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박인덕,Park, In-Duck 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.4
This study assessed the preparation and quality characteristics of cookies prepared from Taraxacum coreamm powder (TCP) (0, 2, 4, 6, 8%) substituting wheat flour. The pH of the cookie dough significantly decreased with increasing TCP. However the density of the cookie dough was not significantly different among the test groups. The baking loss rate of the groups with TCP was slightly lower, whereas the moisture content was higher than the control group. The spread factor of the cookies decreased significantly with increasing TCP. The hardness of the cookies increased as TCP increased. In Hunter's color value, the L and a value of the cookies decreased with increasing TCP, while the b value increased. The DPPH radical scavenging activity of the cookies significantly increased with increasing TCP. Based on the above results, this study suggested that TCP can be a good ingredient to increase the functionality of cookies.
첨가물질에 따른 알파 - 락트알부민 겔의 총 유리 SH 그룹, Half - Cystine 및 S-S 결합 함량
박인덕(In-Duck Park),홍윤호(Youn-Ho Hong) 한국식품영양과학회 1996 한국식품영양과학회지 Vol.25 No.6
본 연구에서는 열처리에 의한 알파-락트알부민(α-La) 겔의 특성을 규명하기 위하여 겔형성에 관여하는 인자들 즉, 염의 종류와 농도, pH, α-La 농도, 티올시약(NEM, DTT)의 농도를 각각 변화시켜 90℃에서 40분간 가열하여 만든 알파-락트알부민 겔의 총유리 SH 그룹, half-cystine 함량, S-S 결합 함량을 측정하였다. 총 유리 SH 그룹, half-cystine 함량, S-S 결합은 첨가된 염의 종류와 농도 변화에는 큰 의존성을 나타내지 않았다. PH 2.5~3.5에서 SH 그룹의 반응성이 낮아 pH 6.5~8.5에서의 총 유리 SH 그룹 보다 함량이 더 높고 half-cystine 함량은 일정하였으나 형성된 S-S 결합은 더 낮아 pH가 증가할수록 SH 산화속도와 겔망상구조의 형성이 가속화됨을 확인할 수 있었다. α-La의 농도 증가로 half-cystine 함량은 큰 변화가 없었으나 총 유리 SH 그룹은 약간 감소하고 S-S 결합은 약간 증가하여 α-La의 농도 증가에 따라 겔지지체에서 S-S 결합의 관여가 큼을 나타내었다. NEM 첨가의 경우는 총 유리 SH 그룹과 half-cystine 함량이 급격히 감소하였으나 S-S 결합은 증가하여 NEM 첨가로 SH 그룹이 반응성을 잃어 결국 α-La의 겔형성에 지장을 줌을 확인하였다. DTT 첨가로는 새로운 분자간 티올-이황 화물 상호교환반응이 용이하게 되어 총 유리 SH 그룹은 낮고 S-S 결합은 높은 함량을 나타내었다. In order to investigate heat-induced gelation properties of α-lactalbumin(α-La), total free SH groups, half-cystine, and disulfide bond contents of α-La gels prepared in 0.lM Tris-HCI buffer(pH 8.0) were measured. The samples were heated at 90℃ for 40 minutes under different pH and concentrations of NaCI, CaCI₂, α-La, N-ethylmaleimide(NEM), and dithiothreitol(DTT). Total free SH groups were low at high concentrations of α-La and at pH 6.5~8.5, and were 14.72~18.58μmol/g and 14.17~16.11μmol/g, respectively. Half-cystine contents of NEM-induced gels decreased with increasing concentration of NEM, and were 1.03~39.17μmol/g. Disulfide bonds of DTT-induced gels increased with increasing concentration of DTT, and were 70.04-71.80μmol/g.
박인덕 ( In Duck Park ) 한국식생활문화학회 2012 韓國食生活文化學會誌 Vol.27 No.5
This study was conducted to examine the quality characteristics of tofu prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder (LLP). Moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of Loquat leaf powder were 10.25, 6.72, 69.54, 8.23, and 5.26%, respectively. The yield rates, turbidity, and total acidity of tofu increased according to the quantity of added LLP, whereas pH level decreased. The L- and a-values of samples decreased as the amount of LLP increased, whereas b-value increased. With regard to textural characteristics, LLP addition increased hardness, chewiness, and brittleness, as well as reduced springiness and cohesiveness. In terms of overall acceptability, the most preferred tofu samples were the control and 0.3% LLP addition groups.
민들레 분말의 첨가가 파운드 케이크의 품질특성에 미치는 영향
박인덕 ( In-Duck Park ) 대한영양사협회 2021 대한영양사협회 학술지 Vol.27 No.3
This study was carried out to investigate the effect of the addition of Taraxacum coreamm powder (TCP) (1%, 3%, 5%, 7%) on the quality of pound cake. The specific gravity of the pound cake increased, but the pH of the pound cake significantly decreased with the addition of Taraxacum coreamm powder. The weight of the pound cake slightly increased, whereas the volume and specific loaf volume decreased with the addition of TCP. The texture analysis showed that hardness, chewiness, and gumminess were higher with the addition of TCP than in the control group. The L and a value of the pound cake decreased, whereas the b value increased with the addition of TCP. The moisture content and the DPPH radical scavenging activities of the pound cake increased as percentages of TCP significantly increased.
박인덕 ( In Duck Park ),조희숙 ( Hee Sook Cho ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.6
The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Loquat (Eriobotyya japonica Lindley) leaf powder (LLP) were added to the wheat flour. The cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to increase. As measured via amylograph, viscosity at 95℃ viscosity at 95℃ after 15 minutes, and maximum viscosity values of those samples decreased as the LLP content increased. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased and the color values, weight, and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, the noodles prepared with 5% LLP were preferred more than the others, according to the results of our sensory evaluation.