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백만희,이경애,문세훈 한국식품조리과학회 2022 한국식품조리과학회지 Vol.38 No.1
Purpose: Protein enriched tofu steaks were prepared by adding rice protein(RP; 0, 3, 6, or 9%(w/w)) or wheat gluten(WG; 0, 3, 6, or 9%(w/w)), and their characteristics were examined. Methods: Steaks were prepared by partially replacing breadcrumbs with RP or WG. Textural properties were evaluated using a texture analyzer, Hunter color values were determined using a colorimeter, and steak appearances were evaluated visually. Results: As regards RP enriched tofu steaks, hardness increased with the amount of RP added, but cohesiveness, springiness, and chewiness decreased, and steaks containing 9% RP showed the largest decreases(p<0.05). For WG enriched steaks, hardness, cohesiveness, springiness, and chewiness increased with the amount of WG added. Notably, when 9% WG was added, significant increases were observed in all measurements(p<0.05). Furthermore, on adding RP, internal structures of steaks became softer and steaks were easier to chew, whereas adding more WG caused internal structures to become harder and more difficult to chew. When ΔL, Δa, and Δb values before and after baking were compared, tofu steaks enriched with RP or WG were darker brown than controls presumably because of their higher protein contents and more Maillard reactions during baking. Conclusion: Since WG is known to induce allergic reactions in some individuals, we recommend using RP rather than WG to prepare protein-enriched tofu steaks at a level of up to 6%(w/w).
백만희,이경애,문세훈 한국식품조리과학회 2023 한국식품조리과학회지 Vol.39 No.1
Purpose: Low-gluten brownies were prepared by partially replacing wheat flour with varying amounts of rice bran protein (RBP; 0, 10, 20, 30, and 40% (w/w)), and their characteristics were examined. Methods: The viscosity of the brownie batters was measured using a viscometer, the textural properties were evaluated using a texture analyzer, and Hunter color values were determined using a colorimeter. In addition, brownie appearances were evaluated visually. Results: Results of the viscosity measurement revealed that compared to the control group, the change in the brownie batter viscosity was minimal when RBP was added at 30% or less, but was significantly lower with 40% RBP addition. Increasing amounts of RBP resulted in decreased hardness, cohesiveness, and chewiness, but with no significant difference between samples, indicating that there was almost no change in texture with RBP supplementation. No differences were observed in the appearance of brownies, and no significant differences were obtained between samples in their L, a, and b values. Conclusion: Our results indicate that substituting wheat flour with less than 30% RBP, produces low-gluten and protein-enriched brownies without affecting the overall desired brownie qualities.
백만희,문세훈 한국식품조리과학회 2023 한국식품조리과학회지 Vol.39 No.2
Purpose: This study evaluated a method for separating soluble rice protein (RP) from rice washing water and improving the water solubility of the obtained rice protein to increase its availability. Methods: RP can be obtained from the soluble fraction of the rice washing water. Sodium alginate (SA), Tween 80 (TW80), and whey protein isolate (WPI) were added to improve the water solubility of RP. Rice bran protein (RBP) was also obtained using the same method. The yield and characteristics of the soluble RP and RBP were compared. Results: SDS-PAGE analysis confirmed that the proteins isolated from rice and rice bran washing water were albumin and globulin, which were water-soluble rice protein fractions. The yield of soluble rice protein was 29 times higher in RBP than in RP. The water solubility of RP was significantly increased by adding TW80 and WPI, with TW80 being the most effective. Conclusion: Based on the results of this study, this method could be applied to food manufacturing using water-soluble rice protein to improve solubility by adding additives to proteins separated from washing water.
김정옥,신말식,백만희 全南大學校家政科學硏究所 1996 生活科學硏究 Vol.6 No.-
Nonwaxy rice flour gels (50% water content) were stored at -18, 20 and 4℃ during 1, 3, and 6 days. Degree of retrogradation of nonwaxy rice flour gels was determined by α-amylase-iodine method and retrogradation rate was analyzed in Avrami equation. Avrami exponent, rate constant and time constant of 50% nonwaxy rice flour gels were 0.17∼0.21, 0.01∼0.12 day-¹and 8.09∼129.87 days, respectively. Retrogradation rate of nonwaxy rice flour gels was decreased -18℃> 20℃> 4℃
콩가루의 대체수준이 만두피의 이화학적 특성 및 관능적 특성에 미치는 영향
백만희 ( Manhee Baek ),문세훈 ( Saehun Mun ),이경애 ( Kyong-ae Lee ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.2
Purpose: This study examined the effects of wheat flour substitution with soybean flour on dumpling shells. Methods: Dumpling shells were prepared with 0, 5, 10 and 15% soybean flour. The physicochemical, textural and sensory characteristics were then investigated. The microstructure of the dumpling shell dough was examined by confocal laser scanning microscopy(CLSM). Results: The gluten contents decreased with increasing the level of soybean flour replacement. Small gabs and irregular distribution of the gluten proteins were visible in the CLSM micrographs. Color determination indicated that the soybean flour made the dumpling shell darker and more yellowish. The textural hardness and chewiness decreased with soybean flour addition. Soybean flour substitution in dumpling shell did not affect the overall acceptability. Conclusion: Soybean flour can replace up to 15% wheat flour without decreasing the overall acceptability.