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RISS 인기검색어
- 검색키워드
- 주제어 : domestic blueberry (검색결과 3 건)
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강창수,양성범,강성구 한국유기농업학회 2013 韓國有機農業學會誌 Vol.21 No.4
The objective of this study is to analyze the willingness to change into organic blueberry and the activating strategies on domestic products. For the activation of domestic blueberry, it is necessary to get the quality certification, especially organic certificate and develop the technology for increasing production. It is investigated that the smaller product, younger farmer and higher price expected, the higher willingness to change into organic blueberry. The results and finding of this study can be used to build-up the technical and marketing supporting system that reflects the rapid change of customer’s preference on blueberry.
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강창수 ( Kang Chang-soo ),양성범 ( Yang Sung-bum ),강성구 ( Kang Sung-ku ) 한국유기농업학회 2013 韓國有機農業學會誌 Vol.21 No.4
The objective of this study is to analyze the willingness to change into organic blueberry and the activating strategies on domestic products. For the activation of domestic blueberry, it is necessary to get the quality certification, especially organic certificate and develop the technology for increasing production. It is investigated that the smaller product, younger farmer and higher price expected, the higher willingness to change into organic blueberry. The results and finding of this study can be used to build-up the technical and marketing supporting system that reflects the rapid change of customer’s preference on blueberry.
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황승환(Seung-hwan Hwang),고승혜(Seong-Hye Ko) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.5
As the blueberry content in batter increased, the pH of batter decreased. According to the measured results about specific gravity of muffin batter, there was no significant difference among each batter including 0%, 10% and 15% blueberry, while each 15%, 20% and 30% dough showed significant difference (p<0.001). According to the results about general quality characteristics of muffins such as volume, weight and specific gravity, as the content of blueberry juice increased, the volume decreased. In terms of measuring specific volume, it decreased as the added amount increased. According to measuring the chromaticity of muffins, as the blueberry content increased in the muffins, brightness and yellowness decreased while redness increased. In terms of the measurement of texture, the hardness showed significant difference among all sample muffins (p<0.001). Significant difference was not shown in the springiness (p<0.05). As the amount of blueberry juice increased, the chewiness of the muffins was grown. The result showed a significant difference between samples in the adhesiveness (p<0.001). As the amount of blueberry juice increased, the adhesiveness of muffins also increased. In the organoleptic test, a significant difference was shown in the color among all sample (p<0.001). The blueberry juice content of 20% showed highest figures with 7.12±0.67. In terms of flavor, the content of 20% also showed highest figures among all samples with 7.16±0.62 (p<0.001). Concerning the taste all samples showed a significant difference while 20% content did the highest figure. In the overall acceptability the content of 10% showed the lowest figure while 20% displayed the highest figure with 7.16. According to the quality characteristics of blueberry muffins, the best blueberry juice content would be 20% content group.
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