쇠비름을 첨가한 모닝빵의 품질특성 및 항산화성

이보담,이수진,전미라,윤소원,김미리,Lee, Bo Dam,Lee, Su Jin,Jeon, Mi Ra,Yun, So Won,Kim, Mee Ree 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.5

The purpose of this study was to develop functional bread containing Portulaca oleracea L. (0%, 1%, 3% or 5%). The weight was higher in the bread with Portulaca oleracea L. (POL), compared with the control bread. The height and volume were lower in the bread containing POL. As the concentration of POL increased, the pH decreased and the acidity increased. The sugar concentration ($^{\circ}Brix$) and reducing sugar (%) decreased with increasing amounts of POL. On the hunter color system, L (lightness) and a (redness) values for the crumbs of breads with more POL were lower, but the b (yellowness) value was higher. Total phenolic compound contents increased with the addition of POL. Antioxidant activities such as DPPH and hydroxy radical scavenging activity for the breads with POL increased with increasing POL. The sensory test results showed that the over-all preference score for the breads containing POL were higher than those of the control.

캐슈 분말 첨가 설기떡의 저장 중 품질 특성

이보담(Bo Dam Lee),정윤경(Yoon Kyung Chung),김다희(Da Hee Kim),김미리(Mee Ree Kim) 동아시아식생활학회 2020 동아시아식생활학회지 Vol.30 No.6

This study examined the storage characteristics of Sulgidduk with the addition of 0, 6, 12, or 15% cashew powder rich in lipids. Sulgidduk was stored at 20℃ for 3 days. The moisture content, soluble solid content, pH, textural properties, differential scanning calorimetry (DSC), and sensory properties were measured. The moisture content of the control was higher than that of the cashew powder additive groups on the day of manufacture but the moisture content of all the samples decreased with time. However, the moisture reduction range was lower in the cashew powder additive groups. Thus the firmness of the rice cake seemed to improve with the addition of cashew powder. The soluble solid content (°Brix) increased as the quantum of cashew powder increased. The more the cashew powder is added, the less acidic the pH is, which in turn inhibited aging. The textural properties observed by texture profile analysis (TPA) showed that hardness, gumminess, and chewiness decreased as the amount of cashew powder increased. This is because the cashew powder increases the softness due to its vegetable oil content. Although the textural values increased during the storage period, the addition of cashew powder was thought to improve the storability of rice cakes as the cashew powder additive groups showed a smaller increase of textural values than the control. As a result of the analysis of the aging characteristics by DSC, the cashew powder additive groups were found to have a smaller enthalpy change (△H) than the control on day 0 and day 3 of storage, thus suppressing the aging of Sulgidduk. In the sensory property test, Sulgidduk with cashew had higher color, cashew flavor, cashew taste, and sweetness and conversely, hardness, chewiness was lower in Sulgidduk with cashew. From these results, it appears that adding up to 15% cashew powder to the Sulgidduk delayed the retrogradation of the rice cake.

캐슈 분말을 첨가한 백설기의 색상 특성 및 항산화 활성

정윤경(Chung, Yoon-Kyung),이보담(Lee, Bo-Dam),김수진(Kim, Su-Jin),김미리(Kim, Mee-Ree) 한국외식산업학회 2020 한국외식산업학회지 Vol.16 No.4

쇠비름 첨가 설기떡의 저장성 및 노화 특성

이수진(Su Jin Lee),이보담(Bo Dam Lee),전미라(Mi Ra Jeon),김유정(Yu Jeong Kim),김미리(Mee Ree Kim) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.10

본 연구는 우리 고유의 우수한 전통음식인 설기떡에 쇠비름을 첨가하여 쌀에 부족하기 쉬운 영양소를 보완할 수 있도록 개발하여 저장 중 노화 특성을 분석하였다. 멥쌀가루에 0, 1, 3 또는 5%의 쇠비름 페이스트를 첨가하여 제조한 후 15°C에서 3일간 저장하면서 수분, 당도, 경도, 노화 특성 등을 분석하였다. 쇠비름 첨가량이 증가할수록 수분 보유량은 증가하였으며 5% 첨가군의 수분 보유율이 가장 높았다. 쇠비름은 당 함량이 적어 설기떡의 당도에 영향을 주지 못했다. 경도는 쇠비름 첨가량이 증가할수록 감소했고, 저장기간이 증가함에 따라 모든 시료군에서 증가하는 경향을 나타냈다. 탄력성은 쇠비름을 첨가할수록 탄력성이 증가하였다. 응집성은 쇠비름 첨가량의 증가가 설기떡 응집성에는 영향을 주지 않는 것으로 나타나 쇠비름이 설기떡 내부 조직을 치밀하게 하고 결합력을 유지시키는 데는 효과가 미약한 것으로 사료된다. 씹힘성은 5% 쇠비름 첨가군이 가장 낮게 나타났다. 회복탄성력은 쇠비름을 첨가할수록 증가하였고 저장기간이 증가함에 따라 모든 시료군에서 감소하였다. 시차주사 열량계를 측정한 결과 엔탈피는 대조군이 123.47 cal/g으로 가장 크게 나타나고 쇠비름 첨가량이 많을수록 쇠비름 설기떡의 엔탈피가 감소하는 경향을 나타내어, 이를 통해 설기떡 제조 시 쇠비름을 첨가함으로써 노화를 억제하는 데 도움을 주는 것으로 보인다. 관능검사 결과 쇠비름을 첨가할수록 색, 쇠비름향, 쇠비름맛, 촉촉함이 증가하는 경향을 나타냈다. 반면 경도는 쇠비름 첨가군에서 낮아졌다. 다음과 같은 결과로부터 설기떡 제조 시 쇠비름의 첨가는 설기떡의 수분 보유력을 높여 수분 함량의 감소를 억제하고 조직의 변화를 줄여 시간이 경과함에 따른 경도의 단단함을 보완할 수 있을 것으로 보인다. 또한 관능평가를 통해 선호도가 가장 높았던 5% 쇠비름 첨가군이 바람직한 제조방법으로 보인다. The purpose of this study was to determine the storage characteristics of Sulgidduk, a kind of rice cake, added with Portulaca oleracea L. The effect of P. oleracea L. paste (0, 1, 3, or 5%) on the storage qualities of Sulgidduk was evaluated during storage period at 20±2°C for 3 days. As the amount of P. oleracea L. paste increased, loss of water in P. oleracea L. Sulgidduk decreased. Textural properties by texture profile analysis showed that hardness of Sulgidduk added with 5% P. oleracea L. paste was the lowest among treated samples. However, the hardness of all Sulgidduks increased during storage, regardless of the addition amount of P. oleracea L. paste. In accordance with the texture results, differential scanning calorimetry exhibited that the enthalpy of Sulgidduk with 5% P. oleracea L. addition was the lowest, indicating the delaying effect of P. oleracea L. paste on retrogradation of rice cake. From these results, the addition of P. oleracea L. to Sulgidduk extended shelf-life by delaying retrogradation.

저당질고지방-경장영양액이 뇌손상 후 환자의 혈당 조절에 미치는 영향: A Pilot Study

이송미 ( Song Mi Lee ),김선정 ( Sun Jeong Kim ),정혜경 ( Hye Kyung Chung ),전주혜 ( Joo Hye Jeon ),이보담 ( Bo Dam Lee ),홍창기 ( Chang Ki Hong ),박종숙 ( Jong Sook Park ),장철호 ( Chul Ho Chang ) 한국정맥경장영양학회 2011 한국정맥경장영양학회지 Vol.4 No.1

Purpose: Hyperlycemia after brain injury is known to be a risk factor that is correlated with hospital infection, mortality and the length of the hospital stay. There have been some reports about the use of a reduced-carbohydrate, modified high fat enteral formula for improving the blood glucose control and clinical outcomes of patients with type 2 diabetes. This pilot study evaluated the glucose control of brain-injured patients who were admitted into the neurointensive care unit (NCU) and they received either standard formula or high fat formula. Methods: Fourteen subjects were collected and they were divided into the experimental (high fat formula) and the control (standard formula) groups. We investigated the blood glucose levels, the total dose of insulin used, the number of patients who received insulin, the rate of hospital infection, the number of hospital days, the number of NCU days, the days of mechanical ventilation, the body mass index and the mental status of the subjects. Results: The hospital infection rate of the control group was higher than that of the experimental group, but the daily blood glucose level, the number of patients who received insulin and the total dose of insulin used were not statistically different between the two groups. The number of hospital days, the number of NCU days and the days on mechanical ventilation or the number of patients on mechanical ventilation were lower in the experimental group than that in the control group, but there were no statistically significant differences. Conclusion: These results suggest that the use of high fat enteral formula as compared to standard formula may decrease the hospital infection rate in critically ill patients after brain injury. But high fat formula did not have beneficial effects on the blood sugar level and insulin dosage. (JKSPEN 2011;4(1):21-26)

숙지황을 첨가한 쌀 쿠키의 품질특성 및 항산화성

신숙경,민아영,김현정,이수진,심은경,이근종,이보담,김미리,Shin, Suk Kyung,Min, A Young,Kim, Hyun Jeong,Lee, Su Jin,Sim, Eun Kyoung,Lee, Kun Jong,Lee, Bo Dam,Kim, Mee Ree 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.2

The aim of this study was to evaluate the quality characteristics and anti-oxidative activities in the rice cookies with R. glutinosa Preparata (0%, 4%, 8%, 12%) and bean flour (10%). The moisture of cookies was increased depending on amount of R. glutinosa Preparata (RRP). The pH of cookies with RRP was lower than that of the control cookies. Sugar content and reducing sugar of cookies were increased according to the amount of RRP. L-value and b-value of cookies with 12% RRP were lower than the control, whereas a-value was higher than the control. Spread factor of cookies with RRP was lower than the control, and hardness of cookies was increased depending on amount of RRP added. The antioxidant activity such as DPPH radical and hydroxyl radical scavenging activity was significantly increased in the cookies with RRP, compared with that of the control. Also, total phenol content of cookies was increased according to the amount of RRP. In sensory test, cookies with 8% RRP received the highest score for overall preference. As a result, the optimum amount of RRP concentrate to be added in the cookies was found to be 8%.

시판 막장의 맛 성분에 관한 연구

전소현(So Hean Jeon),전혜련(Hye Lyun Jeon),김현정(Hyun-Jeong Kim),이수진(Su-Jin Lee),이보담(Bo-Dam Lee),김미리(Mee Ree Kim) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.2

Makjang is a kind of Korean traditional short-term fermented soybean paste. The purpose of this study was to evaluate the compositions of free sugars, organic acids and free amino acids as well as microbial counts of six kinds of Makjang. Commercial Makjang from different regions (Kangwon-do, Choongchung-do and Kyungsang-do) were used. The major free sugars of samples were glucose (0.15∼3.97%) and maltose (0.01∼0.54%), whereas sucrose (0.02%) was detected only in M4 and fructose only in M1 and M2. The major organic acids were citric acid (0.16∼3.09%), malic acid (0.06∼0.23%) and succinic acid (0.01∼0.11%). The total content of free amino acids ranged from 0.02 to 8.74 mg/g, and major amino acids were detected in the order of glutamic acid, leucine, alanine and aspartic acid. Numbers of viable cells of bacteria as well as yeast and molds were 7.8×10<SUP>4</SUP>∼ 4.8×10<SUP>5</SUP> and 8.1×10<SUP>3</SUP>∼3.6×10<SUP>4</SUP>, respectively. The results of the sensory evaluation showed that over-all preference of Kyungsang-do Makjang was higher than others. Consequently these results provide better information for standardizing and improving quality and functional activity of commercial Makjang.