유과의 기능성 강화와 저장성 향상에 효과가 있는 소재를 개발하기 위하여 클로렐라 분말을 첨가한 유과를 제조하여 품질 특성을 조사한 결과는 다음과 같다. 유과반죽의 밀도는 클로렐라 분말 첨가군이 대조군보다 높게 나타났으며, pH는 대조군에 비해 첨가군이 낮게 나타났다. 유과의 퍼짐성과 수 분함량은 클로렐라 분말 첨가량이 증가할수록 증가되었으며, 부피 또한 증가하는 경향을 보였다. 색도에서 클로렐라 분말 첨가량이 증가될수록 L값과 a값은 낮게 나타났으며, b값은 높아지는 경향을 보였다. 유과의 조직감은 대조군에 비해 클 로렐라 분말 함량이 증가할수록 높아졌다. 유과의 관능평가 결과, 유과의 색과 맛은 클로렐라 분말 2% 첨가군이 가장 높게 나타났으며, 전반적인 기호도는 클로렐라 분말 1%, 클 로렐라 분말 2%, 클로렐라 분말 3%, 대조군으로 나타나, 클로렐라 분말 1% 첨가 유과의 기호도가 가장 높게 나타났다. 저장 기간에 따른 클로렐라 분말 유과의 산가는 대조군보다 클로렐라 분말 첨가군에서 훨씬 낮았으며, 특히 2%첨가 유 과에서 가장 낮게 나타나 클로렐라에 의한 지질의 산화 억제 효과를 확인할 수 있었다. 과산화물가는 저장 30일까지는 급격히 증가하다가 감소하였으며, 클로렐라 분말 2% 첨가군 에서 가장 낮은 과산화물가를 나타냈으며, 클로렐라 분말에 의한 과산화 지질의 산패억제 효과가 우수함을 알 수 있었 다. TBA가는 클로렐라 분말 2% 첨가 유과가 가장 낮은 증 가폭을 나타내어 클로렐라 분말이 malonaldehyde의 생성을 효과적으로 억제함을 알 수 있었고, 지방의 산화안정성에 효 과적인 것을 확인할 수 있었다.

The aim of this study is to assess the replacement effect of black chokeberry (Aronia melanocarpa) used in red-pepper paste seasoning with vinegar. Red-pepper paste seasoning with aronia and vinegar was prepared by mixing red pepper paste, aronia juice or vinegar, sugar and honey, and then aronia juice (J) was added to 0% (C), 50% (A1) and 100% (A2) by replacing the vinegar. As a result, the brightness of the prepared gochujang was decreased with increasing the level of the aronia juice. Total sugar and salinity of C, A1, and A2 showed a significant increase (p<0.05) in compared with that of aronia juice, 24.42 mg/mL and 1.11%, respectively. Also, pH level showed significantly increase with increasing the content of the juice (p<0.05). However, total acidity was decreased with increasing the level of the juice (p<0.05) and A2 (6.55%) especially was lower than the juice, 8.06%. Meanwhile, the total polyphenols were increased with increasing the content of the juice at gochujang samples (p<0.05) and the polyphenols content of the aronia juice was the highest at all samples (p<0.05). The total anthocyanins were also increased with increasing the level of the juice (p<0.05). Antioxidant activity measured by DPPH and ABTS radical scavenging rate was the highest at the aronia juice (p<0.05). Consequently, the result of antioxidant activity of red-pepper paste seasoning with aronia suggested that aronia can be used as a substitute of vinegar in red-pepper paste seasoning with vinegar.

This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) persimmon leaf powder (PLP). pH and density of cookie dough increased significantly but moisture content decreased significantly with increasing levels of PLP (p<0.05). The spread ratio and loss rate of cookies decreased significantly with increasing levels of PLP (p<0.05). Lightness (L*), redness (a*), and yellowness (b*) decreased significantly with higher amount of PLP (p<0.05). The use of PLP significantly increased the hardness of cookies while 2,2-diphenyl- 1-picrylhydrazyl (DPPH) and 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that the addition of PLP up to 2% had a favorable effect on the consumer preferences in most attributes. Based on the overall observations, cookies with 2% PLP can take advantage of the functional properties of PLP without sacrificing consumer acceptability.

The feasibility of incorporating licorice powder (LP) as a value-added food ingredient into convenient food products was investigated using yanggaeng as a model system. LP was incorporated into yanggaeng at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of cooked white beans and LP. pH level decreased while moisture content and soluble solid content increased significantly with increasing levels of LP (P<0.05). In terms of color, lightness decreased while redness and yellowness increased significantly (P<0.05) with increasing levels of LP. Hardness also decreased significantly with higher amount of LP in the formulation (P<0.05). 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities were significantly elevated by LP addition, and they increased significantly as LP concentration increased in the formulation (P<0.05). Finally, consumer acceptance test indicated that the highest levels of LP incorporation (8%) had an adverse effect on general consumer preferences. In contrast, yanggaeng with moderate levels of LP (2%) is recommended based on its overall scores to take advantage of the antioxidant properties of LP without sacrificing consumer acceptability.

송이버섯 균사체(Tricholoma matsutake)를 이용하여 발효시킨 발효대두와 Bacillus sp. Ja-8 균주 로 발효한 청국장 및 증자대두의 이화학적 특성을 비교 분석하였다. 유리아미노산의 총량은 송이버섯 균사체로 발효한 대두에서 3,379.01mg/100g으로 가장 높았으며, 증자대두에 비해 약 10배, 청국장에 비해서는 약 1.7배 더 높은 함량이었다. 총 isoflavone 함량은 증자대두가 1409.21μg/g, 송이버섯 균 사체로 발효한 대두가 1386.64μg/g, 청국장이 1256.64μg/g이었다. 총 isoflavone 가운데 isoflavone 비당체 구성 비율은 송이버섯 균사체로 발효한 대두에서 60%로 가장 높았으며, 청국장에서 14%, 증자 대두에서 2.4% 순이었다. 송이버섯 균사체 발효 대두의 총 유리 phenolics 함량은 14.2mg/g로 가장 높았고, 다음으로 청국장(13.5mg/g), 증자대두(9.8mg/g) 순이었다. 동결 건조한 대두 추출물을 에탄 올에 녹여 DPPH와 ABTs 라디칼 소거활성 및 FRAP를 측정한 결과, 100mg/mL 농도에서 시료들의 DPPH 라디칼 소거활성은 61.59-77.38%로 동일농도의 비타민 C와 유의차 없는 활성을 나타내었다. ABTs 라디칼 소거활성은 30mg/mL의 낮은 농도에서 송이버섯균사체 발효 대두 추출물의 활성이 63.22%로 가장 높았고, FRAP는 송이버섯균사체 발효물(341.02μmol)과 청국장(369.55μmol)에서 증자 대두(180.50μmol)에 비해 활성이 2배 정도 더 높았다. 결과적으로 송이버섯 균사체를 이용하여 대두 를 발효시킴으로서 isoflavone 비당체와 유리 phenolics 함량의 증가와 함께 항산화활성이 증가된 발 효대두 제조가 가능하였다.

We evaluated the antioxidant properties of adzuki beans and the quality characteristics of sediment using various cultivation methods. There were significant differences in total polyphenol and flavonoid contents in beans grown using different methods of cultivation (p<0.05). Also, DPPH and ABTS radical-scavenging activities were significantly different depending on cultivation method (p<0.05). The sediment yield before drying of Chungju-pat, Hongeon, and Arari was 296.64~339.01, 271.36~282.24, and 268.21~292.32%, respectively, and the sediment yield after drying was 71.68~85.41, 77.90~85.19, and 74.15~78.65%, respectively. The L-value of Chungju-pat and Arari sediments revealed a significant difference given different cultivation methods (p<0.05), but Hongeon sediment did not show a significant difference. There was a significant difference in the a- and b-value of adzuki bean sediments cultivated using different methods (p<0.05). The particle size of Chungju-pat, Hongeon, and Arari sediments was 66.21~98.80, 61.62~97.07, and 82.96~106.71 μm, respectively, and all were significantly different depending on cultivation method (p<0.05). There were also significant differences in the water absorption index, water solubility index, and swelling power when different cultivation methods were used (p<0.05).

This study evaluated the quality characteristics of dried noodles prepared with strawberry powder in order to determine the most preferred noodle recipe for children’s school meals. The proximate composition of strawberry powder used was as follows: moisture, 3.39%; crude protein, 1.53%; crude lipid, 0.97%; crude ash, 0.82%; and carbohydrates, 93.29%. When viscosity of the composite strawberry powder-wheat flours was measured by amylograph. Gelatinization point, maximum viscosity, viscosity at 95oC and viscosity at 95oC after 15 min decreased as the level of strawberry powder increased. As the level of strawberry powder increased, both L and b color values decreased, whereas a value increased. Weight, water absorption and volume of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of strawberry powder to cooked noodles reduced hardness, chewiness and brittleness. Overall preference according to the results of the sensory evaluation, noodles added with 6% strawberry powder were the most preferred. According to the results, the addition of strawberry powder can positively affect the overall sensory evaluation of dried noodles, and 6% is the optimal level for addition.

본 연구는 여성장애인의 사회경제적 특성이 삶의 질에 미치는 영향을 분석해봄으로써 여성장애인의 삶의 질 향상을 위한 대안을 제시하고자 하였다. 분석결과 여성장애인의 개인특성 중에서 학력이 높을수록, 배우자와 부모, 자녀와 동거하는 경우일수록, 장애특성 중에서 장애발생원인이 후천적일수록, 장애진단시기는 연령이 적을수록, 보험이용 특성 중에서는 민간보험을 가입하지 않거나 모르는 경우일수 록, 지역국민연금에 가입한 경우일수록, 접근성 및 편의시설 특성 중에서 접근을 위해 타인 도움을 청하지 않을수록, 자가용이나 장애인콜택시 등의 교통수단을 이용할수록 여성 장애인이 인식하는 삶의 질은 증가하고 있음을 알 수 있었다. 연구결과를 바탕으로 제언하면 삶의 질 영향요인으로 사회적 낙인 및 권리침해 여부, 인식된 심리적 요인 등을 고 려할 수 있고, 여성장애인에 대한 사회적 차별과 편견에 대한 인식 개선사업이 요구되고, 각종 계단 및 전철 출입구 등에 1m짜리 봉 손잡이를 설치하여 경증장애인이 스스로 이용할 수 있도록 하는 배려가 필요하다.

Quality management system is a systematic quality improvement approach for firm-wide management for the purpose of improving performance in terms of quality, productivity, organizational characteristics, customer satisfaction, and firm’s profitability. Recently, many researchers have examined the relationship between quality management system and firm’s performance. The conclusion from these studies is that effective implementation of quality management system improves firm’s performance. This paper extends the existing research on quality management system and firm’s performance by examining how the impact of quality management system on firm’s performance is moderated by organizational characteristics and customer satisfaction. The paper is organized as follows. Section 1 introduces the necessity and purpose of the research. Section 2 reviews quality management system and summarizes the results of previous studies. Section 3 present the proposed research model, the hypotheses related to the relationship between quality management system and firm’s performance. Section 4 provides results from the data analysis. Section 5 presents discussions, results, further implications, and research limitations. An extensive literature research was designed to identify and retrieve empirical studies relevent to develop the hypotheses. The objectives of this study identify the factors of quality management system on business performance. The results are as follows: First, The management responsibility, resource management and product realization influenced significantly on financial performance. The management responsibility and product realization influenced significantly on non-financial performance. Second, the research showed a fact that organizational characteristics and customer satisfaction effect as a moderated between quality management system and business performance. The implications of our results are that organizational characteristics and customer satisfaction moderate the firm’s performance.

The quality characteristics, total phenolic content, anthocyanin content, and DPPH radical scavenging activity of rice nutritional bar with added powder of aronia byproducts were investigated in this study. The rice nutritional bar was prepared by adding aronia byproducts powder at concentrations of 0%, 2%, 4%, and 6%. The pH of the rice nutritional bar batter was lowered for the control and 2% aronia byproducts powder was added. The moisture content, baking loss rate, leavening rate and specific volume of the rice nutritional bar decreased with as the aronia byproducts powder content increased. In relation to measurements of the colors of the rice nutritional bar crust and crumbs, as the content of aronia byproducts powder increased, the L and b values decreased while the a value increased. From texture analysis, the hardness and chewiness increased according to the level of added aronia byproducts powder, but the springiness and cohesiveness decreased. The total phenolic content, anthocyanin content, and DPPH radical scavenging activity showed the highest values in the rice bar with 6% aronia byproducts powder added. According to a sensory evaluation, overall preference was highest for the rice bar with 4% added aronia byproducts powder, whereas the color and taste was rated higher for the rice bar added with 4% and 6% aronia byproducts powder.

본 연구는 침엽수 인공림에서 산림 유역내 및 유역출구점에서 용존물질 농도의 특성을 밝혀보고자, 2005년부터 2007년까지 경기도 국립수목원 소재의 침엽수 시험림에서 pH, EC, 양이온, 음이온, 산중화능을 조사하였다. pH는 평균 6.87로 봄에 낮은 경향을 나타내는데, 수관층에 포집된 강하물의 영향으로 판단된다. EC는 평균 58.4μS/㎝으로 강수량이 적은 봄에 이온의 양이 상대적으로 많아 계류수에서 높을 값을 나타냈다. 양이온과 음이온은 강우로 인해 봄과 가을철에 높게 나타났다. 다른 유역과의 수질 비교에서 EC는 강우량이 많은 여름철에 낮게 나타나는 경향을 보였으며, NO3 -는 강하물 및 시업의 영향으로 계류수에서 높게 나타나는 것으로 판단된다. 본 연구대상유역의 경우, 계류수내 pH와 ANC가 일정 수준으로 유지되는 것으로 나타났다.

본 연구는 침엽수 인공림에서 강우와 유출에 따른 계류수 용존이온의 특성 밝혀보고자, 경기도 국립수목원 소재의 침엽수 시험림에서 강우, 유량, 용존이온을 조사하였다. 2005년 6월부터 2008년 9월까지 총 23개의 강수사상별 수질시 료를 채수하여 분석한 결과 API 값이 낮을수록 유출량이 적었다. 유량변화에 따른 용존이온 특성으로는, NH4 +, K+, Ca2+ 이온은 시계 방향, Cl-, NO3 - 이온은 반시계 방향의 이력곡선을 나타냈으며, SO4 2-, Na+, Mg2+ 이온은 이력현상을 보이지 않았다. Cl-, Na+, NH4 +는 지하수의 영향으로 강수 이전 수준으로 농도가 유지되는 것으로, NO3 -는 토양수의 영향으로 강수 이전 보다 높은 농도는 나타내는 것으로 판단된다. Cl-, SO4 2-, Na+, Mg2+, Ca2+ 이온은 유출량 증가에 따라 강한 희석반응을 보였고, NO3 - 이온은 유출초기 희석 후 농도가 증가하였다. NO3 -, Ca2+ 이온은 강수 초기에 세탈효과를 나타냈다. 유출량 변화에 따른 이러한 농도변화 특성은 선행강수, 유출량, 지하수 등의 영향으로 판단된다.

Consumers have recently shown great interest in organic foods since they are considered to have higher antioxidant activity compared to conventionally farmed foods. The purpose of this study was to evaluate the general characteristics of organic and conventional spinach, such as length, weight, color, moisture contents, and antioxidant capacity based on ABTS radical scavenging activity, total phenol, and flavonoid contents. Spinach that was used in this study was grown conventionally and organically in Po-Hang, Korea. As the results, conventional spinach showed higher values for length, weight (p<0.001), and moisture content (p<0.05). For antioxidant capacity, organically grown spinach showed higher antioxidant activity than the conventional group based on total phenol and flavonoid contents, but only total flavonoid content was significantly different (p<0.05). For ABTS radical scavenging activity, the conventional group showed a slightly higher capacity, but the difference was not significant. Thus, the organic farming system in spinach showed similar or slightly higher antioxidant activities.

Demand for organic agriculture has greatly increased in the past decade. The objective of this study was to evaluate quality the characteristics and antioxidant activities of organically and conventionally grown carrots. Organically and conventionally grown carrots were harvested in Jeju Island, Korea. Carrot extracts were investigated for their antioxidative components (total phenolic and flavonoid contents) and their antioxidant activities (DPPH and ABTS radical scavenging activities). The quality characteristics of carrots were estimated in terms of hardness, length, weight, moisture contents, and soluble solid content (SSC). Conventionally grown carrots showed higher values than organic carrot in terms of hardness (p<0.05), but there was no significant difference in moisture contents or SSC. In the case of antioxidant activity, organic carrots showed a higher value for DPPH radical scavenging activity (p<0.05). However, there was no significant difference in other antioxidants. Consequently, quality characteristics and antioxidant activities were different between organically and conventionally grown carrots.

This research was conducted to investigate the effect of essential oil (EO) from Artemisia Princeps Pampanini on quality of tomato during storage. EO was extracted by steam distillation and diluted by 1 and 2%. Total phenolic contents and antioxidative activities of EO were analyzed. Tomato was packaged corrugated box covered with polypropylene (PP) film containing EO (1 and 2%) and then stored at room temperature for 10 days. During storage, appearance, weight loss rate, soluble solid contents, pH and a (redness) value were measured for tomato. Total phenolic contents of EO increased in a dose-dependence. The DPPH and ABTS radical scavenging activities also showed a concentration-dependent increase. The weight loss rate was lowest using the film packaged in 1% EO. During the storage period, soluble solid contents and pH increased in all treatments. The a value increased regardless of EO concentration in films. Especially, tomato packaged with EO film showed a lower a value than non EO-packaged ones. This result suggests that application of EO to film is effective for tomato quality preservation.

The objective of this study was to determine the quality characteristics of fermenting mash and pasteurized ginseng Makgeolli added with different concentrations of ginseng powder. Total aerobic bacteria and lactic acid bacteria counts of mash added with 0, 1, 2, and 4% ginseng powder during 4 days of fermentation significantly increased, whereas yeast count decreased. Viable cell count remarkably decreased after pasteurization. Pasteurized 4% ginseng Makgeolli (4.30) showed a higher pH than 0, 1, and 2 % ginseng Makgeolli (4.09, 4.08, and 4.06, respectively) after 15 days of aging. After aging, amylase activity of pasteurized Makgeolli decreased, and 0% and 1% ginseng Makgeolli (22.35, 21.55oBrix) showed higher Brix content than 4% ginseng Makgeolli (20.15 °Brix). Before aging, alcohol contents of 0, 1, 2, and 4% pasteurized ginseng Makgeolli were 5.80, 5.50, 5.20, and 5.10%, respectively. After 15 days of aging, 0% ginseng Makgeolli (7.00) showed higher alcohol content than 1, 2, and 4% ginseng Makgeolli (5.90, 5.80, and 5.60%, respectively). The results of the sensory evaluation show that 2% ginseng Makgeolli after 3 days of aging at 4oC had the highest scores for taste (5.19), flavor (5.04), and overall acceptability (5.22) among the samples.

This study was investigated cranberry powder substituted for flour in pound cake recipes with the amounts of 0, 4, 7, 10, and 13%. Cranberry powder have of 6.47% of moisture content, 3.38% of crude protein, 4.92% of crude fat and 0.43% of crude ash. No significant difference in weight was found from increased cranberry powder concentration. Volume and specific loaf volume have decreased as the cranberry powder content increased. No significant difference in moisture and brix was found from increased cranberry powder concentration. pH have decreased as the cranberry powder content increased. ‘L’ and ‘b’ decreased with an increase in the cranberry powder concentration, but ‘a’ increased. The texture measurement result showed that the hardness and chewiness of cake have decreased as the cranberry powder content increased. springiness, cohesiveness and adhesiveness showed no significant difference with the increasing amount of caked cranberry. Overall preference scores showed a high overall acceptability for the cake made with 7% cranberry powder

본 연구에서는 경남지역에서 생산된 수집막걸리의 품질특성을 조사하였다. 주원료에 따라 쌀 막걸리 10종과 과일 등 식물소재 첨가 막걸리 5종에 대한 품질특성을 비교하였다. pH는 쌀 막걸리는 3.20-4.48의 범위로 나타났고, 식물소재 첨가 막걸리는 3.38-4.28의 범위로 나타났다. 총산 함량은 쌀 막걸리가 0.14-0.51%이었으며, 식물소재 첨가 막걸리는 0.29-0.48%였다. 환원당은 0.55-2.40% 정도로 나타난 쌀 막걸리에 반해서 식물소재 첨가 막걸리는 0.70-3.28%로 비교적 높은 함량을 나타내었다. 휘 발산은 시료간 큰 차이가 없는 것으로 나타났다. 유기산은 젖산과 호박산의 함량이 가장 높았으며, 쌀 막걸리보다 식물 소재 첨가 막걸리에 높게 함유되어 있었다. 유리당은 fructose, glucose, maltose가 검출되었으며, 제품간 함량 차이가 큰 것으로 나타났다. 특히 쌀 막걸리 중 E 제품과 식물소재 첨가 막 걸리 L, M, N제품의 glucose 함량이 높았다. acetaldehyde, methanol 및 퓨젤유를 분석한 결과 acetaldehyde, methanol은 검출되지 않거나 소량 함유하고 있어 품질규격에 부합하였고, 1-propanol, 2-methyl-1-propanol, and iso-amylalcohol 등의 퓨젤유의 함량은 0.1-0.4mg/mL로 나타났다.

본 연구는 양파 재배 중 양파와 쇠비름 수액 처리가 무처리구와 비교하여 양파의 수량 및 품질 특성 에 미치는 영향을 분석하고자 하였다. 초장, 엽수 및 엽초경은 양파 생육 전반에서 양파와 쇠비름 추출 액 혼용 처리구가 양파 추출액 처리구와 무처리구에 비해 생육이 양호하였다. 양파 수량은 양파와 쇠비 름 추출액 혼용 처리구가 양파 추출액 처리구 보다 10a당 4.4% 증가 되었으나 유의성이 없었고, 무처 리구 보다는 14.3% 증가되어 유의성을 나타내었다(p<0.05). 양파의 경도는 양파와 쇠비름 추출액 혼용 처리구가 양파 추출액 처리구와 무처리구에 비해 각각 15%와 20% 높아 유의성을 나타내었으나 (p<0.05), 당도는 양파 추출액 처리구에서 양파와 쇠비름 추출액 혼용 처리구와 무처리구 보다 3% 증 가되어 유의성이 나타나지 않았다. 양파의 무기성분 함량은 양파와 쇠비름 추출액 혼용 처리구 양파에 서 K2O와 CaO 제외한 다량원소들이 높게 함유되었다. 양파 생육 시험 후 토양의 무기성분 함량은 양 파와 쇠비름 추출액 혼용 처리구에서 유효인산, 칼륨, 철, 망간, 아연, 구리에서 높게 나타났다.