간행물
한국식품영양학회지 KCI 등재 The Korean Journal of Food And Nutrition
- 발행기관 한국식품영양학회
- 자료유형 학술지
- 간기 격월간
- ISSN 1225-4339 (Print)2287-4992 (Online)
- 수록기간 1988 ~ 2024
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
Vol. 26 No. 2 (2013년 6월) 22건
21.
2013.06
구독 인증기관 무료, 개인회원 유료
This study was designed to investigate changes in germination characteristics and color as well as the content of isoflavones of Eunhakong germinated under dark conditions. The wet weight of Enhakong was increased as germination progressed. It reached 299.7±15.0% at 60 h after the beginning of sprouting. The relative dry weight was consistently decreased as germination progressed, and it reached 65.8±8.2% at 60 h after the beginning of sprouting. The length of sprout was rapidly increased at the latter stage compared to the beginning of germination. Most soybean seeds were successfully germinated at 60 h after beginning of sprouting. The L value was considerably increased at the early stage of germination and it reached 63.4±0.7 at 60 h. The a value was rapidly increased at the beginning of germination and decreased thereafter. The b value was increased at the beginning of germination and did not changed thereafter. It was confirmed that the total isoflavone content, in which the m-genistin was highest followed by daidzin, and than slightly decreased.
4,000원
연구노트
22.
2013.06
구독 인증기관 무료, 개인회원 유료
The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.
4,000원
1
2
