튀김유의 재사용에 의한 품질 특성

최일숙(Il-Sook Choi),이영순(Young-Soon Lee),최수근(Soo-Keun Choi) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.4

The property of deep frying oil is one of the important factors in fried food quality. The purpose of this study is to identify the quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional deep-fat fryer and modified oil-water fryer. After frying pork cutlets, the frying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for the quality analyses of frying oil, such as free fatty acid, double bond changes and oxidative rancidity formation. The oil fried in a traditional deep-fat fryer was significantly increased in terms of physical values including moisture content, viscosity, and color, compared to those of the modified fryer, continuously for 4 days. The oil fried by a traditional deep-fat fryer exhibited a significant increase in its free fatty acid content compared to that fried by a modified oil-water fryer, while the iodine value was significantly decreased in the oil fried by a traditional deep-fat fryer when compared to control oil and oil fried by the modified oil-water fryer. In the peroxide value as an indicator of primary oxidation products, the oil fried by both fryers was significantly increased till the second day but decreased in value after the third day because of unstable hydroperoxide decomposition. The p-anicidine value is used as an indicator of secondary oxidation products, the oil fried in a traditional deep-fat fryer was significantly increased in value compared to that of a modified oil-water fryer.

한방생약재를 이용한 약선차의 항산화 및 항암효과

최일숙 ( Il Sook Choi ),차은정 ( Eun Jung Cha ),이연리 ( Youn Ri Lee ),김재근 ( Jae Keun Kim ) 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.3

품종을 달리한 오디 추출물의 Resveratrol 및 기능성 성분과 항산화 활성

최일숙(IL Sook Choi),문용선(Yong Sun Moon),곽은정(Eun Jung Kwak) 한국원예학회 2012 원예과학기술지 Vol.30 No.3

To develop high value added healthy functional resource from Korean mulberry, the bioactive compounds and antioxidant activities of three different mulberry cultivars were investigated and compared with blueberry and strawberry. Total phenolics, total flavonoids, and trans-resveratrol of ‘Daesungppong’ were the highest than the ‘Suwonppong’, whereas those of the strawberries were the lowest. In case of total anthocyanins, ‘Daesungppong’ was also the highest and followed by blueberry. The antioxidant activities of ‘Daesungppong’ using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2’-azinobis-(3-ethylbenzothiazoline -6-sulphonic acid), and FRAP (Ferric reducing antioxidant power) assays were the highest followed by ‘Suwonppong’. Meanwhile, there were no significant differences in the antioxidant activities between ‘Cheongilppong’ and blueberry, and the activities of strawberry were the lowest. Furthermore, there was a strong correlation (r = 0.764-0.897) between DPPH, ABTS, and FRAP assays with the bioactive compounds such as total phenolics, total flavonoids, and total anthocyanins. Therefore, Korean mulberry, especially ‘Daesungppong’ demonstrated interesting biological properties that suggest its use as a potential source and high value added of natural antioxidant compounds and antioxidant activity.

차나무(Camellia sinensis) 추출물이 아급성 알코올 투여 마우스의 항산화 및 알코올 분해 효소 활성에 미치는 영향

구성자,최일숙,공연희,최상윤,조연옥,Koo, Sung-Ja,Choi, Il-Sook,Kong, Yeon-Hee,Choi, Sang-Yoon,Jo, Youn-Ock 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.9

Mouse에 알코올을 투여한 결과 항산화 효소의 활성이 감소하는 것을 볼 수 있으며 ADH 및 ALDH활성도 모두 감소하였다. 녹차, 홍차, 우롱차 및 보이차의 알코올 섭취 mouse에서의 항산화 및 알코올 분해효소에 미치는 영향을 측정하여 비교한 결과 네 가지 차 모두에서 투여하지 않은 군에 비하여 항산화 및 알코올 분해 촉진효과를 나타내었으며 그 중 보이차가 간에서의 SOD 및 GR활성을 크게 증가시켰고 MDA함량을 감소시켰다. 또한 우롱차는 혈액에서의 SOD 및 GSH-PX활성을 크게 증가시켰고 MDA함량을 감소시켰으며 녹차와 홍차의 항산화 효과는 이들에 비하여 비교적 낮았다. 또한 알코올 분해에 관여하는 효소인 ADH, ALDH 활성은 녹차를 투여한 군에서 매우 높게 나타났으며 녹차 다음으로는 우롱차가 ADH 활성측정에서, 보이차가 ALDH 활성측정에서 높은 수치를 보였고 홍차 투여 군에서 가장 낮았다. 따라서 네 가지 차 중 우롱차와 보이차를 섭취하였을 때 높은 항산화 효과를 기대할 수 있으며 알코올 분해에는 녹차의 섭취가 가장 효율적일 것으로 사료된다. This study was conducted to investigate the effects of four kinds of tea (Camellia sinensis) extracts on the antioxidant defense systems as well as the activities of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) in ethanol administered ICR mice. According to the results, treatment with puerh tea significantly increased the superoxide dismutase activity and glutathion reductase activity in liver. In addition, the group treated with oolong tea exhibited higher superoxide dismutase activity and glutathion reductase activity in serum than those of puerh tea, green tea and black tea treated groups. The oolong tea and puerh tea also reduced malondealdehyde contents in both liver and serum. These results suggested that puerh tea and oolong tea were the most effective against alcohol-induced oxidative damage among the Camellia sinensis teas. On the other hand, in the measurement of alcohol break-down enzyme activities, the group treated with green tea exhibited the highest hepatic ADH and ALDH activities, suggesting that the group treated with green tea might be useful for alcohol down-regulation.

국내 시판 누룽지의 물리화학적 특성 및 항산화 성질 연구

양지원,최일숙,Yang, Ji-won,Choi, Il Sook 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.5

Purpose: Nurungji is a traditional Korean food made by yellowish scorched rice. After getting gelatinization of rice, a thin crust of scorched rice will usually be left in the bottom of the traditional cooking pot. In this study, physicochemical characteristics and antioxidant properties of five commercial nurungji products (CNP1, CNP2, CNP3, CNP4, and CNP5) were evaluated. Methods: Physicochemical properties of the five commercial nurungji products were evaluated with AOAC method. The antioxidant activities were assessed using the 1,1-diphenyl-2-picryl hydrazyl (DPPH), 2,2-azinobis-(3-ethyl-benozothia zoline-6-sulfonic acid)(ABTS), ferric reducing antioxidant power (FRAP), and reducing power assays. Results: Water content was the highest in CNP3, followed by CNP1, CNP2, CNP5, and CNP4. Crude ash content of all nurungji was less than 1%. In Hunter color parameter, the significantly highest a value (redness) and b value (yellowness) were measured in the CNP4 product, meanwhile the lowest in CNP3 (p<0.05). The nurungji products of CNP4 and CNP5 had the significantly higher content in total polyphenols and total flavonoids, compared to those of other products. CNP3 and CNP2 had the lowest in total polyphenols and total flavonoids, respectively. CNP4 and CNP5 products showed the significantly higher values in antioxidant activities, whereas CNP3 had the lowest activity. Conclusion: The high value of antioxidant activities in CNP4 and CNP5 might have been affected primarily by the total polyphenols with increasing browning color during the heat treatment.

수확시기별 제주산 가공용 감귤의 이화학적 특성과 hesperidin함량

양지원 ( Ji Won Yang ),최일숙 ( Il Sook Choi ),이정희 ( Jeong Hee Lee ),조장원 ( Chang Won Cho ),김성수 ( Sung Soo Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.5

This study, the changes in physicochemical properties and hesperidin content of Jeju-processed citrus fruits according to the harvest date were evaluate. The soluble-solid content, pH, and soluble solid-acid ratios gradually increased, but titratable acidity slightly decreased with a delay in the harvest date. The color index, lightness, yellowness, and turbidity slightly decreased whereas the redness slightly increased with a delay in the harvest date. The hesperidin content slightly decreased with a delay in the harvest date. Hesperidin, which is the major cause of juice cloudiness, decreased with a delay in the harvest date. These results suggest that later-harvested fruit juice is bound to be less cloudy.

서울지역 초등학교 급식에서 제공하는 후식 메뉴의 인식, 기호도 및 만족도 조사

김소연(So-Yeon Kim),최일숙(Il Sook Choi),이영순(Young Soon Lee) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.3

The purpose of this study was to evaluate perception, acceptance and satisfaction of dessert menu in elementary school children. Five hundred students (246 male, 254 female) were recruited at the elementary schools in Seoul. The results show that dessert menus of elementary school lunches are needed to satisfy diverse acceptance and preference levels of children. For dessert items chocolate milk among beverage items, peaches among fruits, chocolate cookies among cookies, piece cake among breads and honey rice cake among rice cakes presented high acceptance scores. Furthermore, fruits, ice creams, juices and cookies were the most liked food items. Taste and health of desserts were important factors in perception of dessert. Rice cake (48.6%), a Korean traditional food, was the most preferred food item, followed by tea punch (31.2%), Korean cracker (10.0%) and Shanja (4.0%). Taste (51.4%) was considered as the most important factor for improvement of dessert, and increasing variety of dessert items (43.4%) was considered as the most important factor affecting demand of dessert. It is suggested that continuous update of school dessert menus is needed to meet consumers’ demands and health aspects. Furthermore, Korean traditional desserts might be the key for improving satisfaction in desserts in elementary school lunches.

전라북도 익산 지역 대학교 기숙사 학생의 식습관 및 기숙사 급식 만족도 조사

민경진 ( Kyung-jin Min ),최일숙 ( Il-sook Choi ) 한국식생활문화학회 2016 韓國食生活文化學會誌 Vol.31 No.5

The purpose of this study was to investigate eating habits and dormitory foodservices` satisfaction in university students using dormitory foodservice in the Jeollabuk-do Iksan area. Self-administered questionnaires were completed by 195 students (86 male, 109 female). Many students (58.5%) ate less than two meals per day and spent around 30 min eating meals. The results show that snack and midnight meals were the main reasons (37.9%) for unhealthy eating habits. Main source of nutritional knowledge and information were TV and the Internet (58.5%), followed by friends and people (25.1%), nutrition books (10.3%), elective courses (4.6%), and newspapers and magazines (1.5%). Men had significantly higher satisfaction scores for nutrition, taste, diversity of menu, as well as hygiene of dormitory food court compared to women (p<0.05). Salty taste was the most important factor in evaluation of taste satisfaction, whereas sour taste was opposite. The reason for taste dissatisfaction in the dormitory food court was not salty enough, and it may be related with their eating habits. The results show that students need education for adequate knowledge and information about the relationship between health and nutrition.

홍차 그릭 요거트의 이화학적 및 항산화 특성과 소비자 기호도 특성 비교

양지원(Ji-Won Yang),최일숙(Il Sook Choi) 동아시아식생활학회 2021 동아시아식생활학회지 Vol.31 No.1

This study examined the quality properties of black tea yogurt (BTY) enhanced with black tea syrup at various concentrations (0, 2, 4, 6, 8%) during 18 h of fermentation on the physicochemical characteristics and antioxidant properties with sensory acceptance tests. The total soluble solids and pH of the yogurt decreased rapidly until 6 h and then decreased slightly to 18 h of fermentation. The total polyphenol and total flavonoid contents of BTY increased significantly until 6 h of fermentation in a concentration-dependent manner and then increased slightly until 18h of fermentation. The antioxidant activities of BTY, which were assessed using 1,1-diphenyl-2-picryl hydrazyl (DPPH) and 2,2-azinobis-(3-ethylbenozothiazoline-6-sulfonic acid) (ABTS), also showed similar patterns, compared to the antioxidant components, in the following order: BTY8 > BTY6 > BTY4 > BTY2 > BTY0. The consumer acceptance test (n=100) showed that the overall acceptance, texture acceptance, and taste acceptance of BTY4, BTY6, and BTY8 were significantly higher than BTY2 and BTY0. The purchase intentions of BTY had also shown similar patterns of the overall acceptance and taste acceptance. These results suggest that BTY6 and BTY8 have similar consumer acceptance, and the pH value was lower than 4.60 at 12 hr of fermentation. Therefore, the optimal preparation condition for BTY6 is 12 hr of fermentation, even though the antioxidant properties of BTY increased in proportion to concentration.

전통식과 개량식 튀김기에 대한 튀김기름의 유리지방산 생성 및 산패도 측정 비교

최수근(Soo Keun Choi),최일숙(Il Sook Choi),이영순(Young Soon Lee) 한국조리학회 2011 한국조리학회지 Vol.17 No.4

The property of deep frying oil is one of the important factors in fried food quality. The purpose of this study is to identify the quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional and modified fryers. After frying pork cutlets, the frying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for quality analyses of frying oil such as free fatty acid, double bond changes and oxidative rancidity formation. The fried oil by a traditional fryer was significantly increased in the physical values of color and viscosity than that by a modified fryer. In the acid value, the fried oil by a traditional fryer was significantly increased in free fatty acid than that by a modified fryer while the iodine value was significantly decreased in the fried oil by a traditional fryer when compared to control oil and fried oil by a modified fryer. In the peroxide value as an indicator of primary oxidation products, the fried oil by both fryers was significantly increased till the second day but decreased in the value after the third day because of unstable hydroperoxides` decomposition. In the p-anicidine value as an indicator of secondary oxidation products, the fried oil in a traditional fryer was significantly increased in the value than that in a modified fry.