• 한국식품영양학회지
• /
• 제9권4호
• /
• pp.419-423
• /
• 1996

수입밀(Sample A) 한 종류와 3종류의 국산밀(Sample B, C, D)로 파운드케익을 제조하여 품질을 관능검사, 색, 부피 및 경도로 측정하여 국산밀의 파운드케익 가공적성을 비교 검토한 결과는 다음과 같다. 1. 관능검사 결과, 수입밀 파운드케익은 국산밀 제품보다 질감, 맛 등이 선호되어 종합적인 선호도가 더 높다. 이는 수입밀 제품이 국산밀 제품보다 더 부드럽고 촉촉하며 결이 곱기 때문인 것으로 나타났다. 2. 색도는 수입밀로 제조한 것이 L값은 81.09, a값은 -0.49, b값은 28.17로 나타났다. 국산 밀로 제조한 것은 이것보다 L값은 낮게, a값은 높게, b값은 여러 단계로 나타나, 대체로 수입밀 제품보다 명도가 낮고 붉은색을 띄는 누르스름한 것으로 나타났다. 3. 부피는 샘플 D가 833cc로 가장 컸고, B가 800cc, A가 755cc, C가 753cc로 D, B, A, C의 순으로 크게 나타나, 2종류의 국산밀 제품이 수입밀 제품보다 더 크게 팽화되었다. 4. 경도는 샘플 C가 22.60 dyne/$ extrm{cm}^2$로 가장 크게 나타났으며, D가 16.50, A가 15.75, B가 13.83으로 나타났다.

• 한국식품과학회지
• /
• 제33권1호
• /
• pp.45-49
• /
• 2001

본 연구는 single-screw extrusion puffing을 이용하여 동태, 탈지콩가루의 양은 고정시키고, 쌀가루와 옥수수가루의 함량을 달리하여 제조한 압출 성형제품의 특성을 알아보고자 실행하였다. 각 제품에 있어 일반성분에서의 통계적인 차이는 나타나지 않았으며 품질특성에서는 쌀가루 100%로 제조한 제품이 다른 제품과 비교했을 때 팽화율이 높고, 밀도가 낮으며 전단력이 가장 낮게 나타나 유의성 있는 차이를 보여주었다(P<0.05). 100% 쌀가루제품이 색도에서도 명도가 가장 높았고, 관능검사의 전반적인 바람직성 검사에서도 선호도가 높게 나타났다. 결론적으로 수산식품인 동태와 탈지콩가루를 쌀가루에 첨가하여 옥수수가루보다 팽창이 잘된 압출성형제품을 전단력이 낮은 좋은 조건에서 생산할 수 있었다. 이 결과는 차후 제품 개발에 동태를 첨가시킨 쌀가루 스낵제품을 만들 수 있는 기초자료가 될 것으로 사료된다.

• 한국식품영양학회지
• /
• 제17권4호
• /
• pp.374-381
• /
• 2004

우유에 감자분말을 첨가하여 2종의 Lactobacillus bulgaricus, Streptococus thermophillus 젖산균을 혼합하여 배양할 경우 젖산발효가 어떤 메카니즘에 의해 촉진되며 요구르트의 품질에 미치는 영향을 조사코자 젖산균의 산생성 능력과, 요구르트의 점도, 유리아미노산 및 관능검사를 하였다. 0.5％(w/w) 감자분말을 첨가하여 배양한 젖산발효의 경우 무 첨가군에 비하여 산도는 높았고, pH는 낮았으며 점도는 증가되었다. Streptococus thermophillus와 Lactobacillus bulgaricus를 혼합배양한 경우 산의 생성은 가장 높았으며, 각각의 균을 단독 배양 시에는 S. thermophillus가 L. bulgaricus보다 산 생성도가 높았다. 감자분말을 첨가하여 각각의 균을 배양한 경우 L. bulgaricus와 S. thermophiilus 균주에서 모두 lysine의 이용률은 높았으며, L. bulgaricus는 glutamic acid를 다량 생성한 반면, S. thermophillus는 glutamic acid를 소모하였다. 감자분말을 첨가한 요구르트 관능평가에서 조직감은 향상되었고, 색, 맛, 후미 및 전체적인 기호도는 다소 저하되었다. 이상의 결과로부터 L. bulgaricus는 S. thermophillus 균주가 요구하는 유리 glutamic acid을 공급함으로써 S. thermophiilus의 생육이 촉진되어 감자분말 첨가 요구르트의 발효기간을 단축시킨 것으로 사료된다.

• 한국조리학회지
• /
• 제18권3호
• /
• pp.215-226
• /
• 2012

본 연구는 쌀가루 첨가량을 달리하여 울금 쿠키를 제조한 다음 이화학적 및 관능적 품질 특성을 조사하였다. 쿠키 반죽의 밀도는 대조군이 1.32로 가장 높았고 유의적인 차이가 있었다. 쿠키 반죽의 pH는 쌀가루 첨가량이 증가함에 따라 증가하는 경향을 보였다. 쿠키의 수분함량은 쌀가루 첨가량이 증가함에 따라 증가하였다. 쿠키의 퍼짐성 지수는 쌀가루 첨가군이 유의적으로 감소하였다(p<0.001). 쌀가루 첨가 울금 쿠키의 DPPH radical 소거능을 측정한 결과 대조군(58.72%)보다 쌀가루 첨가군(59.26~61.41%)이 유의적으로 높았다(p<0.001). 쿠키의 색도에서 명도 L값은 쌀가루 첨가량이 증가할수록 증가하였으나(p<0.001) 적색도 a값과 황색도 b값은 쌀가루 첨가량이 증가할수록 낮아졌다(p<0.001). 쿠키의 경도(hardness)는 쌀가루 첨가군보다 대조군이 더 높았다(p<0.001). 쿠키의 외관, 향, 맛, 조직감 및 전반적인 기호도에서 관능평가 점수가 쌀가루 50% 첨가군, 75% 첨가군 순으로 높게 나타났다. 이와 같은 결과 울금을 이용한 쌀쿠키 제조에 있어서 쌀가루 첨가비율은 50~75%가 최적의 배합비율로 사료된다.

• 한국식품조리과학회지
• /
• 제20권6호
• /
• pp.568-574
• /
• 2004

In order to seek the possibility of using rice flour and potato as thickening agent instead of roux, sensory evaluations of cream soups manufactured from 3 different thickening agents were conducted. The viscosity, moisture and lipid contents, and the color affecting the quality of the soup were investigated. The results were as follows: 1. As thickening agents for 200g of the cream soups, rice flour and potatoes at 20.5 and 20g, respectively, were needed in order to make soup with a similar concentration to that manufactured using 20g of roux. 2. In the sensory tests, the soup made with rice flour had the most preferred overall acceptability, with a significantly preferable taste. The soup made with rice flour had the strongest whiteness and savory taste, but that made with roux had the strongest viscosity and smooth feeling in the mouth feel. There was no difference between the samples with regard to nutty flavor. The whiteness, palatability, viscosity and smooth feel sensory properties were positively correlated with the overall acceptability. Among these properties, the palatability showed the highest correlation (r=0.538) with overall preference. 3. The cream soup made using potatoes as the thickening agent had a $76.20\%$ water content, whereas those made with rice flour and roux had 73.00 and $64.00\%$ respectively The fat content of the cream soup made with roux was $10.24\%$, which was twice as high as those of the rice flour and potato soups. 4. Among the 3 kinds of cream soup, the one made with rice flour had the whitest color.

• 한국식품조리과학회지
• /
• 제20권5호
• /
• pp.480-488
• /
• 2004

The purpose of this study was to determine gain the most desirable mixture ratio for the ingredients of Backhapbyung. Sensory examination and mechanical test were conducted on the texture, water contents and color degree of Backhapbyung with various ratios of liliibulbs powder and sugar added to nonglutinous rice flour. The results of sensory evaluation showed that Backhapbyung composed of put 8% (24g) liliibulbs powder, 40g sugar, 40ml water and 276g nonglutinous rice flour had the highest overall score in terms of acceptability, after-swallowing and taste of flavor, and overall quality preference. Overall among the recipes tested, that with 6% (24g) liliibulbs powder, 40g sugar, 40 ml water and 282g nonglutinous rice flour showed the highest marks in springiness, cohesiveness, gumminess and chewiness. The moisture content was 33.54% nonglutinous rice flour, and 11.8% liliibulbs powder. The overall quality of sensory examination for bitterness was positively correlated with the hardness of sensory examination and the mechanical examination for adhesiveness. The overall quality of sensory examination for chewiness was positively correlated with the moistness of sensory examination and the mechanical examination for cohesiveness. From the above results, the best mixture ratio of Backhapbyung, with a moisture content of 37.18%, is 8% (24g) of liliibulbs powder, 40g sugar, 40ml water, and 3g salt and 276g nonglutinous rice flour.

• 한국식생활문화학회지
• /
• 제20권5호
• /
• pp.532-537
• /
• 2005

This study was carried out to clarify the effect of addition of green tea powder on Dasik quality. The green tea powder was added as the ratio of 0%, 2%, 4%, 6% and 8%, respectively. The physio-chemical analysis and sensory test on the Dasik were performed. The flour and starch Dasik added to green tea powder showed lower moisture content compared to the non-added treatment, but the ash content was higher in the added Dasik. At the color test, Dasik of green tea powder showed lower L, a, and b value than the non-added treatment, respectively. These values were greatly decreased as the amount of green tea powder was increased. Addition of green tea powder had a tendency to show high hardness, cohesiveness, springiness, and gumminess but brittleness was low in the non-added treatment. Therefore, addition of green tea powder made Dasik texture more dense, and this tendency of texture was distinct at the flour Dasik compared to the starch Dasik. At the sensory test, surface color and green tea flavor were strong as the adding amount of green tea was increased, but sweetness was weak. There were not significant differences in the overall preference among 0%, 2% and 4% treatments, but the preference was greatly decreased from the above 6%. In conclusion, 4% addition of green tea powder would be the useful method to enhance quality of Dasik, and the flour Dasik showed better result than the starch Dasik.

• 한국조리학회지
• /
• 제16권2호
• /
• pp.342-350
• /
• 2010

본 연구는 멥쌀가루에 고단백 저지방 식품인 탈지 대두 분말의 첨가량을 0%인 대조군과 2.5, 5, 7.5, 10% 첨가군으로 하여 설기떡을 제조한 후 수분 함량, 색도, 기계적인 texture 및 관능검사를 실시하였다. 탈지 대두 분말 설기떡의 수분 함량은 탈지 대두 분말을 첨가함에 따라 유의적으로 감소하였으며, 색도는 탈지대두 분말의첨가량이 증가할수록 명도는 감소하고 적색도와 황색도는 증가하여 탈지 대두 분말 설기떡의 명도가 높을수록 적색도와 황색도는 낮게 나타났다. Texture analyzer 분석 결과를 살펴보면 대조군이 대체적으로 높게 나타났으며, 탈지 대두 분말을 첨가함에 따라 견고성과 점착성은 증가하였으나 부착성과 탄력성, 응집성, 점착성은 감소하였고, 씹힘성은 탈지 대두 분말 10% 첨가군에서 가장 높게 나타났으며, 견고성과 부착성을 제외한 측정 항목에서 실험군간에 유의적인 차이를 보였다. 관능검사 결과는 맛과 전반적인 기호도는 5% 첨가할 때까지는 유의적인 변화가 없었으며, 부드러운 정도와 씹힘성은 2.5% 첨가할 때까지 대조군에 비해 유의적인 차이를 나타내지 않았다. 따라서 탈지 대두 설기떡의 맛과 기능적 특성에 기대를 걸어보며, 앞으로 후속 연구가 더 많이 나오기를 기대한다.

• 한국식품조리과학회지
• /
• 제20권6호
• /
• pp.650-657
• /
• 2004

The objective of this study was to seek the best recipe for making Gamdanja. Gamdanja is a kind of rice cake made from persimmon extract and winy flour, with a little salt mixed into the waxy flour. The method involved boiling the persimmon extract and beating in the waxy rice powder until all the waxy flour had been added. The procedure was as follows: Gamdanja containing different ratios of ingredients, such as persimmon extract (23, 23.5 and 24 hrs) and waxy rice flour (160 and 180g). The most desirable recipe was determined after sensory examination and mechanical tests using texture, moisture content and colorimeter measurements. The results of the sensory evaluation showed that Gamdanja made using persimmon extracted for 23.5 hrs, with the additional of 160g of winy flour gave the higher scores for QDA profile, chewiness, delicacy and after swallowing preference than the other ratios. The results of the acceptance test also showed that the Gamdanja made using the persimmon extracted for 23.5 hrs with 160g of waxy rice flour was the best mix in every respect, such as for color and overall acceptability. In the textural analysis of Gamdanja, the hardness, adhesiveness, gumminess and chewiness were increased by the additiong of furtherway lour. The moisture content of Gamdnja with persimmon extracted for 23 hrs was higher an those extracted for 23.5 and 24 hrs. The L-, a- and values of Gamdanja were increased with decreasing waxy flour. The sensory and mechanical examinations showed the overall quality of Gamdanja had positive correlations with delicacy and color, but negative correlations with hardness, adhesiveness, gumminess, and chewiness. As a result of these tests, the most desirable recipe for the Gamdanja was persimmon extracted for 23.5 hrs with the additional of 160g of waxy rice flour, containing $1\%$ salt and a moisture content of $45.87\%$.

• 한국식생활문화학회지
• /
• 제24권4호
• /
• pp.419-425
• /
• 2009

This study examined the effects of added amounts of shrimp powder on the physical and sensory properties of Jook for elderly foodservice operation. According to the amylograph data, the composite shrimp flour-wheat flour samples increased the gelatinization temperature, with increasing shrimp-flour content; moreover, initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. As the level of shrimp powder in samples increased, L-values decreased, and a-values and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of shrimp powder increased. Sensory characteristics, such as nutty taste, color, viscosity, and overall preference increased significantly with the addition of shrimp powder. In conclusion, to enhance the quality of Jook, a 3% addition of shrimp powder would be the most beneficial.