선인장 및 감귤염색에 의한 단백질 직물의 물성 및 색상에 관한 연구

박순자,박덕자 한국의류학회 2002 한국의류학회지 Vol.26 No.3,4

The physical characteristics of silk and wool fabrics dyed with OFS-FR and SM-FR were examined and color difference and colorfastness of these fabrics were analyzed. The results are as follows; 1. The thickness, density and weight of both dyed fabrics were increased than those of undyed fabrics independently of dyeing materials and mordants. 2. Air permeability of all the silk samples increased than that of undyed silk, on the other hand, air permeability of most of wool samples decreased than that of undyed wool. 3. Thermal insulation values of silk samples were not consistent with dyeing conditions, but those of wool samples increased than those of undyed fabrics regardless of dyeing materials and mordants. 4. Color difference was clear between OFS-FR and SM-FR dyed fabrics. The colors dyed with OFS-FR-Al and OFS-FR-chitos an showed violet, those dyed with SM-FR displayed yellowish, in addition to in case of wool, dyed with OFS-FR-Cu the color was greenish yellow, in case of silk dyed with SM-FR-Cu that was yellowish red. 5. Sense of silk fabrics by sensory-test was soft and smooth. Feeling of colors in silk fabrics was wick, warm and slightly brilliant. In case wool, sense of dyed fabrics was slightly soft and slightly rough. Feeling of colors in wool fabrics was warm but not elegant Therefore the result of sensory-test in silk might be better than that of in wool. 6. Colorfastness to dry cleaning and perspiration was good, but that to washing and sunlight was not fine.

다이아실글리세롤 오일을 첨가한 옐로우 레이어 케이크의 품질특성

문성란(Sung-Lan Moon),장명숙(Myung-Sook Jang) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.6

본 연구에서는 옐로우 레이어 케이크 제조 시 트랜스지방산 함량을 줄이고 인체 내의 지방 축적을 억제시켜 저열량의 효과가 있는 다이아실글리세롤 오일을 사용하였을 때의 품질 특성을 보고자하였다. 대조구는 마가린만을 사용하였고, 실험처리구는 마가린 무게에 대하여 다이아실글리세롤 오일의 첨가량을 10, 20, 30, 40%로 각각 다르게 첨가하여 옐로우 레이어 케이크를 제조하였다. 반죽의 pH 측정 결과 대조구에 비해 다이아실글리세롤 오일의 첨가량이 증가할수록 pH가 높아지는 경향을 보였다. 반죽의 비중은 대조구보다 다이아실글리세롤 오일의 첨가량이 증가할수록 높게 나타났으며, 반죽의 겉보기 점도는 대조구보다 다이아실글리세롤 오일의 첨가량이 증가할수록 높은 점도를 나타내었다. 케이크의 pH 측정결과는 반죽의 pH와 같은 경향이었으며, 다이아실글리세롤 오일을 30% 첨가 시 부피와 수분함량이 높은 결과를 보였다. 케이크의 명도는 첨가량이 증가할수록 높아졌고, 적색도, 황색도, 총색차는 대조구에 비해 첨가량이 증가할수록 낮게 나타났다. 텍스처의 경우 경도, 부착성, 검성과 씹힘성은 대조구보다 다이아실글리세롤 오일의 첨가량이 증가할수록 낮은 결과를 보였고, 탄력성과 응집성은 커지는 결과를 보였다. 관능검사에서는 다이아실글리세롤 오일을 20%와 30% 첨가 시 높은 점수를 받았다. 그러므로 다이아실글리세롤 오일을 30% 첨가하여 옐로우 레이어 케이크를 만들 경우 맛과 품질을 향상시켜주고, 트랜스지방산의 함량을 줄이며, 인체 내의 지방 축적을 억제시켜 저열량 케이크를 만들 수 있을 것으로 기대된다. This study was performed to research quality characteristics of yellow layer cakes added with diacylglycerol oil and their effectiveness in reducing trans fatty acids and inhibiting accumulation of fats in the body. The diacylglycerol oil used in this study contained 80% diacylglycerol. In treatments 0, 10, 20, 30 and 40% of the weight of margarine were substituted with diacylglycerol oil. pH and specific gravity of cake batter of treatments increased with more diacylglycerol oil compared to that of the control group. Viscosity of cake batters of treatments also became higher with increasing diacylglycerol oil than that of the control. pH of cakes rose up with increasing amounts of diacylglycerol oil. Volume of cakes became bigger by reducing loss due to water evaporation in a baking process, resulting in a moister texture because of increased moisturizing capacity in oil. In the case of color, the Hunter's colorimetric lightness (L) got higher as the added amount was increased, and redness (a), yellowness (b) and color different (ΔE) got lower against control accordingly. In particular, 30% treatment showed higher levels in the areas of volumes and moisture contents while 20 and 30% treatments were superior in sensory characteristics. Therefore, a yellow layer cake made by substituting 30% of the weight of margarine with diacylglycerol oil was expected to be a low-calorie cake because the oil improves taste and quality of cakes, reduces trans-fatty acids and inhibits accumulation of fats.

쑥사료 급여가 비육한우의 육질에 미치는 영향

김병기,정창진,Kim, Byung-Ki,Jung, Chang-Jin 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.2

This study was conducted to determine the effect of feeding dietary mugwort on the beef quality during 14 month(from 14 month to 27 month) with 32 heads of fattening Hanwoo. Fattening Hanwoos were randomly allotted 4 treatments(8 heads/treatment): C-1[(control(0%) of Hanwoo steers)], C-2[(control(0%) of Hanwoo heifers)], T-1(supplemented with mugwort powder 2.0% of Hanwoo steers), T-2(supplemented with mugwort powder 2.0% of Hanwoo heifers). The shear force value and water holding capacity(WHC) of longissimus muscle were the highest in T-1($3.20kg/0.5inch^2$, 54.32%) and cookingloss was in C-2(22.22%) than the others(p<0.05). However, panel test scores of juiciness, tenderness and flavor of longissimus muscle were the highest for T-1(5.20-5.50 point) between the treatment group. The total catechin and epicatechen in longissimus muscle were higher in treatment group(0.43-046 mg/kg, 0.056-0.065 mg/kg) than control group(0.23-0.25 mg/kg, 0.031-0.032 mg/kg)(p<0.05). The content of total fatty acid in longissimus muscle were oleic acid(48.45-47.56%), palmitic acid(29.67-28.86%), stearic acid(9.92-10.82%), palmitoleic acid and myristic acid(4.68-5.49%, 2.48-3.89%) of range. In conclusion, the effects of feeding dietary mugwort of Hanwoo steer were improved the quality beef with highly panel test scores(juiciness, tenderness, flavor) and physical-chemical characteristics(shear force value, WHC). 본 연구는 비육한우 32두(거세우 16두, 암소 16두)를 대상으로(C-1구 거세우에게 일반사료 : C-2구 암소에게 일반사료 : T-1구 거세우에게 쑥 2% 첨가 : T-2구 암소에게 쑥 2% 첨가) 4개 처리구를 두고 14개월간(생후 14개월-27개월) 비육시험한 결과는 다음과 같다. 등심부위의 전단력과 보수성은 T-1구($3.20kg/0.5inch^2$, 54.32%)가, 가열감량은 C-2구(22.22%)가 다른 처리구보다 크게 높았다(p<0.05). 관능검사의 다즙성, 연도 및 향미는 처리구가 대조구보다 높은 경향을 보였고, 그 중에서도 T-1구(5.50점-5.20점)가 가장 높게 나타났다. Catechin 성분에서 총 카테킨 및 에피카테킨 성분은 처리구(0.43-0.46 mg/kg, 0.056-0.065 mg/kg)가 대조구(0.23-0.25 mg/kg, 0.031-0.032 mg/kg)보다 더 높게 나타났다. 지방산 조성에서 oleic acid은 47.56-48.45% 정도, palmitic acid은 28.86-29.67%, stearic acid는 9.92-10.82%, palmitoleic acid 및 myristic acid는 4.68-5.49%와 2.48-3.89%의 범위로서 처리간에 유의차가 없었다. 이상의 시험결과로 볼 때, 거세한우에 대한 쑥첨가는 육질의 관능검사(다즙성, 연도, 향미) 및 이화학적 특성(전단력, 보수성)에서 크게 향상되었다.

아사이베리 분말 첨가 파운드케이크의 품질 특성 및 항산화 활성

임은정(Lim Eun Jeong) 한국식공간학회 2018 식공간연구 Vol.13 No.2

아사이베리 분말을 밀가루 중량에 대해서 3%, 5%, 7% 및 9%의 비율로 첨가하여 제조한 파운드케이크의 물리적 특성, 관능적 특성과 항산화활성을 검토해 본 결과 굽기 손실은 7% 첨가구에서 가장 컸으며 9% 첨가구에서 대조구보다 유의적으로 낮아졌다. 수분 함량은 9% 첨가구에서 가장 높은 값을 나타냈다. 케이크의 색도는 아사이베리 분말 첨가량이 증가함에 따라 파운드케이크의 색이 붉고 어두워져 L값은 감소하고 붉은색을 나타내는 a값은 증가하였으며 b값은 감소하는 것으로 나타났다. 아사이베리분말 첨가량을 달리하여 구운 파운드케이크의 texture 특성으로 경도(hardness), 탄력성(springiness), 응집성(cohesiveness), 검성(gumminess), 씹힘성(chewiness)을 측정한 결과 경도는 대조구에 비해 첨가구에서 유의적으로 감소하였으나 첨가구간 유의적 차이는 보이지 않았다. 탄력성, 검성과 씹힘성은 아사이베리 분말 첨가량이 증가함에 따라 유의적으로 감소하여 9% 첨가구에서 유의적으로 가장 낮은 값을 나타내었다. 응집성은 3% 첨가구는 대조구에 비해 유의적 차이를 보이지 않았으나 5% 첨가구부터 유의적으로 감소하여 9% 참가구가 유의적으로 가장 낮은 값을 나타내었다. 파운드케이크의 색, 향기, 조직감, 맛과 전반적이 기호도에 대한 관능적 특성 검토 결과 5% 첨가구가 다른 첨가구들에 비해 유의적으로 높은 선호도를 나타내 관능적 특성을 만족시킬 수 있는 첨가량임을 확인 할 수 있었다. 총 폴리페놀 함량 및 DPPH 라디칼 소거능 실험 결과 아사이베리 분말 첨가량이 증가할수록 총 페놀 함량이 증가하였다는 결과는 아사이베리 자체에 포함된 페놀 화합물에 기인하여 파운드케이크 반죽에 아사이베리 분말 첨가는 파운드케이크의 페놀 함량에 영향을 주어 아사이베리 분말 첨가량 증가에 비례하여 DPPH radical 소거능이 유의적으로 높아지는 경향을 나타냈다. 본 실험에서는 제과 제품의 개발 가능성 검토해 보고자 아사이베리 분말 첨가 파운드케이크를 제조하여 물리적, 관능적 특성과 항산화활성을 검토해보았다. 그 결과 아사이베리 분말 5% 첨가구가 파운드케이크로서의 물리적과 관능적 특성 둘 다를 만족시킬 수 있는 첨가량임을 확인할 수 있었다. This study was performed in order to investigate the quality characteristics of a pound cake made with acai berry powder. To evaluate the physical characteristics, antioxidant activity and sensory evaluation, the acai berry powder was added to wheat flour in various ratio (3, 5, 7, 9%, w/w). The loss rate was significantly higher when 7% acai berry powder was added to the samples. The moisture was significantly different only at pound cake with 9% acai berry powder compared to the control (P<0.05). The color of pound cake was darker and reddish with the addition of acai berry powder. Lightness (L) and yellowness (b) significantly decreased with the addition of acai berry powder, whereas redness (a) increased (P<0.05). In the texture analysis, hardness, springiness, cohesiveness, gumminess and chewiness were reduced by addition of acai berry powder. When we evaluated the sensory characteristics of five subareas (color, flavor, texture, taste, and overall acceptability), 5% acai berry pound cake showed the highest sensory properties except for flavor (p<0.05). Total phenolic contents and DPPH radical scavenging activity was elevated by addition of acai berry powder significantly (P<0.05). Therefore, the results suggested that 5% acai berry pound cake could be helpful in improving physical quality and taste.

다식의 제조시 첨가하는 부재료와 품질특성

정외숙,박금순 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.2

This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice power. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color. Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p<0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p<0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p<.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.

쇠고기와 닭고기의 배합비에 따른 Consomm의 관능적 및 물리적 특성

김용식,장명숙 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.5

쇠고기와 닭고시의 배합비에 따른 Consomme의 관능적 및 물리적 특성

김용식,장명숙,Kim Young-Sik,Jang Myung-Sook 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.5

The application of consomme prepared with different ratios of ground beef and ground chicken to improve taste preferences and the cost of foodstuffs was attempted by reviewing fundamental data and the effect on the sensory and physical characteristics of treatment These treatments were prepared with different ratios(9:1(A), 7:3(B), 5:5(C), 3:7(D), 1:9(E) w/w) of ground beef and ground chicken, respectively. Sensory properties were evaluated in the aspects of both acceptability and intensity. From the acceptability aspect, A treatment showed the highest scores in smell, B in mouthfeel and taste, A and B in color and overall acceptability, respectively. In terms of acceptability, B treatment was favored most for color, mouthfeel, taste and overall acceptability except smell. The more the ground chicken, the higher the intensity aspect E treatment showed higher values than A in all the intensity aspects. Moisture contents and crude proteins increased by increasing the mixed ratio of ground beef, whereas crude ash, solid matter and pH increased by increasing the mixed ratio of ground chicken. Tumidity values were the highest in E treatment, whereas the lowest in A. Tumidity values were increased significantly by increasing the mixed ratio of ground chicken. Viscosity increased by increasing the mixed ratio of ground chicken. The highest viscosity was shown in E treatment The colorimetric lightness values(L) decreased and redness(a), yellowness(b) and total color difference values(AE) increased significantly by increasing the mixed ratio of ground chicken. This experimental study showed that A and B treatment had the highest values in overall acceptability. The results of analysis in crude protein, solid matter, tumidity and viscosity were increased by increasing the mixed ratio of ground chicken. B treatment prepared with a ratio of 7:3 of ground beef and chicken had the most favorable sensory quality. These results suggested the basic information to improve acceptability and to save the costs of Consomme recipes for foodservice institutions.

동충하초 급여 돈육의 물리적 및 관능적 품질특성

김일석,진상근,송영민,하경희,류현지,하지희,박기훈 진주산업대학교 농업기술연구소 2005 農業技術硏究所報 Vol.18 No.-

90kg 전후의 3원 교잡종(LY × D) 돼지를 이용하여 처리구별로 각 10두씩 배치하여 출하전 30일간 비육후기 사료를 급여하여 시험하였고, 기본사료(C)에 누에동충하초를 0.01% 첨가한 것을 처리구(T)로 하였으며 주요결과는 다음과 같다. 일반성분(수분, 조단백, 조지방, 조회분), 가열감량, 보수성, 전단가, 콜레스테롤에서는 유의적인 차이가 없었다. 육색의 밝기를 나타내는 L^(*)값에 있어서 육색과 지방색 모두 대조구가 유의적으로 높았다(P<0.05). 유의적인 차이는 없었으나, 전체 포화지방산 비율은 처리구에서 불포화지방산 비율은은 대조구에서 높은 경향을 나타내었고, 필수지방산의 함량은 처리구에서 다소 높았다(P>0.05). 대조구에 비해 처리구가 Proline을 제외한 모든 아미노산 구성 비율이 낮은 것으로 나타났다(P<0.05). 신선육 및 가열육에서 전반적인 기호도는 동일하였다. 이상의 결과로 볼 때, 향후 누에동충하초의 급여량과 급여방법 및 시기 등과 육질과의 상호관련성에 대해 더 많은 연구가 필요하다. This study was conducted to investigate the physical and sensory characteristics of the loin from pigs fed Peacilomyces Tenuipes. A total of 20 pigs average 90kg of live weight were assigned into 2 pens(10 pigs/pen). Pigs were fed finishig diets(C; basal feed) or finishing diets containing 0.01% Peacilomyces Tenuipes(T) from 30 days to market weight. The results obtained were as follows; In proximate analysis, there were no significantly difference among the samples of C and T in moisture, crude protein, crude fat and crude ash. Also, cooking loss, water holding capacity, shear force and cholesterol were not different(P>0.05). L^(*) value of meat and fat color in C were higher(P<0.05) than that of T. In fatty acids, saturated fatty acid and essential fatty acids of pork loin from T was higher than that of C, while, unsaturated fatty acid of pork loin from C was slightly higher(P>0.05) than that of T. Amino acid compositions of T was lower(P<0.05) than that of C, except proline. The sensory score of fresh and cooked meat showed similarity. Further studied are needs on the relation between physico-chemical properties and feeding dietary Peacilomyces Tenuipes

아로니아 분말 첨가 파운드케이크의 품질 특성 및 항산화 활성

임은정 ( Eun-jeong Lim ),이유현 ( Yoo-hyun Lee ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5

We examined the quality characteristics of pound cake with prepared Aronia melanocarpa powder, which included the physical characteristics, antioxidant activity and sensory evaluation in this study. Pound cakes were prepared with various ratios of Aronia powder (0, 5, 10, 15, 20%). No significant difference in loss rate or weight was found from increased Aronia powder concentration. The color of pound cake was darker and reddish with the addition of Aronia powder. Lightness (L) and yellowness (b) significantly decreased with the addition of Aronia powder, whereas redness (a) increased (p<0.05). the qualities of hardness, cohesiveness, gumminess and chewiness of the pound cake prepared with the addition of Aronia powder were significantly increased when compared to control(p<0.05), with exception of 20% addtion. Total phenolic contents and DPPH radical scavenging activity was significantly elevated by the addition of Aronia powder(p<0.05). The pound cake with 10% Aronia powder showed the strongest positive sensory properties with regard to taste and overall palatibility. These results suggest that the addition of 10 % Aronia to pound cake batter could well serve to improve the overall quality, texture and taste of the final product.

예천지역 천일건조 곶감의 품종별 품질특성 비교

박효원,오성일,조문경,김철우,이욱 한국산림과학회 2018 한국산림과학회지 Vol.107 No.4

본 연구는 천일건조법으로 제조된 품종별 곶감의 품질특성을 비교·분석하여 품종 간 차이를 확인하고자 실시하였 다. 천일건조한 4품종 곶감(고종시, 고동시, 상주둥시, 갑주백목)의 물리적 특성(수율, 경도, 당도, 수분함량, 수분활성도, 색도)과 관능적 특성(외관, 맛, 식감, 전반적기호도)을 조사한 결과, 수율은 갑주백목이 29.4%로 가장 높았고, 경도는 모든 품종에서 6.11∼9.62 N 범위로 갑주백목(9.62 N)이 가장 높았다. 반면 당도는 고종시(27.3 °Brix)가 가장 높았으며 품종 간 통계적 차이가 있었다(p<0.05). 수분활성도는 0.784∼0.819 범위로 나타났으며, 고종시(0.784)가 매우 낮았다. 수분함 량은 갑주백목(37.51%)이 가장 높았으나 상주둥시(35.32%)가 가장 낮았다. 색도(L, a, b)는 상주둥시(34.56, 9.24, 17.07) 가 모든 항목에서 높은 반면, 갑주백목(29.17, 5.68, 13.59)은 낮은 경향을 보였다. 관능평가 결과, 전반적 기호도는 고종 시(5.16), 고동시(5.16)가 가장 높았으며 상주둥시(4.26), 갑주백목(3.95) 순인 것으로 분석되었다. 천일건조한 품종별 곶감 의 물리적 및 관능적 특성은 그 차이가 뚜렷한 것으로 확인되었다. This study was performed to determine quality characteristics of solar-dried persimmon for each cultivar. The physical and sensory characteristics of 4 cultivars of solar-dried persimmons (Gojongsi, Godongsi, Sangjudungsi, Koshuhyakume) were investigated. As a result, yield rate and firmness was highest in Koshuhyakume (29.5%, 9.62 N). Meanwhile, the soluble solid content (SSC) was the highest in Gojongsi (27.3 °Brix) and it has a significant difference between 4 cultivars (p<0.05). The water activity was range from 0.784 to 0.819 and Gojongsi (0.784) was significantly lower than others. The water contents value was the highest in Koshuhyakume (37.51%), while Sangjudungsi (35.32%) was the lowest. In case of Hunter’s value, ‘L’, ‘a’ and ‘b’ were the highest in Sangjudungsi (34.56, 9.24, 17.07), whereas Koshuhyakume (29.17, 5.68, 13.59) has generally low value. In sensory evaluation, overall acceptability was the highest in Gojongsi and Godongsi (5.16), while Koshuhyakume (3.95) was the lowest. The results showed that the quality characteristics of dried persimmon manufactured by solar drying method have distinct difference according to cultivars.