우엉 분말 첨가 버터 쿠키의 품질특성, 생리활성 물질 함량 및 항산화 활성

황은선,김예진 한국식생활문화학회 2023 韓國食生活文化學會誌 Vol.38 No.6

We determined physicochemical characteristics and antioxidant activities of cookies prepared by replacing wheat flourwith 0, 3, 6, and 9% freeze-dried burdock powder instead of wheat flour. The leavening and loss rates of the cookiesdecreased in proportion to the amount of burdock powder added to the dough. The moisture content of the cookiesincreased in proportion to the amount of burdock powder added and the crude protein and hardness were higher in theburdock-added group compared to the control. The lightness and yellowness of the cookies decreased, and the rednessincreased in proportion to the amount of burdock powder added. The total flavonoid and polyphenol compounds in thecookies increased in proportion to the amounts of burdock powder added. The antioxidant activities also tended to increasein proportion to the amount of burdock powder added. Based on the above results, adding burdock powder to cookies canincrease antioxidant activity by increasing the content of antioxidant components, such as polyphenols and flavonoids. Inaddition, it is believed that adding burdock powder at levels of 3 to 9% of the weight of flour would result in cookies withspreadability, swelling power, and hardness similar to those of regular cookies.

호박고구마 분말 첨가가 쿠키의 품질특성, 항산화 활성 및 아크릴아마이드 저감화에 미치는 영향

황은선,박태영 한국식품영양과학회 2022 한국식품영양과학회지 Vol.51 No.12

본 연구에서는 밀가루 중량 대비 호박고구마 분말을 2%, 4% 및 8% 첨가하여 쿠키를 제조하고, 쿠키의 이화학적 품질특성, 기능성 성분의 함량 및 항산화 활성을 측정하여 호박고구마 분말 첨가 쿠키의 최적 배합비를 선정하고자 하였다. 쿠키의 수분은 호박고구마 분말 첨가량에 비례하여 감소하였고, 회분은 증가하는 경향을 나타냈다. 쿠키의 조단백질 및 조지방 함량도 대조군과 호박고구마 분말 2~8% 첨가군에서는 통계적으로 유의적인 차이를 보이지 않았다. 쿠키에 첨가한 호박고구마 분말 함량에 비례하여 퍼짐성, 팽창률, 손실률은 감소하였고 pH는 감소하였다. 호박고구마 분말 첨가량에 비례하여 쿠키의 명도(L*값)는 감소하였고 적색도(a*값) 및 황색도(b*값)는 증가하였다. 총 플라보노이드 함량은 호박고구마 분말 첨가량에 비례하여 증가하였고, DPPH와 ABTS 라디칼 소거능과 환원력으로 측정한 항산화 활성도 호박고구마 분말 첨가 비율이 증가함에 따라 높아지는 경향을 보였다. 아크릴아마이드 함량은 대조군에 비해 호박고구마 분말 첨가량에 비례하여 감소하였다. 이상의 결과들로 볼 때, 쿠키에 호박고구마 분말을 첨가하면 항산화 활성을 높임과 동시에 제조과정 중에 생성되는 아크릴아마이드 저감화에 긍정적인 영향을 미치는 것으로 사료된다.

지리적표시제의 이해

황은선,Hwang, Eun-Seon 한국식품연구원 2008 한맛한얼 Vol.1 No.4

Effects of storage temperature on the bioactive compound content and antioxidant activity of aronia (Aronia melanocarpa) fruit

황은선,염미숙 한국식품저장유통학회 2019 한국식품저장유통학회지 Vol.26 No.5

The fruit of aronia (Aronia melanocarpa, also called the “black chokeberry), which is rich in anthocyanin, polyphenol, and flavonoid content and possesses antioxidant, anticancerous, and anti-inflammatory properties. In this study, the influence of storage temperature and storage period on the phytochemical content and antioxidant activity of aronia was determined. The total polyphenol and flavonoid contents of aronia extract were found to be 308.48 μg gallic acid equivalent/g dry weight and 5.33 μg quercetin equivalent/g dry weight, respectively. HPLC analysis of aronia reveled four anthocyanin peaks corresponding to cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, cyanidin- 3-O-arabinose, and cyanidin-3-O-xylose and three polyphenol peaks corresponding to chlorogenic acid, vanillic acid, and rutin hydrate. Long-term storage at a refrigerated temperature (4℃) reduced the levels the levels of health promoting compounds. We found that the highest amounts of total polyphenols, flavonoids, and anthocyanins were retained in aronia samples stored at -80℃ followed by those stored at -20℃ and 4℃ samples. Furthermore, the samples stored at -80℃ showed the stronger antioxidant activities than those stored at other temperatures. Based on these findings, we concluded that freezing aronia at -80℃ can help preserve its antioxidant activity by maintaining high levels of anthocyanins and other bioactive compounds.

지리적 표시제의 현황과 전망

황은선 한국외식산업학회 2007 한국외식산업학회 학술대회 Vol.2007 No.1

체계적 문헌고찰을 통한 한국인 비원어민 영어교사의 정체성 연구

황은선,이현주 중앙대학교 외국학연구소 2018 외국학연구 Vol.- No.46

The study aims to explore identity issues of non-native Korean teachers of English in elementary, middle and high schools. It also investigates the influence of co-teaching with native English teachers on Korean teachers’ identity. Out of 8 different databases, initially 2,618 studies were identified, and the final 7 studies were included in accordance with eligibility criteria for systematic review. As a result, this study has shown that teachers negotiate their identities according to the contexts of social, pedagogical, and personal experiences. In addition, the power distribution between Korea regular teachers and foreign teachers affects their identity formation and teacher performances. Lastly, it has demonstrated that teachers’ qualification, pedagogical contents knowledge, and class management skills are important aspects which lead to a successful English class rather than teachers’ English proficiency. Therefore, this study shows that native English speakers are not necessarily better teachers and that other variables can be more important factors in English teaching. Also, Korean English teachers can improve their teaching efficacy and build up capable teacher identities.

마른 김을 첨가하여 제조한 흑미 쿠키의 품질특성 및 항산화활성

황은선,뉴안도티,Hwang, Eun-Sun,Tai, Nhuan Do 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.4

The objective of this study was to determine the quality, characteristics, and antioxidant activities of black rice cookies prepared with different amounts of dried lave powder. Flour was substituted with dried laver powder used in different amounts as follows: 1.25, 6.25, and 8.75%. The moisture, ash, and crude protein contents of cookies were increased when using higher amounts of dried laver powder. The total polyphenol contents increased with the increasing levels of dried laver powder. The antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than the control, and it proportionally increased as the amount of dried laver powder increased. Finally, the sensory evaluation showed that the cookies made with 6.25% dried laver powder had the highest score. Based on these results, it was suggested that dried laver may be a useful ingredient for improving the quality and antioxidant potential of cookies.

Effects of Storage Condition on the Bioactive Compound Contents of Korean Cabbage

황은선,장미란,김건희 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.6

The influence of common storage condition (i.e., temperature and period) on the phytochemical contents of Korean cabbage was investigated. The total polyphenol and flavonoid contents of fresh Korean cabbage extract were 308.48 μg gallic acid equivalent/g d.w. and 5.33 μg quercetin equivalent/g d.w., respectively. Seven glucosinolate peaks were detected in Korean cabbage representing progoitrin, glucoalyssin, gluconapin, glucobrassicanapin,glucobrassicin, 4-methoxyglucobrassicin, and neoglucobrassicin based on HPLC and LC-MS analysis. The concentration of total glucosinolates in fresh Korean cabbage was 13.55 μmol/g d.w. Our results suggest that the total glucosinolate content in Korean cabbage did not much change more over 7 days of storage at 4oC but a little bit decreased in stored at ambient temperature. The extractable β-carotene, lutein as well as tocopherol contents in Korean cabbage were decreased by increasing storage period at both temperatures of 4oC and ambient temperature. Longer storage period at ambient temperature may reduce the levels of health promoting compounds. Based on our results refrigeration at 4oC can help preserve the nutritive value of Korean cabbage by maintaining high levels of glucosinolates and other bioactive compounds.

Effect of Oral Administration of Fucosterol from Hizikia fusiformis on DNCB-induced Atopic Dermatitis in NC/Nga Mice

황은선,박상용,신현섭,이동길,이태후 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.2

Fucosterol was extracted and purified from thebrown algae Hizikia fusiformis. We assessed the antiinflammatoryeffects of fucosterol on 2,4-dinitrochlorobenzene(DNCB)-induced atopic dermatitis (AD)-like lesions inNC/Nga mice. Fucosterol decreased the lipopolysaccharideinducedproduction of nitric oxide in mouse macrophagecells. Oral administration of fucosterol (200 mg/kg weight/day) decreased the frequency of scratching, epidermalthickness of the dorsal skin, and number of degranulatedmast cells. In addition, fucosterol treatment decreasedlevels of DNCB-stimulated serum immunoglobulin E(IgE). Compared to the control concanavalin A, fucosterolinhibited levels of IL-4 and TNF-α and increased secretionof IFN-γ, in the media of cultured splenocytes. Takentogether, our results suggest that fucosterol may attenuateAD-like lesions by exerting anti-inflammatory effects,including inhibition of IgE and inflammatory cytokines,which modulate the Th1/Th2 balance.

설탕 대체 당류를 첨가하여 제조한 아로니아잼의 품질특성 및 항산화 활성

황은선,뉴안도티,Hwang, Eun-Sun,Tai, Nhuan Do 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.5

설탕과 설탕 대체 감미료를 첨가하여 아로니아잼을 제조하였으며, 제조된 잼에 대한 이화학적 제품특성, 관능적 특성 및 항산화 활성을 분석하였다. 설탕과 에리스리톨을 첨가하여 제조한 잼의 수분 함량(28.4~29.5%)은 유사하였고, 올리고당과 자일리톨을 첨가한 잼의 수분 함량(31.6~32.3%)은 높게 나타났다. pH, 총산의 함량, 당도는 당의 종류와 차이가 없는 것으로 나타났다. 설탕을 첨가하여 제조한 잼의 퍼짐성이 가장 높았으며, 올리고당과 에리스리톨을 첨가하여 제조한 잼의 퍼짐성이 가장 낮았다. 아로니아잼의 명도, 적색도 및 황색도는 설탕을 첨가하여 제조한 잼에서 가장 낮게 나타났으며, 올리고당, 자일리톨, 에리스리톨을 첨가하여 제조한 잼에서 증가하는 경향을 보였다. 첨가한 당류의 종류와 관계없이 아로니아잼에는 폴리페놀, 플라보노이드, 안토시아닌 함량이 높게 나타났으며, DPPH 및 ABTS radical 소거 활성이 높은 것으로 확인되었다. 관능검사에서는 맛, 향미 및 전반적인 만족도 측면에서 자일리톨을 첨가한 잼이 비교적 높은 관능적인 선호도를 갖는 것으로 나타났으며, 에리스리톨은 색, 맛, 질감, 향미, 전반적인 만족도 측면에서 선호도가 낮은 것으로 났다. 이상의 결과를 통하여 아로니아를 함유하는 잼을 제조할 때 자일리톨이 설탕을 대체할 수 있는 주요 당류로 이용할 수 있음을 시사하고 있다. The effects of sugar substances (oligosaccharide, xylitol and erythritol) as alternative ingredients to sucrose on the quality characteristics and antioxidant activities of aronia jam were evaluated. The different types of sweeteners did not influence the pH, total acidity and sugar contents of the jam. The sucrose-containing jam showed the highest spreadness, while the oligosaccharide and erythritol-containing jams showed lower spreadness. In the chromaticity determination, the sucrose-containing jam showed the lowest L, a and b values compared with the other sweetener groups. There were no significant differences in the total polyphenols, flavonoids and anthocyanin contents in the jams. The antioxidant activity indicated by the DPPH and ABTS radical scavenging activities was over 70%. Sensory evaluation indicated the xylitol-containing jam to have the best preference in taste, flavor and overall acceptance. These results suggested that xylitol may be a good sugar substance in aronia jam.