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정난희(Lan-Hee Jung),홍승희(Seung-Hee Hong) 전남대학교 생활과학연구소 2007 生活科學硏究 Vol.17 No.-
The objective of this study was to provide the fundamental data necessary to guide students of middle school in the education of nutrition for choices of processed food. The sample population was 700 students in 3 middle schools located in Gwangju and surveyed from May 8th to 19th in 2006. Data were analyzed by the SAS program. Significance of differences were determined by ANOVA. The results were summarized as follows. 95.2% of the respondents said that they experienced processed food purchasing. The taste of foods was the important point when they buy them. 87.0% of students checked food labeling when buying processed foods. The reason they check food labeling is to confirm shelf life and on the other hand the reason they didn't check food labeling was habit of purchasing. Students thought that energy was most important in the nutrition labeling, followed by calcium, vitamin C, iron, and sodium. 14.9% of respondents thought that additive of the processed food is safe. 75.9% of students replied that canned goods crushed in transporting is safe. In a question about knowing endocrine disruptors included in containers of cup-noodles, 69.2% of students responded to knowing the fact. 55.1% of participants said that they had some foods heated up by a microwave oven in plastic containers. 63.0% of students check shelf life/nutrient labeling when purchasing some foods. 75.7% of respondents replied that trans fatty acids in pizzas and popcorns was harmful. 16.5% of respondents knew trans fatty acids and how they knew them as follows : reading the newspaper and watching the TV, through their parents, and from their teachers. The respondents thought that it is necessary to teach trans fatty acids in the school education. Results above, the fact snack foods need energy or nutrient supplement more than taste should be recognized to growing students. Also the students should understand clearly processed foods labeling and apply to purchasing some processed foods. It should be carried out practices and publicity activities in education.
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정난희 ( Lan-hee Jung ),전은례 ( Eun-raye Jeon ) 대한가정학회 2022 Human Ecology Research(HER) Vol.60 No.2
The physicochemical properties of traditional kochujang added with naked oat flours (0, 5, 10, 15%) were periodically examined during fermentation for 20 weeks at 25℃(± 2℃). The proximate composition of roasted naked oat flours were as follows: water 0.67%, ash 1.63%, fat 10.37%, protein 13.63%, carbohydrates 73.70%. The water contents of traditional kochujang added with naked oat flours decreased gradually according to the addition level. The pH of traditional kochujang added with naked oat flours increased according to the added level, whereas pH decreased gradually during fermentation. The acidity was opposite to pH. The L (lightness), a (redness) and b (yellowness)-values of samples increased according to the amount of added naked oat flours, whereas they decreased gradually during fermentation. The salinity and sweetness of samples decreased according to the amount of added naked oat flours. Amino acid composition of traditional kochujang added with naked oat flours was higher than that of the control during fermentation. Aspartic acid, alanine, leucine, and arginine were high in the case of traditional kochujang added with 0% naked oat flours, and aspartic acid, leucine, alanine, proline. And arginine were high in the case of traditional kochujang added with 15% naked oat flours. The dietary fiber content was 5.38g/100g in the case of 0% addition and 5.75g/100g in the case of 15% addition. As a result of the above results, it was found that the physicochemical properties of traditional kochujang added with naked oat flours could be improved, and the possibility of developing a traditional kochujang beneficial to health was confirmed.
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정난희(Lan-Hee Jung),홍승희(Seung-Hee Hong) 전남대학교 생활과학연구소 2006 生活科學硏究 Vol.16 No.-
The objective of this study was to provide the fundamental data necessary to guide students of middle school in desirable dietary behavior. The sample was 700 students in 3 middle schools located in Gwangju. The questionnaire was composed of 3 items and 34 questions of scaling general characteristics. Data were analysed by the SAS program. Significance of differences were determined by ANOVA. The results were summarized as follows. Students of having regular eating habits were indicated as 37.9% and the reason was lack of time as 42.9% replied. The number of limes eating breakfast was seven as indicated 37.9% and the reason was lack of time as indicated 49.3%. The shape of their breakfast was surveyed in eating rice and side-dish immediately in 79.6%. It took 10-15minutes to eat breakfast in general 63.0% of participants replied the experience in overeating. The most students responded to the thing which I found a delicious-looking dish in experienced students overeating or voracious eating. And after overeating or voracious eating, 50.9% of participants did not any special actions, 43.4% of participants had snack foods once a day, this indicated the best share, 69.9% of participants replied that snack expense cost for 1 week exceeded 10.000 won as a result of the highest figure. Most of respondents chose themselves snack and the reason they eat snack foods is : being hungry, an impulsive action, giving something to eat and nutritional supplementation. Most of students thought that the taste of foods is important point when they buy. And most of respondents said that the time of having snack foods is from 4 p.m. to 7 p.m.
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양파 농축액이 고지혈증 성인 남자의 체성분, 혈장 전해질 및 지질 성분에 미치는 영향
황금희 ( Kum Hee Hwang ),정난희 ( Lan Hee Jung ),조남철 ( Nam Chul Cho ),유영균 ( Young Kyun Yoo ),박평심 ( Pyoung Sim Park ),노영희 ( Young Hee Noh ),서희숙 ( Hee Suk Seo ),노인옥 ( In Ok Noh ) 한국식품영양학회 2003 韓國食品營養學會誌 Vol.16 No.1
It is known as that onion is antioxidation effect, antibiotic effect, blood pressure decreasing effect and reducing serum cholesterol levels. This research about effect that onion concentrate gets blood cholesterol levels and body composition. Subject was 17 adult men of hyperlipidemia. Age distribution of investigation subjects were average 49.4 years old by 40 ~ 56 years old, and average height and weight were 167.6 cm and 75.5 kg each, BMI was 26.9 kg/㎡, and BMR was 1,460.6±87.5kcal, and AMC was 25.0±1.05cm, and BCM was 41.0±2.79cm. In the meantime, the body muscle was 53.7±3.7kg, and fat mass was 18.7±3.8kg, and intracellular fluid was 26.6±1.8kg, and extracellular fluid was 12.8±0.9kg. The % body fat was 24.6±3.8% , and fat distribution was 0.9±0.0%, and the obesity degree was 125.4±8.2%. Vegetables, seaweeds, fruits and juices increased by change of dietary life and greasy foods, instants, breads, rices etc. decreased or there was no change, fast foods and eggs were no change. Also, subject previewed that guidance about stress, smoking, drinking and beverage intake need. If compared the nutrient intake amount with before onion concentrate allowance, it was similar level almost without significant. Energy, calcium and riboflavin are lower than the RDA for koreans. After 3 months, the levels of plasma total cholesterol, triglycerides had decreased significantly : 15.0%, 31.2% respectively. And the HDL-cholesterol and LDL-cholesterol levels also showed a marked reduction of 6.8%, 8.7% respectively. Plasma lipid level change by onion concentrate supplement would can know that case of triglyceride more greatly than plasma cholesterol. The pH and Na^+ level of plasma were low significant since 8 weeks after, and K^+ level increase significant. While Ca^++ level was low significant after 1 month , there was no change since 2 months after, but nCa^++ level was low significantly. Plasma Mg^++ level was no change and nMg^++ level was low significant after intake.
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꼬마 새송이버섯 장아찌의 품질특성에 설탕이 미치는 영향
전은례,정난희,Jeon, Eun-Raye,Jung, Lan-Hee 한국식생활문화학회 2018 韓國食生活文化學會誌 Vol.33 No.5
This study was conducted to optimize the level of sugar added (20 (control), 15, 10, 5%) during the preparation of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi without affecting the degree of preference. The salinity and sugar content during storage of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi decreased significantly as the level of sugar added decreased. The moisture content was found to increase as the level of sugar added decreased. Additionally, the pH increased, while hardness decreased as the level of sugar added decreased during 3 weeks of storage. The L value (lightness) was not different from that of the control group until the addition of 10% sugar, while the a value (redness) and b value (yellowness) increased. The antioxidant activity of vitamin C content and DPPH radical scavenging activity increased as sugar content decreased. Upon sensory evaluation of mushrooms (Pleurotus eryngii) jangachi, the highest value in appearance was observed for the 5 and 15% treatments, while 5% had the highest flavor value, 15 and 10% had the highest taste values, 10 and 15% had the highest texture values, the control and 5% had the greatest clarification values, and the 15 and 10% groups had the greatest overall acceptance. These results suggest that a sugar level of 15% can be used without significantly affecting the overall acceptance.
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토하젓 첨가 배추김치의 숙성 중 한국인과 일본인의 관능적 특성 평가
박영희(Young-Hee Park),이성숙(Sung-Sug Lee),정난희(Lan-Hee Jung) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.3
본 연구는 토하젓을 첨가한 토하군 배추김치를 일본 수출용 목적으로 제조하여 한국인과 일본인을 대상으로 숙성기간에 따라 김치의 색깔, 감칠맛, 시원한맛, 신맛, 매운맛, 짠맛, 이취, 질감 및 종합적인 기호도 등 관능적 특성을 조사하였다. 한국인은 김치 제조 당일에는 토하군 배추김치와 대조군 배추김치간에 유의적인 차이가 없었으나 숙성 10일째에는 대조군 배추김치보다 토하군 배추김치에서 색깔과 질감항목이 유의적으로 증가하였으며, 종합적인 기호도는 대조군 배추김치보다 토하군 배추김치가 더 높았으며 유의적인 차이를 나타내었다. 숙성 18일째에는 토하군 배추김치보다 대조군 배추김치가 색깔과 신맛이 유의적으로 더 증가하였으며, 숙성기간에 따른 토하군 배추김치의 관능검사 결과, 숙성기간이 경과함에 따라 감칠맛이 유의적으로 증가하여 맛도 더 좋아짐을 알 수 있었다. 일본인은 숙성 18일째에 대조군 배추김치보다 토하군 배추김치의 매운맛이 유의적으로 좋다고 하였으며, 종합적인 기호도는 비록 유의적인 차이는 나타나지 않았으나 숙성 10일째와 숙성 18일째에 대조군 배추김치보다 토하군 배추김치가 더 높았으며, 숙성기간에 따른 토하군 배추김치의 관능검사 결과, 숙성기간이 경과함에 따라 매운맛이 좋게 평가되는 경향을 나타내었고 이취는 더 적게 느끼고 있었으며 질감도 더 좋아지는 것으로 나타났다. 한국인과 일본인에 대한 관능검사 결과를 비교 분석한 결과, 토하군 배추김치의 감칠맛은 한국인이 더 많게, 짠맛은 일본인이 더 많이 느끼고 있었다. 종합적인 기호도는 김치 제조당일과 숙성 10일째에는 한국인이 더 높았으나 숙성 18일째에는 두 군간에 큰 차이는 나타나지 않았다. The purpose of this study is to investigate the sensory characteristics of Toha-jeot added cabbage kimchi by Koreans and Japanese. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. Sensory evaluation of kimchi was tested by Koreans or Japanese whose ages vary from 30 to 50 years old and each group had 25~30 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th was evaluated. Saltiness of kimchi was 1.5~2.1% through the fermentation period and pH of kimchis was decreased from pH 5.4~5.6 to 4.3~4.4 during the fermentation. The sensory evaluation of Toha-jeot added cabbage kimchi by Korean and Japanese showed the differences in evaluation as the fermentation proceeded. The color, texture and overall preference of Toha-jeot added cabbage kimchi fermentation for 10th days was scored significantly high by Korean group while the score for the savory taste was increased as the fermentation proceeded. The hot taste preference of Toha-jeot added cabbage kimchi fermented 18th days scored significantly high and also increased as the fermentation proceeded by Japanese group. The overall preference of Toha-jeot added cabbage kimch by Japanese group was higher than that of control cabbage kimchi tested at 10 and 18th days fermentation.
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