오존수 세척 처리에 의한 유자의 품질 특성 변화 및 저장기간별 살균 효과

이보배,김민환,윤창용,조윤섭,남승희 한국식품영양학회 2023 韓國食品營養學會誌 Vol.36 No.4

The purpose of this study was to investigate the effects of sterilization, storage period and washing yuzu, according to the washing method, during the storage period. The results showed that the fungus size increased as the storage period increased, and no mold occurred in the yuzu washed with ozone water until 20 days. After 30 days of storage, a mold of 124.1±13.9 mm2 was observed. The no-treatment sample had a fungus of 814.5±72.8 mm2 in size on day 0 and the fungus the largest fungus was 6,362±636.7 mm2 on day 30. In the case of water treatment, the fungus was 286.4±31.5~4,836.4±484.6 mm2 in size. The results of the study confirmed that washing yuzu with ozone water has a sterilizing effect.

집청액 종류를 달리한 구운 강정의 품질 특성

이보배,김진숙,김기창,김경미,Lee, Bo-Bae,Kim, Jin-Sook,Kim, Gi-Chang,Kim, Kyung-Mi 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.5

This study investigated the proximate composition, sweetness, color, texture, and sensory properties of baked Gangjung prepared using different coating syrups (maltose syrup, oligosaccharide, rice syrup, and maltitol syrup). The crude protein content was 3.22~3.28% in baked Gangjung prepared with maltose syrup, oligosaccharide, or rice syrup, while that prepared using maltitol syrup had 2.61%. Crude ash was the highest when rice syrup was used (1.08%), and the lowest when maltose syrup or oligosaccharide was used (0.64% and 0.68%, respectively). The sweetness of the baked Gangjung was the highest in the rice syrup group, at $70.07^{\circ}Brix$, and lowest in the maltose syrup group, at $33.5^{\circ}Brix$ (p<0.05). The hardness of the Gangjung prepared with the different coating syrups was the highest for the grain syrup (1.42), followed by the oligosaccharide group at 0.96, maltose syrup (0.40), and maltitol syrup (0.35) (p<0.05). The number of peaks and the indirect measure of crispness also showed the highest values for the rice syrup group (p<0.05), but there was no significant difference among the values in the other groups. Lightness was in the range of 63.26~73.04 depending on the coating syrup, decreasing from the oligosaccharide to the maltitol, rice syrup, and then to the maltose syrup group (p<0.05). The a-value was the highest for the maltose and rice syrup groups at 10.69 and 10.38, respectively (p<0.05), and the b-value showed the same trend. Baked Gangjung showed the highest scores for color, flavor, and overall preference when prepared using maltitol syrup.

제비꽃 추출물의 항산화 활성 및 α-Amylase와 α-Glucosidase에 대한 저해 활성

이보배,박순례,한창석,한동열,박은주,박해룡,이승철,Lee, Bo-Bae,Park, Soon-Rye,Han, Chang-Suk,Han, Dong-Youl,Park, Eun-Ju,Park, Hae-Ryong,Lee, Seung-Cheol 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.4

This study was performed to investigate the physiological activities of Viola mandshurica. Antioxidant activity was evaluated by measuring total phenolic contents, reducing power, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azino-di-2-ethyl-benzthiazoline sulphonate (ABTS) radical scavenging activity while anti-diabetic activity was measured by inhibition activities on ${\alpha}$-amylase and ${\alpha}$-glucosidase. V. mandshurica extracts were prepared by extracting with four different solvents (methanol, ethanol, acetone, and water). The methanol extract showed the highest total phenol content (34.49 mg/g gallic acid equivalents) among the extracts. The water extract showed the highest reducing power (0.454) at the concentration of $1,000{\mu}g$/mL. The acetone extract showed the most potent radical scavenging activity. DPPH and ABTS radical scavenging activity of the acetone extract at the concentration of $1,000{\mu}g$/mL were 21.13% and 43.53%, respectively. The inhibitory activity of acetone extracts against ${\alpha}$-amylase and ${\alpha}$-glucosidase showed more than 100% at the concentration of $1,000{\mu}g$/mL. The results indicate that V. mandshurica might have potential antioxidant and anti-diabetic activities. 민간요법에서 화농성 피부질환이나 염증성 질환에 대해 효과가 있다고 알려진 제비꽃(Viola mandshurica)의 항산화 활성과 항당뇨 활성을 조사하였다. 제비꽃 10 g에 200 mL의 네 가지 용매(메탄올, 에탄올, 아세톤, 물)를 각각 가하여 추출한 다음, 농축하여 각각의 용매별 추출물을 얻었다. 이용매별 추출물의 총 페놀 함량은 메탄올 추출물이 34.49 mg/g 갈산 당량으로 가장 높았고, DPPH 라디칼과 ABTS 라디칼 소거능은 아세톤 추출물이 $1,000{\mu}g/mL$ 농도에서 각각 21.13%와 43.53%로 가장 높은 값을 보였다. 환원력의 경우에는 물 추출물이 $1,000{\mu}g/mL$ 농도에서 0.454의 값으로 가장 높은 활성을 보였다. 항당뇨 활성은 ${\alpha}$-amylase와 ${\alpha}$-glucosidase에 대한 저해 활성으로 측정하였는데 아세톤 추출물이 가장 활성이 높았으며 $1,000{\mu}g$/mL 농도에서 모든 효소 활성들을 저해하였다. 이상의 결과로부터 제비꽃 추출물은 항산화능과, 당뇨 관련 효소에 대한 저해능이 있음을 확인할 수 있었다.

전립선염 환자의 전립선액에서 면역글로불린의 측정

이보배,윤능수 大韓泌尿器科學會 1985 Korean Journal of Urology Vol.26 No.6

비상품과 이용 참다래 절임의 이화학적 특성 및 항산화 활성 비교

이보배,조연진,김효중,박재옥,조윤섭 한국식품영양과학회 2020 한국식품영양과학회 학술대회발표집 Vol.2020 No.10

모호텔브랜드의 이미지, 충성도 및 지각된 적합성이 고객의 중저가 호텔브랜드 확장에 대한 태도에 미치는 영향 -글로벌 메가체인 호텔브랜드를 중심으로-

이보배,서원석 한국관광학회 2012 관광학연구 Vol.36 No.4

The purpose of this study is to examine the effect of parent hotel brand image, loyalty, and perceived fit as it relates to customer attitudes towards midscale and economy hotel brand extension. In particular, this study focuses on global mega hotel chain brand vertical step-down extensions. Concepts' structural relationships were analyzed via AMOS 18.0. As a result, first, parent brand image impacts parent brand loyalty and customer's attitude towards brand extension directly, but that, parent brand loyalty does not influence customer's attitude towards brand extension directly. Second, parent brand image and loyalty both impact perceived fit directly, and perceived fit impacts customer's attitude towards brand extension directly. In terms of mediated effect results, parent brand image influences perceived fit via parent brand loyalty. Furthermore, parent brand image influences customer's attitude towards brand extension via parent brand loyalty and perceived fit at the same time. However, parent brand loyalty does not influence customer's attitude towards brand extension via perceived fit. 항공 산업은 타 서비스업과 비교 했을때, 고객과의 상대적인 대면시간의 강도로 인하여 인적 서비스 품질의 중요성이 강조된다. 이에 고객 접점시 고객과의 커뮤니케이션 과정 중 객실 승무원의 비언어적 커뮤니케이션 능력은 고객 접점 인적 서비스 품질의 중요 평가 요인으로 파악되고 있다. 이러한 과정을 통해 형성된 고객 접점 인적 서비스 품질은 항공사에 대한 브랜드 대한 태도 형성과 더불어 고객 만족을 형성하게 된다. 따라서 본 연구에서는 객실 승무원의 비언어적 커뮤니케이션과 고객 접점 인적 서비스 품질, 브랜드 태도와 고객 만족의 영향 관계를 파악하고 이용항공사의 국적이나 항공사를 이용하는 고객의 국적에 따른 차이를 파악하였다. 결론적으로, 인천 국제 공항을 이용하는 승객을 대상으로 실증 분석한 결과, 항공사 객실 승무원의 비언어적 커뮤니케이션은 고객 접점 인적 서비스 품질을 평가하는데 영향을 미치고 브랜드 태도와 고객 만족에도 유의한 영향을 미치며 국적별로도 유의한 영향관계가 나타나는 것으로 파악되고 있다..

특급호텔 웨딩 브랜드 개성에 관한 연구

이보배,서원석 대한관광경영학회 2011 觀光硏究 Vol.26 No.3

본 연구의 목적은 소비자가 특급호텔 웨딩에 대해 어떠한 브랜드 개성을 느끼고 있는지 확인하고, 호텔 간의 웨딩 브랜드 개성의 차이가 있는지를 검증하는 것이다. 브랜드 개성의 척도로써 Aaker’s big 5를 사용하였고, 탐색적 요인분석을 통해 웨딩분야에 맞는 척도를 도출하였다. 요인분석 결과, ‘세련됨과 유능함’, ‘흥미유발’, ‘신뢰감과 진실성’, ‘젊고 터프하고 독창적임’ 요인들이 도출되었다. 본 연구의 자료 분석을 위하여 서울 소재지에 있는 특급호텔 웨딩 경험자를 대상으로 설문조사를 하였고, 분석방법은 ANOVA 및 Duncan의 사후 검정을 실시하였다. 본 연구결과, 특급호텔 웨딩에 따른 브랜드 개성에 유의한 차이가 있다고 나타났고, 그 중 ‘세련됨과 유능함’ 요인이 호텔 간에 가장 차이가 많이 나는 것을 볼 수 있었다. 실무적인 관점에서 이 연구의 의의는 호텔기업이 브랜드 개성을 통해 차별화된 웨딩 마케팅 전략수립, 서비스 및 상품 개발, 개보수 및 인테리어 디자인 등에 대한 방향성을 제시하는데 있다고 본다. This study is to examine how the brand personality perception differs in the luxury hotel wedding segment. In addition to that, this study compares results with previous studies focused on the overall hotel personality, with/without hotel experience, or based on different segments such as rooms and food & beverage experience. In order to conduct this study, surveys were distributed to the guests who have attended a luxury hotel wedding in Seoul, Korea. To test the proposed research, ANOVA and Duncan analysis were conducted with SPSS18.0. The measurement variables were selected based on Aaker’s big 5, however, the hotel wedding brand personalities factors were grouped as ‘sophistication and competence’, ‘excitement’, ‘reliability and sincerity’, and ‘young, toughness, and uniqueness’. The finding of this study is that the hotel wedding brand personalities showed significant differences amongst the hotels. Therefore, in the practical perspective, hotel management can utilize the findings of specific wedding brand personalities in creating competitive edge for marketing and promotion strategies, interior design, and product development.

갈변저해제 처리에 따른 유자의 성분 변화

이보배,조연진,김효중,박재옥,조윤섭 한국식품영양과학회 2020 한국식품영양과학회 학술대회발표집 Vol.2020 No.10

갈변방지제 처리에 따른 슬라이스 유자의 품질 변화

이보배,조혜성,조윤섭,남승희,Lee, Bo-Bae,Cho, Hye-Sung,Cho, Youn-sup,Nam, Seung-Hee 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.4

The purpose of this study was to investigate the qualitative changes of the citron by identifying the type of solution and addition of the solution to prevent the browning reaction of the citron in a way that inhibits the browning of the citron. The browning inhibitor solution was investigated using the individual and mixture, and the results of the degree of browning and chromaticity showed that vitamin C+NaCl+cyclodextrin (CD) had the lowest browning of 0.52. In chromaticity, the ΔE values indicate that the higher the value, the greater the change in color, and the lowest value of the vitamin C+NaCl+CD mixture was 47.0, indicating that there was minimal browning compared to other treatment. The active change of the polyphenol oxidase (PPO) in the citron increased enzyme activity as the browning progressed, and the vitamin C+NaCl+CD solution was the lowest at 68.40 μ/g among the anti-browning solution. Based on these research results, it seems that the CD mixing solution can be used as a citron browning inhibitor.

갈변방지제 처리가 슬라이스 유자의 저장성에 미치는 영향

이보배,이진원,박재옥,조윤섭,남승희,Lee, Bo-Bae,Lee, Jin-Won,Park, Jae-Ok,Cho, Youn-sup,Nam, Seung-Hee 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.4

The purpose of this study was to investigate at how the quality of citron changed during storage as a result of the browning inhibitor treatment. In the browning inhibitor treatment, Vit.C, Vit.C+NaCl, Vit.C+NaCl+CD substances were used. As a result of investigating the browning degree, Vit.C+NaCl+CD showed the lowest value of 0.76 when stored for 12 weeks. The 𝚫E of the chromaticity value indicated that significant color change occurred when the value was high. As the Vit.C+NaCl+CD mixture showed the lowest value of 46.01 at 25℃, it was found that browning did not occur much compared to other treatments. The change in polyphenol oxidase (PPO) activity of citron increased as browning progressed. Among the browning inhibitor solutions, Vit.C+NaCl+CD solution showed the lowest value 118.8 u/g at 25℃ after 12 weeks. Based on these findings, it seems that CD mixing solution can be used as a citron browning inhibitor.