whole milk powder Cream cheese. On the basis of our results, we conclude that the cholesterol removal in CRWMP does not cause any adverse effect on the texture and sensory properties of Cream cheese made with whole milk powder.

• 동아시아식생활학회지
• /
• 제19권4호
• /
• pp.603-609
• /
• 2009

The purpose of this study was to determine the most desirable mixture ratio of apricot powder to rice flour for the preparation of apricot Sulgidduk (Sulgidduk containing apricot powder). The moisture contents of the samples ranged from 38% to 42%. The L-value decreased, while the a- and b-values increased, with increasing amounts of added apricot powder. In the mechanical evaluation of the physical properties, we found that the hardness, adhesiveness, cohesiveness and springiness decreased with increasing apricot powder content. And in addition, throughout the storage period, gumminess and chewiness decreased. Based on the sensory evaluations, the apricot power intensified the color, flavor, sweetness and sourness of the Sulgidduk. The sample containing 12% apricot powder had the highest moistness, chewiness however, but the overall-acceptability scores of the sample containing 6% apricot powder had were the highest. Consequently, the addition of 6% apricot powder to the rice flour was determined to be the best formula for apricot Sulgidduk in terms of the sensory qualities such as softness, moistness, chewiness and overall-acceptability.

• 한국식생활문화학회지
• /
• 제28권4호
• /
• pp.392-400
• /
• 2013

The purpose of this study was to determine the optimal amounts and mixing condition of skim milk powder (A), and roselle (B) for the production of yogurt prepared with roselle. The experiment was designed according to the central composite design for estimating the response surface method, which yielded ten experimental points, including two replicates for the skim milk powder and roselle. The physicochemical and mechanical analysis of each sample, including pH (P<0.001), titratable acidity (P<0.001), color (P<0.05), viscosity (P<0.001), showed significant differences. Antioxidant properties (total phenolic content, DPPH free radical scavenging activity) and viable cell counts of lactic acid were significantly different (P<0.05). The sensory measurements were significantly different in color, flavor, sourness, texture, and overall quality (P<0.05). The optimal formulation, calculated by numerical and graphical methods, was 7.82 g of skim milk powder and 2.09 g of roselle. From findings of this study, the roselle may be used in yogurt and can be applied for other food industries.

• 한국식품과학회지
• /
• 제41권4호
• /
• pp.464-470
• /
• 2009

찹쌀의 수침온도와 수침기간이 강정의 관능적 특성에 미치는 영향에 대해 반응표면분석을 적용하여 찹쌀의 최적 수침조건을 설정하였다. 강정의 21가지 관능적 특성 중 모형설명력이 높고 문헌상 강정의 품질 특성에 영향을 미치는 것으로 보고된 특성인 '팽화된 정도', '신맛', 'butyric acid 향미', '경도', '입안에서 녹는 정도'의 5가지 특성으로 데이터를 축소하여 최적화에 사용하였다. 그 결과 찹쌀의 최적 수침조건은 $31.5^{\circ}C$에서 9일간 수침하는 것으로 결정되었다.

• 한국산학기술학회논문지
• /
• 제3권1호
• /
• pp.27-31
• /
• 2002

배추 절임시 염농도에 따는 김치의 품질특성 변화를 알아보기 위해 5%, 8%. 10% 및 15%의 염수에 절인 배추로 김치를 제조하고 10℃에서 숙성시키며 pH, 총산도, 기계적 조직감 및 관능검사를 실시하였다. 15%의 염수에 절인 배추의 염농도는 2.49%이며, 숙성기간중 pH 감소, 산도의 증가 및 기계적 조직감의 감소 속도가 5-10%의 염수를 사용한 김치에 비해 억제되었다. 또한, 15%의 염수를 사용한 김치는 관능검사 결과에서도 아삭한, 짠맛, 신맛 및 종합적 기호도가 우수한 것으로 나타났다.

• 한국산학기술학회논문지
• /
• 제3권1호
• /
• pp.32-37
• /
• 2002

Ca/sup 2+/ 이온은 식물조직의 경도 유지에 중요한 역할을 하는 것으로 알려져 있다. 따라서, Ca/sup 2+/의 첨가가 깍두기의 가식기간 연장에 미치는 영향, 적정 농도 및 효율적 첨가방법을 알아보고자 하였다. CaCl₂의 첨가에 의해 깍두기의 숙성기간 중 pH의 감소, 산도의 증가 및 기계적 경도의 감소 속도가 억제되어 가식기간이 연장되었다. 또한, Ca/sup 2+/ 첨가에 의해 관능적 특성 중 아삭함, 신맛 및 총체적인 기호도가 개선되었다. CaCl₂의 첨가방법과 농도는, 무를 절이는 염수에 0.1%의 CaCl₂를 첨가하고 절임과정이 끝나면 수세한 후 다시 양념과 함께 0.05%의 CaCl₂를 첨가하여 깍두기를 제조하는 것이 가장 효과적인 것으로 나타났다.