Effect of fermentation duration and temperature on the quality characteristics and functional properties of soybean paste inoculated with Lactobacillus plantarum
발효숙성 기간과 온도에 따른 유산균 접종 된장의 이화학적 및 기능적 품질특성
류다연 Dayeon Ryu , 서정희 Jeonghee Surh
42(1) 1-12, 2026
DOI:10.9724/kfcs.2026.42.1.1
류다연 Dayeon Ryu , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2026.42.1.1
Abstract
Purpose: This study investigated the physicochemical and quality changes in soybean paste inoculated with Lactobacillus plantarum during fermentation at different temperatures, aiming to provide scientific evidence for the development of lactic acid bacteria-fortified soybean paste products. Methods: Soybean paste inoculated with L. plantarum was fermented at 25℃ and 4℃ for six months. The physicochemical properties, including the proximate composition and total reducing capacity, were analyzed. The free amino acid profiles were evaluated with emphasis on proteolysis-related amino acids, γ-aminobutyric acid (GABA) metabolism, and nitrogenous compounds associated with ethyl carbamate (EC) precursors. The color parameters, texture profile analysis, particle size distribution, and oxidative stability under an iron-ascorbate-induced oxidation system were also assessed. Results: The moisture content increased with fermentation, while the crude protein, crude fat, and dietary fiber decreased, reflecting combined effects of moisture dilution and microbial degradation, with fermentation duration exerting a stronger influence than temperature. The titratable acidity increased during early fermentation and decreased during late aging, whereas the pH remained relatively stable, indicating enhanced buffering capacity within the soybean paste matrix. The total free amino acid concentrations approximately doubled after six months, with concomitant increases in leucine, phenylalanine, glutamic acid, and GABA. Nitrogenous compounds related to EC precursors accumulated as the fermentation time increased, showing preferential citrulline accumulation during the later stages. Texture analysis indicated progressive softening. Particle size changes were observed mainly in the fine fraction, and the oxidative stability improved with prolonged fermentation, particularly at 25℃. Conclusion: The fermentation duration predominates over temperature in shaping the compositional, structural, and functional properties of L. plantarum-inoculated soybean paste.
Key Words
soybean paste, Lactobacillus plantarum, fermentation temperature, γ-aminobutyric acid, citrulline
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Characterization of protein coagula from cooking water of cowpea, mung bean, and adzuki bean using coagulants
응고제를 이용한 동부, 녹두 및 팥 자숙액 단백질 응고물 특성 평가
백만희 Manhee Baek , 정세민 Semin Jeong , 문세훈 Saehun Mun
42(1) 13-24, 2026
DOI:10.9724/kfcs.2026.42.1.13
백만희 Manhee Baek , 정세민 Semin Jeong , 문세훈 Saehun Mun
DOI:10.9724/kfcs.2026.42.1.13
Abstract
Purpose: This study examined the recovery of proteins from the cooking water of cowpea, mung bean, and adzuki bean using a coagulant treatment and evaluated the structural and rheological properties of the resulting coagula. Methods: Cooking-water concentrates were prepared from the three legumes and treated with magnesium chloride (MgCl₂) and glucono-δ-lactone (GDL), and applied individually or in combination under different addition conditions. The resulting coagula were analyzed for the protein content and recovery yield, microstructure by scanning electron microscopy, and dynamic viscoelastic properties using a rheometer. Results: The coagulant treatment adjusted the supernatant pH to a range suitable for acid-induced coagulation and increased transmittance, indicating effective protein aggregation and separation. The protein recovery yields were high for the adzuki bean (70.50%) and mung bean (63.83%), whereas cowpea exhibited a relatively low recovery yield (27.78%), likely because of the persistence of soluble protein fractions after coagulation. Microstructural observations showed that cowpea and mung bean coagula formed fibrous network structures, while the adzuki bean coagula exhibited particulate aggregate structures. Rheological analysis revealed elastic-dominant behavior in all samples, and the viscoelastic properties were governed primarily by the aggregation structures formed under different coagulant combinations rather than by the protein content. Conclusion: The protein recovery efficiency and the structural and rheological properties of the coagula recovered from legume cooking water were influenced by the legume type and the aggregation structure formed under specific coagulant combinations.
Key Words
protein, cowpea, mung bean, adzuki bean, coagulant
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Quality characteristics and antioxidant activity of rice morning bread manufactured with grape peel powder
포도 껍질 분말을 첨가하여 제조한 쌀 모닝빵의 품질특성 및 항산화 활성
이남현 Nam-hyun Lee , 정복미 Bok-mi Jung , 노준희 Junhee No
42(1) 25-33, 2026
DOI:10.9724/kfcs.2026.42.1.25
이남현 Nam-hyun Lee , 정복미 Bok-mi Jung , 노준희 Junhee No
DOI:10.9724/kfcs.2026.42.1.25
Abstract
Purpose: This study measured the quality characteristics and antioxidant activity of rice morning bread using grape peel powder. Methods: Morning bread was prepared by adding grape peel powder at 0, 3, 6, and 9% (based on the strong rice flour weight). The weight, volume, height, color, texture, consumer preference, and antioxidant activity of morning bread were measured. Results: As the level of grape peel powder was increased, the volume and specific volume decreased, the lightness decreased, and the redness increased. The hardness and chewiness increased as the level of grape peel powder was increased, whereas the cohesiveness and texture preference decreased. The flavor and antioxidant activity improved as the levels of grape peel powder were increased. The overall preference was highest in the 3% addition group and significantly lower in the 9% group. Conclusion: Adding a high level of grape peel powder when making morning bread can enhance its antioxidant activity. Nevertheless, a comprehensive assessment of the quality characteristics and consumer preference revealed 3% to be the most appropriate level.
Key Words
grape peel powder, strong rice flour, quality characteristics, consumer preference, antioxidant activity
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Comparison of quality characteristics of jams using three citrus varieties according to peel addition
과피 첨가 유무에 따른 감귤류 3종 잼의 품질특성 비교
방혜림 Hye Rim Bang , 이옥경 Ok Kyung Lee , 주신윤 Shin Youn Joo
42(1) 34-42, 2026
DOI:10.9724/kfcs.2026.42.1.34
방혜림 Hye Rim Bang , 이옥경 Ok Kyung Lee , 주신윤 Shin Youn Joo
DOI:10.9724/kfcs.2026.42.1.34
Abstract
Purpose: This study aimed to provide foundational data for the development of citrus processed foods by comparing the quality characteristics and antioxidant activities of jams prepared from three citrus species (mandarin, grapefruit, and orange) with and without the addition of peels. Methods: The moisture content, sugar content, pH, titratable acidity, adhesiveness, color values, total polyphenol and flavonoid contents, and antioxidant activities were measured. Results: The moisture content ranged from 10.23% to 14.95%, with peel-added jams showing higher values than flesh jams. The sugar content (6.67-6.93 °Brix) showed no significant differences among samples, except for orange peel jam. The addition of peel increased pH and adhesiveness, whereas the titratable acidity decreased. The adhesiveness in peel-added jams was approximately 1.3 to 3.3 times higher than in flesh jams. In the Hunter’s color values, peel addition decreased the lightness and yellowness in all samples, while the redness increased only in orange jam. The total flavonoid content increased in all samples. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity increased with the addition of peel. On the other hand, the 2,2’-azino-bis-3-ethylbenzothiszoline-6-dulfonic acid (ABTS) radical scavenging activity increased in orange and grapefruit jams but decreased in mandarin jam, whereas the reducing power showed a slight increase only in mandarin jam. Conclusion: These results suggest that adding peels effectively improves the physical properties, specifically adhesiveness, and enhances total flavonoid content and antioxidant activity. Thus, citrus peels have high potential as functional ingredients for jam manufacturing.
Key Words
citrus peel, jam, flavonoid content, quality characteristics, antioxidant activity
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Baseline analysis of kindergarten meal-serving operations by establishment type before implementation of the School Meals Act
유치원 급식 배식 운영의 기준선 분석: 학교급식법 적용 이전 설립유형별 비교
백선영 Seonyeong Baek , 함선옥 Sunny Ham
42(1) 43-53, 2026
DOI:10.9724/kfcs.2026.42.1.43
백선영 Seonyeong Baek , 함선옥 Sunny Ham
DOI:10.9724/kfcs.2026.42.1.43
Abstract
Purpose: This study established a pre-implementation baseline for kindergarten meal-serving operations by comparing the practices across establishment types (public independent, public annexed, and private) in five dimensions: staffing, serving burden (density- time), serving space, equipment, and record-keeping and hygiene education. Methods: A cross-sectional survey was conducted among 152 dietitians working in Seoul kindergartens from July 2 to 19, 2019. The survey assessed the respondent characteristics, institutional scale, per-meal serving duration, serving space and schedule, equipment availability (including transport and hot- and cold-holding), record-keeping practices (including the National Education Information System [NEIS]), and hygiene education implementation and recipients. The data were analyzed using chi-square tests, Welch's ANOVA, and one-way ANOVA, as appropriate. Results: Public kindergartens (independent and annexed) reported higher full-time on-site staffing, dining-hall-based serving, equipment availability, record-keeping, and NEIS use than private kindergartens (e.g., NEIS use: 94.1%~100.0% vs 12.9%). Private kindergartens relied more often on classroom serving (80.0%), had limited on-site presence because of multi-site assignments, and frequently lacked hot- and cold-holding equipment (14.8%), weakening the capacity for safe temperature control and cross-contamination management. Record-keeping during the serving stage was also substantially lower in private kindergartens than in public kindergartens. Hygiene education was widely reported across establishment types (88.6%~94.1%), but coverage across recipient groups was incomplete, and a significant establishment-type difference was observed only for parent-targeted education (32.4% in private). Conclusion: Disparities in meal-serving infrastructure were evident before regulatory enforcement. Priority actions, especially for private kindergartens, include strengthening on-site professional oversight, standardizing hygienic transport and classroom serving procedures, prioritizing hot- and cold-holding equipment, implementing simplified record-keeping with NEIS linkage, and expanding parent-focused hygiene education. These baseline data provide a reference point for evaluating post-implementation changes and whether establishment-type disparities have narrowed under the School Meals Act.
Key Words
kindergarten, preschool child, meal-serving operation, food service, food safety
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Porphyra tenera polysaccharide extract with antiviral activity against norovirus attachment
식중독 노로바이러스 저해 활성의 김 다당류 추출 분획
김효진 Hyojin Kim , 정미숙 Mi Sook Chung
42(1) 54-62, 2026
DOI:10.9724/kfcs.2026.42.1.54
김효진 Hyojin Kim , 정미숙 Mi Sook Chung
DOI:10.9724/kfcs.2026.42.1.54
Abstract
Purpose: Human norovirus (HuNV) is a leading cause of global foodborne outbreaks. A polysaccharide extract from Porphyra tenera (PT) was isolated and its inhibitory mechanisms against noroviruses were evaluated. Methods: A 1 kDa fraction, designated as PT1K, was purified from a previously identified 3-10 kDa fraction using ion-exchange, amino-prep, affinity, and size-exclusion chromatography. The binding interaction between PT1K and HuNV P domains (GII.4 and GII.17) was analyzed using differential scanning fluorimetry (DSF) and biolayer interferometry (BLI). The antiviral and antioxidant activities were validated through murine norovirus (MNV) plaque assays and glutathione (GSH) analysis. Results: DSF analysis showed that PT1K increased the melting temperature of GII.4 and GII.17 P domains by up to 2.5℃, confirming physical binding. BLI analysis revealed the nanomolar binding affinities (KD=15.5 nM for GII.4; 0.23 nM for GII.17), representing the improvements compared to the 3-10 kDa fraction. This result suggests that the polysaccharide extract obtained from small-molecular-weight fractionation significantly enhances the binding affinities. PT1K dose-dependently inhibited MNV plaque formation, achieving a 1.8 log10 reduction at 1 mg/mL. Furthermore, PT1K significantly restored the intracellular GSH levels from 66.4% in MNV-infected cells to 91.4% (p<0.05), indicating robust antioxidant protection. Conclusion: The 1 kDa PT1K fraction shows potent antinoroviral activity through direct P-domain binding and antioxidant activity. These findings suggest that the PT1K fraction derived from PT is a promising natural functional material for controlling norovirus infections.
Key Words
Porphyra tenera, polysaccharide fraction, norovirus, P domain, glutathione
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Comparison of health status and nutrient intake by food security measurement tools: Analysis of the 8th Korea National Health and Nutrition Examination Survey
식품안정성 측정도구에 따른 건강상태 및 영양섭취 차이 비교: 제8기 국민건강영양조사 자료 분석
김지아 Jia Kim , 유하경 Hakyeong Yu , 이현아 Hyun Ah Lee , 윤은주 Eunju Yoon , 이지현 Jeehyun Lee
42(1) 63-81, 2026
DOI:10.9724/kfcs.2026.42.1.63
김지아 Jia Kim , 유하경 Hakyeong Yu , 이현아 Hyun Ah Lee , 윤은주 Eunju Yoon , 이지현 Jeehyun Lee
DOI:10.9724/kfcs.2026.42.1.63
Abstract
Purpose: This study compared the food security classification using a single-item food sufficiency question and an 18-item food security questionnaire among women aged 45 years and older, using data from the 2019-2021 Eighth Korea National Health and Nutrition Examination Survey, and examined the differences in nutritional intake, demographic characteristics, and health indicators according to each assessment method. Methods: A total of 5,659 women were included in the analysis. Food sufficiency was categorized as sufficient and diverse, sufficient but limited diversity, or insufficient, while the food security status was classified as food secure, early-stage food insecure, or food insecure based on the summed scores from the 18-item food security questionnaire. The health characteristics, nutrient intake, and lifestyle factors were compared across classification groups. Results: The body mass index did not differ significantly across food sufficiency groups, whereas it increased significantly with worsening food security status. The tuberculosis prevalence showed no significant differences according to food sufficiency but differed significantly across the food security groups. The alcohol consumption frequency varied significantly according to the food sufficiency but not the food security status. The vitamin B1 and calcium intakes, as well as the proportion of energy derived from protein, differed significantly according to the food sufficiency classification, whereas no significant differences were observed across food security groups. Conclusion: The study results varied depending on the method used to assess food security. The single-item food sufficiency question has limited ability to capture the multidimensional nature of food security, whereas the 18-item food security questionnaire provided a more comprehensive and sensitive assessment of the food security status among middle-aged and older women.
Key Words
KNHANES, food insecurity, food sufficiency
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Nutritional analysis of morning bread with grape peel powder as a food upcycling material
푸드업사이클링 소재로서 포도껍질 분말 첨가 모닝빵의 영양성분 분석
이남현 Nam-hyun Lee , 정복미 Bok-mi Jung , 허영란 Young Ran Heo
42(1) 82-95, 2026
DOI:10.9724/kfcs.2026.42.1.82
이남현 Nam-hyun Lee , 정복미 Bok-mi Jung , 허영란 Young Ran Heo
DOI:10.9724/kfcs.2026.42.1.82
Abstract
Purpose: This study evaluated the potential of grape skin as a food upcycling material, applying it to products tailored to changing consumer dietary habits. Methods: Morning bread containing varying concentrations of grape skin powder (0%-9%) was manufactured, and the nutritional contents, including proximate composition, amino acid and fatty acid composition, organic acid and free sugar composition, and mineral contents, were compared. Results: Adding grape skin powder (9%) maintained the moisture and protein levels while decreasing the lipid and starch contents and increasing the dietary fiber and mineral contents, thereby improving the nutrient density per calorie. For the amino acid composition, the lysine, threonine, methionine, and cystine contents were reduced compared to the control group, lowering the essential amino acid/total amino acid ratio but maintaining healthy thresholds. Regarding the fatty acid composition, saturated fatty acids were maintained while PUFAs, including ω-3 fatty acids, were significantly increased, improving the unsaturated/saturated ratio and ω-6/ω-3 balance. Free and reducing sugars, primarily glucose and fructose, increased. The oxalic and citric acid contents decreased, while the tartaric, malic, and acetic acid levels increased. The mineral content increased, while the sodium level decreased and potassium increased, improving the Na/K ratio in a desirable direction. Conclusion: Adding grape seed powder can positively improve the nutritional composition of morning bread and its potential as a food upcycling material. Based on these results, future research on health functionality through animal testing and clinical applications should be supported.
Key Words
grape peel powder, food upcycling, morning bread, consumer’s dietary behavior
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Antioxidant activities and oxidative stability for edible oil of Sacha inchi(Plukenetia volubilis L.) seed shells
사차인치 종자 껍질의 항산화 활성 및 유지 산화안정성에 대한 효과
김일낭 Ilrang Kim
42(1) 96-101, 2026
DOI:10.9724/kfcs.2026.42.1.96
김일낭 Ilrang Kim
DOI:10.9724/kfcs.2026.42.1.96
Abstract
Purpose: This study evaluated the effects of a 70% ethanol extract of Sacha Inchi seed shell on the total phenolic content(TPC), antioxidant activity, and oxidative stability of oil. Methods: Sacha Inchi seed shell was extracted with 70% ethanol at 80°C for 30 minutes. The TPC of Sacha Inchi seed shell was measured, and antioxidant activity was assessed by measuring DPPH radical scavenging activity. The effects on oxidative stability of oils were assessed by measuring the peroxide value and acid value at 5-day intervals during 25 days of storage in soybean oil containing Sacha Inchi seed shell extract at concentrations of 0.5 and 1 mg/mL at 60°C. Results: The TPC of Sacha Inchi seed shell was measured at 116.51 mg GAE/g DW. Sacha Inchi seed shell exhibited a concentration-dependent antioxidant activity, with DPPH radical scavenging activity ranging from 78.76% at 0.5 mg/mL to 90.25% at 1 mg/mL. This activity was higher than that of the positive control, 0.02% BHT (70.09%) (p<0.05). Soybean oil containing Sacha Inchi seed shell exhibited lower peroxide value and acid value in a concentration-dependent manner during storage compared to the control group and exhibited higher oxidative stability than the positive control, 0.02% BHT (p<0.05). Conclusion: These results demonstrate that Sacha Inchi seed shell extract possesses antioxidant activity and enhances the oxidative stability of oils during storage. Therefore, this study suggests that the Sacha Inchi seed shell can be used as a natural antioxidant functional food material and an antioxidant material for oils.
Key Words
Sacha inchi, Plukenetia volubilis L, total phenolic content, antioxidant activity, oxidative stability, soybean oil
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The taste of meat from a culinary science perspective
조리과학적인 측면에서 고기의 맛
김예지 Yea-ji Kim , 박민경 Min Kyung Park , 차지윤 Ji Yoon Cha , 김정헌 Jeong-heon Kim , 금동현 Dong Hyun Keum , 최윤상 Yun-sang Choi
42(1) 102-112, 2026
DOI:10.9724/kfcs.2026.42.1.102
김예지 Yea-ji Kim , 박민경 Min Kyung Park , 차지윤 Ji Yoon Cha , 김정헌 Jeong-heon Kim , 금동현 Dong Hyun Keum , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2026.42.1.102
Abstract
Purpose: This study reviewed the scientific and culinary mechanisms that govern the physicochemical and biochemical reactions influencing meat flavor development during cooking to provide a framework for optimizing cooking processes that enhance desirable flavor attributes. Methods: A comprehensive literature review was conducted, focusing on meat flavor chemistry and culinary process optimization. The major reaction pathways, including Maillard reactions, lipid oxidation, and nucleotide degradation, were analyzed in relation to the heat treatment conditions and moisture activity. In addition, the impacts of modern culinary techniques on precursor transformation and the generation of volatile compounds were examined. Results: The results showed that the development of meat flavor was governed primarily by interactions among amino acids, reducing sugars, and unsaturated fatty acids. The Maillard reaction produced pyrazines and furans responsible for the roasted and nutty notes, while lipid oxidation yielded aldehydes and ketones contributing to fatty aromas. Nucleotide degradation enhanced the umami perception by increasing inosine monophosphate (IMP) accumulation. Furthermore, sous-vide cooking promoted the umami depth and tenderness through gradual protein denaturation, whereas dry-heat cooking intensified roasted aromas via accelerated Maillard reactions. Conclusion: Meat flavor that is formed by the complex chemical, thermal, and structural changes occurring during cooking can be optimized by understanding these mechanisms from a culinary science perspective to enhance the sensory quality and the gastronomic value of meat products.
Key Words
meat flavor, Maillard reaction, lipid oxidation, nucleotide degradation, culinary science
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