Effect of Rice Flour Addition on Quality Properties of Functional Dumpling Skins

Jeon, Eun-Raye,Jung, Lan-Hee,Park, Young-Hee The Korean Society of Food Science and Nutrition 2006 Preventive Nutrition and Food Science Vol.11 No.2

This study intends to present basic materials for the development and production of functional dumpling skins by making rice flour-added functional dumpling skins and analyzing the nature of its quality. The moisture content of dumpling skins increased with high addition of rice flour. The color value of dumpling skins changed little with high addition of rice flour. The hardness of dumpling skins showed significant difference in all storage periods with the addition of rice flour. For the sensory properties of dumpling skins with the addition of rice flour, where 25% and 50% rice-flour were added, dumpling skins showed a high score in overall quality for O-day and 7-days of storage. In particular, the 50% rice-flour dumpling skin mixture indicated the highest score. For the correlation between textural and sensory properties according to the addition of rice flour, 0 day-stored dumpling skins showed a positive correlation between smoothness and moistness in the mouth feel and the overall quality (p<0.01) in the sensory properties. Wheat odor (r=0.68) and chewiness (r=0.65) also correlated positively with overall quality (p<0.05). Hardness in textural properties correlated positively with moistness (r=0.69) and the mouth feel (r=0.65) of dumpling skins (p<0.05). Hardness in textural properties correlated positively with adhesiveness (r=0.99) and chewiness (r=0.93, p<0.01). Dumpling skins stored for 7 days showed a positive correlation between hardness, chewiness, and moistness in the mouth feel and overall quality (p<0.05) in the sensory properties. Hardness in textural properties correlated positively with gumminess (r=0.65, p<0.05).

Effect of Rice Flour Addition on Quality Properties of Functional Dumpling Skins

Eun-Raye Jeon,Lan-Hee Jung,Young-Hee Park 한국식품영양과학회 2006 Preventive Nutrition and Food Science Vol.11 No.2

This study intends to present basic materials for the development and production of functional dumpling skins by making rice flour-added functional dumpling skins and analyzing the nature of its quality. The moisture content of dumpling skins increased with high addition of rice flour. The color value of dumpling skins changed little with high addition of rice flour. The hardness of dumpling skins showed significant difference in all storage periods with the addition of rice flour. For the sensory properties of dumpling skins with the addition of rice flour, where 25% and 50% rice-flour were added, dumpling skins showed a high score in overall quality for 0-day and 7-days of storage. In particular, the 50% rice-flour dumpling skin mixture indicated the highest score. For the correlation between textural and sensory properties according to the addition of rice flour, 0 day-stored dumpling skins showed a positive correlation between smoothness and moistness in the mouth feel and the overall quality (p<0.01) in the sensory properties. Wheat odor (r=0.68) and chewiness (r=0.65) also correlated positively with overall quality (p<0.05). Hardness in textural properties correlated positively with moistness (r=0.69) and the mouth feel (r=0.65) of dumpling skins (p<0.05). Hardness in textural properties correlated positively with adhesiveness (r=0.99) and chewiness (r=0.93, p<0.01). Dumpling skins stored for 7 days showed a positive correlation between hardness, chewiness, and moistness in the mouth feel and overall quality (p<0.05) in the sensory properties. Hardness in textural properties correlated positively with gumminess (r=0.65, p<0.05).

Inhibitory Effect of Chlorogenic Acid on Low-Density Lipoprotein Oxidation Induced by Cu ion

Jeon, Eun-Raye,Karki, Rajendra,Kim, Dong-Wook The Plant Resources Society of Korea 2010 한국자원식물학회지 Vol.23 No.6

Chlorogenic acid, formed of an ester of caffeic acid and quinic acid, which is naturally abundant in many plant species, was used as a model O-dihydoxy phenolic compound. In the previous study, we have reported that the isolated constituent from Apocynum venetum leaves has an inhibitory effect on $Cu^{2+}$-induced oxidative modification of low-density lipoprotein (LDL). Among them, chlorogenic acid showed the most potent anti-LDL oxidative activity than other compounds. For the reason, we investigated the inhibitory effect of the chlorogenic acid on $Cu^{2+}$-induced oxidative modification of LDL, monitored a lag time in the conjugated-diene formation and TBARS formation, and measured TNBS free amino acid group, and form cell formation in vitro system. The TBARS- and diene- formation were strongly inhibited by chlorogenic acid ($0{\sim}100\;{\mu}g/ml$) with dose dependent manner. On the other hand, TNBS reactive lysine amino groups on LDL oxidation were protected by chlorogenic acid- treated cell group. Therefore, chlorogenic acid inhibited to cholesterol accumulation in the isolated peritoneal macrophage.

Quality Characteristics of Colored Soybean Curd Containing Paprika (Capsicum annuum L.)

Eun-Raye Jeon,Lan-Hee Jung 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.6

This study was conducted to examine the quality characteristics of soybean curd containing red paprika juice (RPJ) and green paprika juice (GPJ). The proximate compositions of RPJ showed higher levels of ash, carbohydrate, and vitamin C than GPJ. The yield of soybean curd was not significantly different with the level of RPJ and GPJ. However there was a significant decrease in the pH and an increase in the acidity with the addition of RPJ and GPJ. The L, a, and b values of soybean curd containing RPJ and the L value of soybean curd containing GPJ were significantly different. The hardness and chewiness of soybean curd containing RPJ and GPJ increased significantly with the level of juice.

연구논문 : 학교급식 김치에 대한 인식과 김치응용요리 선호도 -광주지역 고등학생을 중심으로-

김은영 ( Eun Young Kim ),박영희 ( Young Hee Park ),정난희 ( Lan Hee Jung ),전은례 ( Eun Raye Jeon ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.3

This study was conducted to improve the kimchi intake for high school students of various kimchi sub ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits, The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi-bibimmyeon, kimchi-naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi-deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi-cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

백련초분말과 승검초분말 첨가에 따른 식빵의 품질 특성

전은례 ( Eun Raye Jeon ),박인덕 ( In Duck Park ) 대한가정학회 2006 Human Ecology Research(HER) Vol.44 No.3

광주,전남지역 지역특산품에 대한 인지도 조사 -강진지역 일부 주부들을 대상으로-

전은례 ( Eun Raye Jeon ) 대한가정학회 2006 Family and Environment Research Vol.44 No.6

영양교육과 운동프로그램이 중년복부비만여성의 체중조절에 미치는 영향

전은례 ( Eun Raye Jeon ) 한국가정과학회 2006 한국가정과학회지 Vol.9 No.2

연구논문 : 탈지미강을 첨가한 고추장의 저장 중 품질특성

전은례 ( Eun Raye Jeon ),정난희 ( Lan Hee Jung ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.4

The physicochemical and sensory properties of kochujang added defatted rice bran powder were periodically examined during storage at 30℃ for 45 days. The pH of kochujang added defatted rice bran powder increased gradually according to the added level, whereas pH decreased gradually during storage. But the acidity to be appeared opposite of pH. The L-, a and b-values of samples increased gradually according to the amount of added defatted rice bran powder, whereas they decreased gradually during storage. The salinity of samples decreased gradually according to the amount of added defatted rice bran powder and storage. Amino nitrogen content of kochujang added defatted rice bran powder was higher than that of the control during storage. Electron donating activities of kochujang added defatted rice bran powder increased gradually according to the amount added. As a result of the sensory evaluation, the 3% treatment was superior in color, aroma, and overall preference. The sensory evaluation revealed that adding 3% defatted rice bran powder was optimum for improving kochujang quality.

꼬마 새송이버섯 장아찌의 품질특성에 설탕이 미치는 영향

전은례,정난희,Jeon, Eun-Raye,Jung, Lan-Hee 한국식생활문화학회 2018 韓國食生活文化學會誌 Vol.33 No.5

This study was conducted to optimize the level of sugar added (20 (control), 15, 10, 5%) during the preparation of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi without affecting the degree of preference. The salinity and sugar content during storage of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi decreased significantly as the level of sugar added decreased. The moisture content was found to increase as the level of sugar added decreased. Additionally, the pH increased, while hardness decreased as the level of sugar added decreased during 3 weeks of storage. The L value (lightness) was not different from that of the control group until the addition of 10% sugar, while the a value (redness) and b value (yellowness) increased. The antioxidant activity of vitamin C content and DPPH radical scavenging activity increased as sugar content decreased. Upon sensory evaluation of mushrooms (Pleurotus eryngii) jangachi, the highest value in appearance was observed for the 5 and 15% treatments, while 5% had the highest flavor value, 15 and 10% had the highest taste values, 10 and 15% had the highest texture values, the control and 5% had the greatest clarification values, and the 15 and 10% groups had the greatest overall acceptance. These results suggest that a sugar level of 15% can be used without significantly affecting the overall acceptance.