반응표면분석법을 이용한 하수오 가루를 첨가한 쿠키의 제조조건 최적화

유현희,오종철,Yu, Hyeon Hee,Oh, Jong Chul 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.4

본 연구는 하수오 가루를 첨가한 과자류 개발을 위해 회전중심 합성계획법에 따라 하수오 가루, 버터, 설탕의 양을 독립변수로 하여 쿠키를 제조하고, 품질 특성을 조사하였으며, 반응표면분석법을 이용하여 최적배합비를 구하였다. 이화학적 특성과 물성 중 L값(명도), b값(황색도), 경도는 quadratic 모델이 채택되었고, a값(적색도), 퍼짐성은 Linear 모델이 채택되었다. 관능적 특성인 색, 외관, 조직감, 풍미, 맛, 전체적 기호도는 quadratic 모델이 채택되었다. 관능특성 검사 결과, 하수오 가루 첨가량의 증가에 따라 색, 외관, 맛, 전체적 기호도는 감소하였고, 조직감에는 거의 영향이 없었으며, 풍미는 중심점(4 g)까지 증가하다가 감소하였다. 버터 첨가량의 증가에 따라 색의 기호도는 감소하였고, 다른 기호도(외관, 조직감, 풍미, 맛, 전체적 기호도)는 중심점(60 g)까지 급격히 증가하다가 점차 감소하는 경향이었다. 설탕 첨가량의 증가에 따라 풍미, 맛은 중심점까지 급격히 증가하다가 중심점 이후부터는 증가폭이 적었으며, 다른 기호도(색, 외관, 조직감, 전체적 기호도)는 중심점(40 g)까지 증가하다가 감소하는 경향이었다. 또한 색, 풍미, 맛, 전체적 기호도에 대한 기호도는 하수오 가루 첨가량이 버터나 설탕 첨가량의 영향보다 컸으며, 외관은 설탕의 첨가량이 하수오 가루나 버터 첨가량보다, 조직감에는 버터 첨가량이 하수오 가루나 설탕 첨가량의 영향보다 컸다. 관능특성 검사 결과 중 유의성이 있었던 모든 항목의 최대값 목표범위를 충족시키는 최적의 배합량은 하수오 가루 4.00 g, 버터 75.42 g, 설탕 45.67 g으로 산출되었다. The purpose of this study was to determine the optimal mixing ratios of three different ingredients of Polygonum multiflorum Radix powder, butter, and sugar for the development of recipe for cookies with Polygonum multiflorum Radix powder. Response surface methodology based on a five level and three variables by central composite design was employed to obtain the best possible combination for the ratios of Polygonum multiflorum Radix powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The analytical results of the physical and mechanical properties for each sample including color L (P<0.01), color a (P<0.01), color b (P<0.01), spread ratio (P<0.001), and hardness (P<0.001) showed significant differences. The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), texture (P<0.001), flavor (P<0.01), taste (P<0.01), and overall quality (P<0.001). The optimal compositional ratios were determined to be 4.00 g for the Polygonum multiflorum Radix powder, 75.42 g for the butter, and 45.67 g for the sugar.

도라지 분말 첨가량에 따른 생면의 품질 특성

유현희,주뤠이위,김선효,오종철,Yu, Hyeon-Hee,Zhu, RuiYu,Kim, Seon Hyo,Oh, Jong Chul 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.1

In this study, the quality characteristics and antioxidant activities of wet noodles added with doraji (Platycodon grandiflourm) powder at concentrations of 1%, 2%, 3%, and 4%, respectively, were investigated. The crude protein, crude fat, crude ash, crude fiber, and moisture contents of the dried doraji powder were 11.00%, 0.95%, 4.10%, 29.64%, and 6.21%, respectively. As the added amount of doraji powder increased, weight, volume, and water absorption of the wet noodles after cooking decreased. However, the turbidity of the soup increased. Color L values of wet and cooked noodles decreased, while a and b values increased by the addition of doraji powder. Texture measurement indicated that hardness, cohesiveness, springiness, and chewiness of the cooked noodles decreased by addition of doraji powder. The total polyphenol contents and DPPH radical scavenging activity in wet noodles added with doraji powder increased with increasing amounts of doraji powder. Finally, sensory evaluation of wet noodles added with doraji powder revealed that taste significantly decreased. However, flavor, color, texture, appearance, and overall acceptance scores for the 1% addition group ranked significantly higher than those of the other groups. In conclusion, these findings suggest that doraji powder could be used as functional food ingredients.

둥굴레뿌리가루를 첨가한 쌀쿠키의 품질특성

유현희(Hyeon Hee Yu) 한국생활과학회 2018 한국생활과학회 학술대회 Vol.2018 No.5

구기자 분말 첨가가 닭가슴살 육포의 품질에 미치는 영향

유현희(Yu, Hyeon Hee) 한국생활과학회 2017 한국생활과학회지 Vol.26 No.3

In this study, we assessed the quality characteristics and antioxidant activity of chicken breast jerky containing various concentrations (0%, 1%, 3% and 5%) of Lycii fructus powder(LFP). The moisture and crude protein contents of chicken breast jerky increased, while the crude lipid, crude ash, moisture content, and water activity decreased according to the content of LFP. To analyze the quality characteristics, the pH, color (L, a, b), textual profile, total polyphenol content, DPPH radical scavenging activity, and sensory properties were measured. The a and b color values, the total polyphenol content, and the DPPH radical scavenging activity of the chicken breast jerky significantly increased with increasing LFP content, whereas the pH and L color value of the chicken breast jerky significantly decreased. In the textual profile evaluations, the 5-LFP chicken breast jerky sample had greater cohesiveness and chewiness values than the other samples, but hardness and springiness values were the lowest. The 3-LFP chicken breast jerky sample had greater springiness values than the sample with the other treatments. From the sensory evaluation test, chicken breast jerky with 3% of LFP was the best among all the samples studied. The texture and color of the 3-LFP chicken breast jerky sample were shown to be more favored than those of the chicken breast jerky of other treatments. Therefore, the result of this study suggests that LFP is a good ingredient for increasing the consumer acceptability and antioxidant activity of chicken breast jerky.

에너지·환경분야 연구자의 셀프리더십이 자기효능감, 직무만족과 직무성과에 미치는 영향

유현희(Hyeon-Heui Yu),현병환(Byung-Hwan Hyun) 한국산학기술학회 2019 한국산학기술학회논문지 Vol.20 No.10

본 연구는 에너지 · 환경 분야 연구자의 셀프리더십이 자기효능감, 직무만족 및 직무성과 간의 관계를 규명하기 위하여 연구가설들을 수립하고 실증분석을 추진하였다. 실증분석을 위한 자료는 약 3주 동안 회수된 200건의 설문지 중 에너지, 환경 분야 연구자 165명의 설문결과를 추출하여 사용하였다. SPSS 22.0 통계 프로그램을 통해 신뢰도, 빈도, 기술통계, 상관분석, 다중회귀분석, Sobel-test 등을 실시하였다. 연구자의 셀프리더십은 자기효능감과 직무만족, 직무성과에 모두 유의한 정(+)의 영향을 미치며, 연구자의 자기효능감은 직무만족과 직무성과에 모두 유의한 정(+)의 영향을 미치는 것을 확인하였다. 또한 자기효능감과 직무만족은 셀프리더십, 자기효능감과 직무성과간의 관계를 매개하는 것으로 확인되었다. 그러므로 연구자의 직무성과 제고를 위해서는 우선적으로 셀프리더십과 자기효능감 제고를 위한 소속기관의 인적자원관리 제도 마련과 교육 활성화가 필요하다. 또한 연구자가 직무에 대한 즐거움, 만족감, 신뢰 등을 충족시킬 수 있도록 적절한 보상체계 마련이 필요하다. 특히 자기효능감은 직무성과에 대해 매우 중요한 영향 인자이므로 연구자의 자기효능감 강화를 위한 기관 차원의 전략마련이 요구된다. The aim of this study was to establish research hypotheses and conduct empirical analysis to clarify the relationship between self-leadership, self-efficacy, job satisfaction, and job performance of researchers in the energy and environment fields. Data were extracted from questionnaires returned by 165 researchers in the field of energy environment among 200 questionnaires collected for approximately three weeks. The reliability, frequency, descriptive statistics, correlation analysis, multiple regression analysis, and sobel-test were examined using the SPSS 22.0 statistical program. The self-leadership of the researcher has a positive (+) effect on self-efficacy, job satisfaction, and job performance, and the researcher"s self-efficacy has a positive (+) influence on both job satisfaction and job performance. In addition, the self-efficacy and job satisfaction mediated the relationship between self-leadership, and job performance. Therefore, to improve the job performance of the researchers, it is important to establish a system for the human resource management of the affiliated institutions and revitalize the education for the self-leadership and self-efficacy improvement. In addition, it is necessary to provide an appropriate compensation system to satisfy the researchers" enjoyment, satisfaction and trust in their jobs. In particular, because self-efficacy is a very important factor for job performance, it is important to prepare an institutional strategy for strengthening the self-efficacy of researchers.

비타민 새싹 분말 첨가 쿠키의 관능적 특성

유현희(Hyeon Hee Yu),김진곤(Jin Kon Kim),오종철(Jong Chul Oh) 한국생활과학회 2013 한국생활과학회 학술대회 Vol.2013 No.5

여성결혼이민자의 문화적응 스트레스와우울의 관계에서 희망의 매개효과

유현희 ( Hyun Hee Yu ),이창식 ( Chang Seek Lee ) 한국농촌지도학회 2014 농촌지도와 개발 Vol.21 No.3

본 연구는 충남도의 여성결혼이민자 580명을 대상으로 이들의 문화적응 스트레스와 우울의 관계에서 희망의 매개효과를 분석하고자 하였다. 자료는 기술통계분석, 상관분석 및 구조방정식을 통하여 분석하였다. 연구결과 여성결혼이민자의 문화적응 스트레스가 이들의 우울에 정적인 효과를 보인 반면 희망은 문화적응 스트레스 및 우울과 부적인 효과를 보였다. 그리고 희망은 여성결혼이민자의문화적응 스트레스와 우울과의 관계에서 부분매개역할을 하는 것으로 나타났다. 끝으로 여성결혼이민자의 희망 증진을 통하여 우울을 감소시킬 수 있는 방안과 후속연구를 위한 제언을 하였다. This study aimed to verify the mediating effect of hope between acculturative stress and depression of immigrant women for marriagein Chungcheongnam-do, Korea. The data were collected from 580immigrant women for marriage and were analysed by using descriptive statistics, correlation analysis and structural equation. The main results were as follows. There was a positively direct effect between acculturative stress and depression. But hope had negatively direct effect on acculturative stress and depression. Also, the study verified that there was the mediating effect of hope between acculturative stress and depression of immigrant women. Implications for the suggestions to enhance the hope level of immigrant women and future research were discussed.

수수가루를 첨가한 쌀쿠키의 품질특성

유현희(Hyeon Hee Yu) 한국생활과학회 2017 한국생활과학회 학술대회 Vol.2017 No.12

효소처리를 달리한 여주즙의 이화학적 특성 및 쓴맛 저감 효과

유현희(Hyeon Hee Yu),고하은(Ha Eun Go),최인정(In Jeong Choi),이주영(Ju Young Lee) 한국생활과학회 2021 한국생활과학회 학술대회 Vol.2021 No.11

연근 분말을 첨가한 두유의 품질 특성과 항산화 활성

유현희(Yu, Hyeon Hee) 한국생활과학회 2016 한국생활과학회지 Vol.25 No.2

The objective of this study was to In this study, we assessed the quality characteristics and antioxidant activity of soymilk containing various concentrations(0, 1, 3, and 5%) of Nelumbo nucifera root powder(NNP). The moisture, crude protein, crude lipid, and crude ash contents of the NNP were 8.69%, 25.31%, 7.31%, and 4.01%, respectively. When the concentrations of NNP added to soymilk were increased, the moisture and crude lipid contents of sSoymilk were of moisture and crude lipid contents decreased whereas ile crude protein and crude ash contents were increased. according to content of NNP. To analyze Qquality characteristics such as , solid contents, pH, color(L, a, b), viscosity, total polyphenol content, DPPH radical scavenging activity, and sensory properties were measured. When the concentrations of NNP added to soymilk were increased, sSolid contents, viscosity, total polyphenol content, and DPPH radical scavenging activity of the soymilk were significantly (p<0.05) increased with increasing content of NNP, whereas pH, L, a, and b values of the soymilk were significantly (p<0.05) decreased. SFrom the sensory evaluation test results revealed that , soymilk with 3% of NNP was ere the best among all the samples studied. The tTaste and flavor of NNP was shown to be more favoredbetter than the control (without NNP). Therefore the These results of this study suggest that NNP is a good ingredient for increasing the consumer acceptability and antioxidant activity of soymilk.