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어린 감 과실 분말 첨가가 쌀쿠키의 품질특성에 미치는 영향
성종환,박한솔,정헌식,김동섭,김한수,이영근 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.8
This study was conducted to develop rice cookies added with young persimmon fruits. Effects of varying amounts (0-12%) of the fruit powder from a young astringent persimmon fruit (picked at July) on the quality characteristics of rice cookies were studied. Ingredients [rice (Oryza sativa subsp. japonica ‘Ilpum’) flours, persimmon (Diospyros kaki Thunb. ‘Cheongdobansi’) powder, sugar, butter, salt, baking powder, egg] were mixed, cut (thickness 3 mm, diameter 35 mm), baked at 170-180℃ for 9 min, cooled, and packaged in polyethylene/nylon bags. The loss rate and spread factor after baking of cookies increased and then decreased with an increase in the amount of fruit powder added. The moisture content and color values (L* and a*) of cookies decreased with an increase in the amount of the persimmon powder added. Phenolic compounds content and DPPH radicals scavenging activity increased with an increase in persimmon powder content; in particular, the DPPH activity of the cookies sharply increased after the addition of 3% persimmon powder. These results suggest that the addition of the young persimmon fruit powder affected the quality characteristics of rice cookies and this fruit powder (approximately 3%) can be utilized as an additive during rice cookie processing.
Mimicking the Human Physiology with Microphysiological Systems (MPS)
성종환,구자민,MichaelL,S 한국바이오칩학회 2019 BioChip Journal Vol.13 No.2
Microphysiological systems (MPS), also known as organ-on-a-chip technology, combine cell culture models and microtechnology to mimic tissue microenvironment and provide improved physiological relevance of in vitro model systems. The unique advantage of MPS technology is manifested where multiple organs interact through complex mechanisms. Multi-organ MPS, or body-on-a-chip systems, aim to recapitulate organ interactions and provide a model of the whole body. Combination of the state-of-the-art microtechnology and mathematical modeling platforms to design and interpret multi-organ systems has contributed to the development of novel MPS for testing drugs and modeling diseases. Here, we summarize recent progress in the development of MPS, with emphasis on multi-organ MPS combined with mathematical models.
수확시기별 크기별 밀양반시의 탄산가스 탈삽의 실용화를 위한 연구
성종환 密陽産業大學校 農業技術開發硏究所 1999 農業技術開發硏究所報 Vol.3 No.2
경남 밀양지방에서 많이 생산되고 있는 떫은감인 밀양반시를 대상으로 수확시기 및 과실의 크기가 탄산가스 탈삽에 미치는 영향과 실용화를 위한 연구를 한 결과는 다음과 같다. 수용성 탄닌함량은 성숙이 진행됨에 따라 감소하였으며 최종 수확시기에는 1회 수확시기에 비해 약 반으로 감소하였고, 탈삽 소요시간도 점차 단축되었다. 과실의 크기에 따른 수용성 탄닌함량은 큰 과실에 비하여 적은 과실이 장시간 소요되었다. 과실의 크기별 경도의 변화는 큰 과실의 경도가 작은과실에 비해 신속히 낮아졌는데 이러한 경향은 탈삽과정 중이나 후에도 동일한 경향이었다. 과실의 크기별 당함량의 변화는 적은 과실에 비하여 큰 과실의 함량이 많았으나 탈삽과정 중 감소현상이 크게 나타났다. This experiment was tested with persimmon fruit of Miryang Bansi curtivar and was carried out to investigate effects of harvest time of fruit and fruit sizes on the removal of astringency and the practical utilization was conducted. Soluble tannin content was decreased as fruit was ripening and soluble tannin content at last harvest time was reduced about one half, as contrasted it's content at first harvest time and it showed that the time required of the removal of astringency was gradually shortened. In soluble tannin content was small fruit size was significantly higher than that of large fruit size. The times for the removal of astringency were required longer small fruit size than large fruit size. The hardness of large fruit size was decreased rapider than that of small fruit size. This tendency became similar during and after the removal of astringnecy. According to fruit sizes, sugar content of large fruit size were more amount than that of small fruit size during and after the removal of astringency, reduction of sugar content showed more rapidly large fruit size than small fruit size.
성종환,정헌식,김한빛,이주백,문광덕 한국식품저장유통학회 2014 한국식품저장유통학회지 Vol.21 No.1
쌀쿠키의 품질 향상을 위하여, 밀가루나 글루텐 무첨가 쌀쿠키의 품질특성에 볶음 커피분말의 첨가가 미치는 영향을 구명하였다. 쌀쿠키는 쌀가루 대비 커피분말을 0, 1.5, 3, 6, 12% 각각 첨가하여 반죽을 한 다음 원판으로 성형한 후 오븐으로 170~180℃에서 10분간 구워 만들고 품질특성을 분석하였다. 커피분말 첨가량의 증가와 함께 쌀쿠키의 색도인 L*, b*, C*, ho값은 감소되었고, a*값은 증가됨을 보였다. 기계적 경도와 총페놀 함량은 커피분말 첨가량에 따라 증가하는 경향을 보였으나 첨가량 1.5%와 3% 간에는 유의적인 차이를 보이지 않았다. 항산화능은 커피분말의 첨가량이 증가할수록 높아지는 경향을 나타내어서 첨가량 1.5% 첨가구보다 3% 첨가구에서 유의적으로 높은 수준을 나타내었다. 관능평가 결과로서, 쌀쿠키의 darkness, smell, bitterness, hardness 등은 커피분말의 첨가량이 증가함에 따라 강하게 평가되는 경향을 보였다. Overall acceptability는 커피분말 1.5%와 3% 첨가구가 유의적으로 가장 좋게 평가되었다. 이로써 쌀쿠키의 항산화능과 기호도의 동시 증대를 위한 커피분말의 첨가량은 3% 정도인 것으로 판단되었다.