소맥분 및 베이킹 소다 함량을 달리한 초코칩 쿠키의 품질 특성

황성연(Seong-Yun Hwang),강근옥(Kun-Og Kang) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.3

The purpose of this study is to investigate the quality characteristics of choco-chip when using the baking soda. Medium flours are more commonly used for choco-chip cookies than cake flours due to the higher pH levels. The L and b values of the flours decreased but the redness colors were increased with the increased percentage of baking sodas. The hardness, brittleness and gumminess of cake flours and increased baking sodas were lower than the medium flours. Micrographs of the choco-chip cookies showed that the baking sodas with the medium flours had better tendency to melt the proteins than cake flours. Sensory characteristics suggested that the additional 2% of baking soda generated good appearance, flavor, color, texture and over all acceptance. According to the results, we gained knowledge on the effects of adding baking soda to the quality of cookies. And, the most recommended percentages of baking sodas base as suggested by bakers are 2%.

유화제가 호빵의 품질에 미치는 영향

황성연(Seong-Yun Hwang),엄익태(Ik-Tae Eom) 한국식품과학회 1999 한국식품과학회지 Vol.31 No.4

강황, 자색고구마, 톳을 첨가한 쌀국수의 품질 특성

황성연(Seong-Yun Hwang),강근옥(Kun-Og Kang) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.2

We investigated the quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed (Hizikia fusiforme). RVA (Rapid Visco Analyser), color, water activity, texture, and cooking properties were tested. Initial gelatinization temperature of noodles containing turmeric were the highest. Peak viscosity, holding strength, break down, final viscosity, and set back of noodles containing purple sweet potato were highest, indicating that the gelatinization state was more unstable and retrogradation would occur faster. The L value of the seaweed noodle was the lowest, while the a and b value of the turmeric noodles were 7.3±0.3 and 40.2±1.3 respectively, higher values than turmeric and seaweed noodles. Water activity of the seaweed noodle was 0.665, higher than turmeric and purple sweet potato noodles. Cooking properties (including weight, volume, and water absorption) and turbidity of seaweed noodles showed the highest growth rate. In terms of texture, the hardness was highest in purple sweet potato noodles, and the cohesiveness and gumminess was highest in seaweed noodles. The quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed showed that seaweed noodles were stable in gelatinization and cooking properties.

기능성 부재료를 첨가한 시판 건국수류의 물성 및 조리 특성

황성연(Seong-Yun Hwang),강근옥(Kun-Og Kang) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.3

We investigated the physical and cooking properties of commercial noodles supplemented with functional ingredients. RVA (rapid visco analyzer), color, water activity, texture and cooking properties were tested. Noodles containing kudzu showed the highest initial gelatinization temperatures, whereas noodle containing kelp displayed the highest peak viscosity and set back. Holding strength and final viscosity were highest in noodles containing mugwort. The L value (94.89±0.02) of wheat flour noodle was the highest. Among functional noodles, L value (88.65±0.01) and a value (7.42±0.02) of cactus noodle were the highest, whereas b value of pumpkin noodle was 40.81±0.03, which was higher value than in other noodles. Water activity of cactus noodle was highest (0.455), but the difference was not significant. Cooking properties (including weight, volume, and water absorption) and turbidity of pumpkin noodles showed the highest growth rate. In terms of texture, hardness was highest (12836.8±7.1 g/㎠) in green tea noodles, and cohesiveness and gumminess were highest in kelp and mugwort noodles. Considerig the quality characteristics of noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, pumpkin noodles were most stable in terms of gelatinization and cooking properties.

냉면과 수입 면의 종류에 따른 물성 및 조리특성에 관한 연구

황성연(Hwang, Seong-Yun),강근옥(Kang, Kun-Og) 한국외식산업학회 2016 한국외식산업학회지 Vol.12 No.1

연구논문 : 죽엽과 연잎 분말을 첨가한 찐빵의 품질 특성에 관한 연구

황성연 ( Seong Yun Hwang ),오금자 ( Kum Ja Oh ),강근옥 ( Kun Og Kang ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.3

The purpose of this study was to investigate the quality characteristics of steamed bread using mixed flour containing bamboo leaf and lotus leaf powders. Properties of the steamed breads were tested by colorimeter, water activity, rheometer, SEM, and sensory tests. The L values and a values were higher in steamed bread with bamboo leaf powder. On the other hand, the b values of streamed bread with bamboo leaf powder were lower than lotus leaf powder. During storage, the hardness of steamed bread with bamboo leaf and lotus leaf powders increased control. Furthermore, steamed bread with lotus leaf powder showed hardness than bamboo leaf powder. The springiness of all steamed breads decreased with storage , and steamed breads with bamboo leaf powder showed lower values than lotus leaf powder. The cohesiveness of the control was the highest, and all samples showed significant differences each other. The gumminess of the control was higher than steamed bread with bamboo leaf and lotus leaf powders. Moreover, longer storage time yielded higher gumminess. control relatively smoother surface than that of 1% bamboo leaf powder. The steamed bread with lotus leaf powder had a rougher surface than bamboo leaf powder. sensory characteristics of steamed bread, green color of the samples with bamboo leaf powder was darker than lotus leaf powder. Leaf odor was similar throughout. Freshness of steamed bread containing 1% bamboo leaf powder the highest. The overall acceptability of consumer acceptance was the control, followed by steamed bread containing 1% lotus leaf powder.

밀, 쌀, 현미 및 보리로 제조한 시판 국수의 물성 및 품질특성

황성연(Hwang, Seong-Yun),강근옥(Kang, Kun-Og) 한국외식산업학회 2014 한국외식산업학회지 Vol.10 No.1

연구논문 : 죽엽과 연잎 분말을 첨가한 밀 복합분의 물성에 관한 연구

황성연 ( Seong Yun Hwang ),오금자 ( Kum Ja Oh ),강근옥 ( Kun Ok Kang ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.4

The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

도입 밀의 제빵적성과 산화제 첨가효과

황성연(Seong-Yun Hwang) 한국식품과학회 1988 한국식품과학회지 Vol.20 No.6

참기름, 흑참기름, 들기름 및 올리브유 추출물의 생리활성

김은주(Eun-Joo Kim),황성연(Seong-Yun Hwang),손종연(Jong-Youn Son) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.3

본 연구에서는 참기름, 흑참기름, 들기름 및 올리브유 추출물의 생리활성을 비교, 분석하고자 하였다. 참기름, 흑참기름, 들기름 및 올리브유 추출수율은 각각 0.94%, 0.70%, 0.48% 및 0.30%로 참기름의 경우, 추출수율이 가장 높았으며, 올리브유의 경우 가장 낮았다. 참기름, 흑참기름, 들기름 및 올리브유 추출물의 총 플라보노이드 함량은 각각 2.7%, 1.9%, 3.0% 및 1.4%이었고, 총 페놀 함량은 각각 6.5%, 4.5%, 4.1% 및 10.1%이었다. DPPH radical 소거능은 참기름> 올리브유>들기름>흑참기름 추출물의 순으로, 참기름 추출물이 가장 강한 효과를 보였다. 참기름, 흑참기름, 들기름 및 올리브유의 SOD 유사활성은 1,000 ppm일 때 0.1%, 36.2%, 34.5% 및 31.0%, 5,000 ppm일 때 0.2%, 67.2%, 90.2% 및 46.7%이었다. 아질산염 소거능은 참기름>흑참기름>들기름>올리브유 추출물의 순으로, 참기름 추출물이 가장 강했다. 올리브유 추출물의 경우 B. cereus, M. luteus, E. coli, S. Enteritidis 모두에서 강한 항균효과를 보인 반면, 흑참기름 추출물의 경우는 M. luteus와 E. coli에서만 약한 항균효과를 보였다. 한편 참기름 및 들기름 추출물에서는 항균활성이 나타나지 않았다. This study investigated the physiological activities and antimicrobial effects of sesame, black sesame, perilla and olive oil extracts. Total flavonoid contents of sesame, black sesame, perilla and olive oil extracts were 2.7, 1.9, 3.0 and 1.4%, respectively, while total phenol contents were 6.5, 4.5, 4.1 and 10.1%, respectively. The electron donating abilities of sesame oil extract were markedly higher than black sesame, perilla or olive oil extract (p<0.05). The SOD-like activities of black sesame, perilla and olive oil extracts were 67.2%, 90.2% and 46.7%, respectively; in contrast, sesame oil extract did not show SOD-like activity. The order of the nitrite-scavenging abilities of sesame, black sesame, perilla and olive oil extracts was sesame>black sesame>perilla>olive oil extract (p<0.05). Olive oil extract showed strong antimicrobial activity to Bacillus cereus, Micrococcus luteus, Escherichia coli and Salmonella Enteritidis. The black sesame oil extract showed weak antimicrobial activity to Micrococcus luteus and Escherichia coli; conversely, sesame and perilla oil extracts did not show any antimicrobial activity.