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감초와 강황 추출물 첨가에 의한 식빵의 저장성 및 품질 증진 효과
이소영(So-Young Lee),최정수(Jung-Soo Choi),최미옥(Mee-Ok Choi),조선희(Sun-Hee Cho),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이우헌(Woo-Hun Lee),박선미(Sun-Mee Park),안동현(Dong-Hyun Ahn) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.7
감초와 강황 물 추출혼합물을 0.5%, 1%, 5%농도로 첨가하여 제조한 식빵의 품질특성을 조사하였다. 저장성은 추출 혼합물 5% 처리구에서 무처리구에 비해 약 24시간정도 연장되었으며, 산화도는 처리농도가 증가함에 따라 감소되는 경향을 있어 산화방지에도 효과가 있었다. 수분함량의 변화에 있어서는 추출혼합물 처리구가 약 4%정도의 적은 변화인 반면 무처리구는 16%정도로 그 변화폭이 컸다. 색도의 경우 추출물의 첨가농도가 증가할수록 명도와 적색도는 감소하였으며, 황색도는 증가하였다. 관능평가에서는 전체적인 호감도에서 0.5%와 1% 첨가구가 무처리구에 비해 높은 점수를 받았으나 5% 첨가구는 가장 낮은 점수를 받았다. 이상의 결과를 종합해 볼 때 감초와 강황 추출물을 1%정도 첨가할 경우 저장성, 품질증진 및 관능개선에 효과가 있을것으로 사료된다. This study examined the improvement of bread quality with Curcula longa and Glycyorrhiza uralensis extract (CGE). When counted, the viable cell number in bread with 5% of CGE dramatically was decreased by about 1 log cycle as compared to that of bread without CGE. With regard to oxidation, the content of malonaldehyde diminished in breads with increasing amounts of CGE. Breads with 1% and 5% of CGE were shown to have the highest antioxidative effect. The moisture contents of bread with CGE and bread without CGE were not much different during the early storage period. After six days of storage, however, the moisture contents of bread without CGE and bread with 0.5% of CGE decreased about 16%. On the other hand, the moisture contents of bread with 1% and 5% of CGE did not change dramatically. Their moisture content was decreased by only 4% during the same storage period. Although color, lightness and redness gradually diminished with increasing amounts of CGE in bread, conversely yellowness increased. In the sensory evaluation, bread with 0.5% and 1% of CGE scored the highest: 3.66 and 3.67 out of 5, respectively. Bread with 5% of CGE scored the lowest of the various bread tested. From these results, the addition of 1% CGE in bread had a good effect on improvement of preservation and development of quality.
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최부영 ( Bu Young Choi ),서승희 ( Seung Hee Seo ),최미옥 ( Mee Ok Cho ) 한국미용학회 2009 한국미용학회지 Vol.15 No.4
The purpose of this study was to determine effects of back meridian massage on changes in the body type among obese female college students Subjects` BMI was over 23 and conducted a total of 24 sessions of back meridian massage, two sessions per week, for 12 weeks from May 19 to August 15, 2008, and analyzed changes in the muscular type. This study analysed by SPSSWIN 12.0 program. As for changes in the muscular type, there were significant differences in changes in horizontality of the upper scapula(X, Y, Z1) There were significant differences in changes in horizontality of the lower scapula(X, Y, Z2) among all the measurements twelve weeks after the (p<0.01 p<0.05). There were significant difference in changes in horizontality of the waist part(X, Y, Z3) in X and Z3 (p<0.001), Changes in Y4 for horizontality of the upper hips (X, Y, Z4), changes in X and Z4 according to the time of experiment was significant(p<0.001). The effects of back meridian massage on changes in the muscular body type were positive, therefore it is expected to be used as body type management programmed also to be used as basic data for marketing in the beauty industry or obesity and body type management programs.
ScienceON
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