분말을 우리밀 밀가루 중량 100%를 기준하여 각각 0.5, 1.0 및 2.0% 첨가하여 제조한 국수의 품질특성을 조사하였다. DPPH radical 소거활성, 환원력, 자동산화 억제활성, tyrosinase 저해활성을 측정한 결과, 분획물의 농도가 증가함에 따라 항산화활성은 증가하는 경향을 보였으며, 부탄올 분획물에서 높은 DPPH radical 소거활성, 환원력, 자동산화 억제활성, tyrosinase 저해활성을 보였다. 솔잎분말을 첨가하여 제조한 국수의 중량, 부피, 함수율 및 국물의 탁도는 대조구와 비교하여 분말의 첨가량이 많을수록 증가하였다. 색도는 솔잎분말의 첨가량이 증가함에 따라 L값과 a값은 감소하였으며 b값은 증가하였다. 솔잎분말을 첨가하여 조리한 국수의 조직감은 우리밀 밀가루만 사용하여 제조한 대조구에 비하여 경도, 응집성, 탄력성, 검성 및 씹힘성이 감소하는 경향을 보였다. 관능검사 결과 솔잎 분말 1.0% 첨가구에서 색, 맛 및 전체적인 기호도가 높게 나타났으며, 향과 조직감에서는 대조구와 비교하여 유의적인 차이를 나타내지 않았다.

We conducted this study to investigate the quality characteristics of mashed red pepper(MRP) with different freezing(－20, －30, －40, －50, －60 or －70℃) and thawing(4, 10, 20, 30, 40 or 50℃) temperature. Frozen and thawed MRP was evaluated for ascorbic acid contents(AsA), capsaicinoids contents, free sugar contents, ASTA value, and flavor patterns. The AsA of frozen MRP with freezing temperature showed a range of 67.08～80.35 ㎎/100 g FW, and the mean AsA losses after frozen were 57～64% compared to raw red pepper. Capsaicinoids contents, free sugar contents, and ASTA values of frozen MRP with freezing temperature were no significant difference compared to raw red pepper. The AsA of thawed MRP with thawing temperature showed a range of 70.34～81.59 ㎎/100 g FW, and the mean AsA losses after thawed were 45.12～52.69% compared to raw red pepper. Capsaicinoids contents and free sugar contents of thawed MRP with thawing temperature were no significant difference compared to raw red pepper, whereas the ASTA value decreased according to the increasing of thawing temperature. Flavor patterns of thawed MRP after 20～50℃ thawing were clearly different from the raw red pepper. Overall, it is recommended that the best freezing and thawing temperature for preserving the quality of MRP is freezing at －20℃ and thawing at 10℃.

We conducted this study to investigate the quality characteristics of extruded noodles(EN) mixed with cereals. The EN were evaluated for cooking properties(weight, water absorption, volume, and turbidity), Hunter`s color values, texture characteristics, and sensory characteristics. The cooked weight, water absorption, and volume of the cooked EN were significantly decreased relative to that of control noodles, whereas the turbidity increased. Hunter`s color L- and b-value of EN were decreased compare with the control noodles, but a-value was increased. Hunter`s color L-value of cooked EN was increased, whereas a- and b-value was increased. The texture characteristics(hardness, adhesiveness, springiness, gumminess, and chewiness) of the cooked EN-2 and EN-3 were similar to the cooked control noodles. A sensory characteristics (appearance, flavor, texture during mastication, taste, and overall quality) of EN-1 were significantly decreased relative to that of control noodles, but EN-2 and EN-3 was not different to control noodles. As the results of this study indicate that extrusion processing could be used to make the EN mixed with cereals.

In this study, we investigated the quality characteristics and the sensory evaluation for madeleine added with peach (Prunus persica L. Batsch) juice. The pH and specific volume of madeleine were decreased with increase of peach juice, whereas the moisture and loss rate were increased. In the color of madeleine crust, L and b value were decreased with increase of peach juice, and these results showed significant differences compared to control(p<0.05). The other hand, the colors of madeleine crumb showed less significant changes compared to the control. On texture of madeleine with increase of peach juice, the hardness, chewiness, gumminess and cohesiveness were increased, whereas the adhesiveness was decreased. In the sensory evaluation with taste, color, flavor and overall preference, the madeleine with 20%(w/w) peach juice showed the highest value. Consequently, these results should provide the possibile use of peach processing in bakery industry because the addition of peach juice enhanced the quality and sensory characteristics of madeleine.

This study evaluated the quality characteristics of rice-doenjang prepared with Aspergillus oryzae MD05 and Bacillus subtilis HJ18-4. The physicochemical characteristics of rice-doenjang prepared with three types of meju, such as grain type(Rice 1), disc shape(Rice 2), and brick shape(Rice 3), were compared. We determined amino and ammonia nitrogen contents, protease and amylase activities, reducing sugar content, and total aerobic counts and lactic acid bacteria counts. The amino nitrogen and reducing sugar contents in all meju types gradually increased during fermentation. The amino nitrogen contents reached 151.5～200.0 ㎎%. Rice 3 were had the highest levels among the 4 types of rice-doenjang. After 42 days of fermentation, amylase and protease activity of Rice 3 were 366.57 and 94.26 unit/g, respectively, which were the highest levels among the 4 types of rice-doenjang. The total aerobic bacteria counts were not changed during 42-day fermentation. This results suggest that high quality characteristics of brick-shaped meju(Rice 3) were better than those of the other meju preparations.

A study was undertaken to examine the effect of the addition of coriander leaves(Coriandrum satovim L.) and brocolli stem powder addition on the quality attributes of pound cakes. Coriander leaves & brocolli stem powder was added to the batter, at a ratio of 10, 12.5 and 15%, respectively. The antioxidant activity was estimated by a DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in coriander leaves & brocolli stem powder and pounds cakes. Antioxidative activity had correlated highly with the total flavonoids contents of coriander leaves & brocolli stem powder of pound cakes, respectively(r=0.9096). The quality characteristics of coriander leaves & brocolli stem powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust, and the sensory quality of the cakes. The specific volume decreased significantly, with increasingly substituted level of coriander leaves & brocolli stem powder(p<0.01). The lightness was significantly decreased with increases in the coriander leaves & brocolli stem powder of pound cake crust and crumb(p<0.01). The hardness, chewiness and gumminess tended to reduce, and the cohesiveness decrease in both of powder. The consumer acceptability score for 10% coriander leaves & brocolli stem powder of pound cakes ranked significantly(p<0.01) higher than those of the other groups in taste, flavor and color. These results showed that coriander leaves & brocolli stem powder are good ingredients to increase the consumer acceptability and the health.

본 시험은 수수× 수단그라스 교잡종 품종의 생육특성, 사초수량 및 품질을 비교하기 위하여 2009년 경북 성주와 충남 천안에서 수행하였다. 시험구 배치는 8처리 3반복의 난괴법 배치로 하였다. 시험구의 처리는 품종으로 하였으며, 공시한 품종은 ‘Sordan79’, ‘SX17’,‘Honey chew’, ‘Honey grazer’, ‘G7’, ‘Jumbo’,‘Green star’ 및 ‘GT56’를 공시하였다. 2지역 모두에서 출수형 4품종은 출수를 하였다. 그 외생육특성에서는 품종 간에 차이가 없었으나 출수형과 BMR 품종이 다른 품종보다 당도가 높았다. 건물률 및 초장은 출수형이 비출수형 보다 높았다. 생초수량, 건물수량 및 TDN 수량도출수형이 비출수형 보다 높았고 BMR 품종은다른 품종보다 적었다. 조단백질과 조회분 함량은 출수형 품종이 비출수형 품종보다 많았으나 비섬유성탄수화물(NFC)은 상반된 결과를보였다. BMR 품종의 ADF 및 NFC 함량은 다른 폼종 보다 작았다. 이상의 결과를 종합해볼 때 출수형이 비출수형에 비하여 사초 생산성이 우수하고, 품질은 비출수형과 BMR 품종이 우수한 경향을 보였다. 그리고 BMR 품종은당도가 높고 ADF 함량이 낮아 사초 품질 이우수한 것으로 판단되었다.

The objectives of this study were to investigate the quality characteristics of Gondregaedduck containing 0, 10, 20, and 30% Cirsium setidens. By increasing the level of Cirsium setidens, Hunter color L and a values of Gondregaedduck decreased, whereas b value increased. Hardness, springiness, and cohesiveness of Gondregaedduck decreased upon addition of Cirsium setidens. Over 3 days of storage, Gondregaedduck showed a slightly high total bacterial count compared to control. Sensory evaluation showed that Gondregaedduck containing 10% Cirsium setidens had higher color, taste preference, and overall acceptability.

In this study, the sensory and mechanical characteristics of white bread containing different levels of Korean and Chinese sansa powder were evaluated. Korean sansa was smaller and more reddish than that of Chinese sansa. Sansa powder contained ursolic acid, citric acids, and flavonoids, which have antioxidative effects. Contents of total flavonoids in Korean and Chinese sansa powder were 217.67±7.64 mg/100 g and 127.67±7.85 mg/100 g, respectively. The mechanical and sensory characteristics of bread added with different levels (0, 2, 4, and 6%) of Korean and Chinese sansa powder were evaluated. Lightness of crust and crumb of bread containing Korean sansa powder decreased as the level of Korean sansa powder increased, whereas they increased as the level of Chinese sansa powder increased. Mechanical texture parameters such as hardness and gumminess increased as the level of Korean and Chinese of sansa powder increased. In a sensory evaluation, control, bread containing 2 or 4% Korean sansa powder, and bread containing 2% Chinese sansa powder showed higher overall acceptability than the others. In conclusion, these results indicate that the recommended substitution level for sansa powder in bread is 2 or 4% Korean sansa powder and 2% Chinese sansa powder.

This study was conducted to investigate the physicochemical and sensory changes of 6 kinds of commercial Makgeolli (A, B, C, D, E, and F) during storage at 4±1℃ for 30 days. The initial pH was 3.50~4.23, but it increased to 3.65~4.37 by the end of the storage period (p〈0.05) There were no significant differences in titratable acidity between the beginning and end of the storage period. The reducing sugar content of A and B increased, whereas C, D, E, and F decreased with increasing storage time. A decrease in lightness (L values) was observed in all samples with increasing storage time (p〈0.05). The alcohol content increased from beginning values of 5.90~6.10% to ending values of 6.30~7.35% at the end of storage, of which sample B exhibited the highest value. A sensory evaluation test revealed that the overall acceptability of samples A, B, D, and E were still within acceptable limits, but samples C and F showed undesirable changes during 30 days of storage at 4℃.

We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter's color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness, adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, and 5-hydroxymethyldihydrofuran-2-one.

In this study, physio-chemical, mechanical, and sensory characteristics of Tofu containing 0, 0.5, 1.0, and 2.0% Adenophora remotiflora powder were examined. In addition, we examined the potential of utilizing Adenophora remotiflora powder as a functional food material by estimating total phenol contents, electron-donating abilities, and hydroxyl radical scavenging activities of the hot water and ethanol extracts of Adenophora remotiflora powder in the range from 0~2.0%. The total phenol content of the ethanol extracts of Adenophora remotiflora powder was 487.93μg/mL while the that of the water extract of Adenophora remotiflora powder was 403.70μ/mL. The electron-donating abilities of the ethanol and water extracts of Adenophora remotiflora powder were 75.37 and 86.10%, respectively. The hydroxyl radical scavenging activities of the ethanol and water extracts of Adenophora remotiflora powder were 65.50 and 66.22%, respectively. We also evaluated the quality characteristics of Tofu containing Adenophora remotiflora powder. In the case of color values, as the level of Adenophora remotiflora powder increased, the values of L (lightness) and a (redness) decreased, whereas that of b (yellowness) increased. In the case of mechanical properties, as the level of Adenophora remotiflora powder increased, hardness, gumminess, and chewiness values increased (p〈0.05), whereas springiness and cohesiveness values decreased (p〈0.05). In the case of sensory evaluation, MPT1.0 scored significantly higher in color, flavor, tenderness, texture, and overall quality. To sum up, Tofu containing 1% Adenophora remotiflora powder showed the highest overall preference.

This study aimed to analyze the effect of demographic characteristics of consumers and quality recognition factors on purchase intention of organic wine, and to provide preliminary data necessary for the development of wine industry. By factor analysis of collected surveys, quality recognition factors of both the experienced and non-experienced group of organic wine environment/health, varieties of grapes, price, and four brand elements. First, among demographic characteristics, only income level hae a significant influence on the changes in quality recognition causes. Each of quality recognition causes of organic wine had a significant relation with purchase intent. The result of our analysis suggested that ‘environment/health’ was most influential for the experienced group, and ‘health’ was most influential for the non-experienced group. Therefore, this hypothesis is supported.

The evaluated physicochemical and sensory properties of freeze-dried Shingo pears(Pyus pyritolia Niitaka), cultivated at Cheonan city, prepared using different sugar concentration of blanching solution we evaluated. Sliced Shingo pears(5 ㎜ and 7 ㎜ thickness) were blanched in sugar solution(0, 3, 5, 7, 10%) and freeze-dried to make dried fruits snack. The firmness of the pear snack sliced in 7 ㎜ portions was greater than the pear snacks sliced in 5mm pieces. However in sensory evaluation, pear snacks sliced in 5 ㎜ portions showed higher scores. pH and titratable acidity showed no significant difference in the blanching process. Concentration of total phenollic compound in fresh pear was 3.7 ㎎% but freeze-dried pear snacks showed higher values at 15 ㎎%. Sensory evaluation tests showed that the scores for texture decreased as the thickness of the snack and sugar concentration of blanching solution increased; however the score increased(p<0.05). Color intensity and overall acceptability scores were highest in pear snacks sliced in 7 ㎜ pieces and blanched with 7% sugar solution.

We investigated the quality characteristics of cookies prepared after the addition of various concentration of used guava leaf powder(0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, as guava leaf powder concentration rose, there was a decrease in the water content level. In addition, color, spread factor, hardness and sensory evaluation of the cookies were examined. The results showed that with an increase in guava leaf powder concentration, the L value decreased significantly, while the values for a and b of cookies increased when more guava leaf power was added to cookies. The spread factor of cookies decreased, but the hardness of cookies increased significantly, as guava leaf powder concentration increased. Cookies containing 0% and 3% of guava leaf powder showed a similar sensory evaluation score in terms of color, taste and flavor of the cookies. In the case of texture and overall consumer acceptability, cookies with 3% of guava leaf powder showed the highest score.

This study was conducted to investigate the effect of chestnut inner shell powder on antioxidant activity and the quality characteristics of cookies. Cookies were prepared with different amounts of chestnut inner shell powder(in ratios of 0, 0.5, 1, 3 and 5% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in chestnut inner shell powder and cookies. For analyzing quality characteristics, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The spread ratio, a values, total phenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut inner shell powder(p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing chestnut inner shell powder content(p<0.001). The consumer acceptability score for the 3% chestnut inner shell cookie groups ranked significantly higher(p<0.01) than those of the other groups in overall preference, flavor, taste and color. From these results, we suggest that chestnut inner shell is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

한국방송통신대학교에서 육성한 큰눈자미벼는 흑진주벼와 수원425호의 교배후대에서 C3G 색소함량이 높은 계통을 모본으로 선정하고, 쌀눈 크기가 큰 EM76을 부본으로 인공교배하여 육성한 품종으로(품종출원 2009-479호) 품질특성을 조사한 결과는 다음과 같다. 1. 큰눈자미벼는 흑진주벼에 비해 1000립중은 111%, 1립당 쌀눈의 무게는 건물중으로 282% 컸다. 그리고 현미 100 g에 함유된 안토시아닌의 주색소 C3G 함량은 큰눈자미벼의 경우 흑진주벼보다 2.2배 높은 593 mg(100 g 종자)을 함유하였다. 2. 큰눈자미벼의 단백질함량은 8.3%로 흑진주벼의 8.0%에 비해 다소 높았고, 아미노산조성을 보면 lysine 함량이 높았고 methionine과 cystein 함량은 다소 감소하였다. 3. 큰눈자미벼 품종의 현미 지질함량은 5.71%로 흑진주벼의 3.73%에 비해 1.5배 증가하였다. 큰눈자미벼의 지방산 중 팔미틴산과 올레산은 증가하였고, 리놀레산 함량은 감소하였다. 따라서 큰눈자미벼 품종은 고영양미로서 이용가치가 클 것으로 판단되었다.