Selenium Status of Healthy Women Consuming Different Diets

Huh Chai Ok(허채옥),Claus Leitzmann 韓國營養學會 1993 Journal of Nutrition and Health Vol.26 No.7

조선시대 중기 조리서에 나타난 채소 저장법에 대한 고찰

허채옥(Huh, Chai Ok) 한국식공간학회 2012 식공간연구 Vol.7 No.2

In an effort to compare and analyze the preservation methods for vegetables during the Joseon Dynasty, a study on Jeungbosallimgyeongje, which documents a detailed description of such methods, was conducted followed by a comparison research with Eumsikdimibang, Sallimgyeongje, and Gyuhapchongseo, which were all written before and after Jeungbosallimgyeongje was drafted. The results are as follows: 1. There are 21 types of vegetable preservation methods listed in Jeungbosallimgyeongje, and for the purpose of this study, these methods were categorized in accordance with vegetable types such as fruit-bearing vegetables, leafy vegetables, root vegetables and so forth. 2. In case of the preservation method for fruit-bearing vegetables such as eggplants and cucumbers, they were piled in layers with dry ashes inside a pot and buried into the ground. In addition, white gourds and pumpkins could be stored until the spring when kept in warm places to maintain temperature. 3. Preservation methods for general leafy vegetables are also documented to Eumsikdimibang and Jeungbosallimgyeongje. They were flattened and stored in a hole in the ground. 4. Root vegetables such as radish, turnip and taro were mostly stored in a pit. 5. There were cases where vegetable roots were planted in a pit and their new buds were eaten. It is recorded that the buds from these vegetable roots were tender and tasteful. 6. Another preservation method was drying vegetables. Rapeseed, young garlic stem, lettuce stem, bamboo shoot, pine mushroom, royal fern, and bracken mostly employed the drying preservation method.

부추 분말을 첨가한 쿠키의 물리적, 관능적 특성 연구

임은정 ( Eun Jeong Lim ),허채옥 ( Chai Ok Huh ),권순형 ( Soon Hyung Kwon ),이보숙 ( Bo Sook Yi ),조경련 ( Kyung Ryun Cho ),신성균 ( Seong Gyun Shin ),김상연 ( Sang Yeon Kim ),김지영 ( Ji Young Kim ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.1

In this study, we assessed the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 5, 7 and 9%) of leek powder. The L values of cookies containing leek powder were significantly lower than those of the controls. The spread ratio decreased proportionally with the quantity of leek powder added to the cookie recipe. The loss rate and leavening rate of samples to which 3% and 5% leek powder was added evidenced a higher value than the samples to which 7% and 9% leek powder was added. The L value of brightness was significantly reduced when leek powder was added to the cookie recipe. The a and b values were also significantly reduced with the addition of leek powder. Hardness evidenced significantly high levels in the samples to which 3% and 5% leek powder was added. The results of our sensory evaluation evidenced significantly better appearance, flavor, color, texture and overall acceptability as compared to the 3% and 5% added samples. The observed quality characteristics of the 3% leek powder added samples and 5% leek powder added samples indicated the possibility that leek cookies might be developed.

파래를 이용한 빵 반죽의 이화학적 물성에 관한 연구

임은정(Eun Jeong Lim),이유현(Yoo Hyun Lee),허채옥(Chai Ok Huh),권순형(Soon Hyung Kwon),김지영(Ji Young Kim),한용봉(Yong Bong Han) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.6

파래 분말 첨가 시 제빵 적성에 요구되는 반죽의 이화학적 특성 및 빵의 품질 특성을 검토하고 파래 분말 첨가가 빵의 기호도에 미치는 영향에 대하여 조사하였다. 파래 분말의 이용 가능성을 검토하기 위해 밀가루 양에 대한 파래 분말 첨가량을 0, 1, 2, 3, 4%로 각각 달리 하여 빵 반죽을 제조한 후 물리학적, 관능적 특성을 비교하였다. 반죽의 물리적 특성 중 farinogram의 측정 결과 파래 분말 첨가량 증가에 따라 흡수율은 증가하였고 반죽 형성 시간과 안정도는 짧아졌으며 약화도는 커지는 경향을 보였다. Extensogram에서 파래 분말 첨가량의 증가에 따라 신장도는 짧아졌고 저항도는 감소하였다. Amylogram 측정 결과 파래 분말 첨가량 증가에 따른 호화개시온도에는 큰 차이가 없었고 최고 점도는 증가하는 경향을 보였다. 파래 분말 첨가량을 0, 1, 2, 3, 4%로 각각 달리하여 제조한 빵을 표피의 색, 향미, 촉촉한 정도, 부드러운 정도, 저작성 정도와 전반적인 기호도에 대한 관능적 특성에 대한 평가 결과는 색, 냄새, 부드러운 정도, 저작성과 전반적인 기호도에서 1%와 2% 처리구의 선호도가 높은 것으로 나타났으며 그 중 2% 첨가구가 가장 기호도가 좋은 것으로 나타났다. This study was performed to evaluate the physicochemical and quality characteristics of bread with Enteromorpha intenstinalis added. In order to compare the physical and organoleptic properties, 1 to 4% of E. intenstinalis powder was mixed with the flour. Among the physical characteristics of the dough, the absorption ratio in the farinogram and the degree of attenuation increased with increasing amounts of E. intenstinalis powder, whereas the development time, dough stability, the degree of extension, the degree of resistance, and R/E became reduced. In the amylogram, there was no difference in the gelatinization starting temperature among the samples, but the maximum viscosity gradually increased according to increasing amounts of E. intenstinalis powder. Also, a sensory evaluation was carried out in terms of acceptability (color, flavor, moistness, tenderness, mouth feel, and overall acceptability). Taken together, the 2% treatment showed the highest evaluation values, as compared to the other treatments.

한국산 평지 종실 단백질의 Phytate 제거에 관한 연구 : 제1보 . 평지 종실 단백질과 Phytate 의 용해도에 대한 pH 와 염류의 영향 Ⅰ. Effects of pH and Salts on Protein and Phytate Solubility of Defatted Rapeseed Flour

허채옥,양차범 한국농화학회 1986 Applied Biological Chemistry (Appl Biol Chem) Vol.29 No.2

Proteins in Korean rapeseeds, as in many other plantseeds, are usually bound to phytate molecules. These phytate-bound proteins are of little value as foodstuffs because of their poor solubility in digestive systems. Therefore it is necessary to remove phytates from proteins in order to convert these proteins io a useful foodstuff. In the work, an efficient procedure for removal of phytates from defatted Korean rapeseed was found. The influence of pH on the solubility of protein and phytate of rapeseed flour showed that the former was the lowest at pH 5.0 and began to increase as pH further raised. Meanwhile, the latter was the highest at pH 6.0, however, it was decreased abruptly at alkaline pH, especially to content of 1.3% at pH 11.5. The solubility cf protein was relatively high in NaCl aqueous solution at pH 6.0∼8.0, and did not male any noticeable difference depending on NaCl concentration. On the other hand, the solubility of phytate was high at pH of below 6.0 showing an abrupt decrease at pH of above 6.0. The solubility of protein in CaCl₂ aqueous solution was highest at pH 6.0∼8.0, however, there was no significant change at the whole range of tested pH of the solution. A maximum solubility of phytate was shown at pH 3.0∼4.0. And it was decreased abruptly at a higher pH of the above range and also decreased at a lower pH with higher CaCl₂ concentration. The solubility of phytate in Na₂SO₃ aqueous solution was highest at pH 5.0∼8.0. As the concentration goes up the maximum value of solubility was found to move to higher pHs. Depending on the concentration of Na₂SO₃, the decreasing pattern was changed in an alkaline solution. The solubility of phytate in the solution containing low concentration of Ca^(2+) ion was low in all treatments at pH of above 7.0 and showed the maximum value at low pH as Ca^(2+) ion concentration increases. The solubility of protein at pH 11.5 showed the highest value in 1mM Ca^(2+) ion solution.

日帝下(1920~30年代) 朝鮮과 臺灣 그리고 프랑스와 독일 受刑人의 食品供給狀況 比較

허채옥 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.4

This study reviewed the prisoners' dietary life status under the world panics and Japanese food shortage based on the data of the 1920-1930's prisons' main dish supplies in Chosun, Shinchu boys' prison in Taiwan, Franue correction center in France and Moabit detention house in Germany. 1. The status of main dish food supply of Chosun prisons in 1920-1930's was as follows: 1) Meals were provided with 12 rates depending on the working activities. There were big differences in energy supply between 1^(st) rate of 6045.0kcal in the Mockpo prison and 12^(th) rate of 1855.8kcal in the Masan prison in accordance with the grain supply ratio and the diet rates. 2) The average ratio of energy provided with protein, fat and carbohydrate(PFC ratio) was 20.0: 20.2: 59.8. The supplies of protein and fat were relatively high because main dish was mostly composed of soybean. The soybean was used in 20~60% of main dish in prisons except Gaesung. 3) It was estimated that PFC ratio(8.3: 8.1: 83.6) in Gaesung boys' prison was not appropriate for growing boys because the soybean supply was low. 2. The overall comparison of nutrition supply of prisons in Chosun, Taiwan, France and Germany was as follows: 1) The dally supplies of energy in Keongsung prison was 3966.5kcal, of which the PFC ratio was 18.9: 16.6: 64.5. This showed that the PFC ratio seemed to be balanced, even though the total amount of energy is too high and the ratios of protein and fat were somewhat high and somewhat low, respectively. 2) The main dish of the Taiwan boys' prison was provided with 6 rates and the side dish in the form of weekly cycle menu. The energy intakes from 1^(st) rate of 2862.9kcal to 6^(th) rate of 1388.9kcal were not quite enough for growing boys. It was estimated that the amounts of protein and fat taken were small but the quality was not that bad because animal protein such as pork, small fish and fried tofu were supplied. 3) In the French Frenue correction center and the German Moabit detention house, the daily total amounts of energy were 2771.3kcal and 2678.7kcal, respectively, which was estimated as appropriate compared with standard energy amount of 3000kcal at that time and the current energy RDA of 2500kcal for adult. The ratio of PFC was 16.2:12.0: 71.8 in Frenue correction center and 12.4: 14.3: 73.3 in Moabit detention house, which showed that the amount of fat was slightly lacked. From this study, it was suggested that the prisons in Chosun and Taiwan under the Japanese rule and European prisons after the world panic were making an efforts to supply prisoners the appropriate amount of energy. The only question remains is that this data may be from only the food supply plan not from the data the prisoners took in real.