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배럴온도와 수분함량에 따른 식물성조직단백의 이화학적 특성
문대균,김미환,류기형 한국산업식품공학회 2020 산업 식품공학 Vol.24 No.2
The objective of this study is to determine the effects of barrel temperature and moisture content on the physicochemical properties of texturized vegetable protein (TVP). The water absorption index, water solubility index, texture, integrity index, color, and scanning electron micrograph of the TVP were analyzed. The extrusion conditions consisted of barrel temperature (110, 130, and 150oC) and moisture content (40, 45, and 50%) at a fixed screw speed of 250 rpm. The TVP extruded at 150oC barrel temperature and bearing 50% moisture content had higher water absorption index and water solubility index. Elastic force, cohesiveness, and color differences were the highest in the TVP extruded at 150oC barrel temperature and possessing 40% moisture content. However, the TVP at 150oC barrel temperature and having 40% moisture content had a lower integrity index than the TVP carrying moisture contents of 45 and 50%. The structure of the TVP extruded at 150oC barrel temperature and having 40% moisture content was found similar to a chicken breast tissue’s structure. In conclusion, 150oC barrel temperature and 40% moisture content are optimal conditional characteristics for the texturization of soy protein isolate and gluten.
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여성 노인 알코올성 간질환 환자를 대상으로 한 환자균형식 두유 섭취 전과 후의 영양상태 및 혈액 인자 비교
정재일,전광진,송중화,문대균,신경옥,황효정,Jae-Il Chung,Kwang-Jin Chon,Chung-Hwa Song,Dae-Gyun Moon,Kyung-Ok Shin,Hyo-Jeong Hwang 대한영양사협회 2023 대한영양사협회 학술지 Vol.29 No.2
This was a clinical trial study to aid the recovery of elderly female alcoholic liver disease patients by providing a balanced nutritional supplement comprising soymilk. All patients gave their consent before enrolling. The average demographics of the subjects were age 81.57 years, height 150.43 cm, weight 52.67 kg, and body mass index 24.15 kg/m<sup>2</sup>. An increase in the daily consumption of fruits and fruit juice was observed after the patients had started taking the balanced meal as compared to before. Intakes of vitamin A, vitamin C, vitamin E, and cholesterol decreased after consuming soymilk, whereas vitamin B<sub>12</sub>, niacin, folic acid, and dietary fiber significantly increased (P<0.05). Blood cholesterol and BUN levels showed a decreasing tendency. Our results indicate that consuming soymilk in a balanced diet for female patients afflicted with alcoholic liver disease helps improve their nutritional status by increasing the nutrients lacking in the body.
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사과 분말 및 사과 농축액 첨가에 따른 국수의 품질 특성
김미환,The-Thiri Maung,문대균,류기형 한국산업식품공학회 2020 산업 식품공학 Vol.24 No.2
This study aims to analyze the cooking and sensory characteristics of noodles to which different types and amounts of apples were added. Apple noodles were made by the addition of apple flour and apple concentrate to wheat flour in proportions of 0, 5, 10, 15, and 20%, respectively. Cooking time, weight after cooking, water loss after cooking, and rehydration rate were analyzed as cooking characteristics. Hardness, adhesiveness, cohesiveness, springiness, and chewiness were measured as texture characteristics, whereas sensory evaluation was performed on the appearance, color, taste, aroma, texture, and overall preference of noodles. The cooking time decreased as the amount of apple added increased, and the weight after cooking, water loss after cooking, and rehydration rate increased. The hardness and chewiness were decreased and the adhesiveness was increased as the amount of apple added was increased. The sensory test of apple noodles showed a higher score in taste and overall preference than that of the control. Furthermore, the addition of apples tended to produce a high score in all sensory tests, indicating that the addition of apples has a good effect on the quality of noodles. In particular, the addition of 10% apple concentrate showed high scores in all the tested characteristics.
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여성 노인 당뇨병 환자의 당뇨관리식 두유 섭취 전과 후의 영양 및 혈액 상태 변화에 관한 연구
황효정(Hyo-Jeong Hwang),박순희(Soon-Hee Park),박선영(Seon-Young Park),안수린(Soo-Rin Ahn),박수진(Su-Jin Park),이유진(Yoo-Jin Lee),전광진(Kwang-Jin Chon),송중화(Chung-Hwa Song),문대균(Dae-Gyun Moon),신경옥(Kyung-Ok Shin) 한국식품영양과학회 2023 한국식품영양과학회지 Vol.52 No.4
본 연구에서는 삼육식품이 당뇨병 조절을 위해 개발한 두유를 당뇨병 환자의 동의하에 섭취시켰으며, 삼육케어(당뇨관리식)의 효능을 입증하기 위한 임상시험을 실시하였다. 당뇨관리식 섭취 전과 후의 BMI는 18.88±1.16 kg/㎡, 20.74±1.06 kg/㎡였다. 당뇨관리식 섭취 후에 식사할 때, 음식에 소금이나 간장을 더 넣지 않는다는 비율과 식사는 매일 세끼를 규칙적으로 한다는 비율은 증가하였다. 당뇨관리식 섭취 후에 에너지 섭취량, 단백질, 지방, 비타민 B6, 비타민 B12, 엽산, 칼슘, 철, 셀레늄, 인 및 식이섬유 섭취가 증가하였다. 당뇨관리식 두유를 섭취시키기 전과 후의 혈중 콜레스테롤 수치는 144.00±8.02 mg/dL에서 142.46±7.49 mg/dL로 감소하는 경향을 보였으며, LDL-콜레스테롤 수치는 10.30±1.72 mg/dL에서 8.11±0.74 mg/dL로 유의하게 감소하였다(P<0.05). 따라서 당뇨관리식 두유 섭취는 당뇨환자의 영양상태 개선 및 LDL-콜레스테롤 수치 개선에 도움을 주는 것으로 사료되며, 앞으로 지속적인 임상 연구가 진행되어야 할 것으로 판단된다. This study evaluate the health improvement efficacy of Sahmyook Care (diabetic control diet) vegetable soymilk intake in elderly diabetic women. This randomized clinical trial was conducted by enrolling 18 elderly diabetic women aged 65 to 80 years, after obtaining their informed consent. Subjects were randomly assigned to consume a diet containing soy milk developed by Sahmyook Food for diabetes management for 4 weeks. The average BMI of the subjects before and after diabetic control diet intake were 18.88±1.16 kg/㎡ and 20.74±1.06 kg/㎡, respectively. Eating habits after consuming the diabetes control diet, showed an increase in the ratio of not adding salt or soy sauce to food and regularly eating three meals a day. Energy intake, protein, fat, vitamin B6, vitamin B12, folic acid, calcium, iron, selenium, phosphorus, and dietary fiber intakes were also increased after partaking in the diabetes control diet (P<0.05). The level of LDL-cholesterol in blood before and after intake of soymilk for diabetes management showed a significant decrease, from 210.30±1.72 mg/dL to 108.11±0.74 mg/dL (P<0.05). Therefore, the consumption of soymilk in a diabetes-controlled diet is considered helpful in improving the nutritional status and LDL-cholesterol levels in diabetic patients.
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