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        검색결과 1,460

        1.
        2024.02 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Gastrodia elata has been used in traditional Chinese medicine for treating headaches, dizziness, and convulsive illness for centuries. G. elata has traditionally been processed by steaming or blanching to increase the content and quality of its main ingredients. This study aimed to identify changes in physicochemical properties and active ingredients of G. elata depending on the steaming time. Data of this study could be used to develop traditional medicine and health foods. No steaming was used as a control. Steaming time was 5, 10, 20, 30, 60, or 120 min. The drying yield according to the steaming time ranged from 20.2% to 22.9%, with the lowest drying yield at 120 min. As the steaming time increased, gastrodin content increased more than that in fresh G. elata due to inhibition of β-glucosidase enzyme activity, 4-hydroxybenzyl alcohol condensation, and parishin decomposition. Steamed G. elata did not show higher total polyphenols, total flavonoids, or ABTS radical scavenging activities than fresh G. elata even with an increase of steaming time. The steaming time to improve the quality of G. elata may varied depending on the size of G. elata. Thus, it is important to set the steaming time taking these characteristics into consideration.
        4,000원
        2.
        2023.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        이 연구는 1세대 스마트 온실의 재배환경 데이터와 장미 절 화의 품질 특성 데이터를 수집하고 그 요인들 간의 상관 관계 를 분석하여 절화수명 예측 및 최적 환경 조성의 기초 자료를 얻고자 수행되었다. 이를 위해, 토경재배(SC) 및 암면배지경 양액재배(RWH) 하우스 각 1개소를 선정하여 1년간 기온, 상 대습도(RH) 및 수증기압차(VPD), 일적산광량(DLI), 근권온도 등의 환경 데이터와 매월 말 수확된 장미 ‘Miss Holland’ 절 화의 품질 특성 데이터를 수집하였으며, 이 데이터와 절화수 명과의 상관관계를 분석하였다. 절화수명은 10월과 11월을 제외하고는 SC 하우스에서 RWH 하우스보다 더 길었다. 절 화수명과 환경 및 생육 특성 간의 상관관계 분석에서 SC 하우 스의 상관계수는 RWH 하우스보다 조금 더 높았으며, 절화수 명 예측을 위한 요소들도 두 하우스 간에 차이가 있었다. SC 하우스의 절화수명 Y=0.848X1+0.366X2-0.591X3+2.224X4- 0.171X5+0.47X6+0.321X7+9.836X8-110.219(X1-X8: 최고 RH, RH 일교차, DLI, pH, Hunter’s b value, EC, 절화 장, 잎 두께; R2=0.544)로 예측되었고, RWH 하우스의 절화수명 Y=-1.291X1+52.026X2-0.094X3+0.448X4-3.84X5+0.624X6 - 8.528X7+28.45(X1-X7: 경경, 야간 VPD, 최고 근권온도, 최 저 근권온도, 기온 일교차, RH 일교차, 최고 VPD; R2=0.5243) 로 예측되었다. 이 두 모델식으로부터 SC 하우스에서는 RH, EC 및 pH가, 그리고 RWH 하우스에서는 근권 온도가 절화수명에 더 큰 영향을 미친다는 것을 추론할 수 있다. 따라서 각 재배 방법에 따라 장미의 절화수명에 더 큰 영향을 미치는 환경적 요인을 효율적으로 관리할 필요가 있다.
        4,900원
        3.
        2023.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The aim of this study was to determine the quality characteristics of bread with 2%, 4%, 6%, and 8% cuttlefish ink added. The pH of the dough decreased as the addition percentage increased, and the addition of 8% was the lowest. The pH of the bread and the fermentation expansion power of the dough decreased as the addition percentage increased. Moisture and ash content were positively correlated with the addition percentage, and the crude protein and crude ash content were negatively correlated. As the addition percentage increased, the color of the bread became darker, and the bread volume decreased. The inside and outside color of the bread also decreased as the addition percentage increased. The volume and specific volume of bread decreased as the addition percentage increased. The amino acid analysis indicated glutamic acid was the largest, free amino acid analysis pointed out aspartic acid the highest. The springiness, cohesiveness, gumminess, brittleness, and hardness of the bread were positively correlated with the addition percentage. Overall, it seems possible to develop bakery items using cuttlefish ink as a functional ingredient.
        4,200원
        4.
        2023.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        In this study, quality properties of rapeseed oil by different roasting temperatures (140, 160, 180, and 200℃) were investigated. Roasted-pressed oil (RPO) showed a decrease in lightness and an increase in redness and yellowness with an increase in temperature compared to cold-pressed oil (CPO). In addition, the β-carotene and tocopherol content also increased in RPO as the roasting temperature increased. The tocopherol content increased by 18~20% in RPO at 200℃ compared to CPO. This increase in bioactive components led to improved radical scavenging activity dependent on roasting temperature, and RPO at 200°C showed a 2.7-fold improvement compared to CPO. Finally, it was observed that higher roasting temperatures resulted in an extended oxidation induction period, increasing by up to 3.3 times. In conclusion, roasting is an effective method for enhancing the oil functionality of domestic rapeseed varieties. This study provides basic data for producing high-quality oil.
        4,000원
        5.
        2023.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study investigated the quality characteristics and antioxidant activities of salad dressing prepared with Jerusalem artichoke powder (0%, 4%, 8%, and 12%). The pH, soluble solid content, and viscosity increased as the content of Jerusalem artichoke powder increased. The titratable acidity showed no significant differences between samples. The lightness values decreased, while the redness and yellowness values increased with increasing amounts of Jerusalem artichoke powder. The total polyphenol content ranged from 52.00-69.64 μg GAE/g, and increased with the increase in Jerusalem artichoke powder levels. The antioxidant activities measured via DPPH and ABTS radical scavenging activity and reducing power also increased with increasing Jerusalem artichoke powder, at a higher rate than in the control. These results suggest that it is beneficial to add Jerusalem artichoke powder when in salad dressing.
        4,000원
        6.
        2023.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study investigated the quality characteristics of convenient chicken porridge prepared with fresh ginseng powder (FGP). The porridge made with the addition of FGP showed significantly higher or similar pH at 5.99-6.13 compared to porridge made without adding FGP. The convenient chicken porridge with FGP had lower viscosity and higher spreadability than the control group (p<0.05). This porridge exhibited higher lightness (L) and yellowness (b) values but a lower redness (a) value than the control group (p<0.05). The porridge made with the addition of 0.4% blanched FGP (BG0.4) displayed higher total polyphenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities than the other types of chicken porridge (all p<0.05). The porridge with the addition of FGP showed weaker “rice grain size”, “glossiness”, “appearance cohesiveness”, “cooked rice aroma”, “sweet taste”, “texture cohesiveness”, “thickness”, and “stickiness” than the control group (all p<0.05). The appearance and flavor acceptance were significantly higher or similar for the porridge samples made with the addition of 0.2% non-blanched FGP (NBG0.2) and 0.4% non-blanched FGP (NBG0.4) when compared with those of the control group.
        4,300원
        7.
        2023.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study investigated quality characteristics and antioxidant activity of beetroots after blanching. Beetroots were blanched in distilled water, 2% NaCl water, and 2% citric acid water at 100°C for 3 minutes (the blanched group). The moisture content was highest in the control (CON) at 91.30% (p<0.05), and cooking loss was lowest in the water-blanched beetroot (BW) at 5.39% (p<0.01). Chromaticity decreased after blanching compared to CON (p<0.001). Total polyphenol contents (TPC) and total flavonoid contents (TFC) decreased after blanching, and as a result of comparing the True retention (TR) of the blanching treatment group, BW had the highest with TPC TR 91.22% and TFC TR 70.51%. DPPH and ABTS+ radical scavenging activities were highest in the CON, and in the blanching group BW was highest scavenging activity. The total number of microorganisms in the CON group was 2.97 log CFU/g, whereas no microorganisms were detected in the blanched groups. Therefore, this study, blanching in water without additives is the most appropriate method for preserving physiologically active substances and nutrients in beetroots and inhibiting microbial growth.
        4,000원
        8.
        2023.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study investigated quality characteristics and functionality of rose sparkling wine that were manufactured by secondary fermentation after inoculation of yeast strains. The pH of the samples ranged from 3.96 to 4.05 and total acidity ranged from 0.23 to 0.32%. The alcohol contents of wines ranged from 6.4 to 6.6% and the CO2 pressure ranged from 2.0 to 2.6 bar. The brightness of rose wines ranged from 84.72 to 87.36, the redness from 9.28 to 14.15, and the yellowness from 9.50 to 19.20. The hue value of wines ranged from 1.137 to 1.513 and color intensity ranged from 0.724 to 0.882. Aroma analysis identified 14 alcohols, 22 esters, 4 ketones, 4 acids, and 17 miscellaneous compounds. The total tannin contents and total polyphenol contents of wines were 11.28~12.43 mg% and 24.79~28.20 mg%, respectively. The DPPH radical scavenging activity of wines ranged 63.33 to 67.89% and the ABTS radical scavenging activity of wines 82.16~86.06%. The results of this study provide a basis for establishing the brewing process of rose sparkling wines yeast strains.
        4,200원
        9.
        2023.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        We determined physicochemical characteristics and antioxidant activities of cookies prepared by replacing wheat flour with 0, 3, 6, and 9% freeze-dried burdock powder instead of wheat flour. The leavening and loss rates of the cookies decreased in proportion to the amount of burdock powder added to the dough. The moisture content of the cookies increased in proportion to the amount of burdock powder added and the crude protein and hardness were higher in the burdock-added group compared to the control. The lightness and yellowness of the cookies decreased, and the redness increased in proportion to the amount of burdock powder added. The total flavonoid and polyphenol compounds in the cookies increased in proportion to the amounts of burdock powder added. The antioxidant activities also tended to increase in proportion to the amount of burdock powder added. Based on the above results, adding burdock powder to cookies can increase antioxidant activity by increasing the content of antioxidant components, such as polyphenols and flavonoids. In addition, it is believed that adding burdock powder at levels of 3 to 9% of the weight of flour would result in cookies with spreadability, swelling power, and hardness similar to those of regular cookies.
        4,000원
        10.
        2023.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        본 연구에서는 순례명상자의 참여 특성에 따른 영성적 웰빙, 삶의질, 회복 경험의 차이를 살펴봄으로써 각 참여 특성에 따라 순례명상자들의 경험을 세 분화하고 향후 순례명상 프로그램 구성에 필요한 정보를 제공하는 것을 목적 으로 한다. 본 연구의 연구대상은 인도 순례명상에 참여한 순례명상자 85명으로 영성 적 웰빙, 삶의질, 회복경험 척도로 구성된 설문지를 활용하여 서면조사를 실 시하였다. 수집한 데이터는 SPSS 18.0을 활용하여 빈도분석, 기술통계, 독립표 본 t-검정의 방법으로 분석하였다. 본 연구의 결과는 다음과 같다. 첫째, 순례명상자의 영성적웰빙, 삶의질, 회 복경험에 대한 기술통계 분석을 실시한 결과, 영성적웰빙의 하위요인인 종교적웰빙, 영성적웰빙의 척도 전체, 실존적웰빙과 회복경험, 삶의질 순으로 평 균이 높게 나타났다. 둘째, 순례명상자의 연령에 따른 영성적 웰빙, 삶의질, 회복경험의 차이는 유의미하지 않았다. 셋째, 순례명상자의 참여계기에 따른 영성적 웰빙, 삶의질, 회복경험의 차이는 유의미하지 않았다. 넷째, 순례명상 자의 참여목적에 따른 영성적 웰빙, 삶의질, 회복경험의 차이에서는 영성적웰 빙의 하위요인인 실존적웰빙, 회복경험, 삶의질의 평균이 참여목적에 따라 차 이가 없었으며, 불교신행이 참여목적인 경우가 심리적인 도움이 참여목적인 경우에 비해 영성적웰빙의 하위요인인 종교적웰빙과 척도 전체의 평균이 유 의미하게 높은 것으로 나타났다. 본 연구는 순례명상을 경험한 참여자를 대상으로 그들의 심리적 변인에 대 해 경험적으로 확인이고 순례명상의 의미에 대해서 고찰하였다는데 그 의의 가 있다. 주제어: 순례명상자, 참여 특성, 영성적 웨빙, 삶의질, 회복경험.
        6,300원
        11.
        2023.11 KCI 등재 구독 인증기관 무료, 개인회원 유료
        To develop quality-improved bakery products, the influence of the partial replacement of wheat flour by Artemisia princeps leaf powder (APP) on the quality characteristics of cookies, including antioxidant activities, was investigated. Studies were carried out to evaluate the addition of different percentages of APP on the quality characteristics of cookies prepared by incorporating APP (1-4%) into wheat flour. The incorporation of APP significantly affected the cookies’ physicochemical parameters and sensory acceptance attributes. Such incorporation at different levels significantly reduced moisture content while increasing the cookie dough’s density (p<0.05). The spread ratio, loss rate, L*, and b* values of the cookies decreased, but their hardness and a* value increased significantly with increasing levels of APP substitution (p<0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline- 6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher APP substitution and were well-correlated. Hedonic sensory results showed that cookies fortified with 2% APP generally received satisfactory and acceptable acceptance scores. Consumers seemed to prefer the cookie texture in terms of chewiness when the samples were softer and lighter but less reddish, whereas taste acceptance may be a dominant factor in overall acceptability.
        4,000원
        12.
        2023.11 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study investigated the quality characteristics and optimal conditions of noodles produced by adding Baromi 2 Garu floury rice to wheat flour. The lightness of samples with floury rice increased, while the lightness (L*), redness (a*), and yellowness (b*) decreased after cooking compared to before cooking. The weight, volume, and moisture absorption rate of cooked noodles decreased compared to wheat, but turbidity increased as the amount of rice flour increased. In addition, compared to the control with 20% rice flour, GR-20 (flour replacement by 20% Garu floury rice) with floury rice had lower turbidity, showing less cooking loss. The hardness, gumminess, and chewiness of noodles with floury rice decreased as the floury rice content increased, while springiness, cohesiveness, and adhesiveness increased. The elongation force and distance decreased as the amount of floury rice increased. Therefore, the optimal amount of floury rice to replace wheat flour would be 20%. Adding excessive amounts of floury rice to processed foods requires additional processes, such as adding food additives or changing the processing method to control physical properties.
        4,000원
        13.
        2023.11 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study established optimal cookie conditions by varying the amount of modified starch treated with octenyl succinic anhydride (OSA). It also investigated the quality and digestion characteristics of the cookies produced. The moisture content increased as the amount of OSA-modified starch added to the cookies increased. As for cookie color brightness, the redness and yellowness decreased as the OSA-modified starch content increased. The spread factor and hardness of the cookies showed the most similar results for control and OSA: 20%. As the amount of OSA-modified starch added to cookies increased, RS tended to increase. It was found that OSA-modified starch cannot easily replace wheat flour completely and that the optimal amount of OSA-modified starch added to cookies is 20%. OSA-modified starch can be used not only as a cookie but also as a low-calorie food ingredient.
        4,000원
        14.
        2023.11 KCI 등재 구독 인증기관 무료, 개인회원 유료
        In this study, the quality of sow pork was compared with commercial pork to evaluate sow pork as raw meat material for processing. Texture, cooking loss, color, pH, water, lipid, fatty acid, volatile profiles, and sensory characteristics of 3 parts (tenderloin, loin, hind leg) of sow and commercial pork were analyzed. In texture analysis, sow pork had significantly higher shear force compared to commercial pork (tenderloin: sow 143.19 N, commercial 107.79 N; loin: sow 173.62 N, commercial 120.65 N; hind leg: sow 211.76 N, commercial 112.80 N) (p<0.05). There were significant differences in cooking loss, color, and pH, but they differed by part. A total of 49 volatile compounds were identified, and there were significant differences in 22 volatile compounds. In the case of hexanal (one of the warmed-over flavors), which was detected on the largest scale, the relative concentration was significantly higher in the tenderloin of commercial pork (p<0.05). On the other hand, no differences were reported by sensory analysis for hardness, off-flavor, juiciness, oiliness, appearance, taste, and acceptability between cooked sow and commercial pork. This study provides a database on the quality of sow pork by parts, which is considerable to develop proceed meat products using sow meat.
        4,000원
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