• 한국식품영양학회지
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• 제7권4호
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• pp.353-360
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• 1994

Effect of pH, calcium, sucrose, heating and mixing ratio of soy and cow milk was studied on the viscosity and the sensory characteristics of cow-soy milk. The viscosity of soymilk was significantly affected by pH with showing maximum at 6.0 and the pH effect was decreased as the ratio of cow talk increased. A addition of sucrose or calcium affected little on the viscosity and a negative linear relationship was found be tween viscosity and an increase in cow milk ratio. Sensory characteristics of grassy and beany odor and taste of soymilk were rapidly decreased and nutty flavor and total acceptability were increased during initial 30 min of boiling. A further increase in boiling affected little on tastes and odors of soymilk. The beany odor and taste linearly decreased and milk flavor Increased as the ratio of cow milk increased. The total acceptability of 50 : 50 was found to be maximum for cow and soy mixed milks.

• 한국식품조리과학회지
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• 제19권3호
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• pp.324-327
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• 2003

The quality characteristics of muffins prepared with hesperetin (0.2, 0.4 or 0.8%), a flavonoid, were evaluated. There were no significant differences in volumes and heights of the muffins due to the various additions of hesperetin, or in the L, a and b values of the crust and crumb of the various muffin groups. The sweetness of the muffins containing the highest level of hesperetin (0.8%) gave the highest scores in the sensory test. A stepwise regression analysis showed the sweetness and after taste were the significant factors affecting the overall preference for the muffins. Therefore, hesperetin may be useful as a muffin additive as its addition did not impair the sensory characteristics of the muffins.

• 한국식품영양학회지
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• 제20권3호
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• pp.276-281
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• 2007

Oddi is a mulberry fruit that has anti-inflammatory and antioxidative effects. This study was carried out to investigate the quality characteristics of mulberry fruit wines manufactured by two different methods. Where they were processed according to the traditional Korean fruit wine methodology(A) or a modified(B). Sensory qualities, physiochemical characteristics, and biochemical activities of the Oddi wines were analyzed. From the results of the sensory evaluation, manufacturing method A showed higher acceptability. However, the two different methods was not significantly different overall. The method A wine had higher brightness(L)(77.65) redness(a), and yellowness(b). As for the antioxidant activities and ACE(angiotensin-converting enzyme) inhibitory abilities of the wines manufacturing method A had greater values.

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

• 동아시아식생활학회지
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• 제20권4호
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• pp.516-523
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• 2010

This study was conducted to investigate the physicochemical and sensory characteristics of tofu prepared with the addition of lotus root powder (LRP). The moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of the lotus root powder were 8.29%, 4.73%, 30.66%, 47.84%, and 8.48%, respectively. The yield rate of the tofu did not differ significantly according to the level of added LRP; however, there was a significant decrease in pH and a significant increase in acidity. The L and b values of the tofu decreased as the amount of LRP in the formulation increased, whereas the a value increased. Furthermore, hardness and cohesiveness increased significantly as the level of LRP increased. In sensory evaluation, LRP tofu had low scores in air cell size and a beany smell, but high scores in hardness. In terms of overall acceptability, the preferred tofu samples were the control and that containing 0.3% lotus root powder.

• 한국지역사회생활과학회지
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• 제13권2호
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• pp.25-36
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• 2002

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added mustard leaf kimchi by Koreans and Japanese in Jeonnam Province. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. The test was done by the group of kimchi was tested by Koreans or Japanese with the age from 30 to 50 years, and each group contained 20~25 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th during fermentation at $4^{\circ}C$ for 4weeks was evaluated. During the fermentation period saltiness of kimchi was 2.25~1.77% and pH of kimchis was decreased from pH 5.6~5.8 to 4.2~4.6. The score for the sour taste, texture and overall preference of Toha-jeot added mustard leaf kimch increased as the fermentation proceeded in Japanese group. The overall preference of Korean and Japanese groups for Toha-jeot added mustard leaf kimchi was higher than that of control mustard leaf kimchi tested at 10th and 18th days fermentation.

• 한국의류학회지
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• 제15권3호
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• pp.309-320
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• 1991

The purpose of this study was to develope a pattern drafting method for various somatotype which contribute largely to increase the fitness and comfort of garments. This study had 8 subjects who were college girls who had prominent somatic characteristics. The study was carried out by the following procedures. 1. The 8 subjects who had prominent somatic characteristics were cheesed by photograph- ing. The somatotypes of 8 subjects were classified into Standard somatotype, Turning over somatotype, Bending somatotype and Turning over-Bending somatotype. 2. Under the criterion of the body surface development, the comparative investigation on the pattern and the sensory evaluation were accomplished in the flat pattern method and the draping pattern method. 3. The body surface development of them were made by the draping pattern method. 4. In the result of the comparative investigation and the sensory evaluation, it was found that the flat pattern had better appearance and comfort than the draping pattern, and the draping pattern included more somatic characteristics than the flat pattern. 5. On the basis of those result, the pattern drafting method according to the somatotype was indicated and it was examinated by the clothing experiment. 6. The sensory evaluation for appearance and comfort was applied to evaluate the new basic pattern for four somatotype by comparing it with the conventional basic pattern (Rim, won ja' 5). The result of the sensory evaluation, it was found that the new basic pattern was more suitable for each somatotype than the conventional basic pattern.

• 동아시아식생활학회지
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• 제22권3호
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• pp.357-364
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• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

• 한국식품조리과학회지
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• 제12권1호
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• pp.60-73
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. Noti made from the steamed glutinous rice flour, glutinous Chinese millet flour, glutinous millet flour or glutinous Indian millet flour is saccharified with malt, and then pan-fried. Noti also has sweet taste without sugar added. In addition, Noti has elastic characteristic, high calorie and good flavor. Long storage makes it better taste. In this case, Noti was made from the steamed glutinous rice flour. By the sensory evaluation, color, flavor and moistness were unfavorable according to the storage. Consistency was not strongly increased when comparing with the common rice cake depending upon the storage. The texture tended to increase by storage period. Optimum conditions of the safe storage and overall acceptability were to add 15% malt and keep 6hr saccharification time at 60$^{\circ}C$. During the period of storage for 90 days, reducing sugar content was similar, moisture content was low and maintained, and the acid value was not increased abruptly. The hardness was not increased rapidly and fungal growth was considerably low. Cohesiveness and elasticity were increased during storage.

• 한국축산식품학회지
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• 제37권6호
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• pp.833-839
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• 2017

In this study, the physicochemical and sensory properties of Gouda cheese supplemented with microcapsules of chili pepper extract were evaluated. Microcapsules of pepper extract were prepared by coacervation technique using gum acacia-gelatin wall and chili pepper oil core. Changes in pH, lactic acid bacteria (LAB) population, and free amino acid (FAA) content after supplementation of Gouda cheese with chili pepper capsules were monitored during ripening. Texture and sensory characteristics of the Gouda cheese ripened for 6 months were evaluated. The supplementation of pepper extract microcapsules (0.5% or 1%, w/w) did not influence the pH values and LAB content of the Gouda cheese (p<0.05) during the ripening period. While the content of total FAA increased with the ripening process in all the cheese groups (p<0.05), no significant difference (p<0.05) in the content of total FAA was observed among the sample groups at each time point. The addition of pepper extract microcapsules (1%, w/w) to Gouda cheese significantly decreased hardness (p<0.05) and negatively affected sensory attributes in terms of taste and texture (p<0.05). The results demonstrated that supplementation with 0.5% pepper extract microcapsules could provide additional bioactive ingredients, along with maintenance of the quality of Gouda cheese.