모시잎 분말을 첨가한 올방개 도토리묵의 제조 및 품질 평가

신미혜,정남용 동아시아식생활학회 2023 동아시아식생활학회지 Vol.33 No.4

This study examines quality characteristics in order to determine the optimal ratio (0%, 2%, 4%, or 6%) for mixing Boehmeria nivea powder into Allbanggae Acorn Muk. The L, a, and b values of the Hunter’s color scale decreased significantly in proportion to the amount of Boehmeria nivea powder. The total polyphenol content (34.54∼54.21 mg GAE/mL), the DPPH free radical scavenging activities (61.65∼68.20%) and ABTS radical scavenging activities (55.42∼78.06%) of Allbanggae Acorn Muk increased significantly depending on the amount of Boehmeria nivea powder. Hardness, chewiness, springiness, and cohesiveness in the Allbanggae Acorn Muk decreased significantly in proportion to the amount of Boehmeria nivea powder. Allbanggae Acorn Muk containing 4% Boehmeria nivea powder showed a high score with regard to color, flavor, moistness, chewiness, and overall acceptability. Therefore, the appropriate amount of Boehmeria nivea powder to add is 4%. This study indicates that Allbanggae Acorn Muk with added Boehmeria nivea powder has the highest functional components and antioxidant activity. .

[Alt.View]인식의 확장을 요구하는 영화 - 아빠

신미혜 한국독립영화협회 2005 독립영화 Vol.24 No.-

[Alt.View]나와 인형놀이

신미혜 한국독립영화협회 2005 독립영화 Vol.24 No.-

백년초가루 첨가 올방개묵의 품질특성

신미혜,유수인,정남용 한국외식산업학회 2022 한국외식산업학회지 Vol.18 No.1

To evaluate the optimal mixing ratio of Opuntia ficus-indica var. saboten powder, this study undertook to examine the quality characteristics of Allbanggae Muk prepared using varying concentrations(0%, 2%, 4%, 6%). Differences in antioxidant activities, physical properties and sensory evaluation were measured. The antioxidant activities were evaluated using total polyphenol content, total flavonoid content, DPPH and ABTS radical scavenging methods. The total polyphenol contents(7.19∼21.12 mg GAE/mL), total flavonoid contents(15.88∼18.16 mg QE/mL), DPPH free radical scavenging activities(22.91∼35.42%) and ABTS radical scavenging activities(0.62∼28.79%) of Allbanggae Muk were significantly increased in the groups added with Opuntia ficus-indica var. saboten powder. The physical properties, including hardness, chewiness, cohesiveness of Allbanggae Muk, were increased in proportion to the amount of Opuntia ficus-indica var. saboten powder. Allbanggae Muk containing 4% Opuntia ficus-indica var. saboten powder showed a high score in the assessment for color, flavor, moistness and overall acceptance, thereby determining 4% Opuntia ficus-indica var. saboten powder to be optimal for preparing Allbanggae Muk. The addition of Opuntia ficus-indica var. saboten powder can improve the quality characteristics and antioxidant of Allbanggae Muk. .

발효 흑미 미강 분말을 첨가한 쿠키의 품질특성

신미혜,이민호,홍금주 한국외식산업학회 2020 한국외식산업학회지 Vol.16 No.2

This study was conducted to investigate the effect of fermented black rice powder(FBRP) on cookie quality characteristics. The cookies were made with various FBRP levels (1%, 3%, and 5%). The moisture and Spreadability significantly contents significantly increased as the amount of FBRP increased. The L-value and a-value of the cookies was significantly larger than that of the control group. The b-values were the highest for the control group. Hardness measurements, the substitution of 1~5% FBRP resulted in decrease hardness compared to the control group. The DPPH free radical scavenging activities and total polyphenol of the cookies significantly increased with increasing the amount of added FBRP. According to the sensory evaluation of the cookies, scores for color, flavor, crunch and overall preference increased with increasing amounts of added FBRP powder. Taken together, the results of this study suggest that FBRP is an effective ingredient for increasing the functionality of cookies

[Alt.View]계속된다-미등록 이주노동자 기록되다

신미혜 한국독립영화협회 2005 독립영화 Vol.24 No.-

핑거루트를 첨가한 쿠키의 품질특성

신미혜,홍금주,유수인,이민호 한국외식산업학회 2020 한국외식산업학회지 Vol.16 No.1

This study examined the quality characteristics, including antioxidative activity of cookies added with finger root powder(FP)(0%, 2%, 4%, and 6%). The moisture contents significantly increased with increasing FP content. Whereas spreadability decreased with increasing FP content. The lightness of cookies was no change in the control group and the FP added group. whereas redness and yellowness increased significantly with increasing FP content. The hardness tended to increase by the addition of FP compared to the control group, but there was no significant difference according to the amount added. DPPH(2,2-Diphenyl-1-picrylhydrazyl) free radical scavenging activities and total polyphenol contents increased significantly with increasing FP content. In the sensory evaluation, sensory scores for color, flavor, taste, crunch, and overall preference were the highest in the 4% cookies added with FP. These results suggest that the appropriate amount of FP for making cookies added with FP is 4%. Based on the overall observations, the optimal concentration of 4% FP is considered to be the most appropriate to maximize the sensory quality and functional effects.

동부가루를 첨가한 현미설기떡의 품질 연구

신미혜,최윤소,정남용 한국외식산업학회 2019 한국외식산업학회지 Vol.15 No.2

This study performed to evaluate the effects on quality properties of brown rice Sulgidduk added with cowpea powder(Brown rice group and brown rice cowpea group) and the suitable mixing rate of a fermented black rice bran powder(0%, 3%, 5%, 7%). The moisture contents of a brown rice Sulgidduk increased significantly addition of cowpea and fermented black rice bran powder. In the physical properties chewiness of a brown rice Sulgidduk decreased significantly by addition of cowpea powder. DPPH free radical scavenging activities of a brown rice group(17.67∼61.63) and a brown rice cowpea group(14.03∼53.60) increased significantly. The brown rice Sulgidduk added with 5% fermented black rice bran powder showed high score than other groups. This study shoued that the addition of cowpea powder could contribute positively on the quality properties of brown rice Sulgidduk. and the suitable amount of fermented black rice bran for making brown rice Sulgidduk is 5%.

흑미발효미강분말과 프락토올리고당을 첨가한 진말다식의 품질 및 관능특성

신미혜,이민호,정남용 한국외식산업학회 2018 한국외식산업학회지 Vol.14 No.1

The purpose of this study was to develop the Jinmal-Dasik added with fermented black rice bran powder (FBRBP) and fructo-oligosaccharide. Jinmal Dasik was prepared with FBRBP as the rate of 0, 3, 6, 9 and 12%. The quality characteristics and sensory evaluation were conducted to identify the optimal additional rate of the FBRBP on the Jinmal Dasik, and to develop traditional Dasik into a functional food with antioxidative activity. As the additional rate of the FBRBP increased, the moisture contents and sugar contents increased, while L, a, and b-values decreased. The FBRBP Jinmal Dasik with fructo-oligosaccharide showed the highest hardness, cohesiveness, springiness and chewiness in the control group, and decreased as the FBRBP additional rate increased. The control group's DPPH radical scavenging ability was the lowest, and the scavenging ability increased as the FBRBP additional rate increased. The sensory scores of flavor, sweetness, savory taste, color, cohesiveness, and overall acceptance were high in the Jinmal Dasik with fructo-oligosaccharide and 12% addition rate of the FBRBP. Based on the results, the optimal additional rate of FBRBP was 12% for the Jinmal Dsasik that was made with fructo-oligosaccharide. Additionally, the FBRBP Jinmal Dasik with fructo-oligosaccharide was considered to improve preference of the Dasik.

암환자 간호사의 소진 영향요인 분석

신미혜,신성례 대한종양간호학회 2003 Asian Oncology Nursing Vol.3 No.1