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- 저자 : 황미현(Mee Hyun Hwang) (검색결과 4 건)
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황미현 ( Mee Hyun Hwang ),김미리 ( Mee Ree Kim ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.1
Purpose: Study investigated the quality characteristics of macaron prepared with waxy barley powder supplementation. Methods: Amounts of waxy barley powder added to the macaron were 0% (Control), 25% (W25), 50% (W50) and 75% (W75). Moisture content, volume, density, baking loss, sugar content, reducing sugar, pH, acidity, color, and texture were measured to investigate quality characteristics of the macaron. Results: The waxy barley powder resulted in increased moisture and density contents, but decreased the volume and baking loss. The sugar and reducing sugar contents were also decreased with increasing supplementation of the waxy barley powder, whereas pH showed an increasing trend. Color evaluation revealed decreased lightness (L) and yellowness (b) values, and increased redness (a) of macarons supplemented with increasing waxy barley powder. The textural properties assessed by TPA showed decreased hardness, gumminess, and chewiness with increasing amount of the waxy barley powder. The sensory test revealed that the score of overall preference was highest in macarons supplemented with 50% waxy barley. Conclusion: These results indicate that macarons substituted with 50% waxy barley powder encompass the best properties required for quality and sensory test.
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연구논문 : 오디박 분말 첨가 초콜릿의 품질 특성 및 항산화성
김미리 ( Mee Ree Kim ),황미현 ( Mee Hyun Hwang ),전혜련 ( Hye Lyun Jeon ),김형돈 ( Hyung Don Kim ),이상원 ( Sang Won Lee ) 한국식품조리과학회(구 한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.4
Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as a food material for food processing. In this study, the quality characteristics and antioxidant activities of chocolate to which mulberry pomace has been added were evaluated. Freeze-dried mulberry pomace was added to white chocolate at the level of 0, 0.5, 1.5 or 2.5%, and then the white chocolate ganache was put between two layers of dark chocolate. The moisture content and sweetness were not significantly different among treatments, but reducing sugar content was increased, according to the amount of mulberry pomace powder. The Hunter color L(lightness) and b(yellowness) values decreased, according to the mulberry pomace powder amount, whereas the a(redness) increased. The hardness increased according to the mulberry pomace powder amount. Total phenol and flavonoid contents increased, according to the mulberry pomace powder amount. Antioxidant activities(DPPH and hydroxyl radical scavenging activities) also increased, according to the mulberry pomace powder amount. The result of the sensory intensity test revealed that the scores of color, mulberry taste, hardness and chewiness were the highest in the 2.5% mulberry pomace powder added chocolate. Sensory preference test results showed that chocolate added with 1.5% mulberry pomace powder had the highest scores in color, flavor, taste, texture and overall preference. It is suggested that chocolate to which mulberry pomace powder has been added may be a functional chocolate, with high antioxidant activity.
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전혜련(Hye-Lyun Jeon),오혜림(Hye-Lim Oh),김초롱(Cho-Rong Kim),황미현(Mi-Hyun Hwang),김형돈(Hyung-Don Kim),이상원(Sang Won Lee),김미리(Mee Ree Kim) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.2
본 연구에서는 당 함량이 높은 쿠키에 항당뇨 및 항산화활성이 우수한 오디박(4%, 8%, 12%)을 첨가하여 건강에 좋은 쿠키를 제조한 후 이화학적, 항산화 특성 및 관능특성을 분석하였다. 건오디박 쿠키 반죽의 밀도는 건오디박 12% 첨가군이 가장 낮았으며, 건오디박 쿠키의 퍼짐성은 건오디박의 첨가량이 증가할수록 증가하였다. 손실률은 건오디박 8% 첨가군이 가장 높았으며, 팽창률은 건오디박 함량이 증가할수록 유의적으로 감소하였다(p<0.05). 명도와 황색도는 건오디박 첨가량이 증가할수록 유의적으로 감소하였다(p<0.05). 적색도는 건오디박 8% 첨가군이 9.28로 가장 높았다pH는 건오디박 12% 첨가군이 가장 낮았으며, 산도는 건오디박 12% 첨가군이 가장 높았다. 가용성 고형물 함량은 오디박 첨가량이 증가할수록 감소하는 경향을 보였고, 환원당은 오디박 첨가량이 증가할수록 유의적으로 증가하는 경향을 보였다(p<0.05). 건오디박 쿠키의 경도, 탄력성 및 씹힘성은 대조군에 비해 건오디박 첨가량이 증가할수록 높게 나타났다. 총 페놀 함량 및 총 플라보노이드 함량은 건오디박 12% 첨가군이 유의적으로 가장 높게 나타났다(p<0.05). DPPH radical 소거능과 hydroxyl radical 소거능 측정 결과 건오디박 함량이 높아질수록 감소하여 항산화성이 높아지는 것으로 나타났으며, ABTS radical 소거능과 FRAP 실험 결과에서도 건오디박 함량이 증가할수록 항산화성이 높아지는 경향을 나타냈다. 관능검사에서 강도특성 및 기호도 평가 결과 전체적인 기호도에서 건오디박 12% 첨가군이 6.43점으로 가장 높은 점수를 받았다. 이상의 연구를 통하여 건오디박 12% 첨가군이 항산화성이 좋았지만 건오디박 8% 첨가군의 기호도가 가장 높았으므로 건오디박 8% 첨가 쿠키가 기능성식품으로 가장 좋을 것으로 사료된다. The aim of this study was to evaluate the quality characteristics and antioxidative properties of cookies supplemented with mulberry pomace (0%, 4%, 8%, 12%). The bulk density, spread ratio, and leavening rate of cookies decreased with increasing amounts of mulberry pomace. The lightness and b value (of the Hunter color system) decreased based on the amount of mulberry pomace. The pH of cookies decreased (acidity increased) with increasing mulberry pomace. The soluble solid content increased according to the amount of added mulberry pomace, but the amount of reducing sugars decreased. In texture analysis, cookies with 12% mulberry pomace had the highest hardness. Total phenol and flavonoid content increased according to the amount of mulberry pomace added. Antioxidant activities, such as DPPH radical scavenging, hydroxyl radical scavenging, ABTS radical scavenging, and FRAP were highest in cookies with 12% mulberry pomace. In the sensory evaluation, sensory scores for color, taste, flavor, texture, and overall preference were highest in cookies with 8% mulberry pomace. Thus, our results suggest that the optimum amount of mulberry pomace to add to cookies is 8%.
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