침지조건과 압력이 현미의 취반특성에 미치는 효과

박정우 ( Jeong Woo Park ),채선희 ( Seon Hee Chae ),윤선 ( Sun Yoon ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.1

This study was conducted to determine the optimal cooking conditions for brown rice using an electric pressure rice cooker. The effects of steeping conditions and cooking pressure on the hydration, gelatinization, texture and palatable properties of cooked brown rice were evaluated. Based on water uptake and DSC data, the optimal steeping time and temperature for brown rice were determined to be 25 minutes and~60℃, respectively. The cooking conditions for brown rice were then divided into the following 6 categories: steeping at 25℃ for 25 minutes and cooking at an atmospheric pressure of 1.7 (25P) or 1.9 (25HP), steeping at 57℃ for 25 minutes and cooking at an atmospheric pressure of 1.7 (57P) or 1.9 (57HP), steeping at 85℃ for 15 minutes and cooking at an atmospheric pressure of 1.7 (85P) or 1.9 (85HP). The susceptibility of cooked brown rice starch to degradation into maltose by a-amylase, which is related to the degree of gelatinization and in vitro digestibility, were then determined. The amount of maltose produced by cooked brown rice samples was highest in the 57HP group, followed by the 57P and 85HP groups. Storing cooked brown rice at 73℃ for 24 hours resulted in significantly higher amounts of starch being degraded into maltose in the 57P, 57HP and 85HP groups than in the other groups. Textural analysis demonstrated that the 57P, 57HP and 85HP groups had significantly lower gumminess and chewiness values when compared to the other groups, and that 57HP received had the lowest hardness of all treatments. These results were confirmed by the results of the sensory evaluations. Furthermore, the 57P and 57HP groups were found to have a higher glossiness, stickiness aroma and taste score than the other groups. These findings were taken to indicate that steeping conditions and pressure exerted a positive synergistic effect on the cooking quality of brown rice. The texture analyzer also revealed that storing the cooked rice at 73℃ for 24 hours only led to significantly lower scores in gumminess, hardness and chewiness in the 57P and 57HP groups, which indicates that these groups underwent a lesser degree of retrogradation than other groups. Taken together, the results of the present study demonstrate that steeping brown rice at 57℃ for 25 minutes and a higher cooking pressure improved the palatability and in vitro digestibility of brown rice significantly.

건조방법을 달리한 땅콩호박의 영양성분 분석 및 생리활성 평가

심완섭,김호중,구수빈,채선희,최용원,문효,박성민,이옥환,Sim, Wan-Sup,Kim, Ho-Joong,Ku, Su-Bin,Chae, Seon-Hee,Choi, Yong-Won,Men, Xiao,Park, Sung-Min,Lee, Ok-Hwan 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.1

The purpose of this study was to provide the basic data of butternut squash (Cucurbita moschata) according to the drying methods. The proximate composition and chromaticity of freeze-dried and hot air-dried Cucurbita moschata powders were evaluated, and the antioxidant effects of these ethanolic extracts were analyzed by DPPH, ABTS, FRAP, reducing power activity, total phenolic, and flavonoid content. As a result, Cucurbita moschata was revealed to have high carbohydrate and crude protein contents, while crude ash and crude fat contents were relatively low. Also, it was confirmed that the hot air-dried Cucurbita moschata had lower L, a, and b values than the freeze-dried Cucurbita moschata. Additionally, as a result of analyzing the antioxidant activity of Cucurbita moschata ethanolic extracts, hot air-dried Cucurbita moschata ethanolic extract showed significantly superior antioxidant activity than freeze-dried Cucurbita moschata ethanolic extract. Also, hot air-dried Cucurbita moschata ethanolic extract was revealed to have a higher polyphenol content, but slightly lower flavonoid content than freeze-dried Cucurbita moschata ethanolic extract. Based on the data from this study, further experiments on Cucurbita moschata material are necessary.

사과 腐爛病 防除를 위한 基礎調査

함승희,서영주,정은미,채선희 효성여자대학교 문리과대학 학도호국단 1984 文理大論集 Vol.4 No.-

This study was carried out to get the basic date for effective control of apple canker disease in Daegu; Chilgog, Gyeongsan, and Weolseong, which were major appleproduction districts. The relationship among occurence rate of apple canker, district, infected side of trunk, and nutrition state of apple leaf were examined. The results of the study were summarized as follows. 1. The occurence rates of apple canker were a little high in Yeongcheon and Gyeongsan district as 81.7%, 83.5% respectively, but in Chilgog district was 70.2%. 2. The occurence rates were high in Spur Early Blaze, Spur Golden and Megumi varieties as 84.8%, 87.3%, 88.6% respectively, but in Rallss Genet, Moris delicious, Starkrimson, Raritan variety were tend to lower as 69.4%-72.3%. 3. The occurence rate of free stocked tree was high as 81.8%, But in dwarf stocked tree was low as 73.8%. 4. The occurence rate was 80.7% in trunk and main blanch part, and in the east and south side of trunk. The occurence rate of apple canker was 55.7%. 5. There was significant positive correlation(r=0.516^*)between occurence rate of apple canker and N content of apple leaf, but negative correlation (r=-0.589^*) in P_2O_5 content. 6. Occurence rate of apple canker was tend to higher as the ca/Mn ratio in apple leaf was lower.

거두와 적두전분의 이화학적 특성 및 Gel 특성에 관한 연구

손경희,채선희 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.2

This study has been carried out in order to investigate the physicochemical properties of two small red bean starches. Some of rheological properties of the starch gels were also studied by experiments of various starch concentrations. Water binding capacity of black bean starch was 172.3% and that of red bean starch was 199.0%. Black bean starch had lower swelling power than red bean starch, but the solubility of the black bean starch was higher. When the temperature increased from 60℃ to 70℃ , the transmittance of two starches rapidly increased. The gelatinized temperature in DSC for black bean was 66.2℃ and that for red bean was 66.0℃. Black bean and red bean starches had the blue values of 0.55 and 0.56 and the alkali numbers of 4.40 and 4.13. The molecular weight of amylose was 40,000 and 33,611. The amylose contents of two starches were same at 52%. Brabender Amylographs of two small red bean starch pastes showed C pattern, which is stable. The results of compression test pointed out that TPA parameters varied with the change of storage time, and black bean starch gels had the higher TPA value. The retrogradation study by glucoamylase digestion method revealed that red bean starch gels were more easily retrogradated than black bean. X-ray diffraction patterns of two small red bean starches were A pattern, and diffraction peaks disappeared with gelatinization of starches. 거두와 적두전분의 이화학적 특성 및 Gel특성에 관한 비교연구결과는 다음과 같다. 1) 거두와 적두전분의 물 결합능력은 각각 172.3%, 199.0%로 나타났다. 용해도는 거두전분이 높을 경향을 보였으며 동일한 팽윤정도에서는 적두전분의 용해도가 컸다. 2) 전분 현탁액의 광투과도는 60∼70℃에서 크게 증가했고 DSC에 의한 거두와 적두전분의 호화 개시온도는 각각 66.2℃와 66.0℃였다. 3) 생전분과 그에서 분리한 amylose와 amylopectin에 대하여 blue value를 측정한 결과 거두전분의 경우0.55, 0.61, 0.18을 나타내었고, 적두전분의 경우는 0.56, 0.65, 0.19를 각각 나타내었다. 전분내의 amylose 함량은 52.0%로 같게 나타났다. 4) 거두와 적두전분의 alkali수는 각각 4.40과 4.13으로 나타났으며 amylose의 분자량은 각각 40.000, 36611으로 나타났다. 5) Amylography상에서 두 전분은 모두 C Type을 나타내었다. TPA 특성치는 거두전분에서 대체로 높게 나타났고 저장기간에 따라서 감소하는 역상관관계를 보였다. Gel내부를 주사전자현미경으로 관찰했을때 두 시료 전분 모두 미세한 다공성의 network를 형성했다. 또한 노화특성을 비교한결과 적두전분이 쉽게 노화되었다. 6) X선 회절도 시료전분 모두 A type을 나타냈으며 호화시켰을 때 peak를 상실했고 호화시켜서 48시간 저장했을때는 결정화도의 변화를 나타내어 다소 높은 회절선을 보였다.

서울 지역 노인의 영양 상태에 관한 연구

김정형,김주영,서경아,서정원,이숙희,정혜정,조운정,한재정,한성숙,오경원,이혜련,박소미,채선희,최윤정 연세대학교 생활과학대학 1986 婦學 Vol.19 No.-

A survey was carried out to determine the nutritional status of rural elderly. The subjects of this study comprised of eighty­seven persons aged sixty years and over in Seoul area. The questionnaire was disigned to investigate the environmental status of the subjects. At the same time, twenty­four hour dietary recall method was used to estimate their nutrient intakes. The results are summerized as follows: ㆍ Mean body weight and height of subjects were 53.3±12.7㎏ and 153.3±1.6㎝ respectively. ㆍ The chief somatic complains of subjects were fatigue(75.9%), amnesia(66.7%), rheumatism(65.5%) and Joint pain of muscleache(64.4%). ㆍ Most of subjects(74.4%) answered that their appetite changed with increasing age. ㆍ Daily nutrient intakes of subjects were sufficient as from 120 to 150% of RDA. ㆍ The nutritional status of subjects including energy, protein, vitamin and mineral intakes was proven to be improved than the results obtained from the earlier studies.