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솔잎분말과 추출물을 첨가한 쌀 컵케이크의 항산화성과 품질 특성
김원지,김지명,허영란,신말식,Kim, Won-Ji,Kim, Ji-Myoung,Huh, Young Ran,Shin, Malshick 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.5
To develop the tailor made rice flour products for consumers with increasing functionality of pine needles, rice cupcakes were prepared with adding different contents of pine needle powder (PP) and extract (PE, by pressing pine needle). The physicochemical, textural, sensory properties, and antioxidative activities of rice cupcakes were investigated. The antioxidative activities of rice cupcakes with PP and PE were higher than those of the control and were significantly different with adding pine needle type (PP or PE). The specific volume of rice cupcakes increased with adding PP and PE, except for 10 g PP added cupcake. Textural properties were also significantly different with pine needle types and contents. On the sensory preference test data, the scores of the teens, the twenties, and the thirties were higher in PP added rice cupcakes (3 and 5 g added), but those in the forties, the fifties, and above the sixties were higher in PE added rice cupcakes (3 g added). From these above results, the PP addition improved the processing quality of rice cupcakes (under 10 g added), but reduced unique flavor of pine needle. It was suggested that rice products added with pine needle would be developed to consider consumer's age, type of pine needle and its content.
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솔잎분말과 생즙을 첨가한 쌀 마들렌의 항산화성과 품질 특성
김원지(Won-Ji Kim),김지명(Ji-Myoung Kim),정현숙(Hyeonsook Cheong),허영란(Young Ran Huh),신말식(Malshick Shin) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.3
솔잎의 기능성을 부여한 쌀가루 가공 제품을 개발하기 위하여 동결건조 한 솔잎분말과 압착에 의한 솔잎생즙을 각각 첨가하여 쌀 마들렌을 제조하였고 이화학적, 텍스쳐 및 관능평가를 실시하였으며 제품의 항산화 활성을 비교하였다. 솔잎을 첨가한 제품의 항산화 활성이 대조군에 비해 높음을 확인하였고, 같은 소재의 솔잎도 첨가되는 물질의 상태가 달라 제품의 품질에 유의적인 영향을 주었다. 마들렌의 비체적은 솔잎분말을 첨가하였을 때를 제외하고 모두 증가하였으며 텍스쳐도 유의적인 차이를 보였다. 본 연구를 통해 쌀 마들렌의 선호도는 솔잎분말 첨가 제품이 더 좋게 평가되었다. 위의 결과 솔잎의 향과 맛을 가지고 항산화 활성이 있는 솔잎 쌀 마들렌을 제조하려면 솔잎분말을 쌀가루에 대해 0.6~1.8%, 솔잎생즙 0.6% 첨가한 것이 전체적인 선호도가 높았으며 그중 솔잎향과 전체적인 맛이 높은 쌀 마들렌은 솔잎분말을 쌀가루에 대해 1.2% 첨가하는 것임을 알 수 있었다. To develop health functional gluten-free rice madeleines added with pine needle, rice flours were prepared by adding different contents (0.6, 1.2, and 1.8% on rice flour basis) of freeze-dried pine needle powder (PP) and extract (PE, by pressing pine needles). The preparation, textural and sensory properties, and antioxidative activities of rice madeleines were investigated. The antioxidative activities of rice madeleines added with PP and PE were higher than those of the control and were significantly different from each other. The specific volume of rice madeleines added with PE was higher than that added with PP. Lightness and yellowness decreased with increasing PP or PE content, whereas redness showed the reverse trend. Textural properties were also significantly different according to pine needle type and content. Hardness values of rice madeleines added with 1.2 and 1.8% PP or 1.2% PE were reduced compared to that of control. Hardness values increased while other textural properties decreased during storage. In the sensory test, color, flavor, and taste scores increased with increasing PP or PE contents, whereas flavor and overall quality scores were highest in rice madeleine added with 1.2% PP. Based on these results, pine needle powder addition improved antioxidative activities and overall quality.
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중ㆍ고등학생의 물질남용 경험과 불안, 우울에 관한 연구
김윤희,허영란 대한간호학회정신간호학회 2000 정신간호학회지 Vol.9 No.4
This study has the aim of examining the relation between substance abuse experience and the degree of anxiety and depression of 589 students of middle and high school students of 2 middle and 3 high schools in Seoul after choosing them optionally. And for the collection of Data the structured question aire have been given from Feb. 07 to 27, 2000. The followings are the summary of the result of this study ; 1) Currently high school students had the experience of smoking and drinking 2 or 3 times more than middle school students. The middle school students started smoking and drinking at their 4th or 6the year in elementary school, while most of the high school students started drinking and smoking at their 2nd year in middle school. 2) Mean point of anxiety was 2.45, and the anxiety point was highest at the degree of tense and anxiety in the distribution of anxiety according to low areas, and there was significant difference(t=-2.75, p=.006) in the degree of satisfaction between middle and high school students(middle school 2.17, and high school 2.31). Consequently high school students were more anxious(2.50) than middle school students(2.41). Generally 49.9% of the object students were in depression. Mild depression(27.3%) occupied most. High school students were in higher in all of the depression; mild, moderate, and severe, than middle school students showing significant difference between them(χ2=17.592, p=.000). 3) Comparative study with substance abuse and general charac- teristics, the drinking and smoking group of high school students did more than the same group of middle school students. Substance was used by industrial schools (54.3%), middle schools(37.1%), and general schools(8.6%), and the general schools used less substance as they are concerned about their academic records. 4) In the degree of anxiety and depression according to general characteristics, high school students had the higher degree than middle school students showing significant difference between them. The students with low academic records showed highest degree of anxiety and depression and the result of Duncan's Multiple Range post-test showed the difference between the group of low records and the middle and high records of study results. In conclusion and in case of adolescence, the group who experience drinking, smoking or other substances showed the degree of anxiety and depression higher and the middle school students who have higher degree of anxiety and depression had more experience of substance use.
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