This study evaluated the quality characteristics of semi-dried noodles prepared with different water contents (wet noodles; 32, 24, 22, 20%, dry noodles; 12%). The drying process was carried out in a drying chamber at 13~18oC temperature and 75~95% humidity. The proximate composition of Korean wheat flour was as follows: water 22.1±3.64%, protein 8.6±0.13%, fat 1.3±0.10%, ash 0.7±0.02%, carbohydrates 67.3±0.10%. As water contents decreased, both L and b values significantly decreased before cooking of noodles, whereas L, a, and b values were not significantly different after cooking of noodles. Weight, water absorption, and volume of cooked noodles significantly increased as water content decreased, whereas turbidity of soup was not significantly different. Cutting hardness before cooking of noodles significantly increased as water content decreased. Sections of noodles after cooking by SEM (scanning electron microscopy) showed roughness and fewer round starch particles as water content decreased. For overall preferences according to the sensory evaluation, noodles prepared with different water contents were not significantly different. According to the results, semidried noodles have development potential to complement the disadvantages of both wet noodles and dry noodles.

The purpose of this study was to investigate the quality characteristics of roasted peanuts and the antioxidative effect of peanut oil added with sesame oil. Saltiness of roasted peanut increased with increasing salt content. In terms of color value, L and b values decreased as increasing concentration increased, whereas a value increased with increasing salt content. Overall, sensory evaluations proved that roasted peanuts with 15% added salt was preferred over other samples. For peanut oil added with sesame oil, acid values increased during the storage period, whereas samples made with sesame oil had lower values than the control group. Peroxide values increased rapidly for 21 days and then decreased. The acid and peroxide values were lower in peanut oil added with 50% sesame oil compared to peanut oil added with 30%, 10%, and 70% sesame oil, as well as the control. The TBA values of peanut oil made with 50% and 30% sesame oil were lower than those of the control and 70% and 10% sesame oil. According to the Rancimat method, PS-50% (524 min) and PS-30% (453 min) demonstrated longer induction periods as compared to the control (280 min), PS-70% (445 min), and PS-10% (291 min) samples.

본 연구는 닭가슴살(5, 15, 25%)과 기계발골 계육(5, 15, 25, 35%)의 첨가 수준을 달리하여 제조한 소 시지의 품질특성을 조사하여 육가공제품의 원료로 적정 첨가 수준을 구명하고자 실시하였다. 닭가슴살을 첨가한 소시지는 수분과 단백질 함량이 증가하였으나, 지방함량이 감소하였다. 기계발골 계육 첨가는 소 시지의 수분과 단백질 함량을 감소시키고, 지방함량을 증가시켰다. 무기물의 경우 닭가슴살 첨가가 소시 지의 인, 나트륨, 구리 함량을 증가시켰으며, 기계발골 계육 첨가는 칼슘, 철 함량을 증가시켰다. 닭가슴 살 또는 기계발골 계육을 첨가한 소시지는 pH를 감소시켰다. 닭가슴살 첨가는 소시지의 명도를 증가시키 고, 적색도와 황색도를 감소시켰으며, 기계발골 계육을 첨가한 소시지는 명도가 감소하고, 적색도와 황색 도가 증가하였다. 조직감에서 닭가슴살 첨가는 경도, 탄력성, 검성, 씹힘성이 증가하였으나, 기계발골 계 육 첨가는 경도, 탄력성, 검성, 씹힘성을 감소시켰다. 관능적 특성에서 기계발골 계육 첨가는 저작감을 감소시켰다. 기계발골 계육 첨가는 육색에는 긍정적인 영향을 미치나, 조직감을 저해시키고 단백질 함량 을 낮추어, 기계발골 계육을 첨가할 경우 5% 이하로 첨가해야 할 것으로 사료된다.

한우육과 수입산 우육(호주 및 뉴질랜드)으로 육포를 제조하여 품질특성 및 항산화 활성을 비교하였 다. 육포의 두께는 한우육포에서 다소 두꺼웠고 전단가는 수입산보다 유의적으로 낮았으며, 표면색은 시료간에 차이가 적었다. 육포에 대한 전체적인 선호도는 뉴질랜드산 우육으로 제조한 육포와 한우육포 가 호주산 우육으로 제조한 육포보다 높은 것으로 인지되었다. 4주 동안의 실온 저장 시 저장기간의 경 과에 따른 수분활성도는 한우육포가 가장 낮았다. 육포를 4주간 실온에 저장하는 동안 지질과산화물 함 량은 수입산 우육으로 제조한 육포에 비해 한우육포에서 함량 변화가 적었다. 육포의 총 페놀 및 플라 보노이드 함량은 한우육포와 호주산 우육으로 만든 육포에서 서로 비슷한 수준이었다. 육포의 DPPH와 ABTS 라디칼 소거활성 및 환원력은 시료 첨가량의 증가에 따라 유의적으로 증가하였다. 한우육포는 저 농도(10∼50mg/mL)에서 항산화 활성이 높은 경향이었다. 한우육포는 전체적인 선호도 및 항산화 활성 이 높아 저장 안정성이 우수한 바, 한우육은 기능성 측면에서 육포 제조에 적절할 것으로 여겨진다.

This study investigated the quality characteristics and biological activities of rice germ fermented by Bacillus spp. During the milling process, the contents of rice germ in the rice bran (Control) were adjusted to 30% (RG30) and 70% (RG70). The approximate composition, pH, total acidity, total soluble solid, total sugar, polyphenol and flavonoid contents were measured. DPPH radical scavenging activity, xanthine oxidase (XO) and angiotensin converting enzyme (ACE) activities were also determined. We observed that the moisture content decreased after fermentation, while the crude protein was significantly increased. Fermentation remarkably lowered the pH from 5.83~6.26 to 4.77~4.93, thereby elevating the total acidity. Fermentation also increased the total solid contents, from 0.40~0.87 °Bx to 1.63~2.20 °Bx. The total sugar decreased to 136.81~151.53 mg/mL from 377.56~450.64 mg/mL. Polyphenol contents were the highest in control (0.59 and 0.73 mg/mL before and after fermentation, respectively). Fermentation significantly affected the increase of the polyphenols in both rice germ 30% and 70% samples, from 0.26 and 0.28 mg GAE/g before fermentation, to 0.52 and 0.70 mg GAE/g after fermentation, respectively. There was a slight increase in the flavonoid contents after fermentation. The IC50 value of the electron donating ability, as evaluated by the DPPH method, was the lowest in control (3.77 and 3.36 mg/mL before and after fermentation, respectively). Fermentation increased the XO inhibition activity up to 63.69% in control, 49.81% in rice germ 30%, and 59.32% in rice germ 70%. The ACE inhibition activities were also increased in the fermented control, rice germ 30% and 70%, to 40.51%, 22.69% and 33.91%, respectively.

This study was conducted to optimize the conditions of a sweet rice paste as a replacement of red bean paste recipe using the central composite design of response surface methodology (RSM). Ten experimental recipes with two reference points (rice flour and sugar), were selected, and the physical and sensory characteristics of a sweet rice paste were measured. In the Rapid Visco Analyzer test, breakdown value was the highest in rice flour (105.73 RVU). Sweetness significantly increased with addition of sugar contents (p<0.0002) and viscosity increased with addition of rice flour contents (p<0.0185). Moisture contents decreased with increasing contents of rice flour and sugar, whereas yellowness and redness tend to increase. In the sensory evaluation test, quadratic models for color (p<0.01865), sweetness (p<0.0399), thickness (p<0.0073), and overall acceptability (p<0.0249) were approved as independent for the rice flour and sugar contents. In conclusion, the optimal mixing ratio of sweet rice paste was determined to be 45.38 g of rice flour and 77.95 g of sugar.

This study was undertaken to evaluate the quality characteristics and antioxidant characteristics of commercially available mixed grains in Korea. The quality characteristics of mixed grain products studied were the mixing ratio, water binding capacity, water solubility, swelling power, and pasting characteristics. The antioxidant characteristics assessed the total polyphenol, flavonoid contents, DPPH and ABTS radical scavenging activities. The mixing ratio of commercially available mixed grain products consisted of 5~25 kinds of grains, with maximum products containing 15-grain products. The water binding capacity, water solubility, and swelling power in commercially available mixed grain products were 99.83~122.83%, 6.91~39.26% and 7.76~86.92%, respectively. The peak, trough, breakdown, final and setback viscosity were 31.53±20.17 RVU, 25.24±13.22 RVU, 6.29±7.43 RVU, 50.27±25.84 RVU and 18.74±8.68 RVU, respectively. Total polyphenol and flavonoid contents were 817.14~2,524.29 μg GAE/g and 06.36~1,099.09 μg CE/g, respectively. The DPPH and ABTS radical scavenging activities were 31.91~151.70 mg TE/100 g and 28.09~119.92 mg TE/100 g, respectively. Products with high phenol content and radical scavenging activity were found to contain greater proportion of brown rice, colored rice, barley and soybean.

In this study, the quality characteristics of noodles containing different amounts of germinated black quinoa were investigated. The powder of black quinoa with the highest antioxidative activation was selected; and composite flour was prepared with 0%, 5%, 10%, 15%, and 20% of germinated black quinoa powder to produce the noodles. We evaluated the quality and sensory characteristics of the noodles, including pH, salinity, water absorption rate, volumetric expansion rate, turbidity, chromaticity, extensibility, and texture. With regards to the quality characteristics of noodles with added germinated black quinoa, the pH and salinity decreased with increasing percentage of added germinated black quinoa (p<0.001). Increasing the percentage of added germinated black quinoa resulted in decreased water absorption (p<0.01) and volumetric expansion rates and increased turbidity of the cooked noodles (p<0.001). In terms of the chromaticity, L and b values decreased and a value increased with the increasing percentage of added germinated black quinoa (p<0.001). For the texture, hardness (p<0.001), adhesiveness (p<0.01), springiness (p<0.01), chewiness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.05) decreased as the percentage of added germinated black quinoa increased; while extensibility (p<0.001) increased. Consumer testing results indicated that the noodles with 15% of added germinated black quinoa showed the best results. Collectively, the evaluation of quality characteristics and consumer acceptability indicated that adding 15% of germinated black quinoa to produce noodles is optimal.

This study was performed to investigate the quality characteristics of Yanggaeng, including color, pH, total polyphenol contents, and antioxidant activities, with the addition of aged garlic extract (0, 3, 6, 9 or 12%), aged at low temperatures. Among the color characteristics, the lightness value decreased, and the redness and yellowness values increased, proportional to the amount of garlic extract concentrate added to Yanggaeng. The pH of Yanggaeng significantly (p<0.05) decreased according to the amount of aged garlic extract added. Total phenol contents of control (0% aged garlic extract added Yanggaeng) was the lowest, followed by 3, 6, 9, 12% aged garlic extract added to Yanggaeng (88.15, 118.39, 156.91, 208.79 mg/g, respectively). Antioxidant activities, such as DPPH and ABTS radical scavenging activity, significantly increased with increase in the aged garlic extract concentration. In the sensory evaluation for Yanggaeng, 6% aged garlic extract added to Yanggaeng had the highest score in taste, flavor, and overall acceptance. Based on these results, it is suggest that the addition of 6% aged garlic extract to Yanggaeng can be developed as a product for the elderly.

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but △E increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.

시판 와사비 페이스트 제품의 품질 특성을 비교하기 위하여 이화학적 및 미생물적 특성, 그리고 와사비의 주요향미 성분으로서 항균 활성을 나타내는 allyl isothiocyanate 함량을 분석하였다. 와사비 제품의 pH는 4.12 ± 0.01 ~ 4.90 ± 0.01 범위에 있었고, 총산 함량은 0.22 ± 0.01 ~ 0.77 ± 0.02% 범위에 있었으며, 냉장유통 제품(CW1, CW2)이 상온유통 제품보다 대체로 높은 값을 나타내었다. 상온유통 제품(RW1~4)의 염도는 4.27 ± 0.06 ~ 7.53 ± 0.12%로 냉장유통 제품에 비해 높았다. 가용성 고형분 함량은 상온유통 제품(RW1~4)에서 33.00 ± 1.00 ~ 44.67 ± 2.08 ˚Brix로 나타나 냉장유통 제품(CW1~2)의 22.00 ± 1.73 ~ 27.00 ± 1.00 ˚Brix보다 높게 나타났다. Sorbitol 함량은 상온유통 제품에서 378.90 ± 63.79 ~ 724.37 ± 7.85 mg%로 냉장유통 제품에 비해 유의적으로 높은 함량을 나타내었다. 일반세균 수는 유통방법 또는 포장형태와 관계없이 ND~3.65 ± 0.23 log CFU/g 범위에 있었으며, 효모와 곰팡이는 모든 시료에서 검출되지 않았다. 상온유통 제품(RW1~4)의 allyl isothiocyanate 함량은 53.35 ± 0.08 ~ 159.76 ± 0.81 mg% 범위로 냉장유통 제품(CW1 48.19 ± 0.15 mg%, CW2 24.07 ± 7.69 mg%)보다 높았다.

본 연구에서는 염 용액과 당 용액의 농도를 달리하여 적합한 소라 중간수분식품을 제조하기 위해 삼투 침지 후 열풍 건조 시 건조 특성 및 소라 중간수분식품의 품질을 분석하고자 하였다. 그 결과 다음과 같은 결과를 얻었다. 건조온도가 높을수록 건조속도가 빨랐지만, 가열로 인해 시료의 경도가 높아졌기 때문에 50℃에서 건조하는 방법이 중간수분식품의 제조에 가장 적합하였다. 또, 염침지와 당침지 공정으로 인해 소라의 건조 시 수분함량 및 수분활성도를 감소시켜 건조속도가 높아졌고, 전단가가 감소하였으며, 삼투작용을 통해 소라내부의 물질이동 즉 수분이동을 통해 수분의 확산을 유발하고, 건조 시 표면의 피막 생성을 억제시켜 시료가 내부까지 균일하게 건조되도록 하였으며 조직의 경화를 억제하였다. 소라의 건조시 지수함수식의 모델식을 통한 수분활성도와 수분함량의 관계에서 당과 염을 동시에 침지 시 동일한 수분활성도에 해당하는 수분함량이 증가하였다. 또 당침지와 염침지 공정을 통해 수분보유력의 증가와 더불어 근원섬유단백질이 붕괴하여 조직이 연화되었으며, 특유의 질긴 조직감을 개선함과 동시에 향미가 부여되어 관능적 기호도가 높게 나타났다. 결론적으로 염침지 공정 및 당침지 공정을 통해 우수한 품질을 지니는 소라 중간수분식품을 제조할 수 있었고, 단독으로 침지시 보다 병행하여 침지한 경우 더 나은 전체적인 결과를 가져왔다. 특히 5% 염 + 5% 당침지액을 이용하여 침지한 후 50℃에서 180분간 건조하여 소라 중간수분식품을 제조할 경우 품질이 우수한 중간수분식품을 제조 할 수 있었다.

본 연구는 우리나라 주요 국제항에 출입하는 중국기원 선박의 선박평형수내 환경 및 부유생물의 특성을 파악하여 선박평형수처리장치(BWTS)와 관련된 면제 협상을 위한 기초자료를 확보하고자 하였다. 조사된 37척의 선박 중 평형수의 보관 기간은 발해만을 포함하는 북부지역(지역 “A”)에서 평균 3.91 ± 4.61 days로 가장 짧았다. 총부유물질의 농도는 1.80 ~ 266 mg L-1의 범위를 보였고, 용존성 및 입자성 유기물질은 각각 1.09 ~ 5.79 mg L-1, 0.17 ~ 3.65 mg L-1의 범위를 나타내었다. 영양염 농도는 양자강 유역을 포함한 지역 “B”에서 높았고, 홍콩을 포함하는 지역 “C”에서 낮은 평균값을 보였다. 엽록소-a 평균 농도는 0.67 ± 1.15 μg L-1로 나타났고, 1 μg L-1 이상의 높은 값은 지리적으로 우리나라와 가까운 지역 “A”에서 7척 중 3척이 집중되었다. 식물플랑크톤의 개체수가 > 10,000 cells L-1의 선박평형수는 37척 중 6척으로 나타났고, 이 중 3척이 지역 “A” 기원으로 파악되었다. 특히, 홍콩항에서는 유해미세조류로 잘 알려진 와편모그룹의 종이 높은 밀도로 관찰되었다. 본 연구 결과, 중국과의 BWTS 면제권 협상은 신중하게 접근할 필요성이 있다고 판단된다.

This study evaluated the quality characteristics of dried noodles prepared with doenjang powder (0, 3, 6, 9%) in order to determine the most preferred noodle recipe. The proximate composition of the composite doenjang powder-wheat flours was as follows: calories 365 kcal, carbohydrates 79 g, saccharides 3 g, protein 10 g, fat 0.8 g, and sodium 65 mg. As the level of doenjang powder increased, the content of total amino acids increased; aspartic acid, glutamic acid, tyrosine, and lysine contents increased, in particular. Water-binding capacity decreased as the level of doenjang powder increased. When viscosity of composite doenjang powder-wheat flours was measured by amylography, gelatinization point increased as the level of doenjang powder increased. As the level of doenjang powder increased, L value decreased, whereas a and b values increased. Weight, water absorption, and volume of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, hardness decreased, whereas springiness increased as the level of doenjang powder increased. For overall preference according to the results of sensory evaluation, noodles added with 3% doenjang powder were the most preferred. According to the results, addition of doenjang powder positively affects the overall sensory evaluation of dried noodle, and 3% is the optimal level for addition.

This study was performed to investigate the quality characteristics of lotus root tea (LT) prepared with Gardenia jasminoides powder (GLT) and Rubus coreanus Miquel powder (RLT). The proximate compositions, physicochemical properties, mineral contents, and sensory evaluations of samples were measured. GLT sample showed higher contents of crude protein, crude fat, crude ash, and moisture (p<0.001) as well as pH (p<0.001) compared to LT and RLT. In terms of color, lightness (L) and yellowness (b) of GLT were the highest among the samples, whereas redness (a) of GLT was the lowest. The results of mineral analysis showed that the mineral contents of K, Ca, and Fe of LT were the highest, whereas the content of Mg of GLT was the highest. The results of browning color intensity of all samples showed that LT had the lowest. GLT showed higher contents of water soluble solids than LT and RLT. In the sensory evaluation, the scores of color, flavor, aftertaste, feeling of throat, and overall preference of LT and GLT were significantly higher than those of RLT. From the findings, this study suggests that addition of Gardenia jasminoides powder was effective for preparation of lotus root tea in the aspects of consumer acceptability.

This study investigated the physicochemical characteristics and antioxidant activities of buckwheat soksungjang and commercial doenjang. We analyzed moisture, total sugar, color, salinity, amino type nitrogen, amino acids, and antioxidant activities. Buckwheat soksungjang had lower salinity content (7.44±0.10%) than commercial doenjang (8.82-9.81%). The quercetin content of buckwheat soksungjang was 0.78±0.01 mg% while commercial doenjang’s was 0.29-1.16 mg%. The DPPH and content of the total polyphenol of buckwheat soksungjang (DPPH radical scavenging activity 62.21±0.45% and total polyphenol content 447.51±14.61 mg%) and commercial doenjang (DPPH radical scavenging activities: 44.07-68.50%; total polyphenol contents: 328.26-407.51 mg%) were both significant.