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자색 고구마 분말을 첨가한 팽화과자(뻥튀기)의 팽화 조건에 따른 품질 특성
천선화(Seon-Hwa Cheon),황수정(Su-Jung Hwang),은종방(Jong-Bang Eun) 한국식품과학회 2012 한국식품과학회지 Vol.44 No.1
자색 고구마 뻥튀기의 실험결과는 색도 중 L<SUP>*</SUP>값이 팽화시간이 증가할수록 L<SUP>*</SUP>값이 감소하는 유의적인 차이를 나타내었으나 수분함량이나 팽화온도에 따른 차이는 나타내지 않았다. a<SUP>*</SUP>값은 팽화시간, 팽화온도가 증가함에 따라 함께 증가하는 유의적 차이를 나타냈으며, b<SUP>*</SUP>값은 몇몇 시험구에서 팽화시간과 팽화온도가 증가할수록 b<SUP>*</SUP>값도 증가하였다. 비체적은 수분함량과 팽화온도가 높아질수록 증가하였고, 수분함량 11%, 팽화온도 246℃, 팽화시간 4초에서 제조한 시험구가 가장 높은 값을 나타내었다. 또한 자색 고구마 뻥튀기의 파괴력은 팽화온도와 팽화시간이 증가함에 따라 함께 증가하며 수분함량이 낮을수록 높은 파괴력을 나타내는 유의적인 차이를 보였다. 관능평가에서 7% 수분함량, 팽화온도 246℃, 팽화시간 5초에서 제조한 뻥튀기가 패널들에게 높은 점수를 얻었다. The effect of puffing conditions on the physical properties and sensory evaluations of a puffed snack (ppeongtuigi) made of purple sweet potato flour was investigated. The snacks consisted of coated artificial rice with purple sweet potato flour with water, tempered to 7%, 9% and 11% moisture. The coated material was puffed at 236, 241, or 246℃ for 4, 5, or 6 s. The L<SUP>*</SUP> value decreased as the heating time increased. The a<SUP>*</SUP> and b<SUP>*</SUP>values, specific volume, and hardness increased with increasing heating temperature and heating time. Puffed snacks produced under conditions of higher moisture (7%), higher heating temperature (246℃), or longer heating time (5 s) showed high scores for appearance, color, taste, and overall acceptability in sensory evaluations.
생화학 / 분자생물학 : 일반 고구마 분말을 첨가한 팽화과자(뻥튀기)의 이화학적 특성
천선화 ( Seon Hwa Cheon ),은종방 ( Jong Bang Eun ) 한국응용생명화학회 2011 Journal of Applied Biological Chemistry (J. Appl. Vol.54 No.3
The physical properties of puffed snack by pellet with sweet potato flour, brown rice flour and wheat flour were evaluated at different moisture content, puffing temperature, and puffing time. The sweet potato pellets were tempered to 14, 16, and 18% moisture content and were puffed at 233, 238, and 243℃ for 4, 5 and 6 s. The whitness (L*) value decreased as the heating temperature and time increased. The redness (a*) and yellowness (b*) values increased with increasing heating temperature and time. The specific volume of sweet potato puffed snacks showed an increasing trend with higher puffing conditions. The hardness of sweet potato puffed snacks increased as heating time and heating temperature increased. The sweet potato puffed snacks prepared with increasing moisture content (18%), heating times (6 s), and heating temperatures (243℃) were awarded the highest scores for most of the sensory attributes and hence declared as best sweet potato puffed snacks.
김진천,홍원선,민영일,정훈용,하현권,양석균,정성애,유창식,이미화,원선영,김해련,최승목,김해경 대한소화기학회 1998 대한소화기학회지 Vol.30 No.4
Background/Aims: In recent years, the pattern of tuberculosis has been changed, demonstrating that extrapulrnonary tuberculosis appears to be increasing. The aim of this study was to investigate the clinical features to predict the factors related to the development of complications in patients with intestinal tuberculosis. Methods: A total of 95 patients with intestinal tuberculosis treated at the Asan Medical Center from June, 1989 to November, 1995 were included. The clinical characteristics of the patients cured by antituberculous medication alone were compared with those of patients who underwent operation due to complications developed during antituberculous medication. Results: Eighty one patients were treated with antituberculous drugs, among whom 66 patients(81%) were cured by antituberculous drugs alone. The reaining 15 patients(19%) received operations for the complications that developed during antituberculous medication. The median period from the beginning of antituberculous medication to the development of complications was 3 months. There was no significant difference in clinical features between the two groups except the location of the disease. Small bowel was evaluated radiologically in only 30 patients, of whom 15 patients revealed small bowel lesions. Six out of 15 patients(40%) with small bowel lesions had the perforation of bowel, while none of 15 patients(0%) without small bowel lesions experienced it(p$lt;0.05). Conclusions: Intestinal tuberculosis patients having small bowel lesions showed a tendency to develop bowel perforation more frequently than in those without small bowel involvement. However, to draw a definite conclusion whether small bowel involvement is the true risk factor for perforation, a prospective study should be performed.
백굴채약침액(白屈菜藥針液)이 LPS로 유도(誘導)된 RAW 264.7 대식세포(大食細胞)에서의 항염증효과(抗炎症效果)
박동천 ( Dong Cheon Park ),박지현 ( Ji Hyeon Park ),이우경 ( U Kyung Lee ),이진규 ( Jin Kyu Leek ),서일복 ( Il Bok Seo ),김호현 ( Ho Hyun Kim ),김정선 ( Jeong Seon Kim ),김이화 ( Ee Hwa Kim ) 대한경락경혈학회 2004 Korean Journal of Acupuncture Vol.21 No.2
Objectives: Recently, Herbal-acupuncture therapeutics has been used for the treatment of inflammatory diseases such as rheumatoid arthritis. Especially, we have been interested in chemical mediators concerned with inflammation such as prostaglandin, cytokine, nitrous oxide. The purpose of this study is investigated that the effect of Chelidonii Herbal-acupuncture solution in lipopolysaccharide-stimulated RAW 264.7 macrophages, performed several expeimental items: those are prostaglandin E2, nitric oxide and cyclooxygenase-2. Methods: The cytotoxicity of Chelidonii Herbal-acupuncture solution in RAW 264.7 macrophages were measured by MTT-based cytotoxicity assay. In order to observe cyclooxygenase-2 mRNA expression in lipopolysaccharide-stimulated RAW 264.7 macrophages, RT-PCR was used. Prostaglandin E2 formation and nitric oxide production was measured by competitive enzyme immunoassay and Griess assay. Results: 1. The MTT assay demonstrated that cytotoxic effect of Chelidonii Herbal-acupuncture solution in RAW 264.7 macrophages were not appeared before concentration of 1㎎/㎖. 2. Chelidonii Herbal-acupuncture solution inhibited cyclooxygenase-2 mRNA expression in lipopolysaccharide-stimulated RAW 264.7 macrophages. 3. Chelidonii Herbal-acupuncture solution inhibited nitric oxide production in lipopolysaccharide-stimulated RAW 264.7 macrophages. 4. Chelidonii Herbal-acupuncture solution inhibited prostaglandin E2 formation in lipopolysaccharide-stimulated RAW 264.7 macrophages. Conclusions: On the basis of these results, It was shown that Chelidonii Herbal-acupuncture solution is significantly able to inhibit the production of PGE2 and NO, as well as COX-2 mRNA expression. Our results may provide new mechanism by which Chelidonii Herbal-acupuncture solution accounts for its beneficial effect on accelerating wound healing and anti-inflammation.