소금대용 세발나물 첨가 쌀쿠키의 품질특성 및 최적화

김다솔,이선미,주나미,Kim, Dah-Sol,Lee, Sun-Mee,Joo, Nami 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.3

Purpose: This study was to determine the optimal composite recipe of rice cookie with 3 concentrations of Spergularia Marina L. Griseb, sugar and grape seed oil, using central composite design (CCD). Methods: The mixing condition of rice cookie was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). Results: The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, density, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, texture, appearance and overall quality (p<0.05). As a result, the optimal sensory ratio was found to be 6.40 g of Spergularia Marina L. Griseb, 63.49 g of sugar and 106.19 g of grape seed oil. Conclusion: In conclusion, Spergularia Marina L. Griseb is a good source in natural antioxidant aimed at replacing salt, and it is possible to use in cookie or other food products to substitute salt.

반응표면분석법을 이용한 소금대용 세발나물 첨가 쌀머핀의 품질특성 및 최적화

김다솔,신지훈,주나미,Kim, Dah-Sol,Shin, JiHun,Joo, Nami 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.2

The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.

반응표면분석법을 이용한 혼잎나물 첨가 쌀 파운드케이크의 품질 특성 및 최적화

김다솔(Dah-Sol Kim),정희선(Hee Sun Jeong),주나미(Nami Joo) 한국조리학회 2017 한국조리학회지 Vol.23 No.4

스테비아(Stevia rebaudiana)잎 첨가 쌀쿠키의 품질 특성

김다솔 ( Dah-sol Kim ),신지훈 ( Jihun Shin ),주나미 ( Nami Joo ) 대한영양사협회 2017 대한영양사협회 학술지 Vol.23 No.1

The purpose of this study was to determine the optimal recipe of rice cookies with two different amounts of Stevia rebaudiana leaf and grape seed oil, using a central composite design (CCD). In addition, mixing conditions of rice cookies were optimized by sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). RSM was used to obtain 10 experimental points (including two replicates of Stevia rebaudiana leaf and Grape seed oil), and the formulation of Stevia rebaudiana leaf added rice cookies was optimized using rheology. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, sweetness, moisture, pH, and density (P<0.001), results of the sensory evaluation showed significant values for color, flavor, taste, texture, appearance, and overall quality (P<0.05). As a results, optimal sensory ratio was found to be 1.98 g of Stevia rebaudiana leaf and 37.94 g of Grape seed oil.

반응표면분석법을 이용한 천년초 줄기 분말 첨가 쿠키의 품질특성 및 최적화

정복미,김다솔,주나미,Jung, Bok-Mi,Kim, Dah-Sol,Joo, Nami 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.1

The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa powder and determine the optimal composite recipe by three different amounts of Opuntia humifusa powder, sugar and butter in cookies prepared with Opuntia humifusa powder. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of $6.64{\pm}0.54mg/g$ and $90.12{\pm}0.42%$, respectively. response surface methodology was used to obtain sixteen experimental points(including three replicates for Opuntia humifusa powder, sugar and butter) and Opuntia humifusa cookie formulation was optimized using rheology. The results of the sensory evaluation produced very significant values for color (p<0.05), flavor (p<0.05), texture (p<0.05), sweetness (p<0.05), appearance (p<0.05), overall quality (p<0.05), and the results of instrumental analysis showed significant values in sweetness (p<0.001), hardness (p<0.001), lightness (p<0.001), redness (p<0.001), yellowness (p<0.01). As a results, the optimum formulations obtained by numerical and graphical methods were found to be 3.11 g of Opuntia humifusa powder, 35.00 g of sugar and 50.54 g of butter.

템페를 첨가한 식빵의 품질 특성

어희정 ( Hee Jeong Eo ),김다솔 ( Dah-sol Kim ),주나미 ( Nami Joo ) 한국산업식품공학회 2023 산업 식품공학 Vol.27 No.2

본 연구에서는 단백질 함량이 높은 발효 식품인 템페를 첨가한 식빵의 품질 특성을 근거로 한 제조조건 최적화를 위해 중심합성계획법에 따라 템페와 효모를 독립변수로 설정하여 실험을 계획하였으며, 반응표면분석법을 통해 템페 첨가 식빵의 품질 특성을 분석하여 최적의 관능적 특성을 보인 배합비를 산출하였다. 그 결과, 템페 첨가 식빵의 최적 레시피는 템페 11.27 g과 효모 5.46 g으로 도출되었다. 이후 도출된 최적 혼합비율로 제조한 템페 첨가 식빵과 템페를 첨가하지 않는 식빵에 대하여 일반성분, 아미노산, 지방산 조성을 분석하였으며, 그 결과 템페 첨가 식빵이 유의하게 단백질 및 수분 함량은 더 높으면서 탄수화물 및 지방 함량과 열량은 더 낮은 것으로 나타났다. 아미노산 중 아스파르트산, 트레오닌, 글리신, 알라닌, 리신, 히스티딘과 같은 필수 아미노산 함량은 템페 첨가 식빵에서 유의적으로 더 높았다. 지방산 중 뷰티르산, 카프르산, 미리스트산, 팔미트산, 팔미톨레산, 헵타데칸산 함량도 템페 첨가식빵에서 유의적으로 더 높은 반면, 라우르산, 리놀레산, 리놀렌산 함량은 유의적으로 더 낮았다. 이러한 연구 결과를 통해 단백질 함량을 높이기 위한 식빵의 원료로 템페가 적합함을 확인하였고, 더 나아가 템페가 그 외 고품질의 제빵류 개발을 위한 소재로써 활용 가능성이 있을 것으로 사료된다. Tempeh is a traditional Indonesian food that is fermented soybeans with Rhizopus spp. and contains high-quality protein. In this study, tempeh and yeast were set as independent variables following the central composite design to optimize the nutritional quality and sensory characteristics of high-protein loaf bread added with tempeh. The optimal mixing ratio was calculated through the response surface methodology. The optimal mixing ratio of tempehadded loaf bread was 11.27 g of tempeh and 5.46 g of yeast. A comparative analysis of the quality characteristics between the tempeh-added loaf bread and the control group produced by the optimal recipe showed that tempehadded loaf bread contained higher protein content, lower carbohydrates and fats, and lower calories. Among amino acids, essential amino acids such as aspartic acid, threonine, glycine, alanine, lysine, and histidine were significantly higher in tempeh-added loaf bread. Among fatty acids, butyric acid, capric acid, myristic acid, palmitic acid, palmitoleic acid, and heptadecanoic acid were significantly higher in tempeh-added loaf bread, while lauric acid, linoleic acid, and linolenic acid were significantly lower. This study confirmed the suitability of tempeh as an ingredient for protein-enhanced loaf bread and the potential possibility of it being utilized in bakeries.

노인요양시설 요양보호사의 영양지식과 식사보조수행도

김우정 ( Woo Jeong Kim ),김다솔 ( Dah-sol Kim ),주나미 ( Nami Joo ) 대한영양사협회 2021 대한영양사협회 학술지 Vol.27 No.4

This study attempted to examine the nutrition knowledge of caregivers for the elderly and the diet-related medical treatment and dietary assistance given by them. Thus, this research is a descriptive study focusing on the current nutritional knowledge of caregivers and the dietary assistance given by them. The survey included a questionnaire (nutritional knowledge level of digestive system diseases, diabetes, cardiovascular risk, brain disease, bone disease, and meal assistance performance status) for caregivers working in nursing homes for the elderly. Self-administered questionnaires were completed by 235 caregivers between February and March 2020. The results were analyzed using the SPSS 25.0, and the significance test of each question was verified by the Friedman test and the Chi-square independence test. The number of elderly people who needed meal assistance from caregivers was 4.4 more than the average. The most common types of meal assistance were partial assistance (59.20%) and the task of when to stop eating for the elderly (58.71%). Besides, the higher nutritional knowledge level of the caregivers, the more the time spent on services related to meal assistance (P<0.001), and the higher the meal assistance level. The disease state of the elderly was considered the most relevant (P<0.001). Caregivers with high levels of knowledge and offering significant meal assistance were found to have received nutrition education (P<0.001). Up to 80% of the respondents needed nutrition education, and most of them answered that they needed education on appropriate management methods for the specific disease state of the elderly (P<0.01). Accordingly, providing nutrition education for caregivers for the elderly should be a means to improve their ability to offer meal assistance.

다중 로지스틱 회귀분석을 통한 65세 이상 고령자의 무기질 및 비타민 섭취량과 영양표시 인지와의 관계: 2019년 국민건강영양조사 자료 이용

박소현(Sohyun Park),김다솔(Dah-Sol Kim),주나미(Nami Joo) 한국조리학회 2022 한국조리학회지 Vol.28 No.4

저작·연하 용이 아메리카 왕거저리 유충 첨가 무스 타입 완즈 제조

주상기(Shuanqi Zhu),김다솔(Dah-Sol Kim),주나미(Nami Joo) 한국조리학회 2023 한국조리학회지 Vol.29 No.7