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감초추출물 첨가량을 달리하여 제조한 기능성 머핀의 관능적·기계적 특성
김용선,최희숙,우인애,송태희 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.1
The sensory and mechanical characteristics of muffin using different levels(0, 20, 40, 60, 80 and 100%) of Glycyrrhizae radix extract were investigated. The lightness of crust and crumb of the muffins were significantly(p〈0.05) decreased, but the redness was increased with increasing content of Glycyrrhizae radix extract. The mechanical texture parameters, such as hardness, gumminess and chewiness, were significantly(p〈0.05) low in the groups with 40~80% Glycyrrhizae radix extract. With regard to the sensory evaluation, a brown crust, yellow crumbs, surface roughness, Glycyrrhizae radix flavor, roasted nutty taste, sweetness, bitterness and springiness of the muffins were significantly increases with increasing content of Glycyrrhizae radix extract. However, the hardness was significantly(p〈0.05) low without the addition of Glycyrrhizae radix extract, the overall acceptability was excellent in the group with the addition of 60% Glycyrrhizae radix extract. As a result, with the addition of Glycyrrhizae radix extract to the muffin, the sensory and mechanical properties were improved therefore, Glycyrrhizae radix extract could be prepared as a useful functional additive to sugar free muffins.
禹圭煥,崔姬淑,李庚伊 梨花女子大學校 韓國生活科學硏究院 1980 韓國生活科學硏究院 論叢 Vol.26 No.-
The light scattering experiment of the CTAB surfactant soluton is carried out with Aminco Absolute Light Scattering Photometer at 25 C. The behavior of CTAB-DMSO-H_2O solution depending upon the solvent composition (DMSO molefractions are 0.00, 0.05, 0.098 and 0.201 respectively) has been observed by measuring the Rayleigh Ration of the solution as a function on CTAB concentration. As the molefraction of the DMSO is increased, the critical micelle concentration (cmc) of the sur-factant is also increased while the aggregaion number of micelle is decteased. This can be explained in such a way that as the DMSO composition is increased, not only the stability of CTAB micelle is weakened but also the micelle size becomes small. Moreover, DMSO molecule is regarded to have an inhibitive effect on the formation of CTAB micelle due to its dominant affinity to the water molecule.