올리고당의 첨가가 케잌의 품질과 노화에 미치는 영향

김영애(Yeoung-Ae Kim) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.5

Fructo-oligosaccharide and isomalto-oligosaccharide were used to replace 10%, 20% or 30% of the sucrose in cake. Replacement with either fructo-oligosaccharide or isomalto-oligosaccharide resulted in cakes with higher volume, browner crust, yellower crumb. Cakes baked with oligosaccharide were softer than 100% sucrose cake. During 9 days storage at 20℃, the hardness of both 10% fructo-oligosaccharide and 10% isomalto-oligosaccharide cakes was higher than that of 20% and 30% oligosaccharide cakes up to 5 days. While the hardness of 20% and 30% fructo-oligosaccharide cake was higher than that of 10% fructo-oligosaccharide cake at the end of storage, there was no difference in hardness among 10%, 20% and 30% isomalto-oligosaccharide cakes. Cakes substituted with isomalto-oligosaccharide for sucrose at the level of 20% and 30% or with fructo-oligosaccharide at the level of 30% were significanlty moist compared to control. Replacement of sucrose with oligosaccharide, except with fructo-oligosaccharide at the level of 30%, did not affect significantly overall likeness of cakes.

구기자 분말의 첨가가 옐로우 레이어 케이크의 품질특성에 미치는 영향

김영애(Yeoung-Ae Kim) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.3

구기자의 기능성을 지닌 케이크의 제조를 위해서 밀가루의 4%, 8%, 12%, 16%, 20%를 구기자 분말로 대체한 후에, 케이크의 물리적, 관능적 특성을 조사하였다. 또한 저장기간 동안의 케이크의 경도와 수분함량의 변화를 측정하여, 케이크의 품질변화에 미치는 영향을 검토하였다. 구기자 함량이 12%, 16%, 20%인 반죽의 비중은 유의성있게 감소하였지만, 케이크의 비체적은 20% 첨가구를 제외하고는 차이를 나타내지 않았다. 껍질색은 구기자의 첨가량이 증가함에 따라 갈색이 진해지고 어두워졌으며, 내부색은 첨가량이 증가함에 따라 어둡고 주황색이 진해졌다. 구기자를 4%, 8% 함유한 케이크는 촉촉함과 부드러움성, 기호도에서 대조구와 차이가 없는 것으로 평가되어 케이크에 대한 구기자 분말의 최적 대체비율은 4~8%로 나타났다. A study was conducted to evaluate the effect of substitution of the flour with Lycium chinense powder on the characteristics of yellow layer cake. Physical properties including specific gravity, specific volume, cake index and color were measured. Also, the hardness change during 6 storage days at 22℃ were measured. Even though the specific gravity of batter decreased significantly with respective addition of 12%, 16% and 20% Lycium chinense powder, the specific volume of cakes did not show difference except the case of 20% addition. The addition of Lycium chinense powder did not influence on cakes’ appearance negatively except that of 20% cake. The crust became darker as the level of Lycium chinense powder increased. The crumb color turned into dark orange with addition of Lycium chinense powder, and the intensity became stronger as the level of Lycium chinense powder increased. Both 4% and 8% Lycium chinense powder cakes were scored as same as control in moistness and softness. And they were favored as much as control.

마늘가수분해물의 갈변반응에 미치는 항갈색화제의 영향

김영애(Yeoung-Ae Kim) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.2

마늘가수분해물에 대한 cysteine, citric acid 및 ascorbic acid 등의 갈색화 억제효과 및 저장온도가 갈색화반응에 미치는 영향을 조사하였다. Cysteine과 citric acid는 모든 첨가농도(0.1~0.5%)에서 농도에 비례해서 갈색화 억제효과를 보였으며 최적농도는 0.3%로 나타났다. 또한 마늘가수분해물에 대한 갈색화 억제효과는 cysteine이 citric acid보다 높게 나타났다. Ascorbic acid는 갈색화를 억제시키기보다는 촉진시키는 것으로 나타났으며, 첨가 농도가 높을수록 갈변화현상이 심하게 나타났다. 0.1% ascorbic acid를 0.3% citric acid나 0.3% cysteine에 혼합시켜 사용한 결과, ascorbic acid의 synergist로서의 효과는 극히 미비한 것으로 나타났다. 30℃, 40℃와 50℃의 각 저장온도에서는 온도가 올라갈수록, 특히 50℃에서 갈변반응이 빠르게 진행되었으며, 모든 온도에서 cysteine이 citric acid보다 갈색화반응을 억제하는데 효과적으로 나타났다. The antibrowning effects of cysteine, citric acid and ascorbic acid on the browning reaction of enzymatic garlic hydrolyzate were investigated at 37℃ for 12 days. Cysteine was the most effective antibrowning agent followed by citric acid. The antibrowning effects of cysteine and citric acid were greater as concentrations increased, and the optimal concentration of both cysteine and citric acid as antibrowning agents was 0.3%. Ascorbic acid itself contributed to the browning reaction and showed an accelerating effect as the concentration increased. The addition of 0.1% ascorbic acid as synergist either to 0.3% cysteine or 0.3% citric acid did not enhance significantly the antibrowning effect of cysteine or citric acid. When stored at 30℃, 40℃ and 50℃, the browning reaction was accelerated as the temperature increased, especially at 50℃. Even though the effects of citric acid and cysteine as inhibitors on the browning reaction decreased as temperature increased, cysteine was more effective in decreasing browning reaction than citric acid.

딸기 분말의 첨가가 옐로우 레이어 케이크의 품질특성에 미치는 영향

김영애 ( Yeoung Ae Kim ) 한국식품조리과학회 2008 한국식품조리과학회지 Vol.24 No.4

뽕잎분말을 첨가한 옐로우 레이어 케이크의 품질특성

김영애(Yeoung-Ae Kim) 한국식품과학회 2003 한국식품과학회지 Vol.35 No.5

보리순 분밀의 첨가가 Yellow Layer Cake의 품질특성에 미치는 영향

김영애 ( Yeoung Ae Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.6

This study was conducted to evaluate the effects of the substitution of flour with young-barley-leaf powder on the quality characteristics of yellow layer cake. The physical properties of the cakes (i.e., viscosity, specific gravity, specific volume, cake index, and color) were measured, and thechanges in hardness during the three-day storage at 22℃ were measured. Sensory evaluation was done with five-scale acceptance test. Both the viscosity and specific gravity of the batter were significantly influenced by the substitution. Nonetheless, no significant difference was shown in the specific volumes of the cakes. The volume indices of the cakes containing young-barley-leaf powder were higher than those of the control. The lightness, redness, and yellowness values of the crusts decreased with the addition of young-barley-leaf powder. While the lightness values of the crumbs decreased, the redness and yellowness values increased. The substitution of more than 6% flour with young-barley-leaf powder kept the hardness of the cakes lower than that of the control during the three-day storage. The cakes containing 2, 4, and 6% young-barely-leaf powder showed no significant differences from the control in the acceptance test, except in the crumb color.

인삼사포닌 화합물의 신속한 추출

곽이성(Yi-Seong Kwak),김미주(Mi-Ju Kim),김은희(Eun-Hee Kim),김영애(Yeoung-Ae Kim) 한국식품과학회 1997 한국식품과학회지 Vol.29 No.6

중학생 및 대학생의 김치섭취에 대한 의식 및 선호도 조사

김영애 建陽大學校 1998 建陽論叢 Vol.- No.6

젊은 세대가 선호하는 김치를 파악하고 김치섭취에 미치는 요인들을 분석하기 위해서 중학생 307명과 대학생 351명을 대상으로 설문조사를 하였다. 설문조사는 김치섭취에 대한 의식도나 선호도, 실제로 섭취하는 양, 선호하는 김치의 종류, 가정교육의 영향, 상업김치의 구매의향 등을 중심으로 구성되었다. 중학생과 대학생의 80% 이상이 김치를 매우 좋아하거나 좋아한다고 응답했으며, 31.3%의 중학생과 40.1%의 대학생이 김치를 반드시 섭취해야한다고 응답했다. 34.2%의 중학생과 35.8%의 대학생이 김치를 습관적으로 섭취한다고 응답한 반면에 24.3%의 중학생과 36.1%의 대학생이 맛이 있어서 섭취한다고 응답하였다. 김치의 매운 맛을 좋아하였으며 짜거나 젓갈 맛은 싫어하는 것으로 나타났다. 대학생의 25% 이상이 젓갈과 생강, 굴을 제외하고는 김치의 재료에 대해서 선호도를 표시하였지만 중학생의 경우에는 고춧가루를 제외하고는 모든 재료에 대해서 30%이하의 선호도를 보여주었다. 중학생의 경우에는 김치종류 중에는 배추김치가 가장 선호되었고, 총각김치, 깍두기, 물김치 등의 순으로 선호되었다. 대학생의 경우에도 배추김치가 가장 선호되었고, 깍두기, 총각김치, 오이김치, 물김치의 순으로 나타났다. 김치를 이용한 음식중에는 밥과 같이 어울리는 김치볶음, 김치찌개 등을 햄버거나 피자보다 높게 선호하는 것으로 나타났다. 또한 상업용 김치구매에 대한 의식은 대학생이 중학생보다 우호적으로 나나났다. A survery on the middle school and university student's notion for kimchi intake, practical amount of kimchi consumption, kimchi preference, and opinion for the consumption of commercial kimchi was conducted. 307 middle school students and 351 Konyang university students participated in this study. More that 80% of both middle school and university students replied kimchi as favorite side dish. And 31.3% of middle school student and 40.1% of university student considered kimchi as essential side dish. 34.2% of middle school and 35.8% of university student answered the habit as the reson of kimchi consumption while 24.3% of middle school and 36.1% of university student answered good taste of kimchi as the reason for consumption. Both middle school and university students favored hot taste the most, but salty taste and strong flavor were favored the least. More than 25% of university student showed preference for all ingredients except fermented fish source, ginger and oyster. While less than 30% of middle school student showed preference for all ingredients except red hot pepper. Chinese cabbage kimchi(89.5%) was favored the most by middle school student followed by cucumber kimchi(82.1%), chonggag kimchi(78.5%), kakdugi(77.9%), nabak kimchi(60.7%). Also chinese cabbage kimchi(95.1%) was favored the most by university followed by kakdgi(90.0%), chonggag kimchi(86.3%) cucumber kimchi(81.7%) and nabak kimchi(72.1%). Both preferred kimchi dishes with rice such as kimchi fried rice or kimchi soup to kimchi hamburger or kimchi pizza. Also university students showed more flexibility in consumption commercial kimchi than middle school studnts.

뽕잎분말의 첨가가 국수의 조리특성에 미치는 영향

김영애 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6

Mulberry leaves noodles were prepared with composite flour by the addition of various levels of mulberry leaves powder of 100 mesh particle size. The characteristics of cooked noodle including color, texture, cooking properties were measured, and sensory evaluation was performed. The L and a values of cooked noodle decreased as more wheat flour was substituted with mulberry leaves powder. And the b value of noodle containing mulberry leaves powder was higher than control, but b value did not increase as the ratio of powder increased. The increase in cooking weight and volume was greater with cooked noodles of higher content of mulberry leaves powder. The turbidity of soup and eluted solid content increased as the content of powder increased, indicating higher cooking loss. There was not much difference in hardness among cooked noodles, but cohesiveness and springiness decreased as the ratio of mulberry leaves powder increased, while adhesiveness increased. The results of sensory evaluation showed that cooked noodles containing 4% and 6% mulberry leaves powder were acceptable as much as wheat four noodle in terms of color, texture, taste and flavor. But the overall acceptability of mulberry leaves noodle was lower than wheat flour noodle.

건양대학교 학생들의 식품선호도

김영애 建陽大學校 1996 建陽論叢 Vol.- No.4

A higher percentage of women than men were willing to eat fruits and vegetables, but the situation was reversed for meats. Both sexes showed lower acceptance for unfamiliar foods and food flavor influenced food acceptance more for women. Chicken was highly acceptable and pork was least acceptable by women. Beef liver was ranked as the least acceptable item by both sexes. Yoghurt and milk except cheese were acceptable to high percentage of the subjects. Acceptability was higher for fruits than vegetables. Most vegetables were ranked next in acceptability indicated by 40-70% of acceptance. Rice and potato were highly accepted, while flour products such as gread, cookie and noodle showed approximately 50% acceptance by both sexes.