알로에(Aloe vera L.) 분말을 첨가한 쿠키의 품질 특성

정은자,이문수,김관필,방병호,Jeong, Eun-Ja,Rhee, Moon-Soo,Kim, Kwan-Pil,Bang, Byung-Ho 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.4

Aloe is an attractive potential food source because it has functional uses. It has been widely used as a well-being food and drink. The antioxidant activity was estimated by measuring DPPH free radical scavenging activity. We investigated the quality characteristics of cookies prepared by adding various concentrations of aloe powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the DPPH free radical scavenging activity, moisture content, and hardness of cookies significantly increased with increasing aloe powder, while the pH, spread factor and L and b values slightly decreased. Sensory evaluation scores in terms of texture were shown to be very similar statistically, but color, flavor, taste, and overall acceptability scores were lower than the control. As a result of this study, the quality of cookies with the addition of 1% aloe powder were the most suitable in terms of taste, flavor, texture, and sensory properties.

도라지 분말을 첨가한 쿠키의 품질 특성

정은자,김관필,방병호,Jeong, Eun-Ja,Kim, Kwan-Pil,Bang, Byung-Ho 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

본 연구는 여러 가지 기능성과 생리활성을 가지고 있는 도라지를 활용하고자 도라지 분말을 0%, 1%, 3%, 5% 첨가하여 도라지 쿠키를 제조한 후 그 품질 특성을 측정하였다. 도라지 분말의 첨가량이 증가할수록 쿠키의 수분 함량과 pH가 낮아졌다. 쿠키의 색도는 도라지 분말의 첨가량이 많아질수록 명도(L)는 감소했으며, 적색도(a)와 황색도(b)는 증가하였다(p<0.001, p<0.01). 쿠키의 퍼짐성 지수는 도라지 분말의 첨가량이 많아질수록 높아졌으나, 도라지 분말의 첨가량과 쿠키의 퍼짐성 간에는 통계적으로 유의한 차이를 나타내지 않았다. 도라지 쿠키의 경도는 첨가량의 증가와 함께 낮아지는 것으로 나타났다. 도라지 쿠키의 관능적 특성은 1% 첨가군이 색과 맛, 조직감, 전체적인 기호도가 가장 높았으며, 풍미는 무첨가군이 가장 높았고, 도라지 분말 첨가량이 증가할수록 낮았다(p<0.001). This study investigated the quality characteristics of cookies containing Platycodon grandiflorum powder, which is well known for its various functions and biological activity. Cookie samples were prepared by adding the Platycodon grandiflorum powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness and sensory evaluation of cookies were examined. The results showed that the pH and moisture of cookies were decreased when more amount of Platycodon grandiflorum powder was added. Regarding the color of cookies, the L value was decreased when more amount of Platycodon grandiflorum powder was added, where as the a value and b value were increased (p<0.001, p<0.01). The spread factor of cookies generally increased as more amount of Platycodon grandiflorum powder was added, but it was not statistically significant. The hardness of the cookies decreased as more amount of Platycodon grandiflorum powder was added. Cookies containing 1% of Platycodon grandiflorum powder showed the highest scores for overall acceptability, color, taste and texture. Regarding the flavor of cookies, the control showed the highest score, and the score decreased as more amount of Platycodon grandiflorum powder was added.

캡사이신 분말을 첨가한 쿠키의 품질 특성

정은자,오경은,이문수,김관필,방병호,Jeong, Eun-Ja,Oh, Kyong Eun,Rhee, Moon-Soo,Kim, Kwan-Pil,Bang, Byung-Ho 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.5

This study investigated the quality characteristics of cookies containing capsaicin, the main source of spicy taste in pepper, which is well known for its various functions such as anti-oxidant, anti-cancer, anti-inflammatory, and anti-obesity activities, as well as pain-relief effect. Cookie samples were made by adding the capsaicin powder at different levels, including 40 mg% (C1), 85 mg% (C2), and 150 mg% (C3). In this study, measurement of the moisture, pH, color, spread factor, hardness, anti-oxidant activity, and sensory evaluation of the cookies was carried out. The results showed that the anti-oxidant activity increased when more capsaicin powder was added to the cookies (p<0.001). The moisture also increased with increasing capsaicin powder content (p<0.05), while the pH did not show any significant changes. As for the colors, the L value and b value decreased as more capsaicin powder was added, while the a value increased. The spread factor also increased significantly with the increase of capsaicin powder (p<0.01). Although the hardness increased with capsaicin powder content, no statistically significant differences were observed among the various cookies. In the sensory evaluation, Cookies containing 40 mg of capsaicin obtained the highest score in color, while cookies containing 150 mg of capsaicin showed the highest score in taste, texture, and overall acceptability.

시판 호장 (糊狀) Yoghurt 의 이화학적 성질에 관한 연구

정은자 ( Eun Ja Jeong ) 한국낙농학회 1990 韓國酪農學會誌 Vol.12 No.1

홍국 분말을 첨가한 쿠키의 품질 특성

정은자 ( Eun Ja Jeong ),김관필 ( Kwan Pil Kim ),방병호 ( Byung Ho Bang ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.2

여러 가지 생리활성을 가지고 있는 홍국을 식품산업에 활용하고자 홍국 분말을 무첨가구, 1%, 3%, 5% 첨가한 홍국 쿠키를 제조하여 그 품질 특성을 조사하였다. 홍국 분말의 첨가량이 증가할수록 쿠키 반죽의 수분 함량은 감소하였으며, pH는 증가하였다. 홍국 분말의 첨가량이 많아질수록 쿠키의 명도(L)와 황색도(b)는 감소했으며, 적색도(a)는 무첨가구에 비해 증가하였다. 쿠키의 퍼짐성은 홍국 분말의 첨가량이 많아 질수록 유의적으로 낮아졌다. 쿠키의 경도는 홍국 분말 첨가량의 증가와 함께 낮아지는 것으로 나타났다. 홍국 쿠키의 기호도는 무첨가군에 비해 1% 첨가군이 맛과 풍미는 우수한 것으로 나타났으며, 쿠키의 전체적인 기호도도 1% 첨가군이 가장 높은 선호도를 나타내었다. 본 연구를 통해 쿠키 제조시 홍국 분말 1% 첨가하는 것은 바람직한 것으로 나타났으며, 홍국 분말 쿠키는 영양학적, 기능적 품질 및 기호도 측면에서 쿠키의 가치를 높일 수 있는 것으로 사료된다. 그리고 이로 인한 홍국 분말 이용도를 높일 있는 좋은 방법의 하나라고 생각된다. We investigated the quality characteristics of cookies prepared following the addition of various concentrations of used Hongkuk powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the moisture content of dough decreased and pH increased by adding Hongkuk powder. The L and b value were decreased significantly, but the a value of cookies increased by addition of Hongkuk powder. The spread factor of cookies was slightly decreased by the addition of Hongkuk powder. The hardness of the control group was higher than that of the cookies prepared with different levels of Hongkuk powder. The result of the sensory score showed that cookies added with 1% Hongkuk powder had higher taste, flavor, and overall acceptability scores than other samples. As a result of this study, the quality of cookies with the addition of 1% Hongkuk powder were the most suitable in terms of its taste, flavor, texture, and sensory properties.

다시마 추출물이 요구르트 품질에 미치는 영향

정은자 ( Eun Ja Jeong ),방병호 ( Byung Ho Bang ) 한국식품영양학회 2003 韓國食品營養學會誌 Vol.16 No.1

요구르트의 기능성을 증가시키고 동시에 요구르트의 안정성을 높일 목적으로 다시마 열수 추출액으로부터 요구르트를 제조하여 그 품질의 특성을 조사하였다. 실험구 중 0.5% 다시마 열수 추출액으로 제조한 요구르트의 적정산도가 1.89%로, 다시마 열수 추출액 무첨가구의 적정산도 1.53%보다 높은 것으로 나타났으며, 젖산균의 생육은 다시마 열수 추출액으로 촉진되어 무첨가구의 4.4×10^8 CFU/ml보다 0.5% 다시마 열수 추출액 첨가구가 1.4×10^9 CFU/ml로 가장 높았다. 다시마 요구르트의 점도는 0.5%의 다시마에서 25cps로, 무첨가구의 22 cps보다 높았으나 1.0% 다시마구에서는 무첨가구의 점도와 비슷한 21.5 cps로 나타났다. 7℃에서 15일간의 저장시 다시마 요구르트는 pH, 산생성 및 생균수에 거의 변화가 없어 우수한 것으로 나타났다. 커드의 침전은 0.5% 다시마 열수 추출액으로 다소 억제시킬 수 있었으며, 관능검사에서 무첨가구에 비해 1% 다시마 첨가구를 가장 선호하는 것으로 나타났다. ◁표삽입▷ 원문을 참조하세요 For the purpose of making a functional and stable yogurt, new type yogurt were prepared form 12% whole milk and 2% skim milk added hot-water extracted from sea tangle. The yogurt product were evaluated for acid production (pH, titratable acidity), number of viable cell, viscosity, degree of curd sedimentation, quality-keeping property and sensory property. by addition of hot-water extracted from 0.5% sea tangle, the titratable acidity of yogurt (1.89%) was higher than that of yougurt not added hot-water extract of sea tangle (1.53%). The propagation of lactic acid bacteria was stimulated by adding hot-water extracted from 0.5% sea tangle, and the number of viable cells were about 1.4×10^9 CFU/ml. On the other hand, the number of viable cells in control were 4.4×10^8 CFU/ml. Viscosity of yogurt made from adding hot-water extracted from 0.5% sea tangle (25 CPS) was higher than that of yogurt with only milk (22 CPS). When yogurt made from adding hot-water extracted from sea tangle was kept at 7℃ for 15 days, its quality-keeping was relatively good. The sedimentation of curd was repressed a little by adding hot-water extracted form 0.5% and 0.1% sea tangle. The overall sensory score of yogurt made from adding hot-water extracted from 1% sea tangle was the best of tested yogurt.

매운 정도가 다른 고춧가루로 제조한 김치 품질 특성

정은자 ( Eun Ja Jeong ),방병호 ( Byung Ho Bang ),김관필 ( Kwan Pil Kim ) 한국식품영양학회 2005 韓國食品營養學會誌 Vol.18 No.1

마쇄한 부재료를 사용한 김치 개발에 관한 연구

정은자 ( Eun Ja Jeong ),서정숙 ( Jeong Sook Seo ),방병호 ( Byung Ho Bang ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.3

To save cost and time in Kimchi manufacture, the use of raw red-pepper paste and device-mashed vice materials, in place of dried red-pepper powder, was examined. Two kinds of Kimchi were prepared: One with dried red pepper powder and device-not mashed vice materials and the other with raw red pepper paste and device-mashed vice materials. Then pH, total acidity, total viable cell counts, total lactic acid bacteria and sensory characteristics were evaluated. Comparisons of the two Kimchis, indicated that changes in pH, total acidity, the total number of viable cells and total lactic acid bacteria were similar between the two groups. The acceptability score of the Kimchi made using the raw red pepper paste and device-mashed vice materials was slightly lower than that of Kimchi made using the dried red-pepper powder. This color was indistinctly changed since the vice materials were mashed and mixed. In conclusion, the results indicate that when manufacturing Kimchi using device-mashed vice materials, Kimchi of better quality can be made by adding dried red-pepper powder.

청고춧가루를 이용한 김치 제조에 관한 연구

정은자 ( Eun Ja Jeong ),서정숙 ( Jeong Sook Seo ),방병호 ( Byung Ho Bang ) 한국식품영양학회 2007 韓國食品營養學會誌 Vol.20 No.1

구아바 잎 분말을 첨가한 쿠키의 품질 특성

정은자 ( Eun Ja Jeong ),김관필 ( Kwan Pil Kim ),방병호 ( Byung Ho Bang ) 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.2

다양한 생리활성을 가지고 있는 구아바를 활용하고자 구아바 잎 분말을 무첨가구, 1%, 3%, 5% 첨가한 구아바 잎 분말 쿠키를 제조하여 그 품질 특성을 조사하였다. 구아바 잎분말의 첨가량이 증가할수록 쿠키 반죽의 수분 함량과 pH가 감소하였다. 그리고 구아바 잎 분말의 첨가량이 많아질수록 쿠키의 명도(L)는 감소했으며, 적색도(a)와 황색도(b)는 무첨가구에 비해 증가하였다. 쿠키의 퍼짐성 지수는 직경이 감소함에 따라 두께는 증가하였고, 구아바 잎 분말의 첨가량이 많아질수록 유의적으로 낮아졌다. 쿠키의 경도는 구아바 잎 분말 첨가량의 증가와 함께 높아지는 것으로 나타났다. 구아바쿠키의 기호도는 무첨가군과 3% 첨가군이 색, 맛, 풍미는 유사한 경향을 나타냈으며, 쿠키의 맛은 3% 첨가군이 가장 높은 선호도를 나타내었다. 본 연구를 통해 구아바 잎 분말 3% 첨가하는 것은 바람직한 것으로 사료되며, 구아바 잎 분말 쿠키는 영양학적, 기능적, 품질 및 기호도 측면에서 쿠키의 가치를 높일 수 있는 것으로 사료된다. 그리고 이로 인한 구아바 잎 분말 이용도를 높일 수 있는 좋은 방법의 하나라고 생각된다. We investigated the quality characteristics of cookies prepared after the addition of various concentration of used guava leaf powder(0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, as guava leaf powder concentration rose, there was a decrease in the water content level. In addition, color, spread factor, hardness and sensory evaluation of the cookies were examined. The results showed that with an increase in guava leaf powder concentration, the L value decreased significantly, while the values for a and b of cookies increased when more guava leaf power was added to cookies. The spread factor of cookies decreased, but the hardness of cookies increased significantly, as guava leaf powder concentration increased. Cookies containing 0% and 3% of guava leaf powder showed a similar sensory evaluation score in terms of color, taste and flavor of the cookies. In the case of texture and overall consumer acceptability, cookies with 3% of guava leaf powder showed the highest score.