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전은례,김경희,황금희,정난희,Jeon, Eun-Raye,Kim, Gyung-Hee,Hwang, Kum-Hee,Jung, Lan-Hee 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.6
The purpose of this study was to investigate the eating habits and nutritional knowledge of elementary school students in regards to seafood in school meals. More than 80.6% of elementary school students reported an 'average' preference for seafood. While 'taste' and 'healthy food' were common reasons to prefer marine products, 'unpleasant taste and smell' was a common reason not to prefer seafood. Students in general stated 'eating if possible' as their attitude towards seafood in school meals, 38.1% responded 'eating all' as their intake level. There was a significant difference between preference for seafood by gender [boys, 3.44; girls, 3.64 (P<0.01)]. Also, students significantly difference preferred some types of seafood over others. The students who enjoyed eating seafood had more regular and balanced diets and a better attitude toward dietary life and health than did the counterparts who did not prefer seafood. A significant difference (P<0.05) in knowledge existed according to gender; girls had a higher level of knowledge than did boys.
꼬마 새송이버섯 장아찌의 품질특성에 설탕이 미치는 영향
전은례,정난희,Jeon, Eun-Raye,Jung, Lan-Hee 한국식생활문화학회 2018 韓國食生活文化學會誌 Vol.33 No.5
This study was conducted to optimize the level of sugar added (20 (control), 15, 10, 5%) during the preparation of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi without affecting the degree of preference. The salinity and sugar content during storage of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi decreased significantly as the level of sugar added decreased. The moisture content was found to increase as the level of sugar added decreased. Additionally, the pH increased, while hardness decreased as the level of sugar added decreased during 3 weeks of storage. The L value (lightness) was not different from that of the control group until the addition of 10% sugar, while the a value (redness) and b value (yellowness) increased. The antioxidant activity of vitamin C content and DPPH radical scavenging activity increased as sugar content decreased. Upon sensory evaluation of mushrooms (Pleurotus eryngii) jangachi, the highest value in appearance was observed for the 5 and 15% treatments, while 5% had the highest flavor value, 15 and 10% had the highest taste values, 10 and 15% had the highest texture values, the control and 5% had the greatest clarification values, and the 15 and 10% groups had the greatest overall acceptance. These results suggest that a sugar level of 15% can be used without significantly affecting the overall acceptance.
쌀귀리 분말 첨가수준에 따른 고추장의 저장 중 품질특성
전은례,정난희 한국가정과교육학회 2022 한국가정과교육학회지 Vol.34 No.1
The quality characteristics of kochujang by the level of roasted naked oat flours added were periodically examined during storage for 20 weeks at 25°C(± 2℃). The water contents of kochujang with roasted naked oat flours decreased gradually as the level of added roasted naked oat flours increased (p<.05), whereas they increased gradually by time during storage. The pH of kochujang with roasted naked oat flours increased gradually according to the added level(p<.001), whereas pH decreased gradually by time during storage. But the acidity changed opposite of pH. The L(lightness), a(redness) and b(yellowness)-values of samples increased according to the amount of added naked oat flours, while decreased gradually by time during storage. The salinity and sweetness of samples decreased gradually according to the amount of added naked oat flours(p<.001). Amino acid composition of kochujang with roasted naked oat flours was higher than that of the control sample during storage. In the kochujang with roasted naked oat flours after 20 weeks of storage at 25°C(± 2℃), 17 kinds of amino acid contents were examined, and the glutamic acid was found to increase as the level of added naked oat flours increased: 959.69 mg/100 g for control, 983.55 mg/100 g, 1,070.72 mg/100 g for 5%, 10% and 1,169.62 mg/100 g for 15%. As a result of the above results, it was found that the quality characteristics of kochujang by addition level of roasted naked oat flours could be improved, and the possibility of developing kochujang beneficial to health was confirmed. 쌀귀리 분말 첨가수준에 따른 25°C(±2°C)에서 20주간 저장하는 동안 고추장의 품질특성을 조사하였다. 쌀귀리 분말을 첨가한고추장의 수분함량은 첨가수준에 따라 점차 감소한 반면, 저장기간 동안에는 점차 증가하였다(p<.05). 쌀귀리 분말을 첨가한고추장의 pH는 첨가수준에 따라 점진적으로 증가하는 반면 저장기간에는 점차 감소하였다(p<.001). 그러나 산도는 pH와 반대로나타났다. 시료의 L(lightness), a(redness), b(yellowness)값은 쌀귀리 분말의 첨가수준에 따라 점차 증가하는 반면, 저장기간 중에는점차 감소하였다. 시료의 염도와 당도는 쌀귀리 분말 첨가수준에 따라 점차 감소하였다(p<.001). 쌀귀리 분말을 첨가한 고추장의아미노산 함량은 저장기간 동안 첨가하지 않은 대조군보다 높았다. 25°C(±2°C)에서 20주간 저장 시 쌀귀리 분말을 첨가한 고추장에서는 17종의 아미노산 함량이 검출되었으며, glutamic acid가 대조군에서는 959.69 mg/100 g, 5%에서는 983.55 mg/100 g, 10%에서는 1,070.72 mg/100 g 및 15%에서는 1,169.62 mg/100 g으로, 쌀귀리 분말 첨가수준이 증가할수록 높아지는 것으로 나타났다. 이상의 결과에서, 쌀귀리 분말의 첨가는 고추장의 품질특성을 향상시킬 수 있음을 확인하였고, 건강에 유익한 고추장의 개발가능성을 확인하였다.
식혜식이섬유가 쌀전분의 호화와 노화 특성에 미치는 영향
전은례,김경애,정난희 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.2
The gelatinization and retrogradation properties of rice starch added with dietary fibers from sikhe were investigated. The pasting temperature and setback of starch measured by using a rapid visco analyzer were increased by the addition of the fiber, whereas the peak viscosity, trough viscosity, end viscosity, breakdown and consistency were lowered. The onset temperature of starch measured by a DSC was increased, but the enthalpy of gelatinization of the starch was decreased as the addition of fiber increased. The melting peak temperature of the retrograded starch gels was 41∼46℃ as measured by a DSC. The melting enthalpy of the control retrograded starch gel was increased while storing for 1,3 and 7 days at 4℃, but that of containing sikhe fiber showed no differences.
전은례,김경애 全南大學校家政科學硏究所 1998 生活科學硏究 Vol.8 No.-
The amylase activity of milled rice and brown rice sikhe were decreased as saccharification time was processed during saccharification. Brix of sikhe made of milled rice increased from 3.6˚to 10.8˚after saccharification for 8 hrs. and that of sikhe made of brown rice increased from 3.6˚to 9.7˚after saccharification for 10 hrs. The sikhe saccharified at 60˚C for 8 and 10 hrs. showed that total sugar was increased from 4.90 to 9.07% in milled rice, from 2.62 to 8.11% in brown rice and reducing sugar was increased from 3.58 to 7.71% in milled rice, from 1.83 to 7.34% in brown rice. But pH of sikhe juicy was decreased gradually according to time increase and then little changed after 4 hrs. SEM and TEM clearly showed that the starch granule were disappeared from endosperm cell leaving cellular materials. Changes of components and morphology of milled rice sikhe was processed quickly more than that of brown rice about 2 hrs.