방풍나물 분말을 첨가한 쿠키의 항산화활성 및 품질특성

우혜은 ( Hye-Eun Woo ),최진희 ( Jin-hee Choi ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.4

Purpose: This study examined the quality characteristics and antioxidant activities of cookies prepared with different concentrations of Glehnia littoralis powder(1.25%, 2.5%, 5%, and 7.5% of flour). Methods: Antioxidant activity was measured based on DPPH-ABTS+ radical scavenging ability, and total polyphenol and flavonoid contents of Glehnia littoralis cookies. To evaluate the quality characteristics of cookies, we measured the such as the bulk density and pH of dough, moisture content, spread factor, loss rate, leavening rate, color values, and hardness, followed by sensory evaluation. Results: Total polyphenol, and flavonoid content and radical scavenging ability significantly increased as the amount of added powder increased(p<0.001). The bulk density, moisture content and leavening rate of cookies decreased compared to the control group, but the changes were not significant. Quality characteristics such as spread factor, loss rate and “L” values significantly decreased with the amount of Glehnia littoralis powder added(p<0.001). According to the amount of Glehnia littoralis powder, pH, “a (-greenness)” and “b” values significantly increased, whereas hardness of the cookies was not significant different. Regarding consumer acceptability, the scores for the control group, and 1.25% and 2.5% Glehnia littoralis powder groups showed no significant differences in terms of overall preference, flavor, and taste. Conclusion: Based on these results, addition of 2.5% Glehnia littoralis powder can increase the value of cookies by increasing preference and quality characteristics. Further, Glehnia littoralis functional food material.

블랜칭 처리가 단호박의 품질특성과 항산화활성에 미치는 영향

최진희,우혜은,박종대,성정민,Choi, Jin-Hee,Woo, Hye-Eun,Park, Jong-Dae,Sung, Jung-Min 한국식생활문화학회 2021 韓國食生活文化學會誌 Vol.36 No.5

This study investigated the quality characteristics of sweet pumpkin after blanching. Sweet pumpkins were blanched in distilled water, 2% citric acid and 2% NaCl water at 100℃ for 3 min. The cooking loss of sweet pumpkin in the blanching groups was lower than that in the control group, and greenness and yellowness in the blanching groups were higher than those in the control group (p<0.001). Total polyphenol content (TPC) of sweet pumpkin increased after blanching (p<0.05), and TPC true retention (TR) was measured with the highest NB. CON and NB were significantly higher in ?-carotene content (p<0.001). Lutein content in the blanching treatment groups was lower than that in the control group, but NB was the highest between the blanching groups (p<0.001). DPPH and ABTS⁺ radical scavenging activity assays revealed higher antioxidant activity in the NB groups among the blanching groups (p<0.001). The CON was 2.44 log colony-forming unit (CFU)/ g in the total bacterial count, but there were no microorganisms in the blanching groups. In conclusion, blanching with the addition of 2% NaCl can inhibit the growth of microorganisms and improve TR and antioxidant activities in sweet pumpkin.

주정처리와 수분-열처리 떡볶이 떡의 저장기간에 따른 품질 특성

최해연,김진성,고은성,우혜은,박종대,성정민,Choi, Hae-Yeon,Kim, Jin-Seong,Go, Eun-Seong,Woo, Hye-Eun,Park, Jong-Dae,Sung, Jung-Min 한국식생활문화학회 2021 韓國食生活文化學會誌 Vol.36 No.3

This study sought to investigate the effects of heat-moisture treatment (HMT) and ethanol treatment (EOH) for improving the quality and storage stability of Tteokbokki Tteok. The quality characteristics were evaluated by moisture, pH, color, texture profile analysis, and observing the microbial properties after the heat-moisture treatment or ethanol treatment. As the storage period increased, the moisture content of Tteokbokki Tteok tended to decrease except for the HMT group (p<0.05) while the pH did not show significant variation except for the EOH group (p<0.05). While measuring the color, the L-value tended to increase in all groups during the storage period. The a-value and the b-value showed the highest values in the HMT group and the control (CON) group, respectively. In the texture profile analysis, all groups showed a significant tendency to increase levels of hardness and chewiness as the storage period increased (p<0.05). The HMT group showed an increase in hardness and adhesiveness, which are characteristics of the HMT treatment. The results of examining the microbial properties of Tteokbokki Tteok showed that the total microbial count in the HMT group was 4.52 on the 8^th day of storage, which was lower than the level in the CON group and the EOH group on the 4^th day of storage. Yeast and mold were not measured during the storage period. Thus the results of this study showed that when manufacturing Tteokbokki Tteok, the heat-moisture treatment of rice powder increased the storage stability by delaying microbial growth and also had positive effects on quality.

원주의 첨가량을 달리한 개량 증편의 품질 특성

최진희(Jin Hee Choi),우혜은(Hye Eun Woo),최해연(Hae Yeon Choi) 한국식품영양과학회 2022 한국식품영양과학회지 Vol.51 No.11

본 연구에서는 증편의 발효원인 막걸리 대신 감미료를 첨가하지 않은 원주의 첨가량을 달리하여 수분의 양을 최소한으로 하여 성형이 가능하도록 개발한 개량 증편의 품질 특성을 측정하였다. 실험 항목으로 pH, 수분 함량, 색도, 비체적, 팽창률, 단면과 기공의 관찰을 실시하였고, 기호도를 측정하기 위해 관능평가를 진행하였다. 원주 첨가량을 달리한 개량 증편의 수분 함량은 원주의 첨가량에 따른 수분 함량에 유의적인 차이가 나타나지 않았다. pH는 발효 후 원주 첨가량에 따라 감소하였다가 찌고 난 후 증가하였다(P<0.001). 색도는 L값은 원주의 첨가량이 증가할수록 감소하였고(P<0.001), a값은 녹색도 값이 증가하다가 RM20, RM30, RM40에서는 첨가량에 따른 유의적인 차이를 보이지 않았으며, b값은 원주의 첨가량이 증가할수록 황색도가 증가하는 결과가 나타났다(P<0.001). RM10에 비해 RM20과 RM30에서 팽창률이 가장 높게 측정되었으며, RM40에서는 다시 감소하는 결과가 나타났다(P<0.05). Image J 프로그램으로 관찰한 단면과 기공은 원주의 첨가량이 증가할수록 감소하였고 기공수는 원주 첨가량에 따라 증가하였으며(P<0.01), 기공의 조밀함은 증편의 조직감에 영향을 미치는 것으로 나타났다. 경도는 원주 첨가량이 증가할수록 감소하였다. 검성은 첨가량에 따른 감소가 나타났으나 RM20과 RM30 간의 유의적인 차이는 없었다. 부착성은 원주를 30% 첨가한 군이 가장 크게 측정되었다. 탄력성은 첨가량에 따라 증가하였으며, 응집성과 씹힘성은 RM20과 RM30 간의 유의적인 차이는 없었으나 전체적으로 원주의 첨가량이 늘어남에 따라 증가하는 결과가 나타났다(P<0.001). 관능평가의 결과는 향을 제외한 모든 항목에서 RM30이 가장 높은 점수를 받았다(P<0.001). 결과적으로 RM30의 배합비로 증편 제조 시 개량 증편의 기공 형성이 가장 우수하였으며 관능평가 항목에서도 가장 높은 점수를 받아, 이는 개량 증편의 품질 특성과 소비자 기호도에도 긍정적인 영향을 줄 것으로 생각된다. 또한 원주를 첨가하여 제조한 개량 증편의 표준화 연구에도 도움이 될 것으로 사료되며, 향후 다양한 부재료와 속재료를 첨가한 기능성 증편 연구에 바람직한 영향을 줄 것으로 판단된다. In this study, the quality characteristics of modified Jeungpyeon prepared with the addition of different quantities of Won-ju (raw makgeolli) were investigated, and the standardization of the modified Jeungpyeon production process was suggested (RM10, RM20, RM30, RM40 represent various quantities of raw makgeolli). There were no changes in the moisture content with changes in the quantities of raw makgeolli added. The pH decreased after fermentation but increased after steaming. The L-value, hardness, and gumminess decreased with the addition of increasing quantities of raw makgeolli, whereas chewiness, springiness, and cohesiveness increased. The specific volume and expansion ratio were the highest when 40 mL of raw makgeolli was added. The result of the analysis with the Image J program showed that as the quantity of raw makgeolli added increased, the pore size became larger, and the number of pores decreased. Additionally, the results of the evaluation of the sensory properties showed that RM30 had the highest rating for all the tested parameters except for flavor. These results suggest that the addition of RM30 had a positive effect on the quality characteristics of modified Jeungpyeon. These results can be used as preparatory data for the standardization of Jeungpyeon production with the addition of raw makgeolli.

구연산 침지와 유산균 발효 처리 떡볶이 떡의 저장기간에 따른 품질 특성

최해연 ( Hae-yeon Choi ),고은성 ( Eun-Seong Go ),김진성 ( Jin-seong Kim ),우혜은 ( Hye-Eun Woo ),최진희 ( Jin-hee Choi ),박종대 ( Jong-dae Park ),성정민 ( Jung-min Sung ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.4

Purpose: To improve the shelf life of Tteokbokki Tteok, the quality characteristics of Tteokbokki Tteok prepared with a citric acid solution immersion treatment and lactic acid bacteria-fermented rice flour were investigated according to the storage period. Methods: The quality characteristics of Tteokbokki Tteok were investigated in terms of its moisture, color, pH, texture, and microbial composition. Results: As the storage period increased, the moisture tended to decrease except in the LAC group, and the pH was lowest in the LAC group in all storage periods, and increased until the 6th day of storage and then decreased (p<0.05). For color, the L-value, a-value and b-value decreased during the storage period(p<0.05). The LAC group maintained the L-value until the 6^th day of storage, the a-value tended to be lower, and the b-value tended to be higher in all groups(p<0.05). In the texture analysis, the adhesiveness decreased as the hardness and chewiness increased. The total microbial count was lower on the 8^th day of the LAC group than on the 2^nd day of the CON group, and yeast and mold were not measured until the 6^th day of storage. Conclusion: These results suggest that Tteokbokki Tteok with lactic acid bacteria-fermented rice flour is expected to delay the growth of microorganisms, which would have a positive effect on the quality characteristics and improve storage properties.