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균사체 추출물로 제조한 아미노산 스포츠 음료의 이화학적 특성
우나리야,김인섭,이나경,조영송,조한서,서동완,이혜란 한국산업식품공학회 2020 학술대회 및 심포지엄 Vol.2020 No.11
본 연구는 아미노산 스포츠 음료를 개발하기 위하여 음료 베이스로 영지버섯, 차가버섯, 상황버섯복합버섯 균사 체 추출물을 사용하여 제조하였다. 차가버섯, 상황버섯. 영지버섯은 베타글루칸 다량 함유하여 면역증강작용과 같 은 인체에 유용한 성분을 다량 함유하고 있다고 다수의 연구에서 보고하고 있다. 선행연구에 의하면 3종의 버섯 균사체 추출물의 항산화 활성을 비교한 결과, 매우 높은 활성을 보여 스포츠 음료나 건강 음료의 재료로 적합할 것으로 판단되어 본 연구에 사용하였다. 3종의 버섯 균사체를 배양한 후 80℃, 60min 가열 추출하여 아미노산 음료 베이스로 사용하였고, 아르기닌을 포함한 필수 아미노산과 레몬, 자몽, 다크체리 농축액을 혼합하여 각각 3, 5, 7% 로 첨가하여 스포츠 음료를 제조하고 그 특성을 비교하였다. 개발 스포츠 음료의 고형분 함량은 농도에 비례해서 약 3.0~7.2brix로 측정되었고, pH도 3.94~4.37범위였다. 이들 스포츠 음료의 항산화 활성을 비교한 결과는 다음과 같다. 총 페놀 함량은 레몬·자몽(LG)첨가 음료가 약 726.74~798.87mg/L로 높게 측정되었고, 체리(C)첨가 음료는 585.03~794.73mg/L이었다. DPPH 라디칼 소거능을 비교한 결과, LG7이 71.57%로 체리 첨가 음료보다 가장 높게 측 정되었다. 반면, 총 플라보노이드 함량을 비교한 결과, C7이 53.35mg/L로 높았으나, 다른 시료들도 유의적으로 높아, 총 플라보노이드 함량은 과일농축액의 종류와 농도에 크게 영향을 받지 않은 것으로 관찰되었다. 따라서 본 연 구에서 개발된 스포츠 음료는 생리활성이 높게 규명된 재료를 사용하였고, 필수 아미노산을 첨가하여 제조한 제품으로 스포츠 활동을 한 후 단백질 보충용 음료로써의 기능을 할 수 있을 것으로 예상된다.
MCT 대체 마요네즈의 물성적 특성 및 기호도에 관한 연구
우나리야,안명수,김애정,김미원 혜전대학 식품산업연구소 2003 식품산업연구지 Vol.5 No.-
The study was carried on the rheological properties and sensory evaluations of mayonnaise substitued by MCT. Nowdays we are consideration of the fat replacer and fat substitutes. It was known that fat and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat replacer. MCT(medium chain triglyceride) is one of the fat bsed substitutes used as fat replacer. In case of making of mayonnaise substituted by MCT, springiness of mayonnaise prepared with SO substituted by over 20% MCT increased highly, cohesiveness of mayonnaise made of 10-20% MCT substitution was similar to that made without MCT. And hardness, gumminess, and chewiness of mayonnaise prepared with 10-30% MCT substitution were similar or increased more or less to that made with SO only. In the result of color measurement by colorimeter brightness of that made with SO substituted by 10-30% MCT was similar to that made with SO only, redness was almost same without differences significantly in all samples with or without MCT, but yellowness was decreased highly over 10% MCT substitution. By the results of sensory evaluations, appearance, color, and flavor of cakes prepared with CO substituted by MCT until 100% were shown to be better, and taste was better in range of 30% MCT substitution, but texture had lower acceptability than those of cake made without MCT. While in case of mayonnaise, appearance, color, flavor, texture, and taste were obtained worse score, overall acceptance was similar in the range of 10% MCT substitution but was decreased highly upon MCT substitution ratios increase over 20% substitution than that made with SO only. Respecting that the necessity of fat substitute become real situation in dietary in the future, it will be suggested that many foods containing fats and oils will substitute by MCT and another fat replacer.
충북지역에 유통되는 일부 채소 농산물의 잔류농약 모니터링
우나리야,고성희,박용진,Woo, Nariyah,Ko, Sung-Hee,Park, Yong-Jeen 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4
This study is being executed to investigate the pesticide residues for agricultural products on the markets in Chungbuk area from 2010 to 2012. The samples used were chard, perilla leaf, leek, spinach, crown daisy, marsh mallow, and winter grown cabbage, These were analyzed by GC/MSD and GC/ECD. Agricultural pesticide levels of spinach was 23.4%, winter grown cabbage 20.6%, chard 14.9%, marsh mallow 14.0%, perilla leaf 13.1%, leek 8.4%, and crown daisy 5.6%. Exceeds of residual pesticides were spinach, chard, leek, perilla leaf, and marsh mallow. Based on these results, a risk assessment was being conducted by used a percentage of acceptable daily intake (%ADI). The %ADI ranged from 0.00014% to 1.73910%, and these values was indicated to have no effects on human health.
우나리야,안명수 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.5
This study was carried on the quality characteristics of cake prepared with Co(corn oil) containing MCT(medium chain triglycerides), which is used as a fat substitute. In the cake prepared with MCT-CO containing 10~30% MCT, the appearance and the degree of gelatinization were similar to those of cake prepared with NS-CO(non-substituted corn oil). Cake batter prepared with MCT-CO showed higher specific gravity and consistency than those of cake prepared with NS-CO and increased by increasing MCT contents. The baking loss of cake prepared with MCT-CO was more than that of cake prepared with NS-CO and increased by increasing MCT contents as well. The rheological properties of cake represented significant different by MCT substitution ratio(p<0.05). Gumminess, hardness and chewiness of cake prepared with MCT-CO containing 20~30 % MCT were about 2 times higher than those of cake prepared with NS-CO, while springiness and cohesiveness showed similar pattern between the cake prepared with MCT-CO or NS-CO. In sensory evaluation, appearance, color and flavor of cake prepared with CO substituted by MCT up to 100 % were better assessed and the taste was better in range of 30 % MCT-CO but the texture was less accepted than that of cake prepared with NS-CO.