http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
양향숙(Yang, Hyang Sook),노정옥(Rho, Jeong Ok) 한국생활과학회 2012 한국생활과학회지 Vol.21 No.2
The purpose of this study was to analyze the physiochemical properties of blackberry fruit beverage(BFB) and to develop a descriptive analysis procedure for evaluating the sensory characteristics of BFB. The amount of soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of BFB were determined. All BFB samples demonstrated significantly different physicochemical properties(p<.01). Ten highly trained panelists identified the following eleven sensory attributes in the BFB and defined by standardized terminology for each attribute; turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, throat hit, refreshing, as well as astringent grade for textural characteristics. There were significant differences in all the eleven sensory attributes of the BFB samples(p<.001). Descriptive terminology used in the BFB analysis was capable of classifying the sensory attributes of the BFB. Based on these results, the analysis method and sensory evaluation techniques used in this study could be reasonably applied to other fruit beverages for establishing similar 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.
차연수,양향숙,안은미,노정옥,Cha Youn-Soo,Yang Hyang-Sook,Ahan Eun-Mi,Rho Jeong-Ok 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.4
The propose of this study was to investigate the status of current nutrition labeling on the packaging of processed foods. The 2432 processed foods purchased at various retail markets in Jeonju and Daegu during June, 2004, were classified by food category according to the 2004 Food Codes and evaluated for the type of nutrition composition labeling and nutritional content claims. The results are summarized as follows: The percentage of processed food products with nutrition labeling was $27.5\%$ and $71.6\%$ of noodles had nutrition composition labeling, which was the largest number among the food category. Various unit of measurements were used in the nutrition labeling of the processed foods, per 100g or 100ml being the most common($51.8\%$) under the currently practiced nutrition labeling. Nutrition claims were made for $9.5\%$ (231 items) of the products. Drinks bad the largest number of nutrition claims of $27.3\%$ The most frequently used technology was 'contained' among the claims ($36.0\%$) and 'added' was the next ($30.7\%$). 'High in calcium' or the equivalent was the most popular nutritional claim Other nutrients for which content claims were made included: lipid, vitamin C, DHA, camitine, taurine etc.
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.