This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing chlorella powder(0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%). In the farinograph test, the addition of chlorella powder changed water absorption, development time and mixing tolerance index for making bread. As the amount of chlorella powder increased, the water absorption increased, mixing tolerance index and the development time decreased. In the extensograph test, the degree of extension and resistance was decreased with increasing of chlorella powder content. In the amylograph test, the maximum viscosity was slightly decreased with increasing of chlorella powder contents. The colors of L value in bread crumb was significantly decreased as the chlorella powder addition. After fermentation treatment, The dough with 2.5% chlorella powder showed the lowest dough raising power compared to the other doughs. The addition of the chlorella powder had significant effect on bread texture. The bread consisting of 0.5% chlorella powder showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding chlorella powder.

다시마를 첨가한 건어묵 면의 수분함량의 평균값은 3.71±0.12%이었으며 수분활성도는 0.185-0.332로 다시마 분말함유량이 증가할수록 수분활성도가 낮아졌다. 재수화도는 다시마 분말함유량이 3%와 5%일 때, 각각 1.49, 1.77 g water/g solid로 대조군에 비해 증가하였다. 색도 측정결과 녹색계열의 다시마 분말함유량이 증가할수록 명도, 적색도 및 황색도 값이 낮아지는 결과를 볼 수 있었다. TPA를 이용한 조직감분석에서는 다시마 분말의 함유량이 증가할수록 탄력성은 증가하였고 경도와 씹힘성이 낮아졌다. 관능검사 결과로 5% 다시마 분말을 첨가한 어묵 면이 조직감, 맛, 전체적인 기호도 평가에서 가장 높게 나타났으며 면발의 단단함에 대한 강도에서는 다시마 분말의 함량이 많아질수록 낮은 결과를 나타내었다.

This study examined the quality of bread made from a wheat flour, oat powder, and wild carrot powder mixture. The lightness and redness values decreased with increasing amount of wild carrot powder addition, while the yellowness was increased significantly. In a sample of wild carrot powder addition, the total volume was lower than the control. The texture profile analysis of oat bread, such as hardness, gumminess and cohesiveness decreased significantly with increasing amount of wild carrot powder addition. In the case of springiness, the value was not significant. The sensory evaluation of oat bread was significantly different in all analyses. Oat bread (BCB2.0) containing 2.0% (w/w) wild carrot powder showed the highest value in the four sensory evaluation items. Therefore, the 2.0% (w/w) addition of wild carrot powder addition was appropriate. An analysis of the physicochemical active component and DPPH scavenging activity of oat bread revealed a higher total flavonoid and total polyphenol content than normal bread. The DPPH scavenging activity was also 20.3% compared to the wild carrot powder. The availability of wild carrot powder in oat bread could be identified.

This study was performed to evaluate the quality characteristics of functional Dasik prepared with a mixture of freeze-dried mealworm (Tenebrio molitor) powder and dried pollack powder along with assessment of the general and fatty acid compositions of mealworms. General compositions, except for moisture content of freeze-dried mealworm powder, were higher than those of raw mealworms. The ratios of saturated fatty acids and unsaturated fatty acids of freeze-dried mealworm powder and raw mealworms were 1:3.31 and 1:3.19, respectively. Amounts of oleic acid, which was the most abundant among unsaturated fatty acids, of freeze-dried mealworm powder and raw mealworms were 41.12 and 37.84%, respectively. For color values, greater content of freeze-dried mealworm powder in functional Dasik resulted in lower L and b scores, whereas a value increased. In the case of mechanical properties, greater content of freeze-dried mealworm powder resulted in significant reduction of hardness, chewiness, and gumminess. In the case of sensory evaluation, color, taste, and overall quality of DPMD50, which was prepared with a 1:1 ratio of freeze-dried mealworm powder and dried pollack, were the highest. It was concluded that DPMD50 is a nutritious combination of edible insects and fish for protein fortification for growth and the elderly.

In this study red ginseng was extracted with ethanol and then fermented by yeasts including Lactobacillus casei and Bifidobacterium longum. Fermented red ginseng extracts(FRGE) were found to be more effective antioxidants in vitro with regards to 1, 1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity than red ginseng extracts(RGE). In FRGE, the contents of ginsenosides Rb1, -Rb2 and -Rc were much lower than in RGE, however, the contents of ginsenosides 20(S)-Rg3, 20(R)-Rg3 and compound K were higher than RGE. FRGE was added to Yanggaeng(0, 5, 10, 15, 20%), and physicochemical and sensory evaluations of the Yanggaeng were conducted. The L and b values of Yanggaeng with added FRGE were decreased by increasing the ratio of FRGE, while the a value was increased. Sensory evaluations for, taste, color, flavor, texture and overall acceptability of Yanggaeng with addition of FRGE (10%) were applicable for improving the Yanggaeng product.

UV-C와 -B type의 lamp를 이용한 혼합 자외선(UV)조사의 조사시간, 조사온도 및 광 촉매제인 H2O2의분사농도변화를 이용하여 감귤껍질에 부착되어있는 농약을 제거하기 위한 공정의 최적화를 이루고자 하였다. Chloropyrifos에 대한 독립변수들의 영향력은 조사온도가 가장 컸으며 그 다음 조사시간, H2O2 분사농도 순 이었다. Methidathion은 조사시간이 가장 컸으며 조사온도, H2O2 분사농도 순으로 나타났다. EPN은 조사온도와 조사시간이 비슷하게 나타났고 H2O2 분사농도가 가장 작았다. UV감귤껍질의 농약 잔존량이 가장 작게 나타난 처리조건으로 chloropyrifos와 EPN에 대한 최적조건으로는 조사시간 60분, 조사온도 45oC, H2O2 분사농도 1000 ppm으로 나타났다. 반면에 methidathion의 경우에는 최적조건으로는 조사시간 60분, 조사온도 40oC, H2O2 분사농도 1000 ppm으로 나타났다. 최적공정조건에서 chloropyrifos, methidathion 및 EPN의 잔존 량은 조사 전의 각각 46, 49 및 28% 수준이었다.

본 연구는 초미세분쇄기술을 이용하여 옥수수전분의 입자구조파괴가 이루어졌을 때 분자구조적, 물리적 변화가 어떻게 이루어지는지를 구명하고자 하였다. 초미세 분쇄처리 후 옥수수전분의 평균직경은 약 50% 감소가 이루어졌으며 비표면적은 567% 증가하였다. 초미세분쇄처리 전·후의 옥수수전분에 대한 분자량분포를 GPC로 측정한 결과 분쇄 후 저분자량의 Peak II의 면적이 21.0%에서 86.5%로 상승하였다. 손상전분 함량은 각각 9.63%와 83.57%로 초미세분쇄처리에 의하여 크게 증가하였다. 옥수수전분의 경우는 겔(gel)을 형성하였으나 초미세분쇄처리 후에는 전분의 분쇄과정에서 전분입자파괴와 아울러 옥수수전분의 분자량이 저분자화 되면서 겔 형성능력이 크게 저하되었다.