자연치즈와 치즈향 농축물의 화학적, 관능적 분석에 의한 향미 비교

한영실(Young-Sil Han) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.6

Cheddar, Emmentaler, Parmesan 그리고 Roquefort 치즈 등 자연 숙성 치즈와 지방 분해효소를 첨가하여 발효시킨 뒤 치즈향 농축물의 휘발성 향기 성분을 GC 및 관능적 분석을 통하여 비교하였다. 저급지방산이 그 특유의 향미를 나타내는데 가장 큰 영향을 미치는 성분으로 알려진 Parmesan 치즈향 농축물과 향미의 주성분으로 알려진 Cheddar 치즈향 농축물은 그 함량이 다른 시료 보다 10배 이상 높게 나타났다. 또한 메틸 케톤이 그 독특한 풍미의 결정적 온도가 되는 Roquefort 치즈의 경우는 제조시 lipase 및 P. roqueforti의 첨가로 메틸 케톤의 생성을 촉진시켜준 Roquefort 향 농축물의 함량이 월등히 높았다. 관능적 특성 차이를 비교한 결과 Cheddar, Emmentaler 그리고 Parmesan 치즈향 농축물이 sharpness, rancidity, soapy의 강도가 자연치즈 보다 유의성 있게 높았다. 반면, Roquefort 향 농축물에 있어서는 acidity, fruitness 등이 유의성 있게 높게 나타났다. GC profile과 관능적 특성과의 상관관계는 free fatty acid와 sharpness, rancidity, soap는 각각 0.8239, 0.8918, 0.7503 그리고 methyl ketone과 acidity, fruitness는 각기 0.9284, 0.9659의 높은 상관계수를 보였다. Volatile compounds in Cheddar, Emmentaler, Parmesan and Roquefort cheese and cheese aroma were concentrated using a microsteam distillation-extraction apparatus and those compounds were analyzed with GC. The lipase-treated cheese aroma concentrates showed significantly higher level of short-chain free fatty acids than natural ripened cheese. The sensory properties of rancidity was high in Emmentaler and Parmesan. Acidity and fruitness were shown high score in Roquefort. Correlation of free fatty acids and cheese flavors 'sharpness, rancidity and soapy' appear to be related(r=0.8239, 0.8918 and 0.7503), respectively. Methyl ketones, the most striking flavor components of Roquefort cheese showed high amounts in the series 2-heptanone>2-nonanone>2-pentanone>2-undecanone. And the intensity of the Roquefort taste sensation 'acidity and fruitness' is linearly correlated with the methyl ketone concentrations (r=0.9284, r=0.9659).

유자 요구르트의 항산화능과 품질특성

이영주 ( Young Joo Lee ),김순임 ( Soon Im Kim ),한영실 ( Young Sil Han ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.2

용안육 다식의 항산화 활성 및 품질 특성

양은영,한영실,심기현,Yang, Eun Young,Han, Young Sil,Sim, Ki Hyeon 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.4

This study was designed to evaluate the quality characteristics and antioxidant properties of Longanae Arillus powder (added in the ratios of 0%, 25%, 50%, 75%, and 100%), which is traditionally used to render the product more suited to the modern consumer's taste for the compound Longanae Arillus Dasiks. As the consumer consumption of the proportions of Longanae Arillus increases, the moisture content and pH of the Dasik supplemented with Longanae Arillus decrease, while at the same time, a soluble solid content increases (p<0.001). The color value showed the decrease in L and b values with the increase in Longanae Arillus content, and the increase in the value of the compound with the addition of Longanae Arillus (p<0.001) can be noted. The mechanical texture of Dasik was increased by the addition of Longanae Arillus considering its hardness, adhesiveness, cohesiveness, springiness, and chewiness (p<0.001). In the sensory evaluation of the Longanae Arillus Dasik showed that people expressed an overall preference at the addition of Longanae Arillus, such as noted as being preferred with 50% in color, flavor, taste, texture, and overall acceptance of the compound (p<0.001). Regarding the antioxidant activity of Longanae Arillus Dasik, the total phenolic, flavonoid contents, DPPH radical scavenging activity, reducing power, and superoxide anion levels were found to increase with the addition of Longanae Arillus (p<0.001) with its consumer use. It is believed that Longanae Arillus Dasik, is most preferred to be added at the concentration of 50% during the Dasik preparation.

케일 분말 첨가 생면의 항산화 활성 및 품질 특성

정이지,한영실,Jeong, Yi-Ji,Han, Young-Sil 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.3

This study was performed in order to examine the functional and quality characteristics of raw noodles with added kale powder. The raw noodles were prepared at a concentration of 4, 8, and 12% (w/w) of the kale, based on flour weight. The antioxidant activity of kale powder, specifically DPPH free radical scavenging, reducing activity, and total phenolic content were found to be 75.16%, 1.24 (O.D.) and 44.47 mg GAE/g, respectively. Using Hunter Lab color values for raw noodle with added kale powder, L (lightness) values decreased with an increased concentration of kale powder, whereas a (redness) values decreased (p<0.001). In a texture analysis, chewiness (p<0.01), gumminess (p<0.001), and cohesiveness (p<0.001) increased significantly as the amount of added kale powder increased. According to sensory evaluations: color, flavor, taste, texture, and overall palatability had the highest score in noodle with 8% kale powder (p<0.001). During periods of storage, moisture contents were decreased when kale powder concentrations increased, but pH did not differ in any of the groups and bacteria cell counts were between 0% and 8%. Kale noodles were observed at 8% then 0%, decreased by 102 log CFU/g. The antioxidant activities of raw noodles with added kale powder were increased by 8%, a 30~50% increase over the control group. These results suggest that kale powder is useful as a functional food resource with antioxidant activities.

추출용매에 따른 참죽나무 순 분말 추출물의 항산화 활성

김민정,한영실,Kim, Min Jung,Han, Young Sil 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.6

본 연구에서는 전통 식품 소재로의 활용성을 높이기 위해 참죽나무 순을 동결건조하여 일반성분과 무기질 함량을 측정하였고, 추출용매를 달리하여 얻은 열수 추출물과 70% 에탄올 추출물로부터 총 폴리페놀 및 플라보노이드 함량과 항산화능을 살펴보았다. 참죽나무 순의 일반성분 및 무기질 분석 결과, 조단백질, 조섬유, 칼슘과 칼륨 함량이 높게 측정되었다. 총 폴리페놀과 플라보노이드는 참죽나무 순 분말 열수 추출물보다 70% 에탄올 추출물에서 함량이 더 높았으며, DPPH 유리 라디칼 소거능과 FRAP 또한 70% 에탄올 추출물에서 더 높은 항산화력을 나타냈다. 이상의 결과로 볼 때 참죽나무 순 분말은 영양성과 식이섬유소의 기능성이 높아 식품의 재료로 이용가능성이 높으며, 참죽나무 순 분말로부터 유용성분 용출 및 기능성 증대를 위해서는 70% 에탄올로 추출하는 것이 바람직하다고 생각된다. In this study, the nutritional value, total polyphenol content, total flavonoid content, and antioxidant activity of freeze-dried Cedrela sinensis tender leaf powder were examined. Among the nutritional values, the crude protein, crude fiber, calcium, and potassium were abundantly present in Cedrela sinensis. The Cedrela sinensis powder was extracted with two solvents, 70% ethanol and distilled water (D.W.), to evaluate its functional properties. Total polyphenol and flavonoid contents were measured in the two different extracts, and the extracts were screened for their potential antioxidant activities using tests such as DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), and ABTS radical scavenging assay. Although both extracts exhibited good antioxidant activities against trolox, the ethanolic extract exhibited higher antioxidant activities than the D.W. extract. These results indicated that the Cedrela sinensis powder is a high-valued food ingredient and the extraction with 70% ethanol will be useful as a nutritional source with natural antioxidant activities.

초피잎 분말 첨가 초콜릿의 항산화 활성 및 품질 특성

김영민(Young-Min Kim),한영실(Young-Sil Han) 한국식품영양과학회 2019 한국식품영양과학회지 Vol.48 No.1

본 연구는 기능성 식품 소재로서 초피잎을 활용하고자 초피잎 첨가 초콜릿을 제조하여 품질 특성 및 항산화 활성을 측정하였다. 예비 실험과 예비 관능평가를 진행하여 초피잎은 각각 0 g(S1), 0.5 g(S2), 1.0 g(S3), 1.5 g(S4), 2.0 g(S5) 첨가하여 초콜릿을 제조하였다. 초피잎 첨가 초콜릿의 품질특성 결과 pH, 수분, L값, a값, b값의 경우 첨가량이 증가할수록 특성은 유의적으로 감소한 반면에 당도, 환원당의 경우 첨가량이 증가할수록 특성은 유의적으로 증가하였다. 조직감은 경도, 응집성, 탄성, 검성, 씹힘성 5가지를 측정하였다. 품질 특성의 경우 조직감(탄성)을 제외하고 모두 유의적인 차이가 나타났다. 관능검사는 색, 향, 단맛, 쓴맛, 조직감, 전반적인 기호도 항목을 평가하였으며, 모든 항목에서 1 g의 초피잎을 첨가한 S3의 기호도가 가장 높게 나타났다. 초피잎 첨가 초콜릿의 항산화 활성은 초피잎에 의한 항산화 활성 외의 변수를 최소화하고자 초콜릿 크림의 항산화 활성을 측정하였다. 초콜릿 크림의 항산화 활성은 초피잎 첨가량이 증가할수록 높아지는 것을 알 수 있었다. 따라서 1 g의 초피잎을 첨가하여 제조한 초콜릿이 기호성과 기능성 모두 만족하므로 고부가가치 초콜릿 개발 가능성이 있을 것으로 생각된다. This study examined the quality characteristics, sensory evaluation, and antioxidant activities of chocolate containing Chopi leaf. Chopi chocolate was made with different amounts (0, 0.5, 1.0, 1.5, and 2.0 g), which are indicated as S1, S2, S3, S4, and S5. All quality characteristics were influenced by the amounts of Chopi leaf. The sensory evaluation indicated that S3 (1 g) to be the most preferred in terms of color, flavor, taste (sweetness, bitterness), texture, and overall acceptance. All antioxidant activities were higher than those of the control and increased in proportion to the Chopi leaf level. The total polyphenol and flavonoid contents of S3 (1 g) were found to be 49.08 mg gallic acid equivalent/100 g and 76.08 mg quercetin equivalent/100 g. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, and reducing power of S3 (1 g) were found to be 53.04%, 0.131 mM Trolox equivalent/100 g, and 0.853 O.D.. According to the results, S3 is optimal for making good quality chocolate containing Chopi leaf.

참쑥의 영양성분에 관한 연구

심영자(Young-Ja Sim),한영실(Yeong-Sil Han),전희정(Hui-Jung Chun) 한국식품과학회 1992 한국식품과학회지 Vol.24 No.1

감태 첨가 크래커의 항산화 활성 및 품질 특성

유민영,한영실,Yu, Min-Young,Han, Young-Sil 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.6

Ecklonia cava which is a kind of phaeophyta and belongs to Laminariales Alariaceae is a perennial seaweed distributed over Jeju and Dokdo islands. The purpose of this study evaluate antioxidant activities of Ecklonia cava crackers. Crackers were prepared with different measurements (0, 2, 4, 6, 8 g) of Ecklonia cava; indicated as S1, S2, S3, S4 and S5, and are used to examine and compare antioxidant activities, and quality characteristics. Ecklonia cava powder was used, after being extracted with 70% ethanol in hot water and done in freeze dehydration. To examine antioxidant activities of Ecklonia cava and cracker, DPPH radical scavenging activity, total phenolic and reducing power were tested. Total phenolic content was 36.86 mg GAE/g. DPPH radical scavenging activity and reducing power showed good vitality as amounts of Ecklonia cava powder increased (p<0.001). pH level decreased as amounts of power increased. L (lightness) values and b (yellowness) values decreased with an increased concentration of Ecklonia cava powder (p<0.001), whereas (redness) values didn't show tendency. S5 indicated the lowest spreadness. According to sensory evaluation, S4 (6 g) was preferred the most in terms of color, flavor, taste, appearance, texture, and overall palatability. Results suggest that Ecklonia cava powder has antioxidant effect and is useful as a functional food resource.

곰취 분말 첨가 쌀쿠키의 항산화 활성 및 품질특성

정이지,한영실,Jeong, Yi-Ji,Han, Young-Sil 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.6

This study was performed to examine the functional and quality characteristics of rice cookies with added Ligularia fischeri (Ledeb.) Turcz. powder. Rice cookies were prepared with different amounts (0%, 0.5%, 1%, 1.5% and 2% to the flour quantity) of Ligularia fischeri powder. The antioxidant activities of Ligularia fischeri powder, specifically the total phenolic content, DPPH free radical scavenging activity and reducing power were found to be 212.19 mg GAE/g, $11.78{\mu}g/mL$11.78 ($IC_{50}$), and 2.33 (O.D.), respectively. The antioxidant activities of the rice cookies with added Ligularia fischeri powder increased with increasing concentrations of Ligularia fischeri powder. Regarding the hunter's color value of rice cookies with added Ligularia fischeri powder, L (lightness) and a (redness) values decreased (p<0.001) with increasing concentrations of Ligularia fischeri powder, whereas b (yellowness) values increased (p<0.01). The consumer acceptability score for the 3% Ligularia fischeri rice cookie groups ranked significantly (p<0.001) higher than the other groups in color, flavor, taste, texture and overall preference. These results suggest that Ligularia fischeri powder will be useful as a functional food resource with antioxidant activities.

양하 추출액의 색소 안정성 연구

김명현,한영실,Kim, Myung-Hyun,Han, Young-Sil 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.3

Purpose: The purpose of this study was to investigate the stability of anthocyanin pigment extract from Yangha (Zingiber mioga ROSC). Methods: Yangha extract was investigated for the effects of metal ion, temperature, light, heating time, sugars, and organic acids on the stability of anthocyanin pigments. Results: Yangha pigment was more stable than other anthocyanin pigments at unstable temperatures. The stability of anthocyanin pigment significantly decreased one day after exposure to light. All tested sugars decreased the abundance of Yangha pigments, with highest levels in the presence of sucrose, and progressive decrease in the presence of maltose, fructose, glucose and galactose, in order. Among the organic acids tested, citric acid and malic acid were the most effective in stabilizing the Yangha pigment, followed by acetic acid and formic acid. Most metal ions except $Fe^{2+}$ were effective in stabilizing the pigment. Conclusion: These results provide useful reference data for the use of pigments from Yangha in processed foods.