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남혜원 ( Hae Won Nam ),변진원 ( Jin Won Pyun ),현영희 ( Young Hee Hyun ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.3
This study was carried out to investigate the perception and preference of the Korean gruels. The survey was conducted among housewives living in Seoul and Gyeonggi province using a questionnaire during September 2008. The responses of 313 housewives were analyzed by SPSS program. The results were as follows. The gruel served as a dainty or therapeutic diet. Among the subjects, 37.2% liked gruel because of `special treat` or `easy to digest`, The reason of dislike of gruel was absence of chew or cumbersome cooking. They usually cooked gruel at home, and considered that goods on the market were expensive or unsanitary. The highly perceptive gruel was Potjook, Dakjook, Hobakjook. Jeonbokjook, Hobakjook, Dakjook were mostly preferred in order. Socio-demographic factors didn`t affect the awareness of gruel, but there were significant correlations between the preference of gruel and the state of employment or monthly income. It is necessary to develop various and convenient to cook gruels to be consumed, riding on the trend of well-being and slow-food.
현영희 ( Young Hee Hyun ),변진원 ( Jin Won Pyun ),남혜원 ( Hae Won Nam ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.1
This research focused on investigating the effect of lentinus edodes on the Garaedduk by analyzing its quality characteristics. Through this research, it could be verified whether this improved food has the potential to develop into a functional food. 5 pieces of Garaedduk with 0, 2, 4, 6, and 8% of lentinus edodes powder were analyzed by water content, color, sensory, textural characteristics and cooking characteristics right after the production and after one day. The five Garaedduk showed significant differences in water content during storage period of 0 & 1 day. As the result of Hunter`s color values, with the increase of lentinus edode during storage period of 0 & 1 day, lightness was significantly decreased and redness and yellowness were significantly increased . As the result of textural analysis, hardness and chewiness showed significant increase and cohesiveness was significantly decreased in Garaedduk with the increase of lentinus edodes. When the Garaedduk were preserved for one day, the hardness and chewiness of the Garaedduk with 2% of lentinus edodes showed similar with the control. Cohesiveness showed significant decrease in all Garaedduk. The result of the sensory evaluation showed increase in the color, aroma and taste with the increase of lentinus edodes. The 2% Garaedduk showed similar hardness with the control. Garaedduk with lentinus edodes showed no difference in cohesiveness and adhesiveness with the control. The overall acceptability was significantly increased with the increase of lentinus edodes while the Garaedduk with 6% of lentinus edodes showed the highest overall acceptability. After one day of preservation, the Garaedduk with 4% lentinus edodes also showed the highest overall acceptability. As the result of cooking properties, weight gain and volume were significantly increased with the increase of lentinus edodes. The 2% Garaedduk particularly showed similar weight gain with the control. In turbidity of soup was significantly increased with the increase of lentinus edodes. In Hunter`s color values of soup, lightness was significantly decreased with the increase of lentinus edodes. Redness and yellowness were significantly increased with the increase of lentinus edodes like Garaedduk.
현영희 ( Young Hee Hyun ),남혜원 ( Hae Won Nam ),변진원 ( Jin Won Pyun ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.3
This study was conducted to investigate the effective ratio of Sulgidduk to glutinous corn flour. We measured the moisture content, color differences, and texture of Sulgidduk with glutinous com flour and conducted a sensory test. There was a significant difference between the moisture content of the glutinous corn Sulgidduk batches with added glutinous corn flour and the control group. As the proportion of glutinous corn flour increased, the lightness(L) significantly decreased, whereas the redness(a) and yellowness(b) significantly increased. When the amount of glutinous corn flour increased, there was a significant increase in the hardness and adhesiveness, but a significant decrease in the cohesiveness. The results of the sensory evaluation showed that roughness increased significantly when the amount of glutinous corn flour was increased. The moisture and softness decreased significantly as the glutinous corn flour concentration increased. These results indicated that adding 5~10% corn flour to the glutinous corn Sulgidduk produced the best quality.
일부 대학생들의 라면 섭취 관련 식행동과 국물 섭취 실태 조사
김형숙(Hyung Sook Kim),이은영(Eun Young Lee),김경민(Kyung Min Kim),김경원(Kyung Won Kim),변진원(Jin Won Pyun),정상진(Sang Jin Chung),권영혜(Young Hye Kwon),여익현(Ik Hyun Yeo),이상윤(Sang Yun Lee),남기선(Ki Sun Nam) 대한지역사회영양학회 2013 대한지역사회영양학회지 Vol.18 No.4
High intakes of sodium may increase the risk of hypertension or cardiovascular diseases. According to the 2010 Korea National Health and Nutrition Survey, the average intake of sodium was 4,878 mg/day with salt, kimchi, soy sauce, fermented soybean paste and Ramyeon being the five main sources of sodium. In order to identify solutions to reduce the intake of sodium, we investigated the intake patterns and eating behaviors of Ramyeon among 347 college students (male 146, female 201) using survey questionnaires. The average age of study subjects was 23.7 years for males and 20.5 years for females. The average Body Mass Index (kg/m2) was 21.9 for males and 20.1 for females. The average frequency of Ramyeon intake was 2.0 times/week. The main reason for eating Ramyeon was convenience (56%), followed by good taste (27%), low price (11%) and other reasons (9%). The criteria for choosing Ramyeon were taste (72%), convenience (14%), price (7%), nutrition (1%), and the other factors (2%). Males` average intake of Ramyeon soup (61%) was higher than that of the females (36%). The estimated intake of Ramyeon soup by survey showed a positive correlation with the measured intake of Ramyeon soup. Sodium contents of Ramyeon were measured separately for the noodles and the soup, which were 1,185 mg/serving and 1,148 mg/serving each. Therefore, the amount of sodium intake can be reduced if students eat less Ramyeon soup. Also, we observed that dietary behaviors and soup intakes of Ramyeon between the sexes were different. Appropriate nutritional education for proper eating habits may help decrease the intake of sodium. (Korean J Community Nutr 18(4) : 365~371, 2013)
남혜원,현영희,변진원 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.6
This study was performed to develop a standardized recipe for yuza pyun made of citron juice that is by-product of citron tea, to increase the utilization of citron. The effects of mungbean starch(15%, 18%) and dilution ratio of yuza extract(100%, 75%, 50%) on the quality characteristics were evaluated. The quality characteristics of the samples were estimated in terms of sweetness, color difference, texture profile analysis and sensory evaluation. Sweetness of the 18% mungbean groups were higher than 15% groups(p<0.001). The values of Hunter color system indicated that higher content of yuza extract tended to increase yellowness significantly(p<0.001). Texture profiles of hardness, adhesiveness, springiness, cohesiveness, gumminess of yuzapyun showed no significant differences among samples. For sensory evaluation, color and sourness were decreased as yuza extract was diluted, whereas elasticity and sweetness were increased. Yuza pyun containing 18% of mungbean starch with 50% diluted extract was the most preferred in overall acceptability. According to multiple regression analysis, color, sweetness, elasticity and sourness(in order) were important control factors in overall acceptability.
변진원,남혜원,우인애 한국식품영양학회 2001 韓國食品營養學會誌 Vol.14 No.4
본 실험은 현대인들의 건강을 고려한 기능성 만두의 제품개발을 위한 기초연구로, 볶은 콩가루를 첨가한 만두피를 제조하여 그 특성이 대조군과 어떤 차이를 보이는지 확인하고자 시행되었다. 결과는 다음과 같다. 1. 호화개시온도는 볶은 콩가루 첨가 여부에 따라 차이가 거의 없었으며 최고점도온도는 대조군인 경우 91.0℃였으며 볶은 콩가루를 8%, 10% 첨가한 복합분인 경우 90.0℃로 다소 감소하였다. 2. 볶은 콩가루 첨가에 따라 수분흡수율, 반죽의 안정도, valorimeter값이 증가하였으며 반죽형성기간도 길게 나타났다. 3. 볶은 콩가루를 첨가한 만두피는 대조군에 비해서 중량의 증가나 부피의 증가, 수분흡수 등이 모두 유의적으로 높게 나타났다. 4. 색도의 경우 볶은 콩가루 첨가에 따라 유의적인 차이를 보며 첨가량이 많을수록 명도는 작아지고 적색도와 황색도는 증가하였다. 5. 관능검사 결과 볶은 콩가루 첨가시 대조군에 비해 외관상 표면은 거친 느낌을 주었으나 고소한 냄새와 고소한 맛. 단맛은 높게 나타났고, 전분 풋내는 낮게 평가되었다. 씹어서 느끼는 부드러운 정도나 쫄깃한 정도는 대조군과 유의적인 차이가 없었으며 볶은 콩가루를 8% 첨가한 경우 만두피의 전체적인 수용도가 가장 높은 것으로 나타났다. 이 실험 결과 콩가루 첨가 만두피의 관능적 기호도는 높게 평가되었다. 이를 바탕으로 하여 향후 조리된 만두의 저장성 실험을 보완하여 콩가루 첨가로 인한 노화 방지 기능을 확인할 수 있다면 단체급식에서의 만두 활용에 큰 도움이 되리라 생각된다. The purpose of this study was to investigate the effect of roasted soy flour on the characteristics of Mandu-pi. Various Mandu-pi samples were prepared with wheat flour along with the addition of different amount of roasted soy flour, and then instrumental characteristics and sensory evaluation were investigated. As a result of amylography study, there were no difference in the initial pasting and maximum viscosity temperatures between samples. And maximum viscosity decreased with the increase of flour addition. In farinography study, the addition of roasted soy flour did not affect the gelatinization temperature, while stability and developing time of dough increased by addition of soy flour level. Besides cooked weight, cooked volume and water absorption of Mandu-pi were also higher significantly than control. The more soy flour was added, the less lightness and more redness and yellowness were obtained. The result of sensory evaluation revealed that there were no differences between samples in beany aroma, smoothness, and chewness. However Mandu-pi added roasted soy flour showed higher scores in surface appreance, nutty aroma, nutty taste, sweet taste, and overall preferance than control.