변성 고아미 쌀전분을 이용한 쿠키의 소화율과 물리적 및 관능적 특성

한정아(Jung-Ah Han) 한국식품과학회 2009 한국식품과학회지 Vol.41 No.6

고아미쌀에서 분리해낸 전분에 octenyl succinic anhydride기를 도입하여 에스테르화한 후 130℃에서 2시간 열처리하여 변성전분을 제조하고 이를 밀가루와 50:50으로 섞어 제조한 쿠키는 밀가루만을 사용한 쿠키와 비교해볼 때 혈당상승을 지연시키는 효과가 컸으나 쿠키의 단단함과 바삭거림은 많이 떨어졌다. 쿠키의 선호도는 색이나 고소한 냄새보다는 경도와 바삭거림과 같은 조직감 특성에 많이 좌우되므로 조직감 향상을 위해 밀가루와 변성전분을 50:50으로 섞은 후 총 가루함량의 0.5%에 해당하는 xanthan 검을 첨가하여 반죽을 만들고 쿠키를 제조하면 검류와 전분의 상호작용으로 인해 단단함과 바삭거림 등 조직감의 향상과 함께 당지수를 효과적으로 낮춰 당뇨환자들의 간식으로 소비될 수 있을 것으로 기대된다. 본 실험에 사용된 변성전분은 당지수를 충분히 감소시킬 수 있으므로 쿠키뿐 아니라 혈당조절이 필요한 식품에 밀가루를 대체할 식품소재로 사용될 수 있을 것이며, 동시에 고아미 쌀의 소비도 증가시킬 수 있을 것으로 생각된다. Cookies containing wheat flour mixed with 10, 30 or 50% esterified with octenylsuccinic anhydride (OSA, 3%) and dry-heated (130℃, 2 hr) high amylose rice (Goami 2) starch (DH-OSAR) were prepared and then their physical and digestive properties were evaluated. When the amount of added DH-OSAR increased, the hardness and brittleness of the cookies decreased, and L (brightness) value increased. For the digestive properties, the cookies containing 50% DH-OSAR significantly increased the amount of slowly digestible starch (SDS), and decreased the amount of rapidly digestible starch (RDS), resulting in the lowest expected Glycemic Index (eGI) among tested cookies. Although the cookies containing DHOSAR were inferior to the control, the addition of xanthan gum (0.5% based on total powder amount) significantly improved their textural and sensory properties. Specially, the cookies containing 50% DH-OSAR and the addition of 0.5% xanthan gum showed the lowest eGI value, maintaining the improved textural and sensory properties.

내독소에 의해 유발된 포도막염 모델에서 각막 부종과 미세구조의 변화

한정아(Jung Ah Han),곽일훈(Il Hoon Kwak),김재찬(Jae Chan Kim) 대한안과학회 1999 대한안과학회지 Vol.40 No.8

발아콩의 첨가가 쌀쿠키의 특성에 미치는 영향

한정아 ( Jung Ah Han ) 한국식품조리과학회 2011 한국식품조리과학회지 Vol.27 No.6

Yakkong germinated for 48 h at 23˚C(48G), which showed the highest isoflavone content, was prepared with no heat treatment(48G-NH) or with additional heat treatment entailing 20 min boiling(48G-20B) or 15 min roasting(48G-15R). After being ground, each powder was substituted for rice flour by 10, 20, or 30% in rice cookies and compare with the control(100% rice flour cookies). The rice cookies containing 20 or 30% 48G-NH showed the highest crispness in texture and the lowest spreadability. The rice cookies containing 48G-20B and 48G-15R did not show a change in spreadibility, regardless of substitution level. For the rice cookies with 48G-15R, when the substitution level increased to 30%, the crispness decreased and hardness increased. The rice cookies with 48G-20B showed the lowest crispness regardless of substitution level. In terms of color, rice cookies substituted with Yakkong powder showed lower L and higher a* values than the control, however there were no tendencies related to b* value change. In sensory testing, rice cookies substituted with YK-48G had an improved quality, especially in flavor and texture as well as in function. The most acceptable substitution level was 20% of 48G-15R.

멥쌀과 찹쌀전분의 초미립분쇄 후 특성변화연구

한정아 ( Jung Ah Han ) 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.6

Separated normal and waxy rice starches were pulverized, and the physicochemical and digestive properties of the starches were determined. The size of both starch granules significantly decreased (less than 8 μm) after pulverization. For pasting properties, significant decreases of peak and setback viscosity were observed in both of pulverized starches than in native ones. The lower pasting temperature as well as increased solubility and water binding capacity of pulverized starches imply molecular degradation of starch by pulverization. For thermal properties, onset temperature and melting enthalpy significantly decreased after pulverization, especially in normal rice starch, however there was no difference in amylose-lipid complex before andafter pulverization. The slowly digestible and resistant starch portion of normal rice starch increased after pulverization, however, in waxy rice starch, the rapidly digestible portion increased.

당근가루를 첨가한 들깨다식의 품질 특성 연구

한정아(Jung-Ah Han),진하경(Ha-Kyung Jin),필해상(Hai Xiang Bi) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.12

ω-3 지방산이 풍부한 들깨를 이용하여 고령자용 건강간식을 만들기 위해 다식을 제조하고 들깨의 산패 억제를 위해 당근가루를 0, 5, 10 15, 20% 첨가하여 들깨가루 다식을 제조한 결과, 당근가루 첨가량에 따른 들깨 다식의 수분 함량의 변화는 없었으며, 당근 내 카로티노이드에 의해 당근가루 첨가량이 많아질수록 다식의 붉은색과 황색도는 증가하였다. 당근가루 첨가량이 많을수록 다식의 경도와 응집성, 씹힘성은 증가하였다. 다식의 과산화물가와 산가를 측정한 결과 당근가루 첨가량이 많을수록 항산화 효과는 증가하였고, 라디칼 소거능 역시 효과적으로 증가하였다. 지방을 함유한 식품에는 산패 억제를 위해 항산화제를 사용하고 있으며, 특히 합성 항산화제를 대체할 천연 항산화제에 대한 요구가 계속적으로 증가하고 있는데 열처리(데치기)에 의해 β-carotene을 활성화시킨 당근가루는 들깨다식의 항산화활성을 증진시켜 질적 향상을 유도할 수 있는 좋은 천연 항산화제로서의 기능을 갖고 있는 것으로 조사되었다. 관능검사 결과 당근가루 첨가 여부에 대한 선호는 뚜렷했으나, 첨가 수준에 따른 선호도의 차이는 없었다. 본 연구 결과 20% 수준의 당근가루 첨가는 항산화 특성을 효과적으로 향상시키면서 전체적인 기호도에 영향을 미치지 않아 들깨다식 제조 시 적정 첨가 수준으로 생각된다. Carrot powder was added at different levels (0, 5, 10, 15, and 20%) to Perilla-Dasik, and its effects on the physical and antioxidant properties of Dasik were measured. For texture characteristics, hardness, cohesiveness, and chewiness of Dasik slightly increased as carrot powder content increased. For color properties, both a* (redness) and b* (yellowness) values increased as carrot powder content increased. Anti-oxidative effects, as measured by acid value, peroxide value, and free radical scavenging activity, were greater in samples containing carrot powder compared to control. In the sensory test, Dasik with carrot powder was more preferred than control (without carrot powder). Based on these results, 20% addition of carrot powder in the formulation was the most acceptable for Dasik.

유리체망막질환에서 유리체내 혈관내피성장인자 농도

한정아 ( Jung Ah Han ),조호균 ( Ho Kyun Cho ) 대한안과학회 2002 대한안과학회지 Vol.43 No.1

전분질첨가 김치의 숙성 중 물리적 및 미생물학적 특성의 변화

이귀주,한정아 ( Gui Chu Lee,Jung Ah Han ) 한국식품조리과학회 1998 한국식품조리과학회지 Vol.14 No.2

Wheat flour and glutinous rice pastes added Kimchi were fermented at 10℃ for 14 days. The numbers of total viable microorganisms and lactics were counted. Textural property by compression force and relevant changes in pectic composition were determined. Other physical properties such as color and viscosity of Kimchi juices were evaluated. Regarding the microorganism counts, the total cell counts of all Kimchi samples increased until 5th days bur thereafter all decreased during fermentation. The number of latics showed same tendency in all Kimchi samples. The compression force of control, wheat flour paste added Kimchi (WHFP-Kimchi) and glutinous rice paste added Kimchi (GLRP-Kimchi) decreased up to 72.6%, 77%, 66.5% respectively. During fermentation, hot water soluble pectin (HWSP) increased, whereas sodium hexametaphosphate soluble pectin (HXSP) and HCl soluble pectin (HClSP) decreased. The red chromaticity of all Kimchi juices decreased. The viscosity of all Kimchi samples decreased in the order of GLRP-Kimchi, WHFP-Kimchi and control.

전분질첨가 김치의 숙성중 총 Vitamin C 와 환원당 함량의 변화

이귀주,한정아 ( Gui Chu Lee,Jung Ah Han ) 한국식품조리과학회 1998 한국식품조리과학회지 Vol.14 No.2

This study was conducted to determine the changes in the contents of vitamin C and reducing sugars of wheat flour and glutinous rice pastes added Kimchi during fermentation. Kimchi was fermented at 10℃ for 14 days. Sensory evaluation of various Kimchi samples were also conducted. During fermentation, pH decreased in the order of wheat flour paste added Kimchi (WHFP-Kimchi), glutinous rice paste added Kimchi (GLRP-Kimchi) and control. Total acidity increased in the same order. The contents of total vitamin C of all Kimchi samples decreased. Total reducing sugar contents of Kimchi juices from various samples decreased in the order of WHFP-Kimchi, GLRP-Kimchi and control. In sensory evaluation, the red color of Kimchi juice decreased in the order of control>WHFP-Kimchi>GLRP-Kimchi. Off flavor decreased control>WHFP-Kimchi>GLRP-Kimchi. Firmness decreased control>GLRP-Kimchi>WHFP-Kimchi. Sour tate decreased WHFP-Kimchi>Control>GLRP-Kimchi. But there were no significant defference in crispiness, ans salty taste. Overall preference decreased GLRP-Kimchi>control>WHFP-Kimchi.

감자전분과 HPMC 첨가수준에 따른 쌀가루 만두피의 품질특성

강이랑,한정아,Kang, Yi-Rang,Han, Jung-Ah 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.6

Rice dumpling shells were prepared with different levels of hydrocolloids, such as hydroxypropyl methyl cellulose (HPMC), and potato starch. After steaming, the physical, sensory, and cooking properties of the shells were measured. Increasing the amount of potato starch decreased the pasting temperature and increased the peak viscosity. With the addition of hydrocolloids, water absorption and cooking loss for the rice dumpling shells decreased significantly. For the textural properties, the rice dumpling shells with hydrocolloids showed lower hardness and higher springiness than the control, and especially, 10% potato starch and 3% HPMC addition (P10H3) improved the texture of the rice dumpling shells the most. The sensory results seemed to be affected more by the addition of potato starch than HPMC, and over 15% addition of potato starch significantly decreased the quality of the rice dumpling shells. By addition of adequate amount of hydrocolloids (3% HPMC and 10% potato starch), the sensory quality of rice dumpling shells can be effectively improved.

매작과의 품질향상을 위한 당근가루 첨가효과 연구

고현정(Hyun-Jung Ko),왕거(Qu Wang),한정아(Jung-Ah Han) 한국식품과학회 2017 한국식품과학회지 Vol.49 No.6

전통 한과류 중 하나인 매작과의 품질특성 향상을 위해 밀가루 대비 당근가루를 0, 5, 10, 15, 20% 첨가하여 매작과를 제조하고 그 특성을 분석 비교하였다. 당근가루 첨가량이 증가할수록 매작과의 경도는 증가하였으나 바삭함에서는 유의적 차이를 보이지 않았다. 당근가루 첨가량에 비례하여 적색도와 황색도가 모두 증가하였으며, 특히 15% 이상 첨가할 경우, 색차(ΔE)가 크게 증가하였다. 매작과의 산화특성에서 당근가루 첨가에 따른 항산화효과는 저장 4일째부터 나타났으며, 특히 당근가루를 15% 이상 첨가할 경우, 대조군에 비해 과산화물가를 약 1/2로 낮출 수 있는 것으로 나타났다. 관능검사 결과 당근가루 첨가 여부에 대한 선호는 뚜렷했으나, 20% 첨가군에서는 색에 대한 선호가 유의적으로 감소하여 결과적으로 15% 첨가군의 선호도가 가장 높은 것으로 평가되었다. 당근가루의 첨가는 매작과의 물리적 및 관능적 특성 모든 면에서 첨가량에 비례하여 양의 상관관계를 보였고, 산패 특성과는 음의 상관관계를 보이며 모든 품질 특성에서 향상효과를 보였다. The effect of carrot powder on Maejakgwa was investigated by examining the physical, sensory, and oxidative properties of Maejakgwa after addition of varying amounts (0, 5, 10, 15, and 20%, based on wheat flour) of heat-treated carrot powder. Increasing carrot powder content led to an increase in hardness and color properties (based on ΔE* as well as a* and b* values) of Maejakgwa, with no significant difference in brittleness. Moreover, a significant decrease in the measured acid and peroxide values was observed with increasing amounts of carrot powder, thus indicating that carrot powder had an antioxidant effect. In the sensory test, the sample containing carrot powder was more preferred in taste, flavor, and crispiness, with 15% of carrot powder being the most acceptable. In summary, carrot powder displayed a positive correlation with all variables of Maejakgwa, indicating that its addition leads to a qualitative enhancement of Maejakgwa.