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국내산 및 제초제 내성 콩(HS2906)의 일반성분, 무기질 및 지방산 조성
양윤형,이정희,김형진,윤원기,김환묵,김미리 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.1
Proximate analysis, mineral and fatty acid composition of three conventional domestic soybean cultivars and two imported ones including glyphosate-tolerant HS2906 were evaluated by AOAC method, ICP-AES and gas chromatography. There were several differences in the proximate analysis among three conventional domestic soybean cultivars ; higher crude fat in the cultivar Hwanggumkong, higher crude protein in Pungsankong, and higher carbohydrate and crude ash in Duyukong. The ranges of contents of proximate components of domestic cultivars were similar to the data previously reported. There were no significant differences in proximate analysis between conventional soybean WS82 and glyphosate-tolerant HS2906 ; 23.55~23.90% of crudefat, 34.22~35.55% of crude protein, 6.25~6.45% of crude ash, and 25.35~26.47% of carbohydrate. The mineral and fatty acid compositions of HS2906 were similar to those of conventional soybeans previously reported.
방사선 조사 건고사리의 수화 복원성, 색상 및 조직감 특성
성태화,허옥순,김미리 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.1
The gamma irradiation effect of dried fernbraken was investigated on the physical and sensory qualities during and after soaking process. Dried fernbraken packaged in vacuum was irradiated up to 7 kGy with γ-ray produced by 132 Cs at 0℃. Moisture content and rehydration rate of gamma-irradiated fernbraken after soaking increased significantly depending on the irradiation doses(p<0.05). Lightness(L), redness(a) and yellowness(b) values of Hunter color system increased significantly in the gamma-irradiated fernbraken after soaking, compared with control, while the hardness and chewiness by the texture analyser decreased significantly in irradiated ones. Sensory evaluation results showed that the mean scores of flavor, appearance, taste, texture and over-all acceptability in soaked fernbraken irradiated were not significantly different from those in control, except higher preference score of texture in irradiated ones. From these results, it might be concluded that the irradiation does not affect the physical and sensory qualities of dried fembraken during and after soaking, especially in texture.
Correlation between Pungency and Allicin Content of Pickled Garlic during Aging
Kim, Mee-Ree,Yun, Jun-Hwa,Sok, Dai-Eun The Korean Society of Food Science and Nutrition 1994 한국식품영양과학회지 Vol.23 No.5
Relationship between pungency and allicin content of pickled garlic during aging was examined . Degree of pungency of pickled garlic during aging at 20 $^{\circ}C$ was determined by the sensory evaluation. A panel of 10 members evaluated seven samples of pickled garlic which were aged for 0, 10 , 20, 40 , 50 or 60 days by using scoring test (seven point scale). The sensory evaluation results showed that pungency of pickled garlic decreased gradually during aging, and scored at 3.07 on the 40 th day of aging. Content of allicin, which was a major pungent component of garlic homogenate, was quantitatively analyzed by HPLC. The level of allicin in homogenate of pickled garlic was found to decrease gradually, and to 5.9% on the 40 th day of aging compared with that of fresh garlic. Relationship between the pungency score results and the content of allicin demonstrated a highly positive correlation (r=0.9648).