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        검색결과 4

        1.
        2018.04 구독 인증기관·개인회원 무료
        The understanding of water vapor sorption and equilibrium in food samples is crucial in the formulation of foods and in their storage stability. In this study, the moisture sorption isotherms of yacon powder was measured by using gravimetric method at 25℃, 35℃, and 45℃ under the relative humidity ranging from 11% to 75%, and nine different isotherm models were used to fit the experimental data and to analyze water vapor sorption on yacon powder. The experimental results showed that water vapor sorption for yacon powder followed a type III shape over the humidity range. The BET monolayer moisture contents values were slightly higher than the values predicted by the GAB model. The monolayer moisture content increased slightly as temperature increased. The surface areas for monolayer moisture sorption decreased with increasing temperature and blanching reduced these values. Through quantifying the relative percentage error (E), coefficient of determination (R2), standard error (SE), and root mean square (RMS) of the isotherm models relative to data, Halsey model was identified to be the best-fitting isotherm to describe the water sorption process in yacon powder.
        2.
        2014.02 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The effects of incorporating yacon powder on the physicochemical properties and consumer acceptance of cookieswere investigated. With increased yacon powder content, the pH and density of cookies decreased significantly(p<0.05) while moisture content increased (p<0.05). Also the spread factor decreased with the addition of yaconpowder (p<0.05). Control showed the maximum value of hardness, but no significant differences were foundamong the 10-40% samples (p>0.05). Lightness and yellowness decreased significantly while redness increased sig-nificantly with a high content of yacon powder in the formulation (p<0.05). A consumer acceptance test indicatedthat the 10% sample received significantly higher scores in all attributes including overall acceptance (p<0.05).Cookies with 10% yacon powder are recommended to take advantage of the functional properties of yacon powderwithout sacrificing consumer acceptability.
        4,000원
        3.
        2012.02 KCI 등재 구독 인증기관 무료, 개인회원 유료
        In this study, the effects of yacon (Smallanthus sonchifolius) leaf on the quality characteristics of cookies were examined. In order to investigate its effects, four different amounts (0%: Control, Y-0.5, Y-1.0, Y-1.5) of yacon leaf powder were added to the cookie dough. Among the physicochemical and sensory characteristics, the density and pH of the dough, spread factor, color value, firmness, consumer acceptability, and Pearson's correlation coefficients were measured. Although there was no significant difference in pH of the doughs among the groups, density significantly decreased with increasing amount of yacon leaf powder (p<0.05). While the L, a, b values, and hardness decreased significantly, DPPH free radical scavenging activity increased significantly as the content of yacon leaf powder increased (p<0.05). Overall acceptability, appearance, taste, and texture between the control and Y-0.5 groups showed no significant differences. This study suggests the possibility of yacon leaf as an ingredient that increases the functionality of cookies.
        4,000원
        4.
        2011.08 KCI 등재 구독 인증기관 무료, 개인회원 유료
        야콘 분말의 대체량을 0-30%로 달리하여 스펀지 케이크를 제조한 후 물리화학적 및 관능적 품질특성을 비교하였다. 야콘 분말의 대체비율이 증가함에 따라 반죽의 비중은 단계별로 유의적으로 증가하였고 pH는 감소하는 경향을 나타내었다. 한편 케이크의 비체적과 수분함량은 야콘 분말 대체에 따라 유의적으로 감소하였고 굽기 손실은 증가하였다(p<0.05). 부피지수는 감소하는 경향을 보여 야콘 분말 비율이 높아지면 케이크의 부피 또는 높이가 작아짐을 알 수 있었다. 반면 대칭지수는 야콘 분말 대체량에 따른 유의적인 차이를 나타내지 않았다(p > 0.05). 밝기는 나타내는 L*값은 유의적으로 감소하였으며(p < 0.05), 경도는 점차적으로 증가하였으나 20% 및 30% 대체군 사이에 유의적인 차이는 발견되지 않았다. 소비자 기호도 검사결과 대조군, 10% 및 20% 대체군 사이에 전체적인 기호도에 대한 유의적인 차이는 발견되지 않았으나(p > 0.05), 관능품질을 저해하지 않고 야콘 분말의 건강 기능성 효과 등을 고려할 때 20% 대체군이 가장 적절한 것으로 판단된다.
        4,000원