꼬마 새송이버섯 장아찌의 품질특성에 설탕이 미치는 영향

전은례,정난희,Jeon, Eun-Raye,Jung, Lan-Hee 한국식생활문화학회 2018 한국식생활문화학회지 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.

전남지역 초등학생의 수산물 인식에 대한 연구

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.

식혜제조과정 중 밥알의 형태 변화

전은례 ( Eun Raye Jeon ),김경애 ( Kyung Ae Kim ),정난희 ( Lan Hee Jung ) 한국식품조리과학회 1998 한국식품조리과학회지 Vol.14 No.1

Growth of acrospire length from germinated covered barley with 1.5-2.0 times length of buds had the highest amylase activity for 9 days at 15℃. When the extraction of malt was carried out at 50℃ for 3.5 hr., total sugar, reducing sugar, sweetness determined by refractometer and amylase activity were the highest, and 2.33%, 1.61%, 3.4 brix(%), 28,332 units, respectively. The sikhe saccharificated at 60C for 8 hr. showed total sugar content increased to 3.90-9.27% in nonwaxy rice, 4.19-11.91% in waxy rice, and reducing sugarcontent increased 3.30-7.61% in nonwaxy rice, 3.31-9.11% in waxy rice. Also, brix was increased to 3.6-10.8 brix (%) in nonwaxy rice, 3.6-12.8 brix(%) in waxy rice, as saccharification time increased. The amylase activity was decreased as saccharification time was increased. And pH was gradually decreased according to time increase, however, it changed little after 4 hr. Morphology of cooked rice kernel during saocharification for sikhe gradually enlarged the oval for hydrolyzed starch granule by increasing saccharification time.

탈지미강을 첨가한 고추장의 저장 중 품질특성

전은례 ( Eun Raye Jeon ),정난희 ( Lan Hee Jung ) 한국식품조리과학회 2011 한국식품조리과학회지 Vol.27 No.4

The physicochemical and sensory properties of kochujang added defatted rice bran powder were periodically examined during storage at 30℃ for 45 days. The pH of kochujang added defatted rice bran powder increased gradually according to the added level, whereas pH decreased gradually during storage. But the acidity to be appeared opposite of pH. The L-, a and b-values of samples increased gradually according to the amount of added defatted rice bran powder, whereas they decreased gradually during storage. The salinity of samples decreased gradually according to the amount of added defatted rice bran powder and storage. Amino nitrogen content of kochujang added defatted rice bran powder was higher than that of the control during storage. Electron donating activities of kochujang added defatted rice bran powder increased gradually according to the amount added. As a result of the sensory evaluation, the 3% treatment was superior in color, aroma, and overall preference. The sensory evaluation revealed that adding 3% defatted rice bran powder was optimum for improving kochujang quality.

영양교육과 운동프로그램이 중년복부비만여성의 체중조절에 미치는 영향

전은례 ( Eun Raye Jeon ) 한국가정과학회 2006 한국가정과학회지 Vol.9 No.2

식혜식이섬유가 쌀전분의 호화와 노화 특성에 미치는 영향

전은례(Eun Raye Jeon),김경애(Kyung Ae Kim),정난희(Lan Hee Jung) 한국식품조리과학회 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.

백련초 분말을 첨가해 제조한 반죽형 케이크와 쿠키의 품질 특성

전은례 ( Eun Raye Jeon ),박인덕 ( In Duck Park ) 한국식품조리과학회 2006 한국식품조리과학회지 Vol.22 No.1

백련초분말과 승검초분말 첨가에 따른 식빵의 품질 특성

전은례 ( Eun Raye Jeon ),박인덕 ( In Duck Park ) 대한가정학회 2006 Human Ecology Research(HER) Vol.44 No.3

광주,전남지역 지역특산품에 대한 인지도 조사 -강진지역 일부 주부들을 대상으로-

전은례 ( Eun Raye Jeon ) 대한가정학회 2006 Human Ecology Research(HER) Vol.44 No.6

연구논문 : 학교급식 김치에 대한 인식과 김치응용요리 선호도 -광주지역 고등학생을 중심으로-

김은영 ( Eun Young Kim ),박영희 ( Young Hee Park ),정난희 ( Lan Hee Jung ),전은례 ( Eun Raye Jeon ) 한국식생활문화학회 2010 한국식생활문화학회지 Vol.25 No.3

This study was conducted to improve the kimchi intake for high school students of various kimchi sub ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits, The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi-bibimmyeon, kimchi-naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi-deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi-cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.