Carrageenan에 pectin 및 potato starch를 혼합 첨가하여 제조한 저지방 돈육 patty의 특성연구

주신윤 韓國食生活文化學會 2005 韓國食生活文化學會誌 Vol.20 No.3

백미와 현미의 첨가비율을 달리하여 제조한 모닝빵의 품질 특성

주신윤,최해연 한국식품영양학회 2017 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2017 No.12

밀싹분말을 첨가한 식빵의 최적화 연구

주신윤,박종대,최윤상,성정민 (사)한국조리학회 2018 한국조리학회지 Vol.24 No.3

The purpose of this study was to determine the optimization mixing ratio of wheat sprout powder (WSP) and hemicellulase for the preparation of white pan bread. Using a response surface methodology, independent variables were WSP and hemicellulase. Dependent variables were physicochemical properties, antioxidant properties and sensory evaluation. Water binding capacity of dough increased with increasing WSP. Color value showed positive correlations with WSP. L value decreased and a, b values increased as WSP increased. The adjusted determination coefficient of texture analysis was calculated to be 0.7230~0.9446 having the p-value less than 0.1. Specific volume of bread showed a positive correlation with hemicellulase and a negative correlation with WSP. DPPH radical scavenging activity and total polyphenol were represented by a linear model and showed positive correlations with WSP. Sensory evaluation were represented by a quadratic model. In conclusion, the optimal formulation for WSP added bread, as assessed by numerical and graphical optimization methods, was WSP 2.36%, hemicellulase 0.069% per wheat flour 100 g. The above results indicate that WSP can be used as health-oriented material in the bread industry. This is also expected to meet demands of consumers who are in the pursuit of healthy food.

아로니아(Aronia melancocarpa) 착즙액 첨가 젤리의 품질특성

주신윤,류혜숙,최해연,Joo, Shin-Youn,Ryu, Hye-Sook,Choi, Hae-Yeon 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.4

This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activity of jelly increased with each increase of aronia juice contents (p<0.05). The moisture content and pH of jelly decreased, but soluble soild contents and the total acidity of the jelly increased significantly with each increased level of aronia juices (p<0.05). As the content of aronia juices increased, L values decreased while a and b value increased (p<0.05). Texture analysis showed that the mechanical properties of the jelly decreased with increased level of aronia juices. Consumer acceptability showed that aronia juices groups of 30% and 40% scored higher in terms of overall preference, color, and flavor compared to the other groups (p<0.05). Characteristic intensity rating of aronia jelly showed that as more aronia juices was added, it began to intensify its purple color as well as its sour taste (p<0.05). Judging from the results, it can be concluded that the addition of aronia juices to jelly in processing can enhance the preference, antioxidant compounds, and DPPH free radical scavenging activity of the jelly.

초석잠(Stachys sieboldii Miq.) 분말의 첨가량을 달리한 쌀 영양바의 품질특성

주신윤,최해연,Joo, Shin-Youn,Choi, Hae-Yeon 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.1

Purpose: The aim of this study was to evaluate the quality characteristics of rice nutritional bars prepared by adding Chinese artichoke (CA) powder to the rice powder. Methods: CA rice nutritional bars were prepared with various levels of CA powder (0%, 5%, 10%, 15%, and 20%) and designated as CA0 (without CA powder), CA5, CA10, CA15, and CA20, respectively. The total phenolic content, DPPH free radical scavenging activity, moisture content, pH, baking loss rate, leavening rate, volume, color, texture analysis, and sensory evaluations of rice nutritional bars were performed. Results: The total phenolic content and DPPH free radical scavenging activity exhibited an increase with increase in the substitute amount of CA powder. The results showed that the pH of rice nutritional bars decreased in all sample groups as the content of CA powder increased. The volume of the sample group with CA powder was higher than that of CA0. As the content of CA powder increased, lightness of the rice nutritional bars crumbs decreased while redness and yellowness increased. The texture analysis of rice nutritional bars showed that hardness, gumminess, and chewiness were the highest in CA0 while springiness and cohesiveness were the lowest in CA0. With respect to characteristic intensity rating, the taste, flavor, and softness of rice nutritional bars increased with increasing amounts of CA powder. In terms of consumer acceptability, CA15 and CA20 received the highest scores with respect to texture. Conclusion: Therefore, the results of this study indicate that replacing 15% of the rice powder with CA led to an efficient enhancement in the antioxidant and nutritional values of rice nutritional bars as well as the sensory quality.

반응표면 분석법을 이용한 시금치가루 첨가 머핀 제조의 최적화

주신윤,김현진,백재은,주나미,한영실 한국조리과학회 2006 한국식품조리과학회지 Vol.22 No.1

콩비지 첨가가 돈육 패티의 품질 특성에 미치는 영향

주신윤,서동원,최해연 한국식품영양과학회 2019 한국식품영양과학회지 Vol.48 No.2

This study examined the effects of soybean-curd residues on the quality characteristics and sensory characteristics of pork patties. The patties were prepared with different amounts (0, 10, 20, and 30% to the total quantity) of soybean-curd residues. The moisture content, unsaturated fatty acid content, and pH of the patties increased with increasing soybean-curd residues (P<0.05), while the crude lipid, crude protein, cholesterol, and saturated fatty acid conten of the patties decreased (P<0.05). The patty with 30% soybean-curd residues showed the lowest cooking loss and reduction in diameter (P<0.05). As the content of soybean-curd residues increased, the L-value and b-value increased while the a-value decreased (P<0.05). The hardness, chewiness, gumminess, and springiness in the control group were higher than those of the treated group (P<0.05). The consumer acceptability for a patty with 10% and 20% soybean-curd residues ranked higher in appearance, color, flavor, taste, and texture than the other patties. In the characteristic intensity rating, the nuttiness of patties increased with increasing soybean-curd residues (P<0.05). The addition of soybean-curd residue did not affect the juiciness, off-flavor, and after taste. These results suggest that soybean-curd residues are a good ingredient for increasing the consumer acceptability and functionality of patties. 본 연구에서는 패티의 육류 함량 일부를 콩비지로 대체(0, 10, 20, 30%)한 패티를 제조하여 콩비지 패티의 이화학적 및 관능적 특성을 측정하였다. 콩비지 첨가량이 증가할수록 패티의 수분 함량, 불포화지방산 함량, pH는 증가하였고 조지방 함량, 조단백 함량, 콜레스테롤 함량, 포화지방산 함량은 감소하는 결과를 나타냈다. 가열손실률과 직경감소율은 콩비지 30% 첨가 패티에서 가장 낮게 나타났다. 콩비지의 첨가량이 증가할수록 패티의 명도와 황색도가 증가하고 적색도가 감소하였으며, 조직감 측정 시 경도, 씹힘성, 검성, 탄성이 감소하는 결과를 나타냈다. 소비자 기호도 검사 결과 외관, 색, 향, 맛, 조직감 평가 항목에서 콩비지 10%와 20%를 첨가한 패티의 기호도가 다른 첨가구에 비해 높은 점수를 보여주었다. 콩비지 패티의 특성강도 검사 결과 콩비지 첨가량이 증가함에 따라 고소한 맛이 강해진다는 결과를 얻었으며, 콩비지 첨가는 패티의 다즙성, 이취, 후미에 큰 영향을 미치지 않았다. 이러한 결과로 보아 패티 제조 시 콩비지의 첨가는 패티의 기호도와 품질을 증가시키고, 포화지방 및 콜레스테롤 함량을 낮추고, 식이섬유를 증가시켜 건강 지향성 패티의 개발에 바람직할 것으로 생각된다.

Effect of Prunus yedoensis Matsumura extract on the gene expression in HaCaT cells

주신윤,Yuna Ha,Do Yeon Seo,Ga Young Seo,Youn-Jung Kim,Hae-Yeon Choi 대한독성 유전단백체 학회 2018 Molecular & cellular toxicology Vol.14 No.3

Backgrounds: The bark of Prunus yedoensis (PY) is used in herbal remedies for the treatment of inflammatory skin disorders. Previous studies have reported the antioxidative, anti-inflammatory, anticancer, and vasorelaxant effects of PY; however, the safety and toxicity of PY extracts have not yet been reported. In the present study, we explored whether PY bark extract induced toxicity in HaCaT, a human keratinocyte cell line. Methods: HaCaT cells were treated with PYE, the ethyl acetate (EtOAc) fraction of the crude extract (produced from 80% EtOH) of PY, for 24 h and cytotoxicity and ROS generation were determined. In addition, we evaluated the effect of a high concentration of PYE on the transcriptional profile to determine the action mechanism of the toxicity to HaCaT cells. Results: PYE treatment significantly induced cytotoxicity in HaCaT cells in a dose-dependent manner. At 313 μg/mL, PYE generated intracellular ROS and up-regulated immediate early genes and oxidative stress-related genes, indicating the activation of stress signals by PYE. Moreover, PYE significantly changed the expression of genes that promote ECM degradation, inflammatory responses, and keratinocyte differentiation. Conclusion: The present study demonstrated that PYE at 313 μg/mL, a concentration which is not cytotoxic but generates intracellular ROS, affected gene regulation in HaCaT human keratinocytes through multiple toxicity mechanisms and could therefore disturb skin homeostasis or lead to skin aging. We propose that for the safe use of PYE in herbal cosmetic or medicines, further evaluations of the toxicity and safety in the skin must be performed.

포도씨 추출분말을 첨가한 기능성 머핀의 품질 특성에 관한 연구

주신윤,최민희,정해정 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.3

This study was conducted to develop functional muffin in which grape seed extract(GSE) was added at 0, 0.5, 1 or 2% levels and to evaluate the quality characteristics. The volume of muffin decreased with the increasing GSE content, but no significant differences were observed. The weight and height of muffins increased with the increasing GSE content. The incorporation of GSE in the product lowered lightness(L value) and increased redness(a value). The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with the increasing GSE levels. Sensory analysis showed that muffin prepared with 0.5% GSE was considered to be as acceptable as control, based on hedonic scale ratings given by untrained taste panel.

양배추 분말 첨가비율에 따른 양배추 쌀 영양바의 품질특성

주신윤,최해연,Joo, Shin-Youn,Choi, Hae-Yeon 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.4

Purpose: This study was conducted to investigate the effect of cabbage powder on the quality characteristics of rice nutritional bars. Methods: In order to analyze quality characteristics, total phenolic content, DPPH free radical scavenging activity, baking loss rate, leavening rate, specific volume, moisture content, color, texture analysis, and sensory evaluations were assessed. Results: The total phenolic content and DPPH free radical scavenging activity of rice nutritional bars significantly increased with an increase in the content of cabbage powder (p<0.05). The baking loss rate, leavening rate, specific volume, and moisture content of the rice nutritional bars were significantly reduced as the amount of added cabbage powder increased (p<0.05). As the concentration of cabbage powder increased, the lightness and redness of the bars' crust and crumbs decreased, while yellowness increased (p<0.05). In texture analysis, the control bars showed the highest hardness values. Adhesiveness, springiness, and cohesiveness values slightly decreased with higher cabbage powder content in the groups with added cabbage powder (p<0.05). When consumer acceptability was measured, rice nutritional bars prepared with 15% cabbage powder showed the highest scores in color, whereas the rice nutritional bars prepared with 20% cabbage powder showed the lowest scores in flavor (p<0.05). In characteristic intensity rating, the taste and off-flavor of rice nutritional bars significantly increased with increasing amounts of cabbage powder (p<0.05). Conclusion: Judging from our results, it can be concluded that the addition of cabbage powder to rice nutritional bars during processing can enhance consumer preference for the bars, total phenolic content, and DPPH free radical scavenging activity.