• 한국식품조리과학회지
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• 제12권3호
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• pp.291-294
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• 1996

This study attempted to examine the effect on sensory characteristics and physiochemical properties of Grape jelly in various volume of adding carrageenan. The pH of Grape extract was 3.98. The viscosity was increased and the turbidity was decreased according to the increase concentration Grape jelly. The sensory evaluation of Grape jelly was the best with the ratio 0.5% carrageenan. The sensory evaluation of Grape jelly mold salad showed that the most preferable jelly was the one made by 0.9% carrageenan and 40% fruits(apple, orange and sweet persimmons).

• 한국식생활문화학회지
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• 제12권5호
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• pp.561-565
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• 1997

This study was done to develop the standard recipe for nutritious cowpea starch based grape jelly. The effects of grape juice concentration (4, 8, 12%) and 0.2% calcium addition were evaluated on textural and sensory properties of grape jelly through the instrumental analysis using rheometer and sensory evaluation. Instrumental analysis showed that hardness, chewiness and gumminess of grape jelly was incerased significantly In jelly made of higher concentration of grape juice, and also in 0.2% calcium containing jelly. According to sensory evaluation, higher grape juice contains jelly showed advantages in preference of color and overall quality. Calcium addition increased sourness in sensory score. Overall, 12% grape juice and 0.2% calcium containing jelly was most preferable, which means calcium fortified cowpea starch based grape jelly was successful try for nutritious and practical food for elementary school foodservice.

• 한국식생활문화학회지
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• 제9권3호
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• pp.259-266
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• 1994

This study was done to evaluate the effects of grape variety, pH and sugar contents on textural and sensory properties of grape pectin jelly. As a gelling agent, pectin 1% was selected due to highest sensory scores in preparatory experiments and also nutritional and economical reasons. To get the proximate composition of grape extract, moisture, pH, reducing sugar, and total titratable acidity was measured. Grape pectin jellies, made by 12 different recipies, were tested by sensory and instrumental evaluatoin. The results were as follows; 1) Hardness and chewiness were lowered in grape jelly which has lower pH and lower sugar contents. 2) People preferred grape jelly which has lower hardness, brittleness and sweetness, and higher sourness. 3) Comparing overall quality, Recipe C1 in Jelly 1 and recipe B1 in Jelly 2 were chosen as best. 4) Sensory hardness showed positive correlation with instrumental hardness, brittleness and chewiness.

• 한국식품조리과학회지
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• 제23권6호
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• pp.891-898
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• 2007

This study was carried out to determine the quality characteristics of grape jellies made with various gelling agents such as agar, $\kappa$-carrageenan, and gellan gum for consumption by elderly women. The concentrations of agar were 0.25, 0.35, and 0.45%, and those of the $\kappa$-carrageenan and gellan gum were 0.15, 0.3, and 0.4%, respectively. The color values, gelling temperatures, melting temperatures, break down rates, textural properties, and consumer acceptance of the grape jellies were measured. The average age of the subjects participating in the acceptance test was 82. The lightness of the grape jelly made with agar was the highest, and its redness was the lowest among the jellies. The gelling and melting temperatures for the grape jelly made with gellan gum were higher than those of the other jellies, and the melting temperatures were 37, 43, and $47^{\circ}C$ based on 0.15, 0.3, and 0.4% gellan gum content, respectively. The break down rate of the grape jelly made with gellan gum was the lowest among the jellies. These results indicate that the stability of the grape jelly made with gellan gum was superior among the jellies. The hardness, adhesiveness, and springiness of the grape jelly made with agar were lowest among the jellies, and the grape jellies made with agar(0.25% and 0.35%) and gellan gum(0.15% and 0.3%) had the highest consumer acceptance among the jellies. However, the gellan gum was deemed an inappropriate gelling agent with regard to the acceptability due to its sour and moldy taste as perceived by the participants.

• 한국식생활문화학회지
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• 제34권5호
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• pp.629-636
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• 2019

This study examined the quality characteristics of jelly prepared with green grape juice (GJ). The pH, $^{\circ}Brix$ value, color, texture, and sensory evaluation of the jelly were measured. The pH of the jelly significantly decreased with increasing amount of GJ over the range of 3.25-5.27. The $^{\circ}Brix$ value of the jelly showed a significantly higher result as the amount of GJ increased (p<0.001). Lightness (L) and redness (a) decreased with increasing amount of GJ, and yellowness (b) increased. In the texture measurement, the GJ-100 sample group with a high substitute rate of GJ showed high hardness, gumminess, and chewiness (p<0.001). The results of principal component analysis (PCA) showed that the sample groups with high GJ content were classified as having relatively strong yellowness, sweet aroma, metallic aroma, grassy aroma, sweetness, sourness, green grape skin taste, and astringency. In the acceptance test, the GJ-50 sample group was evaluated to be high in flavor (p<0.001) and overall acceptance (p<0.01). However, sample groups consisting of 50% or more GJ were evaluated to be significantly strong in terms of astringency. Therefore, further study needs to be conducted about improving astringency in the future.

• 원예과학기술지
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• 제31권4호
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• pp.496-502
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• 2013

Grapes (Vitis vinifera) are one of the most important fruits worldwide and are eaten raw or after conversion to jelly, jam, juice and wine. Grape skins are a major source of resveratrol (3,5,4'-trihydroxystilbene), which has the ability to reduce blood sugar as well as anticancer, anti-inflammatory, and other beneficial cardiovascular effects. In this study, we investigated the increased accumulation of resveratrol in grape skin and leaves following ultrasonication treatment, which has been shown to induce resveratrol accumulation in several plants. Various ultrasonication treatment times and incubation periods were employed to identify the optimum conditions for the maximum accumulation of resveratrol. Treatment and further incubation led to increased resveratrol in both grape skins and leaves, with the highest increases of 7.7-fold and 1.9-fold occurring in response to 5 min ultrasonication treatment followed by 6 hour incubation and 15 min ultrasonication treatment followed by 3 hour incubation, respectively. The underlying mechanism for the increased amounts of resveratrol were studied by employing a semi-quantitative RT-PCR to monitor the expression levels of the resveratrol synthase (RS) gene in response to ultrasonication treatment. The RS gene increased the expression in response to ultrasonication treatment, suggesting that up-regulation of the RS gene by ultrasonication treatment triggers increased amounts of resveratrol. Taken together, these data indicate that this simple ultrasonication treatment of grapes can be an efficient post-harvest technology for increasing resveratrol in grape skins in addition to cleaning the fruits.

• 한국자원식물학회지
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• 제37권1호
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• pp.93-99
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• 2024

최근 국내 재배가 많거나 국내 도입이 되고 있는 13개 포도 품종의 눈을 대상으로 LTE를 측정한 결과 'Shooting Star', 'Muscat Bailey A', 'IFG-6', 'Vanessa Seedless', 'Summer Crispu', 'Shine Muscat', 'Jelly Pop', 'Campbell Early', 'Ruby Seedless', 'My Heart', 'Kyoho', 'Thompson Seedless', 'Violet King' 순으로 저온에 강한 것으로 나타났다. LTE 값은 'Shooting Star'에서 -18.9℃로 가장 낮게 나타났으며, 'Violet King'에서 -12.5℃로 가장 높게 나타났다. 이러한 결과를 통해 국내 재배 시 기준 품종으로 제시되고 있는 'Campbell Early'와 'Kyoho'를 기준으로 데이터를 상대 비교함으로써 효율적으로 지역별 재배 가능 여부를 판단할 수 있는 기초 자료로 활용할 수 있다.

• 한국지역사회생활과학회지
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• 제22권3호
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• pp.417-427
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• 2011

This research obtained fundamental data for the development of grape foods by investigating the preference for grape foods, popularization and commercialization plan of grape foods and obtained knowledge required in order to develop grape foods. The study used 354 consumers in Seoul and GyeongGi Province. The distribution of sex on research subjects was as follows. Male was 52.0% (184 persons) and female was 48.0% (170 persons). Age distribution varied by twenties and less than twenties being 30.8%, thirties being 26.3%, forties being 24.6% and the fifties and over being 18.4%. According to the results, preference for grape foods of subjects was that rice wrapped in grape leaves ($2.14{\pm}0.7$) and sweet steamed rice($2.12{\pm}0.8$) were the highest among staple food; grape vinegar($2.38{\pm}0.7$) and grape taffy($2.25{\pm}0.7$) were the highest among spices; grape jelly ($2.53{\pm}0.6$) and grape pudding($2.45{\pm}0.7$) were the highest among snacks; grape juice ($2.70{\pm}0.5$) and grape yogurt($2.59{\pm}0.6$) were the highest among beverages. Subjects responded to the fruit group among food groups harmonized with grape foods(p<0.01). 50.7% of subjects responded to "have to be delicious" and 25.1% of subjects responded to "nutritional balance" as the most important aspects of the development of grape foods. In the popularization and commercialization plan of grape foods, Subjects chose with respected importance, personal preference($4.15{\pm}0.8$), price($4.05{\pm}0.8$) and promotional strategy($4.00{\pm}0.9$). In conclusion, the food development and revitalization plan should use grapes to find out food materials suitable for grape mixture and nutritional balance. We will expect an increase population and commercialization of grape foods if we develop grape foods and promote strategically in consideration of the preference of consumers and the price of produce.

• 대한소아치과학회지
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• 제44권3호
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• pp.306-316
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• 2017

이 연구는 유전치와 그 심미 수복에 사용되는 전장관의 어린이 음료수에 대한 색조 안정성을 평가하였다. 우식 및 변색 없이 자연 탈락된 20개의 상악 우측 유중절치와 상악 우측 유중절치 모양의 resin strip crown 40개 및 Nu-smile zirconia crown 20개를 대상으로 하였다. 복합 레진의 연마 여부에 따른 색조 안정성을 비교하기 위해 40개의 resin strip crown 중 20개는 $Sof-lex^{TM}$ Contouring and Polishing Discs를 이용하여 연마하였다. 이 후 각각의 시편을 5개씩 나누어 증류수, 콜라, 포도주스, 젤리주스에 6일간 담갔다. 그 결과 네 음료수 군에서 모든 시편의 색조 변화가 있었으며, 연마한 resin strip crown은 연마하지 않은 군에 비해 색조 변화가 컸고 콜라, 포도주스, 젤리주스에서 통계적으로 유의하였다(p < 0.05). Zirconia crown의 경우 포도주스와 콜라에서의 색조 변화 값은 통계적으로 유의하지 않았으나 젤리주스와 나머지 두 음료수 사이에서는 유의하였다(p < 0.05). 따라서 소아 유전치 수복에 사용하는 수복재료들도 어린이 음료수에 노출될 경우 색조 변화가 있을 수 있으므로 어린이 음료수에 대한 식이 조절이 필요하다.

• 한국식생활문화학회지
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• 제23권4호
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• pp.499-506
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• 2008

This study was conducted to determine the quality characteristics of grape jellies for the elderly. The jellies contained sugar (control) or sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol). Agar (0.31%) and $\kappa$-carrageenan (0.27%) were the gelling agents. The average age of the subjects participating in the acceptance test was 79. The lightness (L), redness (a), and yellowness (b) values of the agar gel with erythritol mostly decreased, indicating a darker and pale red color. The L and b values of the carrageenan gel with sugar derivative sweeteners increased, indicating brighter and yellowish color. The agar and carrageenan gels with sorbitol showed higher gelling and melting temperature, indicating that gelation occurred easily and did not easily melt. The agar and carrageenan gels with xylitol showed a low-melting temperature, indicating low stability with temperature change. The break-down rate of the agar and carrageenan gels with erythritol was low, whereas that of agar gel with sorbitol was relatively high despite its high melting temperature. Hardness, cohesiveness, gumminess, and chewiness of the gels with sugar derivative sweeteners decreased, and this tendency was most distinct with isomaltooligosaccharide in the agar gel and with sorbitol in the carrageenan gel. The rupture properties of the gel were the same as the hardness of the gel. Sensory acceptance of the agar gels with erythritol, sorbitol, isomaltooligosaccharide, and the carrageenan gel with erythritol was fairly high, whereas that of the agar gel with xylitol and the carrageenan gel with isomaltooligosaccharide and xylitol was low. The results show that sorbitol and erythritol are appropriate as sugar substitutes in grape jellies for the elderly about the acceptability and stability of the gels.