• 한국식품조리과학회지
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• 제16권4호
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• pp.336-341
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• 2000

감잎분말의 함량을 달리하여 밀가루에 첨가하고, 부재료에 의한 영향을 줄이기 위해 필수적으로 첨가해야할 소금, 설탕, 효모를 가하여 식빵을 제조한 후, 여러 가지 물리적, 관능적 품질 특성을 조사한 결과는 다음과 같다. 1. 감잎분말을 0%에서 2%까지 첨가한 식빵의 수분함량 및 수분활성도는 그 첨가량에 관계없이 각각 45%, 0.97로 나타났다. 2. 감잎분말을 1%까지 첨가한 식빵에서는 무첨가 시료에 비교해서 비체적에 영향을 거의 미치지 않았다. 3. 빵껍질의 색은 감잎분말 첨가량이 증가함에 따라 L, a, b및 ΔE값이 감소하였으며 기호도 또한 감소하였고, 내부의 색도는 감잎분말을 1% 첨가할 때까지는 기호도가 증가하였다. 4. 물성적인 품질 특성인 텍스쳐 및 관능검사 결과를 종합해 볼 때 1%의 감잎분말을 첨가한 식빵의 기호도가 가장 뛰어남을 알 수 있었다.

• 한국식품영양과학회지
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• 제22권4호
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• pp.433-436
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• 1993

물엿을 첨가한 고추장의 품질 평가를 위하여 밀가루와 물엿의 배합비를 달리하여 만든 고추장의 수분 함량은 각 시험구간에 큰 차이를 보이지 않고 숙성 기간이 경과함에 따라 증가하였고, pH는 숙성 기간의 경과로 모든 시험구가 감소하였으며 숙성 50일경이후 C 시험구의 값이 다른 시험구에 비하여 낮았다. 숙성 40~50일경에는 적정산도 값이 대부분 감소하는 것으로 나타났으며, 환원당은 25일경까지는 계속적으로 증가하였으나 그 이후에는 완만히 감소하였다. 아미노태질소는 숙성 60일까지 지속적으로 증가하였으며 밀가루의 첨가량이 많을수록 그 값은 더 높게 나타났다.

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.60-65
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• 2009

Cookies were prepared by adding different levels (0, 5, 10, 15, and 20%) of purple sweet potato powder (PSPP) and their physicochemical and sensory characteristics were examined. With increase of the PSPP level, moisture content decreased and ash content increased (p<0.05). The spread factor of control cookies was higher than that of cookies containing PSPP. The incorporation of PSPP in cookies lowered the lightness and yellowness but increased redness (p<0.05). Texture measurement showed that the addition of PSPP did not affect the hardness of cookies. Results of acceptance test revealed that overall acceptability score was not significantly different between the control and the PSPP added cookies. Therefore, it is suggested that PSPP can be incorporated into cookies up to 20% without affecting the cookie quality. Total polyphenol content and antioxidant activity were assessed to examine the functionality of cookies. In addition, substitution of wheat flour with PSPP yielded cookies with higher polyphenol content and antioxidative activity (p<0.05). The peroxide value (POV) and acid value increased during storage at $60^{\circ}C$ for 80 days. The POV was significantly lower in cookies containing PSPP than the control cookies, suggesting that the addition of PSPP deterred the lipid oxidation (p<0.05).

• 한국식품영양학회지
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• 제17권3호
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• pp.272-277
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• 2004

복분자즙을 밀가루에 0%, 5%, 10%, 15%, 20% 첨가하여 제조한 반죽의 리올로지와 식빵의 품질 특성을 조사하였다. RVA상의 최고 점도 및 최종 점도는 대조구에 비해 복분자즙의 첨가량이 증가함에 따라 증가하였다. 파리노그래프상의 수분 흡수율 및 반죽의 저항도는 복분자즙 첨가량이 증가함에 따라 증가하였으나 반죽의 형성시간과 안정성은 반대로 복분자즙의 첨가량에 따라 감소하는 경향을 나타내었다. 복분자즙을 첨가하여 제조한 식빵의 텍스쳐를 측정한 결과 경도, 검성,씹힘성 등은 복분자즙의 첨가량이 증가할수록 유의적으로 증가하였으나 응집성은 유의적인 큰차이를 보이지 않았다. 복분자즙을 첨가하여 제조한 식빵의 관능검사 결과 20% 첨가구가 모든 항목에서 가장 양호한 것으로 나타났다.

• 한국식품조리과학회지
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• 제30권4호
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• pp.419-427
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• 2014

This study was carried out to evaluate the effects of stevia leaf powder on bread quality. Different breads were prepared by the addition of 0%, 0.5%, 1.0%, 1.5% and 2.0% stevia leaf powder to wheat flour. The weight of the breads containing stevia leaf powder ranged from 525.0~543.5 g, while that of the control was 548.8 g. The volume of the breads prepared by adding stevia leaf powder was 2225.0~2278.8 mL, while that of the control was 2307.5 mL. The height and specific volume of the breads decreased with the addition of stevia leaf powder. The Hunter L values of the breads also decreased, whereas a and b values increased with the addition of stevia leaf powder. The L and b values of the bread decreased continuously during storage. The hardness, springiness, cohesiveness and chewiness all increased with the addition of stevia leaf powder. Overall the acceptability and taste determined by sensory evaluation of the bread with 1.5% stevia leaf powder were better than that of the control.

• 한국수산과학회지
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• 제49권3호
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• pp.277-284
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• 2016

In this study, we investigated the quality characteristics of madeleine combined with lyophilized red snow crab Chionoecetes japonicus leg-meat powder (CM). The madeleine was prepared by the addition of wheat flour containing 0, 1, 5, 10, 15 and 20% concentrations of CM. Moisture content, pH, and baking loss rate did not differ significantly among groups. Light coloration significantly decreased in a dose-dependent manner, while red and yellow coloration significantly increased. Hardness, chewiness and gumminess significantly increased in a dose-dependent manner, while cohesiveness, springiness and adhesiveness did not differ from CON (madeleine containing 0% CM). In terms of sensory characteristics, appearance and color did not differ compared to CON, while taste, flavor and overall preference increased in a dose-dependent manner, with CM10 having the highest score among the groups. The present study assesses the potential of this improved formula as a convenience food.

• 한국식품조리과학회지
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• 제26권6호
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• pp.860-865
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• 2010

This study was conducted to evaluate the baking characteristics of yellow layer cake containing chlorella powder. Chlorella at concentrations of 0, 4, 8, 12, and 16%(w/w) wheat powder were added, after which we evaluated the baking characteristics, physical properties, and sensory properties of the resulting cakes. Regarding the weight and volume of the cakes, the treatment groups were similar. However, control showed a high hardness value while 16% chlorella added cake showed a significantly low value. The 4% and 8% chlorella added groups maintained their structural condition while the 12% and 16% chlorella added groups were softer depending on the protein content of the flour, Lightness(L value) and yellowness(b value) of the cake crumbs became lower depending on the concentration of chlorella, whereas redness(a value) decreased. In the sensory test, the acceptability scores of the 12% and 16% chlorella added groups were lower compared to control while the 4% and 8% chlorella added groups had higher scores. Therefore, chlorella powder added yellow layer cake exhibited more functionality as well as higher quality.

• 한국식생활문화학회지
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• 제31권5호
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• pp.498-505
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• 2016

This study investigated grape powder substituted for wheat flour in muffin recipes with the amounts of 0, 5, 10, 15, and 20%. Grape powder consisted of 6.76% of moisture content, 4.63% of crude protein, 4.82% of crude fat and 4.16% of crude ash. DPPH radical scavenging activity is 68.79%, total phenol content is 205.79. Specific loaf volume have decreased as the grape powder content increased. Baking loss have increased as the grape powder content increased. Moisture and brix have increased as the grape powder content increased. pH have increased as the grape powder content decreased. Chromaticity measurement result showed that the 'L' and 'b' value of muffins decreased as grape powder content increased, whereas 'a' value increased. The texture measurement result showed that the hardness, gumminess and chewiness of muffins increased as the grape powder content increased, whereas springiness decreased. Cohesiveness did not show any considerable differences between muffins. Overall preference scores showed high overall acceptability for the muffins made with 10% grape powder.

• 동아시아식생활학회지
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• 제19권3호
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• pp.421-429
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• 2009

This study was conducted to develop a recipe for a nutritional cookie containing Danggue powder, and to achieve an optimal ingredient composition and texture that would appeal to consumers of all ages. To reduce its content, wheat flour was partially substituted with Danggue in the formulation. Response surface methodology was used to analyze the measured results and showed 16 experimental points, including 2 replicates for the Danggue powder, brown sugar, and butter ingredients. The compositional and functional properties were measured, and these values were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product. The sensory evaluation results indicated significant differences between samples for color (p<0.01), flavor (p<0.01), texture (p<0.05), and overall quality (p<0.05). As a result, the optimal ingredient levels for sensory quality were determined as 4.83 g of Danggue powder, 70.46 g of brown sugar, and 86.08 g of butter.

• 동아시아식생활학회지
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• 제20권6호
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• pp.909-915
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• 2010

In order to determine the most effective ratio of black soybean powder as an ingredient in cake, black soybean power was added at ratio of 10, 20, 30, and 40% versus wheat flour set as 0(control). Black soybean powder consisted of moisture(8.44%), crude protein(31.34%), crude fat(6.64%), crude ash(3.88%) and carbohydrates(49.70%). The specific gravity, spreadability, and baking loss increased according to the amount of black soybean powder, although specific volume decreased. The chromaticity 'L' and 'b' values of sponge cake with black soybean powder showed an reducing trend while the 'a' value displayed an increasing trend with an increase in black soybean powder. The texture properties of sponge cake with added black soybean powder showed an increasing trend in hardness and stiffness when the cake contained more black soybean powder. The sensory test for sponge cake with added black soybean powder showed high preference for 20% added black soybean powder to sponge cake.