감국 첨가에 의한 감국설기의 호화 및 노화도 비교

박금순,최미애,임정교 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.6

This study was induced to compare retrogradation and gelatinization in sulgie with added powder and flower of gamkug, which had been stored in 4℃, 10℃ and 30℃, respectively. The addition of 5% powdered gamkug showed the highest degree of gelatinization while the control did the lowest. The degree of hardness of gamkugsulgie was lower than control and the following order 4℃>10℃>30℃. Gamkugsulgie showed a little lower degree of retrogradation than control group. The degree of retrogradation at 4℃ was far greater comparing with the other group. The degree of retrogradation were delayed as the storing temperature rose tran 4℃ to 30℃, temperature namely, gamkugsulgie retrogradation time constant of the test group was slower 1.18 times at 4℃, 1.24 times at 10℃ and 2,58 times at 30℃ than that of the control group.

헛개나무의 부위별 이화학적 및 관능적 품질 특성

박금순,김향희 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.1

This study was conducted in order to promote the utilization of Hovenia dulcis Thunb as food. The physicochemical properties and sensory characteristics of the extracts from the leaf, fruit, stalk and stem were examined. The extract of stem was the brightest in L value (p<0.05), but the lowest in b value (p<0.001). By the sensory evaluation, the external appearance was the best in the extract of stem. The extract of leaf was the darkest in color and that of stem the lightest. The bitter and astringent taste was stronger from the leaf compared with other parts. The extract of fruits stalk of Korean Hovenia dulucis was preferred in most of attributes. The total sugar content was the highest from the fruits stalk. Among free amino acids, aspartic acid, glutamic acid and alanine were rich in order. Potassium contents were the highest among minerals from the fruits stalk, leaf and stem. Ca and Mg followed the next. The results were the same both in Korean and in Chinese tree. Among organic acids, malic acid was the most in the fruits stalk, leaf and stem. It was followed by citric acid. In the test of free sugar, glucose was the most and followed by sucrose and fructose in the fruits stalk. Fructose was contained the most in leaf and stem.

홍화 첨가와 저장기간에 따른 유과의 품질 특성

박금순 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.5

The objectivesof this study were to investigate quality characteristics of Yukwa which containing 0, 1, 3, 5% of safflower chemical properties showed that degree of expansion of Yukwa were decreased as the amount of safflower increased, while fat absorption increased. Fatty acid of Yukwa were increased as the amount of safflower increased. Sensory properties showed that cripsness of Yukwa were significant difference(P<.001) in the Yukwa with Safflower. L-value decreased by the addition of safflower, while a-value and yellowness increased. The mechanical properties showed that hardness and brittleness was the highest in the Yukwa with 5% safflower. Later 4 weeks and 6 weeks of storage, 3% and 5% safflower containing Yukwa showed decrease peroxide value and acid vale. respectively.

초등학생의 식습관과 영양지식 및 건강상태 조사

박미정,박금순,박운제 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.6

This study was conducted to investigate the food habit, nutrition knowledge and health status of elementary school students in Kyung-buk area. As for dietary pattern, 65.8% of students ate breakfast and 82.9% ate dinner on a dally basis. Their main dish for the meal was boiled rice with soup and this combination accounted for 60.3% of the breakfast items and 67.8% of the dinner items. Students in both rural and urban areas had dinner more regularly than breakfast. Overall knowledge on nutrition was 7.31 points out of 10. Urban students earned 7.33 while rural students did 7.29. Out of the maximum of 20 points, the overall grades on physical health were 15.57. (15.44 in rural areas and 15.70 in urban areas) As a result of their spiritual health condition, rural children recorded 6.63 point and urban children recorded 6.81 point on a 10 point scale. Furthermore, 32.8% of the children of the respondents had spiritual awareness phenomenon. The better the understanding of nutrition, the sounder mind and physical health stemed from the good dietary habits. Also the data showed that relatively young parents had better dietary habits than the older ones.

꿩육수와 콩즙을 첨가한 배추김치의 품질특성

박어진,박금순,안상희 한국식생활문화학회 2004 한국식생활문화학회지 Vol.19 No.6

Application of pheasant and soybean extracts to improve the quality of baechu kimchi was attempted. Pheasant and soybean extracts at various combinatory concentrations were added into baechu kimchi and fermented for 24 days at 10℃. Assay was performed on salinity, acidity, bacterial growth, sensory evaluations, and physical properties. The pH decreased, and acidity increased by fermentation time. The optimum pH 4.2 was reached within 12?15 days, and optimum acidity was reached within 6~9 days. The number of lactic acid bacteria was increased by fermentation time. Score of intensity characteristics in color, crispness, carbonated taste, and overall quality were higher for the pheasant and soybean extracts added baechu kimchi(B) than for the control product(S). The result of L and a value of baechu kimchi were higher in treatment than in control as fermentation time increased. The hardness of baechu kimchi with pheasant and soybean extracts(B) were higher than those of control(S).

중증 화상 환자에서 영양지원

박지영,목혜숙,신현선,노순예,김애심,백금선,김도헌,허준,전욱 대한화상학회 2003 대한화상학회지 Vol.6 No.2

전분 종류를 달리한 살구편의 품질 특성

박금순,권진희,허성미 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4

This study was conducted in order to investigate the quality characteristics of Salku Pyun which was made by using mungbean, potato, sweet potato and corn starches. The pH of salku juice was 3.45 to 3.50 and the brix of that was 7.0%. The water content and water activity of salku pyun with potato starch was highest, The result of sensory evaluation showed that appearance, flavor, overall quality were highest in the Salku Pyun made with potato starch while texture, taste were highest in the Salku Pyun made with mungbean starch. Mechanical properties of salku pyun with mungbean starch was significantly higher in adhesiveness, hardness, chewiness. Texture of sensory evaluation were positively correlated with springiness, hardness, and chewiness of mechanical measurement, The factors which affect the overall quality on sensory evaluation were texture quality, taste quality, hardness, color and springiness.

녹차 추출물과 차잎 첨가에 따른 김치의 품질 특성 비교

박금순,정의숙,박선희 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.1

This study was conducted to investigate the kimchi quality of the addition of green tea extract and green tea leaf. Kimchi was examined for pH, titratable acidity, the changes in the number of microorganisms, color, sensory evaluation. The pH and titratable acidity of kimchi at the addition of 5%, 1% of green tea extract and green tea leaf were higher and lower than those of control kimchi. The number of total microorganism at 21 days were detected much more in the kimchi added green tea extract and green tea leaf than in control. The number of coliforms up to 7 days of fermentation were detected. And those at 14-21 days were not detected but those of 28 days were detected. The number of coliforms at 28 days were most lowest in the kimchi added green tea extract 3%. The number of lactic acid bacteria were detected more in the kimchi added green tea leaf. As a result of sensory evaluation during fermentation, the kimchi added green tea extract 5% was the highest score in carbonated taste, texture and overall quality. As the result of correlation between sensory characteristics and mechanical characteristics. it was found that sensory characteristics of sour taste is negatively related to the mechanical characteristics of L values, while it is positively related to the texture. The a values is negatively related to the sensory characteristics of overall quality. The b values is positively related to the sensory characteristics of sour taste.

감국의 첨가에 따른 감국 설기떡의 품질 특성과 기호도

박금순,신영자 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.3

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different percentages of Chrysanthemums(0%, Chrysanthemum indicum powder: 1%, 3% and 5%, and Chrysanthemum indicum petals : 1%, 3% and 5%) were added to rice flour, to promote the use of and liking for rice cakes that are a kind of Korean traditional foods. In the sensory evaluation, the color appeared to be the highest when 3% of Chrysanthemum indicum petals was added, and there was a significant difference between the samples used(p<.01). It was also shown that the taste was generally higher in steamed, Gamkugsulgie-dduk added Chrysanthemum indicum than those in which no Chrysanthemum indicum were added, and that it appeared to be the highest, particularly, in rice cakes that 3% of Chrysanthemum indicum petals. However there was no significant difference between the samples. The Chewiness was the highest in rice cakes to which 3% of Chrysanthemum indicum petals was added but there was no significant difference between the samples. The after-swallow feeling and overall quality were the highest in rice cakes to which 3% of Chrysanthemum indicum petals(p<.01), and there was a significant difference between the samples(p<.01). In terms of change in color, the value of lightness was the highest in rice cakes to which no Chrysanthemum were added. The more the content of Chrysanthemums, the lower the value of lightness but the higher the values of red color(a) and yellow color(b). In the measurement of the texture, using a mechanical characteristics, the springiness was the highest in rice cakes to which 5% of Chrysanthemum indicum powder was added, and the gumminess, hardness and chewiness appeared to be high in rice cakes to which 5% of Chrysanthemum indicum petals was added. In the correlation between the sensory evaluation and mechanical characteristics, the higher the softness, the lower the value of lightness. The softness in the sensory evaluation showed a positive correlation with the values of red color(a) and yellow color(b) in the color test. The Chewiness in the sensory evaluation showed a negative correlation with the springness in the mechanical characteristics. In view of the results stated above, a good recipe for steamed, Gamkugsulgie-dduk appeared that the contents of the ingredients used were 291g of rice flour, 9g of Chrysanthemum indicum petals (3% of rice flour), 30g of sugar, and 3g of sat, 60㎖ of water.

청소년의 성별에 따른 식생활 태도 및 식품기호도

유지은,박금순 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.1

The purpose of this study was to provide the guidelines for the dietary life by analyzing and studying the dietary behavior and food preference based on the gender. In the questions whether students' food preference is similar to their parents' or not, girls answered their food preferences were similar to them(M = 3.36), but boys not (M = 2.90). In the question if the knowledge learned in school has an effect on the choice of food, girls and boys answered it did not affect them, but there was a slight difference according to the gender; boys(M = 2.54) were under less influence than girls (M = 2.88). According to the gender, there was a meaningful difference in the food preference in meat, eggs, fish and shell, beans, milk and milk products, anchovies, fruits, fats and oils, beverage, and processed food. School education had a little influence on the habits of dietary life, only 8.0%. So more practical nutrition education was needed.