• 동아시아식생활학회지
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• 제22권6호
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• pp.836-850
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• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

• 한국식품과학회지
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• 제47권6호
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• pp.704-710
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• 2015

본 연구는 식빵의 주재료인 밀가루의 일부를 오미자청으로 발효시킨 쌀가루 sourdough로 대체하여 식빵을 제조하여 품질 특성과 기호도를 살펴봄으로써 적정 수준의 쌀가루 sourdough 첨가량을 제시하고자 시도되었다. 쌀가루 sourdough는 오미자청을 이용해 전통적 sourdough 제법을 이용하여, 쌀가루 sourdough를 0% (대조군), 15, 30, 45, 60% 첨가하여 식빵을 제조한 후 pH, 색도, 부피, 질감과 기호도를 측정하였고 SEM을 이용해 식빵의 단면을 촬영하였다. pH는 쌀가루 sourdough 첨가량이 증가할수록 유의적으로 감소하였으며, 색도는 쌀가루 sourdough 첨가량이 증가할수록 백색도, 녹색도 및 황색도 모두 유의적으로 감소하는 경향을 보였다(p<0.05). 부피는 대조군과 15%군 간에는 유의적인 차이가 없었으나 쌀가루 sourdough 첨가량이 증가할수록 유의적으로 낮아졌다(p<0.05). 경도는 쌀가루 sourdough 첨가량과 저장시간이 증가할수록 유의적으로 증가하였으나(p<0.05), 대조군, 15, 30%군 간에는 유의적인 차이가 없는 것으로 보아 쌀가루 sourdough는 노화 억제 효과가 있는 것으로 생각된다. 탄력성은 쌀가루 sourdough 첨가량이 증가할수록 유의적으로 감소하는 경향을 보였고(p<0.05) 대조군과 15%군간에는 유의적인 차이가 없는 것으로 보아 쌀가루 sourdough를 15%까지는 첨가하여도 밀가루만으로 제조한 식빵이 가지는 탄력성을 유지하는 것으로 생각된다. SEM으로 촬영한 결과 대조군과 15%군의 식빵 단면은 유사한 모양을 보였다. 기호도는 모든 항목에서 대조군, 15, 30%가 유의적(p<0.05)으로 높게 평가되었다. 이상의 결과를 종합하면 오미자청으로 발효시킨 쌀가루 sourdough 15% 첨가한 식빵은 대조군과 비교시 손색이 없는 품질을 기대할 수 있는 것으로 사료된다. 다만 오미자 발효액에 내재된 미생물은 수확 시기나 지역, 배합율, 발효온도, 숙성기간에 따라 sourdough의 품질에 변화를 일으켜 오미자청에 존재하는 미생물에 관한 보완 연구가 필요할 것으로 생각된다.

• Journal of Nutrition and Health
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• 제37권8호
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• pp.669-674
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• 2004

The purpose of this study was to develop the antiallergic and hypoallergic fennented soybean foods without side effect. We manufactured Chungkukjang with addition of herbal (aloe, cinamon, licorice root) extract. Sensory evaluation was performed to evaluate the acceptability by the consumer. Clinical evaluation was performed with 10 atopic dermatitis (AD) patients who showed positive reaction with specific IgE and skin prick test. Cross-over study between nonnal Chungkukjang and Chungkukjang with aloe extract was performed. In sensory evaluation, Chungkukjang with aloe extract obtained best score overall. In clinical evaluation, 7 out of 10 AD patients showed positive reaction to soy-bean and 4 out of 10 AD patients showed positive reaction to normal Chungkukjang. 2 out of 10 AD patients showed positive reaction to Chungkukjang with aloe extract. In conclusion, Chungkukjang could be recommended as functional food with hypoallergic effect. As adding aloe extract to Chungkukjang, hypo allergic effect was increased.

• 한국식품조리과학회지
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• 제25권1호
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• pp.55-61
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• 2009

This study examined the effects of added amounts of lotus leaf powder on the physical and sensory properties of Jook. As the level of lotus leaf powder in samples increased, L-values and a-values decreased and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of lotus leaf powder increased. Sensory characteristics such as color intensity, viscosity, astringency, and nutty taste increased significantly with the addition of lotus leaf powder. And the results of the consumer acceptability test showed that the Jook containing $2%{\sim}3%$ lotus leaf powder had the highest score. In conclusion, to enhance the quality of Jook, a 2% addition of lotus leaf powder would be the most beneficial.

• 한국식생활문화학회지
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• 제33권2호
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• pp.169-175
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• 2018

This study was conducted to investigate the quality characteristics of Yanggaeng prepared with different concentrations of mealworm powder: 0, 1, 2, and 3%. Regarding the proximate composition, moisture, crude lipid and ash contents showed no significant differences among groups, while crude protein contents increased as the mealworm powder increased. The value of lightness (L) and yellowness (b) were higher in 3% added groups than those of control groups. Consumer acceptance test showed no significant differences between the controls and added groups were observed in color, smell, taste and overall acceptability. The total polyphenol content ranged from 19.87 to 51.37 mg GAE/100 g, exhibiting the increase with increasing mealworm powder level. DPPH radical scavenging activity and reducing power increased as the amount of mealworm powder increased. In conclusion, it is suggested that mealworm powder can be incorporated into Yanggaeng up to 3% without affecting the sensory quality of Yanggaeng.

• Plant Resources
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• 제8권3호
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• pp.230-234
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• 2005

This study was conducted to determine feasibility of utilization of Angelica acutiloba. Especially, the quality characteristics of bread prepared with the addition of Angelica acutiloba powder were investigated. Sensory evaluation and spoilage test were conducted for preparation of functional breads which added with ground plant matters (leaves and stems) from Angelica acutiloba. The result showed that the functional breads had high score of overall liking as well as low spoilage rate when added with 0.5 to 1.0% ground plant matters of Angelica acutiloba. Consumer acceptability evaluation showed a significant preference when added 0.5 to 1.0% ground leaves and stems of Angelica acutiloba into breads. Functional breads which added powder of Angelica acutiloba inhibited the growth of fungi. The more addition of Angelica acutiloba powder, the higher the degrees of this inhibited. These results suggested that the shelf-lives of the breads were extended by the addition of Angelica acutiloba powder. Further studies were required for improvement of functionality and diversity of bread products using medicinal plant materials as an additive.

• 식품과학과 산업
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• 제52권1호
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• pp.11-19
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• 2019

Various sensory technologies have been used at different stages of product development. In this paper, the examples of sensory studies in teas and cosmetics were shown, and these could help to increase the contribution of sensory sciences to the development of products in the industry. In classical approach, descriptive analysis with trained panel and consumer acceptability test are very important to identify the sensorycharacteristicsthatdriveconsumeracceptability of products. Recently, some quick and easy sensory evaluation methods were introduced such as CATA (check-all-that-apply), sorting, and $Napping^{(R)}$, etc. to gather information about consumers' perception of the sensory characteristics of products. Although there are many sensory methodologies available in the product development phase, the most important thing is that these have to be correctly selected and designed for target consumers, products, and research purposes in order to develop a successful product.

• 한국식생활문화학회지
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• 제32권3호
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• pp.266-274
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• 2017

This study aimed to investigate potential acceptability of Korean jang products among Halal food consumer's to predict its market possibility in a Halal food market. Focus Group Interview (FGI) was implemented to 11 Halal food consumers residing in Korea for more than 4 month. During the test, 3 types of fermented paste, doenjang, ssamjang and gochujang were evaluated by applying these to Korean foods. In depth interview was conducted on the liking of the jang applied samples, general experiences of Korean food and fermented food in their home countries. The results showed that consumers were positive to Korean jang applied samples in general. The mean liking ratings of doenjang, ssamjang and gochujang were 7.1, 7 and 7.6 on 9-point hedonic scale, respectively. Consumers focused on the sweet and spicy flavor quality of the samples. Consumers commonly responded that the doenjang tasted too salty and needed to increase sweet and spicy flavor, and ssamjang needed to increase spicy flavor as well. Sweetening was necessary for gochujang. The reasons of liking Korean jang were because the flavors were unique yet familiar. The balanced flavor of salty, sweet and spicy flavor were additional reasons of liking. However, the fermented smell of jang products were reasons of disliking the products.

• 한국식품조리과학회지
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• 제30권2호
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• pp.200-211
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• 2014

This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of "liking," whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of "disliking" for consumers.

• 동아시아식생활학회지
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• 제26권3호
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• pp.271-277
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• 2016

찹쌀가루 첨가 약과에 대해 훈련된 관능검사원이 묘사분석을 실시하여 4개의 외관 특성(표면의 갈색, 내부의 갈색, 윤기, 표면의 균열), 6개의 냄새 특성(달콤한 냄새, 고소한 냄새, 참기름 냄새, 콩기름 냄새, 밀가루 냄새, 쌀가루 냄새), 4개의 맛 특성(달콤한 맛, 참기름 맛, 콩기름 맛, 밀가루 맛), 5개의 텍스처 특성(단단함, 촉촉함, 응집성, 바삭함, 기름짐) 등 총 22개의 관능적 특성이 도출되었다. 찹쌀가루 첨가 약과에서는 '표면의 균열', '찹쌀가루 냄새', '단단함', '바삭함' 의 특성이 유의적으로 높게 나타났고, '표면의 색', '내부의 색', '콩기름 냄새', '콩기름 맛' '촉촉함' 의 특성은 유의적으로 낮았다. 소비자 기호도 조사에 의하면 한국인은 맛, 텍스처, 종합적 기호도에서 찹쌀가루 첨가 약과가 밀가루만 사용한 약과에 비해 높은 값을 나타내었으며, 중국인은 찹쌀가루 첨가 약과의 텍스처와 종합적 기호도가 밀가루만 사용한 약과에 비해 더 높았다.