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변보영(Bo Young Byun),채규서(Kyu Seo Chae),박희전(Hee Jeon Park),송지영(Ji Young Song) 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.6
Purpose: This study was conducted to determine the optimal composition for natural fementation of aronia starters using dried aronia, sugar and dried milk. Methods: Response surface methodology with a central composite design comprising five levels and three variables was used to identify the optimal combination of dried aronia (X1), sugar (X2), dried milk (X3). The physicochemical properties, viable cell counts, leavening volumes of samples and identification of microorganisms were analyzed. Results: Using the F-test, total titratable acidity was expressed as a quadratic model, whereas the pH, sugar brix, color L-value, a-value and lactic acid bacteria counts were a linear model, and leavening volume were 2FI model. Most strains were identified as Saccharomyces cerevisiae and Enterococcus faecium. Conclusion: The optimum formulations determined by numerical and graphical analyses were both found to be: dried aronia 19.72%, sugar 12.44% and dried milk 1.95%.
정보영(Bo-Young Jeong),변대석(Dae-Seok Byun),변재형(Jae-Hyeung Pyeun) 한국식품영양과학회 1978 한국식품영양과학회지 Vol.7 No.1
蛋白質資源面에서 水産物을 效率的으로 利用하기 위하여 翰燥方法에 따라 참가자미 肉 蛋白質의 營養的 品質에 미치는 影響은 shortened PPDR index값을 求하므로서 檢討하였다.<br/> 참가자미 肉의 構成아미노酸 中에는 glutamic acid, aspartic acid, 그리고 lysine이 全 아미노酸의 약 39%를 차지하였다. 그리고 참가자미 肉 中의 純 蛋白質의 含量은 18.8%이었다.<br/> shortened PPDR index는 凍結翰燥한 참가자미肉이 天日 翰燥한 것에 比하여 높았고 熱風翰燥한 것이 天日翰燥한 것보다도 조금 높은 結果이었다.<br/> 凍結翰燥한 참가자미의 shortened PPDR index는 89로서 다른 陸上動物 蛋白質의 그것에 比하여 大差 없었다. Muscle fillets of flounder, Limanda herzensteini, were sliced into small pieces and dehydrated by the methods of sun drying, hot air drying and vacuum freeze drying, and evaluated for the protein quality by the method of shortened pepsin pancreatin digest residue (SPPDR) index which is the modified method of shortened pepsin digest residue index.<br/> In the analysis of the muscle protein hydrolysates, glutamic acid, aspartic acid and lysine comprised about 39% of the total amino acids of the protein. The content of pure protein in flounder muscle was 18.8%.<br/> The result of nutritional evaluation of the dried muscle protein by the computation of the SPPDR index showed that the freeze dried flounder muscle protein was superior in the nutritional efficiency to the others, sun dried.<br/> The freeze dried flounder muscle protein marked 89 of the SPPDR index number which is quite similar to the muscle protein of terrestrial animal in nutritional quality.