홍시를 이용한 현대인들의 숙취 해소 디저트‘홍시요’개발

이휘림,오현빈,김시연,김영순 한국식품영양과학회 2018 한국식품영양과학회 학술대회발표집 Vol.2018 No.10

루바브(Rheum palmatum L.) 분말과 추출물을 첨가한 초콜릿의 품질 특성 및 항산화 활성

이휘림,오현빈,김시연,김영순 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.3

The purpose of this study is the development of chocolates with rhubarb powder and rhubarb extract, and determination of their quality characteristics. Each rhubarb powder and extract were added to chocolate at the level of 0%, 1%, 2%, and 3%. The effect of both rhubarb powder and extract addition on physicochemical, antioxidant and sensory properties of chocolate were significant (p<0.05). The moisture content was lowest at control and the pH value was significantly low with the addition of rhubarb power, but the pH value increased significantly with the addition of rhubarb extracts (p<0.05). The total acidity also showed a similar tendency to the pH results. The L-value, a-value, and b-value were the highest at control. The hardness was the highest in the 3% rhubarb powder added chocolate, and the lowest in the 3% rhubarb extract added chocolate. The viscosity of the powder added group was higher than that of control. Total polyphenol content and total flavonoids content were improved by the addition of 2% or more of powder and extract, respectively. The ABTS IC50 value was the highest at control. All addition group had higher Tpeak and Tindex than that of control but had lower △HM. In sensory evaluation, while there was no significant difference in appearance, there were significant differences in odor, mouthfeel, sourness, sweetness and overall acceptability. In conclusion, rhubarb extract and powder enriched the chocolate function could and was suggested for the development of functional dessert.

카무트 분말 대체비율에 따른 생면의 제조 및 특성 연구

이휘림,오현빈,김시연,김영순 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.6

Purpose: This study examined the effects of Kamut flour (KF) on the quality of wet noodles. Methods: Five different wet noodle samples were prepared with various ratio of KF (0%, 25%, 50%, 75%, 100). The properties of KF and wheat flour (WF), the color values, cooking properties, texture, antioxidant activities, preservability and sensory evaluation of wet noodles were investigated. Results: The moisture content of KF was 6.23%, while that of WF was 11.07%. The water binding capacity of KF was higher than that of WF. The pH of KF and WF was 6.59 and 5.88, respectively. As the substitution ratio of KF increased, lower L-values observed in both raw and cooked noodles, while the a-values and b-values of both types increased (p<0.05). The tensile strength of the raw noodles with 100% KF was significantly higher than that of other samples (p<0.05). The springiness, adhesiveness, and chewiness of raw noodles increased significantly as the amount of KF increased (p<0.05). The tensile strength, springiness and cohesiveness was higher in cooked noodles than raw noodles. The moisture decreased, and the weight, volumetric expansion rate, water absorption, turbidity and cooking loss increased significantly as the amount of KF increased (p<0.05). The total polyphenols, flavonoids, reducing power, and DPPH and ABTS radical scavenging activities significantly increased with increasing KF (p<0.05). The pH of the wet noodles decreased, and the total viable counts increased with storage period. Upon sensory evaluation, the group with 0%, 25% and 50% KF added showed the highest appearance, color and texture. The group with 25% KF added showed the highest taste and overall acceptability. Conclusion: These results suggest that addition of 25%-50% KF could be the optimal to improve function and quality characteristics.

로스팅 온도와 시간에 따른 카무트 음료의 이화학적 및 품질 특성

이휘림(Phyrim Lee),오현빈(Hyeonbin O),김시연(Si Yeon Kim),김영순(Young-Soon Kim) 한국식품영양과학회 2019 한국식품영양과학회지 Vol.48 No.10

본 연구에서는 식물성 단백질과 항산화 물질을 풍부하게 함유하고 있는 카무트를 활용한 음료 개발의 일환으로 로스팅 온도(150°C, 200°C, 250°C) 및 시간(15 min, 30 min) 조건을 달리한 로스팅 가공이 카무트의 항산화 성분 및 활성과 단백질 함량에 미치는 영향을 분석하였다. 또한 로스팅 공정을 거친 카무트를 소재로 한 음료를 제조하고 그 품질 특성을 분석하였다. 설정한 조건 내에서 로스팅 공정의 온도가 높고 시간이 길어질수록 카무트의 총 폴리페놀 함량, 총 플라보노이드 함량이 증가하였고 FRAP, ABTS 라디칼 소거활성의 결과에서도 높은 항산화 활성을 보였다. 단백질 함량은 온도 및 시간에 따라 증가하여 200°C, 30분 로스팅 조건에서 가장 높은 값을 보였으며, 로스팅 온도가 더 높고 시간이 긴 조건에서는 단백질 함량이 약 0.5% 감소하였다. 로스팅 처리로 카무트 및 카무트 음료의 명도가 감소하였고 갈색도가 증가했으며 카무트의 로스팅 과정 중 발생하는 갈색화 반응이 항산화 활성 변화에 영향을 준 것으로 판단된다. 로스팅한 카무트를 활용한 음료의 품질 특성 결과 카무트의 로스팅 정도에 따라 수율 및 pH는 감소하였고 가용성 고형분, 탁도 및 분산 안정성은 증가하였다. 본 연구의 결과를 바탕으로 음료 제조를 위한 카무트의 최적 로스팅 조건은 이외의 로스팅 조건과 비교 시 총색차, 수율, 분산 안정성이 적절하며, 총 폴리페놀 및 플라보노이드, FRAP, ABTS 라디칼 소거 활성 향상, 단백질 함량 증가를 보인 200°C, 15분으로 사료된다. 본 연구에서는 로스팅 카무트와 용액 비율을 동일하게 하여 음료를 제조하였지만, 그 비율을 달리하여 제조한 음료에 관한 추가적인 연구가 필요할 것으로 판단된다. In this study roasted kamut was used to develop a novel cereal-based beverage, and the antioxidant activities, protein content and quality properties of this novel beverage were investigated. Kamut was roasted at different temperatures (150, 200, and 250°C) and for different time periods (15 and 30 min). The moisture content of kamut decreased as the roasting time and temperature were increased. The total polyphenols content, the total flavonoids content, and the FRAP had the highest values at the 250°C/30 min roasting condition. The lowest 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) IC50 value was also observed at the 250°C/30 min roasting condition. The protein content was the highest at the 200°C/30 min roasting condition. Kamut and kamut beverages showed lower L-values with increasing the roasting temperature and time. The browning index in 250°C/30 min roasting condition was increased by three times compared to that of control. The yield and pH of the kamut beverage tended to decrease as the roasting time and temperature increased. The total soluble solids, turbidity, and suspension stability of the kamut beverages increased with a higher roasting temperature and a longer roasting time.

프리카 분말을 첨가한 가래떡의 품질특성, 노화 억제 및 항산화 특성

김시연,오현빈,이휘림,김영순 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.5

Purpose: The traditional functional food Freekeh, which is immature green wheat, has a high amount of dietary fiber, fructooligosaccharides and minerals, as well as a small amount of vitamin A, B1, B2, C, and E. This study was conducted to analyze the quality properties, retarding retrogradation effect, antioxidant activities and sensory properties of Garaedduk and to determine the optimal proportion of Freekeh for use in the Korean traditional food, Garaedduk. Methods: Five different samples were made with different ratios of Freekeh (0%, 5%, 10%, 15%, 20%). Results: The moisture content of the 20% sample was highest (51.41%), while that of the 0% sample was lowest (46.69%). The L-value of samples also decreased significantly (p<0.05). In contrast, the a-value and △E of samples increased significantly as the amount of Freekeh powder increased (p<0.05). The b-value of Freekeh powder added Garaedduk samples increased significantly compared to the 0% sample (p<0.05), whereas the hardness, chewiness, adhesiveness of Freekeh powder added Garaedduk samples decreased significantly when compared to the 0% sample (p<0.05). Gumminess also decreased compared to the 0% sample (p<0.05); however, there were no significant differences in springiness or cohesiveness among samples (p<0.05). Evaluation of the retarding retrogradation effects and sensory properties revealed that they were highest in the 5% sample. In terms of total phenol and flavonoid content of Garaedduk, Freekeh had a higher phenol and flavonoid content than rice and slightly increased as Freekeh was added (p<0.05). Conclusion: Adding 5-10% Freekeh powder is most desirable to improve the quality characteristics and retard retrogradation of Garaedduk.

바나나 껍질을 첨가한 생면의 제조와 품질 특성 및 항산화 분석

김시연,오현빈,이휘림,김영순 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.7

This study examined the effects of banana peel powder on the quality of noodles. Five different wet noodle samples were prepared with various ratio of KF (0%, 2%, 4%, 6%, 8%). The properties of banana peel powder and wheat flour (WF), the color values, cooking properties, texture, antioxidant activities of wet noodles were investigated. The moisture content of noodles were not show significant difference between the samples. The pH was decreased by adding banana peel powder where as the turbidity was increased by adding banana peel powder. The water absorption and volume expansion ratio and cooking loss were lowest in 8% sample. The L-values was decreased as the amount of banana peel powder increased. The a-value was significantly increased and also the b-value increased as the banana peel powder increased. ∆E was the highest in 8% sample. observed in both raw and cooked noodles, while the a-values and b-values of both types increased (p<0.05). The tensile strength of the noodles was significantly higher in control than that of other samples (p<0.05). The hardness, springiness, cohesiveness, and chewiness were significantly decreased as the amount of banana peel powder increased. The total polyphenols, flavonoids, reducing power significantly increased with increasing banana peel powder (p<0.05). These results suggest that addition of 2~4% banana peel powder could be the optimal to improve function and quality characteristics.

프리카를 첨가한 스펀지케이크의 품질 특성 및 노화 억제

김시연,오현빈,이휘림,김영순 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.1

Freekeh which is one of traditional functional foods and immature green wheat, has received attention because it has high amount of dietary fiber, fructo-oligosaccharides and minerals as well as a small amount of vitamin A, B1, B2, C, and E. Therefore, this study was conducted to analyze the quality properties and retarding retrogradation effect of sponge cake and to determine the optimal proportion of Freekeh for use in sponge cake. Five different samples were made with different ratios of Freekeh (0%, 5%, 10%, 15% and 20%). The moisture content of the sponge cakes were not significantly different among the samples that 5% sample was highest (27.37%), while that of the 20% sample was the lowest (25.60%). The pH of the sponge cakes decreased significantly with increased amounts of freekeh powder. The color of samples were not significantly different between the sample. The L-value of 20 % was the highest (54.36), while that of the 10 % sample was the lowest (45.73). The cooking loss was lowest at 10% sample also specific gravity was the lowest at 10% sample. Whereas the batter yield was the highest on 10% sample. In texture analysis the hardness of Freekeh powder amended sponge cake samples was the 5% sample was the lowest in hardness, chewiness, and springiness and gumminess. Evaluation of the retarding retrogradation effects revealed that they were the highest in the 5~10 % sample, and 5~10 % added Freekeh powder was the most desirable to improve the quality characteristics and retard retrogradation of sponge cake.

조리 방법에 따른 자색 당근의 품질 특성 및 항산화능의 변화 - 조리 방법에 따른 항산화 잔존량 -

김시연,오현빈,이휘림,김영순,Kim, Si Yeon,O, Hyeonbin,Lee, Phyrim,Kim, Young Soon 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.2

In this paper, quality properties and antioxidant capacity of cooked black carrot has been studied. Five different cooking methods have been applied: microwave (45 sec), boiling ($100^{\circ}C$, 14 min), steaming ($100^{\circ}C$, 20 min), sous vide ($75^{\circ}C$, 80 min), sous-vide ($95^{\circ}C$, 30 min). The color value was slightly different (p<0.05), the boiling method was the highest in L-value and Sous vide $75^{\circ}C$ method was the lowest. The steaming method indicated the highest a-value at 5.50. The b-value was significantly different between the samples (p<0.05). The microwave method was the highest at 3.49 while the sous vide $95^{\circ}C$ method was the lowest at -0.34. No significant difference was observed between the samples when only the moisture content results were considered. The highest pH was observed in samples cooked using the boiling method. The softening (%) was higher when the cooking water was in contact with samples and it was dependent on the temperatures. In addition, this study shows that not only temperature but also cooking time and cooking media are very crucial in the preparation and cooking of black carrot to prevent the loss of the antioxidant compound. In conclusion, the comparison of the quality characteristics and antioxidant properties of black carrots indicated that the most appropriate cooking method is sous-vide method.

설탕 대체 감미료로 제조한 커스터드 푸딩의 품질 특성 및 소비자 기호도 조사

김시연,오현빈,이휘림,김영순 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.3

In the present study, we substituted sugar with artificial sweeteners (erythritol, fracto-oligosaccharide, tagatose, erythritol with stevia (erythritol: stevia leaf extract = 90:10)) in custard pudding, and compared to the quality characteristics and sensory properties of custard puddings with various artificial sweeteners; these samples were designated as the control (prepared with sugar), EP(custard pudding with erythritol), FP(custard pudding with fracto-oligosaccharide), TP(custard pudding with tagatose), and ESP(custard pudding with erythritol with stevia). The moisture content and water holding capacity of custard pudding were the highest on FP at 77.76, 252.60 respectively. The pH of custard pudding was slightly different that the SP was the lowest at 5.78 and the TP was the highest at 6.47. The brix of custard pudding was the highest on SP and EP at 24.13. The turbidity of custard pudding was highest on FP at 3.49 and lowest on EP at 3.30. The L-value of custard pudding was the highest on FP (78.24) and the a-value of custard pudding was the highest on TP (−1.34). The b-value of custard pudding was the highest on FP (23.17). The hardness and gumminess were highest on EP and SP, FP, TP, ESP were similar. The cohesiveness, springiness and chewiness were highest on SP. Syneresis differs according to the type of sweeteners. The overall acceptability of the sensory properties revealed that FP was the highest. These results suggest that the addition of fracto-oligosaccaride instead of sugar is suitable for improving the consumer acceptability and quality of custard pudding.

프리카 분말을 첨가한 쿠키의 품질 특성, 항산화 활성 및 소비자 기호도 조사

김시연(Si Yeon Kim),오현빈(Hyunbin O),이휘림(Phyrim Lee),김영순(Young Soon Kim) 한국조리학회 2018 한국조리학회지 Vol.24 No.9