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RISS 인기검색어
- 검색키워드
- 저자 : 임성경(Sung Kyoung Yim) (검색결과 3 건)
- 무료
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박현경(Hyun-Kyung Park),임성경(Sung-Kyoung Yim),손경희(Kyung-Hee Sohn),김현정(Hyun-Jung Kim) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.6
호박을 이용한 반고형 이유식을 제조하기 위하여 단호박과 늙은호박을 각각 마쇄하거나, 찌거나, 데친 후 각각을 체에 내리고 가열하여 puree를 만들고, 이들의 수분함량, 점도, 색도, β-carotene 함량, riboflavin 함량, ascorbic acid 함량을 측정하고, 관능검사를 실시하였다. 단호박퓨레가 호박퓨레보다 수분 함량이 적었고, 점도, Hunter L, a, b 색도, β-carotene 함량, riboflavin 함량은 높았다. 관능검사를 실시하여 단맛과 전체적인 선호도가 높은 찐 단호박 퓨레를 이유식의 주원료로 선택하였다. 변성전분의 혼합비율이 증가할수록 호화개시온도는 낮아지고 최고점도는 증가하였다. 찐 단호박 퓨레에 변성전분, 쌀가루, 유제품을 혼합하여 제조한 이유식은 살균과정에서 색도의 변화는 적었으나 점도가 증가하였는데 변성전분 3%를 혼합한 이유식은 점도가 안정하였다. 전체적인 선호도가 찐 단호박퓨레 40%, 쌀가루 7%와 전지분유 3%, 물 50%를 혼합한 단호박 이유식이 가장 높았다. This study was conducted to develop semi-solid infant foods using pumpkins. Purees were made from pumpkin and sweet-pumpkin, and were manufactured with blending, steaming or blanching. The moisture content of sweet-pumpkin puree was lower than pumpkin puree, but viscosity, Hunter's L, a, b values, β-carotene and riboflavin contents were higher. Steaming puree from sweet-pumpkin had the highest score in overall-preference and was selected as the ingredient for infant foods. In amylogram, gelatinization temperature was decreased and amylograph viscosity was increased, as the content of modified starch became high. Semi-solid infant foods were prepared with steaming puree from sweet-pumpkin, modified corn starch, rice powder and dairy products such as milk, whole milk powder and skim milk powder. After sterilization of infant foods, Hunter's color values were little changed. And the viscosity of infant foods were increased generally, but kept in 3% modified starch group. Sensory evaluation results showed that sweet-pumpkin puree 40%, rice flour 7%, skim milk powder 3% and water 50% was optimum ratio of infant foods.
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된장의 지용성,수용성추출물에 대한 갈색 특성 및 항산화 효과
김현정,손경희,채선희,곽동경,임성경 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6
Brown color characteristics and antioxidizing activities were investigated for Doenjang under different processing conditions. Doenjang A was prepared directly from Meju and saline solution whereas Doenjang B was prepared after separating soy sauce by soaking for 45 days. Both Doenjangs were aged for up to 180 days. Antioxidizing activity was studied in relation to the brown color characteristics using fat-soluble extract and water-soluble extract of Doenjang. The intensity of brown color was higher in the water-soluble Doenjang extract than the fat-soluble Doenjang extract. In the UV-VIS scanning spectra, water-soluble Doenjang extracts showed significant changes as the aging proceeded, but fat-soluble Doenjang extract did not. Antioxidizing activity of fat-soluble Doenjang extract increased as the aging period extended; however, no significant difference was detected in the water-soluble extract. Overall, Doenjang A showed higher contents of amino acids, reducing sugar, brown color, and antioxidizing activity, and the antioxidizing ability was higher in water-soluble Doenjang extract rather than in the fat-soluble Doenjang extract.
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