제과에 적합한 밀가루의 기능성 및 그 분석 방법

권미라(Meera Kweon) 한국식품과학회 2003 식품과학과 산업 Vol.36 No.4

고아밀로스 쌀 품종 전분의 분자구조적, 열적특성 및 유화제 첨가에 의한 아밀로스-지질 복합체 형성

권미라(Meera Kweon),전수정(Soojeong Jeon),조준현(Jun-Hyun Cho) 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.6

Purpose: The present study assessed molecular structural and thermal properties of rice starches with high amylose content and their ability to form amylose-lipid complexes with various emulsifiers. Methods: Rice starches from four cultivars (Dodamssal, Bukkyoung, Saegoami, and Saemimyeon) were analyzed for amylose and amylopectin molecular structure using high performance liquid chromatography (HPLC), thermal properties, amylose-lipid complex formation with various emulsifiers using differential scanning calorimeter (DSC), and in vitro starch digestibility. Results: Among the four starches, Dodamssal, which has significantly higher amylose content and longer branched chains of amylopectin than the other three starches, showed significantly different thermal properties, amylose-lipid complex formation, starch digestibility based on high starch pasting and gelatinization temperature, high amylose-lipid complex dissociation enthalpy, and high resistant starch content. Bukkyoung and Saegoami were not significantly different molecular structure and exhibited similar thermal characteristics, amylose-lipid complex formation, and starch digestibility. Conclusion: Differences in the molecular structures of amylose and amylopectin for the four starches significantly influenced the starch pasting and gelatinization characteristics, the amylose-lipid complex formation by various emulsifiers, and the in vitro starch digestibility. Dodamssal could be a potential source for effective amylose-lipid complex formation, which may contribute to enhancing type 5 RS.

맥문동 첨가 통밀식빵의 품질특성 및 기호도에 관한 연구

박지혜 ( Ji Hye Park ),권미라 ( Meera Kweon ),류호경 ( Ho Kyung Ryu ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.5

Purpose: This study examined the quality characteristics and sensory evaluation of pan bread with whole wheat flour substituted by Liriopis tuber powder at different replacement ratios. Methods: Whole wheat pan bread was prepared by substituting 5, 10, and 15% of whole wheat flour with Liriopis tuber powder. The quality characteristics of the bread were analyzed by appearance, weight, volume, height, pH, color, moisture content, and firmness. Additionally, the changes in the moisture content and firmness of bread during storage at 4℃ were determined. A sensory evaluation was also conducted for bread preference, flavor intensity, and purchase intention before and after providing nutritional information about the Liriopis tuber. Results: As the replacement ratio of Liriopis tuber powder in the bread increased, the color of the crust and crumbs of the whole wheat pan bread became darker, and the bread height and volume decreased. The color of the bread showed a decrease in the *L value (brightness) but an increase in *a value (redness) and *b value (yellowness). Also, the firmness of the whole wheat pan bread decreased as the replacement ratio of the Liriopis tuber powder increased. Whole wheat pan bread stored at 4℃ showed a much smaller increase in firmness with 10 and 15% replacement ratios than with 0 and 5% replacement ratios. The sensory evaluation showed the highest bread preference and flavor intensity scores with a 10% replacement of whole wheat flour with Liriopis tuber powder. However, the scores in preference, flavor strength, and purchase intention for the bread with 15% replacement by Liriopis tuber powder were enhanced by providing the nutritional and functional benefits of this powder. Conclusion: The overall quality characteristics demonstrated that 15% replacement of whole wheat flour by Liriopis tuber powder was appropriate based on excellent bread volume and storability. It would thus be possible to manufacture whole wheat pan bread by replacing 15% of the whole wheat flour with Liriopis tuber powder, which scored high on preference parameters for sensory acceptance and health benefits.

고속 원심분쇄기를 사용하여 아밀로스 함량이 다른 쌀품종으로 제조한 건식 쌀가루의 이화학적・열적 특성 및 전분 소화율

이승연 ( Seungyeon Lee ),권미라 ( Meera Kweon ) 한국식품조리과학회(구 한국조리과학회) 2020 한국식품조리과학회지 Vol.36 No.6

Purpose: The study explored the physicochemical and thermal properties and the in vitro starch digestibility of rice flours having different amylose contents milled with an ultra-centrifugal mill. Methods: Rice flours from 4 rice cultivars (Dodamssal, Bukkyoung, Ilmibyeo, and Baekokchal) were dry-milled using an ultra-centrifugal mill. The physicochemical properties of the flours were analyzed by damaged starch, morphology, particle size distribution, and swelling power. The thermal properties were analyzed by rapid visco analyzer (RVA) and differential scanning calorimetry (DSC). Also, the in vitro starch digestibility of the flours was analyzed. Results: Dodamssal flour showed the lowest damaged starch content and swelling power compared to the other flour samples. The particle size distribution of the flours exhibited a unimodal pattern for Dodamssal flour and a bimodal pattern for the other three flours. DSC results showed the highest gelatinization onset and peak temperatures and lowest enthalpy value for the Dodamssal flour. RVA results also showed the lowest pasting viscosities for the flour. Besides, the Dodamssal flour had the lowest rapidly digestible starch (RDS) content and the highest slowly digestible starch (SDS) and resistant starch (RS) content. Conclusion: Overall, the Dodamssal flour showed a significant variation in its physicochemical and thermal properties compared with the other flour samples, which resulted in it being more resistant to starch hydrolyzing enzymes. Thus it appears that the major factor that leads to variability in the properties of rice flours is not the amylose content but the molecular structural property of starch in the flour.

Non-GMO 고아밀로스 밀가루의 전분관련 특성 연구

문유진 ( Yujin Moon ),권미라 ( Meera Kweon ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.6

Purpose: This study aimed to assess the effects of the amylose content of wheat on flour quality characteristics with a focus on starch-related properties. Methods: Three varieties of wheat flour (W, N, and H flour) milled from waxy, normal, and non-GMO high amylose wheat, respectively, were used for analyzing the amylose and total starch contents, pasting and gelatinization properties using rapid visco analyzer and differential scanning calorimetry, and the crystallinity using an X-ray diffractometer. In addition, the in vitro starch digestibility of the flour samples was measured. Results: Compared to the N and W flour, the pasting viscosity of the H flour little increased by suppressed swelling of starch granules. H flour gelatinized at a higher temperature with a smaller enthalpy than the N and W flour. The crystallinity pattern in H flour was observed as B-type, compared to the N and W flours as A-types. The rapidly digestible starch and slowly digestible starch contents of the H flour were significantly lower than those of the N and W flour, but the resistant starch content was significantly higher. Conclusions: Overall results confirmed that the H flour could be successfully used as an ingredient for resistant starch. Besides, H flour can be used without dilution of gluten in bread or noodle making, which would be advantageous compared to commercially available resistant starch ingredients.

미국 연질밀가루의 품질특성과 생면 제조 적합성

왕샤오 ( Xiao Wang ),권미라 ( Meera Kweon ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.2

Purpose: The present study assessed the quality of US Soft Red Winter wheat flours and their suitability for making fresh noodles. Methods: Twelve flours milled from US Soft Red Winter (SRW) wheat cultivars and a commercial all-purpose flour as control were analyzed for their physicochemical properties, sodium dodecyl sulfate (SDS) sedimentation volume, solvent retention capacity (SRC), pasting properties by rapid visco analyzer (RVA), and fresh noodle-making performance. Results: There were significant differences between the 12 samples of SRW flour from the analyzed results of all wheat flour properties except for the pasting properties. The differences in protein content, SDS sedimentation volume, and lactic acid SRC were significant. In the noodle-making performance, significant differences were observed between the 12 soft wheat flour samples in all properties except the brightness of fresh noodles and textural properties of cooked noodles, such as resilience, springiness, and cohesiveness. The firmness and chewiness of the SRW flour were significantly different from those of the control. The correlation between the quality characteristics of wheat flour and noodle quality, protein content, SDS sedimentation volume, and lactic acid SRC values, which are protein-related characteristics, showed a significant correlation with the redness of the fresh noodles and the texture of the cooked noodles. Conclusion: SRW flour can be used successfully for making fresh noodles, and the quantity and quality of protein in the SRW flour set tested were the critical factors influencing fresh noodle quality.

쿠키제조에 설탕대체제로 알룰로오스의 적용가능성 연구

미카일영(Mikhail Young),전수정(Soojeong Jeon),권미라(Meera Kweon) 동아시아식생활학회 2016 동아시아식생활학회지 Vol.26 No.5

제주 용암해수로 제조한 쿠키의 품질특성

정성현,전수정,미카일영,문유진,홍예은,권미라,Jung, Sung Hyun,Jeon, Soojeong,Young, Mikhail,Moon, Yoo Jin,Hong, Ye Eun,Kweon, Meera 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.3

Purpose: The present study explored cookie making performance using Jeju magma seawater to elucidate the effects of minerals in water on quality of baked goods. Methods: Seven water samples were analyzed for their mineral content, pH and water hardness. Starch pasting properties of flour in water samples was analyzed using RVA, and cookie making performance using water samples was evaluated with the AACCI wire-cut cookie baking method. Quality of cookies was measured by weight loss during baking, cookie geometry, color, and firmness. Results: Hardness of water samples ranged from 0-4200, and mineral content was in the order of magma seawater > 100% ED mineral water > 50% ED mineral water > 10% ED mineral water > tap water > Samdasoo > distilled water. RVA results showed that water hardness exhibited significant relationships with pasting temperature (p<0.05, R=0.863), peak viscosity (p<0.001, R=0.944), final viscosity (p<0.05, R=0.861), and setback (p<0.05, R=0.782). Cookie baking results showed that cookie diameter increased in the order of magma seawater < 100% ED mineral water < 50% ED mineral water < 10% ED mineral water $\approx$ tap water < Samdasoo < distilled water. Conclusion: As mineral content in water increased, flour pasting temperature and viscosity increased, whereas cookie diameter decreased with color fading. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. Therefore, controlling the mineral content of water can be successfully applied to produce mineral-enriched cookies.

김치에서 분리한 Lactobacillus plantarum 균주들의 프로바이오틱 효과

이설매(Xue-Mei Lee),이현아(Hyun Ah Lee),권미라(Meera Kweon),박의성(Eui-Seong Park),박건영(Kun-Young Park) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.12

본 연구에서는 김치에서 분리한 L. plantarum pF1 NITE-P1462(Lp-pF1), L. plantarum KCCM 11352P(Lp-PNU), L. plantarum CBT LP3 KCTC 10782BP(Lp-CB)와 L. plantarum KCTC 3099(Lp-3099)의 프로바이오틱 효과(내산 및 내담즙성 측정, 장 부착능과 열 안정성, 항산화 및 항암 기능성의 측정)를 된장에서 유래한 Lac. lactis KFCC 11510P(L-lactis)와 비교하여 측정하였다. 그 결과 4종의 김치 L. plantarum이 Lac. lactis보다 전반적으로 높은 프로바이오틱 효과를 나타내었다. 4종의 김치 L. plantarum 중 내산 및 내담즙성 측정에서 Lp-pF1이 유의적으로 가장 높은 안정성을 나타냈고, 장 부착능 측정에서도 Lp-pF1이 Lp-CB와 함께 가장 뛰어난 부착능을 보였으며, 열 안정성 측면에서는 Lp-pF1과 Lp-PNU가 가장 높은 안정성을 가진 것으로 나타났다. 또한, DPPH 라디칼 및 수산화 라디칼 소거 활성 측정을 통해 Lp-pF1이 모든 유산균 중 유의적으로 가장 높은 항산화 활성을 나타내었고, HT-29 인체 대장암세포에서도 가장 높은 암세포 성장 억제 효과를 나타냈다. 따라서 Lp-pF1의 프로바이오틱으로서의 이용가능성을 확인하였으며, Lp-pF1은 특히 높은 항산화 및 항암 활성을 가지고 있어 향후 기능성 프로바이오틱으로 활용할 가능성이 높다고 할 수 있다. 또한, Lp-pF1을 앞서 연구했던 나노화된 Lp-pF1과 함께 섭취하였을 때 단독으로 Lp-pF1만 섭취하는 것보다 더 높은 건강 기능적 효과가 기대되며, 이에 대한 연구도 추가적으로 필요할 것으로 생각된다. Probiotic effects of Lactobacillus plantarum pF1 NITE-P1462 (Lp-pF1), L. plantarum KCCM 11352P (Lp-PNU), L. plantarum CBT LP3 KCTC 10782BP (Lp-CB), and L. plantarum KCTC 3099 (Lp-3099) isolated from kimchi and Lactococcus lactis KFCC 11510P (L-lactis) isolated from Doenjang were studied. Resistance to gastric and bile acid, adhesion to intestines in colon cells, thermal stability, and antioxidative and in vitro anticancer effects in HT-29 cancer cells were evaluated. L. plantarum strains showed improved tolerance of gastric and bile acids than L-lactis. Lp-pF1 had better adhesion ability in the intestine than Lp-PNU, Lp-3099, and L-lactis. Lp-pF1 also showed better heat resistance at 50°C, 70°C, and 80°C than Lp-CB, Lp-3099, and L-lactis. In addition, Lp-pF1 exhibited greater antioxidant activity by scavenging DPPH radicals or hydroxyl radicals and anticancer effects in MTT assay than others. Taken together, these results suggest that L. plantarum isolated from kimchi showed higher probiotic activities with antioxidant and anticancer properties than Lac. lactis isolated from Doenjang. Lp-pF1 revealed the best probiotic activities among L. plantarum and could be used as a promising potential probiotics.

국내외산 통밀가루의 품질 특성 및 통밀쿠키 제조 적성 비교

샤톈이 ( Tianyi Xia ),문유진 ( Yujin Moon ),백나연 ( Nayeon Baek ),조혜진 ( Hyejin Cho ),권미라 ( Meera Kweon ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.3

Purpose: The study aimed to identify the useful indicators for the quality characteristics of whole wheat flour to predict the quality of cookies formulated with whole wheat flour. Methods: Two groups of whole wheat flours milled from foreign wheat and Korean domestic wheat were used to analyze the ash and damaged starch contents, solvent retention capacity (SRC), particle size, and color. The cookie-making performance was also accessed to correlate with the flour quality. Results: Among the quality characteristics of whole wheat flour, the particle size and color showed the most significant difference between foreign whole wheat flour and Korean domestic whole wheat flour groups. Correlation analysis of quality characteristics of whole wheat flour and quality of cookies showed that the water and sodium carbonate SRC values were correlated significantly with the hardness of the cookie dough, moisture loss rate during baking, and cookie geometry and hardness. In addition, the particle size and color of the whole wheat flour also influenced the cookie quality, confirming that they are excellent indicators to predict the quality of whole wheat cookies. Conclusion: Good quality whole wheat cookies can be produced by controlling the particle size of whole wheat flour to reduce the water absorption and damaged starch contribution. The solvent retention capacity, particle size, and color of whole wheat flour can be applied as useful indicators in the specification of whole wheat flour for cookie production.