보리와 귀리첨가 쿠키의 이화학적 및 관능적 품질특성비교

이정애,박금순,안상희 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.2

The purposes of this study were to provide the basic information on the cookies made with barley and oatmeal powder and to establish an optimum formula for the development of cookies with high content of fiber. Cookie samples were prepared with barley and oatmeal at various mixing ratios (2:0, 1:1, 2:1, 0:2), and the chemical properties, textural characteristics, and sensory properties of them were evaluated. The contents of carbohydrate and moisture of barley cookies were higher than oatmeal cookies, but the contents of crude protein, crude fat, crude ash and total fiber of oatmeal were higher than those of barley. The moisture content was the highest in the cookies of oatmeal and the lowest in barley-used ones. The cookie volume was increased by the addition of barley and oatmeal. The results of sensory evaluation showed that the cookies containing barley and oatmeal (2:1) was significantly more preferable in overall acceptability than the others. Hunter color test showed that the lightness was the highest in control, but the redness and yellowness were increased in the cookies with barley and oatmeal compared with the control.

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

Yang, Han-Sul,Kim, Gap-Don,Choi, Sung-Gil,Joo, Seon-Tea Korean Society for Food Science of Animal Resource 2010 한국축산식품학회지 Vol.30 No.3

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

Han Sul Yang,Gap Don Kim,Sung Gil Choi,Seon Tea Joo 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.3

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

양한술,최성길,주선태,김갑돈 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.3

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

연탄재를 활용한 도자기 소지 개발

나해리,이현수,이지연 한국폐기물자원순환학회 2017 한국폐기물자원순환학회지 Vol.34 No.5

Coal briquette ash is an inorganic and non-combustible material. Although coal briquette ash is mainly composed of SiO2, Al2O3, and is an acceptable raw industrial material (containing Fe2O3, K2O, MgO, CaO, TiO2, and Na2O), it is merely considered waste and is exploited as a building material for concrete admixtures and bricks. Because mullite (3Al2O3 2SiO2), which coal briquette ash contains, is a stable compound with a crystalline structure, it plays essential roles in its fracture strength and bending strength. This study serves the purpose of developing environmentally friendly, economical clay bodies through the use of coal briquette ash as a substitute for kaolin to provide Al2O3 and SiO2. We also investigated the seed effects during sintering process by feeding mullite directly into clay bodies. The results show that in 1,300°C heat, a mixture of 40% coal briquette ash, 40% feldspar/limestone (8 : 2), and 20% clay indicates a fracture strength value of 525 kgf/cm2, an absorption rate of 0.72%, burning shrinkage of 11.5%, and an average bending strength of 0.6 cm, which is superior to other clay bodies. The addition of coral briquette ash in clay bodies promoted mullite formation and grew as mullite acted as a seed. In addition to the developing clay bodies, it can also make an oatmeal-colored glaze to widen the spectrum of its usability. This study will help resolve waste problems, reduce environmental pollution, and raise economic value by using coal briquette ash as a raw material for ceramics. Clay bodies made with coal briquette ash are expected to continuously contribute to the development of the ceramics industry with upcycling effects.

Effect of Oatmeal Oil on Hair Texture Improvement

Ju-Sub Kim 한국피부과학연구원 2020 아시안뷰티화장품학술지 Vol.18 No.4

목적: 본 연구는 오트밀 오일로 모질 개선 제형제를 제조하여 손상된 모발에 도포하여 모질 개선 효과를 알아보고자 하였다. 방법: 오트밀 오일 함량을 0 g, 1 g, 2 g, 3 g으로 다르게 하여 모질 개선 제형제를 제조하였다. 제조한 개선 제형제로 탈색한 시료 모발에 도포 후 열처리와 자연방치를 한 후에 대조군과 실험군을 측정하여 비교 분석하였다. 오일에 의한 표면 색상 변화를 알기 위해 색차 계를 이용하여 L*, a*, b* 값과 물 빠짐 정도를 측정하였다. 또한 모질 개선 효과를 알기 위해 인장강도, 메틸렌블루를 이용한 흡광 도, 광택을 측정하였다. 결과: L*, a*, b* 측정 결과는 L*값은 대조군과 실험군의 L*값 결과는 대조군 인 건강모보다는 실험군 모두 가 높은 것으로 나타났다. 또한 실험군 7레벨에서의 L*값은 오트밀 함량이 높을수록 감소함을 알 수 있었다. a*값은 건강모보다는 실험군 모두가 높게 나타났다. 또한 실험군 7레벨에서의 a*값은 오트밀 함량이 높을 수록 감소함을 알 수 있었다. b* 값은 건강모보 다는 실험군 모두가 높게 나타났다. 실험군 7레벨에서의 b* 값은 오트밀 함량이 높을수록 증가 함을 알 수 있었다. 물 빠짐 측정결과 는 1일차에는 가장 많이 16.68 NTU가 빠졌고, 4일차부터는 더 이상의 물 빠짐이 없었다. 인장강도 측정결과 건강모보다는 실험군 의 인장강도는 감소하였다. 7레벨에서의 인장강도는 오트밀 오일 함량이 높을수록 증가하였다. 광택 측정 결과는 건강모보다는 실 험군의 광택 값이 증가하였으나, 7레벨에서의 광택 값은 함량이 증가할수록 미미하게 감소하였다. 결론: 오트밀 오일이 손상된 모 발에 모질 개선 효과가 있다는 것을 알 수 있었다. 차후 오일 성분의 특성에 따른 모발 개선 효과 및 지속성 등에 관한 연구가 필요 하다. Purpose: The current study aimed to assess the effects of oatmeal oil on improving hair texture. Hence, an agent with oatmeal oil was developed, and it was applied to damaged hair. Methods: The hair texture improvement agent was produced with different amounts of oatmeal oil (0, 1, 2, and 3 g). After applying the agent to bleached hair, it was heat-treated and left in natural condition. The experimental and control groups were assessed and compared. Results: The L* value was higher in the experimental group than in the control group. The a* value was higher in the experimental group than in the control group. The b* value was higher in the experimental group than in the control group. Fading as much as 16.68 NTU was observed on day 1, but not on day 4. The hair tensile strength was lower in the experimental group than in the control group. In level 7, the tensile strength increased with a higher amount of oatmeal oil. Further, the gloss value was higher in the experimental group than in the control group. However, in level 7, the gloss value did not significantly decrease with a higher content of oatmeal oil. Conclusions: This study showed the effects of oatmeal oil on improving the texture of damaged hair. However, further studies on the effects of oatmeal oil on improving hair texture and continuity based on the oil ingredient should be conducted in the future.

A Pilot and Feasibility Study of Oatmeal Consumption in Children to Assess Markers of Bowel Function

Hannah Paruzynski,Renee Korczak,Qi Wang,Joanne Slavin 한국식품영양과학회 2020 Journal of medicinal food Vol.23 No.5

Inadequate dietary fiber intake contributes to irregular bowel movements and may contribute to difficulty with defecation in children. Whole grain foods, such as oatmeal, may improve stool consistency and stool frequency in children; however, no studies have examined its effects. The purpose of this study was to investigate if 2 weeks of oatmeal consumption in children (ages 7–12 years) increases stool frequency, improves stool consistency, and gastrointestinal (GI) symptoms. In this single-arm intervention study, children who reported ≤5 bowel movements per week during screening, consumed two servings of instant oatmeal daily for 2 weeks. The primary outcome was stool frequency and secondary outcomes included stool consistency and GI symptoms. Participants recorded bowel movements daily, food intake, and GI symptoms during baseline and 2 intervention weeks. Photos of the children's stool were taken at three timepoints during the study to assess stool consistency. In total, 33 children (15 female and 18 male) completed the study. Linear mixed models were used to detect change between baseline and the intervention weeks and accounted for repeated measures within subjects. No statistical differences in stool frequency or consistency were observed between the intervention weeks vs. baseline; however, dietary fiber intake significantly increased during the 2 weeks of oatmeal consumption (P = .008). The addition of oatmeal to children's diets is an effective way to increase fiber consumption and may reduce some GI symptoms such as gas, straining, and feeling of incomplete evacuation. Trial identification number: NCT02868515.

피부 미용 개선을 위한 맥주 효모 및 두류 첨가 수유부용 쿠키 개발

이연재,김다솔,정은경,주나미 대한영양사협회 2018 대한영양사협회 학술지 Vol.24 No.1

The purpose of this research was to provide basic information for cookies made with black soybeans, chick peas, lentils, oatmeal, and brewer’s yeast and to establish the optimum formula for the development of low glycemic index (GI) cookies with high biotin content for lactating women. This study was performed to determine the optimal composite recipe of oatmeal cookies with two different concentrations levels of bean powder (black soybeans, chick peas, lentils) and brewer’s yeast using a central composite design. In addition, the mixing conditions of oatmeal cookies were optimized using response surface methodology of sensory evaluation and mechanical and physicochemical analysis. As a result, mechanical and physicochemical analyses showed significant values for lightness, redness, yellowness, hardness, and water content (P<0.05), while sensory evaluation showed significant values for flavor, taste, crispness, and overall acceptability (P<0.05). The optimal sensory combination was suggested to be 3.73 g of bean powder and 1.59 g of brewer’s yeast. Considering all outcomes obtained throughout the experiments, brewer’s yeast, black soybeans, chick peas, lentils, and oatmeal are suitable ingredients for increasing functionality and consumer acceptability of cookies. In addition, these results are expected to be useful in producing cookies of optimal quality, contributing to the development of various nutritious foods, and improving the food industry for lactating women.

점봉산 거제수나무에서 분리한 차가버섯의 배양특성

박현,이봉훈,박원철,Park, Hyun,Lee, Bong-Hun,Bak, Won-Chull 한국버섯학회 2005 한국버섯학회지 Vol.3 No.2

차가는 배양균사로부터 위염, 위궤양 및 여러 가지 암에 효력을 나타내는 것으로 알려진 베풍긴(befungin) 약제의 생산을 위하여 사용되고 있다. 차가는 자작나무 줄기에서 주로 생산되는 것으로 알려져 있는데, 우리나라의 경우 자작나무 자생지는 해발고도 1,100m 이상에만 나타난다. 하지만, 우리는 점봉산의 거제수나무에서 차가버섯을 채집할 수 있었으며, 스트렙토마이신을 첨가한 PDA 배지를 이용하여 균주를 분리할 수 있었다. 차가 균은 5개 부위 중 차가 균으로 만연된 나무조직에서 분리될 뿐 다른 부분에서는 분리가 어려웠다. 균핵에서 확인한 포자는 $6.0{\sim}10.0{\times}4.5{\sim}6.0{\mu}m$ 크기를 나타내었고, 균사 굵기는 $2.5{\sim}5.0{\mu}m$ 이었다. 실내 배양에서 균총은 불규칙한 모양을 띄며, 시간이 경과할수록 균총의 중간 중간이 노란색으로 변색되었다. 약 20일이 경과하면 노란색으로 변색된 부분에서 적갈색의 강모(setae)를 확인할 수 있으며, 강모의 크기는 $4{\sim}6{\times}100{\sim}420{\mu}m$ 이었다. 차가의 균사생장에 가장 좋은 배지는 OA(oatmeal agar)이었다. 적합한 온도 범위는 $25{\sim}30^{\circ}C$이었으며, 균사생장에 적합한 pH는 8.0~9.5로 비교적 높은 산도를 좋아하는 것으로 나타났다. The sterile form of Inonotus obliquus is used for preparation of the medicine befungin that is effective in the treatment of gastritis, gastric ulcers, and several tumors. The fungus is known to be produced mainly on the stems of Betula platyphylla var. japonica that grows at high altitudinal (above 1,100 m) region in Korea. But, we found the mushroom on the stem of Betula costata at Mt. Jumbong in Korea. We isolated a pure culture of the fungus from the stem of B. costata by use of potato dextrose agar (PDA) medium with streptomycin. We could isolate the fungus from plant's tissue filled with hyphae, but not from other parts. The spore collected from the sclerotia showed $6.0{\sim}10.0{\times}4.5{\sim}6.0{\mu}m$ in diameter, and the hypha was $2.5{\sim}5.0{\mu}m$ in thickness. The colony showed irregular features and scattered yellow color at the center as the culture ages. We could find brownish setae at the yellow region of colony at 20 days of culture, and the size ranged $4{\sim}6{\times}100{\sim}420{\mu}m$. The oatmeal agar (OA) provided best growth for I. obliquus among five media (CDA, CMA, MA, OA and PDA). Optimum temperature ranged $25{\sim}30^{\circ}C$, and optimum pH was relatively alkaline with the range of pH 8.0~9.5.