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남혜원 ( Hae Won Nam ),변진원 ( Jin Won Pyun ),현영희 ( Young Hee Hyun ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.3
This study was carried out to investigate the perception and preference of the Korean gruels. The survey was conducted among housewives living in Seoul and Gyeonggi province using a questionnaire during September 2008. The responses of 313 housewives were analyzed by SPSS program. The results were as follows. The gruel served as a dainty or therapeutic diet. Among the subjects, 37.2% liked gruel because of `special treat` or `easy to digest`, The reason of dislike of gruel was absence of chew or cumbersome cooking. They usually cooked gruel at home, and considered that goods on the market were expensive or unsanitary. The highly perceptive gruel was Potjook, Dakjook, Hobakjook. Jeonbokjook, Hobakjook, Dakjook were mostly preferred in order. Socio-demographic factors didn`t affect the awareness of gruel, but there were significant correlations between the preference of gruel and the state of employment or monthly income. It is necessary to develop various and convenient to cook gruels to be consumed, riding on the trend of well-being and slow-food.
현영희 ( Young Hee Hyun ),변진원 ( Jin Won Pyun ),남혜원 ( Hae Won Nam ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.1
This research focused on investigating the effect of lentinus edodes on the Garaedduk by analyzing its quality characteristics. Through this research, it could be verified whether this improved food has the potential to develop into a functional food. 5 pieces of Garaedduk with 0, 2, 4, 6, and 8% of lentinus edodes powder were analyzed by water content, color, sensory, textural characteristics and cooking characteristics right after the production and after one day. The five Garaedduk showed significant differences in water content during storage period of 0 & 1 day. As the result of Hunter`s color values, with the increase of lentinus edode during storage period of 0 & 1 day, lightness was significantly decreased and redness and yellowness were significantly increased . As the result of textural analysis, hardness and chewiness showed significant increase and cohesiveness was significantly decreased in Garaedduk with the increase of lentinus edodes. When the Garaedduk were preserved for one day, the hardness and chewiness of the Garaedduk with 2% of lentinus edodes showed similar with the control. Cohesiveness showed significant decrease in all Garaedduk. The result of the sensory evaluation showed increase in the color, aroma and taste with the increase of lentinus edodes. The 2% Garaedduk showed similar hardness with the control. Garaedduk with lentinus edodes showed no difference in cohesiveness and adhesiveness with the control. The overall acceptability was significantly increased with the increase of lentinus edodes while the Garaedduk with 6% of lentinus edodes showed the highest overall acceptability. After one day of preservation, the Garaedduk with 4% lentinus edodes also showed the highest overall acceptability. As the result of cooking properties, weight gain and volume were significantly increased with the increase of lentinus edodes. The 2% Garaedduk particularly showed similar weight gain with the control. In turbidity of soup was significantly increased with the increase of lentinus edodes. In Hunter`s color values of soup, lightness was significantly decreased with the increase of lentinus edodes. Redness and yellowness were significantly increased with the increase of lentinus edodes like Garaedduk.
현영희 ( Young Hee Hyun ),남혜원 ( Hae Won Nam ),변진원 ( Jin Won Pyun ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.3
This study was conducted to investigate the effective ratio of Sulgidduk to glutinous corn flour. We measured the moisture content, color differences, and texture of Sulgidduk with glutinous com flour and conducted a sensory test. There was a significant difference between the moisture content of the glutinous corn Sulgidduk batches with added glutinous corn flour and the control group. As the proportion of glutinous corn flour increased, the lightness(L) significantly decreased, whereas the redness(a) and yellowness(b) significantly increased. When the amount of glutinous corn flour increased, there was a significant increase in the hardness and adhesiveness, but a significant decrease in the cohesiveness. The results of the sensory evaluation showed that roughness increased significantly when the amount of glutinous corn flour was increased. The moisture and softness decreased significantly as the glutinous corn flour concentration increased. These results indicated that adding 5~10% corn flour to the glutinous corn Sulgidduk produced the best quality.
일부 대학생들의 라면 섭취 관련 식행동과 국물 섭취 실태 조사
김형숙(Hyung Sook Kim),이은영(Eun Young Lee),김경민(Kyung Min Kim),김경원(Kyung Won Kim),변진원(Jin Won Pyun),정상진(Sang Jin Chung),권영혜(Young Hye Kwon),여익현(Ik Hyun Yeo),이상윤(Sang Yun Lee),남기선(Ki Sun Nam) 대한지역사회영양학회 2013 대한지역사회영양학회지 Vol.18 No.4
High intakes of sodium may increase the risk of hypertension or cardiovascular diseases. According to the 2010 Korea National Health and Nutrition Survey, the average intake of sodium was 4,878 mg/day with salt, kimchi, soy sauce, fermented soybean paste and Ramyeon being the five main sources of sodium. In order to identify solutions to reduce the intake of sodium, we investigated the intake patterns and eating behaviors of Ramyeon among 347 college students (male 146, female 201) using survey questionnaires. The average age of study subjects was 23.7 years for males and 20.5 years for females. The average Body Mass Index (kg/m2) was 21.9 for males and 20.1 for females. The average frequency of Ramyeon intake was 2.0 times/week. The main reason for eating Ramyeon was convenience (56%), followed by good taste (27%), low price (11%) and other reasons (9%). The criteria for choosing Ramyeon were taste (72%), convenience (14%), price (7%), nutrition (1%), and the other factors (2%). Males` average intake of Ramyeon soup (61%) was higher than that of the females (36%). The estimated intake of Ramyeon soup by survey showed a positive correlation with the measured intake of Ramyeon soup. Sodium contents of Ramyeon were measured separately for the noodles and the soup, which were 1,185 mg/serving and 1,148 mg/serving each. Therefore, the amount of sodium intake can be reduced if students eat less Ramyeon soup. Also, we observed that dietary behaviors and soup intakes of Ramyeon between the sexes were different. Appropriate nutritional education for proper eating habits may help decrease the intake of sodium. (Korean J Community Nutr 18(4) : 365~371, 2013)