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임점희,Lim, Jeom-Hee 한국식품조리과학회 2011 한국식품조리과학회지 Vol.27 No.2
The purpose of this study was to investigate the quality characteristics of Sulgidduk prepared by adding the optimal amount of apple powder. Five different mixture ratios of apple powder to rice flour were prepared (0, 4, 8, 12, and 16%). After being stored for 3 days, the mixtures of apple powder and rice flour were measured to determine moisture content, color values, sensory qualities, and the mechanical texture characteristics of Sulgidduk. Moisture content of Sulgidduk with added apple powder ranged from 36% to 39% and but decreased with significantly with added apple powder. The L-color value decreased, whereas both the a-and b-values increased as apple powder was added. Thus, apple peel likely affected the Sulgidduk color value. The pH of Sulgidduk decreased with the addition of apple powder, whereas sugar level increased as apple powder was added. In the mechanical evaluation of apple Sulgidduk, hardness was significantly higher during the 3 days of storage with increasing amounts of added apple powder. Cohesiveness increased significantly during the storage period with the addition of apple powder,-; however, it began to decreased after 3 days. Springiness increased significantly with the addition of apple powder. Both adhesiveness and chewiness of Sulgidduk increased with added apple powder. Sensory quality characteristics such as color, taste, flavor, and moistness were improved with increasing amounts of added apple powder. However, the sensory quality of Sulgidduk decreased when the ratio of apple powder to rice flour was greater than 25%. Consequently, a mixture of 15~20% apple powder to rice flour was the best formula for improving Sulgidduk in terms of sensory quality.
임점희 ( Jeom Hee Lim ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.2
The purpose of this study was to investigate the quality characteristics of Sulgidduk prepared by adding the optimal amount of apple powder. Five different mixture ratios of apple powder to rice flour were prepared (0, 4, 8, 12, and 16%). After being stored for 3 days, the mixtures of apple powder and rice flour were measured to determine moisture content, color values, sensory qualities, and the mechanical texture characteristics of Sulgidduk. Moisture content of Sulgidduk with added apple powder ranged from 36% to 39% and but decreased with significantly with added apple powder. The L-color value decreased, whereas both the a-and b-values increased as apple powder was added. Thus, apple peel likely affected the Sulgidduk color value. The pH of Sulgidduk decreased with the addition of apple powder, whereas sugar level increased as apple powder was added. In the mechanical evaluation of apple Sulgidduk, hardness was significantly higher during the 3 days of storage with increasing amounts of added apple powder. Cohesiveness increased significantly during the storage period with the addition of apple powder,-; however, it began to decreased after 3 days. Springiness increased significantly with the addition of apple powder. Both adhesiveness and chewiness of Sulgidduk increased with added apple powder. Sensory quality characteristics such as color, taste, flavor, and moistness were improved with increasing amounts of added apple powder. However, the sensory quality of Sulgidduk decreased when the ratio of apple powder to rice flour was greater than 25%. Consequently, a mixture of 15~20% apple powder to rice flour was the best formula for improving Sulgidduk in terms of sensory quality.
임점희(Jeom-Hee Lim),강양선(Yang-sun Kang),김종군(Jong-Gun Kim) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.3
This study was conducted to investigate the quality characteristics of Sulgidduk with different ratios of sunflower seeds (0, 3, 6, 9, 12%), stored over 3days. As amount of sunflower seed content increased, moisture contents decreased 41~36%. The L-value decreased with increasing seed content, while a- and b-values increased. Mechanical evaluation revealed that hardness was highest at 0% and lowest at 12% seed content during the storage period. Adhesiveness was highest at 0% seed content, decreasing with increasing seed content on the first day, while cohesiveness did not show significant differences with or without seed content. Springiness increased with increasing seed content, while gumminess and chewiness decreased with increasing seed content. Results of sensory evaluations showed that color and flavor increased with addition of sunflower seed, with softness, moistness, chewiness and overall-acceptability being highest at 6% seed content. In conclusion, results prove that Sulgidduk with 6% of sunflower seed content is the best.
조경상,김성윤,임점희,정기화,이청주,Jo, Gyeong-Sang,Kim, Seong-Yun,Im, Jeom-Hui,Jeong, Gi-Hwa,Lee, Cheong-Ju The Korean Society for Integrative Biology 1997 Korean journal of biological sciences Vol.1 No.3
Male accessory glands and ejaculatory duct of Drosophila melanogaster are reproductive organs which synthesize secretory seminal proteins. Several products of these organs involved in egg laying, receptivity, and sperm stability or storage were isolated from their lumens. Despite their secretory process play an important role, exocytosis pathway in these organs is not well known. In the present study, we characterized secretory protein profiles and determined their secretory mechanisms. Eight accessory gland secretory proteins and two ejaculatory duct secretory proteins were detected in their lumens. All these proteins were constitutively synthesized in these organs and secreted to their lumens. Secretion of newly synthesized proteins initiated at about 1 h after synthesis, and reached the peak at 4 h after synthesis. It seems that secretion of the proteins may occur via constitutive exocytosis pathway.