Quality Characteristics of Glutinous Rice Dasik by the Addition of Baekbokryung Powder 백복령가루를 첨가한 다식의 품질특성
채경연 Kyung Yeon Chae , 최미경 Mi Kyung Choi
27(2) 1-8, 2011
Title
Quality Characteristics of Glutinous Rice Dasik by the Addition of Baekbokryung Powder 백복령가루를 첨가한 다식의 품질특성
채경연 Kyung Yeon Chae , 최미경 Mi Kyung Choi
DOI:
Abstract
The aim of the study was to determine the optimum amount of Baekbokryung powder to add to glutinous rice flour in the preparation of Dasik. As the Baekbokryung powder level in the formulation increased, the moisture contents of samples increased (10.97-12.19%), Land b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness increased with increasing amounts of Baekbokryung powder and springiness decreased. Cohesiveness, gumminess and adhesiveness did not differ significantly according to the level of Baekbokryung powder. Chewiness was highest in the 0% Baekbokryung powder sample. From the sensory evaluation results, the 6% sample received high color, nutty taste, bitterness, softness, chewiness, after taste, and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Dasik formulation consisted of 6% Baekbokryung powder added to glutinous rice flour.
Physicochemical Properties of Jeung-pyun Dough Containing with Different Amounts of Brown Rice 현미가루를 첨가한 증편반죽의 이화학적 특성
정상열 Sang Yeol Jeong , 박미정 Mi Jung Park , 이숙영 Sook Young Lee
27(2) 9-17, 2011
Title
Physicochemical Properties of Jeung-pyun Dough Containing with Different Amounts of Brown Rice 현미가루를 첨가한 증편반죽의 이화학적 특성
정상열 Sang Yeol Jeong , 박미정 Mi Jung Park , 이숙영 Sook Young Lee
DOI:
Abstract
In this study, the physicochemical properties of polished rice flour, brown rice flour, and Jeung-pyun dough were studied. TI1e protein, lipid, dietary fiber, pH of brown rice flour were higher than those of polished rice flour, The total polyphenol contents and electron donating ability (EDA) of brown rice flour (83.60 mg>Al, 2,44%, respectively) were higher than those of polished rice flour (56.91 mg%, 1.43%, respectively). The temperature gelatinization of brown rice flour higher than that of polished rice flour, The counts in Jeung-pyun dough were not significantly decreased brown-rice flour. The addition of brown rice flour decreased the amount of carbon dioxide gas evoluted from Jeung-pyun dough. TI1e pH values of brown rice Jeung-pyun dough generally decreased fermentation time.
Key Words
brown rice, Jeung-pyun, dough, physicochemical properties
Characteristics of Sweet Potato Powders from Eight Korean Varieties 한국산 8 품종 고구마분말의 특성
박선진 Sun Jin Park , 김지명 Ji Myoung Kim , 김정은 Jeong Eun Kim , 정소희 So Hee Jeong , 박경환 Kyoung Hwan Park , 신말식 Mal Shick Shin
27(2) 19-29, 2011
Title
Characteristics of Sweet Potato Powders from Eight Korean Varieties 한국산 8 품종 고구마분말의 특성
박선진 Sun Jin Park , 김지명 Ji Myoung Kim , 김정은 Jeong Eun Kim , 정소희 So Hee Jeong , 박경환 Kyoung Hwan Park , 신말식 Mal Shick Shin
DOI:
Abstract
Sweet potato powders made from eight Korean varieties, including purple-fleshed, orange-fleshed, and commercial dry type sweet potatoes, were investigated for physicochemical and pasting properties to develop processed food. Crude protein and lipid contents of Shinjami and Borami were higher than those of other varieties. The lightness value of raw sweet potato flesh was the highest value in Shinchunmi, and the lowest in Shinjami. Using the color difference (ΔE), color similarities compared to the white plate occurred in the following order; purple-fleshed>orange-fleshed>commercial dry type sweet potatoes. Total and damaged starch contents were significantly different (p<0.05). Total starch content of sweet potatoes was higher in commercial dry sweet potatoes (61.89-70.46%), particularly Shinchunmi (70.46%) but lower in orange-fleshed sweet potato (48.87 and 49.53%, respectively). Water binding capacity of Yeonwhangmi, swelling power and solubility of Shinyulmi were the highest values (174.70, 25.54 and 87.49%, respectively) among them (p<0.05). But oil absorptions of Shinyulmi and Shinchunmi showed lower values (97.08 and 97.54%, respectively). All sweet potato powders had an A type x-ray diffraction pattern. the initial pasting temperatures of sweet potato powders ranged from 69.50 to 75.95˚C and the amylolytic enzyme in sweet potato powder lowered pasting viscosity.
Key Words
sweet potato, powder, Korean variety, physicochemical Properties, pasting properties
Characteristics and Optimization of Processed Sweet Rice Muffin using Ginger Powder 생강가루 첨가 찹쌀머핀의 최적화 및 품질특성
이선미 Sun Mee Lee , 주나미 Na Mi Joo
27(2) 31-43, 2011
Title
Characteristics and Optimization of Processed Sweet Rice Muffin using Ginger Powder 생강가루 첨가 찹쌀머핀의 최적화 및 품질특성
이선미 Sun Mee Lee , 주나미 Na Mi Joo
DOI:
Abstract
The purpose of this study was to develop Zingiber officinale Roscoe powder(ginger powder) sweet rice muffins. The process included substituting sweet rice flour for cake flour and adding ginger powder. The mixing conditions for the ginger powder sweet rice muffins were a control and three levels of ginger powder (A), whole egg (B), and soybean oil (C) using central composite design, and were optimized by response surface methodology. The optimization was analyzed with regard to physical, textural, and sensory properties, Among the sensory properties, variables mat appeared to show significant values, such as appearance, flavor, softness and overall quality were used to identify optimums, The numerical and graphical methods used in this study determined that the optimum formulation for ginger powder sweet rice muffins was 8.39 g of ginger powder, 215.37 g of whole egg, and 54.40 g of soybean oil. Ginger increases appetite, enhances metabolism and reduces the speed of aging. These health advantages of ginger provide evidences that ginger powder sweet rice muffins are a good healthy snack, particularly for the elderly.
Key Words
ginger powder, muffin, sweet rice, optimization
Employee Food-hygiene and Nutrition Awareness and Performance at Child Care Centers and Kindergartens Located in Seoul 서울특별시 소재 보육시설과 유치원 종사자의 식품위생,영양 인지도 및 수행도 조사
박나윤 Na Yoon Park , 박희경 Hee Kyung Park , 박희진 Hee Jin Park , 서민경 Min Kyung Seo , 임혜란 Hye Ran Im , 임환희 Hwan Hee Lim , 정진헌 Jin Hyen Jung , 윤기선 Ki Sun Yoon
27(2) 45-59, 2011
Title
Employee Food-hygiene and Nutrition Awareness and Performance at Child Care Centers and Kindergartens Located in Seoul 서울특별시 소재 보육시설과 유치원 종사자의 식품위생,영양 인지도 및 수행도 조사
박나윤 Na Yoon Park , 박희경 Hee Kyung Park , 박희진 Hee Jin Park , 서민경 Min Kyung Seo , 임혜란 Hye Ran Im , 임환희 Hwan Hee Lim , 정진헌 Jin Hyen Jung , 윤기선 Ki Sun Yoon
DOI:
Abstract
This study was conducted to investigate employee food-hygiene and nutrition awareness and performance and to study the current education programs for children at child care centers and kindergartens located in Seoul, Republic of Korea. A self-evaluated type of questionnaire was developed for foodservice employees and teachers using a five-point Likert scale. Employees with an employment history of <1 year and who were <30 years old had tile lowest scores for food-hygiene and nutrition awareness and performance. Employees with a cooking license had a higher awareness score regarding cross-contamination than those without a license. Higher nutritional awareness and performance scores were also observed for employees who had more experience as cooks and who had received a nutrition education than those who did not. Approximately 94% and 76.4% of the employees had experience in sanitation and nutrition education, respectively. Most teachers responded mal food sanitation-nutrition education for children seemed necessary in a child-care center; however, only 63.9% of the teachers actually taught sanitation-nutrition education to children. The biggest limitation to conduct food sanitation-nutrition education was the "lack of professionalism" of teachers, because only 48.1% of teachers had received a sanitation-nutrition education. Thus, a food sanitation-nutrition education program for foodservice employees and teachers must be developed and implemented actively to improve the quality of food service and nutrition education in child care centers and kindergartens.
Key Words
child care center, awareness, performance, food hygiene, nutrition
Determining Kimbab Shelf-Life with a HACCP System HACCP을 적용하여 김밥의 유통기한 설정
이진향 Jin Hyang Lee , 배현주 Hyun Joo Bae
27(2) 61-71, 2011
Title
Determining Kimbab Shelf-Life with a HACCP System HACCP을 적용하여 김밥의 유통기한 설정
이진향 Jin Hyang Lee , 배현주 Hyun Joo Bae
DOI:
Abstract
This study was conducted to estimate the shelf-life of Kimbab manufactured using a Hazard Analysis and Critical Control Point (HACCP). We performed a microbiological verification after applying the HACCP plan to Kimbab. Additionally, the shelf-life of Kimbab at each holding temperature was calculated as a regression equation between the aerobic plate counts and holding time during the storage period. The critical control points of the HACCP plan, that were applied to Kimbab, included: cold-holding of refrigerated foods, checking the endpoint cooking temperature of heated food, and cold-holding of cooked foods. As a result of the microbiological verification of Kimbab, the aerobic plate counts averaged 3.46 log CFU/g. In contrast, the coliforms, E. coli, Staphylococcus aureus, and Salmonella spp. were not detected in any of the samples. The estimated shelf-life of Kimbab was calculated to be 45 hours at 10℃, 29 hours at 15℃, 6 hours at 25℃ and 3 hours at 35℃. In conclusion, manufacturers should apply a prerequisite program and a HACCP system for a safe consumption of ready-to-eat foods and label products with a proper shelf-life. Distributors should control the proper holding time-temperature until sale and consumers should eat immediately after purchasing ready-to-eat foods.
Physical Properties and Preference of a Steamed Sweet Potato Slab after Mild Hot Air Drying 온풍건조 조건에 따른 증절간 고구마의 물리적 특성과 기호도
신미영 Mi Young Shin , 이원영 Won Young Lee
27(2) 73-81, 2011
Title
Physical Properties and Preference of a Steamed Sweet Potato Slab after Mild Hot Air Drying 온풍건조 조건에 따른 증절간 고구마의 물리적 특성과 기호도
신미영 Mi Young Shin , 이원영 Won Young Lee
DOI:
Abstract
Two kinds of steamed sweet potatoes were dried with mild hot air to improve quality, convenience and preference as a snack. Steamed sweet potatoes were dried at temperatures ranging from 35 to 65℃ for 12 hr, and moisture contents, colors, texture, and taste were evaluated. The lowest moisture content was 0.25% at 65℃. Color values (L, a, b and ΔE) decreased with increasing drying temperature and drying time in both chestnut-sweet potatoes and pumpkin-sweet potatoes. Reducing sugars and soluble solids increased quickly at high drying temperatures. The highest hardness value for chestnut-sweet potatoes was 26.31 kgf/cm2 when they were dried at 65℃ for 12 hrs. Springiness and cohesiveness were higher than those in chestnut-sweet potatoes. The highest taste score was for a dried chestnut-sweet potatoes at 55℃ for 6 hr and a dried pumpkin-sweet potatoes at 45 or 55℃ for 6 hr.
Key Words
sweet potato, mild hot air drying, physical properties
A Study on the Structural Relationships among Selection Attributes, Satisfaction, and Loyalty of Green Tea Consumers: The Moderating Effect of Involvement 녹차 소비자의 선택속성과 만족이 충성도에 미치는 영향 연구: 관여도의 조절효과
김경희 Kyung Hee Kim , 한영숙 Young Sook Han
27(2) 83-94, 2011
Title
A Study on the Structural Relationships among Selection Attributes, Satisfaction, and Loyalty of Green Tea Consumers: The Moderating Effect of Involvement 녹차 소비자의 선택속성과 만족이 충성도에 미치는 영향 연구: 관여도의 조절효과
김경희 Kyung Hee Kim , 한영숙 Young Sook Han
DOI:
Abstract
The purpose of this study was to analyze the structural relationships among selection attributes, satisfaction, and loyalty of green tea consumers, including their moderating effect of involvement. Questionnaires were administered to residents of Seoul and Gyeonggi-do province, who were 20 years old and older and who had purchased green tea. A total of 700 questionnaires were distributed, and 658 were finally used in the analysis. SPSS 15.0 and LISREL 8.80 were used for the analysis. Selection attributes had a significant effect on satisfaction, and statistical significance was observed with regard to factors such as marketing, production, sensory evaluation, and brand. No significant direct effect was observed between selection attributes and loyalty. Additionally, satisfaction had a significant effect on loyalty. The marketing factor had a negative effect on satisfaction in both the low- and high-involvement groups. The brand factor had a positive effect on satisfaction in the low involvement group, suggesting that developing and promoting a popular brand is essential. Sensory and utility factors had a positive effect on satisfaction in the high involvement group.
Key Words
selection attribute, satisfaction, Loyalty, involvement, green tea
The Influence of a Cook`s Understanding of Organizational Fairness on Job Satisfaction and Business Performance at Family Restaurants 패밀리레스토랑 조리사의 조직공정성인지가 직무만족 및 경영성과에 미치는 영향
윤태환 Tae Hwan Yoon , 최봉임 Bong Im Choi
27(2) 95-108, 2011
Title
The Influence of a Cook`s Understanding of Organizational Fairness on Job Satisfaction and Business Performance at Family Restaurants 패밀리레스토랑 조리사의 조직공정성인지가 직무만족 및 경영성과에 미치는 영향
윤태환 Tae Hwan Yoon , 최봉임 Bong Im Choi
DOI:
Abstract
The purpose of this study was to investigate the influence of a cook`s understanding about organizational fairness on job satisfaction and business performance at family restaurants in Seoul. Frequency analysis, reliability analysis, factor analysis, and SEM were applied to analyze the data. First, a confirmatory reliability analysis indicated that organizational fairness, job satisfaction, and business performance were sufficient to be used in this investigation. Organizational fairness, job satisfaction and business performance had generally significant relationships by implementing SEM. According to the results, distributive fairness (p< 0.001), procedural fairness (p< 0.05) and interactive fairness (p< 0.05) had positive influence on cook`s job satisfaction. Job satisfaction had a positive influence on financial (p< 0.05) and non-financial performance (p< 0.001). Therefore, for the purposes of food-service companies` continuous increases in business performance and competition are generally necessary to suitably manage the fairness of various policies such as job stability, promotions, impartial distribution of salary, bonus and welfare work, and internal marketing.
Key Words
organizational fairness, job satisfaction, business performance
Quality Characteristics of Sulgidduk Prepared with Apple Powder 사과가루를 첨가한 설기떡의 품질특성
임점희 Jeom Hee Lim
27(2) 109-121, 2011
Title
Quality Characteristics of Sulgidduk Prepared with Apple Powder 사과가루를 첨가한 설기떡의 품질특성
임점희 Jeom Hee Lim
DOI:
Abstract
The purpose of this study was to investigate the quality characteristics of Sulgidduk prepared by adding the optimal amount of apple powder. Five different mixture ratios of apple powder to rice flour were prepared (0, 4, 8, 12, and 16%). After being stored for 3 days, the mixtures of apple powder and rice flour were measured to determine moisture content, color values, sensory qualities, and the mechanical texture characteristics of Sulgidduk. Moisture content of Sulgidduk with added apple powder ranged from 36% to 39% and but decreased with significantly with added apple powder. The L-color value decreased, whereas both the a-and b-values increased as apple powder was added. Thus, apple peel likely affected the Sulgidduk color value. The pH of Sulgidduk decreased with the addition of apple powder, whereas sugar level increased as apple powder was added. In the mechanical evaluation of apple Sulgidduk, hardness was significantly higher during the 3 days of storage with increasing amounts of added apple powder. Cohesiveness increased significantly during the storage period with the addition of apple powder,-; however, it began to decreased after 3 days. Springiness increased significantly with the addition of apple powder. Both adhesiveness and chewiness of Sulgidduk increased with added apple powder. Sensory quality characteristics such as color, taste, flavor, and moistness were improved with increasing amounts of added apple powder. However, the sensory quality of Sulgidduk decreased when the ratio of apple powder to rice flour was greater than 25%. Consequently, a mixture of 15~20% apple powder to rice flour was the best formula for improving Sulgidduk in terms of sensory quality.
Key Words
Sulgidduk, apple powder, adhesiveness, springiness
Quality Characteristics of Pork Patties with Rosemary and Kimchi Powder during Cold Storage 로즈마리 분말과 김치 분말을 첨가한 돈육 패티의 조리 후 저온저장시의 품질 특성
고성희 Seong Hee Ko , 임양이 Yang Iee Lee , 오비세 Bi Se Oh , 김현정 Hyun Jung Kim , 김혜영 Heh Young Kim
27(2) 123-131, 2011
Title
Quality Characteristics of Pork Patties with Rosemary and Kimchi Powder during Cold Storage 로즈마리 분말과 김치 분말을 첨가한 돈육 패티의 조리 후 저온저장시의 품질 특성
고성희 Seong Hee Ko , 임양이 Yang Iee Lee , 오비세 Bi Se Oh , 김현정 Hyun Jung Kim , 김혜영 Heh Young Kim
DOI:
Abstract
The aim of this research was to evaluate the effects of rosemary and kimchi powder on the quality characteristics of pork patties. Cooked pork patties was stored at 3℃ for 15 days. Rosemary powder, either alone or with Kimchi powder, was highly effective in inhibiting lipid oxidation. The AV and TBARS values of R4(additional group of 4% rosemary powder) and RK(additional group of 2% rosemary powder + 2% kimchi powder) were slightly lower than those of the control group. Sensory preferences for pork patties decreased with increased of storage time period. In a sensory evaluation, R4 showed the low sensory scores, whereas RK was highly evaluated compared to control. In conclusion, we determined that the pork patties with added 2% rosemary powder and 2% kimchi powder had the most favorable antioxidant effects and sensory qualities.
