• 한국식생활문화학회지
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• 제33권5호
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• pp.458-463
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• 2018

This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.

• 한국조리학회지
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• 제22권3호
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• pp.108-120
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• 2016

본 연구에서는 복숭아 분말의 첨가량을 달리하여 젤리를 제조한 후 젤리의 물리화학적 품질특성(pH, 색도, 외관색상, 경도)과 소비자 기호도(색, 향미, 씹힘성, 맛, 전체적 기호도)를 비교 분석하였다. 젤리의 pH는 증가하였다(p<0.001). 명도를 나타내는 $L^*$값은 복숭아 분말의 첨가량이 증가할수록 유의적으로 감소하였고(p<0.001), 적색도를 나타내는 $a^*$값과 황색도를 나타내는 $b^*$값은 유의적으로 증가하였다(p<0.001). 복숭아 분말 첨가 젤리의 DPPH 라디칼 소거능에 대한 결과는 복숭아 분말 첨가량이 많을수록 DPPH 라디칼 소거능이 증가하였다. 소비자 검사결과, 15% 첨가군이 모든 평가항목에서 유의적으로 높은 평가를 받아 젤리의 관능적 품질을 최대한 유지하면서 복숭아 분말의 기능적 이점을 최대한 활용하기 위한 젤리의 최적첨가 농도는 15%가 가장 적합한 것으로 판단된다.

• 한국식품영양학회지
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• 제11권1호
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• pp.61-67
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• 1998

복숭아 황도(Prunus persica L.)를 과육과 과즙 전부를 이용한 것과 복숭아 즙만 추출한 것을 한천 농도별, 설탕 농도별로 젤리를 제조한 후 색도 측정 및 기계적 측정과 관능검사를 통한 기호도를 비교 조사한 결과는 다음과 같다. 1. 복숭아 과육과 과즙을 혼합한 것과 과즙의 pH는 3.95∼4.31이었으며 과즙의 pH는 4.21이고 당도는 13.0%와 11.5%로 나타났다. 2. 관능검사는 복숭아 과육과 과즙을 혼합한 젤리에서 외관(appearance), 견고성(hardness), 탄력성(springiness), 전반적인 기호도(acceptability)에서 한천농도 3%, 설탕농도 30% 가장 높았고 시료간 유의성이 나타났다.(p<0.001) 과즙만 이용한 젤리는 전반적인 기호도(acceptability)에서 과육과 과즙을 혼합한 젤리보다 낮았으며 시료간에 유의한 차이는 없었다. 3. 기계적 측정은 과육과 과즙을 혼합한 젤리와 과즙 젤리에서 모두 한천농도와 설탕농가가 증가할수록 높게 나타났으며 각 시료간 유의성(p<0.001)이 있었다. 또한 과육과 과즙을 혼합한 젤리가 과즙젤리보다 기계적 측정가가 높았다. 4. 과육과 과즙을 혼합한 젤리와 과즙 젤리의 색도는 L(명도)값, a(적색도)값, b(황색도)값 모두 한천 2%, 설탕농도 10%일 때 가장 높았으며, 과육과 과즙을 혼합한 젤리가 과즙젤리보다 L, a, b값 모두 높게 나타났다. 5. 기계적 검사와 관능검사의 상관관례에서 복숭아 과육과 과즙을 혼합한 젤리는 탄력성(Springiness)과 전반적인 기호도(acceptability)에서 기계적 검사 L값(명도)과 부의 관계를 나타내고 유의성(p<0.05)이 있었고 과즙젤리에서는 전반적인 기호도(acceptability)와 탄력성(springiness)에서 부의 관계를 나타내었고 유의성이 (p<0.05) 있었다. 그룹이 전체의 43.6%(72명)에 해당하였으며, 여학생의 식습관 점수(9.3$\pm$3.6)가 남학생(8.4$\pm$2.5)보다 유의적으로 높았다. 이상의 결과를 종합하여 보면, 농촌 초등학교에 학교급식이 이루어지고 있지만 영양소 섭취량은 권장량보다 훨씬 미달이었고, 식습관 점수도 매우 낮아서 학교급식의 양적 확대와 더불어 질적 개선 및 지속적인 효과를 얻기 위한 체계적인 운영이 필요하리라 생각된다. 또한 아동들의 올바른 식품 선택 및 식습관 형성을 위한 실질적인 영양교육 지도가 필요하며 영양에 관한 지식, 태도 및 행동의 변화를 유도할 수 잇는 영양교육 program의 개발, 보급이 시급하다고 사료된다.별을 위한 음향산란신호를 정량적으로 수집 및 평가하는 것이 가능하다고 판단된다.n A was 11 ug.이, 0.9 ug/g and 3.7 ug/g in the blood, liver and kidney, respectively.sional-managerial who secure the higher autonomy and stability in their work have the highest life chance in the labor and health, and leisure life. Next, professional-technical, white-collar, sales-service occupants have the higher life chance after the professional-managerial. However, these 3 occupation groups are partially inconsistent in the two sectors of the life chance. Specifically, the professional-technical, despite their

• 대한가정학회지
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• 제19권4호
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• pp.33-39
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• 1981

This study was attempted to determine the pectin contents of various fruits(Cherry, strawberry, plum, peach, apricot, apple, crabapple) and to investigate the changes in the properties of pectin and pectin gel during crabapple ripening. Methoxyl content, molecular weight and intrinsic viscosity were measured in ripened and unripened crabapples. In order to determine the characteristics of pectin gel, percent sag was measured by exchange Ridgelimeter, hardness and textural characteristics of jellies were measured by a penetrometer and a texturometer. The experimental results are summarized as follows: 1. The pectin contents of various fruits were 1.16% for cherry, 3.17% fir strawberry, 4.29% for plum, 5.51% for apricot, and pectin contents of peaches and apples varies depends on varieties from 4.54% to 5.61% to 6.52, respectively. The pectin contents of unripened and ripened crabapple wee 9.21% and 9.84% respectively, indicating that pectin content increased with fruit maturity. 2. The methoxyl contents, which was 6.61%~6.95%, was very low and it increased significantly during fruit ripening. Further, a decrease in acetyl content, intrinsic viscosity, molecular weight occurred during the ripening of crabapples. 3. The percent sag of crabapple jellies increased with fruit maturity from 5.26% to 5.79%, and the corresponding jelly grade decreased in ripened crabapple. 4. The hardness of jellies determined by a penetrometer was 79.15 pp.U. for ripened crabapple jelly, 90.62 pp.U. for unripe ned crabapple jelly. 5. In the textural characteristics of gels measured by a texturometer, the gels made from unripened crabapple were shown to have the highest values in hardness, cohesiveness, adhesiveness and gumminess.

• 동아시아식생활학회지
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• 제27권2호
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• pp.124-136
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• 2017

This study was performed to investigate the perception and preferences regarding commercial universal design foods (UDF) made with different ingredients. A one-to-one interview was used for data collection and the survey was conducted on 41 elderly people (over age 65; males: 11, females: 30) attending senior welfare centers in Seoul. Twelve UDF samples were collected, which were widely sold in Japan. Majority of respondents prepared meals (53.7%) and ate alone (43.9%), respectively. The preferred cooking level of elderly food was "ready to eat (RTE)" (43.9%) or "ready to heat (RTH)" (43.9%) rather than fresh cut product. In most, the elderly had no problem with chewing-action (90.2%). Generally, food ingredients such as grain, meat, seafood and fruits showed higher preference than vegetable and nuts. Among 12 UDF samples, pumpkin gratin (4.17) and peach flavored jelly (4.27) showed higher preferences among tested samples on a 5-point facial hedonic scale. There were no significant differences in overall preferences of all samples by difficulty in terms of chewing and swallowing of respondents. Demi-glace sauce hamburger and pot sukiyaki were more preferred as age increased (p<0.05).

• 대한영양사협회학술지
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• 제12권4호
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• pp.411-431
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• 2006

The purpose of this study was to assess the frequently consumed dish consumption frequencies of continuous ambulatory peritoneal dialysis(CAPD) patients with osteopenia and develop recipes to improve bone mineral density of CAPD. The subjects were 96 CAPD patients with osteopenia(male 39, female 57) (osteopenia group) and 45 CAPD patients with normal BMD(male 24, female 21), matched with key variables(normal group). Fifty dishes(foods) that most frequently consumed were determined and food consumption frequency for each dish(food) for two groups were compared. Osteopenia group showed lower consumption frequency for ice-cream but higher frequency in apple. Of the 50 most frequently consumed dishes(foods), 20 dishes assessed as safe and recommendable for CAPD patients with osteopenia based on the contents of protein and mineral were selected : white boiled rice, white gruel, beef soup, steamed cabbage, roasted dried laver, fried egg, roasted bean-curd, cooked and seasoned bean sprouts, corn-starch jelly, cheese, ice-cream, orange juice, apple, grape, peach, peanut, raw lettuce, raw cucumber, and injulmi rice cake. wenty eight new dishes with modified recipes were developed for CAPD patients. Protein and mineral contents were analyzed for frequently consumed 17 dishes, assessed as modification of recipes are needed. The recipes were modified to decrease P, Na and K contents and to increase protein and Ca contents. Twenty dishes(foods) selected as having reasonable protein and mineral contents ratio or 28 newly developed dishes modified with protein and mineral contents or ratio would be helpful for nutrition education or counseling for CAPD patients with osteopenia. Dishes(foods) suggested in this study would also be useful for all CAPD patients for preventing osteoporosis.