• 한국식품영양학회지
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• 제19권3호
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• pp.254-260
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• 2006

The mechanical and sensory characteristics of sponge cake made with different levels (0, 3, 6, 9, and 12%) of added sweet pumpkin powder were evaluated. The Hunter's L value of the crust and crumb of the sponge cake decreased significantly(p<0.05) as the content of pumpkin powder increased. Mechanical texture parameters such as hardness, gumminess and chewiness increased significantly (p<0.05) as the addition of pumpkin powder increased. Significant differences were observed in yellow color of crust and crumb, pumpkin flavor, sweetness and hardness in sensory evaluation of sponge cake added with 12% sweet pumpkin powder. The springiness of the sponge cake in sensory evaluation decreased significantly as the 12% addition of pumpkin powder (p<0.05). The highest overall acceptability was observed with 6% pumpkin powder added to the sponge cake.

• 한국식품영양과학회지
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• 제30권6호
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• pp.1102-1107
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• 2001

호박추출물, 고춧가루 및 메주를 이용하여 호박고추장을 제조할 때 가장 우수한 관능적 품질의 배합조건을 설정하고자 중심합성계획에 의한 반응표면분석법으로 모니터링하였다. 호박고추장의 색상에 대한 관능평점의 최대 배합비율은 호박추출물 함량 433.63 g, 고춧가루 함량 81.76 g 및 메주 함량 17.03 g 에서 그 관능점수가 가장 높았다 향에 대한 최적 관능조건은 호박추출물 함량 437.07 g, 고춧가루 함량 83.65 g, 메주 함량 11.90 g에서, 맛에 대한 관능평점은 호박추출물 함량 382.94 g, 고춧가루 함량 63.44 g, 메주 함량 13.10 g에서, 전반적인 기호도에 대한 관능평점은 호박추출물 함량 442.04g, 고춧가루 함량 62.58 g, 메주 함량 16.30 g에서 그 관능점수가 가장 높았다. 호박고추장의 최적 배합비율은 호박추출물 442.04 g, 고춧가루 62.58 g 메주가루 16.30 g이었다.

• 동아시아식생활학회지
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• 제14권2호
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• pp.123-130
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• 2004

The physicochemical and sensory qualities of pumpkin jams replaced sucrose with sugar alcohols were investigated during storage at 2$0^{\circ}C$. Pumpkin jam was prepared with steamed ground pumpkin, mixed with sucrose only(50%), sorbitol (sucrose 30%＋sorbitol 20%) or maltitol (sucrose 30%＋maltitol 20%). Final sweetness of each pumpkin jam was 64$^{\circ}$ Brix. During 60 days of storage there were no differences in acidity and pH among treatments. Reducing sugar content was higher in sucrose, compared to maltitol or sorbitol. During storage, Hunter L, a and b values increased; L and b values were the highest in maltitol and a value were the highest in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sugar and the lowest in maltitol. Sensory evaluation results showed that the mean scores of color, clarity, flavor and overall acceptability were the highest in maltitol, compared to sucrose or sorbitol. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot comprised of first principal component (58.79%) and second principal component (20.94%).

• 한국식품영양과학회지
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• 제25권3호
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• pp.513-518
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• 1996

In order to investigate the characteristics of alcohol fermentation by Saccharomyces cerevisiae, compositions and free sugar content of dried riped pumpkin powder were determined. The proximate compositions of ripe pumpkin powder were as follows: moisture 11.98%, total sugar 62.18%(dried weight basis 70.64%), protein 13.38%, lipid 0.85%, fiber 7.07% and ash 4.54%. The compositions of free sugar in well ripe pumpkin were: glucese 85.36mg/g, fructose 40.68mg/g, sucrose 68.25mg/g, lactose 18.60mg/g and maltose 3.82mg/g. The optimum conditions for alcohol fermentation by S. cerevisiae were as follows; incubation temperature of 3$0^{\circ}C$, initial pH of 6.0, ripe pumpkin powder concentration of 10% and cells inoculation of 1.3$\times$$10^{6}$ cells/ml liquid medium. Ethanol production under the optimum conditions was 5.95g/100g in liquid medium containing 10% ripe pumpkin powder after 4 days incubation.

• 한국식품영양과학회지
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• 제24권4호
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• pp.625-630
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• 1995

This study was conducted to develop pumpkin-citron-honey(PCH) drink. The product is made fro natural ingredients : pumpkin, citron and honey. It does not contain any kind of food additives. It's characteristics and effectiveness are as follows. The product is a water soluble pumpkin(WSP) paste from natural ingredients only. It is easily soluble in water, and becomes a PCH drink with a good taste and a beautiful color. Dried pumpkin powder and dried WSP paste powder contain β-carotene which contents are 1/3 of total carotenoids. The result of sensory evaluation of WSP paste and PCH drink showed good response to number of people.

• Preventive Nutrition and Food Science
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• 제3권2호
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• pp.119-122
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• 1998

Pumpkin venegar was produced using autoclaved pumpkin juice by fermenting with cetobacter starter and ethanol at the ratio of 4 % and 10% to the volume of pumpkin juice, respectivley. Fermentation was carried out at 2$0^{\circ}C$ for 14 days followed by aging at 1$0^{\circ}C$ for 14 days. Flavor components of pumpkin vinegar was determined using GC/MS. Identified components, were 2 aldehydes (4.74%), 5 acohols (30.06%), 4 ketones (8.99%), 4 acids (16.39%), 5 alkanes (11.10%), 11 miscellaneous compounds (27.01%) and 9 unknown compounds (1.71%). Pumpkin vinegar showed very similar flavor characteristics to those of conventional wien vinegar and sherry wine vinegar in particular , acetioin, methyl acetate, and butanoic acid were typical volatile components of these three kinds of vinegar. Pumpkin vinegar showed possiblity to compete with European wine vinegar.

• 한국식품과학회지
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• 제29권4호
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• pp.657-662
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• 1997

미숙호박과 완숙호박의 일반성분, 유리당, 아미노산, 지방산, 무기성분 조성등의 화학성분을 비교 조사한 결과, 호박은 성숙함에 따라서 성분이 변화하는 경향을 보였다. 미숙호박 및 완숙호박의 과육중에는 당질 $70.95{\sim}70.65%$과 단백질이 $14.0{\sim}15.20%$ 많았고, 호박씨중에는 단백질 35.74%이 가장 많고, 다음은 지질 29.45%과 당질 28.39%이 많았다. 미숙호박과 완숙호박의 과육에서 sucrose, glucose, fructose, maltose, lactose 등의 유리당이 확인되었으며, 이들 유리당들은 sucrose와 fructose는 성장함에 따라 감소하였고, glucose, maltose, lactose는 증가하는 경향을 보였다. 특히 maltose는 완숙호박에서만, 호박씨중에는 sucrose만이 확인되었다. 미숙호박과 완숙호박의 단백질중에는 15종의 아미노산이 확인되었으며, 호박은 성장함에 따라 Thr, Ser, Gly, Ala, Val, Met, Ile, Leu, Phe, Lys등은 감소하였으나, Asp, Tyr, His, Arg등은 증가하는 경향을 보였다. 한편 호박씨 중에는 Glu, Asp, Leu가 많았다. 지방산은 미숙호박과 완숙호박에 palmitic, linolenic, linoleic acid가 많았다. 호박은 성장함에 따라 palmitic acid의 함량은 유사하였으나, stearic, oleic acid는 감소하고, myristic, linoleic, linolenic acid등은 증가하는 경향을 보였다. 한편 호박씨중의 지방산은 linoleic, palmitic, oleic acid의 순으로 나타났으며, arachidic acid도 확인 되었다. 미숙호박과 완숙호박, 호박씨중의 무기성분은 K가 가장 많았고, Ca, Mg, Na, Fe 등의 순으로 나타났으며, 호박은 성장함에 따라 Ca, Mg는 감소하는 한편 K, Na, Fe의 함량은 증가하는 경향을 보였다.

• 대한영양사협회학술지
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• 제13권4호
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• pp.368-378
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• 2007

This study was conducted to develop a optimal composite recipe of a functional muffin including Sweet pumpkin powder and to have the high preference to all age groups. Wheat flour was partically substituted by Sweet pumpkin powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making muffin, respectively, with each 5 level of Sweet pumpkin powder($\X_1$), sugar($\X_2$), butter($\X_3$), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in appearance, flavor, texture, overall quality(p<0.05), color(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness(p<0.001), hardness, gumminess(p<0.05). Also sensory optimal ratio of Sweet pumpkin muffin was calculated as Sweet pumpkin powder 29.5g, sugar 72.6g, butter 79.3g, and it was revealed that the factors of influencing muffin aptitude were in order of Sweet pumpkin powder, butter, sugar.

• Food Quality and Culture
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• 제3권1호
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• pp.1-5
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• 2009

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

• 한국식품저장유통학회지
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• 제11권4호
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• pp.503-507
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• 2004

발아현미와 호박분말이 식빵의 품질에 미치는 영향을 조사하기 위해 발아현미 $20\%$와 호박분말 0, 1, 3, $5\%$를 첨가하여 식빵을 제조한 후 부피, 색도, 물성, 관능검사와 영양성분을 조사하였다. 그 결과 호박분말 첨가량이 증가할수록 부피는 4.68 mL/g에서 3.60 mL/g로 감소하였고, L값은 77.46에서 73.36으로 약간 감소하였으며 b값은 10.97에서 27.01로 증가하였다. 호박분말이 첨가된 식빵의 경도, 부착성, 씹힘성은 감소하였으며 점탄성과 응집성은 일정한 경향을 나타내지 않았다. 관능검사 결과 호박분말첨가량이 증가할수록 향, 색, 맛 및 상품성이 증가하였다.