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연구논문 : 팬 프라잉(Pan-frying)이 찰흑미 첨가 화전의 안토시아닌 함량에 미치는 영향
서정희 ( Jeong Hee Surh ),고은미 ( Eunmi Koh ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.4
Hwajeon, pan-fried rice cake, dough containing glutinous black rice flour at different proportions (0, 5, 10, 20, 30, or 50% of glutinous rice flour) was investigated in order to investigate the cooking effect on anthocyanins, color, and texture. Two anthocyanins, cyanidin-3-glucoside and peonidin-3-glucoside, were detected in both hwajeon dough and pan-fried hwajeon. The hwajeon retained up to 60% of anthocyanins in the dough after pan-frying. The lightness (L) of dough and hwajeon decreased with an increase in black rice flour. Interestingly, the lightness (L) of hwajeon was significantly lower than the counterpart dough, indicating that the color of hwajeon resulted not only from anthocyanins, but also from the browning reaction occurring during pan-frying. The redness (a) of hwajeon initially increased by adding glutinous black rice flour, and decreased at higher than 10% of black rice flour. In comparison with the control hwajeon (0% black rice flour), the black rice-added hwajeon showed lower hardness, whereas it had higher springiness and cohesiveness, thereby resulting in no significant differences in gumminess and chewiness in the hwajeon. These results indicate that hwajeon enriched with glutinous black rice flour can be developed as a functional food containing health-promoting anthocyanins.
서정희 ( Jeong Hee Surh ) 한국유가공기술과학회 2009 Journal of Dairy Science and Biotechnology (JMSB) Vol.27 No.2
Trans fatty acids (TFAs), especially elaidic acid, formed during partial hydrogenation of vegetable oils have been shown to increase LDL-cholesterol (LDL-C) and decrease HDL-cholesterol (HDL-C), thereby increasing the LDL-C/HDL-C ratio and elevating the risk of cardiovascular disease. However, studies on the health effects of ruminant TFAs have suggested that these TFAs, which are primarily vaccenic acids, have no or inverse association with coronary heart disease. Thus, dietary recommendations or legislation for TFAs should consider the differences in the physiological effects of TFAs derived from various food sources. This present review recapitulates the progress in TFA research by analyzing recent epidemiological studies or intervention studies and comparing the cardiovascular health effects of industrially produced TFA and ruminant TFA.
연구논문 : 현미 로스팅(Roasting)이 선식의 입자 크기와 물 결합력 및 점도에 미치는 영향
고은미 ( Eun Mi Koh ),문세훈 ( Sae Hun Mun ),서정희 ( Jeong Hee Surh ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.5
The effect of roasting on particle size distribution, water-holding capacity, and viscosity of sunsik was investigated in this study using non-roasted one as control. Roasting increased the size of particles in sunsik, in particular, particles larger than 1 μm in diameter, indicating that roasted sunsik is likely to sediment faster, thereby decreasing the time to maintain dispersibility when mixing with water. Roasting also increased the water-holding capacity of sunsik, indicating that polymerization occurred greater than a pyrolysis during roasting, leading to increased viscosity in roasted sunsik. These results indicate that the roasting affected the dispersibility and viscosity of sunsik by increasing particle size and water-holding capacity, respectively.
연구논문 : 현미의 볶음 처리 유무와 첨가량이 선식의 영양적 관능적 특성 및 산화안정성에 미치는 영향
이병용 ( Byung Yong Lee ),오진환 ( Jin Hwan O ),김미현 ( Mi Hyun Kim ),장기효 ( Ki Hyo Jang ),이재철 ( Jae Cheol Lee ),서정희 ( Jeong Hee Surh ) 한국식품조리과학회 2010 한국식품조리과학회지 Vol.26 No.6
Six kinds of sunsik containing different contents of brown rice(BR; 20, 30, and 50%) were prepared and subjected to various processing conditions(with or without roasting at 200°C for 20 min e.g., designated as RBR5O or BR5O) to assess their functionality as ready-to-eat foods. They were also assessed for their nutritional and sensory properties and oxidative stability. Dietary fiber contents were proportionate to the levels of added BR. Protein was highest in RBR5O (p<0.001), which also had the highest amounts of free and structural amino acids. The amount of free amino acids tended to increase with roasting, although most amino acids were present in structural form. Oleic acid and linoleic acid were the predominant fatty acids in all prepared sunsik, and RBR5O presented noticeably higher peroxidability index due to its higher amount of linoleic acid(p<0.05). Nevertheless, RBR5O showed good oxidative stability; this phenomenon was observed in all sunsik with roasted BR but not in those with non-roasted BR It is implied that potential antioxidants might have been newly formed or converted from their precursors while BR was roasted. Roasting process also had an impact on the sensory properties of sunsik, e.g., sunsik with added roasted BR showed lower dissolution and darker color intensity compared to its counterpart sunsik.