당류 물질 첨가 가래떡의 텍스처 특성

김상숙,정혜영,Kim, Sang-Sook,Chung, Hae-Young 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.9

당류 물질 미분당, 트레할로스, 프락토올리고당(95%), 이소말트, 헬스리고 및 갈락토올리고당(50%)을 쌀가루 기준 0, 1, 5 또는 10% 농도로 첨가하여 제조한 가래떡을 $5^{\circ}C$ 저장 0, 2, 6, 24 및 30시간 후 가래떡의 텍스처의 변화를 측정 분석하였고 관능검사를 실시하여 노화 정도를 비교하였다. 헬스리고 1% 첨가한 가래떡의 경우를 제외하고 부착성과 응집성은 다른 실험군들과 비슷한 경향을 보여 주었다. 경도는 대부분의 당류 물질에서 무첨가군에 비해 감소하는 경향으로 노화를 억제하는 효과를 보여 주었으나 프락토올리고당(95%) 5%의 경우 무첨가군과 큰 차이가 없었고 헬스리고 1% 첨가한 경우에는 24시간 경과 후 무첨가군에 비해 경도가 증가하였다. 당류 물질 첨가 가래떡의 $5^{\circ}C$ 저장 2시간과 24시간 후 관능적 묘사특징 분석에서는 부착성, 응집성, 쓴맛 및 떫은맛의 경우 실험군과 무첨가군을 비교하였을 때 큰 차이가 없었으나 경도는 실험군이 무첨가군에 비해 낮은 경향, 단맛은 높은 경향을 보여 주었다. 본 실험에 사용한 물질 중에서 프락토올리고당(95%) 5%와 헬스리고 1% 첨가를 제외한 다른 모든 당류 물질 실험군은 가래떡 제조 시 5% 또는 10% 수준으로 첨가하였을 때 노화억제 효과가 있는 것으로 확인되었다. Texture properties of a Korean rice cake (Karedduk) added with carbohydrate materials after 0, 2, 6, 24 and 30 hrs of storage at $5^{\circ}C$ were investigated using textural characteristics and sensory descriptive analysis. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligosaccharide (50%) were added in 0, 1, 5 and 10% levels to dry rice flour. The texture profile analysis by Texture Analyzer revealed that adhesiveness and cohesiveness of the Korean rice cake (Karedduk) added with carbohydrate materials were similar to those of the control in trends, while hardness was low compared to the control except for fructooligosaccharide (95%) 5% and healtholigo 1% addition. The hardness and sweetness by sensory characteristics were significantly different compared to the control. Instrumental hardness was correlated with sensory hardness. Lastly, the Korean rice cake (Karedduk) added with carbohydrate materials except fructooligosaccharide (95%) 5% and healtholigo 1% addition was effective in delaying retrogradation.

시판 중인 우리밀 및 수입밀 밀가루의 품질 및 특성 비교 분석

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.2

The physicochemical characteristics of 4 domestic wheat flour products were compared to those of 4 imported wheat flour products marketed in Korea. The contents of moisture, ash, protein, total dietary fiber (TDF), color (L, a, b), whiteness, solvent retention capacity (SRC), water absorption index (WAI), water soluble index (WSI), pasting characteristics by rapid visco analyzer (RVA), and principle component analysis (PCA) were analyzed. The domestic wheat flour products were composed of higher content in ash and protein, compared to the imported wheat flour products. The domestic wheat flour products had lower SRC and WSI characteristics than the imported wheat flour products. The values of lactic acid SRC (LASRC) in the imported wheat flour products showed an increasing trend as the protein content increased. The differences in viscosity were observed in the domestic wheat flour products. However, no major significant differences of viscosity were found among the imported wheat flour products. The result of PCA showed a consistent trend in the imported wheat flour (strong, medium, and weak), while a consistent trend was not shown in the domestic wheat flour products. Therefore, further research is needed to standardize the different types of domestic wheat flour products.

폴리페놀 함량이 높은 Hylotelephium erythrosticum 추출물의 항산화 및 항염 활성

김상숙,박경진,이승은,이정훈,최영훈,Kim, Sang Suk,Park, Kyung Jin,Lee, Seung Eun,Lee, Jeong Hoon,Choi, Young Hun 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.6

피부병 치료에 사용되던 꿩의비름 추출물을 항산화 및 항염 효능을 지니는 천연물 소재로 활용하기 위해 꿩의비름의 뿌리(HER), 잎(HEL), 줄기(HEB), 지상부(HEAG) 추출물에 대해 항산화 활성을 측정한 결과 지상부 추출물인 HEAG에서 DPPH, ABTS, superoxide anion radical 소거 활성이 가장 우수하였으며, FRAP 활성 역시 HEAG에서 가장 우수하였다. 항산화 활성이 가장 우수한 HEAG의 총 폴리페놀 함량을 측정한 결과 $235.5{\pm}18.96mg/g$ gallic acid equivalent로 항산화 및 항염 활성을 갖는 것으로 알려진 페놀성 화합물을 다량 함유하고 있는 것을 확인할 수 있었다. 또한 마우스 대식세포인 RAW264.7 세포를 이용하여 항염 활성에서는 NO의 생성을 억제하였으며 염증성 사이토카인인 $IL-1{\beta}$의 생성 억제 화성이 가장 높았다. 꿩의비름 추출물은 항산화 및 항염 활성의 천연물 소재로 활용이 가능할 것으로 여겨진다. Hylotelephium erythrostictum is commonly used as a medicinal herb. In this study, H. erythrostictum leaf (HEL), branch (HEB), root (HER), and above ground (HEAG) extracts were evaluated for their antioxidant properties. The antioxidant activities were assayed by three methods based on scavenging of DPPH, ABTS and superoxide anion radical. HEAG extract showed the highest DPPH, ABTS, superoxide anion radical scavenging activities. HEAG extract also exhibited the highest phenolic content (230 mg/g gallic acid equivalent). In our research for anti-inflammatory ingredients, the extract of HEAG inhibited the generation of nitric oxide (NO) in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophage cells. To test the inhibitory effects of HEAG on pro-inflammatory cytokines, we conducted ELISA assay for the measuring the generation of tumor necrosis factor $(TNF)-{\alpha}$, IL (interleukin)-$1{\beta}$, and IL(interleukin)-6 in LPS-stimulated RAW264.7 macrophage cells. In these assays, HEAG ethanol extract showed a dose-dependent decrease in the production of $TNF-{\alpha}$, $IL-1{\beta}$, and IL-6. Based on these results, extract of HEAG could be the efficient candidate for anti-inflammatory agents.

습식 및 건식 쌀가루의 유지 종류 및 첨가 비율에 따른 쌀빵 품질 특성

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.4

The baking properties of rice bread with different percentages of butter and oil in wet and dry rice flour were investigated. The moisture, damaged starch, mean diameter, pasting properties by amylogram and RVA (Rapid Visco Analyzer), as well as thermal properties by DSC (Differential Scanning Calorimetry) of wet and dry rice flour were analyzed. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread with different percentages of butter and oil in wet and dry rice flour were also analyzed. As a result, the wet rice flour were composed of a noted higher content in moisture, compared to the dry rice flour (p<0.001). The wet rice flour had lower values of damaged starch, higher values of mean diameter and a higher peak viscosity than was noted in the dry rice flour (p<0.001). The wet rice flour showed a higher degree of hydration and gelatinization than was seen in the dry rice flour (p<0.001). The prevailing principle to utilize the replacement of wet rice flour with oil had a significant effect on the volume, specific volume and hardness of the rice bread (p<0.001). The hardness of the rice bread also showed a decreasing trend as the amount of the added oil was increased into the mixture. These results suggest that the replacement of wet rice flour with 5.8% oil is effective for the production of rice bread.

옥수수 전분과 찰옥수수 전분 첨가 비율에 따른 Gluten-free 제빵 특성

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.4

The baking properties of gluten-free rice bread with different percentages of corn starch and waxy corn starch were investigated. The specific gravity and color (L, a, b) of the dough as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. Replacement of rice flour with 1, 2.5, 5, 7.5 and 10% corn starch did not have a significant effect on the specific gravity and color of the dough. The volume and specific volume of the rice bread showed an increasing trend as the amount of added corn starch increased. The chewiness, gumminess and hardness of the rice bread showed a decreasing trend as the amount of added corn starch increased. Replacement of rice flour with 1, 5 and 10% waxy corn starch did not have a significant effect on the specific gravity and color of the dough. The color of the rice bread showed an increasing trend as the amount of added waxy corn starch increased. These results suggest that replacement of rice flour with 7.5% corn starch or 1% waxy corn starch is effective for gluten-free rice bread.

교반 조건에 따른 Gluten-Free 쌀빵 반죽의 동적점탄성과 제빵 특성

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.6

The effects of mixing speed (3, 6 and 10 speed) and time (2, 5 and 10 min) on the dynamic viscoelasticity of dough and the baking properties of gluten-free rice bread were investigated. The specific gravity of the dough was not affected by the mixing speed and time before and after fermentation. The elasticity (G') and viscosity (G") of the dough increased and the tan ${\delta}$ (G"/G') decreased with higher mixing speeds and longer mixing times. The specific volume of the gluten-free rice bread was affected by the mixing time in response surface methodology (RSM). The hardness of the gluten-free rice bread showed a decreasing trend as the specific volume for the gluten-free rice bread increased. The appearance of the gluten-free rice bread was symmetrical at high mixing speeds and long mixing times. Overall results indicated that the quality of gluten-free rice bread could be improved by controlling the mixing speeds and mixing times for the dough.

이스트 첨가 수준, 발효 시간 및 오븐 온도에 따른 쌀빵 품질 특성

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.4

This paper investigated the effects of the percentages of yeast and fermentation time as well as the top and bottom temperature of oven on the baking properties of rice bread. The specific volume of the dough decreased as the amount of added yeast and fermentation time increased. When 1.5% yeast was added at 60 min of fermentation time, the shape of the rice bread showed the largest volume, high appearance and a round shape. The top and bottom temperature of the oven on the baking characteristics of rice bread were affected by the baking time. When the top and bottom temperature of the oven at 200 and $140^{\circ}C$, and 200 and $170^{\circ}C$, the baking time was 20 min. When the top and bottom temperature of oven at 140 and $170^{\circ}C$, the baking time was 40 min. When the top and bottom temperature of the oven were 170 and $170^{\circ}C$, the shape of the rice bread indicated the largest volume, high appearance and a round shape. The results of this study revealed that the replacement of rice flour with 1.5% yeast, 60 min of fermentation time, and the top and bottom temperature of oven at $170-170^{\circ}C$ are effective for rice bread.

우울중재 프로그램이 고위험 청소년의 자의식, 우울 및 자살생각에 미치는 효과

김수진(Kim, Soo-Jin),김보영(Kim, Bo-Young),권영란(Kweon, Young-Ran),김상숙(Kim, Sang-Sook),김하강(Kim, Ha-Kang),박민정(Park, Min-Jung) 강원대학교 인문과학연구소 2011 인문과학연구 Vol.0 No.30

본 연구는 고위험 청소년을 대상으로 우울중재 프로그램을 실시하여 자의식, 우울 및 자살생각에 미치는 효과를 검증하기 위하여 실시하였다. 본 연구는 비동등성대조군 전후 설계를 이용한 유사 실험 연구이며, 연구기간은 2009년 1월 12일부터 2월 3일까지이었다. 연구대상은 G시에 소재한 S, J고등학교 1학년 남학생 중 실험군 13명, 대조군 13명, 총 26명이었으며, 프로그램은 주 3회 90분씩 총 10회기 실시하였다. 본 연구 결과, 우울중재 프로그램에 참여한 실험군은 참여하지 않은 대조군보다 우울과 자살생각이 긍정적으로 변화된 것으로 나타났으나, 자의식은 통계적으로 유의한 차이가 없었다. 이는 고위험 청소년의 우울과 자살생각에 대한 적절한 중재의 개입 효과를 검증함으로써 우울중재 프로그램의 다양한 적용가능성을 시사하고 있다. 따라서 본 프로그램은 청소년 정신건강상의 여러 문제 행동을 중재하고 교육하는 실무현장에서 실제로 유용하게 활용될 수 있을 것으로 기대된다. This study was done to examine the effects of depression intervention program for high risk adolescents. The study was a quasi-experimental design. The participants for the study were 26 (experimental=13, control=13) high school boy students in G city. The experimental group received the program for ten sessions. The control group did not receive any treatment. From Jan to Feb 2009, data collection were using self-report structured questionnaires, and were analyzed using Shapiro-wilk test, frequency, percentage,χ2? test, Fisher’s exact test, Mann-whitney U test with SPSS 18.O program. After the treatment, significant differences were found between the experimental and control groups in terms of depression (U=44.0, p= .039) and suicidal ideation (U=45.5, p= .044), but not in level of self consciousness (U=64.5, p= .336). The findings indicate that this program can be used in practice as an effective depression prevention intervention for high risk adolescents.

제3발표장 : 농산물,식품가공공학 분야 ; 장립종 벼의 도정특성

김훈 ( H Kim ),김동철 ( D C Kim ),김의웅 ( O W Kim ),이세은 ( S E Lee ),김상숙 ( S S Kim ) 한국농업기계학회 2013 한국농업기계학회 학술발표논문집 Vol.18 No.1

논문 : 농산물,식품가공공학 ; RPC에서 효율적인 도정을 위한 백도조건 결정

김의웅 ( O. W. Kim ),김훈 ( H. Kim ),김동철 ( D. C. Kim ),김상숙 ( S. S. Kim ) 한국농업기계학회 2005 바이오시스템공학 Vol.30 No.4