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The Impact of Information Overload and Contribution Overload on Continued Usage of Electronic Knowledge Repositories
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효과음 자막 생성을 위한 딥러닝 기반의 다중 사운드 분류
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Huge fetal lymphangioms; antenatal diagnosis^ delivery and postnatal care
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SGLT2 Inhibitors and Ketone Metabolism in Heart Failure
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Cell Growth on the Micropatterned Surface of DLC(Diamond Like Carbon) Coated PDMS
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Theoretical Studies of Resonance Raman Spectrum of Prophyrin
- 검색키워드
- 저자 : 김종군(Jong?Gun Kim) (검색결과 2 건)
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설민숙,황성연,이현자,박소희,김종군 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.2
To investigate physico-chemical changes of mashed red repper and red pepper powder during frozen storage, we analyzed the quality of samples after mashing, mashing and blanching, mashing and addition of vitamin C, mashing and addition of NaCl. The most important quality factor of red pepper is red color. α value of red pepper powder of Pochungchun was 31.51. These results showed that those processing methods were effective to preserve red color. Capsanthiin contents of mashed red pepper treated with vitamii C were decreased 1.8% after 180 days of frozen storage. Thii decrease was the Least, showing that addition of vitamin C helped retaining capsanthiin contents. Capsaicin and dihydrocapsaicin contents in Pochungchun powder were decreased 11.9 and 18.3% during frozen storage respectively. These results showed that capsaicin was more stable than dhycrocapsaicin during frozen storage. Generally capsaicin and dhycrocapsaicinin the Pochungchun red pepper frozen-stored after mashing were less decreased than red pepper powder, and addition of vitamin C to the mashed red pepper was the most effective to retain capsaicin and dihydrocapsaicin than others. The content of vitamin C in the red pepper frozen-stored after mashing and blanching was 12.0 mg/100g, compared with 44.0mg/100g in the sample stored after only mashing. This suggested that blanching process destroyed vitamin C in the mashed red pepper. Addition of salt in the mashed red pepper showed the same inclination. But, addition of vitamin C to the mashed red pepper was decreased 32.9%, compared with 69.0% in the mashed red repper during frozen storage. Theser results indicated that addition of vitamin C could retain vitamin C in the mashed red repper.
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냉동마쇄고추를 첨가한 깍두기의 저장기간에 따른 이화학적 성분 변화 및 관능적 특성
설민숙,황성연,박소희,이현자,김종군 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.5
The purpose of this study was to examine the physico-chemical and sensory characteristics of Kakdugi made with mashed red pepper. With regard to the pH of the Kakdugi. those of the juice from Kakdugi with red pepper powder and of the liquid with mashed red pepper were the highest and lowest immediately after preparation. respectively, but thereafter both slightly decreased, but were similar after the fifth week. Generally. the total acidity of Kakdugi liquid was the higher than that of Kakdtegi juice. With regard to the L value, that of the Kakdugi juice was higher than that of Kakdugi liquid and that of Kakdugi with mashed red pepper washigher than that of Kakdugiuitlr red pepper powder. From the third week, the values of all samples generally decreased. The 'a' value of the Kakdugi liquid with mashed red pepper during fermentation was highest During early fermentation, the juice of Kukdugi with red pepper powder showed a higher value than that of Kakdugi with mashed red pepper, but conversely, from the second week that of Kakdugr with mashed red pepper was higher than that of Kakdugi with red pepper powder. The 'L' value of the juice from Kakdugi with red pepper powder was highest until the second week, but trout the third week that of Kalotugi with trashed red pepper was highest. With respect to the organic acids contents, those of citric, quinic and malic acids decreased, but those of lactic and acetic acids increased during tcrrnentatton progression. In addition, the citric, lacticand malic acids contents of the Kakdugi with mashed red pepper werethe highest, whereas that of quinic acid of the Kakdugi with red pepper powder was the highest. From the forth week, the acetic acid content of the Kakdugi with mashed red pepper was further increased. As a result of the sensory test. Kakdugi with mashed red pepper showed significantly higher values with regard to redness and fresh flavor, hut in overall acceptability in the QDA, appearance and taste in the acceptance test. 'Therefore, our results indicate that mashed red pepper particularly increased the 'a' value and organic acid contents of Kakdugi compared to those of red pepper powder, leading to an increased overall acceptability.
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