Effects of chemical additives and heat treatment on the baking properties of wheat flour dough 화학 첨가제와 밀가루의 열처리가 제빵 특성에 미치는 효과
이지은 Lee Ji Eun , 고봉경 Go Bong Gyeong
20(2) 119-125, 2004
Title
Effects of chemical additives and heat treatment on the baking properties of wheat flour dough 화학 첨가제와 밀가루의 열처리가 제빵 특성에 미치는 효과
이지은 Lee Ji Eun , 고봉경 Go Bong Gyeong
DOI:
Abstract
Effects of various chemical additives and heat treatments were investigated on the wheat flour doughs and breads. Ammonium ferric citrate, Ca-citrate, CaCl_(2), FeSO_(4), MgCl_(2) and ZnO were mixed respectively to the flour up to 0.1% of flour dry weight basis. Ammonium ferric citrate and ferric sulfate showed no significant effects on the dough properties and magnesium sulfate, calcium chloride and zinc oxide increased elastic properties and optimum dough mixing time. However, calcium citrate and magnesium chloride showed no significant effects on the dough mixing properties. Most of chemicals were detrimental on the bread volume except MgSO_(4) and CaCl_(2). Breads with MgSO_(4) and CaCl_(2) retained the equal or slightly higher volume compared to control bread. Crumb and crust colors of breads with addition of chemicals were changed to lighter than that of control bread. L values both of crumb and crust increased with addition of chemicals except Ca-citrate. To inactivate the endogenous enzymes of flour, flour was roasted under electric oven, exposed to UV and microwave. Those heat treatments of flour increased dough stability and produced no dough breakdown after optimum mixing time. However, bread volume of heat-treated flour decreased.
Key Words
chemical additives, heat treatment, wheat flour bread, mixing and baking properties
Quality characteristics of the breads added with freeze dried old pummkin powders 늙은 호박 동결건조분말을 첨가한 식빵의 품질특성
문혜경 Mun Hye Gyeong , 한진희 Han Jin Hui , 김준한 Kim Jun Han , 김종국 Kim Jong Gug , 강우원 Kang U Won , 김귀영 Kim Gwi Yeong
20(2) 126-132, 2004
Title
Quality characteristics of the breads added with freeze dried old pummkin powders 늙은 호박 동결건조분말을 첨가한 식빵의 품질특성
문혜경 Mun Hye Gyeong , 한진희 Han Jin Hui , 김준한 Kim Jun Han , 김종국 Kim Jong Gug , 강우원 Kang U Won , 김귀영 Kim Gwi Yeong
DOI:
Abstract
To develop health food using old pumpkin, freeze-dried old pumpkin powders were added into wheat flour in the ratio of 0, 1, 2, 4, and 8% and the quality characteristics of the baked products were investigated. Moisture content and water activity of breads with added pumpkin powders were raised from 42.22 and 0.528 in 1% addition ratio to 0.576 and 44.39% in 8% addition ratio compared to 40.69% and 0.521 in the bread of non-added, respectively and those increases were due to the effect of the added pumpkin powders. Water holding capacity of the added pumpkin powders raised the weight of the breads while the specific volume was decreased at that time. In the Hunter`s color values, as the pumpkin powders content increased, `L` and `a` values were decreased while `b` value was increased from +29.44 in 1% addition ratio to +45.58 in 8% addition ratio of freeze-dried old pumpkin powders compared to +12.65 in the bread of non-added. In the texture properties, hardness, fracturability, springiness, cohesiveness, gumminess and chewiness were increased by the added content of pumpkin powders hardness to 561 g in the bread withof 8% added pumpkin powders from 248 g in the bread of non-added. Judging from texture, taste and overall acceptability of the product, the recommended substitution level for freeze-dried old pumpkin powders in bread was 4% or less.
Key Words
Pumpkin powders, Water holding capacity, Hunter`s color values, Texture properties
Effects of Condensed Phosphates on the Quality and Self-life of Wet Noodle 중합인산염이 생면의 품질 및 저장성에 미치는 영향
김진성 Kim Jin Seong , 손종연 Son Jong Yeon
20(2) 133-137, 2004
Title
Effects of Condensed Phosphates on the Quality and Self-life of Wet Noodle 중합인산염이 생면의 품질 및 저장성에 미치는 영향
김진성 Kim Jin Seong , 손종연 Son Jong Yeon
DOI:
Abstract
This study was investigated the effects of condensed phosphate(pyrophosphate, metaphosphate and polyphosphate) on the quality and self-life of wet noodle. The initial pasting temperatures were increased by the addition of pyrophosphate and metaphosphate, respectively, whereas those of propylene glycol and polyphosphate were decreased. Pyrophosphate showed the highest final viscosity, whereas metaphosphate showed the lowest. Setback of PG, polyphosphate, pyrophosphate and metaphosphate were all lower than the control. The water absorption ratio of PG and polyphosphate were increased compared to the control, whereas those of pyrophosphate and metaphosphate were decreased. The volume expansion ratios of PG and polyphosphate were slightly increased. Turbidities of PG and polyphosphate were lower than those of the control, whereas those of pyrophosphate and metaphosphate were increased in cooked noodles. The bacterial counts of wet noodles made with PG, polyphosphate, metaphosphate and pyrophosphate were all lower than those of the control after storage at 5℃.
Quality Characteristics of Yanggeng Prepared by Different Ratio of Pumpkin 늙은 호박의 혼합비율을 달리하여 제조한 호박양갱의 품질 특성
최은미 Choe Eun Mi , 정복미 Jeong Bog Mi
20(2) 138-143, 2004
Title
Quality Characteristics of Yanggeng Prepared by Different Ratio of Pumpkin 늙은 호박의 혼합비율을 달리하여 제조한 호박양갱의 품질 특성
최은미 Choe Eun Mi , 정복미 Jeong Bog Mi
DOI:
Abstract
This study was performed to investigate the quality characteristics of yanggeng prepared with different ratios of pumpkin, Yanggeng was prepared with three concentrations of pumpkin paste, 87% (sample A), 90%(sample B), and 93%(sample C), to which was added agar, sugar, millet jelly and salt. Proximate composition, Hunter`s color, texture profile analysis and sensory evaluation of yanggeng were examined. Lightness of pumpkin yanggeng increased with increasing pumpkin content. In the texture profile analysis, the hardness, cohesiveness and springiness of sample A were significantly higher than those of the other products. The gumminess of sample C was the highest, followed in order by A and B. The tendency of the pumpkin yanggeng to fracture increased with decreasing pumpkin content whereas the elasticity decreased. In the sensory evaluation, the color and taste scores of sample B were significantly higher than those of A and C. Also the overall acceptability of sample B was the highest of the three products.
Quality Characteristics of Tofu Added with Basil Water Extracts 바질 물추출물을 첨가한 두부의 품질특성
임정교 Im Jeong Gyo , 박인경 Park In Gyeong , 김순동 Kim Sun Dong
20(2) 144-150, 2004
Title
Quality Characteristics of Tofu Added with Basil Water Extracts 바질 물추출물을 첨가한 두부의 품질특성
임정교 Im Jeong Gyo , 박인경 Park In Gyeong , 김순동 Kim Sun Dong
DOI:
Abstract
This study was conducted to investigate the quality characteristics and shelf-life of tofu added with basil water extract(BWE). BWE was selected from 11 kinds of herbs based on estimations of antimicrobial activity, taste and flavor. The amount of waster was 7 times treater than that of raw soybean, BWE concentration against soybean juice was 20㎎% and GDL concentration was 0.3% as the optimal preparation conditions of tofu added with BWE(BWE-tofu). Color L*, a* and b* values of BWE-tofu were 78.11, 0.78 and 19.10, respectively, indicating that light green color was lower in the L* value, and higher in the a* and b* values compared to control products. Savory taste and overall acceptability of the tofu were higher than those of control products evaluated by sensory test. Shelf-life of the tofu at 10℃ was 8 days, which was prolonged by 4 days compared to control products evaluated by pH, titratable acidity and total microbes.
Key Words
Herbs, Basil, Tofu, Quality, Shelf-life
The relationship between job satisfaction and intention to quit of employees in F&B department of hotels by job type 직무 유형에 따른 특급호텔 조리,식음료 종사원의 직무만족도가 이직의사 견해에 미치는 영향 분석
양일선 Yang Il Seon , 명미선 Myeong Mi Seon , 이소정 Lee So Jeong , 이해영 Lee Hae Yeong
20(2) 151-157, 2004
Title
The relationship between job satisfaction and intention to quit of employees in F&B department of hotels by job type 직무 유형에 따른 특급호텔 조리,식음료 종사원의 직무만족도가 이직의사 견해에 미치는 영향 분석
양일선 Yang Il Seon , 명미선 Myeong Mi Seon , 이소정 Lee So Jeong , 이해영 Lee Hae Yeong
DOI:
Abstract
This study was designed firstly to measure the job satisfaction levels of F&B(Food&Beverage) personnel in hotels by using JDI(Job Descriptive Index) and secondly to identify the effects of job satisfaction on intention to quit by job type. Of 498 respondents, there were 245 employees in the back of the house(eBOH) and 253 in the front of the house(eFOH). From an analysis on job satisfaction, total JDI score was 136.57±11.48 out of a maximum 210 and the payroll (14.79 out of 21, 70.4%) facet of JDI was the highest job satisfaction followed by co-workers(36.07 out of 54, 66.8%), supervision (35.37 out of 54, 65.5%), promotion(17.45 out of 27, 64.6%) and work itself(32.86 out of 54, 60.8%). In comparison between the job satisfaction of eBOH and eFOH, eFOH perceived significantly higher than eBOH for job itself(p〈.001) and total job satisfaction (p〈.01). No facets of JDI were significant by job level, but work itself(p〈.05), payroll (p〈.05), supervision(p〈.01) and promotion (p〈.05) were significant by work section in eBOH,. In addition, no facets except work itself were significant by either job level or work section in eFOH. Finally, among job satisfaction facets, payroll had a negative effect on intention to quit whereas supervision had a positive effect on it in eBOH. On the other, work itself affected intention to quit positively but promotion affected it negatively. The findings confirmed the necessity for internal marketing focusing on the lower level of job satisfaction facets and indicated that such a focus would improve organizational effectiveness.
Key Words
JDI, Job Descriptive Index, job satisfaction, intent to quit, hotel, F&B, Food & Beverage, back of the house, front of the house
Optimization on Organoleptic Properties of Mushroom (Agaricus bisporus) Pickles using Response Surface Methodology 반응 표면법을 이용한 양송이버섯 피클의 관능적 특성 최적화
김옥선 Kim Ok Sun , 주나미 Ju Na Mi
20(2) 158-163, 2004
Title
Optimization on Organoleptic Properties of Mushroom (Agaricus bisporus) Pickles using Response Surface Methodology 반응 표면법을 이용한 양송이버섯 피클의 관능적 특성 최적화
김옥선 Kim Ok Sun , 주나미 Ju Na Mi
DOI:
Abstract
The purpose of this study was to determine the organoleptic properties of mushroom pickles made at various compounding ratios according to central composite design for optimum organoleptic properties. In this study, various kinds of mushroom pickle were made at different compounding ratios of vinegar, sugar and salt-critical ingredients of the pickle recipe and the products were presented to an expert panel, who graded the subjects in 7 degrees for 5 items: color, flavor, hardness, taste and overall quality. As a result of sensory quality, mushroom pickles with 300g of vinegar, 150g of sugar and 60g of salt achieved the highest grade. Meanwhile, the results of Response Surface Methodology were different from the sensory quality results, showing that the optimum mixing conditions for overall organoleptic properties of mushroom pickle were 279.58g of vinegar, 179.34g of sugar and 59.09g of salt. (Ed- based on this conflict in results, I suggest that you make a final recommendation, of either the first, the second, or perhaps an intermediate, ratio)
The Quality Characteristics of Sauce Made with Shrimp or Crab 새우 및 게로 만든 소스의 품질 특성
이경임 Lee Gyeong Im
20(2) 164-169, 2004
Title
The Quality Characteristics of Sauce Made with Shrimp or Crab 새우 및 게로 만든 소스의 품질 특성
이경임 Lee Gyeong Im
DOI:
Abstract
The purpose of this study was to evaluate sensory characteristics, and to investigate nutrients and taste compounds in sauce made shrimp or crab. Shrimp sauce turned out to have better appearance, color, falvor and texture, and the taste of crab sauce was more excellent. In three kinds of shrimp sauces made with different thickeners, sauces used with rice and roux were evaluated to have a good taste and flavor. The major amino acids were γ-aminobutyric acid, alanine, α-aminoadipic acid and citruline in shrimp sauce, and taurine, alanine, α-aminoadipic acid and citruline in crab sauce. The major fatty acids of both samples were palmitic acid and oleic acid, and also palmitoleic acid and linoleic acid were much detected in shrimp and crab sauce. The content of crude protein was 1.62~2.44%, and that of crude lipid was 0.92~1.52% in the two sauces. The major minerals were potassium and sodium in shrimp and crab sauce.
Quality Characteristics of Coffee-sulgi(rice cake) with Different Ratios of Ingredients and Commercial Scheme 커피설기의 재료 배합비에 따른 품질 특성 및 상품화 방안
서한석 Seo Han Seog , 김세희 Kim Se Hui , 한복려 Han Bog Lyeo , 황인경 Hwang In Gyeong
20(2) 170-179, 2004
Title
Quality Characteristics of Coffee-sulgi(rice cake) with Different Ratios of Ingredients and Commercial Scheme 커피설기의 재료 배합비에 따른 품질 특성 및 상품화 방안
서한석 Seo Han Seog , 김세희 Kim Se Hui , 한복려 Han Bog Lyeo , 황인경 Hwang In Gyeong
DOI:
Abstract
The purpose of this study was to investigate the instrumental and sensory characteristics of coffee-sulgi(rice cake) with different ratios of the ingredients; coffee(30㎖, 40㎖ and 50㎖ of espresso and instant coffee) and sugar(50g and 75g). A commercial scheme for coffee-sulgi was also investigated. The optimal mixing ratios of coffee-sulgi with added espresso were rice flour 500g, salt 5g, espresso 40㎖ and sugar 75g. Those of coffee-sulgi with added instant coffee were the same. As the sensory intensities of coffee aroma, coffee taste, sweetness, moistness, elasticity, color acceptance for coffee-sulgi and overall acceptance for quality were enhanced, the overall preference for coffee-sulgi was increased. In addition, overall preference was positively correlated with adhesiveness and a-value of instrumental characteristics, but negatively correlated with cohesiveness and L-value. In coffee-sulgi with added espresso, intensities of coffee aroma, browniness, coffee taste, color acceptance for coffee-sulgi, overall acceptance for quality and overall preference were higher than those of coffee-sulgi with added instant coffee. In this point, gourmet coffee-sulgi with added espresso and universal coffee-sulgi with added instant coffee could be differentiated in the coffee-sulgi markets. In conclusion, this study of coffee-sulgi and the differential scheme for the market will be useful to expand rice processing, enhance the intake of rice cakes and provide a reference for commercialization of rice cakes.
Properties on the Quality Characteristics and Microbial Changes during Storage added with extracts from Ulmus cortex 느릅나무 추출액을 첨가한 식빵의 품질 특성 및 저장기간에 따른 미생물의 변화
전정례 Jeon Jeong Lye , 김진 Kim Jin
20(2) 180-186, 2004
Title
Properties on the Quality Characteristics and Microbial Changes during Storage added with extracts from Ulmus cortex 느릅나무 추출액을 첨가한 식빵의 품질 특성 및 저장기간에 따른 미생물의 변화
전정례 Jeon Jeong Lye , 김진 Kim Jin
DOI:
Abstract
Evidence shows there are flavonoid and polyphenol compounds in Ulmus cortex which has excellent antioxidant, anticancer and antimicrobial properties. This study summarizes our findings on effects of Ulmus cortex extracts(UDE) on quality characteristics of bread and the changes of microbial counts during storage. Dough yield and specific loaf volume of bread decreased significantly because the amount of UDE increased. Lightness of bread surface, redness of crumb and yellowness of crust were significantly increased. Texture evaluation showed that hardness was the highest in the bread prepared with 30% UDE. Sensory evaluation showed that odor, taste, texture, and overall acceptability were the best in bread which was with 10% UDE. At the beginning of the period of storage, there were not significant differences of microbial cell count as increasing UDE, but significant decreasing was observed after passing 6 days. A negative correlation was generally observed between the sensory and mechanical properties. The results of total microbial count show that adding UDE in processing bread extend bread`s storage time.
Measuring the Important Factors Influencing Family Restaurant Choice 대학생의 패밀리 레스토랑 선택에 영향을 미치는 중요요인의 평가
강종헌 Kang Jong Heon , 김정미 Kim Jeong Mi
20(2) 187-195, 2004
Title
Measuring the Important Factors Influencing Family Restaurant Choice 대학생의 패밀리 레스토랑 선택에 영향을 미치는 중요요인의 평가
강종헌 Kang Jong Heon , 김정미 Kim Jeong Mi
DOI:
Abstract
The aim of this study was to test the different situational characteristics of family restaurant choice. Accordingly, this study measured the important factors influencing family restaurant choice between university student`s situational characteristics. In this study, the important factors were food presentation-related, facility-related, food quality&value-related and service-related factors. The findings from this study were as follows. Results of analyzing the validity and the internal consistency of important factors showed that the convergent and discriminant validitys of important factors are supported, and cronbach`s alpha showed that the internal consistency of important factors is supported. It was found that groups of different situational characteristics perceived that facility factor was significantly important factor influencing their family restaurant choice. It was found that the important factor was satistically significant with regard to the difference situational characteristics. Finally, the results of the study provide some insights into the market-oriented types of foodservice marketing strategies or tactics to enable family restaurant to effectively manage and more competitive.
Key Words
situational characteristics, family restaurant choice, important factors
The Effect of Departmental Corporation Perceived by Cooks of Deluxe Hotels to Their Performance of Food-items Management, Satisfaction with Purchase Process and Job Satisfaction 특급호텔 조리부서와 구매부서의 부서간 협조가 조리사의 식자재 관리 수행도와 구매시스템 만족도 및 직무 만족도에 미치는 영향
정유경 Chong, Yukyeong , 이종길 Lee Jong Gil , 곽동경 Gwag Dong Gyeong
20(2) 196-203, 2004
Title
The Effect of Departmental Corporation Perceived by Cooks of Deluxe Hotels to Their Performance of Food-items Management, Satisfaction with Purchase Process and Job Satisfaction 특급호텔 조리부서와 구매부서의 부서간 협조가 조리사의 식자재 관리 수행도와 구매시스템 만족도 및 직무 만족도에 미치는 영향
정유경 Chong, Yukyeong , 이종길 Lee Jong Gil , 곽동경 Gwag Dong Gyeong
DOI:
Abstract
The current study addresses the issue of whether the extent of cooperation between purchase and production departments relied on the food-times management, purchase process and cook`s own job satisfaction. A self-administered questionnaire comprised of 61 statements was presented to the anonymous cooks to assess their perception of inter-departmental cooperation. Also, we asked them to evaluate the performance of food-items management, satisfaction with purchase process, i.e. purchase process, food-items, food suppliers, and job satisfaction. Out of 367 responses, 342(93.2%) were available for analysis. The demographic characteristics of the respondents are presented and six hypotheses were tested using SPSS 11.0 and AMOS 5.0. The structural equation analysis revealed that the departmental cooperation between purchase and production departments, the exogenous variable, was not directly related with the respondents` job satisfaction. However, it was indirectly related with the job satisfaction through the two endogenous variables: -satisfaction with purchase process and performance of food-items management.
Key Words
Department corporation, Purchase process, Food-items management, Job satisfaction
Antimicrobial Activities and Nitrite-scavenging Ability of Olive Leaf Fractions 올리브 잎 분획물의 항균활성 및 아질산염 소거능
이옥환 Lee Og Hwan , 이희봉 Lee Hui Bong , 손종연 Son Jong Yeon
20(2) 204-210, 2004
Title
Antimicrobial Activities and Nitrite-scavenging Ability of Olive Leaf Fractions 올리브 잎 분획물의 항균활성 및 아질산염 소거능
이옥환 Lee Og Hwan , 이희봉 Lee Hui Bong , 손종연 Son Jong Yeon
DOI:
Abstract
This study was performed to provide basic physiological activities data to predict the usefulness of olive leaves as a food material. Total flavonoid and total phenol contents of 80% ethanol extract of olive leaf were 5.81% and 14.8%, respectively. Total flavonoid and total phenol contents were markedly higher in butanol and ethyl acetate fractions than in hexane, chloroform, and water fractions (p〈0.05). Oleuropein in olive leaf was the major phenolic compound. The oleuropein contents of 80% ethanol extract, butanol and ethyl acetate fractions of olive leaf were 102.11±0.02, 173.35±0.03 and 152.71±0.03㎎/100g, respectively. The 80% ethanol extract, butanol and ethyl acetate fractions of olive leaf showed a growth inhibitory effect to Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella enteritidis, whereas antimicrobial activities of hexane and chloroform fractions were not observed. The inhibitory activity to ACE was determined to be very weekly positive in 80% ethanol extract and all fractions of olive leaf. The nitrite-scavenging ability of 80% ethanol extract, butanol and ethyl acetate fractions of olive leaf were 72.8%, 76.0% and 75.4%, respectively. Significant evidence was detected that the butanol and ethyl acetate fractions showed higher activity than that of hexane, chloroform, and water fractions(p〈0.05).
Studies on Holding Methods for Quality Assurance of Salads Served at Foodservice Institutions 급식소에서 제공되는 샐러드류의 조리후 보관방법 설정을 위한 품질 연구
김혜영 Kim Hye Yeong , 고성희 Go Seong Hui
20(2) 211-218, 2004
Title
Studies on Holding Methods for Quality Assurance of Salads Served at Foodservice Institutions 급식소에서 제공되는 샐러드류의 조리후 보관방법 설정을 위한 품질 연구
김혜영 Kim Hye Yeong , 고성희 Go Seong Hui
DOI:
Abstract
The issue of safety and quality of cooked foods served at foodservice institutions has brought more attention to food scientists because the foodservice system is growing and becoming more popular in Korea. In order to control the quality and safetyy of cooked foods, the production and holding methods of foods should be carefully studied and the implications considered by the foodservice industry. Therefore, studies on microbiological, nutritional, physicochemical and sensory quality are essential in this area. The purpose of the present study was to evaluate the chemical and microbial qualities of salads during holding. Several holding temperatures in the range of 5~26℃ were used for holding. Chicken salad and ham&cucumber salad exceeded the standard after 30min of room temperature holding after preparation. Quality deterioration increased at higher holding temperatures, which suggested that refrigerator holding is the most desirable.
Changes of chemical components and antioxidant activities in Hizikia fusiformis(Harvey) OKAMURA with blanching times 데침시간에 따른 톳의 주요성분 및 항산화 활성의 변화
김진아 Kim Jin A , 이종미 Lee Jong Mi
20(2) 219-226, 2004
Title
Changes of chemical components and antioxidant activities in Hizikia fusiformis(Harvey) OKAMURA with blanching times 데침시간에 따른 톳의 주요성분 및 항산화 활성의 변화
김진아 Kim Jin A , 이종미 Lee Jong Mi
DOI:
Abstract
This study was performed to investigate the change of chemical components and antioxidant activities in Hizikia fusiformis(Harvey) OKAMURA with blanching times. For chemical composition, the contents of minerals (K, Ca, Na, Mg, Fe, Cu, Mn and Zn), vitamins(vitamin C, β-carotene and α-tocopherol) and total polyphenol were analyzed. The antioxidant activity was determined through free radicals (DPPH radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide) scavenging activity and linoleic acid peroxidation inhibitory activity. As the blanching time increased, the contents of all minerals, vitamin C and total polyphenol decreased. However β-carotene and α-tocopherol were not affected by the blanching time. In addition, antioxidant activities decreased with increasing blanching time.
Key Words
Hizikia fusiformis(Harvey) OKAMURA, Blanching times, Chemical components, Antioxidant activity
