캐슈를 첨가한 파운드케이크의 품질특성

최순남,정남용,Choi, Soon-Nam,Chung, Nam-Yong 한국식품조리과학회 2010 한국식품조리과학회지 Vol.30 No.2

제빵에 주요 원료인 마가린 대신 캐슈를 대체 지방으로 사용하여 건강에 좋은 제품을 제조하기 위해 캐슈를 첨가하여 제조한 파운드케이크의 품질 특성을 조사하였으며 그 결과는 다음과 같다. 1) 대조군의 중량은 392.8 g, 캐슈 첨가군은 394.5~403.5 g으로 첨가군에서 중량이 증가하였으며, 부피는 대조군 666.8 mL, 첨가군은 683.8~734.3 mL로 유의적으로 증가하였다. 2) 비용적은 대조군 1.70, 첨가군은 1.73~1.82로 캐슈첨가량이 많아질수록 증가하였으며, 반죽 수율은 대조군 114.6%, 캐슈 첨가군은 111.5~114.1%로 캐슈 첨가량이 증가할수록 감소하였다. 굽기손실률은 대조군 12.7%에 비하여 캐슈 첨가군은 10.3~12.3%로 낮았다. 3) 경도는 제조 당일 시료의 경우 대조군 0.458 kg, 첨가군은 0.493~0.589 kg으로 대조군에 비하여 유의적으로 증가하였고, 5일 저장 시료의 경우 대조군 1.160 kg, 첨가군은 0.841~1.188 kg으로 첨가량이 증가할수록 경도가 유의적으로 감소하였다. 진입력은 제조 당일의 경우 대조군 0.060 kg, 첨가군은 0.077~0.083 kg으로 대조군에 비해 유의적으로 증가하였고, 5일 실온에 방치 후 대조군 0.231 kg, 첨가군 0.152~0.213 kg으로 유의적으로 감소하였다. 4) 색도의 L값은 대조군 42.16, 첨가군은 40.50~42.42로 캐슈 첨가량에 따라 감소하였으며, 적색도 a 값은 대조군 -0.52, 첨가군은 -0.31~-0.42로 첨가군에서 감소하였고, 황색도 b값은 대조군 19.22, 첨가군은 19.24~19.45로 첨가군에서는 증가하였다. 5) 관능검사 결과, 색상은 대조군 3.5, 첨가군에서는 2.9~3.2, 향미는 대조군 2.9, 첨가군이 3.3~4.1로 대조군에 비하여 향미에서 높은 선호도를 보였으며, 맛은 대조군 2.5에 비하여 캐슈 첨가군에서 유의적으로 높았다. 촉촉함은 대조군 3.2, C2~C4에서 3.5~3.7로 증가하였으며, 씹힘성은 대조군 2.5, 첨가군에서는 2.9~3.8로 대조군에 비해 첨가군에서 유의적으로 높았다. 전체적인 기호도는 C3가 4.1로 가장 높았고 그 다음은 C4 순이었다. 관능검사 결과 파운드케이크에 대한 캐슈의 첨가는 색상을 제외한 냄새, 맛, 질감에 대한 선호도를 증가시켰으며 C3, C4는 다른 시료에 비해 높은 기호도를 보였다. 이상의 실험을 통해 제빵에서 캐슈를 마가린의 대체 지방으로 사용하였을 때 품질평가에서 좋은 결과를 보였다. 최근 들어 웰빙이 새로운 문화코드로 제시되고 있는데 이는 건강에 대한 높은 관심을 반영한 것으로 보인다. 서구화된 식생활에 의해 빵과 케이크류는 식단의 간편성으로 소비량이 크게 증가하고 있는 식품의 하나로 고급화, 다양화가 이루어지고 있다. 그러나 케이크에 첨가되는 마가린, 쇼트닝 등 경화유지보다는 지방 함량이많은 자연식품을 사용하는 것이 건강에 더 좋을 것으로 생각된다. 따라서 캐슈는 불포화지방산이 풍부한 지방, 단백질, 탄수화물, 비타민 B군 함량이 풍부하며, 마가린의 지방대체제로서 이를 첨가한 제품은 건강을 추구하는 현대인들이 선호하는 제품이 될 것으로 기대된다. In this study, the effect of added cashew nuts on the quality characteristics of pound cake were investigated. The weight and volume of the cake increased with the addition of cashew nuts concentration, whereas the dough yield and baking loss decreased. Furthermore, the hardness, penetration and, degree of retrogradation significantly decreased during storage with the addition of cashew nuts. As the cashew concentration was increased, the lightness and redness values of the crumb decreased and the yellowness values increased. In terms of sensory evaluation, when compared to the control group, the cashew nuts pound cake was superior in taste, flavor, chewiness and overall acceptability.

파프리카 분말을 첨가한 식빵의 품질특성

최순남,김현정,정남용,Choi, Soon-Nam,Kim, Hyun-Jung,Chung, Nam-Yong 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6

This study was carried out in order to evaluate the effects of paprika powder on bread quality. Breads were prepared with the addition of 0%, 2.5%, 5.0%, 7.5% and 10.0% of paprika powder based on wheat flour. The weight of breads with paprika powder ranged from 526.5~537.3 g; that of the control was 525.0 g. The volume of the breads prepared by adding paprika powder was 1946.1~2114.3 mL, whereas that of the control was 2144.4 mL. The height, specific volume and baking loss rate of breads with added paprika powder decreased with the addition of paprika powder. The hardness, springiness, cohesiveness and chewiness increased with the addition of paprika powder. The Hunter L values of breads decreased, whereas a and b values increased. The sensory quality of the paprika powder breads tested by color, moistness and chewiness was better than that of the control. In particular, the overall acceptability of the bread with the addition of 5.0% paprika powder had the best quality.

현미가루 첨가량에 따른 와플의 품질특성

최순남,정남용,김현정,Choi, Soon-Nam,Chung, Nam-Yong,Kim, Hyun-Jung 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.1

The effects of added brown rice flour on the quality characteristic of waffle were investigated. Waffle were prepared by the addition of 0%, 25%, 50%, 75% and 100% of brown rice flour on wheat flour. The weight of waffle with brown rice flour ranged from 103.0~107.0 g and that of the control was 100.0 g. The volume of the waffle prepared by adding brown rice flour were 225.0~303.0 mL and that of the control was 307.5 mL. The weight of the waffle increased with increasing brown rice flour concentration, whereas volume and baking loss decreased. The hardness, chewiness (p<0.05) and springiness decreased with the addition of brown rice flour. The Hunter L values of waffle decreased, whereas a and b values increased with the addition of brown rice flour. The result of the sensory evaluation showed that taste and overall acceptability (p<0.05) was the highest for added brown rice flour.

식물성유를 사용한 파운드케이크의 품질특성

최순남 ( Soon Nam Choi ),정남용 ( Nam Yong Chung ) 한국조리과학회 2006 한국식품조리과학회지 Vol.22 No.6

스테비아잎 분말을 첨가한 두유의 품질 특성

최순남 ( Soon Nam Choi ),주미경 ( Mi Kyoung Joo ),정남용 ( Nam Yong Chung ) 대한영양사협회 2014 대한영양사협회 학술지 Vol.20 No.2

두유에 첨가하는 당을 스테비아잎 분말로 대체하여 단맛을 유지하면서도 새로운 맛과 향을 부여한 스테비아잎 분말 첨가 두유를 제조하여 그 품질 및 관능 특성을 조사한 결과는 다음과 같다. 1. 외관을 관찰한 결과 대조군은 시판 두유 특유의 농후한 황색을 나타내는 반면, 첨가군은 스테비아잎 분말이 지니는 고유의 색으로 인해 녹색을 띠었으며, 스테비아잎 분말 첨가량이 증가할수록 녹색이 점차 진해졌다. 각 시료의 당도는 대조군13.0%, 스테비아잎 분말 첨가군은 12.1∼13.5%의 범위를 보였다. 제조 당일 pH는 대조군 7.88, 스테비아잎 분말 첨가군은 7.90∼7.98로(P<0.05), 스테비아잎 분말이 증가할수록 pH가 증가하였다. 대조군은 제조당일 pH 7.88, 4일 저장 시료는 pH 7.82로, 첨가군은 제조 당일 7.90∼7.98, 4일 시료7.83∼7.90으로 감소(P<0.05)하였다. 2. 제조 당일 대조군의 점도는 11.09 cp, 스테비아잎분말 첨가군은 11.13∼12.71 cp이었고 스테비아잎분말 첨가량이 증가할수록 점도가 증가하였다(P<0.05). 4일 시료는 대조군 10.53 cp, 첨가군은 10.91∼12.05 cp이었고 대조군에 비해 스테비아잎분말 첨가군의 점도가 더 높았다(P<0.05). 저장기간 중 점도의 변화는 대조군의 경우 제조 당일 11.09 cp, 4일째는 10.53으로 점차 감소하였다. 스테비아잎 분말 첨가군에서는 SP4군을 제외하고 감소하였으나 유의적이지 않았다. 3. 제조 당일 L값은 대조군 67.45, 스테비아잎 분말첨가군은 64.94에서 59.40으로 점차 감소하였으며 (P<0.05), 저장기간에 따라 모든 시료에서 L값이 감소하였다. a값은 제조 당일 대조군 -4.74, 스테비아잎 분말 첨가량이 증가할수록 -7.63∼-6.45로 유의적으로 감소하였다(P<0.05). 저장일수 증가에 따라 a값은 대조군의 경우 제조 당일 -4.74에서 -4.52로 증가하였고, 스테비아잎 분말 첨가군에서도 저장일수가 증가할수록 a값이 증가하였다. b값은 제조 당일 대조군 20.13, 스테비아잎 분말첨가군은 18.71∼19.63의 값을 보여 황색이 점차감소하였다. 4. 맛은 대조군 4.09, SP3군 4.10으로 다른 군에 비해 다소 높았으며 대조군과 유의적 차이를 보이지 않았다. 색은 대조군 3.87, SP3군이 3.94로 대조군과 비교하였을 때 유의적으로 높았다(P<0.05). 향은 SP3군 3.85로, 대조군 3.53 등 다른군에 비해 높았는데(P<0.05), 색, 맛 및 향에 대한 관능검사 결과로 보았을 때 SP3의 경우 비교적 좋은 관능평가 결과를 보였다. 선호도는 대조군 3.91, SP3군 4.01로 다른 시료보다 높았다(P<0.05). 따라서 맛, 향, 색 및 선호도를 종합적으로 평가하였을 때 SP3군이 스테비아잎 분말을 첨가한 두유로 좋은 평가를 보였다. 위의 결과를 볼 때 두유에 스테비아잎 분말을 0.06% 첨가한 SP3군의 경우 두유의 관능적 품질을 유지하면서 스테비아잎 특유의 맛과 향을 부여한 저칼로리 식품으로서 가능성이 있을 것으로 생각되었으며, 다양한 식품분야에서의 스테비아잎 분말의 활용도가 더 높아질 것으로 생각된다. 또한 본 연구에서 첨가한 스테비아잎 분말의 양이 비교적 적어 기능성이 크게 반영되지 못하였지만 그 특유의 맛에 익숙해진다면 첨가량을 증가시켜 기능성과 저열량 특성이 부여된 건강식품의 하나로 자리 잡을 수 있을 것으로 생각된다. This study was carried out to evaluate the effects of stevia (Stevia rebaudiana Bertoni) leaf powder on soybean milk quality. Soybean milk was prepared with the addition of 0.1 g (SP1), 0.2 g (SP2), 0.3 g (SP3), 0.4 g (SP4) of stevia leaf powder. The pH of soybean milk added with stevia leaf powders ranged from 7.90 to 7.98, whereas that of control was 7.88. The viscosity of soybean milk added with stevia leaf powder was 11.13¡­12.71 cp while that of control was 11.09 cp. Soymilk added with stevia leaf powder yielded values of Hunter L (59.40¡­64.94), a (￡­7.63¡­￡­6.45), and b (18.71¡­19.63), whereas that of control were 67.45, ￡­4.74 and 20.13, respectively. There was decrease upon addition of stevia leaf powder. During storage, the pH, viscosity, L, and b values were decreased continuously. According to sensory evaluation, taste, and flavor of SP3 were better than the other groups. Quality characteristics between control and SP3 showed no significant differences. Therefore, this study showed the possibility of substituting 0.3 g of stevia leaf powder instead of sugar for creating a standard quality soybean milk with low calories. Upon the results of this study, it may be assumed that there are consequences positive responses to health-oriented consumers when using stevia leaf powder.

연구논문 : 비만 관리 프로그램이 비만 아동의 체성분과 혈청지질에 미치는 영향

최순남 ( Soon Nam Choi ),김현정 ( Hyun Jung Kim ),윤미은 ( Mi Eun Yun ),이상업 ( Sang Up Lee ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.1

To elucidate the effects of an obesity control program on body composition and serum lipid levels, 31 obese elementary students (male: 25, female: 6) residing in the Gyeonggi area were evaluated and their body composition, serum total cholesterol, HDL-cholesterol, LDL-cholesterol and TG (triglyceride) were analyzed. The average age, height, weight and BMI (body mass index) were 11.52±1.00 yrs, 151.96±8.04 cm, 68.21±9.03 kg and 29.40±1.79 kg/m2 for the males, respectively, and 11.17±1.17 yrs, 147.83±5.15 cm, 65.05±10.86 kg and 29.62±3.24 kg/m2 for the females, respectively. There was a significant decrease in BMI for males (p<0.001) and females (p<0.05). There were also significant changes in all of the biochemical levels evaluated before and after the study. Specifically, the total cholesterol, LDL-cholesterol and TG level decreased after the obesity control program, while the HDL-cholesterol level increased after the program. These results indicate that obesity control programs do change the BMI, serum total cholesterol, HDL-cholesterol, LDL-cholesterol and TG levels in obese elementary students. Thus, obesity control programs are urgently needed to prevent degenerative disease and decrease obesity among children in elementary school.

서울지역 중년 및 노년 여성의 골밀도와 가공식품 섭취태도

최순남 ( Soon Nam Choi ),이상업 ( Sang Up Lee ),정남용 ( Nam Yong Chung ) 한국식생활문화학회 2008 韓國食生活文化學會誌 Vol.23 No.6

The principal objective of this study was to assess the bone density and processed food intake behavior of middle-aged and elderly women in the Seoul area. The subjects were assigned to one of the following groups on the basis of BMI: namely, the underweight, normal, and overweight groups. The results are summarized as follows: The average BMI and systolic blood pressure of the three groups were 19.0, 127.3 mmHg; 22.4, 132.8 mmHg; and 26.8, 136.1 mmHg respectively. The BQI and T-scores of the three groups were as follows: 56.6, -2.50; 62.3, -2.22; 66.0, -2.03 respectively. The bone status of the three groups, in terms of the percentage of normal and osteoporosis, were 9.5%, 52.4%; 8.3% 33.0%; and 8.8%, 23.6% respectively. We noted no significant differences in processed food intake (frozen, cold and can processed food, instant and convenience store food, basic side dishes) behavior among the three groups. However, we recorded a negative value between processed food intake and bone density (BQI, T-score, %young adult, Z-score, %age-matched) generally. In particular, ramyeon (r=-0.1574, p<0.05) and cup-ramyeon (r=-0.1996, p<0.05) intake were significantly associated with the T-scores of bone density levels. The results of this study revealed that processed food intake was not generally desirable for healthy bone. Thus, practically and systematically organized education regarding a good and healthy dietary life is highly recommended.

금연,금주 남자대학생의 골밀도, 영양소 섭취, 혈액 성상 및 식습관

최순남 ( Soon Nam Choi ),정남용 ( Nam Yong Chung ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.4

This study was conducted in order to investigate and compare anthropometric measurements, bone density, nutrient intake, blood composition and food habits between non-smoking, non-alcohol drinking and smoking, alcohol drinking male university students in Seoul, South Korea. The data for food habits and health-related behaviors were obtained by self administered questionnaires. The BQIs of the subjects were measured by Quantitative Ultrasound (QUS). The subjects were divided into two groups: NSND (non-smoking and non-alcohol drinking, n=62) group and General (smoking and alcohol drinking, n=160) group. The results were analyzed using the SPSS program and were as follows: The average heights, weights, and BMIs of the two groups were 173.3 cm, 66.5 kg and 22.1 and 173.4 cm, 68.7 kg and 22.9, respectively. There were no differences between the groups regarding height, weight or BMI. SBP and DBP, however, were significantly higher in the general group than in the NSND group (p<0.01). The BQIs, Z-scores and T-scores of the two groups were 99.83, 0.23, and -0.31 and 98.24, -0.27 and -0.39, respectively, producing no significant differences between the two groups. The percentages for normal bone status, osteopenia and osteoporosis were 83.88%, 16.12% and 0.0% and 74.37%, 25.62% and 0.01%, respectively. Mean intakes of animal protein (p<0.05), animal fat (p<0.05), fiber (p<0.05), animal Ca(p<0.05), animal Fe (p<0.001), Zn(p<0.05), vitamin B1 (p<0.05) and niacin (p<0.05) were significantly different between the two groups, and mean serum levels of SGOT (p<0.01), SGPT (p<0.001), γ-GTP (p<0.001), triglycerides (p<0.01), total cholesterol (p<0.05) and hematocrit (p<0.05) were also significantly different between the two groups. Overall, there were no differences in meal regularity, frequency of snacking, reasons for overeating, exercise and defecation between the groups. However, favorite foods (p<0.05) and night-time meals (p<0.05) were significantly different. In conclusion, the health status of the NSND group was superior compared to the general group. Thus, students who smoke and alcohol drink should receive a practical and systematically-organized education regarding the increased health benefits of quitting smoking and alcohol drinking.

캐슈드레싱의 품질 및 관능특성

최순남 ( Soon Nam Choi ),정남용 ( Nam Yong Chung ) 한국식품조리과학회 2009 한국식품조리과학회지 Vol.25 No.1

서울 지역 중,노년 여성의 골밀도와 식생활 태도

최순남 ( Soon Nam Choi ),정남용 ( Nam Yong Chung ) 韓國食生活文化學會 2009 韓國食生活文化學會誌 Vol.24 No.4

This study was conducted to investigate bone density and food behavior of middle-aged (<65-years-of-age) and oldaged women (≥65-years-of-age) in the Seoul area of Korea. Average height and weight, body mass index, body fat percentage, and waist-hip ration (WHR) of the middle-aged participants were 158.0 cm, 58.4 kg, 23.3, 29.7%, and 0.88. Corresponding measurements for old-aged participants were 152.6 cm, 56.3 kg, 24.1, 33.1%, and 0.93. T- and Z-scores for middle-aged women were -1.20 and -0.21, and those of old-aged women were -2.02 and -0.49. Osteopenia and osteoporosis percentage of middle-and old-aged women were 41.2% and 14.7%, and 45.2% and 37.1%, respectively. Significant differences were evident concerning between-meal, overeating, exercise, and nutritional supplementation among the two groups. Middle-aged women displayed a positive relationships between bone density and the parameters of height (p<0.05), weight (p<0.05), exercise (p<0.05), consumption of soybean and soybean-processed food (p<0.05), and negative relationships between bone density and the parameters of WHR (p<0.001), consumption of meat and meat-processed food (p<0.05), and tea drinking (p<0.05). In old-aged women group, positive relationships were evident for bone density and the parameters of height (p<0.05), weight (p<0.05), exercise (p<0.05), nutritional supplementation (p<0.05), and consumption of soybean and soybean-processed food (p<0.05). The results reveal a link between healthy bones and desirable food behavior, indicating the importance of a practical and systematically organized food behavior education program for middle-and old-aged Korean women.