정량적 묘사 분석에 의한 호상 요구르트의 관능 특성 연구

김혜영B 용인대학교 자연과학연구소 1997 自然科學硏究所論文誌 Vol.2 No.2

요구르트의 관능적 특성을 파악하고 특성들간의 상관관계를 알아보기 위하여, 정량적 묘사 분석 방법을 통해 시판되는 4개 회사의 호상요구르트에 대해 관능검사를 실시하였다. 8가지 관능 특성들에 대한 제품간의 유의성 검증은 4가지 제품이 각기 다른 관능 특성을 지님을 나타냈다. 그 결과, 감지된 관능적 특성 중에서 단맛, 신맛, 익힌 딸기맛, 인공향, 걸죽한 정도, 분필같은 정도, 떫은 후미, 향미의 조화도의 8가지를 선정하였다. 주성분 분석 결과, 단맛, 신맛, 걸죽한 정도, 분필같은 정도가 전체 변동의 57%를 설명하는 PCI로, 익힌 딸기맛, 인공향, 떫은 후미, 향미의 조화도는 전체 변동의 42%를 설명하는 PC2로 분류되었다. 또한, 향미의 조화도는 단맛, 익힌 딸기맛, 걸죽한 정도와 양의 방향으로, 신맛, 인공향과 음의 방향으로 비교적 높은 상관을 나타냈다. 또한, 제품 B는 익힌 딸기맛과, 제품 C는 인공향, 떫은 후미와, 제품 D는 향미의 조화도, 걸죽한 정도와 상관성이 컸다. To investigate the sensory properties of stirred yogurts and the correlation among the descriptors, quantitative descriptive analysis on four commercial stirred yogurts was carried out. As a result, eight sensory characteristics were developed as follows; sweetness, sourness, cooked strawberry, chemical flavor, viscosity, chalkiness, astringent aftertaste and flavor blendedness. Being analysed by the principal component analysis, sweetness, sourness, viscosity and chalkiness were loaded on the first component which accounted for 57% of total variation. Cooked strawberry taste, chemical flavor, astringent aftertaste and flavor blendedness were loaded on the second component which explained 42% of total variation. Flavor blendedness was positively correlated with sweetness, and cooked strawberry taste. Meanwhile, viscosity showed negative correlation on sourness and chemical flavor. Yogurt B was associated with cooked strawberry flavor. Yogurt C was highly correlated with chemical flavor and astringent aftertaste. Yogurt D was closely associated with flavor blendedness and viscosity.

청국장 향미에 미치는 β-cyclodextrin 의 포접 효과 : Korean Traditional Fermented bean paste

김혜영B,이인선,김순미 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.4

식품의 향기를 포접하여 향기성분을 순화시키는 성질을 지닌β-cyclodextrin을 청국장에 0%, 10%, 20% 및 30%씩 첨가하여 청국장의 냄새에 대한 포접효과를 살펴보면, β-cyclodextrin을 20% 대체한 시료의 단백질과 회분양은 control 시료보다 유의적으로 감소하였다. 지방량과 탄수화물량은 대체시료가 control 시료보다 유의적으로 증가하였다. 시료의 L값은 β-cydodextrin을 30%대체한 시료가 53.99로 가장 밝게 평가되었고, 대체수준이 10%일 때 L값은 51.81으로 유의적으로 가장 낮은 수치를 보이며 색이 더 진하게 평가 되었다. 시료의 a값은 대체 수준이 증가할수록 감소하여 붉은 정도가 옅어지었다. 시료의 b값은 대체량이 증가할수록 시료의 노란정도가 점점 옅어짐을 나타내었다. 시료 입자의 내부구조 조직을 주사전자 현미경으로 관찰한 결과, control 시료의 내부구조는 점질물질이 불규칙 한 모양으로 뭉쳐져 있거나 거칠게 퍼져 있음을 볼 수 있었으며, 첨가수준이 증가할수록 불규칙하고 거친 내부조직이 점차 감소하여 30% 대체 시료에서는 매끈하고 안정된 조직감과 내부구조를 보여 주었다. 관능적 특성에 대한 결과, 청국장 시료의 구수한 냄새는 시료의 대체수준이 20% 이상으로 될 때 구수한 냄새는 6.65에서 6.78의 수치를 보이며 유의적으로 다소 감소하여 구수한 냄새가 약하게 나타났다. 시료의 이취는 β-cyclodextrin을 대체량을 20%로 증가한 시료에서 control 시료의 이취보다 유의적인 감소를 보여 주었다. (P<0.05). 시료의 짠맛은 20% 대체시료군이 control 시료의 짠맛보다 유의적으로 현저히 감소하였으며, 쓴맛은 control 시료에 비하여 모든 대체시료군이 낮은 수치로 쓴맛이 약해지는 경향을 나타내었다. 이상으로 β-cyclodextrin으로 청국장을 포접시엔 특히, 구수한 냄새 이취 및 짠맛을 순화하는 경향이 있는 것을 알 수 있었다. Flavor modifing effects of β-cyclodextrin on the flavor of Chungkookjang(Korean traditional fermented bean paste) were investigated with varied substitution levels of 10, 20, and 30%. The 20% substituted sample groups showed significantly lower amount of protein and ash contents compared to those of control. The L value of brightness had significantly the largest value of 53.99 with 30% substituted sample group, and lower a and b values. Internal structures of control group observed using the scanning electronic microscope, had irregular round type shape with viscous materials, and they had tendencies to be less rough and organized making even and ordered internal cell structures as the substituted levels were increased. Results of sensory characteristics showed significantly lower off-odor and salty flavor with the 20% substituted sample groups compared to those of control. Results of this study showed the possibilities of flavor moderating effects of β-cydodextrin when it was used as one of the flavor modifier of the Chungkookjang. Future studies of finding the optimum level of substitution is further required.

탄수화물계 지방대체제를 이용하여 제조한 케익의 이화학적·관능적 특성

김혜영B,한명규,김강성 龍仁大學校 自然科學硏究所 1999 自然科學硏究所論文誌 Vol.4 No.2

Physicochemical and sensory characteristics of the fresh cake batters and cakes using different compositions of maltodextrin, amylodextrin, and octenyl succinylated amylodex- trin as fat replacers were investigated. Volume index of the MD added cake showed the lowest volume Index of 12. 13, while others showed higher values than those of control. Considering low specific gravity and viscosity of MD added cakes, the lowest volume index of MD added cake can be explained by decrease of the foam stability due to the excessive air incorporation into the batter. The colorimeter measurements of the cake showed that the mixture of MD and AD (50 % to 50 % by weight) added cake and mixture of MD and OSAD (50 % to 50 % by weight) had significantly the same color tone as that of control cake. Sensory evaluation showed the cake, a mixture of MD and AD by 50 % to 50 % had slightly higher adhesiveness than that of the control cake, otherwise, firmness, springiness, moistness, and overall flavor of the cake were almost the same as those of control cake.

식이 섬유를 첨가하여 만든 증편의 저장성 연구

김혜영B 龍仁大學校 自然科學硏究所 1999 自然科學硏究所論文誌 Vol.4 No.1

Quality changes of Jeungpyun with dietary fiber such as powders of green tea leaves, pectin and alginate were studied by texturometer and differential scanning calorimetry(DSC) during storage. Hardness after 72 hr of storage by texturometer was 1834.20 g and the value was 6.5 times greater than the value at 1 hr storage. Hardness of 2 % pectin added sample was 4.4 times higher than that of 1 hr storage indicating samples with pectin, showed the most slow increase of hardness during 72 hr storage. DSC measurement of stored Jeungpyun showed ΔH of the control had higher values than those of dietary fiber added samples indicating the control required more energy for re-gelatinization after 30 day of storage, Thus, results of the study supported that additions of dietary fibers to Jeungpyun might delay the retrogradation, expanding the storage periods of the funtional Jeungpyun.

주성분분석을 이용한 패널요원 훈련정도 평가

김혜영B 용인대학교 2005 용인대학교 논문집 Vol.23 No.-

주성분분석을 이용한 패널요원 훈련정도 평가 : title1 수정

김혜영B 龍仁大學校 2005 용인대학교 논문집 Vol.23 No.-

Evaluation of panel training for the sensory study of layer cake was studied using principal component analysis. The panelists showed very high agreements on the sensory properties of cake aroma, sweet aroma, oiliness, mint flavor and after taste. Panel 3 needed more training in properties of cake aroma, sweet aroma, and oiliness. Properties of mint flavor and after taste had very high degree of panel agreement over 85% representing no more panel training is necessary on the properties. However crumbliness and adhesiveness needed repeated training on aspects of replications, definitions, or usage of scales for all panelists with poor agreements less than 50%.

식생활 관련 학회 공동 이탈리아 밀라노 엑스포 및 식문화 기행

김혜영B 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.4

김치 냉장고의 이용실태 및 소비자 만족도조사

김혜영B 용인대학교 2004 용인대학교 논문집 Vol.22 No.-

성남 고령자 무료급식소의 계절별 식단 및 기호도 조사

김혜영B,강남이 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.2

The purpose of this study was to run a survey on the seasonal menu and consumer's acceptance test of free meals for the elderly facility in Sungnam Region. The elderly meals of the free lunch meal service were mainly composed of staple food, hot soup, and three kinds of side dishes. Questionare for accentance test was developed based on the seasonal menu including 13 kinds of cooked rices, 43 kinds of soups and 94 kinds of side dishes. The test was run for 104 elderly living and receving the service in the area. Average age of the subjects was 75.9 and 43% was male 57% was female. The 81% and 88% of the subject answered 'yes' on the intake of breakfast and dinner respectively representing high percentages of regular meal habits of the elderly. The cooked rice with black beans had significantly the highest acceptance score among the rice group and soups prepared with chunggukjang and cabbage had higher accentance scores(P<0.05). In the side dish groups, broiled eed, croakers, and various kinds of namuls had relatively higher scores than the others with significant difference at P〈0.05.

김치 냉장고의 이용실태 및 소비자 만족도조사

김혜영B 龍仁大學校 2004 용인대학교 논문집 Vol.22 No.-

Survey of one hundred adults including university students was run on the usage and consumer acceptance of Kimchi refrigerator. Results of survey on the usage of kimchi refrigerator showed 38% of respondents answered to use the Kimchi regrigerator, while 62% of them said they did not use them. 39.5% of user of the Kimchi refrigerator answered to use storage function after fermentation. On the degree of satisfaction of the storage function, 47% answered they liked the storage function and 2.6% liked it very much. The degree of satisfaction of fermentation function had high percentages of 42.2% and 2.6% of liking and liking very much, respectively. Satisfaction degree of freshness of the -Kimchi regrigerator showed 47.4% of liking, and 7.4% of liking very much.