도라지 분말을 첨가한 쿠키의 품질 특성

정은자,김관필,방병호,Jeong, Eun-Ja,Kim, Kwan-Pil,Bang, Byung-Ho 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

본 연구는 여러 가지 기능성과 생리활성을 가지고 있는 도라지를 활용하고자 도라지 분말을 0%, 1%, 3%, 5% 첨가하여 도라지 쿠키를 제조한 후 그 품질 특성을 측정하였다. 도라지 분말의 첨가량이 증가할수록 쿠키의 수분 함량과 pH가 낮아졌다. 쿠키의 색도는 도라지 분말의 첨가량이 많아질수록 명도(L)는 감소했으며, 적색도(a)와 황색도(b)는 증가하였다(p<0.001, p<0.01). 쿠키의 퍼짐성 지수는 도라지 분말의 첨가량이 많아질수록 높아졌으나, 도라지 분말의 첨가량과 쿠키의 퍼짐성 간에는 통계적으로 유의한 차이를 나타내지 않았다. 도라지 쿠키의 경도는 첨가량의 증가와 함께 낮아지는 것으로 나타났다. 도라지 쿠키의 관능적 특성은 1% 첨가군이 색과 맛, 조직감, 전체적인 기호도가 가장 높았으며, 풍미는 무첨가군이 가장 높았고, 도라지 분말 첨가량이 증가할수록 낮았다(p<0.001). This study investigated the quality characteristics of cookies containing Platycodon grandiflorum powder, which is well known for its various functions and biological activity. Cookie samples were prepared by adding the Platycodon grandiflorum powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness and sensory evaluation of cookies were examined. The results showed that the pH and moisture of cookies were decreased when more amount of Platycodon grandiflorum powder was added. Regarding the color of cookies, the L value was decreased when more amount of Platycodon grandiflorum powder was added, where as the a value and b value were increased (p<0.001, p<0.01). The spread factor of cookies generally increased as more amount of Platycodon grandiflorum powder was added, but it was not statistically significant. The hardness of the cookies decreased as more amount of Platycodon grandiflorum powder was added. Cookies containing 1% of Platycodon grandiflorum powder showed the highest scores for overall acceptability, color, taste and texture. Regarding the flavor of cookies, the control showed the highest score, and the score decreased as more amount of Platycodon grandiflorum powder was added.

캡사이신 분말을 첨가한 쿠키의 품질 특성

정은자,오경은,이문수,김관필,방병호,Jeong, Eun-Ja,Oh, Kyong Eun,Rhee, Moon-Soo,Kim, Kwan-Pil,Bang, Byung-Ho 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.5

This study investigated the quality characteristics of cookies containing capsaicin, the main source of spicy taste in pepper, which is well known for its various functions such as anti-oxidant, anti-cancer, anti-inflammatory, and anti-obesity activities, as well as pain-relief effect. Cookie samples were made by adding the capsaicin powder at different levels, including 40 mg% (C1), 85 mg% (C2), and 150 mg% (C3). In this study, measurement of the moisture, pH, color, spread factor, hardness, anti-oxidant activity, and sensory evaluation of the cookies was carried out. The results showed that the anti-oxidant activity increased when more capsaicin powder was added to the cookies (p<0.001). The moisture also increased with increasing capsaicin powder content (p<0.05), while the pH did not show any significant changes. As for the colors, the L value and b value decreased as more capsaicin powder was added, while the a value increased. The spread factor also increased significantly with the increase of capsaicin powder (p<0.01). Although the hardness increased with capsaicin powder content, no statistically significant differences were observed among the various cookies. In the sensory evaluation, Cookies containing 40 mg of capsaicin obtained the highest score in color, while cookies containing 150 mg of capsaicin showed the highest score in taste, texture, and overall acceptability.

르봐이예분만 교육군과 비교육군의 분만경험지각, 모아애착, 모유수유 시도 및 분만성과 비교

정은자,신영희 한국간호과학회 2014 한국간호과학회 학술대회 Vol.2014 No.10

서울지역 초등학교의 영양교육 실시에 관한 조사연구

정은자 서울保健大學 1996 論文集 Vol.16 No.1

This study surveyed on the nutrition education at elementary schools. A total of 155 elementary schools operating school lunch program in Seoul area were surveyed for this study. The survey was conducted for 4 months from Sept. 1 to Dec. 21 by prepared questionaire. The results of this study were as follows : 1) The schools conducting nutrition education were 91.0%. The frequency of nutrition eudcation was 1 or 2 times per a year in 13.2% of the schools, 1 or 2 times per a month in 74.3%, 1 or 2 times per a week in 9.6%, and every day education in only 2.9%. The nutrition education provided for parents, cooks, and teachers was 39.6%, 54.4%, and 20.1% respectively. 2) As to the teaching methods : direct education was 13.6%, indirect education was 29.7%. education through broadcasting was 13.6%, education by correspondence was 89%, field education was 49%, education through VTR was 23.3%. 84.6% of dietitians think that direct education is the most effective. 10.7% of dietitians think that field education is the most effective and only 2% of the dietitians think that education by correspondence is the most effective. 3) As to the contents of education: the education for balanced food habits was 80.7%, the education for the necessity of school lunch program was 75.7%, the education for nutrition knowledge was 75%, the education for sanitation was 72.1%, the education for the criteria and constitution of food for good health was 66.4%, the education for diet theraphy was 39.3% and the education for menu planning was 21.4%. 4) The answers for the question asking what were the teaching media most used were VTR (26.3%), poster(23.0%), pamplet(23%), chart(21.1%), pictures(16.4%), food model(I1.8%), leaflet(S.6%), flannel graph(5.9%), newspaper(5.9%), slide(2.0%), puppet play(1.3%). They answered about the maker of the media that The Korean Dietetic Association was 53.8%. their own made media was 22.1%. The City Education Hall was 11.5%, the Rural Development Administration was 6.7%, the Ministry of Education was 5.8%. 5) The schools which have educational objects for nutrition education were 21.8%, the schools which have curriculums for nutrition education were 22.5%, the schools which plan annual education programs were 42.7%, the schools which evaluate the effectiveness of education were only 3.6%. As to the satisfaction on the nutrition education of themselves: more than half of them(56.3%) were not satisfied with the nutrition education. The main reasons for dissatisfaction were a lack of systematic education system(33.6%), a lack of textbooks or teaching media(24.3%), and a lack of teaching time(24.3%).

구아바 잎 분말을 첨가한 쿠키의 품질 특성

정은자,김관필,방병호 한국식품영양학회 2012 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2012 No.06

정부발표 통계 조사로 본 담백질 식품의 섭취량에 관하여

정은자 연세대학교 생활과학대학 1970 婦學 Vol.3 No.-

사람의 癌의 遺傳에 對한 小考

鄭恩子 이화여자대학교 사범대학 생물연구회 1960 Viola Vol.- No.5

귀지의 遺傳

鄭恩子 이화여자대학교 사범대학 생물연구회 1959 Viola Vol.- No.4

달걀 단백질의 Allergenicity에 관한 연구

정은자 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.2

달걀의 Allergenicity를 감소시킬 수 있는 방안을 강구하고자 물리적 처리, 축합 인산염 처리 및 효소처리를 하여 Guinea pig를 이용한 Passive Cutaneous Anaphylaxis(PCA) inhibition 실험과 Non Proteic Nitrogen(NPN)정량을 통한 가수분해율의 측정결과 다음과 같은 결론을 얻었다. 달걀의 allergenicity는 가열에 의해 감소하였으며 가열시간이 길수록 단백질 가수분해율 및 PCA inhibition을 증가시켰다. Ultraviolet照射와 microwave照射는 단백 가수분해율과 PCA inhibition을 증가시켜서 allergenictity를 저하시켰으며 ultraviolet이 저해효과가 더 컸으며 부화달걀은 allergenicity를 감소시키지 않는 것으로 나타났다. 효소처리는 단백질의 가수분해율 및 PCA inhibition을 증가시키며 allergenicity를 현저히 감소시켰으며 alcalase의 저해효과가 더 컸다. Polyphosphate의 첨가는 단백질의 가수분해는 유도하지 않았으나 PCA inhibition을 증가시키며 allergenicity를 감소시켰다. Allergenicity를 감소시키기 위한 처리를 한 달걀 gel의 주사전자현미경 사진은 효소처리시 표면이 밝게 나타나서 단백질이 분해되었음을 알 수 있었고 neutrase가 alcalase보다 밝게 나타났으나 반응시간의 증가에 따라 모든 효소 표면이 밝게 나타났다. Instron에서 달걀 gel의 경도를 측정한 결과 효소와의 반응시간이 길수록 경도가 감소하는 경향을 보였다. Egg is an important foods containing many good proteins. But it is well known that egg protein has a lot of allergenicity. The purpose of this study is to develop the methods to reduce the allergenicity of egg. I tried various experimental methods ; For example, heat treatment, irradiation with ultraviolet and microwaves, treatment with polyphosphate, enzyme hydrolysis and PCA inhibition test using guinea pigs and degrees of hydrolysis. The results obtained were as follows: 1. Heat treatment reduced allergenicity of egg protein. The longer the heat time, the better the effect. 2. Irradiating with ultraviolet and microwave increased both the degree of protein hydrolysis and PCA inhibition reduced the allergenicity. Ultraviolet was more effective than microwaves on egg pretein. Fertilized eggs did not reduce allergenicity. 3. Enzyme treatment increased the degree of hydrolysis and PCA inhibition, and reduced allergenicity considerably. Alcalase was more effective than neutrase. 4. Adding polyphosphate did not induced protein hydrolysis, but increased PCA inhibition and reduced allergenicity. 5. The picture of various treatments of egg gel by SEM showed a light surface which indicated that protein was desolved. Neutrase was lighter than alcalase, and the longer the heating time, the lighter the surface became. 6. Measurements of the hardness of egg gel by Instron showed that the longer the reaction time with enzyme, the softer it became.

국민학교 아동의 식습관 및 기호에 관한 조사연구

정은자 서울保健大學 1993 論文集 Vol.13 No.1

The purpose of this study was to recognize the dietary habits and food preferences of elementary school children and to use the results as a material for nutritional education and planning menu for them. Questionaires were used for this study. 304 boys and 323 girls in 4th, 5th, and 6th grades of elementary school children answered for the questionaires. Questionaires were analysed by SPSS. The results obtained from this study were as follows. 1. Average weight and height of the children by sex and grade was a little higher than those of the average city children. Rohrer index, which reflect fidelity of the body, was from 1.1999 to 1.3426, and it was judged proper. 2. Average score of dietary habits was 12.30 for boys and 11.85 for girls, and those score indicated that they belonged to fair group. 3. Those children who have taboo foods, which were thought to bring in disparity in nutrition, was 60.4% of boys and 61.5% of girls. The kinds of taboo foods were various. They were vegetables, fishes and shells, meat and meat products, eggs, milk and milk products. The main reason for taboo was food allergy. 4. The preference order of staple foods was cooked rice, barley rice; of noodles was Chajangmyun, Nangmyun, Kalkooksu; of breads was salad bread, hamberger, toast. Hating foods among staple food was red bean rice, glutinous millit rice, Kongkooksu and Momilkooksu. Preference of staple food was higher in boys than girls. 5. In case of the preference order of 10 kinds of side-dishes by different cooking method, Frying came first and Namuls, Moochims came last. The high preference food of side-dishes was Odengkuk, Kimchi stew, squid Moochim, soybean sprout Namul, Bulgoggi, potato Bokeum, beef Chorim, potato Chorim, ribs Kui, laver Kui, pork cutlet, sausage Cheon, Bindaeduk, Korean cabbage Kimchi, Kakduki. The low preference food was mugwort soup. mushroom stew, wild garlic Moochim, Crown daisy Namul, egg plant Namul, green pepper Chorim, doduk Kui, liver Cheon and green onion Kimchi. 6. In case of snacks, strawberry, watermelon, grape, ice cream, fruits juice were prefered.