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이현자(Hyun-Ja Lee),김민아(Min-A Kim),이현주(Hyun-Joo Lee) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.1
The purpose of this study was to investigate the properties of frozen cookies containing buckwheat flour. Buckwheat flour was added to cake flour bases at concentrations of 3%, 6%, and 9%. Falling numbers, RVA (rapid visco analyzer) increased with the addition of buckwheat flour, whereas initial pasting temperature decreased. The set back value, which is a prediction of retrogradation, did not show any significant difference. The alveographic P values of the treatment were lower than that of the Control. In the farinogram test, water absorption increased upon the addition of buckwheat flour, whereas stability and farinogram quality number decreased. In conclusion, the addition of 6% buckwheat flour is recommended to obtain the optimal volume of frozen cookies.
이현자(Hyun-Ja Lee),설민숙(Min-Sook Sul),차보숙(Bo-Sook Cha),육홍선(Hong-Sun Yook) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.5
본 연구는 국내에서 가장 많은 생산량과 가공용으로 이용되고 있는 황색 콩을 대상으로 5℃, 25℃ 및 35℃에서 8개월간 저장하면서 콩의 이화학적 특성변화와 두부를 제조하여 그 품질특성을 검토함으로써 가공용 콩의 품질보존을 위한 기초자료를 마련하고자 수행되었으며 그 결과는 다음과 같다. 저장온도를 달리한 콩으로 두부를 제조한 후 품질특성을 조사한 결과, 5℃에서 8개월 저장된 콩으로 제조된 두부는 저장초기에 제조된 두부의 품질과 거의 차이가 없었으나 25℃와 35℃에서 8개월 저장된 콩으로 제조된 두부의 경우, 일반성분 중 회분의 함량이 다소 높았으며, 두부의 수율과 보수력 및 Sag값(부풀음성)은 감소되었다. 조직감에 있어서 부서짐성은 증가되었으며 견고도, 응집성, 부착성, 탄성, 껌성 및 씹힘성은 감소하였다. 기계적 색도 측정에서는 명도와 황색도의 감소와 적색도의 증가현상을 보였고, 관능검사 결과에서도 색택, 조직감 및 맛에 있어서 유의적으로 낮은 평점을 보였다. Hwangkeum Kong was stored at 5℃, 25℃ and 35℃ for 8 months to investigate the changes of the suitability for Tofu processing. The properties of Tofu prepared with the soybeans stored at 5℃ for 8 months showed no significant differences from the non-stored control soybeans. However, soybeans stored under high temperatures showed low yield, water holding capacity and Sag value of Tofu Compared with the soybeans stored at 5℃ for 8 months, fracturability in the texture of Tofu significantly increased when the soybeans had been stored at 25℃ and 35℃ for 8 months, while hardness, cohesiveness, adhesiveness, elasticity, gumminess and chewiness decreased. The colour of Tofu changed from pale yellow to brown depending on high temperature and long-term of storage. The Tofu prepared with the soybeans stored under high temperatures was significantly different in sensory evaluations from the non-stored soybeans as well as from the soybeans stored at 5℃ for 8 months in color(p<0.01), texture(p<0.05) and taste(p<0.05).
이현자 ( Hyun Ja Lee ),박세진 ( Se Jin Park ) 한국감성과학회 2002 춘계학술대회 Vol.2002 No.-
The purpose of this study was to find out the relationship between sleep physiological signals data and subjective feeling of sleep quality. Sixteen subjective were investigated and they slept on both comfortable mattress and uncomfortable mattress. Information of sleep stage is one of the most important clues for sleep quality. Polysomnography is basically the recording of sleep. The several channels of brain waves (EEG), eyes (EOG), chin movements (EMG) and heart (ECG) were monitored. Sixteen subjects spent 6 days and nights in the laboratory and the data of sleeping 7h for each of 3 nights was analyzed. Percentage of deep sleep (III and IV, sleep efficiency, WASO, stage 1 and subjective feeling of sleep quality were significantly affected with mattress types (comfortable and uncomfortable mattress). When subjects slept on comfortable beds, percentage of deep sleep and sleep efficiency were higher than those of uncomfortable bed. The percentages of wake after sleep onset and stage 1 were lower when subject slept in a comfortable bed. The subjective feeling of sleep quality agreed with the recorded sleep data also.
쑥 분말을 첨가한 스펀지 케이크의 품질 특성에 관한 연구
이현자(Hyun-Ja Lee) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.1
This study was conducted to assess the effects of mugwort powder (3% and 5%) on sponge cake made with medium and cake flour. After preparing sponge cakes with mugwort powder, the water activity (Aw), softness and color of crumbs were tested and the sensory properties were evaluated. The water activity of the sponge cakes containing different quantities of mugwort powder did not differ greatly. The springiness and hardness of the sponge cakes with mugwort powder were all lower than that of the control. With regard to the color of the sponge cakes, the L values were reduced, but the a and b values were increased in response to the addition of mugwort powder, resulting in the sponge cake containing mugwort having a darker color. The micrographs of the sponge cakes with mugwort powder showed a slightly lower porosity than the control. In addition, the results of the sensory test showed that cakes containing mugwort powder had low scores. However, it is still possible to make the sponge cakes using mugwort powder and the sponge cakes prepared with flower containing 3% of mugwort powder had better evaluation than those prepared using other amounts of mugwort powder.