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전통시장 대표 음식 개발을 위한 보릿가루 첨가 호떡의 품질특성 및 기호도 평가
전재은,이인선,Jeon, Jae-Eun,Lee, In-Seon 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.3
Purpose: This study investigated the quality characteristics and acceptability of Hotteok prepared with various levels of barley flour. Methods: The pH and volume of the dough as well as the color, texture, and sensory evaluation of Hotteok were measured. Results: The pH of each dough decreased with increasing fermentation time in all sample groups, ranging from 5.17-5.19 at 12 hours of fermentation. The results of the dough volume measurement showed an increase in volume over the fermentation time in all sample groups. Low lightness and high redness were observed in the sample groups at a high rate of barley flour substitution. The results of texture measurements showed low hardness and gumminess in the sample groups using barley flour, compared to the control group. The sensory intensities showed strong sweetness and savory flavor in sample groups BF-05 and BF-10. Conclusion: For the acceptance test results, all acceptance attributes were similar in sample group BF-10 and the control group, suggesting that the flour can be replaced with barley flour at a 10% substitution rate in Hotteok manufacturing.
전재은,이인선 한국식생활문화학회 2022 韓國食生活文化學會誌 Vol.37 No.6
This study investigated the quality characteristics of madeleines prepared using varying amounts of roasted black soybeanflour (RBF). The RBF was used to substitute 0% (control group), 20% (RBF-20 group), 40% (RBF-40 group) and 60%(RBF-60 group) of weak flour (WF) in the manufacture of madeleine. The substitution of WF with RBF showed decreasedthe pH but increased the sugar concentration of the batter (p<0.01). Low lightness (L) and low yellowness (b) wereobserved in the experimental groups at high ratios of RBF substitution (p<0.05). The experimental groups of madeleinesshowed higher hardness and chewiness than the control group (p<0.001). The principal component analysis of the RBF-60 experimental group, which had the highest proportion of RBF, showed that it had relatively strong characteristics withrespect to “darkness”, “soybean odor”, “sesame odor”, “grains odor”, “savory flavor”, “sweetness”, “black soybean taste”,and “moistness”. The acceptance test results, showed that the RBF-20 experimental group was similar to the control groupwith respect to “odor acceptance”, “taste acceptance”, and “texture acceptance”. Thus, this study confirmed the possibilityof using RBF for the preparation of madeleines.
니하오? 국내 중국인 유학생의 한국 학생과의 교우관계 : 중국인 유학생의 경험과 인식
전재은,장나영 안암교육학회 2012 한국교육학연구 Vol.18 No.1
본 연구는 국내 중국인 유학생이 한국 학생과의 관계에 대하여 갖는 인식과 경험을 알아봄 으로써 교우관계에서 느끼는 어려움을 심층적으로 탐색하고자 하였다. 이를 위해 서울의 사 립대학 학부 과정에 재학 중인 중국인 유학생 20명을 대상으로 질적 면접을 실시하였다. 연 구결과 중국인 유학생의 한국 학생과의 교우 관계는 서로 단절되어 분리된 경향을 보였다. 중국인 유학생은 한국 학생들에 대하여 중국인 유학생을 냉담하고 목적 위주의 관계만을 선 호한다고 인식하였다. 거꾸로 중국인 유학생들은 한국인과 한국학생들이 본인들을 부정적으 로 바라본다고 인식하고, 그 이유는 양국 언론매체의 보도, 정치경제적 관계, 한국의 이문화 교육 등에 있다고 생각하였다. 본 연구는 이러한 연구 결과를 바탕으로 국내 대학의 외국인 유학생의 유치가 수치상으로는 성공적이나 학생들 간 분리되어 있는 현상을 지적하고, 앞으 로 외국인 유학생의 한국 학생과의 교우관계에 대한 지원을 통해 이들 학생들의 교육 및 사 회문화적 경험의 질을 높이는 대학 국제화가 필요함을 강조하였다. The purpose of this paper is to explore Chinese students’ difficulty and understanding of their relationship with Korean students. A total of 20 Chinese undergraduate students at a private university in Seoul were interviewed. Findings show that (1) Chinese students were separated from Korean students in their relationships; (2) Chinese students understood that Korean students were indifferent to Chinese students and pursue purposeful relationships with Chinese students; (3) Chinese students recognized that Korean students and people perceive China and Chinese people negatively, reasons including mass media in both China and Korea, political and economic relations between two countries, and lack of intercultural education in Korean education. This paper emphasizes the separation of Chinese students from Korean students despite the successful increase of international student population in Korean higher education, and concludes that international student recruitment and internationalization efforts in Korean higher education need to be directed toward facilitating relationships between Korean and international students, thereby promoting their quality of educational and sociocultural experience.
복분자 분말의 첨가가 무즙을 이용한 젤리의 품질특성에 미치는 영향
전재은,이인선 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.4
Purpose: This study examined the quality characteristics of jelly prepared with white radish juice and Rubus coreanus Miquel Powder (RCM). Methods: The pH, °Brix value, color, texture and sensory evaluation of the jelly were measured. Results: The pH of the jelly decreased significantly with increasing amount of the RCM over the range, 2.56~4.43. The °Brix value in the jelly showed a significantly higher result as the amount of RCM increased (p<0.001). The lightness (L) decreased with increasing amount of RCM, and the redness (a) and yellowness (b) increased. After measuring the texture, the 30% sample group with a high substitute rate of white radish juice showed high hardness, gumminess, and chewiness (p<0.05). The sensory intensities showed strong color, aroma, and after taste in the sample groups containing the RCM. The results of the acceptance test showed that the sample group substituted with 30% white radish juice and 4% RCM had significantly higher or similar acceptance in terms of the color, aroma, flavor, and overall acceptance than the sample groups without white radish juice. Conclusion: The addition of RCM improved the acceptability of white radish jelly. These results provide basic data for the use of white radish and Rubus coreanus Miquel in the food industry.