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서봉희(Bong-Hee Seo),성기협(Ki-Hyub Sung),정장호(Chang-Ho Chung) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.5
In this study, brown rice and germinated brown rice which has various medical action and excellent functionality, was used together with Jeung-pyun to compare and analyze the changes according to the amount 50, 100%. This study is intended to be used for the healthy food and spread to that was executed to find out the merchandising potential of this Jeung-pyun. The Jeung-pyun was added to brown rice and germinated brown rice of moisture content was 50.23~51.70% the similar to content. For chromaticity to L(lightness) value, a(redness) value and b(yellowness) value, L value of GBR2 was low at 58.84. a value was showed the highest GBR at 0.64. For texture, Hardness was showed the highest GBR2. Springiness was showed the highest BR2. Chewiness was showed the highest Control at 4.33. As for adhesiveness, there was showed the highest GBR2 at 0.30 and showed significant difference between samples. Overall-acceptability was the order of good in the estimated: GBR1>BR2>BR1> GBR2>C. Based on this study, from the physico-chemical and sensual perspective, For the preference of GBR1 was most preferred for flavor, color and taste, sensory evalution and considered suitable the best method for adding brown rice and germinated brown rice into Jeung-pyun.
초등학생들의 과학 논의과정에서 사용되는 논의요소들의 특성에 관한 연구
김용권,서봉희 부산교육대학교 과학교육연구소 2004 科學敎育硏究 Vol.29 No.-
The purpose of this study was to investigate the characteristics of argumentation theme solving processes and the extraction of argumentation components used for solving process of argumentation themes by input scientific argumentation themes to 5th elementary school students. Results of the study can be summarized as below: First, Students were used diversity argumentation components for solving the argumentation theme, but most of students were used the assertion or basis of simple expression of oneselves thoughts as a high ratio, and components of one directional explanatory argumentation process rather than components of mutual communicative argumentation process. Second, an asymmetric group showed a high use ratio of communicative argumentation components and achieved argumentation activities harmoniously between a symmetric group and an asymmetric group in organization of groups for solving argumentation themes. Third, there are many times to be unable to reach the conclusion due to a frequent argumentation interruption in the solving process. I conclude this phenomenon is caused from the result of put an highlight the mutual action between the teacher and the student rather than emphasis the mutual action between students during field instructions.
최진주(Jin Joo Choi),서봉희(Bong Hee Seo) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.1
This study sought to develop a healthier type of jeungpyeon, or Korean rice cake, by adding Korean black raspberry powder (Rubus coreanus). The moisture content, color, volume, symmetry, uniformity, texture, and sensory quality characteristics were evaluated in order to determine the optimal amount of raspberry powder to add to rice flour in order to get the best-tasting, healthiest food. We substituted 0.5%, 1.0%, 1.5% and 2.0% of rice flour with Rubus coreanus powder and mixed 3%, 6%, 9% and 12% Rubus coreanus concentrate with water to make dough. The result was stored for up to 48 hours at 20℃, and then evaluated. Jeungpyun with Rubus coreanus powder and Rubus coreanus concentrate had the right flavor, color, fermentation, and taste, compared to the other groups. Consequently, in overall acceptability, the highly rated Rubus coreanus powder-PW(1.5%) and Rubus coreanus concentrate - BA (6%) will be the most desirable.
성기협(Ki-Hyub Sung),홍진숙(Jin-Sook Hong),서봉희(Bong-Hee Seo),최진주(Jin-Joo Choi) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.4
The purpose of this study was to investigate the practical application and optimum conditions for adding functional dropwort, which is rich in physiological activity to Sulgidduk, toward developing dropwort-added dduk as a healthy food. To this end, samples of Sulgidduk with 0, 1, 3, 5 and 7% added dropwort powder were prepared, stored for 2 days at 20℃, after which the water content, chromaticity, and mechanical and sensory quality characteristics were measured. The results were as follows. The water content of nonglutinous rice powder and dropwort powder used for dropwort-added Sulgidduk was 41.73% and 3.5%, respectively. The water content decreased with increasing amounts of dropwort powder the group with 7% added dropwort powder was 33.88%, the lowest. For chromaticity, the L value decreased with increasing amount of dropwort powder with significant differences between groups with different added amounts (p<0.001). The a and b values increased with increasing amount of dropwort powder while they were 7.21 and 29.22, respectively, in the 7% dropwort powder-added group with significant differences between samples (p<0.001). For mechanical quality characteristics hardness decreased with increasing of amount of dropwort powder with significant differences between samples (p<0.001). There was no difference between samples in cohesiveness and springiness. Gumminess increased with increasing amount of dropwort powder with significant differences between samples (p<0.05). Chewiness and adhesiveness had a tendency to decrease with increasing amounts of dropwort powder. Overall acceptability was in the order of 3%, 5%, 1%, 7%, and 0% dropwort powder-added groups. Overall, for dropwort powder added Sulgidduk, the quality of flavor, color and taste was acceptable, compared to other powder-added groups. The 3% dropwort powder-added group was highly rated in general preference making it most desirable for making dropwort powder-added Sulgidduk.