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박인덕 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.2
The purpose of this study was to investigate the quality characteristics of cookies containing Ligularia fischeri powder (0, 1, 2, 3, 4%) substituted for flour. This study measured the density, pH, spread ratio, volume, color values, hardness, and sensory properties of cookies. The pH of cookie dough significantly decreased in response to addition of Ligularia fischeri powder (LFP) at all levels. The spread factor of cookies also significantly increased with higher LFP content. In addition, Hunter's color L, a, and b values significantly decreased with increasing LFP content. According to hardness measurement, substitution of 1~4% LFP resulted in increased hardness compared to the control. In the sensory evaluation, sensory scores for color, flavor, and overall acceptability were highest in 2% Ligularia fischeri powder cookies. Thus, our results suggest that the optimum amount of Ligularia fischeri powder added to cookies was 2%. These results suggest that Ligularia fischeri powder can be applied to cookies to achieve high quality and functionality.
박인덕,정동욱,정해옥 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.5
The effects of packaging materials, Ny/PE, PET/PE/Al, PET/PE/LDPE/CPP, and PET/Al/Ny/CPP, and packaging methods, atmospheric and vacuum packaging on physicochemical properties of onion Kimchi and rosemary-onion Kimchi were investigated. The maximun swelling days of packaging materials were increased more in rosemary-onion Kimchi than in onion Kimchi, and they were in the order of PET/Al/Ny/CPP, PET/PE/Al, PET/PE/LDPE/CPP, and Ny/PE. The pH and reducing sugar contents of onion Kimchi and rosemary-onion Kimchi were decreased during storage, and those of onion Kimchi and rosemary-onion Kimchi packaged in PET/Al/Ny/CPP were higher than those in different packaging materials. Titratible acidity and vitamin C content of rosemary-onion Kimchi were lower than those of onion Kimchi, but there were no differences in the L and b values between two groups.
박인덕,정동옥 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.5
The physiological and sensory properties of breads, prepared with wheat flour substituted with various herbs, were evaluated. The specific gravities and maximum heights of the breads increased when the wheat flour was supplemented with 1% rosemary, lemon balm or lavender, and with 3% rosemary, but not with 3% lemon balm or lavender. The fermentation and cooling losses of the breads with added herbs were smaller than those of the control, but there was no significant difference in the baking loss. The lightness of the breads decreased with increases in the herb contents. In the texture measurements for the breads, the hardness decreased slightly on the addition of 1% of the herb powders, but increased on the addition of 3% of the herb powders. As for the results of the sensory evaluation, the overall acceptances of the breads with 3% added herbs were higher than those of the control and 1% added herb breads. The addition of herbs to the breads inhibited the growth on fungi, and the more herbs sobstituted, the higher the degrees of this inhibition. The moisture contents were slightly increased, and the staling rates during storage at 25℃ decreased, in breads with added herbs. These results suggest that the shelf-lives of the breads were extended by the addition of herbs.
박인덕 한국식품저장유통학회 2015 한국식품저장유통학회지 Vol.22 No.2
This study investigated the effects of sea tangle powder (SP) on the physicochemical and sensory characteristics of dumpling shells. Various dumpling shell samples were prepared with wheat flour containing different amounts of SP. The characteristics of the dumpling shell samples were investigated based on their viscosity, cooking properties, color values, and texture properties. Their sensory characteristics were evaluated by using seven scores. According to the amylograph data, the composite SP-wheat flour samples showed an increased gelatinization temperature with an increasing SP content, whereas the initial viscosity at 95℃ was decreased after 15 minutes. The increase of SP amount decreased the values of L and b whereas the a value increased. With regard to the textural characteristics, the dumpling shells with an increased amount of SP showed increased hardness, cohesiveness, and adhesiveness, whereas the SP addition reduced the springiness of the dumpling shell. The dumpling shell with the addition of 3% SP showed the highest overall acceptability in the sensory evaluation.
박인덕 한국식생활문화학회 2012 韓國食生活文化學會誌 Vol.27 No.1
This study was conducted to evaluate the effects of sweet pumpkin (Cucurbita Maxima D.) powder on the quality characteristics of cookies. The cookies were made with various sweet pumpkin powder levels (10%, 20%, and 30%). The pH of the dough increased while the density of the dough decreased as the amount of sweet pumpkin powder increased. The width of cookies determined by water content in dough increased with increasing sweet pumpkin powder level. The L value of cookies was significantly the largest in the control group. The b value was the highest for the 30% substituted sample group. According to textural measurements, the hardness, cohesiveness, springiness, and brittleness of the cookies with sweet pumpkin powder were higher in concentration than those of the control group. According to the sensory evaluation,the appearance, color, flavor, and texture of cookies with 10-20% sweet pumpkin powder were higher compared to those of the control group. The overall most acceptable cookie group was that with 10% added sweet pumpkin powder.