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임정교,김영희 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.4
The quality characteristics of the bread prepared with black soybean powder(BSP) were evaluated. Breads were prepared by the addition of 0, 5, 10, 15, and 20% of BSP to the basic formulation. The pH's of dough with BSP were ranged from 5.13 to 5.77 and that of the control was 5.43. The volume of dough, loaf volume and loaf volume index of the bread with 5%-BSP was the highest. The peak viscosity of the doughs with BSP (200~545 BU) measured by the Amylograph were lower than that of the control (1077 BU). Color L^(*) value of the bread crust and crumb with BSP decreased, and color a^(*) values of the bread crumb with BSP increased, but a^(*) and b^(*) values of the crust with BSP decreased. The hardness, cohesiveness, springiness, and gumminess increased as the concentration of BSP increased. Degree of retrogradations(2.60~4.07) of the bread with BSP was lower than that(6.00) of the control after 48 hrs. From the result of the sensory evaluation, the overall quality score of the bread with 5%-BSP, 4.37, was the highest among samples compared with.
임정교,박인경,김영희,김순동 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.2
The Characteristics of dough and the quality of baguette with 1~5% pigmented rice(PR) were investigated. The pH of dough with PR were lower(pH 4.93~5.06) than that of the control(pH 5.13).The viscosity of dough with PR(498-575 BU) measured by the amylograph were lower than that of the control(600 BU). The volume of the baguette with PR(l~3%) was higher than that of the control. Color L^(*) value of baguette crumb with PR decreased from 60.65 to 50.44~60.36 and color a^(*) value increased from -2.13 to 0.28~3.30 as the concentration of PR increased. The hardness of the baguette decreased from 375.51×10⁴ dyne/㎠ to 273.95~256.83×l0⁴ dyne/㎠ as the concentration of PR increased. The overall acceptability score of baguette was the highest with 3% PR.
임정교,박인경,김순동 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.2
This study was conducted to investigate the quality characteristics and shelf-life of tofu added with basil water extract(BWE). BWE was selected from 11 kinds of herbs based on estimations of antimicrobial activity, taste and flavor. The amount of waster was 7 times treater than that of raw soybean, BWE concentration against soybean juice was 20㎎% and GDL concentration was 0.3% as the optimal preparation conditions of tofu added with BWE(BWE-tofu). Color L*, a* and b* values of BWE-tofu were 78.11, 0.78 and 19.10, respectively, indicating that light green color was lower in the L* value, and higher in the a* and b* values compared to control products. Savory taste and overall acceptability of the tofu were higher than those of control products evaluated by sensory test. Shelf-life of the tofu at 10℃ was 8 days, which was prolonged by 4 days compared to control products evaluated by pH, titratable acidity and total microbes.
식이 Selenium 함량이 납중독 흰쥐 간조직의 항산화계와 세포 손상에 미치는 영향
임정교,이순재 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.4
This study was to investigate the effect of selenium on hepatic antioxidative defense system and oxidative damage in lead-administered rats. Male Sprague-Dawley rats weighing 140±5g were divided into one normal group(Se, 0 ppm) and three lead groups according to dietary levels of selenium supplementation: Pb0(Se, 0 ppm), PbS(Se, 0.5 ppm), and PbSS(Se, 1.0 ppm). All experimental groups were fed the experimental diet ad libitum for 4 weeks, and lead groups fed one containing 2,000 ppm lead acetate. Liver superoxide dismutase(SOD) activities in Pb0 group increased compared with other experimental groups. Liver gluthathione peroxidase(GSH-px) activities in Pb0 group decreased compared with normal group, but those of PbS and PbSS groups significantly increased compared with Pb0 group. Glutathione S-transferase(GST) activities decreased in Pb0 group and not significantly different from PbS and PbSS groups compared with normal group. Reduced glutathione(GSH) contents and GSH/GSSG of liver in Pb0 group were lower than those of other groups, Liver vitamin E contents in Pb0 group were about 50% of the normal group, but those of PbSS and PbS increased more than Pb0 group. Liver damage in electron microphotography process decreased in RER, showed an increase in lysosome and also an increase in swelling of mitochondria, and ordered as follows: PbSS. PbS, and Pb0. It was concluded that high levels of dietary selenium had protective effects on peroxidative damage of hepatic cell accompanied with increased antioxidative defense system in lead-administered rats.
맥문동 물 추출물의 식이가 Streptozotocin으로 유도한 당뇨 흰쥐의 혈당과 혈청 콜레스테롤 함량에 미치는 영향
임정교,강명수,박인경,김순동 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.1
The dietary effect of water extracts of Liriopis tuber(WELT) in the diabetic SD-rats on the level of blood sugar and serum cholesterol was investigated. The experimental plots divided into normal group(N), diabetic control(DC), 5% WELT-group(WELT-Ⅰ) and 10% WELT-group (WELT-Ⅱ). Each group was fed for 6 weeks, then continuously fed for 1 more week after streptozotocin injection. The loss of the body weight fed for one week after induction of the diabetes was 2.2~6.3% in the WELT-Ⅰ and -Ⅱ groups, but it was 18.6% in the DC-group. There was no significant difference in the feed intakes after diabetes induction between N-group and WELT-group, while it was significantly increased in DC-group. The feed efficiency ratios before diabetes induction were 1.70 in WELT-Ⅰgroup, 1.53~1.59 in the N, DC and WELT-Ⅱ group, while the ratios after diabetes induction were 0.92 in DC-group, 1.51~1.83 in the N, WELT-Ⅰ and -Ⅱ group. While the amounts of water intakes for one week after diabetes induction was 625.4 mL in the DC-group, and it were 364.3~371.1 mL in the WELT-groups showing no significant difference with N-group. The excretion amounts of urine were 431.96 mL in DC-group for one week after diabetes induction, and it was 182~192.84 mL in WELT-groups. The ratios of liver weight against body weight were 2.74% in N-group, 2.93~2.96% in WELT-groups, but it was 4.01% in DC-group. The level of blood glucose in WELT-groups fed for one week after diabetes induction were 136.8~138.6 ㎎/dL showing no significant difference with N-group, but it was 357.8 ㎎/dL in DC-group. The level of serum triacylglycerol and serum total cholesterol were 93.8 and 68.7 ㎎/dL in N-group, 120.1 and 101.6 ㎎/dL in DC-group, 97.4~100.6 and 60.8~67.7 ㎎/dL in WELT-groups, respectively, showing no significant difference between N-group and WELT-groups. HDL-cholesterolltotal cholesterol ratio were 0.63 in N-group, 0.57~0.67 in WELT-groups, which was significantly higher than that of DC-group(p<0.05). Atherogenic index were 0.58 in N-group, 0.49~0.74 in WELT-groups, but it was 1.32 in DC-group. The above results suggest that the WELT diets may have both preventive and curing effects against the diabetes.