RISS 학술연구정보서비스

검색
다국어 입력

http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.

변환된 중국어를 복사하여 사용하시면 됩니다.

예시)
  • 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
  • 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
닫기
    인기검색어 순위 펼치기

    RISS 인기검색어

      검색결과 좁혀 보기

      선택해제
      • 좁혀본 항목 보기순서

        • 원문유무
        • 음성지원유무
          • 원문제공처
          • 등재정보
          • 학술지명
          • 주제분류
          • 발행연도
          • 작성언어
          • 저자

        오늘 본 자료

        • 오늘 본 자료가 없습니다.
        더보기
        • 무료
        • 기관 내 무료
        • 유료
        • KCI등재

          쿠키제조에 설탕대체제로 알룰로오스의 적용가능성 연구

          미카일영(Mikhail Young),전수정(Soojeong Jeon),권미라(Meera Kweon) 동아시아식생활학회 2016 東아시아食生活學會誌 Vol.26 No.5

          과당의 이성체인 알룰로오스가 저혈당 및 저칼로리효과를 갖는 건강쿠키를 제조하는데 설탕대체제로 이용이 될 수 있는지 평가하였다. 설탕(대조군), 과당, 포도당, 알룰로오스를 사용하여 이들 설탕대체제들의 효과를 SRC, DSC, RVA, 와이어 컷 쿠키 방법으로 평가하였다. SRC 결과에서 용액에 접근 가능한(solvent-accessible) 아라비노자일란이 다른 당용액에 비해 알룰로오스에서 가장 적게 부푸는 것으로 관찰되었다. DSC와 RVA 결과들에서 각각 밀가루 전분의 호화 및 전분 pasting의 개시가 모두 물 < 알룰로오스 < 과당 < 포도당 < 설탕의 순서로 지연됨을 알 수 있었다. 사용한 당 중에서 포도당으로 만든 쿠키가 지름과 두께 측면에서 가장 선호되지 않는 특성을 나타냈다. 알룰로오스의 쿠키 베이킹 적성은 설탕에 비해 조금은 부족하지만 과당보다는 뛰어나 과당대체제로나 설탕대체제로 저칼로리· 저혈당효과가 있는 쿠키를 제조하는데 성공적으로 이용될 수 있음을 시사하였다. Allulose, a monosaccharide isomer of fructose, was evaluated as a sucrose replacer for healthy cookie production with benefits such as low glycemic impact and low calorie content. Sucrose (as a reference), fructose, glucose, and allulose were used to explore the effects of sugar-replacer type on solvent retention capacity (SRC), differential scanning calorimetry (DSC), rapid visco-analyzer (RVA), and wire-cut cookie baking. SRC results indicated the lowest swelling of solvent-accessible arabinoxylans in allulose compared to that in other sugar solutions. DSC and RVA results showed retardation of starch gelatinization and onset of starch pasting, respectively, in the following order: water < allulose < fructose < glucose < sucrose. Among sugars, wire-cut cookies formulated with glucose showed the least desirable attributes with respect to cookie diameter and thickness. Although the baking response of allulose was slightly inferior to that of the sucrose control, the sugar exhibited a superior baking response to that of fructose, suggesting it could be used successfully as a fructose alternative or sucrose alternative for producing wire-cut cookies with reduced calorie content and low glycemic impact.

        • 효소처리가 밀가루의 물흡수도와 반죽 물성에 주는 영향

          문유진,미카일영,권미라 한국작물학회 2017 한국작물학회 학술발표대회 논문집 Vol.2017 No.-

          '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 7시까지 원문보기가 가능합니다.

        • KCI등재

          SRC 방법으로 분석한 국내에서 제분 시판되는 박력 및 중력 밀가루들의 품질특성과 쿠키 제조 적성과의 관계

          전수정,미카일영,권미라 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.4

          Purpose: In this study, commercial pastry and all-purpose flours in Korea were assessed for flour consistency and their cookie making performance. Methods: The solvent retention capacity (SRC), Rapid Visco Analyzer (RVA), and wire-cut cookie baking test for the two sets of commercial pastry and three sets of all-purpose flours milled by three different manufacturers at different dates were investigated. Results: Pastry flours showed lower ash, protein, damaged starch, and SRC values in four solvents than did all-purpose flours. RVA results showed higher pasting temperature for pastry flours than for all-purpose flours. Cookie baking results showed that pastry flours gave higher weight loss during baking, larger diameter, and darker cookie color than did all purpose flours. As anticipated, overall results confirmed that pastry flours showed superior cookie baking performance to all-purpose flours. The flour samples in each set milled at different dates showed noticeable variations in the SRC profile and flour pasting characteristics, which resulted in a significant difference in the cookie baking performance. In addition, quality and cookie baking performance for pastry and all-purpose flours showed noticeable variation between manufacturers. Conclusion: Correlation analysis showed a significantly negative relationship between cookie diameter and SRC values with all four solvents. Overall, this study has confirmed SRC analysis can be used as a valuable tool for predicting cookie making performance of commercial flours milled in Korea.

        • KCI등재

          제주 용암해수로 제조한 쿠키의 품질특성

          정성현,전수정,미카일영,문유진,홍예은,권미라,Jung, Sung Hyun,Jeon, Soojeong,Young, Mikhail,Moon, Yoo Jin,Hong, Ye Eun,Kweon, Meera 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.3

          Purpose: The present study explored cookie making performance using Jeju magma seawater to elucidate the effects of minerals in water on quality of baked goods. Methods: Seven water samples were analyzed for their mineral content, pH and water hardness. Starch pasting properties of flour in water samples was analyzed using RVA, and cookie making performance using water samples was evaluated with the AACCI wire-cut cookie baking method. Quality of cookies was measured by weight loss during baking, cookie geometry, color, and firmness. Results: Hardness of water samples ranged from 0-4200, and mineral content was in the order of magma seawater > 100% ED mineral water > 50% ED mineral water > 10% ED mineral water > tap water > Samdasoo > distilled water. RVA results showed that water hardness exhibited significant relationships with pasting temperature (p<0.05, R=0.863), peak viscosity (p<0.001, R=0.944), final viscosity (p<0.05, R=0.861), and setback (p<0.05, R=0.782). Cookie baking results showed that cookie diameter increased in the order of magma seawater < 100% ED mineral water < 50% ED mineral water < 10% ED mineral water $\approx$ tap water < Samdasoo < distilled water. Conclusion: As mineral content in water increased, flour pasting temperature and viscosity increased, whereas cookie diameter decreased with color fading. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. Therefore, controlling the mineral content of water can be successfully applied to produce mineral-enriched cookies.

        연관 검색어 추천

        이 검색어로 많이 본 자료

        해외이동버튼