Quality characteristics and antioxidant activities of jelly with a hot water extract of loquat
비파 열수 추출물을 첨가한 젤리의 품질특성 및 항산화 활성
조혜림 Hye Rim Cho , 임지영 Ji Young Lim , 한인화 Inhwa Han
41(2) 73-81, 2025
DOI:10.9724/kfcs.2025.41.2.73
조혜림 Hye Rim Cho , 임지영 Ji Young Lim , 한인화 Inhwa Han
DOI:10.9724/kfcs.2025.41.2.73
Abstract
Purpose: This study examined the quality characteristics and antioxidant activity of jelly with a hot water extract of loquat (Eriobotrya japonica Lindl.) to elucidate the functional properties of loquat and promote the use of loquat in food processing. Methods: Loquat jellies were prepared with a hot water extract of loquat added at the following level: of 0% (LJ0), 40% (LJ40), 70% (LJ70), or 100% (LJ100). The quality characteristics of the loquat jelly were analyzed for cooking loss, density, water content, pH, sugar content, turbidity, color analysis, and texture, and the total polyphenol and flavonoid contents, DPPH and ABTS radical scavenging abilities, and reducing power were assessed. Results: The cooking loss and the density were not significantly different regardless of the loquat extract content. The water content and the pH decreased, and the sugar content and the turbidity increased significantly as the amount of the loquat extract increased with the addition of the loquat extract (p<0.05). Color analysis revealed a decrease in the L-value (lightness) and an increase in the a-value (redness) and b-value (yellowness) as the hot water extract of loquat levels increased (p<0.05). Regarding the texture, the hardness, gumminess, and chewiness increased with the addition of the extract of loquat (p<0.05), but the springiness and cohesiveness were unaffected. The total polyphenol and flavonoid contents, the DPPH and ABTS radical scavenging abilities, and reducing power increased as the levels of hot water loquat extract increased (p<0.05). Conclusion: This study confirmed the health benefits of adding loquat to food products, including jelly, and provides basic data for developing healthier food products using a loquat extract.
Key Words
loquat, jelly, quality characteristics, antioxidant activities, healthy food
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Quality characteristics of white bread according to addition ratio of malt filtrate powder
식혜박 분말 첨가 비율에 따른 식빵의 품질특성
성유경 Yu Gyeong Sung , 윤혜현 Hye Hyun Yoon
41(2) 82-91, 2025
DOI:10.9724/kfcs.2025.41.2.82
성유경 Yu Gyeong Sung , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2025.41.2.82
Abstract
Purpose: This study examined the quality characteristics of white bread according to the ratio of malt filtrate powder (MF) addition. Methods: White bread was made with five different ratios of malt filtrate powder (0% (CON), 5% (MF5), 10% (MF10), 15% (MF15), or 20% (MF20)). The fermentation rate, volume, weight, specific volume, oven spring, pH, moisture content, color, textural properties, characteristic difference, and preference of the five samples were measured. Results: The dough fermentation rate decreased significantly from 30 to 90 minutes as the malt filtrate powder content was increased. The volume, specific volume, and oven spring also decreased as the malt filtrate powder content increased while the weight increased. The pH and moisture content of the bread decreased significantly as the malt filtrate powder content increased. The Hunter color L, a, and b values of the crust and the L and -a values of the crumb decreased as the malt filtrate powder content increased, while the b values of the crumb increased. Texture profile analysis showed that the hardness, cohesiveness, gumminess, and chewiness increased as the malt filtrate powder content increased. The sensory attribute difference test revealed that savory odor, raw grain odor, sweetness, saltiness, sourness, umami, savoriness, malt syrup taste, malt filtrate taste, dry taste, aftertaste, and loose particles improved as the malt filtrate powder content increased. The hardness and chewiness also increased. Consumer acceptance showed that CON and MF5 had higher appearance, odor, taste, texture, and overall acceptance than the other. Conclusion: This study reported the effects of malt filtrate powder on the sensory quality characteristics of white bread and confirmed that malt filtrate powder could be applied to bakery products.
Key Words
malt filtrate powder, white bread, quality characteristics
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Changes in quality characteristics of plant-based hamburger patties with starch
식물성 햄버거 패티의 전분 첨가에 따른 품질 특성 변화
김예지 Yea-ji Kim , 박수연 Su-yeon Park , 차지윤 Ji Yoon Cha , 김정헌 Jung-heon Kim , 금동현 Dong Hyun Keum , 김태경 Tae-kyung Kim , 박민경 Min Kyung Park , 최윤상 Yun-sang Choi
41(2) 92-101, 2025
DOI:10.9724/kfcs.2025.41.2.92
김예지 Yea-ji Kim , 박수연 Su-yeon Park , 차지윤 Ji Yoon Cha , 김정헌 Jung-heon Kim , 금동현 Dong Hyun Keum , 김태경 Tae-kyung Kim , 박민경 Min Kyung Park , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2025.41.2.92
Abstract
Purpose: This study examined the effects of different types and mixing ratios of starch (corn and potato starch) on the quality characteristics of plant-based hamburger patties. Methods: Plant-based patties were prepared with potato and corn starch at Control: no starch, C100: corn starch 100%, C75P25: corn starch 75% + potato starch 25%, C50P50: corn starch 50% + potato starch 50%, C25P75: corn starch 25% + potato starch 75%, and P100: potato starch 100%). The pH, color (L*, a*, b*), proximate composition, cooking loss, diameter reduction, texture profile analysis (TPA), water holding capacity (WHC), and freeze-thaw stability were measured. Results: The pH of the patties ranged from 6.60 to 6.72, with the highest value observed in the 100% potato starch group (P100). The lightness (L*) and yellowness (b*) were similar in the test groups, while the redness (a*) increased as the corn starch content increased. The starch-added samples exhibited a significantly higher moisture content than the control. The cooking loss and diameter reduction were significantly lower in the C75P25 and C50P50 groups. In texture profile analysis, P100 showed higher springiness and cohesiveness, whereas the hardness and chewiness decreased with starch addition. The WHC was significantly improved in all starch-added samples, with the highest value in the C25P75 group, but no significant improvement in freeze-thaw stability was observed. Conclusion: The combination of potato and corn starch positively affected moisture retention, cooking yield, and textural properties of plant-based hamburger patties. Specifically, C50P50 showed the most improvements in quality characteristics, but starch addition did not enhance the freeze-thaw stability.
Key Words
corn starch, potato starch, plant based patties, texture properties, quality characteristics
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Relationship between the color changes and antioxidant activity in cooked fish balls containing ginger or cacao powder
생강분말 또는 카카오분말을 첨가한 피시볼의 조리 중 색 변화와 항산화활성의 관계
이지예 Jiyea Lee , 서정희 Jeonghee Surh
41(2) 102-113, 2025
DOI:10.9724/kfcs.2025.41.2.102
이지예 Jiyea Lee , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2025.41.2.102
Abstract
Purpose: This study examined the relationship between the color changes and antioxidant activity in fish balls during cooking, considering the influence of the inherent ingredient color. Methods: Fish balls incorporating either ginger powder (GP, light-colored) or cacao powder (CP, dark-colored) were subjected to six cooking methods: boiling, steaming, deep-frying, air-frying, oven-roasting, and microwave cooking. The primary color parameters (lightness, redness, and yellowness), secondary color parameters (hue angle, chroma, browning index, and ΔE), and antioxidant activity (total hydrophilic reducing compounds (TRC) and DPPH radical scavenging activity) were analyzed. Results: The lightness decreased consistently as the cooking intensity increased, showing minimal dependence on the ingredient color, while ΔE effectively quantified the overall color changes but had limitations in distinguishing cooking methods for dark-colored ingredients. In the GP groups, the TRC and DPPH radical scavenging activity decreased after cooking, with the variations depending on the cooking method, indicating a linear correlation between the color change and antioxidant activity. On the other hand, the CP groups exhibited minimal color changes, but the antioxidant activity remained high, suggesting a nonlinear relationship. Principal component analysis identified the hue angle and browning index as the key indicators of color change, while the DPPH radical scavenging activity represented the antioxidant activity. The cooking methods also influenced this relationship, with deep-frying inducing the greatest color changes but reducing antioxidant activity, whereas oven-roasting and air-frying contributed to increases in color changes and antioxidant activity. Conclusion: Under certain conditions, the color changes during cooking can be a supplementary indicator of the antioxidant activity in cooked foods, depending on the cooking methods and inherent ingredient color.
Key Words
cooking, color change, antioxidant activity, ginger, cacao
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Physicochemical and sensory evaluation of magnolia flower tea from different cultivars
품종별 목련꽃차의 이화학적 및 관능적 특성
임정희 Jung-hee Im , 진소연 So-yeon Jin
41(2) 114-123, 2025
DOI:10.9724/kfcs.2025.41.2.114
임정희 Jung-hee Im , 진소연 So-yeon Jin
DOI:10.9724/kfcs.2025.41.2.114
Abstract
Purpose: This study evaluated the physicochemical properties, antioxidant activities, and sensory characteristics of magnolia flower tea prepared from four cultivars: Magnolia denudata D esr. (WM), M. liliiflora (PM), M. sieboldii (MM), and M. kobus (KM). Methods: Teas were prepared by hot-water infusion of dried flowers. Analyses included total polyphenol content (TPC), DPPH radical scavenging activity, pH, soluble solids, and color values (L*, a*, b*). Sensory evaluation covered preference tests, descriptive analysis, and principal component analysis (PCA). Results: TPC and antioxidant activity varied significantly. PM had the highest TPC, while WM exhibited the strongest antioxidant activity and the brightest color. pH and color values differed by cultivar. Sensory results showed that WM ranked highest in aroma, taste, and overall preference. PCA indicated that floral aroma, sweetness, and minty flavor were positively associated with consumer preference, while soil flavor and astringency had negative effects. Conclusion: WM showed the most balanced functional and sensory attributes, making it the most suitable cultivar for producing high-quality, consumer-preferred magnolia flower tea.
Key Words
magnolia flower, Magnolia denudata Desr., principal component analysis (PCA), antioxidant activity, sensory evaluation, flower tea
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Quality characteristics of cookies added with roasted green tea
볶음녹차를 첨가한 쿠키의 품질특성
민성희 Sung Hee Min
41(2) 124-132, 2025
DOI:10.9724/kfcs.2025.41.2.124
민성희 Sung Hee Min
DOI:10.9724/kfcs.2025.41.2.124
Abstract
Purpose: Cookies with improved palatability and functional characteristics were developed by incorporating roasted green tea, and the quality characteristics of the product were analyzed. Methods: Roasted green tea was added to the cookie dough at one of four levels: 3%, 6%, 9%, or 12%. The pH of the dough, moisture content, color, hardness, total polyphenol content, DPPH radical scavenging activity, and sensory characteristics of the cookies were measured. Results: As the roasted green tea increased, the water and oil absorption increased while the dough pH decreased. The moisture content and spreadability of the cookies decreased as the roasted green tea increased. On the other hand, baking loss tended to decrease, but there was no significant difference in the additional group of 6% or more. In terms of color, the brightness and yellowness decreased as the amounts of roasted green tea increased, while the redness increased. However, there was no significant difference in redness between the levels of addition. The hardness of the cookie was lowest in the group without roasted green tea and highest in the 12% added group. The preference for color, flavor, taste, hardness, and overall preference increased with up to 9% roasted green tea addition. The total phenolic content in the cookies increased up 6%, but no significant difference was found between the 9% and 12% groups. The DPPH radical scavenging activity increased, reaching its peak at 42.52% in the 12% group, with no significant difference between the 9% and 12% groups. Conclusion: The roasted green tea cookies showed the highest preference at 9% addition. The roasted green tea increased the total phenolic content and DPPH radical activity, enhancing the functional properties of the cookies. Although not used widely in Korea, the mild and savory flavor of roasted green tea has potential for future product development.
Key Words
roasted green tea, cookie, quality characteristics
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Monitoring of pesticide residues in citrus fruits from Jeju GAP farms using LC-MS/MS
LC-MS/MS를 이용한 제주 GAP 농가 감귤류의 잔류농약 모니터링
현지은 Ji-eun Hyun , 박은진 Eun-jin Park
41(2) 133-149, 2025
DOI:10.9724/kfcs.2025.41.2.133
현지은 Ji-eun Hyun , 박은진 Eun-jin Park
DOI:10.9724/kfcs.2025.41.2.133
Abstract
Purpose: This study investigated pesticide residue levels in Jeju GAP-certified citrus fruit using liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) and assessed potential health risks. Methods: Three hundred and eighty-eight citrus samples were collected from Jeju good agricultural practices (GAP) farms in December 2022, March 2023, and December 2023. LC-MS/MS analysis targeted 226 pesticide compounds, and the acceptable daily intake percentage %ADI (%ADI) was calculated. Results: Pesticide residues were detected in 90.64% of citrus samples, with carbendazim, lufenuron, and spirodiclofen being the most frequently detected. Although most residues were within the maximum residue limits (MRL), linuron, which lacks an established MRL for citrus, was detected in some samples, highlighting the need for further monitoring. The %ADI calculations showed that all pesticide residues were below 100%, indicating low health risks. Carbendazim (0.1604%) and linuron (0.0290%) recorded the highest %ADI values. Conclusion: Continuous pesticide residue monitoring is essential, particularly for pesticides without MRL, like linuron. Because residues were found, even in GAP-certified farms, enhanced pesticide management, farmer education, and policy support are needed. This study provides a systematic evaluation of pesticide residues in Jeju citrus, supporting food safety, improved pesticide regulation, and consumer trust, potentially boosting export opportunities.
Key Words
LC-MS/MS, pesticide residue, %ADI, Jeju GAP Citrus, MRL
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