• 대한화장품학회지
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• 제24권1호
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• pp.87-99
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• 1998

알킬화제인 MMS에 의한 유전독성의 감소에 미치는 홍삼추출물의 영향을 배양 NIH3T3 세포계에서 분석하였다. 1mM의 MMS를 30분간 처리한 후 정상 배지에서 배양한 시간간격에 따라 세포의 생존률은 증가하였는데 홍삼추출물이 함유된 배지에서 배양한 경우는 약 17%정도 증가한 생존률을 보였다. MMS 처리 후 감소된 DNA 복제가 정상배지 배양시간에 따라 증가하는 정도도 홍삼추출물을 후처리할 경우 현저한 증가를 보였다. MMS 상해를 회복하기 위한 절제회복능은 홍삼추출물을 처리할 경우 유의미한 증가를 보였다. 이러한 절제회복과정 중 효소에 의한 절제단계가 홍삼추출물 처리에 의해 활성화됨을 단사절단 분석을 통하여 규명하였다. 자외선 상해의 경우와 비해서 MMS 상해의 절제단계를 활성화하는 홍삼의 효과는 약간 떨어지는 것으로 보이나, MMS 상해회복의 전과정에 대한 홍삼의 효과는 자외선의 경우와 유사하였으며, MMS 상해에 의한 DNA 복제억제의 완화나 세포생존률은 자외선의 그것들보다 홍삼에 의해 더 증가된 측면을 보였다. 이상의 결과는 홍삼추출물이 MMS 상해의 절제회복에 유의미한 증가를 보이며 따라서 유전독성을 감소시키는 항노화제로써 사용할 수 있음을 시사한다.

• 한국식품저장유통학회지
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• 제12권1호
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• pp.23-27
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• 2005

분리 대두단백질과 옥수수 전분을 혼합한 복합 필름의 막 특성을 이용하여 메추리알을 코팅하고 저장성 향상 및 품질 유지를 증대시키고자 하였으며 복합 필름을 복합조리식품(샌드위치)에 적용하여 식빵의 품질을 유지하기 위한 저장 실험을 하였다. 메추리알에 필름 용액을 코팅시킨 후 저장 중 Haugh unit yolk index, 중량변화를 측정하였다. $25^{\circ}C,\;50\%\;RH$로 조절된 incubator에서 20일간 저장된 대조구와 복합 필름으로 코팅된 메추리알의 Haugh unit, yolk index를 측정한 결과 코팅 처리된 메추리알이 감소율이 적었으며, 중량 변화에서도 복합 필름으로 코팅된 메추리알이 대조구 보다 더 낮은 중량 감소를 나타내었다. 샌드위치 사이에 복합 필름을 넣고 부재료의 수분이 식빵으로 이동하는 현상을 알아본 결과 12시간 후 복합 필름은 $5\%$의 중량 증가를 나타내었으며 대조군은 $31\%$ 중량 증가를 보여 복합필름이 대조군 보다 수분 이동을 억제시킬 수 있음을 알 수 있었다. 그러므로 SPI/CS 복합 필름 용액을 이용하여 난류에 코팅하면 제품의 품질 유지 및 저장성을 향상시킬 수 있을 것으로 기대되고 복합조리 식품에 적용할 경우 부재료의 수분이동을 막아 빵의 눅눅해짐으로 인한 품질 저하와 저장성을 향상시킬 수 있을 것으로 기대된다.

• 동아시아식생활학회지
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• 제22권4호
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• pp.440-451
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• 2012

The purpose of this study was to provide basic information on nutrition education for proper meal purchase habits by conducting a survey on the adolescents' meal purchases, which is gradually increasing nowadays. The survey was conducted on 311 middle school students living in Gyeonggi province. The largest number of students (79.1%) received an allowance under '2,000 won'. Among those students who received a daily allowance, 70.7% of students spent under '1000 won' a day on meal purchases. Most students answered 'meal purchase is necessary'. Of the reasons for thinking that meal purchases are necessary, 'for staving off hunger' took the highest ratio (67.1%). As for standards of food choice, the largest number of students answered 'taste' (57.6%). As for frequency of meal purchases, most students answered 'once or twice a week', and with regard to day of the week, 'weekdays' took the highest ratio. As for possibility of balanced nutrition by meal purchases, the answer 'surely possible' took the highest ratio. Asked whether or not one had learned nutrition education on meal purchases, 73% answered 'no'. Asked about the necessity of nutrition education on meal purchases, 'necessary once' took the highest ratio. The most preferred purchase meals were breads, snacks was ranked second, followed by frozen foods, beverages, fast-foods, rice-cakes, flour-based foods, ice-cream, and fruits. To sum up the results, most students perceived that meal purchases are necessary. However, high quality meal purchases were not achieved, as most of the students did not verify nutrition labeling, and placed emphasis on 'taste'. Further, many students wanted nutrition education on meal purchases while only a few had actually received it. Therefore, systemic, regular, and multilateral nutrition education conducted at home, school, and society will contribute to establishing proper meal purchase habits.

• 한국식품저장유통학회지
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• 제11권4호
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• pp.503-507
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• 2004

발아현미와 호박분말이 식빵의 품질에 미치는 영향을 조사하기 위해 발아현미 $20\%$와 호박분말 0, 1, 3, $5\%$를 첨가하여 식빵을 제조한 후 부피, 색도, 물성, 관능검사와 영양성분을 조사하였다. 그 결과 호박분말 첨가량이 증가할수록 부피는 4.68 mL/g에서 3.60 mL/g로 감소하였고, L값은 77.46에서 73.36으로 약간 감소하였으며 b값은 10.97에서 27.01로 증가하였다. 호박분말이 첨가된 식빵의 경도, 부착성, 씹힘성은 감소하였으며 점탄성과 응집성은 일정한 경향을 나타내지 않았다. 관능검사 결과 호박분말첨가량이 증가할수록 향, 색, 맛 및 상품성이 증가하였다.

• 한국식품조리과학회지
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• 제30권3호
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• pp.262-270
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• 2014

This study was conducted in order to investigate the properties of bread making and quality improvement when wheat flour is replaced with whole waxy sorghum flour. Sorghum flour, which was prepared with two types of milling methods of pin mill and ultra fine pulverization, was used at different levels ranging from 10, 20 and 30%, respectively. The pasting properties of peak viscosity, setback viscosity and pasting temperature of the composite flour containing pin-milled sorghum flour were higher than those of ultra fine pulverized sorghum flour. The volumes of sorghum bread were lower than that of wheat bread; moreover, they gradually decreased with increasing amounts of sorghum flour, which has inferior dough properties and therefore collapses in the oven. The use of vital gluten (12% based on sorghum flour weight) and emulsifier (SSL; sodium stearoyl lactylate) increased the extensibility and resistance to the extension of the dough, thereby improving its rheological properties. Thus, the oven spring of bread containing sorghum was improved, demonstrating as loaf volume increase up to 15%. However, in the case of breads containing 30% sorghum flour, the loaf volumes were still unacceptably low. Therefore, the formula and the bread making process were further modified as follows: An increase of vital gluten ($12%{\rightarrow}18%$) and shortening ($3%{\rightarrow}6%$), a decrease of mixing time and dough fermentation temperature, and the addition of sorghum flour after gluten development during mixing. The above modifications resulted in the improvement of sorghum bread quality. Therefore, we suggest that pin-milled sorghum flour is more appropriate than ultra fine pulverized sorghum flour for making bread.

• 한국식품조리과학회지
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• 제33권3호
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• pp.264-274
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• 2017

Purpose: The purpose of this study was to analyze the meal types by cooking methods provided at different meal provision places using the 2015 Korea National Health and Nutrition Examination Survey. Methods: A total of 42,441 meal data on adults from the 2015 Korea National Health and Nutrition Examination Survey were used for analysis. The data were analyzed by complex sample $x^2-test$ of independence and complex sample logistic regression analysis using SPSS 23.0 for Windows. Results: The meal provision place showing the highest frequency was home (60.2%), followed by commercial (32.5%) and institutional foodservices (7.3%). The meal types by cooking method most frequently consumed were rices (18.3%) and kimchis (16.6%). The results of the complex sample logistic regression analysis showed that breads & snacks, steamed or braised dishes, fried dishes, and fresh seasoned vegetables were more likely to be consumed at commercial or institutional foodservices than at home. In addition, noodles & dumplings were more likely to be consumed at commercial places, and Korean soups were consumed at institutional foodservices. Conclusion: From the results of this study, it is suggested to develop recipes for substitution of fried dishes and to develop low sodium recipes at commercial and institutional foodservices. In addition, education of consumers of commercial foodservice is needed to reduce consumption of fried dishes, salted seafoods, and pickled vegetables and encourage consumers to choose meals from institutional foodservice managed by dietitians.

• 한국식품과학회지
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• 제29권5호
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• pp.982-986
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• 1997

Propolis 추출물을 첨가하여(P1-1.48%, P2-0.74%, P3-0.37%) 식빵을 제조하고, 식빵의 선도와 품질유지에 관계하는 항균성과 노화방지 효과 및 관능특성을 살펴보았다. propolis가 첨가된 P1, P2, P3 식빵시료 모두 곰팡이의 생장이 억제되었으며, propolis의 첨가량이 많을수록 저해효과도 증가하였다. 식빵의 저장중 노화속도는 P1, P2, P3가 대조구에 비하여 각각 22.5%, 19.2% 및 6.4%씩 지연효과가 있었으며, Avrami 지수는 정수 1에 가까운 값을 보였다. 관능검사 결과 P2와 P3가 대조구와 비교시 식빵의 향미, 이취, 조직감, 전체적인 기호성에 있어서 유의적인 차이를 보이지 않았다.

• 한국식품영양과학회지
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• 제27권1호
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• pp.182-190
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• 1998

This study was conducted to compare food intakes between newly diagnosed diabetics and non-diabetics by food frequency questionnarie in adults in rural area. Food frequency questionnaire containing 65 food items was executed to 2,406 subjects over 30 years of age living inYeonchon-gun, Kyungki province. Frequency of consumption of each food items were divided into 9 categories ranging from 'over 3 tiemes a day' to 'never'. Fasting blood glucose levels were measured and 2-hour glucose tolerance test was administered for each subject. Newly diagnosed diabetics were identified as those with fasting blood glucose level ≥ 140mg/dl or 2-hour postprandial glucose level ≥200mg/dl and without previous diagnosis of diabetes. Intake frequencies of food items were compared between newly diagnosed diabetics and nondiabetics. For each food item examined, odds ratios for developing diabetes were calculated for people consuming more frequently, after adjusting for age, BMI and sex. Food intake frequencies were compared according to the occurrence of diabetes. Twenty four items were more frequently consumed by nonidabetics and 12 items were more frequently consumed by newly diagnosed diabetics. Odds ratios for diabetes were significantly lower for breads, biscuit, beef loin, beef tender loin, pork belly, fish paste, coffee, cola/cider, candy, beer, chongak kimchi, carrot, mushrooms and other white vegetables, banana, melon and juice. On the other hand, odds ratios for diabetes were higher for zucchini and garlic. Although this was a cross over prevalence study, the results indicate that consumption frequencies of several food items were related with the occurrence of diabetes in the study subjects.

• 한국식품영양과학회지
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• 제28권1호
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• pp.118-125
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• 1999

Effects of adding of Angelica keiskei Koidz flour on the quality characteristics of bread were inves tigated. The content of total dietary fiber was 31.89% in flour of Angelica keiskei Koidz leaf and 43.37 % in that of stem. The content of insoluble dietary fiber increased by blanching, but those of soluble dietary fiber and insoluble dietary fiber increased by steeping in NaCl solution. In the results of sensory evaluation of Angelica keiskei Koidz flour, leaf steeped in NaCl solution and blanched stem showed good overall preference. With the addition of Angelica keiskei Koidz flour, water binding capacity and loaf weight increased, while the loaf volume decreased. The loaf volume of bread added with leaf steeped in NaCl solution and blanched stem were higher than those added with natural Angelica keiskei Koidz flour. The lightness and redness values decreased with the increase of Angelica keiskei Koidz flour content in bread but yellowness values increased. In the texture analyzer measurement for bread added with Angelica keiskei Koidz flour, hardness and springiness somewhat increased, while cohesiveness, gumminess and chewiness decreased. As the results of sensory evaluation of bread added with Angelica keiskei Koidz flour, the score of the breads added with 5% leaf steeped in NaCl solution and 5%, 10% blanched stem were somewhat lower than those of control bread. In terms of rate of addition of Angelica keiskei Koidz flour, the bread added with leaf at 5% level, natural stem at 5% level and stem by blanching at 5%, 10% level had good overall preference.

• 동아시아식생활학회지
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• 제14권5호
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• pp.487-494
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• 2004

The effect of water extracts of Chungkukjang(WEC: 10%, w/v), which was prepared using Bacillus subtilis isolated from Korean traditional Chungkukjang, on the pH, acidity and volume of the dough, and loaf volume index(LVI), color, texture, retrogradation degree, microscopic observation and sensory quality of the bread were investigated. Experimental plots were divided to 3 groups(Control; without WEC, I; added 2.5% WEC against total amount of water, II; added 5.0% WEC against total amount of water). There were no significant difference in pH and acidity among each experimental groups. Dough volume were higher but LVI were lower in the 1- and II-bread than those of control group. L* values of the top crust and internal tissue in the I- and II-bread were lower than those of control group. The higher addition amounts had the lower L* values. Hardness, strength, gumminess and brittleness were higher, but cohesiveness and springiness were lower in the WEC-breads than those of control. In the results of microscopic observation, there were scarce of the bigger starch granules and a sparse structure, while there were smaller starch granules in the WEC-bread. The scores of crispy taste of the WEC-bread were lower than those of the control group, but there were no significant difference in tenderness, odor, savory taste and overall acceptability between the control and the I-bread. The retrogradation rate of the bread stored for 3 days at 25℃ was 45.09% in control, 17.92% in I-bread, and 12.45% in II-bread, respectively.