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안선정,이귀주 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.4
보리가루, 엿기름, 찹쌀가루의 수용성 추출물과 농축액이 효소적 갈변에 대한 억제 효과가 있는지를 PPO 활성에 대한 저해효과를 통하여 알아보았으며 PPO에 대한 저해효과가 가장 크게 나타난 엿기름 농축액의 갈변 정도와 환원성을 측정하고 이들 성질과 PPO 활성에 대한 저해효과와의 상관관계도 조사하였다. 나아가 사과 슬라이스를 엿기름 농축액에 침지한 후 냉장하고 냉장 중 사과 슬라이스의 조직감과 갈변 정도를 조사한 결과는 다음과 같다. PPO에 대한 억제 효과는 엿기름 농축액이 가장 크게 나타났다. 엿기름 농축액은 가열 시간에 따라 당도, 갈변정도와 환원성은 증가하는 경향을 나타냈으며 PPO 활성은 감소하는 경향을 보였다. 이러한 변화는 가열 60분까지는 서서히 변화하였으나 70분 이후에는 급격한 변화를 나타내었다. 또한 가열시간에 따라 엿기름 농축액의 pH는 감소하였다. 한편 엿기름 농축액에 침지한 사과 슬라이스의 냉장저장중의 갈변정도는 6.9%로, 조직감의 변화는 14.3%로 가장 낮았다. 따라서 엿기름 농축액이 사과 슬라이스의 갈변 억제와 조직감 유지에 효과가 있는 것으로 나타났다. The inhibitory effects of cereal extracts and concentrates from barley, waxy rice flours and malt on enzymatic browning were measured using apple polyphenol oxidase (PPO). Malt concentrate showed the largest inhibitory effect on PPO among all. The relationship between the properties of malt concentrate such as browning intensity and reducing power and their inhibitory effect on PPO was also studied. As the heating time increased, the browning intensity and the reducing power of malt concentrates were increased, while PPO activities were decreased. Inhibitory effect of malt concentrates on PPO increased with heating time and their concentration. L-value and compression force of the apple slices dipped in malt concentrate decreased by 6.9% and 14.3%, respectively, showing the smallest changes compared with raw and water-dipped apple slices during cold storage for 9 days. These results suggest that malt concentrate can be a potential source for the control of enzymatic browning.
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안선정 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.2
This study investigated to verify the effect of the purchase decision making factors on the intention of recommendation and intention of use for environmentally friendly agriculture products. Survey method was conducted with the dietitians in Seoul and Gyeonggi regions. The interviewees were interviewed in person or over the phone, during which time they were informed of the purpose of the survey. A total of 200 questionnaires were distributed, of which 135 were recovered (recovery ratio 68%). After excluding 15 incomplete or unreliable questionnaires, a total of 120 questionnaires were used for the analysis. The result of the influence of the purchase decision-making factors of the dietitians for environmentally-friendly agricultural products upon the intention of recommendation had an explanatory power of about 43.6%. Hence, the hypothesis of the place of production and country of origin would have a positive influence upon the intention of use was partially accepted, while the remaining hypotheses were dismissed. This showed that the dietitians showed a level of the intention of recommendation when the place of production and country of origin, one of the purchase decision-making factors, was of a high level. The result of the influence of the purchase decision-making factors upon the intention of use had an explanatory power of 54.2%. The hypothesis of trust would have a positive impact on the intention of recommendation was partially accepted, while the rest of the hypotheses were dismissed. Therefore, it was shown that a higher level of positive awareness on the trust upon environmentally-friendly agricultural products among dietitians resulted in a higher level of the intention of use. Furthermore, it would be necessary to understand the demands, the intention of recommendation, and the intention of use for purchase decision-making by dietitians would have to be understood to contribute to the qualitative productivity enhancement and the enhancement of the quality of the services.
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안선정 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.2
This study, which was conducted with students from multicultural families and non-multicultural families in order to review the current food life of the students and examine the consumption status of the traditional Korean foods, preference to traditional Korean foods, awareness on traditional Korean foods. The results were as follows; As for the awareness on the traditional Korean foods, it was shown that the students from multicultural families were more interested in Korea’s traditional foods than non-multicultural families. The examination of the dietary habit scores of the two groups showed that, for the multicultural families and non-multicultural families alike, the score range was ‘moderate’ showing no statistically significant difference between the two groups. As for the level of knowledge on the traditional Korean foods, the level was high with the non-multicultural students while that of the students from multicultural families were lower, and the difference was statistically significant (p<0.01). The preference for the traditional Korean foods was higher with the students from multicultural families. However, the difference was not statistically significant. The number of students from non-multicultural families who answered that ‘it is necessary to preserved and developed traditional Korean foods’ was significantly higher (p<0.01). Therefore, it is believed that the education to enhance the knowledge and positive awareness on the traditional Korean foods for the students from multicultural and nonmulticultural families would be necessary.
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HMR에 대한 선택속성 지각이 만족과 추천의도 및 재구매 의도에 미치는 영향
안선정 한국외식산업학회 2018 한국외식산업학회지 Vol.14 No.2
This investigation intends to serve the role of basic data in competitive HMR product development and PR marketing strategy setting the reflects the consumer demands in the food service industry by empirically analyzing the impact of the HMR products’ selection attributes – hygiene, package, convenience and menu–over satisfaction and intention to recommend and repurchase. For the empirical analysis, this study applied the 402 samples of self-administered questionnaire surveys done by university students in the metropolitan areas who have experience in purchasing HMR products. The statistical analysis for measurement included frequency, confirmatory factor analysis, correlation analysis and path analysis, and the study findings are as follows. Such results imply that the consumer satisfaction will thus increase when the perception on some of the HMR selection attributes, hygiene, package, convenience and menu, gets lifted. The validation of the thesis that satisfaction on HRM foods will impact the intention for recommendation has shown that the satisfaction on HMR foods leaves statistically significant positive (+) effect (p<0.01) on intention to recommend. The validation of the thesis that satisfaction on HRM foods will impact the intention for repurchase has shown that the satisfaction on HRM foods leaves statistically significant positive (+) effect (p<0.01) on repurchase intention. The implication of this study is as follows; when a consumer perceives satisfaction regarding the HMR selection attributes, the intention for recommendation and repurchase increases, and therefore, an information marketing and product development strategy for consumer satisfaction of HMR product selection attributes is required to encourage the purchase of HMR. In addition, a company needs efforts for analysis and investment in HMR selection attributes in hygiene, convenience, package and menu.
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유아기 자녀를 둔 아버지의 놀이성과 아버지 역할수행에 관한 연구
안선정 한국놀이치료학회 2000 한국놀이치료학회지(놀이치료연구) Vol.3 No.2
The purpose of this study was to investigate the re1ationship between the fathering role practices and farther's playfulness with his child in early childhood. The subject, of this study were 377 fathers having their sons and/or daughters who go currently in a kindergarten or six day-care centers In Seoul. Playfulness Scale for Adult(Eun Sil Yang, 1995) ana the modified Fathering Practice Scale(Seon Hwa Cho, 1998) were used in this study. The major findings of this study were as fellows : 1) there woe some differences in father's playfulness in connection with age, job, academic backgound, aid child's age, rad a number of children. 2) father's playfulness had a lot to do with the fathering role practices. Then the explanatory variables for the sub-factors of fathering role practices were informality and comicality of father's playfulness. 3) sub-factors of father's playfulness affected the fathering practices made some differences according to the child's gender.
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냉장저장 중 사과 슬라이스의 갈변에 미치는 갈변저해제의 효과
안선정,이귀주 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.1
Changes in apple slices during cold storage were investigated by evaluating the physical properties such as degree of browning and compression force. Chemical properties such as PPO activity and total phenol contents were also determined and sensory evaluation was carried out. The correlation analysis between browning parameters was conducted. Degree of browning was increased in the order of fresh apple slice, water-dipped apple slice, 0.5% ascorbic acid solution-dipped apple slice and CP(caramnelization product) from sucrose-dipped apple slice. PPO activity was increased in the order of fresh apple slice, water-dipped apple slice, 0.5% ascorbic acid solution-dipped apple slice and CP(caramelization product) from sucrose-dipped apple slice. Amongst several treatments, CP from sucrose-dipped apple slice showed the lowest degree of browning and PPO activity. Total phenol contents were decreased from 60 to 56.2 tug and from 59.6 to 56.0 mg in fresh apple slice and water-dipped apple slice, respectively, but CP from sucrose-dipped apple slice and 0.5% ascorbic acid solution-dipped apple slice were increased from 51.9 to 52.8 mg and from 54.1 to 54.4 mg, respectively, showing the smallest changes when compared with fresh apple slice and water-dipped apple slice. Compression forces of apple slices during cold storage were decreased in the order of fresh apple slice, water-dipped apple slice. 0.5% ascorbic acid solution-dipped apple slice and CP from sucrose-dipped apple slice. In sensory evaluation of apple slices during cold storage, CP from sucrose-dipped apple slice had higher score than the other treatments. In addition, a significant correlation was observed among degree of browning, PPO activity and phenol content. Therefore, CP from sucrose-dipped apple slice seems to be effective in controlling of enzymatic browning during cold storage. In addition, CP from sucrose-dipped apple slice seems to be effective on other several factors. These results suggest that CP from sucrose should be a potential source for controlling enzymatic browning during storage of vegetables and fruits.
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