• 원예과학기술지
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• 제28권3호
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• pp.469-475
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• 2010

무의 소비에 있어서 주된 문제점은 glucosinolate에 의한 쓴맛과 매운맛이다. 최근에 무의 문제점을 보완할 수있는 콜라비가 한국에 도입되어 제주도에서 월동재배가 이루어지고 있다. 두 작물의 식감과 맛이 비슷하여 품질을 비교 분석하였다. 콜라비의 환원당, cellulose, pectin의 함량은 무보다 낮았다. 식감은 콜라비가 무보다 더 단단한 것으로 나타났으며, 아미노산의 함량은 콜라비가 무보다 약 2.7배 정도 높았다. 특히 aspartate, glutamate, arginine과 같은 수용성 유리 아미노산의 함량이 무보다 콜라비에서 3배 정도 높게 나타났다. 총 glucosinolate 함량은 콜라비가 무의 내부 보다 12.4배, 외부 보다 28.5배로 각각 낮았다. 관능평가에서 콜라비의 쓴맛과 매운맛이 무보다 적게 나타났다. 항암성분으로 알려진 glucoraphanin은 무 보다 콜라비에 더 많이 함유되어 있는 것으로 나타났다. 콜라비의 환원당 함량이 무에 비해 적음에도 불구하고 관능평가에서 무보다 콜라비가 더 달다는 결과가 나왔다. 이는 무보다 콜라비가 더 많은 수용성 유리 아미노산을 함유하기 때문일 것이라 생각된다. 결과적으로 콜라비는 맛과 기능적인 면에서 무보다 높게 나타나 소비가 증가될 것으로 예상된다.

• 한국조리학회지
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• 제20권2호
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• pp.54-64
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• 2014

레토르트 처리한 양파의 조직감(견고성)을 향상시키기 위하여 칼슘용액에서 장시간 저온(LTLT)블랜칭을 실시하였다. 칼슘용액에서 예비 열처리한 양파는 일반적인 블랜칭과 비교시 고온 멸균한 후 양파의 조직감이 의미있게 향상되었다. LTLT 블랜칭에 의한 견고성의 향상은 양파 조직의 pectin methylesterase(PME) 작용으로 carboxyl 그룹과 2가 양이온($Ca^{2+}$)간의 강한 가교결합과 관련이 있다. 0.5% 칼슘용액에서 $70^{\circ}C$, 120분동안 예비 열처리를 행하였을 때 가장 높은 견고성을 가진 레토르트 처리된 양파를 얻을 수 있었다. 이 같은 결과는 양파에서 PME의 활성도와 결합된 칼슘의 함량이 $70^{\circ}C$에서 가장 높았다는 것을 의미한다. 또한, $Mg^{2+}$와 같은 여러 2가 양이온을 함유하고 있는 알칼리 계통 칼슘이 펙틴 분자를 상온에서 가수분해하는 기작이 효소 작용에 더해져 여러 칼슘용액 중에서 레토르트 처리된 양파의 조직감을 가장 견고하게 하였다. 향후 여러 가지 레토르트 처리된 야채들의 조직 연화 방지를 위한 최적조건 실험이 야채별로 더 많이 수행되어야 할 것이다.

• 동아시아식생활학회지
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• 제26권1호
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• pp.34-43
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• 2016

This study was performed to improve the quality index of paprika by assessment of instrumental test and sensory attributes. Red paprika (11 cultivars), orange paprika (9 cultivars), and yellow paprika (10 cultivars) were provided by GyeongNam (GN) and JeonBuk Agricultural Research and Extension Services (JB). We measured hardness and color values using a colorimeter and TPA as well as developed new terminology such as cucumber taste, grass taste, green pepper flavor and appearance (size, color size, color, and glossiness), texture (hardness, juiciness), and taste (sweetness, pungency, sourness) to describe paprika quality attributes by trained panels. a* value of red 'Nagano' cultivar provided by JB was significantly low, and only b* value of orange paprika was significantly different among the samples. In the case of yellow paprika, b* values were not significantly different, and hardness was significantly different. Overall color values were different among samples provided by GN. Oranos, orange paprika, L value, b value, and hardness were different among the samples. Bitterness was negatively correlated with sweetness and positively correlated with green pepper aroma (p<0.05). Overall acceptability was positively correlated with size, juiciness, and sweetness (p<0.01) and negatively correlated with pungent (p<0.05) and bitterness (p<0.01). In conclusion, negative attributes such as bitterness and pungentness as well as positive attributes such as size, juiciness, and sweetness must be considered as important factors for consumer preference and breeding of new cultivars.

• 동아시아식생활학회지
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• 제26권1호
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• pp.63-72
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• 2016

Asparagus (Asparagus officinalis L.) is a vegetable that has been reported to have a variety of pharmacological effects such as antioxidant and antitumor effects. In order to examine the quality characteristics and antioxidant characteristics of asparagus, asparagus Sulgidduck was prepared with different ratios of freeze-dried asparagus powder (0%, 0.5%, 1%, 2%, 3%, and 4%, w/w). As asparagus powder content in Sulgidducks increased, moisture contents of Sulgidducks decreased significantly. The pH of Sulgidducks decreased with higher amounts of added asparagus powder. Furthermore, the pH of Sulgidduck containing 4% asparagus powder showed the lowest value of 5.98. As asparagus powder content of Sulgidducks increased, L-value (lightness) decreased while a-value (redness) and b-value (yellowness) increased. In texture analysis, hardness and chewiness of Sulgidducks with freeze-dried asparagus powder increased with higher asparagus powder. The cohesiveness of Sulgidducks containing 4% asparagus powder showed the lowest value of 65.72%. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with higher levels of asparagus powder content in Sulgidducks. In the sensory evaluation using a 7-point test, Sulgidduck containing 2% asparagus powder showed the highest sensory preference scores. Therefore, the results of this study suggest addition of 2% asparagus powder is the most appropriate ratio for making Sulgidduck with optimal quality characteristics.

• 한국식품영양학회지
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• 제34권3호
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• pp.255-262
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• 2021

Centella asiatica (CA) is a vegetable that has been used for medicinal purposes for a long time, but it is not well known in Korea. In this study, the approximate analysis, physicochemical properties, free sugars, free amino acids and minerals of native and improved CA cultivated in Chungju area were measured. And the antioxidant contents and activities of CA solvent extracts were measured. There was no significant difference between native and improved species. As for the characteristics of CA, it was confirmed that the improved species had a large weight, size and a tough texture. Glucose was detected in native CA, fructose, glucose and sucrose were detected in improved species. A total of 15 free amino acids were detected and the content was slightly higher in improved species than in native species. The mineral content in CA was slightly higher in the improved species, and the detected minerals were Na, P, Ca, K, Mg and Fe. Polyphenols, ascorbic acid and flavonoids in each extraction solvent (water, 70% and 100% ethanol) were all higher in the improved species than in native species. And it was found that the antioxidant activities of ethanol extracts were higher than that of water.

• 대한지역사회영양학회지
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• 제25권6호
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• pp.451-463
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• 2020

Objectives: The purpose of this study was to develop and evaluate booklets and video clips to prevent children from picky eating. Methods: Based on a survey conducted on food preferences of preschool children aged 2 to 5 years, 14 kinds of less preferred vegetables were selected. Accordingly, educational videos, activity books, and teaching-learning guides were produced for preschool children using the 'food bridge' theory, and the educational materials were named "Friendly vegetables". Educational materials were distributed to childcare institutions, and their effectiveness was investigated for preschool children who were instructed on these materials once every 30 days from March to November, 2019. The children were examined for changes in their knowledge of names, colors, taste/texture, methods of cultivation, and preferences for vegetables before and after the instructional course. Results: The awareness of vegetables increased significantly in younger children and the picky eating group. When the assessment was carried out in terms of vegetable knowledge, it was observed that the younger the age or the pickier the in eating food, the more effective the education is compared to the counter part. The preference for vegetables also increased after the instruction compared to the pre-instruction period, but significant changes were seen only in the 2~3 year age group for boys and girls. Also, only the picky group of girls showed changes in preference. The children's average interest in the education materials was 3.85 points out of 5 points. Conclusions: Through this study, we have developed educational materials for standalone use in childcare facilities and confirmed that they have a significant effect on improving awareness and preferences related to vegetables. In summary, the younger the age or the pickier the child in eating food, the more effective the education. It is believed that additional education on mealtime guidance is needed which can alter the eating behavior of preschool children and improve their diet. It is proposed to widen the scope of use of the materials by collecting diverse opinions from child care teachers.

• Journal of Dairy Science and Biotechnology
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• 제38권4호
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• pp.222-229
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• 2020

This study was conducted to develop a novel cheese tofu hybrid product by increasing the calcium content of cheese, an animal protein source, and tofu, a vegetable protein source. Both pH and moisture were lower in the cheese tofu hybrid than those values in the control group (6.03% and 72%, respectively). Protein and fat were slightly higher than in the control (15.43% and 9.91%, respectively). Total bacteria count increased at the end of the product's shelf life, but did not affect its texture. The cheese tofu hybrid displayed stronger a) red, and b) yellow coloration than the control, and its lightness (L) was lower than that of the control. The cheese tofu hybrid possessed high hardness, and displayed high values for gumminess and brittleness. Sensory evaluation by a specialized agency examined consumer preferences, purchase intentions, strengths, and weaknesses of the developed product line. A panel of 30 female volunteers in their 20s and 40s recorded an overall preference for cheese tofu of 5.40 points, fairly good. Cheese tofu was found to be better than the control tofu, with appealing differences in appearance, color, nutty aroma, chewiness, and cheese flavor.

• 한국토양비료학회지
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• 제32권2호
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• pp.123-131
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• 1999

우리나라의 주요 조미채소인 고추, 마늘 및 양파 주산지 토양의 물리화학적 특성 및 화학성분함량을 조사하여 토양관리 및 시비 기준설정의 기초자료로 활용하기 위하여 고추(132개지점), 마늘(59개지점) 및 양파(24개지점) 주산지 총 215개 지점의 근권토양을 채취하여 분석하였다. 우리나라 고추, 마늘 및 양파 주산지 토양은 사양토(SL)와 양토(L)가 전체의 68% 이상을 차지하였으며, 토성별 빈도분포는 양토(L. 35.4%) > 사양토(SL,31.6%) > 미사질양토(SiL, 14.9%) > 식양토(CL.7.0%)의 순이었다. 토양 pH는 마늘 및 양파재배지 토양은 평균 6.0 이상이었으나 고추재배지 토양은 5.5로서 낮았으며, 전체조사지역의 58.7%인 126개 지점이 6.0 이하였으며, pH 5.0 이하인 지점도 전체의 21.4%인 46개 지점이었으며, 7.1 이상인 지역은 약 10.3%인 22개 지점이었다. 토양유기물 함량은 전반적으로 $20{\sim}30g\;kg^{-1}$ 수준이H으며 양파재배지 토양에서 다소 높게 나타났다. 유효 $P_2O_5$는 $719{\sim}746mg\;kg^{-1}$ 범위로서 작물간에 큰 차이는 없었으며, 빈도분포는 전체 조사지역중 62.8%가 유효 $P_2O_5$ $600mg\;kg^{-1}$ 이상으로서 기준치를 초과하였으며 $1,000mg\;kg^{-1}$ 이상도 전체의 22.3%를 차지하였다. 치환성 양이온인 K 및 Ca 함량은 마늘(1.27 및 $9.11cmol\;kg^{-1}$) 및 양파(1.20 및 $8.39cmol\;kg^{-1}$)재배지토양이 고추재배지 토양(0.96 및 $5.87cmol\;kg^{-1}$)에 비하여 높았으며, Mg 함량은 마늘재배지 토양이 $2.17cmol\;kg^{-1}$으로서 가장 높았으며, 고추 및 양파재배지토양은 각각 약 1.51 및 $1.80cmol\;kg^{-1}$으로 마늘재배지 토양에 비하여 낮게 나타났으나 치환성 양이온인K, Mg 및 Ca모두 경작지 토양의 적정수준 이상으로 함유되어 있었다. 그리고 미량원소는 Fe는 $54.3{\sim}60.1mg\;kg^{-1}$ 범위, Mn은 $31.3{\sim}42.3mg\;kg^{-1}$ 범위 Cu및 Zn은 각각 1.7~2.3 및 $4.8{\sim}5.5mg\;kg^{-1}$ 범위였다.

• 한국토양비료학회지
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• 제40권4호
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• pp.255-261
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• 2007

토양입단은 물리화학, 생물학적 인자의 종합적 결과로 토양 중 탄소행동과 물질이동 해석에 중요하다. 본 연구에서는 습식체별에 안정한 대입단(>지름 0.25mm)과 토양특성과의 관계를 15개 토양을 대상으로 살펴보았다. 토양은 먼저 깊이 0-10cm에서 통기성을 현장측정한 후 3인치 코아 5반복으로 채취하여 습식체별에 안정한 대입단과 토양이화학성을 분석하였다. 대상토양의 점토함량은 1~33%범위였고 토지이용은 과수, 일년생 밭작물(채소, 옥수수), 초지를 비롯하여 도로변 나지 등이었다. 습식체별에 안정한 대입단은 점토함량 2%이하의 사토에서 함량이 0%로 낮고, 사토를 제외한 토양에서 일년생 작물을 재배하는 밭이 27~35%, 과수원 51%, 초지 75%의 순으로 나타났다. 이는 경운 등의 토양교란정도와 연관이 깊은 것으로 보인다. 습식체별에 안정한 대입단은 양이온치환용량, 유기물함량, 모래, 점토, 미사, 용적밀도, 그리고 교환성 K, Mg와 유의한 상관을 나타내었으나 pH, EC 및 수용성 인 등의 토양특성은 상관이 유의하지 않았다. 특히 교환성 칼슘의 경우, 칼슘 과포화 토양을 제외하였을 때 내수성입단함량과 유의한 상관을 보였다. 따라서, 본 연구는 습식체별에 안정한 대입단은 토지이용과 토양특성을 반영하나 칼슘 과포화도 및 토성간의 차이를 고려해서 파악해야 함을 제안한다 하겠다.

• 한국식품조리과학회지
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• 제28권6호
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• pp.805-811
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• 2012

This study was carried out in order to optimize the manufacturing condition of fried garlic flakes as well as to investigate the physicochemical properties of the flakes. Fried garlic flake samples were prepared as follows: garlic was sliced by a thickness of 1.5 mm, 2.0 mm, 2.5 mm, which were measured by a thickness gage. The samples were fried in vegetable oil under different temperatures of $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$. The compression strength depending on the height (h) was measured in order to find the thickness effect by the rheometer (force control: 50 N, h: 3.25 mm). Moreover, the sample with 1.5 mm thickness showed crisp phenomena of the split compared with the crush shape of the 2.0 mm and 2.5 mm thick samples. The result of strength for time dependence showed a sample with a thickness of 1.5 mm, which was measured 5~9 times more than the 2.0 mm and 2.5 mm thick samples. We thought the reason that the 1.5 mm sample had less response power equivalent to compression force than the other samples. Alliin has been found to affect the immune responses in the blood, it is a derivative of the amino acid cysteine and is also quite heat stable. The LC system with a UV detection at 210 nm consists of a separation on a Zorbax TMS column and isocratic elution with water and ACN as a mobile phase. The alliin contents of raw and fried garlic flake under $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$ were 18.10 mg/mL, 14.0 mg/mL, 11.6 mg/mL and 11.1 mg/mL, respectively. The decrement of alliin content under different temperature was a small quantity hence, we confirmed that the increasing manufacturing temperature was not affected by the alliin content. Examining for the particle structure of fried garlic flakes by a polarization microscope, the color of the sample treated at $160{\sim}170^{\circ}C$ was pure yellow. Furder, the fiber shaped particle, which has an effect on the tough texture, almost did not appear compared to the different temperature conditions. Finally, the sensory test for the preference of fried garlic flake under different conditions was carried out and the scores for various sensory characteristics were surveyed. According to the physicochemical measurements and sensory evaluation, we confirmed that the optimum manufacturing condition of fried garlic flake was 1.5 mm thick at a temperature of $160{\sim}170^{\circ}C$.