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양향숙(Hyang Sook Yang),노정옥(Jeong Ok Rho) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.2
The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties (p<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples (p<0.001). In color, the value of MFB3 was significantly higher than those of others (p<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others (p<0.01, p<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.
전북지역 복분자와 오디 음료 제품의 구매실태 및 제품 속성의 중요도와 만족도 비교
양향숙 ( Hyang Sook Yang ),노정옥 ( Jeong Ok Rho ) 대한가정학회 2011 Family and Environment Research Vol.49 No.10
The principal objective of this study was to evaluate the consumption patterns, the importance of product properties, and the satisfaction levels of blackberry and mulberry fruit beverage products(BMBPs) in the Jeonbuk area, Korea. Self-administered questionnaires were collected from 294 customers(male 40.8%, female 59.2%) residing at Jeonju in Jeonbuk area. Descriptive and comparative statistical analyses were completed using SPSS PC program(version 19.0). Approximately, 61.6% of participants consumed BMBPs 1-2times a year. Only 1.7% of participants consumed BMBPs everyday. The main information source about BMBPs was ``families/friends``. About 58.8% of participants responded that the main reason for purchasing BMBPs was ``for health``. The result indicated the overall importance level(3.94) was higher than the satisfaction level(3.41)(p<.001). The importance and satisfaction levels of the older group (50`s) were significantly higher than the levels of younger group(20-30`s)(p<.01; p<.05). According to the IPA(Importance-Performance Anslysis), ``price`` and ``credibility`` of companies were the most important properties that had to be changed as soon as possible to increase satisfaction with BMBPs. Therefore, to increase BMBPs`-consumption, quality improvements on these products through cooperation between BMBPscompanies, the regional government, and research institutions are necessary.
청국장김치의 품질 특성 및 초등학교 급식에서의 수응도 평가
양은선(Eun Sun Yang),양향숙(Hyang Sook Yang),김애정(Ae Jung Kim),노정옥(Jeong Ok Rho) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.4
This study investigated the standard recipe and changes in the quality characteristics of Chungkukjang-Kimchi (CKK) and evaluated its acceptance by elementary school students. The acceptability of Kimchi among elementary school students was evaluated by monitoring the plate waste rate. Chungkukjang powder was added to the Kimchi recipe at 0, 20, 40, 60% of the total weight of red pepper powder. The pH of the CKK decreased as fermentation proceeded, and the total acidity was 0.24~0.25% in all samples. The salinity of the CKK was 2.32%. The L color value was significantly lower in the treatment groups than in the control group. The b and a color values increased in the beginning, but tended to decrease during fermentation. In the sensory evaluation, there was no significant difference in appearance on preparation day, but there were significant differences on the 6th (p<0.05) and 20th days (p<0.01), with the highest scores observed in the 40% added group. Sourness increased significantly (p<0.001) during fermentation in all samples. There were significant differences (p<0.001) in crispness on the 3rd day among the treatment groups, and it tended to decrease as fermentation progressed. There were significant differences in flavor during the early stage (p<0.001), but there were no differences as fermentation proceeded. Overall acceptability was high in the 40% added group. Evaluation of acceptability by monitoring the plate waste rate in the school dining room showed that acceptability was highest in the 20% added group. Thus, it was concluded that acceptability among elementary school students was highest for CKK from the 20% Chungkukjang group.
복분자 착즙액을 첨가한 복분자편의 품질 특성에 관한 연구
한숙경,양향숙,노정옥,Han Sook-Kyoung,Yang Hyang-Sook,Rho Jeong-Ok 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.3
The purpose of this study was to investigate the quality characteristics of Bokbunja-Pyun, using various levels of Rubi fruit juice (0%, 4%, 6% and 8%). The chemical composition and physical characteristics of Bokbunja and Bokbunja-Pyun were analyzed and sensory evaluation was conducted. The statistical data analyses were completed using the SPSS program. The chemical components of Bokbunja were moisture 89.2%, sweetness 9.8 Brix%, pH 3.77, citric acid 8.98%, and vitamin C 26mg. The L-value of Bokbunja-Pyun was significantly decreased (p<0.001), but a- and b-values were increased with increasing Rubi fruit juice content (p<0.001). Among the mechanical characteristic, the hardness was the highest on R2 ($470{\pm}82.67$), the adhesiveness on R3 ($-5.00{\pm}1.0$), the cohesiveness on R4 ($99.22{\pm}6.95$) and the gumminess on R1 ($167.9{\pm}49.8$). The springiness was notsignificantly different between these groups. From the sensory evaluation, appearance, hardness, and flavor showed no significant variation, but transparency, elasticity, and overall quality were significantly different between the test groups. It was concluded that the optimum content of added of Rubi fruit juice was 6%, in proportion to the total weight.