숙지황 분말을 첨가한 국수의 품질 특성 및 항산화성

민아영(A Young Min),손아영(Ah Young Son),김현정(Hyun Jeong Kim),신숙경(Suk Kyung Shin),김미리(Mee Ree Kim) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.3

본 연구는 숙지황 분말을 이용한 기능성 면류를 제조하기 위해서 숙지황 분말을 밀가루에 0, 2.5, 5, 7.5% 첨가하여 제조한 국수의 품질 특성 및 항산화성을 조사하였다. 숙지황분말 첨가가 증가함에 따라 국수의 중량, 부피, 함수율은 감소하였고 탁도는 증가하였다. 색도는 숙지황 분말의 첨가량이 증가할수록 L값과 b값은 감소하고 a값은 증가하는 경향을 나타내었다. 수분 함량은 숙지황 분말의 첨가량이 증가할 수록 감소하였다. 숙지황 분말 첨가량이 증가할수록 국수의 경도는 증가하였고, 탄력성, 응집성, 검성 및 씹힘성은 감소하였다. 숙지황 분말의 첨가 농도가 증가함에 따라 아밀로그래프상의 호화개시 온도는 증가하였고, 최고 점도와 최종점도는 감소하였다. 숙지황 분말 첨가 농도가 높아질수록 polyphenol 함량은 증가하였고, DPPH radical 소거능에서 IC50값이 감소하였으므로 숙지황 분말 첨가량이 증가할수록 항산화능이 높아지는 것을 알 수 있었다. 관능검사 결과 숙지황 분말 2.5% 첨가 국수가 전체적인 기호도 및 구입의사에서 가장 높게 평가되었다. 이상의 결과로 볼 때 숙지황 분말을 첨가한 기능성 국수의 개발이 가능하였고 기능성을 고려하였을 때는 숙지황 분말 7.5% 첨가가 가장 그 항산화 활성이 우수하였다. 하지만 제품 개발 특성상 관능적 특성을 크게 고려하였을 때, 숙지황 분말을 2.5% 첨가하여 국수를 제조하는 것이 가장 적합한 것으로 사료된다. The purpose of this study was to evaluate the quality characteristics and antioxidant activities of noodles added with Rehmanniae Radix Preparata powder (RP). Wheat flour noodles were prepared with four levels of RP (0, 2.5, 5, and 7.5%). Moisture absorption of RP added noodles was somewhat greater than that of control. The turbidity of RP noodles decreased according to addition of RP. Hunter L (lightness) and b (yellowness) values of RP added noodles decreased according to addition of RP amount. Textural properties (measured by a texture analyzer), hardness, and springiness of RP noodles up to 5% were not significantly different from those of control. Antioxidant activity of RP added noodles increased according to addition of RP: IC50 values of DPPH radical scavenging activity for raw noodles was 3.77 mg/g, whereas values of raw noodles with RP 2.5 and 7.5% were 3.69 mg/g and 2.47 mg/g, respectively. Polyphenol content increased according to addition of RP. Amylogram showed that RP addition increased initial gelatinization temperature, decreased breakdown, and reduced setback and consistency, which indicates protection against retrogradation. The sensory preference test revealed that cooked noodles with added 2.5% RP showed the highest scores for color, odor, taste, and overall preference. It is suggested that RP up to 2.5% could be substituted for wheat flour to improve noodle quality.

숙지황을 첨가한 쌀 쿠키의 품질특성 및 항산화성

신숙경,민아영,김현정,이수진,심은경,이근종,이보담,김미리,Shin, Suk Kyung,Min, A Young,Kim, Hyun Jeong,Lee, Su Jin,Sim, Eun Kyoung,Lee, Kun Jong,Lee, Bo Dam,Kim, Mee Ree 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.2

The aim of this study was to evaluate the quality characteristics and anti-oxidative activities in the rice cookies with R. glutinosa Preparata (0%, 4%, 8%, 12%) and bean flour (10%). The moisture of cookies was increased depending on amount of R. glutinosa Preparata (RRP). The pH of cookies with RRP was lower than that of the control cookies. Sugar content and reducing sugar of cookies were increased according to the amount of RRP. L-value and b-value of cookies with 12% RRP were lower than the control, whereas a-value was higher than the control. Spread factor of cookies with RRP was lower than the control, and hardness of cookies was increased depending on amount of RRP added. The antioxidant activity such as DPPH radical and hydroxyl radical scavenging activity was significantly increased in the cookies with RRP, compared with that of the control. Also, total phenol content of cookies was increased according to the amount of RRP. In sensory test, cookies with 8% RRP received the highest score for overall preference. As a result, the optimum amount of RRP concentrate to be added in the cookies was found to be 8%.

생맥산 농축액의 양을 달리하여 제조한 젤리의 품질 특성 및 항산화성

김현정(Hyun Jeong Kim),홍슬기(Seul Kee Hong),민아영(A Young Min),신숙경(Suk Kyung Shin),심은경(Eun Kyoung Sim),윤준화(Jun Hwa Yoon),김미리(Mee Ree Kim) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.3

본 연구는 생맥산 농축액을 기호도가 높고 먹기 편리한 젤리에 첨가하여 젤라틴 젤리를 제조한 후 품질 특성 및 항산화성 분석을 실시하였다. 생맥산 젤리의 pH는 생맥산 농축액의 첨가량이 증가할수록 유의적으로 낮아졌고(P<0.05), 산도는 유의적으로 높아졌다(P<0.05). 가용성 고형물 함량은 대조군이 46.8°Brix였고, 환원당은 생맥산 농축액 첨가군이 대조군에 비하여 높았다(P<0.05). 색도에서 명도값(L값)과 황색도(b값)는 대조군에 비해 생맥산 농축액의 첨가량이 많아질수록 감소하였으며(P<0.05), 적색도(a값)는 증가하였다(P<0.05). 경도와 씹힘성은 생맥산 농축액 첨가군이 대조군에 비하여 유의적으로 감소하였다(P<0.05). 부서짐성은 대조군에서 가장 높게 나타났으며 생맥산 농축액 첨가량이 증가할수록 점차 낮아지는 경향을 보였다. 탄력성은 생맥산 농축액 첨가량이 증가할수록 점차 증가하는 경향을 보였다. 탄성은 대조군에 비해 생맥산 농축액 첨가군이 높았다. DPPH radical 소거능 및 hydroxyl radical 소거능 측정 결과 생맥산 농축액 첨가량이 증가할수록 항산화 활성이 증가하였다. 총 phenol 함량의 경우 생맥산 농축액 첨가량이 증가할수록 높았다. 관능검사에서 강도 특성 및 기호도 평가 결과, 전체적인 기호도에서 생맥산 농축액 농도 50% 첨가군이 가장 높은 점수를 받았다. 위와 같은 결과들을 종합해보면 젤리 제조 시 생맥산으로 인해 항산화능이 우수할 것으로 기대되며, 기호도 검사와 강도 검사를 고려할 때 생맥산 25~50% 첨가군이 가장 적합한 것으로 결정되었다. In this study, antioxidant activities and quality characteristics of gelatin jelly prepared with different amounts (0, 25, 50, and 75%) of saengmaegsan concentrate (SC) were investigated. As the concentration of SC increased, the pH level of SC-added jelly decreased while acidity increased. Hunter a (redness) value of jelly increased as the amount of SC increased, whereas L (lightness) and b (yellowness) values decreased. Texture properties for springiness and resilience were higher in the SC-added groups compared to those of control. Moreover, antioxidant activities such as DPPH radical and hydroxyl radical scavenging activities increased according to increase of SC amount. Total phenol content was the highest in 75% SC-added jelly. Regarding overall preference of sensory properties, 50% SC-added jelly showed the highest scores among all treatments. From these results, the optimal amount of SC was 50% for preparation of high quality jelly.

숙지황 농축액을 첨가한 복분자 소스의 품질 특성 및 항산화성

민아영(A Young Min),김미리(Mee Ree Kim) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.1

여자 도마 유리첸코동작의 숙련도에 따른 운동학적 요인 비교

윤창선(Yoon Chang-Sun),민아영(Min A-Young),하종규(Hah Chong-Ku),박종철(Park Jong Chul),이장형(Lee Jang Hyung) 한국체육과학회 2008 한국체육과학회지 Vol.17 No.4

The purpose of this study was to compare kinematic factors according to skill levels of women's Yurchenko motion in new horse vaulting. For this study, 6 national female-gymnasts participated in this experiment. The four digital video cameras(Sony, PD-150) were used to record motions. Kwon3D 3.0 was used to process data and analyze for factors. In conclusion, a high CoG of skilled group in comparison with non-skilled group was produced by a horizontal forward velocity from board contact phase and a vertical velocity at taking off horse vault. Therefore, Increasing the height of leap generated an easy and composed aerial rotation and that performed a safe landing motion.

시판막장의 품질 특성 및 항산화성

전소현,신숙경,김현정,민아영,김미리,Jeon, So Hean,Shin, Suk Kyung,Kim, Hyun Jeong,Min, A Young,Kim, Mee Ree 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.1

The purpose of this research is to evaluate the quality characteristics and antioxidant activities of Makjang, Korean traditional fermented soybean paste, which has recently been disappearing, for its preservation. Six kinds of commercial Makjang from three different regions (Kang-won-do, Choong-chung-do, and Kyung-sang-do) were analysed for approximate composition, salinity, pH, total phenol contents, and DPPH and hydroxyl radical scavenging activities. Moisture content of samples was 48.30-58.93% while, crude protein was 9.42-13.67%. Crude fat was 2.45-6.50%, crude fiber was 2.08-6.45%, and ash was 6.59-14.64%. Salinity content ranged from 5.63-12.68%, and pH ranged from 4.36-5.67. Soluble solid content and reducing sugar content of samples ranged from 38.3-54.5 Brix and 22.38-31.61% respectively. The lightness, redness, and yellowness of the Hunter color system of samples were 16.58-28.19, 7.8-16.51, and 8.35-14.21, respectively. Total polyphenol contents were 0.20-0.45 mg/ml. Antioxidant activities determined by DPPH radical scavenging activity and hydroxyl radical scavenging activity ($IC_{50}$ value) ranged from 45.07 mg/ml to 95.93 mg/ml and 69.81 mg/ml to 309.40 mg/ml, respectively. From these results, it was suggested that the manufacturing process of Makjang is needed to standardize for quality control, and for mass production.

도마 Yurchenko 몸 펴 공중돌기 동작의 운동학적 분석

윤창선(Yoon Chang-Sun),민아영(Min A-Young) 한국체육과학회 2011 한국체육과학회지 Vol.20 No.1

The purpose of this study is to investigate effects of kinematical variables performed from Yurchenko Stretched skill in horse vaulting. Four national woman gymnasts participated in this study, and four PD-150 video cameras were used to capture motions for three dimensional analysis. The conclusions are as followings: The CoG height of S2 is higher than S1 in post flight phase by means of increasing horizontal velocity at touching board and vertical velocity at taking off board. Those make stable landing postures. The rapid horizontal velocity of S4 both at peak and at landing make unstable landing postures. The vertical velocity of S2 (2.28 ㎧) is much faster than that of S4 (1.36 ㎧) when they take off board. That is an important factor that decides successful motions. Also CoG of S4 is low as she moves to forward direction with scapular angle of S4 not full extending. S1 and S4 have pertinent blockings doing arm into flexion and extension compared to S2 and S3.Trunk angles of S1 and S4 at taking off board are greater than S2 and S3. That make their bodies approaching the horse too closely, and then they can't control themselves. Therefore, they can't move vertical motions. At touching down board, S1 and S4 contacted board with knee joint angle moving flexion, and at taking off board, they take off the board with knee joint angle moving extension. But, S1 suffers difficulty on vertical rise motion because S1 don't extend knee joint completely compared to other subjects.