• 한국식품저장유통학회지
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• 제5권1호
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• pp.41-47
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• 1998

Physicochemical properties and microbiological quality chanties were investigated on mixed fruit and vegetable juices (apple, carrot and cucumber) stored at 4$^{\circ}C$ without pasteurization(NT), with light piasteurization (LP; 66$^{\circ}C$, 10 sec) and with full pasteurization(FP; 90$^{\circ}C$, 60 sec). Effects of ultrafiltration (UF) on the changes during storage were also examined. pH, viscosity, a-value and b-value remained relatively constant and all samples revealed Newtonian characterisitics. Total acidity and turbidity tended to increase slightly; however, total vitamin C content and L-value slowly decreased during storage up to about 2 months. During the first 4 weeks storage, soluble solids content slowly increased and then decreased. Mold and Yeast and Bacteria were not detected in LP, UP and UF treated samples during storage studied; however, E. coli were detected after 24 days storage. No distinctive storage effects were found among samples prepared; however, ultrafiltration had a considerable effect on the color and soluble solids content of mixed fruit and vegetable juice.

• 대한지역사회영양학회지
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• 제6권1호
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• pp.3-15
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• 2001

To assess diet quality by food group intake and to investigate the interrelationship of age, dietary diversity score(DDS), dietary variety score(DVS), dietary frequency score(DFS), food group intake and nutrient intake with food group intake, a dietary survey was conducted with 176 preschool children aged 1 to 6 in Busan using a 24-hr recall method. Food group intake was assessed by food number consumed and intake frequency by six food groups(grain, meat, vegetable, fruit, dairy, sweets group). The mean food numbers consumed and intake frequencies by six feed group were 3.1 and 4.0 in the grain group, 3.6 and 4.0 in the meat group, 3.5 and 4.1 in the vegetable group, 1.0 and 1.1 in the fruit group, 1.3 and 1.5 in the dairy group, 1.4 and 1.4 in the sweets group respectively. As age increased, the intake frequency of the grain group(p<0.05) increased but that of the dairy group(p<0.05) decreased significantly. The DVS and DFS didn't show significant correlations with intake frequency of the dairy group. The grain group intake had significant positive correlations with intakes of the meat, vegetable, and fruit groups. The vegetable group intake had signigicant positive correlations with intakes of the grain and meat groups. The dairy group intake had significant positive correlation with sweets group intake but negative correlations with intakes of the grain and vegetable groups. As the intake frequency of the meat group increased, the NAR(nutrient adequacy ratios) of all nutrients and NAR(mean adequacy ratio) increased significantly. NARs of provein iron, vitamin B$_1$, niacin had the highest correlation with the meat group intake and those of protein, calcium, phosphorous, and vitamin B$_2$ had the highest correlation with the dairy group intake. NARs of vitamin A and vitamin C had the highest correlation with intake of the vegetable and fruit groups respectively. Children with food number consumed and intake frequency of above 6 and 4 in the grain group or above 6 and 6 in the meat group or above 4 and 8 on the

• 문화기술의 융합
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• 제10권3호
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• pp.873-878
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• 2024

우리는 Loperamide로 유도한 변비 Sprague-Dawley 랫드 모델에서 프락토올리고당 및 과채류복합 추출물을 2 주간 경구 투여 한 후 랫 분변의 그룹 기간별로 수집 한 후 장내 마크로바이옴 변화 경향을 분석하였다. 프락토올리고당 및 과채복합추출물(FVCE)에 대한 미생물 군집 분석을 16S rDNA 클로닝 및 pyrosequencing을 통해 수행하여 표준화 및 체계화를 위한 기초 데이터를 얻었다. 과채복합추출물(FVCE) 제조 공정은 원핵생물 군집에 대한 미생물 분석을 통해 문 수준에서 미생물 verrucomicrobiota의 약간의 차이가 우세한 것으로 나타났다. 속 수준에서는 prevotella와 muribaculaceae가 종 수준에서 더 많은 차이를 보였다. 이러한 결과는 사용된 미생물 군집이 생산되는 과일 및 채소 복합 추출물(FVCE)의 품질에 영향을 미친다는 것을 시사한다고 할 수 있다. 따라서, 일관된 품질의 과일 및 채소 복합 추출물(FVCE)을 생산하기 위해서는 안정적인 미생물 군집이 유지되어야 한다.

• 한국식품영양학회지
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• 제21권4호
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• pp.436-442
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• 2008

Buckwheat leaves and young parts of the plant are consumed as a vegetable in certain countries. The quality characteristics of Sulgidduk withadded buckwheat vegetable powder(BVP)(0, 0.2, 0.5, 1.0, 1.5% w/w) were assessed in this study. Weobtained the following results: The water contents of Sulgidduk on the first day evidenced no differences according to the ratio of BVP addition, whereas the water contents of Sulgidduk decreased with increasing storage time and increasing amounts of added BVP. As the amount of BVP increased, both the L value(Lightness) and the a value(Redness) decreased, whereas the b value(Yellowness) increased. In terms of the mechanical texture characteristics, the hardness of the Sulgidduk increased with addition of both 0% and 0.5% BVP, with increases in storage time. The springiness of Sulgidduk was reduced as the quantities of BVP increased. We detected no significant differences in the chewiness of Sulgidduk according to the ratio of BVP addition. Also, the chewiness of Sulgidduk increased with BVP additions of 0% and 0.2% with increases in storage time, whereas no differences were detected in the group to which 0.5% BVP was added. The cohesiveness of the Sulgidduk decreased with increases in BVP and storage time. In our sensory evaluation of the color and flavor characteristics, the optimal quality was reported in conjunction with the Sulgidduk to which 1.0% and 1.5% BVP was added(p<0.05), whereas we noted no significant differences in texture and taste(sweetness) according to the ratio of BVP addition. Sulgidduk with 1% of BVP evidenced the best characteristics in our overall sensory evaluation.

• Journal of Dairy Science and Biotechnology
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• 제41권2호
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• pp.67-75
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• 2023

Hibiscus is rich in acids, anthocyanins, flavonols, oils, proanthocyanidins, and various pigments. It is utilized for medicinal purposes, to improve human health, and as a galactagogue to stimulate milk production in cows. Due to its biofunctional activities, hibiscus oil has broad applications spanning different fields. This study analyzed the pH and organoleptic quality attributes of three different vegetable-based milk analogs supplemented with hibiscus oil at 0%-1.5% concentrations. The results revealed that the addition of hibiscus oil did not affect pH; however, as the concentration of the hibiscus oil increased, the organoleptic quality attributes of the milk analogs supplemented with it decreased. All three milk analogs supplemented with 0.25% hibiscus oil demonstrated favorable attributes compared to the control group. This study provides valuable foundational data for developing new vegetable-based milk analogs that possess enhanced biofunctionality through the supplementation of hibiscus oil.

• Journal of Nutrition and Health
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• 제10권3호
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• pp.25-32
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• 1977

The effects of dietary cellulose on the lipid metabolism in albino rats were observed, especially the effects of dietary cellulose from three different sources; cereal, vegetable and pure-cellulose. The results were summarized as follows. 1. Dietary cellulose from rice bran and vegetable resulted in lowering of reserved lipid in the body and the effect of rice bran was remarkable as compare to that of vegetable. 2. But the fatty acids composition in serum, liver, gastrocnemius, small intestine and epididymal fat pad was unchanged by dietary cellulose. This means the effect of dietary cellulose was only to change the body fat in quantify and not in quality. 3. Cellulose from rice bran increased serum cholesterol content and maintained medium level of serum total lipid. Cellulose from vegetable decreased serum total lipid and cholesterol content. Pure-cellulose decreased also serum total lipid and cholesterol content but the effect was not as low as vegetable cellulose. 4. It need to be further investigated on the different effects of cellulose from three sources on serum cholesterol content, particularly the increasing effects of rice bran.

• 에너지공학
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• 제25권3호
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• pp.18-26
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• 2016

대부분의 변압기에 사용되고 있는 절연유는 석유계 원료를 이용한 광유계 절연유였으나 유출시 환경오염, 낮은 인화점으로 인한 화재 위험성을 가지고 있어 보다 친환경 식물성 원료를 활용한 절연유 도입이 최근 검토되고 있다. 그러나 식물성 절연유의 높은 생분해성과 인화점으로 절연유로서의 높은 적용가능성에도 불구하고 장기운전에 의한 열화가 미치는 영향에서는 아직 많은 연구가 필요한 실정이다. 따라서 본 연구에서는 변압기의 구성요소를 감안하고 실제 운전조건보다 높은 $150^{\circ}C$에서 2주간의 가속열화 시험을 통해 전산가, 수분, 절연파괴전압 등의 주요물성 변화를 통해 식물성 절연유 산화특성과 이 과정에서 생성되는 용존 가스 분석을 실시였다. 이를 통해 식물성 절연유가 기존 광유계 절연유 대비 친수성에 의한 전산가 상승에도 불구하고 절연성능을 유지하는 특징을 가지고 있으며 가스 성분 비교를 통해 주어진 온도 조건에서 우수한 열안정성을 나타내고 있음을 확인하였다.

• 한국식품조리과학회지
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• 제25권5호
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• pp.632-642
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• 2009

In this study the microbiological quality of vegetables was evaluated in relation to the sanitization methods used and vegetable types which consisted of raw food ingredients used in foodservice operations. We analyzed the microbial quantities on lettuce and spinach, which were used as leaf vegetables and cucumber and tomato, which were used as fruit vegetables according to various disinfection methods using different chlorine concentration(50 ppm, 100 ppm, 200 ppm) and exposure time(5 min, 10 min) over 5 days. When the effects of the disinfection methods on microbial qualities and sensory evaluation were analyzed, the following results were obtained. First, in the leaf vegetables, disinfection with a chlorine concentration of 200 ppm for a 5 minutes exposure time was needed to control microbial growth. Second, fruit vegetables sterilized with tap water had reduced microbial qualities after an extended amount of time relative to chlorine disinfection, that is, disinfection with a chlorine concentration of 50 ppm for 5 minutes exposure time was desirable.

• 한국식품저장유통학회지
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• 제31권1호
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• pp.46-63
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• 2024

This study evaluated the impact of storage temperature on the quality characteristics of texturized vegetable protein (TVP). TVP was prepared by mixing defatted Daewon soybean flour at 80℃, gluten, and corn starch in a 5:3:2 ratio, which was then extruded at a screw speed of 250 rpm and a barrel temperature of 190℃ with moisture addition at 9 rpm. Subsequently, the extruded TVP was vacuum-sealed in polyethylene packaging and stored at -20℃, 0℃, and 4℃ for 9 days. Texture analysis revealed that the curing rate followed 4℃ > 0℃ > -20℃ sequence. No significant color variation was observed across the storage conditions, although water content increased at all temperatures. Notable changes were detected in moisture absorption capacity (%) and solid leaching (%), following the order of -20℃ > 0℃ > 4℃. The turbidity of the solution released during cooking varied, with the highest to the lowest sequence being -20℃ > 4℃ > 0℃, while pH levels remained neutral. Regarding free amino acids, sweetness and textural quality improved with storage across all temperatures, whereas bitterness components diminished at 4℃. The study suggests that refrigerated storage at 4℃ is a viable method for distributing TVP, which was previously distributed only in a frozen and dry state.

• 한국축산식품학회지
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• 제21권1호
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• pp.71-79
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• 2001

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality of emulsion-type sausage. Each treatments replaced pork back fat with CLA-sesame oil (CLA-SO), CLA-lard (CLA-LD) and CLA-safflower seed oil (CLA-SSO) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, thiobarbituric acid reactive substances(TBARS) and fatty acid composition of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The pH values of all treatments significantly(p<0.05) decreased as storage time increased. Sausage products containing CLA-vegetable oils showed higher pH value than that of CLA-lard among the treatments. Color a*-value of CLA-SSO was higher than that of other treatments. During storage, TBARS values of treatments were significantly (p<0.05) increased, sausage products containing CLA-vegetable oils showed lower (p<0.05) TBARS value than CLA-lard, and TBARS of sausage products containing CLA-SSO was the lowest. This result indicated that CLA concentration in emulsion-type sausage did affect the lipid oxidation stability. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids content decreased whereas CLA content extremely increased by replacement of CLA-vegetable oils and CLA-lard. The level of CLA content in CLA-vegetable oils was higher than CLA-lard. It may be concluded that emulsion-type sausage could be manufactured using CLA-vegetable oils as a pork fat substitutor without any negative effects on general components or physico-chemical properties.