• 한국식품영양과학회지
• /
• 제42권1호
• /
• pp.139-142
• /
• 2013

본 연구에서는 단호박 분말의 첨가량을 달리하여 젤리를 제조한 후 젤리의 물리화학적 품질특성(수분함량, pH, 가용성 고형분, 색도, 외관색상, 경도)과 소비자 기호도(색, 향미, 씹힘성, 맛, 전체적 기호도)를 비교 분석하였다. 젤리의 수분함량은 단호박 분말 첨가량이 증가할수록 유의적으로 감소하였으며, pH와 가용성 고형분 함량은 증가하였다(p<0.05). 명도를 나타내는 $L^*$값은 단호박 분말의 첨가량이 증가할수록 유의적으로 감소하였고(p<0.05), 적색도를 나타내는 $a^*$값과 황색도를 나타내는 $b^*$값은 유의적으로 증가하였다(p<0.05). 젤리의 경도 또한 유의적으로 증가하였다(p<0.05). 소비자 검사결과 2% 첨가군이 모든 평가항목에서 유의적으로 높은 평가를 받아 젤리의 관능적 품질을 최대한 유지하면서 단호박 분말의 기능적 이점을 최대한 활용하기 위한 최적 첨가 농도는 2%가 가장 적합한 것으로 판단된다.

• 한국식품과학회지
• /
• 제43권1호
• /
• pp.23-29
• /
• 2011

서울시내 거주의 20대에서 40대 남녀 104명을 대상으로 시판 약주 10종에 대해 브랜드 친밀도를 조사하고, 브랜드정보 비노출 및 노출시의 소비자 기호도와 구매의사 정도를 파악하였다. 브랜드 친밀도 조사에서는 'baekse' 제품이 가장 높은 브랜드 친밀도를 나타내었고 다음으로 'cheongo', 'chrys', 'sooguk' 제품이 60% 이상이 "들어본 적 있다" 이상으로 응답하여 중간 정도의 인지도를 나타냈다. 그 외의 제품은 인지도가 매우 낮은 것으로 나타났다. 제품의 브랜드와 제조사 정보가 제공된 상태에서 평가가 이루어질 경우 전반적으로 브랜드 친밀도가 높은 제품에서 유의적인 점수 상승으로 나타났다. 브랜드 인지도가 낮은 제품의 경우 브랜드 노출여부가 평가에 영향을 미치지 않았다. 또한 전반적인 약주제품의 기호도가 낮게 나타난 점을 감안하여 향후 약주 관련 제품의 기호도 제고를 위한 제품 최적화 연구 및 브랜드 인지도 개선이 필요한 것으로 여겨진다.

• 한국식품영양학회지
• /
• 제33권1호
• /
• pp.49-57
• /
• 2020

The aim of this study was to investigate the antioxidant activities and quality characteristics of jelly added with 0%, 8%, 16%, 24%, and 32% rhubarb stem juice (RSJ). The moisture content and water activity of jelly samples increased significantly with increasing content of RSJ. The pH was highest in control samples; and the more the amount of RSJ added, the lower. Hunter color value of the jelly showed that L was highest in control samples, but it was not significant in RSJ-added samples. The A value was increased significantly with the addition of RSJ. Hardness, gumminess, and chewiness was highest in samples with 0~8% RSJ, and it decreased by increasing RSJ addition. DPPH radical scavenging activity results showed 60% activity in samples with 32% RSJ. ABTS radical scavenging activity was lowest in control samples and samples with 8~32% RSJ showed 70~80% activity, but it was not significant in samples with 8~32% RSJ. The total polyphenol was increased respectively with increasing levels of RSJ. In terms of consumer acceptance, overall acceptability did not show any significant difference among samples, and the color showed the highest value in samples with 32% RSJ and the lowest value in samples with 8% RSJ.

• 한국산학기술학회논문지
• /
• 제19권2호
• /
• pp.302-310
• /
• 2018

본 연구는 청소년의 다문화 수용성의 영향을 미치는 요인들 사이의 관계를 확인하고 모델을 구축하기 위해 시도되었다. 이 연구는 2016 한국아동 청소년 패널조사(korean children and youth panel survey: kcps)의 자료 중 7차년도 자료를 이용하였으며, 청소년 본인 1881명 중 응답률이 불충분한 101명을 제외한 1780명을 최종 분석에 활용 하였다. 본 연구의 자료분석은 SPSS 22와 Amos Program 22를 이용하여 유의수준 .05 수준에서 분석하였으며, 대상자의 인구학적 특성과 연구변수의 특성을 파악하기 위해 기술 통계 분석(descriptive analysis)을 실시하였다. 가설적 모형의 적합도 검증 및 가설 검증은 최대우도법(maximum likelihood estimate)을 사용하였으며 모형 적합도 평가는 $X^2$ 통계량, GFI, AGFI, CFI, IFI, RMSEA를 이용하였다. 본 연구의 모형은 우수한 모델 적합도를 나타내었으며, 자아탄력성, 또래관계, 공동체 의식은 청소년의 다문화 수용성에 영향을 주는 요인임을 확인 할 수 있었다. 따라서 청소년의 다문화 수용성을 증진시키기 위해, 자아탄력성, 또래관계, 공동체 의식을 높일 수 있는 혼합형 중재가 필요할 것임을 제안한다.

• Journal of Microbiology and Biotechnology
• /
• 제25권12호
• /
• pp.2049-2057
• /
• 2015

Various salt concentrations (1.0%, 1.3%, 1.6%, 1.9%, and 2.1% labeled as sample A, B, C, D, and E, respectively) were investigated for microbial diversity, identification of Lactic Acid Bacteria (LAB) in salted kimchi cabbage, prepared under laboratory conditions. These samples were stored at 4°C for 5 weeks in proper aluminum-metalized pouch packaging with calcium hydroxide gas absorber. A culture-independent method known as polymerase chain reaction - denaturing gradient gel electrophoresis was carried out to identify LAB distributions among various salt concentration samples that had identified 2 Weissella (W. confusa and W. soli), 1 Lactobacillus (Lb. sakei), and 3 Leuconostoc (Lc. mesenteroides, Lc. lactis, and Lc. gelidum) in the overall kimchi samples. The pH, titratable acidity, viable cell counts, and coliform counts were not affected by salt variations. In order to assess sensory acceptance, the conducted sensory evaluation using a 9-point hedonic scale had revealed that samples with 1.3% salt concentration (lower than the manufacturer's regular salt concentration) was more preferred, indicating that the use of 1.3% salt concentration was acceptable in normal kimchi fermentation for its quality and safety. Despite similarities in pH, titratable acidity, viable cell counts, coliform counts, and LAB distributions among the various salt concentrations of kimchi samples, the sample with 1.3% salt concentration was shown to be the most preferred, indicating that this salt concentration was suitable in kimchi production in order to reduce salt intake through kimchi consumptions.

• 한국식품영양과학회지
• /
• 제44권3호
• /
• pp.470-474
• /
• 2015

진피 분말의 첨가량을 달리하여 양갱을 제조한 후 이화학적 특성 및 관능적 특성을 알아보았다. 진피 분말의 첨가량이 증가할수록 양갱의 pH는 유의적으로 감소하는 경향을 나타내었으나(P<0.05), 가용성 고형분의 변화에 직접적인 영향을 미치지 않는 것으로 나타났다. $L^*$, $a^*$, $b^*$ 값은 진피 분말의 첨가량이 증가할수록 유의적으로 증가하였다(P<0.05). 진피양갱의 경도는 진피 분말 첨가량(3~12%)에 따라 $0.08{\sim}0.16kg_f$로 유의적으로 증가하였다(P<0.05). 항산화 활성을 나타내는 총 폴리페놀 함량과 전자공여능은 진피 분말 첨가량이 증가함에 따라 유의적으로 증가하는 경향을 나타내었고(P<0.05) 상호 간에 높은 상관관계를 보였다. 전반적인 소비자 검사 결과에 의하면 양갱의 관능적 품질을 최대한 유지하면서 진피 분말의 항산화성 이점을 최대한 활용하기 위한 최적 첨가 농도범위는 3~6%가 가장 적합한 것으로 판단된다.

• 한국ITS학회 논문지
• /
• 제19권1호
• /
• pp.107-120
• /
• 2020

본 연구는 한국형 자율주행자동차 윤리 가이드라인 제정에 앞서, 제안된 윤리 가이드라인 초안을 구성하는 항목에 대한 중요도를 확인하고자 핵심 요소와 세부항목에 대한 설문조사 결과를 활용하여 계층화 분석을 수행하였다. 분석 결과, 인간의 존엄성과 생명을 최우선으로 보장해야함을 내포한 문항의 중요도가 높게 평가되었으며, 사고 발생을 미연에 방지하고 사고가 발생하였을 때 차량 이용자의 책임이 있어야한다는 중요도가 높게 평가되었다. 그러나 정부부처 및 관리자의 역할에 대해서는 중요도가 낮게 평가되었는데, 이는 법적 규제를 통한 무조건적인 규제 대신 개인의 영역을 존중하고 공공의 이익을 동시에 향유할 수 있는 방안을 도출할 필요가 있다는 의견으로 사료된다. 향후 자율주행자동차의 윤리 가이드라인의 제정을 위해서는 지속적인 의견수렴 및 항목의 보완과 함께 관련 교육 및 세미나 등을 통해 사회적 수용성을 확보할 수 있는 방안을 강구해야 할 것으로 판단된다.

• 한국수산과학회지
• /
• 제39권6호
• /
• pp.431-436
• /
• 2006

This study was red snow crab Chionoecetes japonicus cooker effluent (RSCCE) for making a natural crab-like flavorant. The RSCCE ($1\;^{\circ}Brix$ in the initial state) was concentrated up to $40^{\circ}Brix$ to determine the optimal conditions for making a natural flavorant. During concentration, the amino-N content and total acidity increased with the concentration time, while the pH was maintained in range 7.94-8.78. In the acceptance test and quantitative description analysis (QDA), $20^{\circ}Brix$ RSCCE had the best quality in terms of taste (5.87), odor (6.00), and overall acceptance (5.80). Of the taste compounds analyzed in $20^{\circ}Brix$ RSCCE, lactic acid was an abundant non-volatile organic acid, and the nucleotide 5'-inosine monophosphate (IMP) was present, as were four free amino acids: tyrosine, glutamic acid, alanine and glycine. The taste and odor of boiled crabmeat were retained in $20^{\circ}Brix$ RSCCE based on the QDA.

• 복식
• /
• 제49권
• /
• pp.155-172
• /
• 1999

The purpose of this study was to investigate the effect of children's personality traits and parental child-rearing attitudes on clothing attitudes and color evaluation of preschool children. The subjects for this study consisted of 360 five-year-old children who were attending a preschool and their parents in Cheju Island Korea. Employed mothers had significantly higher score on love acceptance attitude than unemployed mothers did. Female children had more conservative attitude on clothing sex-role than male children did There were no significant gender differences in parental child-rearing attitudes. There were significant relationships between gender and preferred clothing colors. Male children were more likely to prefer blue red, green, and prussian blue for the colors of clothing than were female children while female children liked pink yellow and orange more than male children. Boys selected blue and girls selected pink as the most preferred clothing color. Overall preschool children chose red as the most preferred color black as the most disliked color. The children's sex identification by clothing color was highly consistent with the conservative attitude of adults for all colors. That is preschool children identified pink red and yellow with female color while prussian blue blue and green with male color. Clothing interest of boys was influenced by the mother's state of employment and academic trait. The boys high in academic trait and whose mothers did not have job were high in clothing interest. Clothing management of boys was influenced by emotionality and love acceptance rearing Ttitude. Clothing independednce of boys was influenced by authority control rearing attitude Clothing sex-role of boys was influenced by familism trait. The boys high in familism trait had open-hearted attitude in clothing sex-role. Clothing interest of girls was influenced by academic trait clothing management by sociality clothing independence by emotionality and clothing satisfaction by familism trait. Therefore the more positive personality children had the higher clothing interest and the more desirable clothing attitudes they had.

• 한국식품조리과학회지
• /
• 제22권2호
• /
• pp.193-203
• /
• 2006

The quality characteristics of cookies containing black rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of black rice flour to the wheat flour-mixture did not affect the pasting temperature but increased the enthalpy, indicating that more energy is needed for the starch gelatinization. The total dietary fiber and total polyphenol content increased and the cookies color became darker and deeper with increasing black rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly (both, p<0.001) with increasing black rice flour content. From the acceptance test, the appearance, aroma and texture of the cookies with added black rice flour were significantly (p<0.001) lower than those of the wheat flour cookies. However, the taste and overall acceptance of the cookies with added black rice (lour did not differ significantly from those of the wheat flour cookies. According to the results from the sensory evaluation, the aroma, black rice flavor, crispness, graininess and color(gray-violet) of the cookies increased significantly(p<0.001) with increasing black rice flour content and those of the cookies with 30% black rice flour had the highest values among the cookies which weren't significantly different from those of the cookies with 20% black rice flour. From the above results, the optimal ratio for the addition of black rice flour to the cookies was 10% from the viewpoint of the sensory evaluation and functional components.