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Kwak, Han Sub,Jeong, Yoonhwa,Kim, Misook Hindawi Limited 2018 Journal of food quality Vol.2018 No.-
<P>This study assessed the functionality and consumer acceptance of yeast fermented coffee beans. Green coffee beans were fermented for 24 h with three different yeast strains to increase functionality. The yeast fermentation was effective in fortifying the functionality of coffee by significantly increasing antioxidant activity according to the results of ORAC and SOD-like assay (P<0.05). The TPC and TFC contents in the fermented coffee beans were significantly higher than those in the controls (P<0.05). The consumer acceptance for the fermented coffee beans was slightly lower than that of the controls. Fermentation seemed to influence the aroma and flavor of coffee. However, agglomerative hierarchical clustering analysis revealed that approximately 39% of consumers significantly liked one of the fermented coffees (F3) more than the controls (P<0.05). These consumers indicated that the yeast fermentation of green coffee beans did not generate a negative aroma or flavor and can be attractive with high antioxidant activity.</P>
Han Sub Kwak,Hye-Gyeong Kim,Hyun Suk Kim,Yong Sik Ahn,Kyunghee Jung,Hyo-Young Jeong,Tae Hyeong Kim 한국식품영양과학회 2013 Preventive Nutrition and Food Science Vol.18 No.1
Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars?IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p<0.05) in IM and SD cultivars. The differences in sensory characteristics between the FCR and ACR were larger than the equivalent differences between the FCR and HCR. Overall consumer acceptance ratings for FCR in overall aspect, appearance, aroma, and texture were not significantly different compared to those for HCR (p>0.05); however, in most cases these factors showed significant differences when compared with ACR (p<0.05). From partial least square regression analysis, cooked rice was positively related to sweet, transparency, glossiness, roasted, glutinousness, chunkiness, moistness, glutinous rice, adhesiveness, rice shape, rice starch, and squishiness attributes but negatively related to raw rice, old rice, old rice aroma, a particle feeling, off-aroma, white color, scatteredness, slickness, size of cooked rice, and firmness attributes.
Kwak, Han Sub,Kim, Hye-Gyeong,Kim, Hyun Suk,Ahn, Yong Sik,Jung, Kyunghee,Jeong, Hyo-Young,Kim, Tae Hyeong The Korean Society of Food Science and Nutrition 2013 Preventive Nutrition and Food Science Vol.18 No.1
Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars-IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p<0.05) in IM and SD cultivars. The differences in sensory characteristics between the FCR and ACR were larger than the equivalent differences between the FCR and HCR. Overall consumer acceptance ratings for FCR in overall aspect, appearance, aroma, and texture were not significantly different compared to those for HCR (p>0.05); however, in most cases these factors showed significant differences when compared with ACR (p<0.05). From partial least square regression analysis, cooked rice was positively related to sweet, transparency, glossiness, roasted, glutinousness, chunkiness, moistness, glutinous rice, adhesiveness, rice shape, rice starch, and squishiness attributes but negatively related to raw rice, old rice, old rice aroma, a particle feeling, off-aroma, white color, scatteredness, slickness, size of cooked rice, and firmness attributes.
Kwak, Han Sub,Jung, Hee Yeon,Kim, Mi Jeong,Kim, Sang Sook Wiley Blackwell (Blackwell Publishing) 2017 Journal of sensory studies Vol.32 No.6
<P>Practical applicationsAge groups in the consumer acceptance test showed different consumer attitude toward a traditional food, a fermented soybean paste in this study. Consideration of age groups is critical when drastic changes in dietary habit, culture, and so on are existed in the society for the sensory evaluation of traditional foods. The finding of this study might suggest the separate consumer acceptance tests for young and old adults to obtain more insight from the products. Therefore, the industry that produce traditional foods need to consider age groups in their consumer acceptance test.</P>