• 한국식품조리과학회지
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• 제11권1호
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• pp.44-50
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• 1995

건조표고버섯, 생표고버섯, 느타리버섯, 양송이버섯을 조리방법을 달리하여 조리한 후 기계적, 관능적 특성을 측정한 결과는 다음과 같다. 1. 느타리버섯 갓의 응집성과 탄성에 있어서는 조리방법간에 유의차가 없었으나 그외의 다른 버섯들의 경도, 응집성, 탄성, 점착성, 씹힘성은 조리방법별 시료간에 모두 유의한 차이를 보였다. 2. 생표고버섯은 Microwave 처리에 의해 모든 기계적 측정치가 낮아졌으나 그 외의 버섯들은 Microwave처리에 의해 전 기계적 특성들에 있어서 높은 측정치를 나타내었고 소금물로 데친 시료의 Texture 측정치는 가장 낮은 값을 나타내었다. 3. 가열조리의 관능검사에 있어서는 튀김과 볶음조리에 대한 기호가 가장 높았고 데침, 찜, Microwave처리군 중에서는 소금물로 데친 시료의 기호도가 가장 높았다. 4. 버섯요리의 관능검사결과 튀김요리를 제외한 회, 볶음, 전, 전골요리에 있어서 각 연령집단간에 유의한 차이가 있었다. 회, 볶음, 튀김, 전에서 성인집단이 가장 높은 기호를 보였고 튀김은 중학교 여학생이, 전골은 고등학생집단이 가장 선호하였다. 전체적으로 보았을때 전골, 회, 튀김, 볶음, 전의 순으로 버섯요리에 대한 선호도가 높았다.

• 한국식품조리과학회지
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• 제23권6호
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• pp.977-986
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• 2007

This study was conducted to evaluate the mechanical (texture and color) and sensory characteristics of mulberry leaf sulgi (MLS) and lotus leaf sulgi (LLS) that contained different ratios of ingredients. MLS and LLS with final concentrations of 0%, 1%, 3% and 5% of powdered mulberry and lotus leaf respectively, were prepared. The texture characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness), color values (lightness, redness, yellowness), and sensory characteristics (color, flavor, moistness, taste, brittleness, chewiness and after-taste) of the different sulgis were then measured and compared. With the exception of gumminess and chewiness, the texture characteristics of 0% MLS, 1% MLS and 3% MLS were not significantly different. The sensory characteristics of 0% MLS had the highest scores, whereas those of 5% MLS were the lowest for all factors except for brittleness. However, with the exception of chewiness, the scores obtained from 0% and 1 % MLS did not differ significantly. In addition, 1% MLS and 3% MLS were not significantly different from each other. Furthermore, the texture characteristics of 0% LLS and 1 % LLS were not different significantly, although the characteristics of 1% LLS were significantly different from those of 3% and 5% LLS when springiness, cohesiveness, and chewiness were considered. Additionally, the sensory characteristics of 0% LLS and 1% LLS were not significantly different, with the exception of brittleness, and the characteristics of 1% LLS and 3% LLS were not significantly different, with the exception of taste and after-taste.

• 동아시아식생활학회지
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• 제20권2호
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• pp.313-320
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• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

• 한국식품조리과학회지
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• 제21권1호
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• pp.33-39
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• 2005

The present study was carried out to develop sausage using Leuconostoc citreum which was isolated from Kimchi. Leuconostoc citreum was added to sausage at three concentrations of 1, 3 and $5\%$, and was stored at $10^{\circ}C$ for 40 days. The pH of the sausage containing Leuconostoc citreum was similar to the control group. The TBA value of the group containing Leuconostoc citreum was lower than the control group. However, the TBA value of the control group steadily increased after 10 days of storage, and there were only minor changes in the groups containing Leuconsostoc citreum. In addition, the TBA value of the sausages employed for the present study was either 0.46MA mg/kg or less than that over the entire period of storage. The residual nitrite value was 47.1 ppm at the beginning of the storage in the control group and was 32.5, 32.2 and 30.9 ppm in the groups containing Leuconostoc citreum. The sausages with TBA values higher than 70 ppm are not permitted in Korea. With regards totexture characteristics, it was observed the hardness was lower in the groups containing Leuconostoc ctireum than in the control group while springiness was almost the same in both the groups, but the group containing $1\%$ Leuconostoc citreum showed the best springiness. Both gumminess and brittleness were lower in the groups containing Leuconostoc citreumthan than in the control group. It was inferred that with an increase in the concentration of Leuconostoc citreum there was a decrease in the value of gumminess and brittleness. The results of the sensory evaluation were generally better in the groups containing Leuconostoc citreum than the control group. The sausage containing $3\%$ Leuconostoc citreum obtained the most excellent scores.

• 한국식품조리과학회지
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• 제11권3호
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• pp.213-219
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• 1995

습식 및 건식으로 제분방법을 달리하여 제조한 4종류의 쌀가루로 증편을 제조하여 품질특성을 살펴본 결과는 다음과 같다. 1. 증편의 수분함량은 쌀가루 자체의 수분함량과 비슷한 경향으로 습식제품이 건식제품보다 높았고 가수량 100％인 경우가 80％인 경우보다 높았다. 2. 증편의 색도는 제품의 수분함량이 높을수록 L값은 증가하고 a값과 b값은 감소하는 경향이었다. 저장기간이 경과함에 따라서는 L값은 다소 감소하고 b값은 다소 증가하는 경향이었다. 3. 증편의 기계적 texture측정결과 hardness는 대체로 건식제품이 습식제품보다 높게 나타났고 springiness는 습식제품의 경우는 가수량 80％에서, 건식제품의 경우는 가수량 100％조건에서 더 높았으며 전반적으로는 습식제품이 건식제품보다 높게 나타났다. cohesiveness는 습식제품이 건식제품보다 높았고 chewiness도 습식제품이 건식제품보다 높았다. 4. 증편의 관능검사 결과 whiteness는 습식제품이 건식제품보다 높았고 가수량이 100％인 경우가 80％인 경우보다 높았으며 moistness는 습식제품이 건식제품보다 촉촉하게 평가되었고 가수량이 100％인 경우에 80％인 경우보다 촉촉한 정도가 좋았다. softness는 건식제품이나 습식제품 중 입자가 작은 D-J와 W-P제품이 더 부드러웠고 springiness는 기계측정의 springiness와 비슷한 경향으로 습식제품이 건식제품보다 탄력성이 좋게 평가되었다. chewiness도 습식제품이 건식제품보다 높게 나타났고 기계측정의 chewiness와 같은 경향이었다. 그리고 overallquality는 습식제품이 건식제품보다 더 바람직한 것으로 평가되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제26권12호
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• pp.1753-1761
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• 2013

The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at $4^{\circ}C$. The powders (0, 0.5 and 1.0%) were added to sausages either alone or in combination with nitrite (0 and 100 ppm). SCP added-sausages showed lower $L^*$ (lightness) and W (whiteness) values, and higher $b^*$ (yellowness) values than sausage containing no nitrite, and exhibited the highest $a^*$ values at a 0.5% addition (p<0.05). Residual nitrite and TBARS values were found to be significantly reduced as the addition levels of SCP increased (p<0.05). As the addition of SCP increased, the sausage showed gradually decreased brittleness, cohesiveness, springiness, gumminess and chewiness, while adhesiveness increased. Polyunsaturated fatty acid, n-6 and n-6/n-3 fatty acid ratio concentrations were significantly higher in sausages containing SCP (p<0.05). The addition of SCP to sausage significantly (p<0.05) increased the ammonia content (by 0.5% SCP) and aromatic amino acid concentrations (by 1.0% SCP) (p<0.05). Inclusion of SCP in sausage meat resulted in a significant deterioration in quality characteristics of flavor, springiness, juiciness and overall acceptability (p<0.05). As expected, the observed changes in $a^*$, W, pH, shear force, texture property, TBARS, fatty acid, amino acid and sensory score of sausages, depended on the rate of addition of nitrite (p<0.05). These results suggest that SCP addition is not an effective way of improving the sensory evaluation of sausages, but may beneficially affect TBARS, nitrite scavenging activity, fatty acid and amino acid content in pork sausages.

• Asian-Australasian Journal of Animal Sciences
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• 제26권12호
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• pp.1773-1780
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• 2013

This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composition analyses, moistures were significantly different between control cheeses (42.86%) and sample cheese (48.32%) (p<0.05). But fat and protein in the control and the sample were 32.77, 22.45 and 31.35, 20.39%, respectively, and were not significantly different (p>0.05). The amount of cholesterol in control was 82.52 mg/100 g and the percentage of cholesterol removal was 90.7%. SCFFA increased gradually during ripening and its level of CRGC increased and significantly different from that of control (p<0.05). The texture, hardness, gumminess, and chewiness were significantly increased, but cohesiveness and springiness were not increased in both cheeses during ripening periods (p>0.05). In comparison of the control and sample cheeses, hardness, and springiness were not significantly different, but cohesiveness, gumminess, and chewiness were different (p<0.05). In color measurement, all color values were not different between CRGC and control (p>0.05). However, $L^*$ value decreased, while $a^*$ and $b^*$ values tended to increase significantly (p<0.05). In sensory properties, appearance, aroma, flavor and taste, and texture were significantly increased except buttery and nutty in aroma and sweetness in taste in both cheeses, and were not significantly different between the control and sample cheeses during ripening (p>0.05). Therefore, this study suggests that the quality of cholesterol-removed Gouda cheese is not different from the control cheese.

• 한국작물학회지
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• 제42권3호
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• pp.344-351
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• 1997

The experiment was conducted to examine the varietal variation in gelatinization of rice flour and adaptability to rice bread processing, and the interrelation among the relevant properties. IR 44 showed the lowest temperature of gelatinization onset(T$_{o}$ ) and the highest gelatinization enthalphy(ㅿH) measured by differential scanning calorimetry (DSC). The following lower T$_{o}$ was found with the order of Suweon 230＜Pusa-33-30＜T(N) 1, Daeribbyeo 1 and the next higher ㅿ.H was followed by the order of Pusa-33-30＞Suweon 230. IRAT 177 revealed the highest temperature of gelatinization onset and conclusion(T$_{c}$) and the following higher T$_{c}$ was found with the order of Pusa-33-30＞AC 27＞Nonganbyeo. The varietal range of T$_{o}$ and T$_{c}$ was 50.0~72.5$^{\circ}C$ and 70.2~87.4$^{\circ}C$, respectively. The rice materials tested can be classified by scatter diagram on the plane of upper two principal components contracted from DSC thermogram and various characteristics relevant to processing and sensory preference of rice bread by principal component analysis. AC27, Suweonjo and IR 44 among high-amylose rices showed better suitability to rice bread processing. The temperatures of gelatinization peak and conclusion of rice flour checked by DSC were significantly negatively associated with springiness of rice bread. The most properties relevant to processing and sensory preference of rice bread such as hardness, moistness, springiness, cohesiveness, specific loaf volume and distribution or size of air cell revealed the close correlation between each other.other.

• 한국식생활문화학회지
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• 제18권6호
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• pp.527-535
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• 2003

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

• 한국식품영양학회지
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• 제18권3호
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• pp.200-206
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• 2005

비파를 첨가한 stirred yoghurt를 제조하기 위하여 비파 착즙액 $15\%$를 Skim milk에 첨가하여 Streptococcus thermophilus 와 Lactobacillus acidophilus 혼합균주로 발효시킨 발효유에 비파 과육 첨가량 $(5\%,\;10\%,\;15\%,\;w/v)$과 올리고당 첨가량 $(10\%,\;15\%,\;20\%,\;25\%,\;w/v)$을 달리하여 제조한 stirred yoghurt의 품질 특성을 조사하였다. 관능검사 결과에서는 비파 과육 $15\%$와 올리고당 $20\%$를 첨가하였을 때 단맛, 신맛과 전체적인 기호도에서 가장 좋게 평가되었다. 색도 측정 결과 비파 과육 $15\%$ stirred yoghurt에 올리고당의 첨가량이 증가할수록 명도(L값)와 적색도(a값)는 감소하였고 황색도(b값)는 증가하였다. Texture 특성은 $15\%$ 비파 과육 첨가 stirred yoghurt에 올리고당 $20\%$ 첨가시 견고성(hardness), 탄성(springiness), 응집성(cohesiveness), 껌성(gumminess)과 탄력성(resilience)등에서 가장 높게 나타났다. 따라서 $15\%$비파 착즙액 첨가 발효유에 $15\%$비파 과육과 $20\%$ 올리고당의 첨가가 비파 첨가 stirred yoghurt 제조를 위해 가장 적합한 것으로 사료되었다