• 동아시아식생활학회지
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• 제21권3호
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• pp.338-344
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• 2011

In this study, muffins were produced using dropwort powder and to the quality characteristics such as volume, height and moisture content The results showed that the height of the muffin was 5 cm and there were no significant differences across samples (p<0.05). The volume of the muffin increased as the amount of dropwort powder increased. With respect to the moisture content, a comparison group showed a moisture content of 26%, and the 3%-added and the 6%-added groups did not show any significant difference. The 9%-added group, however, did show a significant difference (p<0.05). The results of texture measurements showed that hardness increased as the amount of added dropwort powder increased. There were also significant differences in adhesiveness and springing across samples (p<0.05). With respect to cohesiveness, gumminess and chewiness, these characteristics tended to increase as the amount of added dropwort powder increased, and there were significant differences across samples (p<0.05). Sensory test results of added showed that the 3%-added group scored the highest for color, flavor and taste. For texture, the 6%-added group showed a value of 6.2, which was the highest texture. In terms of the overall acceptability, the 3% dropwort powder group showed a score of 7.2, which was the highest acceptability. These results suggest that the 3%-added group was the most desirable and appropriate.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1046-1055
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• 2008

The principal objective of this study was to assess the sensory and mechanical characteristics, moisture content and color values of Ogapisulggi by varying the quantity of Acanthopanax sessiliflorus Seemann var. Goma(Ogapi) berry powder and the types of sugar utilized. The moisture content, color values, texture characteristics, and sensory characteristics of the different Ogapisulggi were then measured and compared. When the quantity of the Ogapi berry powder was the same, Ogapisulggi with honey added and the equal amount of sugar and honey added group was moister than that with sugar. The ightness values and yellowness values were decreased with increasing the Ogapi berry powder, whereas the redness values was increased. In particular, decreased proportions were observed in the Ogapi berry powder and sugar-added group($R^2$=0.922), the equal amount of sugar and honey-added group($R^2$=0.922) and the honey-added group$R^2$=0.966). In our texture analysis, hardness and adhesiveness values were reduced in the 0.3% Ogapi berry powder-added group, and springiness, cohesiveness, and chewiness values were increased the Ogapi berry powder-added group. Sensory evaluation showed that the Ogapisulggi containing 0.3% Ogapi berry powder was the lowest in terms of color, flavor, after-swallowing and overall preference. On the basis of the results of this study, the best ratio of ingredients was as follows: 0.3% addition of Ogapi berry powder with sugar and 0.1% addition of Ogapi berry powder with honey, which supports the conclusion regarding the benefits of Ogapi berry powder supplementation in Ogapisulggi in terms of taste and functionality.

• 동아시아식생활학회지
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• 제17권2호
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• pp.227-233
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• 2007

The purpose of this research was to study the effects of the feeding of dietary citrus byproducts on the physicochemical properties and palatability of Hanwoo rump (HR). The samples for experimental samples consisted of the HR not fed without citrus byproducts pulp (CBP-0) and the HR rump fed with citrus byproducts pulp during the fattening period (CBP-1). The control (CBP-0) HR rump was fed by general practical feeding (roughages and concentrates were fed separately), while the CBP-1 was fed in the same manners as CBP-0 until 17 months but with citrus byproducts then fed fer the next 10 months. There were no significant differences in the $L^*$ (tightness), $a^*$ (redness) and $b^*$ (yellowness) of the HR between the CBP-0 and CBP-1 fed groups. There were no significant differences in the pH, VBN content and EDA between the samples, but the TBARS value of the CBP-1 fed group was lower than that of the CBP-0 fed group (p<0.05). There were no significant differences in the water holding capacity, freezing loss, thawing loss, boiling and roasting logs between the CBP-0 and CBP-1 fed groups. There were no significant differences in the hardness, cohesiveness, chewiness and shear force between the samples, but the springiness of the CBP-1 fed group was higher than that of the CBP-0 fed group (p<0.05). There were no significant differences in the sensory scores for the roasted beef between the CBP-0 and CBP-1 fed groups. There were no significant differences in the taste, flavor, juiciness and palatability of roasted beef the between samples, but the tenderness of the CBP-1 fed group was superior to that of the CBP-0 fed group.

• 한국식품조리과학회지
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• 제16권3호
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• pp.267-271
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• 2000

본 연구는 증편 제조기법을 이용하여 피자 crust 제조를 시도한 논문으로서 이를 위한 표준 recipe의 제시와 발효시간, 점도의 변화 및 완성된 증편피자의 질감특성과 수응도를 기계적 검사와 관능검사를 통해 평가하였다. 이를 위해서 기존의 증편 제조시 사용하는 탁주와 콩물을 이스트와 날콩가루로 대체하였으며 날콩가루 첨가 수준을 달리하여 그 효과를 연구하였다. 증편 제조기법을 이용하여 증편 crust를 제조한 결과 질감과 형태가 피자 crust로 사용하기에 적당한 것으로 나타났으며 이를 위한 표준 recipe를 제시하였다. 증편 제조시 날콩가루를 첨가한 결과 부피가 증가하는 속도가 빨라져서 1차, 2차 발효에 걸리는 시간이 단축되었다. 특히 5% 날콩가루 첨가군의 경우 대조군에 비해 발효시간이 유의적으로 짧아졌다. 1차, 2차 발효 후의 증편 반죽의 점도는 날콩가루 첨가에 따라 모두 유의적으로 증가하였다. 완성된 증편 crust의 질감을 기계적으로 측정한 결과 날콩가루 첨가군이 대조군에 비해 경도, 검성, 씹힘성이 낮은 것으로 나타났으며 씹힘성은 날콩가루 5% 첨가군이 대조군에 비해 유의적으로 낮았다. 이와 같이 제조 직후에는 날콩가루 첨가가 완성된 증편 crust의 질감에 큰 차이를 나타내지 않았으나 저장시에는 노화를 지연시키는 효과가 있을 것으로 기대된다. 관능검사 결과 증편 피자의 질감 특성은 기계적 검사결과와 유사하게 경도, 응집성, 부착성, 촉촉한 정도가 날콩가루 첨가에 의해 낮아지는 것으로 나타났다. 특히 5% 첨가군의 경우 대조군에 비해 유의적으로 질감 특성이 낮게 나왔다. 3% 날콩가루 첨가군의 질감 특성은 대조군에 비해 유의적인 차이가 없었으며 외관, 부드러운 정도, 전체적인 수응도에서는 오히려 좋은 점수를 받았다. 이상의 결과로 증편 제조기법을 이용하여 피자 crust 성형이 가능하며 날콩가루를 3% 정도 첨가하였을 때 발효시간이 단축되고 질감과 수응도는 대조군과 큰 차이가 없이 우수한 것으로 나타났으며 저장시 노화지연 효과를 기대할 수 있었다. 본 연구는 전통적인 증편 제조기법을 현대인이 선호하는 편의식인 피자와 접목시킴으로서 한국형 건강 편의식 개발을 위한 증편 피자 개발을 시도하였다.

• 한국식품조리과학회지
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• 제30권5호
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• pp.499-508
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• 2014

The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% bitter melon powder. The specific gravity of muffins prepared by adding bitter melon powder was higher than that of the control group. The height of the control group was higher than that of the samples with bitter melon powder. The weight of muffins was not significantly different between all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of bitter melon powder. The baking loss rate of muffins was not significantly different between all sample groups. The moisture content of the samples with bitter melon powder was higher but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 26.86%, whereas the samples with bitter melon powder ranged from 41.35~74.91%. In crumb color, the L value was decreased, but a and b value were increased significantly by the addition of bitter melon powder. The hardness, springiness, cohesiveness, chewiness and brittleness of textural properties of muffins were significantly decreased by the addition of bitter melon powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of bitter melon powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the bitter melon powder would be proper to make muffins.

• 한국식품조리과학회지
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• 제30권3호
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• pp.284-290
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• 2014

The purpose of this study was to analyze the sensory and mechanical characteristics, moisture content and color values of Sulgidduk added with different amounts of 4 types of tangerine peel powder; 0% (TP-0 group), 1% (TP-1 group), 2% (TP-2 group), 3% (TP-3 group), and 4% (TP-4 group). As a result of analysis the texture of Sulgidduk tangerine peel powder, its hardness, springiness, cohesiveness and gumminess increased, whereas adhesiveness, chewiness did not have significant differences. The moisture content of Sulgidduk with tangerine peel powder ranged from 37% to 39%. The L-value of the color decreased with an increase in tangerine peel powder; however, the a-value and b-value of the color increased with an increase in tangerine peel powder. According to the sensory evaluation, TP3 had the highest values in color and moistness. Based on the results, it is considered that the most desirable ratio is tangerine peel powder TP3. Thus, the importance of the overall scores for taste and CP3 deems the results of treatment, which were highly appreciated. CP3 treatment and the overall acceptability chewy sweet in taste and was rated significantly higher. Hence, the results of the study support the benefits of tangerine peel powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of a further increase in Sulgidduk with tangerine peel powder, without causing an adverse quality effect, remains for future study.

• 한국조리학회지
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• 제16권1호
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• pp.127-136
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• 2010

자색 고구마 분말 첨가 설기떡의 관능적 특성과 기계적 특성, 수분 함량과 색도를 측정하였다. 자색 고구마 분말 첨가량은 0%인 대조군을 PP0로 하였으며, 1% 첨가군을 PP1, 2% 첨가군을 PP2, 3% 첨가군을 PP3, 4% 첨가군을 PP4로 표기하였다. Textureanalyzer 분석 결과를 살펴보면 설기떡에 자색 고구마 분말 첨가량을 증가하면 할수록 경도, 부착성과 탄력성, 응집성, 점착성, 씹힘성이 첨가량이 증가함에 따라 점차 감소되는 결과가 나타났다. 그러나 자색 고구마 분말을 첨가한 처리구에서 경도는 다른 처리구와 다르게 유의적으로 차이가 없었다. 수분 함량은 자색 고구마 분말 첨가 설기떡의 경우 37~39%를 유지하였으며, 색도는 자색 고구마 분말의 첨가 수준이 증가될수록 L값은 감소되며 a, b값은 증가되는 경향이었다. 관능평가 결과는 색과 맛에서 PP3가 가장 높게 평가되었다. 이러한 연구 결과로 PP3의 첨가구가 가장 바람직한 첨가 비율임을 알 수 있었다. 따라서 맛과 기능적인 면에 대한 것도 기대를 걸어보며, 앞으로 후속 연구가 더 많이 나오기를 기대한다.

• 한국조리학회지
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• 제16권1호
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• pp.104-111
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• 2010

대잎 분말 첨가 설기떡의 관능적 특성과 기계적 특성, 수분 함량과 색도를 측정하였다. 대잎분말의 첨가량은 0%인 대조군을 BP0으로 하였으며, 1% 첨가군을 BP1, 2% 첨가군을 BP2, 3% 첨가군을 BP3, 4% 첨가군을 BP4로 표기하였다. Textureanalyzer 분석 결과를 살펴보면 설기떡에 대잎 분말 첨가량을 증가하면 할수록 견고도가 증가하고, 부착성과 점착성, 씹힘성, 응집성도 첨가량이 증가함에 따라 증가되는 결과가 나타났다. 그러나 탄력성은 다른 처리구와 다르게 유의적으로 차이가 없었다. 수분 함량은 대잎 첨가 설기떡의 경우 37~39%를 유지하였으며, 색도는 대잎 분말의 첨가 수준이 증가될수록 L값은 감소되며 a, b값은 증가 되는 경향이었다. 관능평가 결과는 색과 촉촉한 정도에서 BF3가 가장 높게 평가되었다. 이러한 연구 결과로 BF3의 첨가구가 가장 바람직한 첨가 비율임을 알 수 있었다. 따라서 맛과 기능적인 면에 대한 것도 기대를 걸어보며, 앞으로 후속 연구가 더 많이 나오기를 기대한다.

• 한국조리학회지
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• 제17권1호
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• pp.197-207
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• 2011

본 연구에서는 갈근가루 첨가에 따른 다식의 품질 및 관능적 특성을 살펴보았다. 갈근가루 첨가량에 따른 다식의 수분함량은 유의적인 차이를 보이지 않았다. 갈근가루 첨가시 pH는 유의적으로 감소하였다. 대조군의 명도(L 값)와 황색도(b 값)는 갈근가루 첨가 다식보다 높았다. 반면 대조군의 적색도(a 값)는 갈근가루 첨가군에 비해 낮았다. 기계적 특성에서, 대조군의 경도는 갈근가루 첨가군보다 유의적으로 높았다. 부착성과 응집성, 검성 그리고 씹힘성에서는 유의적인 차이가 보이지 않았다. 갈근가루 첨가군의 색, 향 그리고 쓴맛의 강도는 대조군에 비해 유의적으로 높았다. 갈근가루 첨가군의 맛과 전체적 기호도는 대조군보다 유의적으로 증가하였다. 이상의 결과를 토대로 다식에 갈근가루를 6% 정도 첨가하는 것이 바람직할 것으로 사료된다.

• Journal of Animal Science and Technology
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• 제63권2호
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• pp.417-425
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• 2021

The use of edible insects to replace meat protein is important to ensure future global food security. However, processed foods using edible insects require development to enhance consumer perception. Here, we examined the physicochemical characteristics and rheological properties of emulsions prepared from different edible insect larvae. Three edible insect species (Tenebrio molitor, Allomyrina dichotoma and Protaetia brevitarsis seulensis) were used to prepare larval emulsions that were formulated with 65% of insect larvae, 20% of pork back fat, and 15% ice. The A. dichotoma emulsion had the highest pH and lightness, redness, and yellowness values, while the T. molitor emulsion had the lowest pH and lightness, redness, and yellowness values. The T. molitor emulsion had the highest hardness, gumminess, chewiness, and apparent viscosity values but the lowest springiness and cohesiveness values. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, T. molitor had the thickest bands, followed by P. brevitarsis seulensis. The differential scanning calorimetry distributions for the T. molitor and A. dichotoma emulsions showed one peak, while that of the P. brevitarsis seulensis emulsion had two peaks. The collective results suggest that T. molitor was the most suitable candidate (of the three tested species) for use as a meat replacement in terms of its physicochemical and rheological properties. It is important that such properties of insect-based emulsions are maintained using various technologies.