오징어 먹물 첨가량에 따른 두부의 품질 특성 및 저장성

박어진,박금순,Park, Eo-Jin,Park, Geum-Soon 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.6

To make tofu (soybean curd) with cuttlefish int the cuttlefish ink diluted 20-fold was added to soymilk in the ratio of 0%, 1%, 3%, 5%, 7% and 9% there is no respective comparison here respectively and the prepared cuttlefish inky tofu samples were stored for 15 days at $4^{\circ}C$. After storage, the tofu samples were tested for yield, pH, acidity, bacterial growth, sensory evaluations and physical properties. The yields of 7%(I7) and especially 9%(I9) cuttlefish ink tofu were higher than that of the control tofu(I0). The pH was decreased, but the acidity was increased with increasing storage period. The microorganism count of I9 was the lowest during the storage period. The turbidity gradually increased until 9 days of storage and rapidly increased at 12 days of storage. In the measurement of inky tofu color, the L and b values were decreased during the storage period. In the texture analysis, the hardness, gumminess and brittleness of inky tofu were increased until 12 days of storage but then decreased. Chewiness was decreased with increasing storage period. Springiness of Il and I3 was higher than that of I0. In sensory evaluation, color was increased with increasing cuttlefish inky concentration. Sleekness of I3 was the highest. Hardness and chewiness of inky Il and I3 were the highest. Springiness, cohesiveness and softness were the highest in I3. In overall acceptability, I3 gained the highest score.

여성 복압성 요실금에 대한 전침치료 연구 동향

박어진,조현정,조희근,Park, Eo-Jin,Jo, Hyun-Jeong,Jo, Hee-Guen 대한한방부인과학회 2017 大韓韓方婦人科學會誌 Vol.30 No.4

Objectives: The aim of this study is to establish a base for further research by reviewing studies on electroacupuncture (EA) for stress urinary incontinence (SUI). Methods: Clinical studies concerning the effects of EA for SUI, were obtained from Cochrane Library, PubMed, CNKI, RISS, NDSL, KISS and OASIS. Results: Forty-five studies met the criteria, which included 33 RCTs, 1 pilot RCT, 4 non-randomized Clinical Trials, 6 Case studies and 1 Orthogonal design study with 3638 patients. There was only one article published in Korea. In these study, the most common primary outcome measurement was the pad test. Most of the studies showed the group treated by EA effects compared to the control group. Also, many interventions that combined with EA were found and all complex therapy group had significantly better than control group. 7 studies observed adverse events (AEs), four of which referred to EA related AEs among them. And 4 studies reported no AEs associated with EA. Conclusions: Despite several limitations, various studies to prove limited yet effective EA on SUI provides much significance. Subsequent studies conducted by the complementary systematic review of the studies and well-designed clinical trials using the methodological quality will be needed to more firmly validate the therapeutic effect of EA on SUI.

대구ㆍ경북지역 대학생의 식품 표시에 대한 인식 및 가공식품 소비 실태

박어진(Eo-Jin Park) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.6

This study was conducted to examine the consumption realities of processed food and the perception of food labeling with targets of university students attending schools in Daegu and Gyeongbuk areas. The reason for buying processed food was becauseit is easy to cook. As for the number of using processed food, it was answered that everyday dairy products, noodles, breads and snacks for 3∼4 times a month, and meat processed foods, canned foods, sauces and frozen foods for 2∼3 times a month. With regard to selecting processed products, both male and female students answered with taste and price first, barely considering the safety and nutritional elements. It turned out that they check the price, expiration date and country of origin in order upon buying processed foods. Most of them recognized food labeling, but answered that they checked it sometimes in order to check the ‘expiration date’ and the ‘calories’. They were aware of the food nutritional contents indication. It was turned out that male students check it for nutrients and female students for weight control. The effect of the processed food indication was that it is easy to choose the necessary foods for health and as well as for comparing the food with other products. The satisfaction of the food labeling system was mediocre. The results indicated that the food indication system needs to be educated or promoted.

개다래 분말을 첨가한 머핀의 품질특성

박어진(Eo-Jin Park) 한국조리학회 2016 한국조리학회지 Vol.22 No.2

두부에 대한 연령별 인식도 및 이용실태

박어진 ( Eo Jin Park ),정현채 ( Hyun Chae Chung ),박금순 ( Geum Soon Park ) 한국식생활문화학회 2007 韓國食生活文化學會誌 Vol.22 No.6

아로니아 분말 첨가량에 따른 설기떡의 품질 특성

박어진(Eo Jin Park) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.5

The purpose of this study was to optimum the desirable mixture ratio of aronia powder to rice flour for preparation of sulgidduk. The moisture of samples ranged from 39.93% to 42.80%. The pH of samples decreased with increasing amounts of aronia powder. L- and b-values decreased, while a-value increased, with increasing amounts of added aronia powder. As the level of aronia powder increased, hardness of samples decreased while their springiness and chewiness increased. As aronia powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging also significantly increased. Scanning electron microscopy (SEM; × 30) showed that air cell size on the sulgidduk surface increased with amount of aronia. Consequently, the addition of 3% aronia powder to rice flour was determined to be best formula for aronia sulgidduk in terms of sensory qualities such as appearance, flavor, texture, taste and overall acceptability.

응고제에 따른 오징어 먹물 두부의 품질 특성

박어진 ( Eo Jin Park ),안상희 ( Sang Hee An ),박금순 ( Geum Soon Park ) 한국식생활문화학회 2006 韓國食生活文化學會誌 Vol.21 No.6

기능성 자궁출혈에 대한 한약치료 : 체계적 문헌 고찰

박어진 ( Eo-jin Park ),조희근 ( Hee-geun Jo ),최지현 ( Ji-hyun Choi ) 대한한방부인과학회 2018 大韓韓方婦人科學會誌 Vol.31 No.4

Objectives: To evaluate the effectiveness and safety of traditional herbal medicine (THM) in the treatment of dysfunctional uterine bleeding (DUB) versus conventional western medicine. Methods: Randomized Controlled Trials (RCTs) comparing THM vs. conventional western medicine for DUB, were obtained from PubMed, Cochrane Library, Embase, CNKI, RISS, NDSL, KISS and OASIS. The risk of bias was assessed by using Cochrane’s risk of bias tool. Results: 16 RCTs with 1,659 patients were identified and reviewed. 10 RCTs reported THM was statistically effective than control group in effective rate. Also recurrent rate was estimated in 6 RCTs and was lower than control group. 7 studies observed adverse events (AEs) and severe AEs were not reported. Conclusions: Despite several limitations, this review suggested that THM was safe and effective in the treatment of DUB. THM may also decrease the recurrence rate. However, this could not be proven conclusively. To ensure evidence-based clinical practice, more sternly designed trials are warranted.

초석잠 분말 첨가 국수의 품질 특성 및 항산화성

박어진(Eo-Jin Park) 동아시아식생활학회 2017 동아시아식생활학회지 Vol.27 No.1

This study investigated the quality of noodles containing different amounts of Chinese artichoke powder. Noodles were prepared at ratios of 0%, 0.5%, 1%, 1.5%, and 2% Chinese artichoke power based on flour weight. The weight, volume, and water absorption of cooked noodles significantly decreased with increasing amounts of Chinese artichoke powder. Turbidity of noodles increased according to addition of Chinese artichoke powder. The noodles showed decreased L and b values, and increased a values with increasing Chinese artichoke powder content in the flour composite. Hardness of cooked noodles increased significantly with increase ing Chinese artichoke powder content. Springiness, cohesiveness, and chewiness decreased with increasing amounts of added Chinese artichoke powder. The antioxidant activities (DPPH radical scavenging activity, ABTS radical scavenging activity) and nitrite scavenging activity were improved significantly with addition of Chinese artichoke powder. Finally-, sensory evaluation results indicated that noodles containing 1% Chinese artichoke powder had higher quality as compared to other samples.

녹두전분과 설탕의 함량을 달리한 도편(桃片)의 품질특성과 기호도

박금순(Geum-Soon Park),박찬성(Chan-Sung Park),박어진(Eo-Jin Park) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.5

여러가지 겔화제를 사용하여 만든 서양식 과즙젤리를 대체하기 위하여 전통과편의 개발을 통하여 소비를 증가시키려는 목적으로 녹두전분(10%, 15%, 20%)과 설탕(20%, 30%)을 사용하여 도편을 제조한 후 제품의 관능적 특성 및 기계적 특성을 살펴 보았다. 관능검사에서 appearance, taste는 설탕 30%에 녹두전분이 적을수록 높게 나타났다. Texture에서는 springiness를 제외한 hardness, cohesiveness, chewiness는 설탕농도 30%, 녹두전분 첨가량 20%에서 가장 강하게 나타나 설탕과 녹두전분 양이 많을수록 전체적인 기호도가 낮았다. 기호도에서는 전반적으로 flavor acceptance를 제외한 appearance acceptance, taste acceptance, texture acceptance, overall acceptance에서 설탕농도 30%, 녹두전분 10%에서 기호도가 가장 높았다. 기계적 검사에서 hardness, cohesiveness, chewiness는 녹두녹말과 설탕의 양이 증가할수록 높았으며 유의적 인 (p<0.001) 차이가 있었으나 springiness는 녹두전분과 설탕 양에 따른 차이가 없었다. 색도에서는 L값과 b값은 설탕, 녹두녹말의 양이 많을수록 낮았으며 a값은 높았다. 관능검사와 기계적 검사수치 사이의 상관관계에서는 관능검사의 color와 기계적 경사 항목인 springiness, cohesiveness에서 부의 상관관계를 나타냈으며 관능검사 항목의 hardness는 기계적 측정치인 springiness와 p<0.001 수준에서 유의적인 차이를 보였다. 관능검사와 기호도 검사와의 상관관계에서는 전반적으로 appearance, flavor, taste가 높고 텍스쳐는 낮을수록 높은 기호도를 나타냈다. This study was conducted to develop the standard recipe of Dopyun according to the various content of mung bean starch and sugar. The effects of mung bean starch(10%, 15%, 20%)and sugar(20%, 30%) were evaluated on textural and sensory properties of Dopyun through the mechanical properties using texture analizer and sensory evaluation. Color was tested by color and color difference meter. For sensory evaluation, higher content of sugar and lower content of mung bean starch(sugar 30%, mung bean starch 10%) showed advantages in acceptance of taste and overall quality. Mechanical properties of hardness, cohesiveness and chewiness of Dopyun were increased significantly in Dopyun with higher content of mung bean starch and sugar. The values of Hunter color system indicated that "L" and "b" values tended to decrease and "a" value increase, as the mung bean starch and sugar proportion increased. In the analysis of correlation between sensory evaluation and acceptance test, it was found that they were highly related. In view of the above results, it came to the conclusion that Dopyun with the addition of 30% sugar and 10% mung bean starch could give the best result among the groups studied.