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연구논문 : 천마 농축액 첨가량에 따른 젤리의 품질 특성
문재남 ( Jae Nam Moon ),이수원 ( Soo Won Lee ),문혜경 ( Hye Kyung Moon ),윤세진 ( Se Jin Yoon ),이원영 ( Won Young Lee ),이슬 ( Seul Lee ),김귀영 ( Gwi Young Kim ) 한국식품조리과학회(구.한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.5
The purpose of this study was to investigate the effect of Gastrodia elata Blume concentrate on quality characteristics of Gastrodia elata Blume jelly. The Gastrodia elata Blume jelly samples were divided into five groups by adding different Gastrodia elata Blume concentrates. The five groups were divided into GBJ-0, GBJ-5, GBJ-10, GBJ-15, and GBJ-20 (Gastrodia elata Blume jelly with 0, 5, 10, 15, and 20% Gastrodia elata Blume concentrate). The highest contents of crude protein and crude ash, and the brix in the GBJ-20 sample were 0.34 and 0.59%, and 22.28°Brix, respectively. The crude fiber and pH change (4.65-4.76) were not significantly observed in any of the GBJ samples. Turbidity, degree of brownness, and total phenolics increased with an increasing the amount of extract. A significant difference was observed between samples with and without the extracts in terms of hardness, springiness, gumminess, and chewiness, as well as K, Mg, Cu, Mn, and Zn contents. Hardness, gumminess, and chewiness increased in all GBJ samples with an increase the amount of extract added, whereas adhesiveness decreased. The highest tartaric acid content in the GBJ-0 sample and malic acid in the GBJ-20 jelly sample were 15.58 mg/100 g and 137.45 mg/100 g, respectively. The levels of Ca, K, and Mg increased with an increase in the amount of added extract. The highest score for overall acceptance (4.13) was in the GBJ-10 sample with 10% Gastrodia elata Blume concentrate.
문혜경,이수원,문재남,윤세진,이슬,김귀영,Moon, Hye-Kyung,Lee, Soo-Won,Moon, Jae-Nam,Yoon, Se-Jin,Lee, Seul,Kim, Gwi-Young 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6
The purpose of this study is to investigate the effect of mulberry juice on the quality characteristics of mulberry jelly. Samples of mulberry jelly were divided into four groups by adding different mulberry juice. The four groups were divided into MJ-0 (mulberry jelly without mulberry juice), MJ-30 (mulberry jelly with 30% mulberry juice), MJ-50 (mulberry jelly with 50% mulberry juice) and MJ-70 sample (mulberry jelly with 70% mulberry juice). The moisture content in all MJ samples decreased with an increase in the addition of mulberry juice. The highest crude ash content, brix and pH in MJ-70 sample were 0.66%, 25.00 °Brix and 4.84, respectively. No significant crude fiber changes were observed in all MJ samples. In the case of Hunter's value, 'L' values in all MJ samples decreased with an increase in the addition of mulberry juice. Turbidity, brown degree, total phenolic content, DPPH radical scavenging activity and content increased with an increase in mulberry juice. Levels of Ca, K, Na, and Mg contents in all samples were higher than those of the other minerals. Texture in all MJ samples on the whole decreased with an increase in mulberry juice added. However, no significant texture charges were observed in all samples. The highest scores for the overall acceptance (4.52) were found in the MJ sample with 50% mulberry juice.
연구논문 : 친환경 토마토 농축액을 이용한 토마토 와인과 시중 판매 와인 품질 모니터링
이슬 ( Seul Lee ),문혜경 ( Hey Kyung Moon ),이수원 ( Su Won Lee ),문재남 ( Jae Nam Moon ),김동환 ( Dong Hwan Kim ),김귀영 ( Gwi Young Kim ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.3
This study investigated the quality characteristics of fermented wines using a selected strain to obtain basic data on sugarfree tomato wine production. Alcohol content of the tomato and commercial wine was 8.2~12.9%, whereas tomato wine showed a relatively low alcohol content of 8.2%. For total phenol content, Chile wine showed the highest value of 162.89 mg/100 g, followed by persimmon wine at 122.33 mg/100 g. Tomato wine showed a relatively high total phenol content of 96.57 mg/100 g. In all sections, xylose was not detected, although there were differences in free sugars depending on each product. Acetic and citric acid contents were highest in tomato wine, and the six kinds of commercial wine and tomato wine showed acetic acid content of 800.6 mg/100 g and citric acid content of 1,064.4 mg/100 g. The total free amino acid content was 100.63 mg/100 g in tomato wine, which was 2~3 times higher compared to that in commercial wine (26.33±52.15 mg/100 g).