마첨가가 식빵의 품질특성에 미치는 영향

오성천,남해영,조정순 명지대학교 자연과학연구소 2000 자연과학논문집 Vol.19 No.-

마가루를 첨가한 식빵을 만들기 위해 물의 양과 마 가루의 양을 달리해서 제조하여 식빵의 수분함량과 Texture특성을 측정하고 또한 마 가루의 아미노산 함량과 식이 섬유소 함량 및 일반적인 성분을 분석하였다. Baker's Percentage사용법에 의해 마가루 첨가함량에 따른 적절한 물의 함량을 구하여 밀가루 100% 기준에 물의 양을 62%, 65%로 차이를 주어 제조하여 빵의 품질특성을 측정한 결과 마 가루 5% 첨가시에는 물의 양 62%가 적당하고, 10%, 15% 마첨가시에는 물의 양이 65%가 적당하였다. Texture특성에서 경도는 65%물을 첨가한 대조군이 가장 낮은 값을 보였으며 마가루의 첨가량이 증가할수록 경도와 검성, 씹힘성은 대조군에 비해 2∼ 3배의 높은 값을 보였다. To make bread added with Dioscorea Japonica Flour, we made bread with different water and Dioscorea Japonica Flour content, and estimated water contained quantity in bread and texture property. And we also analysis content of amino acids and dietary fiber and general composition. To get adequate water content according to adding Dioscorea Japaponica Flour, we made bread with 62% and 65% water content based on 100% wheat flour content of Baker's percentage method. When 5% Dioscorea Japonica Flour was added, 62% water content was appropriate and when 10% or 15% Dioscorea Japonica Flour was added, 65% was better, From a texture characteristic point of view, 65% water control group had the lowest hardness. And according to adding Dioscorea Japonica Flour, springness, gumminess and chewiness increased to 2 or 3 times of 62% water control group.

Acetyl hexapeptide 함유 크림이 안면 피부변화에 미치는 영향

오성천,최정윤 한국식품영양학회 2013 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2013 No.12

가공조건에 따른 황기, 오미자, 맥문동 및 길경을 첨가한 한방차의 품질 특성

오성천 한국유화학회 2014 한국응용과학기술학회지 Vol.31 No.3

가공조건 차이에 따른 한방차의 성분변화를 분석한 결과, 팽화공정 처리한 것은 볶음공정을 한 것보다 조회분, 수분, 조단백질, 고형분 용출율이 증가하였으며 조지방은 소폭 감소하였다. 벤조피렌 [B(α)P]함량은 0.35 ppb에서 0.18 ppb로 크게 감소하였다. 전체적으로 심한 열처리 과정이 없는데도 불구하고 B(α)P 이 검출된 이유는 식품 중 B(α)P 는 주로 음식을 조리, 가공할 때 식품의 주성분인 탄수화물, 단백질, 지방 등이 열분해 되어 생성되기 때문이다. 한방차에서 맛, 향, 색상 모두 큰 차이를 보이지 않으나 다소 텁텁한 느낌이 강하고, 시큼한 맛이 강하여 선호도를 떨어뜨리는 것으로 나타났다. The analysis of the change in the herbal tea composition according to the difference in processing conditions result. Was slightly reduced crude is treated ash puffing process was relatively increased, moisture, crude protein, the solid elution rate than the roasting process. Benzopyrene content was significantly reduced to 0.18 ppb from 0.35 ppb. Generation of food B (α)P is mainly include the thermal decomposition of food cooking, when the processing which is a main component of food carbohydrate, protein, fat reason despite severe heat treatment as a whole is to be detected even though the B(α)P in this way is considered to be. Generally the taste, aroma and color did not show a big difference but tasted quite stuffy and the strong sour taste reduced its preference.

재료 구성을 달리하여 제조한 Natto 의 품질특성

오성천,조정순,남해영 대한영양사협회 2000 대한영양사협회 학술지 Vol.6 No.2

Natto, Traditional Japanese food fermented by Bacillus Natto, has been well known for a good nutritional food. However it has particular flavor, so most Koreans are not fond of it. That is the reason why, garlic(2%) and ginseng(2%) were added to make Natto, acceptable to Koreans. General soybean Natto(S_1), 2% garlic Natto(S_2) 2% ginseng Natto(S_3) and blacksoybean Natto(S_4) were prepared. The proximate composition revealed the most moisture content in S_2 among the all samples. The most crude protein, crude fat and ash were found in S_4. The non-fibrous and fiber contents were the most in S_1 and S_3. In the texture characteristics, hardness and gumminess were the highest in S_4. The highest springness and cohesiveness were found in S_1. Adhesiveness and chewing were the best in S_2 and S_3. The minerals composition revealed the most calcium content in S_3 among the all samples. Fatty acid compositions were mainly consisted of linoleic acid(46.91-48.47%). In the sensory evaluation, S_3 showed the best preference, appearance and color. In the aspects of taste and texture, S_4 was mostly prefered. Flavor and viscosity of S_2 were the best among the all samples. The general soybean Natto(S_1) without any addition showed low values in most examinations and tests. In the sensory evaluation, S_3 has the best overall acceptability among the all experimental Nattos.

Puffing 조건에 따른 황기, 오미자, 맥문동 및 길경을 첨가한 한방차의 Benzo[α]pyrene 변화

오성천,Oh, Sung-Cheon 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.1

The following study is the result of herbal teas puffed at different temperatures between $140{\sim}220^{\circ}C$. Depending on treatment temperatures, the water contents decreased, while some carbonization occurred and crude ash contents relatively increased. Also, the crude protein and crude fat experienced little changes. B(${\alpha}$)P contents (0.16~0.17 ppb) showed little change according to treatment temperatures. From this result, the B(${\alpha}$)P content differed depending on the treatment temperature and raw materials. Solid elution rate figures of the herbal teas ranged from 0.27~0.45% (w/w) and the rate of solid elution increased along with higher puffing temperatures. The reason for the increase in solid elution rates is due to the breakage of cross bridges between the raw materials in the herbal tea which are carbohydrates, proteins, lipids and etc. after treatments of physical changes rather than chemical ones.

중학생들의 패스트푸드 섭취와 식생활 라이프스타일과의 관계

오성천,장재선 한국식품영양학회 2014 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2014 No.12

오가피, 구기자, 오미자, 토사자, 복분자 및 차전자를 첨가한 한방 약술의 항산화 효과

오성천 한국유화학회 2016 한국응용과학기술학회지 Vol.33 No.4

본 연구는 추출물 농도에 따른 생리활성물질의 용출량을 측정하기 위해 전자공여능과 총 폴 리페놀 함량을 측정한 결과이다. 전자공여능은 추출물의 첨가 농도가 15%인 경우는 21.81%로 나타났 고, 35% 농도에서 40.45%로 가장 높았다. 한약재의 첨가 농도가 증가함에 따라 전자공여능은 유의적으 로 증가하였다(p<0.05). 가장 높은 35% 첨가 농도에서의 40.45% 공여능은 이보다 더 낮았으므로 전자 공여능은 미약한 것으로 생각된다. 총 폴리페놀함량은 한방약술 15%에서는 113.89±1.79 ㎍ GAE/㎖로 나타났고, 한방약술 35% 에서는 274.24±0.71 ㎍ GAE/㎖로 나타나서 첨가물의 농도 증가에 따라 총 폴리페놀의 함량도 유의적으로 증가하였다(p<0.05). 추출물 농도가 30%에서 총 폴리페놀 함량의 증가 폭이 61.75 ㎍ GAE/㎖로 가장 높았다. In this study, the electron donating ability(EDA) and total polyphenol content of herbal wine were examined. The herbal wine was obtained from extract concentration to evaluate its functional properties. The herbal wine were screened for their potential antioxidant activities using test such as electron donating ability(EDA) and total polyphenol content.The electron donating ability(EDA) were 21.81±0.56 in herbal wine 15% and 40.45±1.60 in herbal wine 35%. As the extract concentration was increased the electron donating ability(EDA) were significantly increased(p<0.05). The total polyphenol contents were measures 113.89±1.79 ㎍ GAE/㎖ in herbal wine 15%, 274.24±0.71 ㎍ GAE/㎖ in herbal wine 35%. As the extract concentration was increased the total polyphenol contents were significantly increased(p<0.05). Also, the total polyphenol contents were measures 61.75 ㎍ GAE/㎖ in herbal wine, the higher.

일부 중학생의 패스트푸드 소비형태와 식생활 라이프스타일 유형과의 관계

오성천,장재선,Oh, Sung-Cheon,Jang, Jae-Seon 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.1

This study was analyzed to provide fundamental data on the relationship between fast food consumption behaviors and food-related lifestyle types. Data was collected from 268 middle students in the Incheon region through a self-administered questionnaire. A factor analysis extracted five comprising food-related lifestyle, which we named health seeking (factor 1), taste seeking (factor 2), easy seeking (factor 3), popularity seeking (factor 4) and safety seeking (factor 5). According to the results of the factor analysis, the food-related lifestyle showed that the average consumption was more than 2.95 and, 0.792 in Cronbach alpha coefficient. There were significant differences in the influence factor for the selection of fast food according to taste seeking and, popularity seeking types (p<0.05). Also, the easy seeking and safety seeking lifestyle types showed a significant differences for the reason the choosing criteria of fast food (p<0.05). Especially, the nutrition problem was of the highest importance for the health and safety seeking but an advertisement effect trend appealed more to the taste seeking, easy seeking and popularity seeking lifestyles. There were significant differences in fast food of intake frequency according to health seeking, easy seeking, popularity seeking and safety seeking types (p<0.05). A significant positive result of the internal characteristics of fast food consumption (p<0.05) was shown for the health seeking and safety seeking types. A significant positive result of the external characteristics of fast food consumption (p<0.05) was shown for the popularity seeking and safety seeking types.

저염 오징어 젓갈의 숙성 중 오징어 먹즙이 물성에 미치는 영향

오성천,송수익,장기화 한국유화학회 2013 한국응용과학기술학회지 Vol.30 No.3

This study shows the effect of 4% squid ink on the textural properties of squid during fermentation for 8 weeks at 10℃ or 32 days at 20℃ in 5% salt solution. Although the hardness and chewiness of the squid fermented with squid ink continuously decreased during fermentation, the degree of decrease was smaller than that of squid fermented without squid ink. We can conclude that squid ink inhibited the ripening of the low salt fermented squid.

식생활 라이프스타일이 중학생의 탄산음료 소비 형태에 미치는 영향

오성천,장재선,Oh, Sung-Cheon,Jang, Jae-Seon 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.6

The purpose of this study was to analyze middle students' carbonated beverages selection and consumption behaviors depending on their food-related lifestyle. Data was collected from 307 middle students in Incheon region through a self-administered questionnaire. According to the results of the factor analysis, food-related lifestyle showed that the average is more than 3.0, 0.800 in Cronbach alpha coefficient. There were significant differences in carbonated beverages preference according to health seeking, easy seeking, popularity seeking, and safety seeking type (p<0.05). Also easy seeking and popularity seeking type lifestyle showed significant differences in the reason to drink carbonated drinks (p<0.05), especially school canteen amenities tended to pursue the highest fashion. A significant significance positive result of the consumption of carbonated beverages (p<0.01) was shown for the easy seeking type. A significant positive result of the consumption of carbonated beverages (p<0.01) was shown for the taste seeking and safety seeking type. Analysis of the relationship between carbonated beverage consumption, and form factor showed a high correlation coefficient of 0.617 and with brand design, while the taste and the price were (p<0.05) 0.446, and 0.437 in order to design and calories, respectively.