베타-카로텐 탑재 하이드로 젤 농도와 저작에 따른 지방소화율과 생체접근율의 변화

문세훈,김용노,Mun, Saehun,Kim, Yong-Ro 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.2

Purpose: This study was conducted to examine the effects of the starch concentration of filled hydrogel and the addition of ${\alpha}-amylase$ and simulated mastication processing in an oral phase on lipid digestion and ${\beta}-carotene$ bioaccessibility of filled hydrogels. Methods: Lipid digestion and ${\beta}-carotene$ bioaccessibility of the filled hydrogels were measured after the samples were passed through an in vitro gastrointestinal tract model consisting of oral, gastric, and small intestinal phases. Results: The initial rate and final extent of lipid digestion were higher in the filled hydrogels than in the emulsion when the filled hydrogels were treated in an oral phase without simulated mastication processing and addition of ${\alpha}-amylase$, regardless of starch concentration. However, when the filled hydrogels were minced using mortar and pestle for 2 min and were exposed to ${\alpha}-amylase$, the filled hydrogel fabricated with 5% starch showed the lowest lipid digestion rate and extent compared to the emulsion and other filled hydrogels. Bioaccessibility of ${\beta}-carotene$ was higher in the filled hydrogels than in the emulsion, regardless of the digestion method performed in an oral phase and starch concentration. However, there were appreciable differences in bioaccessibility of the filled hydrogels depending on whether or not simulated mastication and addition of ${\alpha}-amylase$ were employed. Conclusion: These results suggested that the rheological properties of initial filled hydrogels and simulated mastication processing in an oral phase plays an important role in determining the lipid digestion and ${\beta}-carotene$ bioacccessibility entrapped within filled hydrogels.

Annealing 처리가 가교결합 옥수수전분의 저항전분 수율에 미치는 영향

문세훈(Saehun Mun),신말식(Malshick Shin) 한국식품과학회 2002 한국식품과학회지 Vol.34 No.3

복합프로바이오틱스 처리 새청무 쌀가루로 제조한 쌀 컵케이크의 품질

문세훈 ( Saehun Mun ),이주리 ( Jooree Lee ),전상명 ( Sangmyeong Jun ),신말식 ( Malshick Shin ) 한국식품조리과학회(구 한국조리과학회) 2020 한국식품조리과학회지 Vol.36 No.6

Purpose: To develop varieties of rice flour with different processing qualities through fermentation using a probiotic complex(PC). Methods: Protein and apparent amylose contents, physical, morphological, and gelatinization properties and quality characteristics of rice cupcakes made from those flours were investigated. Results: The protein and apparent amylose contents, damage starch, and water binding capacities of rice flour fermented with PC decreased (p<0.05). All fermented rice flour varieties showed cells with exposed starch granules and free starch granules similar to patent rice flour. Peak, trough, and breakdown viscosities increased, but setback viscosity and conclusion temperature decreased with PC fermentation. The specific volumes of rice cupcakes were not significantly different. The greenness of crumb, hardness, and chewiness of rice cupcakes prepared from PC fermented rice flour was reduced. Conclusion: Although the PC fermented rice flour had different composition and physical and pasting properties, the hardness of the rice cupcakes prepared from the PC fermented flour showed a reduction. It is necessary to find new applications of PC fermented rice flour in further studies.

콩가루의 대체수준이 만두피의 이화학적 특성 및 관능적 특성에 미치는 영향

백만희 ( Manhee Baek ),문세훈 ( Saehun Mun ),이경애 ( Kyong-ae Lee ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.2

Purpose: This study examined the effects of wheat flour substitution with soybean flour on dumpling shells. Methods: Dumpling shells were prepared with 0, 5, 10 and 15% soybean flour. The physicochemical, textural and sensory characteristics were then investigated. The microstructure of the dumpling shell dough was examined by confocal laser scanning microscopy(CLSM). Results: The gluten contents decreased with increasing the level of soybean flour replacement. Small gabs and irregular distribution of the gluten proteins were visible in the CLSM micrographs. Color determination indicated that the soybean flour made the dumpling shell darker and more yellowish. The textural hardness and chewiness decreased with soybean flour addition. Soybean flour substitution in dumpling shell did not affect the overall acceptability. Conclusion: Soybean flour can replace up to 15% wheat flour without decreasing the overall acceptability.

쌀단백질을 첨가한 만두피의 특성 연구

백만희 ( Manhee Baek ),이경애 ( Kyong-ae Lee ),문세훈 ( Saehun Mun ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.1

Purpose: To manufacture dumpling shells with enhanced protein, dumpling shells were prepared with rice protein (RP; 0, 1, 2, 4 and 6% (w/w)) or rice flour (RF; 0, 12.5, 25, 50 and 75%(w/w)) and the characteristics were investigated. Methods: Dumpling shells were prepared by partially replacing wheat flour with RP or RF. The textural properties of dumpling shell dough were analyzed using a texture analyzer. The microstructure was examined by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). The appearance of dumplings before and after cooking at 180℃ for 15 min using an air fryer was evaluated. Results: The hardness and chewiness increased significantly as the RP added increased, but the adhesiveness decreased significantly with RP 4% and 6% added (p<0.05). In the case of dumpling shells replaced with RF, hardness, chewiness, cohesiveness and springiness increased significantly with the addition of RF 50% or more, while the adhesiveness decreased significantly with the addition of RF 75% (p<0.05). The microstructure of dumpling shells with RP formed a large circular continuous three-dimensional network filled with starch particles, and the network structure appeared to be maintained until RP 4% was added, but it was torn when RP 6% was added. The irregular network structure was maintained until the addition of RF 50%, but the network structure was not formed properly when RF 75% was added. Conclusion: To manufacture protein-enhanced dumpling shells, it was more efficient to add protein in the form of RP rather than RF and cooking effects using an air fryer are desirable when RP 4% or more is added.

쌀과 완두콩 단백질의 이화학적 특성 비교를 통한 식물성 단백질 강화 이유식 개발

전수진 ( Sujin Jeon ),정세민 ( Semin Jeong ),첸다나 ( Putri Cendana ),백만희 ( Manhee Baek ),김소영 ( So-young Kim ),문세훈 ( Saehun Mun ) 한국식품조리과학회 2024 한국식품조리과학회지 Vol.40 No.2

Purpose: This study aimed to develop infant foods fortified with plant-based proteins, specifically rice protein (RP) and pea protein (PP), through a comparison of the physicochemical properties of each of the above proteins. Methods: The water binding capacity, solubility, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) profiles of RP and PP were analyzed. Optimal conditions for addition of plant-based proteins in infant foods were determined by assessing the viscosity and color compared to commercial products. Results: PP exhibited higher levels of glutamine, aspartic acid, and leucine, along with superior water binding capacity compared to RP. The SDS-PAGE analysis revealed distinct bands for PP under both distilled water and pH 11 environments. Adjusting the powder-to-water ratio to 1:7.5 for RP and 1:10 for PP yielded protein-fortified infant foods with viscosity akin to commercial products. Conclusion: These findings provide valuable insights on the utilization of plant-based proteins such as RP and PP in the development of infant foods. Specifically, RP and PP show promise as fortifying materials for infant nutrition supplementation, highlighting their potential for use in diverse food applications.