• 한국식생활문화학회지
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• 제26권5호
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• pp.468-477
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• 2011

Optimum preparation conditions for chicken head soup base were determined in terms of the effects of amount of chicken head and cooking time using response surface methodology based on sensory properties. Sensory properties that were evaluated were yellowness, turbidity, bloody, chicken-brothy, organ meat-like, and fat-like flavor. All values of sensory characteristics increased remarkably with an increase in the amount of chicken head and cooking time. The optimum amount of chicken head and cooking time were determined to be 1800 g and 150 minutes, respectively. Chicken head soup base had less fat, free amino acids, nucleotides, and its derivatives, but had significantly more cholesterol, sodium, and iron than whole chicken soup base. In flavor compound analysis, the amount of hexanal of the chicken head soup base, which is related to fat rancidity flavor, was 11-fold higher than that of the whole chicken soup base.

• 한국식품영양학회지
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• 제20권4호
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• pp.427-432
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• 2007

The texture and descriptive sensory characteristics of a Korean rice cake(Karedduk) with added emulsifier were investigated after 2 and 24 hrs of storage at $5^{\circ}C$. The emulsifier, SP, was added at 0, 0.1, 0.5 and 1% levels to the dry rice flour. In the amylogram, the peak viscosity(P), hot paste viscosity(H) and cold paste viscosity(C) of the rice flour with added emulsifier were higher than those of the control. The texture property analysis by a Texture Analyzer revealed that the springiness, cohesiveness and adhesiveness of the Korean rice cake(Karedduk) with added emulsifier were similar to those of the control, while chewiness, gumminess and hardness were lower compared to the control. Also, the hardness by sensory characteristics was significantly different as compared to the control. Lastly, adding emulsifier to the Korean rice cake(Karedduk) was effective at retarding retrogradation.

• 한국식품조리과학회지
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• 제18권1호
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• pp.81-86
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• 2002

Yackwa was prepared by the addition of different amounts of egg white, and the samples were analyzed by texture profile analysis, Hunter's colorimetry and sensory evaluation during 5 days of storage. Tn texture profile analysis, the hardness, gumminess and chewiness of Yackwa were increased in all the samples during storage and the texture parameters were increased by increasing egg white level. No significant difference was observed in the lightness, redness and yellowness (p〉0.05), but Hunter's color values were slightly increased during storage in all the samples. In sensory evaluation, no significant difference was observed among the samples during storage except the increase of crispiness and overall acceptance by the addition of egg white. The results showed that Yackwa prepared with 10 g of egg white/(100 g of other ingredients ---약과재료 얼마당 10g 첨가인지 명확히 해야 함) had an acceptable sensory quality.

• 한국식품영양과학회지
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• 제29권5호
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• pp.854-859
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• 2000

A functional yogurt was prepared from whole milk (12%) and skim milk (2%) added with green tea and mugwort tea at 3$0^{\circ}C$ for 24 hors. The yogurt product were evaluated for acid production (pH, titratable acidity), number of viable cell, viscosity, sensory property and quality-keeping property. Addition of green tea and mugwort tea remarkably accelerated acid production of yogurt. After 24 hrs incubation, titratabel acidity of green tea and mugwort tea yogurt was 1.46% and 1.62%, respectively and was higher than that (1.30%) of yogurt made with only milk. The propagation of lactic acid bacteria was not stimulated by green tea and mugwort tea and then the number of viable cell in normal (milk) yogurt green tea yogurt and mugwort tea yogurt groups, after 24 hrs incubation, was about 7.2$\times$$10^{8}$, 7.1$\times$$10^{8}$ and 7.0$\times$$10^{8}$/mL, respectively, Viscosity of green tea yogurt was slightly lower than that of milk yogurt (1,840 cps) and viscosity of mugwort tea yogurt was slightly higher than that of mild yogurt. The overall sensory score of green tea yogurt was the best of tested yogurt. When yogurt with green tea and mugwort tea was kept at 5$^{\circ}C$ for 15 days, its quality-keeping property was relatively good.

• 한국방송∙미디어공학회:학술대회논문집
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• 한국방송공학회 1997년도 Proceedings International Workshop on New Video Media Technology
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• pp.13-18
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• 1997

Each reproducing speech signal has each particular signal property, because of the processing of encoding and decoding for communications through various media. In this paper, we examine the correlation between speech signal quality and sensory pleasure for the sensory improvement of that signal. In experiments, we evaluate the quality of speech signals through various media by psychological auditory test and physical features of these signals.

• International Journal of Human Ecology
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• 제13권1호
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• pp.105-115
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• 2012

This research investigated the influences of structural characteristics such as fabrics, mechanical properties, and subjective sensory images on the off-line and on-line preferences to women's spring/summer suits fabrics to extract the most effective factor towards preference as well as analyze the preferential off-line and on-line differences to predict the exact texture image on-line. Objective evaluations were done for the measurement of the mechanical properties of fabrics using Kawabata's Evaluation System and subjective evaluations were done with 109 female subjects who value the off-line and on-line sensory image of suit fabrics. For statistical analysis, factor analysis, cluster analysis, t-test, ANOVA, and regression were used. The results were as follows. The preference scores on-line were generally higher than those off-line. For the structural characteristics of fabrics, differences of thickness were observed according to preference clusters, and the preference increased as thickness was lowered off-line and on-line. For mechanical properties, WC influenced off-line and on-line preferences. Fabrics with low compression energy were preferred; however, the effect of SMD was observed off-line only. In subjective sensory images, the 'smoothness' image influenced off-line and on-line preferences the most. All sensory images influenced the off-line preferences; however, the effects of 'flexibility' and 'weight' were not shown on-line.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1109-1117
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• 2009

This study was conducted to examine the chemical and sensory characteristics of fermented worts and consumer acceptability according to added flavorings. The worts were fermented by yeast (Saccharomyces cerevisiae) following fermentation by lactic acid bacteria (Leuconostoc citreum) at different aeration conditions. Chemical and sensory descriptive analyses were conducted to examine the effects of the fermentation conditions. The consumer acceptability of the worts with added flavorings was also examined. Organic acids, functional sugars, and ethanol were produced by L. citreum and S. cerevisiae, respectively. Ethanol concentrations ranged from 10 to 25 g/L depending on the fermentation conditions. The sensory characteristics of the fermented worts were clearly differentiated by the fermentation conditions. Yeast fermentation resulted in high intensities for certain sensory attributes such as 'alcohol', 'fermented barley', 'fermented white grape', and 'grassy'. Consumer acceptability changed with different levels of sugar and lemon flavoring, and the optimum levels were determined as 14.08% sugar and 0.98% lemon flavoring. Under these conditions, it was shown that a relatively acceptable fermented wort beverage containing functional materials can be produced.

• 한국식품과학회지
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• 제22권2호
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• pp.183-191
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• 1990

본 연구에서는 농축대두단백으로 만든 두유에 4종의 유제품을 여러 가지 농도로 가하고 5종의 젖산균(Lactobacillus 4종, Leuconostoc 1종)의 산생성과 생육을 관찰한 후에 유제품을 첨가하여 만든 대두요구르트의 관능성을 조사하였다. 두유에 첨가된 유제품의 농도를 증가시킴에 따라 젖산균의 산생성은 점차로 증가하였으며, 첨가된 유제품 가운데 유청분말이나 탈지분유가 전지분유나 조제분유보다 젖산균의 산생성을 촉진시켰다. 특히 유청분말은 유제품의 첨가농도가 낮을 때 산생성 촉진효과가 높았으며, 전지분유는 산생성 촉진효과가 유제품 가운데 가장 낮았다. 젖산균 산생성의 경시적인 변화를 보면 표준시료(포도당 첨가 시료). 유제품 첨가 시료 어느 경우나 배양시간이 경가함에 따라 산생성은 현저하게 증가하였다. 배양 초기부터 12시간까지는 포도당 시료의 산생성이 가장 높았으나 18시간 이후에는 유청분말 시료의 산생성이 가장 높았다. 전지분유 시료는 전 실험 기간에 걸쳐서 산생성이 가장 낮았다. 대두요구르트의 관능성을 보면 전지분유 시료와 탈지분유 시료의 향미(香味)는 표준시료(포도당 첨가시료)보다 우수하였으나 유청분말 시료와 조제분유 시료의 향미(香味)는 표준시료보다 저조하였다.

• 한국식품과학회지
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• 제20권3호
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• pp.317-325
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• 1988

농축대두단백으로 만든 두유를 여러 가지 정도로 가열 처리한 후 젖산균 5종을 각각 접종하여 두유의 가열처리가 젖산균의 생육과 산생성 그리고 대두요구르트의 관능성과 커드의 침전에 미치는 영향을 관찰하였다. 먼저 산생성을 보면 표준시료(비가열(非加熱)시료)에 비하여 $60^{\circ}C-10$분 또는 그 이상의 가열로 모든 균주에서 산생성이 촉진되었으며 그 촉진의 정도는 대체로 가열의 정도가 높을수록 점차적으로 증가하여 Streptococcus lactis를 제외한 4균주의 산생성이 $121^{\circ}C-1$분에서 가장 높았다. 그러나 생균수는 가열 처리로 큰 변화가 없었다. 대두젖산균 음료의 관능성에 미치는 영향을 보면 $95^{\circ}C-30$분 시료의 관능 성은 표준시료보다 현저하게 우수하였으나 $121^{\circ}C-15$분 시료의 관능성은 표준시료보다 현저하게 저조하였다. 한편 두유의 가열처리로 대두젖산균 음료의 침전이 지연디는 경향을 보였으며 특히 $121^{\circ}C-15$분의 가여로 침전이 현저하게 지연되었다.

• 한국식품과학회지
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• 제20권5호
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• pp.683-690
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• 1988

시중에서 판매되는 캔상태와 냉동상태의 당근쥬스와 신선하게 제조된 쥬스의 대한 관능적 평가 및 물리적 성질과 카로텐 함량을 연구하였다. 물리적 성질로서 점성과 산도를 측정하였고, HPLC와 spectrophotometry에 의해 알파와 베타 카로텐 및 총 카로테노이드 함량이 관찰되었다. 관능평가 결과, 캔쥬스는 냉동이나 신선한 시료에 비해 낮은 수응력을 보였으며, 특히 향기와 질감에서 낮은 적응성을 나타내었다. 또한 다른 시료에 비해 10배의 높은 점성과 낮은 산도를 나타내었다. 두 종류의 냉동시료중 한 시료는 신선한 상태의 쥬스와 모든 측정에서 같은 결과를 나타내었고, 다른 한 시료는 알파카로텐 함량이 유의적으로 낮았으나 캔보다는 2배의 함량이었다. 캔쥬스는 총 카로테노이드와 베타 카로텐 함량에서 신선한 상태나 냉동상태의 70-77%를 나타내었고, 특히 알파카로텐은 신선한 경우의 24%를 함유하였다. 관능적 평가와 물리적 성질 및 카로텐 함량면에서 볼 때, 이와 같은 결과들은 냉동가공이 당근쥬스의 좋은 보존방법임을 시사해 주고 있다.