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유현희,주뤠이위,김선효,오종철,Yu, Hyeon-Hee,Zhu, RuiYu,Kim, Seon Hyo,Oh, Jong Chul 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.1
In this study, the quality characteristics and antioxidant activities of wet noodles added with doraji (Platycodon grandiflourm) powder at concentrations of 1%, 2%, 3%, and 4%, respectively, were investigated. The crude protein, crude fat, crude ash, crude fiber, and moisture contents of the dried doraji powder were 11.00%, 0.95%, 4.10%, 29.64%, and 6.21%, respectively. As the added amount of doraji powder increased, weight, volume, and water absorption of the wet noodles after cooking decreased. However, the turbidity of the soup increased. Color L values of wet and cooked noodles decreased, while a and b values increased by the addition of doraji powder. Texture measurement indicated that hardness, cohesiveness, springiness, and chewiness of the cooked noodles decreased by addition of doraji powder. The total polyphenol contents and DPPH radical scavenging activity in wet noodles added with doraji powder increased with increasing amounts of doraji powder. Finally, sensory evaluation of wet noodles added with doraji powder revealed that taste significantly decreased. However, flavor, color, texture, appearance, and overall acceptance scores for the 1% addition group ranked significantly higher than those of the other groups. In conclusion, these findings suggest that doraji powder could be used as functional food ingredients.
반응표면분석법을 이용한 하수오 가루를 첨가한 쿠키의 제조조건 최적화
유현희,오종철,Yu, Hyeon Hee,Oh, Jong Chul 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.4
본 연구는 하수오 가루를 첨가한 과자류 개발을 위해 회전중심 합성계획법에 따라 하수오 가루, 버터, 설탕의 양을 독립변수로 하여 쿠키를 제조하고, 품질 특성을 조사하였으며, 반응표면분석법을 이용하여 최적배합비를 구하였다. 이화학적 특성과 물성 중 L값(명도), b값(황색도), 경도는 quadratic 모델이 채택되었고, a값(적색도), 퍼짐성은 Linear 모델이 채택되었다. 관능적 특성인 색, 외관, 조직감, 풍미, 맛, 전체적 기호도는 quadratic 모델이 채택되었다. 관능특성 검사 결과, 하수오 가루 첨가량의 증가에 따라 색, 외관, 맛, 전체적 기호도는 감소하였고, 조직감에는 거의 영향이 없었으며, 풍미는 중심점(4 g)까지 증가하다가 감소하였다. 버터 첨가량의 증가에 따라 색의 기호도는 감소하였고, 다른 기호도(외관, 조직감, 풍미, 맛, 전체적 기호도)는 중심점(60 g)까지 급격히 증가하다가 점차 감소하는 경향이었다. 설탕 첨가량의 증가에 따라 풍미, 맛은 중심점까지 급격히 증가하다가 중심점 이후부터는 증가폭이 적었으며, 다른 기호도(색, 외관, 조직감, 전체적 기호도)는 중심점(40 g)까지 증가하다가 감소하는 경향이었다. 또한 색, 풍미, 맛, 전체적 기호도에 대한 기호도는 하수오 가루 첨가량이 버터나 설탕 첨가량의 영향보다 컸으며, 외관은 설탕의 첨가량이 하수오 가루나 버터 첨가량보다, 조직감에는 버터 첨가량이 하수오 가루나 설탕 첨가량의 영향보다 컸다. 관능특성 검사 결과 중 유의성이 있었던 모든 항목의 최대값 목표범위를 충족시키는 최적의 배합량은 하수오 가루 4.00 g, 버터 75.42 g, 설탕 45.67 g으로 산출되었다. The purpose of this study was to determine the optimal mixing ratios of three different ingredients of Polygonum multiflorum Radix powder, butter, and sugar for the development of recipe for cookies with Polygonum multiflorum Radix powder. Response surface methodology based on a five level and three variables by central composite design was employed to obtain the best possible combination for the ratios of Polygonum multiflorum Radix powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The analytical results of the physical and mechanical properties for each sample including color L (P<0.01), color a (P<0.01), color b (P<0.01), spread ratio (P<0.001), and hardness (P<0.001) showed significant differences. The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), texture (P<0.001), flavor (P<0.01), taste (P<0.01), and overall quality (P<0.001). The optimal compositional ratios were determined to be 4.00 g for the Polygonum multiflorum Radix powder, 75.42 g for the butter, and 45.67 g for the sugar.
유현희(Yu, Hyeon Hee) 한국생활과학회 2014 한국생활과학회지 Vol.23 No.3
In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 3, 6, 9 and 12%) of baekbokrung powder(BBP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, total polyphenol content, DPPH radical scavenging activity and sensory properties were measured. Moisture content, a value, hardness, total polyphenol content, and DPPH radical scavenging activity of the cookies significantly increased with increasing content of BBP, whereas pH and density of the dough, spread factor, L and b value of the cookies significantly decreased. The results of sensory properties showed that cookies made with 3% and 6% BBP did not differ significantly from the control, in color, taste and overall quality. Texture scores for the 3% and 6% BBP group ranked significantly higher than those of the other groups. Taken together, the result of this study suggest that BBP is a good ingredient for increasing the consumer acceptability and functionality of cookies.
알로에 베라 분말을 첨가한 쿠키의 품질 특성과 항산화 활성
유현희(Yu, Hyeon Hee) 한국생활과학회 2014 한국생활과학회지 Vol.23 No.5
In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations(0, 2, 4, 6 and 8%) of Aloe vera powder(AVP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, total polyphenol content, DPPH radical scavenging activity and sensory properties were measured. Density of the dough, spread factor, moisture content, a and b value, total polyphenol content, and DPPH radical scavenging activity of the cookies significantly increased with increasing content of AVP, whereas pH and L value and hardness of the cookies significantly decreased. The results of sensory evaluation showed that cookies made with 2 and 6% AVP did not significantly differ from the control. From the sensory evaluation test, cookies with 4% of AVP were the best except in appearance among all the samples studied. Therefore the result of this study suggest that AVP is a good ingredient for increasing the consumer acceptability and antioxidant activity of cookies.
구기자 분말 첨가가 닭가슴살 육포의 품질에 미치는 영향
유현희(Yu, Hyeon Hee) 한국생활과학회 2017 한국생활과학회지 Vol.26 No.3
In this study, we assessed the quality characteristics and antioxidant activity of chicken breast jerky containing various concentrations (0%, 1%, 3% and 5%) of Lycii fructus powder(LFP). The moisture and crude protein contents of chicken breast jerky increased, while the crude lipid, crude ash, moisture content, and water activity decreased according to the content of LFP. To analyze the quality characteristics, the pH, color (L, a, b), textual profile, total polyphenol content, DPPH radical scavenging activity, and sensory properties were measured. The a and b color values, the total polyphenol content, and the DPPH radical scavenging activity of the chicken breast jerky significantly increased with increasing LFP content, whereas the pH and L color value of the chicken breast jerky significantly decreased. In the textual profile evaluations, the 5-LFP chicken breast jerky sample had greater cohesiveness and chewiness values than the other samples, but hardness and springiness values were the lowest. The 3-LFP chicken breast jerky sample had greater springiness values than the sample with the other treatments. From the sensory evaluation test, chicken breast jerky with 3% of LFP was the best among all the samples studied. The texture and color of the 3-LFP chicken breast jerky sample were shown to be more favored than those of the chicken breast jerky of other treatments. Therefore, the result of this study suggests that LFP is a good ingredient for increasing the consumer acceptability and antioxidant activity of chicken breast jerky.