• Title/Summary/Keyword: 황색조

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Effects of Adding Bamboo leaves Powder on the Quality of Jeolpyon (댓잎분말을 첨가한 댓잎절편의 일반성분 및 품질특성)

  • Kim, Duk-Han;Hwang, Su-Jung
    • Korean journal of food and cookery science
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    • v.22 no.6 s.96
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    • pp.869-874
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    • 2006
  • This study investigated the effect of bamboo leaf powder, added at content of 0%, 3%, 6%, 9% and 12%, on the quality and sensory characteristics of rice cake imprinted with flower pattern (Ed-there is no respecitive comparison here) The chemical composition as a whole was 3.07${\pm}$0.12% of moisture, 5.87${\pm}$0.02% of crude protein, 2.52${\pm}$0.05% of crude fat, 23.70${\pm}$0.07% of crude fiber and 7.73${\pm}$0.02% of crude ash. With increasing amount of added bamboo leaf powder, the hardness and chewiness of the cake were significantly increased(p<0.05), while the cohesiveness, springiness and adhesiveness were decreased. In chromaticity, the L-value, the indicator of brightness, was significantly decreased with increasing bamboo leaf powder content. The a-value, the indicator of redness, was significantly lower than the chlorophyll color (p<0.05). The b-value, the indicator of yellowness, was increased indirect proportion to the content. In sensory test, the sensory characteristics such as color, flavor, taste and chewiness were all stronger with increasing powder content, whereas the softness and dampness were weaker. The greatest overall satisfaction was achieved by the sample group of cake with 6% preference added powder.

Quality characteristics of home-made doenjang, a traditional Korean soybean paste (가정에서 제조된 전통된장의 품질특성)

  • 박석규;서권일;손미예;문주석;이영환
    • Korean journal of food and cookery science
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    • v.16 no.2
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    • pp.121-127
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    • 2000
  • To assess the quality characteristics of home-made Doenjang prepared by traditional methods, general components, organic acids, amino acids and fatty acid composition of Doenjang were investigated. The contents of moisture, crude protein, crude lipid, salt and the titratable acidity(as milliliter of 0.1 N NaOH consumed) of Doenjang were 57.3%, 11.6%, 8.3%, 13.9%, and 11.8, respectively. There were wide variation in the contents of crude protein and salt among all samples. The average content of amino type nitrogen was 308.4mg%(w/w), however, it ranged from 202.3 to 416.3 mg% in which the contents some samples were 1.3∼2.1 folds greater than others. Hunter color values of L(lightness), a(redness) and b(yellowness) were 37.3, +19.6, and +17.5, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.23) was more than 5.7 times higher than that of water-insoluble compound(0.39). The contents of free and total amino acids were 2908.9 and 9019.3 mg%, respectively, and the range of free amino acids(1.8∼6.2 times) were much wider than the range of total amino acids(1.2∼2.0 times). Glutamic acid was most abundant in free and total amino acids as 576 and 1,126 mg%, respectively. The main organic acid was lactic acid as 326.8 mg% ranging from 59.4 to 613.4 mg%. Linoleic acid(49.24%) showed the highest content in total fatty acids. Unsaturated fatty acid comprised 81.97% of total fatty acids and polyunsaturated fatty acid ranged from 51.79 to 62.97%.

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Characteristics of Mixed Tea Prepared with Several Herbs Cultivated in Korea (한국산 허브를 이용한 혼합 침출차 가공특성)

  • 주선종;최금주;김기식;박성규;김태수;오문헌;이상수;고재원
    • Food Science and Preservation
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    • v.9 no.4
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    • pp.400-405
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    • 2002
  • Herbs are widely used as a source of tea and otherwise such as botanical medicine, essential oil for perfumes, cosmetics, and food spices. This study was carried out to investigate the characteristics of herb tea prepared with lavender, rosemary, mint, thyme and sage cultivated in korea. Approximate composition were as follows : crude protein 1.4∼17.5%, crude fat 6.1∼15.8%, sugars 43.5∼61s%, crude ash 7.7∼10.7%. Minerals contents of Ca ranged 707∼1763mg%, P 234 ∼513mg%, K 2,391∼3,430mg%, and Mg 361∼573mg%. Vitamins were $\beta$ -Carotene 6.9∼27.7mg%, B$_1$, 0.34∼0.62mg%, B$_2$1.37 ∼2.52mg%, niacin 5.3∼8.8mg%, and C 102∼111mg%. The changes of chromaticity a and b, pH, and sugar content of the herb tea at the different temperatures were decreased 80$\^{C}$ and 100$\^{C}$ in comparison to 60$\^{C}$ but increased chromaticity L. In the result of sensory test of the processed herb tea was more preferred than the market goods.

Physicochemical Compositions of Raw and Dried Wolha Persimmons (월하시 생감 및 곶감의 이화학적 성분 분석)

  • Im, Ji-Soon;Lee, Myung-Hee
    • Food Science and Preservation
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    • v.14 no.6
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    • pp.611-616
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    • 2007
  • This study analyzed the major chemical components of raw and dried persimmons (Diospyros kaki Thunb.). Raw and dried persimmons contained (respectively) 85.52% and 47.36% moisture, 0.10% and 0.13% crude fat, 0.30% and 1.89% crude protein, and 0.56% and 2.0% crude fiber. The main free sugar components in both raw and dried persimmons were glucose and fructose. Seventeen amino acids were identified in the dried persimmons, amongst which the dominant ones were aspartic acid, glutamic acid, histidine and arginine. The total amino acid content of raw and dried persimmons was 3,130.76 ppm and 12,849.33 ppm, respectively. The major fatty acids in total lipids were palmitic acid, palmitoleic acid and linolenic acid in both raw and dried persimmons. The raw persimmons had 23.22% palmitoleic acid and 32.70% linolenic acid, suggesting that they have a high ratio of unsaturated fatty acids. The mineral content of both raw and dried persimmons was Na < Fe < Ca < P < K.

Quality Characteristics of White Pan Bread by Lotus (Nelumbo nucifera) Seeds Powder (연자육 분말을 첨가한 식빵의 품질 특성)

  • Lee, Byung-Gu;Byun, Gwang-In;Cha, Woen-Suep
    • Food Science and Preservation
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    • v.16 no.1
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    • pp.68-74
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    • 2009
  • This study investigated the quality characteristics of breads made with addition of lotus(Nelumbo nucifera) seeds powder. Breads were prepared with 0, 5, 10, 15 and 20%(w/w) lotus seed powder instead of wheat flour. The moisture, crude protein, crude fat, crude ash and crude fiber contents of the breads increased as the proportion of lotus seed powder increased. The pH of the breads increased as lotus seed powder levels increased. The weight of breads increased with increasing lotus seed powder levels, whereas volume decreased. The specific volumes of breads with lotus seed powder were in the range of $3.59{\sim}4.68\;mL/g$, whereas the control value was 5.12 mL/g. The baking loss rates of breads prepared with 5%, 15% and 20% lotus seed powder were 8.95%, 8.17% and 7.67%, respectively. Lightness (L value) of breads was decreased by addition of lotus seed powder, whereas redness (a value) and yellowness (b value) increased in crumb and crust. Texture measurements showed that hardness and gumminess increased with increased lotus seed powder levels, but springiness decreased. In sensory evaluation, the highest scores for flavor, taste and overall preference were obtained when lotus seed powder content was 10%, and color and texture were the best when 5% of lotus seed powder was added. Thus, addition of $5{\sim}10%$ lotus seed powder may have a role in functional bread preparation, resulting in improved quality.

Changes in Quality Characteristics of Garlic Jam during Storage (마늘 잼의 저장과정 중 성상변화)

  • Park, Hye-Min;Kwak, Hyo-Soon;Kim, So-Hee;Moon, Mi-A;Oh, Man-Jin
    • Korean Journal of Agricultural Science
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    • v.35 no.2
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    • pp.183-191
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    • 2008
  • In order to make a functional jam containing garlic, sugar, acid and pectin were mixed with garlic and concentrated by heating the mixture under atmosphere or vacuum conditions. And changes of some physico-chemical properties of the garlic jam(i.e., color, textural properties, vitamin C) were investigated during storage at $30^{\circ}C$. It was found that lightness(L) was higher in sample of vacuum concentration than that in atmosphere concentration and redness(a) and yellowness(b) were higher in sample of atmosphere concentration. During the storage lightness was found to decrease for all samples with more drastic decrease in sample of atmosphere concentration where browning was more severely observed after 8 weeks of storage. In terms of textural properties, hardness, chewiness and gumminess were higher in sample of atmosphere concentration than that in vacuum concentration. And springiness and cohesiveness were higher in sample of vacuum concentration. Although sensory score for garlic jam found to be lower than that for the existing strawberry jam, the present garlic jam might have high marketability if considering its physiological value.

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Effect of Garlic on Qua lily of Low Salted Anchovy - 1. Changes of general composition, titrable acidity and sensory evaluation - (마늘의 첨가가 저염 멸치젓의 품질에 미치는 영향 - 제1보 관능적 변화 및 일반성분, 산도 및 관능검사 -)

  • 진양호;권오천;성낙주;신정혜;강민정
    • Culinary science and hospitality research
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    • v.7 no.2
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    • pp.49-70
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    • 2001
  • The anchovy, Engraulis japonica, were prepared with two different saltconcentration of 20%, 10% which was added 2, 5, 8 and 10 % of grind garlic(LSA 1, 2, 3, 4) and garlic juice(LSB 1, 2, 3, 4), respectively. The changes of such factor during fermentation of anchovy as general composition, salt concentration, titrable acidity and sensory evolution were analyzed. In addition, chewiness, taste, garlic flavor and off-flavor wastested it's results were belived that the more garlic amounts added the more rotten smell has been disappeared. In the view of sensory perception. sample of 90 days fermentation is supposed as the best period of fermentation. The contents of moisture and crude fat decreased while, those of ash and crude protein were changes little during fermentation of low salted anchovy. Titrable acidity decreased in all experiment groups during anchovy fermentation, its contents at 30 days fermentation were ranged between 1.4~ 1.8g/100g, but it dramatically decreased to 0.6~l.1g/100g at 90 days fermentation.

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Fabrication and Performance Evaluation of MR-16 Lamp Series with Narrow Angular Distribution of Luminous Intensity Using an Aspherical Planar-convex 2×2 Fly-eye Lens Type (평면-비구면 2×2 fly-eye 렌즈형태의 2차 렌즈를 사용한 고효율의 좁은 배광각을 갖는 MR-16 램프 시리즈 제작 및 성능평가)

  • Chu, Kyung-duk;Ryu, Jae Myung;Hong, Chun-Gang;Jeong, Youn Hong;Jo, Jae Heung
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.18 no.8
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    • pp.25-33
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    • 2017
  • This paper reports the optical design of the MR-16 lamp series with a LED second lens and an aspherical plano-convex lens suitable for a simple and rapid injection molding fabrication method. The fabrication and performance evaluation of the MR-16 lamp series, which was designed with a narrow angular distribution of luminous intensity, were conducted to replace halogen lamps with LED lamps. Four types of LED lamps were fabricated, which have angular distributions of luminous intensity of $22.4^{\circ}$, $31.1^{\circ}$, $37.3^{\circ}$, and $59.9^{\circ}$ and luminous efficiencies of 76.5 lm/W, 75.2 lm/W, 72.0 lm/W, and 77.8 lm/W, respectively, while their spreading angles with an illuminance uniformity of 81% were $3^{\circ}$, $15^{\circ}$, $22^{\circ}$, and $49^{\circ}$, respectively. After eliminating a yellow tail of the LED lamps using a diffusion sheet, the angular distributions of the luminous intensity were measured to be $20.8^{\circ}$, $31.5^{\circ}$, $37.8^{\circ}$, and $68.7^{\circ}$.

Characteristics of Breadmaking According to the Addition of Fermented Rice Bran (발효 쌀겨 첨가에 따른 제빵 특성의 변화)

  • Park, Hyun-Sil;Han, Gi-Dong
    • Journal of the Korean Society of Food Culture
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    • v.23 no.1
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    • pp.62-67
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    • 2008
  • This study was conducted to evaluate characteristic of breadmaking for white bread with fermented rice bran (FRB) (5 to 20%). In proximate composition analysis of FRB which was contained 38.72% moisture, 11.06% crude protein, 17.38% crude fat, 12.74% crude fiber and 11.85% ash. The degree of dough fermentation and dough pH tended to decrease depending on the degree of FRB powder, but there were no significant differences between control group and 5% FRB adding group. In bread weight and volume analysis, bread weight was decreased but bread volume was increased with FRB powder adding degrees. The color of crumb became darker according to the addition of FRB powder, but redness and yellowness were increased. The hardness, gumminess and brittleness of white bread showed a tendency to increase while cohesiveness and springness was decreased. In sensory analysis, FRB group showed generally low scores in color, flavor, texture, taste, overall acceptability except for 5% FRB adding group which showed similar results with control group. Taken together, FRB could be used as a nutrition improvement for breadmaking and a suitable FRB adding volume for breadmaking is 5%.

Physicochemical Characteristics and Antioxidant activities of Sikhye Made with Pigmented Rice (유색미로 제조한 식혜의 이화학적 특성 및 항산화 활성에 관한 연구)

  • Yang, Ji-won;Kim, Young Eon;Lee, Kyung Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.5
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    • pp.830-841
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    • 2015
  • This study compared the physicochemical characteristics, proximate composition, taste compound and antioxidant properties of Sikhye prepared with pigmented rice. Proximate composition showed a significant difference depending on the type of pigmented rice except crude fat contents and pH, color was a significant difference depending on the type of pigmented rice. The highest brix degree was $15.07^{\circ}Brix$ in red and black rice Sikhye. Each highest value of reducing sugar and free sugar content showed milled rice and brown rice Sikhye. Titratable acidity and total acidity of the pigmented rice Sikhye were highest for black rice Sikhye, free sugar content were highest for green rice Sikhye. Analysis of their relative antioxidative properties indicated that black rice Sikhye had the highest total polyphenol, flavonoid, and anthocyanin content, the highest levels of DPPH radical scavenging ability, and the highest level of reducing power and ferric reducing ability of plasma scores. Principal component analysis suggested that black rice Sikhye had a strong association with antioxidant properties, brown and red rice Sikhye had the strongest association with the sweetness and unique flavor.