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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.
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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.
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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.
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安虎基(An, Ho- Ki),洪錦柱(Hong, Geum-Ju) 청운대학교 관광산업연구소 2011 관광산업연구 Vol.5 No.2
The purpose of this study is to provide basic materials that can help consumers to make a good choice of bakery products and that an help understand consumers' awareness of food additives by investigating an influence that consumers' awareness of food additives has on purchase intention. Data collected from 270 bakery consumers were analyzed for this study. Total explanatory power of factors about food additives was 68.47% and loadage of factors ranged from 0.570 to 0.923. For awareness of food additives, five factors - relative advantage, environmental capacity, stability of human body, possibility of observation and experience level - were drawn. Cronbach's Alpha was 0.8 or more which means Cronbach's Alpha has reliability. F value that shows suitability of model that explains awareness variable on food additives was significant at the level of 20.428. R2 value was o.265. It was found that environmental capacity, stability of human body and experience level had influence on purchase intention. It was found that relative advantage and possibility of observation did not have influence on purchase intention. Hypothesis 1 was adopted partially.
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