The purpose of this study was to investigate the characteristics of macaroons prepared using natural color materials (Opuntia ficus-indica var. saboten (Re-N), mulberry leaf (Gr-N), pumpkin (Ye-N), and cocoa powder (Br-N)) and corresponding artificial food colorants (red (Re-A), yellow (Ye-A), green (Gr-A) and brown (Br-A)). The moisture content of macaroons prepared using natural color material was higher compared to the macaroons prepared using artificial food colorant. DPPH and ABTS radical scavenging activity was similar in both types of macaroons. Lightness and redness of Re-N, Gr-N, Ye-N, and Br-N macaroons were lower than Re-A, Gr-A, Ye-A and Br-A macaroons. Yellowness of Re-N was higher because of the browning reaction. The texture profile analysis revealed lower hardness when natural color powder was employed. In the sensory evaluation, overall acceptability was not significantly different between natural colored and artificial colored macaroons. As a result, macaroons with the natural color material were softer and showed higher antioxidative activity, however, organoleptic properties were not much different when compared with macaroons with artificial colors. Apparently, it is stated that more studies on the development of macaroons with more enhanced physical functionality and good taste using natural materials should be performed.

This study was intended to investigate the characteristics of muffins prepared with allulose which is low-calorie and physiologically functional rare sugar. Volume and specific volume of muffins increased significantly with allulose addition, but not with its contents. Muffin heights also increased as allulose was added more. Baking loss rate and moisture contents were not significantly different among samples. Allulose seemed to have nearly same water holding capacity with sucrose. Lightness of muffin crust and crumb both decreased, but redness and yellowness increased according to allulose, the reducing sugar addition by Maillard reaction. In the texture profile analysis, Hardness of AL100 was higher significantly (p<0.05) and springiness, cohesiveness and fracturability increased according to the allulose contents. In the sensory evaluation, AL0 was the sweetest and AL0 and AL25 got higher overall acceptance score. Physical characteristics were not different (p<0.05) among AL0, Al25 and AL50. As a result, 25% sucrose substitution with allulose can provide low-calorie, anti-hyperglycemic and tasty muffin.

순창지역에서 전통적인 방법으로 제조되는 고추장으로부터 순수분리된 66주의 균주들 중 가스생성과 고추장의 팽창력을 모두 보이는 1주의 균을 분리하고 Saccharomyces sp.로 동정하였다. 본 고추장 팽창균은 제조원료들 중 엿기름에서만 3.0 logCFU/g 이상으로 분리되어 고추장의 제조중 엿기름 원료를 통해 유입되는 것으로 추정되었다. 그러나 엿기름 당화액을 열처리하여 담근 고추장은 열처리하지 않고 담근 고추장에 비해 저장 초기의 고추장 팽창균 수가 낮았으나 이러한 차이는 6개월 이후에 소실되었다. 고추장 팽창균은 순창지역의 제조업체에서 제조후 1개월에서 3년이 경과한 제품들 사이에서 5.67∼7.75 Log_10CFU/g의 사이로 분포하였다.

1991년부터 1993년까지와 1995년부터 1997년까지 각각 3년 동안 광주시 근교지역 각 농가에서 광주시 보건환경연구원 가축위생연구부에 병성감정을 의뢰한 원유를 대상으로 젖소 유방염의 발생양상과 원인균의 항생제에 대한 감수성의 경시변화를 조사분석한 결과, 체세포수검사 양성율은 11.1%로부터 8.0%로 감소되었으며 원인균의 발생율은 Staph. sp.가 49.7%이었고 다음은 E. coli가 23.2%, Strep. sp.가 10.4%, Bac. sp.가 7.2%의 순이었는데, 이의 항생제에 대한 감수성은 전반적으로 크게 저하되었다.