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RISS 인기검색어
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- 저자 : 차선숙 ( Seon Suk Cha ) (검색결과 6 건)
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자색 콜라비를 첨가한 햄버거 패티의 품질 및 저장 특성
차선숙(Seon-Suk Cha),이재준(Jae-Joon Lee) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.12
This study is performed to evaluate the effects of purple Kohlrabi addition on the quality properties and stability characteristics of hamburger patties during storage. The patties were prepared by adding 0% (N), 3.3% (K1), 6.6% (K2), and 10% (K3) of chopped purple Kohlrabi. Each patty was tested in triplicate and assigned to one of the four storage periods: 0, 5, 10, or 15 days. Addition of Kohlrabi decreased the protein and lipid contents, however, the ash and moisture contents were significantly increased. The total amino acid contents of N, K1, K2 and K3 were 15.34±1.02, 14.57±1.28, 15.10±1.17, and 16.70±1.23 mg/100 g, respectively. Palmitic acid was the most abundant among the saturated fatty acids, while oleic acid was the most abundant unsaturated fatty acids among the four groups. The water holding capacity value and cooking loss were not significantly different among the patties. In the textural characteristics, the addition of Kohlrabi increased the cohesiveness and chewiness values, but did not affect the hardness and springiness values of the patties. In the sensory evaluation, an addition of 10% Kohlrabi had the best score in color, flavor, and total acceptability. The pH of the patties decreased longer period storage; however, the total microbial counts, thiobarbituric acid (TBA) value and volatile basic nitrogen (VBN) content increased during storage. The TBA value and VBN content of the patties containing 10% Kohlrabi were lower than those of the N. Kohlrabi addition decreased the b (yellowness) and a (redness) values, and did not affect the L (lightness) value. Thus, this result suggests that adding Kohlrabi of 10% can be applied to patties for its functionality.
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차선숙 ( Seon Suk Cha ),이명렬 ( Myung Yul Lee ),이재준 ( Jae Joon Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.1
This study was investigated to compare the major chemical components of kohlrabi flesh and kohlrabi peel. Among the proximate compositions, the crude fat of kohlrabi peel contained lower than that of kohlrabi flesh, while the contents of carbohydrate and the crude protein were higher in the kohlrabi peel. Total free sugar content of the flesh kohlrabi was higher than that of the peeled kohlrabi, and the major free sugars of the flesh kohlrabi and peeled kohlrabi were identified as fructose and glucose. The value of glutamic acid was greater in amino acids of kohlrabi flesh and kohlrabi peel, and the contents of total amino acids and essential amino acids were higher in kohlrabi peel compared with kohlrabi flesh. Kohlrabi flesh also contained a higher level of unsaturated fatty acids than kohlrabi peel. The contents of organic acid were higher in kohlrabi peel, and the level of oxalic acid was the highest in both kohlrabi. The vitamin C contents of flesh kohlrabi and peeled kohlrabi were 231.36 mg/100g and 402.75 mg/100g, respectively. The mineral content of the peeled kohlrabi was higher than that of the flesh kohlrabi, and the mineral contents of the flesh and peeled kohlrabi were greater in the order ofK>Ca>Mg>Na. As a result, the contents of total amino acid, essential amino acid, organic acid, vitamin C and mineral were higher in the peeled kohlrabi, and the free sugar and unsaturated fatty acid contents of the flesh kohlrabiwere higher.
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갯기름나물 분말을 첨가한 쿠키의 품질특성 및 항산화 활성
차선숙(Cha, Seon-Suk),이재준(Lee, Jae-Joon) 한국생활과학회 2016 한국생활과학회지 Vol.25 No.5
This study was carried out to investigate the quality characteristics of cookies supplemented with Peucedanum japonicum Thunb (PJT) powder. Cookies were prepared using different concentrations (0.5, 1, 3, and 5%) of Peucedanum japonicum Thunb powder. To analyze quality characteristics during the manufacture of cookies, we determined the pH, texture, color, spread factor, antioxidant activity, total polyphenol and total flavonoid contents, as well as sensory evaluation. The bulk density of the dough and the moisture content, total polyphenol contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing PJT powder, while the pH of the dough, spread factor, and L values of the cookies decreased with increasing content. In sensory evaluation, cookies supplemented with 3% PJT powder showed remarkably higher values, as compared to control and other samples, in all aspecs. Taken together, the results of this study suggest that Peucedanum japonicum Thunb powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.
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차선숙(Cha, Seon-Suk),김경진(Kim, Kyung-Jin),이현주(Lee, Hyun-Joo) 한국생활과학회 2016 한국생활과학회지 Vol.25 No.5
The purpose of this study was to investigate the quality characteristics of the white pan breads supplemented with lotus leaf powder. Properties of pan breads were analyzed by water activity, colorimeter, scanning electron microscope, and sensory tests. The water activity of the white pan breads, supplemented with lotus leaf powder (0, 1, 2 and 3%), were 0.97, 0.97, 0.96 and 0.96 after 4 days. Analyzing the color value of the white pan breads with different quantities of lotus leaf power during storage, it was observed that the lightness decreased, but redness and yellowness increased up to 4%, with increasing amounts of lotus leaf powder. Hardness and gumminess decreased by increasing lotus leaf powder, but cohesiveness increased. Springness did not show significant difference. The results of the consumer acceptability showed that color and flavor of the white pan bread with increasing lotus leaf powder, were higher than control. Sensory characteristics suggested that addition of 1% lotus leaf powder was the least acceptable; however, with regards to healthy food, it was similar to control.
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김치로부터 분리한 Leuconostoc citreum GR1의 마우스에 대한 급성독성
이환 ( Hwan Lee ),차선숙 ( Seon Suk Cha ),이명렬 ( Myung Yul Lee ),장해춘 ( Hae Choon Chang ),이재준 ( Jae Joon Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.1
The present study was carried out to investigate the in vivo single-dose toxicity of Leuconostoc citreum GR1 , a ;actic acid bacteria isolated from kimchi, in ICR male and female mice. The test article was orallly adminisyered once to both sexes of mice. The mortalities, clinical findings, autopsy findings, and body weight changes were monitored daily for two weeks. The male and female mice were gavaged with Leuc. kimchi GRI of four doses. The oral LDso of Leuc. citreum GRI was considered higher than 5,000 mg/kg. Nosignificant changes in the general conditions, body weights, clinical signs and presence of gross lesions were boserved in both sexes of mice to whom Leuc. cireum GRI was administered orally. The results indicated that the 5,000 mg/kg dose of Leuc. citreum GRI showed no adverse effect.
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