• 제목/요약/키워드: sensory property

검색결과 435건 처리시간 0.03초

첨가물질에 따른 옥수수와 녹두전분겔의 관능적 기계적 특성 (Sensory and Instrumental Characteristics of Corn and Mung bean Starch Gels with Additives)

  • 이상금;신말식
    • 한국식품조리과학회지
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    • 제12권2호
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    • pp.193-199
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    • 1996
  • 첨가물질이 무처리 그리고 탈지옥수수와 녹두전분겔의 텍스쳐 특성에 미치는 영향을 알아 보기 위하여 실온에서 24시간과 72시간 저장하면서 관능적 기계적 특성을 조사하였다. 슈크로오스 지방산 에스테르, 셀룰로오스 유도체와 식용유를 전분량에 대해 0.5%첨가한 전분겔의 종합적인 맛은 24시간 저장한 전분겔의 경우에 응집성, 휘어짐성에서 높은 정의 상관관계를 보였고 72시간 저장한 전분겔에서는 탄성 , 응집성 ,색깔, 부드러움성 , 휘어짐성 , 견고성 , 투명도에서 정의상관관계를 보였다. 첨가물질의 유무에 관계없이 탈지에 의한 옥수수전분 겔의 물성적 특성이 크게 증가되었으며 첨가물질의 물성적 특성에 대한 영향은 모든 전분겔에서 낮게 나타났다. 종합적인 맛은 첨가물질을 넣은 전분겔이 다소 낮았고 24시간 저장한 전분겔은 응집성에서 72시간 저장한 전분겔은 탄성에서 가장 높은 상관관계를 보였다. 기계적 검사에 의한 텍스쳐 특성치도 관능검사 결과와 비슷한 경향을 보여 첨가물질의 종류에 따른 유의적인 차이는 보이지 않았다.

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Wort Fermentation by Leuconostoc citreum Originated from Kimchi and Sensory Properties of Fermented Wort

  • Delgerzaya, Purev;Shin, Jin-Yeong;Kim, Kwang-Ok;Park, Jin-Byung
    • Food Science and Biotechnology
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    • 제18권5호
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    • pp.1083-1090
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    • 2009
  • Fermentation of wort was investigated with an ultimate goal to develop a fermented beverage rich in prebiotics and functional ingredients as well as desirable in flavors. Wort was fermented with Leuconostoc citreum HJ-P4 originated from kimchi and subjected to sensory descriptive analysis. L. citreum HJ-P4 produced various organic acids (e.g., lactic acid, acetic acid) as well as functional sugars (e.g., mannitol, panose) during wort fermentation. The concentration and ratio of lactic acid and acetic acid were significantly influenced by roasting conditions of malts used for wort preparation and aeration conditions during fermentation. The concentration of mannitol and panose varied depending on the sucrose content of wort and aeration conditions. Sensory characteristics of the fermented worts were clearly differentiated according to the roasting conditions of malts used for wort preparation and aeration conditions during fermentation. These results indicate that metabolite concentration of fermented wort and its sensory properties can be manipulated with roasting conditions of malts and fermentation conditions.

바이오필릭 디자인에 기반한 노인요양병원 로비공간의 다감각적 치유환경에 관한 연구 (A Study on Characteristics of Sensory Richness Towards Healing Environments at the Lobby of Geriatric Hospital Using Biophilic Design Approach)

  • 이다미;이현수
    • 한국실내디자인학회논문집
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    • 제25권3호
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    • pp.21-30
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    • 2016
  • For the elderly with declining sensory due to aging, various sense stimulation factors provided in indoor environment is desirable healing environment. This study aims to propose the direction of sensory healing environment by adapting the richness of natural environment in indoor place based on the biophilic design theory with implementation method of sensory richness environment. The healing environment was limited to the ward in the beginning, but it has widened its range to the whole place, and the lobby is considered quiet important to healing. Therefore, this study selected lobby space of geriatric hospital as study subject. As for the study method, we deducted the analytic matrix focusing on the property and elements of the direct and indirect experience of nature appearing in the biophilic design theory, and analyzed the field investigation of subject space. Also, this study paid attention to point where the hotel lobby leads the change of emotional environment, and conducted analysis and comparison by deciding this is what the hotel and geriatric hospital should direct to. As the result, the biophilic design factor of hotel is actively expressed by complex direction of various factors, but as for the geriatric hospital, it was rather passive and simple in expression. The adaptation ratio between hotel and geriatric hospital was almost more than twice times difference in average.

오존처리가 인삼분말의 지방산과 유기산 함량 및 향미특성에 미치는 영향 (Effect of Ozone Treatment on the Changes of Fatty Acids, Organic acids, and Sensory Properties in Ginseng Powder)

  • 곽이성;최강주;김나미
    • 한국식품위생안전성학회지
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    • 제11권1호
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    • pp.51-55
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    • 1996
  • As a preliminary experiment to investigate the effect of ozone sterelization on the ginseng powder, the changes of fatty acid composition and organic acid content and sensory properties in ginseng powder treated with ozone was investigated. Ginseng powder was treated with 0.5 ppm ozone for 24 hours and 48 hours, respectively. With increase in ozone treatment time, the content of crude lipid and increase. Contents of unsaturated fatty acid-linolenic acid, linoleic acid, and oleic acid, etc.-decreased with ozone treatment time, whereas saturated fatty acid or same number-stearic acid-increased odor, bitter taste, roasted taste and sweet taste were thiner with ozone treatment times, but pungent taste was thicker with those treatment. These changes of ordors and tastes of ginseng powder with ozone treatment were predicted by oxydation of lipids, flavor components and saponins.

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Hesperetin이 첨가된 기능성 머핀의 품질 특성 (Quality Characteristics of Functional Muffins Containing Hesperetin)

  • 전소윤;김효정;김미라
    • 한국식품조리과학회지
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    • 제19권3호
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    • pp.324-327
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    • 2003
  • The quality characteristics of muffins prepared with hesperetin (0.2, 0.4 or 0.8%), a flavonoid, were evaluated. There were no significant differences in volumes and heights of the muffins due to the various additions of hesperetin, or in the L, a and b values of the crust and crumb of the various muffin groups. The sweetness of the muffins containing the highest level of hesperetin (0.8%) gave the highest scores in the sensory test. A stepwise regression analysis showed the sweetness and after taste were the significant factors affecting the overall preference for the muffins. Therefore, hesperetin may be useful as a muffin additive as its addition did not impair the sensory characteristics of the muffins.

두 인종간의 김치의 관능특성 차이 (Sensory Evaluation of Kimchi using Two Ethnic Groups)

  • 윤희남;엄기원
    • 한국식품과학회지
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    • 제23권6호
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    • pp.755-758
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    • 1991
  • 김치의 관능특성을 김치의 제조 공정조건과 인종간의 차이 관점에서 평가하고, 관능특성간의 상관관계를 설정하였다. 신 맛, 얼얼한 맛, 바삭바삭한 특성에서는 미국인의 관능치가 한국인보다 높았으며, 단 맛에서는 반대의 결과를 나타내었고 짠 맛, 견고성, 질긴 면에서는 두 인종간에 차이가 없었다. 김치 제조시 소금물의 농도가 김치의 짠 맛에 영향을 주며, 10, 15, 20%의 소금물을 사용했을 때 짠 맛의 평균값은 4.5, 5.8, 7.1로 증가하였다. 질긴 정도의 관능치는 3일 숙성이 5.7 이었으며, 10일 숙성 후에는 4.5로 감소하였다. 김치의 관능특성 중 맛 특성과 조직감 특성간에는 어떠한 상관관계도 존재하지 않았다.

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전란(全卵)의 첨가수준에 따른 약과의 품질특성 (The Quality Characteristics of Yackwa Prepared with Egg)

  • 윤숙자
    • 한국식품조리과학회지
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    • 제18권6호
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    • pp.613-618
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    • 2002
  • 전란(全卵)의 첨가수준을 달리하여 제조한 약과의 저장기간에 따른 기계적, 관능적 품질특성을 평가하였다. Texture profile analysis에 의한 물성특성의 경우 전란첨가량 및 저장기간에 따라 시료간에 유의적인 차이를 보였는데, 전란 첨가량 및 저장기간이 증가함에 따라 그 값이 증가하여 약과가 단단하게 경화되는 것으로 나타났다. 기계적 색도의 경우 전란첨가량에 따른 유의적인 차이를 보이지 않았으며, 저장기간이 경과함에 따라 약과의 명도 및 적색도는 증가하였고, 황색도는 감소하는 것으로 나타났다. 관능적 품질의 경우 관능검사 결과 약과의 종합적인 기호도는 10g의 전란 첨가시가 가장 선호되는 것으로 나타났으며, 30g 이상의 전란첨가는 관능적 품질을 저하시킬 수 있는 것으로 나타났다. 또한 약과에 전란첨가시 색, 외관, 맛, 풍미 등에는 큰 영향을 미치지 않는 것으로 나타났다.

야콘 뿌리 추출액 코팅 쌀 제조 및 항산화력과 관능적 품질 연구 (A Study on the Development of Cooked Rice according to the Different Coating Ratio of Yacon(Polymia sonchifolia) Root and Its Antioxidant and Sensory Properties)

  • 이애랑
    • 한국식품영양학회지
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    • 제23권4호
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    • pp.600-606
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    • 2010
  • The objective of this study was to develop functional rice coated with yacon roots extracts and to evaluate the antioxidant properties and physiological activity of rice coated with yacon extract. The washed rice was coated by spraying yacon extract at 10, 20, 30, and $40^{\circ}Brix$ and dried at room temperature. The moisture contents, color changes, antioxidant properties as total polyphenolics and DPPH radical scavenging activity and instrumental texture property and sensory evaluation change in the yacon root extracts coated rice and uncoated cooked rice were observed during 3 days of storage. Increasing the coating concentration was associated with lower color values(L value) and moisture contents. Total phenolics and DPPH radical scavenging properties generally increased in the cooked rice coated with yacon root extract more than the control (non-coated rice). However, D-20($20^{\circ}Brix$ of the yacon root concentration) resulted in better textural properties and sensory overall acceptability in cooked rice on 0 and 3 storage days. It was concluded that the optimum coating ration of rice and added functional yacon rice were $20^{\circ}Brix$ and 7% respectively, in proportion to the total weight of raw rice.

Cloning of Xenopus laevis TRPV2 by Gene Prediction

  • Lee, Jung Youn;Shim, Won Sik;Oh, Uhtaek
    • Genomics & Informatics
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    • 제3권1호
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    • pp.24-29
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    • 2005
  • TRPV2 is a non-specific cation channel expressed in sensory neurons, and activated by noxious heat. Particularly, TRPV2 has six transmembrane domains and three ankyrin repeats. TRPV2 has been cloned from various species such as human, rat, and mouse. Oocytes of Xenopus laevis - an African clawed frog ­have been widely used for decades in characterization of various receptors and ion channels. The functional property of rat TRPV2 was also identified by this oocyte expression system. However, no TRPV2 orthologue of Xenopus laevis has been reported so far. Hence, we have focused to clone a TRPV2 orthologue of Xenopus laevis with the aid of bioinformatic tools. Because the genome sequence of Xenopus laevis is not available until now, a genome sequence of Xenopus tropicalis - a close relative species of Xenopus laevis - was used. After a number of bioinformatic searches in silico, a predicted full-length sequence of TRPV2 orthologue of Xenopus tropicalis was found. Based on this predicted sequence, various approaches such as RT-PCR and 5' -RACE technique were applied to clone a full length of Xenopus laevis TRV2. Consequently, a full-length Xenopus laevis TRPV2 was cloned from heart cDNA.

Textural and Sensory Properties of Pork Jerky Adjusted with Tenderizers or Humectant

  • Kim, Gap-Don;Jung, Eun-Young;Seo, Hyun-Woo;Joo, Seon-Tea;Yang, Han-Sul
    • 한국축산식품학회지
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    • 제30권6호
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    • pp.930-937
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    • 2010
  • This study was carried out to investigate the textural and sensory properties of pork jerky with differently added sources of tenderizer or humectant at final concentrations of 2 or 5% (v/w). Pork jerky treated with 5% glycerol, kiwi, or pineapple had lower moisture content and water activity than that of control pork jerky (p<0.05). The addition of tenderizer or humectant resulted in a lower shear force than that of control (p<0.05). The addition of 2 or 5% glycerol resulted in higher equilibrium moisture content (EMC) than other treatments, and addition of tenderizer or humectant produced a higher EMC than that of control (p<0.05). Furthermore, addition of pineapple and kiwi to the samples affected the structures of the myosin heavy chain and the actin filaments of myofibrillar protein, respectively. Trained panel sensory evaluations indicated that pineapple enhanced the flavor score, whereas tenderness score was improved by the addition of tenderizer or humectant (p<0.05).