Quality characteristics of yogurt added with carrot jam 당근잼을 첨가한 요구르트의 품질 특성
박영희 Young-hee Park
DOI:10.9724/kfcs.2024.40.3.139
Abstract
This study sought to create a functional and stable yogurt products containing carrot jam. Methods: The yogurt base was prepared from pasteurized milk(90℃, 10 min) to which 3% sugar was added. This was then fermented with lactic acid bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus acidophillus) at 42℃ for 6 hrs. To this 2, 4, and 6%(w/v) carrot jam(32 Brix), respectivly, was added to prepare various yogurt products which were stored at 4℃. These products were evaluated for acid production(pH, titratable acidity), number of viable cells, sensory properties, and the amount of β-carotene. Results: The pH of the yogurt with carrot jam was below 6.0 at 2 hrs of fermentation, after which it was rapidly acidified. After 6 hrs, the titratable acidity of yogurt added with 6% carrot jam was 0.94%, higher than that before fermentation. There was a significant difference in the viable cell count between the samples after 1 hr of fermentation. The overall sensory score of the yogurt products prepared with the addition of 2% and 4% carrot jam was higher than that of yogurt made with only pasteurized milk. The amount of β-carotene(μg/100 g) in the yogurt added with 4% carrot jam was 109.54 μg/100 g, which was 41.3 times higher than that of control. Conclusion: These results suggest that up to 6% carrot jam could be added yogurt product. Further, yogurt added with 4% carrot jam may be the most suitable for manufacturing purposes.
Effects of xylanase-modified water-extractable arabinoxylans on flour and fresh noodle quality 자일라네이즈를 이용한 수용성 아라비노자일란 변형이 밀가루와 생면 품질에 미치는 영향
하은빈 Eunbin Ha , 권미라 Meera Kweon
DOI:10.9724/kfcs.2024.40.3.147
Abstract
This study investigated the impact of water-extractable arabinoxylans (WE-AX) on the flour quality and the performance of fresh noodle-making when treated with xylanase. Methods: Xylanase (Shearzyme 500L) was added to all-purpose flour at concentrations of 0.01%, 0.025%, 0.05%, 0.1%, and 0.2% (based on flour weight). Various parameters, including solvent retention capacity (SRC) in water, sodium dodecyl sulfate (SDS) sedimentation volume, dough mixing properties, and fresh noodle-making performance, were analyzed for flour treated with xylanase. Results: The addition of xylanase resulted in a significant decrease in the water SRC and an increase in the SDS sedimentation volume. In addition, the effects became more pronounced with higher concentrations of added xylanase. The extensibility of fresh noodles prepared with added xylanase also showed an increase. After cooking, noodles treated with xylanase exhibited decreased hardness and chewiness, indicating reduced water absorption due to WE-AX degradation and resulting in a softer dough. Conclusion: These findings confirm that WE-AX in flour significantly influences the hardness and chewiness of noodles.
Quality characteristics of white pan bread according to the addition ratio of sweet persimmon 단감 첨가 비율에 따른 식빵의 품질특성
구은수 Eun Su Koo , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2024.40.3.156
Abstract
Purpose: This study investigated the quality characteristics of white pan bread according to the addition ratio of sweet persimmon (SP). Methods: Ground sweet persimmon was added six different levels of 0% (CON), 10% (SP10), 20% (SP20), 40% (SP40), 70% (SP70), and 100% (SP100). The fermentation rate, volume, weight, specific volume, oven spring, pH, moisture content, color, textural properties, sensory attribute difference and acceptance of six samples were measured. Results: The fermentation rate of the dough was significantly different at 15 to 75 minutes. The volume, specific volume, and oven spring also decreased as the sweet persimmon content was increased. The pH of the bread decreased as the amount of sweet persimmon increased while the moisture was maintained. As increasing sweet persimmon content, significant decrease in the Hunter’s color ‘L,’ ‘a,’ and ‘b’ values of the crust were noted. On the other hand, significant increases were observed in the ‘a’ and ‘b’ values of the crumb. The texture profile showed that the hardness, gumminess and chewiness increased as the sweet persimmon content increased. The sensory attribute difference test revealed an increase in sweetness, savoriness, loose particles and puckery taste as the quantity of sweet persimmon increased. The hardness, stickiness, and chewiness increased as the amount of sweet persimmon increased. Consumer acceptance showed that SP20 had the highest odor, taste and overall acceptance. Conclusion: This paper reported the effect of sweet persimmon on the sensory quality of white pan bread, and showed the potential of sweet persimmon and peel bakery products.
Key Words
sweet persimmon, white pan bread, quality characteristics
Quality characteristics of reduced pressure-treated Topokki Garaetteoks 떡볶이 가래떡의 감압 처리에 따른 품질 특성
Quality characteristics of reduced pressure-treated Topokki Garaetteoks 떡볶이 가래떡의 감압 처리에 따른 품질 특성
고봉경 Bong Kyung Koh , 김진수 Jin Soo Kim
DOI:10.9724/kfcs.2024.40.3.165
Abstract
Purpose: The effects of reduced pressure treatment on the quality of Topokki Garaetteoks (TG) were investigated. Methods: TG were frozen and stored for seven days after pre-treatment with reduced pressure, at -200 and -760 mmHg, and heating at 40℃ and 70℃. Four treatment combinations were used: I, 40℃/-200 mmHg; II, 40℃/-760 mmHg; III, 70℃/-200 mmHg; IV, 70℃/-760 mmHg. Results: The expanded diameter of reduced pressure-treated TG contracted, and wrinkles formed on the surface, but the length remained stretched. All cooked TG had similar shapes as moisture was absorbed into the longer length, and the wrinkles expanded. Moisture was reduced significantly, and cooking loss and the absorption of salt/sugar increased in the reduced pressure-treated TG. There were no significant differences between the control and IV TG in the texture characteristics. The adhesiveness of I, II, and III and the hardness of II and III TG increased significantly. Significant effects of pressure on moisture loss (p<0.0001), cooking loss after 60 minutes of cooking (p=0.0001), and salt (p<0.0001) and sugar (p=0.0125) absorption of TG were observed. Temperature did not significantly affect the quality characteristics of TG, except for cooking loss in TG cooked for 60 minutes. In a sensory test, the sweet and salty taste and hardness of the cooked TG were significantly higher in the high reduced pressure-treated TG. There were no significant differences in the chewiness of TG and overall preference. Conclusion: The seasoning absorption and texture of TG changed when pressure was reduced during pre-treatment of TG before freezing, but these changes did not change the overall sensory preference. The problem of rice cakes sticking together due to stickiness on the surface is solved and absorption of the seasoning is improved by applying reduced pressure in the pre-treatment process.
Key Words
Topokki Garaetteoks, reduced pressure, temperature
Effect of rice protein addition and punching time on the retrogradation of pumpkin injeolmi 쌀단백질 첨가와 펀칭시간이 호박인절미의 노화에 미치는 영향
Purpose: This study examined the effects of rice protein (RP) addition on the retrogradation of pumpkin injeolmi during storage and the impact of punching time during injeolmi preparation on the rate of retrogradation. Methods: Pumpkin injeolmi was prepared by adding 0%, 1%, 3%, and 5% RP to wet glutinous rice flour containing dried pumpkin. After steaming, twelve types of samples were made by varying the punching time: No punching (NP), punching for 5 min (P5), and punching for 10 min (P10). The changes in the retrogradation characteristics of samples during storage were measured using a texture analyzer (TA), x-ray diffraction (XRD), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM). Results: According to the hardness values measured using TA, retrogradation increased from the second day of storage for all samples. However, as the RP amount increased, lower hardness values were observed compared to the control group, most notably with RP 5% addition regardless of punching, indicating a pronounced anti-retrogradation effect. XRD of the NP samples showed that an increase in RP addition led to a decrease in relative crystallinity, indicating a delayed retrogradation of injeolmi. The DSC results showed that melting enthalpy values declined with RP addition, indicating diminished recrystallization relative to the control group. SEM indicated that pore size became more uniform than the control, and the walls of the mesh structure thickened as RP addition increased, forming a complete gel structure, corroborating the retrogradation inhibition. Conclusion: These results confirmed that RP can be used as a retrogradation inhibitor in injeolmi. In particular, adding 5% RP without punching could improve product quality during storage and extend shelf life, potentially serving as the optimal manufacturing condition for injeolmi production.
Quality characteristics of Bechamel sauce made using various vegetable oils 식물성 유지를 이용한 베샤멜 소스의 품질특성
황유하 You Ha Hwang , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2024.40.3.182
Abstract
Purpose: This study examined the quality characteristics of Bechamel sauce made using various vegetable oils. Methods: Bechamel sauces were prepared by replacing butter (CON) individually with margarine (MGB), soybean oil (SOB), coconut oil (CCB), avocado oil (AVB), and rice bran oil (RBB). The moisture content, salinity, color value, viscosity, line-spread distance, attribute difference, and consumer acceptance of Bechamel sauce made with various vegetable oils were measured. Results: The moisture content was the highest in RBB, and the lowest in AVB and SOB(p<0.001). MGB was significantly saltier than the others(p<0.001). The ‘L’ value was the highest in SOB and CCB, and the lowest in AVB. AVB showed the lowest ‘a’ value, and the highest ‘b’ value(p<0.001). MGB showed the highest viscosity(p<0.001), and the lowest spreadability(p<0.05), while RBB showed the opposite characteristics. An analysis of the differences in the attributes of the Bechamel sauce according to the vegetable oil used showed that SOB had the highest whiteness(p<0.001), and yellowness was the highest in AVB(p<0.001). The milk odor(p<0.001) scored highly in CON, CCB and MGB. The savory odor(p<0.001) and flavor(p<0.001) were high in the CON, CCB and MGB. SOB showed the strongest bean odor(p<0.001) and flavor(p<0.001). The coconut odor(p<0.001) and flavor(p<0.001) were the highest in CCB. RBB showed the highest rice odor(p<0.001) and flavor(p<0.001). Consumer acceptance indicated that CON, MGB and CCB had a better appearance than the others, and CCB showed the highest acceptance with respect to odor(p<0.001). Also CON and CCB were found to have the highest taste acceptance(p<0.001) and overall acceptance(p<0.001). Conclusion: Bechamel sauces made with various vegetable oils exhibited differences in moisture content, salinity, viscosity, spreadability, sensory attributes, and consumer acceptance, depending on the type of oil used. The results suggest the possibility of using vegetable oils to replace butter while making Bechamel sauce.
Effects of onion juice treatment on the oxidation stability of thermally-oxidized linolenic acid during in vitro digestion 양파즙 처리가 가열산화된 리놀렌산의 in vitro 소화 중 산화안정성에 미치는 영향
Effects of onion juice treatment on the oxidation stability of thermally-oxidized linolenic acid during in vitro digestion 양파즙 처리가 가열산화된 리놀렌산의 in vitro 소화 중 산화안정성에 미치는 영향
류다연 Dayeon Ryu , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2024.40.3.190
Abstract
Purpose: This study examined whether lipid oxidation and antioxidation processes in food continue during digestion after consumption. Methods: A 3.125% (w/w) linolenic acid in tricaprylin solution was heated to 36.5℃ for up to 12 hours, and primary and secondary lipid oxidation products (LOPs) were measured. Subsequently, a three-hour oxidized linolenic acid sample (Oxi-LNA), displaying characteristic changes in LOPs, was applied to an in vitro digestion model simulating the mouth, stomach, and small intestine. Two experimental groups (Oxi-LNA+S1-OJ and Oxi-LNA+S4-OJ) were prepared as follows. Onion juices (S1-OJ and S4-OJ), derived from onions fertilized with sulfur once or four times during cultivation, were used as antioxidant ingredients and applied to the in vitro model along with Oxi-LNA. The digested matter was collected after each stage of digestion (mouth, mouth-stomach combination, and mouth-stomach-small intestine sequence), and the primary and secondary LOPs were measured. Results: As digestion progressed, the ‘Oxi-LNA’ group exhibited a significant increase in the level of conjugated triene (p<0.001) and decreases in hydroperoxide content (p<0.05) and secondary LOPs (p<0.01), suggesting that lipid oxidation proceeded during digestion. The ‘Oxi-LNA+S1-OJ’ and ‘Oxi-LNA+S4-OJ’ groups showed a significantly higher hydroperoxide content (p<0.01) and lower levels of secondary LOPs (p<0.001) compared to the ‘Oxi-LNA’ group, which phenomenon was noticeable in the small intestinal digesta. This suggests that onion juice retards the decomposition of hydroperoxides into secondary LOPs. Thus, it functions as an antioxidant during digestion. Conclusion: These findings suggest that lipid oxidation and antioxidation processes occur continuously within the food and throughout the digestive process after food ingestion.
Key Words
lipid oxidation, antioxidation, digestion, in vitro model, onion juice
