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방현지 ( Hyun Ji Bang ),윤혜현 ( Hye Hyun Yoon ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.3
Purpose: This study examined the quality characteristics of vanilla sauce made with various plant-based milk products. Methods: Vanilla sauces were prepared by replacing 100% of milk with almond milk(ALV), oat milk(OAV), soymilk(SOV), and coconut milk(COV). The pH value, sugar content, color value, line-spread distance, moisture content, attribute difference, and consumer acceptance of vanilla sauce made with various plant-based milk were measured. Results: The pH of vanilla sauces was the highest in ALV and lowest in COV(p<0.001). SOV had the highest sugar contents and ALV had the lowest(p<0.001). CON showed the highest L value(p<0.001), and the lowest a value(p<0.001), while SOV showed the opposite tendency. The b value was the highest in OAV, and the lowest in ALV(p<0.001). The moisture content was the highest in ALV, and the lowest in SOV and COV(p<0.001). OAV showed significantly longer line-spread distance than the others(p<0.001). According to the attribute differences of the vanilla sauces, SOV had the darkest color(p<0.001). In addition, yellowness was the highest in OAV(p<0.01), and SOV was significantly thicker than the others(p<0.001). The bean odor(p<0.001) and flavor(p<0.001) scored highly in SOV, and the nut odor(p<0.001) and flavor(p<0.001) were high in ALV. COV showed the strongest coconut odor(p<0.001) and flavor(p<0.001). The eggy odor(p<0.01) and flavor(p<0.05) were the lowest in COV. SOV had the highest thickness(p<0.001). The consumer acceptance test results of the vanilla sauces indicated that CON and COV had significantly higher appearance and odor acceptance than the others. Furthermore, CON showed the highest acceptance of taste(p<0.001), texture(p<0.01), and overall acceptance(p<0.001). Conclusion: The result showed the possibility of using plant-based milk in making vanilla sauce. In addition, there were differences between each vanilla sauce made with various plant-based milk products.
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혼합 방법과 보관 시간이 알지네이트 인상재의 체적 안정성에 미치는 효과
방현지,심현아,조영은,박은진,Bang, Hyun-Ji,Shim, Hyun-Ah,Cho, Young-Eun,Park, Eun-Jin 대한치과보철학회 2020 대한치과보철학회지 Vol.58 No.2
목적: 전통적인 알지네이트와 체적 안정성을 개선한 두 종류의 extended-pour 알지네이트에서 혼합 방법과 보관 시간에 따른 체적 안정성 차이를 평가하고자 한다. 재료 및 방법: 금속 주모형을 제작하여 한 종류의 전통적인 알지네이트와 두 종류의 extended-pour 알지네이트로 군 당 40개 씩(수동 혼합 20개, 자동 혼합 20개) 인상 채득 후 즉시, 2일, 5일, 6일 보관 기간에 따라 군당 5개씩의 석고 모형 제작하였고, 3D 테이블 스캐너로 모델 스캔 후 스캔 데이터를 중첩하여 변화량을 측정하였다. 통계 분석으로 일반선형모형을 사용하였고 Tukey의 방법으로 사후검정 시행하였다 (P < .001). 결과: 혼합 방법에 따른 정확도에서는 통계학적으로 유의한 차이가 없었고 모든 군에서 즉시 석고 주입한 경우 가장 적은 부피 변화를 보였다. 2일 보관 후 석고 주입 시 군 간에 통계학적으로 유의한 차이가 나타났고, 보관 5일 후 extended-pour 알지네이트의 경우 전통적인 알지네이트에 비해 더 높은 정확도를 보였다. 전통적인 알지네이트는 2 - 5일에서, extended pour alginate의 경우 5 - 6일에서 급격한 부피 변화를 보였다. 결론: 알지네이트의 혼합 방법은 체적 안정성에 영향을 주지 않으며, extended-pour 알지네이트가 전통적인 알지네이트보다 장시간 체적 안정성이 우수하나 가급적 빠른 시간 내에 석고를 주입하는 것이 권장된다. Purpose: The purpose of this study is to compare the volume stability depending on the mixing methods and storage time for the conventional alginate and extended-pour alginate. Materials and methods: An arch-shaped metal model was fabricated, and one conventional alginate and two extended-pour alginates were used to take impressions using different mixing methods (hand and automatic). 120 impressions were taken (40 per each alginate) and stone models were made in accordance with the different storage times (immediate, 2 days, 5 days, and 6 days). The models were scanned with a 3D table scanner and dimensional change was measured by superimposing the scan data. Using SAS 9.4 (SAS Institute Inc., Cary, NC, USA), the general linear model and Tukey's post hoc test was conducted for statistical analysis (P<.001). Results: There was no statistically significant difference in the dimensional accuracy between two mixing methods, and the volume change was minimum when the stone was poured immediately in all groups. Dimensional accuracy showed a statistically significant difference between groups after 2 days of storage, and extended-pour alginate showed higher accuracy after 5 days of storage comparing to conventional one. Large amounts of volume change were showed at 2 - 5 days for conventional alginate and at 5 - 6 days for extended pour alginate. Conclusion: The mixing method of alginate does not affect volume stability. Although extended-pour alginate has better volume stability than conventional alginate for a long time, it is recommended to pour stone as soon as possible.
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