나문재 가루를 첨가한 식빵의 품질특성에 관한 연구

홍금주(Geum-Ju Hong),김명희(Myung-Hee Kim) 한국식공간학회 2024 식공간연구 Vol.19 No.2

본 연구에서는 기능성을 함유하고 있는 나문재 가루를 식빵에 첨가하여 기능성식빵 개발의 기초자료로 활용하기 위해 나문재 가루의 첨가량을 달리한 식빵을 제조(0%, 1%, 2%, 3%, 4%)하여 품질특성을 측정하였다. 나문재 가루에는 수분 5.34%, 회분 21.03%, 단백질 32.08%, 지방 5.12%였고, DPPH free radical 소거능은 90.24%로 나타났다. 나문재 가루의 명도 50.54, 적색도 -11.77, 황색도 26.17로 나타났고, 식빵의 수분함량은 나문재 가루 첨가량이 증가함에 따라 감소하였으나 유의적인(p<0.05) 차이는 없었다. pH는 첨가량이 증가함에 따라 증가하였고, 식빵의 무게는 첨가량이 증가할수록 증가하였고, 부피와 비용적, 굽기손실율은 첨가량이 증가할수록 감소하였다. 경도, 씹힘성은 나문재 첨가량이 증가함에 따라 증가하였고, 응집성은 나문재 첨가량이 증가함에 따라 감소하였으며, 탄력성은 첨가량에 따른 유의적 차이는 없었다. 관능특성은 1%, 2% 첨가군이 외관, 색, 향, 맛, 전반적인 기호도에서 높은 선호도를 보였다. 이러한 결과는 나문재 가루 첨가 빵 제조 시 나문재 가루 2%까지 첨가하였을 때 외관, 색, 향, 맛, 전반적인 기호도 등의 관능적 특성이 우수하였으며. 기능성이 향상된 식빵제조가 가능하였다. 이를 통하여 기능성 식빵 개발의 기초자료로써의 사용과 제과제빵산업에 응용할 수 있는 가능성을 제시할 것으로 기대한다. 또한, 나문재는 항산화성의 효과가 있는 것으로 나타나 건강증진에 도움이 될 수 있으며, 기능성 식빵의 제조에 효과적으로 활용될 수 있음을 시사하며, 나아가 다양한 식품 제품에 대한 새로운 개발 가능성이 있을 것으로 사료됩니다. This study examined the quality characteristics of bread enriched with Suaeda asparagoides powder, including antioxidative activity, at concentrations of 0%, 1%, 2%, 3%, and 4%. Analysis of Suaeda asparagoides powder revealed a moisture content of 5.34%, ash content of 21.03%, protein content of 32.08%, fat content of 5.12%, and a DPPH-free radical scavenging ability of 90.24%. The moisture content of the bread decreased with an increase in Suaeda asparagoides powder, although the difference was not significant. Conversely, the pH of the bread increased with higher concentrations of Suaeda asparagoides powder. The addition of Suaeda asparagoides powder led to an increase in weight, while the volume, cost, and baking loss rate decreased with higher concentrations. Hardness increased with greater amounts of Suaeda asparagoides powder, whereas springiness remained unchanged between the control group and the group with added Suaeda asparagoides powder. Sensory evaluation revealed that bread with 2% Suaeda asparagoides powder received the highest scores for color, flavor, taste, and overall preference. These results suggest that 2% is the optimal concentration of Suaeda asparagoides powder for enhancing the sensory quality and functional benefits of the bread.

분리 대두 단백질 첨가에 의한 증편의 이화학적 특성

홍금주(Geum-Ju Hong),김명희(Myung-Hee Kim),김강성(Kang-Sung Kim) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.1

In this study the rheological properties of Jeung-pyun prepared with soybean protein isolate (SPI) were investigated. SPI Jeung-pyun samples were manufactured with 3% whole protein, 7S protein, or 11S protein (w/w). In terms of moisture content the Jeung-pyun samples prepared with soybean flour had greater moisture contents than the control group. With the addition of SPI water binding capacity solubility and swelling power increased. Dough pH decreased during the fermentation, but increased after steaming and the SPI Jeung-pyun samples presented higher pH levels han the control group. Foaming ability was significantly strong in the 7S, 11S and whole protein groups. The surface structures of the 7S, 11S and whole protein Jeung-pyun samples displayed small uniform pores when examined by SEM. Overall, the results suggest that SPI can contribute to quality improvements in Jeung-pyun through effects on dough fermentation.

나문재 첨가량을 달리한 반죽의 물성 및 식빵의 품질 특성

홍금주(Geum Ju Hong),이인옥(In Ok Lee) 한국조리학회 2024 한국조리학회지 Vol.30 No.3

This study was conducted to evaluate the quality and sensory tests of bread added with Suaeda glauca powder (0%, 1%, 2%, 3%, 4%). Suaeda glauca powder displayed a dietary fiber content of 2.98% and the macro minerals, they are present in the order of Na>K>Ca>Mg. The frinograph of the water absorption, and stability increased as the amount of Suaeda glauca powder added increased. The dough stability was comparable to the control for 1% and 2% Suaeda glauca powder, while it decreased significantly for the 4% concentration. Extensibility of the dough decreased with higher concentrations of Suaeda glauca powder, while dough resistance increased. The pH of both the dough and bread decreased with the increasing addition of Suaeda glauca powder. In the case of color, the L value in bread crumb was significantly decreased and the a value and the b value increase as the Suaeda glauca powder addition. Overall, based on comprehensive observations, the optimal concentration for maximizing sensory quality and functional effects is considered to be 2% Suaeda glauca powder. Based on these results, the addition of 2% Suaeda glauca powder was identified as the optimal choice for bread commercialization and it is expected that the findings can be utilized as foundational material for the development of functional bread and demonstrate potential applications in the baking and confectionery industry.

사찰 음식 선호도 결정 요인

홍금주 ( Geum Ju Hong ),이윤신 ( Yoon Shin Lee ),남진식 ( Jin Sik Nam ),안호기 ( Ho Ki An ),이은준 ( Eun Jun Lee ) 한국식품영양학회 2007 韓國食品營養學會誌 Vol.20 No.4

분리대두단백질 종류에 따른 증편의 품질특성

홍금주 ( Geum Ju Hong ),김명희 ( Myung Hee Kim ),김강성 ( Kang Sung Kim ) 한국식품조리과학회 2007 한국식품조리과학회지 Vol.23 No.6

대체당을 첨가한 쿠키의 물리적, 관능적 특성

홍금주(Geum-Ju Hong),이현정(Hyun-Jung Lee) 한국조리학회 2020 한국조리학회지 Vol.26 No.3

분리대두단백질이 첨가된 중편의 저장성에 관한 연구

홍금주 ( Geum Ju Hong ),김명희 ( Myung Hee Kim ),김강성 ( Kang Sung Kim ) 한국식품조리과학회 2008 한국식품조리과학회지 Vol.24 No.3

연구논문 : 함초 분말을 첨가한 스폰지 케이크의 품질특성

안호기 ( Ho Ki An ),홍금주 ( Geum Ju Hong ),이은준 ( Eun Jun Lee ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.1

This study was conducted to investigate the effects of saltwort, on the quality characteristics of sponge cake. In addition, we examined the commercialization potential of sponge cake containing saltwort. To accomplish this, saltwort was added to sponge cakes at concentrations of 0%, 3%, 5% and 7% and quality and sensory tests were then conducted. The 7% group had the highest water and ash content. There was no difference in the fat content between samples. The control group showed the highest protein content and the lowest specific gravity. As the content of saltwort increased, the specific gravity of the sponge cake increased. Additionally, the dough yield and loss during baking were highest, in the control group, and these values decreased as the saltwort content increased. Similarly, the volume and specific volume were highest in the control group, and these values decreased as the content of saltwort powder increased. Color measurements of the samples, revealed that the L-value decreased as the content of saltwort powder increased. Furthermore, the a-value of the saltwort powder groups was higher than that of the control group and the b-value was highest in the 7% group. There were no differences in elasticity and cohesion between samples, but chewiness and brittleness increased the content of saltwort powder increased. The results of the sensory test revealed that the color, flavor and taste scores were the highest in the 5% group. The pore size was greatest in the control group, while hardness was greatest in the 7% group, chewiness was highest in the 5% group and moistness was highest in the 5% group. Finally, the overall preference was for the 5% group.

함초 분말을 첨가한 콩다식의 품질특성

김명희 ( Myung Hee Kim ),홍금주 ( Geum Ju Hong ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.5

Soybean powder is a readily-available food ingredient. Furthermore, saltwort powder is an herb with various physiological effects. Therefore, in this study we examined the physiochemical characteristics of soybean dasik prepared with 0, 4, 8, and 12% saltwort powder. We measured Hunter`s color values, mechanical characteristics, and sensory qualities. The result of each analysis is as follows. There were not significant differences between the moisture content of the control group and the groups with saltwort powder. The ash content increased while the fat and protein content decreased as the ratio of saltwort powder increased (p<0.001). In the analysis of color differences, the L, a, and b values decreased as the ratio of saltwort powder increased (p<0.001). The hardness (p<0.001) of the groups increased as the ratio of saltwort powder increased, but adhesiveness decreased. Sensory evaluation data showed that softness, hardness, and chewiness decreased while color increased as the ratio of saltwort powder increased. Finally, aroma, sweet taste, nutty taste, and overall acceptability was shown to be best for the 4% addition group.

함초 분말을 첨가한 식빵의 품질 특성

이윤신(Yoon-Shin Lee),홍금주(Geum-ju Hong),김원모(Weon-Mo Kim),신미경(Mi-Kyung Shin) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.5

The purpose of this study was to analyze the quality characteristics of bread with added saltwort powder in the amounts of 0%, 3%, 5%, and 7%, based on the wheat flour weight. The results were as follows. The 7% group had the lowest water content and the highest content of ash and protein. There were no significant differences in fat content between any samples. There were also no significant differences in dough weight between samples, but after baking, the control showed the lowest weight. Baking loss increased with increasing amounts of saltwort powder. The bread volume was the highest with the control group, and its specific volume decreased as the ratio of saltwort increased. By the color difference meter, the L value became lower as the ratio of saltwort powder increased, and the saltwort powder groups had higher a and b values than the control group did. Hardness was at a minimum in the control group, and it increased with increasing amounts saltwort powder. There were no differences in springness between samples. Cohesiveness tended to decrease, and chewiness an brittleness increased. with increasing amounts of saltwort powder. In sensory tests, the 3% group showed the highest color, flavor, and taste. Aircell sizes were greatest with the control group. The higher the ratio of saltwort powder, the higher the aircell size became. Softness was the highest within the 3% group, as was the overall preference.