Quality characteristics and antioxidant activities of cookies with the addition of safflower seed 홍화씨 분말을 첨가한 쿠키의 품질 특성 및 항산화 활성
도연호 Yeon Ho Do , 성수연 Soo Yeon Seong , 최경은 Kyung Eun Choi , 김준언 Jun Eon Kim , 김현영 Hyun Young Kim , 김지현 Ji Hyun Kim
DOI:10.9724/kfcs.2025.41.5.279
Abstract
The purpose of this study was to investigate the quality characteristics and antioxidant activities of cookies containing varying amounts of safflower (Carthamus tinctorius L.) seed powder. Methods: Cookies were prepared by substituting wheat flour with 0%, 2%, 4%, and 6% safflower seed powder. Quality characteristics were assessed by measuring dough density, moisture content, baking loss rate, leavening rate, and color values. In addition, total polyphenol and flavonoid contents, as well as radical scavenging activities, of the cookies were analyzed. Consumer preference was evaluated using a 9-point hedonic scale. Results: As the proportion of safflower seed powder increased, the density of the cookie dough decreased. The loss rate and leavening rate were lowest in the 6% group. An analysis of the color characteristics revealed that the lightness and yellowness decreased, while redness increased with an increase in the amount of safflower seed powder. The total polyphenol and flavonoid contents of cookies increased in a dose-dependent manner with the addition of safflower seed. In addition, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzothiazoline6-sulfonic acid)+ (ABTS+) radical scavenging activities increased with increasing concentrations of safflower seed powder, confirming the antioxidant properties of safflower seed-containing cookies. The overall preference score was highest for the cookies with 6% safflower seed powder. Conclusion: Based on the above results, safflower seed could serve as a quality substitute and a potential ingredient in the preparation of antioxidant-enhanced cookies.
Evaluation of the texture and application of 3D printed Sulgitteok in dysphagia diets using functional powder and liquid combinations 기능성 분말과 액상 조합에 따른 3D 프린팅 설기떡의 텍스처 및 저작·연하곤란식 적용 가능성 평가
Evaluation of the texture and application of 3D printed Sulgitteok in dysphagia diets using functional powder and liquid combinations 기능성 분말과 액상 조합에 따른 3D 프린팅 설기떡의 텍스처 및 저작·연하곤란식 적용 가능성 평가
양경미 Kyung Mi Yang
DOI:10.9724/kfcs.2025.41.5.289
Abstract
This study evaluated the possibility of developing and applying 3D printed food as an elderly-friendly option to assist those with chewing and swallowing difficulties by combining various food powders and liquids. Methods: 3D printed cartridge fillings were manufactured by mixing, a base mixture of glutinous rice and gelatinized rice powder with raw Makgeolli to make Sulgitteok, which was then dried and ground. A 3D printed rice cake was manufactured using a 3D printer after mixing the functional powder, a commercial thickening agent, and liquid with the Sulgitteok powder. The texture and sensory properties of the 3D printed rice cake food were then evaluated. Results: The viscosity and hardness of the 3D printed Sulgitteok were higher when mixed with milk than with water the for four types of powder. When comparing the types of milk, the viscosity was higher when mixed with lactose-free milk in all groups, and the hardness was higher when mixed with regular milk in the pumpkin powder and black sesame powder-added groups. The cohesiveness, gumminess, and brittleness of the 3D printed Sulgitteok were higher in the pumpkin powder, dried pollack powder, and black sesame powder-added groups, when mixed with milk compared to water, and higher regular milk than with lactose-free milk. The color, taste, flavor, and overall preference of the 3D printed Sulgitteok were similar among the four types of powder and three types of liquid. On the other hand, the texture and adhesiveness were perceived as higher when mixed with lactose-free milk, despite differences depending on the type of powder. Conclusion: In this study, 3D printed foods manufactured using different types of functional powder and liquid based on Sulgitteok powder met viscosity and hardness standards for senior- friendly foods.
Quality characteristics of noodles manufactured by adding yacon powder to a mixture of rice and wheat flour 쌀가루와 밀가루(혼합분)에 야콘 가루 첨가하여 제조한 국수의 품질특성
심조원 Jo Won Sim , 정복미 Bok Mi Jung
DOI:10.9724/kfcs.2025.41.5.301
Abstract
This study investigated the quality characteristics of noodles manufactured by adding yacon powder to a mixture of rice and wheat flour. Methods: Noodles were manufactured with the addition of 0%(control), 2%, 4%, and 6% of yacon powder to mixed flour containing rice and wheat flour in 7:3 ratio. The quality characteristics of the yacon noodles were analyzed in terms of general components, cooking characteristics, color, texture, and sensory characteristics. Results: Noodles made with the addition of yacon powder showed lower moisture and crude protein content compared to the control, while no significant difference in crude fat was observed. There was no difference in the cooking properties between the samples in terms of weight and absorption rate. However, turbidity significantly decreased as the amount of yacon powder added increased. A comparison of raw and cooked noodles showed that hardness, adhesiveness, gumminess, and chewiness decreased after cooking compared to before cooking, while elasticity and cohesiveness increased. As the yacon powder content increased, the L*, a*, and b* values of the color of the raw noodles decreased. In the case of the cooked noodles, the L* and a* values decreased, while the b* value increased. The results of the sensory evaluation of the noodles revealed that color, appearance, and overall preference were lower in the yacon powder-added group than in the control group, while there was no difference in color, taste, flavor, or texture. Conclusion: The results of this study showed that the group with 2% yacon powder added to the mixed flour showed the best results in terms of quality characteristics and preference, indicating the possibility that these are the optimal conditions for noodles manufactured using a mixed flour comprising rice flour, wheat flour, and yacon powder.
Comparative analysis of the quality characteristics of semolina made from Korean and Italian durum wheat and its suitability for spaghetti 한국산과 이탈리아산 듀럼밀 세몰리나의 품질 및 압출성형한 스파게티의 품질 특성 비교
김윤서 Yunseo Kim , 안재하 Jaeha An , 김보미 Bomi Kim , 김정곤 Jung Gon Kim , 권미라 Meera Kweon
Comparative analysis of the quality characteristics of semolina made from Korean and Italian durum wheat and its suitability for spaghetti 한국산과 이탈리아산 듀럼밀 세몰리나의 품질 및 압출성형한 스파게티의 품질 특성 비교
김윤서 Yunseo Kim , 안재하 Jaeha An , 김보미 Bomi Kim , 김정곤 Jung Gon Kim , 권미라 Meera Kweon
DOI:10.9724/kfcs.2025.41.5.310
Abstract
This study aimed to evaluate and compare the quality characteristics of Korean and Italian semolina (KSM and ISM, respectively) with respect to their suitability for spaghetti production. Methods: Semolina samples were analyzed for color, particle size distribution, physicochemical properties, solvent retention capacity, gluten performance index, sodium dodecyl sulfate sedimentation volume, pasting properties, dough characteristics, and the quality of extruded spaghetti. Results: ISM exhibited higher lightness, finer and more uniform particle size distribution, lower moisture and ash contents, and higher damaged starch levels than KSM. It also showed a higher solvent retention capacity and gluten performance index, indicating stronger gluten formation and dough strength. Pasting properties using a rapid visco-analyzer revealed faster gelatinization and lower viscosity in ISM semolina, while KSM showed higher final viscosity, suggesting firmer gel network formation after cooking. Mixograph analysis further confirmed stronger and more stable gluten development in ISM. Spaghetti produced from ISM displayed a brighter color, higher hardness and chewiness, and lower cooking loss compared with those from KSM. Conclusion: Overall, ISM exhibited superior technological functionality for high-quality spaghetti production. To improve the competitiveness of Korean durum wheat, enhancements in protein quality, optimization of particle size during milling, and refinement of extrusion processing conditions are necessary.
Key Words
Korean and Italian semolina, particle size, spaghetti, texture
Effects of health interest on dietary habits mediated by exercise performance: a Study on nurses and office workers 건강관심도가 운동수행정도를 매개로 식습관에 미치는 영향: 간호사 및 사무직을 대상으로
Effects of health interest on dietary habits mediated by exercise performance: a Study on nurses and office workers 건강관심도가 운동수행정도를 매개로 식습관에 미치는 영향: 간호사 및 사무직을 대상으로
김선주 Sunju Kim , 이인영 Inyoung Lee , 주나미 Nami Joo
DOI:10.9724/kfcs.2025.41.5.321
Abstract
The study sought to verify the mediating effect of exercise performance on the relationship between health interest and dietary habits among nurses and office workers. Methods: The survey was conducted on the above subjects for seven days, from July 29 to August 5, 2024, and 215 responses were analyzed. Data were analyzed using SPSS 26.0 for descriptive statistics, frequency analysis, correlation, and reliability, and JASP 0.18.3 for factor analysis and validity. Results: The results showed that health interest had a direct effect on dietary habits, an indirect effect was observed when exercise performance was included. This suggests that health interest not only influences dietary habits directly but also impacts them through exercise performance. However, among the subdomains of health interest, the health practice level did not significantly predict exercise performance, whereas health-related behavior was a significant predictor. Conclusion: These findings highlight the importance of considering exercise performance as a mediating factor in the relationship between health interest and dietary behaviors. The study provides foundational evidence for designing intervention programs and counseling strategies aimed at improving the health of nurses and office workers, who may be at risk of unhealthy lifestyle patterns. Future research should expand to other occupational groups to further explore the mediating role of exercise performance in shaping dietary habits.
Key Words
Health interest, exercise performance, dietary habits, mediating effect
Effect of consumer sensitivity-driven dietary attitudes on dining-out and food consumption behaviors: moderating effects of health consciousness and food involvement 소비 감수성 중심 식생활 태도가 외식·식품 소비행동에 미치는 영향: 건강관심도 및 음식관여도의 조절효과를 중심으로
Effect of consumer sensitivity-driven dietary attitudes on dining-out and food consumption behaviors: moderating effects of health consciousness and food involvement 소비 감수성 중심 식생활 태도가 외식·식품 소비행동에 미치는 영향: 건강관심도 및 음식관여도의 조절효과를 중심으로
유소영 Soyoung You , 윤지영 Jiyoung Yoon
DOI:10.9724/kfcs.2025.41.5.332
Abstract
This study aimed to examine the effects of consumer-sensitivity-oriented dietary attitudes on dining-out and food consumption behaviors―specifically trend-oriented, health-oriented, and price-sensitive behaviors―and to empirically analyze the moderating effects of health consciousness and food involvement in this process. Methods: A survey was conducted targeting adults aged 19 years and older residing in Seoul and the metropolitan area. Following a preliminary survey to ensure the appropriateness of the questionnaire items, the main survey yielded 279 valid responses, which were analyzed using multiple regression and hierarchical regression analyses. Results: For trend-oriented consumption behavior, dining-out information-seeking attitude, health and safety-oriented attitude, and food trend-sensitivity attitude had significant positive effects, with dining-out information-seeking attitude showing the strongest influence. Regarding health-oriented consumption behavior, both health and safety valuing attitude and food information valuing attitude had positive effects, with the former having the greatest impact. In price-sensitive consumption behavior, health and safety valuing attitude and food trend sensitivity attitude were both significant, with the effect of health and safety valuing attitude being relatively stronger. Health consciousness significantly moderated the positive effects of dietary attitudes across all consumption behavior types, while food involvement exhibited a moderating effect only in trend-oriented consumption behavior. Conclusion: The influence of sensitivity-driven dietary attitudes on dining-out and food consumption behaviors varied by behavior type, with health and safety valuing attitude emerging as a key driver across behaviors. Health consciousness consistently strengthened these relationships, whereas food involvement played a moderating role exclusively in trend-oriented consumption behavior. These findings highlight the need for differentiated strategies that account for consumer characteristics and support the effectiveness of tailored information provision and marketing strategies that consider both health consciousness and food involvement in promoting dining-out and food consumption.
Key Words
consumer sensitivity-driven dietary attitudes, dining-out and food consumption behavior, health consciousness, food, involvement, moderating effect
A neuroscientific approach to food flavor perception using electroencephalography EEG를 활용한 식품 풍미 인지의 신경과학적 접근
A neuroscientific approach to food flavor perception using electroencephalography EEG를 활용한 식품 풍미 인지의 신경과학적 접근
임만열 Manyoel Lim , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2025.41.5.348
Abstract
Food flavor represents a fundamental multisensory experience that determines consumer preferences. Traditional evaluation methods, such as quantitative descriptive analysis, remain inherently subjective. This creates a challenge for objective assessment. Neuroscience approaches such as electroencephalography (EEG) provide an objective framework for understanding sensory perception mechanisms. Methods: This review summarizes recent research using EEG to analyze the neurophysiological mechanisms of food flavor perception. Results: The high temporal resolution of EEG enables noninvasive, real-time measurement of brain responses to flavor stimuli. We examine the hierarchical functions of the key brain networks involved in flavor processing, with the insula processing taste identity, the orbitofrontal cortex evaluating reward value, and the prefrontal cortex managing cognitive control. Advanced analytical techniques, including power spectral density and source localization, are discussed through case studies examining various foods such as fermented sausage and fatty acids. These investigations reveal the neural mechanisms underlying concentrationdependent effects, as well as olfactory-gustatory interactions, including odor-induced enhancement of saltiness and taste masking phenomena. Low-frequency brain oscillations, including delta, theta, and alpha waves, play a role in sensory processing and hedonic evaluation. Conclusion: This review demonstrates that EEG-based approaches advance our understanding of the neural basis of flavor perception, with significant implications for food development, personalized nutrition, and clinical diagnostics.
