• 한국식품조리과학회지
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• 제29권6호
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• pp.691-697
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• 2013

본 연구에서는 저장성이 낮고 사용범위가 한정적인 늙은 호박을 이용하여 중간소재로 활용할 수 있도록 증숙, 냉동, 볶음 등의 처리 조건별로 호박분말을 제조하였으며, 제조된 호박분말의 일반성분, 수율 및 당도, 색도, DPPH 소거능, 환원당, 카로틴 등의 이화학적 특성을 조사하여 가공적성을 제시하고자 하였다. 호박 분말의 일반성분을 조사한 결과 수분이 13.61-16.05%, 조단백질이 9.40-9.53%, 조지방이 1.35-1.43%, 조회분이 0.26-0.50%, 수율은 5.01-5.65%로 나타났으며 당도는 $9.40-10.50^{\circ}Brix$로 나타났다. 색도를 측정한 결과 L값의 경우 대조군이 가장 높았고 a값은 증숙 처리군, b값은 볶음 처리군이 각각 높게 나타났다. DPPH radical 소거능에서 RC50값을 측정하였을 때 증숙 처리군에서 가장 높은 소거능을 나타내었다. 환원당 함량은 처리 조건에 따라 증숙(6.99 mg/g) > 대조구 (6.79 mg/g) > 볶음 (6.20 mg/g) > 냉동 (6.10 mg/g)으로 유의적인 차이를 보였으며 카로틴 함량은 대조구 (19.75 mg%) > 증숙 (17.91 mg%) > 냉동 (15.17 mg%) > 볶음 (14.04 mg%) 순서로 관찰되었다. 이상의 결과를 종합해 볼 때, 즉석용 호박분말을 제조하기 위해서는 증숙 처리군이 가장 좋을 것으로 보인다.

• 한국식품조리과학회지
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• 제12권2호
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• pp.146-152
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• 1996

1. 호박죽의 최적 배합비율, 호박죽 제조시 호박:물:찹쌀가루:팥:강낭콩:소금:설탕의 최적 재료배합 비율은 호박 400g, 물 600cc, 찹쌀가루 40g, 팥 30g, 강낭콩 30g, 소금 4g, 설탕 10g 이었다.

• 한국조리학회지
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• 제23권3호
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• pp.137-146
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• 2017

This study was conducted to examine the sensory quality characteristics of Hobakjook (pumpkin porridge) samples prepared with 0%, 4%, 8%, 12%, 16% of waxy rice powder and non-waxy rice powder. The moisture content and spreadability decreased with the addition of waxy and non-waxy rice powder, while total soluble solid and viscosity increased with the addition of rice powder (p<0.001). The lightness (L-values) of Hobakjook significantly increased with the addition of both rice powder, but the yellowness (b-values) decreased. In the attribute difference test of sensory evaluation, yellowness, gloss, pumpkin flavor, sourness, smoothness and intensity of after-taste were amount-dependently decreased with the addition of both rice powders. However, sweetness, savory flavor, astringency, gelatinized rice flavor, and viscosity significantly increased as the amount of rice powder increased. The rankings of overall acceptance by consumers were 12% > 16% > 8% > CON (0%) & 4% for Hobakjook samples with waxy rice powder, while 8% & 12% > 16% > CON(0%) & 4% for Hobakjook samples with non-waxy rice powder. However, there was no significant preference between waxy rice powder and non-waxy rice powder.

• 한국식품조리과학회지
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• 제27권6호
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• pp.803-814
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• 2011

The new version of sikhye(sweet rice drink) was prepared by adding sweet pumpkin (SP) in order to improve customers' preferences for sikhye by modifying the color, and flavor, as well as health functionality. The independent variables were sweet pumpkin amount(0, 2, 4, 6, and 8% malt powder extract) and storage periods(0, 3, 6, 9, and 12 days). Each sample was measured by using physicochemical and sensory evaluations, and results were statistically tested to examine significant differences among samples. pH increased with higher amounts of added pumpkin. As additional levels of sweet pumpkin increased, the Hunter's L value decreased, whereas the b value increased. In a consumer acceptance test, all characteristics except for sweetness were significantly different at p<0.05. The overall acceptability, including yellowness, malt aroma, and sweetness in the pumpkin added sample was estimated to be better than the comparative sample was. There was no significant difference between SP4, SP6, and SP8, but SP2 showed a lower preference than other samples.

• 한국식품조리과학회지
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• 제24권4호
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• pp.511-516
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• 2008

In this study, composite flour and dough were prepared with concentrated sweet pumpkin powder(CSPP) at varying concentrations of 3, 6, 9, 12, and 15%. The samples and a control were then compared with regards to quality characteristics, including moisture, protein, and ash contents, farinogram characteristics, amylogram characteristics, and falling number of flour and extensogram characteristics of dough, in an effort to determine the optimal ratio of CSPP in the formulation. As the CSPP content increased, the moisture and protein contents of the flour increased, whereas the ash contents decreased. With regard to the farinogram characteristics of flour, water absorption, development time, and stability decreased with increasing CSPP content, while weakness increased. The control group evidenced a significantly higher beginning temperature of gelatinization as compared to the CSPP samples. The temperature of maximum viscosity, maximum viscosity, and falling number of flour decreased with increasing CSPP content. With regard to the extensogram characteristics of dough, extensibility decreased with increasing testing time and CSPP content, whereas resistance, maximum resistance, and R/E ratio increased. In conclusion, these results show that $6{\sim}9%$ CSPP may prove very useful as a substitute for wheat flour in the production of hardroll bread, and may provide good nutritional and functional properties.

• Journal of Nutrition and Health
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• 제56권5호
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• pp.469-482
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• 2023

본 연구에서는 ob/ob 마우스를 이용한 비만유발 동물모델에서 단호박분말 투여가 체지방 감소에 효과적인지 확인하기 위하여 6주간 식이를 통해 10% 단호박분말을 투여하였다. 그 결과, 단호박분말과 열처리 단호박분말을 섭취한 ob/ob 마우스에서 식이섭취량이 증가하였음에도 불구하고 체중과 지방조직 무게가 감소되었음을 확인하였으며 비만에 의한 인슐린 저항성과 이상지질혈증을 예방할 수 있음을 확인하였다. 체중 감소 효능의 기전을 확인하기 위해 지방합성과 지방분해에 관여하는 인자들의 mRNA와 단백질 발현을 관찰한 결과, 단호박 분말과 열처리 단호박분말을 섭취한 ob/ob 마우스에서 지방합성 인자들의 활성이 감소되었고, 지방분해에 관련하는 효소의 활성이 증가되었음을 확인하였다 (Fig. 6). 따라서 본 연구의 결과를 통해 단호박분말 섭취는 비만이 유도된 ob/ob 마우스에서 지방조직의 지방분해 증가와 지방합성 감소를 통해 체중 감소 효능 및 비만에 의한 대사질환 발생을 예방할 수 있다고 제안한다.

• 한국식품조리과학회지
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• 제24권6호
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• pp.849-855
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• 2008

DPPH radical scavenging activities were 66.80% by hot water extract and 41.86% by 80% methanol extract. Inhibitions of angiotensin I-converting enzyme (ACE) were 91.09% by hot water extract and 75.20% by 80% methanol extract. In this study, Sulgidduk samples were prepared with 1, 3, 5, and 7% concentrated sweet pumpkin powder (CSPP), and a control were examined for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of CSPP in the formulation. The samples containing CSPP exhibited significantly higher moisture content than the control group. Water activity was not significantly different among the Sulgidduk samples. For the color, the control group presented significantly higher lightness as compared to the samples containing CSPP. The samples containing 1 and 3% CSPP had significantly higher greenness than the samples containing 5 and 7% CSPP. Yellowness increased as the level of CSPP content increased. In terms of textural characteristics, hardness, gumminess, and chewiness were highest at the 1% substitution level, while lowest at the 3% level. The CSPP samples presented significantly higher adhesiveness, springiness, and cohesiveness than the control group. In the consumer acceptance and characteristic intensity rating test, the control group showed significantly higher color and flavor as compared to the CSPP samples. Pumpkin flavor, delicious taste, and off-flavor increased with increasing amounts of CSPP. Softness, overall acceptability, and gumminess were not significantly different among the various samples tested. Sweetness was highest at the 5% substitution level, while lowest at the 1% level. In conclusion, the results indicate that substituting $3{\sim}5%$ CSPP to Sulgidduk is optimal, providing good DPPH radical scavenging activity and inhibition of ACE as well as reasonably high overall acceptability.

• 한국식품저장유통학회지
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• 제18권5호
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• pp.714-720
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• 2011

단호박 가루 첨가량을 달리한 호상 요구르트를 개발하여 요구르트의 품질특성을 비교하였다. 단호박 가루의 첨가량 0%, 0.5%, 1%, 2%, 3%로 첨가하여 요구르트를 제조해 색도(명도, 적색도, 황색도), 점도, pH, 산도, 관능검사(색, 향, 맛, 전반적 기호도)를 측정하고 1일, 5일, 10일, 15일등 5일차 간격으로 저장성 실험을 하였다. 색도에서는 저장기간별 단호박 첨가량이 증가할수록 L값은 감소하였으나 a,b값은 증가하였다(p<0.001). 점도는 저장 5일차에서 단호박첨가군이 전체적으로 감소하였고, 저장 10일차에서 저장 5일차보다 47~68% 점도가 증가했다. 점도의 각 저장일별 단호박 첨가군에서는 저장 15일차를 제외한 저장 1일차(p<0.001), 저장 5일차(p<0.01), 저장 10일차(p<0.01)로 유의적 차이를 나타냈다. pH의 저장일별 단호박 첨가군에서 저장 1일차(p<0.001), 저장 5일차(p<0.01), 저장 10일차(p<0.01)으로 유의적 차이를 나타냈고, 산도에서는 저장 1일차(p<0.001), 저장 10일차(p<0.05), 저장 15일차(p<0.001)로 유의적 차이를 나타냈다. pH는 저장 15일차, 산도는 저장 5일차에서 첨가군 간의 유의적 차이가 없었다. 관능검사결 과 단호박가루 첨가 1%>2%>3%>0%>0.5% 군 순으로 기호도가 높게 평가되었으며, 전체적인 결과로 단호박 가루 1% 첨가군이 단호박 가루 호상요구르트 제조에서 가장 적합하다고 사료된다.

• 한국식품영양과학회지
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• 제30권2호
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• pp.215-221
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• 2001

Mustard leaf kimchi added different ratios of pumpkin powder(P) and green tea powder(G) were investigated by measuring changes of physicochemical, microbiological and sensory characteristics during fermentation at 5℃. The pH and total acidity were changed slowly until 20 days, and then changed rapidly for 20∼40 days in all mustard leaf kimchi groups. The pH and acidity of mustard leaf kimchi added 0.5% G was the most slowly changed compared to the other groups. Reducing sugar content was highest in mustard leaf kimchi added 0.5% P at early stage of fermentation, but the reduing sugar content of this mustard leaf kimchi group was decreased more rapidly than those of the other groups during fermentation. The numbers of lactic acid bacteria and total bacteria were highest in 0.5% P added group and lowest in 0.5% G added group. The mustard leaf kimchi added 0.3% P and 0.2% G was relatively high in number of Leuconostoc sp., on the contrary low in Lactobacillus sp. compared to the other groups during fermentation. Changes of Hunter's color values, especially yellowness, and hardness were smaller in each mustard leaf kimchi added 0.5% G, and 0.3% P and 0.2% G than the other groups. Sensory scores of taste, odor and overall acceptability were highest in mustard leaf kimchi added 0.3% P and 0.2% G. Based on these results, it is suggested that mustard leaf kimchi added 0.3% P and 0.2% G was the best group among mustard leaf kimchi groups.

• 농약과학회지
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• 제20권1호
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• pp.47-55
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• 2016

본 연구는 커피박 퇴비와 벨벳콩 식물체 분말 처리에 따른 고구마뿌리혹선충 살충효과를 평가하였다. 커피박 퇴비와 벨벳콩 식물체 분말 처리중, 1% 벨벳콩 식물체 분말 처리가 뿌리혹선충의 살충율이 83.2%로 가장 높게 나타났다. 또한 실내에서 호피무늬 벨벳콩 추출물 농도별로 처리한 시간의 경과에 따라 뿌리혹선충 유충의 치사율이 증가하였다. 호피무늬 벨벳콩 추출물 처리 24시간 후, 1.2%와 2.4% 농도에서 뿌리혹선충 유충의 치사율이 가장 높게 나타났다. 커피박 퇴비와 벨벳콩 식물체 분말 처리가 호박유묘의 생육에 미치는 영향을 조사하였더니 20% 커피박 퇴비 처리구는 호박 유묘의 생육을 억제하였으나 1% 호피무늬 벨벳콩 분말 처리구가 호박 유묘의 생육촉진효과가 가장 뛰어났다. 하지만 유기성 자원인 벨벳콩과 커피박 퇴비를 이용하여 유기농 호박 재배토양에서 발생하는 고구마뿌리혹선충을 효과적으로 방제하기 위한 재료로 사용하기 위해서는 처리농도와 방법에 대한 추가적인 연구가 필요할 것으로 생각한다.